scubadoo97

I just pulled duck legs from the fridge that had been salted in a dry brine of salt with a little sugar, orange peel and thyme then pressed for 2 days. I guess I’ll follow the Anova rec of 12 hrs at 170f and SV in reserved duck fat. I’ll get this started this evening so it will be ready in the morning

Chicken is what I usually use for the confit dish. Lunch today was a bowl of chickpeas, salt, cumin and olive oil. Kinda like a deconstructed hummus without garlic and tahini. Working today and garlic breath is not a good thing when you’re inches away from a patients face

Still torn if I want to eat the confit as is or make a rillette out of it which is what I had initially thought of doing

Lunch was the liver from a duck I broke down this afternoon. Fine dice shallot and thyme sauteed in duck fat before the liver went in and then finished with Armagnac The duck will provide a few meals. The breasts will be cooked tomorrow, the legs and wings are being salted and will do a confit prep in a day or two. The carcass made stock and the skin was rendered for fat and made cracklings

Thanks Kay. The menu looks excellent but a bit too upscale for this particular entourage of family members . My wife and I would love it.

Would love to know where your restaurant is. Heading to Birmingham for Thanksgiving. Wife’s family lives there. Good authentic Mexican food would be a good find. If you do a good authentic chille relleno that would be icing on the cake. My Dad’s family all live in Mexico City. Mexican food in Central West Coast Fla has a lot to be desired. Birmingham has become a surprisingly good food destination if you bypass the chains

This morning was a light breakfast I called a mushroom tart. Sounded fancy. A seedy sandwich bread toasted and topped with sauteed sliced brown mushrooms, fresh thyme leaves and topped with a French cheese picked up at Costco (can't remember what it was but was kinda like Gruyere) finished under the toaster oven broiler until the cheese just melted and cut into wedges. Simple, quick and tasty

Ah, lamb

I have 4 loin chops chugging along at 125f. Will finish on the grill or CI skillet while seasoned potato cubes roast in the oven

Could it be that fact that they mechanically tenderize, aka needeling, all their meat?

More fish Pan sautéed red snapper at med low heat in butter. Much better texture than last nights snapper. Soft and moist. Unlike the grouper we had the other night the lower fat snapper got a little dry when cooked at a high temp. Side is shredded brussel sprouts

Again doing fill in work near this fish market. On special red snapper sandwich for $7. Yes please

It's the Tampa Bay areas most popular fish Stopped at that market on the way home today and picked up 2 lbs of red snapper fillets. It made a darn good sandwich at home tonight. Plenty left on ice for tomorrow

Just had a nice grouper sandwich from a roadside fish market. It was gooood!

Dinner was chicken legs and thighs with cubed eggplant roasted in the oven, served over rice. Used a baharat spice mix to season.

Like Anna I'm a sucker for a tomato, lettuce and mayo sandwich.

On one hand or total?

Trying to use up leftover tenderloin from the other night. Tonight it was with a Latin slant and exceeded expectations. A darn good burrito, taco ??

Kay, that looks really good

Wife's big birthday yesterday. Had number one son, girlfriend and my wife's brother over for dinner Big meat of slow roasted tenderloin, carrots and Kenji's crispy oven roasted new potatoes where you cook them down in heavily salted waster until the water evaporates and finish in the oven. Salad and sautéed sliced mushrooms didn't make it in the picture

Beets, feta and olives

Amberjack with braised kale and roasted sweet potato Wine, 2015 Belle Glos Las Alturas Pinot

No pics but had roasted red, pink and yellow beets the other day diced them cold and served with French feta, olive oil and a dash of salt Made fish sandwiches of seared mahi on toasted Cuban bread it was a 3 star yum

Beautiful knives btbyrd. Enjoy them. People often don't understand the joy of a sharp knife. But those of us that prep dinner nightly and understand the benefits of a well designed sharp knife know better. My knives make prepping dinner a joy and not a chore