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Dinner! 2013 (Part 1)


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#181 David Ross

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Posted 15 January 2013 - 06:12 AM

Not the prettiest plate I've ever made, but I had sausages, chicken stock and cavolo nero to use up so I followed this recipe to make "Italian Wedding Soup". http://www.thekitchn...ing-soup-136211

Pictured with a photobombing cat.


In my opinon that is a quite delicious photo, and if the measure of a photo is that it tempts one to make the dish, (which you have done for me), then it's a great photo. Me thinks your cat would like a bowl of soup.

#182 David Ross

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Posted 15 January 2013 - 06:16 AM

Then a couple of comfort dishes. Crab pasta and Claypot rice:
Posted Image



I'm a devil for details. What is the spread on the toast in the background? We are just in the first weeks of Dungeness Crab season in the Pacific Northwest, so you've inspired me to make Dungeness Crab Spaghetti.

#183 scubadoo97

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Posted 15 January 2013 - 10:00 AM

Paul Bacino- The prime rib in the picture is stunning. That burger blend is over the top
Pawncrackers-that fish is calling me. Beautiful dishes
Brown Hornet-Homemade pappardelle is a wonderful thing. The oxtail ragu is rich. Love it
Rarerollingobject-The fish looks fresh and inviting.

#184 Mr Holloway

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Posted 15 January 2013 - 10:06 AM

Great looking meals everyone.
Excellent way to start the year :wink:

Trying to lighten up a little, hence all the salads lately :laugh:
Posted Image

Shane

#185 rod rock

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Posted 15 January 2013 - 10:48 AM

Nice dish Mr. Holloway, and nice looking salad too!

"The way you cut your meat reflects the way you live."

 

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#186 Mr Holloway

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Posted 15 January 2013 - 11:44 AM

Thanks Rod
After all the holiday meals, salads have been tasting great :smile:

Shane

#187 Prawncrackers

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Posted 15 January 2013 - 03:36 PM

I'm a devil for details. What is the spread on the toast in the background? We are just in the first weeks of Dungeness Crab season in the Pacific Northwest, so you've inspired me to make Dungeness Crab Spaghetti.


Hey David that's crab pâté spread onto a bit of focaccia. I bought a live brown hen crab and it had plenty of back fat and roe.
image.jpg

Live crabs are better for this purpose because you can undercook it (the white meat will finish cooking in the pasta). The pâté starts with softened shallots in lots of butter then the back fat and roe is added, cooked out a little, seasoned with lemon & s&p then blended with a hand blender. The nice bright orange colour is due to the roe. You get muddy brown colour with male crabs but it's no less tasty. I think the back fat is the best part of the brown crab we get in the UK and it's a crime to waste it.

#188 SobaAddict70

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Posted 15 January 2013 - 10:50 PM

Great dinners all. David (Ross) and PC's photos are the standouts for me.

Tonight, something relatively simple and created on the spur of the moment.

Rigatoni, with mushroom ragu.

Posted Image

Originally I was going for "spaghetti with onion, anchovy and mint". Then, just before I took out the jar of anchovy from the fridge (they're packed in olive oil, and I keep them refrigerated), I spied a bowl of mushrooms that had clearly seen better days, so decided to toss those in. The addition of the mushrooms meant that I was veering away from a Sicilian-style pasta dish.

Prepare dried pasta according to package directions. Cook until al dente, then drain the pasta. Reserve a half cup pasta cooking water.

The ragu is simple enough -- cook sliced onion, thinly sliced button mushrooms and cremini mushrooms in olive oil over low heat until golden brown. Then stir in 2-3 chopped oil-packed anchovy fillets, minced celery leaves, julienned mint, and a small pinch of dried crushed red pepper flakes (to taste).

Add cooked pasta to the pot, along with a few tablespoons of pasta cooking water if the mixture seems too dry. Mix well. Cook until the pasta is warmed through, about 2-3 minutes. Taste for salt, then serve at once. A little shaved Parm-Reg cheese does wonders.

#189 SobaAddict70

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Posted 15 January 2013 - 10:53 PM

Looks good Ben, but you won't get away with just serving 5 dumplings per person around here. Ten is an absolute minimum and that's for the kids, sick and lost-their-appetite elderly. Twenty is more like it.


sign me up for 20 dumplings. ;)

#190 Syzygies

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Posted 15 January 2013 - 11:47 PM

cheek-dumplings.jpg

Sous vide braised beef cheeks and fresh pasta from homeground flour, combined with the usual suspects to make Chinese dumplings. The soup-like sauce made from the braising liquid mostly absorbed into the dumplings. This was a "cook the dish you're imagining" night after returning Beyond the Great Wall to the library. Template: Turn a braise into dumpling filling, using the liquid to dress the dumplings. Lamb shoulder? The Chinese inflection is mandatory.
Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"
Ripose il cane: "Ho fame e non ho nulla da mangiare."

#191 Paul Bacino

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Posted 16 January 2013 - 06:02 AM

Sorry for the repeat of the meat post.. But I was really amazed @ the marbling of this roast. It becomes more apparent as I get ready to warm a cut for dinner.

So I had to show you. Looking a fresh roasts cant tell the story this thing does!!

8385695785_1acb651dcf_h.jpg

Done!!
Its good to have Morels

#192 rotuts

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Posted 16 January 2013 - 06:54 AM

Bad Boy Meat !

Yum !

id trim off some of that peripheral fat. but thats just me.

after all, we ( I ) want to see your pics as long as possible!

Edited by rotuts, 16 January 2013 - 06:55 AM.


#193 Paul Bacino

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Posted 16 January 2013 - 07:32 AM

Let me clarify!! I only eat these types of products, very seldom. Rotuts

Usually Special occasions.

I get my blood work, once a yr and I "m good to go!! :rolleyes: For another yr.

At least!

paul
Its good to have Morels

#194 naguere

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Posted 16 January 2013 - 07:45 AM

Let me clarify!! I only eat these types of products, very seldom. Rotuts

Usually Special occasions.

I get my blood work, once a yr and I "m good to go!! :rolleyes: For another yr.

At least!

paul

'Warm a cut', love it.
Who cares how time progresses..

Today I am drinking ale.

(Edgar Allen Poe)

#195 rotuts

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Posted 16 January 2013 - 07:48 AM

well, with meat like that Id say its always a Special Occasion !

:biggrin:

"And so it came to pass that God ( finally ) gave us statins. "

Edited by rotuts, 16 January 2013 - 07:50 AM.


#196 rod rock

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Posted 16 January 2013 - 10:20 AM

Thanks Rod
After all the holiday meals, salads have been tasting great :smile:

Shane

I didn't doubt :)

"The way you cut your meat reflects the way you live."

 

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#197 ScottyBoy

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Posted 16 January 2013 - 12:09 PM

I'm packing it in while I'm young, I fear the day when it starts to catch up.
Sleep, bike, cook, feed, repeat...
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#198 Prawncrackers

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Posted 16 January 2013 - 03:57 PM

One of my ultimate dishes tonight; nasi lemak, ox cheek rendang, sambal ikan bilis and soft-shell crab. Guaranteed to hit every savoury spot i got!

Posted Image

#199 nickrey

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Posted 16 January 2013 - 04:32 PM

One of my ultimate dishes tonight; nasi lemak, ox cheek rendang, sambal ikan bilis and soft-shell crab. Guaranteed to hit every savoury spot i got!

Posted Image

That looks awesome!

Nick Reynolds, aka "nickrey"

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Unless there are three other people." Orson Welles
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#200 C. sapidus

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Posted 16 January 2013 - 09:19 PM

Prawn – You are killing me!

Garlic-black bean pan-fried fish: One of my favorite ways to make fish. Partly fry the fillets and remove. Stir-fry the topping – a whole head of garlic, ginger, cilantro root, fermented black beans, dark soy sauce, rice wine, sugar, and cayenne – and then finish cooking the fish with the topping. Another fine recipe from Dancing Shrimp

Stir-fried spinach with shallots and scallions, plus chicken stock, soy sauce, and rice wine. Quoth younger son: “It wasn’t horrible.” High praise for spinach. :rolleyes:

Jasmine rice

Posted Image

#201 MikeHartnett

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Posted 16 January 2013 - 10:46 PM

One of my ultimate dishes tonight; nasi lemak, ox cheek rendang, sambal ikan bilis and soft-shell crab. Guaranteed to hit every savoury spot i got!

Posted Image


Wow!

#202 BKYLN

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Posted 17 January 2013 - 01:01 AM

Bad Boy Meat !

Yum !

id trim off some of that peripheral fat. but thats just me.

.
and you would miss out on a significant amount of flavor, and also be able to trim the remaining saturated fat before consumption.

#203 rod rock

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Posted 17 January 2013 - 07:39 AM

Stir-fried spinach with shallots and scallions, plus chicken stock, soy sauce, and rice wine. Quoth younger son: “It wasn’t horrible.” High praise for spinach. :rolleyes:


And that's a one delicious combo!

"The way you cut your meat reflects the way you live."

 

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#204 huiray

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Posted 17 January 2013 - 08:01 AM

One of my ultimate dishes tonight; nasi lemak, ox cheek rendang, sambal ikan bilis and soft-shell crab. Guaranteed to hit every savoury spot i got!

( https://lh4.googleus...0/20130116c.JPG )

Nice.
Do you use pandan in your nasi lemak?

#205 huiray

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Posted 17 January 2013 - 08:05 AM

Garlic-black bean pan-fried fish
...
Stir-fried spinach with shallots and scallions
...

( http://brucet.zenfol...384090080-4.jpg )

That fish sounds good.

The spinach - how long did you cook it and how much reduction (of stock other liquids, etc) did you do or did you just fish out the spinach and leave behind the residual cooking liquids?

#206 Paul Bacino

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Posted 17 January 2013 - 08:23 AM

Prawn,

How do you get that soft shell crab so crispy? Did you get it live ( fresh ) to start?

Paul
Its good to have Morels

#207 Prawncrackers

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Posted 17 January 2013 - 12:36 PM

Nice.
Do you use pandan in your nasi lemak?


Yup it's not nasi lemak without pandan! For extra goodness I add lemongrass and ginger too.

Prawn,

How do you get that soft shell crab so crispy? Did you get it live ( fresh ) to start?

Paul


No they're just frozen ones. I've been asked this before and there's no secret. Just make sure it's drained very well and fry them till they're crispy.

Gak just seen what a dreadful job I did of brightening the foreground of that photo. Very amateurish!

#208 FrogPrincesse

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Posted 17 January 2013 - 12:44 PM

This thread continues to be an amazing source of inspiration. Between Prawncrackers' beautiful crab dishes, Paul Bacino's beef porn, scubadoo97's pork belly, Brown Hornet's handmade pasta with oxtail, and so many other beautiful dishes... WOW :smile:

#209 rotuts

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Posted 17 January 2013 - 01:00 PM

Yar ! thats it: PB's Beef Porn ! Yum!

#210 C. sapidus

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Posted 17 January 2013 - 03:11 PM

rod rock and huiray – Thanks!

The spinach - how long did you cook it and how much reduction (of stock other liquids, etc) did you do or did you just fish out the spinach and leave behind the residual cooking liquids?

Spinach was stir-fried in batches until barely wilted and then dumped in a colander over a bowl. After stir-frying the shallots and scallions, I added the stock and other liquids and reduced until it “tasted right” (not long), and then mixed in the spinach and spinach liquor.

I hope that helps, it wasn’t very precise.