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So my wife and I decided to make Crème fraîche two days ago for the purpose of trying our own Flammekueche.
Here's our first attempt. http://forums.pelicanparts.com/uploa...1623202574.jpg http://forums.pelicanparts.com/uploa...1623202574.jpg http://forums.pelicanparts.com/uploa...1623202574.jpg |
My first attempt at making Cajun Spiced Tasso Ham to be used as flavoring ingredient in various dishes such as soups, gumbo, beans and gravies. Sliced Pork Shoulder brined and cured 72 hours in cajun spices and pink curing salt followed by smoking to an internal temp of 150 degrees. Will be making a pot of Great Northern White Beans with Tasso for Fathers Day/ FIL's 96th Birthday next weekend.
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Tonight's Dinner - Chicago Style Thin Crust Pizza cut in squares. I went to high school in Chicago and Milwaukee. This brings back memories! $36 for a 16" Pie? Pizza Inflation? :eek:
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Trying to re-create a "Mediterranean Vegetable" frozen bag mix which is no longer available at the store I guess:
-Zucchini with most skin off. red peppers. red onions, mushrooms, a few kalamata olives, cherry tomatoes cut in half. -Heavy on the dill. chervil, thyme, oregano, garlic, onion, S&P. Light olive oil. Mix well. -Two days later in the fridge it's better than before. -This might last even a week or more. -Bake 350 deg for 40-90min depending on your taste. It still had spring after an hour. -Or try broil. Cooking is an art. Do whatever. Olive oil doesn't like high heat. ------------------------- I bought a couple new stainless Cuisinart 8" and 10" pans for an under $100 investment. No lids included. They should last a decade. (yeah that blender company) First time used, but I like it so far. I don't want to use acidic tomatoes in the cast iron. The other store option was All-Clad brand. It was 5-ply vs 3-ply but much heavier and a bit more expensive. Hurt my wrist trying to shake it. The rounded handle did not feel right and would be very slippery when covered with oil. http://forums.pelicanparts.com/uploa...1623707395.jpg |
Heavy and flat should distribute the heat better. I miss my gas cook top
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My best Brisket yet. Smoked on the egg for 2 hours, bagged in Barbaccoa Sauce (Goya Sofrito, chipotle peppers, cider vinegar, garlic, onion, salt, pepper, lime juice, ground cloves and roasted bone marrow) Sous Vide for 36 hours at 155 degrees and then browned using a blow torch.
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Summer means seafood. Butter poached wild shrimp, cherry stones, cotuit and beaver tail oysters with homemade cocktail sauce and mirin-rice vinegar mignonette. Three of these were outright stars. The shrimp were closer to lobster than shrimp, I have to go back and get more. Cherry stones, a personal favorite. The beaver tail oysters were new to me, they are cold deep water oysters and were sweet and mild and briny and delicious that worked perfectly with the mignonette. I will get these again and make a champagne mignonette or white balsamic might be perfect for them, sweet like the mirin was here. The cotuits were fine, nothing to write home about, just a solid oyster.
Couldn't decide on a single pic. http://forums.pelicanparts.com/uploa...1624405295.jpg http://forums.pelicanparts.com/uploa...1624405295.jpg http://forums.pelicanparts.com/uploa...1624405295.jpg http://forums.pelicanparts.com/uploa...1624405295.jpg http://forums.pelicanparts.com/uploa...1624405295.jpg http://forums.pelicanparts.com/uploa...1624405295.jpg |
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Broke out the mortar and pestle again..
Bang Bang Ji Si Hot and Numbing Chicken Salad http://forums.pelicanparts.com/uploa...1624489085.jpg |
3" thick Tomahawk steak. cooked perfect to 125F medium rare. YUMMY! SmileWavy
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^^^ Those tomahawks are great...looks delicious!
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.......tastes like turtle
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^^^ shhhh!
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Portabella mushrooms, shrimp, and havarti cheese.
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Wild shrimp with flowering chives, shiitake mushrooms and fresh artichoke in a white balsalmic vinegar butter sauce with fresh truffle fettuccine. Made this in a hand hammered wok from Shanghai which proved to be the perfect "pan" for such a dish. What I think made this special, other than the amazing shrimp, is it was like a regular entree with sides. Everything, or nearly so, on a fork was complex and rich in flavor. But you could just have a mushroom, or a piece of the artichoke, or a chive and shrimp combo, or the pasta and you got a flavor bomb from each, but accented by the delicate sweetness of the vinegar. So it wasn't bite after bite of the same thing, which wouldn't have been an issue with this dish, but still nice to have variety.
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Crispy Shrimp and Spaghetti in a Tasso Cream Sauce
http://forums.pelicanparts.com/uploa...1624898235.jpg Strawberry Shortcake http://forums.pelicanparts.com/uploa...1624898336.JPG |
[QUOTE=mthomas58;11375210]Crispy Shrimp and Spaghetti in a Tasso Cream Sauce
http://forums.pelicanparts.com/uploa...1624898235.jpg As delicious as that looks...I can only imagine how hectic the prep could be. Shrimp, sauce, spaghetti, bread...all at once. Are those capers? |
best way I can think of to make lettuce delicious.
marinate and grill up some Korean Kalbi, add some pickles and a super flavor bomb of a sauce made with fermented beans and Gojuchang... korean lettuce wraps. now I need to go floss and shower..I smell like a campfire.:) http://forums.pelicanparts.com/uploa...1624929663.jpg |
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