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Shelby

Dinner 2014 (Part 5)

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Jo,

Like to tell me more about your Zoji grill?

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Lamb chops with potato and carrot "hash".

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Thanks mm.

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Prosciutto di Parma, with roasted figs and ricotta salata.

The figs were soaked in a little port, then roasted in a 350 F oven with olive oil, sea salt and black pepper.

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Penne with sweet peppers, anchovy and olives.

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Fried tomatoes with garlic, parsley and pipelchuma.

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Arctic char, North African herb sauce

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A riff on an old-fashioned Cantonese dish, 金華玉樹雞.

 

This iteration was: Yellow chicken (breasts, wings, legs only; carcass reserved for stock some other time) cut-up into pieces, bone-in; marinated w/ generous Shaohsing wine, a little sesame oil, jozo mirin, a bit of light soy sauce, ground white pepper, lots of sliced medium-young ginger.  Steamed w/ slices of cured ham§ plus some of the marinade in an enameled metal dish, then transferred to and arranged w/ trimmed kai-lan previously blanched in oiled boiling water.  Steaming juices poured over.

 

Eaten w/ white rice.

 

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  Jyutping: gam1 waa4 juk6 syu6 gai1.  (a.k.a. "Jinhua Yushu chicken").

§  From Prime Foods, US-made; patterned after real Jinhua ham and labeled as such: "金華火腿"; but of course is not the "real thing".  I thought of using shaved Jamon Serrano; I think I'll try that one next time.

 

...

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S-i-l ToBe continues to play with the makeshift smoker and we've been enjoying all his efforts.

 

A large bone-in pork picnic for 14-hours = pulled pork. I have no idea what he used for rub or the sauce. He had complete freedom of my pantry and kitchen. It was delicious!

 

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He added racks of ribs a little later, also in time for supper! He used one of these red chilis and it packed heat!

 

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The fire was still going strong, so he threw a quartered chicken on. He used some kind of concoction for rub and slices of lemon under the skin. I took them out after he went to bed, and the skin was crispy, meat succulent...lunch for today!

 

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I DID get to cook supper one night,(not that I am complaining. :rolleyes:):  Roast beef and Yorkies

 

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Steamed veg. with left over burnte butter

 

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Prosciutto di Parma, with roasted figs and ricotta salata.

The figs were soaked in a little port, then roasted in a 350 F oven with olive oil, sea salt and black pepper.

SobaAddict, everything looks delicious, but this is what I would love to try. 

 

Dejah,   YUM!!  Perfectly cooked roast beef.

 

Made a Tarte Flambee for dinner last night.

A Flammkuchen made with a yeast dough crust. 

 

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Topped with a garlic seasoned Creme Fraiche, sauteed onions and bacon.

 

Bacon is just on half because somehow I raised a son that won't eat pork.

 

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I made a large batch of baguette dough yesterday.  Bread will be baked today.   Used a little to make this  'pizza' crust.

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Continuing to work my way through Franci's pastas. Tagliatelle burro pancetta e salvia (pasta with noisette butter, pancetta and fresh sage):

 

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Served with heirloom tomato salad
 
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Also returned to yellow eye beans Tuscan style, but this time I roasted Hatch chiles and used them as a base
 
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Served with zucchini fried in butter (anyone who says you can't do this is wrong - some bizarreness out there on the web)
 
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yeah I like sage and grow it :)
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Howdy.  Still cooking, just not taking photos. Glad to see you all are!


 


eggplants were selling two for a dollar at the store yesterday.  I had tomato sauce in the fridge already made.  I purchased a half a pound of sliced mozzarella, Boars Head. Salted the eggplant.. Then, instead of using bread crumbs, just dipped in flour egg and flour.  Deep fried the eggplant, topped with sauce, thai basil and then broiled the cheese.  


 


Despite all the short cuts and whatever, it came out good.  


 


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"""   eggplants were selling two for a dollar  ""

 

your stuff looks good and tasty

 

however, they should have paid you to take those EG's away

 

this could have been really good w/o the EG's

 

just saying.

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just think of how delicious what you have seen above

 

would be

 

times a bazzilion

 

if anything  would have been in the center of those packets of delicious-ness

 

other than EP.

 

No summer squash  please.

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Gosh well it's been a while since I last posted dinner but enough lurking already!

Here's what we had tonight; smoked bone marrow with chimichurri and shallot rings. Mackerel, brown shrimp corn and mentaiko mayo potatoes. A pear tart to finish.

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Gosh well it's been a while since I last posted dinner but enough lurking already!

Here's what we had tonight; smoked bone marrow with chimichurri and shallot rings. Mackerel, brown shrimp corn and mentaiko mayo potatoes. A pear tart to finish.

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How long and at what temp did you smoke the bone marrow please?  I have a bag in the freezer.  TIA.

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I cold smoked it first for a couple of hours then roasted in a fan oven for 20 mins at 200C

Now THAT makes sense :)  I thought you heat smoked it and couldn't figure out that one.  I see you had the canoe-shaped.  Mine are crosscut and I've done on thick pieces of bread so as not to lose a drop :)  Thanks.

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the thing with eggplant is.. My bride is pregnant and not eating red meat.  Well, at her whim. Like, i made a 5 lb meatloaf last week for some friends and she loved that.. Though, the next day she made a cold sandwich and she couldn't even eat it.  So, it's a safe bet to just stay away.  

 

In terms of tasteless eggplant, i don't know.. I heavily salted them to drain the water. then i added a seasoned crust.  it was much more textural but, the sauce rocked and the thai basil from the garden was a nice touch. 

 

But yeh, for me, eggplant is not my favorite.  Though, because of her love of eggplant, there have been times when I have been shocked by how good some eggplant dishes have been.  You throw enough miso on eggplant and well, it tastes like miso. It can be a good vehicle. it holds smoke well.  but, i have had stuffed eggplant pasta that was good.. i have had noodles that were actually made with pureed eggplant and that was really surprising. . But, yah, would I have liked to have used some veal shoulder instead.  Yes.  

 

Tonight I brought home a salmon steak for the little one and tied it up the way she likes it.  Served medium rare after searing in butter.. Lemon after. 

 

I cooked a branzino on the plancha.  Cooked it like perfectly.. Detached the filets for the most part from the spine.. added slices of garlic and salt.  Cooked for about 4 minutes on each side in olive oil and healthy amount of salt.. 

 

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The skin on the branzino was like a potato chip

 

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more vegetables on special.. 

 

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arugala, peppers and tomatoes from the backyard. 

 

dinner was like 14 bucks for three people

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edit to add.  come to think of it, the best eggplant dish i may have had in recent memory was while in this last trip to china.. they stuffed eggplant coins with pork, fried and served in a garlic and ginger sauce.. that was stupid good. 

 

 

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Edited by basquecook (log)
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Prawncrackers, so good to see you here! I love your dinner.

We overdosed on Shelsky's smoked bluefish

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And our preferred way to eat Bruxelles sprouts

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Been on the road a lot, so haven't been doing much, if any, cooking.  Made split pea soup with ham and carrots last night - it will last a few more.

 

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Jo,

Like to tell me more about your Zoji grill?

 

Please pardon the paraphernalia in the background:

http://tribade.org/kitchen/Grill.jpg

 

It works.  Nothing (yet) to complain of.  The base is plastic.  the drip pan is stainless steel (covered with aluminum foil in the picture).  The grill itself is very heavy metal with the heating element embedded in it.  The grill and the temperature control must be washed by hand.  The other parts can go in the dishwasher.

 

No smoke, no mess.  I have yet to try it with a steak.

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Old cucumber soup.

 

Poona Kheera cucumbers, cured ham (Jinhua-type), dried Solomon's seal rhizome slices, dried Chinese mushrooms, Chinese jujubes (lam jou variety), the gelatin & sauce residues from the previous night's dinner.

 

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Freanci :   are the " Bruxelles sprouts" leaves raw or blanched ?

 

thats a good Idea.

 

Ill give it a try

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Freanci :   are the " Bruxelles sprouts" leaves raw or blanched ?

 

 

Not blanched, just stir fried in the wok with oil, chili peppers and garlic. Stir fry on high until the wilt slightly,  add a little bit of water, lower and steam cover for a couple of minutes.

I tried with outer greener leaves (the one people usually discard), inner paler and I like much better the outer leaves because they are more flavorful. Definitely one of my best recent discoveries. I keep the hearts for shaving in salads or saute' whole.

 

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Edited by Franci (log)
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Franci, thank you for that extra information.  We do a lot of brussels sprouts, but I have had only one way to cook them that tasted good to me.  I think now I'll have two.  :cool:

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If you try, Nancy (and Rotuts, of course), let me know what you think. It was really a pleasant discovery for me :smile:


Edited by Franci (log)
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Franci, thank you for that extra information.  We do a lot of brussels sprouts, but I have had only one way to cook them that tasted good to me.  I think now I'll have two.  :cool:

 

I don't know how often you do "E/SE Asian" type dishes including stir-fries...but simply use brussels sprouts as the "vegetable" part in some stir-fries (as Franci does) – with meat-of-your-choice if you want (like this).

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