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What is something you would cook to test your skills?
Posted on 8/15/13 at 12:35 pm
Posted on 8/15/13 at 12:35 pm
Feel like I always cook the same stuff: pan seared/baked chicken, tacos, pastas, roasted veggies and just like the thread about usual weeknight meals.
But I want something that impresses, takes skill, and is not easy to make. I want it to be complicated I guess? Cookin for the gf as usual later for a date night and want something out of the ordinary.
But I want something that impresses, takes skill, and is not easy to make. I want it to be complicated I guess? Cookin for the gf as usual later for a date night and want something out of the ordinary.
14
Posted on 8/15/13 at 12:37 pm to More beer please
Posted on 8/15/13 at 12:38 pm to More beer please
Crab Souffle?
Posted on 8/15/13 at 12:38 pm to More beer please
A beef wellington or Chicken Kiev.
Both have a process to them and both are impressive if done right.
Both have a process to them and both are impressive if done right.
Posted on 8/15/13 at 12:38 pm to More beer please
I'd like to try cooking sober once. Just to see what happens.
Posted on 8/15/13 at 12:40 pm to LSUballs
Beautiful!
Posted on 8/15/13 at 12:42 pm to MeridianDog
That looks pretty interesting
Posted on 8/15/13 at 12:46 pm to Napoleon
quote:
A beef wellington
Royal PITA. But it is good when somebody else it.
Posted on 8/15/13 at 12:50 pm to More beer please
Something with a complicated sauce.
Posted on 8/15/13 at 12:52 pm to BayouBlitz
Any kind of sauce that can break.
Posted on 8/15/13 at 12:55 pm to More beer please
Gumbo
Posted on 8/15/13 at 12:59 pm to Lester Earl
I have done that a million times
Posted on 8/15/13 at 1:13 pm to More beer please
Croissants or puff pastry
Posted on 8/15/13 at 1:24 pm to hungryone
My favorite thing i cook, and most time consuming is my smoked duck and andouille gumbo. Mainly because smoking the duck takes a good 4-6 hours of prep the day before.
Day #1 - I take 2 whole ducks, stuff them with onions, bellpepper, garlic, and carrots and smoke them for about 2-3 hours. Be sure to catch the fat that drips off from underneath.
Next take duck, and remove all of the vegetable stuffings. In a big pot, fill 1/4 to 1/3 with water, add back in the smoker stuffing (onion, garlic, carrots) and usually add the peelings/skins from the onions and peppers and celary i'm using for the trinity the next day. I also take an additional onion and cut it up and throw it in there, if the onions in the duck don't suffice.
Boil all of that and reduce and let cook for about 2.5 hours. Remove the duck. Strain out the liquid and save and place in a container in the fridge.
Debone the duck and set aside in fridge
Day 2 - Brown your andouille. Remove add a little water, scrape bottom of pot, and set aside with sausage. Take out your duck stock, and scrape off that 1/4" thick layer of duck fat. This is your roux base along with the fat you caught in the smoker(add some oil or bacon fat if you are running low). Get your fat/oil just before smoke point, then add your flour. Continue to stir until dark, dark brown. Add trinity and cook until veggies are soft. Add the duck meat, andouille, sausage juice, duck stock and stir. Add about 4 bay leaves, some salt, pepper, and a little cajun seasoning (low sodium, i prefer big easy or slay ya mama). Bring to a boil, cover simmer for about 1.5 - 2 hours. Serve over a bed of rice.
Day #1 - I take 2 whole ducks, stuff them with onions, bellpepper, garlic, and carrots and smoke them for about 2-3 hours. Be sure to catch the fat that drips off from underneath.
Next take duck, and remove all of the vegetable stuffings. In a big pot, fill 1/4 to 1/3 with water, add back in the smoker stuffing (onion, garlic, carrots) and usually add the peelings/skins from the onions and peppers and celary i'm using for the trinity the next day. I also take an additional onion and cut it up and throw it in there, if the onions in the duck don't suffice.
Boil all of that and reduce and let cook for about 2.5 hours. Remove the duck. Strain out the liquid and save and place in a container in the fridge.
Debone the duck and set aside in fridge
Day 2 - Brown your andouille. Remove add a little water, scrape bottom of pot, and set aside with sausage. Take out your duck stock, and scrape off that 1/4" thick layer of duck fat. This is your roux base along with the fat you caught in the smoker(add some oil or bacon fat if you are running low). Get your fat/oil just before smoke point, then add your flour. Continue to stir until dark, dark brown. Add trinity and cook until veggies are soft. Add the duck meat, andouille, sausage juice, duck stock and stir. Add about 4 bay leaves, some salt, pepper, and a little cajun seasoning (low sodium, i prefer big easy or slay ya mama). Bring to a boil, cover simmer for about 1.5 - 2 hours. Serve over a bed of rice.
This post was edited on 8/15/13 at 1:26 pm
Posted on 8/15/13 at 1:24 pm to LSUballs
quote:Alcohol is my PED in the kitchen.
I'd like to try cooking sober once. Just to see what happens.
Posted on 8/15/13 at 1:29 pm to Mr Fusion
Prime Rib, creamed spinach, potatoes au gratin
All cooked correctly and from scratch
Crawfish Bisque with stuffed heads
Coq au vin
Properly done gumbo
Bake a cake from scratch, not out of the box
Properly done smoked brisket.
All cooked correctly and from scratch
Crawfish Bisque with stuffed heads
Coq au vin
Properly done gumbo
Bake a cake from scratch, not out of the box
Properly done smoked brisket.
Posted on 8/15/13 at 1:32 pm to Napoleon
I agree with Beef Wellington. It is an interesting process because you need to cook and chill at various stages, and also the puff pastry can be tricky to work with if not handled correctly. Other things can go wrong too, like under or over cooking the beef (see Hell's Kitchen).
Yes, it's a bit of work, but when done properly, this dish is infinitely rewarding compared to the time invested in it.
Yes, it's a bit of work, but when done properly, this dish is infinitely rewarding compared to the time invested in it.
Posted on 8/15/13 at 1:39 pm to More beer please
One of my favorite dishes is Veal Speidini. Veal is delicate and can't be overcooked, otherwise it will get tough.
Paired with angel hair fettuccinni.. alfredo, red sauce, pesto.. delicious.
Paired with angel hair fettuccinni.. alfredo, red sauce, pesto.. delicious.
Posted on 8/15/13 at 1:57 pm to MeridianDog
quote:
Here;
Chicken Tikka Masala
Show off your skills
Yours looks really good
Take it to the next level by making homemade garam masala. The smell in the kitchen when toasting the spices is great.
Posted on 8/15/13 at 2:05 pm to More beer please
What types of foods does your gf like?
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