Lancer09 Posted December 31, 2019 Posted December 31, 2019 11 pm and i just finished a duck and goose liver pate for a new years eve charcuterie plate i am putting together tomorrow. Going to wait until it chills to really give it a taste as thats how it will be eaten. Had a friend over last thursday who is a big deer hunter and getting into waterfowl. Claims he doesnt like deer really other than jerky or summer sausage. MAYBE a smoked backstrap. Did herb coated loin in the cast iron and finished in the oven and topped with a red wine reduction, seared duck breast shot that day with a smear of rough blackberry jam, miso chili brussels sprouts and a nice cauliflower puree. Made pho from scratch last weekend for the wife and her coworkers who said thats what they wanted for their kindergarten team christmas party / game night. A nice 2 day affair but holy crap was it good. Lastly a picture of a fire steak done with sous vide. 2 hours at 122 then finished and basted in a cast iron skillet. MOPanfisher, BilletHead, ness and 3 others 6
rps Posted December 31, 2019 Posted December 31, 2019 Last night I forgot to post dinner. Tried something new based off a New York Times recipe that I decided to change. The side dish is chickpeas, tomato, spinach, onion, and garlic with turmeric, cumin, garam masala, and a golden curry blend. The garnish is feta. I overcooked the skirt steak. 30 seconds can make a huge difference.
snagged in outlet 3 Posted December 31, 2019 Posted December 31, 2019 On 12/28/2019 at 4:35 PM, rps said: Use the sous vide to confit a chicken, then fry the skin like bacon. Chill the meat and use it in a salad where you sprinkle chicken bacon bits over it. At Thanksgiving, I used the sous vide to hold the mashed potatoes at service temp while I finished other dishes. Sous vide your roasts and steaks to your perfect temp and then sear them for color. Butter poached lobster from a sous vide is incredible. Just do it. We picked up some lobster tails from Costco to poach in the sous vide tomorrow. ness and BilletHead 2
rps Posted December 31, 2019 Posted December 31, 2019 38 minutes ago, snagged in outlet 3 said: We picked up some lobster tails from Costco to poach in the sous vide tomorrow. Great! I am headed to the fishmonger to buy some as well. Google Serious Eats Lobster for the best advice I have found.
snagged in outlet 3 Posted December 31, 2019 Posted December 31, 2019 13 minutes ago, rps said: Great! I am headed to the fishmonger to buy some as well. Google Serious Eats Lobster for the best advice I have found. Yeah I looked at the link you posted for @Mitch f THX!!
rps Posted January 1, 2020 Posted January 1, 2020 Nancy and I are old farts. We cannot make it to midnight. However, I did manage to make a decent New Years Eve meal. The wine - Sofia bubbles The appetizer - mussels in a wine broth The main - butter poached lobster tail (via the sous vide) The side - sauteed broccoli rabe The dessert lemon pie gelato Deadstream, ness, nomolites and 1 other 4
Johnsfolly Posted January 1, 2020 Posted January 1, 2020 On 12/31/2019 at 12:06 AM, Lancer09 said: That all looks delicious! Definitely good eats!
snagged in outlet 3 Posted January 1, 2020 Posted January 1, 2020 On 12/31/2019 at 11:50 AM, rps said: Great! I am headed to the fishmonger to buy some as well. Google Serious Eats Lobster for the best advice I have found. Lobster tails are currently bathing in butter, lemon and a little tarragon at 140 degrees 😁 rps, ness and BilletHead 3
rps Posted January 1, 2020 Posted January 1, 2020 25 minutes ago, snagged in outlet 3 said: Lobster tails are currently bathing in butter, lemon and a little tarragon at 140 degrees 😁 The one I did last night was set to 132. I hope yours is perfect!
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