What's Cooking?

[rps]

Can't compete with scallops, but this was my tonight. Left over and thawed ham in a stir fry. Ginger, garlic, tamarind accents.

[Mitch f]

 

Just posting pics for the first time from my phone for a test

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[rps]

 

Just posting pics for the first time from my phone for a test

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My mother, bless her heart (did you notice how I used that classic Southern phrase?), did not eat meat that had pink. She delighted in sending plates back to the kitchen. Even better was when crying chefs would come to the table to try and reason with her.

[Mitch f]

I guess it's strange that I like a steak medium, not medium rare........HOWEVER, I can eat good beef carpaccio like there's no tomorrow 

[rps]

This post will try the revamped forum capacity for posting. What you see in the pictures are a spatchcocked chicken with seasoning and broccoli/spinach/leeks in a cheese bechamel casserole. Both are headed for the oven at 375. The chicken takes an hour and the casserole about 45 minutes. More pictures later.

[Mitch f]

This is the best video I've seen for deboning a chicken, takes it a little farther than spatchcocked 

 

[rps]

I enjoy watching masters do what they do - golfers, rugby players, chefs - they waste no motion and make everything look easy.

[ness]

I really like Jaques Pepin. Classic French stuff, he's a perfectionist, and always talks about technique. I actually record his show.

Tonight, I bought some kabobs on a whim. Tuna, pineapple, red onion and sweet pepper. Seasoned them with salt, lemon pepper and garlic powder. Did them on the indoor grill and topped them with a quick sauce I made from grilled cantaloupe, pineapple/orange juice, balsamic vinegar, honey, salt and pepper. 

Totally made this up as I went along. If I did it again I'd leave out the grilled cantaloupe, dial back the balsamic and finish the sauce with a knob of butter. The tuna needed some fat.

[joeD]

No, the tuna needed everything else gone. I mean, come on, what ISN"T on the kabob? Look at the picture.

What is the POINT of those kabobs? The FEATURED INGREDIENT?

Clean, fast, simple. Certainly not a brown sauce for a stately tuna.

 

 

[joeD]

Alternative: Grill the tuna both sides quickly, set aside with a pat of butter on each piece. I do like the addition of grilled cantaloupe. Plus grilled onion or shallot. No tomato. In food processor, put in the grilled melon and shallot. Add honey (not balsamic, a little too sweet), and a dash of hot sauce, salt and pepper. Puree. Add water if too thick. 

Dollop puree on plate, put tuna on top. Garnish with Italian parsley. Serve with maybe a couple cold fingerling potatoes, and a greens from your garden. 

American versions of kabobs are a joke. We are better off grilling meats on skewer, yakatori style, than shoving multiple and disparate ingredients on a skewer that have different cooking times and serving it to confused guests, who don't know whether to stab their mouths or eat with a knife and fork.

Eat meat on your haunches by your street, drink beer. Repeat.