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Dinner! 2012


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#2521 mm84321

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Posted 19 November 2012 - 05:11 PM

Dry-aged beef, red wine-braised onions, foie gras, sauce Bordelaise
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#2522 C. sapidus

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Posted 19 November 2012 - 07:33 PM

Gorgeous meals, all! More from the Big Green Egg tonight

Maple mustard pork chops

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Maple mustard BBQ sauce, with bacon

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Asparagus with lemon zest and garlic

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#2523 David Ross

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Posted 19 November 2012 - 07:54 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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I love that platter. I haven't seen one of those in years, but I sure remember them from the good ol steakhouse days!

#2524 Norm Matthews

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Posted 19 November 2012 - 08:15 PM

Thanks. I brought some home from our restaurant just before we sold it about 25 years ago. I wish I'd grabbed a few more.

#2525 patrickamory

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Posted 20 November 2012 - 08:56 AM

Liuzhou - very intrigued by that pork dish. What cut of pork do you use? Do I need further details on the recipe, or is it basically as you have supplied it?

#2526 rod rock

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Posted 20 November 2012 - 09:05 AM

"Dry-aged beef, red wine-braised onions, foie gras, sauce Bordelaise" what a delicious combo!!!

"The way you cut your meat reflects the way you live."

 

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#2527 patrickamory

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Posted 21 November 2012 - 09:17 AM

Liuzhou - very intrigued by that pork dish. What cut of pork do you use? Do I need further details on the recipe, or is it basically as you have supplied it?


Further to this, I used 1 1/2 lbs of boneless pork loin and guessed the following proportions for the marinade:

2 tbs coriander seeds, crushed
3 cloves of garlic
1 tsp salt
1/4 cup olive oil
juice of 1 1/2 lemons

Marinating... we'll see how it turns out!

#2528 SobaAddict70

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Posted 21 November 2012 - 12:25 PM

last night:

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Cannellini beans, cauliflower, roasted garlic and herbs


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Pasta with lobster, cauliflower greens and serrano pepper

Edited by SobaAddict70, 21 November 2012 - 12:28 PM.


#2529 Franci

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Posted 23 November 2012 - 12:46 AM

Hi guys! I hope you had a wonderful Thanksgiving.

Yesterday night, my husband came home and said. It's Thanksgiving today! Ops. I forgot.
We had jamaican oxtail stew.

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#2530 liuzhou

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Posted 23 November 2012 - 02:13 AM

Liuzhou - very intrigued by that pork dish. What cut of pork do you use? Do I need further details on the recipe, or is it basically as you have supplied it?


Sorry, Patrick. I thought I'd replied to this earlier, but now notice my post went astray.

The Chinese don't really do cuts as we would recognise them. They just hack the beast to bits. I look for something lean with well defined grain. The recipe is as basic as I supplied, yes. Occasionally, I'll throw in some olives, but usually not. The ingredient list you give looks about right to me. I'm not really a measurer, so couldn't give precise quantities.

Marinating... we'll see how it turns out!


How did it go? I'm getting concerned you didn't come back! Hope I didn't poison you!

#2531 patrickamory

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Posted 23 November 2012 - 10:23 AM

Liuzhou - thanks, it came out well, but a bit dry and chewy. I think I could have cut the cubes smaller, and probably removed from the wok just a couple minutes earlier - the pork went from pink in the middle to well done very fast. It could also have used a bit more salt.

I boiled down the sauce with some flour and Shaoxing rice wine, but I don't think that added anything to it.

Will definitely try again.

#2532 rarerollingobject

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Posted 24 November 2012 - 12:52 AM

Dinner tonight Salad with an "invented recipe"



Beautiful dish, and picture!

Gorgeous meals, all! More from the Big Green Egg tonight


THose chops look good Bruce, but adding to the chorus from before..those ribs were incredible!

Dinner here..steak tartare, to be scooped up with endive. Witlof? Chicory? Anyway, this:

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#2533 liuzhou

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Posted 24 November 2012 - 01:10 AM

I boiled down the sauce with some flour and Shaoxing rice wine, but I don't think that added anything to it.


I would suggest that if you had enough sauce to boil down, you probably overdid the marinade quantities. By the time I cook the pork, I am only left with enough 'sauce' to lightly coat the meat. More like the amount of salad dressing you might use on the tomato salad.

But I'm puzzled as to why, with so much sauce, the meat felt dry and chewy. It should be moist, tender, but with a bit of bite. Unless you did indeed cut into too large cubes. I guess my cubes are around 1cm3 - maybe just a little larger.

I can' t see flour and especially not Shaoxing wine adding anything either.

But I'm glad you thought it worth trying again. And weren't poisoned.

Edited by liuzhou, 24 November 2012 - 01:28 AM.


#2534 patrickamory

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Posted 24 November 2012 - 09:46 AM

Thanks liuzhou - maybe I did - there was definitely excess liquid from the marinade (which was overnight). Cubes were about 1 in square so maybe too large. Anyway, I'll try it again. Thanks!

#2535 patrickamory

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Posted 24 November 2012 - 07:34 PM

Orzo with sausage and peas

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#2536 gfweb

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Posted 24 November 2012 - 07:58 PM

Thanks. I brought some home from our restaurant just before we sold it about 25 years ago. I wish I'd grabbed a few more.

Amazon has them... http://www.amazon.co...=sizzle platter

#2537 Franci

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Posted 25 November 2012 - 03:47 PM

Duck breast with blueberry sauce on celeriac pure

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#2538 rotuts

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Posted 25 November 2012 - 03:59 PM

wow. delicious it looks!

starting to Avanti-Gardo!

:biggrin:

#2539 Norm Matthews

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Posted 25 November 2012 - 04:15 PM


Thanks. I brought some home from our restaurant just before we sold it about 25 years ago. I wish I'd grabbed a few more.

Amazon has them... http://www.amazon.co...=sizzle platter


Thanks for the link but I believe those are different. Mine are rectangular and stainless steel. I recently got one of those oval ones and it was aluminum and the under tray is thinner and chiped easily.

#2540 dcarch

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Posted 25 November 2012 - 05:37 PM

Franci – amazing looking duck breast and oxtail. So perfect!

patrickamory – the Orzo with sausage and peas is so elegant and enticing.

rarerollingobject – Lovely steak tartare, with endive. Stunning Scotch eggs.

SobaAddict70 – very nice photos of Cannellini beans and lobster pasta. And that Crosnes and turnip green salad is out of this world.

C. sapidus - Maple mustard pork chops looks very apetizing.

Mm84321 – award winning recipes.

liuzhoub – Your dish of coriander pork coninces me to want to try that recipe.

robirdstx – that is one expertly done Pan-Seared Magret Duck Breast.

Kim – even you dull dinner is festive, especially the Garlic-cheese bread, grilled meatloaf, slaw and onion rings.

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So, I had some friends over for Thanksgiving. I did sous vided a 16 lb frozen whole turky. Since no one really like turkey, I just served the turkey wings. (pictures posted on the other Thanksgiving thread). Instead, we had all kings of other meats.

dcarch

pork tenderloin with roasted peppers
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scallops with white and green asparagus, shiitahi mushrooms.
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London broil romaine
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lamb shoulder chops. beets
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#2541 rotuts

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Posted 25 November 2012 - 05:49 PM

Soooooooooo ... those don't seem to be maple leaves. what kind are they?

#2542 dcarch

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Posted 25 November 2012 - 06:12 PM

Soooooooooo ... those don't seem to be maple leaves. what kind are they?


Actually I don't know. It sprouted from a seed in my front yard. beautiful bright red leaves.

dcarch

#2543 ScottyBoy

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Posted 25 November 2012 - 07:17 PM

Duck breast with blueberry sauce on celeriac pure


Perfect looking duck breast indeed.
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#2544 patrickamory

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Posted 25 November 2012 - 07:35 PM

I made char siu mainly from hzrt8w's recipe.

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And baby bok choy to balance it out.

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Edited by patrickamory, 25 November 2012 - 07:36 PM.


#2545 Creola

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Posted 25 November 2012 - 07:43 PM

I made char siu mainly from hzrt8w's recipe.

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And baby bok choy to balance it out.

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This is the char siu of my dreams! Beautiful!

#2546 Creola

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Posted 25 November 2012 - 08:00 PM

The last of the Thanksgiving oysters on poboysnov 2012 008.JPG nov 2012 032.JPG

#2547 gfweb

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Posted 25 November 2012 - 08:13 PM

Soooooooooo ... those don't seem to be maple leaves. what kind are they?


Japanese Maple.

#2548 judiu

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Posted 25 November 2012 - 08:16 PM

I was gonna say Japanese red maple, but now I'm not sure... Any inherent flavour or odor?
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#2549 Norm Matthews

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Posted 25 November 2012 - 09:26 PM


Soooooooooo ... those don't seem to be maple leaves. what kind are they?


Actually I don't know. It sprouted from a seed in my front yard. beautiful bright red leaves.

dcarch


It looks like Japanese Red Maple

#2550 rarerollingobject

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Posted 26 November 2012 - 01:24 AM

Beautiful duck breast, Franci, and patrickamory, that char siu is just about perfect. dcarch, incredible as usual. The crust on those scallops is drool-worthy.

Creola, you had me googling po'boys. I've never fried an oyster..cooking them at all is generally considered sacrilege around these parts, but I think I could come at a po'boy. Are the oysters only JUST fried, so they're still all oceany and briney?

Dinner here was disproportionately delicious for how easy it was..cubes of lamb leg marinated in a mix of peanut butter, sesame oil, soy sauce, honey and white pepper, threaded onto skewers with chunks of cucumber and then grilled for 4 mins each side until charred but still rare, just the way I like it. I saw it on some TV show, and I have to say, it's a keeper for 'brain-dead but hungry' nights.

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