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Dr. J

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  1. Dr. J

    Dinner! 2013 (Part 5)

    Thanks for Basquecook for the idea. Saw his post about the market japanpremiumbeef and bought a few things to try for my brother in town. We purchased wagyushu filet 1lb, bought 2lb of pork (special pork on a diet, i forgot the name of it), 1.5lb of kobe rib eye. We had that with mashed potatoes, i used the heston blumenthal method of making perfect mashed potatoes. They were good, not sure they were worth the time or effort. You can see his video on youtube one potatoes. We had burrata cheese, beefsteak tomatoes with oliveoil and balsamic. Thats it. Great posts by everybody as usual and thanks for all the inspiring dishes. Looked for yannick alleno cookbook all in french As expected the kobe beef rib eye was best steak i ever had. Incredibly soft, and tasty. The wagyushu filet was very soft, not sure if it is worth the price as I have had some good prime filet probably as soft. Difficult to tell when you are eating it next to the perfect steak. No plated pictures as we ate the second we plated and everybody was starving. Sorry for ugly pics
  2. Dr. J

    Dinner! 2013 (Part 4)

    Havent posted in a long time, moving around like crazy these last few years. Getting kitchen set up again, here are a few recent meals.
  3. Dr. J

    Dinner! 2012

    I haven't posted in a long gime. Have been moving around a bit. Hope to start posting more often. As usual all your dishes are great inspiration. Roasted pork my brother and I made.
  4. Dr. J

    Dinner! 2009

    Chris I find that type of avocado to have a smoother and more buttery taste. Softer in consistency and less "oily" flavor. I ended up pairing that avocado with pretty much every meal that week because I just wanted to get to it and not spoil. The more traditional pairing of the avocado for latin culture is to pair it with a beef or chicken stew with white rice. Even best is to have the avocado in the fridge and provide a temp. contrast with the hot rice and stew and add in the cool avocado.
  5. Dr. J

    Dinner! 2009

    Great posts as usual guys. Lovely meals Ann, grilled pork and corn goes so well together. Kim great stuff as always, I always get this great home cooked feeling when I see your dishes. I have been cooking a lot but not much time to take and put up pictures. Here is one from a couple of weeks ago. I always have avocado debates with people and we always argue back and forth which is the best avocado. The truth of it is that different varieties for different tastes but it is always good to discuss for the sake of it. My personal favorite avocado is the one pictured below. In Puerto Rico is is called "Guiro" because it resembles a musical instrument of the same name. They are hard to find in the states and I finally found one and was very happy. Here are some pics. I paired it with some pan seared halibut and orzo. Great meal.
  6. Dr. J

    Dinner! 2009

    This one was a rice experiment. I wanted to replicate this basmati rice I ate with pistachios and orange at an afgan/persian restaurant. I didn't have basmati available and I think that would have made a difference but I think I got pretty close to the recipe from the restaurant I ate at. I think I will have it right in a couple of more tries, but great combo, a bit sweet but good. Made an avocado and tomato salad as well as salmon with a tomato based sauce. Great combination.
  7. Dr. J

    Dinner! 2009

    Great picture alinka. I love how the first tenderloin just jumps out of the plate while focus dissolves in the background and how the vegetables are bathed in light. Great work indeed.
  8. Dr. J

    Dinner! 2009

    Great pics by everybody as usual. I have been away for a bit and have not been able to take as many pictures as I'd like. Here are a few some from my iphone, some from my camera sorry for the poor quality. This dish is a queen snapper I ate in PR, tossed it white a pasta in white sauce. This is a linguini I purchased at a store in NYC called Raffetto's. Definitely great, I also purchased some pumpkin ravioli which were decent and some lobster ravioli which I have yet to make. The linguini is pared with sweetbreads, very nice combo. These pics are some purchases I made while in California. Gotta love the great markets where you can pretty much buy whatever you want. Duck Gizzards - I made these in a stew, came out super tender definitely easier to work than chicken gizzards. This one is kind of weird, but its something that I ate all the time growing up. You basically cut it perpendicular to its length in one inch cuts. Season with adobo and fry it in a pan with oil. 5 pound lobster purchased at a supermarket in cali. Got it at 7.99 a pound and couldn't pass up. Poached the claws and finished them in the oven and ate them with my uncle basically standing up. Instead of dipping in butter I reduced some chicken stock and added to brown butter and made that as dipping sauce. Came out great! With the tail and the body I made a lobster pie which was not worth all the trouble therefore will not go into it. Took me 3 hours to make and prepare the stuff and the results were not worth the effort. This is super fatty wagyu. Basically tasted more like fat than meat, but if you love the taste of fat ooooh so good. Seared it really quick and dipped them in sesame sauce used in shabu shabu. I also made vegetable tempura and white rice, great meal.
  9. Dr. J

    Dinner! 2009

    Kim that lasagna seems very interesting. Very creative in my opinion. Here are a few more dishes from the last few weeks. First time cooking wild boar. I was a bid disappointed, the cut really didn't have a ton of flavor and not great texture either. The other times I have had wild boar were different cuts, so perhaps that was the problem. The next meal is some very nice duck breast. The experimentation here was the sauce. I used the stock from this olive based chicken stew I made a few days back and added a bit of vanilla. I have used vanilla in some chicken dishes which goes very well, but its the first time using it in duck dishes. Very nice. (Use very little vanilla). The first try the sauce broke on me, but the flavor was still there. Not the best presentation, tasted great. Second night I tossed the sauce with spaghetti.
  10. Dr. J

    Dinner! 2008

    Here is a couple of dishes. First was some steak and fries which were inspired by all the great steak dishes posted here. Second was the next sweet potato experiment along with my Xmas gift for my sister. She is a super picky eater and her favorite thing in the world to eat is steak. So I made this buffalo rib-eye as a test of the recipe. The sweet potato experiment is similar as before but instead fried in a eggroll wrapper. Didn't like it as much as the tempura variation. I wish I would have found the thin brittle spring roll wrapper, I think that one would have worked perfect. The recipe is one from nobu. Just sear the steak and serve with ponzu sauce and top at the end with heated Olive/Sesame oil. Very nice. I personally loved it, my sister after dinner told me that it was good but she liked it better the way I used to do it which was with bernaise sauce.
  11. Dr. J

    Dinner! 2008

    Great meal kim. For whatever reason I get a great home cooked feeling out of this one.
  12. Dr. J

    Dinner! 2008

    Very nice meal sjemac, I have been meaning to make that same dish but have been procrastinating. I went to chinatown in chicago to get the bibimbap sauce but couldn't find it. Great meal legourmet Awsome spread jfrater. This meal was a bit more experimentation with better success than last time. I went to fox and obel and found great stuff. Pheasant, wild boar, buffalo. I will be posting those as soon as I get to them. First off was the pheasant. I saw a recipe online by wolfgang puck that was a goat cheese stuffed chicken with a mushroom sauce. So I did my own take on it, well the only thing I did the same was stuff the pheasant with goat cheese, after that it was all experimentation. The first half was pan seared and finished in the oven. I decided to make it with enoki mushrooms and sweet potato fries. The bird was then placed in a bed of blonde sauce. The enoki mushrooms were made chinese style (oil, garlic, a bit of chicken broth). The presentation on the first was not the best. The second night I went a little crazy. I remembered a dish that prawn did a few weeks back and decided to make my own version of his sweet potato duck confit hash. I came up with few different ideas which I will be posting with the rest of the upcomming meals in the next few weeks. First recreation was basically make a sweet mashed potato (creamcheese, butter, cream, a bit of ground nugmeg). Then surround with tempura batter and fry the sucker. May not sound apetizing, but it came out very good. Only hard part was molding it. I found that the pheasant needed a bit more fat, so I decided to stuff it with the goat cheese and wrap it in bacon. I then put it in the oven covered in foil so it can cook in its juices. I again made the enoki mushrooms chinese style which went great with the blonde sauce, I also boiled some daikon along with the sweet potato. Lastly, I saved some bacon/pheasant drippings and made gravy with it for breakfast the next day.
  13. Dr. J

    Dinner! 2008

    Thanks for the compliments guys. Kim that sandwitch looks great. Great meal percyn. Lonnj great first post those dumplings look very tasty. Nice pork belly tupac, I want that recipe for the bread as well. Nice Rubyred trout on blonde sauce. Very nice and light. Banana and Walnut breat topped with strawberries, raspberries and Icecream.
  14. Dr. J

    Dinner! 2008

    Great meals everybody. Great looking tempura parmhero. Ok so I had told myself a bunch of times that I never wanted to make my own pasta, so I woke up last week and said I want to make pasta from scratch. My actual motivation was a dish I saw in one of Ramsey's kitchen nightmares. In the episode he challenged the cooks in the restaurant to make a dish with oxtail and the winning dish was to be put in the lunch menu. I decided to re-create not the winning dish, but one of the loosing dishes where the chef got the oxtail meat and wrapped it around pasta. I had no clue how the guy did it, they just showed it briefly but I thought it would be a good idea. Since I had never made pasta before I figured I'd make a simple pasta dish to se the results. First pasta recipe was flour, eggs, olive oil. Came out ok, not exactly what I wanted. So I made the oxtail and made the pasta. First attempt was to wrap the cooked oxtail in the pasta and steam it. Epic failure, didn't have the right consistency and didnt go well. Second attempt was the pasta made with flour, eggs, milk. I cooked the pasta first then wrapped it. Failure 2, the while the pasta tasted better, still the combination was nothing to write home about. My next attempt would be to use different quantities of semolina flour and see how those go. I am not trying the dish again just because I don't see any potential in the dish, any advice here would be welcome. So I thought about maybe if I put some sweet potato inside it would sweeten the dish and make it taste better, but I had given up on using pasta so I came up with this dish. Rice made with walnuts and cilantro. Then I boiled some sweet potato and filled with the oxtail. Topped it with some QP and tonkotsu sauce and finally success. This dish came out very tasty and am glad I didn't waste all the oxtail in experiments.
  15. Dr. J

    Dinner! 2008

    Great food tkassum and adey. That pizza looks awsome ce'nedra.
  16. Dr. J

    Dinner! 2008

    awsome man, definately going to try that up next time i make some duck. I will take pics and post up. again great idea the duck with the sweet potato. I actually made earlier in the week hawaiian style chicken and paired it up with sweet potato tempura and then I saw what you did and am definately intrigued. Ill see what i come up with.
  17. Dr. J

    Dinner! 2008

    nice pics prawn, can you put up the recipe for the hash? thanks
  18. Dr. J

    Dinner! 2008

    Graet meals matthew. Love the pumpkin morcilla,definately going to copy that. Going to look for that sauce Ce'nedra wonderful meal. Haven't posted in a while here are a few to catch up. Veal pork chop with a soy based sauce made with shitake mushrooms. Salad is a mixed greens, orange, strawberry, raspberry, with a raspberry dressing. Fillet on a beurre blanc with a anchovy + olive tapenade from thomas kellers le bouchon Third pizza ever made. made it in NY when I was there for work. Dough was bought in new jersey along with other ingredients. Squid ink spaghetti made with escargot and squid. Sauce is a champagne, lemon, garlic, olive oil mix. String beans tossed in olive oil and balsamic. Definately reccomend doing the escargot spaghetti very tasty. First time eating that veal chop and was not incredibly impressed as a superior cut of meat. Meal was good though. The pizza was good, I would make it more often if i could find decent dough, I just don't have a large enough kitchen to make my own dough and honestly don't like doing it. Probably because I hate cleaning up the mess afterwards.
  19. Dr. J

    Dinner! 2008

    This definately has to be one of the best pages in the dinner thread. Great food and pics by everyone. I wont be posting any food pics for another two weeks, still in NY.
  20. Dr. J

    Dinner! 2008

    Gread dishes David, can you put the recipe for the huckleberry compote. Thanks. Yes, huckleberries are a real treat every Fall in the Northwest, but I'll never turn down a good cheeseburger-maybe with huckleberry ketchup! ←
  21. Dr. J

    Dinner! 2008

    Food looks great alexus is probably the color of the plate and counter top contrast that makes it tough for pictures sake. Great meal C. sap definately going to try that rice recipe if you could post it.
  22. Dr. J

    Dinner! 2008

    Thanks for the compliments guys, much appreciated. Here is the recipe for the sauce. Ingredients: 1/4 cup of shallots 1 large thyme sprig 1 large italian sprig 1 bay leaf 6 black peppercorns 2/3 cup of dry white wine 1/2 cup champagne vinegar 1/4 cup heavy cream 8 ounces of buter. 2 to 3 tablespoons of stock (i used veal you can use fish, or chicken) 1 teaspoon of minced chevril 1 teaspoon of minced tarragon 1 teaspoon of minced chives. Put the shallots, thyme, parsley, sprig, bay leaf, and peppercorns in a medium saucepan and add the white wine and champagne vingar. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes, or until the liquid is reduced to about 1 tablespoon. Remove from heat. Add heavy cream to the reduction, place the pan over medium heat, and simmer to reduced the liquid by half: the sauce should be thick enough to coat teh back of a spoon. Begin adding the butter one piece at a time, whisking constantly to keep the sauce emulsified; add each new piece of butter before the previous one has completely melted. The sauce should remain warm to teh touch but not be simmering. When all the butter is incorporated, strain into a small sauce pan, stir the stock and keep in a warm place. Before serving stir in the minced chevril, parsley, tarragon and chives. From thomas kellers bouchon.
  23. Dr. J

    Dinner! 2008

    Nice looking meals Percyn. I wish my football draft was at the kim's too. Good to hear you are feeling better Ce'nedra. For those of you who dont remember I think around page 730 of the post is Prawncrakers recipe for Duck breast. I made it last week and it was amazing. The sauce was really tasty and definately a must make for you guys. I also made it twice and even used the sauce a third time for a simple chicken breast dinner later. The sauce can really be used in a lot of different settings. You guys have to try this dish. Thanks again Prawn!!!!!!! (Didnt take any pictures because i was so hungry and it was soooo good, will definately take pictures when I make it next time). A couple of dishes from last week. Fried egg and hollandaise sauce on puff pastry with bacon. I really like the use of puff pastry, basically takes the same time to cook as the bacon so works out well. This dish is a white fish on a champagne sauce from Thomas Keller's French Laundry. I made a couple of changes to the recipe where the reduction was made with champagne not wine and I used white wine vinegar rather than champagne vinegar. Also used Goat butter which I had never tried before, came out very nice. Topped with star fruit.
  24. Dr. J

    Dinner! 2008

    Great looking pics mifi. Very nice colors. This meal is Duck Ravioli (Purchased at Fox and Obel). The sauce is basically a Mushroom, Butter, Cream reduction with Champagne. The potatoes were boiled in very salty water with different spices then fried in oil. Great technique learned from Thomas Kellers bouchon book. Quail was pan fried then finished in the oven. The sauce for the qual was made using the pan I seared the quail in and adding and reducing, pork stock, white wine, white pepper, butter, mandarine orange for sweetness. Did the same thing with mango juice the next day and came out very nice as well.
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