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Individualing wrapping...or not?

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I recently started a new job at a pretty awesome chez panisse style restaurant (cali cuisine).  As in all other kitchens I have worked in, individually wrapping all proteins' - mainly steaks - is my immediate reaction..............except, not here.  They leave all steaks unwrapped on a perf pan with parchment placed on top of the meat semi tight.  The reasoning being that when in plastic the meat becomes slimier and smells quicker, which, confuses me because I always believed that oxidation happened much quicker than any foul smell or slime appear.  I have also always wrapped my steaks/seaf

Roast Chicken Leg

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Now I know this may sound a bit boring but it's easy, obvious and lovely. The butter and oil in the stuffing protect the leg meat leaving it moist and tender.

Ingredients for 2 servings: (I never measure ingredients so these are my best guess!)
2 Chicken legs
Small Onion -finely chopped
1 Garlic Clove -finely chopped
2 oz Mushrooms finely chopped
Knob of butter
Bread crumbs
Virgin rape seed oil
Salt & Pepper

Pheasant!

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Hello!
I have some pheasant coming to me by way of a friend. I have not eaten or cooked it before. I'm curious what the folks here would recommend. I'm really excited and want to do it right!
Cheers
Brad

Prime Rib @ home - Different temps

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I haven't roasted beef at my home in about 15 years and would like to do so for Christmas.  The problem is that I like medium to med-rare, and the rest of the family likes (demands) well-done.  For individual steaks I can make that happen (more or less) but what how can I go about making a prime rib and serving me med-rare and all the rest of them well-done?
 
I can think of ways to make that happen but someone (likely me) will end up eating cold meat.  Any suggestions?

The Science of Pulled Pork (extended roasting)

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I've been making pretty good pulled pork for years and I've never received complaints, but I've noticed inconsistencies and I'm not sure if I'm missing some cooking "laws".

Lasagne al Forno di Nonna

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Lasagne al forno di Nonna, my paternal Grandmom´s lasagne is prepared in Tiella earthenware individual clay ovenware dishes. ( see photo )
Adopted & Translated from: Margherite Cintrano
RAGÙ
5 tblsps extra virgin olive oil
3 tblsps. unsalted butter
1 carrot, finely diced
1 leek finely chopped  ( celery is a sub )
1 garlic clove minced ( can add more - it is a palate decision )
1/4 pound pancetta sliced into eighths
1 pound ground beef or veal
1 pound ground pork

Pollo Chilindrón ( Chicken with Red & Green Bell Peppers)

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COLD WEATHER FARE ...
CHICKEN CHILINDRÓN is a specialty in the Iberian Peninsula´s province of Aragón. The quintessential to this dish, is its lovely ruby red sauce that turns this dish into a lovely family gathering dish and gives the chicken its remarkable taste.
POLLO CHILINDRÓN DE ARAGÓN ( CHICKEN WITH RED & GREEN BELL PEPPERS ) ...
1 chicken and / or 4 or 6 breasts ( one can use the parts they prefer )
6 tblsps. Evoo
2 tblsps. of diced Serrano Ham ( can sub Prosciutto di Parma or Pancetta )
1 large leek diced finely

Port Caesarea Harissa Ground Lamb Kebabs

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One of the most beautiful regions in Israel, is Port Caesarea. It is a magnificant harbour city located on the outskirts of the ancient city of Herod, which Augustus Caesar built the Roman Empire Theatre.

Estofado de rabo de toro ( Oxtail or Beef Tail Stew )

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This dish hails from Pamplona, Navarra, from the ancient kingdom of Navarre. Pamplona, the capital has always been a benchmark for Pyrenee trade and the bull running tradition, often read about in literary author, Ernest Hemmingway´s The Sun Also Rises, and the film starring Tyrone Power and Ava Gardner ... Oxtail or Beef Tail on a slow low flame; fuego lento simmered for 2 1/2 hours is the key to this delicious stew ...

Here is the Navarran traditional recipe ...

ESTOFADO DE RABO DE TORO ( can sub: beef tails ) ...

3 oxtails sliced into their natural sections

Pork Prime Rib Roast

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I am going to do a pork prime rib for the first time. I'm looking for ideas on how to cook it. Should I brine it? One chef said to sear it and then roast it in the oven. I was thinking I might do it rotisserie style on my Weber using wood chunks or chips.
Any one have some more ideas on cooking the rib. I know it's not the most common piece of meat to cook but I work for a foodservice company and get really good prices on proteins and thought PPR might be a different kind of roast to do.

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