Dinner! 2013 (Part 1)

[patrickamory]

rotuts, it's the "soup with vegetables and meatballs (yuan zi tang)". Calls for a large quantity of chicken stock.

[rotuts]

Thanks. Ive bookmarked it. seems easy enough!

[patrickamory]

Went Western. Sour cream noodle bake:

[mm84321]

Jerusalem artichoke veloute, scallop and black truffle

Crispy eggs with black truffle

Foie gras aspic with celery and black truffle

[scubadoo97]

Tonight made pan seared salmon fillets over beluga lentils and a side of roasted brussel sprouts

[patrickamory]

mm that is off the hook

[Steve Irby]

mm84321 - agree with patrickamory, your contributions are off the hook and so far beyond my imagination and skill set that it is mind boggling.

[Mr Holloway]

We got hit pretty good yesterday, but you still gotta eat

Really tasty with a salad

Shane

[Paul Bacino]

Jerusalem artichoke veloute, scallop and black truffle!! Now I'm going to have to find some Black truffles.

[Emily_R]

Wow Shane -- Is that a pork tenderloin stuffed in bread, wrapped in bacon, and smoked on the grill? I'm in awe (and drooling).

[ScottyBoy]

OK mm84321, this is it.

You are an undercover michelin starred chef sent here to mess with us.

Admit it.

[Paul Bacino]

With all this talk about.. Roux, what do do with your skimmed fat and super bowl food!! WT-- A gumbo came to mind

I used Chicken Smultz and oil.. Medium brown Roux

This is Shrimp ( tiger ) and Andouille ( WF ) wish I had some Tasso

Shrimp and Andouille Gumbo with Brown rice!!

[patrickamory]

Gorgeous gumbo Paul

[Ericpo]

Tonight I got a bit experimental. Duckburgers. Never made them before.

Hand chopped duck meat (leg and breast) mixed with duck fat and Japanese 7 spice powder (Shichimi Togarashi 七味唐辛子). Fried in duck fat.

We don't get hamburger buns round here, so I improvised with some Chinese bread. A bit of salad and some Japanese pickled ginger.

I ate three! With fries.

Yum! Duckburgers? What?!

I am literally blue with jealousy right now...I have a hard time even finding duck breast where I live. And I search regularly.

Awesome recipe though!

[PattyO]

OK mm84321, this is it.

You are an undercover michelin starred chef sent here to mess with us.

Admit it.

Seriously...

[gfweb]

MM,Holloway, Paul B....Holy crap you guys make great stuff.

[Dejah]

Lamb chops - pan seared and finished in the oven. Served with cardamon / brown sugar carrots and turnip tossed with pan stuff from the chops.

Fresh mint sauce was served on the side.;

[patrickamory]

Chili

[scubadoo97]

MM,Holloway, Paul B....Holy crap you guys make great stuff.

Echo that. Beautiful food

[SobaAddict70]

thanks huiray.

tonight:

Insalata di ceci e porri (chickpea and leek salad)

For most people, I recommend slicing the leeks thinner than you see above, which will alleviate the "harshness". Or blanch it if you prefer. I have a high tolerance for raw onion/leek; it doesn't bother me.

Contains chickpeas (which were prepared from dried), leeks and Castelvetrano olives. The dressing is red wine, red wine vinegar, Italian parsley, extra-virgin olive oil, sea salt and black pepper.

Not a bad first attempt at homemade tagliatelle, eh? I guess I should also mention I don't have a pasta machine -- mostly because I don't have any room in my kitchen to put one.

BTW, this is the recipe I used: http://www.saveur.co...ade-Tagliatelle

Tagliatelle con zucca, funghi e pancetta (tagliatelle pasta with winter squash, wild mushrooms and pancetta)

I should have begun making fresh pasta a long time ago. You'll be seeing a lot more from me in the near future, like ravioli for example.

[Jason Perlow]

First attempt at BBQ brisket on the Big Green Egg. Also beta tested a friend's new BBQ social networking site and cook log system, BBQPad in the process.

Cooked two small brisket flats, one about 4lbs and the other about 6. The 4lb one came from Costco and the larger one from a local independent supermarket, Penn Dutch. The Penn Dutch one was definitely juicier, so I'll provision from them from now on.

[SobaAddict70]

Scrambled eggs on crispy toast, with American lumpfish caviar, shallots and Italian parsley

Winter greens (green chard (both stems and leaves), watercress) with lemon and garlic, homemade tagliatelle

I have one more ball of tagliatelle dough in the fridge, so there'll be more of that later in the week.

[Keith_W]

OK mm84321, this is it.

You are an undercover michelin starred chef sent here to mess with us.

Admit it.

Darn right. Seriously impressive stuff. He keeps using all these black truffles, he uses them generously, and he uses them all year round. I wonder if he has a truffle farm of his own.

[Mr Holloway]

Thank you very much, for the kind words

This was a gift from my Doctor, yesterday

Chinese BBQ pork

Incredible

Will be getting some more of this soon

Shane

Edited February 11, 2013 by Mr Holloway (log)

[scubadoo97]

Jason, the brisket looks good. The Egg does a nice job and that's a really nice smoke ring. How was the brisket? Flats can be dry if they don't have enough fat. The last one I did from Costco was pretty dry.

Last night I made a pot of Texas style chili with chunks of chuck. I was making my chili powders yesterday with Anchos and Guajillos and thought it was a perfect time to use them in a Texas chili.