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Dinner! 2012


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#2911 Mr Holloway

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Posted 24 December 2012 - 12:24 PM

Duck breast prosciutto, just in time for guests tonight
The breast
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Hanging
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Sliced
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Unbelievable flavour
Easy project with great results, give it a try

Would like to wish everyone and your families a very Merry Christmas :smile:
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Shane

#2912 Ashen

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Posted 24 December 2012 - 12:38 PM

that looks awesome Shane... Merry christmas to you , Chris and Holloway :)

BTW I forgot to tell you how great the pulled pork was. What rub did you sprinkle on it before serving? the Carolina sauce was killer too.
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#2913 Mr Holloway

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Posted 24 December 2012 - 12:50 PM

Thanks Dave
The rub was something I found in the cupboard.
It was homemade.
I thought it might have come from you :blush:
Not really sure now, :laugh:

Have a Merry Christmas

Shane

#2914 rotuts

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Posted 24 December 2012 - 03:01 PM

Mr. H:

would you give more details at some point on that duck breast Pros?

Id love to have them

as you said:

Merry Christmas! esp to you Dog!

cheers!

#2915 Norm Matthews

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Posted 24 December 2012 - 08:04 PM

I haven't been cooking much. I have been looking for a new Mayan calendar. My old one ran out of days. I thought the bank would send one but they just have the regular one year ones. Oh well. I guess it isn't the end of the world if I don't find a new one.

Since we had Thanksgiving at my sisters, we had no left overs. Tried to remedy that today. Roasted a very small turkey for Christmas eve dinner with guests. Also had the usual suspects: Dressing, sweet potatoes, pan sauted squash with parsnips, mushrooms and onions, etc.

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#2916 liuzhou

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Posted 25 December 2012 - 09:01 AM

A not unhappy Christmas dinner for one.

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with a drop of the grape

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then the sensible stuff.

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and a fine time was had by all.

#2917 huiray

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Posted 25 December 2012 - 09:30 AM

Looks like a fine dinner, Liuzhou. Season's greetings to you.

What's the situation like (availability, cost) regarding Western-style cheeses and Western-style wines in your area?

Edited by huiray, 25 December 2012 - 09:30 AM.


#2918 liuzhou

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Posted 25 December 2012 - 09:57 AM

Looks like a fine dinner, Liuzhou. Season's greetings to you.

What's the situation like (availability, cost) regarding Western-style cheeses and Western-style wines in your area?


Cheese is rare apart from bog standard factory cheddar. I was surprised to find these pictured cheeses recently. I think Santa's elves must have been passing and dropped it by accident.

Foreign wines are easy. It is a huge fashion in China. But no one knows what they are buying, so a lot of bad wine is expensive and a lot of good wine is cheap. Even more is fake. Premier Chateaux sell more of each vintage every year in China than they actually make.

Fortunately, I work mainly in the wine business, so I usually get the good stuff. Usually.

Edited by liuzhou, 25 December 2012 - 09:58 AM.


#2919 gfweb

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Posted 25 December 2012 - 12:12 PM

Mr.H, Norm, Liuzhou...lovely stuff indeed.

Especially the dog!

#2920 huiray

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Posted 25 December 2012 - 09:54 PM

• Steamed salmon (julienned ginger, olive oil, salt, black pepper, ripe lime juice)
• Steamed asparagus
• Flash-sautéed mushrooms (olive oil, sea salt, smoking hot pan)
• Salmon skin pan-fried "chip"
• Steamed white rice

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#2921 SobaAddict70

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Posted 25 December 2012 - 10:53 PM

some pix from tonight:

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Dinner menu for December 25, 2012:

BEFORE

Hot-smoked salmon
Tuna mayo dip
Olive-tomato-feta dip
Finnish rye bread
Crudités
Assorted Carr's crackers


(Domaine Chandon)

AT TABLE

Mixed fish cakes, lemon, salsa verde with avocado (Amarte Mas 2011 Albariño)
Sliced sautéed duck breast, jus (Goss McLaren Vale 2010 Shiraz)
Butter-braised leeks
Roasted Japanese sweet potato slices with merken
Wild rice/black rice/lentil/basmati rice mix
Salad, rosemary vinaigrette
Rye baguette (from Takahachi bakery in TriBeCa); Italian bread (from Aliotta bakery in Brooklyn)
Spanish figs, stuffed with Spanish chocolate, almonds and fennel seeds
Lemon meringue pie; Italian cookies (from Aliotta bakery in Brooklyn)
Coffee and tea


#2922 rod rock

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Posted 26 December 2012 - 05:35 AM

That lemon meringue pie looks yummy Soba!

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#2923 robirdstx

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Posted 26 December 2012 - 06:16 AM

Duck was on our menu for Christmas dinner, too!

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The duck breast was pan-seared and served with a black cherry sauce, potato latke, and steamed asparagus.

#2924 huiray

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Posted 26 December 2012 - 07:08 AM

Nice to see all that (non-SV) duck being served over the 24th /25th Dec for dinner. :-) All look very tasty!

#2925 Mr Holloway

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Posted 26 December 2012 - 07:12 AM

Thanks Rotuts
Here is a link some info,
http://ruhlman.com/2...uck-prosciutto/
really as simple as
packing the breast in salt for 24hrs
then rinse,pat dry, wrap in cheescloth and hang till firm

Give it a try and let us know what you think :smile:

Shane

#2926 Mr Holloway

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Posted 26 December 2012 - 07:16 AM

Great holiday meals everyone :smile:

Two turkeys this year
one in the oven
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one on the Egg
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Mad Max turkey on the Egg was the clear winner :laugh:

Shane

#2927 C. sapidus

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Posted 26 December 2012 - 10:44 AM

I love seeing everyone’s holiday meals.

No pictures, but a delightful Christmas open house with the theme, “And now for something completely different” (which describes the guests and hosts as well as the food . . .).

One of the guests runs a restaurant and brought her wonderful cream of crab soup (with huge chunks of crab) and her equally wonderful cappuccino brownies. Mrs. C took care of snacky things like chicken-cashew pate, crock pot meatballs, raw veggies and dips, cookies, and mulled wine.

We served potato rendang (Cradle of Flavor) and the braised beef and potatoes from Revolutionary Chinese Cooking (with toban djian, cinnamon stick, and star anise), both made earlier, and a big pot of basmati rice with spices.

The most successful (and most un-repeatable) dish was the East-West Buffalo wings. For the first batch I inadvertently turned the Egg into an 800F smoke-billowing ball of flame. I cut the air way back and went off to grumble for a while. When I came back the wings, by some miracle, were perfectly cooked and wonderfully smoky. Guests fought over the wings.

The second batch, cooked more conventionally, lacked the same magic. :rolleyes:

#2928 ScottyBoy

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Posted 26 December 2012 - 11:34 AM

Christmas roast is something I dream about all year!

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#2929 rotuts

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Posted 26 December 2012 - 11:53 AM

looking at that pic, I just died and went to heaven!

very nicely trimmed, BTW. Im not a fan of those blobs of fat left on and around the meat. And decently thick cut pieces !

Edited by rotuts, 26 December 2012 - 11:56 AM.


#2930 ScottyBoy

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Posted 26 December 2012 - 12:35 PM

Thank you! Yea I just figure why have everyone come back for seconds? Just carve them a huge slab to begin with (they all cleaned their plates).

Unfortunately I wasn't able to let it rest properly because of babies/timing issues. It was delicious nonetheless.
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#2931 gfweb

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Posted 26 December 2012 - 01:00 PM

Nice roast, Scotty!

We had unphotographed filets mignon topped with soy/Cabernet onions...smoked mashed sweet potatoes...augratin potatoes...asparagus and cherry tomatoes (Xmas colors)...and steamed persimmon pudding.

#2932 cookalong

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Posted 26 December 2012 - 01:09 PM

Made my first real menu this year for Christmas. Before I've only cooked 3-4 dishes, so this was way outside my comfort zone. It turned out fine, obviously lots of stuff inspired by the Fat Duck / el Bulli.

Whiskey Sour with passion fruit (el Bulli)
Olive made with alginates (el Bulli)
Spreadable olive oil with thyme/rosemary, bread (MC)
Watermelon infused with tequila/lime, dried olives, feta cheese
Crab biscuit, seared foie gras, poached rhubarb (partial Fat Duck recipe)
Sous vide pork belly, choucroute, pork sauce (partial Fat Duck recipe)
Mushroom purée, mushroom consomme, Madeira/Sherry-reduction (Heston at home)
Roasted duck breast, pommes purées, sauce gastrique
Mango and Doulas Fir Purée (Fat Duck)
Mini-tarte tatin with vanilla ice cream
Pâte de fruit of mandarin and mandarin esential oil (inspired by Fat Duck recipe)

Plus a Cointreau granita and some cheese.

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#2933 huiray

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Posted 26 December 2012 - 01:16 PM

Nice work.

#2934 menuinprogress

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Posted 26 December 2012 - 02:41 PM

Duck seems to be a theme this year! We did ours on the smoker:

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#2935 patrickamory

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Posted 26 December 2012 - 03:41 PM

We roasted a heritage goose this year Plus stuffing, gravy, scalloped potatoes, ham, red cabbage, green beans and salad.

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#2936 SobaAddict70

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Posted 26 December 2012 - 10:14 PM

tonight:

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Zuppa di radicchio e scarola -- radicchio and escarole soup, with toasted garlic croutons

The version pictured above isn't vegetarian (b/c of chicken stock), but you can switch to vegetable stock instead, if you were inclined. To that, add shredded escarole and radicchio. Bring stock to a boil, add the greens and cook for 5 minutes or until greens are tender. Fry cubes of bread that has been rubbed with a clove of garlic beforehand in olive oil until golden brown. Taste soup for salt and pepper, then ladle into serving bowls. Add croutons, stir in a spoonful of pecorino or Parmigiano-Reggiano cheese, then serve at once.

The pic above also contains 2 tablespoons fried breadcrumbs that was also seasoned with anchovy, sea salt, black pepper and chopped Italian parsley. I keep a quantity of fried breadcrumbs on hand at all times.


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Lenticchie e salsicce -- lentil and sausage stew

This version contains lentils from Umbria, as well as wild boar sausage (wild boar, salt, pepper, red wine).

Takes about an hour, including prep. The vast majority of that time will be the lentils (if you cook them from scratch). Canned lentils are okay, but there isn't a "clean" taste that shines through, as with dried ones.

Begin with 1 cup dried lentils and combine that with 6 cups water; 1 large celery rib (with leaves), coarsely chopped; 1 bay leaf and a generous pinch of salt. Bring that to a boil, then simmer over low heat or until the lentils are tender, about 30 minutes. Drain the lentils, reserving 2 cups lentil cooking liquid. Discard the bay leaf and celery.

Next, fry the sausages in olive oil or until browned all over. Although I used wild boar sausages here, you can use sweet Italian sausage, hot Italian sausage, lamb sausage, turkey sausage or any other good-quality sausages of your choice. Pierce the sausages with a fork to let some of the fat drain out. When the sausages have browned, remove from heat and drain off all but 3 tablespoons of the fat and drippings.

Then, sauté in the pan drippings, 1 finely chopped onion, 1 finely chopped celery, finely minced celery leaves, 1 finely chopped carrot and 2 minced garlic cloves. Cook for 10 minutes over low heat or until the battuto has softened. Add the lentil cooking liquid and 2 tablespoons tomato paste to the pan. Bring to a boil, then add the lentils and sausage. Raise heat to medium, cook for 5 minutes or until the stew is heated through. Taste for salt and pepper, stir in some minced Italian parsley, then serve immediately.

Edited by SobaAddict70, 26 December 2012 - 10:15 PM.


#2937 rod rock

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Posted 27 December 2012 - 06:20 AM

Excellent work!

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

 

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#2938 liuzhou

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Posted 27 December 2012 - 08:10 AM

That sausage and lentil dish looks amazing! I feel hungry just looking at it.If only I could get

a) lentils

b) decent sausages

I can only get horrible sweet Chinese sausages. And making proper sausages myself is not a real option. I can get the skins, the pork, the fat, but not the spices I would prefer.

Just these over-sugared lengths of fat.

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(Did I mention that I don't like 99% of Chinese sausages?)

Edited by liuzhou, 27 December 2012 - 08:13 AM.


#2939 Baselerd

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Posted 27 December 2012 - 08:27 AM

You could try a garlic sausage, I like it with just lean pork + fatback + garlic + nutmeg.

#2940 liuzhou

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Posted 27 December 2012 - 08:31 AM

You could try a garlic sausage, I like it with just lean pork + fatback + garlic + nutmeg.


Nutmeg? The nearest nutmeg is still on the tree in the Moluccas. Which I why I said I can't get the spices.

Edited by liuzhou, 27 December 2012 - 08:36 AM.