What's for dinner tonight ?

[Aquaholic]

Beef Wellington. Haven't made this in over 20 years. Forgot how time consuming it is, but the result is a very rich, old school classic. I'll work on the fundamentals a bit more before trying my hand at Salmon Wellington.

View attachment 112899

I also want to try salmon Wellington. I started doing the beef in the beef Wellington in the sous vide device first, after a good sear. That even internal temperature all the way through is perfection.

 

[Aquaholic]

I also want to try salmon Wellington. I started doing the beef in the beef Wellington in the sous vide device first, after a good sear. That even internal temperature all the way through is perfection.

 

[sly_karma]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

 

[Aquaholic]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

What would you use for duxelles? Something seafood based?

Convection oven obviously as the puff will brown nicely, use same egg wash.

 

[Rain City]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

You need to use a thick fillet. Or you double it up and try and get more of an even log form. From there it basically steams in the pastry so although it's a little more done than you'd normally want, it stays very moist. Use some panko under the salmon to absorb the juices and keep the bottom pastry from sogging out. It's easier than it looks. I've done a few Christmas ones over the years.

 

[Aquaholic]

My cooking friend says she would do spinach and mayo, or spinach and Boursin, garlic and onion flavour. Panko is a good idea, RC.

Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc. This pinwheel filling idea would help slow down the salmon cooking process, which would allow the puff pastry and the salmon to finish closer at the same time at a desired temperature. You would have to test and tweak though.

Example only, this was for pinwheel salmon a while ago:

 

[Rain City]

My cooking friend says she would do spinach and mayo, or spinach and Boursin, garlic and onion flavour. Panko is a good idea, RC.

Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc.

Example only, this was for pinwheel salmon a while ago:

View attachment 112909
View attachment 112910

I do it with onion, parm, lemon zest, cream cheese and spinach. Season the fish with S&P. This recipe I just found is pretty close to what I do. I have an ingredient list saved but no recipe. I probably took a little from a few of them, like I usually do when I'm trying something new.

Salmon Wellington (with Puff Pastry)

This Salmon Wellington is elegant and impressive, yet really easy. It's made with puff pastry, and a cream cheese and spinach filling.

cookingformysoul.com

 

[sly_karma]

A couple of sheets of phyllo pastry wrapped outside the duxelles, before the puff pastry, is a good way to keep the moist contents from sogging up the puff. I don't see a reason why that wouldn't work for salmon too.

 

[Aquaholic]

A couple of sheets of phyllo pastry wrapped outside the duxelles, before the puff pastry, is a good way to keep the moist contents from sogging up the puff. I don't see a reason why that wouldn't work for salmon too.

I do wonder though if you stuff the filling inside like the pinwheel salmon photos, and then wrapped it in the puff pastry, it would keep the filling separated from the puff pastry.

 

[Doug]

BBQ salt and pepper chicken wings with a squeeze of lemon after cooked and kabob vegs and potatoes

 

[Aquaholic]

BBQ salt and pepper chicken wings with a squeeze of lemon after cooked and kabob vegs and potatoes

I have a bunch of different rubs, but have been going back to S&P on wings and drumsticks lately. Love it.

 

[Derby]

A couple appies for tonight.
Seared tuna & blue fin belly

 

[JWS]

Last pack of halibut for hali and chips tonight.

 

[IronNoggin]

Christmas Dinner 2024

This has become something of a tradition around here!

Pheasant stuffed and into the clay baker:

Served up with maple glazed yams, stuffing and oven baked Brussels:

And of course quaffed down with a very nice Merlot:

Cheers

 

[Doug]

Cooked the 5lb boneless Prime Rib last night. Seasoned it and used the 25 minutes at 500 degrees and then turn off the oven and let it sit in the oven for two hours. Took it out and let it rest 15 minutes and perfect med rare. Perfect flavor and tender. Finished off with home made apple pie and whip cream.
I love AB beef

 

[IronNoggin]

Don't think my Lady thought I was serious when she called yesterday to inquire what was on the menu for din-din. Frogs Legs. Long pause then OK...

Had a few moments to kill when last over in Vancouver, so I stopped by my favorite Chinese grocers to pick up some quail. Right beside the birds were planks of Frog's Legs, so of course I latched onto a couple:

Did the usual flour egg wash and seasoned bread crumbs before leaping into a hot frying pan:

Got them nice & crispy on the outside, while tender and juicy inside. Served up with a cold German mixed veggie salad, and wild rice with chanterelles:

Accompanied by an excellent Cabernet Sauvignon / Merlot blend:

They are quite succulent! Close texture to chicken, but have their own delicate flavor. Happy I collected two planks worth as there will be another dinner like this one down the road...

Cheers

 

[WHO DAT]

Christmas Dinner Turkey/ 10lb-40mins. Best Regards

 

[Loghauler]

Basic with beers
antipasto from western family signature and home made cheese ball

 

[Derby]

Dinner last night

 

[IronNoggin]

Fresh Big Hard-shell Dungeness Crabs - Steamed of course

Served up with Basmati rice, Spare Gooses & Hollandaise