What did you have for dinner? - Page 218
Gear mentioned in this thread:
New Year and a new game - last year we did letters and now we're doing countries. Today was Korea day for compound dinner and someone made Korean pancakes with dipping sauce, someone else made Bulgogi and I made kimchi jjigae with shrimp, mussels and tofu. I made a side of basmati brown rice seasoned with miso, spicy marinated garlic,hon dashi and sambal.
The stew was sauteed bacon, onion, scallion, garlic, ginger, mild kimchi, bok choy, zuchini, spicy/sweet garlic, sambal, black pepper and a shrimp stock. Seasoning was liquid amino, oyster sauce, miso, fish sauce, rice vinegar, black bean sauce, kimchi juice and a mirin eel sauce. I pulled it together with a ladle of hot stock then transferred to the pot.
It's never pretty on compound dinner night, but here's what's left - mind you this is my large pot.
Leftover rice -
I worked with nurses from every corner of the planet and on pot luck days this seemed to show up every time.
Homey ... and like a good mac and chz hard to stop with just a small amt.... had to hide in the residents bunkhouse for a few zzzzs on occasion lol.
She also did this whole steamed fish with an amazing tomato sauce....hit every note and was amazingly fiery without being in your face.
We lost touch before she could have me over to learn that sauce....addictive....if you are out there Agnes and happen to see this....drop a dime!
Same email addy!
Another favorite was pancit...not for me all of that fiddly chopping but appreciate that there are those who don't mind all of the different (and tiny!) cuts.
Lucky for me one of the engineers at the fisherman's office loves me madly and he has his wifey make it for me a couple times a year lol.
She always sends it in a disposable aluminum pan....I figure it as a passive aggressive statement on her part.... maybe a dig on my sanitation or that she doesn't want something back that I have touched?
Her hubs is a village elder back home and has deeded me a small plot of ground if I should desire to retire to the Philippines.
Nice being adored.
Edited by flipflopgirl - 1/11/17 at 4:48am
Your plate looks fantastic! Didn't think to snap a pic of mine....
I find it's better the next day; seems to meld together for a better flavor. Do miss the crunchy top on the second go-round. I've recently been experimenting with duck, and this is one recipe I've been able to utilize it very easily.
How do you achieve the crunchy top? Do you add breadcrumbs? I know some people do but I didn't this time around. I just wait for the top to get dry and crackling and then I sink it into the sauce to thicken the sauce, tradition says you're supposed to repeat that operations a total of 7 times, but I usually just do it once or twice and find that's enough, probably because I'm not making such a big quantity.
I've never tried to use duck in my cassoulet, the only duck confit I get I bring back from France so I'm limited and I prefer to eat it on its own along with sautéed potatoes. If I lived in France I would definitely add duck confit to my cassoulet!!! That's the absolute best.
Now I'm hungry for cassoulet again.
I used two packs of unflavored gelatin to the chicken stock, which I add to the beans. Insert the meats (for me duck and garlic sausage) so they are on the top of the pot before putting it in the oven to bake. About every 30 minutes I use a spoon to break the crust; it will reform slightly thicker each time and gets infused with the duck/sausage flavors.....
As for getting some duck, we're lucky to have a Balducci's near us; but in a pinch I've ordered confit duck from Amazon
Way past time to consume all the nibbles left over from the this and that's I managed to prepare during the holidays.
Still feel pretty darn bad...allergies then flu now allergies again so when I woke up ravenous yesterday it was a very welcome sign.
Anyways.....the fisherman's waffles are awesome (translate it is one of 3 dishes he can accomplish and if I micromanage my portion it comes out edible).
An amalgamation of salted nuts (chopped) mixed into the batter with a handful of oatmeal and a quick spicy jam from dried berries and sour cherries ...the jam wanted orange but all I could find was a
jar of Tang so shrugged my shoulders and tossed in a couple of pinches...worked for me lol.
The cream went bad somehow so slathered my waffles with almost a stick of softened salted butter (seem to be craving salt) and ate all of the jam myself....greedy.
TWO full glasses of ice cold milk and a gallon of coffee.
After that an 18 hour nap.
Today was "Russia" so I made Ratner's vegetarian cabbage soup - a recipe by Russian Jews - and Piroshki - Russian for Knish, but with meat. My Piroshki filling was kasha, leek and pork sausage. My DIL who says ewe to cabbage made three trips to the well - she'll be regular tomorrow - LOL. The Piroshki's were brilliant - simple, yet complex in flavor a real treat. I experimented using pizza dough for half and ready made pie dough for the rest. The pizza ones were like little calzones and the pie dough ones were thin, but both were good. Next time I'm short on time I'll go back to fusing two pieces of croissant dough together - it works and is easier than making rough puff from scratch. All in all it was a good day - someone's stroganoff was not cooked enough before the noodles were added (cheap beef was tough as leather), but someone else's Russian tea cookies were stellar.
My wife bought a ginormous package of chicken thighs the other day so I had to use some today. Coq au vin came to mind so . . . I deviated from the classic.
I air dried the thighs after salting the skin and patted dry then did four in a cold pan skin side down and went to a medium heat. While they were rendering I blanched some salt pork then rinsed and halved and peeled some shallots (cheaper and tastier than pearls), cut some carrot and celery into thick sticks @ 1" long, and rough chopped a large clove of garlic and brushed and quartered 8oz. of crimini mushrooms. When the skins were crisp I removed from the frypan and drained the schmaltz for later use. Then browned the now cubed salt pork and when that was rendered added my veg sans shrooms, thyme and bay. After they wilted a bit I added the mushrooms, and sauteed on high heat then added brandy and ignited when that burned off I added butter and flour and did a quicky roux before added red wine and chicken stock. I let that reduce to half then added my thighs skin side up and half covered till done. I removed the thighs and brought a skillet to temp with some drippings and added two thighs skin side down to recrisp. I plated with a quinell of apple smoked bacon mashed potatoes. Delicious and much less time and work than the traditional method. I've made it before using the more traditional method and prefer this result with the craklin' type of skin.
Edited by Mike9 - 1/16/17 at 6:17pm
Chicken Pot Pie.
Next time I'll add more gravy to the mix- the filling came out a bit dry.
The short crust turned out awesome.
I had a couple of their Sweet and Spicy tacos the other day. For $1 ea. they were tasty.
Getter better sooner.