David Ross

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    Spokane

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  1. What's New in Kitchen Gadgets?

    Hey, anybody know what this is? The photo was sent to me via our Facebook page from a lady who was wondering what it is and how to use it. With the scissors hands I'm a bit confused, but the baskets on the top of the contraption almost make it look like it's used for separating yolks from whole eggs?
  2. eG Cook-Off 75: Meatballs

    It's interesting up here regarding elk meat. I prefer wild elk meat, especially the loin. Very sweet, deep red, lean and really only a hint of gaminess. My favorite wild game meat. Typically hunters will mix it with a bit of pork fat to just keep the meatballs moist. I don't like to add any other type of ground meat to wild elk because it spoils the flavor of the elk. On the other hand, since the USDA doesn't allow the sale of wild game meat, any elk meat sold in our local butcher shops is farm-raised. So we're in the land of many hunters harvesting wild elk, but we also have a growing trade in farm-raised elk. I visited a butcher in North Idaho last week and he told me there are a number of elk farms in the area. In addition to all types of sausages and smoked elk products, he's got ground elk meat so I'll head over these this week for the fixins for some meatballs.
  3. eG Cook-Off 75: Meatballs

    It's quite appropriate that the Swedish Chef from The Muppet Show introduces the 75th Cook-Off in our series, eG Cook-Off 75: Meatballs. From the cafes of Stockholm, to the street stalls of Hong Kong and dinner tables across America, we love meatballs. Cooked in a thick, tangy sour cream sauce with lots of fresh dill, stewed in a spicy red sauce and served over spaghetti or my favorite, North African lamb merguez meatballs served with a cool cucumber raita sauce, meatballs span the global culinary map. Now while we often associate meatballs with large farm animals like cattle, swine and sheep--poultry, wild game and even seafood can be crafted into delicious meatballs. Elk meatballs served with huckleberry compote are a specialty of hunters throughout the wilds of Eastern Washington where I live. We might go trendy today and make French meatballs from minced duck and squab meatballs studded with pistachios and doused with cognac. So you see, meatballs open up our creativity and a hearty discussion in celebration of 75 delicious cook-offs. See our complete Cook-Off Index here: https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  4. Dinner 2017 (Part 2)

    So many wonderful dinner dishes in this thread. A very easy steak dish--New York strip that I sear for 3 minutes each side in a cast iron pan, then into a 425 oven for another 4 minutes per side for a total of 14 minutes total cooking. My go-to easy red wine sauce--saute shallots or onion in a bit of butter, add 1 cup red wine, garlic, bay leaf, black peppercorns, rosemary and thyme and reduce by about 1/2. Then in goes about 1 1/2 cups rich beef stock and cook down again, then strain. In goes a little more butter and I thicken the sauce with Wondra and strain again. The "frizzled" onions are something I did back in 2001 for one of my dishes on MasterChef USA on PBS. Yellow onion cut into thin slices, then soak in milk. Dredge in your favorite flour mix, then in 350 oil and deep-fry about 5 minutes. Sprinkle with salt, pepper and paprika. I used to just serve big steaks, but now prefer them sliced.
  5. Super Bowl 2017: what are you serving?

    Guacamole with Pork Rinds. I do a very basic recipe of smashed avocado, diced onion, cilantro, a bit of fresh jalapeno, a bit of diced tomato and lime juice. For this recipe I stirred in some baby shrimp. The best part is serving it with pork rinds. I buy the pork rinds at a local Mexican grocer and they are nice big thick shards great for dipping.
  6. Dinner 2017 (Part 2)

    Yikes I'll check with the editor tommorrow
  7. Dinner 2017 (Part 2)

    The story and recipe are posted at https://www.craftbeer.com/recipes/crispy-fried-asian-wings-with-ipa It took quite a lot of testing to choose the right beer. I wanted something a little bitter but some hints of sweetness. And in the NW, we are favoring hoppy beers right now but I didn't want such strong hop flavors to knock out the delicate soy flavors and light crispiness of the batter. While I show an iceberg lettuce salad in the photo, it's actually better with shredded cabbage for more texture and to stand up to the chicken. I was going to add some sliced pickled red bird chilies but they had gone off so had to throw the bottle out, but some sort of fresh chile I think would be nice.
  8. Super Bowl 2017: what are you serving?

    Dang, now you've whetted my appetite so I am going to add clam chowder to the menu. That's a great dish for Superbowl. .
  9. Super Bowl 2017: what are you serving?

    This year I'm going to do chicken wings, but I'm doing them with this wonderful Korean fry mix that I've been buying for a few years now. You mix it with ice water to make a thin batter but I use beer which gives the chicken a more crispy texture. It's sort of a tempura texture but a heavier coating. I marinate the wings in soy sauce and Chinese rice wine for about 4 hours then dip in the batter and fry at 375 about 8 minutes. I've got a countertop digital fryer and I can easily do many, many wings to serve a large group. This is a photo of what onion rings look like with the batter-
  10. Dinner 2017 (Part 2)

    Made one of my favorite salads this week, and it got me to thinking it would be a nice addition to the groaning boards of chips, dips and snacks on Superbowl Sunday. I sort of made it up without really referencing any cookbooks. Just blanch the beans in salted water for about 3 minutes then into a bowl of ice to chill. The dressing is olive oil, Dijon mustard, apple cider vinegar, capers, tarragon, salt and pepper. Garnished with chopped hard-boiled egg and these crispy little red onions that I but in a bulk carton at the local Asian store. Green Beans Vinaigrette-
  11. Dinner 2017 (Part 1)

    I'll definitely share once it's published. There is a bit of dried red chile flakes in the dressing for the lettuce salad, but this gets me to thinking I should add some chile flakes to the marinade!
  12. Dinner 2017 (Part 1)

    I've been working on this dish for a piece I'm writing about our local craft beer trade. It took about seven attempts to get the right balance between the ale in the marinade, the dressing for the salad and the right oil temperature and coating. But I think it's where I want it. The best part, eating all my test dishes for dinner. Crispy Fried Asian Wings with Sweet Soy Glaze and Shredded Iceberg-
  13. Top Chef: Charleston

    I do like the show so far this year in terms of the creativity and level of the dishes, but I'm getting a bit tired of seeing some of the past contestants. However one Chef I'm so glad to watch again is Sheldon. Not only a good Chef but he comes across the screen as being a nice guy.
  14. And some toasted, slivered almonds and sliced red grapes are always good in a chicken salad made from leftover roast chicken.
  15. I have some leftover chicken that I'll be making into a chicken salad for sandwiches. Dice the chicken pretty fine in the food processor, add mayo, chopped celery, capers, Dijon mustard, capers, lots of pepper and salt and that's about it.