Making duck Friday. I cut it in half and have it dry brining overnight. Gonna roast at 300 to render the fat and when the breasts get to about 130, I'm gonna separate the leg quarters from the breasts, bring the legs up to about 165, then broil all the parts to crisp the skin. Making a fig sauce to go with it. Accidently made the sweet potatoes today, so I'm making today's sauteed bell peppers tomorrow :)
Saturday having friends over for bridge and I'm going full Japanese steakhouse. Hibachi shrimp app, then ribeye with onions/zucchini/mushrooms and fried rice. Ginger, mustard and Yum Yum sauces. Vanilla ice cream with homemade chocolate sauce for dessert.
Sunday, my teenage grandsons are coming over and I'm doing a couple of racks of spareribs for them, with potato salad and cole slaw.
What's up for you?
Anyway, his birthday is tomorrow, but lasagna always tastes better sitting for a day before you bake it, I've found.
Got no special recipes or tips or anything, but just thought I'd share...
Tomorrow is nachos. Chorizo, black beans, chopped onions, hot giardienera all covered in cheese.
Sunday dinner is chili over white rice. Keeping it simple. Ground turkey, onions, garlic, red and black beans, cumin and chili powder
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Also doing some pork belly burnt ends two ways. One will be Asian inspired(rub and sauce) with kimchi and candied jalapenos. The other way will be Italian inspired (rub and basted with the giardiniera juice), served with hot giardiniera
I need to check out that fig sauce, sounds great with the duck.
Bill- I hope you’re going to save the duck fat for confit or frying or something?!
Duck fat fries are killer if you have enough.
Hope everyone has a nice weekend.
we have some pork shoulder chops for tomorrow. Mrs. in CT makes in a pan with peas, mushrooms, diced tomoato and garlic.
I'm in the mood for a red sauce Sunday. If it just the 2 of us, Mrs. in CTs meatballs only. if the kids come will have sausage too.
we have some pork shoulder chops for tomorrow. Mrs. in CT makes in a pan with peas, mushrooms, diced tomoato and garlic.
I'm in the mood for a red sauce Sunday. If it just the 2 of us, Mrs. in CTs meatballs only. if the kids come will have sausage too.
Good eating at your house!
Anyway, his birthday is tomorrow, but lasagna always tastes better sitting for a day before you bake it, I've found.
Got no special recipes or tips or anything, but just thought I'd share...
Happy birthday. I feel the same about making lasagna ahead of the day it's going to be eaten. Actually lots of foods are better made ahead or as leftovers.
Sounds nice. No mushrooms?
Sounds yummy, Fred.
Tomorrow is nachos. Chorizo, black beans, chopped onions, hot giardienera all covered in cheese.
Sunday dinner is chili over white rice. Keeping it simple. Ground turkey, onions, garlic, red and black beans, cumin and chili powder
It all sounds good, DG. I guess the chili is going to take you through the week
Thanks, Victor. I just hope I get the duck right :)
Can't get the link to work right
Also doing some pork belly burnt ends two ways. One will be Asian inspired(rub and sauce) with kimchi and candied jalapenos. The other way will be Italian inspired (rub and basted with the giardiniera juice), served with hot giardiniera
I need to check out that fig sauce, sounds great with the duck.
Hey, John. Good to see you. Been a while. I've had pernil, great dish. Also burnt ends. Should all be wonderful. The fig sauce is from Kelsey Nixon, formerly of Cooking Channel.
FIG SAUCE:
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish
For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
Bill- I hope you’re going to save the duck fat for confit or frying or something?!
Scott does pizza on Friday, too. Must be something about being in the business :) And, yes, I save the fat. I've got duck, pork, beef and bacon fat in the fridge. Gotta admit, except for the bacon fat, I usually forget to use them