On Dec 14, 4:35 am, "Bob Terwilliger" >
wrote:
> Yesterday was a grey drizzly day, perfect for braising.
>
> I'd bought a packet of short ribs at the farmers' market on Saturday. I
> browned them well on all sides and removed them from the pan. The
> accumulated fat was poured off, then I deglazed with mirin and dark soy
> sauce. A couple chunked onions and a sliced mandarin were added, then the
> beef was added back in. The pot was covered and went into a 250°F oven for
> an hour and a half. The meat was served with steamed broccoli and white
> rice.
>
> This was a kind of teriyaki beef. The bitterness of the mandarin peel was a
> nice counterpoint to the sweetness of the mirin, and the broccoli went very
> well with it.

Sounds good. I wonder if hoisin sauce would also have worked with the
mandarin. -aem

aem wrote about the mandarin-teriyaki short ribs:

> Sounds good. I wonder if hoisin sauce would also have worked with the
> mandarin.

Might be worth trying, but now I'm out of short ribs. I'm on a bit of a duck
kick at the moment, so maybe I'll try mandarin-hoisin crispy duck. But I
still want to make some kind of duck-kumquat-honey-chestnut-mace thing based
on the Alinea "quintessential autumn" dish -- after all, autumn is almost
over!

Bob

On Tue, 15 Dec 2009 01:23:08 -0800, "Bob Terwilliger"
> wrote:

>aem wrote about the mandarin-teriyaki short ribs:
>
>> Sounds good. I wonder if hoisin sauce would also have worked with the
>> mandarin.
>
>Might be worth trying, but now I'm out of short ribs. I'm on a bit of a duck
>kick at the moment, so maybe I'll try mandarin-hoisin crispy duck. But I
>still want to make some kind of duck-kumquat-honey-chestnut-mace thing based
>on the Alinea "quintessential autumn" dish -- after all, autumn is almost
>over!
>
Are you buying duck pieces or whole ducks and butchering them? I've
been on the verge of a duck binge for quite a while, but I only see
duck legs (frozen) if it's not the whole duck. It hasn't been a real
"duck hunt" to this point, so maybe there is more to be found off my
beaten track.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> I'm on a bit of a duck kick at the moment, so maybe I'll try
>> mandarin-hoisin crispy duck. But I still want to make some kind of
>> duck-kumquat-honey-chestnut-mace thing based on the Alinea
>> "quintessential autumn" dish -- after all, autumn is almost over!
>>
> Are you buying duck pieces or whole ducks and butchering them? I've
> been on the verge of a duck binge for quite a while, but I only see
> duck legs (frozen) if it's not the whole duck. It hasn't been a real
> "duck hunt" to this point, so maybe there is more to be found off my
> beaten track.

Both: I bought whole duck to make duck stock and roasted duck, and I bought
duck breasts to make that recipe for seared duck with orange-tea sauce. For
the Alinea thing, I'll need a whole duck, but if I made mandarin-hoisin duck
I can probably just use duck breasts. I get duck breasts from a local meat
market, but I saw that Whole Foods has them too.

Bob

On Tue, 15 Dec 2009 02:15:29 -0800, "Bob Terwilliger"
> wrote:

>I get duck breasts from a local meat market,

Good idea. I have a tiny butcher shop near me. He's so small, he
doesn't have much selection but says he'll try to get what you want.
I'll ask him.

>but I saw that Whole Foods has them too.

Whole Foods isn't an option for me. It's so inconvenient that I never
go there. Thanks.


--
I love cooking with wine.
Sometimes I even put it in the food.