Picture Thread: What's For Dinner?

[jyl]

Tried again, added xantham gum to thd gluten free flour, made the dough strong enough to bake individual pasties.

[Racerbvd]

[vash]

damn damn damn.

i slow oven roasted a bone in pork shoulder yesterday. cooked it 5 hours..lovingly basting it every so often.

made a quick peach, hoisin sauce with the de fatted drippings...quiet dinner table.

forgot to take a pic...btw..i love my butcher guy.

[Rusty Heap]

This was a seafood weekend for us.

First time I'd ever shucked my own oysters, I've never been a fan of the large raw suck the quivering slug down your throat with a slime trail behind it, but if you put them open on the half shell on the bbq, throw some apple/alder smoke at them, and let them smoke and simmer in butter/garlic/bacon/onions for about 10 minute till they just start to curl up in their slightly boiling juices. The meat is much firmer and VERY tasty.











after a road trip down the Oregon coast eating our way up the coast at lots of seafood places, we've also been on a recent kick trying different Cioppino (tried about 8 different styles). Cioppino is a seafood stew that leave a nice clean taste in the mouth. Very rich flavorfull broth perfect to soak up with french bread. I've tweeked this recipe a few times, don't add the water but double the wine, and next time I'm thinking of reducing the 2 cups of chicken broth to 1, then adding 1 cup of beef broth for a deeper darker sauce flavor.......

Cioppino Recipe:

Cioppino Recipe - Allrecipes.com


yes it was as good as it looks with Mexican 12-16 count prawns and about 2 pounds of clams.


I'm thinking of making a huge 2-3 gallon back of the stew sauce, freeze it, then pull it out in the future to boil up and then just add fresh seafood on a cold winter night for a quick easy dinner.

[craigster59]

Those oysters look great! I had some bbq'd oysters at Hog Island in Point Reyes that had a garlic/ cilantro sauce, best I ever had!

I made schweinehaxen last night (roasted pork shank) and it turned out okay. The problem I have is with the skin. I salt and pepper, stand them in a baking dish and pour beer into the dish. I then bake at 350 for 4 hours. They come out done but with flat tough skin like this..


I want to get a bubbly, crispy skin like this...


I've tried simmering in a pot with beer and spices for 2.5 hours and then patting dry and baking for an additional 30 min but the skin still comes out flat and tough.

Would baking them for 2.5 hours and then increasing to 425-450 at the end for an hour achieve a better "crackling"? Or maybe at 250 for 6 hours. low and slow. How do you guys get that crispy skin on pork roasts and pork belly?

[vash]

damn..rusty.

i usually lose interest with foods that take huge ingredients list..but i am gonna try to make some cioppino. hell, i live at cioppino ground zero!

crab season is almost here!

[Evans, Marv]

For the ham hock skins - maybe broiling after you've cooked them in the pot? That skin looks deep fried. Maybe it was just long enough to crisp the skin.

[TimT]

I think the second pic you posted with the crispy skin was probably finished in a salamander (Broiler).... braise the ham hock until just falling of the bone, and finish under direct heat..

You could use a torch!

Other ideas did you prick the skin with a fork or knife point to allow moisture and fat to get out?

[vash]

Pilipino dish is similar. They flow braise and the deep fry it.

[jyl]

I've never cooked ham hock. For pork belly I slow cook submerged then drain enough liquid to expose the skin and put it in a hot oven to crisp up said skin. Broiler works but requires constant observation, skin will go from not crisp enough to black very quickly, and the sides wont get as much heat as the top. Deep frying could work if the item is wrapped all around with skin like a ham hock. A torch would be slow. I will guess the pictured dish was finished in the deep fryer.

[Hads930]

Alive Friday morning, on a plate Monday for dinner. First time I had potatoes in ages.

[vash]

just realized that was an AXIS buck!! nice..i've heard that of all the ungulates, that ranks at the top in terms of flavor..

texas? and what is that..the backstrap or tenderloin? sized referencing is off.

[Hads930]

Hey Vash actually a spotted fallow. An axis is typically a bit darker and will only grow 3 points a side. I saw a beautiful one later that day in velvet. That was backstrap and delicious. You heard correct, around here axis is considered the best, then fallow, then whitetail.

[vash]

you bring up a good point..i've hunted near Ulvalde plenty of times..i always get that speech..you can arrow this but not that..

i kid you not, when animals come in..i get so confused!! is that a fallow? is that an axis? what did he say about sitka bucks??? i then just arrow a hog. hahahha..i need cue cards with me in a tree stand. nice FALLOW!

[Hads930]

Thanks Vash, it can be quite confusing as you said. Have to give away a bunch of buffalo this weekend to make room for the deer after it is processed into sausage. The person in the pic is my daughter who went with me for the first time. I have killed bigger and prettier animals but never enjoyed a hunt more. She is my only one, knowing I won't have a son, we pinkie swore she would always be my hunting buddy. She had a great time, it was fun to watch!

[MT930]

[Rusty Heap]

Originally Posted by MT930

AWESOME PERFECTLY COOKED!!!!!!!!!!!!!


method and recipe for that peppercorn? crust?


I've done prime rib in the oven before, get oven hot at 450F, cook roast for only ~20-30 minutes, then turn the oven off and let it slow cook for several hours.....

what did you do for that perfect medium rare pink?

[Rusty Heap]

I see Food I Seafood. oh my gosh yummy Stellar 3 nights worth of dinners in a row.

Bought a couple pounds of ubber fresh Ahi Tuna, 2 steaks 2 1/2 pounds.



a 12" cast iron pan is your friend for a super quick sear, and I mean quick like a minute a side.


Ahi/Pasta/Cucumbers and dipping sauce Thursday night:












Then Friday was what's called Killer Cajun Clams: New Recipe, double drool we'll do this again and again; Recipe called for Mussels, I couldn't find any so Clams were sub'd. Mussels would be extrodinary in the broth.

Recipe: Killer Cajun Mussels | Tasty Kitchen: A Happy Recipe Community!











Tonight Saturday, seared up the 2nd Ahi Tuna Steak in cast iron again, super fast flash cooked in cast iron with Teryaki marinade, Fried Pot Stickers and several dipping sauces. oh mannnnnnnnnnn.











I have no idea what I'm doing for dinner tomorrow night, but it's going to be hard to top the last 3 nights........


time for some Chicken or Beef Tenderloin me thinks...........stay tuned to my ffoodd ppoorrnn.

[Racerbvd]

[Outback Porsche]

Whole Red Emperor