What's Cooking?

[rps]

6 hours ago, grizwilson said:

My buddy just got back from Texas quail hunting, brought me several.  I need to find a good way to cook them low carb.  As a youngin I would go shoot some before breakfast, fresh fried quail with biscuit and gravy sure sounds good....have been informed I need to eat more healthy more often... Suggestions?

Spatchcock it, spray it with olive oil, salt and pepper it, sear it under the broiler, and serve it as the protein in a Salad Nicoise. http://www.foodnetwork.com/recipes/food-network-kitchens/classic-nicoise-salad-recipe.html

I would recommend a nice Grenache to go with it.

Tell doc you've gone to the Mediterranean diet.

[rps]

Started a new blog article this afternoon. Cheesy broccoli and cauliflower casserole. If I remember to take pictures, I will complete and post up.

[grizwilson]

Oh man! Those rolls look awesome.  I want to try the Canadian Bacon Deal myself...hobbling on a sprained ankle. Will get the game shears out and spatchcock the little fellows.... Think maybe sear it on the Kamado? Not sure what a Nicoise  or Grenache are will have to google.... or just settle for some romaine and a whiskey ditch....

Thanks

[rps]

1 hour ago, grizwilson said:

Oh man! Those rolls look awesome.  I want to try the Canadian Bacon Deal myself...hobbling on a sprained ankle. Will get the game shears out and spatchcock the little fellows.... Think maybe sear it on the Kamado? Not sure what a Nicoise  or Grenache are will have to google.... or just settle for some romaine and a whiskey ditch....

Thanks

Kamado would be perfect.

[BilletHead]

       Finishing up today's eats,

  First the results of the canadian bacon. Almost there,

  Out of the smoker to cool,

   Cooled , sliced for the taste test. Reminds me of ham. Very good . Brine consisted of water,salt,sugar,pink curing salt, fresh sage and thyme, a couple smashed garlic cloves.

    Then to the main dish. DUCK BULGOGI National dish of Korea. From my Duck, duck, goose cookbook. An adaptation of an adaptation Hank Shaw says. Can be made with different meats. Start with a marinade then throw in the meat for an hour plus. We did this for about three hours.  Remove meat and reserve the marinade for cooking down making a sauce. Grill meat,

  Slice and plate up. Suggest a side of rice and kimchi . Was not going to town for kimchi in the icy weather so added a bit of green tomato relish on the side with the rice,

      BilletHead may have to do a hot potato roll with gooseberry jam for dessert. I will eat a second one for you Griz,

BilletHead

 

[Gavin]

The Canadian bacon & duck looks great. Roast turned out really well if you like Black & blue. The device is an immersion circulator. Has a heat element and a fan in it to circulate the water. Holds a constant temperature for as long as you want it too. Tossing the leftovers on the slicer tomorrow. Should have lots of roast beef sandwiches next week.

[BilletHead]

    Gavin  I am really intrigued with your immersion cooker.  Do you have a time using it per pound of meat for making sure you have it completely done to target temperature?

Oh Griz, this is for you,

BilletHead

 

[Gavin]

Sorry, but nope. Found a managers special on a small rib roast and decided to give it a whirl. It's an Anova gizmo. Not shire which model. They have recipes, recommendations, on their website. Will need a food saver to vac pack you meat, plus the gizmo. It held temperature very well at 132 in an almost full 24 quart stock pot. First time I used it.

[BilletHead]

      Yea get it that it hits and holds a target temp. Was wondering how to figure out how long to cook so that the cut of meat size hits that temp. Say target is 150 degrees. A six oz. will hit that temp before a sixteen oz. would. What a deal never getting something over done.  Like I would get my duck breast rare, yank it out, crisp that skin and bingo perfecto! Wouldn't matter if it was the tiniest teal or a extra large fat mallard. Get it to rare but meat size a bit different.

BilletHead

[Gavin]

I get that. Was a 5lb roast so I let it roll for 3hrs by guesstimate. Figured the temps would equalize, and not going to get any hotter. Could do duck in a bag all night, would not get any hotter.