annak wrote:Cannot resist noting that this juxtaposition calls to mind what my parents herald as the single most disgusting meal they've prepared in 46 years of very culinarily distinguished marriage: omelet filled with leftover liver.
Yeah, that sounds like a challenging thing to get right . . . not saying it couldn't be done, though.
G Wiv wrote: Yes, I always soak liver in milk with a little salt first. Draws out any residual blood and off taste and just seems to freshen up liver of any type.
Okay, gotta keep this in mind. I've never tried that but was thinking about making some dirty rice soon.
annak wrote:oscars tonight! however diminished, we carry on the tradition of tv dinner. champagne, caviar-n-potato chips, deviled eggs, pigs-n-blankets, crudité with caramelized onion dip, and cheese board. can take the girl out of el lay, but not the el lay out of the girl.
LOL, sounds lovely and promises to be better than the show itself!
G Wiv wrote:Frico, count me a Fan!
Geez Louise, that looks good!
Started the day with another omelet . . .
Leftover Smoque Sausage, Four Cheeses & Shimeji MushroomsOut of bread and the meat's inside, so just a lonely omelet.
Next up, an unnecessarily complicated dish for dinner that turned out pretty good. Stuffed poblanos and Anaheim peppers. Considering how tasty they were and how much stuff I got RID of, well worth the effort . . .
Mise En Place & Konosuke Sumiiro SLD Gyuto, 210mmBlack pepper, leftover quinoa, fresh mozzarella, minced serranos, minced jalapenos, crushed garlic, Mexican oregano, chorizo, salt, cumin, cilantro leaves, shimeji mushrooms, ancho chile powder, al pastor pork, red onion, olive oil, roasted poblanos & Anaheim peppers. Got the chorizo and al pastor from the meat department at Carniceria Guanajuato #3.
StuffingSauteed everything in the oil except for the quinoa, cheese and cilantro leaves. Once it had rendered and cooked to where I wanted it, I let it cool, added those 3 ingredients, plus a couple eggs. The eggs weren't in my original plan but when it was all said and done, seeing how wet the mixture was, I felt it needed some egg to bind it.
Stuffed PeppersReady for the oven. In ~1 cup of cooking liquid that was 50/50 4x gelatinous pork stock and El Pato.
BakedAfter ~50 minutes @ 350F, covered for the first half. Threw a little grated cheddar and cotija on for the last 5 minutes. Was pleased how well these held together. The were easy to serve completely intact, with a long, narrow offset spatula.
Plated UpThere are two sauces underneath the heavily garnished poblano. The 'orange' one is a chorizo cream gravy, which was basically a bechamel that I started by rendering some chorizo and shallots, after which I added flour to make a roux, then added some milk and a tiny squeeze of tomato paste from the tube. The brown 'sauce' is some leftover black eyed peas that I thinned with some pork stock, after which I buzzed it with the stick blender and tuned it up with a splash of white vinegar. The garnishes are cilantro leaves, scallion tops, garlic chives, more cotija and a squeeze of lime juice.
=R=
Same planet, different world