scamhi
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Everything posted by scamhi
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pan seared pork chop with garlic, parsley and hot cherry peppers. chicken stock, white wine and a little red wine vinegar for the sauce
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thanks it was tasty.
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Roast chicken with Barbuto's salsa verde. along with persian cucumber, tomato, sweet onion, feta and serrano chili salad
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Made a greek style roasted shrimp with tomatoes with parsley fresh bread crumbs, shallots and feta. and plated
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yesterday's project tamales. this was the first batch going into steam with chicken and green salsa- tomatillos, cilantro, serrano, garlic
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grilled lamb mint cauliflower mash and arugula
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roast tomatoes with basil and garlic with oven roasted zucchini and fluke
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Grilled prime boneless ribeye with salsa verde roast potato and green beans. Weather was not too cold (mid 30's) last night to cook outside on the grill
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potato pancake with sour cream and salmon caviar. drank with Chablis
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great video thanks for sharing. I buy my fish at Russ and Daughters- it's geographically more desirable.
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from a fine cooking recipe. Roasted potato, prosciutto, shrimp, lemon zest, garlic, parsley and olive oil
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Dinner last night the first dish was the last of the white truffles for me for the season. Second dish is grilled lamb with apricots, mint and turkish spices
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What did you buy at the liquor store today? (2014 – 2015)
scamhi replied to a topic in Spirits & Cocktails
thanks for the link -
What did you buy at the liquor store today? (2014 – 2015)
scamhi replied to a topic in Spirits & Cocktails
JoNorvelleWalker do you have a link to the sale? -
i follow the Zuni method of dry brining and air drying on a rack in the refrigerator for 2-3 days. Roast in a shallow sheet pan at 400 degrees convection for 40 min for a 3-3.25lb bird
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Sunday night's roast chicken and plated with roast butternut squash and sauteed green beans and salsa verde. The salsa verde recipe is from Jnathan Waxman from Barbuto
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love the pictures and your descriptions of the food. Please keep posting in this thread.
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I have that old sunkist juicer too. must be more than 50 years old
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we reheat unsliced pieces in a vacuum sealed bag in simmering water. I think slicing the meat before reheating will dry it out
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this place has many types of wild game including Elk http://www.marxfoods.com/products/Elk
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last nights dinner green bean, white bean, onion, basil and good (ortiz) tuna dressed with red wine vinegar and olive oli the wine was a 2008
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Couple of dinners from this week. Grilled chicken and greek salad and grilled 50 day dry aged bone in Strip steak
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fascinating. thanks for linking.
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roast chicken with mushroom sauce, broccoli rabe and sweet potato.
