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Dinner! 2013 (Part 2)


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#91 Paul Bacino

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Posted 08 March 2013 - 07:44 PM

Patrick...I have tried them all...but my fav..is the anebella
Its good to have Morels

#92 C. sapidus

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Posted 08 March 2013 - 07:45 PM

Thank you, Patrick. Your bean dishes, and Soba’s, are quite lovely.

 

Antwaan – beautiful fish!

 

Prawn – so do you like pork?

 

Paul – That is a gorgeous picture

 

Indian chicken with spinach (Saag murgh): Chicken marinated with garlic-ginger paste, yogurt, mint, fenugreek leaves, paprika, red pepper, garam masala, and nutmeg. The chicken was cooked with brown-fried onions and finished with milk and garam masala. Patak's hot mango chutney on top.

 

Mixed vegetable pilaf with peas, carrots, fried onion, chiles, cumin, black cardamom, garam masala, coconut milk, and cilantro.

 

p1469205096-4.jpg


Edited by C. sapidus, 08 March 2013 - 07:46 PM.


#93 Paul Bacino

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Posted 08 March 2013 - 07:49 PM

Or anabellum..if your feeling..a bit bold.
Its good to have Morels

#94 Antwaan Randle Kay

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Posted 08 March 2013 - 10:25 PM

Ooh is that a Brill? Lovely fish, I had some tonight filleted, crumbed and deep fried.

Yes, brill. In NY it's helpful to refer to some fish (brill, john dory, some others that I'm blanking on) by their french name, because many of the fishmongers are quite sketchy with their product labeling (*cough* Citarella), e.g. labeling local silver dory as John Dory, petrale sole as brill, and greenland turbot as actual turbot. . . . 



#95 Simon Lewinson

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Posted 09 March 2013 - 04:16 AM

Tonight's dinner - sous vide beef cheeks on mashed potato. Sorry for the messy plating.
image.jpg
Recipe was adapted from http://movida.com.au...illera-de-buey/ Also added some rosemary sprigs and substituted normal sherry for the Pedro Ximenez. Seared the beef cheeks, prepared the sauce and then reduced it to approximately 300ml. Bagged the cheeks in pairs with the sauce and cooked for 9 hours at 81 degrees. Strained the bag juices and reduced it till glossy and thick.

Texture was fantastic, all of the collagen had melted and the meat was on the verge of falling apart and was wonderfully moist.

Simon.

Edited by Simon Lewinson, 09 March 2013 - 04:18 AM.


#96 Paul Bacino

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Posted 09 March 2013 - 05:47 AM

Simon--that looks wonderful  (  I love the Plate ? )

 

Thanks  --C


Its good to have Morels

#97 Dejah

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Posted 09 March 2013 - 07:35 AM

Cumin lamb and cauliflower steak along with gai lan:

 

Gai lan9409.jpg

 

cumin lamb 9415.jpg


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#98 patrickamory

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Posted 09 March 2013 - 10:24 AM

Namaa's fatoush from Ottolenghi's Jerusalem.

 

pita_buttermilk.jpg

 

fatoush_ingredients.jpg

 

fatoush.jpg



#99 ScottyBoy

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Posted 09 March 2013 - 11:57 AM

Sorry for the messy plating.
 

 

I never eat ANYTHING that's not plated correctly!  :wink:

 

Looks delicious


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#100 huiray

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Posted 09 March 2013 - 12:00 PM

Sorry for the messy plating.
 

 

I never eat ANYTHING that's not plated correctly!  :wink:

 

Looks delicious

 

So it looks delicious - but will you EAT it?  :-)  I suspect you might have limited options with dinner invitations if you did not eat anything that was not plated correctly. :-D 



#101 ScottyBoy

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Posted 09 March 2013 - 12:07 PM

Well maybe I'm just too cool for school.  :cool:

 

Hurry up and put the food on the plate, I'm hungry and it looks delicious!


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#102 Wapi

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Posted 09 March 2013 - 03:55 PM

Some dishes of the past week

 

Mussels with cream sauce

2013-03-02%2020.12.19%20%28Medium%29.jpg

 

Lamb with roasted red beets

2013-03-02%2022.04.00%20%28Medium%29.jpg

 

Rabbit with beer and sherry sauce and mushroom risotto

2013-03-09%2020.31.51%20%28Medium%29.jpg



#103 ScottyBoy

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Posted 09 March 2013 - 04:28 PM

Yum,

 

I've never cooking rabbit, need to pick one up.


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#104 C. sapidus

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Posted 09 March 2013 - 07:38 PM

Tonight’s theme was garlic and red chile, slowly fried in olive oil.

 

Shrimp with garlic and red chile, cumin, paprika, cayenne, S&P, and parsley. Served with spaghetti aio e oio and our usual salad. I will admit to licking the ridiculously compelling sauce off the plate.

 

p1470419640-4.jpg



#105 Prawncrackers

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Posted 10 March 2013 - 03:13 AM

Bruce I'm almost licking those prawns off my iPhone screen!

#106 liuzhou

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Posted 10 March 2013 - 06:09 AM

pork chops.jpg

 

Another simple dinner. Pork chops, potatoes and broccoli purëe.



#107 Steve Irby

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Posted 10 March 2013 - 04:36 PM

Brunch for my wife and feline rescue group.  Assorted apps including  quick pickles, feta dip, and Tzatziki inspired dip.

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Carrot Soup from MCaH

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Carotene butter

 P1000536(1).JPG

 

Dessert was Mango Mousse

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Here's a shot of the guanciale that finished the cure yesterday.

P1000529(1).JPG



#108 C. sapidus

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Posted 10 March 2013 - 08:07 PM

Broccoli puree and carrot soup would hit the spot.

 

Prawn – Thanks! Licking your iPhone voids the warranty . . .

 

Pollo en escabeche, red chile rice with black beans, unpictured salad

 

p1471856134-4.jpg



#109 Ashen

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Posted 10 March 2013 - 10:04 PM

 tri tip steak and shrimp with warm potato salad, tom and feta bruschetta.  the copious parsley is because I like it, not garnish.  My  wife doesn't like it , so when it is in the house I tend to go a bit overboard. 

 

ce94fc0f-f5ad-4d19-b0af-70e333421467_zps
 


Edited by Ashen, 10 March 2013 - 10:05 PM.

"Why is the rum always gone?"
Captain Jack Sparrow

#110 David Ross

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Posted 11 March 2013 - 05:06 AM

Some dishes of the past week

 

Mussels with cream sauce

2013-03-02%2020.12.19%20%28Medium%29.jpg

 

Lamb with roasted red beets

2013-03-02%2022.04.00%20%28Medium%29.jpg

 

Rabbit with beer and sherry sauce and mushroom risotto

2013-03-09%2020.31.51%20%28Medium%29.jpg

 

The rabbit looks delicious.  Can you share the recipe?



#111 Mr Holloway

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Posted 11 March 2013 - 07:11 AM

Excellent meals everyone :smile:

 

We made ravioli on the weekend.

 Started with some homemade, ricotta style cheese

ricotta-2.jpg

 

Pasta

pastaroll.jpg

 

Spinach and cheese

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 Roll method

nowwearerolling.jpg

 

 With brown butter and sage

brownbuttersage.jpg

 

And tomato sauce

ravioli.jpg

 

 Shane



#112 Paul Bacino

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Posted 11 March 2013 - 07:51 AM

Mac and Cheese w/ Lobsta and Truffles

 

I used Fontina and Beechlers white cheddar  cheeses and topped with Panko

 

8548797932_e4a4bfe958_h.jpg


Its good to have Morels

#113 patrickamory

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Posted 11 March 2013 - 05:32 PM

For years I've been looking for something that might replicate my beloved chicken stew and black beans with rice from the long-gone Sucelt Coffee Shop on W. 14 St. Tonight I made this Dominican pollo guisado with frijoles negros. Not really like Sucelt's (their stew was saucier and had tomatoes, and would have been served with maduros and agrio de naranja), but it was good. 

 

pollo_frijoles.jpg


Edited by patrickamory, 11 March 2013 - 05:34 PM.


#114 Okanagancook

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Posted 11 March 2013 - 06:42 PM

Steve: "Here's a shot of the guanciale that finished the cure yesterday." Oh yeah, I call it "fat streaked with meat."! Which reminds me, I still have a package or two in the freezer.

#115 Steve Irby

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Posted 11 March 2013 - 07:36 PM

Homemade chicken boudin seasoned with rosemary and garlic.  My first try making boudin and it came out really tasty.

P1000549(1).JPG

 

This will be dinner tomorrow night.  A perfectly good ribeye broken down into four servings plus trimmings reformed with moo glue. P1000541(1).JPG P1000542(1).JPG P1000543(1).JPG P1000546(1).JPG P1000547(1).JPG

The individual portions were then vacuumed bagged to enhance the bind.  The trimmings were formed into a log and I'll put them in the circulator to finish.



#116 rotuts

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Posted 12 March 2013 - 06:01 AM

Steve Irby

 

love the Moo idea.  Ill take the two on the R

 

hope to see pics of the finished bits!



#117 Steve Irby

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Posted 12 March 2013 - 06:46 PM

Thanks rotuts.  Here's the steak after spending the night under vacuum.

P1000550(1).JPG  

 

And after the grill.  Pretty good adhesion overall on the bacon.

P1000552(1).JPG P1000553(1).JPG

 

And the proof is in the pudding.   Cooked to my wife's spec's with potatoes anna and wedge salad.

P1000555(1).JPG

 

I also cooked some feta sausage based on a recipe from Len Poli's site.  A great resource for many different sausage formulations.

P1000557(1).JPG  

 

 

 



#118 Paul Bacino

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Posted 12 March 2013 - 06:51 PM

Nice Steve...
Its good to have Morels

#119 David Ross

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Posted 12 March 2013 - 07:18 PM

Baby Octopus in Spicy Tomato Sauce with Bucatini. Something different for dinner and part of our Squid, Calamari and Octopus Cook-Off, here http://forums.egulle...-octopus/page-2

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#120 SobaAddict70

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Posted 12 March 2013 - 10:15 PM

thanks, C. sapidus.
 
Steve -- great guanciale.  #IWantSome
 
patrick -- Dominican food is great stuff.
 
tonight -- three new dishes, one of which goes on permanent rotation.

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Roasted winter fruit salad, with Chinese lap cheong sausage and leek greens

Roasted winter fruit salad -- grapes, Cara Cara oranges, extra-virgin olive oil, sea salt, black pepper, fresh thyme. Roast at 350 F for 15 minutes.

Dressing -- 1 teaspoon fennel confit liquid (see below).

The leek greens are raw and were sliced into a chiffonade. Nice onion flavor that's not overwhelming.


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Fennel confit

Adapted from this recipe, with changes below: http://www.thekitchn...-fennel-l-28972

1/2 fennel bulb, sliced; 2 shallots, thinly sliced; 1 lemon, quartered; 1 tablespoon unsalted butter; 1/3 cup olive oil; sea salt, black pepper, peperoncini, fennel seeds. In a heavy-bottomed pot over medium heat, add butter and olive oil; melt butter. Add fennel, lemon and shallots. Season with salt, pepper, peperoncini and fennel seeds. Cover tightly, then braise for one hour or until the fennel is soft and almost falling apart. You can serve as is, or process in a food processor until smooth. Garnish with chopped fennel greens.

It's a little sweet, a little savory and quite lively. I'll be using it all week.

And the confit liquid will make a killer vinaigrette base.

This will become part of my repertoire btw.


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Green chard, with garlic, raisins and pine nuts

This is a variation of the tapa that typically contains spinach.


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Arctic char, with cockles and scallion broth

The char and the cockles were cooked separately, then plated.

Scallion broth consists of shallots that were sautéed in olive oil, to which was added chopped scallions, white wine and 3/4 lb. cockles; these were steamed until the cockles opened, about 3-4 minutes.