Dinner! 2012

[ScottyBoy]

Naw my fish guy had a frozen box of 7 big ones he gave me for $25 so I could mess around. The outer skin of the tail wasn't very firm, a little mealy. Was just interested in ways I could cook um.

Shipped live would be the nail in the coffin for food cost in one of my dinners...I wish though

[mm84321]

Naw my fish guy had a frozen box of 7 big ones he gave me for $25 so I could mess around. The outer skin of the tail wasn't very firm, a little mealy. Was just interested in ways I could cook um.

Shipped live would be the nail in the coffin for food cost in one of my dinners...I wish though

Frozen are still good. They just dip them in chemical to prevent them from going black, which can give an off taste. I had never cooked live ones until last week. Definitely sweeter, and a much firmer texture than frozen, I thought. But yes, expensive.

[patrickamory]

Hassouni - the pics show up now. That happens to me sometimes. Looks great. I love kuku!

[basquecook]

I want to see I was getting them about 5 years ago, live from Scotland and they were like $12.50 a piece.

[mm84321]

I paid about half that for 35 extra large.

[C. sapidus]

Kim – Caramel sauce is good stuff. You can control how sweet by how dark you make the caramel. Nice looking grilled chicken!

Liuzhou – Looks like many of our meals, and sounds quite satisfying.

Fettucine with pink shrimp sauce – Garlic, tomato paste, and white wine, reduced. Shrimp was cooked in the sauce, and then most of the shrimp were pureed in the blender and added back to thicken the sauce. Finished with cream, S&P, and parsley. Our usual camera-shy salad.

[gfweb]

Scotty, beautiful stuff! Tell me about the Brussels sprout sauerkraut! How'd you ferment it?

[ScottyBoy]

Well...I call it kraut but it wasn't fermented. I just sweated onions in butter/salt then added a little water and reduced a couple times until they were soft enough, blanched some brussel sprout leaves, added champagne vinegar to the onions, threw in the sprouts for the final boil down and called it sauerkraut.

[ScottyBoy]

And that pastrami is insane! I had made it before just for sandwiches but you re-therm and hunk of it and sear the spice sides and holy mother! I should have taken a money shot of the fork melting through it. I've found my favorite cut is a bavette.

[gfweb]

Thanks, Scotty!

There is confusion on google re bavette. Multiple cuts of beef and a pasta are listed. What is your bavette?

Is it a fibrous cut?

[ScottyBoy]

Also called a sirloin cap or flap. You know those butchers and their wording

It's not too tough so I only do a 24 hour bath for pastrami instead of the 72 in MC. When I'm cooking it normal I only go 12 hours. A delicious and affordable cut at $4.25/lb with minimal trimming from my meat guys.

[Maria C. Ascarrunz]

i'm brand new here, transplant from CH. go easy on me! i am loving all the wonderful dinners.

last night, the BF took our leftover pork shoulder roast (which I'd cooked for 5 hours at 250 degrees the day before) and made a kind of Chinese BBQ sauce for it, glazed the pork, then broiled it for a bit to caramelize. Alongside he made pahjeong. We've been playing around with pancakes - i made an okonomiyaki a couple weeks ago.

[ScottyBoy]

Welcome, sounds delicious!

[Pierogi]

^{Kim, I always know it's the Holidays when I see your candy cane plates. Love 'em !}

[Ranz]

Zuni Chicken.

[ScottyBoy]

Man, a good roast chicken is heaven...

[jvalentino]

Hi everyone! It's been awhile, but I've been lurking,

Pizza last night-

Grande mozz, roasted cauliflower, pancetta, pinenuts and pickled hot cherry peppers. Finished w EVO and black plepper. Was pretty tasty. The cherry peppers gave a little vinegary spicy kick to cut through the otherwise rich flavors.

ETA: pic

Edited December 13, 2012 by jvalentino (log)

[Paul Bacino]

Baked Sockeye Salmon- Brown Rice salad w/ Pomegranates--Thai eggplant

[liuzhou]

Baked Sockeye Salmon- Brown Rice salad w/ Pomegranates--Thai eggplant

I want! Now!

[Baselerd]

A little heirloom tomato salad with mozzarella ice cream, Provencal granola, and confit cherry tomatoes (recipe from Eleven Madison Park Cookbook):

[ScottyBoy]

Oh that ice cream is genius, I'm all over that come tomato time next year!

[Maria C. Ascarrunz]

Welcome, sounds delicious!

Thanks!

[mm84321]

"Melba" scallops, black truffle, parsley root mousseline

Sweetbreads, angel hair with truffle cream, walnut jus

[mmille24]

That's some truffle.

[ScottyBoy]

What high quality scallops. jealous.