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Dinner! 2012


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#2491 rotuts

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Posted 14 November 2012 - 11:01 AM

KS: That dinner didnt look dull to me! I notices the 'char' on the dog. Yum!

#2492 christine007

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Posted 14 November 2012 - 06:29 PM

Thanks Kim! I finally got a camera and I'm looking forward to more photo adventures.
I don't find you food dull at all, the opposite actually, you cook real food and you always put imagination and love into it, and it shows. The potatos look amazing, I'm doing something along those lines for Thanksgiving.
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#2493 robirdstx

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Posted 14 November 2012 - 07:38 PM

Kim - your ribbon bread is smiling - love it!

#2494 christine007

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Posted 15 November 2012 - 03:56 PM

Tonight, I did a stuffed acorn squash, the filling was sage sausage, fresh picked apples and sweet onion, with a touch of maple syrup.

Our side was a rice dish with chicken broth and a white sauce mixed together. It came out nice and creamy!

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Edited by christine007, 15 November 2012 - 03:58 PM.

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#2495 Steve Irby

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Posted 15 November 2012 - 05:03 PM

First oysters of the fall. Cool weather and fat, salty oysters.

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#2496 robirdstx

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Posted 17 November 2012 - 06:59 PM

Dinner tonight:

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Pan-Seared Magret Duck Breast

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with Duck Fat Fried Potatoes and Sliced Tomato and Cucumber

#2497 rarerollingobject

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Posted 18 November 2012 - 01:23 AM

Howdy all, it's been awhile..not posting much lately, but still lurking for your food. ;) robirdstx, that duck breast is stunning!

Kim Shook, you should know that your dinner with meatloaf got me curious to try making it (which would have been a first for me), and thinking about solid walls of meat then morphed into a hankering to try making Scotch eggs, and here we are.

I always think Scotch eggs with hen eggs are too big and unwieldy, so I got me some quail eggs, boiled them until just soft, and had at it.

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Hen eggs = too big, but quail eggs = life may be too short to peel a dozen of them. Delicious tho, topped with smoked salt and hot mustard.

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#2498 Keith_W

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Posted 18 November 2012 - 06:29 AM

Gorgeous scotch egg there, RRO! Is it from Heston at Home?
There is no love more sincere than the love of food - George Bernard Shaw

#2499 liuzhou

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Posted 18 November 2012 - 07:23 AM

I always use quail eggs for Scotch eggs. Those look lovely.

Here is one of the last batch I made. I used a mixture of minced pork and Chinese blood pudding (like a black pudding), plus lots of black pepper to make up for seasonings I can't buy here. My eggs were more hard boiled, as you can see. But I don't mind peeling them now that I found the knack.

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Edited by LindaK, 19 November 2012 - 05:06 AM.


#2500 patrickamory

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Posted 18 November 2012 - 09:42 AM

Amazing scotch eggs, rro and liuzhou. Love the scoring on your duck robirdstx.

Kdra of chicken with pistachios, chickpea and lemon:

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#2501 Okanagancook

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Posted 18 November 2012 - 12:43 PM

My husband saw on a tv show where they used a blow torch briefly on the outside of an egg to make the shell easier to peel....just a short blast. Have to try that.

#2502 SobaAddict70

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Posted 18 November 2012 - 01:25 PM

It's been a while, right?

Last night:

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Crosnes and turnip green salad.

Crosnes are a tuber vegetable with a dull whitish color and a knobby appearance. They have a nutty, slightly buttery flavor and a crisp texture similar to water chestnuts. They're also quite expensive; Mountain Sweet Berry was selling them for $24/lb.

These were sautéed in unsalted butter, and seasoned with sea salt and black pepper; then combined with briefly wilted turnip greens and crushed deep-fried Chinese noodles. Lemon juice for a touch of acidity, and chives for garnish.


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Pumpkin, with chiles, mint and poached farm egg.

This appears regularly on Babbo's and Otto's menus (which you may know as restaurants owned by Mario Batali). The poached egg is my own addition.

Recipe here: http://www.mariobatalifoundation.org/sauteed_pumpkin.htm

You can make this vegan by omitting the egg.


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Spaghetti with pancetta, zucchini and onion.

Edited by SobaAddict70, 18 November 2012 - 01:25 PM.


#2503 Mr Holloway

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Posted 18 November 2012 - 02:02 PM

Great meals everyone :smile:

With Ashen's help, my first try at peameal bacon
In the brine
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On the Egg with some ham
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Sliced
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Some Eggs Benny
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Yum
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Shane

#2504 sadistick

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Posted 18 November 2012 - 03:19 PM

RE: peeling eggs

If you add a bit of baking soda to the water when boiling, and then just peel the top and bottom of the egg, you can actually BLOW it out of the shell - super easy, just need some lung power!
"He who does not mind his belly, will hardly mind anything else."
- Samuel Johnson

#2505 Keith_W

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Posted 18 November 2012 - 03:25 PM

peel the top and bottom of the egg, you can actually BLOW it out of the shell - super easy, just need some lung power!


ONLY try this with a hard boiled egg. I tried this with my soft centered eggs (the white is set, but the yolk still runny). I literally had egg on my face. My wife laughed so hard. Bad advice!!! :)
There is no love more sincere than the love of food - George Bernard Shaw

#2506 mm84321

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Posted 18 November 2012 - 05:10 PM

Onion soup with Comté

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Foie gras poached in Gevrey Chambertin
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Pigeon, chartreuse of vegetables and foie gras, sauce pilée
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#2507 christine007

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Posted 18 November 2012 - 06:19 PM

Very nice, everyone! Such inspiration here.

Tonight, I made a quiche with two cheeses, parmesan and cheddar, and some really nice ham my sister gave us.

Note the turkey guarding it jealously. He figures if we eat quiche, he's safe. :biggrin:


Served with fresh sweet potatos. I didn't use to mind canned sweet potatos, but these have totally spoiled me now. Served to my son Ross, my best critic ( Because he loves everything.)

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#2508 C. sapidus

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Posted 18 November 2012 - 07:03 PM

Spare ribs, smoked low and slow on the Big Green Egg. We used Magic Dust on one rack, and Dizzy Pig Raging River on the other. We normally smoke with the Weber Smoky Mountain, but the Big Green Egg held steady at 225F for 6 hours.

Cowboy beans and salad for accompaniments.

Bark:

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Moist and juicy!

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#2509 SobaAddict70

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Posted 18 November 2012 - 08:45 PM

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Stufato.

The recipe is here, but you can vary it depending on what you have on hand: http://kitchenseason...ato-di-verdure/

The version pictured has onion, carrot, celery, fennel, garlic, celery leaves, fennel greens, zucchini, string beans, tomatoes, sweet peppers, olives, herbs (oregano, Italian parsley, bay leaves), sea salt, black pepper and extra-virgin olive oil. Served with a baguette.

Edited by SobaAddict70, 18 November 2012 - 08:46 PM.


#2510 patrickamory

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Posted 18 November 2012 - 08:56 PM

OMG Bruce those ribs look amazing. What are those rubs?

#2511 liuzhou

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Posted 18 November 2012 - 09:45 PM

Re: peeling quail eggs

You can also soak them in vinegar or a 50-50 vinegar and water mix and the shells just dissolve. I use a very mild white rice vinegar, then rinse to get rid of any lingering vinegar taste.

#2512 C. sapidus

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Posted 18 November 2012 - 09:47 PM

OMG Bruce those ribs look amazing. What are those rubs?

Thank you very much, Patrick. Raging River is a commercial rub produced by Dizzy Pig, a local company:

http://www.dizzypigb...agingriver.html

Magic Dust is Mike Mills' dry rub. We used the remainder from the batch we made for our last pork butt. Recipe here:

http://www.food.com/...bbq-rub-373437

Enjoy!

#2513 liuzhou

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Posted 18 November 2012 - 10:31 PM

One of my problems here in China is getting hold of many (most) spices. Apart from pepper, cumin, cassia, fennel and star anise, pretty much everything else is impossible, unless I travel thousands of miles to Beijing or Shanghai.

So I was delighted yesterday when a friend showed up at my place with 500 grams of coriander seed. For some reason the locals eat coriander leaf (cilantro) all the time, but most don't even realise the seeds are edible.

My friend picked the seeds up for me at a local farmers' supplies market. They are intended for planting in order to harvest the leaf. Great care must be taken when buying seeds this way as many seeds are coated with germination accelerator chemicals. Not what you want to be eating.

So last night I made one of my favourites. I don't think it has a real name. I just call it coriander pork.

Cubes of pork are marinated in lemon juice and olive oil, with garlic, lightly crushed coriander seeds and salt. I usually marinate overnight, but yesterday only for around three hours - plenty.

They are then stir fried in Mr. Wok until cooked through.

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I usually serve it on rice with stir fried green beans, but I didn't have any and it was raining and I was too lazy to go get any. Instead I served it with a simple tomato and red onion salad dressed with a rice vinegar and olive oil dressing.

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Edited by liuzhou, 18 November 2012 - 10:39 PM.


#2514 Keith_W

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Posted 18 November 2012 - 10:51 PM

Sapidus, those ribs look amazing. When I smoke them in my Kamado they never seem to turn out quite as juicy. Do you use a water pan?

Liuzhou, how long do you have to soak the quail eggs for, before they dissolve?
There is no love more sincere than the love of food - George Bernard Shaw

#2515 liuzhou

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Posted 18 November 2012 - 10:59 PM

Liuzhou, how long do you have to soak the quail eggs for, before they dissolve?


Only a few minutes. Depends on the strength of the vinegar. I've never actually timed it. You can see the shells disappear.

Edited by liuzhou, 18 November 2012 - 11:50 PM.


#2516 ScottyBoy

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Posted 19 November 2012 - 01:07 AM

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So It's my 30th birthday today...could you overnight some of these right now?
Sleep, bike, cook, feed, repeat...
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#2517 C. sapidus

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Posted 19 November 2012 - 05:30 AM

Sapidus, those ribs look amazing. When I smoke them in my Kamado they never seem to turn out quite as juicy. Do you use a water pan?

Thank you, Keith. No water pan, no mop, just indirect over a pizza stone at 225F, raised the heat to 275F for the last half hour or so.

BTW, kudos to all on the Scotch eggs - they look remarkable

#2518 Nicolai

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Posted 19 November 2012 - 09:04 AM

Dinner tonight Salad with an "invented recipe"

- Artichokes
- Cherry Tomatoes
- Black Olives
- Pomegranate Seeds

Dressing:
- Apple Vinegar
- Mayonaise
- Basil
- Celery Salt
- EVO
- Black ground Pepper
- Pomegranate Molasses

Side:
- Pain de Campagne grille et gousses d'Ail confit

Wine:
- Pouilly Fume


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Edited by Nicolai, 19 November 2012 - 09:06 AM.

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#2519 Baselerd

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Posted 19 November 2012 - 09:18 AM

I recently made the Guinea Fowl dish from Eleven Madison Park, but with Chicken:

SV chicken breast with brown butter, dehydrated grapes, poached/glazed grapes, shallot oat crumble, trumpet mushrooms, parsnip puree, and chicken sauce.

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#2520 Norm Matthews

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Posted 19 November 2012 - 05:03 PM

I had some coconut shrimp at a restaurant that I thought was good so I tried to make it at home. I think it was a successful experiment. Along with it was a dipping sauce, rice pilaf, pineapple dak bulgogi and pepper steak.

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