OT Easter 2022

Canugghead

Did our Easter dinner yesterday. Not worthy as standalone thread but I need it when I can't remember down the road 

Maple roasted brussel sprouts with bacon, in oven. 
https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/


Air frying kofta meatballs for curry.


Leg of lamb, in oven. Family likes it fork tender. 
https://www.saveur.com/article/Recipes/Braised-Leg-of-Lamb/


Tritip, dry brined lightly few hours, SV 131F 15 hours, cooled, coated with oil and rub, seared on CI over chimney starter. Served with chimichurri sauce. Medium. Beefy and tender.


Thai glutinous rice and mango dessert.

GrateEggspectations

A culinary tour de force, right there. Where’d you pick up the tri-tip? I suspect it’s not common in your parts. 

lousubcap

Every bit worthy.  Great culinary diversity right there. Nailed it, as always.  Congrats. 

Canugghead

GrateEggspectations said:

A culinary tour de force, right there. Where’d you pick up the tri-tip? I suspect it’s not common in your parts. 

From Butcher's Son in TO, buried in freezer since 2018  SV is the way for me going forward, intense beefiness.
Edit: you’re right, never seen it at regular supermarkets.

johnmitchell

@Canugghead Absolutely spectacular spread

Canugghead

@lousubcap thanks, we have cultural identity problem too 

Canugghead

@johnmitchell thanks, just hedging our bets to make sure no picky eater goes home hungry!

GrateEggspectations

Canugghead said:

@johnmitchell thanks, just hedging our bets to make sure no picky eater goes home hungry!

I have a great solution to the picky eater conundrum - I don’t befriend them! 😉

Ozzie_Isaac

Spectacular from start to finish!

Canugghead

@GrateEggspectations my bad, picky is the wrong word, they aren’t picky by choice, can’t unfriend your kids 😂

caliking

Oh man. I love it when you throw down these family spreads, Gary. So. Much. Goodness.

What did you use for the sauce on the mango and sticky rice? Condensed milk, or did you make it? Also, what kind of rice did you use? I've wanted to make this for a long time. 

Double Bogey

Gary,

I have not checked this site is quite awhile and when I do I see you have produced another unbelievable meal fit for king.  Well done!

Canugghead

Thanks folks for the kind words.

@caliking swmbo made the dessert, just run of the mill glutinous rice from Asian supermarket, soaked and steamed. Sauce is coconut milk seasoned with salt and sugar (optional), thickened slightly with cornstarch. Should be a piece of cake for you.

@Double Bogey what a pleasant surprise! If this is what it takes to see you here, I need to cook more than half decent more than once in a blue moon   Say hello to V for me.

caliking

Canugghead said:

Thanks folks for the kind words.

@caliking swmbo made the dessert, just run of the mill glutinous rice from Asian supermarket, soaked and steamed. Sauce is coconut milk seasoned with salt and sugar (optional), thickened slightly with cornstarch. Should be a piece of cake for you.

@Double Bogey what a pleasant surprise! If this is what it takes to see you here, I need to cook more than half decent more than once in a blue moon   Say hello to V for me.

Noted. Decent mangoes in the markets now, so I’m on it. 

DuckDogDr

Easter for myself has consisted of working… too many cases to manage .
Girlfriend’s kid did cook for both of us today. Honey glazed pork chops along with a seasoned rice for a lunch before I came into work

ColbyLang

Easter egg hunt, fun jump for the kids and sideways boiled crawfish for lunch

Canugghead

Stole this as reference for my next attempt:

westernbbq Posts: 2,461

2:06AM

Sous vide. 130F for 12 hours,  then sear

caliking

Canugghead said:

Stole this as reference for my next attempt:

westernbbq Posts: 2,461

2:06AM

Sous vide. 130F for 12 hours,  then sear

Someone recommended SV x 8ish hours when I was trying tri-tip a while back, but I can't remember the temp (131F?),  or who had mentioned it. Can't find the post about it either. It was fantastic. The timing worked well, which is what I liked. Drop it in the bath in the morning, and its done in time for dinner. 

Just going to call out a a few folks, because I think it may have been one of them @Mattman3969 @Ozzie_Isaac @Legume

Canugghead

caliking said:

Canugghead said:

Stole this as reference for my next attempt:

westernbbq Posts: 2,461

2:06AM

Sous vide. 130F for 12 hours,  then sear

Someone recommended SV x 8ish hours when I was trying tri-tip a while back, but I can't remember the temp (131F?),  or who had mentioned it. Can't find the post about it either. It was fantastic. The timing worked well, which is what I liked. Drop it in the bath in the morning, and its done in time for dinner. 

Just going to call out a a few folks, because I think it may have been one of them @Mattman3969 @Ozzie_Isaac @Legume

Thanks, at 131F 15hrs the texture was fine but just thought I'd try 130/12 and see if I can reduce the amount of liquid in the bag.