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Jason Perlow

Dinner! 2013 (Part 1)

575 posts in this topic

Percyn, lobster thermidor and marrow parsley salad will be my next surf'n'turf project.


Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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I kind of got sidetracked over the new year so tonight's supper was Breast of Pork from Kellers Under Pressure.P1000278(1).JPG

A few other dishes over the past few days included house cured salmon P1000240(1).JPG

And bastardized Oyster Rockefeller meets Casino. P1000220(1).JPG

How about sous vide turkey from http://www.williams-...tml Absolutely the best turkey ever. P1000234(2).JPG

P1000231(1).JPG And a little sausage action.

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Fantastic NYE's dinners, all! Loved the Burmese kick especially, Twyst. And Steve Irby, of all the beautiful things you've posted, that house-cured salmon looks especially beautiful..

And thank you to everyone for your kind words and well-wishes; I'm still taking food very, very slowly. Weaning myself back onto proper food and have had to make lunch my main meal, so it's my dinner for all intents and purposes. An old favourite; buffalo mozzarella, peach and coppa salad. With some balsamic and pistachio oil.

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People going crazy with dinner in the New Year! So many delicious looking photos... what jumps out at me is basquecook's pig, obviously, wow.

robirdstx, I'm making that chicken pot pie. Will report back with pictures.

MikeHartnett, yes, that kachin pounded beef is to die for. I could have eaten four times the amount. Incredibly easy too!

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Double cooked pigeon breast*, carrot purée with dill and red wine vinegar, green bell pepper purée, orange segment and game chips.

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*The pigeon breasts were removed from the beasts then a stock made with the carcase, including head, legs and wings. Star anise and dried tangerine peel were added. The breasts were then briefly braised in the stock. Three minutes max. They were then left to rest while I finished off drying the game chips. As the game chips cooked, the breasts were very briefly fried in olive oil 1 - 1½ minutes) then left to rest again for a bit, while I served up everything else.

Game chips were slightly thicker than I intended but my mandoline has disappeared! I had to cut them by hand.


Edited by liuzhou (log)

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Double cooked pigeon breast*, carrot purée with dill and red wine vinegar, green bell pepper purée, orange segment and game chips.

Very nice!

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These are vegetables cut up ready to be roasted.

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This is me playing with my rotisserie attachment in my oven.

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Simple mid week dinner - roast chicken with roast vegetables.

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There is no love more sincere than the love of food - George Bernard Shaw

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These are vegetables cut up ready to be roasted.

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This is me playing with my rotisserie attachment in my oven.

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Simple mid week dinner - roast chicken with roast vegetables.

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Nice!!

Nothing wrong with a "simple roast chicken". Waxman et al and many other chefs have said that a "simple roast chicken" is not the easiest thing to achieve. :-)

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Lots of noshing tonight, leftovers and dips, but two notable standouts, an insalata caprese, eaten early in the evening, and a late night improvised tacquito of leftover shrimp from NYE, fresh made avocado salsa and melted pepper jack.

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Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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Jason, love the shrimp tacos and the caprese.

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Everyones dinners look delicious, with time and effort showing through.We had fried catfish on the bone which i like with rice and homemade chips.

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Lentil and escarole ragoût

Doable in 30 minutes, including prep, and an excellent use of leftovers. The recipe will be on the blog later this weekend. It's nothing complicated -- just a basic soffritto (onion, celery, celery leaves, carrot) cooked in olive oil and butter; escarole, sea salt, black pepper, rosemary; leftover lentils from the brussels sprouts salad earlier in the week, and reserved lentil cooking liquid. The off-white stuff is a little pecorino cheese.


Edited by SobaAddict70 (log)

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This was so delicious that I got a little carried away and ate the entire batch, instead of the main that I had planned to make tonight -- oven-roasted wild cod, paired with colcannon. That'll be for tomorrow night's dinner, I guess. :laugh: Now that I think about it, a baguette would've been perfect.

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Last night, lobster fra diavolo over a spaghetti made from farro.

Brown the bodies in flour, deglaze the pan with tomato sauce, add the claws and cover for 15 minutes. Then add the bodies and tails and cook for another 5 before tossing everything with the spaghetti

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Lamb chops with creamed spinach and roasted sunchokes. For dessert, homemade ice cream and lava cakes.

Lamb chops had a coffee and pepper crust topped with a wine reduction. Wine reduction was 4 cups of wine, one cube of frozen pork stock, bay leaf, sugar, a little of the coffee and pepper rub.

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pre sauce. not the prettiest photo but, you know, when the food hits the plate, my first priority is not taking a photo. :rolleyes:

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Edited by basquecook (log)

“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

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Finally, after a strike, price wars, soft shells that prevented fishing and horrific weather, fresh Dungeness Crab. Too bad we didn't have it for the Holidays, but it's still a special once-a-year treat to have the first, fresh crabs of the season.

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Finally, after a strike, price wars, soft shells that prevented fishing and horrific weather, fresh Dungeness Crab. Too bad we didn't have it for the Holidays, but it's still a special once-a-year treat to have the first, fresh crabs of the season.

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I wanted to add that "buyer beware" is something to keep in mind when you shop for Dungeness Crab. I go to a reputable fishmonger. He buys directly from the fishermen and only sells deep-water crabs that come off the Washington or Oregon coast. The deep-water crabs are larger with a harder shell and more dense, sweet meat. His crab is more expensive, partly because of the quality and partly because he's a small Mom and Pop shop, but it's worth it.

The big-box grocery stores were selling Dungeness Crab over the holidays, but it wasn't fresh. It was frozen, whole crabs from last season. I knew the season wasn't open so I couldn't understand why they were selling what was perceived as fresh crabs just-caught. Well, if you look at the very, very, very small type in their ads or labels in the case, it will say "previously frozen." They have to label it appropriately by State law, but they really push the issue. Buy your Dungeness from a trusted source.

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David:

Those Dungeness Crab claws look magnificent. Despite the fact that I am a bit prejudiced in favor of our Maryland Blue Crabs, I dearly love Dungeness.

That is one of the reasons that my wife (Doctor Elizabeth) and I visit Seattle at least twice a year -- to enjoy Dungeness crab --- usually selected/purchased at the Pike Place Market, and then sent to our hotel's kitchen where they are prepared to perfection.

If we were a bit younger (I am a Septuagenarian, although my wife is 15 years younger than I) and were not so attached to our homes in North Carolina and Maryland, we might consider moving to Seattle simply to enjoy the wonderful seafood there.

Alas, it may be a little too late for us --- LOL.

Carrion, please.


Edited by BobLee (log)

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"Palet fondant au chocolat Caraibe, créme glacée aux spéculoos" Or, "chocolate fondant with spiced biscuit ice cream"

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The pastas look really refreshing after the holiday gluttony. As do the Dungeness crabs.

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Inspired by myself on the Cooking for One thread (hehe) and Ottolenghi originally (recipe http://www.guardian....urt-dip-recipes) I made turkey cakes with wasabi guacamole. The turkey cakes were spiked with grated zucchini, green onions, cumin, garlic and coriander and glazed in ginger jam after browning. And three incendiary Thai green chillis added in too, which I received in a package mailed by my capsaicin-obsessed mother.

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