Explorez tous les épisodes du podcast Craftsmen Cooking

Shepherd's Pie has been a favorite of the guys for a long time. So when made with beef it is cottage pie and when made with lamb it's shepherds.  So the guys took on the challenge of grinding their own lamb and making a proper pie that would make Ramsey proud. 

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

In this episode, we introduce a new cohost, Mr. Josh Ewing.  We talk about our Top 5 Shameful Meals we have had and talk about much more things that are just crazy.

Back in the kitchen for another Top 5 and this time it is a biggy.  Top 5 Dream Cars with our dear friend Josh Ewing.   This was a great episode and crazy how different everyone is with their choices.  Check it out and lets us know what your Top 5 are.

Pork Tenderloin
What can we say about the trusty ole pork tenderloin? It truly is one of our all-time favorite mediums for cooking.  It's such a versatile meat and super delicious as well. Tonight Bacon swung for the fences and can I tell you, crushed it for sure. 
 His Mediterranean take on this dish was a perfect fit for this tender morsel of meat. We pair that with mushroom risotto and pan-seared asparagus with smoked beef fat to help cook it all. 
Enjoy 

Tonights Top 5 is all about the famous folks. We have a special guest, Mr. Sam Rollins joining us and we dive into our crushes from past to present and some fun ones in between. Come along with us as we talk about all things crush-related and some heart-stopping stuff as well. 
As always like, follow and hit us with your feedback. 

  The gang takes on yet another Top 5, this time its Desserts. They are joined by the infamous Dale Drinkard Jr. and talk about our favorite desserts. This one was loads of fun, for some got stolen and some unexpected ones were thrown out.  It was a great time with a great friend.

We take on the ever-so-amazing pasta from our favorite movie Chef. It was truly a blast making this Roy Choi dish and we loved it. This is definitely a must-try for all our listeners. 

4 cloves of garlic sliced thin
crushed red pepper
olive oil
salt and pepper
thin pasta noddles
flat parsley
1) cook garlic in olive oil on low to medium till garlic is soft and tender. 
2) start noodles
3) add crushed red pepper 1/2 tablespoon
4) add about 2  cups of pasta water and reduce
5) add noodles to pan and finish with parsley 
6) plate and enjoy 

The gang talks about their favorite 4th of July activities and catches up on some long-time gone. Happy to be back in the kitchen and on the air again. Listen in and tell us what your favorites are. 

Crab!!!!!!!!!   

In this episode, the guys take on the hard shell crustacean The Crab. 
This was a lot of crabs and can I tell you wow! Bacon came out swinging with his dish and that's putting it lightly. He did fried green tomatoes with crab cakes and a crab cream sauce on top. When I tell you he rocked it, I mean he crushed it.  Derek took on the always popular Smoked Crab Ragoon with real crab and imitation.  Instead of lobster, he did a version of a Crab Roll that left something to be desired. With that being said, give us a listen and tell us your favorite crab dishes.

As always  
Stay Hungry
Live How You Say It
Byeeeeeeeeee

This episode really evolved into a much better episode than we could have imagined. We learned a lot from each other and growth was definitely relevant and you can hear it all here.
Listen as we go through our Top 5 Bad Habits that we truly went to the mats with ourselves. 

Listen and give us your feedback, tell us about your bad habits. 

Like, Follow, and Subscribe

The gang is back for Season 2 and it's going to be a great one. Starting off with a Top 5.
We found a way to have all our ideas put into a random wheel spinner to make things a little more interesting. So starting this season, at the end of each episode we will spin the wheel to find out our next topic. 

 This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.
 The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike.
Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces.  The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt.
Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.
 Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min.  Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans.  both with very light seasoning but the right pairing for the pork.  Salt, pepper, garlic powder, and thyme.  We also made a roasted poblano and corn puree, which is crazy simple.

 We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.
 We hope you enjoy it as much as we did.
  Until then
STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE

In this episode, we dive into the rainy day comfort food that we grew up on. Nothing better than Tomato Soup and Grilled Cheese to make a bad day better.

In this episode, we discuss our love of candy and rank our favorites

The Craftsmen Team takes on nachos this week, with special guest Tim Meynard.  This is a tabletop masterpiece and they get all in.

This episode with do a top 5 with Tim Maynard. 

Our buddy Christian asked us if we could come up with a Pad Thai recipe. Neither of us have ever made Pad Thai but both of us love eating Thai. We hit a few restaurants in the weeks leading up to this episode to do some R&D. We think we crushed it but you tell us what you think. 

Our buddy Josh Ewing stops by the kitchen for dinner and sat down with us to do a Top 5 for items on our Bucket List. 

The original plan was to do Pad Thai (coming soon) but our friends went out of town so we pivoted to a dish that blended two of our favorites, Asian flavors & Mexican food! Chicken, Pork and Steak each with their own toppings....maybe the best dish we've made so far.

A fun Top 5 this week, our Trio of hosts all choose their Top 5 Cartoons of all times. Which ones did they miss?

This week Wren Wren, Chef Derek and Bacon dive into a few different hot dogs in preparation for making their own from scratch in the near future. Everything from toppings, casing/no casing, toppings, cook styles, and the dogs themselves are tested to see what we like the best. 

In this week's Top 5, the gang is joined by Dale Drinkard Jr to choose their Top 5 moments in American History. Each list had to include:

• A moment you remember happening
• A moment you wish you could change
• A moment you want your kids to know about
• A moment you wish you were a part of 
• A wild card moment 

Well, as sometimes happens in life, we had much more elaborate plans for the Eggs Benedict's with a southern style biscuit for the base but all 3 of us had long weeks. Does this ever happen to you? It did to us. So, we pivoted a little and simplified the plans. Enjoy and let us know your go to dinner(s) after a long week? 

2 for 1 this week on dishes. The main thing Bacon has for lunch is Stir Fried Gulf Shrimp, Rice, and Bell Pepper. Then we take an idea Coach Dylan gave us last week too kick up the Shrimp Stir Fry with Orzo Pasta. It was AMAZING!!!

As a supplemental episode we've taken our Top 5 portion of the show and are releasing it as a 2nd episode each week. This week's topic: Our Top 5 Restaurants within 100 miles of Mobile, AL. All 3 of us get asked this all the time.

This week we talk to Bacon's nutrition Coach, Dylan Timmons (@dylan.timmons on IG). Lots of great information on what you can still eat and get more fit.

Episode Links

• Sous Vide Container - https://amzn.to/3xIHEJ2
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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

As discussed last week, the guys challenge each other to come up with 1 flaky white fish dish and a 2nd seafood dish that only they know about. What will they come up with?


Episode Links

• Sous Vide Container - https://amzn.to/3xIHEJ2
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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

It's been a year since "The Battle of the Chicken Sandwich" when Popeye's released their version and Chik-Fil-A continued making their classic version. They guys make their own CC versions. 


Episode Links

• Sous Vide Container - https://amzn.to/3xIHEJ2
• Sous Vide Immersion Circulator - https://amzn.to/3aW6knz
• Dry Age Bags - https://amzn.to/2PIrsWS
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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

In this week's episode, Chef Derek and Bacon challenge each other to each create a Flaky white fish dish and another "surf" dish

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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

This week, the guys discuss the frenzy of the Fried Chicken Sandwich from a year ago and how to make their own version. 

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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

In this episode, Chef and Bacon challenge each other to a Surf & Surf challenge for the next podcast. 

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• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

Chef Derek and Bacon discuss a fun event to celebrate America's Birthday and the podcast. 

Discussion of 28 Day dry-aged steaks, greens and cornbread we made for this week's episode! Enjoy

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Dry Aged Ribeye

• 1 ribeye roast
• 1 umai bag for dry aging

1. Do not wash meat!
2. Remove roast from original package and place in umai bag 
3. Vacuum seal and place in fridge on wire rack for min 21 days
4. When desired time has been reach remove from bag and trim of hard or colored surface  
5. Slice into desired thickness and cook to your liking 

Hasselback Potatoes

• 6 large russet potatoes
• 2 sticks salted butter room temp
• 2 tbl spoons roasted garlic puree 
• 8 sprigs fresh thyme 
• shredded cheese of your choice 
• bacon
• S&P
• pre-heat oven to 400 degrees 
• slice potatoes 80% through, making sure to leave them intact.

1. mix butter, garlic, and thyme in a bowl
2. place potatoes in a vacuum bag and add butter mixture to bag and seal
3. cook potatoes in sous vide at 90c for 1 hour or until tender
4. remove from bag and receive the butter liquid in a bowl for brushing
5. place potatoes on a baking sheet or baking dish and brush butter mixture over top 
6. then place cheese and bacon in the slices and finish with salt and pepper

Sourdough Cornbread

• preheat oven to 375
• 1 stick of butter
• 2 Tbsp Coconut oil
• 3 Large Eggs
• 70 g sugar
• 1 tsp Vanilla Extract
• 100g sourdough discard
• 125 g AP Flour
• 80 g Cornmeal (Bobs)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp pink Himalayan salt
• 4 oz Half n Half
• 4 oz buttermilk

1. Whisk eggs, sugar, and vanilla together
2. add dry team
3. mix and add wet ingredients
4. dip spoon in and lift. should pour off as ribbons. if not add more liquid
5. Bake for 25-28 mins
6. let cool for 10 mins

Chimmichuri Greens

• Southern-style mix - turnips, collards, mustard greens 
• kale
• 2 oz of hot sauce
•  ham hock
• 3 oz dried parsley
• 3 oz dried cilantro
• 2 oz tiger sauce
• 3 cups of Chicken Stock - frozen into cubes
• salt & pepper
• Sous vide for 7 hrs at 185

In a separate bag

• 1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks
• 2 oz bacon fat
• S&P
• Sous vide for 2 hours at 185

In a separate bag

• 3 California Chili’s dried
• 3 Ancho Chili’s dried
• 2 oz bacon fat
• sous vide for 2 hours at 185

1. Blend with 4 oz of "pot liquor" 

Horseradish Sauce

• 8 oz Greek Yogurt
• 8 oz Dukes Mayo 
• 2 tsp white balsamic vinegar
• lemon & lime zest
• S&P
• 4 oz prepared horseradish
• ½ teaspoon wasabi powder

Sous vide bath container - https://amzn.to/2R1a6VG
Emersion Circulator (sous vide unit) - https://amzn.to/3dQNFva

Recipes from this week:
Pork belly and Bacon rolls

• 1/2” sliced pork belly
• 1 rasher of Monroe bacon
• Season to taste with:
• Salt & Pepper
• Red pepper flakes
• Italian herbs (highly unstable heeeeeeeeerbs)
• Stack and roll into wheel
• Tie with butchers twine
• Cook in sous vide
• 145-degree bath
• Min 11 hour cook
• Pat dry before cooking
• Sear in pan on high heat

Bamen Broth

• Veg Team:
• 1 full Celery
• 1 Green Bell Pepper
• 1 whole Onion
• 10 boiler onions
• 1 Carrots bag
• Canola Oil
• Salt&Pepper
• Dried Chanterelle mushrooms

Roast fresh veggies for 1 hour with oil, S&P

Meat Team:

• Pigs Feet
• Pig Tails
• 1 Smoked Chicken back

Smoke chicken at 275 degrees for 2 1/2 hours 
Carve and save chicken back and bones
Sear pigs feet and tails until golden brown and delicious

In a large, heavy-bottomed pot combine:

• Chicken back
• Pigs feet and tails
• Roasted Veggies 
• Chanterelle mushrooms

Cover with water and simmer for 3 hours
Strain out solids. Chill overnight, Should have some jiggle to it!

Pork Tenderloin

• Sous Vide bath temp: 129 degrees
• 2 hour cook time
• Coat all sides with favorite bbq rub, creole style
• Justin Wilson
• Creole Magic
• Tony’s

Slice thin and pan sear to finish
High to med-high heat, just adding a little color and texture

Corn

• Creole season used for pork
• Butter 

Grilled until delicious
20 mins or so
Remove from grill
Shuck kernels from cob
add seasoning and butter

Roasted Garlic Paste

• Garlic cloves peeled 
• Grape seed oil
• S&P to taste
• Crushed red pepper
• Dried unstable herbs (Italian blend)
• 2 ice cubes
• Place in the middle of a large square of foil
• Fold up into a package
• Roast in the oven or air fry

Roast: 30-45 mins at 350 remove when delicious garlic smell makes you happy
Air Fry: 35 mins at 325 then 10 mins at 350
Blend until smooth with extra oil 

Bamen Egg

• 24 mins
• 63.5 degrees Celsius
• Remove into an ice bath 
• Let sit for 30 mins

In this week's "verbal ping pong", Chef Derek and Bacon need to buy a little more time for the Dry Aged Ribeyes to finish so a plan is made to create an Alabama version of a Tonkatsu Ramen.

Sooooo, we did the whole episode about the Breakfast Gumbo and some how only mentioned the Bloody Mary 1 time?! Our apologies!

Bloody Mary Vodka
Vodka - Smirnoff 100 proof
• 1 jalapeño deseeded and derived
• 1 jalapeno whole
• Quarter both
• Zest and juice of 2 lemons
• Zest and juice of 2 limes
• Roasted shrimp shells
• 20 mins in air fryer at 325
• 5 slices of Monroe Bacon
• 1/2 oz Crushed red pepper flakes
• 1 oz Peppercorn medley, whole
Add 2 large Mason Jar(s) add vodka
Place in Fridge
Shake vigorously several times a day
Let sit in fridge for minimum of 3 days
Filter out solids
I used a mesh strainer x2 and then a coffee filter

Bloody Mary Mix
2 cans of San Marzano crushed tomatoes (28 oz each)
1 can of San Marzano Whole tomatoes (28 oz)
1 fresh onion
3 cloves of garlic
2 bay leaves
14oz of beef broth
Salt & pepper to taste
Simmered for 2 hours, remove bay leaves
Blend until smooth
Strain out remaining solids
4 oz Horseradish
4 oz ground parmesan cheese
Crushed red pepper to taste
Black pepper to taste
2 oz Tiger Sauce
2 oz Crystal Hot Sauce
Toss back and forth to mix

Fill glass with ice
1 1/2 oz of Bloody Mary Vodka
Top with mix
Garnish with lemon and lime wedges
Pickled green bean and pickled okra

In this episode we make and then discuss our version of Breakfast Gumbo, a local favorite, found at one of the great pleasures of living in the south, a gas station. Some of the best food around is found in rural gas stations, very similar to the delicious street vendors in large cities the consistency of these places is legendary as they regularly sell out!

Sean Brock style Grits
2 cups of good quality grits (white polenta for you non southerners)
8 cups of good water (our tap water tastes great so I used local)
4 fresh bay leaves
1 cup heavy cream
Juice of 1 lemon
Salt a pepper to taste
Good quality Kerry Gold butter (unsalted) , I used 4 oz
Soak grits in water overnight with bay leaves
Add to large heavy bottomed pot with remaining water, 8 cups total
Bring to boil, turn off and remove from heat immediately
Let rest for 20 mins
Then cook for 45 mins to 1 hour at med to med high until water is absorbed
Remove from heat, add lemon juice
Stir vigorously
Add 1 cup of heavy cream
Salt & Pepper and Butter to taste

Best Dang Biscuits Ever
1 cup of 100% Hydration sourdough Starter
15 oz of Flour
• 7 oz AP Flour
• 8 oz 00 Flour
2 Tbsp white sugar
1/2 tsp baking soda
4 tsp baking powder
1 1/2 tsp Pink Himalayan Salt
1 1/4 cups whole fat buttermilk
8 oz Kerry Gold butter (unsalted)
Finishing Salt
Sift flour into bowl
Add dry team to flour
• Sugar
• Salt
• Baking soda
• Baking powder
Blend together with fork or whisk
Add buttermilk and starter together, mix with fork
Shred butter with food processor or grater
Add butter to Dry Team
Mix thoroughly, make sure all the butter is coated with flour
Add wet Team
Mix together until it just comes together
Turn out on board, work together folding into layers, 7 turns
Refrigerate overnight

Rollout to 1/2” thickness
Brush with melted butter
Sprinkle with finishing salt
Cut into 6 equal biscuits
Use bench knife to lift
Place 1” apart on baking sheet lined with parchment paper
20-25 minutes at 400 degrees
Rotate pan once

Crazy Egg
Sous Vide bath temp: 167 degrees F
Cook Time: 12 mins
Remove immediately into Ice Bath
Leave overnight in fridge
Preheat pan to med High
Add bacon grease or oil
Gently crack egg into pan
Season with salt and pepper
Sprinkle on panko bread crumbs or crushed pork rinds
Gently flip and repeat on the other side
Use 2 spatulas
Total time in pan: 1 min - 1:15 secs
Place on top of bowl crack open the yoke as you dig in

Breakfast Sausage
Pork Picnic Roast
Cut into 1” cubes
Season with:
2 Tbso Garlic
1 Tbsp Salt
1 Tbsp Pepper
2 Tbsp Onion powder
1 Tbsp Sage, ground powdered
Chill in fridge for 15 mins
Grind to med coarse, #2
Form into patties
Cook in frying pan with oil or bacon grease

Plating:
Biscuit in bottom of bowl
top with scrambled eggs
add Monroe bacon and sausage to taste
add breakfast sausage
top with a Crazy Egg or two 
check salt & pepper 
add hot sauce as needed

Bolognese Sauce
Meatballs
Sourdough Noodles

San Marzano Tomatoes: https://amzn.to/3w1iQet
00 Pasta Flour: https://amzn.to/3w76JMV
Pasta Roller: https://amzn.to/3fgN7zY