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Post by imec on Oct 12, 2010 15:12:09 GMT
Thanksgiving Dinner Redux! (aka leftovers )
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Post by mickthecactus on Oct 12, 2010 16:24:16 GMT
Saturday night I had cooked a pork and potato dish in the slow cooker.
Marinated the pork over Friday night in wine, finely chopped onion, chili flakes, paprika and fennel seeds. Squeezed out all the marinade juice Saturday morning, fried the pork, small new potatoes from the garden and small halved onions from the garden. Put all into the slow cooker on low with chicken stock and the marinade juice. Absolutely delicious and enough gravy left over for Sundays toad in the hole with various roast vegetables, cauliflower and broccoli.
Tonight gammon steaks with garden Chard.
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Post by tod2 on Oct 12, 2010 17:20:05 GMT
Kerouac - You can have your ribs, I know just the place and you can have 'cooks night off' ! What about La Locamotive at 25 Rue Torcy?
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Post by tod2 on Oct 12, 2010 17:38:19 GMT
Imec - Those white plates look exactly like my Royal Doulton ones. The ones I never use except when I throw a dinner party (which is once a year). The are prohibitively expensive now I am told - something like 80euros a dinner plate!
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Post by Deleted on Oct 12, 2010 17:51:47 GMT
Actually, I did swing by a Chinese butcher shop (it was a hallal place last year) and get some ribs. They are in the oven.
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Post by imec on Oct 12, 2010 18:15:45 GMT
Imec - Those white plates look exactly like my Royal Doulton ones. The ones I never use except when I throw a dinner party (which is once a year). The are prohibitively expensive now I am told - something like 80euros a dinner plate! Hahahahha! Well, these ones aren't exactly made of China but rather made in China. 80 Euros would buy you enough to use as disposables ;D.
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Post by bixaorellana on Oct 12, 2010 18:44:00 GMT
Mick, that sounds absolutely delicious. What size were the pieces of pork? The addition of fennel seeds was inspired.
The AnyPorters could write their own pork cookbook, they come up with so many excellent ways to cook it. Joanne's breaded tenderloin would be so tasty & such a great presentation. Imec's pork tenderloin served with Thai green curry almost leaps off the (previous) page with deliciousness. On the same page, Kerouac shows an extremely appetizing pork curry. The subject of ribs is about to be explored again. All of these things are from just two pages of one thread.
Sunday I had a wonderful pork "roast" made by a mostly absent AnyPorter, Charlie. She takes large, unpounded escalopes of pork, puts a great stuffing on them, then rolls and forms them into a roast.
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Post by Deleted on Oct 12, 2010 18:54:38 GMT
I make a mean pork roast. Not often.
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Post by mich64 on Oct 12, 2010 19:23:21 GMT
My husband has just asked me to go with him to the grocery store. So I think I am going to purchase a pork loin and try the coating it as suggested for tonights meal!
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Post by traveler63 on Oct 13, 2010 0:00:42 GMT
Tonight is a pork dish, stir fried, with baby bok choy, tomatoes, onions and Forbidden Rice with dried cherries, apricots, almonds and golden raisins.
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Post by hwinpp on Oct 13, 2010 6:19:01 GMT
What's Forbidden Rice?
I'm having grilled/ BBQ'd pizza, wonder how that will turn out...
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Post by mickthecactus on Oct 13, 2010 8:54:21 GMT
Mick, that sounds absolutely delicious. What size were the pieces of pork? The addition of fennel seeds was inspired. The AnyPorters could write their own pork cookbook, they come up with so many excellent ways to cook it. Joanne's breaded tenderloin would be so tasty & such a great presentation. Imec's pork tenderloin served with Thai green curry almost leaps off the (previous) page with deliciousness. On the same page, Kerouac shows an extremely appetizing pork curry. The subject of ribs is about to be explored again. All of these things are from just two pages of one thread. Sunday I had a wonderful pork "roast" made by a mostly absent AnyPorter, Charlie. She takes large, unpounded escalopes of pork, puts a great stuffing on them, then rolls and forms them into a roast. Bite sized Bixa. The recipe called for fennel to be served with it as a vegetable (which I like but Mrs Cactus doesn't) so I substituted fennel seed in the marinade. It worked well and the fennel taste was just there.
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Post by tod2 on Oct 13, 2010 11:53:30 GMT
Kerouac - Please give us the recipe for your Pork Ribs in The Galley. I never eat ribs in restaurants here because they never match up to mine - Theirs are always too dry and not enough sticky sweetness.
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Post by traveler63 on Oct 13, 2010 15:44:15 GMT
Forbidden or heirloom rice was once grown only for the Emperors of China. It is deep purple has a very fragrant aroma, a nutty taste and is very nutritional. Very short grain. It is imported from China and I can find it only in one store here in Tucson. It really is yummy.
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Post by hwinpp on Oct 14, 2010 4:37:53 GMT
Thanks.
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Post by hwinpp on Oct 15, 2010 10:05:43 GMT
Second, and last, Oktoberfest of the year. I guess there'll be a lot of pig...
This is the big one, so there'll be a band from Munich too.
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Post by tod2 on Oct 15, 2010 13:27:18 GMT
Tonight will be grilled sausage called 'Boerewors' or in English 'farmer's sausage'. It is bought all in one length but I cut it into normal sausage sizes before cooking. The contents are beef, pork fat also called 'spek', spices - mainly corriander. The boerewors is best cooked on an open fire or barbeque grill that has been made with charcoal or wood.
To accompany the sausage I will have mashed potatoes with garlic, Swiss chard right out of my garden, and gem squash. Thick onion gravy on the side as well.
Should there be any sausage over it is great reheated and shoved into a baguette with some HP sauce.
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Post by Deleted on Oct 15, 2010 13:59:17 GMT
Kerouac - Please give us the recipe for your Pork Ribs in The Galley. I never eat ribs in restaurants here because they never match up to mine - Theirs are always too dry and not enough sticky sweetness. I make a different marinade every time -- this time I used Worcestershire sauce, soy sauce, lime juice, nuoc mam, cumin, coriander, ginger/garlic paste and probably a few other things. I didn't think there was enough fat on them, so I decided to cook them IN the marinade in an oven pan -- something I have not done before. And they turned out just fine. I turned them over a number of times and let most of the marinade cook away. Not being a big sugar fan, I thought that there was already plenty of sweetness in the Worcestershire sauce. However, if I had cooked them on the grill, I probably would have slathered barbecue sauce on, and they would have been sweeter.
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Post by tod2 on Oct 15, 2010 17:00:28 GMT
Thanks for giving us your version - I have never used Worcester sauce so will give that a try next time - also never come across nuoc mam? Is that like Thai fish sauce or something that could make your eyes water ? I make mine pretty much the same way but always cook them IN the marinade - I find this really adheres to the meat before it eventually evaporates and the ribs start grilling in ernest. Also the moisture softens the meat a bit. I do have to have my ribs sweet so pour loads of honey into the marinade. When I make spare-ribs I decide how the marinade will be by what is in the fridge and store-cupboard. At the moment I am running low on variety so can make a marinade using a combination of some of these: Ground Bean Sauce - make, Koo Chun Char Sui Sauce - by Lee Kum Kee ( not so much honey required if I use this) Teriyaki sauce - Ong's Sweet Indonesian Soy Sauce - Ong's Nam Pla - (Thai fish sauce) by Taste of Thai Mushroom flavoured dark soy - Pearl River Bridge Kwangtung Mijiu - Pearl River Bridge Then I keep all kinds of dry spices like Sechuan peppercorn etc. Ribs also turn out great if you add a squirt or two of plain ol tomato ketchup to the marinade!
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Post by Deleted on Oct 15, 2010 17:18:16 GMT
Yes, nuoc mam is just Vietnamese fish sauce. Nothing particularly spicy about it.
Oh, I think I may have also thrown some Ras al-Hanout in the marinade. It never really matters as long as you put flavors that you like in the mix. I was not going after chili burn this time, but sometimes I do...
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Post by hwinpp on Oct 16, 2010 4:19:25 GMT
Tonight will be grilled sausage called 'Boerewors' or in English 'farmer's sausage'. It is bought all in one length but I cut it into normal sausage sizes before cooking. The contents are beef, pork fat also called 'spek', spices - mainly corriander. The boerewors is best cooked on an open fire or barbeque grill that has been made with charcoal or wood. To accompany the sausage I will have mashed potatoes with garlic, Swiss chard right out of my garden, and gem squash. Thick onion gravy on the side as well. Should there be any sausage over it is great reheated and shoved into a baguette with some HP sauce. I used to love that sausage. Are you in Seth Efrica, Tod?
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Post by bixaorellana on Oct 16, 2010 4:56:51 GMT
Gad, your supper sounds fabulous, Tod! What a great combination of foods. Swiss chard is one of my favorite vegetables.
The rib recipes are making me yearn to make some. It's true about ketchup adding a little sweetness, plus some useful thickness to a marinade. You're "running low on variety", Tod?!
I had an early dinner, due to going to a botana bar with a friend for a mini-celebration. At a botana bar, you're given a serving of food with each drink. Thus we wound up having a bowl of fish soup, then a little plate of (canned) tuna salad with saltines, and finally a fish tostada with lettuce & slices of avocado. Very nice.
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Post by Don Cuevas on Oct 16, 2010 6:44:07 GMT
We had acelgas (green chard) yesterday as part of a largeish meal. It started with a very fresh, crisp green salad, mostly romaine and fancy bitter greens, went on to the chard, then a modest portion of eggplant parmigiana, and some 4-cheese ravioli with homemade basil tomato sauce. All accompanied by some Chilean vino tinto.
Afterwards, I realized that it was a completely vegetarian meal, and we really enjoyed it.
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Post by bixaorellana on Oct 16, 2010 7:26:23 GMT
Fancy, rich stuff -- no meat needed!
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Post by tod2 on Oct 16, 2010 13:44:26 GMT
O yes hwinpp - I am indeed. Not South African born - ex Kisumu, Kenya.
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Post by lagatta on Oct 16, 2010 23:00:14 GMT
I made a savoury of lamb kidneys, mushrooms, onion (shallots would have been better, but I didn't have any and my little red onions are nice) garlic, a bit of red sweet pepper for colour, two types of mustard - Dijon and a dry English mustard etc etc. Recipe said to serve on toast but didn't feel like toasting a fresh baguette. Savoury in tapas dish.
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Post by bixaorellana on Oct 16, 2010 23:16:06 GMT
What a delicious combination of flavors & textures, LaGatta.
I had an early supper of pasta cooked Mexican style, i.e. directly in the sauce, along with some tasajo -- very thinly sliced beef which is salted after slicing, but not dried. Added lots of sliced onions plus some lime juice & mild oregano at the end of the cooking time.
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Post by lagatta on Oct 17, 2010 0:23:36 GMT
I don't understand. Do they just throw the dry pasta in the sauce? There are many pasta and noodle recipes in different parts of the world where the pasta is "insaporito" - not fully cooked according to the culture's standards and finished in sauce - I do that a lot. Or a lot of sauce, very liquid, with dry pasta added directly? That can be done, but it takes careful watching. I've never had tasajo.
Here is a funny. Today, our government booze vendor, la SAQ (Société des alcools du Québec - you can also buy beer and some wine at corner shops and supermarkets, but limited choice) offered 10% off all Chilean wine. Naturally, everyone thought it was to celebrate the rescue of the 33 Chilean miners, which people are toasting to everywhere. Seems it was just a happy coincidence.
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Post by bixaorellana on Oct 17, 2010 1:26:47 GMT
A very happy coincidence!
Most pasta here is fried as the first step of the cooking process. Tonight I used penne macaroni. I put water on to boil in the kettle while I chopped some onions & a little red pepper & put it in olive oil. Let it cook on high heat while I chopped some garlic. Threw that in with the onions & pepper, stirred it around, then added the pasta. (usually in Mexico the pasta is added first, then stirred & tossed until almost browned). Stirred the pasta & stuff around until it started getting golden, then added a little box of tomato sauce. Let that cook until it started to stick, then added boiling water. At this point I tasted for salt & also added a few shots of worcestershire sauce to slightly sweeten the tomato sauce. Also added some guava leaves since I don't have any bay leaves. I covered the pot, but left a little opening to keep it from boiling over & just let it cook until the pasta was done. Added some crumbled farmer cheese & that was that.
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Post by lagatta on Oct 17, 2010 12:37:39 GMT
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