Dinner! 2013 (Part 1)
Posted 23 January 2013 - 10:28 AM
Sorry, no money shot (I was hungry!) They were seared off in a screaming hot pan and developed to med-rare while I was making the reduction.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 23 January 2013 - 12:58 PM
Scottyboy – You really know how to cook beef.
Chris Taylor - a very gorgeous plate of The Zuni Cafe roast chicken
Jason Perlow – incredible scallops.
SobaAddict70 - Crostini di bietoline, WOW!
Panaderia Canadiense, Very nice tenderloin.
Kim – You are the queen of pan cakes.
Prawncrackers – very nice photos.
Dejah – that is one good looking crispy chicken!
Liuzhou - Mixed Seafood and Mushroom Stew, I like!
Nickrey - duck breast with pineapple, I got to try that, orange duck is getting boring.
Kayb – Amazing Germanic pork shoulder roast.
Meat! Meat! Meat! Had too much meat.
A few vegetarian dishes.
Steamed tofu on sesame noodles
Steamed tofu with truffle oil and black garlic sauce
Wild rice salad
Posted 23 January 2013 - 01:45 PM
Dcarch, you left me breathless with all this combinations and decorations...
"The way you cut your meat reflects the way you live."
Posted 23 January 2013 - 02:52 PM
You are quite welcome, Kim, and I am glad you liked the dish. BTW, your pancakes sound fantastic - I love a good, fluffy pancake.
. . . What you end up with is a shrimp and pasta dish that REALLY tastes of the shrimp. It is easy and quick enough to be a weeknight meal, but impressive enough for company. And, since it easily serves 3-4 with a half a pound of shrimp it’s also economical. Thanks so much, Bruce!
Mrs. C is on a work trip, and minus her civilizing influence the boys and I have reverted to bachelor food (spaghetti and meatballs, frozen pizzas, etc.). I hope to do some real cooking later this week.
Posted 23 January 2013 - 02:58 PM
The steamed tofu...Did the tofu come with that floral pattern, or did you do that somehow? And where did you get it/how did you do it?
It actually makes me want to try tofu cooking again lol.
Posted 23 January 2013 - 05:38 PM
So many great dishes and photos. Dcarch, Scotty, Jason et al!
Posted 23 January 2013 - 07:05 PM
The design on the tofu is silly simple. I like silken tofu. I like them a little firmer. I just let the tofu rest on a surface that had a design to drain off some water. In a few hours, the tofu took on the design of the surface.
Scotty, the black garlic sauce is black garlic blended with olive oil.
Posted 24 January 2013 - 09:59 AM
Did a pulled pork dinner for the guys at work. Used a turbo method for these
Started with about 24lbs of pork and the total time was approx. 6.5 hrs
The picnics were put on at 350/375 with some cherry and pear wood
They were taken to 160 then foiled, taken off at 195
Other than the lack off bark, which I lose because I have to cooler the meat for 5hrs before we eat,
this was very good. Tender, really moist and great flavour.
Edited by Mr Holloway, 24 January 2013 - 10:03 AM.
Posted 24 January 2013 - 08:36 PM
Water bath at 62c for 30 minutes and then seared/butter basted. So good...
Posted 24 January 2013 - 10:00 PM
Oven-roasted chicken thighs, marinated with garlic, soy sauce, black pepper, and oil. Coconut rice, salad, and store-bought sourdough bread.
Posted 25 January 2013 - 08:58 AM
Posted 25 January 2013 - 11:00 AM
I didn't like it growing up because my mom would dry it out but I was determined to cook it nicely and have found the way.
I shocked the other piece and put it in the ridge. Gonna re-therm today and see if the results are the same.
Edited by ScottyBoy, 25 January 2013 - 11:01 AM.
Posted 25 January 2013 - 04:13 PM
This term, I have 3 students from Brazil, so will be looking for some Brazilian dishes to cook up. Picked up black beans today. Is that a good start?
dcarch: I'm definitely going to try that embossed tofu!
Posted 25 January 2013 - 06:25 PM
Simple aioli with garlic pasta with local Key West shrimp. Outstanding.
Edited by Jason Perlow, 25 January 2013 - 06:26 PM.
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Posted 25 January 2013 - 08:03 PM
Dejah – Thank you, too! Yes, lately the boys seem to prefer their eternal cucumbers mixed in with other vegetable matter.
Chinese salty chicken? Do tell!
Caramel chicken with ginger, fish sauce, and scallions, over coconut rice. Unpictured salad. Simple but effective.
Posted 25 January 2013 - 10:31 PM
I agree with Scotty. Sous vide is the best way to prepare swordfish to keep it moist. Though I'd recommend somewhere around 52-55C rather than 62.
Scotty, I love swordfish but my wife hates it. I think it's something about the way I cook it, it turns out dry. I have tried drowning it in sauce but it doesn't work. Does 62C and then crisp up the surface result in a moist fish?
Nick Reynolds, aka "nickrey"
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
Posted 26 January 2013 - 04:45 PM
Haddock fillet with pea puree and sherry cream sauce.
Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint
Edited by Wapi, 26 January 2013 - 04:46 PM.
Posted 26 January 2013 - 08:09 PM
Rotus - Thank you. Both chicken dishes are from Andrea Nguyen's Into the Vietnamese Kitchen (highly recommended!). The first is "garlicky oven-roasted chicken", and the second is "chicken and ginger simmered in caramel sauce". They should be readily available via search, but if not shoot me a PM.
that Ck. looks so delicous. Im trying to move back for SV to stuff like that
would you share your Rx?
Posted 26 January 2013 - 08:52 PM
An obscenely large hamburger built for two.
Looks obscenely good!
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
Posted 26 January 2013 - 09:00 PM
I'm not sure how to use it, but google said grill, pan-seared, roasted? Any suggestions?
So, I sliced one up and could tell right away that it will be tender. Marinated with salt, MSG, oil and cornstarch. Made up a quick curry stir-fry with Patak Hot Curry paste with chunks of bell pepper, onion, and a jalapeno. It was a good supper.