Dinner! 2012

[dcarch]

Stunning dishes mm84321!

Just curious about your mushrooms, I received a package of Chanterelle mushrooms, they look very different than yours.

dcarch

[mm84321]

mm84321, I have always loved your posts in this thread ... but your pics showing the process makes me love them even more. Skinning little potatoes by rubbing them with salt, and then frying them ... it would never have occurred to me to do that! I imagine that the rough surface and the salt would make them crisp up really nicely?

Thanks, Keith. Skinning the potatoes helps them color, and they do crisp up rather nicely. And I kind of like their taste better without the skin.

Stunning dishes mm84321!

Just curious about your mushrooms, I received a package of Chanterelle mushrooms, they look very different than yours.

dcarch

Thanks. They are chanterelles from Saskatchewan. These tend to be on the smaller side, and the ones I used in this dish were button shaped.

[patrickamory]

[ScottyBoy]

Oh yeah!

[Norm Matthews]

We had grilled chicken with a Jaques Pepin mustard glaze recipe, salad and green beans.

We had grilled chicken with a mustard glaze ( Jaques Pepin recipe), a salad and green beans, Southern style.

[patrickamory]

Talk about spatchcocked. Reminds me of those Portuguese rotisserie places in Montreal.

[Norm Matthews]

This kind of spatchcock cuts the breast free so it swings up and leaves the back bone intact. It is called Leaping Frog. IMHO it is quicker and saves the whole chicken for roasting.

[Mr Holloway]

Great meals everyone

One of my favorites

Tri-tip,sweet potatoes,roasted red pepper,corn, garlic bread and tomato

Corn and tomatoes are crazy good this year

Shane

[Panaderia Canadiense]

I've been crazy busy and thus not eating terribly well (there's no way I was going to show you cold pizza and yuca chips with a side of hot sauce, or any of the other atrocious things I eat when I'm otherwise preoccupied!). However, the last couple of days have produced dinners worthy of this thread Major volcanic eruption has a way of slowing down my business. In that vein, I'd like you to know that if I disappear for a week or so, it's because the eruption has affected the hydro dam at the foot of the volcano, and I'm without electricity. Don't worry about me - I'm far enough from the volcano not to be affected by lava, lahar, or pyroclastic debris.

Everybody else is showing such amazing things (I'm looking at you, C. sapidus, mm84321, Norm, and Patrick) that I'm feeling kind of plebian and down home, but hot-damn if it wasn't tasty.

Panfried tilapia in ritz-crumb and parmesan breading, 4-cheese mac'n'cheese, steamed veg, obligatory asparagus.

And, lending credence to the idea that sometimes the things that look the worst taste the best: roast chicken reheats in fresh sage gravy over sourdough/7-grain stuffing and mashed potatoes, side of carrots and peas. This photo actually makes it look better than it did in life, which is unusual.

[Prawncrackers]

This is Scottish blue lobster. They are poached for 2.5 minutes in a court bouillon, then shocked in ice.

The tails are studded with lemon verbena leaves.

Wow you can get these over your side of the pond? What do you think of them? We get lots of Canadian lobsters here in the UK but i much prefer our native variety, the flesh is denser and sweeter. But maybe the North American lobsters are better over there and it's the journey over that deteriorates the quality.

Some back to basics Asian dinners for me recently. I prepared a couple dozen chicken thighs for a bbq competition and saved the oysters. With them I made the best version of this dish ever: Dried Fried Chicken Oysters with Chillies:

Hotate Gohan, Shime Saba and Nasu Dengaku. Or Scallop Rice, Mackerel Sashimi and Miso Aubergine:

Pork with Kimchi and more miso aubergines:

[chefmd]

Chanterelle risotto

[patrickamory]

Prawncrackers cracking food photography as always. Love the look of those chiles.

[ScottyBoy]

Yeah all your photos always *pop*

[Jmahl]

Corn soup made with corn from the garden and milk from a local cow. It rained today - an unusual event this Summer.

[Prawncrackers]

Thanks guys. I don't get much natural light in my kitchen, not even in a British summer! So that bounced flash off my kitchen ceiling has been a kind of a trademark for me on this thread. Plus it quick and easy.

Seriously though I urge you all to try that sichuan dish with chicken oysters, it just the perfect variation.

[mm84321]

Tomato bread with ibérico ham

Black bass with celery, ibérico ham/green peppercon broth

[mm84321]

Wow you can get these over your side of the pond? What do you think of them? We get lots of Canadian lobsters here in the UK but i much prefer our native variety, the flesh is denser and sweeter. But maybe the North American lobsters are better over there and it's the journey over that deteriorates the quality.

I thought they were fantastic.

[patrickamory]

Seriously though I urge you all to try that sichuan dish with chicken oysters, it just the perfect variation.

I will. But what are chicken oysters? Are they chicken parts or a type of oyster?

mm84321 that iberico bruschetta looks fantastic.

[patrickamory]

Bucatini con le sarde al forno

[ChrisTaylor]

Seriously though I urge you all to try that sichuan dish with chicken oysters, it just the perfect variation.

I will. But what are chicken oysters? Are they chicken parts or a type of oyster?

mm84321 that iberico bruschetta looks fantastic.

The part of the chicken, especially juicy but with kind of a weird texture I personally don't rate highly, that's sort of kind of near the top of the leg, right near the backbone. Easy to miss if you're speed-deconstructing chickens.

[patrickamory]

Ah the medallions! At least that's what I call them... just a small juicy morsel off the back right?

Edited August 20, 2012 by patrickamory (log)

[ScottyBoy]

Yup like a plump little oyster.

[Katie Meadow]

Wow, Prawn, that's sneaky. I would be mad if someone plucked and hid the oyster from of my thigh. I would want a plate of spicy chicken oysters as reparation.

[rarerollingobject]

Amazing..I would kill for a dish of chicken oysters! There's a chicken oysters kilpatrick joke to be made in there somewhere..

Uncharacteristically healthy dinner for me; fritters of beetroot, lamb and freekeh (smoked cracked green wheat), based on this Nigel Slater recipe, and kale with caramelised onions. And a little dipping sauce for the fritters of Greek yoghurt with grated cucumber, chilli, garlic and lemon.

[Kim Shook]

Nickrey – love the meat pie – one of my very favorite foods!

mm – beautiful lobster dish!

Jmahl – what gorgeous corn soup! We had some in Florida recently and I’m dying to try it myself.

A couple of recent dinners - breakfast for dinner: Deep fried bacon and the last of the ham from our Pittsburgh trip:

Some cathead biscuits:

These were good, though not terribly ‘biscuity’. They were from a CI recipe and were amazingly easy and fast. I liked them a lot and will make them again, but they were really TOO tender – they wouldn’t have held up to a sausage patty or ham.

Plated with eggs and potatoes:

Another meal was Dianne’s garlic shrimp:

With tomatoes, corn and green beans:

We had friends and family over for dessert Saturday night to celebrate Mr. Kim’s birthday, so our quick-before-they-get-here meal was chili-cheese dogs, baked beans and grilled corn:

No one needs to know what kind of ‘cheese’ that is on the dog .

Last night - Grilled ham slice, tomatoes, butter beans and biscuits (leftover from breakfast out):