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menuinprogress

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  1. Dinner 2018 (Part 1)

    Our first go at making Khao Kha Moo (Thai pork leg rice). It is pork leg (with plenty of fat and skin) braised in a spiced broth, served with pickled mustard greens, a chili-vinegar sauce and egg. We fell in love with this dish at the famous "cowboy hat lady" Khao Kha Moo stand in Chiang Mai:
  2. Dinner 2018 (Part 1)

    Roast duck fried rice.
  3. Dinner 2018 (Part 1)

    Roast duck with asparagus, potatoes and mushrooms. After this picture was taken, it was drizzled with a sauce made from the drippings, which made it both more tasty and less photogenic.
  4. Dinner 2018 (Part 1)

    Warm white bean salad with opah belly and garlic crostini.
  5. The Soup Topic (2013–)

    Broccoli, carrot and onion soup. Fortified with some bacon fat and spices, and eaten with cheddar cheese toasts.
  6. Dinner 2018 (Part 1)

    Jambalaya with andouille, shrimp and bay scallops.
  7. St.Patrick , AKA CornedBeef 2018

    Sure: 2 T black pepper, crushed 2 T coriander seeds, crushed 2 t paprika 2 t garlic powder That is for around 3-4 lbs of corned beef. The spices get rubbed on after soaking the meat in water for about an hour, and then patting it dry. Then it sits in the fridge overnight before smoking.
  8. St.Patrick , AKA CornedBeef 2018

    It is pretty much the same process as making pastrami from scratch, but you can skip the brining stage since that has been done for you. Instead of using the spices that come with the packaged corned beef, you rub the meat with pastrami spices and cook it on a smoker. It is basically just a shortcut to making pastrami, and takes advantage of the inexpensive corned beef that is available this time of year.
  9. St.Patrick , AKA CornedBeef 2018

    We also take advantage of the St. Pat's Day sales to stock up on corned beef, but we use ours for making pastrami. We currently have two 3lb packages in the fridge waiting to be soaked, coated with spices, dried and smoked.
  10. Dinner 2018 (Part 1)

    Rice noodle soup with shrimp and assorted seafood balls.
  11. Sausage Making

    A mixed batch of andouille and beer sausage coming off of the smoker.
  12. Dinner 2018 (Part 1)

    Lamb shanks in red wine sauce. Recipes for this sort of dish often call for the vegetables cooked in the sauce to be strained out, but I unapologetically refuse to do so.
  13. Dinner 2018 (Part 1)

    Bibimbap - hot off the stove, and after scraping up the crusty layer of rice and mixing it all up.
  14. Dinner 2018 (Part 1)

    We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.
  15. Dinner 2018 (Part 1)

    Steelhead with rice pilaf and asparagus.
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