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Old 12-02-2011, 02:58 PM   #121
rufuspaul
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Default Re: Bistro Rufus

Here's one for you Booze.

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Old 12-02-2011, 07:53 PM   #122
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Default Re: Bistro Rufus

Quote:
Originally Posted by boozehound
very nice pics you three. Nothing too fancy as of late.

Last night I made some seared lamb shoulder steaks rubbed seasoned with tumeric and ground mustard, served with pearled couscous cooked in chicken stock and butter and finished with camembert and a side salad of napa cabbage with toasted sesame seeds, shitake mushrooms and dressed with sesame oil/rice vinegar. A bit all over the place, but enjoyed nonetheless.

Sorry no pics.


Also, you fools should check out my friend paul on his show Hairy Bikers. Basically combines harvesting/hunting of regional traditional foods with some cooking elements.In s carolina its gold rice and gigging flounder. Tell me what you think.
http://www.history.com/shows/hairy-bikers


Sounds like a feast lol

Good tip for Lamb shoulder or leg steaks, if you marinate them in olive oil and what everyelse you want (tumeric, corriander, garlic, rosemary etc) over night it will help to break down the mean so when you cook it, it will be really tender which can be a problem, with these cuts of meat
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Old 12-02-2011, 09:17 PM   #123
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Default Re: Bistro Rufus

Quote:
Originally Posted by craigthomasb
Sounds like a feast lol

Good tip for Lamb shoulder or leg steaks, if you marinate them in olive oil and what everyelse you want (tumeric, corriander, garlic, rosemary etc) over night it will help to break down the mean so when you cook it, it will be really tender which can be a problem, with these cuts of meat


Dude, does your restaurant offer an ISH discount?
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Old 12-02-2011, 10:19 PM   #124
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Default Re: Bistro Rufus

Quote:
Originally Posted by boozehound
looks good. but wtf. do you photodocument all your meals? Are you going to make a recipe blog or something?

Lol I do!
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Old 12-02-2011, 10:43 PM   #125
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Default Re: Bistro Rufus

Wow, looks like you guys are some awesome cooks. The prawns and duck breast both look incredible. I'm gonna have to take some notes
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Old 12-03-2011, 08:28 AM   #126
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Old 12-03-2011, 10:07 AM   #127
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Default Re: Bistro Rufus

didnt know we had so many foodies on ish
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Old 03-04-2012, 08:46 AM   #128
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Default Re: Bistro Rufus

I made a bolognese sauce a while back using some lamb shoulder that I ground up. I saved the bones and scraps in the freezer and decided to make something out of them this weekend. First I made a lamb stock:


I took the bones and some onions, carrots and garlic and roasted them in the oven at 375 for 45 minutes. Then threw them in a pot along with a tomato, bay leaf, parsley, rosemary, salt and some peppercorns. Covered with water and simmered for about 4 hrs, then strained. It yielded about 4 cups of stock.







Spicy Lamb Stew

1 lb lamb meat (any) cut into 1/2 in. cubes
2 tbs olive oil
2 onions, diced
2 dried ancho (or any variety) chiles, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 14oz. can diced tomatoes
2 cups stock (I used the lamb stock I just made but chicken or beef stock can be used also.)
1 tbs smoked paprika
1 tsp cumin
dash of cardamom
bouquet garni (parsley, bay leaf, rosemary, thyme, peppercorns)


Heat the oil in a large dutch oven or pot, brown the lamb in batches and remove. Saute the onions for about 5 min. Add the chiles, red pepper and dry spices and cook for about 10 min. or so. Add the garlic and cook for 1 min. Place the lamb back in the pot, add the other ingredients, and simmer, partially covered for about 3 hrs. Serve over noodles, potatoes or in this case I served over grits made with the leftover lamb stock and topped with some Greek yogurt.


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Old 03-06-2012, 10:24 PM   #129
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Default Re: Bistro Rufus

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Originally Posted by rufuspaul
That is awesome..

I would absolutely love to one of these to a 3 year old and watch em' freak..lol
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Old 04-30-2012, 01:21 PM   #130
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Default Re: Bistro Rufus

Not really bistro food, but I made this last night and it turned out great.



Vietnamese style chicken wings. I took some lemon grass, garlic, ginger, scallions, lime juice, brown sugar, Vietnamese fish sauce and peanut oil and pureed it in the blender, then marinated the wings over night in the puree. Then grilled and topped with chopped peanuts and cilantro, sriracha sauce on the side.
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Old 04-30-2012, 03:12 PM   #131
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Default Re: Bistro Rufus

Quote:
Originally Posted by lilbill
Not really bistro food, but I made this last night and it turned out great.



Vietnamese style chicken wings. I took some lemon grass, garlic, ginger, scallions, lime juice, brown sugar, Vietnamese fish sauce and peanut oil and pureed it in the blender, then marinated the wings over night in the puree. Then grilled and topped with chopped peanuts and cilantro, sriracha sauce on the side.

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Old 04-30-2012, 03:22 PM   #132
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Default Re: Bistro Rufus

Been meaning to post my East feast. I'll try to remember tonight.
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Old 07-09-2012, 08:13 AM   #133
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Default Re: Bistro Rufus




Braised chicken thighs with fennel


This is a simple yet tasty dish and has been my go-to for Sunday dinner.

4-6 chicken thighs, bone in, skin on
2 fennel bulbs, cored and sliced
1/2 onion, roughly chopped
1 clove garlic, minced
2-3 olives, any kind, chopped
zest of 1 lemon
1/4 tsp red pepper flakes
4 sprigs thyme
1 bay leaf
1/2 cup white wine
1/2 cup chicken stock
chopped fresh parsley


Preheat oven to 375. Heat some canola oil in a heavy oven-proof pan over medium heat. Dry the thighs with paper towel and season with salt and pepper. Place the chicken thighs skin side down and cook for 10 minutes to get the skin crispy. Turn the thighs over and cook for 1 more minute. Remove the thighs to a plate and drain all but 1 tbsp oil from the pan. On low heat sweat the onion and garlic until the onion is tender, about 10 minutes. Add the fennel, turn the heat back up to medium and sauté until tender, 10-15 minutes. Add the olives, zest, red pepper flakes and thyme and cook for 1 minute. Add the wine and simmer for 2 minutes to reduce. Add the chicken stock. Place the thighs skin side up back in the pan, submerged about 1/4 in the liquid. Place pan in the oven and cook until done, about 25 minutes. When done turn on the broiler to get the skin super crispy (watch it to make sure it doesn't burn). Sprinkle with the parsley, remove the bay leaf and thyme sprigs and serve.
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Old 09-24-2012, 02:52 PM   #134
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Default Re: Bistro Rufus

Quote:
Originally Posted by DeuceWallaces
Been meaning to post my East feast. I'll try to remember tonight.
Still waiting.....
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Old 09-24-2012, 03:17 PM   #135
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Default Re: Bistro Rufus

SO today I worked from home, and I made a huge batch of pasta sauce from scratch.

I made so much, I was able to make some variations.
-traditional onion, garlic, basil and oregano
-roasted red pepper with chilli peppers from my garden
-red wine and mushroom

I'll post the recipes and pics tonight
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