Dinner 2017 (Part 6)

[rotuts]

for me

 

TT is a bit tougher than Sirloin Cap

 

so I's just take that into account and add more time in the SV bath

 

for this Id do 130.1 and get to the pasteurization point

 

then add time for the tenderness you desire.

[ninagluck]

it is again so hot that I don't want to spend too much time cooking. quick and simple dinner salad: giant couscous with peas and mint, topped with some ewes' creamcheese

[kayb]

1 hour ago, gfweb said:

It was tender but not like filet...more like sirloin. It was a $$ butcher shop cut.

 

 

Its nice stuff. Saute a bit of garlic in a tsp of bacon fat...add chili powder (varying amount depending on taste etc...I use 2 tsp....cook that in the grease for a few seconds and pour in 1 to 1.5 cups coffee....add 1/2 tbsp beef demiglace paste...add sugar to taste 3 or 4 tbsp....dash of sriracha....salt to taste(I make it pretty salty because only a bit gets carried with the meat). Simmer for a few minutes. Thicken with corn starch.

 

I might add some dark chocolate to it next time. Might be good.

 

Fascinating. Red eye gravy with chili powder. I have to try this.

 

 

[sartoric]

Goat curry from the Punjab, desert style dal from Rajasthan, eggplants in tomato gravy, spicy Chettinad spinach, aged basmati and paratha. Served with dill raita, tamarind chutney and mango pickle. Goat is good.

[gfweb]

1 hour ago, kayb said:

 

Fascinating. Red eye gravy with chili powder. I have to try this.

 

 

I've added pimenton for the smoke sometimes. 

[liuzhou]

1 hour ago, sartoric said:

Goat is good.

 

Indeed it is. We should eat more and help prevent so many male kids being killed at birth. Only the females are generally allowed to grow up (for dairy).

[scubadoo97]

A watermelon gazpacho followed by seared amberjack utilizing the same veg 

 

[chefmd]

Zoodles with Italian sausage.

[robirdstx]

 

Grilled Pork Tenderloin Kabobs with Onion and Zucchini 

[Okanagancook]

WOW everyone. What fantastic meals.  All so different.  All sparking ideas in my head.  Again I am 'immobilized' by choice.  My biggest angst.

I made some curry the other day and this is the only component I got a picture of:  'spicy cauliflower' from Vij's....a Vancouver East Indian Chef.  He and his wife have three cookbooks out.  All the recipes I have made were great.  This one so simple to make but I think the use of fresh garden tomatoes really made it special.  It is SO ALL ABOUT THE INGREDIENTS.

 

 

[HungryChris]

Stuffed shells and beans from the garden.

HC

[Shelby]

I canned tomatoes the other day and had a jar that didn't seal (arrrrrgh).  Yesterday was unseasonably cool, cloudy and rainy so we thought venison chili sounded good.  And I used up my jar that didn't seal.  Rancho Gordo beans....everything else was from our garden.  The peppers are hotter than hell. 

 

 

 

[liuzhou]

This afternoon, we were hit by the tail end of Typhoon Begonia which landed in eastern China yesterday. The typhoons never make  it this far inland, but we still feel the effects. The temperature dropped 10 degrees C over less than a minute. (From 35ºC to 26ºC), the sky darkened and and we were blessed with monsoon-like rain. There are no drops of rain. It is  a wall of rain.

 

Anyway, that put paid to any plans for going out, so I spent a happy afternoon sharpening all my kitchen knives, except one. Only 5 knives:a Chinese cleaver, a cook's knife, a paring knife, a cheese knife and my beautiful Xinjiang slicing knife, a gift from a Muslim restaurant owner who was retiring. I was told that it is a great honour to be given the chef's own knife. I use it as a bread knife mostly. It isn't serrated, but I've never met a loaf it couldn't get through when sharp. Its blade is 29 cm / 11.4 inches long.

 

 

The knife which didn't get sharpened is what I call my blunt knife. It is a super cheap "cook's knife' which I only use for testing the doneness of potatoes etc. This is an echo from my childhood.

 

When I was a boy, my mother had what she called 'the sharp knife'. I now know that it wasn't sharp at all,but was used for any task  which a dinner knife couldn't cope with. My brothers and I were indoctrinated about the dangers of this knife and were sure that if we were so foolish as to touch it (or even look at it too closely) we would be instantly maimed or worse.

 

I'm now in my 60s , but I remember the day my mother said to me "Bring me the sharp knife." Real rite of passage stuff. I wasn't sure if she was testing me or something, but my father nodded and raised his eyebrows in approval. I went to the kitchen (a place my father had never visited. I'm not sure he knew where his dinner came from) and with shaking hand picked up the sharp knife and carried to my mother. I must have been about twelve. Thereafter I was an adult with full 'sharp knife' using privileges.

Years later, I deliberately reversed the practice. I keep all my knives sharp except the 'blunt knife'. My mother knows this, but she has long been convinced that common sense passed me by.

 

So, that was my afternoon. Fortunately, I had food which I had bought in the morning, so dinner was OK.

 

 

Pan-fried duck breast with a lemon (zest and juice), garlic, chilli sauce. New potatoes and a baby bok choy salad with a simple olive oil and white Chinese rice vinegar dressing.

 

I have had baby bok choy with the last three of four meals I have posted. This is not lack of imagination. I just really like it and it is at its best right now. Soon it won't be so good, so I am making the most of it while it lasts.

 

 

 

 

Edited September 23, 2017 by liuzhou
missing word (log)

[Toliver]

1 hour ago, liuzhou said:

I'm now in my 60s , but I remember the day my mother said to me "Bring me the sharp knife."...

That was a wonderful story...thank you for sharing.

 

[sartoric]

Thali number 83 (no, I haven't been counting, it's a guess). Chickpea and cauliflower curry, smashed potatoes, snake beans with tomato gravy, tadka dal, rice and paratha. Served with dill raita, mango chutney and lime pickle. The potatoes were a winner and so easy. I par boil, cool and press between palms, heat ghee in a pan, add kalonji seeds, grated ginger and minced green chilli, fry the potatoes, add salt, then garnish with chopped coriander.

 

 

[robirdstx]

 

Pork Tenderloin, Onion and Salsa Verde Tacos

[chefmd]

Oyster mushrooms seared in cast iron pan ahead of time, later broiled with mozzarella on top.

 

pork chop cooked sous vide, seared, served with polenta

[scubadoo97]

Chicken en confit.  Well SV style. Salted and bagged with thyme and or rosemary @ 165f X 8 hrs or so then iced down

Seared in a pan and served with mashed potatoes flavored with some of the bag juices.  

 

 

 

 

[ChocoMom]

The main dish tonight: Steak.   Trying to use up the various cuts of grass-fed beef from our last cow, as we have about 1000 # coming in two weeks.  While not pictured, the steaks were accompanied by new potatoes that I plucked from the garden this afternoon. 

 

[Thanks for the Crepes]

Last night I cooked a ribeye steak and served it with the classic baked potato and salad with artichoke hearts that were leftover from a pasta dish that also used the next to last serving of the Argentine Red Shrimp from the freezer. Tonight was tacos with the leftover steak, refried black beans and Mexican red rice. These were the best steak tacos I ever had, probably since restaurant steak tacos do not use ribeye.

[HungryChris]

When corned beef went on sale for St. Patty's Day, we decided to celebrate the holiday several times a year and last night was yet another good one.

HC

 

[liuzhou]

Chicken slow cooked with lemon, capers, olives and chilli. Served with rice and simple fried okra. That'll do.

 

[lindag]

12 hours ago, ChocoMom said:

The main dish tonight: Steak.   Trying to use up the various cuts of grass-fed beef from our last cow, as we have about 1000 # coming in two weeks.  While not pictured, the steaks were accompanied by new potatoes that I plucked from the garden this afternoon. 

 

How do you store that much meat?  Commercial food locker?

[ChocoMom]

@lindag...Commerical Freezer.    When we moved up here, the local school was selling their freezer and getting a new one.  (All it needed was a freon charge.)  We bought the old one  (dirt cheap), anticipating we'd need it once we got started with bison or grass fed beef.  Opting for the beef cattle, we usually do two head at a time.  I sell 50-60% of the beef, and keep the rest for us. And, with the meat chickens and turkeys I raise and butcher, we keep it pretty full.   

[rotuts]

@ChocoMom  

 

very interesting.   how do you wrap the beef ?  vacuum seal ? or butcher paper. ?