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Dinner! 2012


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#2401 patrickamory

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Posted 29 October 2012 - 10:40 AM

Yep, I made it with chicken following the recipe from Cracking The Coconut. The Food Network has reposted it here:

http://www.foodnetwo...cipe/index.html

Note that it calls for Big Four paste, the recipe for that is here:

http://www.foodnetwo...cipe/index.html

#2402 Okanagancook

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Posted 29 October 2012 - 03:27 PM

DSC_0018.jpg MC@H barley with wild mushrooms and red wine; lamb rack chops and T. Keller's Carrot stew

#2403 Prawncrackers

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Posted 29 October 2012 - 05:12 PM

My first grouse of the season, simply pan roasted. Served with sauté of lettuce, broad bean and black pudding, a vanilla parsnip puree and a marsala pan reduction with raisins.

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Something completely different; David Thompson's Massaman curry made with ox cheeks, a stunning dish! The recipe seems quite long winded but i used a pressure cooker to tenderise the beef which really cut down the cooking time. One of those recipes that you can't wait to try again as soon as possible.
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#2404 FrogPrincesse

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Posted 29 October 2012 - 05:15 PM

I too got lamb for dinner last night: grilled lamb loin chops with chimichurri, sweet Italian sausage and whole roasted cauliflower.

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#2405 David Ross

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Posted 29 October 2012 - 05:55 PM

My first grouse of the season, simply pan roasted. Served with sauté of lettuce, broad bean and black pudding, a vanilla parsnip puree and a marsala pan reduction with raisins.

Posted Image


Something completely different; David Thompson's Massaman curry made with ox cheeks, a stunning dish! The recipe seems quite long winded but i used a pressure cooker to tenderise the beef which really cut down the cooking time. One of those recipes that you can't wait to try again as soon as possible.
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With talons like that, I bet it was one tasty bird! I've had a hankering for a decent black pudding for years and so I think I better get cracking and make one at home. Thanks for planting the idea.

#2406 robirdstx

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Posted 29 October 2012 - 06:24 PM

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Grilled Tilapia Taco

#2407 C. sapidus

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Posted 29 October 2012 - 07:05 PM

Something completely different; David Thompson's Massaman curry made with ox cheeks, a stunning dish! The recipe seems quite long winded but i used a pressure cooker to tenderise the beef which really cut down the cooking time. One of those recipes that you can't wait to try again as soon as possible.

I need a boring weekend to make Massaman curry. I am always disappointed when I order it in restaurants, but it seems like something I would love and yours looks fantastic. Thanks for the incentive!

#2408 rod rock

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Posted 30 October 2012 - 03:54 AM

Nice Grilled Tilapia Taco. Easy dinner, i like it. Maybe i would add just a little bit of broccoli just for decor. But, that is only my personal thinking :)

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#2409 robirdstx

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Posted 30 October 2012 - 06:38 AM

Nice Grilled Tilapia Taco. Easy dinner, i like it. Maybe i would add just a little bit of broccoli just for decor. But, that is only my personal thinking :)


Thank you. ;-)

#2410 GeneMachine

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Posted 30 October 2012 - 12:29 PM


My first grouse of the season, simply pan roasted. Served with sauté of lettuce, broad bean and black pudding, a vanilla parsnip puree and a marsala pan reduction with raisins.

Posted Image


Something completely different; David Thompson's Massaman curry made with ox cheeks, a stunning dish! The recipe seems quite long winded but i used a pressure cooker to tenderise the beef which really cut down the cooking time. One of those recipes that you can't wait to try again as soon as possible.
Posted Image

With talons like that, I bet it was one tasty bird! I've had a hankering for a decent black pudding for years and so I think I better get cracking and make one at home. Thanks for planting the idea.


David, I happened to make that Massaman curry just a week ago - great stuff indeed! And yours looks absolutely delicious!

Oops, edit - I see that the credit goes to Prawncrackers, in fact. The comment still stands :)

Edited by GeneMachine, 30 October 2012 - 12:30 PM.


#2411 acidfrog

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Posted 30 October 2012 - 04:07 PM

photo.JPG


Salmon Roulade

&

Roasted Wood Pigeon with Autumn Squash

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Edited by acidfrog, 30 October 2012 - 04:09 PM.


#2412 FrogPrincesse

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Posted 30 October 2012 - 05:10 PM

That wood pigeon looks fantastic.

Tell us more about the salmon roulade - is that smoked salmon? It looks like something that would be nice for a holiday meal.

#2413 ScottyBoy

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Posted 30 October 2012 - 05:12 PM

How was the salmon done? Looks like it was crusted in something after, puffed rice or sesame seeds? I always appreciate a deeper explanation for dishes like this, thanks!
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#2414 patrickamory

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Posted 30 October 2012 - 07:59 PM

Nice looking grouse Prawncrackers.

re: the massamun curry. The sauce isn't too peanutty is it? Or is it?

#2415 Prawncrackers

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Posted 31 October 2012 - 02:33 AM

That sounds like a very leading question Patrick... There are roasted crushed peanuts in the spice paste but it isn't overly peanutty in the finished curry. I think the recipe calls for whole nuts to finish too but I don't like the texture of them whole in curries.

#2416 acidfrog

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Posted 31 October 2012 - 04:30 AM

Sorry i posted that after a long day

The salmon is smoked with shavings of an oak whiskey barrel then lined and rolled with a goats cheese mixture of a few too many things to list but will be generally the typical smoked salmon accompaniments

The flowers are violas which i stole from someones front garden after 3 hours in the woods and nothing to show for it

It is infact a crust of lightly toasted sesame seeds and alight dusting on top of cumin and coriander powder which I am not totally sold on, i must admit you may have just given me a great idea with the puffed rice

not yet bought or gathered my own plate collection so not really served on plates that i would like them to be served on

The Pigeon was also plated like this but the dish is too under developed to really sit in this type of plating

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#2417 Keith_W

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Posted 31 October 2012 - 04:40 AM

Nice food and plating, acidfrog! Are those Denbys?
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#2418 jmolinari

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Posted 31 October 2012 - 07:30 AM

Schwartz is the gold standard I am trying to come close to. The texture of the finished product is spot on for the smoking and steaming process. The flavours are going to be a work in progress. hopefully I will be able to find some prague powder #2 on the weekend when my wife and I go across the border Port Huron. I have been using readycure and wondering if #2 will give me a better result. Find what I have been able to research Schwartz's claims not to use any artificial nitrates or nitrites. They do a 14 day dry cure with a secret blend of spices. I am willing to bet celery powder is in there , otherwise I am stumped at how they get that kind of colour in their product .


I don't recommend cure #2 (nitrates and nitrites) for this application. You want cure #1 (nitrites only). Cure 2 is used for dry cured products which need the nitrates as a reserve "silo" for nitrite creation and keeping meat safe over extended periods of time.

#2419 Norm Matthews

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Posted 31 October 2012 - 07:47 AM

Everyone's dinners look amazing. Thank you C.Sapidus and Nikkib for your comments about the brisket. Last weekend two of the neighbors helped us take down a dead Austrian pine so I invited them over for dinner last night. We had
Shrimp appetizer with beets, hard cooked eggs and a dressing on the side.

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Cucumber salad

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Bread

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Slottsteck (Norwegian pot roast) roasted potatoes, zuchinni and yellow squash and pan juices from the pot roast

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and Black Forest cake... lopsided. LOL

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#2420 Baselerd

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Posted 31 October 2012 - 12:16 PM

I recently made the pot au feu plated dish from the MC books (volume 5). Delicious, but probably the most work I've done for a meal ever. It included:

SV Pickled Beef Tongue
100-hour oxtail
Beef shank rilletes
SV Rare flatiron steak (definitely going to make this again in another embodiment)
SV celery root, carrots, turnips, and rutabaga
Beignet of ravigote sauce
Oxtail consomme
Microwave fried parsley

whew...

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Edited by Baselerd, 31 October 2012 - 12:20 PM.


#2421 Hassouni

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Posted 31 October 2012 - 12:38 PM

Chakhokhbili, Georgian chicken stew, made with chicken legs, onions, garlic, coriander powder, fenugreek, chile flakes, a whole bunch of tomatoes, and fresh tarragon, parsley, coriander, and dill. Served with Iraqi sammoun bread, which is somewhat close to Georgian bread.
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Edited by Hassouni, 31 October 2012 - 12:39 PM.


#2422 robirdstx

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Posted 31 October 2012 - 01:05 PM

Another quick and easy meal for dinner last night,

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Chicken Piccata with some steamed broccoli for decor ;-)

#2423 C. sapidus

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Posted 31 October 2012 - 05:36 PM

Chakhokhbili, Georgian chicken stew, made with chicken legs, onions, garlic, coriander powder, fenugreek, chile flakes, a whole bunch of tomatoes, and fresh tarragon, parsley, coriander, and dill.

Hassouni - Gosh that sounds delicious.

Farmhouse stir-fried pork with Anaheim and cubanelle peppers, bacon, sliced garlic, and fermented black beans. Recipe from Revolutionary Chinese Cookbook. With its remarkably high flavor / effort ratio, this dish appears frequently. Sorry about that . . .

Baked sweet potato with lime-cilantro butter The lime-cilantro butter was also delicious on the pork.

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#2424 ScottyBoy

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Posted 31 October 2012 - 08:22 PM

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Holy god! I've made some time consuming stuff but...!

Was it worth it?
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#2425 ScottyBoy

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Posted 31 October 2012 - 09:42 PM

Amazing how simple comfort food from your childhood can solve a shitty day. Ribeye and an iceburg lettuce salad with ranch.

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Edited by ScottyBoy, 31 October 2012 - 09:42 PM.

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#2426 ChrisTaylor

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Posted 01 November 2012 - 12:40 AM

Camel t-bones.

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Served w/ tomato, red onion, pickled red cabbage, tzatziki and fried egg in some lightly toasted pide.

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#2427 Baselerd

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Posted 01 November 2012 - 07:31 AM

Holy god! I've made some time consuming stuff but...!

Was it worth it?


I had fun making it and enjoyed eating it, so yea. But I would also say plenty of the other plated dishes in the MC volume 5 are just as good or better and require 1/3 the amount of prep. I chose this because it involved several components that involved new techniques or ingredients that I had never cooked with before. I cooked this one over the course of a week or so (starting with the 100-hour oxtail).

#2428 ScottyBoy

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Posted 01 November 2012 - 12:16 PM

Well it looks good.
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#2429 FrogPrincesse

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Posted 01 November 2012 - 02:09 PM

The pot-au-feu looks very nice indeed, although it looks like a TON of work!

Here are some of my October home dinners.

Braised short ribs (recipe from Les Halles)
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Grilled swordfish with salsa di Giovanna (Jamie Oliver), grilled vegetables from my CSA
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I used the leftover short ribs in a pasta dish (lemon ziti)
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Lamb chops with chimichurri (April Bloomfield), grilled zucchini & bell pepper
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Grilled swordfish steaks Sicilian Salmoriglio style (Marcella Hazan), creamed spinach with coconut
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Caramelized carrot soup with ginger garnish (Modernist Cuisine)
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Arugula, pear and goat cheese salad
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Pressure-cooked pulled pork, roasted squash and creamed spinach.
I learned this technique for pulled pork before Modernist Cuisine, from my local cooking school!
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Pressure-cooked caramelized "sweet dumpling" squash soup with crème fraîche
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Fresh lemon-basil pasta shells, homemade ricotta and Babbo's basic tomato sauce
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Edited by FrogPrincesse, 01 November 2012 - 02:12 PM.


#2430 heidih

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Posted 01 November 2012 - 06:05 PM

Frogprincesse - can you elaborate on the coconut spinach - it touches my comfort zone in so many areas

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