Dinner! 2012

[ScottyBoy]

Whoa mama, awesome stuff!

[pastameshugana]

THAT is amazingly beautiful... a stunning picture of a stunning dish... bravo!

[C. sapidus]

THAT is amazingly beautiful... a stunning picture of a stunning dish... bravo!

Agreed – all of the dishes looked fantastic, but that one jumped out

A considerably more pedestrian meal here. Elder son came home to vote, so I made a couple of his favorites.

Caramelized minced pork, from Into the Vietnamese Kitchen. I needed to make a fresh batch of caramel sauce. Served with jasmine rice.

Stir-fried green beans with fermented black beans and garlic plus a little rice vinegar, chicken stock, and sesame oil.

Edited October 28, 2012 by C. sapidus (log)

[patrickamory]

In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

Edited October 28, 2012 by patrickamory (log)

[robirdstx]

In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

Here's hoping the storm does not make the turn and instead goes on out to sea.

Patrick, your pork chop looks good enough to eat! ;-) I must do soon!

Edited October 28, 2012 by robirdstx (log)

[ChrisTaylor]

Lamb breast. Rubbed w/ a blend that was heavy on the garlic powder, rosemary and chipotle. Smoked for five and a half hours, rested then crisped on the gas grill.

[Anna N]

........

Lamb breast. Rubbed w/ a blend that was heavy on the garlic powder, rosemary and chipotle. Smoked for five and a half hours, rested then crisped on the gas grill.

It is not even 6 am and I am drooling.

[Paul Bacino]

Made up Some fried chicken, from the turkey fryer.

Deep Fat Fried Chicken-- That I cooked in a seasoned oil---bacon /onion/peanut oil/Duck Fat and Butter.

Cajun Season Flour crust!!

[rotuts]

that oil sound good. do you filter it and use it again? how do you get onion oil or did you just fry some onions in it at a past date?

[Paul Bacino]

Rotus-- just throw the onions in!! They brown and blacken and Yes I filter it after!!

I use Benton's Country Ham pieces for the smokyness too!!

I used a turkey fryer.. so I has about 2 gallon of oil.. not wasting that!!

Thanks for the time!!

Paul

Edited October 28, 2012 by Paul Bacino (log)

[nikkib]

Despite the morning rain and subsequent cold and damp, I fired up the smoker for possibly the last time and did a small (2 1/2 lb.) piece of beef brisket. Because it was small, it only took about 4 hours.

Wow norm! Looks delicious!!!

[EnriqueB]

Hummus bi tanina:

Sous-Vide oxtail, 72 hours at 65ºC, then deep-fried. With rice and the bag juices.

Caramelized cauliflower soup, with vegetable stock, grapes and almonds, from Modernist Cuisine at Home. Nice taste, not so nice color...

[rotuts]

Hummus and esp. that Toro-Tail look delicious!

[patrickamory]

Gorgeous hummus.

Also really feeling the lamb breast upthread.

[ScottyBoy]

Some French themed food last night.

Lobster bisque, meat is the surprise at the bottom.

147 degree egg, some of my house bacon, frisse, endive, mustard dressing.

Foie and truffle pate, picanchou cheese and I made some fig-nectarine jam from my trees.

14 hour wagyu coulotte, creamed spinach. Sauce is a reduction of sherry vinegar, honey, the fig-nectarine jam mounted with butter.

Almond tart and some vanilla ice cream.

[heidih]

Lovely meal ScottyBoy. I like the use in two incarnations of the jam and of course find it stellar that you were using your own fruits. Can you tell me about the creamed spinach- it is one of my favorite comfort foods- yours looks like the leaves are somewhat intact?

[rotuts]

SB stunner stuff. Id eat that, right now!

as they say now in the blogs:

*** burp ***

[ScottyBoy]

Heidi,

I blanch the spinach, squeeze out all the water through a towel, rough chop it and squeeze again. When I've done it at higher end restaurants we would run it through a meat grinder but I like it a little more "rustic". I throw some smashed garlic in cream, reduce by half and strain. Mix the garlic flavored cream with spinach, some salt and I can proudly say I've had a lot of people say it was the best creamed spinach they've had!

Edited October 28, 2012 by ScottyBoy (log)

[Paul Bacino]

SB..

I have to Say..Lobster Bisque recipes.. must be the best keep secret!!

Your meal looks like something I would like to put wine with!!

Paully

[mm84321]

Confit of fresh chestnuts, walnuts, fennel and onions

[patrickamory]

Tonight, crying tiger (seur rong hai):

Cucumber salad with toasted dried tiny prawns:

[Shelby]

Some French themed food last night.

Lobster bisque, meat is the surprise at the bottom.

147 degree egg, some of my house bacon, frisse, endive, mustard dressing.

Foie and truffle pate, picanchou cheese and I made some fig-nectarine jam from my trees.

14 hour wagyu coulotte, creamed spinach. Sauce is a reduction of sherry vinegar, honey, the fig-nectarine jam mounted with butter.

Almond tart and some vanilla ice cream.

If I wasn't happily married, I'd BEG to be your girlfriend--as long as you cook for your girlfriends

This looks amazing, especially the jam.

[David Ross]

Confit of fresh chestnuts, walnuts, fennel and onions

Now that is a nice side dish for Thanksgiving.

[robirdstx]

Farfalle with Shrimp and Garlic Sausage

[Paul Bacino]

MonkFish Sous Vide ( 30 min @140 ) in Spicy Sage Brown Butter with Kabocha Squash/mango/marscapone

Edited October 29, 2012 by Paul Bacino (log)