Dinner! 2012

[Pierogi]

Kim, those burgers look outrageous....a link or a recipe? Pretty please...I'm beggin' here.

[Franci]

Forgive me, I'm lazy, I don't want to go back and list all the beautiful dinners I've seen. Just want to say they all really look delicious!

And welcome to the thread to Enrique

I've not been taking pictures but we had a couple of very simple and comforting meals: guinea fowl legs with bacon and sage with polenta. Yesterday night we also had lamb chops with mint sauce and a nice salad of mograbiah and vegetales.

[rotuts]

Id appreciate your ref. to the NYTimes burgers. Look delicious. A burger is the only place you can use American cheese

[lochaven]

Kudos to those photographs, especially mm84321. I'm speechless and hungry!!!

[Kim Shook]

Bruce – thanks – I’ve saved the link and will try it when I’m feeling crafty!

Stash – Salt and pepper shrimp is a favorite of mine. You are making some really gorgeous spring meals!

Dcarch – it’s an Ove Glove. Your lamb looks wonderful. I’m planning on lamb for Easter and can’t wait for my first bite of spring lamb!

Pierogi - Here's the link to the NY Times burger recipe. It’s really nothing elaborate – you just pack the ground beef really, really lightly, sear the burgers in an iron skillet and finish them in the oven. Open all the windows and turn up the exhaust fan, though – our house is always full of smoke when I do these!

rotuts – I’ve linked the recipe above. I like American cheese (the one that Kraft calls ‘Deluxe’ – not the individually wrapped ones) on a few select things – grilled cheese, tomato sandwiches and hamburgers. At least with the hamburgers I’m in good company – Wylie Dufresne and now you !

[rotuts]

forgot!

Am Cheese is also good on grilled cheese sand. and tomato sand.

it has a unique metallic quality. Wonder how Velveeta would do?

[percyn]

Thanks dcarch!

Nice meals again all.

Fabulous presentation again Max and darch.

RRO - love those prawns

A few days ago I made

Classic shrimp cocktail (no bed of lettuce)

Braciole with orecchiette.

[rotuts]

did you roll and stuff the Braciole?

Braciole and rouladen are my next SV projects.

I used to do both as a 'braise' and they were delicious!

[Franci]

Tonight again homemade pasta.

"Curzul" a specialty from Faenza, in local dialect means shoes laces. They are squared egg tagliolini usually dressed with a shallot sauce. I'll make it again, I really liked it.

[rarerollingobject]

dcarch - thank you for the kind words. Coming from you, that's a major compliment! Your lamb photos are beautiful, as usual, but that first close up of the lamb shreds....mmmm, delectable.

percyn - very nice, but where's the lettuce?! You have something against vegetables, don't you??

Franci - mind sharing how the pasta sauce is made? I love the taste of shallots, anything oniony really.

Dinner here was the latest in my effort to recreate my local takeaway's Thai marinated chicken. Butterflied and marinated in garlic, lemongrass, ginger, fish sauce, white pepper, turmeric and sugar. And some roast vegetables in the background, since I'm hassling percyn.

It was delicious, though in the photo that chicken seems almost a little..immodest.

[avaserfi]

Not last night, but I finally had a chance to pull the picture and write up the recipe etc.

Kombu Wrapped 16hr 56C Short Ribs / Puffed Short Grain Rice / Flash Fried Broccoli / Mushroom and Beef Broth / Fish Sauce

[percyn]

percyn - very nice, but where's the lettuce?! You have something against vegetables, don't you??

No, I don't have anything against vegetables or vegetarians

Truth is, I was out of lettuce for dinner as it typically is eaten in this household for lunch.

[Paul Bacino]

Andrew,

Very Nice, I also book marked your web production!!

Cheers

Paul

[ScottyBoy]

Love being able to read up on methods used, fantastic job!

[Jmahl]

Pizza, salad, red wine and good company for my birthday - it does not get much better.

[nikkib]

Hope you had a happy birthday! Pizza looks delicious!

[Franci]

Jmahl, happy birthday!!! Your pizza looks wonderful, I wish I could have a slice right now, breakfast time for me.

But I could eat also avaserfi dish, no problem

Franci - mind sharing how the pasta sauce is made? I love the taste of shallots, anything oniony really.

Very humble. For 2 I cooked 5-6 huge chopped shallots very slowly, with good amount of EVOO, for a good 20-30 minutes, added some smoked lardoons (maybe 70-80 grams)after the shallots were soften, at that point I should have added some tomatoes tinned or fresh but I had some nice tomatoes sauce from the day before which I used. It's not a very red sauce, more or less same weight of tomatoes and shallot. I add a spicy pepper and didn't feel adding any herb but it wouldn't hurt.

[rarerollingobject]

Happy birthday, Jmahl. Pizza looks great.

Franci, thanks for the directions. I don't tend to eat much pasta, but I'm going to give that a go.

As for moi, I woke up this morning with a terrible hankering for gochujang, Korean sweet fermented chilli paste. If there's one ingredient I find hugely addictive, it's gochujang.

Made dwaejibulgogi, pork belly braised with gochujang, garlic, ginger, onions, green onions, sesame oil, sugar and soy. And broccolini.

Ears are ringing with the heat.

Edited March 31, 2012 by rarerollingobject (log)

[pastameshugana]

Ears are ringing with the heat.

What a beautiful feeling!

[jvalentino]

Hi Everyone,

I mostly lurk this thread these days, but wanted to let you know about a meal I had at ScottyBoy's recently and it was because of the dinner thread! I was going to be in Oakland and from seeing his posts on here I asked if I could try his food. He graciously had me over and made a great meal. If any of you are ever in Oakland, you should look him up. Thanks Scott!

Jeff

[ScottyBoy]

You're most very welcome Jeff! Stop by anytime.

[nikkib]

No photos Jeff? Always pleased to see Scotty's delicious dinners!

[ScottyBoy]

Anybody in the Bay Area just give a holler, bring some booze and you shall be fed!

[jvalentino]

Sure.I only have the carbonara and candy bar. ScottyBoy can talk about the prep because the texture of these dishes were unlike any I had before in these two preparations. Also had-salmon, mushroom soup, and lamb loin.

Jeff

Edited March 31, 2012 by jvalentino (log)

[jvalentino]

Speaking of carbonara, I actually made some last night. I have now eaten carbonara, and posted on egullet more in the last week than the last 6 mos! Cravings.

Jeff