What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
If you're interested in the JD/Maple Syrup brine, here it is:
2 cups of maple syrup
1 cup (or more, depending on your taste) of bourbon
1/2 Tablespoon of pickling spice
1/4 cup of table salt and 1/2 gallon of water
You can also add apples, oranges, ginger, etc. I usually add a teaspoon or so of orange zest.
The above amount should be enough to do a bone in turkey breast. Double (or more) for a whole turkey.
For a bone in breast, brine for 12-18 hours, or as much as 24. For a full bird, go 24-36 hours. Remove from the brine and rinse with cold water. Pat dry and leave in the fridge for 12-24 hours to let the skin dry out. Cook as you would a normal turkey. I like to smoke/roast on the grill or smoker with just a kiss of apple and/or cherry wood. I try to get temps at 350-375 so the skin crisps up.
Tonight's was not my best effort, as I had trouble keeping the smoker temps up for some reason. The skin didn't crisp up as much as I like, but it was still good. Roasted some butternut squash to go with it.
Had a little of this for dessert:
Oh, and here's last night's steak:
2 cups of maple syrup
1 cup (or more, depending on your taste) of bourbon
1/2 Tablespoon of pickling spice
1/4 cup of table salt and 1/2 gallon of water
You can also add apples, oranges, ginger, etc. I usually add a teaspoon or so of orange zest.
The above amount should be enough to do a bone in turkey breast. Double (or more) for a whole turkey.
For a bone in breast, brine for 12-18 hours, or as much as 24. For a full bird, go 24-36 hours. Remove from the brine and rinse with cold water. Pat dry and leave in the fridge for 12-24 hours to let the skin dry out. Cook as you would a normal turkey. I like to smoke/roast on the grill or smoker with just a kiss of apple and/or cherry wood. I try to get temps at 350-375 so the skin crisps up.
Tonight's was not my best effort, as I had trouble keeping the smoker temps up for some reason. The skin didn't crisp up as much as I like, but it was still good. Roasted some butternut squash to go with it.
Had a little of this for dessert:
Oh, and here's last night's steak:
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For most of us, there are smells that are firmly implanted in our memory like play-doh, the paste we used in kindergarten, or even freshly minted mimeographs we were handed while in school.
For me, the smell of my grandma's house is what I will always remember. To be a little more specific, it is the aroma of chicken paprikash simmering on her stove. This heavenly aroma always makes me think of the times when the whole family gathered a my grandparent's table where we would stuff ourselves until we could barely waddle home.
Chicken paprikash, in the traditional sense, takes FOREVER to prepare. Fortunately for me however, my brother has came up with a quick version that only takes about 30 minutes to prepare (but 3 or 4 hours to cook). This version of paprikash tastes just as good (if not better) then the "real thing". My brother had even made this the last time some family came over from Hungary and got the official Hungarian seal of approval.
Yesterday, I had my brother over to show me exactly how it is done...
We started by browning 3 lbs of boneless, skinless thighs (cut up into 1 inch pieces). We then removed the chicken and then browned 3 thick slices of bacon (cut into small pieces). Once browned, we added 2 "tennis ball" sized onions (diced fine) and sweated them until soft.
We then added a pound of fresh muchrooms (washed and sliced). Once the mushrooms gave up their water, we added the chicken back into the pot, and added 3 tablespoons of paprika, salt, pepper, a can of chicken stock and 2 cans of water.
We covered this and simmered low for 3 hours (until the chicken fell apart). This simmering sent the aroma of chicken paprikash all throughout the house. To a Magyar like me, that smell is better than Chanel number 5 perfume!
While waiting for the paprikash, I whipped up a nice size batch of spaetzle (4 cups flour, 5 eggs, salt, and a little dash of nutmeg, boiled and then quenched in ice water).
After about 3 hours, we took a cup of sour cream, and whisked in 2 tablespoons of flour. This was then stirred into the paprikash which then thickened greatly. We continued to cook for 15 minutes and then served it over the spaetzle...
Folks, I don't want to brag, but this was one of the finest meals I had in a long time. It is creamy, savory, and very comforting. I swear that if you had just one bowl of this, you could beat back a marauding band of Turks single handed!
Here is a pic of the finished product. Although it is a chicken dish, It does have a bit of a bacon flavor that goes very well with either red or white wine. In this case, I am having a 2012 Chilean cabernet
For me, the smell of my grandma's house is what I will always remember. To be a little more specific, it is the aroma of chicken paprikash simmering on her stove. This heavenly aroma always makes me think of the times when the whole family gathered a my grandparent's table where we would stuff ourselves until we could barely waddle home.
Chicken paprikash, in the traditional sense, takes FOREVER to prepare. Fortunately for me however, my brother has came up with a quick version that only takes about 30 minutes to prepare (but 3 or 4 hours to cook). This version of paprikash tastes just as good (if not better) then the "real thing". My brother had even made this the last time some family came over from Hungary and got the official Hungarian seal of approval.
Yesterday, I had my brother over to show me exactly how it is done...
We started by browning 3 lbs of boneless, skinless thighs (cut up into 1 inch pieces). We then removed the chicken and then browned 3 thick slices of bacon (cut into small pieces). Once browned, we added 2 "tennis ball" sized onions (diced fine) and sweated them until soft.
We then added a pound of fresh muchrooms (washed and sliced). Once the mushrooms gave up their water, we added the chicken back into the pot, and added 3 tablespoons of paprika, salt, pepper, a can of chicken stock and 2 cans of water.
We covered this and simmered low for 3 hours (until the chicken fell apart). This simmering sent the aroma of chicken paprikash all throughout the house. To a Magyar like me, that smell is better than Chanel number 5 perfume!
While waiting for the paprikash, I whipped up a nice size batch of spaetzle (4 cups flour, 5 eggs, salt, and a little dash of nutmeg, boiled and then quenched in ice water).
After about 3 hours, we took a cup of sour cream, and whisked in 2 tablespoons of flour. This was then stirred into the paprikash which then thickened greatly. We continued to cook for 15 minutes and then served it over the spaetzle...
Folks, I don't want to brag, but this was one of the finest meals I had in a long time. It is creamy, savory, and very comforting. I swear that if you had just one bowl of this, you could beat back a marauding band of Turks single handed!
Here is a pic of the finished product. Although it is a chicken dish, It does have a bit of a bacon flavor that goes very well with either red or white wine. In this case, I am having a 2012 Chilean cabernet
Thoroughly enjoyed dinner at a friend's home to celebrate his birthday. The food and wine were divine and the company was fine.
We started with appetizers - Latke's with creme fraiche and caviar, Sesame seed crusted tuna bites, cheeses and eggs. All washed down with a delightful Champagne.
The salad course (no picture) was shrimp and avocado on a bed of romaine lettuce. Then came the fresh oysters! YUM! They were perfect served with a fantastic Sancerre.
The next course - Foie Gras and caramelized apples with brioche toast served with a 1999 Sauternes.
The main course - Chateaubriand with demi-glace, herb seasoned carrots and mushrooms. This served with probably the only 100 point wine I've ever tasted. And it was good.
Desert - Black Forest Cake with two different ports.
Needless to say, despite all the wine, it was a memorable evening that I will not soon forget.
We started with appetizers - Latke's with creme fraiche and caviar, Sesame seed crusted tuna bites, cheeses and eggs. All washed down with a delightful Champagne.
The salad course (no picture) was shrimp and avocado on a bed of romaine lettuce. Then came the fresh oysters! YUM! They were perfect served with a fantastic Sancerre.
The next course - Foie Gras and caramelized apples with brioche toast served with a 1999 Sauternes.
The main course - Chateaubriand with demi-glace, herb seasoned carrots and mushrooms. This served with probably the only 100 point wine I've ever tasted. And it was good.
Desert - Black Forest Cake with two different ports.
Needless to say, despite all the wine, it was a memorable evening that I will not soon forget.
Wow. That's all I got is Wow!
Needless to say....... LIKE
Needless to say....... LIKE
Ohhh, I can go a bit farther than "Wow." Say, Greg, uhh, can you introduce me to some of your friends?
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Greg,
Wow indeed!
Forget the food for a minute and focus on those wines!! Any notes on those wines?? I especially want to know what you thought about that Y'quem (I have never had the pleasure of tasting one).
It is now time to shut down this thread! There is no way anybody will ever top a meal like that!
Wow indeed!
Forget the food for a minute and focus on those wines!! Any notes on those wines?? I especially want to know what you thought about that Y'quem (I have never had the pleasure of tasting one).
It is now time to shut down this thread! There is no way anybody will ever top a meal like that!
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Yes, I consider myself very lucky to be in the right place at the right time to experience this most wonderful meal.
The Chateau d'Yquem was quite extraordinary. I have never tasted it before, but from what I understand, the 1999 vintage was a modest year. But I think perhaps a bit under appreciated. This bottle was full of honeysuckle, apricots and a bit of toffee that comes with the age. It was not as sweet as I expected which was a nice surprise. Very nicely balanced with good acidity. It was like drinking the finest nectar. Grace in a glass.
The Haut Brion was a once in a lifetime experience. It was so wonderful to see how this evolved in the glass. On the nose one got earthy truffles and slight hints of blackberries with a distinct smokiness reminiscent of the finest bacon. Fruit was hard to find on the palate. Instead the wine was dominated by that earth and cedar and pencil shavings with subtle spices mingling with tobacco and leather. I could just sniff it all day long and still have those aromas going through my head.
The Chateau d'Yquem was quite extraordinary. I have never tasted it before, but from what I understand, the 1999 vintage was a modest year. But I think perhaps a bit under appreciated. This bottle was full of honeysuckle, apricots and a bit of toffee that comes with the age. It was not as sweet as I expected which was a nice surprise. Very nicely balanced with good acidity. It was like drinking the finest nectar. Grace in a glass.
The Haut Brion was a once in a lifetime experience. It was so wonderful to see how this evolved in the glass. On the nose one got earthy truffles and slight hints of blackberries with a distinct smokiness reminiscent of the finest bacon. Fruit was hard to find on the palate. Instead the wine was dominated by that earth and cedar and pencil shavings with subtle spices mingling with tobacco and leather. I could just sniff it all day long and still have those aromas going through my head.
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Holy hopping snot!!!!
How could you have forgotten that one???
Greg, you really do need to let me know how you obtain friends like this. I am beginning to think that the friends I have are dead beats!
I am so green with envy that I look like a Martian!
How could you have forgotten that one???
Greg, you really do need to let me know how you obtain friends like this. I am beginning to think that the friends I have are dead beats!
I am so green with envy that I look like a Martian!
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Double wow, Greg! That was some party. How old was Mr. Buffet?
By the way, what they say about oysters is not totally true. I tried a dozen once and only 10 of them worked.
By the way, what they say about oysters is not totally true. I tried a dozen once and only 10 of them worked.
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OK..
I have an announcement..
For all you that are about to turn 76, I am available to help lighten the burden of your cellar and excessive food budget.
I know you may think that I am being too kind, but hey, that's just the way I am!!!
I have an announcement..
For all you that are about to turn 76, I am available to help lighten the burden of your cellar and excessive food budget.
I know you may think that I am being too kind, but hey, that's just the way I am!!!
Boatboy24
No longer a newbie, but still clueless.
Leftover smoked turkey from the weekend means finishing the last of it with turkey pot pies:
Where is your pie, Jim? They look great. I am all for using up leftovers in a clever way.
I would imagine his is the one marked "D."
Boatboy24
No longer a newbie, but still clueless.
Rocky: "D" is for "Dad". My name and my wife's both begin with J, so to avoid confusion (even though all pies were the same - the boys just wanted to be sure they each got the one they filled), I use M and D.
Edit: In case you're wondering, the G and B are not for the good boy and the bad boy.
My name and my wife's both begin with J, so to avoid confusion (even though all pies were the same - the boys just wanted to be sure they each got the one they filled), I use M and D.Edit: In case you're wondering, the G and B are not for the good boy and the bad boy.
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I hate to ask what is in the "bad boy" pie
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ARRRRRRRRRRGH!
Well, the plan was that I was going to have 5 house guests for Christmas. Four of them just cancelled just after I got back from grocery shopping (I bought a 5 rib roast).
We had a nice goulash on Saturday and last night we had London broil with baked potatoes, sautéed mushrooms, and creamy cabbage salad.
Well, the plan was that I was going to have 5 house guests for Christmas. Four of them just cancelled just after I got back from grocery shopping (I bought a 5 rib roast).
We had a nice goulash on Saturday and last night we had London broil with baked potatoes, sautéed mushrooms, and creamy cabbage salad.
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