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Dean View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 17:04
Alex's 23rd birthday tomorrow so she and the bf came down from London this weekend to celebrate. I was expecting to make the obligatory birthday cake and possibly watch Debs cook a Sunday roast, but Alex had other plans - she wanted American food...
 
So Saturday I cooked up a jambalaya - never cooked one before but it seemed to be basically a variant on a kedgeree, risotto or paella and it turns out to be easier than any of them yet produces similar results. Mine was chicken drumsticks, saucisson sec and prawn along with the traditional trinity of celery, peppers, and onions. I made cornbread to go with it (another first) with caramelised onions, strong cheddar cheese, fresh corn kernels and a couple of pokey little chillies picked from the out of the garden. It may have been my first but it was the best damn cornbread I've ever made. 
 
Today I BBQ'd some chicken thighs that had been marinading overnight in a dry rub of assorted herbs, garlic and paprika. They were cooked in smoker with the lid on for an hour before being covered in a bbq sauce and grilled until sticky and gooey - also grilled some skewers of prawn and fresh mackerel and served salad and deep fried "hushpuppies" - savoury sweetcorn fritters/doughnuts made with cornmeal, spring onions and cheddar cheese. I'm not sure the chicken was worth all the hassle (I made the bbq sauce from scratch) - I'm not a great fan of BBQing - I've a fitted kitchen with a working gas stove, I don't see the attraction of cooking outside ten feet away from all that over a naked fire - I usually empty a bottle of Levi Roots' Reggae Reggae Sauce over the chicken and my work is done - someone else can cook it.
 
I also made a fruit flan (sponge base, creme-pat, assorted fresh fruits and glazed with tangerine jelly)
 
...and I ended up making two birthday cakes so she could take one into work tomorrow to share with her new colleagues.
 
And I couldn't have a drink because I had to drive them to the railway station for 19:30.
 
... and for some reason the trains to London were only running from Aldersh*t this evening... "Dad... when do we have to leave to get to Aldersh*t for seven-thirty?" ... "Dunno - Google it" ..."okay *tap-tap-tap* 35 miles, 18 minutes" ... "Really? That's over 100 miles an hour" ... "Oh, *tap-tap-tap*... 18 miles, 35 minutes ... sorry. *giggle*" ... Ah, she's still my wife's daughter. LOL
 
 
 
Seems like I've been cooking all week end - I'm knackered now.
 
 


Edited by Dean - June 09 2013 at 17:06


If you cannot be wise, pretend to be someone who is wise and then just behave like they would - Neil Gaiman
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Finnforest Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 18:29
Wow that sounds great and very ambitious indeed.....southern cooking inspired, hope Rob sees this as I think he knows all about that style....we don't do much cajun up in the northland so i don't have experience....but it sounds damn fine.  Cheers!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Epignosis Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 19:19
I have never made Jambalaya before, but I like it a lot.

I grew up on pan-fried cornbread (an abomination to my wife who grew up in Florida), so we differ on that, although I like both.  Hushpuppies in the southern US are usually viewed as the "bread accompaniment" to fried seafood, but I've seen them accompany pulled pork barbeque also.

By the way, Jim, my best dishes are Italian or Mediterranean; in the kitchen I am probably a shame to my grandparents.  Embarrassed
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Post Options Post Options   Thanks (0) Thanks(0)   Quote zeqexes Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 19:28
I made some raspberry and white choc muffins yesterday - pretty simple, but oh so delicious.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Finnforest Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 19:34
^num!  I could use your muffins with my coffee tomorrow morn!


Rob, I bet your folks or grandfolks have some pretty awesome cajun recipes under their hat.....I would love to be able to enjoy that stuff....but man with my heartburn issues I don't dare.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2013 at 20:09
Love jambalaya (it should be just a little soupy, not too thick or stiff)--  and at least you did real smoked BBQ, Dean, most folks here still think 'Cue is something you pull off a hot grill.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: June 10 2013 at 01:30
^ That's what I aimed for - the consistency of porridge - which is why the method is so much easier than paella or risotto, make a meat stew then add rice for the last 30 minutes of cooking.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: June 10 2013 at 01:46
Originally posted by Epignosis Epignosis wrote:

  Hushpuppies in the southern US are usually viewed as the "bread accompaniment" to fried seafood, but I've seen them accompany pulled pork barbeque also.

That makes sense - hushpuppy dough is just a thick batter and deep fried batter with fish is a common pairing here too, not just on the fish itself but with fritters to go with it.  But they go well with bbq chicken I can tell you that, they were the big "hit" of the weekend's cooking.


If you cannot be wise, pretend to be someone who is wise and then just behave like they would - Neil Gaiman
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: July 06 2013 at 23:20
made a very good meatloaf last night with 1 lb. of beef and 1/3 lb. of sausage (I used Andouille but spicy Italian would work too), added sourdough breadcrumbs, an egg (I don't like to add more than 1 egg or it gets a bit Pâté-like), sauteed green peppers & onions, some Worcestershire, tobasco, s&p.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Finnforest Quote  Post ReplyReply Direct Link To This Post Posted: July 06 2013 at 23:38
Nice, that is something I've never made, but you just put the bug in me now. 

I made a simple corn salad this weekend with fresh sweet corn, sauted, with celery, scallions, red wine vinegar, and Havarti cubes.  It was supposed to have some cilantro too but that went bad on me! 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: July 07 2013 at 00:05
^ that would've gone beautifully with spicy meatloaf







Edited by Atavachron - July 07 2013 at 02:02
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Post Options Post Options   Thanks (0) Thanks(0)   Quote zeqexes Quote  Post ReplyReply Direct Link To This Post Posted: July 07 2013 at 21:56
I just made some oat & pecan cookies - yum!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote E-Dub Quote  Post ReplyReply Direct Link To This Post Posted: August 29 2013 at 22:55
I don't come around PA much anymore, but still good to see the thread I started in 2007 is still alive. Embarrassed

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: August 30 2013 at 00:09
hey Eric

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: August 30 2013 at 01:34
hi Eric


If you cannot be wise, pretend to be someone who is wise and then just behave like they would - Neil Gaiman
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Post Options Post Options   Thanks (0) Thanks(0)   Quote E-Dub Quote  Post ReplyReply Direct Link To This Post Posted: August 30 2013 at 10:00
How've you been, gentlemen?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: August 30 2013 at 21:42
Meh.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: October 03 2013 at 02:32
did a French country chicken with white wine and vegetables--  sweet & Russet potatoes, turnips, pearl onions, apples, carrots, parsley, and the kicker; two strips of good bacon
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: October 03 2013 at 03:12
mmmm... bacon, you can't beat good bacon, I've never considered apple and chicken but I can see that working with the salty bacon.


I've a piece of home-cured pork belly in the fridge - dry-cured, guaranteed no injected water or chemical preservatives, just salt, sugar & pepper. This weekend I'm going to start another, this time using maple syrup as a flavouring/preservative. 

I'm also in the process of making salt-beef, that will have had 7 days curing in brine solution tomorrow, then it will be gently poached for 3 hours in some veg stock until the meat just falls apart.

Now the ambient temperatures have started to drop it will soon be time to crank-up the cold smoker...


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Atavachron Quote  Post ReplyReply Direct Link To This Post Posted: October 03 2013 at 03:19
I am ashamed to say I've never had pork belly but it's one of my culinary goals (to eat, not cook; I wouldn't have the balls)

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