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Offline stlaser

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Re: whats for dinner tonight
« Reply #1500 on: July 31, 2018, 02:55:23 PM »
So in the pic are they wrapped or no?

What did you wrap them with?

Not wrapped in the pic, foil pan in oven.

 :likebutton:

Good tip Btw Nate, tossing it oven made it much easier to finish.
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Offline Nate

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Re: whats for dinner tonight
« Reply #1501 on: July 31, 2018, 06:18:16 PM »
 :beercheers:
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Offline TexasRedNeck

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whats for dinner tonight
« Reply #1502 on: August 08, 2018, 09:53:34 PM »
So there’s a restaurant that’s only serves chicken strips called Rasin’ Cane’s

My daughter raves about it so I decided to try to duplicate it as a reward for helping me out around the hide

It’s a buttermilk and egg mixture and flour and breadcrumb batter. Double dipped

Then a sauce with mayo ketchup worchestchire garlic salt and lemon, and black pepper





I’d say the taste tester liked it





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« Last Edit: August 08, 2018, 09:56:13 PM by TexasRedNeck »
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Offline Nate

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Re: whats for dinner tonight
« Reply #1503 on: August 08, 2018, 10:42:28 PM »
Wendy "LOVES" her some rasin cane's
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Offline cudakidd53

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Re: whats for dinner tonight
« Reply #1504 on: August 19, 2018, 03:39:15 PM »
Smoking chicken on the Weber!
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Offline stlaser

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Re: whats for dinner tonight
« Reply #1505 on: August 19, 2018, 04:46:14 PM »
Very nice!  :likebutton:
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Offline Nate

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Re: whats for dinner tonight
« Reply #1506 on: August 19, 2018, 09:29:04 PM »
2 questions mike....

1. Was the bird brined?

2. Was the bird dry?
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1507 on: August 20, 2018, 05:06:45 AM »
Put some ribs on for a little pot luck at the office.




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Offline cudakidd53

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Re: whats for dinner tonight
« Reply #1508 on: August 20, 2018, 06:58:53 AM »
2 questions mike....

1. Was the bird brined?

2. Was the bird dry?

The bird was a Perdue brand young roasting bird right out of the package. Not brined by me  - just washed, trimmed & dried. Sprinkle spices and put on grill with natural lump charcoal in indirect side baskets. Smoke box filled with Jack Daniels chips and the tail end of my mellowing charcoal pellets I picked up at the distillery. Added three hickory bricquetts as well. I’m able to vent my kettle to hold temperature so it was really moist to the point of filling the plate with juice while eating it.

Just wish the quality of bird was higher - if these chickens were people, they’d be the ones riding electric scooters and eating pork rinds!
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Offline Nate

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Re: whats for dinner tonight
« Reply #1509 on: August 20, 2018, 08:28:12 AM »
2 questions mike....

1. Was the bird brined?

2. Was the bird dry?

The bird was a Perdue brand young roasting bird right out of the package. Not brined by me  - just washed, trimmed & dried. Sprinkle spices and put on grill with natural lump charcoal in indirect side baskets. Smoke box filled with Jack Daniels chips and the tail end of my mellowing charcoal pellets I picked up at the distillery. Added three hickory bricquetts as well. I’m able to vent my kettle to hold temperature so it was really moist to the point of filling the plate with juice while eating it.

Just wish the quality of bird was higher - if these chickens were people, they’d be the ones riding electric scooters and eating pork rinds!

kettles work great for doing a little smoking like you did. 

I asked about the brine, because when I do my birds on the smoker, I always put them in a brine over night to make sure they stay moist thru the process.
Nate

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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1510 on: August 20, 2018, 12:57:30 PM »



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Offline Nate

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Re: whats for dinner tonight
« Reply #1511 on: August 21, 2018, 09:40:07 PM »
Homemade hatch green chile beef enchiladas
« Last Edit: August 21, 2018, 09:42:11 PM by nmeyer414 »
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1512 on: August 22, 2018, 11:12:12 AM »
I hate you.
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Offline OldKooT

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Re: whats for dinner tonight
« Reply #1513 on: August 22, 2018, 12:53:20 PM »
Yah Tate I am sure Nate is responsible for at least 15lbs on me.
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1514 on: September 02, 2018, 08:23:45 PM »



Mmmmm. Ribs.


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Offline Nate

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Re: whats for dinner tonight
« Reply #1515 on: September 02, 2018, 08:38:04 PM »
Ill see your ribs and raise you a fogo de chao`
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1516 on: September 02, 2018, 09:25:04 PM »
Lol. Meat coma


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Online JR

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Re: whats for dinner tonight
« Reply #1517 on: September 02, 2018, 11:07:33 PM »
OK Nate, your suing my BBQ. Where is my food!!!!
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Offline Nate

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Re: whats for dinner tonight
« Reply #1518 on: September 03, 2018, 04:34:14 AM »
Say what?....lol
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1519 on: September 03, 2018, 06:28:06 AM »
Btw Nate, my grill isn’t big enough for two hotel pans....may be time for an upgrade


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Offline Nate

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Re: whats for dinner tonight
« Reply #1520 on: September 03, 2018, 07:00:38 AM »
Btw Nate, my grill isn’t big enough for two hotel pans....may be time for an upgrade


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https://www.costco.com/Louisiana-Grills-Champion-Competition-Pro-Wood-Pellet-Grill-and-Smoker.product.100382905.html
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Offline Nate

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Re: whats for dinner tonight
« Reply #1521 on: October 30, 2018, 08:20:27 PM »
I made some homemade loaded beans in the crockpot along with some cornbread
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Offline Flyin6

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Re: whats for dinner tonight
« Reply #1522 on: October 31, 2018, 10:47:49 AM »
Oooooooh, I like beans

My Frau made some three bean thing. Was very tasty.

I took it an leftovers for my last two day forey to the farm.
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Offline Nate

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Nate

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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1524 on: November 10, 2018, 10:02:09 PM »
Just put on a prime brisket. First time I separated the point and flat. We’ll see how the cook time is. Salt, pepper, onion powder, garlic powder, paprika, cayenne, cumin,

Smoke tube and 225 on the smoker.

Mop sauce is my vinegar sauce plus olive oil.




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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1525 on: November 11, 2018, 08:57:07 PM »



Splitting the point from the flat was the way to go. Point was done at 6 am and flat was done at 8




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Offline Flyin6

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Re: whats for dinner tonight
« Reply #1526 on: November 13, 2018, 11:09:19 AM »



Splitting the point from the flat was the way to go. Point was done at 6 am and flat was done at 8




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Very Nice!
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Offline Nate

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Re: whats for dinner tonight
« Reply #1527 on: November 15, 2018, 06:43:35 PM »
Pan fried pork chops with some sauteed green beans with onions and bacon
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Offline BobbyB

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Re: whats for dinner tonight
« Reply #1528 on: November 15, 2018, 07:40:54 PM »
2 turkey sandwiches. 1 with fresh cheddar the other with baby swiss.
So, Bobby...being the calculating trained warrior NCO that you are.  Take the appropriate action, Execute!

Offline Flyin6

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Re: whats for dinner tonight
« Reply #1529 on: November 15, 2018, 09:12:12 PM »
A bean thing I make

Baked beans
Hot dogs, cut up
Jalapenos, chopped
American cheese
White onion
Chopped tomato
Coarse pepper
Sea salt
Worchestire sauce

Warm it all up until cheese melts and blonds up the sauce

Eat with warmed bread buttered with basil or whatever you like
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Offline BobbyB

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Re: whats for dinner tonight
« Reply #1530 on: November 17, 2018, 07:27:28 AM »
A bean thing I make

Baked beans
Hot dogs, cut up
Jalapenos, chopped
American cheese
White onion
Chopped tomato
Coarse pepper
Sea salt
Worchestire sauce

Warm it all up until cheese melts and blonds up the sauce

Eat with warmed bread buttered with basil or whatever you like

I really need to send you some actual cheese.
So, Bobby...being the calculating trained warrior NCO that you are.  Take the appropriate action, Execute!

Offline stlaser

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Re: whats for dinner tonight
« Reply #1531 on: November 25, 2018, 04:43:23 PM »
Zucchini boats, thanks Nate...



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Offline Nate

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Re: whats for dinner tonight
« Reply #1532 on: November 25, 2018, 05:43:42 PM »
awesome, how did they turn out?
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Offline stlaser

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Re: whats for dinner tonight
« Reply #1533 on: November 25, 2018, 06:27:21 PM »
Pretty tasty, HH6 left out the onions and it could have used them....
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1534 on: December 18, 2018, 01:37:27 PM »
Ooh boy. Got hired to cook for a private event last night. group of 6 couples, 55+ combo of business owners, (two restaurateurs, Real Estate business owner, Geologist for the state etc). The hosts asked for a classic beef wellington and to build a menu around that. There are a few MIA, like the Café Brulot, Raspberry sorbet, and cucumber canapés, but it was hard taking pics and plating food at the same time.
« Last Edit: December 18, 2018, 05:18:30 PM by EL TATE »
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1535 on: December 18, 2018, 02:31:18 PM »
Remind me to invite you over to my house ....


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Offline Nate

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Re: whats for dinner tonight
« Reply #1536 on: December 18, 2018, 04:38:43 PM »
awesome!
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Offline Nate

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Re: whats for dinner tonight
« Reply #1537 on: December 18, 2018, 04:39:10 PM »
youll have to send me the crab salad lettuce thing recipe please.
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Offline Flyin6

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Re: whats for dinner tonight
« Reply #1538 on: December 18, 2018, 05:13:23 PM »
Very nice, very nice indeed!
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1539 on: December 18, 2018, 05:19:01 PM »
Got HH6 to send me the caviar canapé pics.
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1540 on: December 18, 2018, 05:35:33 PM »
Tate's crab salad & endive appetizer:
2lbs picked jumbo lump crab. (Dungees are what I  have and use, not sure on how others would turn out but I would imagine about the same)
6-8 Belgian endive, separated into leaves and held in ice water with a capful of white vinegar
1/4 cup each fine dice:
celery
red bell pepper
green bell pepper
shallot
1 seeded finely diced jalepeno
1/2 cup mayo
2Tbs Dijon mustard
two dashes Worcestershire sauce
3-4 dashes tabasco or other vinegar based hot sauce
1Tbs lemon juice
3-4 heavy grinds of med-coarse pepper
2 tsp old bay seasoning

Gently fold all ingredients together and store in the fridge for a couple hours or overnight if you have time. There will be some liquid from the salts pulling moisture out of the veggies, drain that off best you can and spoon salad into endive leaves, and garnish with finely minced chive.

Sauce drizzle on top was homemade Chinese plum sauce with siracha backbone

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Offline Nate

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Re: whats for dinner tonight
« Reply #1541 on: January 02, 2019, 06:58:46 AM »
I couldnt sleep for whatever reason, so i got my fat arse out of bed and started a cioppino for dinner tonight..... :facepalm:
Nate

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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1542 on: January 03, 2019, 10:04:18 PM »
I made a colossal mistake tonight.

We decided it was going to be a family cooking night.  Things went wrong from the beginning as the local upscale market was out of the divers scallops so we had to audible and do shrimp.  No problem but now I figured there was not enough protein so I thought I’d get a couple of prime rib eyes to slice up and have a bit of surf and turf.  Then the oldest wanted mushroom risotto. 

I planned my menu while walking the ailed and got way too many dishes to successfully execute, especially with inexperienced people in the kitchen.

This led to a few more mistakes and ultimately the multitude of dishes meant that nothing hit the table hot.

First off, the youngest had dance practice which left me and the oldest to fend for ourselves for an hour.

We started with a cheese tray. aged gruyere, blue cheese, parm and manchego and blueberry goat cheese. Totally forgot to slice the Italian soprasotto to go with it.

had smoked Norwegian salmon with capers, minced red onion, and grated boiled egg.  Totally forgot the creme Fraiche.

Then I made prosciutto wrapped asparagus.  Prosciutto was cut so thin it almost vaporized when I was peeling it off the paper.  Took forever to get them wrapped.

I had my oldest on the risotto and she was flinging risotto all over the kitchen while she stirred.  Mushrooms, parm, everywhere and I had to stay on her constantly to understand the meaning of the word “constantly” as in stir constantly.

While all this was going on I washed and wilted fresh spinach with garlic and shallots.  That went well.

Then I had the youngest preparing the lettuce for the Caesar salad

Then I had prepped all the shrimp and was getting the EVOO and butter going int a pan while I worked on the rib eyes.  Cast iron pan, salt pepper and seared both sides and finished in the oven.

The biggest mistake was the sauce I tried to make up as I went.  Shallots, red wine, rosemary, thyme, cream in the pan drippings.  Went well until I added the Dijon and it separated.

Shrimp came out ok with a bit of shallot, garlic in the butter and EVOO.

Then made a sauce with the pan drippings and lemon zest and lemon juice and white wine.

By the time I got everything plated it was Luke warm at best.

I bit off waaay more than I could chew with rookie help in the kitchen.

What a lesson.  Can’t wait to do it again......


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Offline cruizng

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Re: whats for dinner tonight
« Reply #1543 on: January 04, 2019, 07:46:56 AM »
TRN, That sounds like a huge disaster!!  :rolleyes: Let's see.. in the kitchen with kids... who cares about the food. LOL... What did I have last night for dinner... Hmmm can't remember. Unremarkable. One kid downstairs.. One upstairs... both doing their thing..

I would take your mistake anytime.  :beercheers:
Mike
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1544 on: January 04, 2019, 12:00:19 PM »
I made a colossal mistake tonight.

We decided it was going to be a family cooking night.  Things went wrong from the beginning as the local upscale market was out of the divers scallops so we had to audible and do shrimp.  No problem but now I figured there was not enough protein so I thought I’d get a couple of prime rib eyes to slice up and have a bit of surf and turf.  Then the oldest wanted mushroom risotto. 

I planned my menu while walking the ailed and got way too many dishes to successfully execute, especially with inexperienced people in the kitchen.

This led to a few more mistakes and ultimately the multitude of dishes meant that nothing hit the table hot.

First off, the youngest had dance practice which left me and the oldest to fend for ourselves for an hour.

We started with a cheese tray. aged gruyere, blue cheese, parm and manchego and blueberry goat cheese. Totally forgot to slice the Italian soprasotto to go with it.

had smoked Norwegian salmon with capers, minced red onion, and grated boiled egg.  Totally forgot the creme Fraiche.

Then I made prosciutto wrapped asparagus.  Prosciutto was cut so thin it almost vaporized when I was peeling it off the paper.  Took forever to get them wrapped.

I had my oldest on the risotto and she was flinging risotto all over the kitchen while she stirred.  Mushrooms, parm, everywhere and I had to stay on her constantly to understand the meaning of the word “constantly” as in stir constantly.

While all this was going on I washed and wilted fresh spinach with garlic and shallots.  That went well.

Then I had the youngest preparing the lettuce for the Caesar salad

Then I had prepped all the shrimp and was getting the EVOO and butter going int a pan while I worked on the rib eyes.  Cast iron pan, salt pepper and seared both sides and finished in the oven.

The biggest mistake was the sauce I tried to make up as I went.  Shallots, red wine, rosemary, thyme, cream in the pan drippings.  Went well until I added the Dijon and it separated.

Shrimp came out ok with a bit of shallot, garlic in the butter and EVOO.

Then made a sauce with the pan drippings and lemon zest and lemon juice and white wine.

By the time I got everything plated it was Luke warm at best.

I bit off waaay more than I could chew with rookie help in the kitchen.

What a lesson.  Can’t wait to do it again......


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It's a lot of fun, and can be a lot of work, but rewarding. Sophie has been in the kitchen with me since she was really little and it's a great bonding experience when everything comes together. That being said, "Shallots, red wine, rosemary, thyme, cream in the pan drippings.  Went well until I added the Dijon and it separated."

add shallots to pan drippings sauté until translucent, add fresh herbs here.
add wine scraping the bottom to dislodge the browned bits and incorporate them into the sauce reduce by half(important step. you need to remove the water and keep the flavor.)
add mustard to reduced wine stirring to incorporate as this is your emulsifier that should have prevented your sauce from breaking
now add cream, stir, and reduce to simmer stirring occasionally until sauce thickens. adding a tablespoon of butter will help tighten it up and prevent it from breaking too. you should be able to coat the back of a spoon, run your finger through it and have the lines hold from where you wiped off the sauce when it's ready.
check seasoning again at this point.
« Last Edit: January 04, 2019, 12:01:02 PM by EL TATE »
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1545 on: January 04, 2019, 12:20:37 PM »
Thanks Tate. Screwed up and added cream before mustard.  Gotta check these things before straying out of my lane....lol


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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1546 on: January 04, 2019, 12:57:52 PM »
Thanks Tate. Screwed up and added cream before mustard.  Gotta check these things before straying out of my lane....lol


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Hey, it sounds like you at least know how to drive. I'm sure it was still good and good fun
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