What's for dinner tonight ?

[Chasin' Dreams]

Duck was on clearout at Costco again....so salad, confit legs and pho broth again. Also, have some fat to spare for potatoes.

Pretty good use of 15bucks.

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Perfectly cooked. Looks moist and delicous. Haven't had duck in about 20 years. Makes me really want some. How do you find the Costco duck for taste/quality? Only duck I've ever eaten is hunted duck from the lower mainland so it was hit and miss for flavor cause they feed on so many different things. The grain feeding ducks were great while others we ate that were feeding too much on spawning fish, slugs etc were really bad.

 

[Brian Reiber]

Perfectly cooked. Looks moist and delicous. Haven't had duck in about 20 years. Makes me really want some. How do you find the Costco duck for taste/quality? Only duck I've ever eaten is hunted duck from the lower mainland so it was hit and miss for flavor cause they feed on so many different things. The grain feeding ducks were great while others we ate that were feeding too much on spawning fish, slugs etc were really bad.

Do you guys have any good recipes for Duck? My boys have really gotten into duck hunting and we have quite a few Mallards to eat up.

 

[Chasin' Dreams]

Do you guys have any good recipes for Duck? My boys have really gotten into duck hunting and we have quite a few Mallards to eat up.

I never cooked any of the duck that my hunting partner and I shot. He always did and it was a great reason to get together for dinners at his place with drinks and poker games. We also hunted Geese together pretty often back then. He usually roasted the ducks and geese with an orange/citrus gravy and he made an Asian dish with some of the duck one time but ya sorry no recipes. Would love to hear how @dradons does his cause it looks great.

 

[Chasin' Dreams]

Wow so many amazing looking dishes everyone's been making lately. Great to see so many members sharing their dishes and recipes!

I love brisk Winter weekends. Good days to hibernate and cook up some good food. Made some homemade Beef Stroganoff with homemade pasta noodles so thought it would taste even better with homemade beef broth made from some prime rib bones from some AAA Prime Rib roasts i picked up on sale at Thrifties. Got some great steaks out of the roasts after de boning. Broiled the rib bones, de glazed the pan with aged Port wine, then simmered the rib bones for 6 hrs with carrots, celery, red pepper, Thai chili, onion, garlic cloves, more wine, worchestershire, thyme, peppercorns, bay leaves and sea salt

It made a great beef broth for the Stroganoff then mixed the broth with some Wild hand picked Pine and Porcini mushrooms, onion and Spanish Roja local farm grown garlic. Sauteed in a bit of EV Olive oil and butter. Then flour was added to make a rue, then some of the homemade beef broth, then heavy cream and tempered sour cream to finish off making the Strogenoff sauce.

Love Stroganoff and I don't make it near often enough. It's a great base dish to add other roasted veggies too if you want to make it like a Stroganoff stew kind of dish.

 

[Sea Chaser]

Wow so many amazing looking dishes everyone's been making lately. Great to see so many members sharing their dishes and recipes!

I love brisk Winter weekends. Good days to hibernate and cook up some good food. Made some homemade Beef Stroganoff with homemade pasta noodles so thought it would taste even better with homemade beef broth made from some prime rib bones from some AAA Prime Rib roasts i picked up on sale at Thrifties. Got some great steaks out of the roasts after de boning. Broiled the rib bones, de glazed the pan with aged Port wine, then simmered the rib bones for 6 hrs with carrots, celery, red pepper, Thai chili, onion, garlic cloves, more wine, worchestershire, thyme, peppercorns, bay leaves and sea salt

It made a great beef broth for the Stroganoff then mixed the broth with some Wild hand picked Pine and Porcini mushrooms, onion and Spanish Roja local farm grown garlic. Sauteed in a bit of EV Olive oil and butter. Then flour was added to make a rue, then some of the homemade beef broth, then heavy cream and tempered sour cream to finish off making the Strogenoff sauce.

Love Stroganoff and I don't make it near often enough. It's a great base dish to add other roasted veggies too if you want to make it like a Stroganoff stew kind of dish.

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Looks amazing man!
how is the kitchen aid attachment? This makes me want to get one

 

[Chasin' Dreams]

Looks amazing man!
how is the kitchen aid attachment? This makes me want to get one

It works excellent. Have been wanting to make our own pasta for years now and kept putting it off. Got a set of the Zacme brand ones. One of the attachemnt presses the dough flat and the other two make spaghetti or fettuccini noodles. Now I wanna get the attachement that has six cutting dies for making other types of pasta like macaroni, rigatoni, fusilli etc.

 

[dradons]

Perfectly cooked. Looks moist and delicous. Haven't had duck in about 20 years. Makes me really want some. How do you find the Costco duck for taste/quality? Only duck I've ever eaten is hunted duck from the lower mainland so it was hit and miss for flavor cause they feed on so many different things. The grain feeding ducks were great while others we ate that were feeding too much on spawning fish, slugs etc were really bad.

The Costco duck is great. Not gamey at all with a great amount of fat. It is from here https://canardsdulacbrome.com/en/ in Quebec.

Cooking the breast is super easy. I use the serious eats guide https://www.seriouseats.com/pan-seared-duck-breast for inspiration.

Start with cold pan skin side down and cook on low/medium you will here fat start to bubble. Cook for about 15mins. Then flip over turn up heat to just above medium and sear the other side for a couple minutes. Take off and rest for 10 minutes. That is it, perfect medium duck breast.

Can eat on salad, Duck L'orange, Rissotto. Lots of options.

I am currently doing confit thigh and legs for about 30 hours. Will see how that turns out and post pictures of what I end up doing with it.

 

[Chasin' Dreams]

The Costco duck is great. Not gamey at all with a great amount of fat. It is from here https://canardsdulacbrome.com/en/ in Quebec.

Cooking the breast is super easy. I use the serious eats guide https://www.seriouseats.com/pan-seared-duck-breast for inspiration.

Start with cold pan skin side down and cook on low/medium you will here fat start to bubble. Cook for about 15mins. Then flip over turn up heat to just above medium and sear the other side for a couple minutes. Take off and rest for 10 minutes. That is it, perfect medium duck breast.

Can eat on salad, Duck L'orange, Rissotto. Lots of options.

I am currently doing confit thigh and legs for about 30 hours. Will see how that turns out and post pictures of what I end up doing with it.

Great info. Thank you

 

[Brian Reiber]

The Costco duck is great. Not gamey at all with a great amount of fat. It is from here https://canardsdulacbrome.com/en/ in Quebec.

Cooking the breast is super easy. I use the serious eats guide https://www.seriouseats.com/pan-seared-duck-breast for inspiration.

Start with cold pan skin side down and cook on low/medium you will here fat start to bubble. Cook for about 15mins. Then flip over turn up heat to just above medium and sear the other side for a couple minutes. Take off and rest for 10 minutes. That is it, perfect medium duck breast.

Can eat on salad, Duck L'orange, Rissotto. Lots of options.

I am currently doing confit thigh and legs for about 30 hours. Will see how that turns out and post pictures of what I end up doing with it.

Sounds delicious. I marinated some mallard breasts in a citrus marinade today then breaded with panko and seared to medium rare. Served on a salad and it was delicious. I think I'll skip the panko next time.

 

[IronNoggin]

Leg of Lamb night:

Took some of the garlic scape pesto we made last summer, mixed that with Greek Spice, Olive Oil, Onion, Dry Mustard and a shot of Dijon Mustard for the glaze:

325 in the clay baker for a little better than an hour and a half:

While it rested for a spell, I tossed first taters (diced, a dab of Olive Oil and spices) into the Air Fryer.

Once they were done, I ran the Brussels (made bacon bits while the leg was cooking, saved the grease and lathered on the Sprouts with a little salt) through the Air Fryer to caramelize.

Carved the leg:

Done to perfection!

Then served up the lot with the Taters, and Brussels (to which was added the Bacon Bits & Pine Nuts):

Served with yet another Fine Merlot.
Knocked this one right out of the park!!

Cheers,
Nog

 

[Bryan Allen]

Oh man--- so much awesome food. Thank you all for posting the photos. They will help convince "She Who Must Be Obeyed " to try some of these great recipes.

 

[Enniberg]

Leg of Lamb night:

Took some of the garlic scape pesto we made last summer, mixed that with Greek Spice, Olive Oil, Onion, Dry Mustard and a shot of Dijon Mustard for the glaze:

325 in the clay baker for a little better than an hour and a half:

While it rested for a spell, I tossed first taters (diced, a dab of Olive Oil and spices) into the Air Fryer.

Once they were done, I ran the Brussels (made bacon bits while the leg was cooking, saved the grease and lathered on the Sprouts with a little salt) through the Air Fryer to caramelize.

Carved the leg:

Done to perfection!

Then served up the lot with the Taters, and Brussels (to which was added the Bacon Bits & Pine Nuts):

Served with yet another Fine Merlot.
Knocked this one right out of the park!!

Cheers,
Nog

That looks beyond amazing Matt!
Lamb is our absolute favorite meat, but unfortunately the farm we used to source our lamb from is no longer in business.

 

[Derby]

Did a little Pad tai last night myself

 

[Rain City]

Did a little Pad tai last night myself

Why pay $14 for Pad Thai at a restaurant when you can pay $50 for the ingredients and make one that's half as good at home?

I'm not being serious, that was just a funny post I saw on Instagram once. Do I still need to have that disclaimer?

 

[Sea Chaser]

 

[tubber]

Here's another thing you can make when you buy a 14lb brisket and there are only two people in the house.
Slow cooked (6 hours) in beef broth, onions, garlic, Dijon and a bit of flour. Meat comes out then sauteed mushrooms and sour cream go in at the end. Pasta water to adjust viscosity.

 

[Derby]

Why pay $14 for Pad Thai at a restaurant when you can pay $50 for the ingredients and make one that's half as good at home?

I'm not being serious, that was just a funny post I saw on Instagram once. Do I still need to have that disclaimer?

Hahahaha.. but more fun cooking it at home its about $ 21.00 a plate now

 

[scotth]

Best part of $1/lb pork leg

 

[walleyes]

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Very interested in this one sea chaser. We bought a local farm raised whole hog this fall and I didn’t get any bacon made so I have quite a bit of pork belly. The wife and I were just talking about doing something like this the other night. Do you have a link to a recipe or would you mind sharing what you do.

What’s the end result like,, are they all greasy or does a lot of the grease cook out. I ask because I’ve never eaten belly like this.

Thx.

 

[Sea Chaser]

Very interested in this one sea chaser. We bought a local farm raised whole hog this fall and I didn’t get any bacon made so I have quite a bit of pork belly. The wife and I were just talking about doing something like this the other night. Do you have a link to a recipe or would you mind sharing what you do.

What’s the end result like,, are they all greasy or does a lot of the grease cook out. I ask because I’ve never eaten belly like this.

Thx.

First time trying it. Was delicious. Made it for dinner which if I did it again it would be made for an appetizer. Very rich and fatty delicious meat . Gave me the meat sweats haha. I followed this guy turned out pretty good .

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