Dinner! 2013 (Part 2)

[SobaAddict70]

"Eggs and oysters" -- fried oysters, poached farm egg, Swedish lumpfish caviar, sautéed watercress




Sautéed watercress, wasabi furikake




Spaghettini with scallops in garlic and parsley sauce

From "Essentials of Classic Italian Cooking (2012 edition, pages 185-186)

[huiray]

Very late "dinner" last night/early a.m. -- Chicken & shrimp wontons [Prime Food], blanched "Yu Choy Sum", skinny wonton noodles, chicken stock simmered a short while with some whole dried anchovies then poured off from the fish.

[rotuts]

SobaAddict70

your Ck w/ veg intrigued me as a few weeks ago America's Test Kitchen or Cook's Country did a Ck w/Veg where they cut up the Ck and placed the pieces on the seasoned Veg and pan roasted it.

they used B.Sprouts which is unusual and looked a lot like your version, 'cut up'

its on my list!

had to also know your times for the veg!

Yum Yum!

[patrickamory]

Cannellinis are back in stock at Rancho Gordo. Served with sauted kale, crumbled goat cheese and olive oil.

[liuzhou]

Not the prettiest plating I know, but was just me at home, very hungry after a very long trip. Greed outvoted art.

Chicken poached with garlic and ginger; chillies stuffed with pork, wood ear fungus and scallion; Zhuang preserved lemon; rice.

Edited March 8, 2013 by liuzhou (log)

[Unpopular Poet]

Patrick -- those cannellinis look marvelous and remind me that I need toget back to work on my vegetarian version of beans and escarole! Now...what do I replace the sausage with....

Edited March 8, 2013 by Unpopular Poet (log)

[patrickamory]

Unpopular Poet - the beans were so good they needed no meat. I just sauted garlic and sage in olive oil, added the beans and water, and cooked them low and slow adding salt and fresh oregano halfway through.

In fact I was planning to puree the leftovers and serve them on crostinis last night, only to discover I'd eaten the rest while thinking about it!

[Paul Bacino]

Anson Mills Stone Ground Polenta, Egg 2Hrs@61 C and Blk Truffles

[Prawncrackers]

Even though we're due more snow next week here in the UK, BBQ season has started! Here are some baby backs and spares to see in the spring:

More porky goodness. I very rarely cook for one so I was very much looking forward to a nice big juicy pork chop for myself. Simply pan fried and I threw some tong ho choi for a more balanced meal. Sesame miso dipping sauce on the side and a bowl of plain Japanese rice. My idea of comfort food.

Sick of pork yet? Another meal for one, albeit badly misjudged, I was so stuffed after this one. Pork tenderloin and kidney stirfried with kimchi, tong ho again (far too much) and a salted duck egg:

and as a break from pork, Moroccan lamb tostadas!

[Antwaan Randle Kay]

Barbue from Brittany

Roasted on the bone with cauliflower and sauce diable

[Prawncrackers]

Ooh is that a Brill? Lovely fish, I had some tonight filleted, crumbed and deep fried.

[ScottyBoy]

Prawncrackers -

PORK!

[patrickamory]

Paul that is beyond stunning, both the food and the photography. I love Anson Mills grits, have never tried their polenta.

[patrickamory]

And Prawncrackers not to ignore your fabulous looking ribs. I have an (I'm sure entirely outdated) notion that the British don't do real barbecue - you give the lie to that.

[SobaAddict70]

unpopular poet -- this pic might give you an idea, along the lines of what patrick mentions.



Broccoli rabe and heirloom beans with sourdough-garlic croutons and cheese

you can view the recipe here (note that I tend towards the lacto-ovo end of the vegetarian spectrum, so eggs and dairy figure quite prominently in my diet. the reason why I mention that is because, if you omit the butter and cheese from the recipe, it won't impact things all that much.): http://kitchenseasons.com/2009/05/01/slowly-simmered/

[Paul Bacino]

Patrick...I have tried them all...but my fav..is the anebella

[C. sapidus]

Thank you, Patrick. Your bean dishes, and Soba’s, are quite lovely.

Antwaan – beautiful fish!

Prawn – so do you like pork?

Paul – That is a gorgeous picture

Indian chicken with spinach (Saag murgh): Chicken marinated with garlic-ginger paste, yogurt, mint, fenugreek leaves, paprika, red pepper, garam masala, and nutmeg. The chicken was cooked with brown-fried onions and finished with milk and garam masala. Patak's hot mango chutney on top.

Mixed vegetable pilaf with peas, carrots, fried onion, chiles, cumin, black cardamom, garam masala, coconut milk, and cilantro.

Edited March 9, 2013 by C. sapidus (log)

[Paul Bacino]

Or anabellum..if your feeling..a bit bold.

[Antwaan Randle Kay]

Ooh is that a Brill? Lovely fish, I had some tonight filleted, crumbed and deep fried.

Yes, brill. In NY it's helpful to refer to some fish (brill, john dory, some others that I'm blanking on) by their french name, because many of the fishmongers are quite sketchy with their product labeling (*cough* Citarella), e.g. labeling local silver dory as John Dory, petrale sole as brill, and greenland turbot as actual turbot. . . .

[Simon Lewinson]

Tonight's dinner - sous vide beef cheeks on mashed potato. Sorry for the messy plating.

Recipe was adapted from http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/ Also added some rosemary sprigs and substituted normal sherry for the Pedro Ximenez. Seared the beef cheeks, prepared the sauce and then reduced it to approximately 300ml. Bagged the cheeks in pairs with the sauce and cooked for 9 hours at 81 degrees. Strained the bag juices and reduced it till glossy and thick.

Texture was fantastic, all of the collagen had melted and the meat was on the verge of falling apart and was wonderfully moist.

Simon.

Edited March 9, 2013 by Simon Lewinson (log)

[Paul Bacino]

Simon--that looks wonderful ( I love the Plate ? )

Thanks --C

[Dejah]

Cumin lamb and cauliflower steak along with gai lan:

[patrickamory]

Namaa's fatoush from Ottolenghi's Jerusalem.

[ScottyBoy]

Sorry for the messy plating.

I never eat ANYTHING that's not plated correctly!

Looks delicious

[huiray]

Sorry for the messy plating.

I never eat ANYTHING that's not plated correctly!

Looks delicious

So it looks delicious - but will you EAT it? :-) I suspect you might have limited options with dinner invitations if you did not eat anything that was not plated correctly. :-D