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Dinner! 2013 (Part 3)


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552 replies to this topic

#541 Franci

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Posted 19 July 2013 - 12:31 PM

Tonight we had timballo di ziti


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#542 ScottyBoy

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Posted 19 July 2013 - 12:53 PM

 


Been a challenging couple of months in life but I'm back. I did a dinner for friends last night but all I took a picture of was the first course.
 
Girlfriend loves breakfast so it's caramelized onion cream out of a isi whipper, quail eggs, dried iberico and some honey oats.
 
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Figured those were breakfast flavors.
 
Good to be back!

 
Looks nice. Chives ought to be sliced a bit finer. Welcome back!
Who invited the home cook police? Get over yourself. I'd much rather have a thoughtful partner cooking for me than a critical one.

 

Oh I think he was joking guys


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#543 Ashen

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Posted 19 July 2013 - 01:16 PM

Ann_T-  yeah  I know he is tecnically correct, at least for some parts of the world but names of food tend to be geographical. I am from canada as well, and if you  order shepherd's pie in a restaurant or go to a friends house for dinner and they have made it, it would almost always be made with ground beef.   I don't tell English people they can't call oat bars  flapjacks because that is what I call pancakes. 


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#544 rotuts

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Posted 19 July 2013 - 01:44 PM

Ive never seen a molded ziti.  interesting idea.



#545 patrickamory

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Posted 19 July 2013 - 04:55 PM

Drunken beans:

 

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#546 Steve Irby

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Posted 19 July 2013 - 08:07 PM

Chicken thighs 3 ways. Harissa, preserved kumquat and lemon verbena + Mulberry smoked thighs with dry rub + plain with salt & pepper.  Cooked a tri tip roast with the grilled chicken.

 

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Harissa & tri tip plated

 

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And a first part of the week experiment with dried pomegranate seeds, preserved kumquat, lemon verbena.

 

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Charly approved of the flavor profile but did not comment about the presentation.


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#547 Baselerd

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Posted 20 July 2013 - 09:21 AM

Last night I made some ramen. I generally followed the Momofuku recipe for the broth, but used the pressure cooker instead. For toppings I added some stir-fried corn, bamboo shoots, soft boiled egg, and brined sous vide chicken breast (144 F).

 

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#548 David Ross

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Posted 20 July 2013 - 03:34 PM

I didn't get to a steakhouse last weekend when I was in Las Vegas, so I've been craving steak ever since I got back home.  No better place to cook a great steak than in your own kitchen-

 

Beer-Battered Walla Walla Onion Rings with Preserved Lemon Basil Mayonnaise-

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Beef Tenderloin with Red Wine Sauce-

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Fried Potato Balls-

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#549 ChrisTaylor

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Posted 20 July 2013 - 05:27 PM

The steakhouse-style meal looks great.


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#550 Ann_T

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Posted 20 July 2013 - 05:38 PM

Great looking steak.  And I love Parisienne Potatoes.  Perfect accompaniment to your steak.

 

~Ann


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#551 David Ross

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Posted 20 July 2013 - 05:45 PM

Thanks for the comments.  It was far less expensive than the $50 steaks they serve in Las Vegas.



#552 C. sapidus

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Posted 20 July 2013 - 07:44 PM

Emily_R – I am so glad you liked the slipper burgers. We haven’t made them for way too long.

 

Morkai – mmmmm, crab cakes

 

Dcarch – beautiful wings, and I like your okra-holders

 

ScottyBoy – welcome back!

 

Dinner from Marilyn Tausend’s Cocina de la Familia

 

Cilantro soup – Chayote and two bunches of cilantro roughly pureed with rich chicken broth, simmered with sautéed onion, garlic, and tomato, thickened with cornstarch, and served with fried tortilla strips, queso fresco, and Mexican crema. Very popular, even though the boys claim to dislike cilantro.

 

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Tequila shrimp and pasta – Shrimp sautéed in olive oil, flamed with tequila, and removed. Simmer heavy cream with a paste of ancho chile, garlic, Mexican oregano, and rice vinegar, return the shrimp to the pan, and then toss everything with the pasta. Good stuff!

 

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#553 menuinprogress

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Posted 20 July 2013 - 08:09 PM

Cilantro soup – Chayote and two bunches of cilantro roughly pureed with rich chicken broth, simmered with sautéed onion, garlic, and tomato, thickened with cornstarch, and served with fried tortilla strips, queso fresco, and Mexican crema. 

 

That looks fantastic!

 

 

 

 

[Moderator note: This topic continues here, Dinner! 2013 (Part 4)]


Edited by Mjx, 26 July 2013 - 12:06 AM.
Moderator note added.

Mike Oliphant
Food Blog: Menu In Progress | Twitter: @menuinprogress