Dinner! 2012

[Franci]

OMG Franci that must be a $1000 ham. I am SO jealous.

No, no Patrick. That's my husband rationale: better to eat it now here, where it's affordable, if we go back to the US it's way too expensive. It's not a 5 Jotas and in fact doesn't taste as good as the paleta we had last time, it's a little more acidic but it's still very good.

[avaserfi]

Genius! How do you make a broccoli crusted quail egg?

Haha first thing I thought.

Always look forward to your creations man!

To be fair, the technique isn't one I thought up. I saw it at Blackbird when I spent a couple weeks staging there.

[Brown Hornet]

Momofuku 48 hour braised short ribs with dashi braised daikon, pickled mustard seeds and braised cabbage.

[David Ross]

Spaghetti alla Carbonara

Wow, what a lovely dish of pasta. Want to share the recipe?

[robirdstx]

Wow, what a lovely dish of pasta. Want to share the recipe?

Thank you so much!

Alla Mario Batali

http://www.mariobatali.com/recipes_carbonara.cfm

I used thick sliced bacon that I par-cooked in the oven, drained, chopped, and finished in the olive oil.

[robirdstx]

Sorry for the double post. I will definitely make the carbonara this way again. Stirring the yolk in at the end made the dish!

Edited October 14, 2012 by robirdstx (log)

[Steve Irby]

Ravioli inspired by a dish at Osteria in Philadelphia. No way to find rochetta in our area so I used a combination of French Chevre, Dutch Gouda and New Zealand Windsor Blue at a ratio of maybe 65:20:15. I know it's a bastardized combo but it worked. Topped with shiitake and crimini mushrooms.

We also had fresh grilled swordfish that I pulled from the grill a little to early so I finished it on the stove. I love swordfish and I am really amazed how the price of fish has changed over the years. At my local fish market today the price for fillets of sword were $6.99/#, wahoo $8.99/#, amberjack $11.99/# and grouper & tuna at $12.99/#. What used to trash fish (trigger, amberjack) now sell at prices above at what was once considered premium.

[ScottyBoy]

To be fair, the technique isn't one I thought up. I saw it at Blackbird when I spent a couple weeks staging there.

Imitation is the highest form of flattery! And looks like you did their version justice!

[Panaderia Canadiense]

Simple, downhome cookin' here. Panfried tilapia with llapingachos and steamed veggies.

[Shelby]

Mjx - thanks so much for the chicken information. I'll be trying that since one of our favorite food is simply roasted chicken.

I have some sad news. Some of you will remember my stepdad, Ted Fairhead, who used to post here. He passed away yesterday morning. He hadn't been well for some time, but his death was very sudden and shocking to us all. We have lots of friends and family in and out of both of our houses right now. I'm staying with my mom for a few nights, so I'm not sure when I'll be back. I'm still going to be going down to NC to see after my grandmother, so my time isn't my own right now. I'll be checking in as often as I can, though.

Oh Kim {{{hugs}}} I'm so sorry for your loss. I certainly remember Ted and he will be missed. You and your family are in my prayers.

[robirdstx]

Simple, downhome cookin' here. Panfried tilapia with llapingachos and steamed veggies.

Elizabeth, that's a lovely crust on your fish. What did you season it with?

Our dinner last night:

Grilled Chicken Thighs and Creamy Cole Slaw

[Franci]

Your chicken is really inviting Robirdstx!

Quince season is starting!

[Panaderia Canadiense]

Simple, downhome cookin' here. Panfried tilapia with llapingachos and steamed veggies.

Elizabeth, that's a lovely crust on your fish. What did you season it with?

It's a mixture of whole-wheat soda cracker crumb and faux-Ritz cracker crumb, with quinua flour and a bit of parmesan cheese; the seasoning is parsely, basil, pimentón, and a touch of "yellow seasoning" which is a blend of turmeric, mustard, nutmeg, fenugreek, cumin, oregano, and garlic powders. I actually normally use it as a gratin on things like mac n cheese, but when I'm feeling too lazy to prepare a breadcrumb coating I'll also cover fish in it.

[C. sapidus]

Franci – Quince looks great, would you mind describing? A friend is offering us a quince tree, so I would like to learn more.

Kim – I am so sorry for your loss

Freeze warning last night, so we harvested our green tomatoes. See where this is going? Fried green tomatoes dipped in egg wash and coated with cornmeal, fresh thyme, S&P.

Mrs. C baked salmon with pesto. I made anchovy-caper vinaigrette to go with green salad.

[patrickamory]

Heidi's recent post about fennel seeds reminded me of a favorite Madhur Jaffrey recipe for lamb curry with Kashmiri chiles. The cookbook (published in the '80s) says to substitute a mixture of cayenne and sweet paprika, but I seemed to remember seeing Kashmiri dried red chiles at Kalustyan's, and lo and behold they were were there. I deseeded, soaked and pureed them. This recjipe also requires soaking tamarind pulp. The dish definitely had more depth and a cinnamony-sweet intensity with the Kashimi chiles - I recommend it.

[dcarch]

Amazing! Just amazing the kind of cooking by everyone. I would say the diversity is mind boggling, not too many of the dishes can be found on restaurant menus.

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Thanks to our friends from up north (Canada) sending us the crispy chilling weather.

Reminder to all, there are not too many grilling days remaining this year.

Grilled some ribs and shrimps, and putting away all the tools, charcoal, etc.

dcarch

[mm84321]

Hare with autumn things

[rod rock]

Beautiful dinner mm84321 i bet it tastes good as it looks!

[mm84321]

Beautiful dinner mm84321 i bet it tastes good as it looks!

Thanks. I forgot to explain, but one element in the dish was lasagna made from black trumpet and parsley. These were the ones I found in the woods earlier in the week. You lay them with parsley on one half of a sheet of pasta brushed with egg whites, then fold over the other half and run through the pasta roller again. It's a nice technique, and something you could use with pretty much anything that will lay flat.

Edited October 15, 2012 by mm84321 (log)

[rotuts]

fantastic plating here, an inspiration!

[patrickamory]

Yes. That is imaginative and gorgeous, mm84321.

[C. sapidus]

Reminder to all, there are not too many grilling days remaining this year.

What? Winter is no reason to stop grilling.

I love yard-long beans, and the ribs are very cool. Do you have a bandsaw in your kitchen?

Bahamian grilled chicken from the BBQ Bible. Chicken quarters marinated briefly in lime juice, drained, and then marinated for a couple of hours with onions, garlic, chiles, paprika, S&P, and olive oil.

Simplest potato and leek braise from All About Braising, flavored with thyme, nutmeg, black pepper, chicken stock, and butter, and then finished with heavy cream.

Curried cauliflower, courtesy of Mrs. C, who also made the unpictured salad.

[patrickamory]

It's so hard to make beans look as delicious in photos as they are in real life. Regardless, these are RG black midnight beans. The base was onions, sage and garlic fried in suet. Finished with a little olive oil, lime juice and cilantro.

[rod rock]

Patrickamory, i agree with you about how is difficult to make beans like in pictures. There are a lot of side things that should do. I love black beans, your dinner looks wonderful!

[dcarch]

C Sapidus, "---I love yard-long beans, and the ribs are very cool. Do you have a bandsaw in your kitchen? "

Thanks.

What I did: I used a vegetable plastic bag, froze the slab of ribs and cut it into three strips on my table saw with a carbide blade.

Very easy and quick.

dcarch