basquecook

Steak on the big green egg last night. Grilled asparagus and roasted potatoes. Served with a bernaise sauce. To start we had a salad made from lettuces and herbs from the garden, with blue cheese and bacon. Ate outside, perfect weather.

Looks great. i have been contemplating making a fried chicken sandwich at home for a few weeks now. It's been a slow few weeks

Fired up the egg for the first time in some time. My problem was, I was missing the cast iron charcoal grate. Instead of purchasing the expensive charcoal grate, i used the weber xl metal grate on my egg. It was significantly cheaper and dare I say, it allows more airflow. Grilled up a flank steak I just had soaking in a generic Korean Marinade that I found in my pantry this weekend. No, idea how that ended up there. It was decent. Steak had an internal temp of 140. 2 pounder.

That looks so good Franci. Ann T beautiful, that looks like it was a photo shoot for some restaurant specializing in Chicken Sandwiches. As someone who eats Portuguese Food weekly and often grilled chicken sandwiches, what makes your sandwiches Specifically Portuguese, the bread?

you can always make your own raisins.

this was at like 1 or 2 am Friday night

I nominate, Ashen, as the winner.

Thanks. Interesting gnocchi that you ask about. Store bought. I bought it because I was curious. The package said good for one year, yet it was not refrigerated! Then I got a chance to read the label when I got home. Long list of chemicals. Tasted good actually. No I will not buy it again. Those were pan fried squash covered by scallion ginger sauce. dcarch I was wondering where they ridge in the back the gnocchi came from, almost like a seem. I only noticed after I posted the question. That and the green on the far right squash. Really pretty meals.

Unimaginative doesn't sound like a correct description of your food. Can you discuss the salmon and gnocchi. Is that an eggplant sauce over smoked eggplants. Gnocchi are from yukons ?

Had friends over for dinner last night.. They arrived at 8 pm, we got home from work at 7:10 pm. Not much time to prepare dinner. Despite picking up 15 dollars in lobster and 8 dollars in oysters, the rest of the meal was from things in the house. Started with fried oyster sandwiches. On martin potato rolls, that my mother in law, threw in my bag as I was leaving over Memorial Day. Same goes for the purple cabbage. Kewpie mayo and sriracha. We make our own pepper vinegar which went into the slaw. A buratta salad with grilled peaches and nectarines. Lots of micro herb from our garden. Thai Basil, Basil, I forget what else. Also on the plate is homemade pickled pineapple, pickled carrots, DiPalos Buratta. Lioni Latticinni is my favorite but, this was really delicious. Also some olive oil and saba drizzled over top. Main course lobster and pasta. No photos. Wine sometimes gets in the way.

Really the only garbage I eat is Doritos. I don't do fast food, soda or processed foods with the exception of Doritos. I have them in the house for my daughter but, end up eating way more than I should. Recently, she has gotten into almonds and nori sheets so, it's been about a month with no Doritos. I may have to buy myself a bag one of these days.

There are a number of "supper clubs" in Southern California which work that way. Nothing really new and some people claim it to be one of the "next new trend"Curious, but are these "supper clubs" typically open to the public or more underground? At NY Bite Club, we have a list of about 4 to 6 thousand members. We have had a few people through the years who have spent many hours vetting people. It's a fairly basic membership but, I would still call it underground as our address is not listed or location revealed.

Last night, grabbed a slice of pizza and then proceeded to make beer. Will have this for dinner in three weeks.

In terms of New Orleans Cookbooks, I can tell you that Galatoire's cookbook is on point and the recipes are really nice. I also have breakfast at Brennan's which is a really nice book.

If I can recommend a confection book, I would tell you a must would be http://www.amazon.com/Chocolate-Desserts-Pierre-Herme-Greenspan/dp/0316357413 Chocolate Desserts by Pierre Hermes.

These look pretty perfect! As do so many things on this board. Some incredibly talented people here.

Beautiful, as expensive as the steak is, I have to say, I find it worth it. The rare times I cook up a steak, I want it to be this good.

Thanks, Ann. I think I may have scratched my screen with a fork, going for one of your raviolis. They look so good. Last night: paghetti w/ mussels. Cooked the mussels in a pot with a little bit of garlic, thyme and oil, then added 3/4 cup of water, then the mussels. Steamed the mussels and removed from the shells. Reserved the mussel meat in one bowl , the liquid in another. To a pan I added bacon and onions, added the mussels, the liquid, then cooked spaghetti, let them cook for a bit, then added parsley. Plated, topped with olive oil. Delicious Cooked a snapper w/ broccoli rabe and roasted potatoes. The snapper, I cooked whole, deboned, remove the skin and presented like they do at the fancy Italian Restaurants. Topped with olive oil. Miss K likes herself a salmon steak. I debone the middle, remove the skin on the one end and tie into a round. I add a stick as it's easier for me to turn on the grill that way. Slight grill and then finish in the oven.. She doesn't not like things too browned.

Looks gorgeous.

Roasted game hen. This pan was for my daughter, for my wife and I, we added jalapeño which roasted and became part of the pan sauce. A few potatoes too. Gizzards and things in the foreground. My daughter went right for the liver and hearts. Getting her ready for her first date! A simple salad:

My wife and I have been running NY Bite Club www.nybiteclub.com for the last 6 or 7 years. Maybe 8. We have regular dinners in our home as well as cater wedding events. We have not had a negative experience in all the years we have been doing this.

I have used SV, it makes a great egg poacher.

Last night was the first time cooking in awhile.. I found fresh fava beans and boiled quickly and took off the first shell. Removed the stems from broccoli rabe, cut into smaller pieces and quickly boiled. Then cooked the broccoli rabe in garlic and oil. Tossed with the fava beans, red pepper, olive oil and added a few drops from an orange and grated some garlic and orange rind over top. Let it get to room temp for an hour. Topped with shaved and microplaned pecorino and a little pancetta. Not shot of the second course. Made a basic tomato sauce with onion, garlic and carrots. Let that cook for about an hour, was out of vodka in the house so, poured about a cup of Hendricks Gin into the sauce, added basil, then cream and let it cook for another hour. Added prosciutto at the end and cooked the sauce together with the rigatoni for a couple of minutes.. Topped with pecorino and some micro planed raw garlic. Served with toasted bread.

I was in Pinghu, Yangzhou, Zhangjigang, Nanjing. I am in China for about 1 to 2 months a year. Here is a blog of my last trip. All food oriented. The food gets good once I hit Yangzhou. http://mouthfulsfood.com/forums/index.php/topic/26864-china-trip-may-2013/

Just back from a 14 day trip to China.. Don't remember if I posted this before I left. Such pretty meals here! Frogprincess' shelfish boil reminded me of a similar thing I made the other day: Salad: To a seafood in the stock I added a couple of different chinese sausages and a crab boil mix. Also added, fresh green beans to the boiling stock. Put a scoop of rice in the middle of the bowl. Fed four happy people. deep fried brussel sprouts with sriracha and honey.