What's for dinner?

Loeffelholz

John Drake wrote:

Roadkill. Might have some chips with it.

The real trick is colliding with an Alaskan snow crab at just the right angle...and then, of course, having the garlic butter sauce handy.

Mr Martini

I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.

I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.

*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).

Pendragon

all of it :P

seriously though, I've never had any of those

---

tonight is my cousin's rehearsal dinner. 'spose I'm eating whatever the country club is serving...and managing NOT to get it on the suit I can't afford to get dry cleaned...

Mr Martini

Well, todays dish was :

http://www.flickr.com/photos/19423500@N06/4869557133/in/photostream/


Muscovy Duck legs. Pan fried and seasoned with Salt, Pepper and Garlic powder. Even cooked some Potato Pancakes. I've never cooked duck before and was impressed by how good it was. A little greasy, and a little bit tougher meat than chicken. Will cook this again in the future. Maybe I'll cook Duck Breast

thesecretagent

Mr Martini wrote:

I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.

I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.

*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).

Quail weighs about a pound and needs to be cooked really fast in a hot oven, then rested on a warm plate covered with foil for about half the cooking time - ie cook at full temperature for 30 minutes, then rest for 20 minutes to allow the fibres to relax. Rabbit loins can be cooked in a pan or flash roasted in the oven, but the legs need caseroling slowly. Duck roasts nicely at a medium temperature, but if cooking jointed the breasts are nice served pink, and the legs are best served confeit, which means simmered slowly in duck fat until brought up to temperature, then stored in the fat until needed (often weeks), then seared under a hot grill.

If you can check out Hugh Fernnely-Whittingstal - he's a British chef-come food producer who is big on game and foraging food he's had loads of tv series and books, and is a major force in advocating free-range and organic foods, as well as lobbying supermarkets for better conditions for animal food production.

thesecretagent

Mr Martini wrote:

Well, todays dish was :

http://www.flickr.com/photos/19423500@N06/4869557133/in/photostream/


Muscovy Duck legs. Pan fried and seasoned with Salt, Pepper and Garlic powder. Even cooked some Potato Pancakes. I've never cooked duck before and was impressed by how good it was. A little greasy, and a little bit tougher meat than chicken. Will cook this again in the future. Maybe I'll cook Duck Breast

If you can get it Barbary duck is far better than Muscovy. Peking ducks are a good deal better as well. Muscovy ducks are usually better for egg production.

Mr Martini

thesecretagent wrote:

Mr Martini wrote:

I would love to try Quail, but have two problems. One, how do you cook it? Two is the price. It's quite expensive, but I may treat myself one day.

I'd also like to try a few other things like Pheasant and Rabbit. Both are available at a store near (I think they have squab to). So, my Saturday dinner is in your hands. Should I have Rabbit? Duck? (cooking tips would come in handy) If I have Pheasant or Quail it has to be bought Friday morning. Both are frozen and need time to thaw out.

*Sidenote, Quail was almost $30 for a 2lb package (could of been 1 lb).

Quail weighs about a pound and needs to be cooked really fast in a hot oven, then rested on a warm plate covered with foil for about half the cooking time - ie cook at full temperature for 30 minutes, then rest for 20 minutes to allow the fibres to relax. Rabbit loins can be cooked in a pan or flash roasted in the oven, but the legs need caseroling slowly. Duck roasts nicely at a medium temperature, but if cooking jointed the breasts are nice served pink, and the legs are best served confeit, which means simmered slowly in duck fat until brought up to temperature, then stored in the fat until needed (often weeks), then seared under a hot grill.

If you can check out Hugh Fernnely-Whittingstal - he's a British chef-come food producer who is big on game and foraging food he's had loads of tv series and books, and is a major force in advocating free-range and organic foods, as well as lobbying supermarkets for better conditions for animal food production.

Cool. Thanks for the advice. I'll also have to check on the duck. I think the only thing the store sells is Muscovy. I'll check closer next time I go in. Cheers -{

Pendragon

leftovers from my cousin's wedding last night.

swear, the place they got married was trying to kill me with food. 3 course meal with apps. before hand, wedding cake, and THEN they brought out trays of cookies and my aunt got like, 5 take out boxes full. I've gained like, 3 pounds since saturday.

thesecretagent

A big juicy rump steak with fresh bread. Why ruin a good steak with silly things like vegetables? That and a couple of ice cold beers.

alexeberlin

business lunch today. Ouefs florentine, oriental steak and mandarin charlotte. Club soda to drink with coffee to finish.

thesecretagent

alexeberlin wrote:

business lunch today. Ouefs florentine, oriental steak and mandarin charlotte. Club soda to drink with coffee to finish.

Are you American? That all sounds like an American take on a menu - a little dated by British standards. Just curious...

Mr_Ice

Cold Pilsner Urquell and hot Shrimp and sausage Jambalaya. Woke up at 2am and the house still smelled like it.

<sniff sniff> "jambalaya..." <back to sleep>

Loeffelholz

Pulled pork...making soft-shell tacos...mmm...

Pendragon

got home from my trip and mom made pasta with home-made sauce. still feeling a little off from the stupid airplane, but it was good anyway :x

Grindelwald

Had an incident this spring where the chicken came out both routes , needless to say not been keen on it since

Pork and spaghetti in chili , now THAT is good eatin |)

thesecretagent

Roast lamb, roast potatoes, carrots and peas. All with my mint and ale gravy.

alexeberlin

thesecretagent wrote:

alexeberlin wrote:

business lunch today. Ouefs florentine, oriental steak and mandarin charlotte. Club soda to drink with coffee to finish.

Are you American? That all sounds like an American take on a menu - a little dated by British standards. Just curious...

I ate that in Cheshire. ) I have acquired some American eating habits after living in the US for years.
Club Soda is one of them..although on this occasion I know the guy I had the meeting with is very opposed to alcohol during business hours.
To be honest I can't really spot Americanisms anymore. I guess I'm just mid Atlantic.

alexeberlin

today's business lunch was chicken and chorizo jambalaya, burritos with san miguel and mango coconut cheesecake with strawberry ice-cream and raspberry coulis.

Mr_Ice

thesecretagent wrote:

Roast lamb, roast potatoes, carrots and peas. All with my mint and ale gravy.

Man that sounds good.

Right now it's cocktail hour: Rum Collins and an ice pack for my knee. (I'm on a Rum Collins kick...and I hurt myself this morning).
Soon, smoked salmon with onion, capers, hard boiled egg and Inglehoffer Cream Style horseradish.
Then I think there's some steaks in the fridge, mashed potatoes and a salad.
THEN, my friend gave me a bottle of Limoncello he made.

Friday night rocks.

Pendragon

tofu with red pepper, chives, green beans (backyard fresh), and yellow tomatoes (also from the garden) on the side.

delicious.

thesecretagent

Recreated a brilliant meal I once had in the states. Cajun barbequed chicken, corn on the cob with butter, coleslaw and salad. Finally got all the cajun spices right...

thesecretagent

Tonight is marinated sirloin steak, oven roasted chips and a chunky salsa. Dessert - caramel and shortbread cheesecake. Drink - Menage a Trois - a blended white wine from California which uses three grape varieties. Really, really good

Pendragon

my buddy Ian (a brilliant chef) stopped over to my new place and made me and my roomie a stir fry for dinner :x

it had pan roasted chicken with sea salt and pepper
red bell pepper
scallions
onions
garlic by the ton (nom)
peanuts
and peanut sauce

and then, he had brought us an angel food cake
he made fresh whipped cream
and I cut up berries

a frickin' delicious dinner to christen the new apartment with!

oh, we also had some Yellow Tail Cabernet. SO YUMMY.

thesecretagent

Tonight was slow roasted brisket of beef, roasted baby onions, creamy mashed potato and parsnip puree and my ale gravy. And a great big dollop of creamed horseradish...

Sooooooo full!

Pendragon

seeing as I had breakfast/lunch at around 3:45 this afternoon, I'm gonna say that dinner was a tuna sub from subway.

thesecretagent

Wife says I eat too much red meat. So tonight was Chinese stir-fried vegetables and rice noodles. Nice.

Got a cold brisket sandwich with horseradish lined up when she goes off to bed - I'll be up late with paperwork...

Loeffelholz

Two days ago: An unbelievable buffalo-style breaded chicken breast. Tonight: 'Country'-style pork spareribs. Seems Mrs. Loeffelholz is determined not to let me come in 'underweight.'

Pendragon

Boca (veggie) burgers, eggs in a basket (sourdough bread) and baby corn was the cuisine a la apt. #210 this evening...topped off nicely with Frank's red hot sauce and some Yellow Tail Cabernet that we finished off tonight. I love that me and my roomie cook. makes life tastier

thesecretagent

A neighbour dropped in a couple of pigeons he'd shot... Flash-roasted and basted in herb butter, then cream and some chicken liver pate and a splash of brandy in the buttery juices, reduced for a few minutes on a high heat. Delicious. Served with roasted potatoes and steamed runner beans out of the garden.

Pendragon

flax-seed waffles. I'm lazy today