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Dinner 2016 (Part 10)


liuzhou

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22 hours ago, chefmd said:

Duck breast with spaghetti squash.  

 

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I don't know WHY I can love a rare steak, but can't eat rare duck. Of course, I grew up eating wild duck, which you have to braise longer to make it more tender.

 

10 hours ago, HungryChris said:

 

1/2 cup of soy sauce

1/4 cup dry sherry

3 heaping TBS gochujang

1 TBS rice wine vinegar

1 thumb sized piece of peeled ginger, grated

4 large cloves of peeled garlic, grated

2 TBS brown sugar

I zip this up with an immersion blender then add 4 chopped green onions

 

This is the same as I use for Korean BBQ chicken, but chicken skin will tear easily if marinated for more than 3 hours. Duck skin is much tougher, so I marinated it in a plastic bag overnight. I have a 3 burner Weber, which I adjusted to 375 with the duck over the center burner, which was turned off. I cooked  the trussed duck for 21/2 hours for a crispy skin. I used a large sizzle platter to collect the drippings. The next time I will use a shallow pan half filled with water. Baste every half hour with the duck marinade, up until the half hour before it is ready, because you want that raw duck marinade sanitized completely by the heat of the grill.

Happy Cooking

HC

 

 

 

Got it saved. With the addition of the sesame oil. Going to try this on chicken, maybe this weekend.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Octopus is a wonderful protein.  It lends itself well to all kinds of seasoning.  Sous vide is an easy way to cook it.  Another way is to put the whole thing in a Dutch oven with a little salt and if you like a clove of garlic, no moisture.  Cover and bake. At 200 f for four hours.  This yields a very tender hunk of seafood and the juice that is left in the pot is awesome.  Easy.

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I tried two new (to me) recipes tonight.  One was similar to the Martini Chicken that I've often made, but this one was easier.  I added mushrooms to the sauce on a whim.  The other one is cornbread from East Coast Grill in Cambridge, Mass.  We liked both. 

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After a very long day of discussions and negotiations there is always my favourite part of a business trip – the dinner. Together with our JV partners in a supposedly well-known Shanghai institution, located in a colonial type building with a fitting sino-colonial interior.

 

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We had …

 

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Jellyfish with sesame oil and vinegar

 

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Filled braised lotus root

 

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Greens with garlic and walnuts. This was surprisingly nice with a sharp dressing.

 

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Drunken chicken.

 

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Braised beef shin with Sichuan pepper and chili (a variety of “husband-and-wife” lung slices). Very good.

 

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Pomelo with onions and honey. A little bit weird.

 

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Red-braised spare ribs.

 

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Filled devil’s horn (kind of water nuts)

 

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Deep fried river fish. A local Shanghainese speciality.

 

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Two types of shrimp

 

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Braised beef short rib

 

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Spicy chicken legs

 

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Steamed abalone with garlic. Very tender and very good.

 

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Beijing duck

 

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Steamed bamboo with ham

 

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Steamed nibbles. Surprisingly popular.

 

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Sweet and sour clams with veggies

 

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Stir-fried crab with garlic on cellophane noodles. Excellent.

 

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Deep-fried lotus root filled with pork and ginger. Also excellent.

 

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Three types of steamed pumpkins

 

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Steamed carp

 

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Dong Po Rou. I love this !

 

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Clear soup with five-spice fish balls

 

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Stir-fried water vegetable

 

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“Good fortune” noodle soup

 

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Green onion pancake.Very light and flaky. I ate three.

 

After that several different fruits, but I was too full to make more pictures. And very happy ...

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Epilogue:

 

As tradition dictates, after the dinner a smaller group went for "second place". We drove about 45 min across Pudong to reach a street where all the hip bars are supposed to be. I am not sure about that, but we found a decent place and after a couple of Old Fashioneds some if us (o.k. mostly me) were hungry again. They had oysters - who can say no to nice fresh oysters and another Old Fashioned?

 

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(there was a "third place" as well that involved driving for another hour somewhere in search for a fried chicken place, finally ending up in another bar having some sort of mediocre pizza and a final beer - however, pictures and memories are too blurry to post here).

 

Edited by Duvel (log)
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Duvel,   What an amazing feast.    Have you ever been to the Cannery in Shanghai?  Sister restaurant to The Nest?

Just asking because one of the owners is from Vancouver and the restaurant is suppose to have a West Coast vibe.  

They purchased our "western maple" boards to use as serving platters.  

 

Last night's dinner:

 

Pork Chili Verde November 1st, 2016.jpg

Pork Chile Verde served over homemade flour tortillas filled with cheese.  

 

Edited by Ann_T (log)
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An unusual treatment, at least for me, of eggs.  Eggs with mint and yogurt.  Click

 

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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

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@Kerry Beal

 

 I did but it was a bit like nursery food. If I were to make it again I would drain the yogurt, increase the smoked paprika and hot pepper flakes and hope that I had some fresh mint rather than dried.   I would also wish to have a more suitable bread to accompany it.   Sometimes I like to step outside my comfort zone in terms of food and this seemed pretty far out of my experience. 

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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

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1 minute ago, chefmd said:

 

And your toast is spread with butter "wall to wall" ;)

 Almost. But now you make me feel terribly guilty because looking at the photograph I know Gabriel Hamilton would probably never hire me to work at Prune having missed a couple of corners here and there. Note to self: More attention to detail, please.  

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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

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Yet another tri-tip, seasoned with salt, pepper and dill seeds, then 8 hours SV at 130F, dusted with magic browning powder and torch seared.  Served with steamed cauliflower with butter and cashews and salad.

 

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Mark

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13 hours ago, kayb said:

@Duvel -- What a magnificent meal. My hat is off to you for being able to get through it and go out afterward!

 

Thanks ... the key for these kind of dinners is portion control. If you convince all the other to exercise portion control, there is always enough of the really good stuff for you.

 

12 hours ago, Ann_T said:

Duvel,   What an amazing feast.    Have you ever been to the Cannery in Shanghai?  Sister restaurant to The Nest?

Just asking because one of the owners is from Vancouver and the restaurant is suppose to have a West Coast vibe.  

They purchased our "western maple" boards to use as serving platters.  

 

Last night's dinner:

 

Pork Chili Verde November 1st, 2016.jpg

Pork Chile Verde served over homemade flour tortillas filled with cheese.  

 

 

 

I have not been to the Cannery yet, though from the look at it I might include that in one of the next trips (at least to see you boards and find out, what a "west cost vibe" is ...).

Edited by Duvel (log)
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On a very rare occasion when the husband was not here for dinner, I made an apple crisp with McIntosh and a Granny Smith thrown in for tartness. I must have old-fashioned rolled oats in my apple crisp. That's all, and it wasn't a very balanced dinner, but it sure was good. :D

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> ^ . . ^ <

 

 

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Another of my get-home-late-need-to-eat-quickly dinners

 

pork mushroom fried ramen.jpg

 

Pork tenderloin cut into small cubes and marinated for about 20 minutes with garlic. white chilli pepper, Shaoxing wine and light soy sauce.

 

Prepared some fresh ramen by boiling for one minute then draining.

Stir fried the pork, added thinly sliced mushrooms and even more thinly sliced leek, then finally the noodles. Finished with some coriander leaf/cilantro, dark soy sauce for colour and black pepper because everything needs black pepper.

Served with a cold beer - at 10:30 pm.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

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