rockdoggydog
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Posts posted by rockdoggydog
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Thanks Bruce.
Very nice steak Tracey, beautiful colour!
Rachellindsay that sea bass looks great!
After a completely lacklustre lunch yesterday I decided on my way out of the restaurant to replicate the meal for dinner except try to make it taste good.
Sautéed some clams with bacon, garlic, and shallots for munchies beforehand, this was not part of the make it better effort, the broth turned out really nicely actually.
It's not pretty, bay shrimp ceviche, really it's a shrimp cocktail with avocado as the base and orange juice as the citrus.
Churrasco steak salad on a bed of latin hash and butter lettuce, the sauce is a spicy curry heavy chimichurri sort of thing.
Rocky
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Happy Birthday Marlene!
That duck breast looks wonderful.
Catching up from last week:
BBQ pork and grilled asparagus
Clean out the fridge enchiladas
Bacon Cheese burger and a salad
Rocky
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I too was at lunch and it was craptacular. The service was laughable and totally clueless , on our way out I watched as a uniformed Pan-Pacific room service waitress was trying to help and just whirled around with two plates of food in her hands with no idea of where to go.
The menu
We started with these jerk pork potstickers, the filling was unremarkable and the skins were actively bad, doughy and chewy in a not at all pleasant way.
The Latin Bento Box, the tostones were tough and the multiplicity of salads was baffling. I tried to substitute for the scallop ceviche which was strangely enough the cheapest thing on the menu but not available as an option. The codfish croquettes were bland and boring. When someone says codfish croquettes to me and there is supposed to be some sort of latin influence I think bacalitos or croquetas de bacalao, but nope not these, just cod and potatoes and someone forgot the salt. The steak was good and quite tender.
The Caribbean Bento Box complete with bland un-jerked chicken.
Rocky
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but definitely some more than others. Boat St Cafe comes to mind immediately. Now, I love this place, but man, the parking is atrocious.
Hey Malarkey,
We're thinking of going to Boat St. Cafe and I'm wondering if it's within walking distance from the ferry? I'm in Poulsbo and try to 'walk-it' when we go to Seattle...parking being one reason...
Not Malarkey, but it's a fair schlep from the ferry terminal to Boat St. Not undoable by any means and certainly there's no cross country bits involved but it does involve walking the entire length of the waterfront, up past the sculpture garden and farther north a few more blocks. I guess it depends on how much you feel is a reasonable walk. It is also a fairly pleasant walk for the most part.
Rocky
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Holy Hand Grenades of Antioch! That is absolutely beautiful Klary!
Prawncrackers wonderful smoke!
Wendy I'm assuming you used smoked and cured chorizo for the crust right?
Rocky
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Tonight, Pan-fried Sea Bass and Prawns with Red Cabbage and Butternut Squash...
Beautiful crust on the fish!
Roasted a chicken last night, I love vertical roasters.
Rocky
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Macaroni salad looks yummy; what's in it? Unfortunately, I've become known for mine, an now if I want to bring anything new to a feast, it has to be "in addition to"... Sheesh!
Thanks! Very simple, actually, chopped dill pickles, salt and pepper, minced shallots, bacon, and a mix of crema and mayo.
Beautiful and impressive tower of avocado and tomatoes Mifi!
That looks like a wonderful feast Klary! Happy Birthday!
Rocky
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My keyboard just shorted out from all of the drool, especially that pork belly.
Dinner last Thursday
Must make waffles next time.
Rocky
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Thanks for the great report Sandy! You forgot the fried quail we had Purple Dot in addition to the other things.
I'm glad you enjoyed yourself and anytime you come back we'll be more than glad to take you more places.Moosnsqrl (btw - how appropriate
) I for one would love to come to Cleveland and try to hold my own.Rocky
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Wow, that llooks good! Barilla elbows, right? A very necessary component of my renowned macaroni salad. THE best!
Thanks! Barilla elbows indeed, I love the ridges they have to grab sauce and whatnot.
Rocky
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edited to add that I don't consider sous vide as molecular gastronomy as it doesn't "change" the make up of the ingrediants yet just cooks them better in most cases resulting in a nice texture and flavor
Damn, does this mean I have to put away my lab coat when I do sous vide?
Rocky
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Beautiful dinners Nishla and Moby!
Love that burger Klary, it looks wonderfully simple and perfect.
Last night's dinner sous vide sirloin and a nice little salad with some really wonderfully sweet onions.
Tonight was braised lamb shank on pasta with a parsley salad variation.
Rocky
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Interesting game. To apply this to Chinese food I think it would go like this:
Chinese - No concessions made to non-asian palates though many dishes would not offend or challenge but no effort at all is made to make things more accessible
example - Your average prix fixe menu at a Chinese seafood restaurant
Chinese American - fast food Chinese places that have lunch special A,B,C, and D with very non-asian friendly menus featuring sweet and sour whatever but also keep ingredients on hand so that you can order a more authentic dish if you know to ask
example - Any place with a lunch special banner outside
Fusion - strong nod to asian flavours, and dishes may share names with the real deal, some dishes being far better than others but no expectation of authenticity
example - P.F. Chang's
American - ingredients and flavourings creep into dishes
example - Chinese Chicken Salad, soy glazed anything
Rocky
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Klary, that fava bean puree looks absolutely gorgeous
I love goulash and spaetzle, that looks wonderful Ann!
oh we were lucky enough to be in on this- are you kidding??? all my favorite things!! wonderful dinner- loved the marrow bones! loved the tartare and the lamb had a sauce! avocado, mint and cream sauce.
rocky rocks! cocktails on the balcony last friday! 81 F in seattle! pineapple caipirihna's and snacks
tonight we turned left over easter ham into croque monsieur with salad with a basil vinaigrette
I really need to come drop in for drinks more often!
There's actually no cream in the sauce, it's all avocado baby. Mmmmmmmm, croque.Some food from the weekend:Confit Duck ravioli with Duck crackling, Dressing made with Duck jelly, olive oil and Jerez Vinegar.
Rib of Belted galloway Beef with Morels, Buttered Curly Kale and Purple sprouting broccoli, Gnocchi and Grilled Shallot:
And finally a dish based on a Giorgio Locatelli recipe in his lates book. Duck breast with farro, curly Kale with garlic and chill. Sauce made with Worcestershire sauce and olive oil:
Just beautiful man!
You can have your Easter ham. What I want is a little further down the pig.Pork belly. That's right; unsmoked bacon. Rub it with salt and five-spice powder, roast it until it's juicy and crispy, and ummmmm....
I call it "Poor man's foie gras."
Get in mah belly!
Whoooaaah Belly! It looks divine.
It's a pantry week this week, gotta clean out the freezer and cupboards out a little bit. So towards that end, last night was kim chee stew. Pretty decent batch, it needed more tofu though.
Rocky
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--As I mentioned already, In-n-Out Burger is all that and a bag of chips (instead of the fries).
In-n-Out is one the few things I truly miss about California, 3X3 animal style please.
Rocky
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Wonderful looking cochinita pibil!
Had a few eGers and other friends over for dinner last night but I neglected to take pictures. Stated with lingonberry and red lillet champagne cocktails, then roasted marrow bones and toast with parsley salad, moved on to steak tatare, then grilled lamb on saffron basmati rice, finished with strawberries and yoghurt and cookies.
Rocky
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Those rings and burger look pretty rockin' Marlene! Plastic cheese has a place, melting.
Rocky
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Shaya that all looks wonderful!
Nice frites Marlene! They look very nice and crispy.
Wendy, I'll be right over for leftovers!
Dinner tonight:
Happy National Food on a Stick Day! Fired up the grill for the first time this year (it's not too cold Wendy) and made yakitori, shrimp, corn, sausages, and corn dogs with Methow Valley Brewing Company Vienna Style Lager.
Grilling
Rocky
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That pork looks fabulous! Can you share the recipe?
Thanks Marlene. Pretty simple prep for a weekday night. Pork shoulder cut as country style ribs lightly coated with my own spice rub, pretty much any spice rub will do, into a cast iron pot (Ikea Le Creuset knock off, I call them Le CrIkea) with the lid on at 325F for an hour. After the hour add one pint of Guiness and about a cup of your favorite bbq sauce, mix it in, cover and back into the oven for another hour, after that hour take the cover off and back into the oven for another 45 minutes or so.
Rocky
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Shalmanese,
I get rib chops all the time and do the sear and pan roast in oven thing, they usually turn out great. I sear the outside and into the oven for ten minutes at 325F uncovered and rest for about ten minutes. I tend to get two to three inch thick chops from the U-Village QFC, where they have Kurobota pork which I think is far superior to whatever they're selling at WF.
Rocky
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Some seriously great looking food tonight! Especially the stir fried beef and the green posole.
I've been reading The Whole Beast lately, and now I want to make everything in it, but for a starter just to get a feel for Fergus Henderson's style I decided to make parsley salad, no marrow,
I forgot to pick some up. I served it with some bbq beer braised pork.Salad
Pork
Dinner!
Rocky
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My GF and I went over to her grandparents house where she was house sitting and I made a simple linguine with red sauce, grilled some sausages, and a bottle of Sangiovese.
Rocky
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Thanks guys. Normally I use ancho or pasilla chiles, but when I discovered I was out of both after committing to the dish last night I substituted harissa instead. The hominy is Rancho Gordo hominy available here.
Rocky
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Beautiful dinners everyone!
My own dinner was posole, rice, beans, and tortillas.
Getting started
Just about ready
Soup's on
Rocky
Dinner! 2007
in Cooking
Posted
Purplewiz, yay spam! Actually they all look great.
Jan, gorgeous color on the bird.
Tonight was a roasted pork loin rib roast that I larded with pork jowl bacon, then saved the bacon for the roasted potatoes, with some carrots. Made a pan gravy mounted with butter.
Rocky