What's for Dinner?

Oh wow, that looks great! thanks @Tim

Here's what's for dinner the past 2 nights.

Last night SV lamb rack dusted with sweet curry powder with celery root puree and chopped chestnuts and micro green salad.

Tonight, 72h pork jowls. These were cured in a maple-misoyaki cure and cooked at 63C for 72h. This is truly where I feel SV sets itself apart, the long cook times are a test of patience but the results are incomparable. I fried the jowls quickly after cooking and served them with oven roasted sunchokes dusted with the sweet curry and finished with some truffle salt. I topped the jowls with some micro greens, jalepeno slices, and slivered green onion. I dressed it with some sesame oil and sweet soy.

The lamb looks awesome too @B

Gracias! I think I did 55C for 3 hours. It was delicious.

Last night's meal, Goat with Dates, Figs, Couscous Eggplant and Harissa Yogurt Sauce.

Goat was SV 56C 40min. Dates and figs placed between plastic and rolled onto very thin sheets (stolen form Mourad Lahlou). Couscous with dried apricot and raisins rehydrate in Stone's Green Ginger wine. Eggplant was salted for an hour, SV 85C 1.5hr with olive oil and thyme, pureed and past through a tamis. Sauce 1:1 harissa and yogurt. Zucchini shavings.

The flavours worked well, but the plating needs improvement.

I love goat. Probably my favorite taco filling

Very nice!

Last night was left overs/clear out the fridge - Fennel, tarragon, zucchini salad; Bulgar wheat; Cheese fruit roll ups. The fried fruit is flexible enough to fold around the cheese and would make an easy hors d'oeuvres.

David_Quintana_63467

Ha. I love this thread

That fruit looks really neat.

Matthew_Snyder_68770

Okonomiyaki, Osaka-style.

Nothing fancy, just a fun dish to cook and eat.

Momofuku Ramen

Toppings: Raw spring onion, sweet corn, blanched bok choy, spring onion tops, SV chicken wings (marinated and cooked with the tare from the ramen and some Korean pepper flakes), and bean sprouts.

For the wings, I chopped off the tips on each end and SV them and then pushed the bones out at the end to make them boneless without damaging the skin. A little extra work but totally worth it for true boneless wings and not mcnuggets!

Steak, shaved fennel salad and a baked tater.

You sir, keep the colorado beef industry afloat! Nice.

More left overs with a 68C 22hour lamb tongue (via 24 hr basic pink brine bath). Quick pickled beets, cucumber and jalapeno rescued from the back of the fridge. Couscous, eggplant and harissa sauce that you have seen before. Plating looks NSFW at this angle.

@Johan, do you own a feedlot? Cows must fear your name.

sounds like they're on to you @Johan!

@Tim - Haha, I wish I did what we do is buy a lot in bulk at costco and cut it down, we don't really eat that much protein per se, I think we serve 4 people on a "steak" that normally serves one. I'm also not a superduper huge fan of chicken, pork I like to brine so if I'm out of time beef is the go to protein, what we really miss in this area is good fish that is easily accessible.

Dinner tonight was inspired by a recently heard Cooking Issues podcast, Quail and Egg, with Pommes Puree, Caramelised Onion, Pear Reduction and Crispy Shallots. The egg was cooked 5 minute 30 seconds in boiling water, iced and very carefully peeled under running water and then stuffed into the semi boned quail (store boned they didn’t have whole quail). The bird with cargo was placed in a Ziploc with butter/thyme, SV 54C (wife prefers meat cooked more than I do – happy wife happy Tim) for 30 mins, freezer for 20 mins then hot oil until brown.

Exactly what I wanted but didn't really expect it to work on my first try.

WOW @Tim, that looks amazing! The ziploc with water displacement instead of vac-bagged was so that the SV poached egg didn't get crushed?

That looks spectacular.

Turkey pieces, 63C

Rainbow chard stems - 84C

Carrots 84C

Fingerlings in lotsa butter.

Braised chard leaves with kalamata and capers, white wine.

TODD_ANDERSON_36806

@Johan Looks good!! Fingerling potatoes are on of my favorites.

@Tucker, mine too - a simple versatile little thingy, I wish I could find almond taters here

Fresh out of the ground they are mind blowingly good.

TODD_ANDERSON_36806

Hmmm? Never had. Sound interesting. Think I saw someone mention them on here. We get tri colored fingerlings at work a lot.

Almond taters are a very I think a Scandinavian thing, my grandmother used to have half an acre of them, they are if overcooked dry, done right with butter a really epic experience.

http://en.wikipedia.org/wiki/Almond_potato

With soused herring, creme fraiche, scallions and yellow onions, maybe a little roe and I'm in heaven.

@Jack, yes the quail with egg was placed into a ziploc and water displacement to force the air out. I'll play with temps on the egg next time to get the yolk less runny, by doing a 5.5 min egg boiling water then SV the egg at 63C for the yolk, then stuff the bird.

TODD_ANDERSON_36806

@Johan about the herring. I think I'd be in heaven as well!!