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12-28-2020, 01:46 AM | #1651 |
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Smoked Turkey for Christmas
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12-31-2020, 01:20 PM | #1654 |
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Pan seared and roasted boneless chicken thighs in a white balsamic pomegranate reduction with roasted garlic red potatoes and marinated grilled zucchini, paired with a sauvignon blanc aged in tequila barrels.
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12-31-2020, 06:06 PM | #1655 |
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Filets cooked in Irish butter, garlic and fresh rosemary, pan seared asparagus, mushrooms cooked in a wine reduction and some hollandaise sauce to top it off. [IMG]undefined[/IMG]
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12-31-2020, 09:34 PM | #1656 |
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Chili con dos carne and cornbread, our New Year/New Year Eve tradition.
Dos carne = ground sirloin and beef rib roast leftovers. I would like to hear about chili philosophy from the Texans on the site, there are more than a few. My chili is never the same twice, and is based on the idea of a beef, tomato, onion and bean stew. I like a thinner consistency, and with a modest quantity of red kidney beans. For me it is about the beef, tomatoes and cumin. The game changer is beef stock from scratch, using bones from the rib roast. The cartilage gives a smooth consistency that can't be achieved using store bought stock or boullion. Basic recipe, all seasonings to taste: 6 qts beef stock, scratch made using rib roast bones is best 1lb beef rib roast, cubed 1lb ground sirloin, browned 2 large white onions, diced 3-4 cloves garlic, minced 1 large can red kidney beans 1 large can stewed tomatoes 2-3 T tomato paste 1C approx chili powder 3T approx cumin 2 cubes beef boullion salt pepper Brown ground beef, drain fat. Saute onions in ground beef, and add garlic and tomato paste at the end. Add meat mixture to stock. Add beans, tomatoes and seasonings. Simmer for at least 3 hours, 6 hours is better. Adjust seasoning a couple of times per hour. Freezes well, and leftovers are better than the fresh batch. Serve with skillet-baked corn bread. The store bought boullion is a small cheat on this recipe, because I didn't give myself enough time to make the proper quantity of beef stock, and to reduce it to the right consistency and flavor. |
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01-01-2021, 06:13 PM | #1657 |
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New Years Eve dinner done right:
Sous vide filets, 8 oz lobster tails, Yum |
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01-01-2021, 06:47 PM | #1658 |
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01-03-2021, 05:30 PM | #1659 |
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Tonight was navy bean and ham soup with skillet cornbread, both from scratch. Finally used the ham bone I stuck in the freezer from the holidays.
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01-03-2021, 06:16 PM | #1660 |
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Prime filet with baked mashed potatoes and corn. And of course a nice bottle of wine.
Edit: Too bad I had to clean up a glass bottle of Acqua Panna I dropped on the floor after we ate.
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01-03-2021, 07:32 PM | #1661 |
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New Years Eve was beef tenderloin steak with a marinade I'm fond of with sweet potato fries, and accompanied by snow crab and drawn garlic butter with a little lemon juice.
I had the tenderloin left over from when we did a beef wellington for my birthday. |
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01-04-2021, 10:15 PM | #1663 |
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Tonight was hunter's chicken, or chicken cacciatore. Recipe from Joy of Cooking, 1975 Edition. With steamed brown rice and simple salad dressed with EVOO and fresh squeezed lemon juice. So good.
I make the dish with a less common preparation of boneless skinless chicken breasts, cut into 1/2" cubes, dredged in seasoned flour and browned in oil. The sauce is a great combination of wine, stock, tomato paste, onions, shallots and herbs. Savory and naturally sweet. |
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01-08-2021, 06:22 PM | #1664 |
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White pizza, common in the East Coast where we used to live. So good. Fuhgettaboutit!
Dough recipe from Bruno Albouze. Here are the amounts I used, scaled down from the original recipe. 300 g flour, Tipo 00 is best but I had white unbleached all purpose on hand 100 g water 100 g milk 12 g olive oil 5 g salt 1/2 packet instant yeast Mix dough ingredients, knead for 10-15 minutes by hand or in a machine with the hook attachment until elastic. Wrap with plastic and leave in the fridge overnight. Remove dough from fridge 15-30 minutes before baking. Brush pizza screen or pan with olive oil. Preheat oven to 550 deg F. Dust work surface with corn meal, stretch dough to fit a 14" pizza screen or pan. Brush top surface of stretched dough with olive oil. Add seasonings and toppings, drizzle a little more olive oil. Bake at 550 deg F for 12-15 minutes until desired doneness. I like my crust fairly well done, my wife likes it less well done. The photo shows a middle ground of doneness. I like to see some char on the crust. Pizza seasonings: salt pepper dried rosemary dried oregano thinly sliced onion finely minced fresh garlic cooked and dried spinach, I used frozen from the grocery. Cooked broccoli is also excellent fresh mozzarella Last edited by chassis; 01-08-2021 at 09:10 PM.. |
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01-09-2021, 05:13 PM | #1666 |
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Steak Frites d’Maison
Pan fried filet in butter and rosemary with cold fried frites and salad with vinaigrette. Fresh cantaloupe for dessert. Steak more done than ideal but flavor and texture excellent nevertheless. |
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01-09-2021, 07:43 PM | #1667 |
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Very fortunate the bride is a fantastic chef. Ghnocchi alla Romana with braised short ribs.
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01-15-2021, 03:58 PM | #1668 |
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Just a giant Salad I created. Not a salad kinda guy. But this was delicious AF!
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01-16-2021, 08:35 PM | #1671 |
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Steak frites is tough to beat. But I’d always go for béarnaise to dip my fries in...
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01-16-2021, 08:51 PM | #1672 | |
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