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Dinner! 2014 (Part 2)


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#61 Robenco15

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Posted 18 March 2014 - 10:27 AM

Asparagus with comté, mashed potatoes and egg

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Was wondering if this would be making an appearance after your last asparagus dish. I have been meaning to make this. Maybe this weekend. Doing some Parisian Gnocchi made with bone marrow butter sometime soon too so we'll see.


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#62 Steve Irby

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Posted 18 March 2014 - 11:07 AM

Steve -- that looks absolutely amazing -- can you share your preparation of this pork butt?  I need a dish for my birthday on saturday and this is calling to me!

 

Thanks

Dan

It's a pretty straight forward preparation.  I stuffed the pork with a paste made from fresh rosemary, fresh garlic and red pepper flake.   I made the pockets for the filling mixture with my finger at muscle separations.  At a few spots I cut slits into the muscle with my boning knife and pushed in the seasoning mix. The butt had a really nice fat cap that I wanted to preserve so I loosely tented the butt with foil and cooked at 250F for probably four or five hours until it reached an internal temp of around 190F and basting every hour.  I removed the foil and turned to the temp to 475F to char the fat cap.  I also scored the cap prior to cooking then deepened the cut marks prior to browning.  Be sure to save the rendered fat as it is great in savory pie crust.   I used some of the rendered fat to make a crust for empanadas using some the leftover meat and they were terrific.  


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#63 Unpopular Poet

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Posted 18 March 2014 - 01:15 PM

Steve -- thanks -- I appreciate the recipe -- I am pretty excited to give it a try.



#64 C. sapidus

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Posted 18 March 2014 - 03:08 PM

Monday night dinner . . .

 

Beef slivers with cilantro – Flank steak cut into slivers, marinated with Shaoxing wine, dark and light soy sauce, and potato flour slurry, and then briefly deep-fried. Stir-fry garlic and red chile slivers, add the beef, two bunches of cilantro, and soy sauce, and then finish with sesame oil.

 

Jasmine rice and salad to round out the meal. Elder son changed his plans to eat with us – I suppose he values a home-cooked meal after a steady diet of cafeteria food.

 

Choo chee curry tonight – not sure if I will be able to grab a picture.

 

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#65 mm84321

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Posted 18 March 2014 - 04:05 PM

Black bass with vegetables
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Emperor salad
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#66 teapot

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Posted 18 March 2014 - 04:23 PM

Halibut season has arrived along with chives in the garden.  This served on a puree of broccoli, arugula and basil.

 

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#67 C. sapidus

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Posted 18 March 2014 - 06:21 PM

Choo chee red curry seafood – Crack coconut cream and reserve a spoonful. Fry red curry paste in the coconut oil. Stir in more coconut cream and season with fish sauce and brown sugar. Add fish and shrimp, and when nearly done, mix in a paste of red chiles and garlic. Finish with Thai basil and slivered red chiles, top with reserved coconut cream, and serve with jasmine rice. Salad on the side.

 

One of elder son’s friends ate with us, and kept shoveling down the curry and rice. Younger son left to hang with his girlfriend just as I was serving dinner; pickings were slim when he returned.  :rolleyes:

 

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#68 dcarch

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Posted 18 March 2014 - 08:18 PM

Oh Yes, Happy St. Patrick's Day!

 

Sous vided corned beef, boiled cabbage and potaoes and braised 14" long carrots.

 

dcarch

 

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#69 Ann_T

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Posted 18 March 2014 - 09:17 PM

Simple dinner tonight. 

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Baked sourdough rye today just for corned beef sandwiches.  


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#70 mm84321

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Posted 19 March 2014 - 04:01 PM

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Rouget with black olive sauce, tapenade and asparagus

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#71 Robenco15

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Posted 19 March 2014 - 04:10 PM

Where are you getting your asparagus from? Sport hill? Balducci's?

#72 mm84321

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Posted 19 March 2014 - 04:34 PM

Balducci's. Deliveries every Tuesday and Friday. :)


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#73 Norm Matthews

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Posted 19 March 2014 - 05:08 PM

Quick supper tonight. Ham steaks with a sherry/cherry sauce, zucchini, mushrooms, broccoli and onions stir fried with a little Koran teriyaki sauce and honey. I made cake doughnuts with a doughnut pan I got from King Arthur. It was dark metal, non-stick and so the bottoms were darker and more well done than the tops. I  expected better from King Arthur.



#74 Anna N

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Posted 19 March 2014 - 05:34 PM

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Made from what was on hand. A coarsely chopped portobello cap was sauteed in ghee and then the leg and thigh meat from a Costco rotisserie chicken was tossed in along with some fresh thyme and a little white wine. After the wine had evaporated I slurped in a little heavy cream and some salt and pepper. Easy, fast, tasty.
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#75 Ann_T

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Posted 19 March 2014 - 07:10 PM

We finally had our first halibut of the season.   LOVE halibut.

 

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#76 Steve Irby

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Posted 19 March 2014 - 07:42 PM

New Orleans red beans and rice. I didn't have a cracked ham bone, so I used a mixture of ham stock and pork neck bones. Beans were RG sangre de toro.

 

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Nice looking dish.  In New Orleans (or in  LA in general)  the preferred beans are Camellia brand whether kidney, navy, lima, etc. Always fresh, cooks up quick, at $2.50\#.  http://www.camelliabrand.com/  

 

For real all school RB&R try using pickled pork.  http://www.gumbopage...ickle-meat.html or google other sources.  It's easy to cure a few ham steaks to get a little different take on a southern classic.  


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#77 SobaAddict70

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Posted 19 March 2014 - 11:49 PM

thanks Kim.

I wish it were asparagus season...

very quick late night dinner (which is what happens when one is in the office until 11 pm):

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Pasta with escarole, fennel and sausage

Like too many Americans, I used to think that garlic was what defined Italian cooking. Then I woke up.

Oh, it's an important ingredient to be sure, but it's not as central as many people seem to think.

This began with 1 1/2 onions cooked slowly in olive oil with a little salt and pepper, to which was added some sweet Italian sausage, fennel seed, escarole (that had been previously simmered in lightly salted water, then drained), sea salt, black pepper and a little marsala wine.
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#78 Dejah

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Posted 20 March 2014 - 05:58 AM

March has been a sparse month of cooking due to flu and bronchitis, but getting back into the groove.

 

Love all the meals shared on these pages, but Ann_T always kills me just for the halibut... :laugh:

 

Some meals I've managed lately:

 

Beef stew with tagliatelle:

 

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MapoTofu with addition of eggplant

 

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a side of mung bean noodles and lettuce

 

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Cumin beef

 

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Something new for me - fenugreek - Aloo Methi. The recipe I tried didn't call for cumin. I checked another recipe and I will definitely add cumin seeds next time. It was a nice change from aloo gobi.

 

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Pork cutlet and aloo methi

 

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#79 Paul Bacino

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Posted 20 March 2014 - 05:59 AM

Had a little bachlor time last night!!  Not the TV show!!  Wife is in Vegas

 

Made triple pork burgars (Sunday Supers at Lucques)-- but I topped mine with fresh gaucamole, pickled onions and tomato bits.

 

Side of Blue corn chips and Gaucamole

 

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Its good to have Morels

#80 mm84321

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Posted 20 March 2014 - 10:47 AM

Rouget with artichokes, clams and chorizo

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#81 robirdstx

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Posted 20 March 2014 - 05:36 PM

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Chipotle Pork Posole
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#82 Norm Matthews

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Posted 20 March 2014 - 05:50 PM

I can't find it but someone did a citrus marinated chicken recently and it looked good so I made some today.  Along with the chicken was bok choy with water chestnuts and Korean marinated bean sprouts. 

 

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#83 Ann_T

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Posted 20 March 2014 - 08:16 PM

Thanks Dejah.  Aloo Gobi is an all time favourite.   I've never had Aloo Methi.  It really looks good.  So does that cumin beef.

 

Robirdstx,  that soup looks like a bowl of comfort. 

 

Norm, I like the sides you served with the chicken.

 

Grilled a large Porterhouse Steak tonight. We split it.  Moe got the strip.

 

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The tenderloin was mine.

 

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Served with grilled veggies.


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#84 Dejah

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Posted 20 March 2014 - 08:35 PM

Not sure if it was my citrus marinated roast chicken you saw, but I also did the same dish tonight for our daughter and s-i-l. tonight. They loved it and will use the leftovers for their lunch-on-the-road tomorrow.

 

Here's the one I made a while back. The recipe is for 2 chickens, and even though there are only the two of us at home, we really enjoy the leftovers for a couple of meals and lunches after.

 

Citrus Marinated Roast Chicken0417.jpg

 

It travels well too. I took it for a 3 hour drive to our son's home for supper one weekend.


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#85 lesliec

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Posted 20 March 2014 - 08:45 PM

This sort of thing gives sous vide a bad name among the uninitiated - "You spent 72 hours cooking dinner?!?"

 

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But they were amazing.  I've done beef short ribs for 48 hours and they were very good; these ones were a whole level better.  Falling-apart tender, lovely beefy taste.

 

Served with mashed potatoes (with a splash of truffle oil) and beans from the garden.

 

 


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#86 JoNorvelleWalker

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Posted 20 March 2014 - 08:53 PM

This sort of thing gives sous vide a bad name among the uninitiated - "You spent 72 hours cooking dinner?!?"

 

attachicon.gifRibs.jpg

 

But they were amazing.  I've done beef short ribs for 48 hours and they were very good; these ones were a whole level better.  Falling-apart tender, lovely beefy taste.

 

Served with mashed potatoes (with a splash of truffle oil) and beans from the garden.

 

What temperature did you use?  (Perhaps a rhetorical question as I'm about to throw some in at 58 deg C.)



#87 lesliec

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Posted 20 March 2014 - 09:43 PM

Not entirely rhetorical - it's not like there isn't time to change it. 60.5 Celsius. Good luck.

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#88 Baron d'Apcher

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Posted 20 March 2014 - 10:08 PM

 

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Check.

(albeit from yesteryear).

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#89 JoNorvelleWalker

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Posted 20 March 2014 - 10:39 PM

Not entirely rhetorical - it's not like there isn't time to change it. 60.5 Celsius. Good luck.

 

I'm sure you must have said somewhere but what sealer do you use for these long times?

 

My dinner tonight was lamb tagine with sous vide carrots. And Moroccan round bread.


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#90 Norm Matthews

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Posted 21 March 2014 - 07:02 AM

Not sure if it was my citrus marinated roast chicken you saw, but I also did the same dish tonight for our daughter and s-i-l. tonight. They loved it and will use the leftovers for their lunch-on-the-road tomorrow.

 

Here's the one I made a while back. The recipe is for 2 chickens, and even though there are only the two of us at home, we really enjoy the leftovers for a couple of meals and lunches after.

 

attachicon.gifCitrus Marinated Roast Chicken0417.jpg

 

It travels well too. I took it for a 3 hour drive to our son's home for supper one weekend.

Thanks Dejah.  That looks like the one that got me interested and sounds a lot like the one I found with a search. I just used 4 boneless, skinless chicken half breasts for mine.


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