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Anatomy of a special meal...
Old 03-16-2019, 08:01 PM   #1
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Anatomy of a special meal...

I asked the Mrs. If anyone had a bird on sale (an over stuffer) she got busy but around 4PM I repeated my question. She said Shop Right and 60 minutes later Shallots, Onions, Mushrooms, Carrots and Fingerling Potatoes were all on a roasting pan in the 375 degree oven covered with a little oil, garlic powder and salt. The bird was on another pan above the veggies having been cleaned by the Mrs. The Brussels sprouts were in the 400 degree toaster oven on a toaster oven, cooking nicely.

Maybe an hour and 1/2 later all was done and no fooling it was awesome. We dont go to such lengths regularly but my god a couple hours later the aroma still fills the kitchen. I have to say its a favorite meal of mine..

Do you have a favorite you’d like to shars?
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Old 03-16-2019, 08:08 PM   #2
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Hoping to get there. Think I mentioned in another thread that I was looking for a enameled cast iron pan. I’ve got three recipes printed out. One beef and two chicken. My hope is that I can make some simple but good one pan meals. In general, my favorite meal is real bbq, but that’s certainly not quick and easy. Plus, if you got out for bbq, the good places are not cheap. So I don’t have bbq very often.

Roast chicken and vegetables is a very good meal though. I bought a roasting pan awhile back, but never got around to putting it to use.
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Old 03-16-2019, 08:18 PM   #3
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Prime rib, cooked rare, maybe medium rare. Garlic mashed potatoes and steamed asparagus. Home baked rye bread. A sip of the spirit of your choice and you and a few friends have got it good.
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Old 03-17-2019, 08:29 AM   #4
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Ray thanks for posting, that sounds like something I'm going to make again soon.

I have two, one from my DM. Han, leftover or a ham steak, with potatoes and green beans and a little onion. Pressure cook for enough time to cook the potatoes.

Second is Chile Verde, best when someone else roasts the chillies.
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Old 03-17-2019, 08:33 AM   #5
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We have several, couldn’t pick just one. It’s snowing here today so Älplermagronen comes to mind. We call it mac-n-cheese for grown ups. Our recipe calls for three cheeses, Gruyere, Emmenthaler and Sbrinz (sub Parm).
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Old 03-17-2019, 10:58 AM   #6
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Shrimp and Grits! It includes shrimp, bacon, spinach, mushrooms, shallots, garlic, heavy cream, butter, over smoked gouda cheese grits. Not on any diet list!
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Old 03-17-2019, 11:02 AM   #7
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Lobster...period.
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Old 03-17-2019, 11:07 AM   #8
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Mac and cheese made with at least 4 different cheeses (smoked gouda, cream cheese, sharp cheddar, pepper jack are my favs)
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Old 03-17-2019, 11:08 AM   #9
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Lobster...period.
No butter? I prefer a touch of lobster with my butter.
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Old 03-17-2019, 11:24 AM   #10
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Mine is on the Big Green Egg now... tritips smoked Texas brisket style... will wrap in butcher paper at 160° and pull at 205°. Rub is Dizzy Pig Cow Lick.
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Old 03-17-2019, 12:05 PM   #11
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Our Southern tastes are simple.
Pan fried chicken, mashed potatoes, green beans, fried corn, sliced tomatoes and corn bread cooked in a cast iron skillet (no sugar thank you.)
Dessert would be peach cobbler or banana pudding.
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Old 03-17-2019, 12:10 PM   #12
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Red wine-braised short ribs
with plenty of onion, carrot, and celery
has been a fave this past winter
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Old 03-17-2019, 12:34 PM   #13
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Lobster risotto. An awful lot of stirring but it is amazing and worth it!
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Old 03-17-2019, 01:23 PM   #14
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For me, Cioppino with Dungeness crab, colossal shrimp, green mussels, fish like mahi-mahi or rock fish, squid.

Come to think of it, I have not had this for a while. Better do it soon while the weather is still cool to eat this heavenly chowder.

See photo from Wikipedia.

By the way, this is one of the first dishes I made when I self-taught cooking, back when I was perhaps 35. The other dish was Cajun blackened fish.

PS. I always start mine with mirepoix stewed for a couple of hours to form a thick sauce with a chicken stock and white wine, before tomato is added. The seafood is added at the end, and has to be timed just right to avoid overcooking.

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Old 03-17-2019, 06:07 PM   #15
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Seafood paella
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Old 03-17-2019, 06:36 PM   #16
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I thought this was going to be about airline food.
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Old 03-17-2019, 06:36 PM   #17
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Originally Posted by NW-Bound View Post
For me, Cioppino with Dungeness crab, colossal shrimp, green mussels, fish like mahi-mahi or rock fish, squid.

Come to think of it, I have not had this for a while. Better do it soon while the weather is still cool to eat this heavenly chowder.

See photo from Wikipedia.

By the way, this is one of the first dishes I made when I self-taught cooking, back when I was perhaps 35. The other dish was Cajun blackened fish.

PS. I always start mine with mirepoix stewed for a couple of hours to form a thick sauce with a chicken stock and white wine, before tomato is added. The seafood is added at the end, and has to be timed just right to avoid overcooking.
I always enjoy Cioppino. I first make a fish stock out of red snapper heads. I've usually made a gallon when the fish heads are available and frozen in it quarts for later use.

Hope you put saffron in your Cioppino.......
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Old 03-17-2019, 07:41 PM   #18
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No butter? I prefer a touch of lobster with my butter.
Either way, and stuffed with crabmeat if broiled.
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Old 03-17-2019, 07:53 PM   #19
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Ribeye or filet, garlic mashed potatoes, and vegetables. Had the filet version of this last night with butter cake at Mastro’s. Superb. I can prepare the meal almost as good myself, but I have no clue on how to make a butter cake.
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Old 03-17-2019, 08:17 PM   #20
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Lobster risotto. An awful lot of stirring but it is amazing and worth it!
My spouse makes risotto in the pressure cooker. No stirring until you add the seafood and simmer at the end for 2 min, delicious!

My teenager requested Beef Wellington this week. She has expensive tastes, better do well in school!
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