What's Cooking?

[BilletHead]

       Sous Vide Duck Breast a l'Orange,

    I will spare you all the cooking pictures.  It is nice to have total control of what we put in our pie hole. Nothing I cold not pronounce in the ingredients. Some of the herbs from our garden. The side salad lettuce from the garden too. Simple steamed sliced carrots.  Mallard breast result of a good hunt. You should of seen Pat tipping the plate to her lips to glean the leftover sauce, priceless,

BilletHead 

[Johnsfolly]

Keeping up with the wild game theme, I made a modified version of beef and broccoli using venison. I thinly sliced some venison steak meat, added It to a bowl along with about two tablespoons of sambal chili sauce, two tablespoons of cornstarch, some powdered ginger, and enough soy sauce to wet and coat the meat. I let the meat sit while I sliced the broccoli, yellow onion, and about a cup and a half of sugar peas (halved) and minced garlic. I mixed two tablespoons of cornstarch with two thirds cup of soy sauce and a third cup of beef stock.

I cooked the meat over high heat. Once browned, I removed the meat to a plate and added a bit more oil and the remaining goose fat from the fridge then began cooking the broccoli. Once the broccoli cooked a bit, I added the peas, followed by the onion and minced garlic. Once the onions were translucent, I added the meat back in to the  pan. Added ground pepper and a little Chinese five spice then the soy sauce/stock/corn starch mixture. Cooked everything until the sauce thickened and served with white rice cooked with a little beef stock and some powdered ginger.

[rps]

I have been talking with the wife about sous vide and showing her the pictures. I was telling her yesterday that I thought I should order one. She went to her stash of Christmas boxes, pulled one out, and handed it to me with a hearty Merry Christmas.

The trial run tonight will be walleye tail fillets (the more difficult portion to cook). Nothing but salt, pepper, and a Penzy herb blend called Sunny Paris. 117 degrees for 30 minutes. I am very hopeful!

[Terrierman]

There was about a 70 pound yearling that went down earlier this year.  Those little veal steaklets dredged and flash fried with mushroom gravy on lumpy mashed potatoes with green beans, onion and butter simmered for about an hour went down fairly easy.

[MOPanfisher]

Meat, tayers, gravy, what's not to like Terrierman?  I've been sick but I am.sure the dirty T shirt crew would approve.

[BilletHead]

44 minutes ago, rps said:

I have been talking with the wife about sous vide and showing her the pictures. I was telling her yesterday that I thought I should order one. She went to her stash of Christmas boxes, pulled one out, and handed it to me with a hearty Merry Christmas.

The trial run tonight will be walleye tail fillets (the more difficult portion to cook). Nothing but salt, pepper, and a Penzy herb blend called Sunny Paris. 117 degrees for 30 minutes. I am very hopeful!

          Sounds like a good Christmas present RPS! Merry Christmas Chef,

BilletHead

[rps]

1 hour ago, BilletHead said:

          Sounds like a good Christmas present RPS! Merry Christmas Chef,

BilletHead

I love it! By the way, 125 for 30 minutes will be more what people will want. I tasted fish, season, and herbs only.Very good!

[rps]

I have mentioned before that the wife and I have been experimenting with Blue Apron. A new box came today. Tonight will be beef medallions with a brown butter and caper pan sauce with roasted potato and turnip sticks and sauteed garlic chard on the side. The beef they sent is quality stuff. The chard is a welcome change. I have grown tired of kale and more kale.

[MOPanfisher]

RPS, that sounds tasty, I am not a kale person, simply don't like it, which is odd as there are very few greens or vegs that I don't like.

[Gavin]

Kale free zone at my place. Nobody here likes it.