Jump to content

David Ross

host
  • Content count

    4,142
  • Joined

  • Last visited

Profile Information

  • Location
    Spokane Valley, WA

Recent Profile Visitors

7,635 profile views
  1. David Ross

    Dinner 2018 (Part 1)

    Looks like the perfect batter coating, nice and crisp and not too heavy.
  2. David Ross

    Dinner 2018 (Part 1)

    Thanks. These happen to be the "extra-small" Yaquina Bay Oysters from the Oregon Coast. I prefer the "petites" but they are hard to come by. I also like the little Kumamoto's from Puget Sound. I only fry them for maybe 2 minutes, just long enough to turn golden and set the crispy crust. The interior is still moist and juicy.
  3. David Ross

    Dinner 2018 (Part 1)

    I've had a craving for some fried oysters for a few weeks, so last night I tried a new recipe for the coating. I never batter oysters before frying, but sometimes a dip in egg wash and then a dry coating. It's the dry coating I usually change up. This time the wet mix was evaporated milk, egg and salt, pepper and tabasco. The evaporated milk helps thin the egg and I think added a little flavor. Then the dry mix was cake flour and yellow cornmeal. I've never used cake flour but it gave a delicate yet crispy texture to the fried oysters. I had some Roasted Potato Caesar Salad left over so that's the side dish, and at the base of the oysters homemade mayonnaise. We've been making some delicious summer salads at our Cook-Off here: https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?page=2&tab=comments#comment-2166578
  4. Well yesterday the plan was to make my summer version of a potato salad. I've been making this potato salad for about 15 years. I created it by accident really when some some friends were planning a big summer outdoor party. I remember thinking potato salad but how could I do it different? It's just small potatoes, red, fingerling or baby Yukon golds that I boil until tender and chill. Then I make homemade mayonnaise using a Greek olive oil because it has a peppery flavor and is more fragrant than other olive oils and the mayonnaise has this vibrant yellow color. Then in goes some diced red pepper, Kalamata or other good olive, (sometimes I use little French nicoise olives or dry-cured black olives), chives or green onions, capers and little haricot vert green beans. We don't usually see fresh haricot vert in the markets so the frozen ones work pretty well. But then I started thinking, what about using those little baby Yukon Golds that I roasted under a chicken the night before? I know, it doesn't sound right to roast a chicken in the oven when it's 103 outside, but I was craving roast chicken and potatoes. I had a lot of roasted potatoes left over and they had roasted in all those delicious chicken juices and fat. And instead of making homemade mayonnaise, (or using bottled mayonnaise), I thought I might try the leftover Caesar Salad dressing from the Grilled Caesar I did a few days back. Oh and some of the oregano I have growing out of control in a planter on the back porch. So to be trendy I'll call it a Roast Potato Summer Salad. Much different from the traditional potato salad but a delicious alternative.
  5. David Ross

    Hatch Chili Peppers (Merged Topic)

    I get mine from our local DeLeon foods, a combination grocery and café. And by the way the most authentic Mexican food in our region. These are photos from last year's chile roast
  6. David Ross

    Hatch Chili Peppers (Merged Topic)

    The annual Hatch chile roast up here is next weekend. I go every year, but last year bought a bag of the "mild" roasted chilies and they were anything but. I better taste them first this year. It's quite the scene seeing them hoist up box after box and dump them into the rotating fryer. It sort of looks like a big round bingo ball drum. The aroma is fantastic.
  7. It's hard to say which Robuchon you've tasted in one of his restaurants is your favorite. Yes, the potato dish is every bit as sumptuous as you would imagine, but the one that first came to mind when I heard of his passing is this langoustine dish served at L'Atelier at the MGM Grand in Las Vegas. I've had it a few times on different occasions with different chefs in the kitchen just a few feet from the counter and it's always been consistently excellent. It's fried with basil and a small swish of pesto.
  8. I have a classic edition dated 1984 that's tattered and the cover and dust jacket are long gone. But I refer to it often as I love not only the feel of a hard cover book and looking at the photos, but I don't find the same reference in online sources. For example, a specific classic ingredient or technique. It was a gift from some folks I worked with many years ago in a business unrelated to food and cooking but they new it was my passion.
  9. So sad but he leaves a legacy that will last forever. I'm fortunate to have met Chef Robuchon twice while attending food events in Las Vegas and I was able to personally have him sign two of his cookbooks for me. I've posted the photos here before. He was very gracious and quite pleased that I would actually travel so far to have him sign these cookbooks, especially "Simply French" with Patricia Wells. It was really the first cookbook that introduced American Chefs and home cooks to his legendary potato dish.
  10. David Ross

    Breakfast! 2018

    This one had 3 slices and I used butter lettuce and roma tomatoes. I break the bacon slices in half to fit them into the sandwich. I used bottled mayonnaise but if I have homemade on hand it's far better.
  11. David Ross

    Breakfast! 2018

    Thanks. I slice the tomato really thin and I've found a good 12-grain bread that I prefer. Any bacon will do, but I have a brand that does Applewood smoked so that's my preference on this sandwich.
  12. David Ross

    Dinner 2018 (Part 1)

    We've been creating some delicious summer salads in our Cook-Off, https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?page=2&tab=comments#comment-2165615. On Friday I did a Grilled Caesar Salad, but had plenty of dressing left over so on Saturday I made my Classic Caesar. But due to my horrible laziness, I didn't want to spend time cutting the bread into cubes to make homemade croutons. So I just tore into the bread and voila, a new type of crouton, (at least for me), and one that has a much better texture. Grilled Caesar- Classic Caesar-
  13. David Ross

    Breakfast! 2018

    I never liked a BLT sandwich when I was a kid. I think I could take each element separately, but for some reason I didn't like mayo, tomato and lettuce on the same sandwich. But with many foods I refused as a kid, my palate has either paled or is more enhanced with age. In any case, now I make a BLT for breakfast about once a week.
  14. David Ross

    Farmers Markets 2018

    I've been going to the same family farm stand at our local Farmer's Market for years to buy my wild huckleberries. This is the first of the seasons harvest. They ripened early due to our hot weather the past two weeks, but the family tells me they hope we'll see huckleberries into the first week of September. The 83 year-old Grandfather of the family picks them in the mountains around Priest Lake in Northern Idaho, about a 90 minute drive from Spokane. They are average size right now but possess they unmistakable tart yet sweet flavor and a perfume that I've never been able to describe very well. $48 per gallon bag is a good price right now. They typically sell for at least $50 per gallon and in the past 10 years I've seen them as high as $65 per gallon. I've got some professional Chef friends in other states who would gladly pay well over $100 per gallon if they could find someone to ship them fresh huckleberries. These were picked yesterday and only hold up in the fridge for about 3 days so they don't travel far distances very well. But they do freeze well and hold their flavor. Just not the flavor of a fresh wild huckleberry pie.....
  15. I've been making my version of Caesar salad for years, but it was only yesterday that I decided to grill the romaine and make it a true "summer" salad. I've grilled lettuce before, just never dressed with my traditional take on Caesar salad. I make homemade croutons starting with whatever loaf of bread looks good in the bakery. I try a softer loaf like French or Italian and cut big size croutons. The ones in a bag are too puny. After I cut the croutons I put them in the oven to dry out and start to crisp. I like a softer bread for croutons because they soak up the copious amounts of melted butter and garlic olive oil that I drench them with before baking them a second time in the oven to crisp them. The dressing is: 1 1/2 cups garlic olive oil, (just olive oil to which I add many cloves of grated garlic) 1/2 cup fresh lemon juice 1 2oz. can flat anchovies, chopped, (and add the oil in the can to the dressing) 1 tbsp. Dijon mustard, (I used to use dry mustard, but the Dijon has much more flavor) 2 tbsp. Worcestershire (a LOT of Worcestershire) 2 tsp. chopped capers 1 coddled egg (I take risks with eggs, coddling it just barely sets the white) Fresh oregano Fresh chives Salt and plenty of cracked black pepper When I make a regular Caesar I use both romaine and butter lettuce. This time just romaine, cut in half, brushed with olive oil and grilled about 3 minutes to get a bit of char and smokey flavor. I've started to thinly shave the cheese because I think it's a more delicate texture than grated cheese and blends better into the dressing. I used parmesan this time, but prefer the stronger tang of Asiago.
×