basquecook

I hear ya.. But, then there wouldnt be a huge fireball.

Unfortunately, there are no after photos.. But, what I did was cook the steak on a big green egg. I cooked the steak for about 3 minutes a side.. I think it was around 1000 degrees. I have the extra large green egg.. It gets so hot, it's hard to stand next to it. I then covered the air supply from the bottom and put the ceramic cap on the top.. I covered it while it was full blast for about 1.5 minutes. When I opened the lid, a huge fire ball shot out of the egg which whipped past me and then was sucked back in the fire of the egg.. I took the steak off and placed in a 500 degree oven until it came up to 128.. I let it rest, sliced it, then fanned it out on a communal rectangular plate and drizzled a little of this olive oil with parsley, garlic and chives.. I served with boiled and then baked yucon gold potatoes, stuffed with sour cream, bacon and chives. I wish I took a photo, I even had my phone in my hand but, I was like, oh screw it. I always regret not taking the picture.. My guest brought two really beautiful bottles of wine that went really well with the entire meal. The steak, I bought at the new fancy butcher shop on Atlantic. It was just about 95 bucks. I also bought my daughter the korobuta pork chop.. She flipped her lid over the pork chop. In my opinion, the quality of the pork chop was more impressive than the steak.. While the steak was beautiful, it's not uncommon to walk in to a lot of butcher shops these days and get that kind of quality. The pork chop, I don't know where I could get a comparable one in the area. The name of the Butcher is Della Pietra's. The remote was to give the steak perspective in a different photo I sent to my buddy.. I also sent him this one: Implying I was going to cover the thing in ketchup.. you can see the pork chop back right

Squid pasta. Spicy tomato. Steak: Roasted potatoes with bacon and sour cream and salad.

So impressive all. Beautiful meals as always. I tried to take photos last night. I just "forget to remember" Last night 2.5 inch steaks cooked on the Big Green Egg. To start there homemade pasta with butter sage sauce. Pasta was mostly egg yolks. Then Caesar Salad. There was also roasted potatoes with the steak. As we were having company, there was dinner for our daughter. Instead of butter and sage, she got pasta with butter, cheese and cream. Salad and a pork chop.

Labor Day Cooking Did a bunch of cooking upstate in the Berkshires . On the way up Friday, we stopped by Arthur Avenue in the Bronx. It is the move, I wish I had been doing for years. A new tradition for certain. I picked up a leg of lamb, a large rack of pork, salamis, mortadella, prosciutto, buratta, ricotta, pecorino with black pepper, sweet and hot sausages, a sausage with broccoli rabe and cheese, broccoli rabe, kale, smoked ham hocks, 5 year gouda, truffle tremor, duck sausages, beautiful bread and some beans. The eating started at around 1 in the afternoon, the last guest left, well the next day after we made eggs in purgatory with sausages, broccoli rabe, mozzarella and pesto and lamb sandwiches.. While drinking a slew of various Rieslings. We started with Bio Dynamic young whites and finished with the 10 and 15 year olds. I have very little photos of what went on. Sausage and cheese: This looks like it was a left over platter The making of Miss A's garlic bread: Roasted red and golden beets. Tossed in a vinegar dressing. Topped with a gremolita, parsley, garlic, lemon, lemon juice, olive oil, red pepper. Topped with tons of black pepper and goat cheese. Tomato with mozzarella and buratta. Kale and ham hock: A few flank steaks cooked on the green egg: Broccoli rabe and sausages. It's 3.5 lbs of sausage and perhaps 10 bunches of broccoli rabe. Lamb and Pork Roast: The lamb we covered in garlic and marinated for 24 hours.. We served a yogurt sauce with the lamb and a tarragon pesto with the pork. Pork was brined for a day. Cooked on the green egg. The lamb was also cooked on the egg. Pork was taken out at 120 lamb was taken out at 115 Not pictured was homemade gnocchi in red sauce. We also had three different birthday cakes. Peanut butter and jelly, key lime pie and chocolate mousse.

The school year has started and the home kitchen is back open. Last night did a simple "Thai" marinade on a red snapper. Fish sauce, lime juice, palm sugar, garlic, type jobby. Pour over snapper and then baked in foil for 45 minutes or so. Served with broccoli roasted like cauliflower. healthy, two minutes of prep time, pretty cheap too.

One of my daughter's favorite cheeses. Better than butter is the tag line at our house.

We cooked another dinner for 30 people this weekend. My wife and I use our house as a catering space. Sometimes it is 30 random people, other times, people will book the whole place out. This weekend, it was a birthday party for 30 people, we served 8 courses.. 1)We started with an oyster slider. Fried oyster, purple slaw, then topped with kewpie mayo and sriracha. Sort of drizzled over both. Looked really pretty. 2)Lobster buratta salad again. Same as last time minus pickled peaches (we ran out) Poached lobster, grilled peaches, corn, tomatoes, lobster oil, thai basil and saba. Obviously, this is incomplete, prior to dressings and finishing basils. 3)We then sous vide eggs, served over farro that was toasted again, tossed in a ginger scallion dressing. Topped with burnt shallots and tarragon oil. 4)Poached salmon sitting on a fava bean and pea puree. Topped with a carrot sauce. 5)Pork belly sitting in a melon soup. It was a play on prosciutto melon. 6)Individual pavlova cakes, topped with a lavender cream and topped with strawberries. 7)Chocolate Semi Freddo, topped with grand marniere cherries. Also, we added toasted farro that was little super crispy. We took leftover farro and cooked it in on a sheet tossed in oil at 400 for about an hour. The turned into these crispy little nuggets. Added a nice texture to the semi freddo. So, dinner ended at about 11 pm. The group continued to drink until 1 am. Being that we knew this group was younger and we told them they can stay as long as they want, we planned ahead by brining 42 pieces of chicken or so. We fried chicken in and served it with a sriracha honey. Last guest left at 3 am. Almost a 24 hour day for us. One piece of chicken leftover which I managed to eat for breakfast the next morning.

Just found photos of our old kitchen. It was pretty awesome! then they removed the floor and we just grilled for a couple of weeks straight.

when my family and I moved into our current home, we had no kitchen at all. What was worse was, our electric was so bad, we couldn't keep our dorm fridge, toaster oven and a burner on. I would have to unplug the fridge and the radio, turn off the ac and occasionally have to reset the fuse. I had gone to the store and purchased a toaster oven and two hot plates. We have never owned a microwave so, that really wasnt an option. We also had a smoker and grill in the backyard. We lived for a year without a kitchen and did quiet well. I think the most people we ever cooked for was 20 people. So basically, i would suggest you get a toaster oven. We made meatballs, chickens, meatloaf, baked fish and roasted vegetables in that thing. The big annoying thing was, we didn't have even a sink on the first floor. So, i had a hose outside and would wash the cookware out there. Lots of paper plates and plastic forks and things just to toss out. I have copper pots and cast irons pans and things which I never used.. I ended up purchasing a few non stick pans and a pot to boil water that I eventually tossed out. The grill is your friend. I would make salads and things and just grill stuff outside for the most part.. I think we would use the grill at least 5 times a week.

Oh my lord.

tonight, we had a friend sleep over.. We were watching something about pasta. drinking tequila and playing bananagrams. somehow, i said i could make gnocchi in 45 minutes.. from scratch. in 35 minutes, most of it watching water boil, i should have diced the potatoes.. not my finest moment. made, sage and butter from the garden, a lobster chile oil sauce

Dcarch and rotus, so many people I forgot to mention.. I love the salmon, it looks amazing. i feel that not enough people know about buying whole sides of salmon. When we cook a brunch for family, we poach a whole side the way you roast it. We then make a simple horseradish dill sauce to cover Poach in a white wine stock. for moments. But even the way you roasted it. it's great for a large group as it is awesome the next day. on bagels, or for lunch, or as blts, or in eggs, or even in pasta or ravioli. I guess most people are intimidated as it's fish. But, a salmon in the fridge is as good if not better than leftover turkey.

There are beautiful grilled chicken recipes in thai cuisine Not to mention their are countless grilled fish recipes. You can grill a flank steak and make a flank salad. Lots and lots of thai food is cooked over charcoal.

Thanks that is very sweet.. I have another crew of 30 coming this weekend. The lazy person in me wants to repeat the menu as I felt everything was fantastic, while I am nervous I may be bored making the same things again. I may borrow a few things but, as we never write anything down, even the things we start out making the same way some how end up changing a bit. We shall see but, I appreciate the kind words. I know that they mentioned they have an inside joke surrounding Grand Marniere so, I may have to incorporate that into the meal somehow. Perhaps a grand marniere granita or something. I need to buy a bottle and see what that stuff takes like. I appreciate all the kind words.. Scotty Boy- That egg dish was so beautiful, I want to make that dish myself. It looked like something my wife would love, even with those chives! Ann T- everything you make is so up my alley. You even make turkey breast look delicious! Franci- i also really look forward to seeing your meals. Beautiful, creative, just really inspiring. Kim and Percyn, David Ross, Baselerd, Patrici and Steve Irby beautiful meals as always. C.Sapidus, for years I have enjoyed watching you cook your Asian Inspired Meals. And MM84321 as pretty a picture. So cool what you do, I definitely don't have the artistic ability or the patience to do what you do. I am a gorilla in the kitchen. It will taste good but, presentation is never my thing. I envy your skills. I rarely praise other people's meals and appreciate when people say nice things to me. So, if I forgot anyone I am sorry but, i really do love this thread and feel proud to be in such talented company.

[Moderator note: The original Dinner! topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Dinner! 2013 (Part 3)] Dinner for 30 last night.. We did a private catering event for someone's rehearsal dinner. 8 courses wine pairing and cocktails. The Menu was: Fried Zucchini Blossoms- they were stuffed w/ ricotta and smoked mackerel Lobster and buratta salad. poached lobster, corn, buratta, pickled peaches, broiled peaches, globe basil, tomato, thai basil, lobster oil and saba. This is an early photo prior to oils and final plating Farro with sous vide egg. made a farro. toasted it in a hot cast iron pan. farro started to pop and they puffed and crisped nicely without drying out. Topped the faro with a poached egg. Topped the plate with mushroom broth. added cooked shitake mushrooms. drizzled a tarragon oil and topped with crispy sugar shallots. Pea Ravioli. Pea ravioli was stuffed with fresh peas mashed with ricotta. a little sugar and some lemon. Topped with broken guanciale. ravioli with a little ham broth. topped with micro wasabi. Pork Belly. Bought a slap of smoked bacon. braised for 5 hours and pressed overnight. cut into portions, glazed, served cold in a cantelop and pork stock. Next was a Tangerine and rosemary granita We made individual pavlovas. topped with a lavender cream with stewed and fresh strawberry. edible flower lastly chocolate semi freddo with salted almonds followed by a glass of homemade lemoncello. 240 plates with two people cooking. pretty tiring.

Been away recently. I came home to have an event on Sunday. It was a very summery spread.. We had, watermelon salad with parsley, mint, jalapeno and scallions.. After we mixed it up, we sprinkled with champagne vinegar and salt. We also made baked beans, broccoli rabe, a caesar salad, fried chicken and a 22 lb porchetta. There was also a tres leche cake for dessert. I just have some porchetta photos and the shot of the fried chicken.. The porchetta, we stuffed the loin lengthwise. butterflied the belly, used an extra piece of skin to make sure the whole thing was wrapped perfectly. here you can see the extra skin flap Here is the fried chicken.. brined and then dipped into a super spiced flour. in addition to toasted fennel and pepper, there was a ton of white and black pepper, cumin, paprika, cayenne and salt. extra crispy and original Broccoli rabe had a garlic chile oil we made mixed with a little vinegar. Doing a fancy catered event this weekend, i hope to remember to take photos. It's going to be a real fun menu.

just another boring old porchetta. it's so easy and so rewarding.

I made a potato salad of sorts the other day.. roasted baby potatoes in salt, when they were finished, i took them out and let cool.. Then tossed while warm in a tarragon and garlic homemade mayo. It was like one of 10 dishes I was making for a gathering of friends.. I didn't really give it much thought as I had left over tarragon and all of these potatoes left over from an event.. It was funny as people a few people were asking me for the potato recipe and it was the most simple item on the table.

I have seen it fresh in San Francisco at a few bodegas in the mission a few times.. That's about it.

Unfortunately, i do. I have yet to see it in NYC. I even have a Mexican Food wholesaler that I work with in Brooklyn when I do large weddings and events, they can't get Huitlacoche fresh.. I have considered going to farmers in the Berkshires but, i don't use enough for it to be worth it.

Gorgeous pizza.. I would like a slice with the olives and pepporoni please.. Menu is still coming along.. Frozen Octopus in Chinatown last night. 4 dollars a pound.. I bought 8 pounds.. Going to do a grilled octopus potato salad I believe. Huitlacoche quesadillas are also on the menu, mole chicken tamales, sangria, oaxaca old fashions, a case of those big bottles of cold gruner. I have 2 cases of homemade beer that will also be close to being ready. Watermelon and jalapeno salad, shrimp springs rolls, stewed greens, a side of smoked salmon with horseradish dressing. Need another vegetable and I think we are done. Guacamole, refried beans and fried tortilla chips. And bluefish ceviche.

Damn those ribs look awesome Beautiful meals all. I haven't been photographing meals lately. Been doing a lot of grilling. For father's day, I made my father in law his favorite thing. Homemade pasta with butter and sage. I made farfalle using OO flour and mainly egg yolks. Started with a kale salad from the garden. Baby kale that was super soft and lettuce like. Grilled pork chops on the egg, double chops, served medium rare with kale cooked in a vegetable stock with ham bone thrown in. This weekend I am having a party in the backyard. Making a porchetta, a whole baby pig and the rest of the menu has not been created. We are expecting close to 75 people through out the length of the party.

holy lamb.

Few recent plates, most everything was already in the fridge or freezer. also made the cutest little bow tie pasta, farfalle for today. Going to serve that with butter and sage from the garden. I have large amount of sage in three areas of the garden. Yesterday made a pasta using whole wheat and double zero Cooked up some guanciale with wine and cabbage.. removed the guanciale and then added some boiled smoked ham hock as the real meat. Started with a salad of smoked trout and poached egg.. rye toast.. All lettuces from the garden. This was a tomato based soup cooked with the bone from the hamhock, i added farro, chickpeas and a lot of broccoli rabe from the farmers market. Really beautiful soup. served with garlic bread, topped with parm. Strawberry rhubarb pie. all from the farmers market. pie crust homemade. Roasted cornish game hen. This is with one side cooked prior to blasting in the oven. Roasted with jalapenos. Brined for a day, sitting in garlic oil for another day.