Dinner 2019

[Shelby]

12 hours ago, Smithy said:

Deviled eggs

I NEED one of these egg plates.  Do you remember where it's from?  Have I asked you this before?

 

I unearthed some tuna steaks during the great freezer clean out...a bit past their prime, but decent enough with a little sauce made from jalapeño, soy, lime, ginger, a pinch of sugar and a bit of oil.  Sweet and sour tofu and egg rolls to go with.

 

 

Ronnie found a 4 lb prime rib for a decent price, so that was Easter dinner last night.  Done in the CSO at 200F until it hit 125F in the center (about 2 hours).  Then rested for about 30 mins and after that put in on broil at 500F for 10 minutes.

 

See?  I need an egg plate.

 

Pickled stuff

Pea salad

Wish I'd had some asparagus from the garden, but not enough yet.  So, lettuce salad had to suffice.

Annnnnnnd this is why I'm not a baker.  I wanted pound cake to go with strawberries and whipped cream for dessert.  First of all, maybe this recipe is for a different kind of pound cake than I'm used to, but it was more like yellow cake.  It tasted good, just not like the pound cake I was thinking of.  Second of all, even with all of my buttering and flouring of the bundt cake pan, this happened:

 

Oh well, still was a good dessert

 

[gfweb]

@Shelby https://www.amazon.com/BIA-Cordon-Bleu-Porcelain-Plate/dp/B00004S4WA/ref=sr_1_16?keywords=deviled+egg+plate&qid=1555951373&s=gateway&sr=8-16

 

Price seems high. I bet t hey upped it for Easter.

[Kim Shook]

@Shelby - here's one at a good price and it looks identical.  That happens to me all the time with Bundt cakes.  In fact, I tend to do cakes that are supposed to be Bundt in tube pans and line the bottom with a ring of parchment.  

[Shelby]

37 minutes ago, gfweb said:

@Shelby https://www.amazon.com/BIA-Cordon-Bleu-Porcelain-Plate/dp/B00004S4WA/ref=sr_1_16?keywords=deviled+egg+plate&qid=1555951373&s=gateway&sr=8-16

 

Price seems high. I bet t hey upped it for Easter.

Thanks so much!

2 minutes ago, Kim Shook said:

@Shelby - here's one at a good price and it looks identical.  That happens to me all the time with Bundt cakes.  In fact, I tend to do cakes that are supposed to be Bundt in tube pans and line the bottom with a ring of parchment.  

And thank you so much too!

 

That makes me feel a bit better.  You are an experienced baker!  I have one of those tube pans...maybe I should retire the bundt pan for good.  I'm not sure that I've ever had success getting a cake out in one piece!

[eugenep]

23 hours ago, BonVivant said:

Skrei season has just come to an end. I got 2 fat loins. The fish is so delicate and expensive you really need to keep it simple. I just seared, topped with onions fried in butter.

 

Got 5 meals out of this lean duck.

 

This is the last one. Used the stock in the soup and made some crispy Speck.

 

thanks for the always beautiful photos

 

I noticed the stitching on your duck; it seems like the Chinese style of roast duck I see on videos during the preparation stage. 

 

Modernist Cuisine book says that the oven temp for Chinese roast duck is specially made to go crazy hot - maybe over 2,000 F or something - and not something you can do at home. 

 

That's why I never tried Chinese roast duck at home and some American recipe had weird ways of doing it involving an air pump etc. 

 

But could you talk about how you produced such a nice duck? ...and wondering if you did the Chinese method or found a substitute technique ? thank you 

 

 

[Kim Shook]

28 minutes ago, Shelby said:

 

That makes me feel a bit better.  You are an experienced baker!  I have one of those tube pans...maybe I should retire the bundt pan for good.  I'm not sure that I've ever had success getting a cake out in one piece!

Oddly, the only one I've never had any trouble with was one of those super intricate Nordic Ware ones.  But they are fairly heavy cast aluminum (which is one of my favorite things to cook in) and recommend brushing with oil, so that might explain it.  

[BonVivant]

55 minutes ago, eugenep said:

But could you talk about how you produced such a nice duck? ...and wondering if you did the Chinese method or found a substitute technique ? thank you 

 

 

 

I use bamboo skewers to seal the openings. The excess skin makes a tighter seal and easier to pierce with a skewer. Recipes always say "trim excess skin".

 

It's the simplest method:

 

- Poke the skin all over with a small, sharp metal skewer.

- Pour boiling water over the bird and leave to dry. If using any flavouring glaze keep basting it repeatedly and chill (uncovered), preferably overnight.

- Roast each side, how long it takes depends on the size of the bird.

- Baste with the glaze repeatedly.

- Done when juices run clear (if you must control precise internal temp look up a general chart)

 

PS: thanks!

[kayb]

2 hours ago, Shelby said:

 

That makes me feel a bit better.  You are an experienced baker!  I have one of those tube pans...maybe I should retire the bundt pan for good.  I'm not sure that I've ever had success getting a cake out in one piece!

 

I have a Wilton bundt pan that I spray canola oil spray on and then flour; it has some sort of a non-stick surface to start with. Has always worked pretty well for me. But because it makes a Big Dang Cake, I tend toward dividing my batter between a couple of 7 1/2 x 3 1/2 loaf pans and baking in those, and just freezing one of the cakes.

[Toliver]

6 minutes ago, kayb said:

 

I have a Wilton bundt pan that I spray canola oil spray on and then flour; it has some sort of a non-stick surface to start with. Has always worked pretty well for me. But because it makes a Big Dang Cake, I tend toward dividing my batter between a couple of 7 1/2 x 3 1/2 loaf pans and baking in those, and just freezing one of the cakes.

You have to be careful with using non-stick sprays. Some contain lecithin which, ironically, under high heat, causes stickiness on non-stick surfaces. My mom had to toss a few small (cheap) non-stick pans because of this.

[Katie Meadow]

@Shelby Before you spring for a new deviled egg platter, consider eBay; loads of them available in all different price points, some venerable, some awful. Also I used to see them in thrift shops, but haunting those places isn't high on my list these days. The last thing I need is more kitchen objects. I have a nice Frankoma one from a zillion years ago, but I never use it any more. It's either me or the eggs, but I'm so sick of trying to peel them I rarely make them in quantity. I do like them but it's probably just as well I stay away from them.

[liamsaunt]

I only got one picture from our Easter dinner, and it happened to be this week's Game of Thrones recipe.  Honeyed Chicken of the North.  It was tasty.  The recipe suggested serving more of the sauce (apple cider vinegar and honey cooked down with dried fruit) as a gravy, but I did not do that, it would have been way too sweet.  Leftovers are simmering away for tonight's soup supper.

 

[Okanagancook]

Very photogenic!

 

[mgaretz]

A few recent meals.  

 

Tri-tip hash with potatoes, onions and spinach:

 

 

Panko-crusted pork chops, air-fired in the BSOA with tater-tots (same time, temp and pan) and steamed spinach with butter.

 

 

Carnitas, made in the IP Mini and then broiled and sauced, served with Spanish rice and refried beans.

 

 

[Ann_T]

Baked Bagels today.

 

For dinner. 

[Duvel]

3 hours ago, Ann_T said:

Baked Bagels today.

 

For dinner. 

 

Picture perfect ...

[JoNorvelleWalker]

On ‎4‎/‎21‎/‎2019 at 6:02 AM, chefmd said:

Dry aged strip steak with roasted Yukon gold potatoes 

 

 

 

 

No, I am not stalking my friend @chefmd

 

 

 

For one thing amazon sold this to me as a ribeye.*  Contrary to the label it didn't even taste dry aged.  For another, contrary to @chefmd I cooked mine before serving:

 

 

 

 

 

Bearnaise:

 

 

 

 

Satisfactory, but I don't care for possibly-dry aged strip steak being pawned off as dry-aged ribeye.

 

 

*Amazon awarded me a $5.00 credit.

 

 

[chefmd]

@JoNorvelleWalker  I like my steak rare, some may call it bleu ;).   I buy dry aged steak at http://www.nicksofcalvert.com/ which is near our beach house.  It is very umami, truly looking dry aged.  I will take a photo of the whole prime cut next time, it looks like the steaks that I see at fancy steak houses.  WF dry aged steak just does not taste very dry aged to me.  

 

Love your dinner BTW.

[chefmd]

Roasted chicken with asparagus.  I can eat asparagus every day when it is in season!

 

[liamsaunt]

Roasted chicken noodle soup from Andrea Nguyen's new cookbook Vietnamese Food Every Day.  This made good use of the leftover chicken carcasses and odd bits of meat from Easter dinner.  It had a nice comforting flavor.  I think some lime juice and/or fish sauce would have made the flavor pop a bit more.  I'm looking forward to cooking from this book.

 

[Kim Shook]

Dinner last night started with a butter lettuce salad w/ a saba and olive oil dressing:

 

Main course was a breakfast casserole from Taste of Home – Eggs Benedict Bake with béarnaise sauce (packet):

 

Serving with the sauce:

This was good.  Not great, but we liked it.  It needed some oomph.  It took a lot longer to cook than suggested and the Canadian bacon dried out a bit.  I think if I do it again, I will get thick sliced ham from the deli and use chunks of it. 

[Owtahear]

Easter Leg of Lamb.  

Garlic/Rosemary/Herbs De Provence rub

Simply grilled over lump charcoal on a Weber.

Made Barbecued Carrots from a recipe from the Publican (Chicago, Paul Kahan)

Twice Baked potatoes

Salad

Rolls

Owen Swift Papillon Wine

[sartoric]

Dinner last night was south Asian. Paneer cooked with tomato and onion, cabbage mallung, dal, rice and raita.

Mallung is a Sri Lankan dish, served at nearly every meal. You can use basically any leafy green vegetable, the one below is cabbage and carrot tops. It’s so easy and very good for you with no oil. Chop an onion finely, throw in pan with washed and finely shredded leaves, a chopped green chilli or two, a spoon of ground Maldive fish flakes, salt, pepper and lemon juice then simmer with a lid on until the leaves are tender. Add desiccated coconut to absorb any remaining moisture.

[Okanagancook]

@Owtahear lovely cook on the leg.  It was quite thick so to get it mostly pink was great.  You must have cooked it indirectly for part of the time.  Well done...you, not the meat 😁

 

 I butterflied mine and cut the really thick part off to cook on another day seeing we had plenty of meat.  My meat was about 1.5 inches thick so I cooked it over full gas and kept flipping it until the temp was 120ish then rested it for ten minutes tented under foil.

[Norm Matthews]

Dinner tonight was pork chops with a sauce made with red wine vinegar and cream.  Charlie contributed the mac N cheese. 

[mgaretz]

Yet another batch of Blasphemy Ribs.  Served with steamed spinach in butter.