Food Porn

[Jeepnokc]

Pre Thanksgiving Thanksgiving Dinner Later Today:

Two Pork Tenderloins (one with traditional seasonings and marinade, one with Baja Chipotle marinade, pan-seared/oven finished).
Salmon Filet (brined, seasoned, coated with Suan's Scotch Bonnet Mango Fruit Butter, topped with lemon slices and roasted).
Potatoes Pepin (small potatoes simmered in chicken broth then hit with some butter and Herbs de Province. Oh: and some Mirin)
Carrots ala John (sliced, steamed, buttered, salt, pepper, Dill Mix. Maybe some parsley for some green)
Pineapple Applesauce (applesauce with sautéed apple chunks, onion, pineapple, vinegar and brown sugar).
One pan of cornbread.
Several slices of Italian bread coated with garlic butter/oil and toasted under the broiler.

Dang. I better get started on all that . . .

Sounds delicious. Make sure to post some pics.

[RadicalModerate]

Yum, is that the diet version?

Yes. I think he omitted the fois gras layer.

[RadicalModerate]

Sounds delicious. Make sure to post some pics.

That's the other part of my plan. =)

Here's a snack to tide you over . . .

Gourmet Tater Tot Hotdish
(Culinary Breakthrough? Oxymoron? or Simply Good Eats Comfort Food?)



A cold weather treat that can't be beat . . .


If you aren't into something as heavy as Tater Tot Casserole . . .
I needed to toss together a quick supper the other night using only what we had on hand. We had two small tilapia filets, some frozen diced potatoes, some frozen tater tots, a few vegetables (two of them frozen) and a couple of Magic Secret Ingredients. It turned out to be fast, easy, and tasty too!

Finishing off the potatoes in some bacon grease added that certain jenny-see-kwah.
Those secret ingredients in the background didn't hurt either. Not to mention the Butterflake Roll from Ingrids.

[RadicalModerate]

(See Post #26, above)

The Pork and The Salmon (pork out of oven at 140 IT, salmon out at 130 IT, 5 min. rest)


The Taters


The Carrots


Looks almost good enough to eat . . . once it's cooked.
The one on the left is the Baja Chipotle version, on the right is the Traditional version.


Tablescape With The World's Best Lemon Bundt Cake (from "Nothing Bundt Cake" or something like that)

[ljbab728]

Are you not a baker, RM?

[RadicalModerate]

Nope. Not a baker. I've done maybe half a dozen pies and about as many cakes.
Do you consider Jiffy Cornbread "baking"?

[ljbab728]

Nope. Not a baker. I've done maybe half a dozen pies and about as many cakes.
Do you consider Jiffy Cornbread "baking"?

That is absolutely baking. LOL
I always use Jiffy for my cornbread.
Actually I like baking best. I'm just about to finish off a fantastic German chocolate cake that I made last weekend. I cheat like you do sometimes but much prefer my homemade goodies.

[Jeepnokc]

The German Chocolate cake looks great. If it doesn't come from a box...I can't bake it.

[Jeepnokc]

RM
How did the Baja Chipotle work out on the pork? Was it a noticeable difference? They both look great

[RadicalModerate]

The Baja Chipotle is a marinade in a bottle from Lawry's. Along with a healthy amount of salt and pepper it was really good. I use it a lot, like on chicken. The other one I seasoned with something called Bold Beef and Chop Rub (from a company in Lawton and that we picked up at an Open House at Gourmet Gallery a while back) along with some Worcestershire Sauce. My method is pan-sear for 5 min. flip and to the oven (400-deg.) for five minutes, flip again and go another five minutes or until the internal temperature is 140. It climbs a little during the five minute resting period.

[Dubya61]

I should never have opened up this thread. Can you put a thread on ignore? Sadly, I'm always happy to open up the DIY dinners thread, anything that OKBBQEA contributes in and this thread, dammit!
Jeep, that looked great. I know you were KING in that castle for at least the day (and I'll bet you can live off of that 15 minutes of fame for quite some time).
RadMod, what was the tater tot thing? A tater tot cheat on Shepherd's Pie? If you care to, please post that recipe, too.

[Roger S]

I took on some beef back ribs for my Black Friday BBQ this year.

[Motley]

I bought a couple of slabs of bison ribs from Whole Foods and plan to make in our new Pit Barrel Cooker over the holidays. Hope they turn out as good looking as these beef ones.

[Jeepnokc]

I took on some beef back ribs for my Black Friday BBQ this year.

Those look fantastic. What temp did you cook at?

I did Pork butt burnt ends this weekend. Took the butt to 170 and then pulled them off. Cubed the meat, rub and BBQ sauce (I was lazy and used head country instead of my own) and back in for another three hours. They turned out great without being overcooked and mushy.

[Jeepnokc]

I bought a couple of slabs of bison ribs from Whole Foods and plan to make in our new Pit Barrel Cooker over the holidays. Hope they turn out as good looking as these beef ones.

I am curious how these turn out. take some pics and let us know. I have never tried bison ribs.

[Roger S]

I did Pork butt burnt ends this weekend. Took the butt to 170 and then pulled them off. Cubed the meat, rub and BBQ sauce (I was lazy and used head country instead of my own) and back in for another three hours. They turned out great without being overcooked and mushy.

I've heard of people doing that but have never tried it myself.... I did get bored and made Spam burnt ends one day and they turned out great.

[RadicalModerate]

I've heard of people doing that but have never tried it myself.... I did get bored and made Spam burnt ends one day and they turned out great.

Did you know that Spam is, like, The NationState Favorite Food in Hawaii?
It really is. Check it out. I think it's a holdover from The Cargo Cult days.

[RadicalModerate]

Thanksgiving: The Gift That Keeps On Giving . . .

Leftover Pork Tenderloin Burrito


Leftover Salmon Wellington




Leftover Ham and Turkey Reuben Braid

[RadicalModerate]

From below the dam at Lake Tenkiller,
c/o a coworker who doesn't like fish . . .
(except to catch them using a fly rod)...

Four trout, seasoned (inside) with salt and pepper,
filled with some thyme and lemon slices . . .


Out of the oven after 18 min. . . .
That's some Lemon/Butter/Caper "sauce" working in the background.


This time (this was the second batch),
I decided to remove the skin and meat prior to plating


Plated up and ready to eat.
(you still have to watch out for those little bones.
it is, after all, trout.)


How much easier could all that be?
Except, of course, for the trip to Lake Tenkiller in November . . .

[TheTravellers]

Best Thanksgiving leftover dish we've ever made, from the Chicago Tribune (probably 15 years ago) and I think it's by Wolfgang Puck. Made it at least half-a-dozen times over the years, wonderful...

Parmentier-style turkey hash

Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 6 servings

1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
4 cups diced leftover turkey meat
1 cup dry red wine
1 small sprig fresh thyme or sage
1/2 cup leftover turkey gravy
1/2 teaspoon salt
Freshly ground pepper
3 cups mashed potatoes
4 ounces grated Parmesan or shredded Swiss or mozzarella cheese
1/4 cup fine bread crumbs

1. Heat the oil and 1 tablespoon of the butter in a large skillet over medium heat; add the onion. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in the garlic; cook, stirring, until fragrant and onion begins to turn golden, about 2 minutes. Add the turkey; cook, stirring occasionally, 2-3 minutes. Add the red wine and thyme. Increase the heat to medium-high; heat wine to a boil. Lower the heat to a simmer; cook, stirring occasionally, until the wine reduces by half, about 7 minutes.

2. Heat oven to 350 degrees. Stir the gravy into the turkey mixture; cook until mixture thickens slightly, about 3-4 minutes. Remove the thyme sprig; add the salt and pepper to taste. Set aside.

3. Place the mashed potatoes in a mixing bowl; stir in the cheese. Pour the turkey mixture into a large casserole, spreading it evenly. Spoon the mashed potatoes on top; spread with a spatula evenly over the turkey and up to the edges of the dish. Sprinkle the bread crumbs on top; dot with the remaining 2 tablespoons of butter.

4. Bake on the top rack of the oven until bread crumbs are brown and mixture is bubbly, about 45 minutes (if the bread crumbs are not yet nicely browned, brown under the broiler).

We used both thyme and sage this time, worked really well.
We used 7 Deadly Zins for the wine, one of the best we've used for this recipe as well as just a great wine.
We used Asiago instead of Parm, Swiss, or mozzarella (we like Asiago because of its sharpness)