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Dinner! 2013 (Part 4)


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552 replies to this topic

#541 Norm Matthews

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Posted 27 September 2013 - 07:34 AM

Looks great as does your kitchen.


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#542 Ann_T

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Posted 27 September 2013 - 07:39 AM

Basquecook, Great looking wings.   What sauce did you toss them with?

 

 

Strip%20Loin%20Roast%20September%2026th%

 Strip Loin Roast with Yorkshire Puddings.  Requested by my son Matt, who was visiting for a few days.


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#543 rotuts

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Posted 27 September 2013 - 07:44 AM

Yum to all of the above!



#544 basquecook

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Posted 27 September 2013 - 07:59 AM

I want to eat that steak dinner.

 

Thanks all.. The wings, were tossed in franks wing sauce with a pad of butter.  My favorite commercial buffalo wing sauce is from the anchor bar but, I haven't used that in years.  I was pleasantly surprised to see that it had zero calories in the contents.  Not that it was health food but, even still.  The Frank's wing sauce does taste different than their regular sauce.   


Edited by basquecook, 27 September 2013 - 08:00 AM.

“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

#545 huiray

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Posted 27 September 2013 - 08:04 AM

It might be an idea to just simply go to this "Dram Shop" next time. Just a thought. :-) 

(What is this place?  This one?)


Edited by huiray, 27 September 2013 - 08:07 AM.


#546 basquecook

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Posted 27 September 2013 - 08:15 AM

That's the place.  It's a car ride and a whole process.. It wasn't too difficult and I am happier to be in the comfort of my home.  I got home at 6 and we were eating by 715. Not to mention, it was probably 50 dollars cheaper staying home.    With perhaps, 12 minutes of prep time. 


Edited by basquecook, 27 September 2013 - 08:17 AM.

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“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

#547 rotuts

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Posted 27 September 2013 - 08:31 AM

50 dollars cheaper staying home

 

+ gas, your time, etc.

 

+ a Personal Beverage or 3



#548 robirdstx

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Posted 27 September 2013 - 08:56 AM

So many lovely meals posted here!

 

Time for me to catch up again! Haven't been making any thing new or special, just tried and true comfort food.

 

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Chicken Thigh and Carrots Braised in Sherry Vinegar Sauce with Buttered Corn

 

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Grilled Pork Steak and Black Beans with Pico De Gallo

 

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Panko Crusted Chicken Strips and Broccoli Florets with Asiago Garlic Cream Sauce

 

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Meat Loaf and buttered Carrots and Peas with Onions

 

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Pecan and Panko Crusted Chicken with Dijon Mustard Sauce, Broccoli Mornay with Panko, and Buttered Corn

 

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Grilled Montreal Steak Seasoned Beef Rib Eye and

 

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a salad of Spring Greens, Cucumber, Tomato, Mushroom, and Red Bell Pepper with Ranch Dressing

 

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Grilled Wings tossed in Sriracha Butter Sauce

 

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Meat Sauce on Spaghetti, topped with grated Asiago.

 


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#549 mm84321

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Posted 27 September 2013 - 03:49 PM

I've made this once before. I liked it so much, I made it a second time. Poularde (fattened hen) is stuffed with a generous slice of pre-cooked foie gras, then cooked on the bone, sous vide for 1.5 hours at 65ºC. In the bag is beef consommé, truffle juice, a peel of preserved lemon, and a pinch of fleur de sel. The infusion of this flavor into the chicken is truly delicious. The sauce is perhaps one of the best chicken sauces I've tasted. Cook the carcass in beef consommé for an hour and a half, then add to a roux with a little truffle juice and the flesh of a preserved lemon. Cook until syrupy, pass, then add some whipped cream, and finish with foie gras butter (mix equal part cooked and sieved foie gras with softened butter). 

 

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Turnips are steamed, stuffed with a mixture of chanterelles, swiss chard stems and bacon. 
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Some chanterelles are cooked on the side, á la créme. 
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#550 Panaderia Canadiense

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Posted 27 September 2013 - 04:22 PM

OMG, why do I always end up following mm84321?

 

Beef stuff of some sort - I can't recall what exactly it was, just that it was really really tasty.

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A mushroom-fried take on Chicken and Taters

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Pomfret cooked in its own juices with applesauce and oranges, and of course the obligatory carrots

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And for dessert, an obscene amount of cheesecake, none of which I actually got to eat :hmmm: .

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#551 judiu

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Posted 27 September 2013 - 04:47 PM

Elizabeth, the cheesecake is gorgeous, but other than the tangerine section and the strawberry slice, I don't recognize anything in it, except cream cheese. Is that a mango fruit topping? What type of seasoning is in the cheese? Inquiring minds and all that!
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#552 Panaderia Canadiense

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Posted 27 September 2013 - 05:09 PM

In the foreground is mandarine orange topping and large mandarine slices; in the midground with melon slices is strawberry-melon topping, and in the deep background with the black grapes is maracuyá passionfruit topping.  The cheese is quite neutral - it's a blend of gingered sugar with vanilla and three cheeses (I use mascarpone, cream, and ricotta).

 

Mangoes are not quite yet in season - the first of the ambassadors have just arrived, and the good mangoes for cheesecake topping will be at least another two or three weeks.  When I do have mango cheesecake, though, I tend to blend the pulp in with the cheese, then top with additional mango gelée.


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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#553 rotuts

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Posted 27 September 2013 - 05:29 PM

mm84321

 

stunning.  bet delicious.  but cant say unless you send as an attachment.

 

 

 

 

 

 

[Moderator note: This topic continues here, Dinner! 2013 (Part 5)]


Edited by Mjx, 28 September 2013 - 01:37 AM.
Added moderator note.