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Dinner! 2008


Shelby
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Along with some colossal Cheeseburgers, washed down with a Porter.

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Was that a Steigmeyer Porter, by chance? I used to drink that stuff on draft, at a bar in NYC called The West End, way uptown by Columbia University. I loved it, and thought the brewery went out of business.... I can only hope! :rolleyes:

"Commit random acts of senseless kindness"

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Thanks :wub:

It's very simple. A dash of salt, sugar, fish sauce, wine of choice and minced lemongrass (sometimes if I'm feeling lazy, I'd just buy the pork chops from a good butcher).

Thanks! Who would have thought of wine and fish sauce together! Now I have to try to get my hands on some lemongrass. It's a bit difficult around these parts!

(Does it matter if you use white or red wine? I'm thinking white because I don't want my pork to turn red, but would red taste better?)

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It may not look like much, but cream of crab soup is one of my favorite things on earth.

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have crab in the fridge right now - receipe?? Looks great...

Live and learn. Die and get food. That's the Southern way.

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It may not look like much, but cream of crab soup is one of my favorite things on earth.

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have crab in the fridge right now - receipe?? Looks great...

Live and learn. Die and get food. That's the Southern way.

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Look at all the comfort food on this page -wonderful, computer-licking meals everyone! :biggrin:

A hands on meal here of spanner crabs (was a bit annoying to eat but what the hec) stir fried in a fool-proof mixture of salt, sugar, freshly ground pepper, cornstarch and water. Naturally, ginger and green onion was added for fragrance (really, ginger just goes well with most seafood in general). Finally, add to bed of egg noodles.

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My plate

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Musings and Morsels - a film and food blog

http://musingsandmorsels.weebly.com/

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Alexus - gorgeous dumplings - I'd love that recipe!

Shelby - I want some of them Ducknuggets!!! And liver, too. No one at my house eats liver, so I never get any :sad: !

percyn - that is one awesome chicken! Was that skin as good as it looked?

Bruce - crab soup :wub::wub: . My favorite thing in the entire world!!

Ce'nedra - that crab dish looks wonderful. We'd love that!

I made my chicken soup this weekend. We ate some and froze some. I realized that I developed the recipe with a lot of help from folks here a couple of years ago and I don't think I've ever shown it.

I start out with the scraps (wings, backbone, neck and giblets) from a chicken, salt, pepper, poultry seasoning, celery, carrots and onion. I make a slurry of tomato paste and olive oil and toss with the other stuff and roast. Here's everything before roasting:

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and after roasting:

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Then I simmer all that junk in low salt chicken stock to make a good, chickeny stock:

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I strain and defat the stock and add the chicken pieces and simmer until tender, cut up the chicken, add some cooked carrots and kluski:

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It really is good soup - I've tasted better, but never homemade.

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Kim, come on over! Ronnie gets mad at me because I make him save all of the livers and hearts out of everything he shoots. In a few weeks we'll have tons of goose guts!

That soup looks sooooo good. I'm going to definitely make that this week!

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Kim, come on over!  Ronnie gets mad at me because I make him save all of the livers and hearts out of everything he shoots.  In a few weeks we'll have tons of goose guts!

That soup looks sooooo good.  I'm going to definitely make that this week!

MMMM, how I wish I could take you up on that offer! I'm not a heart eater, but fried livers are one of my very favorite foods.

Here's my recipe for the soup, if you like.

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Dejah, that lamb looks falling-apart delicious.

Fried plantains; sauteed crookneck squash with bacon, onion, and parsley.

Thanks, Bruce. The lamb was good, and I'll need to make it again for the kids when they come home.

I've never cooked plantain. Must try that next.

I too have crab meat in the freezer, so will await your recipe for the crab soup. The stuff I have is frozen crab claw meat. That would work?

Have you cooked soft shell crabs? I would love to be able to cook them crispy with a tempura-like batter. My attemps have been "limp"

Dejah

www.hillmanweb.com

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Fried plantains; sauteed crookneck squash with bacon, onion, and parsley.

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Cream of crab soup, served with crusty bread. Onions and shallots fried in butter, a light roux, fish stock and heavy cream, Worcestershire sauce, white pepper, bay leaves, vermouth (we were out of sherry), a dash of hot sauce, and a pound of lump crab meat, all simmered to thicken and garnished with smoked paprika or cayenne to taste.

It may not look like much, but cream of crab soup is one of my favorite things on earth.

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Bruce, those plantains are magnificent! Were they green or ripe? Did you glaze them or just take a great picture that makes them look glazed? :biggrin:

"Commit random acts of senseless kindness"

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Kim, come on over!  Ronnie gets mad at me because I make him save all of the livers and hearts out of everything he shoots.  In a few weeks we'll have tons of goose guts!

That soup looks sooooo good.  I'm going to definitely make that this week!

MMMM, how I wish I could take you up on that offer! I'm not a heart eater, but fried livers are one of my very favorite foods.

Here's my recipe for the soup, if you like.

You are the BEST! I bought chickens today, so I'm all set!

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percyn -- that's some serious food porn. it's hardcore, lol.

c. sapidus -- those plantains made me sorry I didn't get any for lunch at the burrito place in our office building

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Autumn vegetable plate

Just some odds and ends in the frigo.

Wild mushrooms sauteed in butter, with garlic and herbs

Roasted peppers and sweet onion

Mix of heirloom tomatoes (Brandywine, Cherokee Purple, Red Pear) and feta cheese

Poached egg (sea salt, pink peppercorn)

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I too have crab meat in the freezer, so will await your recipe for the crab soup. The stuff I have is frozen crab claw meat. That would work?

Have you cooked soft shell crabs? I would love to be able to cook them crispy with a tempura-like batter. My attemps have been "limp"

Dejah, I have never cooked soft-shell crabs, but I should try. I love soft shell crab sandwiches.

I will PM the crab soup recipe. Claw meat should work – the texture isn’t as delicate as backfin, but the flavor is often sweeter. Freshly-picked (and highly perishable) crab meat is best, if available.

Bruce, those plantains are magnificent! Were they green or ripe? Did you glaze them or just take a great picture that makes them look glazed?  :biggrin:

judiu, thanks! No glaze, just completely black, super-ripe plantains. The sugar must caramelize, or something.

Soba, thank you. Your recent meals have been gorgeous kaleidoscopes.

Curried tilapia, bhaji (spinach), coconut basmati rice, and sweet corn from the farmer’s market. The spinach was sauteed with onion and garlic, and then gently simmered with black pepper and coconut milk. The spinach and curried fish were both from Sweet Hands: Island Cooking from Trinidad and Tobago.

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Was that a Steigmeyer Porter, by chance? I used to drink that stuff on draft, at a bar in NYC called The West End, way uptown by Columbia University. I loved it, and thought the brewery went out of business.... I can only hope! :rolleyes:

Sorry Judiu, not a Steigmeyer

percyn - that is one awesome chicken!  Was that skin as good as it looked?

Kim, it was even better than it looks

For a pot luck tonight I made Mojito Marinated Pork

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Bruce - while you're PM'ing the recipe for the crab soup recipe to Dejah.... :wink: ??? 

Mr. Kim's surgery is tomorrow so he got to pick dinner:

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pappardelle with meatsauce, salad and garlic Asiago bread.  Then Jessica took him out to Krispie Kreme for doughnuts!

I hope the surgery went well! Your pasta looks soooooooo good.

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Bruce - while you're PM'ing the recipe for the crab soup recipe to Dejah.... :wink: ??? 

Mr. Kim's surgery is tomorrow so he got to pick dinner:

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pappardelle with meatsauce, salad and garlic Asiago bread.  Then Jessica took him out to Krispie Kreme for doughnuts!

I hope the surgery went well! Your pasta looks soooooooo good.

Thank you, Shelby! The surgery went really well and he's already out of ICU - feeling very groggy and sore, but improving. On topic - his dinner last night was turkey, gravy, stuffing, green beans, cranberry sauce and vanilla wafers. Ever single thing tasted exactly the same. I'm glad that I made him the pasta. He was talking last night about how good it was and how glad he was that we had a freezer full of it!

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Recent dishes with this year's crop of Huckleberries-as most of you know, the Huckleberry has a special place in my heart (and stomach)-

This is a salad with a Huckleberry "Gastrique" dressing and a toasted crouton with smoked gouda cheese-

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Slow-Roasted Duck with Huckleberry Compote-

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Open-Face Huckleberry Tart-

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Pear Brown Betty with Huckleberry Ice Cream-

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Huckleberry Pie-

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the Hawk Gawk got rained out yesterday so i was able to do some real cooking

pot #1

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pot #2

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which became lasagna

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and johnnybirds dessert...butterscotch pudding with cool whip

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huckleberries... i want huckleberries...the pie, the openface tart and that duck...and a cheeseburger.

Edited by suzilightning (log)

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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huckleberries... i want huckleberries...the pie, the openface tart and that duck...and a cheeseburger.

Thanks. Yes, huckleberries are a real treat every Fall in the Northwest, but I'll never turn down a good cheeseburger-maybe with huckleberry ketchup!

Edited by David Ross (log)
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Gread dishes David, can you put the recipe for the huckleberry compote.

huckleberries... i want huckleberries...the pie, the openface tart and that duck...and a cheeseburger.

Thanks. Yes, huckleberries are a real treat every Fall in the Northwest, but I'll never turn down a good cheeseburger-maybe with huckleberry ketchup!

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Thanks, my pleasure. While you could substitute blueberries for the huckleberries, the flavor profiles won't be close to one another. Huckleberries have a tart/sweet flavor and perfume that are unique and unmatched by other berries.

1/4 cup water

1/2 cup sugar

1 tbsp. fresh lemon juice

1 1/2 cups Huckleberries

1/8 tsp. cinnamon

1/8 tsp. nutmeg

Combine water, sugar, lemon juice, Huckleberries, cinnamon and nutmeg in a saucepan over medium-high heat. Bring the mixture to a slow boil, then reduce the heat to medium-low and cook the compote until it is thick and reduced by about 1/3.

Note-Sometimes I add red wine to the compote for a deeper flavor. I also do versions of the compote with a few tablespoons of balsamic vinegar. In the end though, I usually don't make a lot of additions to the basic recipe because I want the pure flavor of the Huckleberries to stand alone. Enjoy.

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