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What's for Easter?

Brendan_Lee_56950

What's everyone cooking up for Easter supper this weekend? We usually head to my wife's aunt's place where it's good ol' southern food but we are on our own this year so I'm headed to the butcher shop in a little while to see what I can rustle up.

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Jack_Mayer_85396

For us (I'm in Austin with my Dad) its gonna be a repeat of last years' boneless, stuffed leg of lamb done on the rotisserie. I know its not SV, but it sure was good. Maybe use some SV techniques on the sides ...

seijoed

Prime rib roast and a potato pave sounds like it'll work.

tuckatodd

@Johan provide some pics as you usually do!! I unfortunately will not be doing much SV for a while as I'm waiting for my chamber sealer and am not gonna buy any more expensive FS Bags.

Jack_Mayer_85396

those poor, scared cows in Colorado ... Sounds delicious @Johan! Probably my family's first choice for a celebratory meal ...

seijoed

@Jack - same here, something very satisfying about that huge, tender slab of meat

Jack_Mayer_85396

Gotta have popovers to go with too! @Johan, are you going with a SV prep? How big a roast can you fit in your sealer? Water bath? If you haven't seen it, check out the article on Serious Eats for "perfect prime rib." That's the method I've been using for several years now with excellent results. Its as close as possible to SV in an oven. I bet if someone had a combi or C-vap oven it would work even better. Fortunately all of the people I cook for like their beef cooked about the same way - a little shy of med. rare.

seijoed

I do it sous vide, torch the outside first, then pan sear in monster hot skillet, let it rest, use the juices from the bag with some demiglace, white wine and spices for the jus.

I use the 10x16 bags, it pretty much fills the vacuum, the baths I have are 12x18x9, I think that is close to 5 gal.

Something like this

Jack_Mayer_85396

Cool, so you take larger, boneless roasts and cut them to fit your equipment? Beautifully cooked! is that 54C?

seijoed

Yeah, this was a larger roast with bones.

Those I roasted in the oven and tossed in the pressure cooker

with aromatics and some wine for a nice jus.

I often butcher slightly differently than "traditional"

cuts to fit serving size and portions I want.

Jack_Mayer_85396

I think I see. buy bone-in roast, carve off the bones for stock/jus, portion the remaining boneless meat and then bag, seal and cook. Thanks!

seijoed

I usually buy the cheapest / biggest cuts of anything I can find.

The huge lamb leg roasts are often a steal and easily make

3-4 dinners for us.

Tim_Sutherland_52834

What else do you have for Easter, but Thumper and the basket he was carrying.

I boned the rabbit, smoked the rear leg over peanut shells then SV 72C for 4 Hrs in duck fat. The rack and the loin SV 72C until 59C internal in duck fat then seared. Carrot beer and sugar SV 88C until tender then pureed. Potato cut in to 11" sheets and baked in butter until soft. Brussels Sprouts blanched then caramelised in bacon fat. Rendered bacon and peanut garnish. The white sauce is a salted white chocolate sauce (cream, white chocolate and salt). The dark sauce is a mole (dry chiles, roasted rabbit bones, chicken stock, roasted and smoked tomatoes and tomatilloes, peanuts, three different dark chocolates and a whole bunch of herbs and spices, simmered for 8 hours). If I had pulled my finger out I would have made some Ecky-Thump and had a small disk of it on the plate.

Brendan_Lee_56950

We decided to take it easy this year so we picked up some garlic-mint lamb sausage and some chorizo and a nice variety of cheeses that we will cook up and just have a nice finger food dinner. I think the highlight will actually be the dessert since we bought a ton of fruit so I'm thinking poached pears, plums, and infused apples (rye with some cinnamon and ginger i think). And for a final touch I have some marbled soft-poached eggs sitting in the fridge which look beautiful. They have been sitting in a bath of pinot noir, apple sake, and a touch of honey.

Jack_Mayer_85396

@Brendan - that sounds really nice ... low key is good!

Sumit__65166

@johan you and your butcher must be best mate by now?

@jack simple is always good!

Sumit__65166

i had to do with leftovers so i made myself brie and thyme naan bread with homemade yoghurt for lunch.

i'm going to make some quesadilla for dinner tonight.

Sumit__65166

i can't seem to edit my post and attach a photo. doh (dough)!

seijoed

@lostinsydney yeah, I'm friends with them as well as the

Fish monger, sadly the regular chains prevent them from doing pretty

much anything besides cutting pork chops, despite having the tools

They aren't allowed very much in terms of butchering.

Jack_Mayer_85396

It's truly sad isn't it @Johan! I seek out the smaller, family run butcher shops and fish shops whenever possible.

Brendan_Lee_56950

Got the pears going. It's a reduced mixture of pinot noir, apple sake, lemon zest, ginger, cinnamon, clove, honey, and a pinch of salt.

seijoed

@Jack it is insanely sad, our local Safeway butcher started working in a chain, mostly for stability - he had a quite extensive

training but wasn't even allowed to sell ox-tail. His main tasks were to make kabobs and pour spices on steaks.

But then I've had some fun run-ins at Safeway too, I was in the other week asking for a block of Swiss cheese, he

refused to do anything besides use the slicer and when I asked if he knew how to use a knife he got upset.

Brendan_Lee_56950

I know, it's such a pain. I went to try and find short ribs from my local Wegman's who prides themselves on having a huge and helpful butcher/fish monger dept and the guy said they only get their short ribs shipped in cryovac'd and that he couldn't even order me any to butcher at the store.

DiggingDogFarm_65362

Wegman's has really gone down hill in recent years.

I loved the place back in the 80's.

~Martin

awblakley

I made the Banana Cream pie for easter, some sous vide salmon with grapefruit fennel salad and the caramelized carrot soup from MCAH.

Jack_Mayer_85396

@Able - that carrot soup rocks! I'm not that big into desserts, but banana cream pie gets my attention ...

Brendan_Lee_56950

Here's what we ended up with. Starting top left: 1) home cured guanciale 2) strawberries with dried apricot, lemon zest, lemon juice, and bergamont lemon balsamic infused in the chamber vac 2 times 3) sauteed wild mushrooms (a mix of chanterelles, black trumpet, and a variety I can't remember, they look like bigger enoki with a darker cap like an oyster mushroom) 4) Coupole cheese (aged goats milk cheese from vermont) kinda looks like a brain 5) white stilton with preserved lemons 6) peppadews 7) some SV lamb-garlic-mint sausage and pork chorizo (60C/1hr) that I skewered after the SV cooking and cut slits along the skewer and torched to give it a nice char and some texture 8) a goat cheese terrine with pistachio topping and filling.

For dessert we had the pears. I fanned them and reduced the syrup. They were delicious.

Brendan_Lee_56950

Pears.

Jack_Mayer_85396

@Brendan - I'm so glad you kept things simple! LOL, that looks awesome!

Jack_Mayer_85396

As it was only my Dad and me this year, I asked what he wanted. This is the dish that originally got me into cooking; probably as a junior or senior in high school. If anyone is interested, let me know and I'll share the story. At the restaurant where my parents first had it, they described it as a"beef spiedini." It has become a family favorite.

Jack_Mayer_85396

And for Good Friday, the meatless entree was a seared scallops over a lemon risotto with wilted spinach and grape tomatoes ...