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Dinner! 2012

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rod rock – Thank you

Andrew – Pretty!

Peperonata – Continuing out quest to use up stuff from the garden . . . whatever largish, mildish chiles we grew this year, braised with red bell peppers, onion, anchovies, and red pepper flakes, and finished with balsamic vinegar, black pepper, and parsley.

Over pasta with cubed Andouille sausage.

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We've been discussing things that jiggle on your plate over in the Cook-Off, http://forums.egulle...ll-o-and-aspic/ here. One of my efforts was this appetizer of Foie Gras Mousse in Ice Wine Jelly with Huckleberry Compote-

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I'd have to say that it tasted pretty darn good.

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David, that's absolutely LOVELY. I had foie gras with huckleberries at a restaurant a couple years ago and was very taken with the combination. And I have a whole bush of huckleberries in the back yard right now...the wheels are turning!


If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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David, that's absolutely LOVELY. I had foie gras with huckleberries at a restaurant a couple years ago and was very taken with the combination. And I have a whole bush of huckleberries in the back yard right now...the wheels are turning!

Thanks, and go for it! I'll be excited to see what you come up with. We all cook a lot. We all eat a lot. But I'm sure we all have one thing in common--we know when we taste something that's very, very special. This dish is now in my small, exclusive collection of my own dishes that I'll put in "the best thing I ever ate" category.

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Peperonata – Continuing out quest to use up stuff from the garden . . . whatever largish, mildish chiles we grew this year, braised with red bell peppers, onion, anchovies, and red pepper flakes, and finished with balsamic vinegar, black pepper, and parsley.

Over pasta with cubed Andouille sausage.

Bruce - that looks delicious! I have a recipe for a similar dish that I haven't made in too long. Just need to get some red bell peppers. Thanks for the reminder!

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65 day prime dry aged ribeye. Some would call it a waste of a good steak, but I have 2 whole loins that I aged, no regrets. 1.jpg2.jpg

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Clearly, I don't check in here enough (and for some reason never post)--love the shrimp, the pasta, the grilled chicken and potatoes, everything. Thanks. Just had my own grilled shrimp, grilled peppers, and grilled mushrooms. Grilling season never ends here in Tucson!

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Seared then oven finished lamb chops, tri-colour baby taters, peas and fresh mint sauce. Lamb chops = vehicle for mint sauce. :wub:

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Dejah

www.hillmanweb.com

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Dejah - can you outline your mint sauce method - I have tons of various mints and am always looking for a new use. I also adore lamb

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Grouse from Nebraska

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I hung it for a total of 4 days in the refrigerator.

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The breasts are removed, thighs reserved, and the legs, wings and carcass cut into small pieces. Half is marinated in whiskey for 6 hours. The other half is used to make a stock.

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After 6 hours, the legs, wings and carcass are drained from the whiskey and browned. Carrots and onions are added to this.

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The whiskey is then used to deglaze the pan, and all of the alcohol is burned off. The stock is then added, and this is allowed to simmer gently for 6 hours.

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Porcini (here I just used the stems) are cooked en papillote.

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They are then cut into a small dice and added to a mixture of the thighs, foie gras terrine, and lard. This is then bound together with a chicken farce, and a bit of the reduced jus made earlier. The breasts are marinated in whiskey for 30 minutes, then one is placed in a mold, with a layer of stuffing spread over, and topped with another breast. This is cooked at 54C for 1 hour 15. It is then removed and napped with the rest of the jus that has been thickened with pig's blood.

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It is served alongside mashed potatoes and potato chips.

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Edited by mm84321 (log)

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Heidih: I cheat a bit and use the sushi seasoning (vinegar already seasoned to my liking), sometimes an extra dash of vinegar, add loads of chopped fresh mint, "muddle" and ladle onto my lamb. I prefer the mint used in Mojitos. Don't care for spearmint or peppermint.

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Dejah

www.hillmanweb.com

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My first go at homemade montreal smoke meat . on light rye with homemade dills ..

there are a few adjustments to make but overall I am pleased for a first try

process

injected brine and soak for 3 days, fresh water soak for 12 hrs, spice rub in fridge for 3 days. 5hrs in smoker and 2 ½hr steaming.. brought to 190 *F

the smoke ended up a bit heavy I think a 3hrs would be good.I also need to rinse off the spice rub before smoking, and I think the cure needs a bit longer as there are places in the center that are more grey/brown than pink


"Why is the rum always gone?"

Captain Jack Sparrow

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MSM my absolute favorite. hope to try your Rx soon. is it like Schwartz in Montreal?

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Sunday was a beautiful day in Omaha!!

Smoked Ribs:

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With Home-Made Gauc and Sriracha salt Chips

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Edited by Paul Bacino (log)

Its good to have Morels

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When I first considered a dish of Sea Scallops and Pumpkin for a class I was teaching, I thought, "hmmn, I'm not so sure these flavor combinations will work." I was worried that the drive to put forth a pumpkin dish for the season was overpowering rational thought--does shellfish really go with pumpkin? Well, it worked. The sweetness of the scallops worked with the sweetness of the roasted pumpkin, (and a good measure of earthy roasted garlic). The sweet elements were contrasted with the tang of the vinaigrette composed of pureed pumpkin, toasted pepitas, apple cider and apple cider vinegar. And one element I never thought I'd use in this type of dish-stewed tomatoes. The old-fashioned flavor of canned, soft, stewed tomatoes worked perfectly. My fishmonger ordered the scallops for me--big brutes in the U-7 class. What a dream.

Seared Sea Scallops, Roasted Pumpkin, Toasted Pumpkin Seed Vinaigrette-

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Fantastic technique as usual. Wondered what you wanted the pig's blood for.

In real life does it look as much like a chocolate slice as the picture makes it seem?


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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MSM my absolute favorite. hope to try your Rx soon. is it like Schwartz in Montreal?

Schwartz is the gold standard I am trying to come close to. The texture of the finished product is spot on for the smoking and steaming process. The flavours are going to be a work in progress. hopefully I will be able to find some prague powder #2 on the weekend when my wife and I go across the border Port Huron. I have been using readycure and wondering if #2 will give me a better result. Find what I have been able to research Schwartz's claims not to use any artificial nitrates or nitrites. They do a 14 day dry cure with a secret blend of spices. I am willing to bet celery powder is in there , otherwise I am stumped at how they get that kind of colour in their product .

Reuben tonight with some of the smoked meat. I finished my bottle of black cherry soda , so beer it is. Augustijn Donker.

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"Why is the rum always gone?"

Captain Jack Sparrow

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Wow Ashen: please continue your studies Id love to make "Schwartz'" Montreal Hot Smokes Meat. a big fav of mine!

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I'm getting slightly obsessed with quince.

Lamb, quince and turnips from J. McLagan. One of my favourite recipes from Odd bits.

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Lamb and quince inspired by a dish from Classical Turkish Cooking. I halved the fruit, the sugar, the cinnamon. It's tasty but Jennifer version is by far the one I prefer.

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I had a son one month ago... so I haven't had much time to take pictures and post dinners, getting some sleep has been enough!! In the meantime I've been amazed by the wonderful dinners posted here.

And here we go again:

Low-temperature roasted pigeons:

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Quinoa and cauliflower salad, from Modernist Cuisine at Home:

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Citrus-cured salmon, then confit sous-vide at 43ºC, from Thomas Keller's The French Laundry:

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