BKEats

last night was a simple dinner. Around noon, the idea of making a fried shrimp sandwich entered my mind. We had spent some time on Tybee Island this summer and wondered to myself, why haven't we been eating more shrimp since then. Well, the answer eventually dawned on me. The shrimp in Georgia, the ones pulled right out of the ocean are so much better than what is available to me along my daily shopping route. In order to compensate, i made a shrimp oil, that I eventually turned into a mayonnaise. Then, went on a 5 mile run to build up the appetite. There is my set up. You can see the shrimp breaded in a mixture of seasoned corn meal and flour. You can also see my homemade shrimp mayo in the little dish with the spoon sticking out of it. the little orange there, i used part of the rind in the oil. my wife's. my camera/phone was upstairs so i asked her to take a photo or two. arugula was tossed in lemon juice and olive oil, salt and pepper. miss k's What i would say is, I have purchased shrimp perhaps three times in the last two months.. the first time was from my local grocery store and it was filled with that sodium phosphate shit. if a seafood contains that, like a scallop, or pretty much anything, the entire dish is ruined.. like, throw it in the garbage. This time, the shrimp was free from that chemical, it was just tasteless, compared to a sweet fresh shrimp. the shrimp oil i made, was definitely the most shrimp flavored component but, it was still apparent i was eating a bland shrimp. in recent years, i have been reluctant to stop my one go to place on Mott Street, Chinatown but, they have live shrimp and that is most likely my best bet.

Is yours 18 k gold too?

Really lovely food all.. Last night i just cooked for my wife and daughter.. i had a huge lunch and was too full by the time dinner came around.. . I had one trout in the fridge from yesterday.. i cut out the filets and made a stock with the head and bones. cooked the fish in a butter and oil and served over quinoa.. The sauce, was fish stock, a little wine, lemon, butter and capers.

I travel quiet a bit and for me, the exotic things happen to be the local items.. Lots of greens and fruit that are not available in New York. Whether it is because it spoils too quickly or there are bans on the items... I have eaten silk worms and moths and bugs and things like that. But, for me, the first thing that pops into my head would be fresh Mamey on the beach of Mexico. Or the Caribbean Lobsters. Or some local vegetable I have never tried before i went to some small city in China. Wild fennel growing in Sicily. These are exotic things to me.

That looks really good Fe-chef.. i was wondering if you have recently tried the "traditional" method of cooking short ribs. My normal method of preparation takes perhaps 3 hours as opposed to your 1.5 hours.. In a perfect world, I will salt the ribs for a day, brown and braise the ribs for 2.5 to 3 hours, let sit in the liquid over night before broiling with a glaze. Something like this: So, i guess i am asking are you saying this the pressure cooker method is better than the traditional method or are you using this for a time saving method. was it textural as good, or is the recipe you used what is making the flavor so good. I looked up pressure cooking short ribs on chow.com which has a similar recipe and they too only call for 30 minutes of pressure and then 15 minutes of regular cooking.. this puts them at half your cooking time..http://www.chow.com/recipes/30305-pressure-cooker-cola-braised-beef-short-ribs I do have a pressure cooker and use it occasionally.. i think it's wonderful for beans. but, i can't help with cooking times..

This was awesome.. My wife is not eating tomato sauce while she is producing sustenance for our little guy so, I have not been making tomato sauce. There were a bunch of things on the menu that stood out but, I couldn't pass on the tomato sauce. The guy three people down at the bar was eating the cow feet special and it looked awesome..But, the mussels and grouper were fantastic.. lots of garlic, a light tomato sauce, fried grouper and green mussels.. The fish store they buy their fish from, is my go to spot. I almost bought the grouper last night so, I was happy to have them cook it for me.. the mussels were definitely frozen as all they have are the black guys.. But, these were definitely green shelled and I could tell, previously frozen. Surprisingly, good despite me expecting them to be bad. Here is the menu: Trash fish abound: Loved the vegetables too.. A glass of wine or two and three espressos and a sambuca

Thanks so much. Yeh, on Sunday, I walked in the door from a jog, went grocery shopping, then told myself I was going to just make the liver pate before I went up for a shower. I ended up cooking from 10 to 3 straight. Took a shower, bought bread and people arrived around 3:30. In terms of wet brine, aren't all brines wet. Just like a salt water solution. Are you surprised that I brine my chicken. I feel like most people do, or maybe I'm crazy.

Thanks.. that fried chicken is actually out of character for me.. It usually takes 2 days for me to make my chicken.. one day in a brine, one day in a mixture of some of the brine and buttermilk, then I flour it and let it sit floured for a few hours until it gets tacky, then I fry at a low temperature.. I fry but the temp up to 350, then once the chicken is in, i drop it down for 325 for 12 minutes.. Yesterday, i came in from a run at 9 in the morning and threw the chicken into a brine.. so it only brined, with no buttermilk for 6 hours or so. My brine consists of a ton of salt, some sugar, a lot of cumin, some bay leaves and black pepper.. The flour is the same with a lot less salt and a lot more cumin. I added curry powder, chile powder and some of my spice rub for bbq.. This contains paprika, brown sugar, white pepper, black pepper, some herbs. The butter milk besides doing so much to the meat, allows for a better coating. this is my chicken with buttermilk the coating Brine: Buttermilk Fried

Saturday I wake up and my lovely bride mentions that we are having 15 of her family members over for dinner the following day and would I be willing to make dinner. Started with a chicken liver mousse. So easy, everytime i make this, I am surprised at the ease. This is one of those things, maximum rewards for minimum effort. chicken livers, onion, port, marjoram, thyme, juniper berry, green pepper, black pepper, salt, a little allspice, heavy cream and a shit load of butter., i served with pork rinds along with bread and crackers.. Something about the pork rinds talked to me. Homemade bread someone brought.. Obviously, there are more cheeses and things being passed around at this point. Fried chicken: Old faithful: Yucat to be kidding me.. I got more, "this potato salad is delicious" I made a garlic confit and tossed it with lime juice and thyme. salad" fried brussle sprouts honey and sriracha, lime juice and fish sauce. So many freaking desserts.. Cookies, cakes, donuts, ice cream.

Love all the corned beef to pastrami conversions. It's still on my List of things to do these next couple of weeks. Tonight heated up a Frozen chicken pie I bought from the Dutch market with an arugula Caesar salad with peppers and carrots. A nice glass of red wine from a 12 year old Tempranillo. Homemade banana bread with homemade dulce de leche ice cream while watching the Shining. had such an amazing day with my family today. I am just so thankful for them.

pancake and bacon for the little one.. for myself, I made two pieces of bacon, drained the grease, added arugula and then a couple of scrambled eggs to the pan, then mozzarella, added between two pieces of bread and then toasted both sides of the bread in butter.. But, here is the pancake and a hot chocolate

today had me going to bed at 12:30 am and waking up for the airport at 4:!5 am for a 6 am flight to Canada. I worked the day and was landing back at the airport at 645 pm tonight.. I arrived home around 720, shoveled snow for 25 minutes then, went off to buy groceries for dinner.. Dinner tonight was just for me and Miss k. I partially deboned a game hen, made rice and a salad. pretty simple.. No time to brine or marinate, just a lot of salt, some pepper and a little olive oil Arugula salad had lemon juice, salt, pepper, a squirt of olive oil and then rested the warm chicken over the greens for a bit. Poured a little juice from the cutting board.. basmati Rice consisted of garlic, olive oil, rice, sazon, then a pad of butter, a cup of rice, a shot of wine, two cups of water, a punch of salt, a squirt of tomato paste, some black pepper. Depending on the situation, i may add a shot of crema at the end.. Miss k likes when i do this. game hen was $4.50, the rice and arugula were on hand. I spent another 50 or 60 cents on a the garlic. Home cooked meal in 22 minutes. i was super tempted to spend 40 or 50 bucks on food getting delivered. I am happy i didn't.

getting down to the end of our greens... Had an interesting day today. which had me drinking vermouths, then a coffee tasting, then a beer tasting.. Ic could have had one more drink and went to bed for the rest of the night but, instead, i ran 5 miles, drank a ton of water and had a salad.. The greens consisted of little peppers, baby Shanghai spinach, baby arugula and baby mizuna, with anchovies and my buddy's caesar salad dressing. chopsticks are the best way to eat a salad with baby lettuces.

It was soo good. He salted more than normal upon my request. I feel like "muy suave" would be the only way to describe.

My buddy from growing up is head chef at a restaurant. Because of our kids and our lifestyle, we don't leave the house too often these days. So, a few nights ago, they were slated to come over last night, he calls me and tells me that he wants to cook dinner at my house.. Despite his qualifications, i still was reluctant. But, eventually, i gave in and he came over yesterday to make us dinner.. I made frozen white russians. Not to mention, cleaned a lot of dishes as we went and did other things to help but, he wanted to do everything and I obliged. The meal sounds rather pedestrian but, he of course took it to the next level.. The meal being, caesar salad, roasted broccoli and veal parm. Homemade mozzarella He made garlic confit: Not to mention, he also made a homemade pasta with tomato sauce, not photographed.. cracky croutons.. using martins potato bread sesame buns. It was very enjoyable to have someone else make dinner for me in my own house.. We normally sit on one side of the island but, as he was cooking, we sat on the other side of the island. I have literally never sat on that side of the island.. For the last 6 years, we have opened our home up and have used it as a catering space.. The island where we sat, is normally reserved for guests as a chef's table, or sometimes we have potential catering clients come to our house and sit on that side of the island.. I have not one sat on that side and it was a real treat.. Great dinner.. Not to mention, he even sharpened three of my knives on my water stone.. It's nice to have good friends like that.

I was thinking the same thing.. I was going to buy a corned beef from my butcher and put it on the smoker and make something like a pastrami.

Bojana, can you describe the circumstances in which you will be cooking and serving this dish? Is it a competition or a family dinner or a lunch or a bbq? Is it fir a main course or a starter. Grilled pork belly is an easy thing.

Quick Dinner last night.. I added a quick time saving cheat.. A few years ago, I had some leftover Saag Paneer and the sauce from a vindaloo dish in my fridge.. I stuffed the saag into a pork chop and served with the vindaloo sauce.. It was really good. So, i have been liking the idea of stuffing creamed spinach into things.. I got home last night around 630.. Preheated the oven and then ran to the grocery store as, all of my meat is frozen and I didn't have time to stop at the fishmarket.. So, the only reasonable looking item was this pork loin. I grabbed the pork loin, walking passed the frozen food section, the box of creamed spinach caught my eye. Grabbed that and went back in my place.. I opened up the pork loin for stuffing. No, microwave, I cut the frozen creamed spinach into slivers, placed on the inside of the loin, added some shredded mozarella and tied it up.. Roasted at 450 while brushing a lemon juice, salt, sugar, and paparika over the loin as it roasted.. Cut the heat down to 400.. Served with rice and salad. Rice cooked with onion, chinese cooking wine, sazzon, tomato paste, butter and parsley. Dinner was ready in like 45 minutes from the time I got home.. Right as the roast came out of the oven, the baby started crying.. Ran up stairs, danced with the little guy for about 5 minutes and he fell back to sleep, which was nice. Sliced the pork, dressed the salad, served the rice. Dinner ended up being rather delicious.. Though, my creamed spinach would have been better.

Dinner last night was a casual affair.. The food was awesome but, it felt more like a picnic.. we were sitting in the kitchen and just hanging out.. It was a fun family meal.. Meanwhile, My wife and daughter were sitting on one end of the table watching me run around like an idiot. Both my wife and daughter do not like to "work" for their lobster.. So, i have to pretty much take all the meat out of the shell for them.. Served with drawn butter, boiled and salted potatoes, bernaise sauce, an arugula salad and a simply broiled steak.. I have not really broiled too many steaks or cooked things exclusively on a broil so, i figured it would be a good time to try.. I cooked the steak at like 3.5 minutes per side under the broil.. Came out a perfect rare. I made all of dinner so, i was rushing around.. they started eating without me! It was only after the photo did I realize there was a large can of peanut butter on the table. The little one like white wine with cassis these days. steak The bodies, I covered in panko, a little bernaise and the guts that were left on my cutting board. then broiled. so, not the best photos but, it was seriously delicious. For dessert, a few ricotta fritters. The salad, I came home to a few cases of lettuces and various greens.. These were samples from our new produce supplier.. Pretty gorgeous greens.

Thank you! The dark stuff on top is pepper.. I also forgot, the bleeding you are referring to is actually, left over peashoots from Sichuan Food.. I basically use a frittata to get rid of all of my leftover vegetables, meats and cheeses.. It's a good weekend dish as you, get to clear out for the upcoming week. Not to mention, the bodega next to my house uses these incredible vegetable deals as loss leaders.. So, those peppers were 4 for 1.99. I used like 10 eggs and some milk. Added it to a pan and let cook at a low temp.. The egg eventually begins to set, that is when I add fillings. I add fillings as it sets because, i don't want it all to fall to the bottom.. Once it starts to set and ingredients are added, i toss in an oven thats like 400 degrees.. let it cook until the whole thing sets. i take it out and invert it on to a dish.

Yah, i want that right now.

was just in vegas, I would say, if anyone is looking for some really good Chinese Food, Yunnan Garden and Dumpling Kind are both really fantastic restaurants..

Hey MsRadell, I make burgers lots of different ways.. This however seems to be my favorite these days.. I grew up eating white mana burgers and white rose burgers and this is how they prepare their burgers.. Low heat, on a bed of onions with just fresh unseasoned beef.. It produces a beef and oniony mixture.. Not to mention I mayonnaise the rye bread before putting on the griddle, which makes the bread super crispy. I enjoy burgers in all it's forms, this is just one way I really like it.. Check out my err, friend's review of white mana http://forums.egullet.org/topic/4248-white-manna/?p=1974726

I made rice pudding this weekend with leftover rice from Chinese Food.. Really simple recipe, a couple of cups of rice, some milk, a shot of whiskey, sugar, vanilla, a couple of eggs and a little cream a squirt of lemon. I also cooked down a can of condensed milk for dulce de leche. A frittata with peppers, avocado and mozzarella. fennel salad: I made the most simple ricotta fritters.. A lb of ricotta, a cup of self rising flour, vanilla, a couple of eggs, some baking powder, salt and lemon. Mix and fry.. Served with powdered sugar and lemon curd a couple of steaks with bernaise, fried potatoes and salad Didn't spend much time plating this.. Served the steaks sliced on a slate slab.. And served yourself.. I am sure my wifes was more pretty. Saturday night, i made these fried porkchop sandwiches that I had put in a brine.. Bacon, cheese and fennel salad. With the scraps, i made into skewers and grilled.. Just rubbed with my bbq rub and added lemon juice

Along side the salmon you can serve something green. Mashed potatoes with kale (or a number of green vegetables from scallions to cilantro), parsley and garlic lime juice rice, or mashed peas. You can make a watercress soup, a parsley soup, a spinach soup, as it is green, you can add a piece of salmon in the middle. Maybe try to make a healthy sheoards pie using cauliflower to top and mushrooms, mixed with some vegetables as the base. Instead of lots of lamb, you can make little skewers on the BBQ.