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THAT is amazingly beautiful... a stunning picture of a stunning dish... bravo!

Agreed – all of the dishes looked fantastic, but that one jumped out

A considerably more pedestrian meal here. Elder son came home to vote, so I made a couple of his favorites.

Caramelized minced pork, from Into the Vietnamese Kitchen. I needed to make a fresh batch of caramel sauce. Served with jasmine rice.

Stir-fried green beans with fermented black beans and garlic plus a little rice vinegar, chicken stock, and sesame oil.

p1225767442-4.jpg

Edited by C. sapidus (log)
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In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

pork_chops.jpg

Edited by patrickamory (log)
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In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

pork_chops.jpg

Here's hoping the storm does not make the turn and instead goes on out to sea.

Patrick, your pork chop looks good enough to eat! ;-) I must do soon!

Edited by robirdstx (log)
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........

Lamb breast. Rubbed w/ a blend that was heavy on the garlic powder, rosemary and chipotle. Smoked for five and a half hours, rested then crisped on the gas grill.

It is not even 6 am and I am drooling.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Rotus-- just throw the onions in!! They brown and blacken and Yes I filter it after!!

I use Benton's Country Ham pieces for the smokyness too!!

I used a turkey fryer.. so I has about 2 gallon of oil.. not wasting that!!

Thanks for the time!!

Paul

Edited by Paul Bacino (log)

Its good to have Morels

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Despite the morning rain and subsequent cold and damp, I fired up the smoker for possibly the last time and did a small (2 1/2 lb.) piece of beef brisket. Because it was small, it only took about 4 hours.

DSCN0353.jpg

Wow norm! Looks delicious!!!

"Experience is something you gain just after you needed it" ....A Wise man

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Some French themed food last night.

Lobster bisque, meat is the surprise at the bottom.

579537_10151497709449908_1283303491_n.jpg

147 degree egg, some of my house bacon, frisse, endive, mustard dressing.

559608_10151497800229908_1598730793_n.jpg

Foie and truffle pate, picanchou cheese and I made some fig-nectarine jam from my trees.

69370_10151497829209908_759764281_n.jpg

14 hour wagyu coulotte, creamed spinach. Sauce is a reduction of sherry vinegar, honey, the fig-nectarine jam mounted with butter.

12759_10151497908929908_1559062769_n.jpg

Almond tart and some vanilla ice cream.

404261_10151498097069908_1108246784_n.jpg

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

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Lovely meal ScottyBoy. I like the use in two incarnations of the jam and of course find it stellar that you were using your own fruits. Can you tell me about the creamed spinach- it is one of my favorite comfort foods- yours looks like the leaves are somewhat intact?

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Heidi,

I blanch the spinach, squeeze out all the water through a towel, rough chop it and squeeze again. When I've done it at higher end restaurants we would run it through a meat grinder but I like it a little more "rustic". I throw some smashed garlic in cream, reduce by half and strain. Mix the garlic flavored cream with spinach, some salt and I can proudly say I've had a lot of people say it was the best creamed spinach they've had!

Edited by ScottyBoy (log)

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

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Some French themed food last night.

Lobster bisque, meat is the surprise at the bottom.

579537_10151497709449908_1283303491_n.jpg

147 degree egg, some of my house bacon, frisse, endive, mustard dressing.

559608_10151497800229908_1598730793_n.jpg

Foie and truffle pate, picanchou cheese and I made some fig-nectarine jam from my trees.

69370_10151497829209908_759764281_n.jpg

14 hour wagyu coulotte, creamed spinach. Sauce is a reduction of sherry vinegar, honey, the fig-nectarine jam mounted with butter.

12759_10151497908929908_1559062769_n.jpg

Almond tart and some vanilla ice cream.

404261_10151498097069908_1108246784_n.jpg

If I wasn't happily married, I'd BEG to be your girlfriend--as long as you cook for your girlfriends ;)

This looks amazing, especially the jam.

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