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Dinner! 2014 (Part 1)


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#91 scubadoo97

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Posted 18 January 2014 - 09:15 AM

Thanks Paul. Couldn't find the rib cap roll on the site but the hanger looked nice.

#92 huiray

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Posted 18 January 2014 - 11:26 AM

Simple dinner last night:  Fried rice; w/ peanut oil, sliced baechu kimchi, a type of (sliced) "fried bean curd" (see pics), petite peas (frozen, rinsed), eggs scrambled in situ, sliced/chunked bamboo shoots (big shoots type), salt, dashes of Maggi sauce [German-type]. 

 

Note: The color of the rice does NOT come from soy sauce - none was added. It comes from the kimchi and the marinade (what was added).

 

DSCN0356a_1k.jpg

 

 

Pics of the "fried bean curd":

 

DSCN0351a_1k.jpg

DSCN0353a_1k.jpg

 


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#93 robirdstx

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Posted 18 January 2014 - 08:34 PM

image.jpg

Grilled Lamb Rib Chops seasoned with garlic, rosemary, thyme, cayenne and salt with olive oil

image.jpg

and Salad dressed with Balsamic Vinaigrette

Edited by robirdstx, 18 January 2014 - 08:38 PM.

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#94 Franci

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Posted 18 January 2014 - 09:16 PM

Tonight we had chicken soup, cavolo nero, breaded chicken cutlets, steamed buns
image.jpg

Edited by Franci, 18 January 2014 - 09:19 PM.

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#95 mm84321

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Posted 19 January 2014 - 12:08 AM

Have had the great fortune of a surplus of truffles, so incorporated them into a few late night snacks..

Foie gras terrine and truffles on toasted baguette

FEUGUp7l.jpg

Chicken thighs with spinach and truffles

JJEzoknl.jpg


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#96 Blether

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Posted 19 January 2014 - 05:02 AM

I did some chuck roll in white wine.  In the excitement I forgot to add the button onions at the end - I'll do that tomorrow.

 

2014-01-19%2012.57.55.jpg

 

I added some puree of sun-dried tomatoes to the onions:

 

2014-01-19%2013.27.22.jpg

 

2014-01-19%2013.44.27.jpg

 

I'm pleased with how well-seasoned my saute pan is now.  It never sees soap - just a wipe out with my fingers under a hot tap.

 

2014-01-19%2013.45.12.jpg

 

Dijon mustard and a sneaky Oxo cube:

 

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Three hours in a fairly slow oven, and

 

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in the words of Bryan Adams, "It cuts like a spoon"

 

2014-01-19%2017.40.12.jpg


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#97 David Ross

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Posted 19 January 2014 - 05:49 AM

Fried Sweet and Sour Baby Back Ribs.  The sauce was based in Worcestershire and ketchup.  I know, not really authentic Chinese cuisine but very tasty.  The hardest task was cutting the rack of ribs in half to make little riblets.

 

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#98 Meredith380

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Posted 19 January 2014 - 06:01 AM

attachicon.gifimage.jpg
Grilled Lamb Rib Chops seasoned with garlic, rosemary, thyme, cayenne and salt with olive oil
attachicon.gifimage.jpg
and Salad dressed with Balsamic Vinaigrette


Those lamb chops- wow! Amazing!
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#99 Meredith380

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Posted 19 January 2014 - 06:02 AM

Tonight we had chicken soup, cavolo nero, breaded chicken cutlets, steamed buns
attachicon.gifimage.jpg


Oooh Franci you gave a recipe for that chicken soup?

#100 Franci

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Posted 19 January 2014 - 06:54 AM

Blether, very nice!

 

David, I also like very much your ribs! I wish my children liked the stuff, it would be on the table more often.

 

 

 

Tonight we had chicken soup, cavolo nero, breaded chicken cutlets, steamed buns
attachicon.gifimage.jpg


Oooh Franci you gave a recipe for that chicken soup?

 

 

Meredith, the soup is the most simple. I had a chicken in the fridge, I deboned it, use the bones, trimmings for the stock, they went in my pressure cooker with some ginger and green onions, a tiny pinch of salt. I cooked for 45 minutes. No skimming. I broke some angel hair pasta (that I keep only for soup) and cooked in some of the stock for 2 minutes, added more salt to taste. So, really no fancy cooking but tasty enough for us. And I had the chicken breast for breading. Today I have the chicken meat to cook with miso.

 

Have had the great fortune of a surplus of truffles, so incorporated them into a few late night snacks..

Foie gras terrine and truffles on toasted baguette

 

 

JJEzoknl.jpg

 

Oh, this is ideal snack, breakfast, lunch or dinner...anytime. Since we moved from Monaco I only had foie gras once, and before I always had a jar in the refrigerator. I think I must start making salted cure foie gras. I missed your posts MM.


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#101 huiray

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Posted 19 January 2014 - 09:15 AM

Fried Sweet and Sour Baby Back Ribs.  The sauce was based in Worcestershire and ketchup.  I know, not really authentic Chinese cuisine but very tasty.  The hardest task was cutting the rack of ribs in half to make little riblets.

 

attachicon.gif013.JPG

 

Googlemaps shows Spokane has numerous "Asian" groceries - perhaps one could pick up short-cut pork spare ribs from one of them for next time? (If they are not offered in Western-type markets/butchers)



#102 heidih

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Posted 19 January 2014 - 10:39 AM

 

Fried Sweet and Sour Baby Back Ribs.  The sauce was based in Worcestershire and ketchup.  I know, not really authentic Chinese cuisine but very tasty.  The hardest task was cutting the rack of ribs in half to make little riblets.

 

attachicon.gif013.JPG

 

Googlemaps shows Spokane has numerous "Asian" groceries - perhaps one could pick up short-cut pork spare ribs from one of them for next time? (If they are not offered in Western-type markets/butchers)

 

Yes- I buy mine at the big Chinese market (99 Ranch) and they saw them for me to the size I want in less than a minute. 



#103 Dejah

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Posted 19 January 2014 - 11:22 AM

Luckily, I can buy short cut ribs at our non-Asian supermarkets. I guess our population is such that there is a demand for these "sweet 'n' sour" cut ribs.

 

I've been making coffee-flavoured ribs that we first tasted in Singapore - a lovely change from sweet 'n' sour.

 

Coffee Flavoured Ribs1741.jpg


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#104 patrickamory

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Posted 19 January 2014 - 11:37 AM

David, your ribs look amazing.

 

Another run at the Four Seasons Crisp Duck (Margittai/Kovi era).

 

Ducks drying in fridge, day one:

 

ducks_day_one.jpg

 

Ducks drying in fridge, day three:

 

ducks_day_three.jpg

 

Marinade after three days (shaken vigorously each day) - honey, soy, unpeeled garlic, ginger, tangerine peel, whole peppercorns, crushed coriander seed:

 

marinade.jpg

 

Ducks, pricked, marinated and roasted for 90 minutes directly on the oven rack over a pan of water:

 

ducks_finished.jpg

 

Served with wild rice and green beans.


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#105 Ann_T

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Posted 19 January 2014 - 11:44 AM

David, your ribs look amazing.

 

Another run at the Four Seasons Crisp Duck (Margittai/Kovi era).

 

Ducks drying in fridge, day one:

 

attachicon.gifducks_day_one.jpg

 

Ducks drying in fridge, day three:

 

attachicon.gifducks_day_three.jpg

 

Marinade after three days (shaken vigorously each day) - honey, soy, unpeeled garlic, ginger, tangerine peel, whole peppercorns, crushed coriander seed:

 

attachicon.gifmarinade.jpg

 

Ducks, pricked, marinated and roasted for 90 minutes directly on the oven rack over a pan of water:

 

attachicon.gifducks_finished.jpg

 

Served with wild rice and green beans.

WOW!!!


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#106 Franci

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Posted 19 January 2014 - 12:00 PM

Patrick, nice! Can I bother you? Do you mind sharing the details even PM if you prefer?

 

I'm going to make a duck for CYN but I've not made my mind yet, I was thinking of deep fried duck, or the pressed duck from B.Tropp or the braised duck from Sunflower http://sunflower-rec...plum-sauce.html that is also very good. But yours looks spectacular!



#107 patrickamory

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Posted 19 January 2014 - 02:24 PM

Glad you guys enjoy it! It's actually pretty simple except for three aspects:

 

1. You have to start 3 days in advance

2. You have to have a completely clean and cleared-off fridge rack that you don't mind putting raw meat on

3. You have to have a completely clean oven rack that you don't mind putting raw meat on - and cleaning it up after!

 

Here's the recipe, adapted from The Four Seasons by Tom Margittai and Paul Kovi:

 

2 ducks - mine were fresh, a bit over 5 lbs each, rinsed, dried, giblets reserved, excess fat from the cavities pulled off

 

for the marinade:

 

1 cup light soy sauce

2 tbs honey

2 tsp coriander seeds, crushed

1.5 tsp black peppercorns

rind of 1 tangerine or half a large orange, julienned

2 garlic cloves, peel left on, each cut in half

1 oz ginger, peeled and thinly sliced

 

Clear off a rack in your refrigerator, clean it, and place the ducks on it next to one another, not touching, so the air is able to circulate freely around the ducks and dry them. Place a pan below the ducks to catch any drippings (there will be some). Leave in the fridge, undisturbed, for 3 days.

 

Combine the marinade ingredients in a jar and mix thoroughly (it may be difficult to get the honey to dissolve into the soy sauce). Cover tightly and shake vigorously. Place in the fridge for 3 days, shaking well once daily.

 

On the day you plan to eat, 3 hours before dinnertime, remove the ducks and the marinade from the fridge. DON'T PRESS ON THE BREAST - it will leave little black dots where your fingers were when it emerges from the oven. Using the point of a sharp knife, prick the ducks all over except on the breasts.

 

Place a rack over a pan and place the ducks on the rack, breast side up. Make sure the marinade is well mixed. Strain it, discarding the solids and reserving the liquid. Now brush the marinade all over the ducks - be sure to cover them both as thoroughly as possible - and spoon the remaining marinade into the cavities. Allow to dry for 15 minutes. If there are any marinade drippings on the bottom of the pan at the end, scrape them up and put them in the cavities.

 

Then, arrange your oven racks so that one is at the lowest level and one directly above it. Make sure that the upper one is clean - the ducks are going to rest directly on them. Fill a pan large enough to catch the drippings from both ducks with 3 quarts of water, and place the pan of water on the lowest rack. Now preheat the oven to 350F.

 

Place the ducks side by side, not touching, directly on the oven racks, and allow to cook undisturbed for 90 minutes.

 

Remove both ducks very carefully (this is tricky), decant the cavity juices into a bowl, and place them on a carving board to rest for 15 minutes before serving.

 

The juices can be served as gravy or used as the basis for a number of sauces using the reserved giblets and other ingredients.

 

Optional steps: place tea leaves in the pan of water. And/or sprinkle ducks with a tablespoon of ground Sichuan peppercorns before resting.


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#108 Dejah

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Posted 19 January 2014 - 02:25 PM

Patrick: What Ann_T and Franci said...DOUBLE that, actually...Wow...WOW!


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#109 Anna N

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Posted 19 January 2014 - 05:44 PM

image.jpg

Scrambled eggs with cheese and scallions over a portabello cap with some sauteed bean sprouts.
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#110 scubadoo97

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Posted 19 January 2014 - 07:11 PM

The eggs look really creamy Anna

Tonight I made my first ever SV chicken confit.
Thank you Anna N for the time/temp recommendation

Posted ImagePosted Image
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#111 Blether

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Posted 20 January 2014 - 04:37 AM

Thanks, Franci.  I really admire your cooking.

 

aaaaaannnnnnndd... once more with feeling.  I did sear those onions, honest.  And the Chilean Chardonnay I chose blind from the shelves turned out to be on the sharp side, so I tossed in a good handful of raisins (not having sultanas in stock).  Spuds hastily zapped and bashed in their jackets:

 

2014-01-20%2019.09.50.jpg

 

Good to see you still rocking the kitchen talent, Patrick.


Edited by Blether, 20 January 2014 - 04:38 AM.

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#112 Dejah

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Posted 20 January 2014 - 05:34 AM

Anna N: I love the look of the creamy eggs on portabello cap and the beansprouts. I think you also did the poached egg on cap with spinach and grape tomatoes? I made that last week and loved it. Now, I must make this latest version.

 

eGullet is indeed a wonderful source for "what should I make for..."

 

Last night, we had the Citrus Marinated Roast Chicken from Fine Cooking that Smithy had in her blog. Even before cooking, the whole thing looked delicious and refreshing for a cloudy Jan. prairie day. 

 

Raw Citrus Chicken 0291.jpg

 

Smithy added pomegranate; I added kaffir limes leaves.

While it was in the oven, the smell was incredible!

 

The finished product:

 

Platted Citrus chicken0293.jpg

 

A bite?

Citrus Chicken Bite0294.jpg

 

Definitely a keeper! Thanks Smithy for the inspiration!

 

 

 

 


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#113 Anna N

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Posted 20 January 2014 - 06:35 AM

The eggs look really creamy Anna

Tonight I made my first ever SV chicken confit.
Thank you Anna N for the time/temp recommendation

............

How did you manage to get the chicken so evenly and perfectly browned?
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#114 scubadoo97

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Posted 20 January 2014 - 08:05 AM

Perfect?  Not quite but thanks Anna. 

 

I decanted off the liquid from the bags and used the fat that floated to the top to brown the chicken.  Just used a large non stick pan.  I dried off the chicken as best I could but part of it still fell apart.  It popped like the dickens and made a big mess around the cook top and floor even with the use of a splatter screen.  But sometimes you have to make a mess to make good food.  All part of the process

 

I'll likely do this again soon.  Dinner was delayed a bit and the chicken sat floating in the bath with the Anova turned off for an extra hour.  I'll likely shorten the time on the next go round.


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#115 Ann_T

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Posted 20 January 2014 - 08:40 AM

Robirdstx,  beautiful grill marks on your lamb chops.

David, Love the glisten on your baby back ribs.  They look delcious.

Anna, I love bean sprouts but have never thought about serving them for breakfast.  I need to cook them more often.

 

 

Maximum%20Flavour%20Beef%20Ribs%20Januar

 

Inspired by Unpopular Poet, I made Maximum Flavour's Beef Short Ribs, using prime rib bones.

 

 

Escargot%20in%20Garlic%20Butter%20Sauce%

Escargot another night.


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#116 Anna N

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Posted 20 January 2014 - 09:50 AM

Perfect?  Not quite but thanks Anna. 
 
I decanted off the liquid from the bags and used the fat that floated to the top to brown the chicken.  Just used a large non stick pan.  I dried off the chicken as best I could but part of it still fell apart.  It popped like the dickens and made a big mess around the cook top and floor even with the use of a splatter screen.  But sometimes you have to make a mess to make good food.  All part of the process
 
I'll likely do this again soon.  Dinner was delayed a bit and the chicken sat floating in the bath with the Anova turned off for an extra hour.  I'll likely shorten the time on the next go round.

Thanks. You are better than me at browning them stove top! I followed Dave's suggestion in the confit topic and finished them in a screaming hot oven.
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#117 scubadoo97

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Posted 20 January 2014 - 04:05 PM

It's a long topic thread. Missed the oven part. I won't tell my wife
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#118 mm84321

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Posted 20 January 2014 - 10:06 PM

If anyone ever has the chance to make black truffle ice cream, I highly recommend it. The combination of truffles and chocolate is truly delicious. 

L4yMNvJl.png


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#119 ChrisTaylor

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Posted 21 January 2014 - 02:48 AM

Kangaroo fillet. Went the 'steak and eggs' route. Hit it with some of the Modernist Cuisine mushroom ketchup. Too lazy to think of or prepare anything more complicated. Been meaning to find the happy point, time- and temperature-wise, for 'roo fillets. The problem with grilling them exclusive was evident with this pieces: the middle was nicely cooked but the ends were overdone. Overdone 'roo is like overdone impala/venison/etc: not at all something you want to have. 

 

DSC_0043_zps9215d46b.jpg


Edited by ChrisTaylor, 21 January 2014 - 02:49 AM.

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#120 nickrey

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Posted 21 January 2014 - 03:52 AM

Kangaroo fillet. Went the 'steak and eggs' route. Hit it with some of the Modernist Cuisine mushroom ketchup. Too lazy to think of or prepare anything more complicated. Been meaning to find the happy point, time- and temperature-wise, for 'roo fillets. The problem with grilling them exclusive was evident with this pieces: the middle was nicely cooked but the ends were overdone. Overdone 'roo is like overdone impala/venison/etc: not at all something you want to have. 

 

DSC_0043_zps9215d46b.jpg

Try sous vide 52C for an hour Chris. Post cook sear on a blisteringly hot pan.


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