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  1. ddelima

    Dinner 2020

    Awesome dinners and inspiration, everyone. It is good to be back 😉 I am cooking a lot more nowadays, as most of you are too. Wishing that everyone stay healthy and safe. Vegetable frittata Smoked brisket sandwich with wasabi mayo and picked onion Oven roasted spatchcocked chicken and vegetables No-knead bread and jamón ibérico
  2. ddelima

    Dinner 2020

    Thank you @Tved. You can get good guidance from this video: Although it is in Portuguese you can get the idea. The secret is good quality smoked bacon, smoked pork ribs (if you can find them), some sausage that will maintain the texture after hours of cooking, time, and patience. I highly recommend making it the day before eating as the flavor will improve the next day.
  3. ddelima

    Dinner 2020

    That is great, thanks for sharing that. Feijoada is definitely one of my favorite comfort foods and brings back so many memories from childhood.
  4. ddelima

    Dinner 2020

    It's been a while since I posted here and I feel now it is the perfect time to be back. I am cooking all over the place these days to fulfill my own food desires (mostly protein) and to feed my wife, soon to become a mom, of our little baby boy. Slow cooked and smoked Picanha steak: Broccoli and cheese soup Ebi mayo shrimp. I used my raclette maker to grill them and finished with a torch. Breakfast tacos with corn tortillas, egg, avocado and creme fraiche Brazilian feijoada Steak Diane
  5. So many good suggestions! Here are mine: Bon Appetit Chef Taico (Brazilian cuisine) French Alton Brown Japanese Cooking 101 CookAroundTV (traditional Italian - one of my favorite channels, really good) Just One Cookbook (Japanese) Ochikeron (Japanese) Bruno Albouze (French)
  6. ddelima

    Dinner 2016 (Part 4)

    Great pictures everyone. So much inspiration! Here are some of my favorite meals in the last few weeks. Beef stroganoff Roast chicken and roasted butternut squash and red onions by Ottolenghi Brazilian seafood moqueca NY strip steak, asparagus and potato gratin Open lamb kibbeh by Ottolenghi Polenta con salciccia, salsa di pomodoro e gremolata Grilled top sirloin cap, my favorite steak cut Japanese mushroom hot pot, from the book by Tadashi Ono & Harris Salat Yakitori Codfish with lemon, butter and caper
  7. ddelima

    Dinner 2016 (Part 3)

    A couple of my recent meals. Pasta and sausage frittata. Recipe from America's Test Kitchen. Salted cod (bacalhau) cream toasts and salted cod risotto. First time making and trying cod cream and it turned out delicious. I first confited cod to be used in the risotto and the oil and fat extracted from the confit where used for the cream, mixed with lime juice. Beef sirloin cap sous vide and baked kale. Rick Bayless slow cooker chicken soup Cassoulet - the picture doesn't do it justice. My favorite meal of the year by far.
  8. I lived in Asheville for two years. Definetelly recommend 12 bones, the line is worth it. For dinner, try Zambra. They have great tapas.
  9. ddelima

    Dinner 2015 (Part 1)

    Some weekend meals. Perfect weather to cook with single digit temps and more than one foot of snow at the door. Risotto alla milanese. I started by cooking shallots in veal bone marrow and that made everything extra creamy. Bacon wrapped pork tenderloin with peas "a la francaise". Adapted from Eric Ripert's www.aveceric.com. Roast beef tenderloin with potato and arugula salad.
  10. ddelima

    Dinner 2014 (Part 7)

    Yesterday dinner was braised duck leg braised with pinot noir sauce and green salad with shallot vinaigrette. The duck recipe was from the NY Times, originally adapted from "Bay Wolf Restaurant Cookbook". It is a relatively simple recipe, easy to make and yet super tasty.
  11. ddelima

    Dinner 2014 (Part 7)

    Hi everyone! It's been a while since my last posts. Well, glad to be back and get my inspiration here. Now to what really matter, today's lunch was ramen noodles with pork belly. Pork was slow cooked in water for two hours, then quickly poached in its own broth, soy sauce, mirin and brown sugar and finished on the searzall. For the broth I used pork broth, soy sauce, mirin, sake and a little of chicken bouillon.
  12. ddelima

    Dinner! 2013 (Part 5)

    @patrickamory: you got it. Simple and no chicken. Make sure for the celery broth you use everything including the stems and leaves. Add to that any spices and condiments you like.
  13. ddelima

    Dinner! 2013 (Part 5)

    I've been away from posting but that didn't prevent me from checking egullet as often as I could to get some ideas. I am still challenged a bit from living in a remote area here in Brazil and having limited access to variety and good quality ingredients. Nevertheless, every time I travel I try to stock up as much I can. Here are the latest dishes I prepared. Cheers! Salmon rillete Pan fried pork ribs, collard greens with fried garlic, bacon bits, rice and mustard barbecue sauce Creamy chicken and brie soup Celery and saffron risotto. I made the celery broth from scratch and it turned out great. It really made this risotto special. Parmesan risotto and sous vide flank steak Sauteed abadejo with mushrooms, capers and white wine sauce Spanish cobb salad, adapted from Bon Appetit magazine Eggplant parmesan with fresh mozzarella, from Bon Appetit magazine. Delicious!
  14. ddelima

    Dinner! 2013 (Part 1)

    Beef Tartare with Wagyu hanger beef with capers, red onion and 63C egg. Cornish Game Hen with Onion and Bacon, spatchcocked cooked in cast iron with bacon fat and finished in the oven until 170F. Pilpil Salt Cod, bacalhau poached in olive oil with chili peppers and fried garlic. Fig & Mascarpone, frozen fig shells with mascarpone cheese and fig pulp with red port wine. Burger, 50% short rib and 50% top sirloin, topped with cheese, bacon, egg, wild chicory, mayo and Tabasco.
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