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Dinner! 2013 (Part 5)


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#541 Keith_W

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Posted 29 November 2013 - 04:09 PM

Could you provide a little more detail about "icing the breasts"? I think I understand, but not completely.

 
From Harold McGee, via NPR's Terry Gross:
 

MCGEE: Take the bird out ahead of time and let the legs warm up a little bit while you keep the breasts covered with ice packs. That way, you keep the breasts cold. The legs warm up by maybe 10, 20 degrees, and that way, when you put the bird in the oven, you've already built in a temperature differential. The breasts are going to end up, at a given time, less-cooked than the legs. And that's exactly what you want.

 
I hope that helps. Mrs. C used ice cubes in plastic baggies.


That's the technique I use as well.

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#542 C. sapidus

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Posted 29 November 2013 - 05:36 PM



 



. . . The star of the show was Mrs. C’s turkey. She brined it overnight, iced the breasts, put Cajun butter under the skin, and then cooked it on the Big Green Egg with cherry wood for smoke. Best turkey I have ever eaten, with the possible exception of the practice turkey she made a few days ago.

 

The picture does not do justice to this juicy, smoky fowl.

 

p29646248-4.jpg

 

Can you provide more details on the smoking process? I've been meaning to cook a turkey in my hot smoker for ages.

 

 

Keith – Thanks for the pic. Worth a thousand words, give or take.

 

Chris - Mrs. C cooked the turkey on the Big Green Egg at 350F (165C) using indirect heat, lump charcoal, and soaked cherry wood for smoke. For indirect heat she used a pizza stone suspended between the fire and the grill grate. In case you are not familiar with it, the BGE is a kamado-style ceramic cooker.

 

I am not sure what to call this type of cooking. Smoke-baking? If Mrs. C followed the recipe she pulled the turkey at around 165F (74C). The turkey rested in a cooler until time to serve.

 

I have hot-smoked chicken on a Weber Smoky Mountain (250F / 121C). The meat turns out fantastic but the skin never crisps up. In contrast, the higher temperature from smoke-baking the turkey yielded a smoke ring, plenty of smoke flavor, and wonderfully textured skin.

 

This evening Mrs. C is making a smoky turkey stock from the carcass. I need to think about how best to use this particular bounty.  :smile:


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#543 Franci

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Posted 29 November 2013 - 09:00 PM

WOW, Bruce that turkey looks very good!

I didn't have time to take pictures yesterday but today, for reclycling the leftovers, yes.
We had a risotto with brown turkey stock that I made at beginning of the week (still have the carcass for making extra stock), plus turkey gallette and sauté mustard and outer leaves of romaine.image.jpg
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#544 patrickamory

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Posted 01 December 2013 - 04:09 PM

Catching up a bit. 

 

Chole:

 

chole_zps0a1783cf.jpg

 

Green beans with chile and coconut:

 

green_beans_coconut_zps88addb76.jpg

 

Leftover chili with chole and saffron rice:

 

leftovers_zpsdc133a79.jpg


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#545 Anna N

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Posted 01 December 2013 - 04:21 PM

I'm not usually precious enough to name my meals but this seemed to warrant it. So I present

"Not Ivan's Ramen".


image.jpg
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#546 heidih

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Posted 01 December 2013 - 04:46 PM

Looks good to me Anna - are those tofu-shirataki noodles?

#547 judiu

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Posted 01 December 2013 - 04:56 PM

Patrick, what is the chichpea dish, chole, like? I love chickpeas and onions, but not chilies. Very tender tongue!
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#548 patrickamory

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Posted 01 December 2013 - 06:11 PM

judiu, chole needn't be chile-hot at all. This one wasn't. 

 

I'm always trying new chole recipes; I think my favorite one is not the one pictured above but one from Meenal's Kitchen that also includes chicken. If you decide to try it, read the recipe carefully because the ingredients are not listed in order. "Dhania" is ground coriander seed. Ginger-garlic paste is equal quantities of each, minced and ground or pounded with a bit of water if necessary. For "curd," use full-fat yogurt with a little sour cream.

 

I pressure-cooked dried chickpeas. 

 

Edit: would be helpful if I included the link:

 

http://meenalmehta1....rgh-choley.html


Edited by patrickamory, 01 December 2013 - 06:11 PM.

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#549 jvalentino

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Posted 01 December 2013 - 06:40 PM

Orecchiette w sausage, broccoli, kale, and Calabrian chili. One of my favorite pasta dishes.image.jpg
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#550 judiu

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Posted 01 December 2013 - 06:47 PM

Thanks, Patrick!
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#551 dcarch

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Posted 01 December 2013 - 09:10 PM

Happy Thanksgiving all!

-----------------------------------------

I made a few dishes for Thanksgiving, pictures posted here:

 

http://forums.egulle...ing-2013-menus/

 

Tempura, (gluten-free)

 

Deep fried tofu, mushroom sauce (Vegetarian)

 

Challah (6 braided strands) 

 

Sous vided and deep fried squabs with wild rice chestnut stuffing (gluten-free!), fairytale eggplants and braised carats 

 

Sous vide London Broil steak, on Violetto d' Albenga asparagus 

----------------------------------

 

dcarch


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#552 Anna N

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Posted 02 December 2013 - 04:02 AM

Looks good to me Anna - are those tofu-shirataki noodles?


Yes, they are.
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#553 Steve Irby

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Posted 02 December 2013 - 05:48 PM

Here's a few photo's from the past week.

 

Seafood gumbo

 

P1020266(1).JPG

 

Sous vide turkey porchetta from Seriouseats.com

 

P1020286(1).JPG

 

P1020287(1).JPG

 

Postage stamp ravioli with robiola cheese.

 

P1020276(1).JPG

 

P1020312(1).JPG

 

I'm still working on the roasted cauliflower

 

P1020284(1).JPG

 

Lamb ribs

 

P1020302(1).JPG

 

Salmon cured with a little kashmiri curry 

 

P1020304(1).JPG


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#554 Franci

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Posted 02 December 2013 - 06:15 PM

Tonight we had quadrucci in brodo, meatballs and kale. Bone marrow (thanks basquecook, bought at Paisano's)

image.jpg

image.jpg
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#555 patrickamory

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Posted 02 December 2013 - 07:21 PM

Whoah Franci. I just looked at Paisano's website and we are headed there shortly for sure.


Edited by patrickamory, 02 December 2013 - 07:21 PM.

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#556 Dejah

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Posted 02 December 2013 - 09:27 PM

Steve Irby: Is there a particular reason why the cauliflower must be roasted whole? I do mine as cauliflower steaks and they cook evenly and have browning on the whole "steak" from contact with the pan.

 

I've been marking essays and exams all day and getting frustrated by stupidity, so decided to  cook something a little more time consuming to let off some steam.

 

The new e-version of Saveur arrived in my email, so I made Chicken Dopiaza - Chicken and Onion Curry. It was great, served with basmati rice with jeera and whole peppercorns, and steamed green beans.

 

Had a bowl of vegetable soup, Chinese style with pork rib stock, bok choy, carrots, celery, and ginger while supper was simmering.

 

Chinese Veg Soup1779.jpg

 

Chicken Dopiaza1801.jpg

 

Chicken Dopiaza Plated1804.jpg

 


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#557 madboy007

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Posted 03 December 2013 - 03:43 AM

wow!delicious



#558 rotuts

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Posted 03 December 2013 - 07:58 AM

Im not that big a fan of NYC.  etc.

 

but Paisano's  might make me change my mind.

 

so ...  how/s the alligator?  it's my limited understanding one goes for the tail.  N.B.: limited.

 

might be a candidate yet for the SV.

 

very pleased Paisano's not within walking distance of me.


Edited by rotuts, 03 December 2013 - 07:59 AM.

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#559 basquecook

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Posted 03 December 2013 - 08:13 AM

No photos as we were cooking for people and it was a semi business dinner.  We catered a wedding this weekend so, we had a lot of fun things leftover to cook with.  

 

Leftover cheeses and vegetables and dip to start.  

 

We started with the left over soup in little pretty butterfly espresso cups.   It was a fall soup of sweet potato, carrots, onions, apple and squash.  Roasted, blended, finished with cream and maple syrup.  

 

Then we had an extra tin of jumbo lump crab.  Stopped by Chinatown on the way home.  Picked up lo mein noodles.  Replicated the Crustacean Garlic Noodles and Crab.  10 cloves of garlic with one shallot sweated in butter.  Added a tablespoon or so of brown sugar, then fish sauce, chile flakes, then soy sauce, then the noodles then the crab and some salted water. Scallions to finish. This is really delicious.  

 

I have this large container filled with leftover foie gras chunks.

11184263815_b62fb565fa.jpg

 So, I deboned a couple of game hens, pan seared and then tossed in an oven.  Made a foie gras gravy, foie, butter, demi glace, red wine, shot of cream, shot of lemon, some black pepper.  Served with roasted potatoes and a kale salad with leftover pomegranit seed yogurt dressing.  

 

For dessert, we had saved some of this maple marscapone cheesecake filling that we had made and cooked mini cakes in a water bath.  

 

Put together a pretty nice dinner in about an hour.  

 

 

Oh and this is a dinner I cooked the other night

 

http://yijiagu.com/2...n-ny-bite-club/


Edited by basquecook, 03 December 2013 - 08:23 AM.

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#560 Morkai

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Posted 03 December 2013 - 10:40 AM

Steve Irby: What did you think of the Turchetta? Did you cool it before you fried it?



#561 Anna N

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Posted 03 December 2013 - 05:05 PM

image.jpg

Korean pork belly from Modernist Cuisine @ Home.

The rest of my eveving will be spent nursing grease splatter burns and attempting to clean the grease off just about every surface in my kitchen. Do not attempt this at home if you are a wus. Even after careful drying this pork is it's own version of artillery.
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#562 scubadoo97

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Posted 03 December 2013 - 07:12 PM

Tonight it was tortillitas. A mix of chickpea and white flour flavored with coarse ground cumin and coriander, a bunch of chopped arugula and thin sliced sea scallops

#563 Franci

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Posted 03 December 2013 - 07:29 PM

After some years of induction I could use again my tigelliera to make crescentine. I couldn't make the traditional pesto di lardo,
so we ate them with prosciutto and salame, plus some collards

image.jpg
image.jpg
image.jpg
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#564 Steve Irby

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Posted 03 December 2013 - 08:32 PM

Steve Irby: Is there a particular reason why the cauliflower must be roasted whole? I do mine as cauliflower steaks and they cook evenly and have browning on the whole "steak" from contact with the pan.

 

I've been marking essays and exams all day and getting frustrated by stupidity, so decided to  cook something a little more time consuming to let off some steam.

 

The new e-version of Saveur arrived in my email, so I made Chicken Dopiaza - Chicken and Onion Curry. It was great, served with basmati rice with jeera and whole peppercorns, and steamed green beans.

 

Had a bowl of vegetable soup, Chinese style with pork rib stock, bok choy, carrots, celery, and ginger while supper was simmering.

 

attachicon.gifChinese Veg Soup1779.jpg

 

attachicon.gifChicken Dopiaza1801.jpg

 

attachicon.gifChicken Dopiaza Plated1804.jpg

 

No particular reason.  The cauliflower is cooked sous vide with white wine, olive oil, butter, roasted garlic and red pepper flakes which adds additional flavor prior to roasting.  The whole head also makes a nice presentation and retains its warmth.  


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#565 Steve Irby

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Posted 03 December 2013 - 08:46 PM

Steve Irby: What did you think of the Turchetta? Did you cool it before you fried it?

I thought it was a terrific recipe and the flavor has improved after a couple of days of rest.  I prepped the turkey two days before thanksgiving and used Active RM to bind the skin and meat. After removing the tenderloins I dusted them with the Activa and formed a nice little roll that I seasoned with cajun seasoning and cooked at the same time.   The breast went pretty much from the circulator to the fryer which was a wok.   



#566 patrickamory

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Posted 03 December 2013 - 08:48 PM

Franci, I gather these are the buns from Modena described here?

 

http://translate.goo...t=safari&rls=en

 

They look absolutely delicious... and perfect with salumi... do you add the lard as described in the wikipedia article?



#567 Steve Irby

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Posted 03 December 2013 - 08:50 PM

attachicon.gifimage.jpg

Korean pork belly from Modernist Cuisine @ Home.

The rest of my eveving will be spent nursing grease splatter burns and attempting to clean the grease off just about every surface in my kitchen. Do not attempt this at home if you are a wus. Even after careful drying this pork is it's own version of artillery.

Thanks for taking one for the team.  Thy look like there worth the scars.


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#568 Morkai

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Posted 04 December 2013 - 08:32 AM

 

Steve Irby: What did you think of the Turchetta? Did you cool it before you fried it?

I thought it was a terrific recipe and the flavor has improved after a couple of days of rest.  I prepped the turkey two days before thanksgiving and used Active RM to bind the skin and meat. After removing the tenderloins I dusted them with the Activa and formed a nice little roll that I seasoned with cajun seasoning and cooked at the same time.   The breast went pretty much from the circulator to the fryer which was a wok.   

 

 

That's interesting. I made the same for our Thanksgiving. I went basically from the circulator to the wok, and I found that by the time it was fried (about 8 minutes total), that the interior was overcooked. I noticed later that the recipes calls for putting the turchetta into an ice bath for 5 minutes, or running it under cool water for 10 before frying. I don't think this step was emphasized enough, and I was wondering if that was my problem, but it sounds like you did the same as I did and it was just fine. 



#569 Franci

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Posted 04 December 2013 - 08:55 AM

Franci, I gather these are the buns from Modena described here?

 

http://translate.goo...t=safari&rls=en

 

They look absolutely delicious... and perfect with salumi... do you add the lard as described in the wikipedia article?

 

Yes, Patrick! The article is quite detailed. I wish I tried the original made in the fireplace with terracotta molds.

This time I didn't add lard, used flour, yeast, salt, extra virgin olive oil and milk. But in the past I made them with a mix of yeast and baking powder (something I also found in Chinese breads), with lard, cream. They are convenient to keep frozen.


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#570 huiray

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Posted 05 December 2013 - 12:51 PM

Various recent dinners.

 

------------------------

 

Dinner

• More of the rice congee from breakfast, dressed w/ fried shallots, chopped scallions; plus a bit of Himalayan salt.

• Broccoli florets & romaine lettuce heart, blanched in oiled boiling water.  Drained, dressed w/ oyster sauce [LKK] & ground white pepper.

 

DSCN0008a_1k.jpg

 

------------------------

 

Late dinner

• Japanese amberjack (hamachi) fillets; marinated w/ a little Shaohsing wine, oil, rice wine, sea salt, mirin; then steamed in the marinade w/ sliced scallions & ginger.

• Pea shoots stir-fried w/ garlic.

• White rice (Basmati).

 

DSCN0019b_1k.jpg

 

---------------------------

 

Late dinner

• Short-cut pork spare ribs steamed w/ garlic black bean paste [LKK], julienned ginger, sliced long hot green chillies (deseeded); dressed w/ chopped scallions.

• Stir-fried Taiwan bok choy.

• White rice.

 

DSCN0043a_1k.jpg

 

----------------------------

 

Dinner

Babi Assam (Pork in Tamarind) – after the recipe on pg 39 of “Irene’s Peranakan Recipes”.

• Trimmed Chinese long beans (Vigna unguiculata ssp. sesquipedalis) stir-fried w/ garlic.

• White rice.

 

DSCN0047a_1k.jpg

 

------------------------------

 

Early dinner

Fuzzy melon (mo qua; Yale Cantonese mou4 gwa1; 毛瓜) (a.k.a. chit qua; Yale Cantonese jit3 gwa1, 節瓜) a.k.a. Hairy Gourd.  De-skinned, sliced into large chunks.  In short-cut pork spare ribs stock/soup w/ sautéed garlic, plus cellophane noodles (fun see; 粉絲) [Long Kow] towards the end of the cooking time.

 

DSCN0070b_1k.jpg

 

---------------------------------

 

Late dinner

• Stir-fried shrimp.

Harm Choy Tong (salty/sour Mustard soup) w/ chicken legs, tomatoes, ginger, salt, a bit of extra rice vinegar.

• White rice.

 

Wild American shrimp marinated w/ salt & sugar, then stir-fried with sliced garlic & vegetable oil till just barely cooked.  Reserved.   Sliced de-seeded hot long green chillies, sliced shallots, more sliced garlic tossed in the pan residues (plus more oil) for a minute or two; then a mixture of hoisin sauce [LKK], Shaohsing wine [Gold Plum], “Aged Kimlan Soy Sauce”, Worcestershire sauce [Bull Dog], tomato ketchup [Heinz “Just Heinz”], dash of sweet mirin, fresh ground black pepper, vegetable oil, bit of sesame oil [Dragonfly], and I forget if anything else went into it…added in and the mixture stirred around on high heat for a minute or two.  The reserved shrimp were added back in and the mixture tossed around very briefly and served immediately.

 

What you see on the plate pictured is just a portion of the whole shebang, with minimal sauce spooned onto the dish.  More sauce from the pan got dumped on the rice after the photo. ;-)

 

DSCN0073a_1k.jpg

 

-------------------------------------

 

Dinner

• Pan-fried sockeye salmon fillet, de-skinned.

• Salmon skin chips.

• Fresh shiitake mushrooms sautéed w/ garlic & parsley.

 

DSCN0078a_1k.jpg


Edited by huiray, 05 December 2013 - 12:59 PM.

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