quote:

Originally posted by Board-O:

quote:

Originally posted by grunhauser:
grilled Muscovy duck breasts

Turn in your toque!

What's the problem, chief? Dont' tell me I should have steamed them.

Pate Chinois......better known as Sheppards Pie

quote:

Originally posted by grunhauser:
What's the problem, chief? Dont' tell me I should have steamed them.

You might as well have!

I was kinda proud how this turned out - Veal Chop Orloff. Wasn't going to take on real Veal Orloff (like a 2 day job) but had a chop left over with some leftover mushroom asparagus saute. So, I seared off the chop, put the leftover 'shrooms on top (hasty substitution for a duxelles) and made a 5 minute mornay using boars head swiss for the cheese. Chop went into a gratinee pan, top with 'shrooms and then sauce and into the oven then broiler to finish.

Then wife whined about potatoes, so some quick pommes lyonnaise. Boiled off some potatoes, peeled and sliced them and pan fried with onions.

Served with salad.

Total of MAYBE 30 minutes time working, excluding boiling the 'tats. Hadn't really planned on cooking, so had a Catena malbec with. Too fruity for the veal, but nice wine for $17

quote:

Originally posted by Board-O:

quote:

Originally posted by grunhauser:
What's the problem, chief? Dont' tell me I should have steamed them.

You might as well have!

I looked for pics of these guys, but I must have deleted it. I use non-stick grill pan on the stove and get fantastic results. The breasts are marinated for 24 hours in shallot, parsley, salt, pepper, garlic, red wine first.

Well, that sounds a little better. I pictured you putting them over a gas grill and burning them. For me, the best way to make them is to pan-sear them and then make a sauce in the pan while keeping them in a warming oven.

Warming ovens are for pu$$ies.

What do you do with pan-seared meat while you're making the sauce in the pan?

Just kidding about the warmer, you understood I hope. I don't really do sauces that much. If meat is good you don't need to sauce it. It's healthier too.