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Dinner! 2014 (Part 1)


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#331 Franci

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Posted 12 February 2014 - 09:05 AM

So, after 30 days of not drinking, I broke the streak with a 2009 Gaja.  That's a good way to do it.   I took a leg of lamb out of the freezer on Sunday and then my week got crazy.. I ended up inviting some people for dinner last night.. 

 

We started with mussel pasta.. This was really nice.. Sweated some shallots in butter and olive oil.. Then I added some garlic and jalapeno peppers.. Then, I took the mussels out once they opened and deshelled them.. Added some milk that had anchovies soaking in it to the pasta sauce, the the spaghetti, then the mussels, red pepper, parsley and finally some toasted white bread crumbs.

 

It looks very good. Since my town of origin is famous for mussels, I'm very big on this dish. I suggested other times on egullet, if you have 10 more minutes to spare, try, I'm sure you'll be amazed on the difference: open the mussel by hand, not steam to open. It takes a little bit of practice but I'm sure you are good at this stuff. Collect the mussels with their filtered water. Add this to your garlic/pepper and so on. It tastes so, so much better.


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#332 rotuts

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Posted 12 February 2014 - 09:27 AM

AnnT:  you seem to have the best prime rib ever.  and very nicely trimmed.


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#333 Shelby

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Posted 12 February 2014 - 11:28 AM

Hi everyone!  I took Kim's advice and have been reading/drooling over all of the old dinner threads.  Man, we cook some good stuff around here!  

 

Bierocks

 

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Tuna melt

 

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Venison stir fry and egg roll

 

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Eggdrop soup

 

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Fried rice

 

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I made a ton of egg rolls ---froze some

 

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#334 huiray

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Posted 12 February 2014 - 11:40 AM

Couple of recent dinners.

 

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Pork & shrimp wontons w/ skinny wonton noodles & "choy sum" in chicken stock.

 

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Linguine w/ a "meat sauce" of ground chuck, sautéed onions, garlic, white mushrooms, Cherub tomatoes, quartered canned plum tomatoes, rice wine, rice vinegar, sea salt.

 

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See here for a fuller discussion.


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#335 basquecook

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Posted 12 February 2014 - 02:25 PM

Thanks, Franci. Excited to give it a shot.

This is such a wonderful thread. Love the passion and creativity. Thank you, to all who contribute
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“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

#336 Paul Bacino

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Posted 12 February 2014 - 02:43 PM

Thanks, Franci. Excited to give it a shot.

This is such a wonderful thread. Love the passion and creativity. Thank you, to all who contribute

 

Double  That..

 

I just did live Mussels this weekend,  but I added them to a left over curry sauce


Its good to have Morels

#337 robirdstx

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Posted 12 February 2014 - 06:22 PM

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Grilled Korean Style Beef Short Ribs (Trader Joe's brand) and Stir Fry Vegetables
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#338 Norm Matthews

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Posted 12 February 2014 - 06:27 PM

We had ham steaks (cured smoked pork loin) with mushrooms, fried rice, bread sticks and a dip for bread sticks from Jacques Pepin

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#339 mm84321

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Posted 12 February 2014 - 07:52 PM

A standby favorite..poularde roasted on the bone.

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#340 rotuts

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Posted 13 February 2014 - 07:27 AM

""   Grilled Korean Style Beef Short Ribs (Trader Joe's brand)  ""

 

they have this at TJ's?  all you did was grill it ?

 

how was it ?



#341 robirdstx

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Posted 13 February 2014 - 09:08 AM

""   Grilled Korean Style Beef Short Ribs (Trader Joe's brand)  ""
 
they have this at TJ's?  all you did was grill it ?
 
how was it ?


Yes and yes, per instructions on bag. They were good, although not as tender as I expected.

#342 robirdstx

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Posted 13 February 2014 - 06:44 PM

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Pan-Seared Magret Duck Breast with Apricot-Ginger Sauce and Zucchini Fritter
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#343 scubadoo97

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Posted 13 February 2014 - 07:25 PM

Great dishes everyone

Tonight I made a chicken ballottine with artichoke, spinach and Comte cheesePosted ImagePosted ImagePosted Image
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#344 C. sapidus

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Posted 13 February 2014 - 08:05 PM

Mrs. C made dinner tonight, with a little sous-cheffing from me. Kale soup with Italian sausage, potatoes, fried onions, and homemade ham stock. First bowl topped with grated Parmesan, second bowl with crumbled feta.

 

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Apple and strawberry crumble

 

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#345 Franci

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Posted 13 February 2014 - 08:44 PM

Yesterday I made some stock using some beef shank, so today I made some mondeghili, some Milanese croquettes, mixing the leftover meat minced, some sausage meat, some mashed potatoes (instead of bread soaked in milk), parmigiano, garlic, parsley, salt, I didn't have liver mortadella, also I didn't coat in breadcrumbs and deep fried in oil instead of shallow frying in butter. Served with roasted potatoes in duck fat and Swiss chards

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Edited by Franci, 13 February 2014 - 08:45 PM.

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#346 Baselerd

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Posted 13 February 2014 - 10:31 PM

That's some nice crispy skin on those birds.

 

I finally got around to making the Momofuku recipe for short ribs - a bit late to the party I suppose. Either way, it was definitely one of the better short rib recipes I've made (48 hours @ 140 F), probably due to the amazing braising liquid the recipe involves. Also on the plate was some dashi-braised daikon, pickled carrots, pickled mustard seeds, and a reduction of the braising liquids.

 

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#347 Paul Bacino

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Posted 14 February 2014 - 09:39 AM

Sous Vide Nieman Ranch Pork Belly--  I did the Serious Eats version  ( Cooked 170 F for 10 Hrs ) ,  I made some Yellow eyed beans, cooked in dark chxn stock, smoked braised brisket pc's,  garlic , onion and Palo Alto Fireman's Pepper sauce ( for Spice )  and Cucumber/Blk Radish/carrot  pickle  made with rice wine/sugar/lite soy

 

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Its good to have Morels

#348 Brown Hornet

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Posted 14 February 2014 - 11:33 AM

As always everything looks amazing.

 

Scubadoo -- the chicken ballotine looks great.  It's my favorite way to prepare whole chicken.

 

Baselord -- welcome to the momofuku short ribs party!  It's my favorite version of SV short ribs as well.


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#349 mukki

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Posted 14 February 2014 - 02:28 PM

and Palo Alto Fireman's Pepper sauce ( for Spice )

I've got some of that in my cupboard - it's quite good!
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#350 Baselerd

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Posted 14 February 2014 - 02:37 PM

Baselord -- welcome to the momofuku short ribs party!  It's my favorite version of SV short ribs as well.

 

It is quite good. I do think the Modernist Cuisine / ChefSteps short rib pastrami is my favorite though.



#351 Ann_T

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Posted 14 February 2014 - 10:02 PM

Sausage%20and%20Mushroom%20Pizza%20Febru

Valentine's Day dinner - Homemade Sausage and Mushroom Pizza.


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#352 scubadoo97

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Posted 14 February 2014 - 10:21 PM

Beautiful crust

#353 Baselerd

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Posted 14 February 2014 - 11:50 PM

Ann_T that pizza looks amazing. Care to share the recipe for the dough?

 

Here's a little salad I put together - marinated roast beets, comice pears, candied walnuts, goat cheese, arugula, spinach, and white balsamic vinaigrette. The beets were quite amazing - I scrubbed them and cut the tops and bottoms off, dressed them in olive oil, salt, sugar, a splash of water, and balsamic vinegar. Then they were roasted in tin foil at 400 F for 40 minutes, flipped, then roasted another 30 minutes. They were then cooled, peeled, cut into bite sized pieces, and marinated in the pan juices with some extra olive oil and balsamic. 

 

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Edited by Baselerd, 14 February 2014 - 11:51 PM.

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#354 robirdstx

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Posted 15 February 2014 - 11:47 AM

Our Valentine's Day dinner:

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Grilled Lobster Tails for me

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Grilled Rib Eye and Baked Potato for DH

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A perfect bite - dipped in garlic butter!

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All gone

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Cheers!
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#355 patrickamory

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Posted 15 February 2014 - 03:02 PM

Shelby you made egg rolls! I'm dying

 

Pasta puttanesca, anchovies are Ortiz anchoas a la antigua

 

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#356 gfweb

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Posted 15 February 2014 - 05:26 PM

A few recent dinners, heavy on the comfort food in this frigging blizzard

 

Steamed salmon, mushroom risotto, bok choi

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Pork potstickers in the pan and on plate

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French Onion Soup, served with a baguette

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Bratwurst, mash, braised spiced cabbage

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#357 scubadoo97

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Posted 15 February 2014 - 07:04 PM

Mahi and roasted brussel sprouts
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#358 Franci

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Posted 15 February 2014 - 07:19 PM

We had broken angel hair in beef stock. Beef shank and parsnip purée
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Edited by Franci, 15 February 2014 - 07:20 PM.

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#359 dcarch

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Posted 16 February 2014 - 05:42 AM

Posted my Valentine's Day dinner here:

 

http://forums.egulle...nd-festivities/

 

dcarch


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#360 Paul Bacino

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Posted 16 February 2014 - 06:28 AM

So I had this little pc of Beef Brisket

 

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I season it  a day or two ahead --  I used French's Worcester sauce and Malbar blk pepper ( Heavy )  Vacuum seal

 

I got up about 6 AM to start--  I do most of this in the oven  ( I know )  I get a roasting pan of water , up to temp pf 190F  and put into a pre -heated 225 F oven.  Then put the brisket on a raised wire rack about 8 " above the pan.  With my therma-pen inserted into the thickest pc of the meat,  I'm at about 8 AM and I reduce my temp to 190F.  Off to run errands.

 

We get back at about the 7 hr mark,  I set up my smoke ( Weber Electric Bullet )  _ I'm using a base of Hickory ( this is shredded) and topped with Red Post Oak ( this is larger cuts and needs the embers to smoke )

I smoke one large pan of chips, its about 1hr  then I wrap in butcher paper and foil and back in the oven 225 till 160F internal temp.

 

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WE did potatoes Agloit ( sp ) and Brussels sprouts--Served a 05 and 07 Ridge Santa Cruz Mountain estate Cab/Merlot blend

 

Paul

 

 

 

 

 


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Its good to have Morels