ddelima

thanks for your kind words!

Thank you! Yes, first one and we are anxiously waiting for his arrival around September.

Here we go again. This time we are going Japanese, Iranian, and Italian. Okonomiyaki, Osaka style Dates and cinnamon omelete. Breakfast treat on Sunday from daddy for the new mom to be. Rigatoni all'amatriciana

@BKEats: those artichokes look great! Here are some weekend meals. I've been very inspired lately by Frank Prisinzano cooking style and dishes. He puts a lot of interesting content on instagram. His philosophy is no recipe and you do everything by "feeling". Almost everything is cooked over very high heat and that transforms food in a different way. Crispy egg BLT on sourdough Leftover salmon salad Polenta with mushrooms and ragu of beef

Wow! What a gorgeous breakfast.

We made good use our time this past weekend by baking two sourdough loafs and smoking some beef ribs ;-).

Craving some duck confit from seeing some of the recent posts. Anyway, oven roasted chicken with lemon and garlic will do for now ;-). This was a @basically recipe minus some tweaks on the temperature and some very quick blow torching in the end to crispy the skin.

Spaghetti al limone, following Frank Prisinzano's method. Super simple, 4 ingredients and so good. Grilled flank steak with oven baked sweet potatoes, cream cheese and chives

My first ever smoked pork butt that turned into great tacos. Pork was smoked with eucalyptus charcoal and a few chunks of cherry wood, 275F for 7 hours.

Omelette à la Lyonnaise from Richard Olney's book “Simple French Food”. I had a bunch of onions that were about to go bad and voilà this was the perfect solution. Onions are reduced in butter for 30 minutes, then added to 3 beaten eggs and cooked as on omelete. When done, pour some brown butter on top of the omelete. To that brown buttered pan add one tablespoon of wine vinegar, swirl it for the vinegar to meet the leftover butter brown bits and pour that on top of the omelete.

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

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.

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

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

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)

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

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.

I lived in Asheville for two years. Definetelly recommend 12 bones, the line is worth it. For dinner, try Zambra. They have great tapas.

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.

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.

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.

Not me ;-) Look forward to see this!

@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.

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!

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.