What did you cook tonight?

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D Zurcher
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Re: What did you cook tonight?

#2501 Post by D Zurcher »

The JoeTisserie was delivered yesterday-going to give a whole chicken a shot tonight. I’ll try to remember to take pics. Might do a pork loin tomorrow.
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Re: What did you cook tonight?

#2502 Post by Nola P a l o m a r »

I actually have been cooking more lately. Sort of got into the slump of cardboard dinners when I was working on BD orders. Then Nolita was home for Spring Break a couple day before we flew down to Fort Lauderdale. She left this morning [cry.gif] So tonight I made some snapper and shrimp Al pil pil. And some sautéed artichokes and mushrooms with a bit curry.
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Re: What did you cook tonight?

#2503 Post by D Zurcher »

I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-
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Re: What did you cook tonight?

#2504 Post by Adam Frisch »

I made a Pork Bourguignon with white wine. All the same ingredients as the Boeuf, just with pork. And then white wine instead of red. Sage and thyme as the spices. Came out really wonderful - this will be a new staple. And so satisfyingly cheap to make with pork.

Drunk it with Enfield's 2020 Heron Lake Chard.
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Re: What did you cook tonight?

#2505 Post by Milton Hudson »

Mich@el Ch@ng wrote: March 20th, 2022, 10:59 am It turned out spectacularly. It was the first time we made it so weren’t sure how it turned out great. We made the zankou garlic sauce too.
Lid down or up? Or a combo?

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Re: What did you cook tonight?

#2506 Post by Mich@el Ch@ng »

Milton Hudson wrote: March 21st, 2022, 8:43 am
Mich@el Ch@ng wrote: March 20th, 2022, 10:59 am It turned out spectacularly. It was the first time we made it so weren’t sure how it turned out great. We made the zankou garlic sauce too.
Lid down or up? Or a combo?
I did lid down with ambient temperature 350-375 per my meater probe until 142F, then took out the probe and opened the egg wide open with the lid closed until temps hit 600, then opened it carefully and let it cook open to brown the edges for maybe an additional 5-10 minutes of cooking. 12 chicken thighs took about 90 minutes to go from fridge temp to 142.

I pounded the thighs flat and applied salt and pepper, then used one of the recipes I found on the kamado forum for marinade with 1 cup full fat greek yogurt, 2 medium lemons, juiced, dried parsley, 1 tbsp cumin, 1 tbsp tumeric, 1 tbsp coriander, 1 tbsp paprika, 12 tbsp red wine vinegar, 2 tbsp EVOO, 4 minced garlic cloves, 1/4 tsp cayenne. The original recipe asked for 1 tsp of the spices, but I wanted more flavor. I marinated overnight, then cooked in the morning. Turned out fantastic.

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Re: What did you cook tonight?

#2507 Post by Mich@el Ch@ng »

D Zurcher wrote: March 20th, 2022, 6:05 pm I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-

9020963E-CD4E-4CAD-AC0A-E895889F6133.jpeg
How was it?

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Re: What did you cook tonight?

#2508 Post by D Zurcher »

Mich@el Ch@ng wrote: March 21st, 2022, 6:40 pm
D Zurcher wrote: March 20th, 2022, 6:05 pm I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-

9020963E-CD4E-4CAD-AC0A-E895889F6133.jpeg
How was it?
It was really good. We usually spatchcock, bit this was better. Took a lot longer than I was planning. We’ll definitely JoeTisserie whole chickens going forward.

Forgot to take pics but I JoeTisseried a pork loin today. Basted with a bbq-maple-Apple juice mixture. Pulled at 140. Another winner.

Not sure I’m ready for schwarma….
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Re: What did you cook tonight?

#2509 Post by Mich@el Ch@ng »

D Zurcher wrote: March 21st, 2022, 7:37 pm
Mich@el Ch@ng wrote: March 21st, 2022, 6:40 pm
D Zurcher wrote: March 20th, 2022, 6:05 pm I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-

9020963E-CD4E-4CAD-AC0A-E895889F6133.jpeg
How was it?
It was really good. We usually spatchcock, bit this was better. Took a lot longer than I was planning. We’ll definitely JoeTisserie whole chickens going forward.

Forgot to take pics but I JoeTisseried a pork loin today. Basted with a bbq-maple-Apple juice mixture. Pulled at 140. Another winner.

Not sure I’m ready for schwarma….
It wasn’t that hard to make; you just need to prep the meat the night before.

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Re: What did you cook tonight?

#2510 Post by Brian Tuite »

Halibut with Green Onion Parmesan Sauce

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Re: What did you cook tonight?

#2511 Post by Sarah Kirschbaum »

Ox heart, seared just to rare, with chimichurri, asparagus, and local arugula salad. I should have thin sliced the heart, but it was still a great success.
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Re: What did you cook tonight?

#2512 Post by Milton Hudson »

Pork chops seasoned with shawarma seasoning and ground Urfa Biber pepper, Grilled peppers, grilled carrots, baba ghanoush, salad of tomato, cucumber, peppers and chickpeas and pearled cous cous. Also a little yoghurt and some green Harissa.
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Re: What did you cook tonight?

#2513 Post by Milton Hudson »

Thrown together Mahi Mahi red miso soy wine marinade. Then my regular Bbq rub. Basted with the marinade while grilling. Sides were roasted asparagus and cheese grits for me and mashed Yukons for my wife. Also an arugula salad not pictured.
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Re: What did you cook tonight?

#2514 Post by Brian Tuite »

Flannery Bone-in Pork Loin cut into 2 bone chops. Dusted with a rub of Chili Powder, Cumin, Cayenne, S&P. Roasted then pan finished in Bul Go Kai sauce. Served with Asparagus, Ancient Grains and Applesauce.

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Re: What did you cook tonight?

#2515 Post by Lawrence Wang »

Brian Tuite wrote: March 27th, 2022, 7:46 pm Flannery Bone-in Pork Loin cut into 2 bone chops. Dusted with a rub of Chili Powder, Cumin, Cayenne, S&P. Roasted then pan finished in Bul Go Kai sauce. Served with Asparagus, Ancient Grains and Applesauce.
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Damn, that is a beautiful plating!

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Re: What did you cook tonight?

#2516 Post by Milton Hudson »

Starter of tea sandwiches and Sancerre. Herbed cream cheese cucumber slice half black olive center the other half caviar.
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Cured salmon belly with preserved lemons, macadamia nuts and Calabrian chili paste. Everything crackers.
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Charred romaine wedge salad.
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BBQ rubbed salmon wild rice asparagus.
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Desert was creme brûlée egg white meringue and tuile topping.
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Re: What did you cook tonight?

#2517 Post by LMD Ermitaño »

Brian Tuite wrote: March 27th, 2022, 7:46 pm Flannery Bone-in Pork Loin cut into 2 bone chops. Dusted with a rub of Chili Powder, Cumin, Cayenne, S&P. Roasted then pan finished in Bul Go Kai sauce. Served with Asparagus, Ancient Grains and Applesauce.


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Looks great. Could you tell me temperature/time of roasting? I’ve never roasted pork before and have some Dingley Dell pork “tomahawks” I’d like to roast soon. Any cooking advice would be greatly appreciated.
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Re: What did you cook tonight?

#2518 Post by Brian Tuite »

LMD Ermitaño wrote: March 28th, 2022, 6:53 pm
Brian Tuite wrote: March 27th, 2022, 7:46 pm Flannery Bone-in Pork Loin cut into 2 bone chops. Dusted with a rub of Chili Powder, Cumin, Cayenne, S&P. Roasted then pan finished in Bul Go Kai sauce. Served with Asparagus, Ancient Grains and Applesauce.


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Looks great. Could you tell me temperature/time of roasting? I’ve never roasted pork before and have some Dingley Dell pork “tomahawks” I’d like to roast soon. Any cooking advice would be greatly appreciated.
I went 450° for 15 minutes and then lowered the temp to 325° until the internal meat temp hit 125°. Maybe 35-40 minutes. I was watching the thermometer not the clock. Each piece of meat had a probe in it.
I pulled as each hit temp and let rest for about 10 minutes. Temp rose to about 138° before leveling off. When it started to drop I pan finished. They were juicy and a bit pink. Medium rare around the bones.
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Re: What did you cook tonight?

#2519 Post by LMD Ermitaño »

Brian Tuite wrote: March 28th, 2022, 7:25 pm
LMD Ermitaño wrote: March 28th, 2022, 6:53 pm
Brian Tuite wrote: March 27th, 2022, 7:46 pm Flannery Bone-in Pork Loin cut into 2 bone chops. Dusted with a rub of Chili Powder, Cumin, Cayenne, S&P. Roasted then pan finished in Bul Go Kai sauce. Served with Asparagus, Ancient Grains and Applesauce.


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Looks great. Could you tell me temperature/time of roasting? I’ve never roasted pork before and have some Dingley Dell pork “tomahawks” I’d like to roast soon. Any cooking advice would be greatly appreciated.
I went 450° for 15 minutes and then lowered the temp to 325° until the internal meat temp hit 125°. Maybe 35-40 minutes. I was watching the thermometer not the clock. Each piece of meat had a probe in it.
I pulled as each hit temp and let rest for about 10 minutes. Temp rose to about 138° before leveling off. When it started to drop I pan finished. They were juicy and a bit pink. Medium rare around the bones.
Great, thanks!!
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Re: What did you cook tonight?

#2520 Post by Sarah Kirschbaum »

Choucroute Garnie.

Take 25 lbs of sauerkraut, wash and press, doctor with 2 bottles of Alsatian Riesling, 1/2 bottle of gin, quart of pork belly braising liquid, a bunch of herbs and aromatics. Load into a BIG pot with an entire slab of Bentons bacon and 2 house smoked ham hocks from Rieker's German Butcher. Warm and cool 6-7 times over 2 days. Serve with 30 lbs of smoked and cured meats: 8 different kinds of sausage (also housemade at Rieker's), smoked hocks, bacon, potatoes, Maille mustard from the tap. Open ~40 bottles of Riesling and enjoy with 16 friends. Then eat leftovers for a week.
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Re: What did you cook tonight?

#2521 Post by Lawrence Wang »

Sarah Kirschbaum wrote: March 29th, 2022, 4:17 pm Choucroute Garnie.

Take 25 lbs of sauerkraut, wash and press, doctor with 2 bottles of Alsatian Riesling, 1/2 bottle of gin, quart of pork belly braising liquid, a bunch of herbs and aromatics. Load into a BIG pot with an entire slab of Bentons bacon and 2 house smoked ham hocks from Rieker's German Butcher. Warm and cool 6-7 times over 2 days. Serve with 30 lbs of smoked and cured meats: 8 different kinds of sausage (also housemade at Rieker's), smoked hocks, bacon, potatoes, Maille mustard from the tap. Open ~40 bottles of Riesling and enjoy with 16 friends. Then eat leftovers for a week.

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Looks fantastic! have a preference for fat for the sauerkraut braising? trying to save duck fat, but it all seems to disappear into potatoes for some reason . . .

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Re: What did you cook tonight?

#2522 Post by Sarah Kirschbaum »

Lawrence Wang wrote: March 29th, 2022, 5:36 pm
Sarah Kirschbaum wrote: March 29th, 2022, 4:17 pm Choucroute Garnie.

Take 25 lbs of sauerkraut, wash and press, doctor with 2 bottles of Alsatian Riesling, 1/2 bottle of gin, quart of pork belly braising liquid, a bunch of herbs and aromatics. Load into a BIG pot with an entire slab of Bentons bacon and 2 house smoked ham hocks from Rieker's German Butcher. Warm and cool 6-7 times over 2 days. Serve with 30 lbs of smoked and cured meats: 8 different kinds of sausage (also housemade at Rieker's), smoked hocks, bacon, potatoes, Maille mustard from the tap. Open ~40 bottles of Riesling and enjoy with 16 friends. Then eat leftovers for a week.

20220329_171421.jpg
Looks fantastic! have a preference for fat for the sauerkraut braising? trying to save duck fat, but it all seems to disappear into potatoes for some reason . . .
We used a combination of goose and (gasp) lard.
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Re: What did you cook tonight?

#2523 Post by T. Williams »

Sarah Kirschbaum wrote: March 29th, 2022, 4:17 pm Choucroute Garnie.
Look delicious! Oddly, this dish made our meal plan for the week as well. Maybe it’s the last throws of cold weather in PHL that are prompting it.

We are only serving two, so the recipe is a bit more simplistic. The general game plan is the same but with a 1/2 rack of country ribs cured into homemade bacon instead of Benton’s and ham hocks. Then we will only have two different sausages to finish. Still should make enough for a main meal plus a week of lunches.
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Re: What did you cook tonight?

#2524 Post by Sarah Kirschbaum »

T. Williams wrote: March 30th, 2022, 7:29 am
Sarah Kirschbaum wrote: March 29th, 2022, 4:17 pm Choucroute Garnie.
Look delicious! Oddly, this dish made our meal plan for the week as well. Maybe it’s the last throws of cold weather in PHL that are prompting it.

We are only serving two, so the recipe is a bit more simplistic. The general game plan is the same but with a 1/2 rack of country ribs cured into homemade bacon instead of Benton’s and ham hocks. Then we will only have two different sausages to finish. Still should make enough for a main meal plus a week of lunches.
Huh. I wasn't aware one could make choucroute for 2.... I'm still skeptical. ;-)
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Re: What did you cook tonight?

#2525 Post by Milton Hudson »

Monday night pan/oven roasted monkfish with crispy prosciutto. Side of miso glazed mushrooms zucchini and potatoes. Two sauces corn sauce and basil oil. Salad was tomato mozzarella basil.
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Re: What did you cook tonight?

#2526 Post by Milton Hudson »

Last night two salads Arugula pear bleu cheese and Macadamia nuts for my wife and for me grilled radicchio pear bleu cheese and macadamia. A little prosciutto on there as well. Dressed with balsamic and olive oil. Roast chicken, pasta with goat cheese. Chicken was very average. I didn’t get the opportunity to really brine etc. as usual nor did it come from my usual source. Salads were great.
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Re: What did you cook tonight?

#2527 Post by LMD Ermitaño »

Sarah Kirschbaum wrote: March 30th, 2022, 7:41 am
T. Williams wrote: March 30th, 2022, 7:29 am
Sarah Kirschbaum wrote: March 29th, 2022, 4:17 pm Choucroute Garnie.
Look delicious! Oddly, this dish made our meal plan for the week as well. Maybe it’s the last throws of cold weather in PHL that are prompting it.

We are only serving two, so the recipe is a bit more simplistic. The general game plan is the same but with a 1/2 rack of country ribs cured into homemade bacon instead of Benton’s and ham hocks. Then we will only have two different sausages to finish. Still should make enough for a main meal plus a week of lunches.
Huh. I wasn't aware one could make choucroute for 2.... I'm still skeptical. ;-)
I know what you mean. All around Alsace where I’ve had choucroute (garnie & royale) the serving for one seemed a serving for at least four.
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This was just a fourth of my main course of choucroute royale in Chez Hansi in Colmar. Two of my sons had to help me finish off the rest of the platter after they finished their respective main courses.
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Re: What did you cook tonight?

#2528 Post by Sarah Kirschbaum »

Roast Chicken with Paprika Butter, Morels and Lemon Confit.

Our dear friend generously brought us some fresh morels as a gift this past weekend, and we had leftover lemon confit from the Citron Tartes Jonathan made for the choucroute party. A match made in heaven when combined with local Amish chicken.

Technique: Roast chicken, nothing under the skin, just salt/pepper and dried in front of Chicken Gan. Rubbed just before going in the oven with a paste of butter, shallot, garlic, sweet Hungarian paprika, salt & white pepper, stuffed with rosemary, half a lemon and thyme.

Sauce made from the liquor of soaked dried mushrooms (porcini, black trumpet, morels), chicken stock, touch of demi-glâce and reduced. Once chicken is done, rest for 10 minutes, then pour off the fat, deglaze the dish and pour into a pan with a tablespoon of butter, the drained solid mushrooms, added Armagnac, sautéed and flambéed. Then strained, and combined with the sauce and reduced to about ¼, then strained to remove solids and took off heat to whisk in a tablespoon of butter.

Accompanied by fresh morels cooked with butter, thyme and shallot. Served atop roasted cauliflower, and finally finished with homemade lemon confit.

The 2002 Bouchard Pommard Rugiens was a divine match, a somewhat rustic but well balanced wine just entering prime drinking window.

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Re: What did you cook tonight?

#2529 Post by LMD Ermitaño »

Made some Dingley Dell pork tomahawks for Saturday dinner. The cook’s on a month’s vacation; so I made the (simple) sides of mashed potatoes, and peas & corn as well.
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Made a dry rub of sweet Spanish paprika, bit of sugar, sea salt, black pepper, red pepper flakes, chili powder, garlic powder & onion powder. Applied rub at around 8:30am, put in fridge, went and played golf, had some beers after.
CE364513-4589-4C11-9897-9201FBD50B78.jpeg
Quickly seared, then 10 minutes in the oven at approximately 400F. Rested around 15 minutes more or less.
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Mashed potatoes.
FC5E4B9A-B579-4648-9108-2DAC6B1A746A.jpeg
Green peas & corn.
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Quite nice - nicely moist & juicy inside.
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Re: What did you cook tonight?

#2530 Post by Brian Tuite »

LMD Ermitaño wrote: April 3rd, 2022, 5:58 am Made some Dingley Dell pork tomahawks for Saturday dinner. The cook’s on a month’s vacation; so I made the (simple) sides of mashed potatoes, and peas & corn as well.

1D6CCD0B-074F-4CC9-862E-BC94AF175BE6.jpeg

0ED8ADA2-05C7-4A0F-BB0B-7978EFC1A582.jpeg
Made a dry rub of sweet Spanish paprika, bit of sugar, sea salt, black pepper, red pepper flakes, chili powder, garlic powder & onion powder. Applied rub at around 8:30am, put in fridge, went and played golf, had some beers after.

CE364513-4589-4C11-9897-9201FBD50B78.jpeg
Quickly seared, then 10 minutes in the oven at approximately 400F. Rested around 15 minutes more or less.

5476167E-5E91-4619-A47A-C281798E4B64.jpeg
Mashed potatoes.

FC5E4B9A-B579-4648-9108-2DAC6B1A746A.jpeg
Green peas & corn.

331A7F6C-133B-44CA-877F-C76E5653FD3A.jpeg
Quite nice - nicely moist & juicy inside.
[thumbs-up.gif] Looks perfect!
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Re: What did you cook tonight?

#2531 Post by LMD Ermitaño »

Thanks!
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Re: What did you cook tonight?

#2532 Post by Milton Hudson »

Grilled radicchio with pears and bleu cheese, spinach au gratin, roasted eggplant “Alfredo,” coffee rubbed prime filet. Wine was veleta Tempranillo.
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Re: What did you cook tonight?

#2533 Post by Milton Hudson »

Sunday breakfast mushroom spinach bacon omelet
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Re: What did you cook tonight?

#2534 Post by Milton Hudson »

Saturday game food for dad. Tbone and filet rubbed with Dijon and herbes de Provence. Spinach au gratin and corn and potato macaques choux. Talking about April fools day and he remembered being at Okinawa. Dad was an LST or landing craft pilot. He said they lost three boats that day. He said if you were late returning to his ship they just left you as they went to sea before dark to avoid the kamikaze attacks. If that happened you had to spend the night on your boat tied up on the beach to other boats.
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Re: What did you cook tonight?

#2535 Post by Sarah Kirschbaum »

Lamb noisette with smashed baby Yukon gold potatoes cooked in duck fat and broccoli with garlic, lemon and red pepper. The lamb was marinated overnight in olive oil, Meyer lemon juice and zest, cider vinegar, garlic, anchovy and capers. Then we did a reduction of the marinade for sauce. Pulled the rolled noisette at rare, then carved into rounds and seared both sides to activate more of the fat surface area.

The noisette is usually a lean cut, but this one was not. The fat was luscious and flavorful, but even I left some behind this time.
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Re: What did you cook tonight?

#2536 Post by Milton Hudson »

Tomato mozzarella basil salad
Scamp broiled with shrimp and crab cream and macadamia nuts.
Asparagus roasted
Excuse the shadow forgot to check the flash
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Re: What did you cook tonight?

#2537 Post by Milton Hudson »

Salad chicory with shrimp etc. Oven fried chicken buttermilk soaked with the brine from pickled jalapeños. Fried onion rings as the side.
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Re: What did you cook tonight?

#2538 Post by Patrick T a y l o r »

Adam Frisch wrote: March 21st, 2022, 2:22 am I made a Pork Bourguignon with white wine. All the same ingredients as the Boeuf, just with pork. And then white wine instead of red. Sage and thyme as the spices. Came out really wonderful - this will be a new staple. And so satisfyingly cheap to make with pork.

Drunk it with Enfield's 2020 Heron Lake Chard.
Hi Adam, that sounds delicious. What cut of pork did you use? So far I'm finding recipes using ribs, shoulder, and tenderloin.
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Re: What did you cook tonight?

#2539 Post by Adam Frisch »

Patrick T a y l o r wrote: April 7th, 2022, 12:44 pm
Adam Frisch wrote: March 21st, 2022, 2:22 am I made a Pork Bourguignon with white wine. All the same ingredients as the Boeuf, just with pork. And then white wine instead of red. Sage and thyme as the spices. Came out really wonderful - this will be a new staple. And so satisfyingly cheap to make with pork.

Drunk it with Enfield's 2020 Heron Lake Chard.
Hi Adam, that sounds delicious. What cut of pork did you use? So far I'm finding recipes using ribs, shoulder, and tenderloin.
Patrick, it was just a bunch of those cubed cuts I found at the supermarket. I'm assuming it was shoulder.
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Re: What did you cook tonight?

#2540 Post by LMD Ermitaño »

Made dinner last night for 10 persons (to welcome a niece back to Manila on vacation from Ireland). The cook is still on vacation, so I had to make the pasta and meat courses, including prep work, solo. The other sides were made by my father-in-law’s cook (no photos of those though).
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Some US prime grade ribeyes.
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More of the same.
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Roasted herb crusted racks of lamb.
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Spaghetti with black truffles.
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Bit of red for the meat courses. It stood well with the steaks; but, not very surprisingly, was too powerful for the lamb.
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Digestif.
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Re: What did you cook tonight?

#2541 Post by Milton Hudson »

Ribeye and shrimp grilled potatoes au gratin grilled cabbage with Cajun sausage and wilted spinach w/ mushrooms.
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Re: What did you cook tonight?

#2542 Post by Milton Hudson »

Shawarma and Aleppo coated scamp topped with a tomato jalapeño olive feta relish. Tabouleh and wilted spinach. Charred smoked eggplant with tahini dressing.
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Re: What did you cook tonight?

#2543 Post by Brian Tuite »

Simple but satisfying, Blackened Chicken Ceasar Salad

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Re: What did you cook tonight?

#2544 Post by Milton Hudson »

Wife wanted stir fry. So in true Tex fashion figured I would show the setup first. Grilled some Japanese BBQ chicken breast and thigh and stir fried some broccoli. Used some of the frozen cauliflower Costco stir fry as a side.
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Re: What did you cook tonight?

#2545 Post by Alex N »

This weekend, trimmed a 3.5" thick fresh swordfish steak, seared all sides and then roasted it in the oven to finish. Topped with a spot prawn/scallop tarragon mustard cream sauce and it was so good. Served it on a big shallow bowl as a share item on the table.
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Re: What did you cook tonight?

#2546 Post by Brian Tuite »

D Zurcher wrote: March 20th, 2022, 6:05 pm I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-

9020963E-CD4E-4CAD-AC0A-E895889F6133.jpeg
Did you have an issue with the thumb screws coming loose on the rotisserie spit? Mine loosened twice. I’m using pliers to tighten them next time
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Re: What did you cook tonight?

#2547 Post by D Zurcher »

Brian Tuite wrote: April 11th, 2022, 10:49 am
D Zurcher wrote: March 20th, 2022, 6:05 pm I didn’t take pics of the JoeTisserie, just videos that are too large to post-but here if the finished chicken-

9020963E-CD4E-4CAD-AC0A-E895889F6133.jpeg
Did you have an issue with the thumb screws coming loose on the rotisserie spit? Mine loosened twice. I’m using pliers to tighten them next time
I’ve used it 4 or 5 times and haven’t had that happen, but I can see how easy it could. I do tighten with pliers when I get it started.
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Re: What did you cook tonight?

#2548 Post by D Zurcher »

Super simple meal tonight-brined, sous vide, seared Kurobuta pork chop, roasted carrots, and Claude Dugat Bourgogne. Turned out pretty good-
0F25E94B-4B3F-42CA-98EE-E367E0F8EF44.jpeg
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Re: What did you cook tonight?

#2549 Post by Milton Hudson »

D Zurcher wrote: April 11th, 2022, 6:02 pm Super simple meal tonight-brined, sous vide, seared Kurobuta pork chop, roasted carrots, and Claude Dugat Bourgogne. Turned out pretty good-

0F25E94B-4B3F-42CA-98EE-E367E0F8EF44.jpeg
Beautiful chop. I think sous vide is the perfect method for pork chops. It is about the only meat I prefer sous vide. I'm 50/50 on rib eye. Sometimes it comes out great, sometimes not so much.

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Re: What did you cook tonight?

#2550 Post by D Zurcher »

Thanks Milton-we sous vide any and all pork at this point to get the right temp. We rarely, if ever sv steaks any more-I've found a good sear and roast in the oven to temp works best for us.
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