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Post by tod2 on Oct 12, 2021 7:46:19 GMT
That means you must have taken the meat off the bone - It is wise to buy oxtail where you are allowed to pick and choose each section. I dont go for the large pieces that have a lot of thick white fat but pick out the medium pieces that are all about the same size. The little tail end bones can be added not for meat but the lovely glutenous gravy they give the stew. I added an entire can of white broad beans near the beginning of the cooking as I like them soft and nearly falling apart. This time I cooked the oxtail on the stove top instead of the slow-cooker or oven. It was really good and I did not catch the sauce on the pot bottom!
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Post by tod2 on Oct 13, 2021 17:25:56 GMT
Oooh! I cant show you! Too much deliciousness to pose for a photo! It's was 39C ttoday. What does a person prepare for such a dinner.....Somthing quick, something totally off the taste radar! I reckoned on Spaghetti,,,,but with what? All I had was the remains of my red pepper and tomato sauce. I sauteed the prawns in garlic, brown mushrooms and an onion in butter and added the sauce and a very little cream. Lots of basil fresh off the plant outside the kitchen door. Shavings of Parmesan but locally made. We are happy! Chunks of sough dough bread to mop up.
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Post by kerouac2 on Oct 13, 2021 17:31:56 GMT
I sautéed tripe with chopped parsley, garlic, shallots, along with some mushrooms. Unfortunately, I used too much butter.
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Post by whatagain on Oct 13, 2021 20:48:47 GMT
Tripes... beurk. I tried, i swear.
I made coquilles Saint Jacques - Sint Jacob schelps, St John shells ? With ciboulette.
I made it really good. Let the butter simmer, get it translucid, then waited a bit, then cooked them. They were good... i think the family was surprised.
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Post by fumobici on Oct 14, 2021 1:35:37 GMT
I sautéed tripe with chopped parsley, garlic, shallots, along with some mushrooms. Unfortunately, I used too much butter. You cannot really be French?!?
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Post by tod2 on Oct 14, 2021 11:53:31 GMT
Oh Fumobici that is so funny.....I think even French cooks overdo it occasionally.
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Post by kerouac2 on Oct 14, 2021 15:16:33 GMT
Actually, my principal mistake was wanting to get rid of the rest of my mushrooms. Obviously they rendered too much water while cooking.
Tonight I am having smoked trout with boiled potatoes and crème fraîche with a sprinkling of chopped chives and a couple of fronds of dill.
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Post by tod2 on Oct 14, 2021 17:19:42 GMT
Tonight we dined on hot smoked trout, poached prawns., asparagus salad cuts, lettuce and sliced tomato and onion. Panini bread on the side. After 42C it was a fitting end. Looking forward to a cooler week and cooked meals.
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Post by kerouac2 on Oct 16, 2021 15:08:55 GMT
smoked trout and boiled potatoes from the other night
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Post by mich64 on Oct 18, 2021 20:27:32 GMT
Waiting for my husband to come back from town. We were both craving a Greco's Deluxe Pizza so we gave in to it and ordered on-line for pick-up. I also ordered their julienne salad, they add sliced salami, cheese and a pickled egg on top.
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Post by kerouac2 on Oct 18, 2021 20:35:23 GMT
I had soup for dinner. The season must be changing.
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Post by tod2 on Oct 19, 2021 8:19:19 GMT
The cold weather spell we are experiencing after 42C heat was perfect for some braised steak and onions. I saw this pack of steak pieces but wonder where on the Chuck Steak they are found. I've never heard of Chuck-Eye. After braising I put the pieces in a rich Jager(Hunter) Sauce to become tender - about 2/3 hours in a low oven. They were lovely - served with a baked potato and long-stem broccoli.
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Post by kerouac2 on Oct 19, 2021 15:51:25 GMT
I am roasting a chicken, so I know what I have to eat for about 3 or 4 meals, not necessarily consecutively.
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Post by tod2 on Oct 19, 2021 16:16:58 GMT
Is it a supermarket 'special' or an specially grown one that comes from a certain region in France. I am always fascinated by the fantastic selection of chickens in the super markets and outdoor markets.
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Post by kerouac2 on Oct 19, 2021 17:51:53 GMT
It's just an ordinary chicken, which I prefer to the fancy ones. The "farm" chickens don't have enough fat and I find them too dry.
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Post by mich64 on Oct 19, 2021 22:08:00 GMT
Your dinner sounds absolutely delicious Tod! It brought back memories of our first holiday on our own in Germany and before we had cell phones, we brought a very useed and old english/german dictionary with us (helped us often very much!). On our last night we were trying to order a dinner to be delivered to our hotel as we packed and took a take out menu from the hotel reception. We wanted schnitzel but they all seemed to come with sauces, everything we could translate with our dictionary, we did not want, but we could not get a translation on Jager schnitzel. The receptionist at the hotel desk did her best with us to translate. We ended up ordering pizza, which was delicious! but if I had heard the word gravy I would have gotten the schnitzel. Mr. M. picked up sausages on his way home from the gym this morning as it was going to be a beautiful afternoon and it was, 20C with beautiful sunshine.
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Post by tod2 on Oct 20, 2021 7:01:28 GMT
Oh what a shame you did not get to enjoy a Jager Schnitzel....Easily made at home even if you cannot locate the Jager gravy. I did not put mushrooms in mine as I used soft sauteed onion rings instead. I cheat by buying ready "schnitzelised" pork from the supermarket. They have a brilliant way of making the crumbed coating stick.
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Post by kerouac2 on Oct 24, 2021 17:45:09 GMT
I had fusilli au camembert, a perfect European fusion dish.
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Post by mickthecactus on Oct 24, 2021 17:47:53 GMT
Roast beef. First time in ages,
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Post by fumobici on Oct 24, 2021 18:15:03 GMT
I had fusilli au camembert, a perfect European fusion dish. Mac & Cheese, just the thing as winter nears.
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Post by tod2 on Oct 25, 2021 8:21:43 GMT
Aw, I want roast beef too Mick! I took the family for prawns at a local restaurant called Mozambik. When I went with my fiend for lunch on Thursday our food was wonderful. This Saturday, although not at all busy, our food was a real disappointment. The prawns had been off the grill so long that they were cold and hard to take out of the shell. Obviously the "stand-in" chef could not handle 8 different dishes all at once although half were for prawns. Still cost a bomb. The saving grace was the evening was warm enough to sit outside and watch the children run in and out the lighted fountain spray.
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Post by tod2 on Oct 26, 2021 16:11:26 GMT
Tonight we had oxtail stew. Cooked from 8am in herbs, garlic red wine and several tasty spices. I served the falling off the bone stew with a baked sweet potato each, fresh green beans which are producing like crazy in the garden and some rice. I put the small homegrown carrots in with the stew meat.
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Post by kerouac2 on Oct 26, 2021 18:28:34 GMT
Fish fingers and dal.
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Post by whatagain on Oct 26, 2021 19:47:17 GMT
Rauchenlachs. Or close. Smoked salmon, in Germany.
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Post by bixaorellana on Oct 27, 2021 3:28:24 GMT
I just got home a while ago from a lovely birthday dinner -- we had a terrace table with almost a 360° view of Oaxaca. We were all seated by six, so enjoyed watching the evening come on. We got lightly rained on, but didn't want to give up the great spot. There were some cucumber, peanut, & spiced salt snacks, then a lull, then finally big plates of super tender pork with plantain in a pleasant, light fruit sauce. Cheesecake for dessert. Oink.
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Post by tod2 on Oct 27, 2021 10:59:29 GMT
Your evening sounds absolutely fab Bixa! I have never eaten plantain although have had the opportunity of buying them. Think I'll go and see if any are available.....
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Post by kerouac2 on Oct 27, 2021 15:08:40 GMT
I'm doing something with marinated chicken cubes (Chinese marinade and lime juice), and I have also made slivers of courgette and carrot, but I am not yet sure how it will all come together. So far, I'm just happy that it will be relatively healthy.
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Post by bixaorellana on Oct 27, 2021 16:53:52 GMT
I have never eaten plantain although have had the opportunity of buying them. Tod, you'll love figuring out ways to use plantain. It marries beautifully with pork, for instance, especially if pineapple is also included. You can also just sauté slices in butter & serve as a dessert, maybe with lightly whipped cream or crème fraîche. Look for plantains which have already turned black or are on their way there. Here are a couple of traditional recipes you might like. Note that in the second one someone didn't proofread, so "carnal" is used instead of "comal". A comal is a griddle. Carnal is a sibling or close relative or in slang, "bro". Vegetarian: www.food.com/recipe/lenten-lentils-oaxacan-style-85328With pork: www.cookstr.com/recipes/lentils-with-chiles-pork-and-fruit (I would love to do a take-off on this recipes using lamb.)
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Post by kerouac2 on Oct 27, 2021 17:03:14 GMT
My last experiment with plantain did not come to a happy ending. I will try again some day.
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Post by tod2 on Oct 28, 2021 7:32:09 GMT
Thank you so much Bixa! I will divulge my "plantain passage" when I can find them.
Last nights dinner had to be started an hour earlier as we were warned the power would go off at the exact time families are preparing the evening meal. That should be banned but I guess as each section takes its turn we may not experience that inconvenience for a few weeks. I got my roast potatoes underway, then the rack of lamb and my vegetables last. The Savoy cabbage was a hit. Only lightly steamed and then smothered in butter and white pepper.
This morning we are still sans electricity - that's from 7pm last night until now 9.30am. I'm cooking on my one and only gas ring. It will be spaghetti bolognaise tonight. I believe the meat sauce must be slow cooked for at least three to four hours in rosemary, oregano and thyme herbs. I added a shop bought bottle of Italian tomato (Bruschetta ) mix. I think I'll take the rest of the day off....!
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