ship happens
Well-Known Member
Let's see that brisket!
What's for dinner tonight ?
- Thread starter scott craven
- Start date
IronNoggin
Well-Known Member
Too damn tired from wrestling that monster for pix.
But it was both very very tender and delicious!
Brisket was cut into 6 pieces and they were still HUGE!
Cheers,
Nog
Howesounder
Active Member
Rain City
Crew Member
You guys need to order some of this for your steamed veggies. Or buns. Anything really. My friends company. The garlic chips are super crispy. I get the mild because I like to use a lot. I get the garlic only one and refill the garlic into the chili oil. https://hautefoods.com/
Will have to give that a go. I make my own garlic, ginger, chilli oil with lime juice and fish oil. However, I do like the idea of crispy garlic, might have to try adding that in as well.
Rain City
Crew Member
I don't know how they keep the garlic so crisp. Maybe it's dehydrated. It's ridiculous.
sasqman
Crew Member
Ordered 2 box Sets.
Can't wait!
IronNoggin
Well-Known Member
Back to Beef! REAL Beef that is!
Yep, that is a full sized platter that Porterhouse is sitting on:
Quick & Dirty BarBee sear:
Perfection:
Served up with Cheddar Chipotle Pasta, a Greek Salad (of sorts) and a magnificent Merlot:
Fit for a King I tell you!
Cheers,
Nog
Yep, that is a full sized platter that Porterhouse is sitting on:
Quick & Dirty BarBee sear:
Perfection:
Served up with Cheddar Chipotle Pasta, a Greek Salad (of sorts) and a magnificent Merlot:
Fit for a King I tell you!
Cheers,
Nog
scott craven
Well-Known Member
IronNoggin
Well-Known Member
Another Gathering of the Port Alberni Diner's Club last night.
My turn to cook.
A good Buddy had recently sent me an interesting recipe - something new to do with salmon which for me these days is quite rare.
It involved creating a sauce of olive oil, butter, lemon pepper and chopped fresh garlic.
Let simmer a spell to let the flavors infuse the butter & oil.
Then toss in a handful of mushrooms and red peppers just long enough to soften them some.
Pull the veggies and keep warm (wrapped in foil in this case).
Prep the salmon by giving the meat side a quick egg wash, then top with Panko.
Prep the BarBee by heating it up.
Once at medium high, toss a Cookina sheet on the lower rack, and smear generously with the oil / butter sauce.
Place the fish (fat fall coho in this case) panko side down and brown (2 - 3 minutes).
Flip the fish, and pour a generous amount of heavy Maple Syrup over all of it.
Allow the syrup to bubble and caramelize.
Remove from the heat, toss the warm veggies on top, and pour the last of the butter / oil sauce over it all.
As is the case with all fish, do not overcook!!
This turned out to be a real hit at last night's dinner party:
Served up with mixed veggies & pine nuts in a very nice sauce, wild rice and mushrooms and fresh homemade bread:
And as none of us really are into white wine, a most excellent Merlot of accompany.
Another Fine Feast!
I will be using that recipe again!
Cheers,
Nog
My turn to cook.
A good Buddy had recently sent me an interesting recipe - something new to do with salmon which for me these days is quite rare.
It involved creating a sauce of olive oil, butter, lemon pepper and chopped fresh garlic.
Let simmer a spell to let the flavors infuse the butter & oil.
Then toss in a handful of mushrooms and red peppers just long enough to soften them some.
Pull the veggies and keep warm (wrapped in foil in this case).
Prep the salmon by giving the meat side a quick egg wash, then top with Panko.
Prep the BarBee by heating it up.
Once at medium high, toss a Cookina sheet on the lower rack, and smear generously with the oil / butter sauce.
Place the fish (fat fall coho in this case) panko side down and brown (2 - 3 minutes).
Flip the fish, and pour a generous amount of heavy Maple Syrup over all of it.
Allow the syrup to bubble and caramelize.
Remove from the heat, toss the warm veggies on top, and pour the last of the butter / oil sauce over it all.
As is the case with all fish, do not overcook!!
This turned out to be a real hit at last night's dinner party:
Served up with mixed veggies & pine nuts in a very nice sauce, wild rice and mushrooms and fresh homemade bread:
And as none of us really are into white wine, a most excellent Merlot of accompany.
Another Fine Feast!
I will be using that recipe again!
Cheers,
Nog
Aquaholic
Crew Member
I’m sure we have all used a bunch of spices and dry rubs with an amazing end result but not remembered what was used. I took the time to take a photo of everything tonight. These were so bloody amazing. Chicken thighs, trim some fat, tiny bit of grape seed oil, convection oven, 375×18 minutes, 175 internal when finished. Careful with the five spice because it doesn’t come out like a powder, it’s a bit lumpy so you get concentrated flavour spots.
I managed to save one partial piece to show what it looked like when finished.
I managed to save one partial piece to show what it looked like when finished.
Derby
Crew Member
The only thing that i could do to improve this was fresh ginger ..I used frozen and just doesnt have the same bit as fresh..
Totally unexpected
Well-Known Member
I'll bet there's lucky dogs at the Nog household!!Back to Beef! REAL Beef that is!
Yep, that is a full sized platter that Porterhouse is sitting on:
Quick & Dirty BarBee sear:
Perfection:
Served up with Cheddar Chipotle Pasta, a Greek Salad (of sorts) and a magnificent Merlot:
Fit for a King I tell you!
Cheers,
Nog
sasqman
Crew Member
What did she use for the braising liquid?
They look amazing!
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