Topic: What Did You Cook/Eat Today?

[Ken]

Sounds good. 
Ham bones in bean soup is always good, we do different beans for a different taste... sometimes pinto beans, sometimes great northern and sometimes a bean mix, like 16 bean soup, 5 bean soup, etc.

[Skhilled (OP)]

I've forgotten to mention that I've found a "happy accident" (what I call them when I stumble onto something good thinking I've made a mistake) LMAO

I was cooking the recipe as described above. But was online messing around and forgot the pot was on and started smelling something. I ran into the kitchen to see the pot had evaporated all of the water in the pot although it had not burned yet. There was a nice brown film left in the pot. I remembered... brown = good black = bad. Since the film was still brown, I quickly added water to deglaze the brown film...just enough to deglaze it. I then added more chicken stock and water to make a nice stock as well as adding more herbs and spices and BAM!!! It came out GREAT!!! That brown fond really was what was needed! I'll try to do this all of the time!

[Ken]

... I've found a "happy accident"

[Skhilled (OP)]

Cooking a seared duck breast. Here's how I do it although I usually make a different sauce. Btw, I let it come to room temp first:

https://www.askchefdennis.com/pan-seared-duck-breast/#recipe

Today, I'm using this orange marmalade sauce! 

https://www.gressinghamduck.co.uk/recipes/marmalade-sauce/

[Ken]

Never(?) had duck, but both of those sound good.
BTW Steve, you had me at 'marmalade sauce'... I love that stuff!

[Ken]

Steak & Eggs my GO TO Breakfast | Chef Jean-Pierre

[Skhilled (OP)]

Never(?) had duck, but both of those sound good.
BTW Steve, you had me at 'marmalade sauce'... I love that stuff!

I LOVE duck breast, especially with a red wine sauce or a reduced balsamic vinegar glaze, which they do sell in stores but you can make yourself.

The thing to remember about duck is it is very fatty. They have a thick layer of fat under their skin which helps to keep them afloat in water. They even sleep sitting on the water without sinking.

Duck meat is like a cross between chicken and red meat. It's like poultry but reddish and rich like red meat. When cooking with it you must cut slices in the skin only, not down to the meat. Cook it skin side down and keep spooning off the fat that renders out. But save it! You can make duck fat fries, etc. with it that are really good! en the skin crisps and the fat renders out flip it over and put it in the oven at 350° for about 10-15 mins or to your liking. Take it out and let it rest on a plate for a bit. Meanwhile make your sauce in the pan it roasted it. Slice the meat and drizzle the sauce over it.

[Skhilled (OP)]

Steak & Eggs my GO TO Breakfast | Chef Jean-Pierre

I'm not into fried eggs or easy-over eggs but would make it with scrambled eggs.

[Skhilled (OP)]

BBQ Pulled Pork - However, I am in the mood for some potato salad. Haven't had any lately. So, I might make some soon.

[Ken]

The BBQ Pulled Pork sounds great, haven't had that for a while now. And, the potato salad also sounds great and I'll be having some of that soon enough... Thanksgiving is coming up in a couple of weeks and Kay will be making her wonderful version that the whole family is mad for. 

[Skhilled (OP)]

I make pulled pork 1-2 times per month but I usually do a slow cooker version then reduce the juices and add it to a bbq sauce.

[Skhilled (OP)]

Proscuitto Wrapped Cod with Lemon-Caper Sauce! Got the recipe from this book:

https://www.amazon.com/gp/product/B07VD1QTTQ/ref=kinw_myk_ro_title

Awesome book for recipes for all types of seafood. It also explains the various types and why you should cook them certain ways on a scientific level. I.E., baking instead of frying, etc. Also has various sauces for them. 

I'll post the recipe at a later date.

[Ken]

Ummm... Kay has an upcoming B-Day and she loves seafood, so this cookbook may be just the right gift! 

[Skhilled (OP)]

Made some bacon onion burgers yesterday.

After looking at a few recipes online, I finely diced 2 strips of bacon and some onions and cooked them over low heat on the stove until the bacon was soft but not crisp then let them cool on a plate. I took 1 pound of 90% ground beef and added some Montreal steak seasoning, 1 beaten egg, the bacon/onion mixture, salt and pepper, a little worcestershire and soy sauces, a bit of Coleman's dry mustard and a little garlic powder.

I usually add the seasonings with the egg and beat it so the herbs get a start of hydrating then add it to the ground beef and bacon mixture. Mix gently so the burgers will not be tough. Separate into 4 patties and cook the patties in the same pan that had the bacon drippings.

Remove the patties when almost done and then you make a gravy with the pan drippings then add the burgers back to the pan and add a little sour cream and/or light or heavy cream and just a tad of dijon mustard, if you'd like. VERY tasty even without a bun!!! 

[Ken]

Sound like some good burgers!