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Old 06-04-2014, 04:15 PM   #21
warriorchief
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Default Re: What is your "go-to meal" to make an impression?

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Originally Posted by gamecockphan View Post
1. Seared duck breast with a cherry reduction sauce
2. Steak au poivre with cognac cream sauce
3. Pan seared scallops over asparagus and green pea risotto

I've got various side dishes I can make to go with all of the above plus several interesting salads, apps and desserts that I make.
Absolutely LOVE making that. Which cut of beef and which cognac do you use?

Also, would you PM me that duck breast recipe? That sounds really damn good.
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Old 06-04-2014, 05:17 PM   #22
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Default Re: What is your "go-to meal" to make an impression?

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Originally Posted by CockyFanForLife View Post
I remember your mom's chocolate roll! Also her rolls, pulled mints, watermelon rind pickles, etc. Also your dad made killer cocktail sauce! Miss them both!
I still feel the pain of the burns on my hands from pulling those hot mints!
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Old 06-04-2014, 11:36 PM   #23
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Default Re: What is your "go-to meal" to make an impression?

Not as refined as a lot of the dishes listed but I can make a good pork tenderloin with sautéed brussel sprouts. I like cooking but have yet to get to another level so to speak. I don't make any fancy sauces or reductions.
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Old 06-04-2014, 11:57 PM   #24
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Default Re: What is your "go-to meal" to make an impression?

wake up and roll over after a drunken night in the vista, If she looks like...

Wife material-Ham/turkey omelet with a ton of cheese and some bacon on the side.

GF material-Ham/turkey omelet with a ton of cheese and some bacon on the side.

One night stand material-Omelet with some cheese and her shoes so she can leave.
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Old 06-05-2014, 12:02 AM   #25
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Default Re: What is your "go-to meal" to make an impression?

People have always loved my lasagna. I don't do anything special except buy the more expensive ingredients at the grocery store.
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Old 06-05-2014, 12:17 AM   #26
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Default Re: What is your "go-to meal" to make an impression?

Shrimp and Grits, or I usually do some kind of grilled chicken Usually with a homemade BBQ sauce or something like it, and grilled corn with a few twists I add to it.
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Old 06-05-2014, 02:01 PM   #27
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Default Re: What is your "go-to meal" to make an impression?

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Originally Posted by warriorchief View Post
Absolutely LOVE making that. Which cut of beef and which cognac do you use?

Also, would you PM me that duck breast recipe? That sounds really damn good.

I've used ribeye and strip but like it the best with filet. Although, last week I tried a new techinque that I saw on America's Test Kitchen...

Cut a 1 lb 1.5 in thick ribeye in half and tie up both cuts so they look like filet. pat dry and season liberally. Place them on a wire rack over a pan in a 275 degree oven. Bake for 25 minutes. Use meat thermometer to test for temp (should be 90-95 degrees). Sear them in a smoking hot castiron skillet for about 1.5 - 2 minutes per side. The steak takes on the nutty flavor of a dry aged steak and is the closest thing I've every cooked to a steakhouse quality steak.

I'll get back to you on the duck recipe. I have it written down at the house. I know you cook shallots in the duck fat, hit it with some port, and reduce it with some dried cherries and chicken stock. It's also important how you cook the duck too. It's more of a slow sear to render the fast as opposed to a fast hot sear like you do for a steak. Also be sure to save the rendered fat. It can keep for at least 1 month and is great for roasting potatoes.
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Old 06-05-2014, 10:15 PM   #28
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Default Re: What is your "go-to meal" to make an impression?

I do not think I have Yancey's BBQ making chops, but I do that pretty well.


THIS is really good too.

Romano's Macaroni Grill Nachos Napoli
Ingredients
o 7 ounces wonton wrappers ( about 1/3 a packet)
o canola oil
o 1/3 cup fully cooked Italian sausage, crumbled
o 2 cups grated mozzarella cheese
o 1/2 cup fresh tomato, diced
o 1/4 cup sliced kalamata olives or 1/4 cup any black olives
o 1/4 cup chopped scallion
o 6 -8 slices banana peppers ( use as much or as little as you'd like, they are in the pickle section of the grocery store)

Asiago cream sauce
o 2 tablespoons cornstarch
o 2 tablespoons water
o 2 cups heavy whipping cream
o 1/2 teaspoon chicken bouillon granule
o 1 1/2 cups shredded asiago cheese

Directions
1. Stack the wonton wrappers and slice into 3-4 sections lengthwise and then cut each strip 3 more times to make little rectangles or chips.
2. Deep fry in hot canola oil till light golden brown, drain on paper towels and set aside.

3. Cheese sauce:.
4. Mix cornstarch and water in a small bowl, then add granules; set aside.
5. In a sauce pan heat the cream.
6. Slowly add cornstarch mixture, mix till thick and slowly add in cheese.
7. Stir till cheese is totally melted and then turn heat to low and stir occasionally.
8. Place the chips on a plate and sprinkle with1/2 the mozzarella cheese.
9. Dot the top with about 2/3 c hot cheese sauce.
10. Sprinkle all other ingredients evenly over the top.
11. Sprinkle with as much remaining mozzarella cheese as desired.
12. Serve while hot.
13. Cheese sauce makes about 3 cups.

Servings are for a meal, for an appetizer it would feed around 2-4 people.
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Old 06-05-2014, 10:16 PM   #29
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Default Re: What is your "go-to meal" to make an impression?

dry-aged ribeye and loaded twice baked potato.....
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Old 06-05-2014, 11:36 PM   #30
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Default Re: What is your "go-to meal" to make an impression?

Quote:
Originally Posted by gamecockphan View Post
I've used ribeye and strip but like it the best with filet. Although, last week I tried a new techinque that I saw on America's Test Kitchen...

Cut a 1 lb 1.5 in thick ribeye in half and tie up both cuts so they look like filet. pat dry and season liberally. Place them on a wire rack over a pan in a 275 degree oven. Bake for 25 minutes. Use meat thermometer to test for temp (should be 90-95 degrees). Sear them in a smoking hot castiron skillet for about 1.5 - 2 minutes per side. The steak takes on the nutty flavor of a dry aged steak and is the closest thing I've every cooked to a steakhouse quality steak.

I'll get back to you on the duck recipe. I have it written down at the house. I know you cook shallots in the duck fat, hit it with some port, and reduce it with some dried cherries and chicken stock. It's also important how you cook the duck too. It's more of a slow sear to render the fast as opposed to a fast hot sear like you do for a steak. Also be sure to save the rendered fat. It can keep for at least 1 month and is great for roasting potatoes.
Those sound delicious. Would love to try those, but I'm not a very good cook and would probably mess them up terribly.


As for my "go to" meal, it would have to be grilled ribeye steak seasoned with salt, pepper, and a little garlic powder. Steak grilled to medium-rare for guests unless they ask for a different doneness. Grill some corn on the cob and have a steamed veggie mix for sides.

I've been told that I also do a pretty good marinated pork tenderloin rotisseried on the grill. Posted pictures of that back in my Thanksgiving thread.
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Old 06-05-2014, 11:52 PM   #31
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Default Re: What is your "go-to meal" to make an impression?

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Any excuse I can find to break out the smoker. Just finished off the last of this from my Memorial Day party.
can I be your friend......
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