User Tag List

Page 142 of 146 FirstFirst ... 132133134135136137138139140141142143144145146 LastLast
Results 2,821 to 2,840 of 2904

Thread: What are you cooking for dinner this weekend?

  1. #2821
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    6,786
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Not sure where to post this so, here goes.

    Wife bought me two apple trees for my birthday last fall. One Braeburn and one Granny Smith. The first few fruits of the former - culled them today. Apparently for the first couple years you pick the fruit quick so the tree directs its energy to growing bigger rather than growing fruit. Not ready for prime time but still reasonably tasty.

    I’d like to add a Harrison apple tree at some point. These were trees native to the Newark area in the 1700’s and it’s descendants have been (RE)discovered in NY/NJ in recent years. There’s a reason that hard cider was the main drink of colonial era Americans rather than beer or rum.

    Last edited by robin3mj; 08-14-2022 at 10:51 PM.
    my name is Matt

  2. #2822
    Join Date
    Aug 2011
    Location
    Beechworth, VIC
    Posts
    2,524
    Post Thanks / Like
    Mentioned
    9 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Pan fried duck breast with rhubarb, ginger and star anise.

    Made this one up as I went along. Sometimes, that's a disaster but this time, not so much.

    Pan fry duck breast in its own rendered fat (technique is here)

    Pour off pan fat for use with potatoes later (yum).

    While resting duck breast in a separate pan, deglaze frying pan with ginger beer (preferably mine), add finely sliced rhubarb stem, garlic, star anise and a blob of Turkish visne receli (jammed cherries). Reduce until bubbles open, pour over duck breast.

    Serve with Nebbiolo or Pinot Noir.
    Mark Kelly

  3. #2823
    Join Date
    Apr 2015
    Location
    Mont Tremblant, Quebec & UES, NYC
    Posts
    1,581
    Post Thanks / Like
    Mentioned
    8 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by Mark Kelly View Post
    Pour off pan fat for use with potatoes later (yum).
    Definitely going to try this whole recipe which is making my mouth water even though I am just having morning coffee.

    But this duck fat in potatoes is one of the greatest food hacks of all time. Every restaurant in Mont Tremblant of any quality does this when making pommes frites and it is delightful.
    « If I knew what I was doing, I’d be doing it right now »

    -Jon Mandel

  4. #2824
    Join Date
    Aug 2011
    Location
    Beechworth, VIC
    Posts
    2,524
    Post Thanks / Like
    Mentioned
    9 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by htwoopup View Post
    Definitely going to try this whole recipe
    You can substitute ginger juice and white wine for the ginger beer.
    Mark Kelly

  5. #2825
    Join Date
    Sep 2010
    Posts
    4,820
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    My wife picked up some chestnuts in France. We have to roast these now.


  6. #2826
    Join Date
    Jun 2008
    Location
    The Pacific Midwest
    Posts
    7,890
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by vertical_doug View Post
    My wife picked up some chestnuts in France. We have to roast these now.

    Ever the Wolverine Dad…roasting Buckeyes, albeit the French version. I saw a gent in Paris pushing a shopping cart with a charcoal grill inside and roasting chestnuts on a tray. I have a photo somewhere…
    rw saunders
    hey, how lucky can one man get.

  7. #2827
    Join Date
    Jun 2008
    Location
    The Pacific Midwest
    Posts
    7,890
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    rw saunders
    hey, how lucky can one man get.

  8. #2828
    Join Date
    Sep 2010
    Posts
    4,820
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    If it makes you feel better, there is a churchyard behind the Brompton Oratory with many large chestnut trees. I can go pickup some of those and roast.

    These really hit the spot.


  9. #2829
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    6,786
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?
    my name is Matt

  10. #2830
    Join Date
    Sep 2010
    Posts
    4,820
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by robin3mj View Post
    My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?
    If you want a change of pace, Chestnut Rice from Japan is the best.

    https://www.justonecookbook.com/ches...ice-kurigohan/



    Adding sweet rice and the black sesame salt makes this so good.

  11. #2831
    Join Date
    Apr 2011
    Posts
    1,269
    Post Thanks / Like
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by robin3mj View Post
    My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?
    lol...just buy the cooked and peeled version in pouches from your local h-mart...you can't tell the difference once it is in stuffing...that's what i use

  12. #2832
    Join Date
    Sep 2010
    Posts
    4,820
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?



    Kurigohan (Chestnut Rice). It 'tis the season.
    The dark green is Kombu (edible Kelp) added for flavour.
    We make this with Mochi Kome ( Sweet Sticky rice) not our usual Japanese rice.



  13. #2833
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    6,786
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by funcrusher View Post
    lol...just buy the cooked and peeled version in pouches from your local h-mart...you can't tell the difference once it is in stuffing...that's what i use
    I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!
    Last edited by robin3mj; 10-23-2022 at 10:54 PM.
    my name is Matt

  14. #2834
    Join Date
    Sep 2010
    Posts
    4,820
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by robin3mj View Post
    I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!
    I just roast in an oven @ 200C for 15 minutes. You must poke the chestnut with a knife before roasting so it doesn't explode in the oven though
    Afterwards, just wear a simple leather glove in one hand and crack the nut the rest of the way. Peeling is easy after that.

    Soaking in water and cutting with a knife is much too hard of work.

  15. #2835
    Join Date
    Apr 2011
    Posts
    1,269
    Post Thanks / Like
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by robin3mj View Post
    I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!
    https://www.amazon.com/Gefen-Organic...ps%2C82&sr=8-5

  16. #2836
    Join Date
    Jul 2012
    Posts
    677
    Post Thanks / Like
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?


  17. #2837
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    6,786
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    My folks are visiting next weekend and I’ve ordered tomahawk steaks from the butcher. Any suggestions on prep/cooking?
    my name is Matt

  18. #2838
    Join Date
    May 2019
    Posts
    408
    Post Thanks / Like
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Got some beef ribs in Costco last week so tried them sous vide this time - ended up being 33 hours in the bath then 20 minutes in a hot oven with sauce. Pretty good - little more chew than I was expecting but foolproof - when I smoked them before it took a lot more maintenance to get basically the same product.

    It's not the years, honey. It's the mileage.

  19. #2839
    Join Date
    Apr 2015
    Location
    Mont Tremblant, Quebec & UES, NYC
    Posts
    1,581
    Post Thanks / Like
    Mentioned
    8 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Quote Originally Posted by robin3mj View Post
    My folks are visiting next weekend and I’ve ordered tomahawk steaks from the butcher. Any suggestions on prep/cooking?
    I have always done them on the Weber charcoal grill with a reverse sear. I have used this recipe (they all seemed similar when I was looking back when) but from time to time have done the indirect part for less time which is more subject to whether I am doing it on the grill in the summer or January in Tremblant. (See post 2680 above for finished product)

    “Season the steaks: At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
    Set the grill up for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. (The grill's internal temperature should be 400 to 500°F.) On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
    Reverse sear the steaks: Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
    Quickly sear the steaks over direct heat: Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
    Carve and serve: Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a sharp knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.”

    Oh, and I use coarse sea salt and fresh coarse ground pepper. I was told once “don’t hold back on the salt on steak”.
    « If I knew what I was doing, I’d be doing it right now »

    -Jon Mandel

  20. #2840
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    6,786
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: What are you cooking for dinner this weekend?

    Thx Jon. I pinged a couple college buddies who are grilling aficionados and got very similar advice, so appreciate it.
    I'll post pics.
    my name is Matt

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •