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Dinner! 2012


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#2551 dcarch

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Posted 26 November 2012 - 07:24 AM

rarerollingobject, thanks. You know, after you have done enough cooking for a while, you can basically tell if a recipe is worth your time to try out. I definitely can see your lamb dish is a keeper.

All the dishes were sous vide cooked, using two cookers. The scallops were done at 120F then seared. The red leaves were probably a cross of Japanese maples. There are many Japanese maple trees in my neighborhood. Maple leaves are edible when they are young. For my scallop dish they were very tough, just for seasonal decoration.

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#2552 Creola

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Posted 26 November 2012 - 08:37 AM

rarerollingobject your lamb looks delicious. I love peanut sauce with meat. The poboy is a common sandwich here,be it fried oyster,shrimp or fish. Some people do cook them to death and ruin good oysters,I cook mine fast and hot to keep them juicy with only fine crackermeal with cayenne and black pepper and a little salt added. Add a good horseradish mayo and you are set. We bought 2 sacks for my oyster dressing for thanksgiving and my hubby puts them in a ice chest with ice and the plug open and eats on them raw with hot sauce throughout the week.These oysters were so good this was our third poboy since we got the oysters. They are also delicious wrapped in bacon pinned with a toothpick , rolled in flour and fried and served with a red wine sauce. Oyster and bacon, heaven. We also bake them on the halfshell with toppings. We paid $20 for a 40# sack that provided 9 dozen oysters ,really reasonable to have oysters many ways. What do you put on your oysters?

#2553 ScottyBoy

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Posted 26 November 2012 - 09:09 AM

First run at tamales, have to say they were good! Filling is adobo braised pork and fresh masa with 1/3 bacon fat, 2/3 lard. And some red chili sauce.

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#2554 Creola

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Posted 26 November 2012 - 06:49 PM

First run at tamales, have to say they were good! Filling is adobo braised pork and fresh masa with 1/3 bacon fat, 2/3 lard. And some red chili sauce.

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That was a perfect first try ScottyBoy, they look very moist and a good proportion of meat to dough. Dinner for us was leftover rice, ham, add peas and egg and we had fried rice. after all we have been eating it was more than enough.

#2555 dcarch

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Posted 26 November 2012 - 06:59 PM

Wonderful tamales ScottyBoy. The slight irregularity in shapes makes it that much better, otherwise people will think you bought them from Trader Joe's.

dcarch

#2556 ScottyBoy

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Posted 26 November 2012 - 07:01 PM

Haha thanks. I mostly worried about the wrapping part but after the first two it was all good.
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#2557 munchymom

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Posted 27 November 2012 - 07:08 AM

Baked chiles rellenos, served with yellow rice, refried beans, and tomato-avocado salad.

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#2558 robirdstx

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Posted 27 November 2012 - 07:44 AM

Everyone's meals look so great, but oh man, I really want some of those tamales, ScottyBoy!

RRO and DCARCH - thanks for the comments on my duck breast. We will be doing it again soon.

Some recent dinners:

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Pork Steak smothered with onions and garlic in a red chile sauce and steamed Cauliflower

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Pan-seared Lamb Chops and Spiced Potatoes and Onions

Edited by robirdstx, 27 November 2012 - 07:44 AM.


#2559 rod rock

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Posted 27 November 2012 - 09:43 AM

Those lamb chops looks tasty and good combo with spiced potatoes!

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#2560 ScottyBoy

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Posted 27 November 2012 - 10:09 AM

Yea, I need more lamb in my life...
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#2561 Panaderia Canadiense

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Posted 27 November 2012 - 10:28 AM


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


Japanese maple is the most likely culprit.... Beautiful dish!
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#2562 Franci

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Posted 27 November 2012 - 12:11 PM

I never had tamales... Maybe when I come to the States for Christmas.

We had rabbit and polenta tonight with brased vegetables (I use the tough leaves of salads)

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#2563 rotuts

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Posted 27 November 2012 - 12:34 PM

WoW F. everything you make looks so delicious! esp the fish and that rabbit.

when you try Tamales, make sure you eventually try the 'home-made' versions. that being said, a minor introduction of the field would be TJ's.

that just give you a hint of their greatness. hint. no more!

#2564 Creola

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Posted 27 November 2012 - 02:15 PM

Baked chiles rellenos, served with yellow rice, refried beans, and tomato-avocado salad.

DSCN0332.jpg

That relleno looks wonderful, what was the filling and if cheese what type did you use?

#2565 munchymom

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Posted 27 November 2012 - 05:28 PM

The filling was half low-fat cheddar and half queso fresco. You can see the whole recipe here:

http://goodformeblog...s-rellenos.html
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#2566 SobaAddict70

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Posted 27 November 2012 - 07:30 PM

Autumn is in full swing here in NYC, with what feels like the first ghost fingers of winter.

39 F today with a high of 42 in Central Park. Yuck.

Last night:

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Roasted carrot, oyster mushroom and crosnes salad


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Pasta with pancetta, brussels sprouts, chestnuts and cremini mushrooms


About to leave the office and head home for dinner. Gonna be Indian tonight, I think.

#2567 sharpknife

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Posted 28 November 2012 - 06:19 AM

Sous vide St. Louis ribs, 48 hours at 147, browned and finished with a sweet BBQ sauce under the broiler for 3 minutes to caramelize.

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#2568 sharpknife

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Posted 28 November 2012 - 06:24 AM

They were plump and juicy and falling off the bone w/ a great mouth feel at 147*. Notice the pink color that you don't normally see in traditional BBQ.

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#2569 sharpknife

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Posted 28 November 2012 - 06:28 AM

Ooops! Sorry the temp should read 136*! I confused it with the turkey I did for TG.

#2570 gdenby

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Posted 28 November 2012 - 10:23 AM

Sous vide St. Louis ribs, 48 hours at 147, browned and finished with a sweet BBQ sauce under the broiler for 3 minutes to caramelize.

SV-Ribs (640x478).jpg


Looks pretty good. Any rub on while in the SV? I've been hesitant to use traditional rubs because I wonder if the prolonged period with salt wouldn't make the final result too salty.

#2571 rotuts

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Posted 28 November 2012 - 10:34 AM

Im also interested in the 'salt question' for ribs SV > 48 hrs. its easy enough to come up with a batch of rub sans the salt is this avoids the 'corned' quality of salt > 24 hrs.

#2572 Keith_W

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Posted 28 November 2012 - 06:06 PM

Beautiful ribs you have there, sharpknife! And welcome to eG.

Re: SV with salt. I don't do it. I make up a rub which includes everything except the salt and sugar. Every time I SV meat with salt in it, I find that I lose about 15-20% of the weight of the meat in leached juices, which usually ends up too salty to turn into a sauce. It is then wasted! The meat itself is tender, but takes on a "cured" flavour and texture, a little like charcuterie if you know what I mean.
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#2573 Creola

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Posted 28 November 2012 - 06:10 PM

roux 002.JPG With the cool front coming through I made a shrimp, crab, okra gumbo and potato salad.

#2574 radtek

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Posted 28 November 2012 - 06:59 PM

Ahh the 4th iteration of the Thanksgiving turkey wing! Turkey pot pie done in hot-water crust pastry and a 16oz ramekin. Or is that a soufflé dish?

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#2575 liuzhou

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Posted 29 November 2012 - 07:06 AM

For reasons I am trying to forget, I found myself in possession of a rice cooker full of last night's rice which didn't get eaten, so I went for the fried rice experience.

Leeks, garlic, mushrooms, chilli, egg, dried shrimp, Chinese chives.

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Not pictured

Squid and rice. White stuff on white plates doesn't make for good pictures.

End result:

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#2576 radtek

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Posted 29 November 2012 - 07:12 AM

Wow that looks really good. What type of garlic is that? Looks significantly different from what I'm used to.

#2577 liuzhou

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Posted 29 November 2012 - 07:40 AM

What type of garlic is that? Looks significantly different from what I'm used to.


That is Sichuanese single head garlic.

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Edited by liuzhou, 29 November 2012 - 07:42 AM.


#2578 radtek

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Posted 29 November 2012 - 08:30 AM

Thanks! Very interesting- a google search reveals that a spring planting instead of a fall planting will probably produce these. I may plant some in March just to see what happens.

#2579 SobaAddict70

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Posted 29 November 2012 - 10:24 AM

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Brussels sprouts "home fries"

Kind of like a low-carb version of home fries, only with brussels sprouts and chestnuts, fried in salted butter and topped with chopped hard-cooked egg.

The other thing I had -- bhindi masala, rice, coconut raita -- wasn't as photogenic. Very satisfying though; I need to cook Indian more often.

Edited by SobaAddict70, 29 November 2012 - 10:28 AM.


#2580 mm84321

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Posted 29 November 2012 - 06:05 PM

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Scallops with linguini and white truffle
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Sweetbreads with risotto and white truffle
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