Dinner! 2013 (Part 4)

[basquecook]

Davidkeay, you will most likely be on the g train line and can take the train to Paisanos on smith. In a bind you can always head to Greene grape provisions.

Edited September 25, 2013 by basquecook (log)

[Morkai]

Unfortunately, I don't have a photo of all the elements together, but here are a few individual shots of dishes that made up for a great, over-indulgent recent meal. Tomahawk ribeye, fondant potatoes, and grilled prosciutto wrapped asparagus.

[huiray]

I was a bit taken aback by the prices when I've ducked into Della Pietras, compared to what I pay at heritage meats or albanese. I'm about to move from the LES to clinton hill, and am worried that I'll have to travel pretty far for meat. I guess it'll be an excuse to bike to manhattan, though I'm sure I'll find god places out there too!

he name of the Butcher is Della Pietra's.

Davidkeay, you will most likely be on the g train line and can take the train to Paisanos on smith. In a bind you can always head to Greene grape provisions.

http://brooklynheightsblog.com/archives/62260

http://blogs.villagevoice.com/forkintheroad/2013/09/della_pietras_gourmet_meats_open.php

"Those looking to feed the masses with cheap eats will probably defer to Key Foods, Trader Joe’s or one of the halal butchers along the bustling section of Atlantic Avenue where the store makes it home."

Hmm?

[Dr. J]

Havent posted in a long time, moving around like crazy these last few years. Getting kitchen set up again, here are a few recent meals.

Edited September 25, 2013 by Dr. J (log)

[mm84321]

Rabbit with mustard

[Franci]

Oh, mm I can eat the whole pan!

basquecook, nice steak! I need to go to that butcher. I tried fleischer's the other day.

Anybody has seen secreto pork cut in any od these butchers mentioned? They are all very closed to me.

Morkai, also your steak looks great!

Furzzy, thanks on the tip on D'artagnan duck fat. Was always in my fridge in France and need to stock on fats.

Edited September 26, 2013 by Franci (log)

[Ann_T]

Morkai, Love that tomahawk ribeye. Very impressive.

MM, I'd be so happy with your dinner.

Spaghetti Bolognese

[huiray]

Ann_T, was that all you had? I'd have needed seconds, thirds... :-)

[merstar]

I made this with red, orange and yellow peppers, extra garlic, and extra white wine. Served with Parmigiano Reggiano. So simple, yet so delicious, with a distinct, well-rounded taste. It's too bad I don't have a photo - it's so pretty and colorful.

Sweet Peppers With Pasta:

http://www.epicurious.com/recipes/food/views/Sweet-Peppers-with-Pasta-102237

[cookalong]

For starter, caramelized carrot soup (MC at home version)

Main course was poached salmon, warm passion fruit sauce and some vegs

[Prawncrackers]

Some dinners from the past week. Spatchcocked poussin marinated in ras-el-hanout and youghurt overnight then cooked flat under a brick. Served with baba ganoush and couscous.

Chicken karaage, miso aubergines and veg:

More veg (celtuce) with Chinese liver sausage, twice cooked pork and salt cod lap cheung fried rice:

[mm84321]

Prawn, the food looks great. You have wonderful natural light in your house.

[Prawncrackers]

Prawn, the food looks great. You have wonderful natural light in your house.

Thanks, but I wish! The evenings are dark now at 7pm when we usually sit down for dinner in the kitchen. The first pic is my prep area and is lit from a strip light under the cupboard above. The other three I've used the flashgun on my camera bounced off the ceiling. Comparing them side by side I can see now that the colour balance is different on all three.

[ScottyBoy]

Been too long since I've posted. AMAZING stuff everyone! I haven't been using my smoker enough so... Baby backs, smoked maple beans, collards and mac n cheese. My roommates are spoiled.

Yeah... time to sleep...

Edited September 27, 2013 by ScottyBoy (log)

[basquecook]

Hanging out solo with our daughter these last few nights. My wife is out of town.. She was adamant in her request for buffalo wings. Her favorite in town right now are at Dram Shop. She always asks to stay home for dinner but, when I asked her two days ago, if she wanted to go out or stay home, she paused for a moment. I detected a hint of doubt in my cooking abilities. She said, well, how are you going to cook them? Are they going to be the big pieces of chicken or the little wings? My response said, I am going to cook them they way they do at Dram Shop. She was also pretty concerned with the blue cheese dressing. I made sure to make it two days in advance in order for the flavors to meld properly..

The morning of, i placed the wings in a brine of salt water.

My built in deep fryer need oil so, I decided to go the old fashion way.

Flour the chicken. I think it's important to let the wings sit for at least an hour with the flour on. This way the flour becomes part of the skin.. Instead of an outer layer that all comes a part in one piece.

Blue cheese and vegetables.

Cooked them for around 7 minutes with the temp close to 400.

They came out perfectly crispy, I tossed in sauce.. The first batch I got a little over zealous with the sauce. I adjusted. I cooked them 6 at a time which allowed us to eat them perfectly hot out of the fryer with each batch.

I am not out of my mind, I just happened to have a small bag of chopped chives in my fridge left over from earlier this week.

Wingers.

The result, better than dram shop on the wings, she felt my blue cheese dressing tasted more like blue cheese than Dram and she preferred it to taste more like sour cream. Can't win them all.

Edited September 27, 2013 by basquecook (log)

[Norm Matthews]

Looks great as does your kitchen.

[Ann_T]

Basquecook, Great looking wings. What sauce did you toss them with?

Strip Loin Roast with Yorkshire Puddings. Requested by my son Matt, who was visiting for a few days.

[rotuts]

Yum to all of the above!

[basquecook]

I want to eat that steak dinner.

Thanks all.. The wings, were tossed in franks wing sauce with a pad of butter. My favorite commercial buffalo wing sauce is from the anchor bar but, I haven't used that in years. I was pleasantly surprised to see that it had zero calories in the contents. Not that it was health food but, even still. The Frank's wing sauce does taste different than their regular sauce.

Edited September 27, 2013 by basquecook (log)

[huiray]

It might be an idea to just simply go to this "Dram Shop" next time. Just a thought. :-)

(What is this place? This one?)

Edited September 27, 2013 by huiray (log)

[basquecook]

That's the place. It's a car ride and a whole process.. It wasn't too difficult and I am happier to be in the comfort of my home. I got home at 6 and we were eating by 715. Not to mention, it was probably 50 dollars cheaper staying home. With perhaps, 12 minutes of prep time.

Edited September 27, 2013 by basquecook (log)

[rotuts]

50 dollars cheaper staying home

+ gas, your time, etc.

+ a Personal Beverage or 3

[robirdstx]

So many lovely meals posted here!

Time for me to catch up again! Haven't been making any thing new or special, just tried and true comfort food.

Chicken Thigh and Carrots Braised in Sherry Vinegar Sauce with Buttered Corn

Grilled Pork Steak and Black Beans with Pico De Gallo

Panko Crusted Chicken Strips and Broccoli Florets with Asiago Garlic Cream Sauce

Meat Loaf and buttered Carrots and Peas with Onions

Pecan and Panko Crusted Chicken with Dijon Mustard Sauce, Broccoli Mornay with Panko, and Buttered Corn

Grilled Montreal Steak Seasoned Beef Rib Eye and

a salad of Spring Greens, Cucumber, Tomato, Mushroom, and Red Bell Pepper with Ranch Dressing

Grilled Wings tossed in Sriracha Butter Sauce

Meat Sauce on Spaghetti, topped with grated Asiago.

[mm84321]

I've made this once before. I liked it so much, I made it a second time. Poularde (fattened hen) is stuffed with a generous slice of pre-cooked foie gras, then cooked on the bone, sous vide for 1.5 hours at 65ºC. In the bag is beef consommé, truffle juice, a peel of preserved lemon, and a pinch of fleur de sel. The infusion of this flavor into the chicken is truly delicious. The sauce is perhaps one of the best chicken sauces I've tasted. Cook the carcass in beef consommé for an hour and a half, then add to a roux with a little truffle juice and the flesh of a preserved lemon. Cook until syrupy, pass, then add some whipped cream, and finish with foie gras butter (mix equal part cooked and sieved foie gras with softened butter).

Turnips are steamed, stuffed with a mixture of chanterelles, swiss chard stems and bacon.

Some chanterelles are cooked on the side, á la créme.

[Panaderia Canadiense]

OMG, why do I always end up following mm84321?

Beef stuff of some sort - I can't recall what exactly it was, just that it was really really tasty.

A mushroom-fried take on Chicken and Taters

Pomfret cooked in its own juices with applesauce and oranges, and of course the obligatory carrots

And for dessert, an obscene amount of cheesecake, none of which I actually got to eat .