Monday, April 18, 2011

Ox Tails, Tri-Tip and Goose Eggs...Not all in one dish

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I got Goose Eggs at the farm that I joined the CSA with. I was given coupons that I get to spend at my farm. I love this place. It is Spring Brook Farm.

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We also happened to have homemade smoked bacon. Imagine THAT.

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I had never tasted a goose egg before. I wanted it scrambled but Dr. Food wanted his over easy. He said you couldn't really taste it if it was scrambled. So over easy it was.

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I think that the size of it grossed me out. I couldn't eat the whole thing although it tasted wonderful. Something about that much yolk made me a little sick. I should have scrambled it.

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We also sent a care package to my brother and sister in law. We knew they would love our handiwork. I am sorry Sissy...I would have sent you some too but knew that it wasn't something you would be into. Mom same goes for you. I hear the tone of voice you use when I am talking about Pork. I know it disgusts you. So, when I make jam I will send you that instead.

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My farm also has their own lamb, pork and beef. I surprised Dr. Food and bought a Tri-tip. People here don't even know about tri-tips (well, the butchers do but everytime I ask for it they snear at me and say "You must be from California...RALPH, this dame here asked for a TRI-TIP!)

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The amazing thing about a tri-tip is how simple it is. Salt, Pepper, Garlic salt. A drip of olive oil. That is it. It is Santa Maria style and we did it on the grill.

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Did a salsa which was fresh tomatoes, purple onions, cilantro and a little bit of olive oil and salt and pepper.

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Had a couple Hurricanes there too.

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The meat came out perfectly due to Dr. Foods superior grilling technique. I think it comes naturally because he is from Texas.

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Ooooh Weeeee baby. Good dinner.

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Another thing we made since we last "talked" is Ox tails. I love Twitter. What does Twitter have to do with Ox Tails? Well I tweeted and was answered.

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So I didn't have a few days and I received this Tweet

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I went with this recipe for Oxtails with Port and Porcini Sauce by lastnightsdinner You really should make this. It was awesome.

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Some browning of the oxtails.

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Some sauteing of vegetables.

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Lots of slow cooking while you have your feet up and are "resting" or doing whatever it is you want to do.

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Before you know it dinner is done.

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Also preserved some lemons. Hey Mrs WheelB See? I did it. I know all about stinkin preserved lemons.

Oh! One more thing. I got a new camera and took some pictures that weren't food.

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Uh...I didn't read the manual yet so I sorta don't know what I am doing, but what else is new?

6 comments:

  1. You really need to have me over for dinner (when you're not serving head cheese). Your preparation of the tri-tip was PERFECT. I can even see red in the finished meat (sob with joy). The salsa; heavenly.

    Congrats on the new camera. You're doing fantastic already. Whatcha going to do with all those pecans?

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  2. Camera action looks wonderful. As do the preserved lemons. You'll be glad you have them.

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  3. Looks delicious Janis - Impressive. You sure can cook!

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  4. That's okay about not sending me pork, Sis. Right now I'm eating like a monk. What do you use the preserved lemons for? I know they use them in middle Eastern recipes, right?

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  5. That grilled meat looks absolutely perfectly cooked... yum! And the goose egg as well, actually. For me, the yolk is the best part of the egg...

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  6. oh YUM! And the goose egg must be so so so rich!

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