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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2013, 08:53 AM
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#1 |
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is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Lamb Shank Bourguignon
My official entry is Julia's Lamb Shank Bourguignon on a bed of risotto with Julia's Grated Zucchini sautéed in butter and shallots.
The Lamb shank players Attachment 82246 Salt and pepper Attachment 82247 Brown the shanks Attachment 82248 We will use a bouquet of rosemary thyme and basil from the herb garden. Attachment 82249 Once all the shanks are browned add the beef stock. the Burgundy wine and the bouquet Attachment 82250 Cover and cook @375 or so for 90 min. Attachment 82251 Mid cook Attachment 82252 Time to get the risotto going Attachment 82253 Butter and olive oil Attachment 82254 Sauté some minced onion Attachment 82255 Then add the rice and cook for 3 min. Attachment 82256 When adding chicken stock it's important to warm it first so the rice won't stop cooking. Add 1 cup at a time and let it absorb. Attachment 82257 On to the zucchini Attachment 82258 Sauté the shallots and a bit of garlic. Attachment 82259 Add the grated zucchini and sauté. Attachment 82260 Looks like it's done! Attachment 82261 On the platter Attachment 82262 Zucchini plater Attachment 82263 The fork shot. Attachment 82264 I hope you enjoyed this weeks episode of "Cooking like Julia Child" Thanks for looking.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon Last edited by angryfish01; 04-07-2014 at 09:24 AM.. |
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07-18-2013, 09:28 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's how we cook!
You can also add the amount of liquid to the risotto right away instead of adding a cup at the time. In this case you have to stir aPhter 20 min. or so
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-18-2013, 09:41 AM
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#3 |
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Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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That's some strong work there! Looks great.
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07-18-2013, 10:55 AM
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#4 |
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is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Thanks for the compliment Phub.
Maybe this will erase the bad brisket entry. Thanks Phubar, I feel the love.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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07-18-2013, 11:00 AM
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#5 |
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Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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Great cook man!
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Cooking on a crazy contraption... |
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07-18-2013, 11:02 AM
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#6 |
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Knows what a fatty is.
Join Date: 06-01-13
Location: Hackensack, NJ
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I love lamb shanks. Nice job!!
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