3000 replies to this topic

[Paul Bacino]

Ramps looking good here!!

I did a pistachio halibut, with sauted ramps ( in bacon grease ), brown rice in Ham/Bone stock with crispy ramp rings



Tell you what crispy ramp bulb rings.. are REALLYpowerful

[C. sapidus]

Gorgeous fish and shellfish dishes, I would be delighted to be served any and all. And speaking of fish . . .

Goan monkfish curry with coconut milk and tamarind – with onions, garlic, coriander, cumin, turmeric, and dried chiles, garnished with cilantro.

Cauliflower pilaf – with black cardamom, onion, ginger, chiles, garam masala, coconut milk, and more cilantro.

Mrs. C made the unpictured salad.

[Justin Uy]

Sous Vide Hanger steak with David Chang's Ginger Scallion Sauce and Sriracha on Bibb lettuce.

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[SobaAddict70]

Welcome Justin, to the Dinner! thread.

Continuing the fish theme above ...


Sardines, mesclun, heirloom potatoes

The sardines were marinated for a day and a half in lemon juice; then for 12+ hours in olive oil, onion, red chile flakes, parsley, salt and pepper; then topped with breadcrumbs and broiled for 5-6 minutes at 350 F.



Tajarin with samphire, fried garlic, mint and parsley

Tajarin is a thinner version of tagliatelle, from Piemonte, Italy

[rarerollingobject]

Very nice, all. And welcome, Justin!

Dinner here was scallops, seared in butter and glazed in yuzu marmalade.



With this lovely asparagus dish from Food52; asparagus, leeks, pancetta, lemon and orange zests, garlic and toasted almonds as I didn't have any pine nuts.

[robirdstx]

robirdstx – beautiful, glisteny shrimps

Thanks Kim, your shrimp and corn dish looks delicious too. I tried the NY Times Burger method the other day and, thankfully, I had opened the windows and disabled the smoke detector. I think I'm going to stick with cooking the burgers on the grill but will use the loose packing method because they were nice and juicy.

Dinner last night:



Grilled Beef Ribeye and Mushrooms served with corn and romaine salad.

Edited by robirdstx, 23 April 2012 - 07:30 AM.

[percyn]

Dinner here was scallops, seared in butter and glazed in yuzu marmalade.

Kate, you had me at Yuzu marmalade. Is that homemade (I have never seen it in the US)? Delicious looking salad.

Justin, welcome to the thread.

A few days ago, dinner was:

Harissa Lamb Burgers w/tzatziki, feta and roasted garlic on a multi-grain ciabatta roll.



The meat was a bit more rare than this picture suggests.

[rarerollingobject]

Dinner here was scallops, seared in butter and glazed in yuzu marmalade.

Kate, you had me at Yuzu marmalade. Is that homemade (I have never seen it in the US)? Delicious looking salad.

Thanks percyn..I bought it in Tokyo (the one on the left), but I also bought a jar of yuzu jelly from June Taylor Jams in San Francisco. It's available on their page(mid way down).

I bought it about a year ago, so it wasn't as dark then as it appears now.

[Kouign Aman]

I keep forgetting to photograph dinner, but this plate intended to amuse a tired child was documented by the recipient.
Rigatoni, meat'ball', and spinach. The details of the nose are due to the Calvin and Hobbes school of feeding a child.

[Paul Bacino]

Pistachio Crusted Halibut/Scallops/ Braised ramps

Fresh Squeeze of lemon

Edited by Paul Bacino, 23 April 2012 - 04:01 PM.

[C. sapidus]

Kouign Aman – Looks like fun for children of all ages.

Paul – If Mrs. C was on death row, your pistachio-crusted halibut and ramps might be one of her last meals.

Stir-fried pork and tomato – with roasted sesame oil and roll-cut Anaheim chiles and bell pepper. Mrs. C found a deal on pork chops, so I hacked them up with a cleaver. Very therapeutic after a day at work.

Mixed vegetable stir-fry – with Napa cabbage, snow peas, Shiitake mushrooms, smashed garlic, fish sauce, fermented soybean paste, and black pepper. We dry-fried the mushrooms beforehand to keep them firm.

Coconut rice – with brown sugar and lime leaves.

[dcarch]

Kim – I agree. Those are fabulous looking NC shrimps.

ChrisTaylor – that’s one incredible Escoffier-themed dinner.

C. sapidus – Monk fish is expensive in NYC, $29.00 a lb. After seeing your dish, I will just have to splurge.

SobaAddict70 – I like your recipe for sardines.

robirdstx – perfect Grilled Beef Ribeye.

rarerollingobject – keep posting such delicious looking scallops, you will be responsible for making them an endangered species.

percyn – For some reason, I have never made lamb burger. Your lamb burger convinces me to try that sometime.

Paul Bacino – Very nice Pistachio Crusted Halibut/Scallops/ Braised ramps. Your ramps inspired my dish.

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Sous Vide leg of lamb with ramps.

dcarch

[jvalentino]

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Sous Vide leg of lamb with ramps.

dcarch

Wow. I believe that's a first for me, what did you use for the carving? Great job.

[SobaAddict70]

Yeah, I'm curious too. (bowing emoticon)

C sapidus -- your dinners always make me hungry after I've eaten.

tonight:


Marinated sardines, semolina bread, tomato and onion salad



Asparagus and morel mushroom salad, homemade mayonnaise, hard cooked wild turkey eggs



Lobster with vanilla-lobster butter, butter-poached French breakfast radishes with mint, sautéed samphire

[C. sapidus]

C. sapidus – Monk fish is expensive in NYC, $29.00 a lb. After seeing your dish, I will just have to splurge.

dcarch – Thank you, and wow, that lamb is a work of art! Also wow – monkfish is pricey in NYC. I was fortunate to find it on sale for about half that price.

C sapidus -- your dinners always make me hungry after I've eaten.

Soba – Thanks, that means a lot! Your meals always inspire me to try interesting things with vegetables. I am severely jealous of your greenmarket – our main farmer’s market opens in a couple of weeks, but it will never be confused with Union Square.

[Paul Bacino]

dcarch-- Great work again, I imagine your using a Dremel tool,you have some fine artistry skills in your work.

SobaAddict70-- Food looks good and healthy

rarerollingobject-- been on a scallop kick lately myself, never done YUZU, gonna look for it.

Bruce-- I hope ms. C is fine, love the dish

Paul

Edited by Paul Bacino, 24 April 2012 - 08:18 AM.

[rod rock]

@SobaAddict70 wow, this looks so perfect and nice! I would add tomato and cucumber with asparagus and vinegar.

[avaserfi]

Experimenting with a new ingredient (geoduck) and a different plating style.


geoduck siphon / 50C geoduck belly / pickled wild garlic / blood tangerine pips / kishu mandarine

[Shelby]

Great looking food, everyone!


Roasted asparagus pizza (asparagus overload here....asparagus has been going on everything)



Chicken enchiladas



Stuffed strawberries
I was trying to be like DCarch and failed....but they sure tasted good.

[Stefferdoos]

Favas, morels, pickled ramps

mm, that color is so pretty. I want to paint my living room with it.

To dcarch as well... the scrimshaw on that lamb leg bone is so cool!

[Rico]

Stuffed strawberries
I was trying to be like DCarch and failed....but they sure tasted good.

Um, there's nothing failed about that photo, Shelby. Those look absolutely fantastic.

[EnriqueB]

Kim, thanks for your answer about the hamburguers. And beautiful salads!

Andrew (avaserfi), the evolution from the first dishes in your blog, like the MC's confit, to your own current recipes presented so beautifully is astonishing!

dcarch, your imagination has no limits, that leg of lamb goes beyond anything I can conveive!!

Paul Bacino, pistachio crushed! That's something I must try soon.

mm84321, wonderful dishes as usual. How did you get that green on the favas dish???? And what about the "scrambled eggs", please give some hint! You seem addicted to morels lately.

percyn, THAT is a sandwich, wow! Had to look up what a Reuben sandwich is, that's not in my cultural culinary background :-)

----------------------------
And here we go with some dinners:

Quinoa with sun-dried tomatoes pesto:



"Pularda" (Poularde? Young hen?) with Heston Blumenthal's "Pommes Purée". The "poularde" is from Cal Rovira, likely the best Spanish farm for this animals, many compare them to French Bresse chickens. And it was a really exceptional meat. Breasts were cooked sous-vide at 56ºC, legs and thighs stewed in a stock made with the carcass, then briefly roasted.



Cochinita Pibil sous-vide with "pico de gallo". Followed Jaymes' RecipeGullet for Pico de gallo with guacamole.

[Paul Bacino]

EnriqueB-- I use a mallet to crush them ( Pistachio nuts ) in a bag , 1/3 C, I then add about 50% Panko , 1 small clove of minced garlic, 1T Parsley, I then add 1T Ghee and then enough Evoo to make it slightly into a paste, S and P tt. Coat top--about 3-4 /6-8 oz portions

I Pan fry, skin on and Bake 425, Tell the Temp you like

[Okanagancook]

Paula Wolfert's Oxtail Daube. Ingredients (except the pig skin...already in the pot) and the final dish served over potato/celeriac mash from Pepin, saute musrooms and some steamed snap peas with toasted almonds from Moosewood.

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[rarerollingobject]

Paula Wolfert's Oxtail Daube. Ingredients (except the pig skin...already in the pot) and the final dish served over potato/celeriac mash from Pepin, saute musrooms and some steamed snap peas with toasted almonds from Moosewood.

That looks amazing! I just ordered my first Paula Wolfert book (the Cooking of South Western France one)..really looking forward to trying my hand at French.

Last night was meat-henge; Vietnamese lemongrass pork neck and nem nuong, patties of ground pork with caramel, eschallot, black pepper, lemongrass and fish sauce. Ate them on a bed of rice vermicelli, pickled carrot and radish, shredded cucumber and lettuce. And mint, not shown.

Dressed with the normal nuoc cham dipping sauce of chilli, garlic, sugar, lime juice, vinegar and fish sauce.

[Okanagancook]

The oxtail daube was from the SW France book. I have also made the beef daube from her Claypot book. Both were fantastic. The pig foot and skin really give the sauce that sticky yummy rich quality. The recipes are quite a bit of work and you have to start a day or two ahead of when you want to eat them.

[Paul Bacino]

Okanagancook.. I love just to eat Boiled Pig skin-- Hope it didn't go to waste.

Little lime and salt I'm good to go..

Nice

[Hassouni]

Stupidly cold for late April yesterday here, so spent all day boiling up chicken carcasses:



The resultant soup had carrots, celery, fennel, onions, barley, napa cabbage, and a surprising amount of chicken meat picked off the bones. Probably the clearest stock I've ever achieved.


Tonight, an Iraqi favorite, tepsi beitinjan, an eggplant casserole.

Ground lamb, browned:


Topped with broiled (traditionally, fried) eggplant slices


Which are then topped with a mixture of softened onions and garlic, green pepper, cumin, curry powder, and Arabic spices (7 baharat), and then topped with sliced fresh tomatoes, and finally with a sauce made of tomato paste, pomegranate syrup, and basil, and popped into the oven:



Always served with yogurt:


And, since it's the season and I found some lovely looking local stuff at TJ's:


Steamed with a drizzle of olive oil and salt

Edited by Hassouni, 24 April 2012 - 09:21 PM.

[EnriqueB]

EnriqueB-- I use a mallet to crush them ( Pistachio nuts ) in a bag , 1/3 C, I then add about 50% Panko , 1 small clove of minced garlic, 1T Parsley, I then add 1T Ghee and then enough Evoo to make it slightly into a paste, S and P tt. Coat top--about 3-4 /6-8 oz portions

I Pan fry, skin on and Bake 425, Tell the Temp you like

Sounds great, I'll try soon. Thanks for the details Paul!

[Kim Shook]

Paul – the crust on your halibut of 4/22 is just amazing. That is, to me, what all pan sautéed fish should look like.

Stash – love the look of those sardines. I’m not even sure that I could find good sardines down here – need to check with the one decent fish shop that we have.

Kate – beautiful scallops!

robirdstx – glad you liked the burger method. The last time that I did them, I seared them outside on the gas grill’s burner, then brought the pan inside to finish in the oven. That will be my method from now on. It’s just too much smoke inside the house. I literally have trouble breathing afterwards.

dcarch – just blown away like everyone else!

Hassouni – your chicken soup looks wonderful and your china is gorgeous!

It seems that I’m being drawn to all the fish this week. Must do something about that! Dinner last night was some chili that Mr. Kim made, slaw and corn muffins:



That’s my bowl – Mr. Kim is not fond of chili-mac, while, to me it’s not really chili without the mac!