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Lunch! What'd ya have? (2014–2015)


Anna N
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Beef cheek pastrami sandwich with smoked gouda. Until today, I really wasn't pleased with the beef cheek pastrami recipe in Modernist Cuisine, which calls for bagging the cheeks with their brine after you've smoked them. This step seems totally unnecessary (and ChefSteps doesn't list it in their updated Short Rib recipe, which is otherwise the same) and it absolutely ruins the spice rub and crusty exterior. It ends up mushy and without enough of a spicy bite.

 

After two sad cheek sandwiches, I decided to try rubbing the finished cheeks with some excess rub and searing them hard on a screaming hot grill (with some wood pellets on there too to add a final bit of smoke). I really, really wanted a decent crusty exterior, so when they were almost done I hit them hard with the Searzall. Bingo, bango, bongo... THAT'S WHAT I'M TALKIN' ABOUT! Giant improvement... it made the final product actually worth the trouble of the recipe. Just when I thought I might never make these again, I'm starting to think about another batch.

 

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Mushroon risoniotto from The River Cottege Veg cookbook.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Cabbage rolls.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Home made falafel  with home made  Lebanese flat bread.  Yes I made this my self,  ground the beans in my meat grinder  (  it is cleaned and disinfected and safe to use) and   we had it for lunch,  now I have 3 kilos more of  falafel  dough to freeze in.

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Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

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Lightly roasted vegetables dressed with miso butter and served over orzo.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Huevos rancheros.

 

huevos rancheros.jpg

 

i used arepas I'd made a few days ago and frozen (not as good as fresh, but good); Las Palmas enchilada sauce, and ricotta salata in lieu of queso fresco. 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Green papaya shrimp salad for lunch today:

green papaya, carrot, tomato, beansprouts, cilantro, lime zest, lime-chili roasted peanuts, blanched green beans. Dressing: fish sauce, lime juice, rice vinegar, tamarind water,Truvia (daughter on sugar-free diet), little bit of broth from cooking the shrimp, 

 

Quite refreshing and a riff on the salad I made in the Vietnamese cooking class I took on our trip to Vietnam.

 

eGulletPapayaSalad6343.jpg

 

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Dejah

www.hillmanweb.com

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Have the wonderful Hainanese Chicken with rice for lunch :)

 

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My name is KP Kwan. I am a pharmacist turned restaurateur who lives in Kuala Lumpur, Malaysia. I have worked in my restaurant more than ten years and since year 2012.

 

I am also a food blogger.  You can read my blog at http://tasteasianfood.com/

I am looking forward to learning and contributing topics about culinary skills in this forum.

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I am vacationing with family in one of our favorite spots, Wellfleet MA.  It is funny, I have lived in MA for most of my life, but did not start coming to the Cape until about four years ago.  We tend to visit on either end of season to avoid the mega-tourist periods.  Yesterday some of us had lunch at Winslow's Tavern.  

 

Gin and tonic with cucumber and summer in a glass cocktails:

 

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Burratta crostini with bottarga and chile oil

 

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crab cake sandwich

 

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smoked mussel flatbread

 

winslows smoked mussel pizza.jpg

 

scallop roll

 

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I would happily trade a scallop roll for some of that produce from your garden that you have shown on the dinner thread, Shelby.  It is still too cold here to put a garden in.  I am hoping to get mine in the first week of June.

 

Today's lunch adventure was at Mac's Shack.  This is my group's favorite Wellfleet restaurant.  Cocktails to start.  Left to right a mescalito, a ginny and the peach, and a blueberry vodka lemonade.

 

macs cocktails.jpg

 

 

The adult guys split an order of clams casino

 

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The ladies shared a spicy tuna mango martini

 

 

macs spicy tuna mango martini.jpg

 

and some halibut turadito

 

macs halibut turadito.jpg

 

then got some sushi.  There is a ganja mon roll and crunchy crab in the picture.  The ganja mon roll was for my niece.  I don't like rolls with cream cheese in them

 

macs sushi left.jpg

 

we also got a spicy tuna roll and my niece wanted quail eggs

 

macs sushi right.jpg

 

 

my husband and brother both got lobster rolls

 

macs lobster roll.jpg

 

brother in law got a flounder BLT

 

macs flounder blt.jpg

 

not pictured, my nephew's boring cheeseburger :-)

 

the kids got key lime pie for dessert.

 

macs key lime pie.jpg

 

And yes people have started asking when dinner is...

Edited by liamsaunt (log)
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Home made onion bhajis.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Stuffed broiled sweet peppers

 

.....

These look really good. What did you stuff them with? Please?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Thanks, Anna!

 

Breakfast sausage (garlic/marjoram), parmesano reggiano , hot sauce, just enough cream cheese to bind it. Panko on top (which browned-up nicely tho you couldn't tell from the photo), then broiled in the BSO.

 

Funny enough, it was inspired by something that you posted months ago that stuck in my mind.

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Also posted in the Salad thread. Lunch today was steam-baked baby beets and Warba nugget potatoes. Loosely based on this Beet & Potato salad. On a bed of fresh beet greens. Potatoes and diced onions dressed with a vinaigrette and garnished with beets and feta cheese. Not sure about the cooked egg yolk in the dressing, is that familiar to anyone? 

 

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Thanks, Anna!

 

Breakfast sausage (garlic/marjoram), parmesano reggiano , hot sauce, just enough cream cheese to bind it. Panko on top (which browned-up nicely tho you couldn't tell from the photo), then broiled in the BSO.

 

Funny enough, it was inspired by something that you posted months ago that stuck in my mind.

Thanks! Nothing wrong with cross-fertilization.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Also posted in the Salad thread. Lunch today was steam-baked baby beets and Warba nugget potatoes. Loosely based on this Beet & Potato salad. On a bed of fresh beet greens. Potatoes and diced onions dressed with a vinaigrette and garnished with beets and feta cheese. Not sure about the cooked egg yolk in the dressing, is that familiar to anyone? 

 

attachicon.gifIMGP4110.JPG

The salad looks beautiful. I've had that sort of vinaigrette before, with the boiled-egg yolks. About half the time it seemed really to hold together as an emulsified blend (using my whisk) and the rest of the time it was delicious anyway. I haven't tried it since I got an immersion blender; maybe I'll (heh) give that a whirl.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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The salad looks beautiful. I've had that sort of vinaigrette before, with the boiled-egg yolks. About half the time it seemed really to hold together as an emulsified blend (using my whisk) and the rest of the time it was delicious anyway. I haven't tried it since I got an immersion blender; maybe I'll (heh) give that a whirl.

 

I used my immersion blender and it did hold together quite well.  Nice pun!   :wink:

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Couscous tossed with butter, parmesan, parsley and lemon zest (I am out of garlic!) and topped with roasted vegetables.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna, that's a lovely looking lunch. The lemon zest is a great touch!

Thanks. I am not a huge fan of couscous but I am a huge fan of fast food on occasion and few things are faster than couscous!

Edited to insert a word so that the sentence makes some sense.

Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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The other day we had lunch at what is probably Wellfleet's most famous restaurant, the Beachcomber. This is a converted Coast Guard shack on a dune that serves food during the day and can be a live music venue at night.  It is only open seasonally as there is no insulation in the walls.  WE always eat here on opening weekend (Memorial Day) and closing weekend (Labor Day).

 

My brother in law's Goombay Smash (sadly, the rest of us had boring iced tea or lemonade as we were driving home to work for a couple of days before heading back here last night)

 

beachcomber goombay smash.jpg

 

curried scallop appetizer 

 

beachcomber curried scallops.jpg

 

fried clams

 

beachcomber fried clams.jpg

 

steamer clams

 

beachcomber steamers.jpg

 

scallop roll

 

beachcomber scallop roll.jpg

 

oyster po'boy

 

beachcomber oyste po boy.jpg

 

fishwich

 

beachcomber fishwich.jpg

 

grilled tuna sandwich

 

beachcomber tuna sandwich.jpg

 

not pictured, my nephew's boring cheeseburger :-)

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