sarashrugs

I've been looking at recipes and trying to figure out which to use. I want to make an old fashioned fruitcake wrap it in cheesecloth and lace it with brandy or rum or cognac between now and Christmas. Any fruitcake aficionados who would care to enlighten me on the essentials and finer points?

The tenderloins I've had were much too narrow to do as medallions, but my usual method is to marinate them with a little salt, pepper, rosemary and olive oil, then toss in a very hot preheated pan and give them a quick sear. They cook in around a minute, I think. Deglaze the pan with a little red wine, mount with butter, and voila! dinner is served. ← Thanks I did what you said and they turned out perfect.

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

After doing some googling I found a blog called foodite and it says that the restaurant is called So Kong Dong Tofu in Fort Lee.

Damn! I just got back from the store with a roaster. Thank's for the suggestion anyway.

Admin: merged threads. I've been using the recipe out of The Best Recipe cookbook and I was happy with it until I went to New Orleans and had it at Herbsaint. The flavour was amazing and the dumpling was like a baked pastry on top. Does anyone have any ideas or special tricks as to what I should/could? do to improve my results? The recipe starts out by sauteeing the hacked up neck, back and wings and onion for about 5 minutes till they lose their pink color and then simmering them for about 20 minutes until they give up most of their liquid. Then you add a 6 cups of hot water and poach the skinned legs thighs and breast of a whole bird with a little salt and a bay leaf for another 20 minutes. Then you toss out the neck, back and wings and remove the meat from the bones set it aside and I put the strained broth in the freezer so the fat will congeal and I can skim it off easily. Steam the onions carrots and celery and set aside. Make the dumplings set aside. The dumpling recipe is obviously completely different than what they served. Then you make a roux with reseved chicken fat and thyme add some sherry add 4 cups of the broth after the fat has been skimmed from it and add the chicken and vegetables back to the pot. then you add the dumplings and cover and steam them. Like I said I like this recipe but it just doesn't have the intense savory flavor of the other. any suggestions for ways I could get more flavor out of these techniques? I was thinking maybe if the chicken parts were cooked a different way? Maybe if the stock was done a different way? What do you think?

Thanks for your words of encouragement. It turned out to be the point after all. It's good cold but later I'm going to heat some more up.

It did turn out great! Unfortunately after my last post yesterday there was a torrential downpour and so I grabbed it wrapped it in foil and put it in the oven at 300 for an hour. It was great last night and I think I'll go try a little right now.

I'm thinking it's the flat. Since it's been on the grill for over 7 hours now, would a picture tell you much? I don't know how to post pictures anyway. I've been basting it with apple juice like you suggested to me the 1st time I posted about this subject. The internal temperature of the meat is now at around 156. I've gotten better at keeping the temperature steady inside the grill at around 230.

I just bought 1/2 of a whole brisket I'm not sure which end, flat or point. I wanted to get a whole one but it wouldn't have fit on the grill so i just bought 1/2.

O.K. I've got a half a 10lb brisket on my weber.I slathered it with mustard and then put a rub of paprika , salt, black pepper and cayenne on it. This is my second attempt at bbq brisket and while i enjoyed the first one alot, I thought I overcooked it a bit and that time I didn't season it. This one has been on the grill for 3 and 1/2 hours. I'm having trouble keeping the heat between 230 and 250 it keeps going too low. I'm hoping that this is just going to slow down the process, any helpful hints? I'm using lump charcoal in a 18 and 1/2 inch weber kettle. I'm keeping a chimney going with hot coals. I keep playing with the vents under the grill but I have a thermometer stuck through a cork in one of the upper vent holes so I can't adjust them.

Thanks for the suggestions, everyone . I went and bought paul Kirk's book and a 1/2 a beef brisket flat cut it only weighs 3.40 lbs so I don't know if this is suitable or not. It does have a nice 1/4 inch layer of fat so I'm going to give it a try tomorrow. I'm going to put a dry rub on it tonight and start smoking tomorrow morning.

I've been reading about techniques and I had such a rewarding experience with my bbq pork butt I can't wait to try this. Does anyone have any advice or suggestions.

Thanks I did that and it's perfect. i used a little molasses because i'd run out of brown sugar.

I didn't get my butt off the grill until 3 a.m. I really enjoyed the experience but I knew there was a reason people start smoking at dawn and from now on I will as well. Today I warmed it back up in the oven and then I pulled it and made the sauce. It's fantastic but the sauce is too spicy for the old folks does anybody have any suggestions?

I have all the ingredients ready for the sauce. I'm glad you told me not to mix it into the pulled pork.

Thank you, Susan for responding to my cry for help. I still have my butt on the grill and now it's lightly raining, still I want to keep it going as long as it needs to to be as good as it can be. It won't bet much longer, I think . I'll let you know how it turns out.

O.K. I didn't remember to brine my butt and I was late getting startrd today. I started the coals around 2 but didn't put the butt on until after 3, I did brine some chicken parts and put them on the grill like I was told. Good thing too because we had pulled bbq chicken sandwiches, potato salad, green beans and baked beans for dinner. I did set aside a breast and a leg and thigh for my elderly mother and her gentleman companion because they have to have mild food. Anyway my butt is still on the grill. I've maintained a temperature beyween 200 and 300 all day. I know I've lifted the cover too many times. The internal temperature has reached 190 in some parts but not all. I know I've got to let it rest for an hour wrapped in foil and inside a papaer bag but do I have to pull it after that? I'm getting tired. Can I leave it wrappped up and mix it with the sauce tomorrow? If I want to freeze some of it should I mix it with the bbq sauce or leave it plain? Thank's for any advice . I hope someone sees this soon!

O.K. Thank's! I'm going to brine it starting tonight and get up early tomorrow and give it a try. I'll report tomorrow on the progress.

Last weekend my boyfriend bought a weber 18 1/2 inch one touch silver kettle grill. So far I've cooked chicken thighs, london broil , hamburgers and hotdogs and last night lamb chops! They were great. I would have encouraged him to get a larger grill had I been asked, but anyway... yesterday I bought a 6 .76 lb butt thinking I could smoke it on the weber but as I was reading this thread I saw someone else ask if the small kettle grill is too small for a butt and somebody said probably it will burn. Now what am I going to do? I'm not very experienced on the grill and have a lack of confidence when trying something new. I know someone who would smoke it for me but I wanted to do it myself. Yesterday I also bought a hinged grate for the grill and a thermometer. Do you think I should go ahead and see what happens or have it done on a bigger smoker?

Mayhaw Man I did say a little prayer of thanks for having been told by you to get the pecan pie at Brigsten's. It was fantastic along with the rest of the meal. I had gumbo and paneed rabbit in a mustard sauce. At Jazzfest I had shrimp etouffee, crawfish Monica, a taste of my friends red beans and rice with sausage,a cuban sandwich and some delicious banana bread pudding. We had dinner at Bacco in the French Quarter that night, I was too tired to know what I thought of the food.I didn't particularly want Italian but it was hard finding anyplace open and still serving after 9:00. The next day at lunch at Herbsaint I had the most delicious chicken and dumplings and a taste of everyone else's lunches, everything was so good. We went to Jacques Imo's for dinner but I didn't really like the food. I ordered the jambalaya, alligator cheesecake and fried green tomatoes. After dinner we were given a tour of the garden district by a couple friends who were born and raised there and who suffered damage to there property and are presently living in a FEMA trailer. Later we went to the Columns. I love New Orleans and hope to return there soon.

I'm packing now and will be in Brigsten's having dinner later today. Tomorrow Jazzfest!

My boyfriend and I arrive on Sat April 29 the in the afternoon. Where should we eat dinner? Restaurant August, K Paul's, or Upperline? On Sunday we are going to Jazzfest where I'm looking forward to eating more than anything, and afterwards meeting up with friends for dinner someplace. On Monday 5 of us are having dinner at Jacques Imo's. I think I want to go to the Napoleon House on Sunday for a muffaletta sandwich, but maybe I can get a good muffaletta at the fairgrounds and should go somewhere else for dinner and just have drinks at the Napoleon House. I love to eat but haven't got a lot of experience with fine dining and my boyfriend likes absolutely everything. We will be having lunch somewhere on Monday any suggestions? Galatoire's or Antoine's? How do I decide between those two places? Thank's for any ideas and suggestions, we won't be renting a car so unfortunately Longbranch is out.

Would you be able to take a taxi to Longbranch? If so about how much would it cost?

I booked our flight and hotel reservations for April 29- May 2. Jazzfest! Ijava script:emoticon(':biggrin:')'m so excited I can hardly wait. The only other time I've been to New Orleans was Jazzfest 95. We stayed at the Hummmingbird Hotel and Grill. It cost $ 30.00 a night if that gives you an idea of how nice it was. java script:emoticon(':blink:')We had a really good time actually. It was right on St Charles so the trolley went right down the street in front. We went all over the place, took a swamp tour and a steamboat ride and went to a revolving bar overlooking the city. We couldn't afford any fancy places. The mufaletta sandwich at the Napoeon House was my favorite and most memorable dining experience outside of the fairgrounds. When I stupidly ordered a mufaletta sandwich at some cajun inspired place in NY after I got home it was such a disappointment I've never had another one. I've been wanting to get back there since I left. This time we're staying at the Hotel Monteleone. It's going to be a whole different view of New Orleans in so many ways. We'll be arriving Saturday afternoon and go to Jazzfest on Sunday where we'll meet up with a couple of friends coming in from Portland OR and another friend who lives in New Orleans we'll be hanging out together through Sunday and Monday and our primary focus will be food. I want to go to Jacques Imo's and Longbranch and The Napoleon House. What do you think about Galatoire's? Saturday night it will just be my boyfriend and me any ideas for a romantic little dinner and drinks with some low key old time jazz kind of place for music? Has anyone heard anything about the food vendors and whether most of them will be back or not? I'm so happy to just be able to visit and support the local economy to the best of my credit cards ability.