Iron Chef WAYCT - What Are You Cooking Today

[seawolf]

Cassoulet continued…. Browning sausage, letting duck confit warm up...

[seawolf]

[joesaintjohn]

Seawolf, can you mail me some? Holy crap that looks amazing! I love cassoulet.

[seawolf]

In go the onions, garlic, and more duck fat. This will cook down, and get puréed. It will be the delicious glue that holds the cassoulet together.

[seawolf]

[Giles]

I need one of those square bastards…..

[scroogen]

What the heck. That looks so fantastic.

[hectic]

pomme fondant (+ fillet steak)

[seawolf]

almost ready for assembly.  Just waiting on the beans to finish cooking.

[joesaintjohn]

Seawolf, you're killing me here!!!

[seawolf]

Layers and layers. Rinse and repeat.

[joesaintjohn]

Oh my geeze…SeaWolf, that shit looks amazing!

[seawolf]

Ready for the oven. One hour at 350F and another hour at 250F. Tomorrow I'll break the crust, add some of the liquid I cooked the beans in, and bake for another hour.

[seawolf]

One more thing for today, I used some of the skin from the confit legs to cover two of the cassoulets. What bad could possibly come from that?

[joesaintjohn]

Nothing bad has ever come from duck fat!!!

[zwer]

I've never had a cassoulet turn out. Those look amazing.

Anyone have a brisket recipe?

[seawolf]

What would you like to do with your brisket?

[zwer]

Ah, the wife brought a brisket today and I want to slow cook the hell out of it. Looking for a dry rub and or braising liquid recipe.

[seawolf]

Are you trying to make pot roast or bbq?

If you're trying to make pot roast, please sear the meat before you throw it into your crockpot or whatever you use for a slow cooker. If you're making bbq, there are 1,000 ways you can go with that.  If you're smoking it, I suggest salt and pepper. There's nothing like a properly seasoned bbq brisket with lots of smoke flavor.

[zwer]

I was thinking of doing something like this:

http://www.marilyn.ca/Cooking/segment.aspx/Daily/January2011/01_18_2011/MarkMcEwan