Dinner! 2014 (Part 2)

[Kim Shook]

Blether – yeah, thanks  !  I admit to having a raw vegetable preference – there are lots of them that I love raw but wouldn’t touch cooked.  I even adore raw potatoes!

 

We are going to TWO gatherings on Easter instead of hosting.  I’m taking a salad to one and a pie to the other.  I almost wish I were hosting.  The early meal is at 1:30 at Mr. Kim’s dad and stepmom’s.  The later one is at 5 at his mom’s.  We anticipate that his dad and stepmom will be irritated that we have to leave early and that his mom will be irritated that we aren’t starving.  Ah…family  ! 

 

Today I made the pecans for the salad I’m taking to the early meal:

These are Super Crunchy Glazed Spiced Pecans and they are seriously like magic.  You boil them in a sugar syrup and spices, then deep fry them.  They get this amazing lacquer-like glaze on them.  I’ll post a salad picture on Sunday.

[scubadoo97]

Kim, those look seriously good. I've been making candied spiced pecans recently. You know, where you toast them and the toss them in melted butter spices and brown sugar glaze. The only problem is they disappear way to quickly.

[basquecook]

I had more chile verde. This just keeps getting better in the fridge.

 

chile_verde.jpg

That looks really nice.. your making me want to defrost my chile verde and make chilaquiles.  

[basquecook]

 

 

Pepperjack Mac and Cheese Dumplings

mac dumpling good.jpg

 

 

 

Lots of great food.. Can you talk about these guys.

[basquecook]

making lamb shanks tonight to eat some time in the coming days.. Couldn't find white wine so, i poured a beer in.. 60 minute, dogfish.  tomatoes, thyme, carrots, onion, homemade chicken stock, chunks of bacon, some salt packed anchovies.

 

tossed it in a clay pot and baked high then super low.   still going.    at some point down the line,  i want the leftover lamb meat as a ravioli filling.. 

 

 

 

Edited April 19, 2014 by basquecook (log)

[gfweb]

Lots of great food.. Can you talk about these guys.

 

I made a standard mac (using little elbows) and cheese with pepperjack and a few shots of sriracha, baked it as usual, then, when cool and firm,  loaded it into gyoza wrappers.  I pan fried them on their base then put a few shots of water in the pan and covered it for 3 minutes to steam. Then cooked uncovered for a minute or so until the bases crisped up again. Served with sriracha-spiked ketchup.  Wish I had made about two dozen....

 

Might try to get it creamier next time.

Edited April 19, 2014 by gfweb (log)

[SobaAddict70]

Roast lamb, braised vegetables, chermoula.

[mgaretz]

Last night I made tri-tip on my smoker.  Cooked at 225F to an internal temp of 133F.  

 

Served with salad and roasted carrots.  They are done with butter, honey, salt, pepper and a dash of cumin and roasted at 425F for 35 minutes in my Breville Smart Oven.

 

[Kerry Beal]

 

Took ramen fixings with me to work last night - I've never had enough time to eat away from my desk - but I allowed myself the luxury of not seeing patients until it was done.  

 

No green onions unfortunately (being it was Good Friday and everything was closed), but was able to use a bit of nice chuck eye that I'd sous v'ed and grilled up on the BGE.  

[Dejah]

Family all together for supper Friday evening. Did my first ham in the Big Easy! It was a smoked picnic shoulder from Sobeys - 4.85 Kg. Cut off the skin, scored the fat, studded with cloves and brushed with honey. I had the BE on full and brushed the ham again with honey after an hour. 30 minutes more and it was perfect! That also freed the oven up for the scalloped potatoes and carrot dries. I also made a fresh pineapple - cranberry relish. It was perfect for the ham. 

Son and d-i-l made homemade ice cream (coffee flavour and peanut butter), and deep fried donuts for dessert!

[SobaAddict70]

Bread, butter, radishes, herb mayonnaise, salt

The mayonnaise is the same as that served for the oeufs mayo from a few days ago.

Mesclun and herb salad -- baby mesclun, edible flowers, sorrel leaves, parsley leaves, mint leaves, tarragon leaves, oregano leaves, stonecrop leaves, shaved Appalachian cheese, extra-virgin olive oil, sea salt, lemon juice and black pepper.

Spaghetti with ramps, ramp pesto and breadcrumbs

[mgaretz]

Smoked salmon with roasted carrots and cauliflower.  The salmon was brined, then dried for 5 hours in the fridge to form a pellicle.  Smoked with cherry wood and glazed with my signature honey-mustard-port-citrus glaze.  The veggies were tossed in olive oil, honey, salt, pepper and cumin.  The honey didn't disperse as evenly as I'd wanted, hence the "overdone" bits of cauliflower - but they were still yummy!

 

[Norm Matthews]

Here is our Easter dinner.  baked ham

 

Povitica bread which is a tradition in the part of Kansas City where I grew up (Strawberry Hill)

 

The rest of the meal was pretty traditional Southern style in memory of my mom: Greens, sweet potatoes, deviled eggs and not shown, cornbread muffins.

 

 

Dessert was Pineapple Upside Down Cake with rum spiked whipped cream

Edited April 20, 2014 by Norm Matthews (log)

[Paul Bacino]

Gotta Love A Double Rack!!

 

I sous vide the rack 1hr@135 and Finished @ 650F on the grill!!

 

Serve with a Serrano Cognac apple Mint Jelly  ( Bouna Pasqua )

 

 

 

 

[mm84321]

Chilled white asparagus soup

 

White asparagus

Spring lamb

[Anna N]

Pasta with shrimp, fresh and canned tomatoes and some cream.

[SobaAddict70]

Spaghetti with broccoli rabe and bottarga

[basquecook]

Love seeing holiday photos.. Really pretty as always Soba, rotus, Kim, Anna, MM, Franci, Norm, Magaretz, Paul and Dejah. And well, everyone I missed.. It's truly inspiring reading this thread.

gorgeous day Saturday so, we had dinner in the backyard.

So the lamb shanks were browned and then left to cook in the clay pot for a few hours.. it was fall off the bone tender and I let it cool. The next day, i heated up the mixture in the oven for about an hour.. Before i threw it in the oven, I also put a half a bag of pre-cooked Rancho Gordo Yellow Eye Beans.. These were fantastic.

We sat in the backyard and had quiet a feast. I plated table side and brought out my squeeze bottle of leek oil..

Side was peas with bacon, milk, shredded brussel sprouts, onions and ribbons of spring lettuces..

This is a beautiful dish and perfect for this time of year. Onions sweated with chunks of bacon making sure not to brown, throw in shaved sprouts, then milk, then peas, then ribbons of lettuces. A little salt a little sugar. Hit with a little mascarpone.

Then, last night, the inlaws gave us like a thirty minute warning that, they were heading over for dinner so, we were able to put the leftover sauce over pasta.. With more ramp oil..

We had leftover Lagunitas Breakfast Stout Ice Cream, banana cream pie and a pear brandy caramel.

Edited April 21, 2014 by basquecook (log)

[rotuts]

AnnaN:  just curious: why did you use both canned and fresh tomatoes ?

 

not enough fresh ?

[Anna N]

Explanation is neither romantic nor inspired. The canned tomatoes would have gone to waste.

AnnaN:  just curious: why did you use both canned and fresh tomatoes ?

 

not enough fresh ?

Explanation is neither romantic nor inspired. The canned tomatoes would have gone to waste otherwise.

[huiray]

Pork belly & lotus root soup.  More details here.

 

 

 

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• Young spring carrots in chicken stock (stewing hen) w/ some shredded meat & bits of the "normal carrots" & ce;ery used in the stock.

• American wild-harvested shrimp (Atlantic) stir-fried w/ scallions, ginger, Shaohsing wine, jozo mirin, juice of fresh ripe calamansi limes, freshly ground Voatsiperifery pepper.  Bowl replenished from the pan as the eating progressed.

• White rice.

 

Edited April 21, 2014 by huiray (log)

[Anna N]

Dressed baby romaine with duck breast and duck-fat crisped croutons.

[patrickamory]

basquecook: lovely. what is that bean pot?

[Steve Irby]

Kind of got in the weeds at plating time so only one photo of a great fresh ham (13.5#) for dinner last night. The ham was seasoned with alaea salt, harissa blend and a little cinnamon. The ham was finished with a light glaze of pomegranate juice, pomegranate molasses and pineapple preserves.

[Norm Matthews]

I like your pork roast Steve Irby.  Is that a shoulder (picnic) roast?

Edited April 22, 2014 by Norm Matthews (log)