Today's meal: Pan seared duck breast - apple-boiled swede - mushrooms and spinach
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Today's meal: Pan seared duck breast - apple-boiled swede - mushrooms and spinach
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I envy you. I struggle to get my wife to eat duck. I usually have to make it when she is gone. I have one magret in the freezer waiting for an opportunity.Quote:
Originally Posted by str8fencer
Apple turnovers.
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Well I've been mulling this around in my head for quite some time.
A 'Taco Pizza' that uses refried beans in it. :shrug:
I brought home some premade pizza dough and got started.
I had left over ground chorizo that I'd picked up from a local family run Mexican store and had cooked for Taco's last night. I let the refrigerated dough warm up some then rolled it out and put in an oiled pan and made a ridge around the edge. I then spread the refriend beans on the bottom then some jarred picante sauce then I put the chorizo on then I added some mozzarella cheese, chopped yellow onion and some sliced black olives and popped it in the oven. (I figured that the cheese and other toppings would keep the well cooked meat moist).
Here's the before baking pic;
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And after about 16 minutes at 375 degs;
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I love the flavors however the picante sauce was too watery and the center of the pie couldn't be eaten with hands so I used a fork (yes I know that's Blasphemy)!
I'll try it again but I'll put the picante sauce in a wire strainer to thicken it up and then add the juice back to the jar as I usually just use it on chips or tacos so the added liquid wouldn't hurt.
Yes I know that most pizza places use shredded ice burg lettuce on top but I'm not a lettuce person. :w If I were to be serving guests I'd offer it on the side along with some sour cream. :tu
Almost to pretty to chew.Quote:
Originally Posted by OCDshaver
Ok; I had leftovers tonight and I'm pleased to report that they were actually better than fresh out of the oven! :yQuote:
Originally Posted by cudarunner
I warmed the slices in the microwave for about 20-25 seconds then placed them on a cast iron pan that was on a burner at medium low heat to crisp the bottom of the crust up. Then I had a go with them!
It worked great! I could eat the pieces with my fingers! Who'd have thought!
I have no idea what happened to the extra liquid as even without browning the crust there wasn't any extra liquid. All I can think of is that it was absorbed into the crust. Why it wasn't soggy is way beyond this old redneck boy!
bought a new sous vide cooker yesterday, first dinner prepared in it.
Fillet of deer, mashed beans with black truffles, pickled beets and carrots.
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Quote:
Originally Posted by str8fencer
What model did you get? There are several options now.
My theory is that the starch from the beans absorbed and set after it was allowed to cool. Like a potatoe gratin, if you take it straight from the oven to the table, it's too liquid. If you let it set for 20 minutes or more, it firms up.Quote:
Originally Posted by cudarunner
After careful research, I went for the Sous Vide Supreme. True, there are many manufacturers out there these days, and many are plainly sub-par. One test reported one of the cookers to be a full 20 degrees celsius off the set temperature. Not only might that ruin the meal, it might also provide a proper food poisoning. I have read a test on Sous Vide Supreme (by heston blumenthal), it stayed within .1 C of the set temperature in a test running for 98 hours straight. Having a small kitchen with limited space, I still decided to go for a bench top model. Runners up were the Sansaire, Nomiku or Anova immersion circulators, but afaik none of those are for sale in my country, so I researched no further. And I've used the demi model for a couple of years, and was happy with it.Quote:
Originally Posted by OCDshaver
Quote:
Originally Posted by str8fencer
I've had the SousVide Supreme for a few years now. Its an excellent choice. Its the one I use most as it sits permanently on my counter top. Try out a 72 hour short rib or something similar. Its a revelation in what is possible with sous vide. Good stuff.
First thing I did when I first got mine was a 72h beef brisket. It could be eaten with a spoon.
Spaghetti alla Carbonara. Yum!
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Thank my Mom, my favourite dish is waiting for me :) :rock:
Green Kale stew with lots of green Kale (the first fresh this year, stored for a day in the refrigerator because we didnt had frost until today), Potatoes, Meat, Ham and Mettwurst
http://https://en.wikipedia.org/wiki/Mettwurst
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Evening gents.
Family early Christmas annual Beef on a bun dinner at my place tonight.
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The main attraction, while it rested before carving. 12 lb grass fed Angus Beef Sirloin Roast.
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And a quick shot while we were setting up the table, buffet style. Also served a nice salmon fillet in lemon butter for the few who are non beefatarian. My moms famous coleslaw with celery seed, fresh tossed salad with a balsamic reduction. Pasta salad, horseradish aioli, as well as mayo/radish sauce for the buns.
Washed t down with an Orange/Chocolate cake my mom concocted that tasted just like a Terry's Chocolate Orange and slabs of shortbread.
A lovely Canadian Whiskey with maple liquor warmed everyone up after dinner and it was a 6 hr get together by the time folks headed out.
Great time, and what the season is all about. Family, food, and festive get togethers.
Cheers.
:beer1:
Dang Mike. All I had tonight was half a large pizza.. I'm envious to say the least. Hope you enjoyed it looks.
That's wonderful.Quote:
Originally Posted by MikeB52
Thanks Scott, and OCD.Quote:
Originally Posted by S0LITARYS0LDIER
My Dad did this meal every year for the family, and when he went ahead I took over the tradition.
Try to make him proud every year, and toast him at dinner.
The bark on this one was awesome! My local Butcher gets what I am looking for every year and it turned out superb. That top shot was after resting, you can see very little juice in the tray, and yet it was still nice and pink throughout. I get the BBQ up to it's highest temp, nearly 600 on a mild day like today was, and lay it fat down, right on the grill for 7 minutes, flip it just as the fat starts to get translucent and flame up.
After 4 minutes I shut off the middle burner and drop everything down to 300 indirect till the core hits 125.
The resting for 30+- minutes before carving is key allows the juices to flow out, then pull back in. If you've ever carved a runny roast, try next time to give er a rest under foil, shiny side in, with a clean dish towel or two draped over that for a while. Works every time, plus the temp continues to rise slightly as it rests.
Cheers
Quote:
Originally Posted by MikeB52
You're very fortunate to have a tradition that involves good food. I'm somewhat active on this thread and it might be assumed that my holidays involve a nice meal. But that could not be further from the truth. I'm sure you did you father proud. A big plate of rosy red beef is always a welcome sight.
Most of the fare I see on this thread looks both healthier, and more elegantly presented than my posts. Different, more exotic, savoury combinations than I make. I'm a caveman and comfortable in that.
Were it not for these half dozen or so yearly feast-ive traditions spread throughout the calendar I'd live on pasta and Campbell's chunky soup all year!. So I do try to do it up right when we celebrate.
:)
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Pork and a good wine.
Splendid fare!
Ribs, Shrimp, and Acorn Squash.
I should work on my plating skills.... :hmmm: NAH. :rofl2:
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Guess you haven't been paying attention to my posts and pics! :w :shrug:Quote:
Originally Posted by MikeB52
Nice looking ribs, side ribs I'm guessing??Quote:
Originally Posted by 32t
And Cuda, I did say MOST fare on here, hehe.
Your smoker pics, and kielbasa coils still have me drooling..
Hey come on down and I'll fix you some smoked kielbasa maybe some pork based or some venison like this:Quote:
Originally Posted by MikeB52
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Otto come visit with us here more often.Quote:
Originally Posted by Otto
Nothing like a home made hearty French Canadian pea soup on a chilly day to stick to your ribs. This is the boss's version or the "maudit anglais" version as I like to call it. This time she added a wee bit of garlic, a pinch of ginger and a couple of dollops of hot sauce to it. Pair it with thick cut crusty buttered bread and you have a feast, imho. Simple and simply good.
Bob
http://i59.photobucket.com/albums/g2...psdyridslv.jpg
BobH, it looks very deliciously thick. Ya shouda added a razor to the pic cause it looks like ya might need it to eat it.Quote:
Originally Posted by BobH
Love thick soups.
I had fun tonight but left the card out of the camera and I am to lazy to find the cord to download them.
My daughter laughed and called it a ghetto fondue.
I would consider it more of a redneck fondue.
Slin sliced Venison was the hit of the party.
OH well I hope that you can use your imagination....:rofl2:
I like yer posts just fine and sausage is natures perfect food if that helps ya at all?Quote:
Originally Posted by cudarunner
Typical xmas dinner here in the SW parts of the country.
Ham, rutabaga casserole, meat balls, salmon (both smoked and gravlax)
http://i1221.photobucket.com/albums/...ps6tkab3j6.jpg
Coffee & chocolate cake with cream for dessert.
http://i1221.photobucket.com/albums/...ps9uixgnkz.jpg
Finally xmas tree made of chocolates.
http://i1221.photobucket.com/albums/...psdlusvtwy.jpg
Well all is ready for my Redneck Style of 'Tapas'. My son came by already on his way to work for a snack and my youngest daughter, boyfriend and the two grand kids should be here soon.
I'm really looking forward to the day!
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Deviled Eggs, Cheddar Cheese Cubes and Ranch Dip
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Homemade Chinese Pork Meatballs in Homemade Sweet and Sour Sauce, Red Seedless Grapes and some Sliced Baby Dill Pickles.
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Homemade Beef Meatballs in Homemade BBQ Sauce, Homemade Spinach Dip with Crackers, Homemade Smoked Kielbasa and Store Bought Black Olives
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Store Brought Pretzels, Celery Stuffed with Peanut Butter, Store Bought Salsa and Corn Tortilla Chips
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'Mr. Moose' will carol us and the bottles are Sparkling Apple Cider for the kids.
It should be a very fun time! :tu
I love it , Merry Christmas Cuda !! :beer1:Quote:
Originally Posted by cudarunner
I just wanted to give ya props on your feast "T" cause it really looks delicious . :beer1:Quote:
Originally Posted by Sailor
Homemade turkey noodle soup + fennel sausage from the store.
I think I will round it out with an "Irish" coffee, which will be very light on the coffee part.
Happy Sunday everyone.
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Here's another reason to make duck confit. You have a fun pizza ingredient at the ready. This one has garlic confit, caramelize onions, Gruyere cheese, thyme, and duck confit.
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Y'know,I wouldn't call it redneck....more like folk style. Many other cultures actually eat this way as a regular style meal. It's not so much the ingredients or dishes but the style of eating and one of which I am fond of. Good on ya !Quote:
Originally Posted by cudarunner
It's breakfast for dinner. I'm posting this in the breakfast thread too.
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Guess what's on the menu today.
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