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Dinner! 2013 (Part 3)


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#61 SobaAddict70

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Posted 18 May 2013 - 07:51 PM

liuzhou -- love crabs.  soft-shells are in season, think I'll get some this week.
 
franci -- everything looks great, but the rosti are awesome.  (i love rosti of any type.)  if you'll be moving to brooklyn, you'll have access to grand army plaza also; next to USGM, that's the #2 greenmarket in the City.  as for vendors I like at USGM, there's a list in the USGM thread in the New York forum.
 
simon  -- it looks fine.  i'd eat it.  :wink:
 
mm -- lovely pristine piece of fish.
 
patrick -- meatloaf is comfort food, definitely.
 
dejah -- feel better soon!
 
tonight:

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Rainbow carrots, with golden morels, pistachios and honey

The carrots were briefly simmered in lightly salted water for 4 minutes, then seasoned with olive oil, sea salt and black pepper and roasted for 20 minutes at 350 F. The morels were fried in melted unsalted butter over medium heat, with and until tender, and lightly seasoned with sea salt and black pepper. Both the carrots and morels were lightly dressed with a mixture of 1 tablespoon white wine vinegar, 2 tablespoons Belgian-style beer, 1 teaspoon honey and 2 tablespoons extra-virgin olive oil.

You’ll notice that the carrots are whole — that’s because I wanted to serve them by preserving their unusual shape, instead of slicing them. You can skip the par-boiling step, but if you do so, you’ll have to adjust the roasting time.


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Pineapple and coconut curry, lemon and almond rice, spiced lime pickle

Pineapple curry -- http://www.nytimes.c...pple-Curry.html

Lemon rice -- http://indianfood.ab...r/lemonrice.htm (with 1 cup almonds instead of peanuts)

The pickle is store-bought (Bedekar -- lime, sugar, salt, chile powder, lime juice) and available from Kalustyan's (http://www.kalustyans.com/ ).



#62 rarerollingobject

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Posted 19 May 2013 - 12:49 AM

Japanese-ish things tonight. My cousin gave me some baby eggplants from his garden, so grilled them with saikyo miso, ginger, mirin and sake (actually, Franci being reminded of miso eggplant by Prawncrackers reminded ME!) and sprinkled with sesame seeds. Also spinach dressed in garlic, black pepper, honey and sesame oil (OK, that's more Korean but eh) and had some of this beautiful wagyu karubi so grilled that very lightly and ate with a ponzu dipping sauce.

Also miso soup with some little clams, not shown.
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#63 Franci

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Posted 19 May 2013 - 01:40 PM

Liuzhou, thanks for sharing your recipe. We usually have crab shanghainese style, steamed with vinegar, tons of sugar and ginger. Need to introduce some variety!

 

Mm, what a beautiful salmon.

 

Thanks Soba, I'll go and check the USGM thread!

 

RRO, i love your dinner and I went to buy more eggplants...

 

Tonight we had a very simple, satisfying meal, at least for me. Very Mediterranean.

 

Couscous with vegetables, some deep fried friggitelli and zucchini, a little piece of sea bass, some black olives from Nyons, more fava pate' from a couple days ago, abundantly drizzled with lemon juice and good Apulian oil

dinner may 19.JPG

 

 



#64 TinaYuan

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Posted 19 May 2013 - 06:10 PM

Soba, pineapple and coconut is one of my favorite combination. I cannot wait to make a curry out of them! Thanks for posting the recipe!


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#65 C. sapidus

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Posted 19 May 2013 - 06:17 PM

Veracruz-style fish fillets – Fried white onion, garlic, parsley, and roasted red pepper strips, simmered with tomatoes, chopped olives, pickled jalapenos, jalapeno vinegar, and a little ground black pepper, ancho, and chipotle for kick. The fillets were poached in the sauce, and then topped with capers. Family approved.

 

Green rice – Jasmine rice, fried until nutty, steamed with a puree of roasted Poblano chiles, white onion, garlic, parsley, cilantro, spinach, and chicken stock, and then sprinkled with feta cheese. Perfect stealth vegetable.

 

Edit: fixed html tags

 

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Edited by C. sapidus, 19 May 2013 - 06:18 PM.


#66 Ashen

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Posted 20 May 2013 - 03:11 AM

a couple meals from  recent weeks .. 

 

 grilled lamb shoulder chops and assorted grilled veg with a ceasar salad 

 

GEDC3955_zps257ac384.jpg

 

 

italian style sweet sausage , lemon pork ribs and salad 

 

 

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#67 Keith_W

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Posted 20 May 2013 - 05:21 AM

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Two poussins, tunnel boned (i.e. remove the skeleton whilst keeping the bird intact). It sometimes helps to be a doctor.

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The birds were stuffed with mushroom duxelles, ham, and Emmental cheese, then sutured closed with 3-0 silk. They were then rubbed in truffle oil and salt, then baked over indirect heat at 250C. Like my neat sutures? :)

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Served with vegetables and chicken jus. Once the birds are roasted, the sutures (which are as fine as human hair) are indistinguishable.

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Cut in half to show that they were really tunnel boned :)
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#68 Rozin Abbas

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Posted 20 May 2013 - 06:06 AM

I'm so stealing that idea. That's awesome. I think someone else did something similar but they removed every single bone. Have you ever attempted this? It's something I might explore as my brother's finicky girlfriend hates bones (you should see her when we go eat wings. It makes me sad).



#69 liuzhou

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Posted 20 May 2013 - 07:17 AM

Salmon, Caper/Lemon/Garlic/Ginger sauce,  Pig Stomach Mushrooms (猪肚菇 zhū dù gū), Rice

 

IMG_5021-1024.jpg

 

Served with pink champagne. Of course. Standards must be maintained.

 

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#70 Mr Holloway

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Posted 20 May 2013 - 09:20 AM

Great looking meals everyone

 This thread never fails to make me hungry :laugh:

 

 Dinner was some fresh ground burgers

Short ribs, brisket, rump roast and some top sirloin fat

burgermeat.jpg

 

Cubed

cubed-1.jpg

 

Ground

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 Our best burgers so far, great flavor. Will be using brisket and short ribs again

burgers-6.jpg

 

 Shane



#71 mm84321

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Posted 20 May 2013 - 12:21 PM

Salmon with marrow croutons, sauce Genevoise 

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#72 Ann_T

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Posted 20 May 2013 - 03:25 PM

So many wonderful meals.
SobaAddict, I like the idea of the Pineapple curry and lemon rice.  Nice combination.

Franci,   Your couscous looks so light and colourful.  

Keith, Great cutting board.   Your food is always so beautifullly plated.

Shane,  not one but two perfect burgers.  

Mm,  a work of art.   

A few of our meals this past week.

 

Green%20Peppercorn%20Steak%20May%2019th%

 

Green%20Peppercorn%20Steak%20May%2019th%

Green Peppercorn Steak

 

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Slow Roasted Prime Rib Bones.

 

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Ground Chuck Burgers with Shoestring Fries.

 

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Grilled Baby Back Ribs , Grilled Potatoes


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#73 mm84321

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Posted 20 May 2013 - 04:09 PM

Thanks, Ann. Your steak au poivre looks delicious. 

 

 

 

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Macaroni gratin stuffed with violet asparagus
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#74 Keith_W

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Posted 20 May 2013 - 05:41 PM

I think someone else did something similar but they removed every single bone. Have you ever attempted this? It's something I might explore as my brother's finicky girlfriend hates bones (you should see her when we go eat wings. It makes me sad).

Hi Rozin, I suppose it is possible to remove every single bone, but then the bird would end up looking rather deflated. I chose to leave the drumstick in although I did remove the thigh bone. I left the entire wing joint in. I wanted the end result to still look like a bird, and not a bag made of meat ... which is what would happen if you removed all the bones :)

BTW a Poussin is a funny sized bird. Mine were 500gm each with bones in. Once you debone and stuff them, each Poussin is only slightly larger than what you can eat. We ate 1.5 Poussins between my wife and I and packed the rest for lunch. I am still looking for the perfect single serve bird. Quails are too small, poussins are too large, and pigeons are rare around here.

Mr Holloway I bought some mince today with the intention of making bolognaise. I think you may have changed my mind.

Ann T everything looks great but I must single out the steak and those fries. You left the skin on before you cut the fries? I wish more people would do that ... they have so much more flavour.

mm84321 more details on that asparagus and macaroni gratin, please? That looks like a single, very long piece of macaroni. How did you make it? Did you extrude it yourself?
There is no love more sincere than the love of food - George Bernard Shaw

#75 David Ross

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Posted 20 May 2013 - 05:53 PM

Found some really wonderful Wahoo at the grocery store, served with buttermilk coleslaw, radish, cucumber and avocado cream.

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#76 mm84321

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Posted 20 May 2013 - 06:02 PM

Ketih, it is a type of pasta called "candele" Each piece is about 50cm long, but I cut them down a bit to fit on the plate. They are cooked in milk, stuffed with a puree of violet asparagus and then sauteed slowly in butter. You sprinkle with parmesan, baste with some butter, then finish with chicken jus.

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Edited by mm84321, 20 May 2013 - 06:12 PM.


#77 dcarch

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Posted 20 May 2013 - 06:31 PM

David Ross – What a beautiful plate of Wahoo. I have not seen that fish in stores recently.

 

Mm84321 – I agree, a work of art.

 

Ann_t – you never fail in making the perfect steak.

 

Shane – That’s a nice mix of beef cuts for burgers.

 

Liuzhou – Pink champagne for pink salmon, nice!

 

Keith -  Like a surgeon, the two poussins, tunnel boned and sutured. Like a great chef, you did good! (I think it was me who completely boned a chicken without opening up the bird).

 

Ashen – Very inviting  grilled lamb shoulder chops.

 

Sapidus – I have to still your green rice idea. It looks so fantastic.

 

Franci – Please post more! Your dishes are always very sophisticated.

 

RRO – Amazing grilled wagyu karubi .

 

SobaAddict70 – I will do anything to have a taste of that Rainbow carrots, with golden morels dish.

 

Patrickamory – Not too many people can make a meatloaf as good as yours.

 

----------------------------------------------------------

First, let me apologize. Chicken was on sale, and I like chicken a lot. So all are chicken dishes.

 

dcarch

 

Hickory smoked chicken with yellow squash

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White cut chicken on rice noodles with oyster mushrooms, bok choy

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Sous vide chicken with ramps

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#78 nickrey

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Posted 20 May 2013 - 09:51 PM

Simple meat and three veg.

 

Sous vide duck confit with fig/balsamic sauce served with dutch carrots, smashed duck-fat potatoes and butter spinach. Good solid comfort food for a rapidly cooling autumn.

 

duck confit (1).jpg


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#79 SobaAddict70

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Posted 21 May 2013 - 12:18 AM

thanks folks.  also nice pix, especially Keith's chicken.
 
tonight:

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Squid, ramps and heirloom potato salad, with lemon, capers and parsley

Yes, that is a blue/purple-colored potato. ;)

 

Adapted from this recipe at Food52 -- http://food52.com/re...ers-and-parsley (the squid was fried in olive oil, along with a few tablespoons of Belgian beer, ramp stalks and ramp leaves (ramps were subbed for the red onion in the recipe), otherwise it's as directed).


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#80 rotuts

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Posted 21 May 2013 - 05:24 AM

buttermilk coleslaw

 

if like to hear a little more about that.  Rx possible to share?  

 

many thanks.



#81 Dejah

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Posted 21 May 2013 - 05:37 AM

Inspiring meals, everyone! I need to try my hand on many of Soba's recipes...

 

Keith: Would Cornish game hens be a good size or still too much for one person?

 

Still feeling lazy, so I fried udon noodles topped with black bean garlic pork, sweet peppers and a couple of serrano peppers for a bit of heat.

 

SpicyBlackBeanGarlicPorkOverUdon1158.jpg

 

FInaly getting up enough energy to  make Singapore Coffee Pork Ribs last night. Actually, I used boneless pork shoulder instead of the ribs that we enjoyed while in Singapore in April. They turned out quite well. Also cooked up some rice in coconut milk and soybean sprouts with a serrano pepper, scallions, and a few pieces of chicken.

 

CoffeePorkRibs1164.jpg

 

Apologies for the steamy camera lense!


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#82 Ann_T

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Posted 21 May 2013 - 09:19 AM

MM, I've seen that pasta, but didn't know what it was called.  Love the idea of stuffing it.

Keith , Yes, I  often leave on the skin.

David, Beautiful crust on your fish.

Dcarch,  thank you.

Nickrey,  Now I am craving duck.  That looks wonderful.

Dejah,  Even with a steamy camera lense, both those dish look delicious.  

Tex-Mex last night.

 

Chile%20Verde%20Pork%20Chop%20May%2020th

 

Chile Verde Pork Chops

 

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With Homemade Corn Tortillas.


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#83 rotuts

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Posted 21 May 2013 - 09:28 AM

Wow!  add a couple of Tecate's or Negra Modelo's  ice cold, let me know when to show up!



#84 basquecook

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Posted 21 May 2013 - 10:12 AM

Just back from a 14 day trip to China.. Don't remember if I posted this before I left. 

 

Such pretty meals here! 

 

Frogprincess' shelfish boil reminded me of a similar thing I made the other day:

 

 

Salad:

 

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 To a seafood in the stock I added a couple of different chinese sausages and a crab boil mix. Also added, fresh green beans to the boiling stock. Put a scoop of rice in the middle of the bowl.  Fed four happy people.    

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deep fried brussel sprouts with sriracha and honey.  

 

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Edited by basquecook, 21 May 2013 - 10:13 AM.

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#85 rotuts

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Posted 21 May 2013 - 10:24 AM

basquecook

 

that rectangular plate is a joy to see.



#86 Ann_T

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Posted 21 May 2013 - 07:36 PM

  I have a local (Cowichan Valley) free range lamb in the freezer.

Lamb%20Shanks%20May%2021st%2C%202013%204

 

Lamb Shanks

 

Lamb%20Shanks%20with%20roasted%20garlic%

with Roasted Garlic.


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#87 Dejah

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Posted 21 May 2013 - 09:29 PM

Ann_T: Love those lamb shanks! Will need to dig some out of my freezer soon...

 

Basquecook: Where in China? We just got back also, 14 days preceeded by a month in Malaysia.

 

Wish our 14-days had more of a culinary focus, but that doesn't happen on these "shopping tours". Next time...

 

Meanwhile, I am experimenting with some of the dishes that we did enjoy in Malaysia. Tonight, it was Nonya Fried Chicken...really good. :wub:

 

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The recipe included a dipping sauce, but we thought it overwhelmed the flavour already on the chicken. Corn on the cob and broccoslaw dressed with Mango Chipotle, dried cherries, pumpkin seeds, and coconut flakes  were good sides.

 

I was quite surprised at how often corn was served in China - mostly stir-fried kernels with some sweet pepper bits.


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#88 liuzhou

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Posted 22 May 2013 - 12:02 AM

I was quite surprised at how often corn was served in China - mostly stir-fried kernels with some sweet pepper bits.

 
The stuff is everywhere.
 
Street vendors boil or roast whole cobs; it is stir fried as you mention in most restaurants; it is grilled at BBQs; it turns up in fried rice and in porridge; it lurks in soups and noodle dishes; it is essential on pizzas; you can buy corn ice cream, corn candy, corn milk etc.
 
Unfortunately, I seriously dislike the stuff.

Edited by liuzhou, 22 May 2013 - 12:04 AM.


#89 Baselerd

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Posted 22 May 2013 - 07:32 AM

Those lamb shanks look great Anne_T! As do those deep fried brussels sprouts (one of my favorites).

 

I recently picked up the Volt Ink cookbook, and here's my first attempt at cooking from it. It's supposed to be a modern take on stir-fry beef with broccoli. The components include sous vide boneless short ribs, creamy broccoli puree, spicy soy caramel, deep fried dehydrated broccoli, deyhdrated horseradish foam, and broccolini.

 

Turned out really well - with special mention to the broccoli puree. Instead of puree'ing the broccoli stalks, they were juiced then blended with cream, sauteed broccoli crowns, xanthan gum, salt, and butter.

 

tumblr_mn6n5r53yN1rvhqcjo1_1280.jpg


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#90 Keith_W

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Posted 22 May 2013 - 08:50 AM

That's amazing, Baselerd.
There is no love more sincere than the love of food - George Bernard Shaw