Picture Thread: What's For Dinner?

[imcarthur]

I couldn't get ground lamb today but then I didn't look too hard. I could have gone to a halal meat market but I was lazy. I make hummus a lot using a canned chick pea (with tahini) concoction that we get at a Lebanese store. Unfortunately, their pitas are usually stale.

This was my 1st attempt at pitas from scratch.

Ian

[TimT]

Made Sweet Potato Pecan pie as my contribution to my families Thanksgiving dinner... Top a slice with some Bourbon whipped cream... and it puts a nice finish to a great day....

Allegedly you will have to take a 16 mile walk to burn off the Thanksgiving dinner calories.. I'll have a port thank you

[jyl]

Prime rib.



Scored the fat cap, salted, let it in the fridge for several hours. Buried it in four lbs of rock salt in a Dutch oven, into a 350 F oven until internal temp 90 F, took it out and the temp coasted to nearly 110 F (all that hot rock), covered the Dutch oven and held the meat at 100 - 110 F for almost two hours. Then back in the oven for a blast to nearly 120 F, and finally seared the exterior in a cast iron skillet. Served with a sauce of shallots, garlic, red wine, stock, reduced by 1/2 then solids strained out, then 2 oz of unflavored gelatin, about a tbsp of corn starch, and a few oz of Amaretto.

[azasadny]

Homemade vegetarian pizza (leftover for lunch at work)



Pumpkin pudding with pomegranate seeds...



Apple pie...

[KevinTodd]

Chilaquiles with braised chicken, salsa verde and of course a wonderful sunny-side up egg.

[Shadetree930]

The Hillbilly Kitchen ....



Turkey Fryer .... Check
Dawg .... Check
Moonshine .... Check
Cigar .... Check
Fire Extinguisher .... Optional



The finished product ... (2 Cigars & 4 Shots Later) ....

[imcarthur]

A Bordeaux . . .



A small bone-in pork loin with bacon (of course).



Yorkshire Pudding.



With gravy etc etc.

Ian

[Rusty Heap]

Prime Rib, 12 hours at 110 degrees in an electric smoker. Dry aged uncovered in a fridge for 5 days with salt/pepper rub.

For that low of a temperature, you have to sear the outside to kill any bacteria, sorta like a quick sear of Ahi Tuna where the outside is charred, but think pink and moist on the inside.

Propane torch and 3-4 minutes later, outside is seared. Note on the finished sliced photos, there isn't a 1/2" of grey overcooked meat on the outside........pink and tender through and through.

The recipe from Cooks Magazine called for a 7 pound rib roast, and 18 hours cooking at 110F. I only had a 3-4 pound boneless rib-eye roast, so got it going at 6 am in a electric smoker (home ovens won't go that low) and carved at 6 pm.

[Shaun @ Tru6]

All three (John's, Ian's, Dave's) look amazing!

Ian, did you just sear and roast? Timing?

Anyone have good chicken thigh recipes? Whole Foods had a special on thighs so I bough 5 lbs. I've done orange-hoisin marinade and bake enough. BBQ too. Onion-dill-buttermilk fried as well. What else? No grill, no smoker, just the oven.

[imcarthur]

I never sear pork. Season the roast & lay bacon on top. In the oven for a little over an hour at 350. I use an oven-connected probe for accurate temperature control. I pulled it at 163 which makes it just slightly pink but still juicy after the usual wrap & rest.

Ian

[javadog]

Originally Posted by Shaun 84 Targa

Anyone have good chicken thigh recipes?

Bets use for a thigh is probably in a Thai dish, or maybe Chinese. Zillions of recipes for those on the 'net. Or, just aggressively salt and pepper them and roast them in a hot oven, until the sking gets a bit cripsy.

Originally Posted by imcarthur

I never sear pork.

Why not?

JR

[jyl]

How do you make Yorkshire pudding? I want some!

[glewis80SC]

Homemade Pho Noodle, broth is knuckle and femur bones with ginger and other spices simmered for 4 hours. The broth really came out great, add noodles and some sliced Kobe beef.




My son Harrison's homemade pumpkin pie.

[imcarthur]

Originally Posted by javadog

Why not?

Good question. I just don't. Most pork roasts have little internal fat so in my mind they just don't need juice 'locking'. I always add bacon to augment any external fat layer.

jyl

I post this with trepidation since the last time I did, someone used too much oil & had a wee fire in the oven with lots of smoke . . . kind of like I did last night as well. So . . be strict with the oil & don't overfill the muff cups with the batter.

Yorkshire Pudding:
A Basic Recipe from the Five Roses Cookbook (one of the best btw)

1 cup flour
˝ tsp salt
2 eggs
1 cup milk

Crank the oven to 450. When it hits temp, put in muffin tins (12 cups total) with 1 tbs of oil or pan drippings in each cup. Don’t use too much or it may spill over as the pud cooks.

Mix the dry ingredients in a bowl & mix the wet in another.

Gradually pour the wet into the dry, mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour about ˝” - 3/4" of batter into 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.

Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.

Your oven might be messy so clean the bottom when it cools.

Variations: You can add a third egg if you wish.

Ian

[javadog]

Originally Posted by imcarthur

Most pork roasts have little internal fat so in my mind they just don't need juice 'locking'.

Searing doesn't really seal in any juices, like the popular wisdom goes. It just adda more flavor and give you something to make a pan sauce out of. If you really want a juicy piece of pork, brine it. This works best with bone-in chops at least an inch and a half thick. Sear them well and baste them with the pan juices. I usually start mine on the stove in oil, then move them to an oven and add butter. Turn and baste frequently. No bacon needed.

JR

[imcarthur]

Originally Posted by javadog

No bacon needed.

Heathen!

Bacon makes EVERYTHING better!

Ian

[Rusty Heap]

Smothered Chicken, perfect for thighs. Not my exact recipe, but very close to what I do. Wing the rest details to your likes.


Smothered Chicken

Comment .Smothered chicken is an icon of Southern cooking because it is simple to cook for a large family. Serve it with rice or mashed potatoes. It's the perfect comfort food!

.
Servings: Makes 4 servings
Ingredients
5 tablespoons vegetable oil
1 (4-pound) chicken , cut into 8 pieces, skin removed
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 medium onion , finely chopped
several ribs celery , finely chopped
1 small green bell pepper , seeded and chopped
2 cups chicken broth or canned low-sodium broth
1 medium tomato , seeded and chopped
Chopped fresh parsley , for garnish
Cooked white rice , for serving

Directions
Heat the oil in a large skillet over medium-high heat until very hot. Season the chicken with salt and pepper. Place the flour in a shallow bowl and roll the chicken in the flour to coat, shaking off the excess. Reserve 2 tablespoons of the flour. In batches, cook the chicken in the oil, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate.


Pour off all but 1 tablespoon of the fat in the skillet. Add the onion, celery, and bell pepper to the skillet. Cook, stirring often, until the vegetables are browned, about 8 minutes. Sprinkle with the reserved flour, mix well, and cook until the flour is browned, about 2 minutes. Gradually whisk in the broth, and return the chicken and sausage to the skillet. Bring to a boil. Reduce the heat to low and cover. Simmer, stirring occasionally, until the chicken shows no sign of pink when pierced in the thickest part, about 40 minutes. During the last 5 minutes, sprinkle the tomato on top.

Transfer the chicken to a deep platter. Skim the fat off the surface of the sauce and season the sauce with salt and pepper to taste. Pour over the chicken and sprinkle with the parsley. Serve the chicken hot, with the rice...

[Rusty Heap]

okay, first hand recipe, stunningly good, wife gives it a 15 stars on a scale of 1-10.

yes. it's that good.

Sticky 5 spice Oriental ribs.......droolllllllllllll

Substitute Hoisen sauce instead of the Oyster sauce, I've done both. otherwise the recipe is spot on.

I've done both pork and beef ribs. Either is awesome. Pictures don't do it justice.


did I mention it's stunningly good? FIFTEEN STARS!!! I like to use cross cut ribs, korean style for nibbling on 1/2" thick nuggets of rib meat verses a whole dog bone size.

Sticky Five-Spice Short Ribs Recipe : Aida Mollenkamp : Food Network


not shown in the photos, but a sprinkle of diced green onion and cilantro adds a nice zest just before serving.

[jyl]

Brown tastes gooooood.

[Rusty Heap]

Flamed BBQ Chicken halves, marinate in simple store bought jar Italian Dressing and thick sliced sweet onion for 24-48 hours, cook low and slow over indirect heat so the fat and oil doesn't flare up, 1-1.5 hours slowwwwwwwww, then sear 5-10 minutes over flame / direct heat to crisp up the skin and add a smokey bit of crunch and flavor.


YUM I LOVE BBQ chicken halves............remember, indirect heat!!! And lots of fresh ground black pepper doesn't hurt at the end either...........