Dinner 2018

[CantCookStillTry]

Steak, Mash & Diane Sauce (🤮) as requested by He who Eats. 

Mash with obscene amounts of homemade butter. Porterhouse 1.5 inch, Reverse Seared. 

 

[Anna N]

 

 

Seared chasu, broccoli gomae, soy-simmered shiitake and rice. 

[Shelby]

Pork enchiladas last night

 

[liuzhou]

9 hours ago, CantCookStillTry said:

Mash with obscene amounts of homemade butter.

 

Is there another kind?

[Norm Matthews]

Dinner was chicken thighs baked with tomato, onion and red potatoes.

 

 

[Captain]

Duck is what I had.

 

So, Duck is what I cooked.

Duck.  Delicious...

[Okanagancook]

I LOVE duck.  And, so smart cooking it in anything but the kitchen oven!

No potatoes roasting underneath the bird?  Consider that option next time.😁

[gfweb]

Chicken with basil cream sauce

 

 

 

 

By pure coincidence I had a craving for steak Diane too!  Flank steak, 132 F x 2 hrs.

I've found flank steaks to vary a lot in their SV times...some need 3 or 4 hrs. So now, when I buy a flank I do a SV test on a chunk and then write the proper time for that piece of meat on the vacuum bag before freezing it.

 

[Okanagancook]

Ditto on the coincidence...I am hosting a dinner Tuesday and I am sous viding grass fed flank steak.  I have been doing mine at 131f for 24 hrs.  It turns out nice and tender and cooked to our preferred doneness...I will hopefully remember to take a picture.

[rotuts]

@gfweb

 

interesting technique w FS

 

would your '2 hr ' steak suffer being cooked for 4 ?

 

at those low temps ?    130.1 F ?

[gfweb]

7 minutes ago, rotuts said:

@gfweb

 

interesting technique w FS

 

would your '2 hr ' steak suffer being cooked for 4 ?

 

at those low temps ?    130.1 F ?

I doubt it. But if two will do it that's a good thing. 

3 or 4 hrs is more typical. And 24 hrs doesn't hurt either. 

[rotuts]

at low temps , 130.1  maybe even 132

 

tender cuts , for me , don't suffer from a 4 hour swim in the bath.

[gfweb]

3 minutes ago, rotuts said:

at low temps , 130.1  maybe even 132

 

tender cuts , for me , don't suffer from a 4 hour swim in the bath.

I agree 4 hrs is not excessive. Unless I'm hungry. 

 

I wonder at the variation in flank times. Tenderloin and strip  are pretty uniform from one steak to the next re time and tenderness. Not so flank. They look equally non-marbled but cook up different. Clearly err on the side of longer cooks. 

 

Unless you

are hungry. 

[Okanagancook]

Grass fed meat is notoriously less tender than grain fed which is why I go with 24 hours.  I have two flank steaks and one was fine but the other one had been cross hatch scored by the forking butcher!  Sheesh.  Leave my meat alone.  I love the farmers who I get the meat from but the butcher they use sucks...same idiot who cuts the lamb shank bones into three making it impossible to make a nice presentation.  Grrrr.  And their lamb ‘stew’ meat is the breast cut into cubes...way, way too fatty in my books.  Ok, I will stop.  I do like the meat flavour and knowing where my meat comes from.

[gfweb]

11 minutes ago, Okanagancook said:

Grass fed meat is notoriously less tender than grain fed which is why I go with 24 hours.  I have two flank steaks and one was fine but the other one had been cross hatch scored by the forking butcher!  Sheesh.  Leave my meat alone.  I love the farmers who I get the meat from but the butcher they use sucks...same idiot who cuts the lamb shank bones into three making it impossible to make a nice presentation.  Grrrr.  And their lamb ‘stew’ meat is the breast cut into cubes...way, way too fatty in my books.  Ok, I will stop.  I do like the meat flavour and knowing where my meat comes from.

Why don't you tell them you hate the butcher. He thinks a flank steak is a duck breast? What do you do with a mutilated flank steak? Fajitas?

 

infuriating. 

Edited September 10, 2018 by gfweb (log)

[chefmd]

Wild salmon with squash.

[Okanagancook]

I wish it were that simple.  There are not many butchers in the area.  Most are small operations who could not cope with the volume the farm produces.  This is due to our stupid government officials who imposed ridiculous rules to which existing butchers had to meet and due to the cost many threw in the towel including the butcher the farmer used to use.  So now the poor animals have to be transported for slaughter and butchery to a large operation three hours away.  The farmer doesn’t have confidence in other butchers.  But, what I should really do is provide feedback to the farmer and I know she will pass it on to the butcher.  They likely have several butchers working at the facility.  Tough situation.

 

i will cook the mutilated pieces and my hubby and I will eat those and the good pieces from the second steak will go on our guests’ plates.

 

edited to add I just emailed the farmer about my issues.  Also, when they used the local butcher I could get my lambs whole and we butchered them at home.  This was ideal but not possible now.

Edited September 10, 2018 by Okanagancook (log)

[Ann_T]

@Shelby,  I want your dinner.  

 

Easy dinner. Antipasto plate to share.

Wonderfully sweet honeydew melon with prosciutto.
Soppressata Salami
Olives and roasted black cherry tomatoes from our garden.
Homemade baguette.

[Okanagancook]

  Beautiful plating.

Edited September 10, 2018 by Okanagancook (log)

[HungryChris]

Not a great picture, but a fun dinner on the patio last night. Leftover slices of steak, a few slices of two local salamis, bruschetta al pomodoro,  sliced brie, and some fresh bread with a little pot of hot ragu sauce, that Deb made along with a favorite local red, Casalgallo. Interestingly enough, it is more expensive to buy this wine at the vineyard, than it is to get it at the local grocerie store, around the corner from the vineyard, in Quercegrossa.

Edited September 10, 2018 by HungryChris (log)

[Shelby]

Finally got a ripe watermelon from the garden.  I've been waiting all summer so I could make Pork Steaks in Red Curry Braised Watermelon from Deep Run Roots again.

 

I said last summer that when I make this again I'll have fried okra along side because I thought it would go good  

[Anna N]

 

 Sardines in tomato sauce, cucumber and seaweed salad and some rice.

[CantCookStillTry]

Thuringer Bratwurst, Balsamic Onions & French Baguette. 

Sounds better than HotDog hey! 

 

[liuzhou]

 

Chicken, shiitake, asparagus, green onions, Shaoxing wine, garlic, ginger, chillies, Zhenjiang vinegar, salt, rice.

 

 

 

[Raamo]

Saturday night dinner with friends.

 

Cassoulet Toulousain (Autumn) from MC, without the duck 

 

It's Lamb Shoulder cooked for 48h in stock and duck fat w/ spices, a garlic sausage I made myself, beans pressure cooked in stock, and a ham broth.

I wanted to make Duck Leg Confit, but there were no local sources for Duck Legs as one supplier in my state had their duck barn burn down.   I didn't want to pay $80 to get duck legs and tongues shipped from Pennsylvania.

 

It was still quite yummy!

 

For desert it was Pavlova my wife made:

Raspberries from our garden, White Nectarines, and Golden Figs, in a cream sauce with a meringue base.  It was divine.

 

Alone with this I opened the first bottle of my case of 2012 Whitehall Lanes Cabernet Sauvignon wine, and it was fantastic!  

 

 

Edited September 10, 2018 by Raamo (log)