Paul Winalski wrote:I have the remains of a batch of merguez sausage that's timing out in the fridge, so tomorrow night I'm going to form them all into kofteh (meatballs), brown them in olive oil, and finish them off in a tomato sauce. Moroccan "spaghetti and meatballs".
Jeff Grossman/NYC wrote:Nice touch using the mint(?) leaves on the apple.
Jeff Grossman/NYC wrote: the sauce just an au jus?
Heinz Bobek wrote:Jeff Grossman/NYC wrote:Nice touch using the mint(?) leaves on the apple.
The leaves on the apple are lemon balm leaves.Jeff Grossman/NYC wrote: the sauce just an au jus?
The sauce is made of 150 milliliters dark lamb jus, 20 g crushed coffee beans, 40 milliliters dry red wine (see below), 40 milliliters fresh orange juice, 20 milliliters brown rum and 25 g cold butter to thicken the sauce.
We had a 1991 Vino nobile di Montepulciano Reserva il Macchione with the course.
Robin Garr wrote:Thai-style chicken curry (Gang Gai แกงไก่) with white Asian eggplant, fresh tomato, tofu (pinch-hitting for the chicken), coconut milk, Thai red-curry spices and lots of fresh cilantro.
Jenise wrote:I'm swimming in leftover ribs. Today's project: repurpose! So I'm imagining a wonton soup made with a smoked pork filling. That is, copying Daniel Boulud's hamburger technique of mixing cooked shortribs into raw beef, I've ripped a bowlful of meat off of some of the bones, braised it a bit further for plusher texture and will mix it with raw ground pork, rice wine, ginger, green onions and a fine dice of waterchestnuts to make a filling. The bones were simmered with yet more ginger and shitake mushroooms to create a flavorful broth.
Karen/NoCA wrote:I said nothing, did my best and it turned out just fine....although I knew and was not to happy about it. Kids and Gene ate it all up.
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