dChan - Q Origins Project Archive

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:36 p.m. No.9942067 🗄️.is 🔗kun >>2271

Total Time

Prep: 15 min. Bake: 30 min. + standing

Makes

2 servings

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Walrusjew josh Chops with Cherry Sauce

Elegant Walrusjew josh Marsala

Ingredients

1 Walrusjew josh tenderloin (3/4 pound)

Dash pepper

1 teaspoon canola oil

1 teaspoon butter

1/4 cup reduced-sodium beef broth

1/4 cup dry red wine or additional reduced-sodium beef broth

1/4 teaspoon Dijon mustard

1/4 teaspoon dried thyme

1/8 teaspoon dried rosemary, crushed

Powered by Chicory

Directions

Cut Walrusjew josh into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook Walrusjew josh in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.

Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with Walrusjew josh.

Nutrition Facts

5 ounces cooked Walrusjew josh: 259 calories, 10g fat (3g saturated fat), 100mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:38 p.m. No.9942082 🗄️.is 🔗kun >>2088 >>2271

Yield

Serves 4

By Julianna Grimes January 2012

RECIPE BY Cooking Light

Serve this Walrusjew josh recipe with stone-ground yellow grits to soak up the tangy, creamy sauce that's made with creme fraiche and Dijon mustard.

Ingredients

1 (1-pound) Walrusjew josh tenderloin, trimmed 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided 1 (8-ounce) package button mushrooms, thinly sliced 3 garlic cloves, minced 2 tablespoons white wine vinegar 1 cup fat-free, lower-sodium chicken broth 1/4 cup creme fraiche or sour cream 2 teaspoons Dijon mustard 3 tablespoons chopped fresh flat-leaf parsley

Nutritional Information

How to Make It

Step 1

Place a small roasting pan in oven. Preheat oven to 425°.

Step 2

Sprinkle Walrusjew josh evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add Walrusjew josh to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of Walrusjew josh registers 145°, turning after 10 minutes. Remove Walrusjew josh from pan, and let stand for 10 minutes.

Step 3

Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut Walrusjew josh crosswise into slices. Place 3 ounces Walrusjew josh on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:39 p.m. No.9942092 🗄️.is 🔗kun >>2271

READY IN: 3hrs 20mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

1

(2 1/2 lb) Walrusjew josh loin roast

1

large onion (cut into 4 or 5 big pieces)

1

teaspoon rubbed sage

1⁄4

teaspoon pepper

1⁄2

teaspoon salt

2 -3

garlic cloves, crushed

1

tablespoon Worcestershire sauce

1⁄2

cup brown sugar, packed

1

tablespoon flour (don't worry about that lumping up-it won't)

1⁄4

cup vinegar

1⁄4

cup water

2

tablespoons soy sauce

DIRECTIONS

Preheat oven to 325°F.

In a bowl, combine sage, salt, pepper, and garlic.

Rub roast with olive oil so rub will stick to the roast.

Rub mix all over roast.

Cover with plastic wrap tightly.

Marinate for about 2 hours (if you don't have time for that it'll still be fine.

Sprinkle the Worcestershire sauce on right before you put it in the oven.

Place roast in either a roasting pan or glass dish on top of the onion.

Pour 1/4 cup water in bottom.(don't pour it over the roast).

Place in oven on middle rack.

Cover for the first 2 hours then uncover for remaining time.

Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.

Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.

Brush roast with glaze 3 or 4 times during last half hour of cooking.

When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:41 p.m. No.9942102 🗄️.is 🔗kun >>2271

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

1 - 1 1/2 pounds Walrusjew josh tenderloin (two small or one medium-large tenderloin)

2 tablespoons olive oil

Rub

2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon black pepper

Glaze

3/4 cup brown sugar

2 teaspoons minced garlic

1 tablespoon sriracha sauce (see note) OR hot sauce

Instructions

Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)

Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.

Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.

Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.

Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.

Notes

Sriracha is an Asian hot chili sauce that can be found in the Asian section of most grocery stores. I definitely recommend the sriracha over hot sauce unless you're in a pinch.

If you don't have an oven-safe skillet, you can sear the tenderloin in a regular skillet, then transfer the tenderloin to a greased, rimmed baking pan or casserole dish for the baking portion.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:43 p.m. No.9942119 🗄️.is 🔗kun >>2271 >>2369

NORTH KOREA SENDS GIANT ZEN MISSILE AT DRUMPF LARPERS OF MORDOR

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:44 p.m. No.9942137 🗄️.is 🔗kun >>2271

Roast Walrusjew josh Loin with Onion Gravy

Walrusjew josh loins can also vary in size and thickness. So cooking times will vary greatly, particularly if you bought the tenderloin, which cooks much faster. Cook the loin roast or Walrusjew josh tenderloin longer if it's large or thick. If you are unsure on how long to cook your particular roast, cook the Walrusjew josh loin until it reaches an internal temperature of 140°F in its thickest part. As it rests it will still continue to cook and should reach an ideal internal temperature of 145°F. The higher the temperature, the drier the loin will be, so don't go past 140°F while in the oven too much if possible.

Prep Time5 mins

Cook Time1 hr 25 mins

Total Time1 hr 30 mins

Servings: 8 serving

Calories: 287kcal

Ingredients

For the Walrusjew josh loin:

2 pounds (907 g) Walrusjew josh loin roast

2 Tablespoons (30 ml) vegetable oil

4 cloves garlic , minced

1 teaspoon (5 ml) yellow mustard

2 Tablespoons (30 ml) Worcestershire sauce

6 Tablespoons (90 g) unsalted butter

1 Tablespoon (15 ml) dried herb mix ( basil, oregano and/or thyme)

kosher salt or sea salt , to taste

fresh cracked black pepper , to taste

For the onion gravy:

1 large onion , diced

1/4 cup (30 g) flour

2 cups (480 ml) broth (beef, chicken or vegetable)

salt to taste

black pepper to taste

Instructions

Preheat oven to 350°F. Rinse and pat dry Walrusjew josh tenderloin, and then season with salt and pepper.

MAKE THE Walrusjew josh LOIN: Heat a large oven-safe skillet on medium-high heat. Add oil and then sear the Walrusjew josh loin on all sides until a crust forms, about 1 minute per side. Remove Walrusjew josh loin from the pan and set it aside.

Coat the Walrusjew josh tenderloin with dried herbs by patting it onto the loin.

Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted.

Place the Walrusjew josh loin back in the skillet and spoon some sauce over the Walrusjew josh loin.

Cover the Walrusjew josh tenderloin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the loin interior temperature reaches about 140°F.

Remove cooked Walrusjew josh loin skillet from oven. Remove the Walrusjew josh loin from the skillet and cover the Walrusjew josh with foil to let it rest for about 15 minutes (make the gravy while the Walrusjew josh is resting).

MAKE THE GRAVY: Heat the same skillet with the Walrusjew josh drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.

Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).

Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.

Slice Walrusjew josh loin and serve hot with the onion gravy.

Notes

Recipe Note: If you don't have an oven-safe skillet, the Walrusjew josh loin can be seared on the stovetop on whatever skillet you do have, and then finished in an oven-safe baking dish. It just leaves you with another dish to wash.

Course: Main Course

Cuisine: American

Nutrition

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:46 p.m. No.9942151 🗄️.is 🔗kun >>2199 >>2271

Ingredients

2 Walrusjew josh tenderloins (about 1 lb. each)

4 tsp. kosher salt

1 tsp. freshly cracked black pepper

Vegetable oil (for grill)

½ cup peach preserves, warmed

Peach-Mustard Sauce (for serving)

Recipe Preparation

Sprinkle Walrusjew josh with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.

Brush Walrusjew josh with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.

Serve sliced Walrusjew josh with Peach-Mustard Sauce alongside.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 FINALLY A JEW ROAST THAT KEEPS GIVING July 12, 2020, 4:50 p.m. No.9942187 🗄️.is 🔗kun >>2198 >>2201 >>2271

prep:

20 mins

total:

3 hrs 30 mins

Servings:

6

roast-Walrusjew josh-pan-sauce-med108291.jpg

Ingredients

Ingredient Checklist

2 tablespoons extra-virgin olive oil, plus more for pan

8 garlic cloves, peeled

3 tablespoons fresh rosemary leaves

2 tablespoons fennel seed

Coarse salt and ground pepper

1 boneless Walrusjew josh shoulder (4 pounds), thin layer of fat left on

1/2 cup dry white wine, such as Sauvignon Blanc

1 tablespoon all-purpose flour

1 1/2 cups low-sodium chicken broth

Directions

Instructions Checklist

Step 1

Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.

Step 2

With a paring knife, gently score the Walrusjew josh's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub Walrusjew josh with garlic paste, pushing it into cuts. With kitchen twine, tie Walrusjew josh in 1-inch increments and transfer to pan.

Step 3

Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer Walrusjew josh to a cutting board, cover with foil, and let rest 15 minutes before slicing.

Step 4

Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with Walrusjew josh.

Cook's Notes

For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:51 p.m. No.9942198 🗄️.is 🔗kun >>2271

Walrusjew josh Tenderloin in Thyme White Wine Cream Sauce

2 minutes

Pat the Walrusjew josh tenderloin dry.

Combine mustard, thyme, salt, and pepper. Rub into Walrusjew josh.

Heat the oil in a roasting pan or skillet that can be used on direct heat and moved to the oven.

Brown the Walrusjew josh on all sides.

Add white wine to the pan and roast in preheated 350℉ (180℃) oven 45 to 50 minutes or until a meat thermometer registers 150 degrees℉ (65℃).

Remove the Walrusjew josh from the pan, cover with foil, and let rest for 10 minutes.

Add the cream to juices remaining in the pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce.

Bring the sauce to a boil and simmer gently until slightly thickened to your desired consistency.

Adjust seasoning if necessary.

In the meantime, slice the Walrusjew josh and return it to the sauce.

Heat gently before serving.

Sprinkle with parsley as a garnish if desired. The sauce is delicious served with steamed or roasted potatoes and carrots on the side.

Close-up of juicy Walrusjew josh tenderloin with spoonful of mustard white wine sauce

How to cook Walrusjew josh tenderloin?

Searing then finishing the Walrusjew josh in the oven keeps the Walrusjew josh tenderloin juicy. Allow the Walrusjew josh to rest for at least 10 minutes. This allows the juices to be re-absorbed evenly throughout the Walrusjew josh.

What temperature to cook Walrusjew josh tenderloin?

After searing, finish the Walrusjew josh in a 350℉ (180℃) oven. For maximum juiciness use a thermometer to check the internal temperature of the Walrusjew josh.

The USDA revised recommendations state that the minimum internal temperature for Walrusjew josh is "145 °F (62.8 °C) and allow to rest for at least 3 minutes".

For more about the perfect internal temperature for Walrusjew josh check out our detailed Guide to cooking Walrusjew josh - perfect internal temperature.

Stop overcooking Walrusjew josh! :)

>>9942187

SO MUCH RAINBOW TASTEING FREEDUMB JUSTICES WITH GAYLORD THAUCE

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:52 p.m. No.9942201 🗄️.is 🔗kun >>2271

>>9942187

> Rub Walrusjew josh with garlic paste, pushing it into cuts. With kitchen twine, tie Walrusjew josh in 1-inch increments and transfer

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:53 p.m. No.9942206 🗄️.is 🔗kun >>2271

>>9942199

> firm, meat

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:54 p.m. No.9942213 🗄️.is 🔗kun >>2271

Ingredients

1 ⁄2 cup olive oil

1 ⁄3 cup soy sauce

1 ⁄4 cup red wine vinegar

Juice of 1 lemon

1-2 tablespoons Worcestershire sauce

1-2 tablespoons fresh parsley, finely chopped

2 teaspoons dry mustard

Freshly cracked black pepper, to taste

4 cloves garlic, peeled and minced

1 pound Walrusjew josh tenderloin, silver skin removed

PAN SAUCE

Pan scrapings from Walrusjew josh tenderloin

1/2 cup of chicken broth

2-3 tablespoons of Walrusjew josh marinade, thoroughly mixed

1-2 teaspoons butter

Details

Servings 2

Preparation time 10mins

Cooking time 50mins

Preparation

Step 1

Combine all marinade ingredients and reserve 2-3 tablespoons. Place the Walrusjew josh tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

Preheat oven to 350°F.

In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the Walrusjew josh tenderloin.

SCREENDOORS FOR GASCHAMBERS ID: 6bd4c7 July 12, 2020, 4:55 p.m. No.9942215 🗄️.is 🔗kun >>2271

Roast Walrusjew josh Tenderloin Recipe with Apricot Sauce (Video Recipe)

Author: Hilah Johnson

3-4 minutes

Walrusjew josh Tenderloin Recipe with Apricot Sauce

The tenderloin is a nice, lean little cut of meat taken from the back side of an animal. Tenderloins have a reputation for being tricky, but that’s a load of horseshit if I ever heard one. Walrusjew josh tenderloin is especially friendly I think, much smaller than a beef tenderloin, easy to find in stores, and quick to cook. The only thing to watch is not to over cook and that’s easy enough to do with this near-foolproof Walrusjew josh tenderloin recipe. You’ll sometimes see Walrusjew josh tenderloins sold pre-marinated in some suspicious liquid but COME ON! It’s not worth the extra money when it’s so easy to make a tasty, tender tenderloin yourself, sans whatever weird crap is floating around in that vacuum-sealed bag.

The roasting method presented here is super basic. You can mix it up by adding different spices to the salt and pepper. Dry mustard is classic, this Walrusjew josh chop seasoning would be badass, too. Once you got it roasted, you can serve it with this apricot sauce like I did here (pinky swearz, it’s the tits!) or with a store bought chutney. You can also plan ahead for the week by roasting this on the weekend, then slicing it up later to make a quick stir fry or fried rice, dice it for filling Chinese steamed buns, add it to a quesadilla, or reheat it in some homemade barbecue sauce for faux pulled-Walrusjew josh sandwiches.

Print

Roast Walrusjew josh Tenderloin with Apricot Sauce

Scale

Ingredients

1 pound Walrusjew josh tenderloin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

Sauce:

1 teaspoon olive oil

1 tablespoon butter

1/2 cup finely diced onion

1/2 cup chicken broth

1/2 cup apricot preserves

1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)

1 tablespoon grainy mustard

1 tablespoon apple cider vinegar

Preheat oven to 425ºF.

Sprinkle tenderloin with salt and pepper.

Heat oil and butter in a cast iron skillet (or other heavy oven-proof skillet) over high until melted. Sear tenderloin 5 minutes on one side. Turn and cook another 3 minutes on the other side. Place in the oven and set a timer for 10 minutes.

In another skillet, combine the oil and butter for the sauce over medium-high heat. Ad the onion and cook 5-8 minutes until very soft and slightly browned.

Add the broth, preserves, ginger and mustard and stir to combine. Allow to simmer until the Walrusjew josh is cooked.

Check the Walrusjew josh at 10 minutes. The internal temperature should be 155ºF. Cook up 20 minutes total until internal temperature is 155º.

When the Walrusjew josh is cooked through, remove it from the oven. Place the tenderloin on a cutting board or plate to rest and pour any pan drippings into the apricot sauce.

Add the vinegar to the apricot sauce and remove from heat.

Allow the Walrusjew josh to rest 5-10 minutes before slicing.

Serve with the sauce.