Morbier, Raclette de Savoie, goat cheese and Tome.
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What is/was for dinner?
- Thread starter Gutwrench
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Got my hands on some smoked Mexican chillies, that are hard to come by out here.
Ended up making a pulled chicken, and white bean soup, with the smokey rich flavors of the chillies. Underneath the soup is a nice block of corn bread, too absorb all the flavors.
Ended up making a pulled chicken, and white bean soup, with the smokey rich flavors of the chillies. Underneath the soup is a nice block of corn bread, too absorb all the flavors.
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Got my hands on some smoked Mexican chillies, that are hard to come by out here.
Ended up making a pulled chicken, and white bean soup, with the smokey rich flavors of the chillies. Underneath the soup is a nice block of corn bread, too absorb all the flavors.
Looks delicious, especially that sublime stock; my mouth is watering.
Would you care to share whatever recipe you used?
It was actually a quite easy recipe, that came together with just what I had on hand, and didn't stay extremely loyal to the original dish.
Started with a store bought rotisserie chicken.
Stripped the meat,and used the carcass to make a extremely rich stock in my pressure cooker.
Then I simmered the stock with the chillies for roughly an hour.
Took a small portion of the chillies, and blended it into the stock with an immersion blender.
In a separate pot I made a sofrito with celery, carrots, and onion along with minced fresh garlic. I sauteed it until it had sweated out, and then poured in my dry spices, of smoked paprika, and a blend I use that has rosemary, thyme,sage etc. I let the spices bloom in the pan, and then allowed them to slightly singe in the pot.
I then deglazed the pot with a bottle of Modelo beer, and scrapped the fond off of the bottom. Which was a delicious flavor base.
Then it was really just a matter of bringing all the ingredients together, pulling the chicken, adding in a can of canneli beans, and some Baby Bella mushrooms etc.
After the picture was taken, I also added in halved fresh hot house cherry tomato, and avocado.
Started with a store bought rotisserie chicken.
Stripped the meat,and used the carcass to make a extremely rich stock in my pressure cooker.
Then I simmered the stock with the chillies for roughly an hour.
Took a small portion of the chillies, and blended it into the stock with an immersion blender.
In a separate pot I made a sofrito with celery, carrots, and onion along with minced fresh garlic. I sauteed it until it had sweated out, and then poured in my dry spices, of smoked paprika, and a blend I use that has rosemary, thyme,sage etc. I let the spices bloom in the pan, and then allowed them to slightly singe in the pot.
I then deglazed the pot with a bottle of Modelo beer, and scrapped the fond off of the bottom. Which was a delicious flavor base.
Then it was really just a matter of bringing all the ingredients together, pulling the chicken, adding in a can of canneli beans, and some Baby Bella mushrooms etc.
After the picture was taken, I also added in halved fresh hot house cherry tomato, and avocado.
Yep, thats how you do it. Just use what you have on hand and keep it simple, the cornbread is one of our secrets too, haha. Great post.
Prosciutto, rucola, parmigiano pizza.
Didn't get a good pic, but the sauteed spinach/garlic white pie, with fresh ricotta, and dank Bulgarian feta was the real MVP pizza tonight.
Also did a pepperoni with spicy raw honey, and green peppers.
Tonight's dinner was a mild and gentle dish, yet with a pronounced Asian influence.
Poached monkfish fillets (sliced) in a stock: The stock - tasty yet gentle - comprised of chicken stock (a cheat with a dissolved cube, we don't need to be purist about everything), dissolved miso paste, some mirin - a generous tablespoon, Japanese rice wine, and soy sauce.
Basmati rice (thank God for the rice cooker, and the fact that the carer introduced such fool-proof technology to my life), drizzled with sesame oil; steamed greens.
Poached monkfish fillets (sliced) in a stock: The stock - tasty yet gentle - comprised of chicken stock (a cheat with a dissolved cube, we don't need to be purist about everything), dissolved miso paste, some mirin - a generous tablespoon, Japanese rice wine, and soy sauce.
Basmati rice (thank God for the rice cooker, and the fact that the carer introduced such fool-proof technology to my life), drizzled with sesame oil; steamed greens.
Humanely raised Turkey, sous vide in duck fat, and herbs, for15 hours, then low smoked for 2 more over hickory wood. Finally hit with the torch for the perfect crisp on the skin.
Delicious
Delicious
Now, that is what I consider ti be an exceedingly appetising looking turkey; I take it that it was wonderfully moist, as well?Humanely raised Turkey, sous vide in duck fat, and herbs, for15 hours, then low smoked for 2 more over hickory wood. Finally hit with the torch for the perfect crisp on the skin.
Delicious
Enjoy.
The usual smoked Turkey legs and thigh, the breast still needed more time because of where it was in the smoker. The breast gets dry brined and the legs/thigh get Morton Tender Quick brined, all was delicious.
Dinner comprised:
Monkfish fillets (chopped) poached in stock, a dish similar to yesterday's dinner (miso paste, chicken stock cube, - both, obviously, dissolved in boiling water - mirin, Japanese rice wine, and soy sauce, with the addition of a generous quantity of kombu, a treat which arrived with today's fish delivery; the stock was insanely tasty).
Plus, a take on Chinese fried rice; yesterday's left over basmati, with slowly caramalised finely diced carrot, and very finely diced onion, six fat grated cloves of garlic, a half a mug (not the inexplicable American measurement of "a cup") of frozen (well, defrosted) peas, and three small beaten eggs; soy sauce and a little seasame oil, plus a generous quantity of chopped French onions (scallions) all added at the end, the lot cooked in butter, rather than oil.
Monkfish fillets (chopped) poached in stock, a dish similar to yesterday's dinner (miso paste, chicken stock cube, - both, obviously, dissolved in boiling water - mirin, Japanese rice wine, and soy sauce, with the addition of a generous quantity of kombu, a treat which arrived with today's fish delivery; the stock was insanely tasty).
Plus, a take on Chinese fried rice; yesterday's left over basmati, with slowly caramalised finely diced carrot, and very finely diced onion, six fat grated cloves of garlic, a half a mug (not the inexplicable American measurement of "a cup") of frozen (well, defrosted) peas, and three small beaten eggs; soy sauce and a little seasame oil, plus a generous quantity of chopped French onions (scallions) all added at the end, the lot cooked in butter, rather than oil.
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Man that sounds amazing, Fried rice and Monkfish two of my favorites.
Dinner comprised:
Originally, I had contemplated something along the lines of potatoes gratin/dauphinoise (potatoes with garlic and cream, a rich, soothing and tasty French dish that goes well with everything), but thought to tweak this further.
Thus, this evening I tried the Swedish version, known as Jansson's Temptation, or Jansson's Potatoes (potatoes, anchovies, onions and cream).
Of course, my version was a kind of hybrid, one that also included elements from the venerable French version: Garlic, in other words.
So, thinly sliced onions were sautéed gently, on a low heat, - in a mix of olive oil, and some of the oil from the jar of anchovies - until soft; several (eight-ten) chopped anchovies were dissolved into the sautéing onions, as were nine grated cloves of garlic.
A dish was buttered, and covered with very thinly sliced potato - seasoned with salt and pepper; the onion mix was layered on top, followed by another layer of very thinly sliced (seasoned) potato; double cream was added, covering the vegetables, and this was then put into a pre-heated oven (180C), or it can also be prepared on a stove top, until all of the vegetables were - are - done (soft to point of knife).
That was when a few fillets of John Dory - seasoned simply with salt and black pepper - were placed on top of the onion-potato-cream-anchovy-garlic mix, - the dish covered and returned to the heat, until the fish was ready (again, white, easily parted, and soft to the point of a knife).
Very tasty.
Originally, I had contemplated something along the lines of potatoes gratin/dauphinoise (potatoes with garlic and cream, a rich, soothing and tasty French dish that goes well with everything), but thought to tweak this further.
Thus, this evening I tried the Swedish version, known as Jansson's Temptation, or Jansson's Potatoes (potatoes, anchovies, onions and cream).
Of course, my version was a kind of hybrid, one that also included elements from the venerable French version: Garlic, in other words.
So, thinly sliced onions were sautéed gently, on a low heat, - in a mix of olive oil, and some of the oil from the jar of anchovies - until soft; several (eight-ten) chopped anchovies were dissolved into the sautéing onions, as were nine grated cloves of garlic.
A dish was buttered, and covered with very thinly sliced potato - seasoned with salt and pepper; the onion mix was layered on top, followed by another layer of very thinly sliced (seasoned) potato; double cream was added, covering the vegetables, and this was then put into a pre-heated oven (180C), or it can also be prepared on a stove top, until all of the vegetables were - are - done (soft to point of knife).
That was when a few fillets of John Dory - seasoned simply with salt and black pepper - were placed on top of the onion-potato-cream-anchovy-garlic mix, - the dish covered and returned to the heat, until the fish was ready (again, white, easily parted, and soft to the point of a knife).
Very tasty.
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Super Potato blast, not tonite's meal which is going to be leftover Turkey Wraps 
Basically thin sliced potato and Fennel and Leeks and Olives and 4 of your best cheeses and a bunch of fresh herbs.
It is pretty good the first time and then you can make soup out of it, bonus.
There was not any blow torches involved in the cooking of this dish or any other meal I make. I do use a blow torch to start my smoker pellets. I have used a blow torch to skin peppers which does actually work pretty good. Turkey skin just sucks no matter what you do to it.
Basically thin sliced potato and Fennel and Leeks and Olives and 4 of your best cheeses and a bunch of fresh herbs.
It is pretty good the first time and then you can make soup out of it, bonus.
There was not any blow torches involved in the cooking of this dish or any other meal I make. I do use a blow torch to start my smoker pellets. I have used a blow torch to skin peppers which does actually work pretty good. Turkey skin just sucks no matter what you do to it.
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That looks delicious; what were the Four Cheeses?Super Potato blast, not tonite's meal which is going to be leftover Turkey Wraps
Basically thin sliced potato and Fennel and Leeks and Olives and 4 of your best cheeses and a bunch of fresh spices.
It is pretty good the first time and then you can make soup out of it, bonus.
There was not any blow torches involved in the cooking of this dish or any other meal I make. I do use a blow torch to start my smoker pellets. I have used a blow torch to skin peppers which does actually work pretty good. Turkey skin just sucks no matter what you do to it.
View attachment 1920841 View attachment 1920843
Or, more to the point, does it really matter what four cheeses are used in such a dish?
Well the cheeses just get sprinkled in every layer so you want some meltable cheese and some harder cheeses. In my case I had my own made American Cheese (I will post a recipe on the recipe thread sometime) and some Smoked Gouda and then I believe we used both Parmesan and then a hard sheep cheese, sometimes we use a Feta type cheese too. I have been thinking hard lately on using a blue cheese type cheese sometime.
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Please please please, it will certainly be better than the store bought one. 😋
Tonight's dinner was a Belgian classic: Waterzooi, served with fish (as was the case, historically, rather than the more usual modern interpretation, which is chicken).
Vegetables have been prepped: That is, a stick of celery, an onion, (normally, I am greedy with onions, and would double the quantity, but this recipe also includes leeks), a carrot, and two nice, fat, leeks.
All of these are (were) finely diced, and I started with a classic soffritto (or mirepoix) - finely diced celery, carrot and onion - sautéed in butter, until soft. This will easily take half an hour (forget those lying recipes that casually advise "five minutes" for this stage).
Then, the finely chopped leeks were added, and sautéed until soft.
Stock (some recipes also call for a little wine) is prepared; I used chicken stock - it tends to be less stridently salty than vegetable stock, and much more subtly flavoursome.
And some recipes also call for potatoes - cooked separately, in boiling water, already chopped into small diced pieces, then added to the other vegetables, but, this evening, I have decided to forego that option.
Once the leeks were softened, I added the stock, and let that bubble away, at a gentle simmer, the sort that lets out an occasional burp, for around ten to 15 minutes.
Two egg yolks - whisked with double cream (some recipes suggest 100ml, others 200ml, I am inclined towards something that allows for me to pour an exceedingly generous amount) stand by, in a small bowl.
Parsley and French onions are finely chopped, in a small dish.
The fish - chopped into large pieces - awaits its fate in its bowl.
When the vegetables had simmered away in the stock for sufficient time, - ten, fifteen minutes - the fish was added, to be poached with the softened, sautéed, vegetables.
When the fish was done, - eight to ten minutes - lower the heat, (which should already have been reduced to a slow simmer).
At this stage, a little of the stock is stirred into - whisked - into the already blended egg yolk and cream - which is then added - slowly - to the fish dish, taking care not to boil (as the egg mix will curdle) and stirred through.
Next, and finally, the chopped chives/French onions and parsley were added and stirred through; serve in nice bowls.
Very tasty, though I say so myself.
Vegetables have been prepped: That is, a stick of celery, an onion, (normally, I am greedy with onions, and would double the quantity, but this recipe also includes leeks), a carrot, and two nice, fat, leeks.
All of these are (were) finely diced, and I started with a classic soffritto (or mirepoix) - finely diced celery, carrot and onion - sautéed in butter, until soft. This will easily take half an hour (forget those lying recipes that casually advise "five minutes" for this stage).
Then, the finely chopped leeks were added, and sautéed until soft.
Stock (some recipes also call for a little wine) is prepared; I used chicken stock - it tends to be less stridently salty than vegetable stock, and much more subtly flavoursome.
And some recipes also call for potatoes - cooked separately, in boiling water, already chopped into small diced pieces, then added to the other vegetables, but, this evening, I have decided to forego that option.
Once the leeks were softened, I added the stock, and let that bubble away, at a gentle simmer, the sort that lets out an occasional burp, for around ten to 15 minutes.
Two egg yolks - whisked with double cream (some recipes suggest 100ml, others 200ml, I am inclined towards something that allows for me to pour an exceedingly generous amount) stand by, in a small bowl.
Parsley and French onions are finely chopped, in a small dish.
The fish - chopped into large pieces - awaits its fate in its bowl.
When the vegetables had simmered away in the stock for sufficient time, - ten, fifteen minutes - the fish was added, to be poached with the softened, sautéed, vegetables.
When the fish was done, - eight to ten minutes - lower the heat, (which should already have been reduced to a slow simmer).
At this stage, a little of the stock is stirred into - whisked - into the already blended egg yolk and cream - which is then added - slowly - to the fish dish, taking care not to boil (as the egg mix will curdle) and stirred through.
Next, and finally, the chopped chives/French onions and parsley were added and stirred through; serve in nice bowls.
Very tasty, though I say so myself.
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My fish chowder started with a classic soffritto: Finely diced carrots, celery and onions, sautéed in butter.
Once these were softened (30-40 minutes on a low heat), grated garlic (six nice fat cloves) and chopped anchovies (around six, chopped), were added to the pan, and sautéed, where the anchovies were dissolved into the base of the chowder, lending a lovely umami flavour to the dish.
Next in, chopped leeks, sautéed until soft.
Then, chicken stock, was added, and the lot allowed to simmer gently for 10-15 minutes.
That was when the fish mix - which comprised of white fish, (something akin to haddock, or coley), red fish - salmon, and smoked fish (usually haddock) - chopped, was added to the stock, and let slowly simmer for around ten minutes.
Double cream, with an egg yolk already whisked through, was then added, and stirred through; finally, the dish was garnished with chopped parsley and some chopped French onions.
Once these were softened (30-40 minutes on a low heat), grated garlic (six nice fat cloves) and chopped anchovies (around six, chopped), were added to the pan, and sautéed, where the anchovies were dissolved into the base of the chowder, lending a lovely umami flavour to the dish.
Next in, chopped leeks, sautéed until soft.
Then, chicken stock, was added, and the lot allowed to simmer gently for 10-15 minutes.
That was when the fish mix - which comprised of white fish, (something akin to haddock, or coley), red fish - salmon, and smoked fish (usually haddock) - chopped, was added to the stock, and let slowly simmer for around ten minutes.
Double cream, with an egg yolk already whisked through, was then added, and stirred through; finally, the dish was garnished with chopped parsley and some chopped French onions.
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10 lb pork shoulder smoked over peach wood.
Today, - it's horrid out, and the fridge and vegetable storage areas are full of goodness just begging to be heeded.
Anyway, dinner was basmati rice, steamed spinach (steamed in butter), sautéed fillets of red mullet (sautéed in butter) - a theme is emerging here - and chopped tomatoes (all the vegetables hail from the farmers' market), yes, sautéed in butter.
For the fish, I prepared a sweet chilli sauce; the recipe came from Gordon Ramsay, the ingredients from the farmers' market (spices, chilli peppers, garlic and herbs) or from my well stocked store cupboard.
Very finely chopped chilli pepper and finely chopped garlic (next time, I'll grate or mince it, but Gordon suggested finely sliced garlic) along with salt and a decent teaspoon of sugar (brown, as I don't have white) all found their way into a pestle and mortar where they were pounded into a glorious paste.
The paste was placed in - poured, scraped out into - a bowl: Then, I added rice wine vinegar (1tbsp), fish sauce (two tablespoons) and olive oil (three tablespoons); chopped French onions, and finsley chopped coriander. Gordon also recommended that the juice of a squeezed lime be added; I forgot to buy limes on Saturday (though they had made an appearance on my list) and so - as I always, but always, always have several lemons to hand, half a lemon was juiced instead.
Very tasty, though I do say so, myself.
Anyway, dinner was basmati rice, steamed spinach (steamed in butter), sautéed fillets of red mullet (sautéed in butter) - a theme is emerging here - and chopped tomatoes (all the vegetables hail from the farmers' market), yes, sautéed in butter.
For the fish, I prepared a sweet chilli sauce; the recipe came from Gordon Ramsay, the ingredients from the farmers' market (spices, chilli peppers, garlic and herbs) or from my well stocked store cupboard.
Very finely chopped chilli pepper and finely chopped garlic (next time, I'll grate or mince it, but Gordon suggested finely sliced garlic) along with salt and a decent teaspoon of sugar (brown, as I don't have white) all found their way into a pestle and mortar where they were pounded into a glorious paste.
The paste was placed in - poured, scraped out into - a bowl: Then, I added rice wine vinegar (1tbsp), fish sauce (two tablespoons) and olive oil (three tablespoons); chopped French onions, and finsley chopped coriander. Gordon also recommended that the juice of a squeezed lime be added; I forgot to buy limes on Saturday (though they had made an appearance on my list) and so - as I always, but always, always have several lemons to hand, half a lemon was juiced instead.
Very tasty, though I do say so, myself.
Theme noted a couple days ago, fish right? Anyway I know butter is good but if I had as much fish as you I would be loving life for sure.