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Dinner! 2014 (Part 2)


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#541 SobaAddict70

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Posted 07 May 2014 - 10:34 PM

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Radish and butter sandwich.

Sancerre, Pascal Jolivet 2013, France


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Arugula and chickweed salad, poached farm egg, bacon and ramp vinaigrette


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Poached arctic char, glazed carrots with mint
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#542 huiray

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Posted 08 May 2014 - 09:46 AM

Simple version this time around of duck & pickled mustard soup, but with jerk-rubbed/marinated duck legs.  Water, duck legs (cut up), ginger, pickled mustard, Kumato tomatoes, kosher salt, rice vinegar, mirin-fuu.  The jerk seasoning residues gave the soup an interesting additional flavor, not at all unpleasant,** although not something I would seek to reproduce as a matter of course.   I had munchies with it.  :-) 

 

Pickled mustard soup (with chicken or duck) is one of my standard, old-war-horse dishes, something I make frequently and eat gladly - a comforting, "desert-island" dish that I would very much miss if I were to be told I could not have it anymore.

 

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** ETA: Quite tasty in its own way as an overlay on the base profile, in fact, even if not the most instinctual pairing of tastes. :-) 


Edited by huiray, 08 May 2014 - 10:18 AM.

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#543 basquecook

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Posted 08 May 2014 - 09:51 AM

The ladies left me again last night.. They went out and I was home alone..  Not wanting to eat the rest of the Mexican Leftovers,  I made a brown rice salad. Brown rice, iceberg lettuce, some green beans, almonds, red onion and radicchio. Topped with red wine vinegar eaten with chopsticks.  I was happy.  

 

Simple, inexpensive and all from things in the house..   


Edited by basquecook, 08 May 2014 - 09:55 AM.

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#544 Anna N

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Posted 08 May 2014 - 04:09 PM

Dinner tonight with my number 2 son. This chicken was phenomenal (http://food52.com/re...roasted-chicken). Tender, juicy and the skin was so crispy. And even the corn exceeded expectations.



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#545 basquecook

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Posted 08 May 2014 - 04:34 PM

I wish I was a better photographer. But, it's also partially my fault.. Case in point, I plated this guy but, then after realizing I forgot to add the baby roasted sweet potatoes, i was too lazy to go back.  

 

Dandelion greens, pan roasted duck breast, family raised lamb and brown rice.  

 

I made a ramp oil that I marinated the lamb in. Also, squirted over while it was resting.  Duck breast was served medium rare, crispy skin.  Bribed miss K into eating the greens by turning off Peter Tosh for a bad called Breaking Benjamin. 

 

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#546 Twyst

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Posted 08 May 2014 - 04:58 PM

Wild salmon with vegetables

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I know you have answered this before but I can't find your reply, what kind of plates are those?



#547 Robenco15

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Posted 08 May 2014 - 05:41 PM

I know you have answered this before but I can't find your reply, what kind of plates are those?

 

They are JL Coquet, "Hemisphere" pattern.


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#548 mm84321

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Posted 08 May 2014 - 05:54 PM

Porcini pizza, lobster jus

 

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Salmon with porcini
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#549 merstar

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Posted 08 May 2014 - 07:53 PM

Tonight I made Tyler Florence's Chicken Enchiladas with lots of tweaks. Delicious!
 


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#550 mm84321

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Posted 09 May 2014 - 03:20 PM

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Morels with green pasta and chicken oysters
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#551 huiray

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Posted 09 May 2014 - 11:44 PM

• Asparagus, spring onions, Chinese chive flower buds, shallots, eggs, salt, oil.  Fried.

• Halibut, bunapi-shimeji, celery, oil, white pepper, hon-mirin, key lime juice, Himalayan salt.  Steamed.

• White rice.

 

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#552 Ashen

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Posted 10 May 2014 - 01:46 AM

Lamb burger and salad. 

 

 

 

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#553 caroled

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Posted 10 May 2014 - 03:43 AM

• Asparagus, spring onions, Chinese chive flower buds, shallots, eggs, salt, oil.  Fried.

• Halibut, bunapi-shimeji, celery, oil, white pepper, hon-mirin, key lime juice, Himalayan salt.  Steamed.

• White rice.

 

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I looked for this big fat asparagus since Easter, all we had at Marsh was the really thin pencil skinny ones. Finally last night we had the big thick purple tipped ones.  Will be roasted for Mother's Day brunch.


Edited by caroled, 10 May 2014 - 03:43 AM.

And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

#554 huiray

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Posted 10 May 2014 - 06:47 AM

I looked for this big fat asparagus since Easter, all we had at Marsh was the really thin pencil skinny ones. Finally last night we had the big thick purple tipped ones.  Will be roasted for Mother's Day brunch.

 

Ah.  They're available freshly harvested at the farmers' markets.  I got those in the pic from BRFM last week.  I got more today, and also all-purple ones (big and fat) from the Carmel Farmers' Market.

 

ETA: I included a pic of the asparagus in a post here, which also gives links to the various places I got stuff from.


Edited by huiray, 10 May 2014 - 07:10 AM.


#555 David Ross

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Posted 10 May 2014 - 07:09 AM

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Radish and butter sandwich.

Sancerre, Pascal Jolivet 2013, France


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Arugula and chickweed salad, poached farm egg, bacon and ramp vinaigrette


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Poached arctic char, glazed carrots with mint

beautiful, (and I am sure delicious), dishes......and fresh radishes and butter are one of best...........thanks for posting


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#556 Blether

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Posted 10 May 2014 - 07:27 AM

Lamb burger and salad. 

 

 

Ashen, did you grind up the burger yourself?  What meat & grind size(s), and how was it ?  I have this on my radar (I'll probably do lamb/mutton sausages first), but have no immediate experience to report from.


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#557 mm84321

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Posted 10 May 2014 - 05:50 PM

Lobster Newburg

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#558 weinoo

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Posted 10 May 2014 - 06:47 PM

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Spaghetti with bottarga, lemon zest and bread crumbs.


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#559 Ann_T

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Posted 11 May 2014 - 06:36 AM

Huiray,  Love all of your dishes.  Halibut is my favourite and your asparagus with eggs looks delicious.  

 

Ashen, now that is one beautiful burger.

 

A couple of recent meals.

 

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Halibut and Clams in a Cioppino broth.

 

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Roast Chicken Italian style. Cut up a whole chicken. Added onions, garlic cloves, zucchini, potatoes, cherry tomatoes and black olives. Seasoned with fresh rosemary, salt and pepper and drizzled with olive oil.


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#560 Steve Irby

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Posted 11 May 2014 - 07:06 AM

Ann-T Beautiful complete meals as usual. Huiray and MM84321 continue to turn out an amazingly high volume of great looking dishes.

Last night my wife wanted meatballs and I wanted chicken. So I pulled some meatballs from the freezer that I had prepared with mushrooms and spinach to serve over pasta plus grilled chicken over pasta with curly kale and garlic. Both served with a generous amount of Piave cheese.

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And from earlier in the week a tomato basil soup topped with a little feta. The soup base included some of the jelly from the easter ham which really adds a lot of extra flavor.

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#561 rotuts

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Posted 11 May 2014 - 07:32 AM

S.I.:

 

those Chickens look delicious.  Breasts ?  

 

how did you season to get such delicious looking skin ?

 

Bon Appetite !



#562 weinoo

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Posted 11 May 2014 - 07:42 AM

Those look like thighs to me - and a bit of smoke.


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#563 rotuts

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Posted 11 May 2014 - 07:52 AM

yes,  they do.



#564 Steve Irby

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Posted 11 May 2014 - 08:16 AM

yes,  they do.


I cooked the chicken thighs with indirect heat in my weber kettle. I used a pretty hot fire with lots of pecan to get a heavy smoke. No basting or flipping either.
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#565 patrickamory

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Posted 11 May 2014 - 09:33 AM

Roast chicken. Prepared via the Hazan method which means trussing.

 

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I know there are disputes about this, but my roast chicken comes out with perfectly cooked white and dark meat every time - the former is juicy and flavorful, the latter just done. I wonder whether the need for spatchcocking and all that stems from using modern chickens which are bred for larger breasts and thus have that real imbalance between the white and dark meat?

 

In any event, whether it's my chicken (small, New York farm-raised, with normal-sized breasts), or the method (Hazan, started upside-down with self-basting lemons, and trussed tight), I urge you to try this one. 

 

Here's my adaptation of Hazan.

 

1 chicken - preferably not stuffed with antibiotics & big breasted - 3 1/2 lbs

2 1/2 tbs kosher or sea salt

3/4 tsp freshly ground black pepper

1/2 tsp sweet paprika

1/2 star anise, ground

3+ Sichuan peppercorns, toasted for 2 minutes till fragrant, and ground

2 small lemons

butchers' twine and trussing needle

 

If possible, start 4-6 hours before cooking. Remove giblets and save for whatever. Pat chicken thoroughly dry with paper towels, inside and out, and place on a cookie rack over the roasting pan (I use an oval glass baking dish that is just the size of the bird).

 

Combine all dry ingredients thoroughly and rub chicken all over with the mixture, inside and out. Set on top of rack over roasting pan and refrigerate 4-6 hours, in an area of the fridge where the air can circulate all around the chicken.

 

When ready to cook: preheat oven to 350 F. Remove chicken from fridge; discard any liquid at the bottom of the roasting pan. Remove cookie rack and place chicken directly in pan.

 

Take each lemon and roll back and forth on the counter top, using flats of both hands if necessary, so that all the juice inside gets free of the segments. (Some liquid may leak on to the counter top.) Place each lemon sequentially in a bowl and pierce at least 20 times all over with the trussing needle. Make sure to pierce the ends (more difficult) as well as the sides of the lemons. Place both lemons inside the chicken's cavity.

 

Thread your trussing needle and sew up the cavity. You may have to stretch the skin and pope's nose to squeeze around the second lemon, which will be poking out. Try to sew as tightly as possible. Now sew the neck cavity shut. Finally, tie the two drumsticks together tightly above the point of the breastbone, one atop of the other.

 

Turn the chicken upside-down (legs on the bottom). Place in center of oven for 30 minutes.

 

Remove from oven, turn the chicken right side-up. Cook for another 30 minutes.

 

Now, raise temperature to 450 F and cook for another 20 minutes.

 

Remove from oven. Resting doesn't seem to make a huge difference unless you're just short of being done - it will help get the breast meat just right if it's slightly rare on the very inside. I don't find that internal thigh temperature is a great guide here because what you're really trying to do is get the breast meat right, and that can vary. You have to use your sense of whether it's done. The breast will go from underdone to overdone in a very short time.

 

When carving, make sure you save the internal juices that come out to pour over the chicken. I like to serve with white rice and pour the juices into it. The pan juices, alas, will be too salty to use, so discard those. Also discard the lemons inside the chicken - the juices will have become bitter - and serve the chicken and rice with fresh lemon slices.

 

Notes (most of the following is conjecture):

 

- the paprika adds a wonderful bronze color in addition to flavor - use good fresh paprika

- the salted refrigeration step is essentially a "dry brine" and tightens the skin

- the Sichuan peppercorns and star anise add depth of flavor - very background but great

- the upside-down cooking the trussed bird with the rolled pierced lemons self-bastes the breast

- the final 20 minutes gives you that wonderful crisp breast despite the upside-down stage

- for a 3-lb chicken, do 30 mins, 25 mins and 20 mins

- for a 2 1/2 lb chicken, do 25, 25 and 20

- generally, think 20-25 mins per lb, but keep in mind this method doesn't work well for much larger than 4 lb chickens, and probably not for the big-breasted ones

 

It may sound complex but it really isn't. I make this all the time including on weekdays. It's a real staple in our house and I've rarely had better roast chicken. Trust Marcella! (I've made quite a few tweaks to the original over the years, but the basic method is the same.)


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#566 rotuts

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Posted 11 May 2014 - 11:05 AM

Big Yum on that chicken.

 

"""   modern chickens which are bred for larger breasts and thus have that real imbalance between the white and dark meat """

 

Back in the Day, various BBQ true experts  ( Schlesinger, et. al. ) suggested that a Ck. on the grill > 3.5 to 4 lbs was difficult to execute

 

perfectly.  Its True.  Now serious  BBQ experts concentrate on there sudsy personal beverage after Its on the Grill.

 

I think its very difficult to 'Roast'  ie Weber a Chicken ( which is just a smoky oven ) a bird > 4lbs.  I do vertical which makes it even easier.

 

to get back to you observations, I just did two Perdue-ish birds.  on sale.  smallest i could get was 7.5 lbs apiece.

 

did the vertical method.  Rub, nothing else.

 

the dark meat in the thickest part was fine, over cooked on the other bits.  Breast OK to a little less than OK

 

so i think you are correct.   the saved dark meat however, turned out terrific  over then next few days in a Chicken over

 

rice dish   ( sauce/gravy  thickened   then the cooked chicken added   this then the topping for the rice.

 

the chewy bits were delicious over the rice.

 

but thats day to.

 

i think you are correct on the ratio of White to Dark, independent of the chickens life style before it gets to our place and the

 

oven.

 

I think spatchcocking just cooks the bird quicker.


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#567 Anna N

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Posted 11 May 2014 - 04:26 PM

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What I really wanted for dinner tonight was garlic shrimp with a baguette. No baguette in the house and too late to make one. This then was a compromise. Never compromise.
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#568 chefmd

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Posted 11 May 2014 - 05:07 PM

First of the season wild king salmon!  The fish was so perfect, I felt it did not need much but a squeeze of lemon juice and blanched green beans and peas. " It's like butter" said my friendly fishmonger.  And she was right.

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#569 rotuts

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Posted 11 May 2014 - 05:12 PM

Yum on that salmon.



#570 SobaAddict70

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Posted 11 May 2014 - 07:15 PM

nice roast chicken, patrick. my roast chicken is the Thomas Keller recipe which shares one similarity with Marcella's in that they both advocate for trussing.

tonight:

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Roasted asparagus and poached farm egg, with mullet bottarga and shaved Appalachian cheese


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Soupe au pistou (adapted from pages 92-93 of "My Paris Kitchen")

This differs significantly from the recipe in the book. The pistou was scaled down to serve two people (so 1 cup loosely-packed basil leaves instead of 4 cups), and the method by which the soup was prepared is different (canned chickpeas for example, instead of soaked dried beans).
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