3000 replies to this topic

[rotuts]

many thanks Norm! Ive added it to my collection.

[patrickamory]

Mouthwatering, Shane! The most delicious looking meal out of a host of delicious looking meals - the summer seems to be bringing out the best in eGulleteers

[Panaderia Canadiense]

On the grill

How do you get the sausage to stay coiled on the grill, if I may ask? I've got about 4' of prime chorizo I'd like to grill tonight, and I'd like to not cut it if possible.

[Mr Holloway]

Thanks for the great comments folks

The sausage recipe was pretty simple
Salt, pepper, garlic and vino, the hot mix had chile flakes added

They were rolled in the coils when we made them
Dried in the fridge overnight and packaged
I used them at a BBQ fest and thought they would handle easier than links

Chorizo might be a little difficult to coil
Would love to see some pics of the meal

Shane

[percyn]

Terrific meals all !

PrawnCracker, that lobster dish makes me crave Alphonso mangoes.

Dayboat Scallop Crudo


Steak (Sirloin Flap), chimichurri, Scallops and vegies.

[Mr Holloway]

That looks amazing
Beautiful plating

Shane

[Panaderia Canadiense]

Thanks for the great comments folks

The sausage recipe was pretty simple
Salt, pepper, garlic and vino, the hot mix had chile flakes added

They were rolled in the coils when we made them
Dried in the fridge overnight and packaged
I used them at a BBQ fest and thought they would handle easier than links

Chorizo might be a little difficult to coil
Would love to see some pics of the meal

Shane

Ambato Chorizo has more in common with that sausage than the chori you're thinking of, I'd bet. It's a soft, large-bore sausage for me. I'll take plenty of pics - it's my birthday dinner!

[ChrisTaylor]

With boerwors you just (sometimes, anyway) secure the coil with a couple of skewers. It also makes it easier to flip the beast carelessly.

Edited by ChrisTaylor, 15 June 2012 - 04:02 PM.

[Panaderia Canadiense]

That sounds more like the speed of my choris, Chris. Thanks for the tip!

[Mr Holloway]

Happy Birthday Elizabeth

Just noticed where you are located.
Really looking forward to the sausage and meal pics now.

Shane

[Catherine Iino]

Percyn--May I ask what you put on the scallop crudo?

[Panaderia Canadiense]

So, here's the chori. Lots of lovely cooking pictures, and then (covered in chori grease) we stuffed them in buns and ate them with loud and lusty snarfling noises. This was 2 lbs; next time I shall have to buy at least double.

[robirdstx]

Our dinner last night was Pork Tenderloin Kabobs,



with a Sour Cream, Cucumber and Dill Weed Sauce,



homemade Pita,



and chopped lettuce, tomato and extra onion.

[percyn]

Percyn--May I ask what you put on the scallop crudo?

Catherine,
It had lemon juice, Dolce olive oil, coarse sea salt and a bit of fennel pollen.

[Catherine Iino]

Ah, fennel pollen. Thank you, Percyn!

[patrickamory]

Wow, nice homemade pita robirdstx!

Persian food again - fava bean khoresh.

Fava beans, freshly shelled:



Dill, chopped with sea salt:



Saffron mixed with rosewater and verjus (you must use copious quantities of good saffron, and really get the threads pulverized - not easy):



The requisite tahdig (note: I will be very disappointed if people only comment on the tahdig):



The rest of the basmati rice:



And the khoresh, which contains whole chicken thighs slowly braised in the stew, along with eggs on top added at the very end:

Edited by patrickamory, 16 June 2012 - 08:28 AM.

[Paul Bacino]

I was in charge of dessert!!

Colorado Peach IceCream with Lavender syrup /Almond Biscotti served with Vin Santo!!



Basil is for Aroma Infusion!!

Edited by Paul Bacino, 16 June 2012 - 08:34 AM.

[percyn]

Patrick,
The khoresh(t) looks amazing. I should make some khoresh as I can see them being the roots of many of the Indo-Persian (Parsi) dishes I am familiar with. Do you recommend any cookbooks? Which one(s) are you using?

How did you pulverize the saffron? In a mortar and pestle?

[patrickamory]

Hi Percyn - we grind the saffron in a spice grinder, but you need to add a sugar cube to keep it weighed down. It takes a while, and you need to grind a lot of saffron at one time - 5-10 grams. You can do a smaller quantity but it's more difficult to reduce it to powder. (You don't use all the saffron at once of course - you can mix the remainder with rosewater and keep it in the fridge and use it as you need it.)

For cookbooks, check out Najmieh Batmanglij's Food Of Life. There's a new anniversary edition and it's terrific. Beautiful as well.

[Kim Shook]

Shane – sausage sandwiches with gravy and fries….gravy and fries. I think I’m hypnotized!

Elise – lovely meals, but that duck sausage in particular has me hungry.

robirdstx – delicious looking kebabs! And that last picture looks positively professional!

Dinner a couple of nights ago was the filling from the ravioli that I didn’t like the other night made into manicotti w/ egg roll wrappers and a good, meaty Bolognese:

This was MUCH better than the ravioli! I also served roasted carrots and kohlrabi, fried Portobello mushrooms and green beans. The mushrooms and kohlrabi came from our CSA box and Mr. Kim like them both VERY much. The green beans came from the CSA, too. Finally something that I love! I cooked them Southern-style (the only way I care for them): with a good, fatty piece of sidemeat, a little brown sugar and a LOT of pepper – boiled like hell for an hour, then very low until all the liquid is gone. A full Dutch oven of beans ends up like this:

People who don't approve of this method always snootily say, "why use fresh green beans if you are going to cook them that way? You might as well use canned <sniff>". NOT true - the fresh beans maintain some integrity through all that cooking - canned ones just won't stand up to such treatment! Collapsed, army fatigue green, soft, porky, unctuous and delicious!

[mm84321]

Langoustine with passion fruit and green apple

Potatoes with watercress and escargot

Strawberries with vanilla and verbena

[prasantrin]

@mm84321 Are those Stefanie Hering dishes?

[mm84321]

@mm84321 Are those Stefanie Hering dishes?

JL Coquet.

[AEK]

Langoustine with passion fruit and green apple

Potatoes with watercress and escargot

Strawberries with vanilla and verbena

Are those canned snails? Disappointed you took the easy way out.

[robirdstx]

Patrickamory and Kim Shook - thanks to both of you for the kind words.

Inspired by Shane's grilled chicken wings, for dinner last night, we had:



DH had his tossed with sriracha and melted butter:



I had mine "as is":

[C. sapidus]

Robirdstx – Sriracha and melted butter sounds good. Our version of chicken + fire = good eats:

Gai yang – This is probably my favorite easy recipe for grilled chicken. After briefly marinating with garlic, white pepper, cilantro, ginger, coconut milk, fish sauce, soy sauce, and whiskey, the chicken is baked until nearly done and then finished over charcoal. For Patrick – Thailand the Beautiful Cookbook.

Served with bread and salad. Sweet chile sauce would have been nice, but we were out.

[patrickamory]

Ack Bruce the last thing I need is more Thai cookbooks! I still have Sodsook in my sell pile. Do I really need to buy this one? Would you recommend it over Kasma's two?

[Mr Holloway]

Kim- those beans sound crazy good, very nice meal

mm84321-beautiful plating, great colours

Robirdstx- wings look perfect, love the sauce idea, will try that next time

C. sapidus- chicken looks amazing, lots of great flavours going on there

Shane

Edited by Mr Holloway, 17 June 2012 - 08:04 AM.

[Mr Holloway]

So, here's the chori. Lots of lovely cooking pictures, and then (covered in chori grease) we stuffed them in buns and ate them with loud and lusty snarfling noises. This was 2 lbs; next time I shall have to buy at least double.

Beautiful looking sausage
Definetly not what I what I was thinking
Thanks for the great pics

Shane

[Ashen]

Shane - Those chicken wings look awesome. That multi-level rack is very cool. I know for a fact how good the homemade sausage is.

patrickamory- I had never heard of khoresh before now , but that picture is making me drool. Great looking meal overall actually

My wife and I had beef short ribs, grilled garlic scapes, mixed greens salad with a greek flair last night. The garlic scapes were dressed with evoo , lemon juice,s&p . they are a bit chewy, think slightly stale licorice , but oh so good done this way.Romesco sauce is great for them too.