Posted 26 November 2012 - 07:24 AM
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.
Posted 26 November 2012 - 08:37 AM
Posted 26 November 2012 - 09:09 AM
Posted 26 November 2012 - 06:49 PM
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.
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.
Posted 26 November 2012 - 06:59 PM
Posted 27 November 2012 - 07:44 AM
RRO and DCARCH - thanks for the comments on my duck breast. We will be doing it again soon.
Some recent dinners:
Pork Steak smothered with onions and garlic in a red chile sauce and steamed Cauliflower
Pan-seared Lamb Chops and Spiced Potatoes and Onions
Edited by robirdstx, 27 November 2012 - 07:44 AM.
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.
Japanese maple is the most likely culprit.... Beautiful dish!
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 27 November 2012 - 12:11 PM
We had rabbit and polenta tonight with brased vegetables (I use the tough leaves of salads)
Posted 27 November 2012 - 12:34 PM
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!
Posted 27 November 2012 - 02:15 PM
That relleno looks wonderful, what was the filling and if cheese what type did you use?
Posted 27 November 2012 - 05:28 PM
-Harriet M. Welsch
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Posted 27 November 2012 - 07:30 PM
39 F today with a high of 42 in Central Park. Yuck.
Roasted carrot, oyster mushroom and crosnes salad
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.
Posted 28 November 2012 - 06:19 AM
Posted 28 November 2012 - 06:24 AM
Posted 28 November 2012 - 06:28 AM
Posted 28 November 2012 - 10:23 AM
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.
Posted 28 November 2012 - 10:34 AM
Posted 28 November 2012 - 06:06 PM
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.
Posted 28 November 2012 - 06:10 PM
Posted 28 November 2012 - 06:59 PM
Posted 29 November 2012 - 07:06 AM
Leeks, garlic, mushrooms, chilli, egg, dried shrimp, Chinese chives.
Squid and rice. White stuff on white plates doesn't make for good pictures.
Posted 29 November 2012 - 07:12 AM
Posted 29 November 2012 - 08:30 AM
Posted 29 November 2012 - 10:24 AM
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.