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post #76 of 205 (permalink) Old 12-21-2016, 10:00 PM
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The Dinner Thread

I enjoy lamb rack very much.



120 for 2.5 hrs and quick sear on the grill trying not to exceed 132-135 F.

ETA: Picture from this summer.




.........><)))#">

Last edited by Haiku; 12-21-2016 at 10:22 PM.
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post #77 of 205 (permalink) Old 12-21-2016, 10:15 PM
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The Dinner Thread

Quote:
Originally Posted by heartsbeating View Post
How about salmon with crispy skin, small bowl of roast potatoes (so that a small can be used), something green.


Good idea. I did this a few times and was really happy with it.



Salmon with Lemon-Dill Creme Fraiche



Serves: 2

Active Time: 10 minutes

Total Time: 45 minutes

Temp: 125F (52C) for medium-rare, or 135F (57C) for medium.

Finishing step: For crispy skin, pan sear in olive oil over high heat



2 6-ounce salmon fillets, skinned, and pin bones removed

cup kosher salt

1 quart ice water

5 tablespoons extra-virgin olive oil



For the brine, whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour).



NOTE: Brining is an important step in preparing salmon sous vide. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, as well as seasons the fish throughout and provides another defense against overcooking.



Set bath to 125F (52C) for medium-rare, or 135F (57C) for medium.



Remove the salmon fillets from the brine and rinse with cold water. Pat dry and place each fillet in a separate vacuum bag or zipper seal bag with two tablespoons of olive oil each.



Salmon Sous Vide Recipe



Seal on gentle setting, or manually seal in a ziplock bag, removing as much air as possible.



Place the bags in the water and cook for 20 minutes. (If needed, you can leave for an additional 20-30 minutes in the water without any negative effects.)



Remove the bag from the water and carefully remove the salmon. Pat the salmon dry with paper towels and set aside. The brine should provide ample salt seasoning, but you can season additionally with salt and pepper here if desired.



In a hot non-stick saute pan, warm one tablespoon of the olive oil. Add the salmon and sear until the skin is crispy and golden brown, about one minute. Serve with Lemon-Dill Creme Fraiche and Chilled Cucumber Salad (below).



If crispy salmon skin isnt your thing, you can remove the skin before cooking or after and serve straight from the water. Alternatively, you can take the bags directly from the water and chill in a water-ice bath. Once the fillets have chilled, you can serve chilled or store in the refrigerator for up to 2 days.



Lemon-Dill Creme Fraiche



1 cup creme fraiche (or sour cream or Greek yogurt)

1 lemon, juice and zest

cup loosely packed chopped fresh dill (or chives or tarragon)



Whisk together all ingredients and serve with sous vide salmon. Can be refrigerated in an air-tight container for up to two days.



Chilled Cucumber Salad



1 English cucumber, sliced in -inch rings

red onion, julienned

3 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

kosher salt and pepper



Toss all ingredients and serve with sous vide salmon. Can be refrigerated in an air-tight container for up to two days.


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post #78 of 205 (permalink) Old 12-21-2016, 10:17 PM
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Re: The Dinner Thread

You took the suggestion and made it AMAZING!

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post #79 of 205 (permalink) Old 12-22-2016, 11:17 PM Thread Starter
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Re: The Dinner Thread

I feel this really belongs in a "If You Dare post Pics of You Kitchen" thread, but...




Sigh, my wife gives me the speaking treatment.
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post #80 of 205 (permalink) Old 12-23-2016, 11:20 AM
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Re: The Dinner Thread

Quote:
Originally Posted by CharlieParker View Post
I feel this really belongs in a "If You Dare post Pics of You Kitchen" thread, but...

Lovely kitchen Charlie!

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post #81 of 205 (permalink) Old 12-23-2016, 12:38 PM
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Re: The Dinner Thread

Quote:
Originally Posted by Dulsura View Post
Lovely kitchen Charlie!

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I was thinking the same thing.
@CharlieParker, I'm experiencing envy over here. Your kitchen is beautiful. And is the Island topped with a butcher block?

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post #82 of 205 (permalink) Old 12-23-2016, 01:12 PM
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Re: The Dinner Thread

Quote:
Originally Posted by heartsbeating View Post
You took the suggestion and made it AMAZING!
I heartily agree!

Better watch out, Charlie. . . Haiku is offering you some serious competition in the dominance of the cooking thread . . .

One of the deepest feminine pleasures is when a man stands full, present, and unreactive in the midst of his woman's emotional storms. When he stays present with her, and loves her through the layers of wildness and closure, then she feels his trustability, and she can relax. -- David Deida, The Way of the Superior Man
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post #83 of 205 (permalink) Old 12-23-2016, 01:15 PM Thread Starter
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Re: The Dinner Thread

Quote:
Originally Posted by Lila View Post
I was thinking the same thing.
@CharlieParker, I'm experiencing envy over here. Your kitchen is beautiful. And is the Island topped with a butcher block?
Thanks, and thanks @Dulsura. For the amount we went over budget... Well, at least we are pleased.

The counter is engineered quartz. I had butcher block counters years ago and did really like them, the quartz can be cold (we eat at the counter).



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post #84 of 205 (permalink) Old 12-23-2016, 01:32 PM
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Re: The Dinner Thread

Quote:
Originally Posted by Lila View Post
I was thinking the same thing.
@CharlieParker, I'm experiencing envy over here. Your kitchen is beautiful. And is the Island topped with a butcher block?

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I'm loving the back splash!

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post #85 of 205 (permalink) Old 12-26-2016, 03:42 AM
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Re: The Dinner Thread

Made comfort food for Xmess dinner. Butternut squash cashew cream sauce over brown rice pasta and crispy roasted garlic Brussels sprouts with a sriracha "aioli" dipping sauce.

All vegan (all the time!), but even my omnivore manimal loved it. Not the best picture but was delicious.



Hope everyone had a very Merry Christmas!

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post #86 of 205 (permalink) Old 12-26-2016, 06:30 PM
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Re: The Dinner Thread

No picture but it did happen ... I got exactly what I wanted for Christmas, to cook a big dinner for friends and family (I don't get to cook often).

Rack of Lamb, fettuccine alfredo, creamed carrots, green beans, rolls, pumpkin pie and a fantastic pinot noir.

Yum!
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post #87 of 205 (permalink) Old 12-26-2016, 06:39 PM
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Re: The Dinner Thread

Quote:
Originally Posted by Red Sonja View Post
No picture but it did happen ... I got exactly what I wanted for Christmas, to cook a big dinner for friends and family (I don't get to cook often).

Rack of Lamb, fettuccine alfredo, creamed carrots, green beans, rolls, pumpkin pie and a fantastic pinot noir.

Yum!

I think you forgot me in that picture. Of course, once you invite me I will just make myself at home at your place. I guess that is a lesson not to feed fisty.

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post #88 of 205 (permalink) Old 12-27-2016, 07:18 PM
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Re: The Dinner Thread



Chicken with garlic parmesan mashed potatoes and roasted thyme carrots.

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post #89 of 205 (permalink) Old 12-27-2016, 09:45 PM
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Re: The Dinner Thread

Tropical, thank you for giving me an idea as to how I can use the rest of my carrots. I have fresh thyme in the fridge. Roasted carrots will be added to my disgusting sodium/calorie laden New Year's Day meal. As my left ventricle slams shut, I shall be at peace knowing I abused my diet the past two weeks as seriously as possible. And I enjoyed every minute of it!

I refuse to make anyone a priority in my life who considers me nothing more than an option.

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post #90 of 205 (permalink) Old 12-27-2016, 10:28 PM Thread Starter
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Re: The Dinner Thread

Pesto chicken salad with arugula on toasted crusty bread. It's nice to work across the the street from a restaurant supply bakery that has a retail window.




Sigh, my wife gives me the speaking treatment.
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