Had friends over Sunday for a day of relaxation, swimming and gnoshing.
Duck Taco, Cherry-Ancho Sauce, Pickles
Duck skins were removed and cut into 1/4" chunks then put in a small saucepan where the fat was rendered under low temp then the wick turned up and the little bits of skin were fried in their own fat. Drained on paper towels then run through with a couple passes of a knife and mixed with some thyme leaf and smoked sea salt to make a garnish powder. Duck breast was cooked ghetto sous video at 135°F/57°C for 90 minutes packaged with the strained rendered duck fat from the skin fry. Accoutrements included char-grilled sweet corn and pineapple, red onion and serrano chile pickles, cilantro and scallions, all topped with a cherry-ancho chile sauce that was waaaaay too sweet than I intended.
Then on Monday, I had picked up some red meat; Mrs Tif said she wanted steak at some point this weekend, and I aimed to deliver.
Pineapple Marinated Skirt Steak, Ramp Sauce, Citrus Crème Fraîche, Mango Salsa, Pickled Red Onions
Decided to make use of some leftovers, so out came the citrus crème fraîche and ramp sauce from last week's salmon. Packaged the skirt with the trimmings of pineapple from Sunday's meal; piña has an enzyme that reacts with protein in a way similar to the way acid 'cooks' in a ceviche, so it makes a wonderful marinade base for tougher cuts of meat like skirt or brisket or even pork shoulder. Then just added some mango salsa and red onion pickles from Sunday's feastings to make a quick and tasty plated lunch.
For my own lunch, I decided to consume the skirt in taco form.
Pineapple Marinated Skirt Steak Taco, Ramp Sauce, Citrus Crème Fraîche, Mango Salsa, Pickled Red Onions, Kimchi
Same accompaniments, plus store-bought kimchi.
For Monday night's dinner, I had picked up two porterhouses.
Moo Critter Tagliata with Seven-Flavor Chimichurri
These were prepared about as simply as can be imagined; lots of salt, hot grill, flip every 20-25 seconds, remove when the temp says 120°F/49°C (about 8-10 minutes total cooking), rest for five minutes, slice, plate, eat. The chimichurri was made of rosemary, thyme, mint, parsley, garlic, scallion greens, lemongrass, mixed with red wine and sherry vinegars and Arbequina extra virgin olive oil from the Central Coast.