Dinner! 2008

[C. sapidus]

nakji, beautiful scallops.

Peter, dang, that’s a whole bunch of my favorites in one meal.

Prawn, everything looks great, but I would particularly like to try the razor clams.

Kim, scaled back or not, that looks good – sorry you couldn’t enjoy fully.

isomer, a belated welcome. I hope you continue to remember your camera at dinner time, and share your lovely meals.

Tonight Mrs. C made hummus, served over store-bought falafel. She also stir-fried broccoli with black soy sauce. I improvised chicken curry with cinnamon, curry leaves, and a paste of onions, chiles, ginger, and garlic. The sauce was seriously chile-hot, so I toned it down with yogurt. Not bad, but next time I will seed the chiles to get flavor with a more family-friendly level of fire.

We are attempting our first overnight butt-smoking. If all goes well, we hope to be munching on pulled pork some time tomorrow afternoon. The bullet is holding steady around 200F at the moment.

[SobaAddict70]

Thanks, folks.

Been battling a cold all week but that hasn't stopped this hobbit from cooking.

Linguine with asparagus, fromage blanc and lemon

[Shelby]

Ribs and tater salad!

[C. sapidus]

A not-particularly-good picture of a particularly good pulled pork sandwich, topped with crunchy cabbage-mustard-vinegar slaw. I crowned my second helping with Vietnamese pickled bean sprouts, but my fingers were waaay too messy to take a picture.

Leftover pork may become a smoky picadillo de puerco later this week. More porky goodness on Behold my butt! (clicky).

[nakji]

A not-particularly-good picture of a particularly good pulled pork sandwich, topped with crunchy cabbage-mustard-vinegar slaw. I crowned my second helping with Vietnamese pickled bean sprouts, but my fingers were waaay too messy to take a picture.

Leftover pork may become a smoky picadillo de puerco later this week. More porky goodness on Behold my butt! (clicky).

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Yo - add a squeeze of mayonnaise there, and you've got the sort of kick-ass banh mi that wouldn't get you kicked off Hai Ba Trung st.

[monavano]

For Memorial Day, I made slow cooked pork ribs and Ina Garten's bbq sauce, cheddar corn chowder (another Ina fave) and strawberry shortcake for dessert.

[Daniel]

Roasted two pigs on Sunday.. Making Cuban Sandwiches for dinner tonight.

[dockhl]

Roasted two pigs on Sunday.. Making Cuban Sandwiches for dinner tonight.

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Comments like that require mandatory pix.

[gfron1]

Maybe twice a year I feel I have something worthy of sharing in this topic. Tonight is not one of them, but I'll share anyway.

As chronicled HERE, I bought a couple of goats and a half of a bison recently. I've been noshing on goat for a while but I don't get to the bison as quickly (it takes some forethought to thaw the big cuts). I opened my T-Bone and then cut the fillet out (someone told me the fillet is the center of the T-Bone - don't know if its true). I then made homemade harissa, marinated the fillet and grilled it. Served with my sourdough non-baguette (Clickity for the my adventure) and some veggies.

[Dr. J]

Very nice pics prawn.

Here are are some meals that I had recently.

First good ol' lunch. Hot Dogs.

Everytime I see some new or freshly baked hotdog buns I buy them in search for the perfect buns. These were purchased from fox and obel in chicago and were not very good. I am sticking to the cheap kind. Hot dog is a veal dog from costco, awsome buy.

Next are a couple of lamb chop dishes. Made two different ways.

First was a Framboise + Veal stock reduction sauce with the chops.

The salad is a bacon, mushroom, egg, spinach salad

Pumpkin ravioli, the same salad from above with fruits and lamb chops with Framboise vinagre and a moddified version of green goddess dressing.

[Shelby]

There's just nothing like a good ole hotdog!

[Shelby]

Made my pasta salad using tortellini stuffed with cheese and eggplant (store bought).

My dill in the garden is going crazy, so I added that along with an onion and greens.

Edited May 28, 2008 by Shelby (log)

[Daniel]

Pumpkin ravioli, the same salad from above with fruits and lamb chops with Framboise vinagre and a moddified version of green goddess dressing. 

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Hey Dr J,

I have noticed on a lot of your dinners you make all of the courses at once.. Do you then eat them all at once or is there a way you keep them warm?

[RAHiggins1]

Southern food baby.

Porkchops fried then smothered in a pan gravy, taters, greenbeans and maters.

[Domestic Goddess]

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Rob, that is one awesome meal. I could almost taste that bite of succulent meat on the fork.

[Peter the eater]

This topic should be converted into a giant coffee table book with a million glossy pages.

Here's a pork shoulder roast with asparagus (store sign said product of Canada, label said New Jersey - either way good) and scalloped potatoes:

[Dr. J]

I eat them all at once daniel. I try to time everything to the point where everything comes out at a great temperature. However I will admit that the picture process messes all of that up.

Depending on how fast I take the pics and how well I plan the plating is how warm the meal ends up. Include level of hunger in that equation as well. If I am really hungry, I wont even take picures.

[monavano]

Garlic scapes are in season here in the Washington DC area. I made pesto!

[Emily_R]

Maybe twice a year I feel I have something worthy of sharing in this topic.  Tonight is not one of them, but I'll share anyway. 

As chronicled HERE, I bought a couple of goats and a half of a bison recently.  I've been noshing on goat for a while but I don't get to the bison as quickly (it takes some forethought to thaw the big cuts).  I opened my T-Bone and then cut the fillet out (someone told me the fillet is the center of the T-Bone - don't know if its true).  I then made homemade harissa, marinated the fillet and grilled it.  Served with my sourdough non-baguette (Clickity for the my adventure) and some veggies.

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Seriously -- that is meat porn! What does Bison taste like? Is it close to beef?

[Shelby]

Garlic scapes are in season here in the Washington DC area. I made pesto!

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I LOVE pesto.

What are garlic scapes?

[monavano]

Garlic scapes are in season here in the Washington DC area. I made pesto!

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I LOVE pesto.

What are garlic scapes?

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Garlic scapes are the early green tendrils of garlic (hardneck) which shoot above the ground, curl (which is why these are also called garlic curls) and go to flower (eventually). The shoots are pinched or cut so that the plants energy can be devoted to growing the garlic.

Garlic scapes are mildly garlic and onion tasting-without the bite. Use them in pastas, salads, omlettes, fritattas or with potatoes, just for a few examples. They should be around (I'm in VA) for a couple weeks. A true spring delicacy.

Edited May 29, 2008 by monavano (log)

[Domestic Goddess]

Monovano - what a pleasant coincidence! I have a bunch of garlic scapes right now in my kitchen. I'm off to your link to see your pesto recipe. I adore pesto. Will let you know how it turns out, I just need to get a bunch of pine nuts.

Edited May 29, 2008 by Domestic Goddess (log)

[monavano]

Monovano - what a pleasant coincidence! I have a bunch of garlic scapes right now in my kitchen. I'm off to your link to see your pesto recipe. I adore pesto. Will let you know how it turns out, I just need to get a bunch of pine nuts.

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Neat, DG! I used walnuts, so the nut measurment might be a bit off-definitely post it when it's done.

[SobaAddict70]

Tonight's dinner was a bit inspired from the greens thread...

Stewed turnip greens, bacon, poached egg served over rio zape beans from Rancho Gordo.

[Bridgestone]

30-day dry-aged porterhouse:

Grilled over hardwood coals...

... sliced...

... and served with duck fat-fried potatoes, local asparagus and homemade bernaise:

Incredible and satisfying enough to not desire beef for the rest of the week!