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Indonesian pork satay and rack of lamb

Little StevenLittle Steven Posts: 28,817
Sorry again, no cook pics. Avacados stuffed with three peppers, onions, olives, cilantro and jack cheese. Rice with chicken stock and veg.
Satay and peanut sauce, sous vide lamb rack seared, and Brit mint sauce



image

Steve 

Caledon, ON

 

Comments

  • AlbertaEggerAlbertaEgger Posts: 1,205
    Looks great. Must not have to many Canadians in you.
    County of Parkland, Alberta, Canada
  • Chris_WangChris_Wang Posts: 1,253
    Fancy!

    Ball Ground, GA

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  • DMWDMW Posts: 11,620
    That looks great. What cut of pork did you use for the satay?
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  • Little StevenLittle Steven Posts: 28,817
    I use tenderloin. I've done it at every fest I've ever been to. There are recipes all over the place for it.

    Steve 

    Caledon, ON

     

  • calikingcaliking Posts: 10,116
    Good stuff! We just had leg of lamb with mint sauce a few days ago.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
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  • SGHSGH Posts: 23,693
    That looks incredible brother. Fine job indeed!!!

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  • NPHuskerFLNPHuskerFL Posts: 16,625
    Food :-bd
    Plating =D>
    Nicely done!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaeggheadnolaegghead Posts: 25,475
    LS - I'm glad you're using your SV again after the "science experiment".  ;)
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  • plumbfir01plumbfir01 Posts: 719
    that is a Win sir!   ^:)^
    Beaufort, SC
  • Monty77Monty77 Posts: 653
    Impressive, everything looks good, but that Lamb is stellar! 
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  • Serial GrillerSerial Griller Posts: 1,186

    That looks incredible. I've got my eyes ( and stomach)   on those satays.

    I would like to try them using pork shoulder too.

    I found your previously posted recipe. Thanks for sharing

      
  • Little StevenLittle Steven Posts: 28,817
    edited May 2014

    That looks incredible. I've got my eyes ( and stomach)   on those satays.

    I would like to try them using pork shoulder too.

    I found your previously posted recipe. Thanks for sharing

      
    Where did you find it? The one on the old forum has been tweaked. I have it at work but not here. I'm pretty sure I've posted it here though.

    Here is the current version

    (http://eggheadforum.com/discussion/comment/1474699#Comment_1474699)

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    You get an "ATTA BOY" Nice job as always.
    Have a great weekend.
    Large, small, and a mini
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