Author Topic: Weekend Eats  (Read 13207 times)

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Offline Barthheart

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Re: Weekend Eats
« Reply #195 on: June 30, 2017, 05:56:32 AM »
The desk light makes the duck look WAY pink. But thats duck breast, parsnip puree. With a salad of fennel, tangerine and spinach with this weird....orange vinaigrette thing. (grated tangerine peel, thai shallots, rice wine vinegar, honey, olive oil)

It tastes a lot better than it looks trust me.

...

How did you cook the duck?
What all is in the parsnip puree? We're growing parsnips this year in out home garden and it would nice to have another recipe for them.
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Offline Hofstadter

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Re: Weekend Eats
« Reply #196 on: June 30, 2017, 07:20:58 AM »
The desk light makes the duck look WAY pink. But thats duck breast, parsnip puree. With a salad of fennel, tangerine and spinach with this weird....orange vinaigrette thing. (grated tangerine peel, thai shallots, rice wine vinegar, honey, olive oil)

It tastes a lot better than it looks trust me.

...

How did you cook the duck?
What all is in the parsnip puree? We're growing parsnips this year in out home garden and it would nice to have another recipe for them.

Pat it dry, and do a crisscross score on the fat, really try to avoid cutting down to the flesh, if you see dark pink, youve gone too far, get the sharpest smallest knife you can for this. season generously with coarse salt and cracked

Start with a cold pan, no oil, and go on a low heat, the fat nearest the surface is going to melt and provide the oil, gradually aise up the temperature for about 4-6 minutes, when the skin has crisped up, the fat is rendered and thats done. if its still providing the resistance, it needs more time/heat. When thats done, flip it over, seal it for one minute

Then use a preheated tray that has been in the oven at 200 Celcius, skin side down, 8-10 minutes. Take out, rest for five mins, slice down at an angle to about five big chunks.

Its REALLY hard to get it right the first couple of goes, because you cant really touch it, unlike salmon where you have to watch for translucence, you watch for fat release.

Parsnip puree isnt anything too dramatic. Its just a little bit of cream, butter, salt and pepper, and chicken stock. If you skip on the stock, the taste will be very very subtle and easily overwhelmed
« Last Edit: June 30, 2017, 07:31:59 AM by Hofstadter »

Offline Barthheart

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Re: Weekend Eats
« Reply #197 on: June 30, 2017, 07:40:39 AM »
Thanks!  O0
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Offline Hofstadter

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Re: Weekend Eats
« Reply #198 on: July 11, 2017, 01:29:12 AM »
Souvlaki. Chicken marinated in olive oil, lemon juice, oregano, salt and pepper. Tzatziki with white wine vinegar and dill from my greenhouse



« Last Edit: July 11, 2017, 02:08:14 AM by Hofstadter »

Offline Hofstadter

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Re: Weekend Eats
« Reply #199 on: July 15, 2017, 03:40:39 AM »
My camera phone adds a stupid purple hue. Its a problem with the HTC ones. But this is Keralan chicken curry (green chilli on top), cucumber and mint raita, kachumber salad



It basically looked exactly like this, but less touched up :P

http://maunikagowardhan.co.uk/cook-in-a-curry/spicy-keralan-chicken-curry

Offline Hofstadter

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Re: Weekend Eats
« Reply #200 on: July 17, 2017, 10:45:41 PM »
Making a new green curry paste


Offline bbmike

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Re: Weekend Eats
« Reply #201 on: July 18, 2017, 04:14:42 AM »
That brown thing one the right, I think I killed one of those in XCOM!  ::)
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Offline Hofstadter

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Re: Weekend Eats
« Reply #202 on: July 18, 2017, 04:20:38 AM »
Its a piece of galangal (thai ginger).

Offline bbmike

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Re: Weekend Eats
« Reply #203 on: July 18, 2017, 04:31:59 AM »
I thought it might be ginger but it didn't look exactly the same.  :)
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Offline airboy

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Re: Weekend Eats
« Reply #204 on: July 18, 2017, 07:00:35 PM »
Food Picture Fail

I use a real camera to take most pictures.  They won't load on this thread because the size is too large.  Does anybody have a suggestion on how I can use a third party site and link the pictures?

Offline bbmike

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Re: Weekend Eats
« Reply #205 on: July 19, 2017, 04:20:49 AM »
The Photobucket thread has a lot of where ideas.
Brant's thread Posting Images on GrogHeads has the how.
 O0
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Offline Hofstadter

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Re: Weekend Eats
« Reply #206 on: July 27, 2017, 02:37:08 AM »
Homemade garlic naan.


Offline Hofstadter

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Re: Weekend Eats
« Reply #207 on: August 03, 2017, 11:03:09 PM »
Masoor di dahl


Offline airboy

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Re: Weekend Eats
« Reply #208 on: August 12, 2017, 01:07:41 PM »
Grilled Shrimp

My wife said this is the best thing I've ever made.  Recipe is messy and a little time consuming, but very tasty.  I altered a recipe substantially to come up with this.

1/2 cup extra virgin olive oil
1/2 cup of dry white wine
Juice of one lime
3-4 large cloves of garlic, pressed
2 tablespoons of minced fresh cilantro.

2 pounds of large shrimp shelled and deveined.  I used frozen grocery store shrimp thawed.

Combine the shrimp and other ingredients in a 1 gallon ziplock bag.  Marinate for an hour, squishing the bag around to spread the marinade at 15 minute intervals.

Then, double skewer the shrimp on metal skewers.  You can place the shrimp close together, but not touching.  At the end you have a railroad track of skewered shrimp.

Preheat your grill to 450 - 500 degrees.  Put the skewers on and close the lid.  Cook for no more than 2 minutes.  Flip the skewers and cook for another minute.  Watch your shrimp carefully.  If you overcook you have flavored tire tread.  The shrimp should be opaque and red.  Do not worry about undercooking.  With the skewers they will continue to cook in the thickest part internally for a minute or two after you take them off due to the skewer heat. 

The cooking is not tricky, you just want them cooked but absolutely not overdone.

Because of the diabetes, I served it over whole wheat egg noodles.  Others would probably use steamed white rice.

My side dish was a black bean & corn salsa.

Offline Martok

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Re: Weekend Eats
« Reply #209 on: August 12, 2017, 03:58:17 PM »
^  So glad I'd already eaten before checking out this thread, or that would've made me hungry.  8)  That sounds awesome, airboy
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