Dinner! 2013 (Part 5)

[Vlcatko]

mm84321 - ooh, those chestnut scales look amazingly delicious! What is the side dish? My guess is giant couscous, maybe mixed with some kind of a grain?

[mm84321]

Thanks. It is fregola sarda, which is a tiny pearl shaped pasta from Sardinia, cooked like a risotto. You sweat some onion with diced marrow, then add the fregola to toast, and then chicken stock. You finish with parmesan, a spoon of artichoke puree, white truffle butter, and whipped cream.

[caroled]

Couple of simple dinners.

• Remainder of the beef & veal sauce from the previous day’s lunch (see here), doctored up w/ more sliced ginger and a few dashes/quick pours of this-and-that sauce and re-simmered for a little bit. Eaten w/ min6 sin3 (a.k.a. mee sua) [this brand] and plenty of chopped scallions.

• Fresh watercress wilted in chicken broth.

DSCN9890a_1k.jpg

DSCN9893a_1k.jpg

• Bauernschinken, coarse Braunschweiger, pressed tongue, semolina bread, butter, local coarse mustard w/ jalapenos.

DSCN9912a_1k.jpg

May I ask., where did you get the Braunschweiger? I love it and but have never found a coarse one.Would be interested in trying this.

[Shelby]

'Tis me again

My husband shot a limit (2) of pin tail ducks on Sunday. Pin tails are like Teal only better. More tender….even less "gamey". Delicious. Here they are marinating in some poultry type seasoning after being brushed with olive oil. I then roasted them beginning at 450 degrees and then reducing to 425 after putting them in the oven. Took about 17-20 mins.

Along with we had stewed, breaded tomatoes

Farfalle pasta with shiitake mushrooms and spinach tossed with black truffle oil and parm cheese

My husbands plate

I had the same only tinier portions. Way tinier damn dieting. But, I was stuffed afterwards. Very rich and filling.

[Franci]

Tonight we had ribeye, potatoes some sauté kohlrabi and mizuna.

[basquecook]

tonight was a mix match of meals.. we were making sardines for dinner. Sardines and a salad.. But, last minute, inlaws came over. we started with the leftover pate, i had a ball of ricotta hanging in cheesecloth for a day.. so, i just baked the ball in a 400 degree oven for an hour. roasted and breaded clams, brussel sprouts, bought steaks, roasted leftover squash and miss a made a key lime pie.

sardines:

sardines grilled served with watercress salad.

Plain old baked ricottoa

clams prebaked

more steak and bone marrow:

happy inlaws, happy wife, happy life. life is good

Edited November 12, 2013 by basquecook (log)

[huiray]

Couple of simple dinners.

• Remainder of the beef & veal sauce from the previous day’s lunch (see here), doctored up w/ more sliced ginger and a few dashes/quick pours of this-and-that sauce and re-simmered for a little bit. Eaten w/ min6 sin3 (a.k.a. mee sua) [this brand] and plenty of chopped scallions.

• Fresh watercress wilted in chicken broth.

DSCN9890a_1k.jpg

DSCN9893a_1k.jpg

• Bauernschinken, coarse Braunschweiger, pressed tongue, semolina bread, butter, local coarse mustard w/ jalapenos.

DSCN9912a_1k.jpg

May I ask., where did you get the Braunschweiger? I love it and but have never found a coarse one.Would be interested in trying this.

I got it from Claus' German Sausage & Meats.

[liuzhou]

Ann_T

That bangers and mash picture is beautiful. I nearly burst into tears. I can't get decent bangers or peas. Instant homesickness.

[Toliver]

'Tis me again

My husband shot a limit (2) of pin tail ducks on Sunday. Pin tails are like Teal only better. More tender….even less "gamey". Delicious. Here they are marinating in some poultry type seasoning after being brushed with olive oil. I then roasted them beginning at 450 degrees and then reducing to 425 after putting them in the oven. Took about 17-20 mins.

...I had the same only tinier portions. Way tinier damn dieting. But, I was stuffed afterwards. Very rich and filling.

Shelby, I have duck envy.

It all looks delicious. Thanks for posting the pics.

[nickrey]

Venison loin with pear, beetroot and goat's curd.

Cooked this for 18 people.

[mm84321]

Is that caviar inside the pear?

[nickrey]

It's an iPhone picture taken by one of the guests so not as clear as it possibly could be.

The pear has a round of bacon pannacotta topped by a duxelle of bacon, mushroom, and onion with strawberry vinegar. Recipe is in Eleven Madison Park cookbook. Daniel Humm serves it with brussels sprouts and black mushrooms. I decided to remove both these elements and add the goat's curd and beetroot. These go very well with the pear and venison respectively. Eating elements of the dish in various combinations gives a coherent whole that can change from mouthful to mouthful.

Edited November 13, 2013 by nickrey (log)

[huiray]

A pasta pigout last night. Tagliarelle with gorgonzola & walnuts. I learned to love this dish with the version at the former Tavola di Tosa (I loved the place). Had seconds, then was too full for the other stuff I had intended to cook. :-)

[basquecook]

Due to my weird sleep schedule, i was up two nights ago around 4 am. I was inspired to make ravioli filling with some ground veal and rabbit livers I had in the fridge. added onion, garlic, tomato paste, Chinese Cooking wine, milk, parm and thyme. After the filling was done, i made the pasta dough, then some lunches a breakfast and there was nothing left to cook in the house.

Got home last night around 730 after a beautiful sunset

and made the ravioli.

Served with a butter sage sauce:

Roasted snapper and broccoli rabe:

Edited November 13, 2013 by basquecook (log)

[Dejah]

Made Guisado de Pollo (Chicken and Potato Stew) from July 2012 issue of Saveur. I get these emails from the mag and get inspired to try something new every so often.

The recipe called for boneless, skinless chicken thighs. I used both breasts and thighs. It also called for shredding the meat after the browning, then adding the shredded meat to the sauce for the final simmer. I am not a great one for shredded meat in sauce, so I opted to leave the meat in chunks. Hindsight, I think the meat would have picked up more of the flavour if shredded, but it was still delicious. I could just eat the sauce!

[Anna N]

Made Guisado de Pollo (Chicken and Potato Stew) from July 2012 issue of Saveur. I get these emails from the mag and get inspired to try something new every so often.

.......

Dejah,

Just had to look this recipe up and discovered I have every ingredient except the espazote/cilantro which I would omit anyway. But what really clinched it for me was that the recipe header said it could be made with any leftover meat and I just happen to have leftover pork in the freezer! Been anxiously watching out for some way to use it up and this fits the bill. Now if my family will hold off on their minor dramas for a few hours I will dive in and make it. Thanks so much for sharing.

[Dejah]

Hope it works for you, Anna.

BTW...who has the Big Easy? You or Kerry Beal?

Edited November 13, 2013 by Dejah (log)

[scubadoo97]

Nice looking snappers basquecook and ravioli, impressive.

Here are my two snappers which will feed us for several days

My wife is not as much a fan of whole fish so these were broken down but everything will get used. I have the pressure cooker working a batch now with shrimp shells and will get another batch going without shrimp for those who keep semi kosher.

Tonight I'm doing a repeat of a fish and shrimp soup I did recently. It wowed me enough to want it again

[gfweb]

Braised short rib with buttery potatoes and a hunk of bread. Perfect for this nasty cold day.

[Anna N]

Hope it works for you, Anna.

BTW...who has the Big Easy? You or Kerry Beal?

I think it would have been so much better with fresh meat. I was handed the pork some time ago by my son-in-law. It came from a pig roast and was already drying out. My instinct as he handed it to me was to bin it. But I said I'd try to do something with it. Should have followed my instinct.

The BE remained on Mantoulin Island awaiting our return.

[Norm Matthews]

I boned a chicken, except the wings, cut the pieces into chunks then prepared the dark meat for Japanese fried chicken (soy sauce, sake, etc) and the white meat went into some buttermilk. Later the dark meat was breaded with potato flour and the white meat breaded in seasoned flour and both were fried. Meanwhile I made stock with the back and bones. It isn't a very good picture but here it is with zucchini sauteed with tomatoes, garlic and basil.

That's ginger ale in the glass and the dish is a replica of the service they used on the Super Chief Santa Fe train which had a Southwestern route.

Edited November 14, 2013 by Norm Matthews (log)

[C. sapidus]

Beef kabobs with chimichurri – Marinated cubed strip steak in half of the chimichrri (two bunches of parsley, oregano, garlic, jalapenos, red chile flakes, and S&P, pureed with olive oil, vinegar, and lime juice). Charcoal-grilled kabobs to medium-rare and served with the remaining chimichurri.

Cider-braised endive – with butter, thyme, S&P, and apple cider, cooked down to a glaze. This was remarkably good for minimal effort. Store-bought bread and leftover salad, with chimichurri as bread dip and salad dressing.

[Okanagancook]

Emeril's Andouille/jalapenocornbread stuffed chicken leg wrapped in pastry with an Andouille Cream Sauce. So good but very filling

Roast Cornish Game Hen with spinach stuffed mushrooms and arugula ravioli

[stephen129]

Thai Green Curry with chicken, purple aubergines and pineapple

Nasi Goreng with shrimp, fried egg and kecap manis

Fettuccine alla ragu

Little gem wedge salad with shallots, anchovies and anchovy dressing

Slow cooked minted lamb curry, paratha, mint raita, lime pickle, mango chutney

Spatchcocked chicken with homemade Peri Peri sauce and roasted onions

Apple Charlotte with cinnamon and cream

Asian style salmon with choi sum in chilli bean sauce

Caribbean brown chicken stew with molasses, scotch bonnets and rum

[heidih]

Welcome Stephen. I am completely on board with all your dishes.

Do you make your own green curry paste or use a prepared one? Also the Carib brown chicken stew intrigues me. I know some of the islands use a "burnt sugar" base as a flavoring and browning agent. How was the molasses incorporated, and did it just round out the flavors or is it a fairly sweet dish?