I see some 15 star chicken thighs in my future. :)

I give my girls RAW chicken necks periodically because it's good for their teeth!

Turkey necks work also when you can get them.

Since they are raw....the bones are rubbery so are not a problem.

Anyone else do this? :p

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Nice teeth, eh? ;)

My wife has prepared so many great meals lately that I can't even stop to take a picture before I dig in!!

Here's another good recipe for chicken thighs that I have made a few times. Serve it with a good, spicy couscous:

Eat / Chicken thighs with saffron, green olives, and mint

JR

My version of Dave's 5-spice recipe. Used hoisin in place of the oyster sauce and opted for a bath as I do with my orange-hoisin thighs. I'd consider a quick grill to mark these and caramelize the sugar. They are phenomenal as is!

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this is next, thanks!, though I can't imagine how mint goes with this. saffron and green olives, absolutely. we'll see.

Awesome Shawn, did you get a picture of the "after" the sauce boils off and gets sticky / glaze!

you gotta expand on the flavors, isn't that a 15 star recipe or what?!?!!!!

Dave, it's definitely 15 stars, BUT, I would need to adjust the cooking time to get there. As they sit in the pic, they are 12 stars. I cooked covered in foil for 50 minutes at 350. I should have pulled the foil off with 20 minutes left to go to do exactly what you describe, and oddly enough, what I do with my orange-hoisin chicken. Was making meatballs after these and I think I got distracted watching Top Gear too.

The hoising-5-spice combo is magic. it's sweet and spicy and pungent and complex. Chicken is super tender and moist. I think cooking these for 45 minutes and throwing on a hot grill at that last minute would make them 16 stars. :)

Thanks again for the recipe!

Don't omit the mint. Mario knows what he's doing...

JR

Italian Sausage with Penne

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OK, I haven't tossed it with the penne pasta yet, but you can get the point. This recipe is a huge hit with the family & after 20 years they still demand it often.

Use 1 pkg spicy Italian sausage - brown outside & slice it thin & then finish frying (it's easier this way). Remove from pan. Slice 2 -3 cloves of garlic & fry in olive oil in the same pan with 2 twigs of fresh rosemary. Add canned tomatoes - but reserve the juice & add 'enough' to boil down. Add salt & pepper & the cooked sausage. Simmer for 20 minutes to reduce (as above). Off heat, remove garlic slices from sauce & discard & add 1 tbs (approx to taste) of balsamic vinegar to the sauce. Cook sufficient penne pasta & drain. Combine & enjoy.

Ian

no matter what it is, the debris is what makes it good

Geaux Tigers!

Spicy hamburger soup

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Brown hamburger and drain, add a can (796ml) of diced tomatoes, 945ml Spicy Clamato juice, one large onion, couple carrots, garlic cloves chopped, snap peas.

Season with salt & pepper to taste.

Enjoy :)

I've heard the honeycrisp apples make the best apple pies. I made a few good ones last year after chasing down a bushell. Some years are better than others. This year looks to be a good one.

DRC goes great with SPAM.....but were you out of Petrus or something? And I have actually been through "greater Metro Nimrod"....on my way to the beautiful McKenzie for some rafting.

But I digress......http://forums.pelicanparts.com/uploa...1323181925.jpg

my aged Petrus supplier was out that day...

the DRC was an off year anyway, so...

I AM going to feed the Spam to people at the monthly wino gathering coming up Wednesday.

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I hope you got a discount from the sticker price . . . ;)

Ian

gnocchi with toasted garlic, oil and butter with balsamic-sage reduction.

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Very nicely presented, Shaun. http://forums.pelicanparts.com/support/smileys/clap.gif

Ian

I never pay retail for wine. This one was a 25% discount...

Thanks Ian, I can confidently say it tasted better than it looked. The balsamic brought the whole dish to life.

Just bought 30 pounds (two fifteen pounds half-o-cow) of boneless ribeye, at only $4.79 a pound.

I'm sure pictures will follow in the days/months to come, I sliced off 1.5-2.0" thick steaks for my classic cast iron seared Fred Flintstone cut, finished low and slow on the BBQ.

$4.79 a pound, I should go back for more! Last time it was this low, I bought 60 pounds.

Wow! Looks great!
 

Shaun,
You must be a chef!

I was at one time, now I just like to play.

Tonight's dinner was AWESOME! Bacon-fried potato leek soup with a ketchup glaze.

It DID NOT photograph well, but it was the tastiest concoction I've made in a while.

Stress makes me cook.

Penne with bacon and clam sauce garnished with habanero-poached red & orange peppers.

Cook bacon until crispy. Drain, set aside. brown garlic in olive oil, add a splash of sherry and a can of clams (real clams would have been better) and some butter and a little of the bacon. Toss in the penne and reduce, plate with fresh ground pepper and chopped bacon, not too much.

Peppers: rough cut and throw in a pot with some apple vinegar, water, brown sugar and 1/4 habanero pepper. cook until soft. garnish.

tons of flavors and textures that work together: sweet clams, smoky bacon, spicy peppers, creamy butter. One of my better dishes I think.

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Abondigas soup, aka Mexican meatball soup.

The meatballs are smallish and spicy. Equal parts ground beef and chorizo, with minced carrots, garlic, cilantro, and (non-authentic) ginger. Cumin, salt, pepper, and plenty of olive oil. Mix and form small balls. Heat oil in a deep pot and cook the meatballs in batches. Why a deep pot instead of a saute pan? It contains the spitting oil and fat, and as the rendered fat builds up, you can tilt and swish the pot so that the meatballs roll through the boiling oil, almost deep frying.

After the meatballs are done, there will be quite a bit of rendered fat, chorizo juices, and browned bits sloshing around in the pot. Save these drippings.

The soup is chicken stock (which I made in the pressure cooker while working on the meatballs), canned diced tomatoes, tomato paste, diced onion and celery, minced carrot, cilantro, oregano, cayenne, salt, pepper and . . . the meatball drippings. If you're being all healthy-like, you can eschew the fat and use just the solids, but I used it all.

As the soup simmers, make some white rice using stock instead of water. Mix some tomato paste into the stock, for color.

I usually keep meatballs, soup, and rice separate until each bowl is served. Top with minced cilantro and carrot, because it is pretty.

Pizza and Calzone on the Big Green Egg
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Lobster rolls!!
 

Beth has been busy getting ready for Christmas for the past few days, so I thought I would surprise her with lobster rolls tonight. I bought 2lbs of lobster claws and 3 8oz lobster tails and Beth steamed them and then I put together some Italian bread, mayonnaise and celery seed, took the meat out of the claws and tails and made two big sandwiches! What I lack in presentation, the lobster made up for in taste!!

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It's all gone now, took 3-4 days.

Left-overs were real good, kept getting better in fact.

I didn't get a pic of the cheese course that preceded the chocolate fondue.

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Looking for ideas on what to do with a delmonico steak roast. Cut it into ribeyes and just eat? or something more involved?

If it's Prime and nicely marbled, grill some ribeye steaks.

JR

I would always default to roasting - but it is a lot more work in the end with gravy etc etc.

btw Delmonico doesn't exist in Canada & I see it very rarely on menus in the US. Read: Delmonico steak: a mystery solved

Ian

it came from a true butcher shop, label doesn't say prime, does not seem terribly well marbled based on each end. I gave away my grill to a friend so I'm stuck with stove top and oven. hesitant about a roast, my gut says huge chunk of flavorless sawdust.

Make Boeuf Bourguignon from Thomas Keller's recipe in his Bouchon cookbook. It's worth it if you do it right and it will teach you a new perspective on how to cook recipes like that, if you think about why he does it the way he does it. No cheating, no substitutions.

If you don't have that cookbook (shame on you...) you can get the recipe here:

A Keller Recipe | Kitchen Musings

JR

Okay, not as spectacular as some of you guys but. This chicken I raised, processed and cooked myself. First time I've done this, so, I am pleased with the results. I think it tastes better knowing I did it.

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All of the foods are good to eat but we should keep in mind that
we should not use the heavy food just before to sleep which creates number of the problems.