Dinner! 2013 (Part 1)

[gfweb]

Roast chicken with sauteed bok choi and new potatoes.

So many great dishes and photos. Dcarch, Scotty, Jason et al!

[ScottyBoy]

dcarch, what's in your black garlic sauce? I've been thinking about messing around with that stuff.

[dcarch]

Thank you everyone. Vegetarian cooking can be fun.

The design on the tofu is silly simple. I like silken tofu. I like them a little firmer. I just let the tofu rest on a surface that had a design to drain off some water. In a few hours, the tofu took on the design of the surface.

Scotty, the black garlic sauce is black garlic blended with olive oil.

dcarch

[Mr Holloway]

Great looking meals everyone

Did a pulled pork dinner for the guys at work. Used a turbo method for these

Started with about 24lbs of pork and the total time was approx. 6.5 hrs

The picnics were put on at 350/375 with some cherry and pear wood

They were taken to 160 then foiled, taken off at 195

Other than the lack off bark, which I lose because I have to cooler the meat for 5hrs before we eat,

this was very good. Tender, really moist and great flavour.

Shane

Edited January 24, 2013 by Mr Holloway (log)

[ChrisTaylor]

That's some erotic pork.

[Jason Perlow]

an ad-hoc "Moo Goo Gai Pan" with black rice

[ScottyBoy]

Friend caught some swordfish in Hawaii. Gave me some of a loin and holy.... Best stuff I've had. But I had so much I could mess around.

Water bath at 62c for 30 minutes and then seared/butter basted. So good...

[C. sapidus]

Scotty, that swordfish looks delish!

Oven-roasted chicken thighs, marinated with garlic, soy sauce, black pepper, and oil. Coconut rice, salad, and store-bought sourdough bread.

[Keith_W]

Scotty, I love swordfish but my wife hates it. I think it's something about the way I cook it, it turns out dry. I have tried drowning it in sauce but it doesn't work. Does 62C and then crisp up the surface result in a moist fish?

[ScottyBoy]

So moist.

I didn't like it growing up because my mom would dry it out but I was determined to cook it nicely and have found the way.

I shocked the other piece and put it in the ridge. Gonna re-therm today and see if the results are the same.

Edited January 25, 2013 by ScottyBoy (log)

[rod rock]

Nice dinner C. sapidus!

[Dejah]

C. sapidus aka Bruce: What! You "messed up" the eternal cucumber?!!! Thighs look great. Think I'll salt some this weekend for Chinese salty chicken and make a bunch for lunches next week. Might even feed my students.

This term, I have 3 students from Brazil, so will be looking for some Brazilian dishes to cook up. Picked up black beans today. Is that a good start?

dcarch: I'm definitely going to try that embossed tofu!

[Jason Perlow]

Simple aioli with garlic pasta with local Key West shrimp. Outstanding.

Edited January 26, 2013 by Jason Perlow (log)

[C. sapidus]

rod rock - Thanks!

Dejah – Thank you, too! Yes, lately the boys seem to prefer their eternal cucumbers mixed in with other vegetable matter.

Chinese salty chicken? Do tell!

Caramel chicken with ginger, fish sauce, and scallions, over coconut rice. Unpictured salad. Simple but effective.

[nickrey]

Scotty, I love swordfish but my wife hates it. I think it's something about the way I cook it, it turns out dry. I have tried drowning it in sauce but it doesn't work. Does 62C and then crisp up the surface result in a moist fish?

I agree with Scotty. Sous vide is the best way to prepare swordfish to keep it moist. Though I'd recommend somewhere around 52-55C rather than 62.

[ScottyBoy]

Whoops! 52 is the number not 62

Thank you

[patrickamory]

Dry-aged ribeye

[rotuts]

C. sapidus

that Ck. looks so delicous. Im trying to move back for SV to stuff like that

would you share your Rx?

thanks

Yum !

[Wapi]

Haddock fillet with pea puree and sherry cream sauce.

Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint

Edited January 26, 2013 by Wapi (log)

[Shelby]

Dumb question...but, is the pea puree cold or warm? It looks delicious!

[C. sapidus]

that Ck. looks so delicous. Im trying to move back for SV to stuff like that

would you share your Rx?

Rotus - Thank you. Both chicken dishes are from Andrea Nguyen's Into the Vietnamese Kitchen (highly recommended!). The first is "garlicky oven-roasted chicken", and the second is "chicken and ginger simmered in caramel sauce". They should be readily available via search, but if not shoot me a PM.

[Jason Perlow]

An obscenely large hamburger built for two.

[Martin Fisher]

An obscenely large hamburger built for two.

Looks obscenely good!

~Martin

[Dejah]

Today, picked up a cut of beef I've never seen in our stores: petite shoulder tender.

I'm not sure how to use it, but google said grill, pan-seared, roasted? Any suggestions?

So, I sliced one up and could tell right away that it will be tender. Marinated with salt, MSG, oil and cornstarch. Made up a quick curry stir-fry with Patak Hot Curry paste with chunks of bell pepper, onion, and a jalapeno. It was a good supper.

[FrogPrincesse]

Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint

Very appetizing lamb and potatoes! (is that a gratin dauphinois?)