3000 replies to this topic

[mm84321]

mm- the contrast of the white fish and the green whatever it is!! Gorgeous!

They are ramp leaves. Thanks!

[C. sapidus]

This looks fantastic! How about some sauce in combination?

Rod Rock – Thank you! Sriracha mayo and a potato roll worked for me, but tadziki or green chutney would go nicely, and seared ginger raita would have been killer.

Kim – “Man-Pleasing Chicken”

Lotsa work, not much cooking for me lately, other than a tasty but not particularly photogenic chicken stir-fry last night. Still, enjoying everyone's meals vicariously.

[Hassouni]

Odd mix here:

2 days ago:

Murgat bamya (Iraqi okra stew, possibly the "national dish"), made with lamb leg:



The rice with lovely hakkaka (tadig), if I say so myself:



And tonight:
Leftover brown Japanese rice, fried with onion, long hot green pepper, scallion, and kimchi, sprinkled with some soy sauce, sesame oil, and sesame seeds:

Edited by Hassouni, 24 May 2012 - 09:45 PM.

[Mr Holloway]

Burgers on the menu
Some chuck roast, NY strips and bacon


Into the grinder


With some twice baked taters


Shane

[rotuts]

those burgers with 'three meats' look outstanding. Funky grinder! and twice baked! heaven itself.

[FrogPrincesse]

I had three large leeks from my CSA that were taking up a lot of space in the vegetable drawer, so I decided to make a leek and goat cheese quiche last night.
Going in the oven:



After the oven:




Quiche is such an easy way to use excess vegetables, or leftovers. It's fun to come up with different combinations of ingredients.
I made a double batch of pastry dough so I have another tart pan lined with the dough in my freezer, ready to go for the next quiche.

[mm84321]

Sole braisée aux langues de coques

[Blether]

...



The rice with lovely hakkaka (tadig), if I say so myself:

Hassouni, did you already share your method for tadig rice ? I for one would love to hear it. It must be a good thing to make in Japan, where I think tadig's little known, but where - before the advent of the "o-kama" electric rice cooker, the browned / singed rice at the bottom of the pot was known as "o-koge". (Of course these days "o-kama" for other reasons is slang for a gay man, and "o-koge" is what they call women who like to hang out with gay men / a gay man).

I've had a go at tadig once or twice (recipe from a book, less-than-perfect results) but it's been a while.

[ChrisTaylor]

First attempt at spit-roasting some pork. Took a piece of belly, rubbed the flesh side with a paste of olive oil, salt, pepper and parsley then rolled it, tied it and cooked it over the fire. The skin was a little sad (although crisp in parts) but the meat was nice enough for a trial run. Next time I think I'll go through my usual two day process of brining and fridge-drying.

[dcarch]

First attempt at spit-roasting some pork. Took a piece of belly, rubbed the flesh side with a paste of olive oil, salt, pepper and parsley then rolled it, tied it and cooked it over the fire. The skin was a little sad (although crisp in parts) but the meat was nice enough for a trial run. Next time I think I'll go through my usual two day process of brining and fridge-drying.

Nothing wrong with your Pork, Chris.

Your camera is not the smartest. It couldn't tell that it was reading the reflection from the flash and underexposed the pork.

dcarch

[patrickamory]

Nice tadig Hassouni.

We've been travelling a lot so have not had as much time to cook. Recent dinners have included Applegate hot dogs and roast chicken. However I did make a Madhur Jaffrey beef kheema with peas, one of my favorite simple North Indian dishes. Served with ginger and chile pickle, mango chutney and lime pickle... the best accompaniment is Jaffrey's tomato chutney but we had finished that off some time ago.



(edited several times because I can't get the colors right on the photo!)

Edited by patrickamory, 26 May 2012 - 10:19 AM.

[ChrisTaylor]

First attempt at spit-roasting some pork. Took a piece of belly, rubbed the flesh side with a paste of olive oil, salt, pepper and parsley then rolled it, tied it and cooked it over the fire. The skin was a little sad (although crisp in parts) but the meat was nice enough for a trial run. Next time I think I'll go through my usual two day process of brining and fridge-drying.

Nothing wrong with your Pork, Chris.

Your camera is not the smartest. It couldn't tell that it was reading the reflection from the flash and underexposed the pork.

dcarch

I have a nice SLR but it was a whole room away, which in report writing season may as well be the middle of the Gobi desert. The photo was taken with my phone. No flash: that's the kitchen light.

[kayb]

Surf and turf. Strip steak sous vide for two hours at 125, then grilled along with the lobsters. Caprese salad with buffalo mozz. Roasted new potato wedges with white truffle oil.



Ginger mojitos beforehand. Greg Norman petit syrah with dinner.



The next night was an unfortunate attempt at corned buffalo brisket, the Alton Brown recipe, which was insufferably salty and unGodly tough. Resurrected it this morning with a long boil to tenderize it, then in with some potatos for corned beef hash.

Edited by heidih, 27 May 2012 - 08:54 AM.
Fix images

[patrickamory]

Two courses (partly because the second one was going to overwhelm anything that accompanied it).

First was sautéd fiddlehead ferns - sadly not photographe, because they're so photogenic. And rice with beans borrachos (made with Good Mother Stallards and Chimay Grande Reserve):



Second was red-braised pork:

[percyn]

Terrific meals everyone, especially Scotty and Max (as usual).

A lot of catching up to do but will start with these...

Asian Salad w/Ginger Sesame Dressing and 45C Sous Vide Salmon


Lobster Parsi Style Curry Rice

[SobaAddict70]

Penne with kale, heirloom tomatoes, garlic and lemon zest


I added a more "food pr0n" worthy picture.

Edited by SobaAddict70, 27 May 2012 - 09:03 PM.

[Okanagancook]

Amazing meals and pics everyone

First long weekend to kick off the summer,
Beer and a pork shoulder


22 hours later


Worth the restless night


Shane

The solution is the BBQ Guru, simply amazing.

[Mr Holloway]

When I say restless night, I kinda mean , like a kid before Christmas morning
I get the Egg nice and stable before bed and it has always run through the night. Even in the middle of
a cold Canadian winter.

Sometimes, I just get up to go out and listen to it in the middle of the night

Shane

[rotuts]

What size egg do you use? looks perfect for that shoulder. Would you consider sharing your Egg routine to get it 'nice and stable'

i dont have an Egg, but one never knows the future!

[mm84321]

Asparagus roasted with marrow and parmesan

[Mr Holloway]

Hi Rotuts
A shoulder is my favorite cook. The mixture of meat at the end is outstanding.
This is a large Egg, and the shoulder was around 17lbs.

Getting the Egg ready for this cook is fairly easy.
First, cold beer on hand
Then I usually clean out the Egg inside,
I only really worry about the first layer of charcoal around the air holes and botton grate.
Then I fill it up to the top of the fire ring. You don't need to go that high, but I do.
I keep my smoke wood close to the center,because the Egg usually burns straight down in mine.
Light in one spot around 12'o'clock. Get things going.
Grab a beer and STAY RIGHT THERE.
It is really important that you catch the temp before it gets to hot.
This is the hardest part of a low and slow for me.
Around 50 degrees before my target temp(250/275)
I begin to shut the vents down and let it get to temp.
Then I hold that for around 1 hour, a little more smoke wood(cherry)
After the smoke wood gets going and smelling good.
The shoulder goes on.
I do not lift the lid till the 21/22 hour mark.
I will check the temps but once the Egg gets happy.
It has never let me down

I will be picking up my second large in a couple of weeks
If you can ever get to an Eggfest in your area.
You will be amazed by the food

Shane

Edited by Mr Holloway, 28 May 2012 - 10:43 AM.

[Mr Holloway]

Surf and turf. Strip steak sous vide for two hours at 125, then grilled along with the lobsters. Caprese salad with buffalo mozz. Roasted new potato wedges with white truffle oil.



Ginger mojitos beforehand. Greg Norman petit syrah with dinner.



The next night was an unfortunate attempt at corned buffalo brisket, the Alton Brown recipe, which was insufferably salty and unGodly tough. Resurrected it this morning with a long boil to tenderize it, then in with some potatos for corned beef hash.

That is a perfect meal
Amazing colour on the steak

Shane

[patrickamory]

Boring looking, but it was delicious. Stracciatelle made from scratch, according to the David Tanis recipe in the Times from April (while the broth was from Marcella Hazan).

I didn't quite get "little rags," more like little clumps. Possibly because I didn't stir vigorously enough, possibly because I substituted grana padano for parmigiano-reggiano.

[Kim Shook]

Shane – the burgers had to be fantastic, but those twice baked potatoes are making me swoon!

Elise – the leek and goat cheese combination sounds wonderful – I love melty, hot goat cheese.

Patrick – that is some version of pork and beans ! They both look really good. And your Stracciatelle is lovely. I think that Soba made some recently and got me craving it.

mm – your asparagus is just gorgeous. I don’t even like asparagus, but that is one of the prettiest things I’ve ever seen. I made my husband and daughter come look at that picture!

Saturday night was brisket dinner! Mr. Kim had the week off last week and felt like smoking a brisket. I was only able to get the little fat-less piece from Kroger, so it turned out a bit dry, but it tasted fantastic:


The meal also included salad, zucchini fritters, slaw and a mustard green and quinoa dish:







This was the mustard green and quinoa dish. It was outstanding in its awfulness. I hated it, my mother hated it, my dad hated it. Only Mr. Kim thought it was ok – but he didn’t like the leftovers at ALL. It was basically a stir fry with mustard green, prepared quinoa, toasted walnuts, chopped figs, garlic, spring onions and white wine vinegar. Even considering the fact that I don’t love vegetables, it shouldn’t have been as bad as it was. I think that maybe mustard greens are too bitter and strong to cook for such a short amount of time. Plus you’ll notice that there is a mysterious absence of pork in the recipe. It could only have helped.

Sandwich:


Dessert was some surprisingly early and delicious cherries and white peaches with Biscoff cookies:

[mm84321]

mm – your asparagus is just gorgeous. I don’t even like asparagus, but that is one of the prettiest things I’ve ever seen. I made my husband and daughter come look at that picture!

Thanks, Kim! That means a lot.

[Rico]

Kim - The brisket. Oh, the brisket. Beautiful.

And MM - I'm hopping on the 'that-asparagus-looks-delightful' bandwagon. Because it does.

I went to Half Price Books the other day and found an old Rosewood Mansion cookbook by Dean Fearing from 1987 for $6.00. So I bought it. Then I made the halibut and crushed cashew with mango basil sauce as my first dish from it.



Pear sorbet with blueberry coulis for dessert.



I love getting an entire day to do stuff and then eat said stuff.

[SobaAddict70]

tried to post this last night but my browser was having none of it...


Pan-seared sea scallops, spring lettuce salad with asparagus, crimini mushrooms, nasturtium flowers and cheese

[sadistick]

Hi Rotuts
A shoulder is my favorite cook. The mixture of meat at the end is outstanding.
This is a large Egg, and the shoulder was around 17lbs.

Getting the Egg ready for this cook is fairly easy.
First, cold beer on hand
Then I usually clean out the Egg inside,
I only really worry about the first layer of charcoal around the air holes and botton grate.
Then I fill it up to the top of the fire ring. You don't need to go that high, but I do.
I keep my smoke wood close to the center,because the Egg usually burns straight down in mine.
Light in one spot around 12'o'clock. Get things going.
Grab a beer and STAY RIGHT THERE.
It is really important that you catch the temp before it gets to hot.
This is the hardest part of a low and slow for me.
Around 50 degrees before my target temp(250/275)
I begin to shut the vents down and let it get to temp.
Then I hold that for around 1 hour, a little more smoke wood(cherry)
After the smoke wood gets going and smelling good.
The shoulder goes on.
I do not lift the lid till the 21/22 hour mark.
I will check the temps but once the Egg gets happy.
It has never let me down

I will be picking up my second large in a couple of weeks
If you can ever get to an Eggfest in your area.
You will be amazed by the food

Shane

Hey Shane,

The pork looks killer, I have been meaning to get an egg, but with all the madness that is my life, havent had the time.

It looks as if you are a chef in Toronto? Curious as to what restaurant....

Lastly, I would love to go to an egg gathering, where/when and do I have to bring an egg? :)

[Paul Bacino]

Had a Simple grill fest over the weekend.. Home-Ground ShortRib Hamburgers and Italian Sausage w/Peppers

[Mr Holloway]

Hey Sadistick
No, not a chef, just a backyard griller
They do call the cooks at Eggfest, chef's, and some are professional
But most are just BBQ fans

Toronto Eggfest is June 9.
You need tickets in advance, but for $40(the grab bag is worth $50)
I dare you to leave hungry and uninspired

Shane