Dinner 2021

[Honkman]

Thai Curry Noodles with chicken thighs, tofu, bean sprouts, rice noodles - the recipe for this curry was interesting as it used red and yellow curry paste as well as curry powder in coconut-chicken broth and light brown sugar and fish sauce. Finished with peanuts, egg, cilantro and fried shallots

 

 

[scamhi]

grilled spatchcocked chicken on the weber.

with roasted butternut squash and a salsa verde with parsley, cilantro, shallot and 1/4 of an avocado white vinegar and olive oil.

Foillard Morgon Cote Du Py in the glass

[Paul Bacino]

Shrimp Cake!!

 

Left over snacks from Thanksgiving!!  shrimp/food processed little/ tri colored peppers/  carrot , cellery , onion, lemon grass, egg, panko...shrimp were season with a creole& slap ur momma seasoning

 

Edited December 1, 2021 by Paul Bacino (log)

[liamsaunt]

Miso salmon ramen with roasted broccolini and spiralized summer squash.  It was freezing yesterday so I dug out the stone bowls I bought a few years ago for bibimbap and heated them up and put the ramen in them.  It kept everything very hot but overcooked the noodles by the end of dinner.  

 

[Paul Bacino]

@liamsaunt  Nice always looking for new additions to Ramens

cheers B

[Anna N]

 

Rice bowl with chicken and assorted vegetables. 
 

Edited to add:

 

 

Yesterday, this duck breast was also planned for a rice bowl but I ran out of steam. Even unaccompanied it was delicious. 

Edited December 2, 2021 by Anna N (log)

[Dejah]

1 hour ago, Anna N said:

 

Rice bowl with chicken and assorted vegetables. 
 

Edited to add:

 

 

Yesterday, this duck breast was also planned for a rice bowl but I ran out of steam. Even unaccompanied it was delicious. 

That skin is a thing of beauty!

How to get that "crackling"?

 

[Anna N]

20 minutes ago, Dejah said:

That skin is a thing of beauty!

How to get that "crackling"?

 

Thank you. Although it looks crispy and it was quite delicious it  did not have that “crackle” that you get with pork skin. I have tried dozens and dozens and dozens of techniques. I can get pork skin crispy and I can get chicken skin crispy but be damned if I can actually get duck skin crispy. 

[JoNorvelleWalker]

Coleslaw and pizza.  Much Chianti.

 

[liamsaunt]

Roasted potatoes and brussels sprouts with broiled chicken apple sausages and mustard.  

 

[Duvel]

That’s what I want for tonight 🤗

[weinoo]

Tuesday night was dinner out, as we wanted something fried for Hanukkah...

 

 

So Cervo's it was, and these croquetas (chorizo and tetilla) hit the spot. As did the fries. As did the fried shrimp.

 

Last night, back to the kitchen. Leftover salmon (not the band) meant salmon latkes...

 

 

Yukon Gold baked potatoes, green beans blanched then sautéed in beurre espelette, olive oil, red onion, garlic. Alongside (and used as a topping for the potato) was cucumber and red onions in sour cream.

[TicTac]

13 hours ago, Anna N said:

Thank you. Although it looks crispy and it was quite delicious it  did not have that “crackle” that you get with pork skin. I have tried dozens and dozens and dozens of techniques. I can get pork skin crispy and I can get chicken skin crispy but be damned if I can actually get duck skin crispy. 

Have you tried putting the duck skin side down in a cold pan and starting from that point to render - only keeping it on medium till the end, then high to crisp?

 

 

[Anna N]

1 hour ago, TicTac said:

Have you tried putting the duck skin side down in a cold pan and starting from that point to render - only keeping it on medium till the end, then high to crisp?

 

 

Indeed I have. I have tried different pans. I have tried different heat levels. I have tried different times. I am of the opinion that duck skin simply does not lend it
 Cself to the kind of crispiness that can be attained with pork skin and/or chicken skin. I am not saying that it doesn’t get a little crunch to it but it is a different result than with other things that we manage to crisp.  

 

[rotuts]

@Anna N 

 

Ive used this method several times in the past.

 

its Part II of Madaleine Kamman's duck in two courses :  breast first, then leg

 

you put the leg and its skin on a rack over about 1 " of water.

 

very important .  425 F or possibly 450 F.   the duck fat will drip

 

thus the water pan or it would burn .  you do get a little smoke

 

after 45 min  or so . lightly coat the skin w a marmalade , etc of your choice

 

then back in the over , watching carefully for marmalade burning

 

then done.   difficult to wait for cool down.  often burnt moth

 

the skin is like a softer textured cracking .  very crunchy , medium density 

 

where pork skin is full density.

 

Id do it more often , but there is some splatter !

Edited December 2, 2021 by rotuts (log)

[Kim Shook]

Last night was the seemingly eternal Thanksgiving sides and a recipe from @JAZ's new IP cookbook - Pork Tenderloin with Pepper Jelly Glaze (at 6 o'clock):

We are actually still enjoying the leftovers and the pork was excellent.

 

I have a question.  I saw this yesterday at Lidl:

Is there any advantage to using canned cherry tomatoes rather than regular canned tomatoes?  Any particular recipes that they would be especially good for.  We love tomato based sauces, but NOT hot tomatoes (such as broiled or stewed tomatoes).  

[rotuts]

Cherry tomatoes have always

 

had less tomato flavor that regular sized 

 

to my taste ,  

 

Ive never had them canned .

 

would be interesting to try ?

[Tropicalsenior]

3 minutes ago, rotuts said:

to my taste

Me too! I have seen an awful lot of recipes lately that have used cooked cherry tomatoes. It sounds to me like a case of 'let's get on the bandwagon'.

[weinoo]

I get some really sweet ones (cherry tomatoes) via Gustiamo; the problem to me is the skins.

Edited December 2, 2021 by weinoo (log)

[rotuts]

its quite true : cherry tomatoes 

 

can be grown that are very sweet.

 

' Gardners Delight '

 

https://www.burpee.com/tomato-gardeners-delight-prod001179.html

 

is the only ' very small ' tomato that has decent 

 

Big Boy or Better Girl  flavors

 

try the can out and see .

 

 

[Tropicalsenior]

3 minutes ago, weinoo said:

I get some really sweet ones (cherry tomatoes) via Gustiamo; the problem to me is the skins.

That would be one advantage of the canned cherry tomatoes.

[heidih]

16 minutes ago, Tropicalsenior said:

That would be one advantage of the canned cherry tomatoes.

The skins have been removed? The rage for the cherry tomatoes I see is the whole roasted ones with aromatics. 

[Anna N]

37 minutes ago, weinoo said:

I get some really sweet ones (cherry tomatoes) via Gustiamo; the problem to me is the skins.

I usually have one or more of these in my pantry. I find them quite a lot sweeter than most canned tomatoes. 
 

These.

 

When fresh cherry tomatoes are not at their best I find using them in a sauté improves the flavour. It’s a bit like roasting out of season strawberries to bring out some more of their flavour. 
 

 

Edited December 2, 2021 by Anna N
To fix typos and add additional information. (log)

[Paul Bacino]

@Anna N

 

Those Aurora's   /   are whole skinless cherry tomatoes?

[Duvel]

Culturally, I have no connection to Thanksgiving and thus I had never really turkey other than a very few times in small, preprocessed (think minute steaks, shredded etc) portions.

 

Last week our supermarket had some turkey legs on offer (>2.5 kg each) and I bought one out of curiosity. SV @66 oC for 30h, only seasoned with salt, pepper, bay leaves and pinch of garlic powder. Crisped up in the oven brushed with goose fat for about 20 min. Bag juices boiled with roasted onion, thyme and heavy cream, strained and thickened with cornstarch and butter. Mashed potatoes and buttered peas. And a Moritz 7 beer.
 

 

 

Actually not bad at all … especially the gravy.