The Menu of the Day Thread. - Page 2

Quote:

Originally Posted by left4bread 

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

Roger that.

Might be a while though.

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.

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

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

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

Quote:

Originally Posted by dcarch 

 

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.

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

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.

Quote:

Originally Posted by left4bread 

Recipe for Guava Chicken?

Please?

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