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Old 08-18-2012, 08:29 PM   #41
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Quote:
Originally Posted by kadesma View Post
I am so going to try this one
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Old 08-18-2012, 08:30 PM   #42
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This sounds delightful, thanks for sharing


Quote:
Originally Posted by Selkie View Post
For what it's worth...

Seafood Gumbo

Ingredients:

Part-A, (common to all gumbo):

4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Diced
1 Can (14.5 oz.) diced tomatoes (Rotel (Mild) also works well.)
1 Bell Pepper, Diced (I prefer the red or yellow, but green is traditional.)
1 Stalks Celery, Diced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. Water)
2 Tbl. Gumbo Filè (pronounced fee-lay)
Salt & Pepper to taste

Part-B, Add your previously diced and cooked protein(s) and a simmer for at least an hour. Again, the longer the better, (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.).

Seafood option: Shrimp, oysters, crab, lobster.

Directions:

Make a dark roux by browning the flour in the oil, constantly stirring over medium-low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.

Add everything else in Part-A to the pot and stir to combine with the roux.

Bring to a low simmer.

Add your previously cooked and diced protein(s) and simmer for at least an hour. (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.)

Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.
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Old 08-18-2012, 08:30 PM   #43
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I finally thought of what it is my friends request: My Condolences Beef Stew (which used to be my Venison-Beer Stew, but when venison was no longer part of my freezer stock, I started making it with beef and giving it to friends when something bad happened, hence how it got renamed). I will have to dig out the recipe in the fall.
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Old 08-18-2012, 08:31 PM   #44
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Originally Posted by Sir_Loin_of_Beef View Post
I have a few signature dishes. One of my favorites can be served for any meal, but I usually save it for Sunday Brunch and embellish it with sides and mimosas or bellinis.


CHORIZO
Ingredients:
  • 2 pounds ground goat (traditional), pork, beef, or turkey
  • 4 cloves mashed garlic
  • 6 Tbs chili powder (If you like it mild, use Ancho chili powder, if you like it spicy, use New Mexico chili powder)
  • 2 Tbs oregano
  • 2 Tbs olive oil
  • 2 Tbs water
  • 2 Tbs vinegar
  • 1½ tsp sugar
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes
  • ½ tsp fresh ground black pepper
Instructions:

Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and wrap each log with plastic wrap, twisting the ends to secure. Can be refrigerated for 3 to 5 days or frozen for up to three months.

This one sounds delicious
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Old 08-19-2012, 04:47 AM   #45
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Kylie,

Thank you for all your lovely compliments ... Yes, I have to get back to Madrid to really home gourmet it ... Here in Gargano, one is too lax with the surf and cafés ...

Kind regards,

T.U. again, Margi.
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Old 08-19-2012, 10:34 AM   #46
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They look fabulous
Thank you kylie
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Old 08-19-2012, 03:35 PM   #47
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I'd say I have a couple signature dishes. One is lasagna - it started as a recipe from the Betty Crocker cookbook, with a few tips from my mother-in-law's Italian neighbor and a few tweaks of my own: GotGarlic's TNT Lasagna

And Chicken Enchiladas. I don't think I have a photo of those.
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Old 08-19-2012, 04:02 PM   #48
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SOUS VIDE: to seal a portion of seasoned food in a vaccum bag and bake for 2 hours in a steam overn at 65 degrees centigrade or 149 farenheit. Then the food item is removed and put into shock in an ice bath to cool down ... This process works as a tenderizer.
Is this your method for the octopus? The way you have it written, it looks like a definition of sous vide, which involves putting the seasoned, bagged food in a water bath set to the final desired cooking temperature, which may not be 149*. The process is used to gently cook food, infuse it with flavor, and prevent overcooking. The timing depends on the food being cooked and the desired end temperature.
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Old 08-19-2012, 04:11 PM   #49
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I wish I had a picture but my husbands favorite dish that I make is probably flanken that is simmered with garlic and spices (allspice, cinnamon, etc) for a few hours and then I cook rice in the simmering liquid with some peas. Simple but good.
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Old 08-19-2012, 04:25 PM   #50
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Hubby says my signature dish is Mac and cheese. I think he's right. I just had some with our ribs tonight. In fact I guess our signature meal together has to be smoked ribs and Mac and cheese. Comfort!
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Old 08-19-2012, 07:19 PM   #51
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I'll have to think about whether I want to post what I believe is my best dish and what some others think is my best dish
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I'm going to go with one that I love and several people love. I got the idea from a book about beer and took the idea and made it mine. I'll post the recipe after the drunken stupor that is my birthday.
Chocolate ravioli stuffed with bacon and roasted butternut squash sauteed in bacon fat with garlic, onion and pumpkin seed, with a heavy cream sauce
What's the chance this comes up a year after my drunken stupor is over, but also when I'm too tired to look up the recipe...maybe tomorrow
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Old 08-19-2012, 08:05 PM   #52
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Based on what family and friends say mine would be the following done in the pit or grill:

Prime Rib


Low and Slow BBQ Spareribs


Beef Ribs


Low and Slow BBQ Pork Shoulder for Pulled Pork Que.


Smoke/Roasted Chicken


Cuban-Style Pork Roast


Thanks y'all for looking.
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Old 08-19-2012, 09:05 PM   #53
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My eyes are glued to the monitor...I may need a spatula to scrape them off!

Severe meat porn! Thanks for sharing.
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Old 08-19-2012, 09:46 PM   #54
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Savannah, you did it again!

PF, could you please pass the eye spatula when you're done?
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Old 08-19-2012, 09:54 PM   #55
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Savannah, you did it again!

PF, could you please pass the eye spatula when you're done?
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Old 08-19-2012, 09:59 PM   #56
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Thank you!
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Old 08-20-2012, 07:56 AM   #57
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Savanah, could you please post your recipe for cuban pork? That just looks great. I know how to make the other dishes. Oh, by the way, those are great looking pictures.

Seeeeeya; Chief Longwind of the North
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Old 08-20-2012, 08:01 AM   #58
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Two Hours in Sous Vide Octopus

Buonasera, Good Afternoon.


Prepared for 2 hours in plastic seal special bag, sous vide: 65 degrees centigrade. Marvelously tender. Fresh Octopus is a very common product in both Spain and Italy, and Greece too, and can be prepared in various ways.


Margaux Cintrano.
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Old 08-20-2012, 08:04 AM   #59
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Savannah Smoker: Your Prime Rib Looks Divine

Looks heavenly ...

Have great summer,
Margi.
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Old 08-20-2012, 08:11 AM   #60
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Buonasera, Good Afternoon.


For sous vide: 65 degrees centigrade; Europe does not use farenheit measurement.

Margaux Cintrano.
My point is that 65°C/149°F may not be the desired end temperature, depending on the food being cooked with the sous vide method; steak or lamb will typically be finished at lower temperatures, for example. Your description implies that sous vide food must conclude at 65°C/149°F and that is incorrect.

Also, your description says the food should be shocked in cold water before serving. That makes sense for octopus, but typically red meats are served warm or hot. So shocking is not necessarily part of the sous vide process. That's why I asked if the method you wrote is specifically for octopus.
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