Done

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Cod, braised in white wine, in a sauce of coconut milk, Thai green curry, Thai fish sauce, cilantro, mint, lime zest.

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This dish turned out good. The sauce was terrific.

Salmon, braised in a broth made from fish bones, onion, celery, garlic, and red wine. Broth then reduced to a sauce with parsley stirred in.

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The salmon was overcooked, alas. Also I should have brined the salmon, to make the pieces look cleaner after braising.

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The tag was in the bags of pheasant that I prepared tonight. At least I know they were legal. I decided to prepare the breasts with a sliver of jalapeño and some red onion, rub with olive oil, salt and pepper, then a thin slice of venison backstrap, and obviously you wrap that in bacon.

I know that from a chefs point of view this is a culinary disaster as far as flavors and textures go, the uppity chef types can stick it, I cook what I like. The ladies (wife and daughter, not paying customers) that were served this did not complain or send it back.

We even found a BB in one of the birds for class tomorrow.

Disaster? Sounds great to me. Looks good too, which is half the battle!

Nothing wrong with a Dagwood sized multi-multi layer BLT sammich

I even added a layer of thin sliced ham to it too.




:)





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Looking good!

Here's mine. Tonight. My own invention. Green chili tamale corn chowder. Yup. I dissolved a tamale to thicken the soup. Started off as a five dollar rotisserie chicken. Saved the meat and boiled the bones.
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The kitchen is gutted for renos for 3 weeks, so we have set up a very limited food area in the family room. To avoid more take out, I made up some hummus w/pita & fried some hunks of tenderloin on the grill. It was rather yummy.

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Ian

For dessert, mini Blueberry Pies


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You guys north of the border know how to live!

Mmmmmmm! :)

Taking a break from getting ready for the Swap-Meet tomorrow and enjoying a coal fired pizz
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Please hum with me a few bars of: "Anticipation"

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Still kitchen impaired. A healthy 10" of snow. Smoking a few racks of ribs & tossed some taters on the grill. The 'light' switch on the grill was frozen from last night's tenderloin grill during the blizzard & I thought I broke it when I engaged. I lit it with newspaper. Once the switch warmed up, it unfroze & is ready for action. A Weber Grill btw . . .

Ian

Pizza on the BGEhttp://forums.pelicanparts.com/uploa...1360457298.jpg

Recipe?

Golden and red beets, roasted in duck fat and sea salt.

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Red and purple fingerling potatoes, also tossed in duck fat and sea salt then roasted.

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Duck mushroom tomato soup. Start with duck stock, of course. Brown various types of mushrooms in butter and duck fat. Peel, salt, and roast tomatoes (gets rid of excess water; water dilutes soup and is to be avoided). Put the tomato skins in a food processor with walnuts, garlic, a little duck stock, make a tomato pesto. Skins have lots of flavour and not much water, so they work well for pesto where the tomato flesh wouldn't. Saute celery and shallots in the pesto. Add it all to the duck stock and simmer awhile. Prettier if you clarify the stock but I didn't bother.

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Made blueberry gastrique, which is basically fruit cooked with sugar, vinegar, and alcohol, then blended to a sauce. I have four duck breasts that were salted and refrigerated all afternoon, now ready to be grilled, sliced, and served with the gastrique plus the beets, potatoes, and soup.

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Unfortunately, this is mostly going straight to the left-overs containers. Everyone here is sick and would rather sip soup in bed than eat duck breast. Can't even get any takers for the duck confit I also made today.

Jeez, I've been cooking for six bleepin' hours.

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Cooked the duck breast tonight. Scored the skin/fat, making sure one set of scores coincides with how the piece will be sliced. Cooked in a pan, skin down, on med-low heat, until skin is browned and crisp, meat is about 120 F by then (the fat is a good insulator). Then crank heat to high and flip, give the meat side a kiss of about a minute, just long enough so it looks cooked.

The gastrique sauce looks like lumpy poo in a photo (next time, process it smooth enough for a squeeze bottle) so no pics, but it was good.

jyl that duck/mushroom soup looks incredible!!! Salivating over here!

JA