So what're you making?

[LuFins Dad]

@aqua-letifer said in So what're you making?:

We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.

The salmon sauce is actually sweet red wine, not white. Interesting and very good.

I didn’t even know that existed… I will have to check it out.

The tenderloin was already seasoned for the Wellington and I had already reduced the mushrooms, so i am thinking of still making the puff pastries and making a Wellington deconstructed…

[George K]

@aqua-letifer tell me about those spuds (they're spuds, right?)!

[Mik]

Dragon salmon? do tell.

Here at Chez Mik the bigass chicken capon is not cooperating. This thing has been in the fridge since Wednesday and still not all the way defrosted. It said a day to a day and a half. 45 minutes in and it still registers 32F on the probes. I could barely get the giblets and neck out.

[George K]

@mik said in So what're you making?:

This thing has been in the fridge since Wednesday and still not all the way defrosted.

I never believe the "advice" on how long it takes to thaw something. I did a 20 lb bird for TG and kept it in the fridge for about 9 days. I thought, if it says 5 days, another 3 days in the fridge won't hurt.

In general, it takes a frozen turkey one day for every 4 pounds to thaw in a refrigerator set to 40 degrees F or below. That means if your bird weighs 20 pounds, you should allow five days for it to thaw in the fridge.

That reminds me - I have another bird in the freezer. Time to pull it out.

[Aqua Letifer]

@mik said in So what're you making?:

Dragon salmon? do tell.

The D&D Cookbook is serious. It's not a mix of "no-duh" recipes differently named like a ton of others. The book is for intermediate level cooks, not beginners. Some of the recipes are downright challenging.

For this one, you sear the salmon steaks in some light oil, then tent them and throw them in the oven at 200F to stay warm.

This is the tricky part:

1. Pour the salmon steak juice from the pan into a cup. Gonna need that later. Then wipe out the pan.
2. Fry up one finely chopped shallot in .5 tbsp butter on low heat for a minute--enough to soften but no more.
3. Add 1/3 cup chicken stock (yeah, not fish) AND 2/3 cup of a sweet or semi-sweet red wine to the pan. Unless the wine is liquid candy, you can't go wrong with level of sweetness, just make sure it's not at all a dry wine. Also add in 1/3 tsp stripped fresh thyme. Crank the range up to med-high and get a good simmer going.
4. Keep it simmering until the shallots are a deep red color throughout, and the sauce has reduced by at least 2/3.
5. Once that's done, crank it back down to med-low heat, and when it's there, add in 1 tbsp melted butter and the salmon juice you've kept. Get those two fully incorporated.
6. Get your salmon out of the oven and top with sauce as you see fit.

[Aqua Letifer]

@george-k said in So what're you making?:

@aqua-letifer tell me about those spuds (they're spuds, right?)!

Yukon yellows, yessir.

Follow your favorite mashed tater recipe for proportions but use unpeeled spuds, unsalted butter, and some light sour cream. We start with the bare minimum of butter and S.C. and then add 1:1 of both until desired consistency is achieved.

This is how I do it. My wife follows a recipe. Hit me up for the latter if the former was not at all helpful.

[Mik]

@george-k said in So what're you making?:

@mik said in So what're you making?:

This thing has been in the fridge since Wednesday and still not all the way defrosted.

I never believe the "advice" on how long it takes to thaw something. I did a 20 lb bird for TG and kept it in the fridge for about 9 days. I thought, if it says 5 days, another 3 days in the fridge won't hurt.

In general, it takes a frozen turkey one day for every 4 pounds to thaw in a refrigerator set to 40 degrees F or below. That means if your bird weighs 20 pounds, you should allow five days for it to thaw in the fridge.

That reminds me - I have another bird in the freezer. Time to pull it out.

Everything I read said a day and a half to defrost, so I made it three and a half and it still wasn't done. Eight pound bird.

[LuFins Dad]

Holy crap, the deconstructed thing actually worked really well… I still applied the layers of duxelles and the goose liver pate to the tenderloin and wrapped in prosciutto. Sliced and served the tenderloin partly in the shell and put additional stone mustard and duxelles on the side. Worked fantastic! The pastry shell even soaked in the juices without getting soggy.

Happy accident!

[Axtremus]

@axtremus said in So what're you making?:

Tomorrow:

• Lamb shank
• Chicken shawarma
• Salad
• Starch to be decided tomorrow, most likely glass noodle stir-fry or ravioli

Actual menu on Christmas Day:

• Lamb shanks
• Tilapia filets
• Chinese broccoli with bamboo shoots and mushroom
• Glass noodle stir fry
• Flat noodle stir fry
• Mini egg rolls
• Spinakopita

[Mik]

Sounds delicious, Ax. How do you do your lamb shanks?

Capon turned out well, if late. We didn't eat until after 8. Juicy and tender.

[jon-nyc]

When I saw spanakopita I realized I miss my pre-Carnegie Greek restaurant dinners. (Long standing tradition of my concert buddy and me).

Finally going back on the 12th of January, Covid permitting. Seeing Beethoven’s 9th, for the first time.

[George K]

@jon-nyc said in So what're you making?:

Seeing Beethoven’s 9th, for the FIRST time

What????