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Dinner! 2013 (Part 6)


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#151 Baselerd

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Posted 29 December 2013 - 09:13 PM

Here's a Japanese-inspired dinner. To make the pork, a cooking liquid was made by bringing sake, mirin, sugar, and soy sauce (2:2:1:1 ratio) to a simmer. Then some garlic, ginger, and scallions were added. This liquid was used to cook the pork sous vide (40 hours @ 144 F for the belly, 4 hours @ 140 F for the sirloin). Following that, the cooking liquid was reduced with some dry caramelized sugar and rice wine vinegar to make the tare sauce. The tare sauce was pure liquid gold.

 

Chashu pork belly / sirloin

Tare sauce

Cabbage-miso puree

Cabbage kinpira

Quick-cured cucumber and radish

 

 

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Edited by Baselerd, 29 December 2013 - 09:25 PM.

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#152 patrickamory

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Posted 30 December 2013 - 05:40 PM

Prawncrackers, to echo basquecook: ridiculous. That does indeed look like the beef of dreams. What on earth is a dexter?

 

Christmas ham:

 

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Served with braised leeks:

 

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Edited by patrickamory, 30 December 2013 - 05:43 PM.

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#153 Anna N

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Posted 30 December 2013 - 07:12 PM

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What happens when you fail to plan! Thrown together from what was on hand. Store-bought chicken broth fortified with some shiro miso, leftover roasted kabocha squash, frozen beef and pork balls, wontons, shredded romaine and some egg noodles. Surprisingly tasty.
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#154 robirdstx

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Posted 30 December 2013 - 07:38 PM

Using up holiday leftovers!

The last of the Christmas turkey went into Tortilla Soup for dinner last night.

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And tonight's dinner was Ham and Bean Soup that had been made and frozen from Thanksgiving's ham bone and trimmings with

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Cornbread.

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#155 kayb

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Posted 31 December 2013 - 09:24 AM

No photo, but carbonnades a la flamande for 12 at a friend's house. In a departure from tradition, served over cream cheese grits as opposed to egg noodles. 

 

I would note that Green Flash Double Stout makes the best carbonnades a la flamande EVAH.


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#156 mm84321

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Posted 31 December 2013 - 05:00 PM

Scallops with linguini

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#157 Ann_T

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Posted 01 January 2014 - 08:30 AM

40 Year Tradition...... New Year's Eve

Lobster%20New%20Year%27s%20Eve%20Decembe

Lobster - par boiled and then finished on the grill.  Served with Champagne. 


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#158 Prawncrackers

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Posted 01 January 2014 - 09:29 AM

Prawncrackers, to echo basquecook: ridiculous. That does indeed look like the beef of dreams. What on earth is a dexter?


A Dexter is a breed of cow here in the UK described in this link http://www.thebutche...d.com/beef.html

They produce fabulous meat, some of the best that you can buy here. I was really lucky to pick this up as my butcher only had one Dexter carcass all year before this one.
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#159 Paul Bacino

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Posted 01 January 2014 - 01:57 PM

Ricotta Gnudi with a Lemon Brown Butter Sage Sauce

Topped with a bit of Apple Wood Smoked Bacon---And a Big Nebraska Foot Ball Win

 

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Its good to have Morels

#160 Norm Matthews

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Posted 01 January 2014 - 06:39 PM

We had gumbo and a salad for dinner tonight.  

 

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#161 RobertM

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Posted 01 January 2014 - 07:59 PM

Arista Toscano with Sweet Potato

Attached Images

  • image.jpg

Edited by RobertM, 01 January 2014 - 08:00 PM.

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#162 Steve Irby

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Posted 01 January 2014 - 08:36 PM

We got a great 50# sack of oysters from Capano Bay, Texas.  A little on the small side but very salty. So far we had them raw, rockefeller and char grilled.    

 

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And Chocolate Espresso Torte from Jody Adams cookbook.

 

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And a picture of Christmas Cornetti 

 

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#163 huiray

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Posted 02 January 2014 - 06:32 AM

New Year's Eve:

Top Sirloin Cap (pan-seared, oven-finished); Rice (toasted cumin seeds, oil, smashed garlic, (green) cardamom pods, dried basil, sea salt, Basmati rice, water); Romaine lettuce (oiled-water-blanched; oyster sauce, black pepper).

 

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

 

New Year's Day:

Yee Sang (魚生).  Raw salmon & raw tuna (both sushi grade), daikon, carrot, cucumber, deep fried taro yam (dyed red & green), pink pomelo, pickled rakkyo, pickled ginger, toasted sesame seeds, white pepper, five-spice powder, deep-fried wonton skin strips, fresh lime juice, coriander leaves (no stems), scallions; all tossed together with sauce (plum sauce, sesame oil, fresh lime juice).  I forgot to put in the customary crushed peanuts (which I had prepared).

 

Pic before tossing:

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See here for a pic of a similar previous assembly of this dish after tossing: http://forums.egulle...-6#entry1909399

See here for some comments about the dish: http://forums.egulle...-6#entry1910133


Edited by huiray, 02 January 2014 - 08:23 AM.

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#164 Paul Bacino

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Posted 02 January 2014 - 08:01 AM

So here is Just good Holiday Home Cooking!!

 

Simple:  Latini Linguini and Meat Ball

 

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Its good to have Morels

#165 menuinprogress

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Posted 02 January 2014 - 11:14 AM

We did our first homemade ham this year. We bought a 10lb pork picnic shoulder, brined it for 5 days, dried it for two and then smoked it on New Year's Day.

 

Here it is hot off the smoker:

 

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New Year's Day dinner:

 

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#166 rotuts

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Posted 02 January 2014 - 11:20 AM

Im not that much of a 'Ham Fan' but your plate above might change my mind ! excellent veg and (?) potato too !

 

how did you smoke it ?



#167 menuinprogress

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Posted 02 January 2014 - 11:39 AM

Im not that much of a 'Ham Fan' but your plate above might change my mind ! excellent veg and (?) potato too !

 

how did you smoke it ?

 

Thanks! The ham was smoked on our Weber Smokey Mountain with apple and pecan wood for about 7 hours. The smoker was kept at about 180 degrees for the first couple hours, then up to 215 for the next four hours and finished at 240 degrees the last hour, until the meat reached an internal temperature of 155 degrees.


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#168 Steve Irby

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Posted 02 January 2014 - 07:18 PM

Okay, we polished off the rest of the oysters tonight.  Probably about 4 dozen raw and finished with a fried oyster and catfish Poboy.  

 

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#169 Keith_W

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Posted 02 January 2014 - 08:38 PM

huiray, I have been asked to make a yee sang for Chinese New Year this year. How do you dye your taro yams after deep frying?
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#170 huiray

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Posted 02 January 2014 - 10:46 PM

huiray, I have been asked to make a yee sang for Chinese New Year this year. How do you dye your taro yams after deep frying?

 

Keith_W, I dye the julienned taro before deep frying.  Whatever food coloring dyes you have will do.  The taro is shredded/julienned (I use an Oxo mandoline) (this one) without washing (i.e. kept fairly dry) then the dyed strips (tossed by hand after applying the dye to distribute the dye) are left to air-dry further (an hour or two) before deep-frying.  No, the color does not bleed - it actually intensifies on deep-frying.


Edited by huiray, 02 January 2014 - 10:54 PM.

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#171 ChrisTaylor

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Posted 03 January 2014 - 02:16 AM

Kept it simple tonight. Pork tenderloin bagged with a couple of sage leaves and a few juniper berries cooked at 60C for a touch over a hour. Seared with my new propane torch. Served with roast kipflers and coleslaw. I didn't even bother making mayonnaise and etc. I just used Duke's. 

 

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#172 robirdstx

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Posted 03 January 2014 - 02:25 AM

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Spicy Pork Tenderloin Stir Fry
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#173 BeeZee

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Posted 03 January 2014 - 02:10 PM

Hunkered down from snow storm "Hercules" and made a batch of non-traditional chili. Leftover turkey from Thanksgiving, small white beans, posole, and a little diced sweet potato. Didn't have any chiles in adobo, so used smoked paprika.

Chili.jpg


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#174 Dejah

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Posted 03 January 2014 - 03:04 PM

My crispiest attempt at fish'n'chips to date! The batter stayed crispy and not too greasy.  The chips were delicious, dipped in curry gravy- memories of Whitby, England. :wub:

 

Crispiest Fish 'n' Chips0238.jpg


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#175 ChrisTaylor

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Posted 03 January 2014 - 03:33 PM

How did you make the batter?


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#176 Dejah

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Posted 03 January 2014 - 06:08 PM

How did you make the batter?

I used 1 cup of flour + 1.5 tsp. baking powder and .5 tsp. salt. Chilled this in the fridge for about 15 minutes.

Whisked in 1 cup of beer and chilled in the fridge again until the fish was dredged with seasoned flour.

Whisked in enough cold soda water to make a batter. Dipped the fish in and deep fried in a mix of canola oil and rendered beef fat. I topped it up with canola as I didn't have quite enough beef fat. 

 

I have never tried the chilling part before and it seemed to have made the difference in maintaining the crispy texture.

 

Any other suggestions would be most welcomed.


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#177 Norm Matthews

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Posted 03 January 2014 - 07:56 PM

I plan to fry some catfish on Sunday so I copied your technique and will try it. Thanks Dejah.



#178 robirdstx

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Posted 03 January 2014 - 08:14 PM

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Chicken Parmesan
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#179 ChrisTaylor

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Posted 04 January 2014 - 01:39 AM

Apologies for the shite photograph but here's tonight's dinner: fish and chips. The fish is Murray cod, an Australian freshwater species. Considering the size of the fillets once I removed them from the carcass, the fact that it seemed impossible to pin bone it without making a mess and my unfamiliarity with the species I stuck to pan-frying it. The skin was removed before we ate it: not for bullshit health reasons but because it's not a particularly pleasant thing to eat, apparently. Well, at least according to some website sponsored by a very nasty beer. The fish itself wasn't bad. A bit sweet in flavour but not in the way of, say, King George Whiting. Inoffensive without being bland. Might stand up to something like a salad (i.e. dressing) or curry. In fact, that might be a more appropriate treatment than what I did. The frites--triple-cooked--were a mix of Dutch Creams and sweet potatoes. Having never cooked sweet potatoes in fry form before and finding most of the recipes available online to be weirdly complicated (i.e. a four stage cooking process plus a reheating stage) or too health-centric (i.e. steam in organic kale juice while you're at yoga class). The sauce was the New Orleans-style remoulade from John Currence's Pickles, Pigs and Whisky.

 

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I've never met an animal I didn't enjoy with salt and pepper.

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#180 Anna N

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Posted 04 January 2014 - 07:40 AM

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Sous-vide chicken breast with microwaved broccoli. (I did not think that I would ever eat a boneless, skinless chicken breast by choice but sous vide kept this juicy and tasty. I am sure others can produce the same result in more traditional ways but this is my way.)
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