What's Cooking?

[Johnsfolly]

22 minutes ago, curtisce said:

Laast year I did a few corned goose breast. tasted just like corn beef but the meat is dense and tough , even thinn sliced. thought I'd try agaon plus add some smoke to make pastrami. stareted with 3 geese, one was large one mdeium small and one cackler. Into brine of salt brown sugar and pickling spice for a week. Last 3 days I threw in some skinned duck breast to try too.. Let them all dry in the cool garge overnight then covered with pastrami rub.  Smoked at 200 degrees for about 4 hours. The big breast got to 133 degrees internal temp. I vacummed sealed 3 of the bigger breast and put 3 in a ziplock. All the goose breast went into a sous vide at 145 degrees  for 24 hours. I had the ones in the ziplock so I could check them before my bedtime and their continued jacuzzi. Didn't do the duckssince they are usually tender on their own. results were great , the goose breast were much more tender but the meat didn't fall apart at all. I don't eat pastrami but I could taste the corned meat along with the rub spicesbreasted getting pickledon the rackrub appliednice reddness to the meat with pink curing salt

That sounds and looks delicious.  Great job!

[rps]

Hand rubbed rare flank steak with mushroom pearl cous cous. I served a small salad with this.

[Johnsfolly]

Pork belly braised in soy sauce, water, five spice, ginger pieces, and star anise. Served over Asian noodles. A delicious meal.

[BilletHead]

            Tale of two meals. Both of Chinese origin. So, we will do a two for one with pictures of course. Last Thursday it was Sichuan fragrant goose.  Yes, you have seen it before but some pics in action plus a little video. In this meal we first do a velvet of the meat slices in peanut oil 250 and not exceed 300 degrees. One would think it would soak up the oil but no the coating from the marinade prevents this. Meat pulled and oil dumped we start again with some goose fat. When smoking hot ginger and chili bean paste is added. The wok is off the burner for this. It gets to sizzling and the result puts out some fragrance that will get you to coughing if you get a wiff. 

   Then more ingredients followed by tossing in the meat again followed by the sauce which thickens the stir fry.

  Plated up over rice. 

     Now to today. Chinese tangerine goose. Meat sliced again thin and put in a marinade. While that is doing its thing another sauce and other ingredients are prepped. One neat thing in it is tangerine peels as well as the simmer water. We eat the little cuties and save the peels. Let them dry out on counter and store in a jar in pantry for things like this. In hot water they soften up and you slice thin to add to dish at desired time. In this dish the meat is fried in batches at 350-degree oil and again set aside to add back to stir fry later. 

   Again, plated up over rice. Boy we love our rice cooker. 

     Burp, excuse me please  .
 

 

 

[rps]

Tuna steak, coconut rice with pickled radish, and a bit of sauteed spinach.

 

[Johnsfolly]

Asian hot pot with Bob chocolate, snow peas, carrots,, mushrooms, noodles, sliced pork, and pork belly. Asian style fondue😉

[BilletHead]

1 minute ago, Johnsfolly said:

Asian hot pot with Bob chocolate, snow peas, carrots,, mushrooms, noodles, sliced pork, and pork belly. Asian style fondue😉

                 What is Bob Chocolate?  That term isn't even googleable.

[Johnsfolly]

27 minutes ago, BilletHead said:

                 What is Bob Chocolate?  That term isn't even googleable.

Freaking auto correct. Baby bok choy not Bob chocolate. 🙄

[rps]

Valentine day butter poached lobster with craison  accented curry rice.

[Johnsfolly]

Made a stuffed pork loin. I sliced the loin six times and seasoned it all over including in the cuts with a salt, pepper, basil, and oregano mixture. Then put in onion slices and a piece of applewood smoked bacon in each cut.  I made a mixture of vegetable oil, heaping tablespoon of smoked paprika and two minced cloves of garlic. I brushed that mixture all over the meat. Added sauerkraut to the pan and cooked the roast at 375 for 50 mins. Sliced and served with yellow rice.