Fathers Day 2016

Decided to cook instead of eating out, no plated shot (I suck at plating anyway) since we were cooking and nibbling through the day.

From our recent visit to Paris, served with fig jam...


Found some ground veal in the freezer and followed this recipe, the recipe is a keeper, should be better with fresh ground meat. http://allrecipes.com/recipe/139472/bistro-veal-burgers/


Mini lobsters for land-locked folks, nothing fancy just boil and ghee (have to remember Darby's steaming tip next time)...


Kids got me this bag of Bomba 8 father's days ago, finally got to use it   


Followed Naked Whiz's chicken chorizo paella recipe with minor mods. Added a tad too much liquid and took a while to get the soccarat. Cooked direct in rectangular CI pan. The natural yellow colour is from the Kashmiri saffron. Came out well but need more practice before moving to $eafood paella 






A quick mint mango salsa...


Tried smoking sv brisket for the first time... sv naked for 64 hours @ 134F, cranked up to 140F after the pinch test at 7-8 hours from the finish line.  (btw, have to use fudge Anova temp of 142.5 for true Thermapen temp 140...


Rubbed and smoked with hickory chunks for 6 hours @ 250F, rendered a whole pan of grease!  Foiled and rested 1.5 hr.


Turned out well with nice smoke and bark. Only ate half of it, next time will smoke half and flash sear the other half.
..

Also collected a bowl of beef jello! Boiled and double filtered (1st-tea strainer, 2nd-coffee filter) the 'purge' from the sv pouch...


Thanks for looking!