What's Cooking?

[Terrierman]

I've got four boneless skinless mallard breasts marinating in a mixture of soy sauce, sugar, garlic, ginger and orange juice.  Some red potato chunks to boil and butter with parsley.

Hot fire getting started in the egg.

Hope I haven't forgotten how to sear a duck breast....

Go Chiefs.

All my peeps worrying about the Covid - my best wishes to all of you.  A dear friend of mine from Nevada is struggling with it right now.  Hoping he comes out of it alive.  Diabetic and it's rough for him right now.  Good thoughts for all.

[snagged in outlet 3]

3 hours ago, Gavin said:

Did a prime rib last night. Reverse seared it at 250  till it hit 120 (about 3 hrs). Pulled & Rested it on the counter for 45 minutes, then covered with a stick  of soft butter and into a 550 degree oven for 15 minutes, pulled at 130 and it was perfect, crusty & rare edge to edge., No need to rest it further, just slice and consume. Poaching gift box of Harry & David pears from the office unwanted pile today. Poached pears, w pecans, & blue cheese to go with leftover beef tonight.

I’ve been wanting to do one.   You did it just like Alton brown.   👍

[BilletHead]

41 minutes ago, Terrierman said:

I've got four boneless skinless mallard breasts marinating in a mixture of soy sauce, sugar, garlic, ginger and orange juice.  Some red potato chunks to boil and butter with parsley.

Hot fire getting started in the egg.

Hope I haven't forgotten how to sear a duck breast....

Go Chiefs.

All my peeps worrying about the Covid - my best wishes to all of you.  A dear friend of mine from Nevada is struggling with it right now.  Hoping he comes out of it alive.  Diabetic and it's rough for him right now.  Good thoughts for all.

               Liking the first part Rick. Not the last paragraph. Not many people being careful up here.  Hunker down friend. 

[rps]

5 hours ago, BilletHead said:

          Lemon rosemary shortbread cookies  

Bravo!

 

[rps]

1 hour ago, Terrierman said:

I've got four boneless skinless mallard breasts marinating in a mixture of soy sauce, sugar, garlic, ginger and orange juice.  Some red potato chunks to boil and butter with parsley.

Hot fire getting started in the egg.

Hope I haven't forgotten how to sear a duck breast....

Go Chiefs.

All my peeps worrying about the Covid - my best wishes to all of you.  A dear friend of mine from Nevada is struggling with it right now.  Hoping he comes out of it alive.  Diabetic and it's rough for him right now.  Good thoughts for all.

One of my favorite marinades is 1/3 soy sauce, 1/3 dry white wine, 1/3 orange juice with sriracha and what ever other spices are appropriate for the meat. BTW, this is great as a brush on for salmon.

[Terrierman]

 

Some like it rare.

[Johnsfolly]

New years meal - pork and kraft.

Probably butt rubbed with Asian 5 spice, ginger powder, garlic powder, and smoked paprika. Sear on all sides in Dutch oven. 2 cups of vegetable stock and cup of chardonnay for the braise. 8 crushed garlic cloves and a chunked onion. Cooked at 350 for 2.5 hrs. Added sauerkraut with caraway seeds. Cook another 30 mins. Served with mashed potatoes and honey ginger glazed carrots.

[rps]

I used a dark duck stock to make a bacon and mushroom risotto tonight. A little salad on the side.

 

[rps]

Baked chicken spaghetti casserole tonight. Pan sauteed broccoli rabe on the side.

 

[MOPanfisher]

You fellers have no idea who dad gum delicious every pic you put up looks right now.

I am easily amused here is my well every meal.  Occasionally they will mix it up and instead of chicken bullion I will get a savory vegetable base, otherwise if it weren't for the lemon ice stuff I would be forced to live off of jello.  And I love jello with fruit in it.  I hate plain jello.