Owtahear
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Posts posted by Owtahear
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Coho Salmon, Butter Lettuce, Fresh Green Beans and Grape Tomatoes. Love this time of year. Everything is fresh, local. Good healthy meal. Though this is Coho salmon, fresh frozen from Alaska. It was lean, and I over cooked it trying to get a nice sear. Still it was good, but not my best effort.
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On 8/8/2019 at 9:06 AM, liamsaunt said:
I am in Maine with my niece, husband and sister to tour some colleges. I used to come to Maine often when younger but have not been back for about 20 years. We went out to dinner last night, and it was not good. I hereby present our regrettable dinner. Cocktails (received 30 minutes after arrival)
a variety of oysters, plunked on the table without description
regrettably overfried calamari
a watermelon burrata salad that my niece enjoyed, so high point of the meal
my sister’s lobster gnocchi, which was mushy
my niece’s salmon, which was filled with huge bones and had a harsh curry sauce that tasted of uncooked cardamom and vast amounts of cinnamon
my haddock, served with ice cold mushroom risotto that reeked of raw garlic. The fish was both over cooked and cold, and lacked the caper buerre blanc it was supposed to be sauced with. When I inquired about the sauce the waitress reported that the chef said it was under the risotto (it was not) I ate the asparagus, which was fine
Husband had had a lobster, no pictures because it came out 15 minutes after the other entrees because “they thought the steamer was on but it was not.” Served with mashed potatoes that were so cold that the butter on them remained hard!
We are here for three more nights. I cancelled most of our other reservations and am going to cook all but one of our remaining meals. Is it wrong to hope that my niece dislikes the colleges she is touring up here? 😑
Where was this? Maine is a state. Portland? What restaurant?
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On 4/3/2019 at 7:56 AM, liuzhou said:
In my professional life, I went through a number of "titles". I never took them seriously or used them outside that context. But the one "title" that really threw me a loop was a young boy one day calling me "Mister"!
I thought I was a boy too!
(Half a century plus later, my heart and soul still think I'm that little boy!)
As to restaurants, my lifestyle and environment and friends require that I do go to places that are clearly not aimed at my generation. It doesn't bother me too much. But I can't stand noise. Not age related; I never could.
Fortunately, it's the oldies here in China who love the noise. No more fun that going to eat and having a shouting competition. So I'm happy to eat with my younger friends.Yes I completely understand. I was always young looking, younger than my age. Then gradually became more "sir", now it is always "sir". Really, really deflating from "dude" to "sir" by kids and young adults.
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Completely nailed frozen peas. And Butter. of course.
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On 7/7/2019 at 4:23 PM, BonVivant said:
Wolfed down the last kilo of asparagus today.
Bits on the sides are salmon roe and crab claw meat.
Potatoes with quark.
Beautiful creature...
Until I die, my goal is to cook octopus that looks that succulent.
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Okay, rushing around feeding everyone the presentation sucked. But a mixed grill. Octopus, Grilled Quail in a grape barbecue sauce, Iberico Pork loin (yum) corn on cob.
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Spicy Beef Noodle Soup Chongking Style and Xai bao long (soup dumplings)
Maybe has become my death row meal!
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Guilty pleasure admission. Okay, I will admit it....I love...love...LOVE cold Rice a Roni.
There. Hate me.
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I know a lot of these online fish sites sell Halibut cheeks.
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On 5/28/2019 at 11:26 PM, Ann_T said:
Moe's birthday dinner.
Cioppino with
Dungeness crab,
local spot prawns, clams and halibut.
Dessert for Moe's birthday is always something with strawberries.
This year I made a Strawberry Meringue Roulade.
WINNER WINNER CHICKEN DINNER.....errrr....well....you get what I mean.
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Okay. So I had some leftover Dungeness crab meat (I know, how can you have some leftover Dungeness crab meat??) but I did. It was going to spoil soon. I remembered in my freezer I had some shrimp, that I would never use unless it was a soup or sauced dish. So.....looking into the pantry and fridge, I saw ingredients that would make one of my favorite restaurant dishes as a kid. I am not sure how wide spread "Chi Chis" was, but their seafood enchiladas (called "Cancun") was absolutely one of my all time favorite dishes as a kid. Sure, Rick Bayless and other great Mexican chefs may not be impressed, but I recreated this dish tonight.
Dungeness crab and shrimp in a sherry/cream/lobster sauce wrapped in enchiladas. May not be Mexican or even Tex Mex, but it is outstanding. Especially unlike Chi Chis, I am using real crab and real shrimp or lobster.
Enjoy.
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12 hours ago, David Ross said:
I'm working on my next salmon dish. I'll be using a technique that Native Americans here in the Pacific Northwest have been using for generations-grilling salmon over alderwood. I adapt the technique to my outdoor grill and use small alderwood planks. I'm thinking of introducing some Asian flavors to the salmon.
Living in Pennsylvania, I have found that cold smoking is pretty easy. Except obviously now through October. When the temp is in the 40's and below, it is easy turn my conventional gas grill into a cold smoker, by lighting charcoal and wood chips in an aluminum tray, keeping the temp down below 50 degrees and cold "smoking" my cured salmon filets. It works, and it is as good if not better than the stuff you buy at high end places in the market or online at $40-50 a lb. Unfortunately now, at this point, with the extremely fresh salmon from Alaska, it is no longer that simple as the weather has gotten much warmer. Sure, still can cure it, make a great product, but cold smoking now requires additional equipment.
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On 5/13/2019 at 7:27 PM, David Ross said:
For years I've been watching Chef Michel Troigros craft his siganture salmon dish with sorrel sauce. I think I could pull it off fairly well-the salmon is cut thin and only touches a hot pan for less than a minute. The challenge for me will be to find fresh sorrel. I've seen it a few times at one of the few upscale markets we have but I'll venture out and see what I can find. Maybe our farmers market will have sorrel once they open in a few weeks.
I am trying to master this dish. I see Sorrel in Whole Foods right now, and it is salmon season, so I was thinking of making another go at this later this week.
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20 hours ago, scubadoo97 said:
Fried up some shallots and poblano chilies an then ground chuck seasoned with ground ancho, guajillo and chipotle chilies. Finish with cilantro, queso fresco and tomatillo salsa on fresh corn tortillas
YUM!
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Tis the season.
Halibut in a brown butter, caper and Marcona almond sauce
Asparagus
Morels sautéed then poached in a port cream sauce
Arugula and grape tomatoes tossed in lemon and olive oil.
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On 5/4/2019 at 10:28 AM, scubadoo97 said:
Crab cakes for dinner with side salad and wine.
Oh man, I love that Pinot!
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DERBY DAY!!! Mint Julep+ Argula and Gorgonzola salad drizzled with 30 year old Balsamic Vinegar + Veal Parmigiana and Spaghetti.
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Salmon season is upon us. With some sautéed spinach and asparagus. And old school shrimp cocktail wth St Elmo Steakhouse cocktail sauce.
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I am horrible, I started diving into this before I took the photo. Also, I forgot to include the Soup Dumplings.... But this is Spicy Beef Noodle Soup at LJ Shanghai in Cleveland.
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On 4/29/2019 at 5:45 PM, BonVivant said:
Last lunches in Lyon. This one was at the smallest buchon with little character and personality. Without the plaques I wouldn't have guessed it was a real traditional buchon.
My table, from where I could see the small kitchen and almost every move the cook made.
Lyonnaise sausage with pistachio
Head of veal. Lyonnaise love this kind of things. Head, feet, offal, tail etc. They throw nothing away.
More stuff from the market for lunches (and dinners)
Love brawn and pâté. So far I like French and German the most.
One oozily soft and one hard.
OK......you win!
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I turned the leftover lamb into a Sichuan style Cumin Lamb. It is completely improvisational, and I through in some veggies cause I felt the need. But it worked out well.
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I know this. Most places in the states advertising "fresh cut fries" get an epic fail. What they should do, is fry them earlier in the day at a lower temp (325F?) until soft and starting to get a golden color, then take them out. Drain them or wrap them in paper, or something, but leave them alone.
Then to serve, fry at 375F to order for 3-5 minutes until nicely crisp. It is unavoidable there will be some oxidation (brown) but it is about the texture and flavor.
I don't know why places don't do this? It makes it easier (quicker) to get the fries (chips) out to order, and they are what the customer wants, crispy, and will stay crispy while being fluffy inside.
It's not that hard!
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Easter Leg of Lamb.
Garlic/Rosemary/Herbs De Provence rub
Simply grilled over lump charcoal on a Weber.
Made Barbecued Carrots from a recipe from the Publican (Chicago, Paul Kahan)
Twice Baked potatoes
Salad
Rolls
Owen Swift Papillon Wine
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Dinner 2019
in Cooking
Posted
Oh. I meant I ordered online from a site that actually line catches the salmon in Alaska, flash freezes them and ships them. It was not something from a supermarket or chain store.