Dinner! 2014 (Part 1)

[rotuts]

may I ask how you cured the CkBr ? and your times and temps.

 

C.B's are one of my 'most useful' SV starting points:  $ 1.77 / lbs on sale. Skinless /Boneless.   All I

 

do is remove the tendons and then do some sort of SV with them.  they do need a bit of help.

Edited March 2, 2014 by rotuts (log)

[Paul_C]

may I ask how you cured the CkBr ? and your times and temps.

 

C.B's are one of my 'most useful' SV starting points:  $ 1.77 / lbs on sale. Skinless /Boneless.   All I

 

do is remove the tendons and then do some sort of SV with them.  they do need a bit of help

I used a wet cure - water, salt, sugar, thyme, bay, peppercorns, star anise, cinamon, clove, fennel seeds. I left them in the cure for 12 hours and then sous vide at 60c for 1 hour.

 

I made up a juniper based dry cure as well which i'll hopefully try this week.

[dcarch]

Basquecook and Ann_t: I can't make up my mind which one I want for dinner, the wanton or the Agnolotti.. OK I will take both. :-)

 

Anna N: Every one is making my favorite dishes. Beef stir fry and Broccoli is my favorite food pairing.

 

Nickrey: Beautiful Sous vide halloumi . What temperature did you make it at?

 

Blether: It must have been a couple of years since I made a Shepherd’s pie. You inspired me to want to make one soon.

 

Kim: that Spaghetti Bolognese can go on any magazine cover.

 

Jayt90: your pork dish was what inspired me to make mine.

 

Steve Irby: spectacular Speckled butter beans soup.

 

Robirdstx: I probably will have, one, two, three or more bowls of that Crawfish Etouffee .

 

Franci: Very nice plating of beef shank with risotto.

 

Mm84321: museum pieces, is all I can say.

 

-       - - - - - - - - -

 

A few recent ones

 

dcarch

 

Sous vide leg of lamb

 

 

Sous vide roasted pork

 

 

Crispy pork skin from above

 

 

Stuffed tofu

 

[Ashen]

pork loin chops, with onions & mustard sauce , tomato feta salad, panfried leftover baked potato, carrots dressed with butter and maple syrup

 

Edited March 2, 2014 by Ashen (log)

[nickrey]

How do you make sous vide Halloumi?  I normally just cut in planks and sear with a little bit of wondra flour.  I can imagine that sous vide should work great on thicker cuts.

Halloumi was sealed with butter, mint leaves, lemon zest, and chilli.  Cooked at 64C for 90 minutes. Removed from bag and then seared in olive oil in hot pan for 30 seconds per side. 

[chefmd]

nickrey, thank you for the info.  Halloumi is on my list of things to cook now.

 

Terrible weather again in Washington DC area.  Posole seems to be the perfect dish for tonight.

 

[gfweb]

exactly right.

[robirdstx]

Dinner last night:

Ham and Bean Soup with Cornbread

[C. sapidus]

Bruce: those Camarones a la pimiento look great.  I’ll bet if I did them with roasted jalapenos, I could eat them!  Would you mind directing me to a recipe?

Kim: Thanks! The recipe is from Zarela's Veracruz. Link:

http://www.zarela.com/2013/shrimp-in-black-pepper-sauce-camarones-a-la-pimienta/

 

Ranz: Your tom kha gai looks absolutely fantastic!

 

Braised bok choy with chestnuts: Boiled chestnuts, peeled, sliced, steamed, and stir-fried. Baby bok choy stir-fried until tender, quickly braised with the chestnuts and chicken stock, and then finished with potato flour slurry and sesame oil.

 

 

Slow-braised beef with potatoes: This is one of my all-time favorite dishes. Stir-fry chile bean paste, sliced ginger, cinnamon stick, star anise, dried chiles, and cubed beef chuck. Braise with water, dark and light soy sauce, and rice vinegar. Add potato chunks and continue braising until tender. I reduced the sauce at the end to concentrate the lovely flavors. Elder son was planning to leave before dinner, but the aroma of simmering ginger, beef, and spices kept him around for dinner.

 

[Franci]

Yesterday I was thinking of going out for dinner but the place I had in mind, close to our house, had an hour and half of wait list. So we had a picnic in front of the fireplace, as the children suggested. Short ribs quickly cooked in the pan, husband job.

Tonight we had some homemade cabbage kimchi and broccoli stems kimchi, pickled purple cauliflower

Beef shank, again and some korean sweet potatoes

[rotuts]

Franci:  brilliant idea.

[Twyst]

Trimmed and glued ribeye cap, pommes puree, kale sauteed in smoked rendered ribeye fat, marchand de vin

 

 

[rotuts]

like the 'glued' part.   in MC that part kept me up all night.

 

esp for Lamb and High End Beef.

 

Yum your way !

[Anna N]

Sa cha beef and broccoli. Had to try sa cha sauce. Didn't like it.

[basquecook]

Trimmed and glued ribeye cap, pommes puree, kale sauteed in smoked rendered ribeye fat, marchand de vin

 

 

 

 

can you describe what glued means. 

[chefmd]

Russian comfort food in snow laden Washington DC.  So called herring under fur. Herring on the bottom, layered with carrots, onions, potatoes, beets with healthy dose of mayo.  Vodka shots optional but highly recommended.

 

 

[Constantin Peters]

med. rare pork neck on dijon braised brussel sprouts on crispy bottomed fried rice.

Edited March 3, 2014 by Constantin Peters (log)

[lesliec]

can you describe what glued means. 

 

Literally that - stuck together with 'meat glue' (transglutaminase).  See here.

[robirdstx]

Chili with Beans

[Franci]

The other day my husband came back with a beautiful pork belly, even the butcher at whole foods was compelled to take a picture. 4 pounds

I might have actually tried origamicrane recipe at the time, remember a good belly when still living in London, but after you guys in the cook off pulled this out again, I couldn't pass it.

It was very nice but we had it only with some salad and some sauté' vegetables, plus kimchi. I would have like some buns to eat along, just because is so rich.

[kayb]

A hash with pulled pork barbecue (I cheated; went down the street to the barbecue joint and picked up a pound) and sweet potatoes; black-eyed pea cassoulet; vinegar-based slaw with dry mustard and turmeric.

 

[Ann_T]

Robirdstx,  Nice looking bowl of Chili.

 

Slow Roasted Lamb Shank, Greek Style

 

with Fassolakia Iadera.

[patrickamory]

Franci, incredible. I forgot about your vintage stove! How are you finding actually working with it? It's a thing of beauty.

[dcarch]

Franci, incredible. I forgot about your vintage stove! How are you finding actually working with it? It's a thing of beauty.

 

Just look at that blissfully blistered pork rind!!!

 

OMG!!!

 

dcarch

[basquecook]

tonight we had dinner with old friends.. 

 

Started with cooked scallops on the cast iron with Japanese Eggplant.  Sliced thin, cooked with a chinese green sauce. pepper, ginger, scallion, cilantro, sweet soy, soy, garlic, sugar, a pad of butter. a few other things. 

 

this beautiful broiled mackerel with radicchio treviso, various vinegar dressings.  This was so amazing.. fish, cooked perfectly.

 

Duck with risotto:

 

 

 

 

Fig sauce or mustardo

thi

 

risotto had this triple cream raw goat thrown in at the end. like 3 or 4 tablespoons. 

 

 

Edited March 4, 2014 by basquecook (log)