On a separate note- It is Thanksgiving and much as I promised to stay away from the kitchen for a few days, I was back. This year we are sharing this celebration with close friends and I am bringing a Tarte Tatin and a Potato Gratin. So here they are....
Saturday, November 21, 2009
Day 81
Thursday, November 12, 2009
Day 80 Texas (USA)
The first step was to rub the brisket with paprika and salt. Onion, celery and carrots were roughly diced and scattered around the brisket which was placed in a large oven- proof roasting pan. A couple of cups of broth were poured over, the pan covered and left in the oven at 350 degrees for about 3 hours.
The next step was to discard the excess fat and shred the brisket( the meat was so soft - all I used was a fork). A little olive oil was heated and bacon rendered in it along with red pepper, onion and a jalapeno. A can of tomatoes and minced garlic were added in and cooked for another 10 minutes or so. The final step was to combine it with the shredded meat and homemade barbecue sauce and simmer on low for about 20 minutes.
The barbecue sauce was made with ketchup, mustard, Worcestershire sauce, dark brown sugar, chopped garlic, lemon juice, cider vinegar and oil cooked together over medium heat for 10 minutes.
The pulled meat and sauce was ladled onto toasted buns - the perfect way to end a long journey....
Day 79 South Western (USA)
Day 78 Southern (USA)
Day 77 New England (USA)
Before I begin, I confess that while most of the ingredients I used are commonly found in pot pies- I took liberties and deviated a little. Having tasted Michael Mina's mind-blowing version threw me off the beaten path just a little. To begin, I blanched the lobster tail and removed the meat. Fingerling potatoes were boiled, onions large diced, carrots and zucchini julienned and button mushrooms quartered.
Day 76 Midwest (USA)
Day 75 Louisiana (USA)
Day 74 California (USA)
Day 73 Hawaii (USA)
Unfortunately, a crown roast has to be at least 14 ribs long in order to form a crown- way too much for my family dinner, but that didn't deter me. Instead of picking a different recipe, I picked up a smaller cut- a pork loin bone-in center cut roast. It may not look as extravagant but it tasted just as good.
The excess fat was trimmed off and the bone tips cleaned up. A slit was made along the thickest part of the meat to fill in with the stuffing( I had to improvise this part). A marinade was made with garlic and onions, basil and parsley leaves chopped finely, olive oil and lemon juice, pepper and salt( I finally got to use my pink Hawaiian sea salt). This was rubbed inside and out and the roast was left to marinate for a few hours.
The stuffing was made with onions, garlic and celery sautéed in butter. An egg, bread crumbs, chopped macadamia nuts, chicken broth, red wine, thyme, sage, salt and pepper were mixed in and this mixture stuffed into the cut made in the meat. I trussed it up nice and tight to keep the stuffing inside and roasted it at 375 degrees for about an hour, after which the lid was removed and the roast cooked for an additional half hour in order for it to brown evenly.
Moving west to sunny California....
Tuesday, November 3, 2009
Day 72 Mexico
Day 71 Canada
Canadian bacon or Back bacon is prepared from centre-cut boneless pork loin. What distinguishes it from other bacon is that it is made from the back and not from pork belly and is leaner than the bacon we are used to. Rye was the carb of choice, slathered generously with light mayo with a spoon of mustard whipped in and topped with Canadian Bacon, sliced Provolone or Cheddar, sliced tomato and Escarole leaves.
Day 70 Trinidad and Tobago
Day 69 Jamaica
Today's menu is Jerk Chicken Breasts with Rice and Peas. Jerk sauce is a wonderfully rich and spicy sauce made with yellow onion, thyme leaves, chopped scallions, garlic, soy sauce, cider vinegar, ground allspice, nutmeg, cinnamon, black pepper, sugar, salt, vegetable oil and a Habanero pepper blended to a fine paste. Chicken breasts were marinated in the Jerk and cooked in the oven for 275 degrees. The chicken was then removed and grilled over high heat basted with the leftover marinade repeatedly.
Even though this dish is called Rice and Peas it actually is made with long grain rice cooked with diced bacon, boiled kidney beans, garlic, coconut milk, sprigs of thyme, scallions and salt. Creamy and thyme scented with a bite from the Habanero - I believe it can be eaten all by itself.
Sadly I head off to Trinidad and Tobago...