BKEats
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Posts posted by BKEats
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Tj
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Not as healthy as hand hunted beef but, a Simple roasted squash with all spice and maple syrup.. Broiled at the end.. Served with a salad of frisee, purple savoy cabbage, sourdough croutons and a mustard dressing... Polenta with sage from the garden and some olive oil..
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18 minutes ago, gfweb said:
Congrats!
Are your other places still open?
Other two locations are open.
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Thank you!
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Love dining around town.
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Green beans boiled in salted water, tossed hot with a mint, parsley, cashew pesto... Chana masala, a mix of kale and purple chard. Tomato broth, wine, garam masala, garlic, onion, cinnamon. White rice. Twice frozen and then Fried tofu cubes soaked in a mojo and then breaded. Potatoes boiled and tossed with a peruvian green sauce, san marzano tomatoes roasted in a low oven for 2 hours with garlic and shiso. mixed green salad with a ginger soy dressing. I was really happy with everything all in, it took the time of the kale to cook to make everything and there is enough leftovers to last a few days..
I forgot to take a photo until we were cleaning up leftovers.
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Taken from a video... Last night was fry night... I took the leftover picadillo and made papa rellenos with them.. This was pulled from a video.so, terrible shot but, it was kind of perfect.. simply boil waxy potatoes, rice, flatten, stuffed with picadillo, ballify.. Flour, slurry, bread crumbs, fry.
I also made a green sauce was a combo of cilantro, vegan mayo, lime, vinegar, cumin jalapeno and garlic served with fried yucca or the potato..
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Taken from a video... Last night was fry night... I took the leftover picadillo and made papa rellenos with them.. This was pulled from a video.so, terrible shot but, it was kind of perfect.. simply boil waxy potatoes, rice, flatten, stuffed with picadillo, ballify.. Flour, slurry, bread crumbs, fry.
I also made a green sauce was a combo of cilantro, vegan mayo, lime, vinegar, cumin jalapeno and garlic served with fried yucca or the potato..
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Been working on a vegan picadillo... Up next is tvp and lentils... The picadillo flavoring is there, with raisins, olives, tomatoes, cumin and such... But, the protein is the issue.. I tried beyond crumbles which tasted of peas and their feisty flavoring.. The problem is, you can't penetrate the crumbles with flavor so, it's like the sauce and protein are separate.. These meat crumbles are their own independent city states of feisty flavorings. So, a bean will allow the sauce to penetrate maybe the tvp will. Black beans with sofrito, are on point. Bay, cumin, garlic, pepper, i added some sour orange, a little vinegar, not enough for one thing to stand out.. Basic rice, avocado with a sour orange mojo and red onion.
Was very happy with almost everything.. Need to work on the vegadillo but, right now it's still pretty damn good.
Sofrito: I have a shitty stick blender.
beans, i like a brighter pepper in the beans. i use a little more liquid than normal and strained the beans right before added the sofrito, i mixed the beans and slowly added the rest of the liquid over the course of the next 45 minutes.
Everything was good in this dish but, that fake shit: cauliflower, lentils, cauliflower and lentils?, i am not hopeful for tvp.. I don't know, this fake meat market is interesting. It's clearly not meat, it's never going to taste like meat, why are we hung up on stuff tasting like meat if it's not meat. No one has tried to make meat resemble a vegetable. Just call me a bean counter.
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Looks awesome @weinoo
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5 hours ago, heidih said:
Sandwich press good idea. I'd have just eaten the innards. with good rice. Rather than fryinI g tofu I like a touch of olive oil and under the broiler/salamander - like the taste of decent tofu without interference.
The tofu nuggets will be frozen twice, then have them soak up a marinade and then battered and fried.. I have yet to try this method so, I cant speak for the results. Some things I make for home, some things i make with the intent to mass produce. but, it usually starts at home first.
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A little cashew ricotta.. Made this by taking raw cashews, adding a bit of water, a quarter clove of garlic, salt, pepper, sugar, lemon, olive oil.
I had not put the eggplant fried from last night, into the fridge.. I took a portuguese roll and toasted the inside lightly.. Then toasted the eggplant.. The layered with tomato, garlic and basil concoction. A schmear of the cashew ricotta on the other side.
Good like the photo about but, I put in the sandwich press for extra crisp..
Pardon the shitty office lighting.
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Thank you! I just put a tiny bit of oil down and used flat cast iron pan... I didn't notice anything but, that doesn't mean there wasn't any... Next time I do it, I will pay attention.. I guess the popping is the water in the grits and maybe just a bit of oil doesn't get to the center and just forms a crust on the outside.
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Last night, i made bob's red mill polenta.. I have never used it, it's good.. It's not my favorite but, it did quiet nicely... I just poured it into a pie pan to cool... Then used a glass to cut rings... Actually I used a jar and it kept sucking the rings up into the jar and ripping the edges but, i was in the middle of a phone call and I was preoccupied and didn't want to dirty a glass and sometimes you I get satisfaction by purposely making something harder than it should be. Cooked those up in oil on a hot cast iron... Meanwhile, I had this monster hen of woods.. Over a pound, it was like 25 bucks or a little less.. I am sitting there at the mushroom guy flinching over the price and remembered i would have spent like 150 bucks on meat and fish if this was a few months ago.. So yes, i splurged on the mushroom.. People that say being vegan is expensive, have never eaten vegan... I spend around a 100 dollars a week on food, to feed a family of three and we eat pretty well and primarily organic and usually from the farmers market. One could spend much less if shopping at a supermarket.
I added roasted garlic to a pan with some oil, then mushroom, then capers a bit of rosemary and wine and then let it evaporate and deglazed with sherry vinegar ...
I still have half a mushroom left...
Bite:
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I made chicken tonight, for people, did not eat the chicken.. I marinated in mix of parsley, garlic, lemon, olive oil, salt, chile and mint, put in a blender.. Then I smoked for a bit and then grilled..
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Earlier in the day, i roasted red peppers on the grill, I roasted garlic on the grill, I roasted golden beets on the grill..
The beets, I peeled, mixed in a sherry/mustard vinegar dressing.. Tons of dill, arugula, pickled onions and sour dough croutons.
I roasted red peppers, added that to whole tomatoes, onions, garlic, a little coconut milk, mint, parsley, red pepper flake, salt, sugar, lemon, olive oil... Cooked down and blended. I didn't have my bag of raw cashews otherwise a cashew ricotta would have been dope.. My in laws used parm, I decided to make a garlic bread with the other half of the bread... Topped with more mint.
and roasted garlic pizza bread, roasted garlic, olive oil, tomatoes, mint, salt, pepper, olive oil, pepper flake.
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I made chicken tonight, for people, did not eat the chicken.. I marinated in mix of parsley, garlic, lemon, olive oil, salt, chile and mint, put in a blender.. Then I smoked for a bit and then grilled..
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Earlier in the day, i roasted red peppers on the grill, I roasted garlic on the grill, I roasted golden beets on the grill..
The beets, I peeled, mixed in a sherry/mustard vinegar dressing.. Tons of dill, arugula, pickled onions and sour dough croutons.
I roasted red peppers, added that to whole tomatoes, onions, garlic, a little coconut milk, mint, parsley, red pepper flake, salt, sugar, lemon, olive oil... Cooked down and blended. I didn't have my bag of raw cashews otherwise a cashew ricotta would have been dope.. My in laws used parm, I decided to make a garlic bread with the other half of the bread... Topped with more mint.
and roasted garlic pizza bread, roasted garlic, olive oil, tomatoes, mint, salt, pepper, olive oil, pepper flake.
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10 hours ago, Katie Meadow said:
Yeah, me too. Up to my neck in lobster stock.
You know, that's because you and @heidih are from the West Coast... I am out East, we had riots over having too many lobsters, I believe just a few years back! 🤣 Seriously, lobsters are so cheap at some point and both my wife and daughter love them.. So, once I get about 6 lobster bodies in the freezer, about once every two months, I make a stock. I probably have 4 quart containers in my fridge. I make stocks though, I have turkey, chicken, lobster stock in my freezer at all times usually. Usually a hot pot broth or two as well.. But yeh, chef Tom Valenti had an impact on me with his use of multiple stocks in a single meal.
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6 hours ago, heidih said:
Lovely fresh food. That mushroom! So when you cook the corn cobs that long it enhances the corniness from what you reported. Perhaps I have not been bold enough.I thought it would lose an element. And the oatmilk - a dairy sub or?
i have been vegan for the last few months.. this was a recreation of a summer pasta dish my wife loves... I will sometimes make the corn stock, usually with dairy and then add that corn stock to lobster stock and make a corn and lobster pasta... But, yes, the longer you cook the corn, the more corny the stock tastes... I added salt and sugar as well as the shishito peppers... The corn itself had been removed and was added towards the end. So, taking 5 or 6 ears of corn, reducing that large pot down to about two cups of liquid... it was thick, creamy and corny. My in laws were splitting a two pound ribeye and they had two helpings of pasta, my son who had his own version of the dish, started eating this pasta, my wife the last thing she said to me last night was, i can't wait for tomorrow because i saved a serving for tomorrow... It's the best pasta I have made in some time. But that corn stock is really good
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Staying up in Columbia County NY. It's corn season and it's a good one.. We made a bunch for dinner the prior evening and had some leftovers. I cut maybe 6 cobs of corn and saved in a large ziplock. With the cobs, i added to a pot with garlic, salt, sugar, oatmilk, and shishito peppers.
Cooked for a couple of hours maybe. reduced to 2 or 3 cups
I bought this beautiful lobster mushroom and a large bunch of oyster mushrooms:
So, all over the county, there are shishito peppers.. Everyone is growing them.. I bought a bunch and cooked them last night.. I fried in oil, I topped with kosher salt and bottled key lime juice that my mother in law had recently purchased to make a cheese cake: So, i added the two mushrooms with the peppers, corn and mushrooms.
Here is the same pan with the cooked corn as well as the corn stock and some parsley on top:
Finally, a long fusilli and thai basil... This was ridiculously good.. The corn broth was so sweet and corny. The sauce at the bottom was so thick that it when you dragged a finger it took a moment before closing up.
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On 8/14/2020 at 2:21 AM, MetsFan5 said:
@BKEats I have that same bacon in my fridge.
Is it similar to the actual bacon served at Lugers? I was going to grill it in the BGE but maybe it’s not as thick as the bacon while dining at Lugers.
The bacon is delicious, it's smoky and it's thick but, it's definitely not the bacon they serve there... Your best bet is to buy slab bacon and cut it yourself... I use to buy the schaller and weber slab bacon... Maybe ask for a 2 pound chunk.. Then you can cut 1 inch slices, or have them do it at the butcher. But, yeh, the lugers bacon is much closer to an inch or more thick, where this is just thick bacon. the commercial package is like 2 ounces per piece.. Or an 1/8th of a pound, i would guess you want at least 2.5 to 3 x's that..
This is lugers restaurat:
maybe three times or 2.5 times bigger.. .So, I would guess each slice of bacon is like 5 to 6 ounces..
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- I made this but did not eat this... It was to highlight our grocery items...
Bacon baked @ 400 for 26 minutes
three types of lettuces. purple frisee, romaine and bib.
The bread was martins potato.. I thought it would be interesting, if my intent was to use the products, to cover the bread in kewpie before pan frying the bread .. but, visually, its more appealing tohe cross hatch on the bread from a grill.. Ultimately, i made two versions and gave the people that were waiting at my front door the sandwiches to consume. But ultimately, i don't know if i would have liked the bread toasted on a grill or slathered with mayo and pan fried. I guess they both have a place, an older me would just want bread grilled and the fat to come from the mayo.
but i took a shitty photo of the top: also pro-tip.. whenever serving anything on slate, give it a quick rub with olive oil.. makes it shine. i didn't do this.
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Dinner tonight was a quick affair... Made a simple marinate for oyster, portobello mushrooms and tofu.. It was something like fermented black beans, sweet soy, sugar, chile oil.... I made a peanut sauce... heated up some rice noodles, grilled the tofu and nushrooms.. served with a few lettuces, water chestnuts, some potatoes, some cashews, raw ginger, chile, mint, thai basil, globe basil and peanut sauce,
Boom easy
The last couple of mornings, I have been making pozole.. A simple broth with a few types of dried red chile, some garlic, cumin, onion, lime, I added kombu and msg as well... I took the hominy dried and cooked a large batch for a couple of hours... Added the hominy to the broth... I also made tostadas and on top I had refried beans that I made with avocado leaves ciilantro,, garlic, cumin, parpika,, mexican oregano, a few other things. Topped with shredded cabbage and seranos that were tossed with lime and cumin.
seriously freaking good:
I also topped with a little coconut pro biotic.
the next day i added corn to the hominy
Second day soup is always better:
The boy got a waffle and ice cream:
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Dinner 2020
in Cooking
Posted
I made about twice as much as usual as I was planning on fried rice.. I used a different copper pan and well, it made all the difference..