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Food Porn

Amazing food made my my husband that makes me go YUM!

By Tuesday DailyPublished 2 years ago 7 min read
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Who doesn't like food porn?

I know that I'm a HUGE fan of some yum-tastic looking food pics.

If you are a vegetarian, vegan, or in any way against meat... I suggest you don't continue reading this one. We like our meats.

Continue scrolling for some mouth-watering photos, along side a description of what you are looking at.

Chicken roulade.

It's so simple, yet very simple to make. I honestly, can't remember what the stuffing is in the one pictured but it was delicious.

What you'll need and what to do -

Boneless chicken breasts: butterflied and ready to roll.

A thinly sliced meat; ham, pepperoni, salami, pancetta for example.

An easily melted cheese; swiss, mozzarella, provolone, havarti to name a few.

First, you layer the cheese and meat on the chicken breast, then you roll it up, next you tie with some butcher's twine.

It's always best to sear your meat before putting it in the oven. I like to use a skillet that is oven safe. Preheat your oven to 350 degrees and get your skillet good and hot... you know your stove better than me but somewhere around medium-high. Use some butter in the skillet to prevent sticking. Sear the chicken and finish them in the oven for 15-20 minutes.

There are many combinations that you can make and it's a great meal to experiment with. Roulades go great with rice or pasta as a side

Steak Fajitas.

This is a super super simple dinner and it's always a crowd favorite. This meal is the meal that got our children turned on to onions and peppers and if it can do that, it's always a win.

All you'll need is some steak strips... sometimes we buy a flank steak or flat iron and slice it down to strips, sometimes we find the pre-sliced fajita steaks at the grocery store, and sometimes we get a more expensive steak and use that... if we're feeling fancy. You can marinade the steak if you'd like, I suggest this if you are using a lower grade cut of meat... which is fine by me and a great way to utilize a shittier steak.

You'll also need some peppers and onions.... thinly sliced. If you are wanting to improve your knife skills, practice on peppers and onions for fajitas... I did and now I can slice a fucking gorgeous pepper or onion. I like to slice my peppers and onions a few hours before I plan on having dinner. I add them to a gallon bag with some olive oil and fresh ground salt and pepper.

You'll need a rice and cheese as well. A simple mexican shredded cheese is fine and we prefer to use a cilantro lime rice. You can make the rice yourself, or you can just buy one... essentially, they cost about the same and take the same amount of time to prepare so it's whichever you personally prefer.

Use some fajita seasoning, or make your own if that's your thing, on the steak. Serve with some tortillas and use some limes for garnish and it's a dinner that brings a little more yum to Taco Tuesday.

Barbeque.

I can't give specific recipes for the above recipes because, well, it comes from a skill that I don't have. This is all my husband's forte and something he was born to do. This is some of the best barbeque that I have ever had and I'm not just saying that because I sleep with the chef.

I spent the early years of my childhood growing up in Texas, then I grew up in Missouri, by Kansas City... Kansas City BBQ is kinda well known. Once my husband and I met, we moved to Colorado, where he competed in BBQ contests so... I know BBQ, trust me, this is AMAZING... Ask anyone that's had it.

The photo is a full smoker. There's 2 pork butts, a shit ton of chicken, and 2 racks of ribs.

Grilled Tuna Steaks.

YUM! These really are simple. I wasn't sure if I would like tuna steaks, and I really wasn't sure if the children would but I do and so do they so it's another amazing dinner.

All you need is a hot grill, some tuna steaks and a glaze... we use a pre-made teriyaki glaze, nothing fancy. Salt and pepper the tuna before you put them on the grill. Let them grill for 5 minutes, flip them, cook for another 5 minutes. Flip them again, then begin basting with the glaze. Glaze it 3-4 times, while letting it grill for another 5-8 minutes... that's if you prefer your tuna well done, I know it can be served at medium but we just don't like that.

Make this a meal with a nice rice pilaf or yellow rice and a green vegetable like broccoli or green beans. It works great sliced and on a salad too or as fish tacos.

Salmon.

Mmm, my Mother's Day Dish. For, most years, I pick a salmon dish for my Mother's Day dinner and each time, the husband amazes and wows me.

The salmon pictured is a crab stuffed, prosciutto wrapped, smoke salmon and it is to die for... trust me, I've died once but that's a story for another day.

Look at this picture closely! Do you see the flaky salmon that's wrapped in the perfectly smoked prosciutto with the chunk of crab in the middle. YUM!

The basics to making this is simple, stuff a salmon with a nice lumpy crab cake, wrap in prosciutto, smoke it! It goes really well with a pasta or rice and a nice leafy salad.

STEAKS!!!

My husband is the king of cooking a damn good steak and I'm saying that as someone that is EXTREMELY picky on proteins. I don't like biting into fat, I don't like tough meat, I prefer well-done but will eat medium well.

Want to know a tip to a really great steak?

Compound butter. What is compound butter, you ask?

Simply put, a seasoned, flavored butter... we like to add herbs and roasted garlic. It's best to use an unsalted butter but not a necessity. Another good butter is to save the butter us use to butter poach any lobster, add some herbs and garlic to it and make a nice lobster butter.

Okay, so you've made a fancy butter, what's do I do with that? You finish the steak with it, either in the oven or on the grill... depending which way you decided to cook your steak.

Wait, we finish with butter so we probably need to start at the beginning before jumping to the finish, huh?

Alright, the beginning of a great steak.

With steak, the cut and quality is important. You can get a cheaper cut of higher quality steak without losing any yum... wagyu beef is the most expensive beef you can get in the US, we really enjoy this steak but it is a little pricey. There is a "cheaper" cut of this steak and if you happen upon it, definitely give it a go.

A ribeye, strip, sirloin is always a solid choice... you want something with a nice marbling (the fat swirling through the meat). Filets are nice but tend to be a tougher cut, I use to only eat these because they have no fat... thank God for my husband and his ability to get me to open my mouth to new cuts of steak.

Alright, so you have your steak and your butter. You need a cast iron, I want to say this is optional and any oven/grill capable skillet will work but it won't. We're grown-ups, go to the store and buy a damn cast iron skillet, it's worth it and you'll be so glad you did.

If you are planning on cooking your steak indoors, pre-heat your oven to 400 degrees and get your cast iron on the stove top heating up hot... high end of medium high.

If you're grilling your steak, get your grill going.

Season your steak simply with some ground salt and pepper.

Place your steak either on the grill or in the hot skillet. Let it cook about 6 minutes, then flip.

For the stove top steak, after you flip it, you place a pallet of compound butter on the steak and put it in the oven. For the grilled steak, you place the steak in the cast iron, add the pallet of butter and place the skillet on the grill.

To finish your steak and make it so tender and juicy, butter baste it. every 3-4 minutes, spoon the melted butter over the top of the steak... be careful, use pot holders. Continue doing this for at least 10 minutes in the oven or 8 on the grill, you can butter baste for a little longer if you'd like, no harm in it.

The steak dinner pictured is a wagyu steak, rice pilaf, and fresh green beans with new potatoes.

Food has been very prominent in our lives and we definitely fill our food with love. We enjoy feeding others and we really enjoy when people enjoy the meals we have prepared.

Grease up, and make some food porn!

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About the Creator

Tuesday Daily

I enjoy writing and have for a very long time. I think I have a knack for it, just no direction. I prefer to write erotica. Other styles to keep my brain fresh. Enjoy reading my work.

Twitter: @tuesday_daily

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