Dinner! 2014 (Part 3)

[mgaretz]

Looks fabulous Mgaretz. Tell me more about your smoker. That's pretty wide rig you have and the smoke ring you're getting is amazing. Noted that on your brisket too

 

It's a pellet grill from Rec Tec  http://www.rectecgrills.com/rec-tec-wood-pellet-grill/    They only sell direct.

 

The cooking area is 680 sq in. and it has a 40 lb pellet hopper so you can do all day cooks (like this one) without worrying you'll run out of pellets.  What sold it for me is the great temperature control - it holds all day within 5 degrees and usually much better.  I used to have a Traeger, which was sold to me as "set it and forget it" - well that's true if you don't mind 20-70 degree temperature swings.  The Rec Tec is truly set it and forget it.  Construction is super heavy gauge and their customer service is top notch.

[mgaretz]

Mgaretz, I had to move back from my keyboard to prevent drooling on it.      If you haven't posted your recipe and methods already in one of the smoking topics, please enlighten us.

 

Thanks.  Follow the recipe and method at amazingribs.com - here:  http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

[patrickamory]

Sookha kheema:

 

[David Ross]

People have caught on--they're buying more and more beef short ribs, stoking the meat cases with a regular supply of these hefty chunks.

 

I seasoned them with "Stubb's" beef rub, seared in olive oil in a Le Creuset stock pot, doused with beef stock and then into a 280 oven for 4 hours.  (Not much further and the bone slips out).  Then reduced the stock, whisked in flour, butter and a few drops of Kitchen Bouquet, (ok, call me a cheater but it gives deep flavor and color to gravy).

 

[Ashen]

d

 

steak sliced and rubbed  through board dressing   Adam Perry Lang Style

 

 

 

grilled top sirloin steak with homemade steak spice, beech mushrooms ,  baked potato

 

 

[SobaAddict70]

Castelvetrano olive tapenade and fromage blanc crostini

Castelvetrano olive tapenade: Castelvetrano olives, capers, lemon zest, garlic, anchovy, fresh thyme, olive oil, Italian parsley, scallions, cayenne. Adapted from One Good Dish by David Tanis.

Roasted asparagus, heirloom tomato salad, soft-cooked egg

Asparagus: asparagus spears tossed with olive oil, sea salt and black pepper, then roasted at 350 F for 10 minutes.

Heirloom tomato salad: chopped heirloom tomatoes dressed in an herb vinaigrette.

Vinaigrette: 1 tablespoon minced shallot macerated in 2 tablespoons lemon juice and a pinch of sea salt for 5 minutes; whisked in 1/4 cup extra-virgin olive oil and some minced oregano leaves and chives, seasoned to taste with black pepper.

Roast chicken, tatsoi with ginger and almonds

Chicken: rubbed with a 1:1 mixture of sea salt and black pepper on the inside and outside, then roasted for 1 hour at 375 F.

Tatsoi: tatsoi, garlic, ginger, olive oil, almonds, water, soy sauce, white pepper and sesame oil.

Strawberries with rose sugar, heavy cream and black pepper

Edited June 16, 2014 by SobaAddict70 (log)

[SobaAddict70]

BTW Ashen, it's not often that pix of red meat make me hungry but yours did.

[huiray]

• Sautéed asparagus.

• Pan-fried King salmon steak. (pre-marinated: salt, black pepper, key lime juice, ripe calamansi juice, ryori-shu, hon-mirin)

• Spring porcini sautéed in the pan residues.

• Fedelini tossed in the pan w/ the deglazed fond & pan residues w/ the porcini.

 

[rotuts]

re:  Kitchen Bouquet

 

I use this all the time    OK just the times I like to do as above.

 

I dont view this as cheating at all.   its a fine time saver when used judiciously,  

[rotuts]

Dinner last night was Breakfast ReDux:

 

Tots, from the BV-XL:

 

 

I micro the fz tots until warm, the 425 until crunchy.  these are TJ's generic.  Stop & Shop generic are

 

fine with me too.

 

RB sandwich, as per breakfast.  

 

 

the bun was now 10 hours old or so.  still excellent, but not the warm from the bakery deliciousness as before

 

 Tomorrow AM Ill do the final experiment :  RB Sand w 24 H's old bun.

 

 

tot and F.Fries get the -aise treatment.  mayonnaise this time and most times.

 

too bad Hellman's /' Best Foods does not make Hollandaise or Bearnaise, or other -saise's

 

I guess it would be too expensive for their market, with all that butter and yolks in it.

 

too bad . Id gobble it up if it was decent.  Since I have to make my own, that puts a limit on the amount I make

 

Edited June 16, 2014 by rotuts (log)

[CatPoet]

 

My daughter thought that I was annoying, taking pictures of the food when it should be in her belly asap.  We had Russian  pan , god knows how Russian it really is, but I have recipe of it dating back to 1921 , then it was made of chopped beef.

 

You layer the food up like a dart board,  bulls eye is  Smetana or sour cream, then chopped gurkin , pickled beetroot ,  ground beef  fried crispy with onions and lots of black pepper and then  boiled and butter fried potatoes.  It is really yummy and yes  my husband and daughter had peas instead of gurkin. A day with out peas is a sad day for my daughter, she could  eat them for breakfast if I let her.

Edited June 16, 2014 by CatPoet (log)

[scamhi]

Fathers Day dinner. these were large 2.75-3lb-ers and very hard shell.

served with corn on the cob and cole slaw

 

[Norm Matthews]

Kids got off at 5 today so I planned dinner for 6 but they decided to get rentals for the guys in the wedding and didn't get home until almost 8 so everything was held for a couple of hours.  I think the rice suffered the most but everyone liked it anyway. Stuffed dates were a big hit too.

 

I was given an Italian cookbook for Father's Day so all the recipes came from it today.

Wine was Valpolicella which I had not had in almost 40 years but used to be one of my favorites.

 

 Salad was mixed greens with candied walnuts, shaved parmesan and pears poached in red wine, , honey and cinnamon.

 

Appetizer was dates stuffed with  ricotta and wrapped in proscuitto.

 

Meatballs made with ricotta and sauce made from scratch

 

Risotto with pancetta,  mushrooms, onions, red wine and chicken stock. 

 

 

 

Edited June 17, 2014 by Norm Matthews (log)

[Ann_T]

Norm, a Father's Day feast.  Well done.

 

 

Live lobsters on sale here so I picked up three and made  spicy lobster in a garlic, ginger and black bean sauce.

[Franci]

Small cod fritters and "topini fritti"= little mice (fried sage)

[SobaAddict70]

rotuts: occasionally I'll stop by the Papaya King near my apartment and order some tater tots fresh from the deep-fryer, topped with fried peppers and onion. one of my guilty (food) secrets.

Radishes, chicken skin chicharrón, crispy bacon, peach chutney

The radishes were blanched, then fried in bacon drippings (that had a little black mustard seeds tossed in until the seeds started to spit and pop).

The peach chutney is from Beth's Farm Kitchen.

Chicken salad sandwich (leftover roast chicken, chive mayonnaise, celery salt, black pepper, finely minced scallion, finely diced celery), heirloom tomatoes

[huiray]

Fried rice.

Duck fat, chopped scallions, 3 farm eggs scrambled in situ, 3-day-old rice, Redmond salt, chiffonaded Tuscan kale, halved snow peas.  The pan is covered for a couple of minutes at the end before serving w/ baechu kimchi.

 

 

 

On the way there.....

 

 

[Plantes Vertes]

When you have written in situ I have always assumed you meant in with the rice; that's what I've done the few times I've made fried rice, with rather poor results. Did you scramble the eggs and then add the rice to the same pan, or do them separately and then add to the rice at the end?

[liuzhou]

Every time I read 'farm eggs scrambled in situ', I think they must be scrambled on the farm.

[huiray]

When you have written in situ I have always assumed you meant in with the rice; that's what I've done the few times I've made fried rice, with rather poor results. Did you scramble the eggs and then add the rice to the same pan, or do them separately and then add to the rice at the end?

 

I scramble them in the pan then add the rice in to the pan and mix it with the scrambled eggs and whatever else (and whatever else that follows).  I also usually add the rice before the eggs are set.  The rice often absorbs some (but definitely not all) of the yolk and is then colored yellow-ish.  As for "in situ" - well, I'm a chemist by training...so I always mentally think of "in situ" in the sense with which the phrase is used in chemistry to describe how a reaction is carried out (or, in this case, of how the fried rice is formed in the reaction of the components as they are added together in the same vessel = pan).

 

Other times I make a simple omelette (with beaten eggs) separately, chop it up, then add that in towards the end. A recent example from a few days ago here.

 

p.s. The eggs were allowed to crisp up more than I like before scrambling them with the spatula in this last example above because I stopped to take a picture.  Thirty seconds - but that was enough time for the whites to set a little more than I like at the edges of the pan before marbling/scrambling them.

Edited June 17, 2014 by huiray (log)

[liuzhou]

Tonight, I got back late. Tired. Hungry.

 

Threw together a quick and simple pork kidney with mushrooms and a garlic, shallot, chilli pepper, whisky and wholegrain mustard sauce finished off with some Chinese chives I happened to have and needed to use. Served with rice. And some whisky. And some more whisky.

 

 

 

 

[ahpadt]

Every time I read 'farm eggs scrambled in situ', I think they must be scrambled on the farm.

 

When I read 'farm eggs', it's like the writer implies that some eggs don't come from a farm (yes, I know some are foraged)...

Edited June 17, 2014 by ahpadt (log)

[rotuts]

liuzhou

 

excellent pairings there. new to me.  makes a bit of sense now:

 

 

JJ's FW made no sense to me at all in college.  Ulysses, fine.  This was in my mind is a confidence 

 

scam.  

 

Invented and written to keep tenured professors off the streets, enclosed in High End Liberal Arts

 

Colleges ( like mine ) and various Top End Graduate Schools. Where they belong and thrive

 

 

nobody has ever made any sense of this book. Nobody.  Claims are routinely made.

 

your 'Food Pairings' place the duo in a new light.

 

 

now I see the point.  Its the Scotch.  All Scotch.

 

Phantasmagoric.

 

thanks.

[CatPoet]

 

Dinner was ketchup free, chicken sloppy joes.  I dont like most recipes of sloppy joes I gotten due to the mass amount of ketchup.  But this  made from my head and used my tasted buds, turned into a Mexican feel  with tinned tomatoes and some  chipolte .  Little one had pasta to hers and ignore the fact there was no peas today!

The bread is home made semolina sourdough bread.

 

[huiray]

When I read 'farm eggs', it's like the writer implies that some eggs don't come from a farm (yes, I know some are foraged)...

 

It's shorthard for free-range eggs.

 

Most commercial eggs do not really come from farms, they come from battery-cage hens.  Eh, I buy supermarket eggs too, but for the most part I make a distinction between what I usually get "during season" from the folks at farmers' markets and when I cannot.  FWIW those eggs I referred to above (and most of my eggs during spring-summer-fall) come from Schacht Farms, on occasion from other free-range breeders.  During mid-winter Schacht Farms would not have eggs available because it is too cold for their hens to lay eggs.  I get my eggs from other places where their hens are kept in heated barns, or from the supermarket then.