What is/was for dinner?

[D.T.]

I've gone completely in the lazy direction this weekend, in fact tonight's supper is based on my Lazy Girl Chili recipe.

We did chili today too, wife’s insanely delicious recipe - lots of hummus today, huge breakfast with cheese omelette and local grocery chipotle turkey sausage - so many many beverages

Went milder for the little G, maybe 1-2 alarm have some fresh avocado, maybe some kind of chili salad? Chili cheese super burrito?

 

[cube]

Foie au Samos.

 

[D.T.]

We did chili today too, wife’s insanely delicious recipe ...

 

[0388631]

Did you drench your bowl in hot sauce?

 

[Gutwrench]

I’m warming up a store bought quiche.

It’s been a tiring weekend. Hopefully I can find an interesting show to watch while eating it, then off to bed.

 

[LizKat]

I’m warming up a store bought quiche.

It’s been a tiring weekend. Hopefully I can find an interesting show to watch while eating it, then off to bed.

Quiche, yum. I always like it when I can talk someone else into making it...

For awhile I had a recipe for a quiche with zucchini and cashews in it, lost the darn thing, it was delicious, tried a few I scouted up online but haven't hit the mark yet.

 

[0388631]

Oxtail does surprisingly well with warm spices, such as North African. It brings out the natural flavor of the meat while typical recipes don't and can cover up the flavor. Anyway, currently perusing winter food recipes. Cod pie looks interesting. Not the New England stuff, but a traditional pie you'd see out of a cold country. Or go fusion with Goan fish curry under a tender, buttery, flaky homemade puff pastry or fluffy but crisp on the outside potato mash. Maybe a tangy lemony and tarragon cream sauce with a mirepoix base and finely minced dill.

 

[Scepticalscribe]

Oxtail does surprisingly well with warm spices, such as North African. It brings out the natural flavor of the meat while typical recipes don't and can cover up the flavor. Anyway, currently perusing winter food recipes. Cod pie looks interesting. Not the New England stuff, but a traditional pie you'd see out of a cold country. Or go fusion with Goan fish curry under a tender, buttery, flaky homemade puff pastry or fluffy but crisp on the outside potato mash. Maybe a tangy lemony and tarragon cream sauce with a mirepoix base and finely minced dill.

Yes, I must peruse other recipes with oxtail; long, slow cooking seems to be of key importance, and then added flavours, as needed.

I've already prepared some delicious oxtail casseroles, earlier this year, warming and soothing.

Ossobuco also calls for oxtails, but I must look into some African recipes.

Anyway, much of today will be spent preparing the Jamaican oxtail dish I set in motion yesterday afternoon when I prepared the marinade.

As of now, the oxtails have been in the fridge, bathed in their marinade, for around 18 hours; I'll leave them rest for around another two hours, and then set about browning them, sautéing some onions, and letting them simmer in stock, for around a further six or so hours.

 

[Scepticalscribe]

Browning - sautéing - the oxtails in a mix of olive oil and caramelised brown sugar.

Also, in a separate sauté pan, sautéing onions - they will be added to the browned oxtails, as will the marinade, and the stock I have just prepared.

 

[anika200]

View attachment 858757

That looks really good, You say 1-2 alarm but it looks more like 5 alarm. I have a T-Shirt with the simple phrase "More Hot Sauce"

 

[Scepticalscribe]

The oxtails have been simmering (well, bubbling) for two hours; a little more pimentón, (both dulce, and picante) were added to the stock, as was a little more ketchup, tomato puree, and Worcestershire sauce.

In around three or more hours, chopped tomatoes, chopped French onions (scallions) and chopped parsley, will be added.

 

[Scepticalscribe]

The oxtail casserole has been simmering away for four hours, now, and the sauce is nice, and rich, and tasty.

The tomatoes are chopped (and seasoned, with sea salt and black pepper), while in separate small dishes, several bunches of parsley have been chopped, as have several scallions.

Jasmine rice is soaking - I shall put it into the rice cooker presently.

Another hour or two hour, and it should be ready.

 

[Scepticalscribe]

My oxtail casserole (inspired by Jamaican oxtail stew, or, as one of the videos insisted, "Jamaican stewed oxtail") was absolutely delicious, as in, literally falling off the bone delicious.

 

[LizKat]

Craving avocados, thanks a lot @D.T. and all I have that even resembles their color is some broccoli. Well broccoli it is then, somehow. Stir fry with red and yellow peppers and some onions I guess. I have just enough spiral pasta from a salad the other day to figure "it's in there" if I add it at the end...

Avocados are on the shopping list.

 

[LizKat]

My oxtail casserole (inspired by Jamaican oxtail stew, or, as one of the videos insisted, "Jamaican stewed oxtail") was absolutely delicious, as in, literally falling off the bone delicious.

That sounded all along like it was going to end up in the delicious category. I'll be quite tempted to try it as the weather gets more into autumn here.

 

[Scepticalscribe]

That sounded all along like it was going to end up in the delicious category. I'll be quite tempted to try it as the weather gets more into autumn here.

Yes, it was mouthwatering, and the aroma was amazing.

I have sufficient for seconds tomorrow; the Japanese knife I had laid beside my plate was redundant, as - quite literally - the meat was falling off the bone, and only needed the nudge of a spoon to complete its descent into the rich and luscious gravy/sauce, rather than the attentions of a knife to ease it away from the oxtail bones.

Rice worked perfectly well with the dish.

The only thing to note is the time required, this dish requires plenty of time to prepare and to cook and that means advance planning, and a day and a half, or two days, for it to come out properly, although the ingredients are not that difficult to lay hands on.

As I had the time, and realised that there was no way it would be ready yesterday, I had it marinading for 20 hours - all the sources suggested "at least" eight, and that having it marinading overnight worked best. (And the marinade is added to the stock, which the oxtails are simmered in, so it is not wasted and further enhances the flavour).

Yesterday, it took me around an hour and a half between soaking and washing the oxtails, and preparing the marinade; then, bathing the oxtails overnight, in my case, allowing them 20 hours.

Today, prior to the oxtails beginning their simmering journey, there was almost an hour of preparation (I slowly sautéed some onions in a separate sauté pan - which none of the recipes mentioned - because slowly sautéed onions add a wonderful base of flavour to almost any slow simmering dish), and browned the oxtails in a mix of oil (I used olive oil) and caramelised sugar. This was followed by almost six hours of simmering, (i stock plus the marinade, plays a little extra of tomato ketchup, tomato puree, pimentón, and Worcestershire sauce) checked for flavour - and that it hadn't dried out - every hour or so.

Anyway, a wonderfully warming, tasty, rich, soothing (yet slightly spicy) dish.

 

[Healer Flame]

Are duck eggs any good?

 

[Gutwrench]

Are duck eggs any good?

Salted is tolerable, but I’m not a fan. Otherwise chicken eggs are all I use.

 

[Healer Flame]

Salted is tolerable, but I’m not a fan. Otherwise chicken eggs are all I use.

My neighbor brought some from the farm and gave me 4 big ones and don't know what to do with them

 

[Gutwrench]

My neighbor brought some from the farm and gave me 4 big ones and don't know what to do with them

Googling warns they should to be used in dishes where they are thoroughly cooked. But I don’t know anything about them.

 

[LizKat]

My neighbor brought some from the farm and gave me 4 big ones and don't know what to do with them

Definitely need to cook them more than regular chicken eggs. Here are some ideas.

https://delishably.com/dairy/how-to-cook-duck-eggs​

 

[0388631]

They have a slightly different flavor. That's all. I've had the eggs of bigger birds and those taste somewhat different but still decent.

 

[D.T.]

Craving avocados, thanks a lot @D.T. and all I have that even resembles their color is some broccoli. Well broccoli it is then, somehow. Stir fry with red and yellow peppers and some onions I guess. I have just enough spiral pasta from a salad the other day to figure "it's in there" if I add it at the end...

Avocados are on the shopping list.

** snicker **

Yeah, we love avocados, even the little G (who has, get this, a shirt printed with avocados ). They healthy, tasty, so flexible too, sub or compliment to mayo, of course guac, salads, etc., the wife makes this super simple and delicious [breakfast] dish: halfs the avocado, breaks an egg into the divot left by the pit, bakes for a few minutes. Warm and all creamy, egg adds even more richness, it even looks pretty neat

My oxtail casserole (inspired by Jamaican oxtail stew, or, as one of the videos insisted, "Jamaican stewed oxtail") was absolutely delicious, as in, literally falling off the bone delicious.

I had oxtail at a Jamaican restaurant, just one time, it was delicious, served in a stew (with rice like yours), the meat was rich, "irony", not what I'd call gamey, served in a huge bowl, I wanted to swim in it

 

[Scepticalscribe]

I had oxtail at a Jamaican restaurant, just one time, it was delicious, served in a stew (with rice like yours), the meat was rich, "irony", not what I'd call gamey, served in a huge bowl, I wanted to swim in it

It is certainly a dish that I shall prepare again, - it was delicious - and the lengthy cooking and marinating time ensured that the meat was tender and tasty when I sat down to dinner.

 

[Scepticalscribe]

I have American cuisine to thank for last night's dinner.

I had wanted to prepare a dish of fried/sautéed eggs, (organic, free range, etc), with sautéed onions and potatoes (sautéed would have been nice, but I was prepared to boil them, if necessary).

However, I didn't wish to have to watch three pans.

Cue an American one pot dish of sautéed potatoes, onions, bacon (I used diced pancetta) and finally, eggs (broken into little wells in the pot). It was delicious, - the eggs really worked well - and is one I shall certainly prepare again.