Just had a Coffee slice and a Latte in my favourite cafe...hmmmm
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Just had a Coffee slice and a Latte in my favourite cafe...hmmmm
I don't think you have to be Canadian to know what 'Montreal' seasoning is, do you. Just say it.Originally Posted by Henry Krinkle
It is now my duty to completely drain you.
My personal version of Montreal seasoning is quite a bit more complex. The one I put on the duck is very basic, more like a pastrami seasoning.
Last edited by Henry Krinkle; May 11, 2015 at 12:13 AM.
Ten hours later.
You will note the cheese is long gone and has been replaced by some skin on chicken thighs that I will use for a green chile stew on Monday night.
Deli smoked duck breast with sauerkraut and Gruyere on a pretzel roll with pickled potato salad, fire roasted corn and my go to deli beer, Blanche de Chambly.
Okay, can I post in this thread having read only the initial post and the last page? If I need to read the other 168 pages, I'll have to get back to you... in about a year.
I love Mexican food. Homemade (mine or others) or out at a restaurant, I can enjoy a huge different variety in entrees and manner of prep. Currently cooking a batch of meat for ground beef burritos, but cooking in a method I've not done them before. Something simple I found on the web, claims texture and flavor will be vastly different than my usual method of browning the meat in a skillet. We'll see how they come out in a half hour or so...
Regards, T Bone
Even a broken watch shows correct time once or twice a day. I ought to know, I have a few!
Yep, true to it's word, the recipe delivered moister beef with a different texture.
The simple difference? Start with a pot instead of a skillet, add 1 cup of water. Add spices (called for an envelope, I haven't used premixed seasonings for Mexican in years). I use fresh ground sea salt and black pepper, ground cumin, garlic powder, chilli powder and a bit of cayenne. Mix with the water (I use a wisk) then add the raw ground beef (Angus ground chuck in this case). Break the beef up so there are no chunks. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally until the liquid has gone.
No doubt this is higher fat than the skillet browning method (I drain that) but I'm sure some of the fat is boiled off or evaporated with the water.
Put the mixture on your favorite flour (or corn) soft tortillas (warmed as desired, I have a flat cast iron comal), and top as desired (I like sharp Cheddar freshly shredded- I quit buying pre-shredded when I read the ingredients, they use extra things to keep the cheese from "clumping"). Maybe a dollop of sour cream and/or some diced tomato. Roll from one side, folding one end over as you roll. My home made salsa or a good taco sauce (I like the old stand by from Ortega) is a good finishing touch. Ole'!
Last edited by T Bone; May 11, 2015 at 12:56 AM.
Regards, T Bone
Even a broken watch shows correct time once or twice a day. I ought to know, I have a few!
My dinner went quack too! I started with some venison carpaccio, it was so delicate and thinly sliced it practically melted on my tongue: divine. It looked so good that I ate some before I remembered to take a bad photo. How gauche. I followed it with duck 3 ways: seared breast medium rare, pressed leg, and fois Gras bread pudding. It was delectable.
It is now my duty to completely drain you.
[QUOTE=CanadianStraps;115611]My dinner went quack too! I started with some venison carpaccio, it was so delicate and thinly sliced it practically melted on my tongue: divine. It looked so good that I ate some before I remembered to take a bad photo. How gauche. I followed it with duck 3 ways: seared breast medium rare, pressed leg, and fois Gras bread pudding. It was delectable.
[QUOTE]
Nice. The legs, thighs, organs and carcass from the one I smoked today will turn into smoked duck and sausage gumbo in the very near future.
Last edited by Henry Krinkle; May 11, 2015 at 01:34 AM.
Where was it again you said you lived? I'm sceptical of when people say, "gumbo". Like finding a "cajun" restaurant that thinks blackened and cayenne mean cajun and couldn't tell me what the holy trinity is to save their life.
Chris:
Do you really think a person that would make "gumbo" would make duck and sausage "gumbo"? Or rabbit gumbo? I should be offended.
Onions, celery, green pepper and I have been making my own tasso for years.
"Cajun Spice"? Do you cook with "curry powder"? Or "Italian seasoning"? Blackening doesn't even deserve a response.
Last edited by Henry Krinkle; May 11, 2015 at 06:10 AM.
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