What’s Cooking - Quarantine Edition

Discussion in 'General Discussion' started by TenScaryMonkeys, Apr 2, 2020.

  1. Venixion

    Venixion Its always the middle of the night in Moonside

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    So we're basically just doing deviled eggs, fruit platter, salad, crackers n dip, buffalo wings, honey biscuits and poppers.
     
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  2. Lazerwave

    Lazerwave My Most Prized Treasure

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  3. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Maaaaaaaay have gone a bit overboard this weekend. Clockwise from 12...

    Roast duck leg
    King Oyster Mushrooms fried in duck fat
    Duck breast with sautéed whiskey blood oranges
    Blistered cherry tomatoes
    Orange & Chartreuse pan sauce
    Rye toast with seared duck liver and pickled mustard pears.
    Scattered around in there are pearl potatoes dusted with ground mustard, roasted, then flash-fried in, you guessed it, more duck fat.

    Had never spatchcocked a duck before, and man, what a difference it makes in roasting. Cuts the time in half, gets the whole thing super crispy, and takes a lot of the guesswork out of internal temperature. Seasoned the whole thing with tamari, salt, pepper, orange zest, and this really interesting licorice root tea I stumbled across, and I’ve got like a quart of tea-seasoned rendered duck fat for other recipes.

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  4. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    I absolutely love when I come back to this thread and have pages of people’s snacks to drool over, and see that new folks have joined the fray. I am here ALL day for that Dijon chicken, and you’ve already solved 85% of the plating puzzle - square plates make literally everything look awesome. Bravo on trying new stuff.
     
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  5. Lazerwave

    Lazerwave My Most Prized Treasure

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  6. CryptiniteDemon

    CryptiniteDemon Well-Known Member

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    Ebay:
    Nacho bake. Cheddar, pinto beans, black olives, pickled jalapeno, tomato salsa, spiced roasted sweet potato bits, guacamole, and crema.

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  7. Nightwind

    Nightwind Aka Dusty Bottoms.

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    Thanks for creating the thread! I've been enjoying everyone's contributions and am really glad to finally be contributing myself!

    We slacked over the weekend with take out and our traditional Easter dinner of spiral ham, potato salad, and strawberry cheesecake. Back to the new stuff today, though!

    Tuscan herbed chicken linguine with creamy tomato sauce and charred lemon in a square bowl.
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  8. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Sunday’s tomfoolery - Needlessly complicated tacos. Or at least, I guess they’re tacos? They’re taco-esque.

    Flank steak, rubbed with tamari, salt, pepper, and lavender tea.
    Greek yogurt with horseradish, lime juice, and smoked salt.
    Wild rice medley, seasoned with salted rice vinegar (this was a pretty good idea - sort of like having funky sushi rice in a taco in place of beans).
    Pickled purple carrots (which just turn bright red while pickling).
    Mango / rhubarb / tarragon / chili guacamole (this was the standout - it’s gonna be awesome on chips next time I make it).
    Mixed microgreens, because they’re more fun than lettuce.

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  9. Venixion

    Venixion Its always the middle of the night in Moonside

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    Mmmm....yummy
     
  10. billibay

    billibay Member

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    chicken meshun ummm yummy
     
  11. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    BEEEEEEEEEEEEF. Pleasant little surprise with this one, and not what I expected. Picked up some dry-aged, mezcal-rubbed ribeyes. Did the usual sous vide and seasoning and searing, and they were perfectly lovely. Not as exceptional as the dry aging and mezcal would suggest, but lovely.

    The enoki mushrooms, though... Holy CRAP, you guys. A handful of post back, I roasted a duck with a licorice and orange tea, and retained all the seasoned, rendered fat in the fridge. Brought a pan of that up to deep-frying temp, added a handful of orange zest, and then did the mushrooms in that. And wow. Crispy orange-licorice enoki mushrooms in duck fat are just nuts.

    Oh - And that sprinkling of herbs on the steak - That’s minced sage, tarragon, lime zest, chili powder, and olive oil. Mixed it all together in a ramiken and let it breathe overnight. It’s lovely stuff - Plan on using it on whitefish of some sort next time.

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  12. Venixion

    Venixion Its always the middle of the night in Moonside

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    That looks awesome. I showed my daughter, and she said it was a gorgeous piece of steak.
     
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  13. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Ha! Your daughter is not wrong. It was a lovely slab of meat, even if the mushrooms ended up taking the gold medal for the night.
     
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  14. CryptiniteDemon

    CryptiniteDemon Well-Known Member

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    Ebay:
    Ginger sauce fish stir fry. Swai fillets were basted with oyster sauce, sugar, and lime and grilled. Stir fried sugar snap peas, red bell pepper, red onion, button mushroom. Ginger sauce was soy, lime, brown sugar, garlic, ginger, and thai chilis. Topped with scallions and toasted peanuts & served over basmati rice.

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  15. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Here’s a quick Snack Dump from the last couple of weeks. Which sounds gross, now that I’ve written it out.

    We’ve got some beastly cheesesteaks, some roasted chickens, some Every Leftover In The House chicken sandwiches, some lamb burgers with waayyyy too much going on (probably one of the better things I make), and a lovely ribeye with roasted taters.

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  16. Lazerwave

    Lazerwave My Most Prized Treasure

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    Made this for Mother's day.
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  17. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Properly poached eggs are an art form. Nice work.
     
  18. TenScaryMonkeys

    TenScaryMonkeys Can You Believe How Great These Pants Look?

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    Swordfish with mango and a mango yogurt sauce. Seared shad roe on toast with balsamic-roasted fennel bulb. Shad roe is one of those hyper-seasonal, local things that looks absolutely fucking awful before you cook it (and to be fair, still looks pretty gross even after preparation), but if you like seafood, it’s definitely worth experiencing. Very mild and rich, and tastes more briney than fishy. Assuming the fish market I get it from still has any next week, think I’m gonna try it in an omelette to overcome its visual... challenges.

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  19. G1Prowl

    G1Prowl Prick, apparently

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    Three layers of sponge cake. Can't remember the actual term my wife used to describe what she made, but I know she had to make her own curd with orange zest for it. Orange zest butter cream in between and covered with a mirror glaze. Everyone liked it except Aidan, who apparently took exception to it looking different from other cake he's had. We had to divert him to an ice cream sandwich, which he devoured in record time. Autism is a very fickle mistress with that kid, he'll refuse something he's liked before based solely on a change of appearance. He just now understood that cubed colby jack is the same as sliced colby jack...
     
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  20. Renga

    Renga Otaku-ish.

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    Been pretty busy as of late but had a particularly good day and decided to put my pantry to work with some blueberry lemon streusel muffins. The dry components are AP flour, baking powder for leavening and fine sea salt. Your wet mixture is milk, granulated sugar, eggs, neutral oil, pure vanilla extract, melted unsalted butter, sour cream for moisture and the juice of a lemon and it's zest to really pop those flavors together.

    Fold the mixture together with a silicone spatula till incorporated then comes the blueberries tossed with a bit of the flour mixture to keep those blue boys from sinking to the bottom of the wells. Scoop the batter into a prepared pan with either muffin tins or just lube the wells with a little butter and flour. Top off with a few more blueberries and the streusel which is just flour, cubed unsalted butter and sugar coarsely mixed together with the consistency of sand. Bake at 400F for 29 minutes and cool for 15 minutes. Serve with you favorite hot beverage of choice.

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