In The Kitchen With Randy

Randy has a YouTube cooking channel!  He will be posting cooking videos at   https://www.youtube.com/@inthekitchenwithrandy/featured.  Randy like to prepare foods from scratch so this will be a lot of fun for him. 

His first video is how to prepare a Wagyu Beef Brisket Deckle appetizer. This is amazing!

Spanish Bean Soup

Jackie: Randy made Spanish Bean Soup today. He put some garbanzo beans to soak with a beef short rib.

While that was soaking he chopped some ham into small cubes and added the ham to the pot.

Next he chopped salt pork into small bits and sautéed them. 

Since salt pork contains a lot of fat, it ends up cooking in a froth of its own fat. 

Got to drain that fat off!

Randy used a little of the pork fat to cook the chopped onions.

Next he took some chorizo and formed it into small balls.

When he cooked the chorizo it enough of it's own fat so it didn't need any salt pork fat to brown up.

He added all these good things to the soup and seasoned it with a little salt and pepper. 

Then he simmered the whole thing for a long while to mix the flavors together. 

And that makes some wonderful Spanish Bean Soup!

Wagyu Sirloin Steak with BMS 8-9

Jackie: Tonight Randy started with a piece of Wagyu Sirloin Steak with BMS of 8-9. 

He started by wrapping it in bacon (always a good idea!).

Then he seasoned it with a bit of salt and black pepper and put it in a hot carbon steel pan, taking care to cook the bacon sides before searing the ends. 

When it was well seared he put it in a 350 oven with a pat of butter for 15 minutes. Then he took it out and let it rest for another 10 minutes. To serve it he poured that wonderfully Wagyu-flavored butter onto a plate and plated this beautiful sirloin. It tasted as great as it looked!

Porchetta Version 2

Jackie : Randy decide he wanted to try another version of Porchetta - lucky me!  He started with a beautiful piece of pork, opened up and seasoned.

He added a layer of of thinly sliced Prosciutto - always good!

Next he crumbed and browned some fresh sausage. 

He decided the sausage should be even finer so he gave it a pass through the Cuisinart, then spread the sausage over the Prosciutto which was over the pork - this is going to be so good!

Then he topped all this with freshly ground parmesan cheese. 

He rolled it up to make sure all that goodness stayed inside. 

And tied it neatly to keep everything in place.

A bit of oil to make it brown nicely and hold the spices.

What spices? These spices!

Sometime later he took it out of the oven - I can't wait to eat this!!

Sliced and ready to enjoy!