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Dinner! 2012

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SobaAddict70 – striking plating, Hiyayakko tofu and Shredded chicken.

Prawncrackers – super beautiful Gamberi Bucatini alla Puttanesca!

liuzhou – very nice Roast duck leg. Is there anything in common, five spice powder vs 7 spice powder?

Kim – you make everything dilishous thing looks so easy. I can never make that Ham and Gruyere quiche as good as yours.

C. sapidus – Amazing looking rice.

robirdstx – very nice Grilled Beef Rib Eye salad.

patrickamory – Beautiful photos, especially the pork chops.

sapidus – not bad leftover dish of shrimp scampi. Mrs. C’s rice and an edamame, corn, onion, and tomato salad is not too shabby either.

Mm84321 – amazing braised Pork neck

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Sashimi tonight.

dcarch

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Great meals everyone :smile:

Some Football food

ABT's

Jalapenos stuffed with cream cheese,cheddar,green onion,seasoning.

Topped with a sausage cap and wrapped in bacon

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Garlic tortilla stack

Filled with cream cheese,garlic,more garlic and some roasted garlic :laugh:

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Shane

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Thanks Rotuts

Yes, these were done on the Egg.

400 indirect, till bacon cooked to your liking

Goes great with a 50/50 mix of mayo and sour cream for dipping :smile:

Shane

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Hello e-gullet friends. Greetings from Brazil. I've been away for a few weeks in process of relocating from US to Brazil as part of a new work assignment. I will be sharing my culinary findings in Brazil from now on as my wife and I settle down here. My cooking gadgets are somewhere in the Atlantic Ocean being shipped to my new home in Brazil but I've already managed to started cooking down here starting this past weekend during a trip to the coast with friends. Let's go to what matters:

Sole Ceviche / Ceviche de Linguado

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Salted Shrimp / Camarão à Paulista

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Seafood Gumbo / Caldeirada

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* Edited for a typo.


Edited by Xilimmns (log)

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Got a sea bream, rub is coriander, white/black pepper, celery seed and fennel. Then a corn and nectarine salsa, better than expected!

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

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Xilimmns – Nice seafood! Near the coast in Brazil, presumably?

ScottyBoy – Those flavors sound like they would go very well together

Chicken sorta-Panang curry with Thai basil and mild chiles from the garden, onions, red curry paste, fish sauce, and crushed peanuts. Served with jasmine rice and green salad.

With the first cool days of late summer, time is growing short when I can pick chiles and basil outside the back door. Sigh.

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It feels good to be back on this thread. Gorgeous food as usual - mm84321's avocado roulade looks delicate and refreshing; C sapidus' Panang curry is mouthwatering (is this hard to make? I looove Panang curry); ScottyBoy's whole seabream is rustic and refined at the same time, the type of food I always crave for.

Giant backlog alert! Sorry for the flood of pictures, but here are some of my August dinner meals.

Pasta alla Norma, aka eggplant sauce. Based on a recipe from Jamie Oliver. Pretty good, but the eggplant took forever to cook.

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Roasted Brussels sprouts from my CSA with shallots and prosciutto.

Before

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After

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A little sandwich with leftover merguez, crusty baguette, garlic mustard, arugula and cotija cheese (this may have been lunch).

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A chopped cucumber and tomato salad with plenty of mint from the garden...

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... followed by this delicious Mahi mahi with creme fraiche and Meyer lemon salsa, fingerling peewee potatoes (a slightly simplified version of the recipe from Lucques).

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The most succulent lamb I've had in a while - from a local butcher shop, Homegrown Meats - with a little bit of pesto, asparagus & fresh goat cheese.

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Opah with beurre blanc Les Halles; red chard with olive oil and garlic (a la April Bloomfield).

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It's been a good month! :smile:

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You Bet, TJ's for wine is fine! here there is a 1 buck graft tax: that Chablis is probably 1 buck more here. we have 3 buck chuck.

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photos are much improved, Patrick. kudos.

great meals, all.

last night:

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Salmon roe and Persian cucumber salad

Behold my failed attempt at trying to brunoise cucumber and onion.

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Left: Broccoli con aglio e acciughe

Right: Scalloped tomatoes

The tomatoes feature croutons made by frying bread cubes from a baguette in schmaltz, then combined with tomatoes, red onion, basil, sea salt, black pepper, olive oil and Parmigiano-Reggiano cheese, and baked at 350 F for 30 minutes. Kind of like a "hot panzanella" but the proportion of tomato to bread definitely favors the former.

Recipe for the salmon roe salad: http://www.food52.com/recipes/18770_salmon_roe_and_cucumber_salad and for the scalloped tomatoes: http://www.food52.com/blog/4369_sarah_leah_chases_scalloped_tomatoes. Note that my version of the tomatoes differs slightly from the recipe in the link.

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C. sapidus and rod rock -- you're both too kind. thank you.

hi Shane. here are photos which document my preferred method for making roasted potatoes. for the version I did recently, I used 2 large unpeeled Yukon Gold potatoes cut into wedges or quarters. I didn't par-boil them; also the marinade consisted of 1/4 cup olive oil, the juice of 3 lemons, 1 tablespoon fresh rosemary, a pinch each of sea salt and black pepper:

15 baby Yukon Gold potatoes, peeled(1)

kosher salt

olive oil

1 tablespoon fresh rosemary

1 tablespoon fresh sage, chopped

freshly milled black pepper

(1)if you use larger-sized potatoes, you will have to adjust the par-boiling time and the roasting time. In addition, you may have to slice them into more manageable pieces.

Place the potatoes in a saucepan with some cold water, and a generous pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Drain into a colander; potatoes should be barely cooked through. Place potatoes in a bowl and pour enough olive oil to cover them by half way. Add rosemary and sage. Stir, then set aside. Let the potatoes marinate in the olive oil for about 15 to 20 minutes.

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When you’re ready to proceed, pre-heat the oven to 350 F. Season the potatoes with salt and pepper. Arrange them in a Pyrex baking dish or roasting pan.

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Roast the potatoes at 350 F for 30 minutes. Give the potatoes a stir once or twice to ensure that they brown evenly on all sides. When potatoes are done, transfer to a warmed serving platter. You’ll want to serve these as soon as you are able, since the longer they sit, the sooner they’ll lose their crisped coating.

Time: About one hour and 15 minutes, including prep.

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Clockwise from top rightSquid, poached in Spanish olive oil, with garlic, lemon and bay leaf; cabbage braised in French butter; crisped roasted potatoes

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Hi SobaAddict

Thank you for the recipe and post

Those are more what I am looking for. They look amazing

Going to try these again on the weekend :smile:

Shane

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We had fish last night with this black gill rockcod with passion-fruit ginger sauce and roasted cauliflower. The fish was grilled, and the cauliflower was roasted in the oven. The sauce was somewhat unfortunate despite my best efforts. The passion fruit did not work well with the other flavors.

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Addicted to fondant potatoes ...still......with anything or nothing.... with beef fillet and a compound butter of sauteed leek/shallot/ herb/horseraddishIMG_0429-1024x682.jpg


Edited by TheCulinaryLibrary (log)

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Thank you for the good wishes about my grandmother. She is 88 years old just amazes everyone. Her doctor is thrilled with how she went through the surgery and how she is already beginning her recovery. I’ll be going down there every couple of weeks for the foreseeable future.

chefmd – beautiful wedge salad – one of my favorites!

Bruce – that bread sitting behind your scampi looks fantastic – local bakery? You? Mrs. C.?

dcarch – thank you, but I am QUITE sure that you could make a fabulous quiche. Mr. Kim is hanging over my shoulder gazing with lust at your beautiful sashimi!

Shane – I have the recipe for the ABT’s tucked away from last football season to make for Mr. Kim – thanks for the reminder! I make those tortilla stacks, but it never occurred to me to grill them. I am definitely trying that!

Elise – glad to see you posting. Everything looks lovely, of course, but my can’t-wait-for-Fall self is dying for those gorgeous Brussels sprouts!

Stash – those scalloped tomatoes look and sound so wonderful! And the roasted potatoes look perfect.

TheCulinaryLibrary - I have had fondant potatoes one in my life - last year on our trip to England and I've never forgotten them. Fabulous!

My MIL is having her kitchen completely redone (I’m GREEN!), so we had her over for dinner last night. I did Garlic Shrimp, salad, roasted asparagus and orzo:

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Really nice vinaigrette with orange muscat vinegar.

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And fruit and cheese for afters:

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Including some really good figs that I candied/dried myself (with some very welcome and needed advice from the folks here at eG):

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Edited by Kim Shook (log)

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