Just fyi for those so inclined: Prime has a show called Milk Street (America's Test Kitchen) where he travels to different countries and adapts favorites for the american palate (and readily available ingredients). I'm interested in trying many of the dishes. Note that he also went to Taipei and is cooking some of the taiwanese favorites that have been mentioned on SF upon occasion (included is what is called scallion pancake (or tsong yo bing) but I think he said it's actually using the recipe for tzua bing (thousand layer bread) - in any case, both are good.

I'm sure many are familiar with the fresh rolls (shrimp, lettuce, mint or basil, etc wrapped in rice paper common in vietnamese or thai restaurants. Does anyone know what it's called in vietnamese where you can make the rolls yourself at the table? I've seen it but not sure how to order it.

Cuban Shredded Beef, with protection

Personal sized (filet mignon) Beef Wellingtons

quote:

Originally posted by blindref:


Cuban Shredded Beef, with protection

Ropa Vieja, one of my favorites!!

quote:

Originally posted by GCE61:
Personal sized (filet mignon) Beef Wellingtons

Looks tremendous! I like the personal size vs the whole roast size. Looks like mushrooms instead of liver pate. I think these days, I prefer the mushroom version but used to like the liver version.

Nice shun santoku.

Love the mini Wellingtons!

quote:

Originally posted by konata88:

quote:

Originally posted by GCE61:
Personal sized (filet mignon) Beef Wellingtons

Looks tremendous! I like the personal size vs the whole roast size. Looks like mushrooms instead of liver pate. I think these days, I prefer the mushroom version but used to like the liver version.

Nice shun santoku.

Thanks, the duxelles is a mix of carmelized onions, duck liver pate, and cremini mushrooms.

Gen Tso chicken, pheasant, and grilled shrimp.
We got 3 nice birds yesterday morning, and the only way my daughter-in-laws will eat it is this recipe I make.

Connecticut Shotgun 20ga, and a Tudor Pelagos Titanium photobombing also....

quote:

Originally posted by GCE61:
Thanks, the duxelles is a mix of carmelized onions, duck liver pate, and cremini mushrooms.

Stupid me. Why choose when you can both! Very nice. Damn, now I've got a craving.

quote:

Originally posted by GCE61:
Gen Tso chicken, pheasant, and grilled shrimp.
We got 3 nice birds yesterday morning, and the only way my daughter-in-laws will eat it is this recipe I make.

Connecticut Shotgun 20ga, and a Tudor Pelagos Titanium photobombing also....

A follower of Live Well, Eat Well.

quote:

Originally posted by GCE61:
Personal sized (filet mignon) Beef Wellingtons

I have always wanted to try a Beef Wellington and those look great! No restaurants around me have them on the menu. I would have to omit the liver pate as that is not my thing. Do you have a recipe you can point me to?

Stormin - as a child, i couldn't stand liver. Even as an adult, I would never order it and generally avoid it. The only way I would eat liver as a child (and actually enjoyed it) was in Wellington or liverwurst sandwiches.

I get your avoidance but if you get a chance in restaurant someday, you might want to try it. It may go to waste or you may find it's one of the weird exceptions to the rule (you don't like something except in this case).

I've had Wellington twice. Both at Hell's Kitchen restaurants. Once in Vegas & another in Kansas City.
Fantastic both times.
The smaller one looks good, right have to give it a shot.

quote:

Originally posted by konata88:
Stormin - as a child, i couldn't stand liver. Even as an adult, I would never order it and generally avoid it. The only way I would eat liver as a child (and actually enjoyed it) was in Wellington or liverwurst sandwiches.

I get your avoidance but if you get a chance in restaurant someday, you might want to try it. It may go to waste or you may find it's one of the weird exceptions to the rule (you don't like something except in this case).

You are probably correct. There are god knows how many things I hated 80% of my life but have gotten over and now love. Liver is a tough one. I was forced to eat liver and onions once as a child and threw up. That is the hill I have before me.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by GCE61:
Personal sized (filet mignon) Beef Wellingtons

I have always wanted to try a Beef Wellington and those look great! No restaurants around me have them on the menu. I would have to omit the liver pate as that is not my thing. Do you have a recipe you can point me to?

There are quite a few Youtube vids I watched on "personal Beef Wellington", but here's what I did.

Also, since my wife doesn't like mushrooms or pate, I just carmelized down vidalia onions and shallots and used that in place of the Duxelle for her, that came out very tasty as well.

Chop mushrooms fine, sauté in pancetta and salt.
Chop shallots fine, add to mushrooms and reduce to no liquid left.
Salt, pepper, fresh thyme, squeeze of garlic paste, splash white wine, reduce for wine to evaporate.
Set aside to cool.
Once cooled add Pate and mix then refrigerate.

Filet Mignon tenderloin, cut to size, generously salt & pepper all sides.
Sear sides in very hot pan, don't cook through, just color the outside.
Set aside, refrigerate.

Frozen puff pastry onto floured surface, roll out to size.
Spread duxelles the same diameter as the fillets used.
Lightly coat the meat with Dijon mustard, then place onto the duxelles.
Stretch pastry around the meat, refrigerate until 15mins before cooking.

Parchment paper over a sheet of aluminum foil lined sheet pan.
Oven preheated to 450.
Egg wash (beaten egg with a teaspoon of water) the cold pastry outside, and cook 20 to 25 mins to golden and meat temp to 120/123.
Rest 10 mins.

NOTE- I've made this with a few differences over the years. Sometimes I add a Prosciutto wrap around the meat (you'll see that in a lot of youtube vids).
And the beauty of this recipe is that you can do all the subcomponents ahead of time and refrigerate until about 30 mins before you want to eat. So I would make the mushrooms and onions mixture and put it in a container in the fridge, sear the beef and coat in mustard and wrap in prosciutto and put it in the fridge, etc.

Then just roll out the puffpastry while the oven is preheating, eggwash the outside once it's wrapped up and cook. Very easy and not making a big mess in the kitchen while your guests are there.

14" x 1.5" Deep dish w/ Sausage, mushroom, onion, lots of garlic, mozzarella, topped w/ goat cheese on one half.
I'm stuffed.

GCE61 - Thanks so much for the recipe breakdown!

Today I made ribeyes at 700 degrees on the BGE. Sides of asparagus and baked potato.



Tomorrow I make my Thanksgiving meal.

Did butter/pesto salmon with a side of rice and a small salad tonight. It was pretty good, but the flavors of the pesto and salmon kind of clashed a little.

quote:

Originally posted by GCE61:

Personal sized (filet mignon) Beef Wellingtons

When I lived in Chicago in the mid 1970s (time flies when you're having fun), there was a popular restaurant called "The Bakery." Their signature dish was Beef Wellington. I did not get there very often, the reservation list was usually weeks in advance.

Funny story, I knew a gal who was dating a guy. He was a Black dude, and the nicest, gentlest guy you could imagine, but he was huge and looked really intimidating. He took her to The Bakery, no reservation (), and when they asked his name he replied (truthfully) "William Shakespeare." Yes, that was his name. They were seated immediately.