3000 replies to this topic

[FrogPrincesse]

Dinner a few nights ago: grilled local black gill rockcod with a mustard glaze; roasted cauliflower.




The fish was covered on the flesh side with the mustard glaze (moutarde a l'ancienne + creme fraiche and plenty of chives - very loosely based on a recipe from Steven Raichlen that originally called for mayonnaise and dill). It was cooked skin-side down for about 10 -15 minutes on the grill.
The cauliflower was sliced, tossed with olive oil, and roasted in the oven.

[ScottyBoy]

Been away for a while, fantastic stuff everyone!

[jayt90]

Been away for a while, fantastic stuff everyone!

I have been away, too. I like the new look, and ease of adding photos.

Breakfast was poached eggs on toast




And dinner on a hot day was tuna sashimi with fresh radish pickles.




It was very filling, and not a gram of fat!

[Xilimmns]

Lots of seafood and grilled meats... can't beat warm weather and the great food that comes along with it.

To maintain my family tradition of eating gnocchi every 29th of the month today we had Gnocchi with Pancetta & Peas Cream Sauce.

Many believe the tale of the gnocchi of fortune is the hope and the opportunity to share a meal with friends and family and bring good fortune.

The ritual is that you put a bill of any value under the dish with gnocchi. Then stand up and and eat seven pieces of gnocchi. For each gnocchi, make a different wish. Then sit back and enjoy the rest of the dish, preferably with a good Italian wine and good company.

Does anyone else shares the same tradition?

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[Hassouni]

Inspired by what I DIDN'T order at dinner at the Eden Center last night, I made Bún Tôm Heo Nướng, one of those Vietnamese bún dishes, the sort of cold rice noodle salads, this one with shrimp:

[SobaAddict70]

Celery "pasta" and greenhouse heirloom tomato salad



Sheep's milk ricotta gnocchi, with Greenmarket spinach, crimini mushrooms and baby peas

[ScottyBoy]

Yeeesss...

[EnriqueB]

Proving that this forum is a constant source of inspiration, I prepared this salad of sous-vide vegetables after reading ScottyBoy's post http://egullet.org/p1781761

[avaserfi]

Scallops and mustard seed caviar, version 2.



The original, I made at the beginning of the year:

[dcarch]

Some stunningly beautiful creations! Just amazing!

For Memorial Day (USA):

A fine gentleman generously sent me some special rub (Mad Hunky). This is experimentations in:

• Trying out the rub in various ways in three dishes, country style pork ribs, St. Louis pork ribs, and a crawfish dish.
• Finding out, side by side which rib of the two is my preference.

Also, I am on a pork cracklings kick. Baked crackling is not fatty.

The salad is lily bulbs with jicama.

The MH Rub worked beautifully in all three dishes.

And, to all those brave men and women who protected our freedom, I honor you on this Memorial Day.

dcarch

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Baked Pork Cracklings



Country Style Ribs on Watermelon Rind



Crawfish, My Style



St. Louis Ribs on Pineapple and Beets



Lily Bulb Petal, Jicama Salad

[Mr Holloway]

dcarch
Your plating and pics are incredible.

A constant source of inspiration.

Thank you

Shane

Edited by Mr Holloway, 30 May 2012 - 09:25 AM.

[Anna N]

No way I can compete with the amazing meals on this thread but tonight's dinner, warm scallp salad, hit the spot all the same:

[Norm Matthews]

Dinner tonight was a pork loin stuffed with spinach, onion, bella mushrooms, bacon and provolone cheese and cooked outdoors on the grill. Green beans are Southern style (my mom) simmered with onion and bacon. Dessert was a cherry crisp that was good but did not turn out at all like I expected it to.

[ScottyBoy]

No way I can compete with the amazing meals on this thread but tonight's dinner, warm scallp salad, hit the spot all the same:

Haha, it's not a competition! Looks delicious.

[Paul Bacino]

Diver Scallops/ Fried Corn/Smoked Bacon/Mash Potato

Edited by Paul Bacino, 30 May 2012 - 05:40 PM.

[Twyst]

Gorgeous photos by all as usual, this is quite an intimidating thread!



Summer is here and with it come my favorite seasonal ingredients!

Tonight was soft shell crab, sweet corn salad, and chipotle aioli

[ScottyBoy]

Scallops and mustard seed caviar, version 2.

That don't look like a scallop to me, what are you up to now?

[EnriqueB]

Scallops and mustard seed caviar, version 2.

That don't look like a scallop to me, what are you up to now?

I wondered also, and found the answer in his excellent blog: it is a scallop sausage!!

[ScottyBoy]

Ah hah!

[rod rock]

Sole braisée aux langues de coques

Wow how nice decoration! It seems you give all your effort :)

[FrogPrincesse]

Grilled duck breast with crème fraîche; salad with grilled corn and cotija cheese.




Very satisfying. The grilled duck breasts had a great smoky flavor (I use a charcoal grill).

[ScottyBoy]

Some lobster stock spiked with siracha with the tomalley and butter blended in, egg noodles and some of the tail meat. Late night drunken fine dining I guess...

[mm84321]

Found some very nice shiso today.

Lobster with celery and shiso.

[Paul Bacino]

So..playing in the Kitchen

Mango Lovage Diver Scallop Ceviche

[rod rock]

Im so impressed with this thread. i just can't stop commenting this beautiful food. Everything is looking perfect!

[Paul Bacino]

Had Shiso , shredded Diakon wraps.. in a yuzu sauce yesterday.. quite interesting that leaf and strong . But, Mine were all green thou.

[Norm Matthews]

Still breaking in my new smoker, I smoked a slab of spare ribs then after they were done, did some partial St. Louis trimming. Cassie prefers meat without the bone and the trimmed part had some gristle but no bone.

[ScottyBoy]

Yesss,

I finally bought a smoker too, having a lot of fun!

[Paul Bacino]

Last Post of the weekend..

Copper River Salmon Steaks( pistachio Butter ), corn cakes and Meyer lemon asparagus..



Weird.. Steaks 15.99 and fillets 23.99!! I chose the steaks ?

DP

Edited by Paul Bacino, 01 June 2012 - 06:41 PM.

[Norm Matthews]

Yesss,

I finally bought a smoker too, having a lot of fun!

That's great. What kind did you get?