tonight some bb ribs, and some ABT's,

I am also going to braise a few bb rib segments today for the filling for some Chili rellenos for tomorrows supper.

On Sunday I grilled a tri-tip roast (sitting in my freezer from the Dane County Farmers Market) that was marinated in miso. Thinly sliced on a Nhu Lan baguette with pickled carrots and daikon, cilantro, and slices of jalapeño.



-Dan

dansch wrote:On Sunday I grilled a tri-tip roast (sitting in my freezer from the Dane County Farmers Market) that was marinated in miso. Thinly sliced on a Nhu Lan baguette with pickled carrots and daikon, cilantro, and slices of jalapeño.



-Dan

really nice looking dinner there, that beef looks especially great.

dansch - do you know if the tri-tip rolls under an alias or "aka?" When I ask my local butcher (and in my community downstate, there is only one!) for a tri-tip he has no idea what I am talking about. A professional colleague who hails from California raves about the tri-tip cut and I've wanted to cook one for some time.

Any assistance greatly appreciated!

Davooda

Thanks Jim!

Davooda, I rarely see tri-tip roasts and when I saw this one at the Dane County (Madison) Farmers Market, I had to snag it. It's definitely a California thing - I lived there as a small child and it was the grilling cut of choice. The Wikipedia entry makes it sound like it's just a particular piece of the sirloin - I'd guess that most butchers just include it in sirloin roasts or sirloin steaks without isolating that muscle.

This tri-tip thread indicates that Treasure Island at least use to sell this cut on its own (circa 2004), and a more recent thread shows big cryovac bags of them at Costco.

The miso thing was interesting and I plan to try it again. I had read this article about miso marination at Serious Eats, picked up a tub of miso to play with at Mitsuwa, and then remembered the tri-tip in the chest freezer.

-Dan

No pictures, but got a little creative today with spinach-sunflower seed-ricotta ravioli (I'm on a sunflower seed kick lately) with roasted red bell pepper cream sauce, a side of steamed asparagus, and fried, pounded chicken breasts seasoned with salt, pepper, and a little bit of lemon and thyme. Turned out rather well for pretty much off-the-top-of-the-head recipe, although the bell peppers could have been a little riper and more flavorful.

chicken and dumplings again tonight. Using Bobby Flays dumpling recipe again(awesome recipe imho). Also some cauliflower, and mashed potatoes.

Davooda wrote:Thanks for your recipe Kenny! I will be trying again with a wild bird this fall. I had been using olive oil instead of melted butter and maybe that will make a difference.

If you have a chance to try wild pheasant, I think you will find it much more flavorful than a pen-raised bird. There is a dark meat turkey-like richness to the meat, though less pronounced in the breast meat. My kid's favorite way to eat wild pheasant is in mcnugget fashion - lightly breaded and deep-fried. The fave or Mrs. Davooda and I is to pound the breasts into cutlets, dredge in egg/seasoned flour and cornmeal, then pan fry and top with Sauce Hongroise - a bechamel flavored with both sweet and hot paprika. It's also good slow-cooked whole in a crock pot with root veggies.

Wish pheasant season opened sooner than November 7!

Davooda

Thanks for the advice! I just got back last night from a hunting trip to South Dakota with 12 pheasants in my cooler. I'm going to give those a try.

That's me green with envy, saluki9! Glad to hear you had a great trip to the pheasant capital of the US. Illinois' pheasant season opens 11/7 and I hope to get a couple at least opening weekend. You can find the Sauce Hongroise recipe in the Joy of Cooking (but I can't recall which edition). I have also coated the pounded pheasant cutlets in very finely ground cashew or pistachio nuts, pan fried in olive oil and served with a lemon/butter sauce. Once I did pheasant piccata to less success - decided that the capers were just too overpowering.

Good luck with the birds!

Davooda - fellow Saluki, Class of 1985

assembling a sandwich like I had last night:

-imported mortadella
-volpi genoa salami
-rare roast beef
-mild capicola
-asiago cheese

on a big chunk of Italian bread.

meats from Caputo's.

my pre trick-or-treating supper last night(bb's, beans, smoked/stuffed shrooms):




tonight I am thinking of some steaks on the Weber, baked potato, a salad, and some cream of broccoli soup.

I am giving my smoked tastebuds a break for this weekend so the smokers, and grills will be dormant.

Lunch @ Cajun Connection, then an early supper of Chicken Parmesan. Im going to pound out a half dozen chicken breasts, and apply a simple breading(seasoned flour, egg wash. breadcrumbs with parmesan), and then deep fry. Top with parmesan marinara, and mozz cheese & toss under the broiler & serve with pasta, some garlic bread, and a salad.

Perhaps an early evening snack of a lobster roll using the meat from a 1# steamed lobster I carryed out from Bob chinns last night

no pics but chix parmesan was a winner, served it with some fettucini noodles, a salad(romaine, shredded carrot, green pepper, cucumber, red onion,shredded radish, hard boiled egg, and cheese , some garlic bread, and a late adder to the menu.

Did a prosciutto wrapped asparagus bundle(about 6 stalks per bundle), topped with a mornay sauce( 2 tbsp butter, 2 tbsp flour, 2 cups milk, 4 oz cheddar, 1 egg yolk.

Made a basic roux, and wisked in the cold milk, and brought to a simmer, turned the burner all the way down, and left the pan half over the burner, and let it cook for about 30 mintes, skimming the skin that would form. Strained the finished bechemel sauce, and then added a egg yolk, and the cheese, and wisked.. brillinant, great for dipping the garlic bread I made in.

Last night we cooked up some Issan sausage made by a friend along with some rice, and an omelette with avacado, fish sauce, cilantro, and Thai chili.

Well, it's from last week. I tried the sweet potato falafel recipe I saw on 101cookbooks. I thought I had gram (chick pea flour) but I actually didn't so I subbed a falafel mix which had a mixture of ground chick peas and favas. I made a tahini sauce with tahini, lemon juice, yogurt, garlic, a little rice vinegar and water). I dusted a few of the falafel balls with pistachios. Pretty good. And vegan (except that I added yogurt to the tahini sauce) for those who care about such things...

I had ABT tacos last night, (chopped up, smoked kilbasa and cream cheese stuffed jalapenos wrapped in bacon) topped with 2 sunnyside up eggs per taco. Almost as good as the ABT nachos I did a few weeks ago.

Tonight I'm doing a roast chicken (brined with buttermilk and some BBQ rub DH brought back from Texas), roast green beans, onions, garlic, carrots and brussels sprouts, pumpkin pie (with gingersnap crust - made with eagle brand recipe) or pumpkin pie bars (I made both, just a question of which we dig into).

HI,

Simple, homey and fun:

Grilled cheese sandwich: potato bread with extra sharp cheddar cheese and butter.

Vegetable: My-made bread-and-butter pickles.

Regards,

Leg & thigh meat from my SV turkey last week tossed with par-steamed broccoli and cauliflower
and a curry (white) sauce from JC's book but I used half turkey stock and half milk for the base.
Topped with some sharp cheddar and panko.
It was better than I thought it would be and everyone cleaned their plate!

I did a batch of stuffed shells, using a filling recipe from Giada(ricotta, parmesan, egg yolk, parsley, salt, & pepper)(I added some goat cheese, and garlic powder).

Really nice Sunday supper, served with some sourdough bread and butter.

dansch wrote:You're now officially on my "call if I run out of charcoal" AND "where to go in case of the apocalypse" lists.

Just make sure that if you need to borrow a car, you also need lots of lump charcoal.

As soon as the weather turns awful like this I find myself drawn to the incredible Choucroute garnie à l’Alsacienne thread. I didn't have the ingredients needed, but I looked at what I had and came up with something inspired by it.

For sausage I had smoked Thuringer from Paulina and decided to simmer it in beer for 1/2 hour or so



I decided to cook the potatoes separately, and boiled them for 5 minutes and then fried them in duck fat with thyme and some shallots.



I had no sauerkraut, but I did have brussel sprouts. I shredded them and quickly sauteed them in duck fat with some garlic. I tossed a couple large spoonfuls of the beer on them as I sauteed them.



After that I tossed them with some S+P and a dash of lemon juice, and then roasted them in the oven for 10-15 to crisp them up a bit. Overall a really great meal!

Last night: Grass-fed steak cooked the ATK method, morcilla sausage, and baked potato with chimichurri...all bought (excluding potato) from Tango Sur's sister market/shop El Mercado. Served with a 2007 Castle Rock Sonoma County Pinot Noir.

pigOut wrote:

nice looking plate of food there.

Thanks Jim.

jimswside wrote:nice looking plate of food there.

Yes, a very nice plate of food. I should contact pigOut for lessons in attractive plating.

Yes, between pigout's nice plate of food and Attril's duck-fat laden, delicious looking meal, I am getting very hungry.

Solved the hunger with an afternoon of always-therapeutic pasta making.

Roasted butternut squash pureed with eggs:



Blended by hand with all purpose flour, then kneaded into dough:






Dough rested, then rolled and cut:




Butter, olive oil, garlic, chestnut chips and sage heating together:




Pasta and sauce served with grated cheese, a bit more sage and a final drizzle of good oil:

really nice looking handade pasta there Kenny, really nice.

pork butt carnitas.

gonna simmer the cubes of butt in lard & liquid mixture., for some tacos tonight. Caputos has butts on sale for $1.29. May also buzz by H mart Naperville & see if they have any live cabs for an appetizer.