What's For Dinner?

Lamb, potatos, and a great wine:

Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login

 

We did Easter dinner twice; once in my family tradition of lamb, and then in her Polish tradition (next post).

Lamb night was an Aussie rack of lamb from costco, marinated in garlic, evoo, s&p, rosemary and thyme. This was surprisingly tender, melt-in-your-mouth lamb, another good quality product from costco butcher department. Trimmed and cooked in the oven at 450F for 10 minutes, then 300F until pulled at 125F. Rested a bit and yummy!

Image Unavailable, Please Login Image Unavailable, Please Login

 

Ania's turn was on Sunday, and she made traditional Polish Easter foods (all served on Polish pottery that we bought back with us to make her feel at home in the USA);

- Zurek (sour rye) soup with boiled egg and sausage
- Boiled eggs (colored naturally with beets, turmeric, cabbage, or onion peels for the various colors),
- Cured meats (turkey in our case, but more typically would be smoked sausages in Poland)
- A Terrine (her father would typically make a meat terrine, but Ania made a veggie version with curry and peanut butter blended into sweet potatoes, onions, and yellow split peas)
- Horseradish sauce blended with sour cream (she says this is the traditional taste of Easter)

Image Unavailable, Please Login

Image Unavailable, Please Login

Image Unavailable, Please Login

 

LOL, we have all been there, done that.

 

Interesting, I also did a Costco rack of lamb, pulled at 131, rested and still was rarer than yours...wifey had to have it back under the broiler a minute. Maybe I had the probe closer to the edge than the center? had that plus beet/goat cheese micro greens salad plus monkfish with a butter dip like lobster. Happy Easter everyone!

 

Sounds yummy!

I used a thermopen and put it against the bone when measuring. And then wrapped foil (fairly tightly, but not "sealed") for 10 minutes rest. So i presume mine ended up closer to 135F (which I think it looks like). I have to say I liked it at that medium rare vs the few bits in one rib that were near the bone and thus still a bit of that "rubbery/not textured" look of rare. Was yours super tender and melt-in-your-mouth? (I was really surprised at how good this was in that regard)

 

I'm going to have to try lamb from Costco............ Changed dinner plans. Have a turkey in the oven.

 

Always have a great ender experience with the racks from Costco. At $9.99 a pound it's hard to beat. I have a leave in probe and I think next I'll go to 133 and see how it does. Thanks

 

Hey Frank! I also have "girls" 9 right now and it is kinda nice cooking a warm egg straight from the chicks bum! On the Guanciale? Dolce or hot? I love spicy but traditional is dolce yes? Going to order some and looking for a supplier...any suggestions? Thank you! Brett

 

Shrimp and scallop etouffee and a salad

Image Unavailable, Please Login


Sent from my iPhone using FerrariChat

 

There are a couple-three I've used online. Salumeria Italiana, igourmet, DiBruno, Frank and Sal and even Amazon.

Just the regular. I use pancetta more often than not since it is always on hand. Pancetta is a staple (carbonara, amatriciana, bolognese, red clam, pasta e ***ioli, etc), so I go to Central Market and have them slice up 2# at a time on their biggest setting and then vacuum pack & freeze 4 oz portions. I go to town weekly/biweekly to get belgian endive, parmigiano, pecorino, arugula and radicchio and the pancetta, mortadella and Leberkäse.

 

Had a friend over to watch the NCAA Championship game, so I made a quick mixed grill with shrimp skewers with various dry rubs, a couple of brats and some peppers. Also added some quick stir fry crispy garlic green beans. Was pretty good.

Image Unavailable, Please Login

Image Unavailable, Please Login

 

I'm going to be lazy tonight. Either get rolls and sashimi or if the Japanese restaurant is busy. I'll go up the street and get a calzone.

Finally un-boxed my bread maker. Making plain white bread to start. I'll use the bread for hot turkey sandwiches tomorrow. Don't feel like turkey again tonight.

 

It's a first for me , posting at the home. Ok so can you have to much seasoning for a nice NY steak ?? My problem is I like them all and it seems i keep on reaching into the cabinet for more !
Image Unavailable, Please Login Image Unavailable, Please Login

 

Image Unavailable, Please Login


Sent from my iPhone using FerrariChat

 

Easter lunch was boneless leg of lamb done on the Big Green Egg. Sides were baby potatoes and prosciutto wrapped asparagus with cream cheese. Made a gravy from the drippings as well. Pretty yummy! Image Unavailable, Please Login Image Unavailable, Please Login

Sent from my SM-G998U using FerrariChat.com mobile app

 

Just another smoked prime tenderloin tonight ...




Image Unavailable, Please Login Image Unavailable, Please Login

 

Yum!


Sent from my iPad using FerrariChat.com mobile app

 

Outside looks great. Insides a little too pink for my liking.

What was the finished temp?

 

I don’t measure it .. perfect to us , medium rare on filet is our version of perfect - maybe slightly more with prime rib or something with marbling ..

 

I didn't think it was possible to dry out a ham! [emoji2]
Kudos to your sister @Jdubbya
T

 

Oh, you've never had my sisters cooking. She is the oldest and somehow didn't seem to pick up well on cooking. The other 3 of us all do pretty well but I say my other sister and I are the best of the 4. Even if I do say so myself!

 

BIG shout-out to @NbyNW for the 'capers on deviled eggs idea', never going back.

 

Let F-chat be your culinary guide. Can't go wrong.
T

 

I think I once again convinced myself that it's better to have a better cut of cheap beef than a lesser cut from a better cow.

Image Unavailable, Please Login
Wagyu chuck flap. Well marbled. Oak smoked. Cooked it like a tri tip. Was still more chewy than I'd expect for wagyu. If I do this again, I think I'll cook it like brisket...T