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Old 12-02-2011, 09:17 PM   #121
rufuspaul
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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   #122
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Default Re: Bistro Rufus

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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   #123
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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   #124
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Old 12-03-2011, 10:07 AM   #125
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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   #126
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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   #127
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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   #128
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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   #129
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Default Re: Bistro Rufus

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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   #130
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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   #131
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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, 03:17 PM   #132
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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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Old 09-24-2012, 03:46 PM   #133
rufuspaul
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Default Re: Bistro Rufus

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Originally Posted by Raz
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


Nice. Looking forward to it.
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Old 09-25-2012, 11:49 AM   #134
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Default Re: Bistro Rufus

Quote:
Originally Posted by rufuspaul


Made a dish similar to this on Sat. for an early Valentine's dinner.

Trader Joes sells these great little racks of lamb from New Zealand that are fairly inexpensive and quite tasty. I took one and cut it into individual chops, pan seared and served with a garlic herb butter over a parsnip puree.

6 small lamb chops cut from the rack, bone in.
several sprigs of thyme and rosemary
olive oil
salt
pepper
herb butter (recipe follows)
parsnip puree (recipe follows)

Heat a few tablespoons of olive oil in an iron skillet over medium low heat. Add the rosemary and thyme and let it flavor the oil for a few minutes. Remove the herbs and crank the heat up to high. Season the chops with salt and pepper and cook to desired temperature (3-4 min. per side for med. rare) making sure to get the pan hot enough to produce some nice browning. Remove to a warm plate, top each chop with a slice of the herb butter, cover loosely with foil and allow to rest 5 min. before serving. Serve 2 or 3 chops per plate over the parsnip puree and garnish with sauteed fresh veggies.

Herb Butter

1 stick unsalted butter, room temperature
1 clove garlic, minced
hand full of mint, chopped
hand full of parsley, chopped

Mix all the ingredients, form the mixture into a tube shape and wrap in plastic wrap. Place in the refridgerator for a few hours. When ready cut thin slices and place on the chops. Left over butter can be kept in the freezer.

Parsnip puree

6 large parsnips
1 celery root
1 cup heavy cream
1 stick unsalted butter
1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
salt
pepper

Peel the parsnips and celery root and cut into even sized chunks. Place in a pot, cover with cold water and bring to a boil. Cook for 20 minutes or until fork tender. In the meantime heat the cream, butter, brown sugar, cinnamon and nutmeg in a sauce pan over low heat until the butter is melted and the sugar has dissolved. Drain the parsnips and celery root in a collander and mash with a potato masher or run through a food mill or ricer. Stir in the cream mixture and season with salt and pepper.

hey rufus, what's a good side for this dish? I'm wanting to try it out.
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Old 09-25-2012, 03:23 PM   #135
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Default Re: Bistro Rufus

Quote:
Originally Posted by highwhey
hey rufus, what's a good side for this dish? I'm wanting to try it out.


Well the parsnip puree acts as a starch, sorta like mashed potatoes. I usually serve it with a salad or another vegetable (green beans, asparagus, greens, etc.)
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