What are you cooking right now?

[qclabrat]

Got some nice bellies from the butcher and made my family favorite of braised pork belly. Blanching meat before cooking is a common practice in Chinese cooking to draw out blood and moist, like brining. The key is to caramelize rock sugar for the color. Also added shredded tofu to hold together the gravy.

 

[qclabrat]

Classic dimsum with Chinese sausages and sticky rice

 

[qclabrat]

Continuing with the Chinese food theme. Cantonese roasted pork belly. The trick is all in the prep of the skin. In Chinatown, those who get there when the whole hog comes out will always ask for the belly portions. You usually order by how many ribs you want and is then weighed.

 

[Patrick]

Sous vide a ribeye and side muscle from a beef Pismo.

Looks ugly coming out of the water....

But then ya got to 🔥

And all is good




Hope you were either treated special, or treated someone special.
Happy Mother's Day

 

[iman29]

Sweet teriyaki soy marinade some flank steaks for the queen of the house here.

Forgot to take some pics after I sliced it nice and thin.

 

[Mahnken]

Kale chips

 

[Bike N Gear]

Only grabbed one quick shot. Bone in ribeye served with tomato, fresh mozz and basil salad, first corn of the season and some sauteed shrooms.

 

[Bike N Gear]

Just another porterhouse.

 

[Patrick]

Garlic scape pesto.

 

[Norm]

 

[qclabrat]

Smoked a spatchcock duck today

 

[Patrick]

Smoked a spatchcock duck today
View attachment 216339

Did you age it first? the skin is beautiful.

Mine was too wet to crisp up - couple hours in the oven.

Raw -




Less than appealing visually - tasted great tho. Tangy orange sauce.



That's right. Duck fat truffle fries!

 

[qclabrat]

Did you age it first? the skin is beautiful.

Mine was too wet to crisp up - couple hours in the oven.

Raw -

Dry brine for a day in the fridge. After the smoke, a peach maple orange glaze in the broiler to crisp the skin.

 

[Bike N Gear]

Did you age it first? the skin is beautiful.

Mine was too wet to crisp up - couple hours in the oven.

Raw -

View attachment 216341


Less than appealing visually - tasted great tho. Tangy orange sauce.

View attachment 216340

Gotta say his looks better.

 

[qclabrat]

Gotta say his looks better.

I follow a similar technique as for Peking duck, and doing it for years. Don't slit the duck skin, just poke it a few hundred times with a skewer and the fat ooze out with the skin intact. Brining and drying in the fridge helps to render the fat.

Anyone know where to locally source camphor wood? Been wanting for years to smoke duck with camphor and tea leaves.

 

[Norm]

Inspired by the crepe shack at the top of Darling Hill at KT, we made our own version tonight and it was excellent.

 

[Patrick]

Grabbed some boneless pork chops and butterfilied them.
Sliced some rings from the chilies and pickled them (30 minutes) - had another random larger chili in the fridge so chopped that.
Garlic, onion, white wine, lemon, butter, s+p.



oil, garlic, onions go in the pan, get that nice smell going, then brown the chops.
deglaze with white wine, and some vinegar. add the chilies, reduce. chops go back in with
some lemon, cover for 10 minutes.

Serve with wilted chard - forgot the plated pics, too hungry!
Doesn't take long, and the vinegar/lemon/heat combo!

 

[Bike N Gear]

Looking for tuna ideas. I have a few pounds of freshly caught tuna from a friend. Ate plenty of sashimi last night, looking for some ideas for the rest.

 

[MadisonDan]

Friday Night Grilling

Just salt and pepper…

 

[jmanic]

Looking for tuna ideas. I have a few pounds of freshly caught tuna from a friend. Ate plenty of sashimi last night, looking for some ideas for the rest.

For NYE I used to do a seared tuna with wasabi rub over greens with a soy sauce salad dressing.
I never wrote down the recipe, but I can try to come up with it if you like.

And good friend!