What are you cooking for dinner this weekend?

[robin3mj]

Not sure where to post this so, here goes.

Wife bought me two apple trees for my birthday last fall. One Braeburn and one Granny Smith. The first few fruits of the former - culled them today. Apparently for the first couple years you pick the fruit quick so the tree directs its energy to growing bigger rather than growing fruit. Not ready for prime time but still reasonably tasty.

I’d like to add a Harrison apple tree at some point. These were trees native to the Newark area in the 1700’s and it’s descendants have been (RE)discovered in NY/NJ in recent years. There’s a reason that hard cider was the main drink of colonial era Americans rather than beer or rum.

[Mark Kelly]

Pan fried duck breast with rhubarb, ginger and star anise.

Made this one up as I went along. Sometimes, that's a disaster but this time, not so much.

Pan fry duck breast in its own rendered fat (technique is here)

Pour off pan fat for use with potatoes later (yum).

While resting duck breast in a separate pan, deglaze frying pan with ginger beer (preferably mine), add finely sliced rhubarb stem, garlic, star anise and a blob of Turkish visne receli (jammed cherries). Reduce until bubbles open, pour over duck breast.

Serve with Nebbiolo or Pinot Noir.

[htwoopup]

Pour off pan fat for use with potatoes later (yum).

Definitely going to try this whole recipe which is making my mouth water even though I am just having morning coffee.

But this duck fat in potatoes is one of the greatest food hacks of all time. Every restaurant in Mont Tremblant of any quality does this when making pommes frites and it is delightful.

[Mark Kelly]

Definitely going to try this whole recipe

You can substitute ginger juice and white wine for the ginger beer.

[vertical_doug]

My wife picked up some chestnuts in France. We have to roast these now.

[rwsaunders]

My wife picked up some chestnuts in France. We have to roast these now.

Ever the Wolverine Dad…roasting Buckeyes, albeit the French version. I saw a gent in Paris pushing a shopping cart with a charcoal grill inside and roasting chestnuts on a tray. I have a photo somewhere…

[rwsaunders]

[vertical_doug]

If it makes you feel better, there is a churchyard behind the Brompton Oratory with many large chestnut trees. I can go pickup some of those and roast.

These really hit the spot.

[robin3mj]

My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?

[vertical_doug]

My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?

If you want a change of pace, Chestnut Rice from Japan is the best.

https://www.justonecookbook.com/ches...ice-kurigohan/



Adding sweet rice and the black sesame salt makes this so good.

[funcrusher]

My MiL puts me to work peeling chestnuts for Christmas stuffing every year. Thus, they always remind me of burned fingers, and I always ask her what's wrong with Stovetop?

lol...just buy the cooked and peeled version in pouches from your local h-mart...you can't tell the difference once it is in stuffing...that's what i use

[vertical_doug]

Kurigohan (Chestnut Rice). It 'tis the season.
The dark green is Kombu (edible Kelp) added for flavour.
We make this with Mochi Kome ( Sweet Sticky rice) not our usual Japanese rice.

[robin3mj]

lol...just buy the cooked and peeled version in pouches from your local h-mart...you can't tell the difference once it is in stuffing...that's what i use

I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!

[vertical_doug]

I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!

I just roast in an oven @ 200C for 15 minutes. You must poke the chestnut with a knife before roasting so it doesn't explode in the oven though
Afterwards, just wear a simple leather glove in one hand and crack the nut the rest of the way. Peeling is easy after that.

Soaking in water and cutting with a knife is much too hard of work.

[funcrusher]

I could give it a shot when we host, and I am all but certain there’s no H-Mart when we visit them in Wexford!

https://www.amazon.com/Gefen-Organic...ps%2C82&sr=8-5

[nick k]

[robin3mj]

My folks are visiting next weekend and I’ve ordered tomahawk steaks from the butcher. Any suggestions on prep/cooking?

[kdawg]

Got some beef ribs in Costco last week so tried them sous vide this time - ended up being 33 hours in the bath then 20 minutes in a hot oven with sauce. Pretty good - little more chew than I was expecting but foolproof - when I smoked them before it took a lot more maintenance to get basically the same product.

[htwoopup]

My folks are visiting next weekend and I’ve ordered tomahawk steaks from the butcher. Any suggestions on prep/cooking?

I have always done them on the Weber charcoal grill with a reverse sear. I have used this recipe (they all seemed similar when I was looking back when) but from time to time have done the indirect part for less time which is more subject to whether I am doing it on the grill in the summer or January in Tremblant. (See post 2680 above for finished product)

“Season the steaks: At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
Set the grill up for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. (The grill's internal temperature should be 400 to 500°F.) On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
Reverse sear the steaks: Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
Quickly sear the steaks over direct heat: Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
Carve and serve: Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a sharp knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.”

Oh, and I use coarse sea salt and fresh coarse ground pepper. I was told once “don’t hold back on the salt on steak”.

[robin3mj]

Thx Jon. I pinged a couple college buddies who are grilling aficionados and got very similar advice, so appreciate it.
I'll post pics.