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Dinner! 2013 (Part 1)


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#271 Panaderia Canadiense

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Posted 23 January 2013 - 10:28 AM

A friend of mine brought me some really excellent tenderloin. Hence, filets! Merlot-Malbec and mushroom reduction ended up on the potatoes. And there was a salad, which I didn't think to photograph.

Beef.jpg

Sorry, no money shot (I was hungry!) They were seared off in a screaming hot pan and developed to med-rare while I was making the reduction.
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#272 dcarch

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Posted 23 January 2013 - 12:58 PM

So many amazing dishes. Too many to comment each one on.

But still-------

Scottyboy – You really know how to cook beef.

Chris Taylor - a very gorgeous plate of The Zuni Cafe roast chicken

Jason Perlow – incredible scallops.

SobaAddict70 - Crostini di bietoline, WOW!

Panaderia Canadiense, Very nice tenderloin.

Kim – You are the queen of pan cakes.

Prawncrackers – very nice photos.

Dejah – that is one good looking crispy chicken!

Liuzhou - Mixed Seafood and Mushroom Stew, I like!

Nickrey - duck breast with pineapple, I got to try that, orange duck is getting boring.

Kayb – Amazing Germanic pork shoulder roast.


------------------------------------------------------------
Meat! Meat! Meat! Had too much meat.

A few vegetarian dishes.

dcarch


Steamed tofu on sesame noodles
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Steamed tofu with truffle oil and black garlic sauce
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Wild rice salad
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#273 rod rock

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Posted 23 January 2013 - 01:45 PM

I don't know what to say... This is definitely my favorite thread on the forum. Guys, keep up the good work all of you!
Dcarch, you left me breathless with all this combinations and decorations...

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#274 C. sapidus

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Posted 23 January 2013 - 02:52 PM

. . . What you end up with is a shrimp and pasta dish that REALLY tastes of the shrimp. It is easy and quick enough to be a weeknight meal, but impressive enough for company. And, since it easily serves 3-4 with a half a pound of shrimp it’s also economical. Thanks so much, Bruce!

You are quite welcome, Kim, and I am glad you liked the dish. BTW, your pancakes sound fantastic - I love a good, fluffy pancake.

Mrs. C is on a work trip, and minus her civilizing influence the boys and I have reverted to bachelor food (spaghetti and meatballs, frozen pizzas, etc.). I hope to do some real cooking later this week. :rolleyes:

#275 Ericpo

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Posted 23 January 2013 - 02:58 PM

dcarch, your pictures are all beautiful, as always!

The steamed tofu...Did the tofu come with that floral pattern, or did you do that somehow? And where did you get it/how did you do it?

It actually makes me want to try tofu cooking again lol.
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#276 gfweb

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Posted 23 January 2013 - 05:38 PM

Roast chicken with sauteed bok choi and new potatoes.
So many great dishes and photos. Dcarch, Scotty, Jason et al!

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  • 2013-01-23_19-22-56_347.jpg


#277 ScottyBoy

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Posted 23 January 2013 - 06:22 PM

dcarch, what's in your black garlic sauce? I've been thinking about messing around with that stuff.
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#278 dcarch

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Posted 23 January 2013 - 07:05 PM

Thank you everyone. Vegetarian cooking can be fun.

The design on the tofu is silly simple. I like silken tofu. I like them a little firmer. I just let the tofu rest on a surface that had a design to drain off some water. In a few hours, the tofu took on the design of the surface.

Scotty, the black garlic sauce is black garlic blended with olive oil.

dcarch

#279 Mr Holloway

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Posted 24 January 2013 - 09:59 AM

Great looking meals everyone :smile:

Did a pulled pork dinner for the guys at work. Used a turbo method for these
Started with about 24lbs of pork and the total time was approx. 6.5 hrs
The picnics were put on at 350/375 with some cherry and pear wood
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They were taken to 160 then foiled, taken off at 195
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Other than the lack off bark, which I lose because I have to cooler the meat for 5hrs before we eat,
this was very good. Tender, really moist and great flavour.

Shane

Edited by Mr Holloway, 24 January 2013 - 10:03 AM.


#280 ChrisTaylor

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Posted 24 January 2013 - 01:39 PM

That's some erotic pork.

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#281 Jason Perlow

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Posted 24 January 2013 - 05:37 PM

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an ad-hoc "Moo Goo Gai Pan" with black rice
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#282 ScottyBoy

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Posted 24 January 2013 - 08:36 PM

Friend caught some swordfish in Hawaii. Gave me some of a loin and holy.... Best stuff I've had. But I had so much I could mess around.

Water bath at 62c for 30 minutes and then seared/butter basted. So good...

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#283 C. sapidus

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Posted 24 January 2013 - 10:00 PM

Scotty, that swordfish looks delish!

Oven-roasted chicken thighs, marinated with garlic, soy sauce, black pepper, and oil. Coconut rice, salad, and store-bought sourdough bread.

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#284 Keith_W

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Posted 25 January 2013 - 08:58 AM

Scotty, I love swordfish but my wife hates it. I think it's something about the way I cook it, it turns out dry. I have tried drowning it in sauce but it doesn't work. Does 62C and then crisp up the surface result in a moist fish?
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#285 ScottyBoy

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Posted 25 January 2013 - 11:00 AM

So moist.

I didn't like it growing up because my mom would dry it out but I was determined to cook it nicely and have found the way.

I shocked the other piece and put it in the ridge. Gonna re-therm today and see if the results are the same.

Edited by ScottyBoy, 25 January 2013 - 11:01 AM.

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#286 rod rock

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Posted 25 January 2013 - 02:50 PM

Nice dinner C. sapidus!

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

 

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#287 Dejah

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Posted 25 January 2013 - 04:13 PM

C. sapidus aka Bruce: What! You "messed up" the eternal cucumber?!!! Thighs look great. Think I'll salt some this weekend for Chinese salty chicken and make a bunch for lunches next week. Might even feed my students. :smile:
This term, I have 3 students from Brazil, so will be looking for some Brazilian dishes to cook up. Picked up black beans today. Is that a good start?

dcarch: I'm definitely going to try that embossed tofu!
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#288 Jason Perlow

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Posted 25 January 2013 - 06:25 PM

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Simple aioli with garlic pasta with local Key West shrimp. Outstanding.

Edited by Jason Perlow, 25 January 2013 - 06:26 PM.

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#289 C. sapidus

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Posted 25 January 2013 - 08:03 PM

rod rock - Thanks!

Dejah – Thank you, too! Yes, lately the boys seem to prefer their eternal cucumbers mixed in with other vegetable matter.

Chinese salty chicken? Do tell!

Caramel chicken with ginger, fish sauce, and scallions, over coconut rice. Unpictured salad. Simple but effective.

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#290 nickrey

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Posted 25 January 2013 - 10:31 PM

Scotty, I love swordfish but my wife hates it. I think it's something about the way I cook it, it turns out dry. I have tried drowning it in sauce but it doesn't work. Does 62C and then crisp up the surface result in a moist fish?

I agree with Scotty. Sous vide is the best way to prepare swordfish to keep it moist. Though I'd recommend somewhere around 52-55C rather than 62.

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#291 ScottyBoy

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Posted 26 January 2013 - 04:07 AM

Whoops! 52 is the number not 62

Thank you
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#292 patrickamory

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Posted 26 January 2013 - 01:50 PM

Dry-aged ribeye

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ribeye_cooked.jpg

#293 rotuts

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Posted 26 January 2013 - 03:14 PM

C. sapidus


that Ck. looks so delicous. Im trying to move back for SV to stuff like that

would you share your Rx?

thanks

Yum !

#294 Wapi

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Posted 26 January 2013 - 04:45 PM

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Haddock fillet with pea puree and sherry cream sauce.

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Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint

Edited by Wapi, 26 January 2013 - 04:46 PM.


#295 Shelby

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Posted 26 January 2013 - 07:47 PM

Dumb question...but, is the pea puree cold or warm? It looks delicious!

#296 C. sapidus

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Posted 26 January 2013 - 08:09 PM

that Ck. looks so delicous. Im trying to move back for SV to stuff like that

would you share your Rx?

Rotus - Thank you. Both chicken dishes are from Andrea Nguyen's Into the Vietnamese Kitchen (highly recommended!). The first is "garlicky oven-roasted chicken", and the second is "chicken and ginger simmered in caramel sauce". They should be readily available via search, but if not shoot me a PM.

#297 Jason Perlow

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Posted 26 January 2013 - 08:44 PM

An obscenely large hamburger built for two.

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#298 DiggingDogFarm

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Posted 26 January 2013 - 08:52 PM

An obscenely large hamburger built for two.

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Looks obscenely good!



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#299 Dejah

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Posted 26 January 2013 - 09:00 PM

Today, picked up a cut of beef I've never seen in our stores: petite shoulder tender.
I'm not sure how to use it, but google said grill, pan-seared, roasted? Any suggestions?

shoulder tender package 8929.jpg

So, I sliced one up and could tell right away that it will be tender. Marinated with salt, MSG, oil and cornstarch. Made up a quick curry stir-fry with Patak Hot Curry paste with chunks of bell pepper, onion, and a jalapeno. It was a good supper. :smile:

curry beef with shoulder tender 8927.jpg
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#300 FrogPrincesse

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Posted 26 January 2013 - 09:14 PM

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Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint

Very appetizing lamb and potatoes! (is that a gratin dauphinois?)