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About mm84321

  1. Dinner 2017 (Part 6)

    Chicken tandoori, or "shades of Autumn"
  2. Dinner 2017 (Part 6)

    55C for about 25 minutes. The best method I have found for cooking halibut in the conventional manner is briefly blanching one side in a pan, then transferring to a baking tray and finishing in a low oven (325-350) covered with buttered parchment, until a cake tester pierces through without resistance (should feel like you are piercing a stiff custard).
  3. Dinner 2017 (Part 6)

    I would say medium-low/low, just so the fat will render and slightly murmur in the pan as it cooks. You might even start the breast in a cold pan and then slowly bring up the heat. I never go by time, always by touch, as the size of breasts tend to vary .
  4. Dinner 2017 (Part 6)

    Surely. I briefly blanched the tail, just long enough to remove it from the shell, then wrapped in plastic, and stuck in the freezer briefly to facilitate slicing into thin medallions. These were scaled along a fillet of halibut, which had been spread with a farce made from the claws and tail trimming, mixed with some halibut, egg white, cream and cayenne. This was wrapped in buttered plastic wrap and cooked skis vide. Served with a bisque sauce made from the lobster head, and crushed potato mixed with the lobster knuckles, tomalley, marinated tomato, lemon zest and chives.
  5. Dinner 2017 (Part 6)

    For the duck: I cooked it in a pan on the stovetop, entirely. I use a very low heat, as to aid the total rendering of the fat from the skin without burning, while basting the flesh side, turning once to briefly finish the cooking (85% is cooked skin side). Additionally, while resting, I turn the breast over multiple times to redistribute the juices more evenly
  6. Dinner 2017 (Part 6)

    Halibut- a study in white and green
  7. Dinner 2017 (Part 6)

  8. Dinner 2017 (Part 6)

    The word leftovers
  9. Dinner 2017 (Part 6)

    A Mexican sort of night.
  10. Dinner 2017 (Part 6)

    Been a beefy sort of weekend.
  11. Dinner 2017 (Part 6)

    Steak, the Argentine way!
  12. Dinner 2017 (Part 6)

    I enjoy making this dish around this time each year: lobster with lemon verbena, potatoes, chanterelles and apricots.