What's for dinner

[Paul Pless]

a beautiful dish
who's recipe? julia's??

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Coq au Vin

[Norman Bernstein]

A question for foodies who cook:

I do all of the shopping and cooking in my house, and I have a limited number of dinner entrees that I cook repeatedly. One item I have had no success with has been center cut pork loin (not tenderloin, which I make all the time).

It is tempting to buy, because 1) it is incredibly inexpensive, and 2) it is very lean, and I don’t like meats with a lot of fat. Big ones, suitable for at least two, or even three dinners, are priced at $2.99/lb, sometimes even less.

The problem, though, is how to cook it without it being dry and tasteless. Marinating it doesn’t help. When roasted to an internal temp of 140-150, it turns out quite dry, and sometimes tough.

A long time ago, I used to open it up, spirally, and stuff it with something, before rolling it back up and tying it before roasting. The stuffing was tasty… but the meat itself was still rather dry, not juicy as I had hoped.

Does anyone else cook center cut pork loin? Anyone have a hack for making it good?

[Breakaway]

Norm, I take pork loin out of the fridge about an hour before cooking. I will then splash apple cider vinegar on it. Then pepper and garlic powder. Cover and let sit for an hour. Then, I heat a cast iron pan, and crisp up all sides of the loin.

Then, into a 35OF oven, still covered, for maybe eight minutes per pound. ( Best I can do: I cook by feel more than time, and cool almost everything at 350)

I often use my Dutch oven for this, but a covered roasting pan, or a pan with foil also works.


Remove. Let Rest. Serve and enjoy.

I like red cabbage, beets, green beans and mashed potatoes with this.


Kevin

[stromborg]

150 is too high for the lean cut like that. Pull it out of the oven somewhere between 135 and 140, it will finish out 5 to 10 degrees higher as it rests. Brining will help too, baseline is 1 tablespoon of kosher salt for each cup of water used (1 gallon of water uses 1 cup of salt).

[Paul Pless]

season it
sear it
then place in a deep baking dish
deglaze the pan that you used to sear it
pour this into the baking dish
cook covered for about twenty minutes

[Joe (SoCal)]

a beautiful dish
who's recipe? julia's??

INGREDIENTS

• 2 tablespoons olive oil
• 4 ounces (120g) diced bacon
• 8 chicken pieces (4 drumsticks and 4 thighs), skin on, bone in
• 2 teaspoons salt (plus more to season)
• 1/2-1 teaspoon freshly ground black pepper (plus more to season)
• 1 onion, diced
• 8 oz (250g) carrots cut into 1-inch pieces
• 4 cloves garlic, minced
• 1/4 cup brandy (OPTIONAL LOL )
• 350 ml good quality red wine (Burgundy, Pinot Noir, Shiraz)
• 1 1/4 cups low sodium chicken stock or broth
• 5 sprigs thyme
• 3 tablespoons unsalted butter at room temperature, divided
• 1 1/2 tablespoons all-purpose flour
• 8 ounces (250g) frozen small whole onions (pearl onions)
• 8 ounces (250g) cremini (brown) mushrooms thickly sliced
• 2 tablespoons fresh chopped parsley, to garnish (optional)

INSTRUCTIONS

• Preheat the oven to 350°F
• Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
• Pat chicken pieces dry with paper towel and season with salt and pepper.
• Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
• Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
• Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
• While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
• Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.
  
  Season to taste, if desired. Garnish with parsley and any extra thyme leaves

[stromborg]

Potato rolls


Pork butt waiting to be pulled for filling the above potato rolls.

For the curious, North Carolina style vinegar sauce base with a drizzle of a honey/mustard sauce to finish.

ETA: A request for fried chicken sandwiches as Wednesday's dinner has been placed. Pimento cheese and milk buns it is.

[Lugs]

Page 2 again.... bump

Here's lunch... dinner will require some more thought. This one's cheap, quick, and ever so tasty.

[Joe (SoCal)]

I love that I always have TWO plates for DINNER one for me and one for my love. I always make sure I give her better portion.

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Served with a wonderful Meiomi Sonoma, Monterey and Santa Barbara for this 100% Pinot Noir blend

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Three more months until the "The Bear" returns on Hulu Can't wait.

[Lugs]

If you put meat-to-be-pulled (pork, chicken, what have you) in the stand mixer, it’s easy peasy. Use a paddle mixer and let technology go to town.

If you’re into that…

We pull a lot of meat... always do it by hand. Hmm.. maybe I should rephrase that?

pulled pork roll.jpg

[Lugs]

Page 3 bump. Technically speaking, it's not dinner (I hope)... but a late lunch. Thai style salad.

[CWSmith]

I went thru the supermarket checkout line today and the woman in front of me was buying several large, lovely roasts, 6 containers of chicken livers (not my speed), 2 large platters of chicken legs, and 2 trays of chorizo sausage.

All of it, except the sausage, was for her dogs.

Her dogs were eating better than me.

[L.W. Baxter]

Her dogs were eating better than me.

that's the way of it, bro.

[Paul Pless]

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[SKIP KILPATRICK]

Potato rolls


Pork butt waiting to be pulled for filling the above potato rolls.

For the curious, North Carolina style vinegar sauce base with a drizzle of a honey/mustard sauce to finish.

ETA: A request for fried chicken sandwiches as Wednesday's dinner has been placed. Pimento cheese and milk buns it is.

You have great buns!

[LeeG]

150 is too high for the lean cut like that. Pull it out of the oven somewhere between 135 and 140, it will finish out 5 to 10 degrees higher as it rests. Brining will help too, baseline is 1 tablespoon of kosher salt for each cup of water used (1 gallon of water uses 1 cup of salt).

brining is nice. I’m in the often enjoyable position of outside cook and have been exposed to some good preperations my daughter makes.

[Joe (SoCal)]

Tonight I've decided I'm making Misoyaki Butterfish

[LeeG]

Just burnt some frozen broccoli spiced up with chilis, garlic, berber spice, spkash of vinegar and soy sauce.

[Paul Pless]

Just burnt some frozen broccoli spiced up with chilis, garlic, berber spice, spkash of vinegar and soy sauce.

how very cosmopolitan

[stromborg]

Fried chicken sandwiches, lettuce, dill pickle and spicy pimento cheese on milk buns. The buns are one of those baking recipes that looks more complex than it turns out to be, these came out with a really nice crumb.

[Paul Pless]

you baked those buns?

spare us the humility, that's next level **** right there

beautiful

[Joe (SoCal)]

Fried chicken sandwiches, lettuce, dill pickle and spicy pimento cheese on milk buns. The buns are one of those baking recipes that looks more complex than it turns out to be, these came out with a really nice crumb.

You baked those buns ?

eb4f8c425c3e422c70ec68498af20a16-sticker.jpg

[Joe (SoCal)]

Whats for dinner tonight

Misoyaki Butterfish is a classic Hawaii recipe It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven. Served with Bok Choy sautéed in 2 table spoons of butter and a couple of pads of butter fresh ginger and garlic with a dash of white wine. Also served with black rice with dried cranberries.

DD4808CA-AB3A-4AC8-94BA-B1C71D33EDC9.jpg

Ingredients

• Four black cod fillets (6-8 ounces each)
• ½ cup mirin
• ½ cup sake
• 1 cup sugar
• 1 cup white miso

Instructions

• 
  
  • Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
  • Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
  • Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
  • When you’re ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
  • Eat with rice! Enjoy ^_^

[Joe (SoCal)]

Rob, I love that dish I add a little balsamic glaze or even ponzu sauce with the rice. YUM

[SKIP KILPATRICK]

Chicken wings at a bar in NC. Not pictures... but finger licking good!

[Tom from Rubicon]

Planing ahead, Thursday a double recipe of Salsa di Pomodori, slight change up. Once the onion and garlic were translucent I cleared the center of the pan where I mashed two anchovy fillets. After adding Aleppo Pepper and a couple ounces of Maderia.
I let the sauce simmer until flagrant. Then at a low simmer to prevent scorching added a pound of calamari rings and continued the simmer until the squid were tender. Reheated today. With pasta and a garlic bread I made that would knock a vampire off a fence post. I reek of garlic.

[Lugs]

Creamy Meyer Lemon Pasta


With their friendly flavor, Meyer lemons are thoroughly enjoyable from peel to pith to juicy flesh. In this simple weeknight meal, they add complexity to the classic pasta al limone with notes of orange and tangerine, a sweeter tang and a softer, more tender pith. Each bite of pasta is studded with a sautéed mix of tangible lemony bits and garlic slivers cloaked in the dill-forward cream sauce.

Attachment 132759

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INGREDIENTS

Yield: 2 to 4 servings

• 1
  pound spaghetti or linguine
• 3
  small Meyer lemons (about 8 ounces total), see Tip
• 3
  tablespoons unsalted butter
• 6
  large garlic cloves, sliced thinly
• 1
  teaspoon fennel seeds, coarsely ground
• 1
  1/4 cups heavy cream
• ½
  cup lightly packed dill leaves and tender stems, very coarsely chopped
• Black pepper, for serving

PREPARATION

• Step 1
  Bring a large pot of heavily salted water (about 2 tablespoons kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Step 2
  Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into ¼-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving.
• Step 3
  In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes.
• Step 4
  Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about ½ cup pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top)
• Step 5
  Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired.

Tip

• If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.

Hey Joe, when you rip recipes, can you do us a favour and include the interweb link please?

Creamy Meyer Lemon Pasta Recipe - NYT Cooking (nytimes.com)

[Joe (SoCal)]

Creamy Meyer Lemon Pasta


With their friendly flavor, Meyer lemons are thoroughly enjoyable from peel to pith to juicy flesh. In this simple weeknight meal, they add complexity to the classic pasta al limone

Everyone please notice the BLUE hyperlink to the NYT recipe that I posted originally

Personal photos and interpretation of the recipe











Food photography is pretty easy I wonder why so many are simply unable to do it.

[Lugs]

... snip

Personal photos and interpretation of the recipe




Food photography is pretty easy I wonder why so many are simply unable to do it.

Indeed. Can you please give us your interpretation of what food element is being presented here? I can see that the garlic crack is in focus, is that the message?

[Lugs]

Speaking of dinner... Teppanyaki, last night. Catching an egg

0tepp1a.jpg

.... and some depth of field on the prawn heads

0tepp1b.jpg

[Chip-skiff]

We have a top-end air filter with indicator lights that show indoor air quality: Blue (good), Purple (so-so), red (ugh). Since our electric power is spotty, with frequent outages, we've used a propane range– when the electricity's off we can light a burner with a match. But soon after I start a burner, the air indicator goes bright red: ugh.

So, for the 99% of the time when the electricity is on, I got a portable induction cooktop and tried it out today.



First, I boiled a big pot with our kitchen scraps for stock. It reached boiling in less than half the time of the gas stove, and the air indicator stayed blue the entire time it simmered. This evening I used a Le Creuset grill pan and grill weight and made ham & cheese panini. I set the weight in the empty pan and heated it before adding the sandwiches. It did a good, even job of melting the cheese with nice scorchmarks on the bread. Again, a success.

Some points from the manual: faster heating and rapid adjustment of heat levels. Precise settings. 50% more power than a gas burner or conventional electric element. 83% efficiency vs. 30-35% for gas. $0.12 per hour to operate vs. $1.65 for gas. Creates heat only in the cookware– no scorching plume around the edges.

But it works only with ferrous cookware, not aluminum nor stainless steel alloys with much nickel. If a magnet clings to the bottom of the pot, it'll work. Quite a few of our pots and pans aren't suitable.

We don't have much counter space, so I have to clear the area to use it and stow it away after. But on the whole, I'm happy.

[Lugs]

We have a top-end air filter with indicator lights that show indoor air quality: Blue (good), Purple (so-so), red (ugh). Since our electric power is spotty, with frequent outages, we've used a propane range– when the electricity's off we can light a burner with a match. But soon after I start a burner, the air indicator goes bright red: ugh.

So, for the 99% of the time when the electricity is on, I got a portable induction cooktop and tried it out today.



First, I boiled a big pot with our kitchen scraps for stock. It reached boiling in less than half the time of the gas stove, and the air indicator stayed blue the entire time it simmered. This evening I used a Le Creuset grill pan and grill weight and made ham & cheese panini. I set the weight in the empty pan and heated it before adding the sandwiches. It did a good, even job of melting the cheese with nice scorchmarks on the bread. Again, a success.

Some points from the manual: faster heating and rapid adjustment of heat levels. Precise settings. 50% more power than a gas burner or conventional electric element. 83% efficiency vs. 30-35% for gas. $0.12 per hour to operate vs. $1.65 for gas. Creates heat only in the cookware– no scorching plume around the edges.

But it works only with ferrous cookware, not aluminum nor stainless steel alloys with much nickel. If a magnet clings to the bottom of the pot, it'll work. Quite a few of our pots and pans aren't suitable.

We don't have much counter space, so I have to clear the area to use it and stow it away after. But on the whole, I'm happy.

Nice review, thanks. Years (decades) ago, I did a marketing job for a major electicity generator/retailer - on electric kitchens... specifically commercial kitchens. One that I recall was Browns Hotel in London they had gone all-electric. Most specified gas - because the chefs insisted on it.

[Lugs]

Another one from the teppanyaki the other night. Damn food photographer... he's hopeless... he took the photo half-way through the dish.

0tepp1c.jpg

[Lugs]

Tonight
HOUSE MADE RICOTTA, Clover Honey / Marcona Almonds / Raisins / TOASTED Ciabatta


Attachment 132867

A bottle of Rombauer Chardonnay

at https://230forestavenue.com/

I understand you are looking for help with your photography, Joe, so I asked a commercial food photographer for a critique for you. "average and sharpness is missing".. oh, and he added "needs a beer". Hope that helps?



I'd have done it differently. I've been trying to figure out if that blue thing is an ashtray, or what? It draws the eye... but creates confusion. The key feature in the photo is the burnt toast... rather than the blurry almonds and invisible raisins. So, toast to the back, bring the wine in, spin it around a bit to show the raisins and let's see.

[Joe (SoCal)]

Tonight
HOUSE MADE RICOTTA, Clover Honey / Marcona Almonds / Raisins / TOASTED Ciabatta


Attachment 132867

A bottle of Rombauer Chardonnay

at https://230forestavenue.com/