Vancouver Canucks Messageboard

Get it hot, stove top or oven, and wipe a skiff of oil on it, let cool. Repeat, repeat, repeat.....

Thanks.

(I have some baited bear that I want to sizzle up and thought cast iron might be a nice choice)

Last night I cooked a feast for friends.

Appy - crab salad, curried corn bread croutons, pomegranate yogourt dressing

Main - smoked scallops, salmon mousse, dill gnocchi, prawn bisque

Desert - chocolate habanero creme brule, almond biscotti

much wine and beers

good company

Topper wrote:Last night I cooked a feast for friends.

Appy - crab salad, curried corn bread croutons, pomegranate yogourt dressing

Main - smoked scallops, salmon mousse, dill gnocchi, prawn bisque

Desert - chocolate habanero creme brule, almond biscotti

much wine and beers

good company

Fak that sounds good. And I thought I was "fine dining" on roast potatoes, green beans and grilled pork chops ("organic" from Paradise Valley). Then again, it may have been one of the best pork chops I've ever eaten. I failed on the green beans though.

Tweaking the menu a bit for Saturday

Appy - curry salmon blini, horseradish, crab, corn, red pepper quenelle

Main - smoked scallops, prawns, dill gnocchi, snap peas (grown in our garden), prawn bisque

Desert - buttermilk panna cotta, lemon gelee, lemon biscotti

much wine

good company

Did a fantastic roast on the BBQ on Sunday.

Put some olive oil, herbs and some spices and cooked it.

I get my meat from a farmer who sends it to the butcher for me, best things I ever do, never had a bad piece of meat.

The only thing I did wrong (stupid me) was not make the gravy from scratch - sob - I really messed up there.

Good work Reef.

What cut of meat did you use? and unless you had some trimming, you'll have a tough time with gravy.

Get yourself some beef bones and make a big batch of beef stock. Reduce by half (demi glace) and then by half again (glace de viande). Freeze that in ice cube trays and then put in a freezer bag for use whenever you need it.

I made rosemary and juniper crusted pork tenderloin, mushroom creamy polenta, charred corn and red pepper for diner last night.

Making hazelnut turnovers with Benedictine B&B creme for Valentines.

The Easter Bunny Massacre

I just broke down two rabbits for Easter dinner. The legs and carcass are braising in red wine, I de-boned the loin and will make a roulade with tapenade, season it with juniper and rosemary.

I'll do a pasta with the shredded leg meat, golden raisins, pine nuts and brussel sprout leaves. The sauce with be the reduced braising liquid and I'll top it with slices of the roulade.

Last night was lemon rosemary seasoned grilled salmon, grilled asparagus, rice and cauliflower creme.

Gots me a pork loin roast. Never done one before.

What would Topper do?

I've done the pork cuts with rosemary and tapenade that Topper suggested to me many pages back a few times now and I finally nailed it tonight - easily the most delicious thing I've ever made, cheers Topper.

Eddy Punch Clock wrote:Gots me a pork loin roast. Never done one before.

What would Topper do?

I'd do a dry rub, wrap tightly in foil and low (~250F) indirect heat for a long time (5hrs +, minimum 3hrs). Lid closed.

Finnish by cranking the heat up and removing the foil to crisp up some of the fat back. Watch out for flames.

I did a whole chicken for Cinco de Mayo. Started with gazpacho then the chx with fresh home made corn and flour tortillas, guacamole, salsa fresca and home made queso fresca. Lemon granita for desert.

Topped some grilled steaks last night with a paste of roasted red peppers, anchovies, balsamic, garlic and parmesan.

A side of rosemary gnocchi with roasted corn and sage olive oil and some grilled asparagus.

I picked up some Copper River salmon and local spot prawns on the weekend. Needless to say it turned into a pretty amazing Sunday dinner

Topper - I generally only buy fresh seafood when it's in season...but what are some of the best bets if you have to buy frozen/previously frozen?

I think frozen at sea may be better than fresh in many cases.

When was that fish caught, how long was it in the hold while the boat returned to port? My personal feeling is that unless you are cookie and eating the fish within an hour of being caught, you may as well have IQF at sea.

I'm glad you used the correct term "Copper" river. Careful of the livers.