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Dinner 2014 (Part 7)

Anna N

By Anna N
in Cooking

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BKEats

BKEats

Posted
Posted (edited)

That looks wonderful, Franci. 

 

Tonight, we had a meal that was totally foraged from the house.  Weather was nasty and a quick search, provided enough things for a lamb stew.    even the potatoes had been cooked and leftover from the weekend's gnocchi.

Guinness and lamb stew.  

 

Carrots, celery, rutabaga, garlic, tomato, lamb, some anchovy, some garam masala, soy, thyme, brown sugar, tomato paste.. served over mashed potatoes. 

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I ended up throwing risotto in at the end for another day. it's such a strong stock that i will add some more water after and it will be a rice soup.  

 

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Edited by BKEats (log)
  • Like 10
Dejah

Dejah

Posted
Posted

Found some lovely thick pieces of cod today, so we had fish 'n' "chips", which were cut up pieces of baby taters.

 

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Batter was just flour, rice flour, 1/2 tbsp baking powder, 1 tbsp vinegar, and enough soda water to make a smooth batter.

 

Did up some Chinese Char Siu on the BBQ today to make baos for when kids all come home for the holidays.

 

CharSiuDec1469.jpg

 

 

 

  • Like 13

Dejah

www.hillmanweb.com

huiray

huiray

Posted
Posted

Various stuff.

 

Carrots & leafy celery in chicken stock w/ chicken fat.

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Fried rice w/ celery stems, eggs scrambled in situ, and using leftover "Chicken Rice" rice (from here; scroll down).  Yu choi sum blanched in chicken stock/broth.

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Slice of Bête Noir and a rasberry-sugar-covered chocolate truffle from Rene's Bakery.

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Soup.  Big-leaf tong ho & straw mushrooms (canned); in a broth made from (already salted) gingery chicken & mushroom stock diluted down a bit, some rice bran oil (in addition to the chicken fat already present), lightly crushed garlic cloves, generous ground white pepper, a few good dashes of jozo mirin, a splash of fish sauce.

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Sliced beef stir-fried (peanut oil) w/ lots of chopped smashed garlic & sliced bittergourd.  A dash of fish sauce & a bit of sea salt.  White rice (basmati).  Leftover broth (with the straw mushrooms & tong ho, from above) w/ chopped scallions.

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  • Like 7
Dejah

Dejah

Posted
Posted

Dejah:

 

Chinese Char Siu on the BBQ

 

how do you make yours ?

I usually hang the chunks of pork in the oven to roast, but this week, the oven was strictly for Xmas baking.

 

It was a large boneless pork butt cut into thick chunks and pricked with a fork to allow the marinade to get into the meat..  The marinade is hoisin sauce, oyster sauce, Chinese rice wine, red food colouring, honey, 5-spice powder. The pieces were marinated for 2 days, turning over a few times

then cooked in the BBQ at 300F...got some nice char pieces.

  • Like 1

Dejah

www.hillmanweb.com

Dave W

Dave W

Posted
Posted

I make mine very similarly on the WSM no water pan.

I like to add bean sauce to the marinade too and rose wine. Maybe that's the taste I learned in SF?

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  • Like 5
huiray

huiray

Posted
Posted

With regards to char-siu:  It needs to have a significant amount of FAT in the cuts used to make it, and they need to be caramelized to some extent for lusciousness.  Largely fat-free/mainly lean pork cuts for char-siu are simply not desirable in my books.  My understanding is that large swaths of the Cantonese eating public also tend to think this way.

Dejah

Dejah

Posted
Posted

With regards to char-siu:  It needs to have a significant amount of FAT in the cuts used to make it, and they need to be caramelized to some extent for lusciousness.  Largely fat-free/mainly lean pork cuts for char-siu are simply not desirable in my books.  My understanding is that large swaths of the Cantonese eating public also tend to think this way.

Thus the pork butt... :biggrin:  Love the fatty parts AND the grisly bits...

Dejah

www.hillmanweb.com

paulpegg

paulpegg

Posted
Posted

Pauls-Paella-IMG_5901-1_4web.jpg

 

I made a killer paella with lobster, shrimp, clams, mussels, chorizo, onions and red peppers. I used lobster stock to keep the rice cooking properly. This was a big one that fed 10 people.

 

 

  • Like 11

Paul Eggermann

Vice President, Secretary and webmaster

Les Marmitons of New Jersey

huiray

huiray

Posted
Posted

Thus the pork butt... :biggrin:  Love the fatty parts AND the grisly bits...

 

Yes.

 

And also why it is often also said that the best char-siu (by Cantonese/Southern Chinese folks) is the stuff that is "poon fei sau" meaning "half fat half lean".

huiray

huiray

Posted
Posted

Yes.

 

And also why it is often also said that the best char-siu (by Cantonese/Southern Chinese folks) is the stuff that is "poon fei sau" meaning "half fat half lean".

 

Continuing in this discussion, the "red-stained" all-lean pork loin or whatever that is often seen in many NA "Chinese" restaurants and, um, "lower quality" SE Asian restaurants/food stalls are regarded as poor quality char-siu.  Notwithstanding North American preferences for lean, fat-free pork.  In most Chinese/SE Asian (Chinese community) markets, completely lean pork (or almost fat-free pork cuts) is one of the hardest things to sell, as many folks simply shun it, and is therefore also cheaper than the cuts which have fat interleaved with the lean.

paulpegg

paulpegg

Posted
Posted

Here is the Deconstructed Pumpkin Pie I made for Thanksgiving. Recipe complements of Le Bernadin.

 

deconstructed_pumpkin_pie_4_web.jpg

 

Sorry I haven't been here in quite a while. I got caught up in many other projects and just took a moment to come back.

 

 

  • Like 8

Paul Eggermann

Vice President, Secretary and webmaster

Les Marmitons of New Jersey

paulpegg

paulpegg

Posted
Posted

paulpegg

 

been missing your Posts

 

glad to see you back.

 

SV for 80 soon ?

 

 

SV for 80? I have already used my system for 150. I built this thing in 2010 and have used it constantly ever since. The new clip on SV systems for $200 look pretty good to me for home use. Times change fast when you are having fun.

 

Best,

 

Paul 

Paul Eggermann

Vice President, Secretary and webmaster

Les Marmitons of New Jersey

rotuts

rotuts

Posted
Posted

Ive followed your Work and your rig.

 

many pardons :  i was referring to the more Intimate, Gala Affairs.

 

:biggrin:

 

I think the two Anova's  ( which I have and have not used yet 

 

would work fine for much larger loads :  if you used insulated  top and container systems.

 

chill / freeze / or not and reheat.

suzilightning

suzilightning

Posted
Posted (edited)

Salad and a lasagna that Johnnybird could eat ... a bison ragu and instead of ricotta drained lactose free cottage cheese that egg and herbs were stirred into.

Taking the Corning container out of the fridge to heat some up for lunch it slipped out of my hands and now I am minus a lasagna and a glass container that shattered.  Dang... that was the third container I have broken in 2 days...WTF?

 

Guess I will use up the sausage dressing and pork chops with gravy.

Edited by suzilightning (log)
  • Like 1

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Shelby

Shelby

Posted
Posted

Salad and a lasagna that Johnnybird could eat ... a bison ragu and instead of ricotta drained lactose free cottage cheese that egg and herbs were stirred into.

Taking the Corning container out of the fridge to heat some up for lunch it slipped out of my hands and now I am minus a lasagna and a glass container that shattered.  Dang... that was the third container I have broken in 2 days...WTF?

 

Guess I will use up the sausage dressing and pork chops with gravy.

Lasagna sounds wonderful.  I need to make that soon.

 

I go through periods where I drop and break TONS of stuff.  Most recently I shattered a bowl that I loved from my mom.  Sigh.

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

suzilightning

suzilightning

Posted
Posted

Lasagna sounds wonderful.  I need to make that soon.

 

I go through periods where I drop and break TONS of stuff.  Most recently I shattered a bowl that I loved from my mom.  Sigh.

 

Thanks, girl.  I thought I was the only one and I am not looking forward to the lecture I will be getting from the husband about how clutzy I am.

  • Like 1

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Anna N

Anna N

Posted
  • Topic Starter
Posted

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So I was out at lunch today at Thai restaurant but did not have room for my salad so it came home with me and became my dinner. It is a Thai beef salad that is on the far side of what I can tolerate comfortably spice-wise!

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

c oliver

c oliver

Posted
Posted

Oh my, Mmmpomps. That is a brilliant idea. My son-in-law and granddaughter would think this the best idea ever. The perfect delivery system for their beloved mashed potatoes.

Agree that it's brilliant!  I've got to copy that.

  • Like 1
scamhi

scamhi

Posted
Posted

Dinner last night the first dish was the last of the white truffles for me for the season. Second dish is grilled lamb with apricots, mint  and turkish spices

 

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  • Like 7
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