Belmont party


 
K Kruger

K Kruger

TVWBB 1-Star Olympian
Crummy race but a good time here. I had 8 for dinner.

Long day getting the house/yard ready so to have at least a couple things done and out-of-the-way early I made gazpacho and set it to chill, then made a lamb filling with leftover raw leg meat (from the previous night's kebabs) which I sauteed with onion and thyme and finished with ras el hanout, wine and honey. This was mixed with salt-wilted spinach, crumbled farmers cheese and a little beaten egg, then used to make filled filo pastries.

Served just after the race:







A bit behind on getting the spares together, I cooked them at high heat (~325, rather than my usual 275/285) till nicely colored--they didn't go on till 6:30--which took about 1:55, then foiled with a pomegranate-stock blend for about 35 min (at 350) at which point they tested just done. I removed them from the foil, painted on a single veneer of pineapple-stock-Dijon glaze (sweetened more with a little honey and sugar) and returned to the cooker for about 4 min.

Spares with cabbage-cuke-red pepper slaw, yuca con mojo with onion and pickled garden peppers, rice with savory black beans, vinegar sauce on the side:



 
Just another day down on the farm. As expected, it looks rather tasty. My monitor needs a little salt though....
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dead last, who would have thunk...........

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
Not really. I always cook beans from dry, not canned. These were cooked with onion, garlic and some green/red bell pepper puree, plenty of bay, and a little oregano.

Yeah, Gary. The decided to drop the med regimen the horse won the forst two races with a week before Belmont? What were they thinking?
 
I always cook beans from dry
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Kevin, a little off topic from your thread but I was curious if you've ever used the leftover water from your beans as a finishing sauce? In Sauces Rubs and Marinades Raichlen has a recipe called "Fat Boys Finishing Sauce" that evidently has won the Fat Boys first in many competitions.
1/4 cup bean juice
1/4 cup ketchup
1 tbs lemon juice

Sorry to hijack your thread, I'm interest in your thoughts on "bean juice."
 
Yes, though with black beans I don't usually use ketchup or tomato, either being better for lighter beans like chickpeas or pintos or black-eyes.
 
Again, sorry to hijack your thread. Do you add anything to the water when cooking your beans, i.e. salt, pepper, garlic etc. Also, do you add any rub to your finishing sauces? As you know I've got that grad. party coming up and I'm considering using a finishing sauce after I pull to help keep the meat moist upon reheat.
 
You can hijack all you want.

I add salt and other seasonings only after the beans start to become tender.

I do not add rub to finishing sauces. There is already sufficent rub present on the meat. They tend to be very simple.

The finishing I use on PP is the same vinegar sauce (no tomato) that I use as a side sauce for ribs--the one I mentioned above. It's here. When I pull the pork I add about 1 or 2 T per handful of pulled pork, dashing it on as I go. Then I stir and serve or finish cooling and pack for reheating. Any sauce sauces get served on the side. This sort of finishing sauce goes with anything--other vin sauces (with tomato or not), KC-style, mustard sauces--whatever. If you go with it (or something like it) note the water comment. Water will cut the acidity; one need only make a salt adjustment thereafter. The other way of diminishing acidity--adding sugar--only masks it and makes the sauce too sweet. Leave sweet sauces for the side; finishers should be about moisture retention and smoothing out flavors and, in the case of PP, equalizing textures a bit.
 
Crummy race it was indeed. I really thought that this was going to finally be the year.
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Food looks great.
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