Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

rarerollingobject

Dinner! 2012

Recommended Posts

Thanks Hassouni - it's not there yet though! Jump in on the chole thread if you have any recommendations...

Share this post


Link to post
Share on other sites

My lung repertoire isn't extensive.

644385319.jpg

But chopped, simmered with some stock veg for about 90 mins. Then added to a hot and sour soup for a few mins. And served on rice noodles. I think anyone who says lungs are their favourite thing is lying, but this wasn't bad at all.

002.JPG

Share this post


Link to post
Share on other sites

Been a busy Summer at work and I haven't done as much cooking as I would have liked, but tonight I got back at it. Fried Oysters, Hominy and Grilled Red Onion Salad, Remoulade Sauce-

014.JPG

I like the hominy - cooked from dry or canned?

It's Bush's canned hominy. It's really tasty.

Share this post


Link to post
Share on other sites

:biggrin:

The A/C's working, so I ventured to turn on the oven for a cod fillet baked in white wine with S/P and butter and parsley, along with some good asparagus I found at Whole Paycheck (steamed, S/P, butter, more parsley) and some truly nice boiled red potatoes. Cava to drink and homemade butter cookies for dessert. Mighty full, mighty happy, waiting to see just how much rain/thunder/lightning we get in the next little while.

:biggrin:


Me, I vote for the joyride every time.

-- 2/19/2004

Share this post


Link to post
Share on other sites

I was trying to recall what the British word for lungs was when you cook it... finally got it via Google... lights.

Share this post


Link to post
Share on other sites

First dinner with elder son off to college was an I-don’t-feel-like-going-to-the-grocery-store affair, cobbled together from the freezer and garden.

Shrimp with garlic and lemon juice, with olive oil, red chile and smoked paprika, over fettuccini

Peas with onion and basil

p1077215778-4.jpg

Share this post


Link to post
Share on other sites

very nice, chefmd.

I'll be borrowing that and expanding on it in an all-tomato dinner in late September.

for tonight -- leftover chana masala and:

7751147558_c6ac037af9_z.jpg

Broccoli rabe, with chile pepper, garlic and lemon

7868932308_6804c9fbae_z.jpg

Plum tomatoes, unsalted butter, sea salt, black pepper

ETA re the tomatoes: Chef Matt Hamilton of Lulu and Po (formerly of Uovo (New York), Pair of 8's (New York) and Belcourt (New York)) does something similar.

sheepish -- lovely.


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

piggy.jpg

OooOoohhh, do you have a picture os a slice?

I made it out to the pig roast and it was awesome. I am hoping Shane has some pics of the corn and corn cooker he had going out there too. The cob I had was a solid contender for the best I have ever had.


"Why is the rum always gone?"

Captain Jack Sparrow

Share this post


Link to post
Share on other sites

Kim, I thought of you when I made another meatloaf!

The whole thing, just out of the oven/broiler:

meatloaf2.jpg

Slices from the leftovers the following night:

meatloaf-sliced.jpg

I made the glaze a bit differently - added a splash of BBQ sauce in with the ketchup. Everyone liked it, no one could decide if we liked it better or not.

Share this post


Link to post
Share on other sites

Made some fried chicken. I used the spices that I cure my pastrami with, delicious!

7869711412_9c98382780_c.jpg

Collard greens, cornbread with jalapeno-honey butter

7869712832_42659282b2_c.jpg


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

Kim, I thought of you when I made another meatloaf!

The whole thing, just out of the oven/broiler:

meatloaf2.jpg

Slices from the leftovers the following night:

meatloaf-sliced.jpg

I made the glaze a bit differently - added a splash of BBQ sauce in with the ketchup. Everyone liked it, no one could decide if we liked it better or not.

Mark, I may (ok, I *do*) need the recipe for that loaf. I made one a couple of weeks ago that a) nearly killed me (I unfortunately was boxed into making it on day with 100°-+ temps and 80%-+ humidity.....) and b) the recipe just sucked. No other words, just....sucked. Even the leftover sandwich a couple of days later was sucky. The 3/4 of it left went into the offering to the Trash Gods today.

It was bad. Even the vulture dogs barely ate it.


Edited by Pierogi (log)

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Share this post


Link to post
Share on other sites

ScottyBoy:Thanks, things got crazy after the slicing started, there were cameras flashing, just gotta find who took the pics :smile:

Ashen: Dave ,glad you guys made it out, got some extra corn, I will bring some in tonight. Thanks again for the cupcakes..AMAZING :wink:

Shane

Share this post


Link to post
Share on other sites

Mark, I may (ok, I *do*) need the recipe for that loaf. I made one a couple of weeks ago that a) nearly killed me (I unfortunately was boxed into making it on day with 100°-+ temps and 80%-+ humidity.....) and b) the recipe just sucked. No other words, just....sucked. Even the leftover sandwich a couple of days later was sucky. The 3/4 of it left went into the offering to the Trash Gods today.

Thanks Pierogi. Here you go:

Mine is an adaptation of one of the many CI recipes for the "best" meatloaf (it kills me that they keep recycling the recipes claiming they are all the best!).

Ingredients:

1.75 lbs (or so) ground beef (I usually use 80/20)

1 medium onion - fine diced

1 medium carrot - peeled and fine diced

1 celery rib - fine diced

1 cup oatmeal (the regular stuff from the bulk bins)

1/2 cup low sodium chicken broth

1 tbs low sodium soy sauce

1 tbs honey mustard

2 tbs plus 1/2 cup ketchup

2 extra large eggs

1/2 tsp pepper

1 tsp dried thyme

1 clove fresh garlic, minced

1/2 tsp unflavored gelatin

2 tbs olive oil

3 tbs sugar

Prepare a broiler pan by covering the insert with foil and slitting the foil to match the insert. Preheat oven to 375oF

Saute the celery, onions and carrots in the olive oil until the carrots are softened and the onions are just starting to turn golden. While you are doing that, whisk together the eggs, broth, soy sauce, 2 tbs ketchup and the mustard in large bowl (big enough to hold everything). Sprinkle the gelatin on the top and let sit for at least 5 minutes. For the last minute of the saute, add the pepper, thyme and garlic. Turn off the heat. Add the cup of oatmeal to the liquid and stir it in well, then add the veggies. (If you want to deglaze the pan, use something interesting like red wine.) Add the ground beef and mix with your hands or a spatula until everything is evenly distributed, but don't overdo it.

Form the mixture into a free-form loaf on your prepared broiler pan. I use a leave-in remote thermometer so I take the time now to make sure the probe is as close to the center as I can get it. Cook until the inside temp reaches 135oF. It usually takes about 40 minutes for me.

While it's cooking, prepare the glaze by mixing the 1/2 cup of ketchup with the sugar. I use about 3 tbs but you can adjust this to your taste. If you like BBQ sauce you can substitute some of the ketchup with BBQ sauce.

When the meatloaf reaches 135F, pull it out, remove the probe and readjust your oven rack to broil (if necessary - I use my Breville Smart Oven and do everything on the middle position). Switch the oven to broil at 500oF. Brush half of the glaze on the loaf and return to the broiler. Broil for about 6-7 minutes, just enough to start to darken (ok, burn) in spots. Remove and brush again with the rest of the glaze and back in the broiler for another 6-7 minutes. Remove and let cool.

If you slice it right away, it tends to fall apart, the longer you let it cool the more intact your slices will be. It's hard to wait because it smells so good!


Edited by mgaretz (log)

Share this post


Link to post
Share on other sites

Wow, interesting, no ground pork in addition to the ground beef?

No and no veal either, though CI says the gelatin does what the veal does. I'm not sure I notice - I'm tempted to leave it out and see if it really makes any difference.

I've thought about making it with "meatloaf mix" which is blend of beef, pork and veal, but no one seems to carry it in my area any longer. I used to see it all the time.

Share this post


Link to post
Share on other sites

ScottyBoy – beautifully crispy fried chicken

Patrick – Details on the murgh chana masala, please

Edit - never mind, I see that you linked the recipe on the chole thread. Thanks!

mm84321 – How did you get such beautiful color on your scallops?

Steak salad, one of my favorite summer meals. Grilled ribeyes, marinated with garlic, white pepper, and soy sauce. Ginger-lime dipping sauce as salad dressing. Romaine, cucumber, tomato, scallions, cilantro, and sliced shallots in the salad.

Summer in a bowl.

p1079564168-4.jpg


Edited by C. sapidus (log)

Share this post


Link to post
Share on other sites

I'm about to have a heart attack...

Curry beer batter for Cod, matsutakes, blue lake beans, corn bread balls, onions and I made some tartar sauce. Roommate wanted some fried stuff again tonight so what the hell. Fry all the things!

527192_10151390928989908_401635425_n.jpg


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...