What's for dinner tonight ?

Another Tradition: New Year's Eve Fondue!

Moose Tenderloin, Whitetail Tenderloin, Free Range Pork Tenderloin, Lamb, Turkey and the Trimmings:

0XRex5C.jpeg


One of the most "civilized" ways to chow down IMHO!

KsWDrWJ.jpeg


And yes, it was paired with a very good Merlot!

Cheers
 
kaelc said:
Prawn Vietnamese rice wraps. Kids love them, I added making them to my latest video. These prawns were bigger, almost embarrassed at the size of the ones in my video. View attachment 113673
Click to expand...

The vid was great, quite enjoyed it Kael. Defn going to make these as well.

Tuna here tonight, repeat this a few more times and I’ll have the wife convinced to buy a tuna worthy boat! IMG_1631.jpeg
 
the force said:
The vid was great, quite enjoyed it Kael. Defn going to make these as well.

Tuna here tonight, repeat this a few more times and I’ll have the wife convinced to buy a tuna worthy boat! View attachment 113680
Click to expand...
Thanks boss! It is great to hear the feedback. What type of tuna? I still have a few vacuum packed pieces of albicore from a couple years back that might be best smoked. I had a weather window and a member invited me to buddy boat but I didn’t get it together in 2024. Hopefully with some work on the boat I’ll feel confident to go if we have good weather this year. Members and videos from down south have me itching to go for big tuna down south someday too!
 
IronNoggin said:
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:

Y9oq8pq.jpeg


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

wts6AKp.jpeg




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:

0OH3g91.jpeg


Accompanied by an excellent Cabernet Sauvignon / Merlot blend:

ayTOkeZ.jpeg


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
Click to expand...
My dad would lose his ****. He used to catch frogs all the time back in ON.
 
We have a house, two solid pensions, enough savings, and no debt, but I still prefer a good pot roast to paying for prime rib.
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender
IMG_20250105_174503204.jpgIMG_20250105_174748416.jpg
 
tubber said:
We have a house, two solid pensions, enough savings, and no debt, but I still prefer a good pot roast to paying for prime rib.
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender
View attachment 113727View attachment 113728
Click to expand...
Looks deadly, looks like the pup approves too
 

Baking Soda as a Meat Tenderizer​

www.armandhammer.com

Why You Should Tenderize Meat with Baking Soda | Arm & Hammer

Learn how to use baking soda to tenderize meat through a process called velveting, which helps make your steaks, chicken cutlets and game meats juicier.
www.armandhammer.com

We did this method with already tender moose sirloin steaks last night (moose was hung 21 days).
They sat in the fridge for just over 5 hours with the baking soda mix on them.
Warmed up to room temperature, then dropped on a hot BarBee.
Cooked to just shy of medium rare as always.

They turned out to be the tenderest and juiciest steaks we have had in a long time!
Took moose that was great, and turned it into Excellent!

Looks like we have a winner here!
Pozitive.gif


Forgot the pix, but will do some when I try this the next time (likely soon given the results!)

Cheers.gif

Nog
 
Did up a breast of Veal the same was I do a porchetta and it turned out fantastic

-Trim and flatten out breast
-Make paste consisting of sundried tomato , pine nuts , parsley , lemon zest, garlic , anchovies , fermented Calabrian chillis
- score flesh side of breast , cover liberally in paste and truss, cover in salt pepper & oil
- 15 mins at 550 on roasting rack to brown
- in Dutch oven , soften 4 yellow onion , head of garlic , rosemary and thyme sprigs
- Add roulade of veal , add in 50/50 beef stock and white wine , half way up the veal
- in the oven for a hour at 350 , at one hour mark flip it and braise for another hour
- remove lid flip it right side up again and crank to 400 for an additional 30
- reduce braising liquid for sauce

I also made a gremolata to top with , one of the best things I’ve ever made
IMG_5626.jpegIMG_5631.jpegIMG_5640.jpegIMG_5644.png
 
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