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The Menu of the Day Thread. - Page 2

post #31 of 40
Quote:
Originally Posted by left4bread View Post

ahaahahhaaa!

Thank you!

That's a great marinade.  Hopefully I'll have time to squeeze it into a menu before the summer is over.

Thinking pork tenderloin and jasmine rice.


Do let us know how it works out with the Guava Marinade


 

 

post #32 of 40

Roger that.

Might be a while though.

smile.gif

post #33 of 40

With the new job we only do real cooking once a week, lately. All open-fire cooking, using 18th century recipes we adapt from original sources.

 

Yesterday was:

 

Hoe Cakes

Steak & Ham Pie

Farce of Cucumbers

Corn Fritters

Sweet Potato Pudding

 

The pudding needs some serious work. Everything else, particularly the pie, was spectacular.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #34 of 40

 

The 7-bone roast or 7-bone steak, is also known as "center cut pot roast". It is relatively inexpensive cut of meat, but TOUGHHHH! . Like most of the chuck, the 7-Bone roast or "steak", it is most suitable for braising or stewing.

However, it can be made into a fairly tender medium rare steak by using the sous vide method. Which was what I did.

Dcarch

 

7bonesteak.jpg

 

 

7bonesteak2.jpg

 

7bonesteak3.jpg

post #35 of 40

Smoked spareribs, glazed with peach schnapps, and served with home made, "regular," (tomato-based) barbecue sauce.

Sauteed herbed potatoes, with rosemary and lemon thyme from our garden

Cucumber salad

 

Peach shortcake with ginger cream (chantilly flavored with Canton).

 

BDL

 

post #36 of 40

Beef round tip steak caps, quick fired over bbq, rolled with grilled peppers, and thin sliced brie, refired for 30-45 seconds,

portabella mushrooms, grilled with basic brown butter, salt, pepper

twice baked potatoes with onions and chives.

blackberry, lime mint mojitos.....mmmmmm

post #37 of 40

 



 



Quote:
Originally Posted by dcarch View Post

 

The 7-bone roast or 7-bone steak, is also known as "center cut pot roast". It is relatively inexpensive cut of meat, but TOUGHHHH! . Like most of the chuck, the 7-Bone roast or "steak", it is most suitable for braising or stewing.



I've had horrible yields on this cut.  Butcher called it a "blade roast".

Out of 2 pounds I maybe got 8 ounces of usable product.

I DID, however, get a super powered gravy from the braising liquid. 

Too much gravy for the usable amount of meat, but a great freezable back-up plan.

post #38 of 40

Gnocchi with smoked chicken in a pesto cream.  / orange sherbet with stewed strawberries

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #39 of 40

Morocaan Lamb Stew

cinnamon,cumin,ginger,cloves,nutmeg,turmeric,curry,salt and fresh ground black pepper

lamb, diced sweet potato, carrots, garbanzo's. apricots, red lentils, tomatoes, sweet onion

beef and chicken stock mix, and just a dab of honey.100_1229.JPG

 

100_1228.JPG

post #40 of 40
Quote:
Originally Posted by left4bread View Post

Recipe for Guava Chicken?

Please?



 

Just Curious left4bread, did you ever use this recipe in your restaurant?

 

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