Dinner! 2013 (Part 6)

[Baselerd]

Here's a Japanese-inspired dinner. To make the pork, a cooking liquid was made by bringing sake, mirin, sugar, and soy sauce (2:2:1:1 ratio) to a simmer. Then some garlic, ginger, and scallions were added. This liquid was used to cook the pork sous vide (40 hours @ 144 F for the belly, 4 hours @ 140 F for the sirloin). Following that, the cooking liquid was reduced with some dry caramelized sugar and rice wine vinegar to make the tare sauce. The tare sauce was pure liquid gold.

Chashu pork belly / sirloin

Tare sauce

Cabbage-miso puree

Cabbage kinpira

Quick-cured cucumber and radish

Edited December 30, 2013 by Baselerd (log)

[patrickamory]

Prawncrackers, to echo basquecook: ridiculous. That does indeed look like the beef of dreams. What on earth is a dexter?

Christmas ham:

Served with braised leeks:

Edited December 31, 2013 by patrickamory (log)

[Anna N]

What happens when you fail to plan! Thrown together from what was on hand. Store-bought chicken broth fortified with some shiro miso, leftover roasted kabocha squash, frozen beef and pork balls, wontons, shredded romaine and some egg noodles. Surprisingly tasty.

[robirdstx]

Using up holiday leftovers!

The last of the Christmas turkey went into Tortilla Soup for dinner last night.

And tonight's dinner was Ham and Bean Soup that had been made and frozen from Thanksgiving's ham bone and trimmings with

Cornbread.

[kayb]

No photo, but carbonnades a la flamande for 12 at a friend's house. In a departure from tradition, served over cream cheese grits as opposed to egg noodles.

I would note that Green Flash Double Stout makes the best carbonnades a la flamande EVAH.

[mm84321]

Scallops with linguini

[Ann_T]

40 Year Tradition...... New Year's Eve

Lobster - par boiled and then finished on the grill. Served with Champagne.

[Prawncrackers]

Prawncrackers, to echo basquecook: ridiculous. That does indeed look like the beef of dreams. What on earth is a dexter?

A Dexter is a breed of cow here in the UK described in this link http://www.thebutcheryltd.com/beef.html

They produce fabulous meat, some of the best that you can buy here. I was really lucky to pick this up as my butcher only had one Dexter carcass all year before this one.

[Paul Bacino]

Ricotta Gnudi with a Lemon Brown Butter Sage Sauce

Topped with a bit of Apple Wood Smoked Bacon---And a Big Nebraska Foot Ball Win

[Norm Matthews]

We had gumbo and a salad for dinner tonight.

[RobertM]

Arista Toscano with Sweet Potato

Edited January 2, 2014 by RobertM (log)

[Steve Irby]

We got a great 50# sack of oysters from Capano Bay, Texas. A little on the small side but very salty. So far we had them raw, rockefeller and char grilled.

And Chocolate Espresso Torte from Jody Adams cookbook.

And a picture of Christmas Cornetti

[huiray]

New Year's Eve:

Top Sirloin Cap (pan-seared, oven-finished); Rice (toasted cumin seeds, oil, smashed garlic, (green) cardamom pods, dried basil, sea salt, Basmati rice, water); Romaine lettuce (oiled-water-blanched; oyster sauce, black pepper).

-----------------------------

New Year's Day:

Yee Sang (魚生). Raw salmon & raw tuna (both sushi grade), daikon, carrot, cucumber, deep fried taro yam (dyed red & green), pink pomelo, pickled rakkyo, pickled ginger, toasted sesame seeds, white pepper, five-spice powder, deep-fried wonton skin strips, fresh lime juice, coriander leaves (no stems), scallions; all tossed together with sauce (plum sauce, sesame oil, fresh lime juice). I forgot to put in the customary crushed peanuts (which I had prepared).

Pic before tossing:

See here for a pic of a similar previous assembly of this dish after tossing: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012/page-6#entry1909399

See here for some comments about the dish: http://forums.egullet.org/topic/137686-salad/page-6#entry1910133

Edited January 2, 2014 by huiray (log)

[Paul Bacino]

So here is Just good Holiday Home Cooking!!

Simple: Latini Linguini and Meat Ball

[menuinprogress]

We did our first homemade ham this year. We bought a 10lb pork picnic shoulder, brined it for 5 days, dried it for two and then smoked it on New Year's Day.

Here it is hot off the smoker:

New Year's Day dinner:

[rotuts]

Im not that much of a 'Ham Fan' but your plate above might change my mind ! excellent veg and (?) potato too !

how did you smoke it ?

[menuinprogress]

Im not that much of a 'Ham Fan' but your plate above might change my mind ! excellent veg and (?) potato too !

how did you smoke it ?

Thanks! The ham was smoked on our Weber Smokey Mountain with apple and pecan wood for about 7 hours. The smoker was kept at about 180 degrees for the first couple hours, then up to 215 for the next four hours and finished at 240 degrees the last hour, until the meat reached an internal temperature of 155 degrees.

[Steve Irby]

Okay, we polished off the rest of the oysters tonight. Probably about 4 dozen raw and finished with a fried oyster and catfish Poboy.

[Keith_W]

huiray, I have been asked to make a yee sang for Chinese New Year this year. How do you dye your taro yams after deep frying?

[huiray]

huiray, I have been asked to make a yee sang for Chinese New Year this year. How do you dye your taro yams after deep frying?

Keith_W, I dye the julienned taro before deep frying. Whatever food coloring dyes you have will do. The taro is shredded/julienned (I use an Oxo mandoline) (this one) without washing (i.e. kept fairly dry) then the dyed strips (tossed by hand after applying the dye to distribute the dye) are left to air-dry further (an hour or two) before deep-frying. No, the color does not bleed - it actually intensifies on deep-frying.

Edited January 3, 2014 by huiray (log)

[ChrisTaylor]

Kept it simple tonight. Pork tenderloin bagged with a couple of sage leaves and a few juniper berries cooked at 60C for a touch over a hour. Seared with my new propane torch. Served with roast kipflers and coleslaw. I didn't even bother making mayonnaise and etc. I just used Duke's.

[robirdstx]

Spicy Pork Tenderloin Stir Fry

[BeeZee]

Hunkered down from snow storm "Hercules" and made a batch of non-traditional chili. Leftover turkey from Thanksgiving, small white beans, posole, and a little diced sweet potato. Didn't have any chiles in adobo, so used smoked paprika.

[Dejah]

My crispiest attempt at fish'n'chips to date! The batter stayed crispy and not too greasy. The chips were delicious, dipped in curry gravy- memories of Whitby, England.

[ChrisTaylor]

How did you make the batter?