Dinner! 2012

[minas6907]

Wow everyone, that all makes my chicken soup look like a watery meaty mess. Anywho, here are my bow tie pastas I made for my soup, its 50% semolina and 50% bread flour.

[Kim Shook]

percyn – that Bo ssam is just beautiful!

Bruce – tell the boys to move over. I’ll make them anything they want if I can have all of their scampi! Those shrimp are just beautiful, by the way. Where do you get them?

For dinner tonight, I used the small piece of brisket that Mr. Kim smoked for the Super Bowl party to make burnt ends.

Brisket:

In the pan with Mr. Kim’s sauce and some juices from the bag the brisket was stored in:

Sandwich:

Fantastic!

I also did a ‘sorta Greek’ salad:

I had some feta dip left over from the party and tossed it will some lettuce, cukes and tomatoes. It made a better salad dressing than a dip !

[djyee100]

gfweb, I checked out Pepin's recipe for the shrimp pane you cooked upthread, and it sure sounds good.

(for others, the recipe is here: http://blogs.kqed.org/essentialpepin/2011/09/17/shrimp-pane-on-watercress/)

deensiebat, the Sephardic fish looks great. Olives, saffron, and lemon...mmm.

Kim, welcome back! I love the brisket sandwiches.

Vietnamese pork chops for dinner here, with a sides of lemongrass-coconut rice and sauteed bok choy with garlic and chiles. Alums from EGullet's Cradle of Flavor thread will recognize the sides. They're from Cradle of Flavor. The pork chops recipe came from Saveur mag. All the recipes are available online.

Vietnamese Pork Chops--No Vietnamese caramel sauce handy and I didn't feel like making it, so I subbed 1 TB sugar in the marinade. Not a like-for-like substitution, since Viet caramel sauce is bittersweet, not just sweet. I also prefer meatier chops, so mine were about 1/2" thick (not 1/4" as in the recipe). The chops tasted good, and I would make them again. The recipe is here:

http://www.saveur.com/article/recipes/vietnamese-pork-chops

Lemongrass Coconut Rice: http://www.epicurious.com/recipes/food/views/Lemongrass-Scented-Coconut-Rice-237067

Stirfried Asian Greens with Chiles & Garlic: http://www.epicurious.com/recipes/food/views/Stir-Fried-Asian-Greens-with-Chiles-and-Garlic-237115

Edited February 9, 2012 by djyee100 (log)

[Anna N]

Percyn, that Momofuku's Bo ssam is high on my list of must-dos and yours looks perfect.

Pork chops for me also last night. I had almost given up on supermarket chops but cooked SV and quickly seared produced a lovely, juicy, porky pork chop. Sorry that the photo did not capture the slight pinkness and juicyness of the final dish. Served with green beans and sauteed mushrooms.

[rotuts]

I agree. SV has rescued supermarket pork, the only pork some of us can get. I like 131 f then very thinly sliced in a sand wich on good fresh crunchy bread

[Paul Bacino]

Sometimes, the things you make are right before your eyes!!

I made Potato gnocchi a few weeks ago ( they freeze well ).. I think it was MIchael Chirello recipe. These I fried, usually i boil them!!

Vodka sauce and Braised Majinola Beef cheeks to finish.

[Franci]

These I fried, usually i boil them!!

Vodka sauce and Braised Majinola Beef cheeks to finish.

Chifeleti di patate!

Tonight we had a broccoli soup (no photo) and bodin noir with parsnips, shallots and renette apples

[mm84321]

Pigeon salad with medjool dates

Cèpes poêlés au parmesan et herbes fraîches

Guinea Fowl Roasted with Parsnips, Black Trumpet Mushrooms, and Oats

[dcarch]

Lots of delicious, fancy and complicated recipes!

How about one with no recipe and no cooking?

dcarch

[Kouign Aman]

Ok, OT, but where'd ya get the lamp?

[dcarch]

Ok, OT, but where'd ya get the lamp?

Made it myself.

Bent some forks and had some conch shells.

dcarch

[FrogPrincesse]

Wow how beautiful.

My dinner will look very pedestrian after dcarch's artistic presentation and thanks to my cheapo blackberry lens, but here we go. Yesterday I bought a Delmonico steak at my favorite butcher shop after realizing that it looked awfully similar to the "côte de bœuf" I love so much in France.

Here it is before, seasoned with grapeseed oil, rosemary & thyme from the garden, salt, and plenty of black pepper.

After a few minutes on the grill (I like it very rare)

We had grilled eggplants and a salad on the side.

My favorite part is gnawing on the bone at the end (no picture here!).

[Dakki]

Lovely work, everyone! percyn, I have no idea what bo ssam may be but I want it.

Here's tonight's offering: chicharron en salsa verde, and mac and cheese from Heston's last show (made with cheap Wisconsin gruyere, because it's my first time trying the recipe). An unusual combination that worked surprisingly well.

[C. sapidus]

Kim – Thank you very much, the shrimp were “Louisiana Gold gulf shrimp”, on sale at the grocery store. By the way, that brisket sandwich does sound fantastic!

djyee100 – Lovely meal, I need to try those pork chops.

dakki – mac and cheese and chicharron with salsa verde. Sounds like one of our culture-clash meals.

Sichuan chicken with chiles – chicken thigh chunks, marinated with Shaoxing wine, soy sauce, and black soy sauce; deep-fried; and then stir-fried with garlic, ginger, Sichuan peppercorns, scallions, and a pinch of sugar; and then finished with sesame oil. A little spicy for younger son, but elder son and I fought for the last morsels.

Jasmine rice and our usual lettuce-tomato-cucumber-scallion salad to go with.

[SobaAddict70]

Tagliatelle with parsnips and pancetta.

(click here for the recipe)

[djyee100]

C. Sapidus, that Szechuan chicken does sound good!

SobaAddict, delicious looking pasta. An unusual combo with parsnips, too.

Dcarch, is that Neptune's dinner? I really like your last creation.

Last night's dinner, a frittata of odds & ends to clean out the fridge. I sauteed soon-to-expire spinach and mushrooms with some garlic, and combined them with eggs and a bunch of leftover ingredients hanging out in the fridge--a few roasted spring onions, some shredded mozzarella, some grated parmigiano reggiano. At the end of cooking time I sprinkled the last of the mozzarella on top and set the frittata to brown under the broiler. Served it with some good bread. The leftovers (yes, my former leftovers generated new leftovers) are going into sandwiches for lunch.

Edited February 10, 2012 by djyee100 (log)

[mm84321]

Potatoes Smoked with Truffles and Pork Crumble

Black Truffle Poached Turbot with Celery and Tapioca

Black Truffle Braised Veal Cheeks with Parsnip

[C. sapidus]

I should really try truffles some day . . .

djyee100 - thanks! I like the idea of infinitely-recycled leftovers.

Boys had a swim team pasta dinner and Mrs. C is out of town, so I made dinner for myself.

Fettucine Alfredo – Marcella Hazan’s version

Slow-cooked broccoli with garlic and anchovies – from Vegetables Everyday. Younger son surprised, nay shocked, me by helping himself to a bowlful.

Washed down with Flying Dog “Kujo” Imperial Coffee Stout

Edited February 11, 2012 by C. sapidus (log)

[ChrisTaylor]

The 'smoked eel, bacon and mashed potatoes' recipe from Fergus Henderson's first book. The only point at which I deviated from the recipe was the mash--I moved halfway towards colcannon by making a butter-heavy mash laced with parsley and spring onions.

Served w/ a bottle of '05 Bordeaux.

[ScottyBoy]

Where are you getting these truffles? They look Oregon or "Himalayan".

Roommate got some carbonara before I left to work a dinner. Coppa chips are a fun crunch to add. Jidori eggs, pepper and pecorino.

[ddelima]

ScottyBoy, nice idea of coppa chips. Last night I went with Fettuccine Carbonara "tradizionale"

[mm84321]

Where are you getting these truffles? They look Oregon or "Himalayan".

They are Perigord.

[Franci]

Tonight we had tiny red mullets, they were the size of my thumb. I fried half in a mix of corn meal and breadcrumbs with thyme and half with flour, served on a bed of rocket. Red mullets really go well with corn meal coating.

As side also the loved puntarelle with anchovy sauce

ando to keep my son happy, some scallion pancakes. I always find them highly addictive

[ScottyBoy]

They are Perigord.

Yikes $$$, working with some serious product in your dishes.

[kayb]

Franci, I LOVE mullet. On the Gulf Coast (aka the Redneck Riviera), all the little beach restaurants make the most magnificent po'boys with them. And always in a cornmeal breading.

ScottyBoy and Xilimmns excellent-looking versions of carbonara. I'm jonesing for that; acquired some quinoa penne (celiac disease is SUCH a pain!), and I'm going to try it this week. Have not yet found gluten-free linguine, other than rice-based, and I really don't care for rice-based pasta in traditional pasta applications.