scubadoo97

Salmon and Swiss chard after noshing on a batch of baba ganoush from two big grilled eggplants. I was looking to maybe incorporate the eggplant into a dish but we just snacked on it while it took me a while to decide what to cook

Butter.... Cream is good too. Both is very good

Thanks. It is cream cheese. The bread is just a large baguette I picked up at a road side produce market. Lightly toasted This is is too easy to not do as often as you like. The only thing to measure 2:1 salt to sugar. Dill went on with the dry rub and fresh dill added after rinsing and desalination. Because of the thickness and time under salt the water soak was short. Like 30 min. I more often do a wet brine and cold smoke but with this thin filet I just decided to keep it simple and change the flavor profile from Nova lox to gravlax

Home cured steelhead trout. The filet was not very thick so only cured it for 2 days and it had lost enough moisture.

A quick dinner of an airline chicken breast with roasted potatoes, roughed up prior to roasting (thanks donk79) and a beet and feta salad

Host's note: this is part of an extended topic that is broken into segments to improve server efficiency. Click here for the previous segment. Had a BLT for lunch today

That looks great Dejah

This is a 23 day dry aged rib eye cooked SV to 123f then finished in a cast iron pan smeared with the magical browning powder

Just a little bit of steelhead trout over roasted brussel sprouts

I do a broken yolk and try not to over cook it but the time spent browning on a hot comal is pretty short

Thanks. Your Cottage pie sounds and looks delicious and I could absolutely eat that for breakfast. The egg roll up was pretty simple. Just a fried egg on a flour tortilla with some diced tomatoes, sliced mini multicolored sweet peppers, romane and a little cheese. I used a cast iron comal which seems to stay on my range. My secret to keeping it sealed while browning on the comal is to smear a thin film of uncooked egg white on one edge of the tortilla before rolling. While browning this turns to food glue.

I'm finishing a blind tasting of 10 Apple brandies. Some calvados and some American apply brandy. So I now have a limited frame of reference as to different styles I recently used some of my sample leftovers in my ChefSteps chicken liver pate. But that's been the extent of my cooking with apple brandy

It's been 7 yrs since I made some baklawa. Used ChefCrash's method although my inexperience shows

I make meat mixture but use store bought flour tortillas which work really well and because I've had them out and sometimes the dough is too thick IMO. Or maybe I'm just use to them thin

A couple of lahma bi ajeen really hit the spot for lunch. A bird chili sliced thin on top took it over the top

Rummaged the fridge for leftovers. Had leftover Patagonian scallops and shredded brussel sprouts from the other night and I was digging into a bag of Lay's salt and pepper kettle chips while contemplating dinner, so said why not

@mgaretz my kinda weekend breakfast and good for weekdays too.

Tonight I made Thai/Viet fresh rolls with shrimp. My rice paper rolls always come out stickier than when I order them out. The papers where even a touch stiff when I placed them on the board to prior to filling and rolling. What's the secret?

@robirdstx I am a huge fan of parchment and have really only been aware of its wonders for maybe the last 8 yrs or so How did I miss this one?? I buy the big two pack at Costco and hate to ever be out of it.

Made lahmajoun this evening. Served with a salad these are the ones heading for the fridge which will make a nice quick meal. Flour tortillas make this a little easier than making your own dough

I haven't done them enough to have the time/temp nailed down but 375f for 30-40 min would be a good start. Too often I do what I seem to do best and just wing things off the cuff.

Anna, I scrape them of any connective tissue so they are nearly pure skin before baking. Because I can't see them between the sheet pans I have a tendency to over cook them if I'm not attentive enough to check on their progress.

Brining may help flavor wise prior to SV if you find them utterly bland

The best thing about chicken skin in the bag is that it will have rendered the fat and after drying will crisp up nicely. I put skins between two sheets of parchment and sandwich it between two sheet pans before sliding it in the oven. No mess and they come out flat and crisp.

Patagonian scallops over shredded brussels sprouts. Hard to get enough color on them without over cooking. Tasty and sweet