Dinner 2015 (Part 1)

mm84321 · February 20, 2015

Sauté gourmand of lobster, sweetbreads and truffle with creamy pasta

Anna N · February 20, 2015

Harumi Kurihara’s Pari Pari-style chicken and steamed Shanghai bok choy.

Greekness · February 21, 2015

Tonight our neighbors came over for dinner and I made a version of the NYT Trinidad chicken which is always a winner.

http://cooking.nytimes.com/recipes/1014638-trini-chinese-chicken

Dave W · February 21, 2015

Made some patak "paneer" (spinach and kale with spiced fried tofu instead of cheese) last night and had enough for leftovers which lit my fire for Indian tonight

Arvi Bhaji (Jerusalem Artichoke Curry)

Chana masala with sweet potatoes

Patak tofu

Naan

Vindaloo spices grilled yogurt chicken

The sunchokes are head and shoulders above any Indian dish I've made before. This recipe is a keeper

http://www.celtnet.org.uk/recipes/miscellaneous/mobile.php?rid=misc-arvi-bhaji

Your plate

scamhi · February 21, 2015

Dicksons Farmstead Meat- beef and bacon burger with frisee and fingerling hashbrowns

rotuts · February 21, 2015

"" Dicksons Farmstead Meat- beef and bacon ""

I don't even know what that is ....

I do know that Id love Right Now

and all the rest too;.

huiray · February 21, 2015

Large head-on (lots of orange hepatopancreas) shell-on shrimp deveined and marinated w/ Shaohsing wine, salt, oil, scallions, ginger; then drained & stir-fried w/ garlic, ginger, shallots, hot long green chillies, lots of ground white pepper, scallions, salt.

Kai-lan stir-fried w/ garlic, oil, oyster sauce.

White rice.

BKEats · February 21, 2015

to start we had calamari.. the mix was one part AP Flour one part Cornmeal.

Served with a spicy tomato sauce. Just the doctored jar sauce from the other night.. added a couple of dashes of the ghost pepper hot sauce i made.

bacon wrapped trout. deboned and stuffed with basil

Served with a basil mayo.. on friday's, I like using the mortar. get all that weekday energy out.

<a hr

<

i forgot, chocolate lava cake for dessert.

Edited February 21, 2015 by BKEats (log)

kayb · February 21, 2015

Pizza with roasted cherry tomatoes, bacon, caramelized onion and garlic, parmigiano and mozzarella. I don't like my pizza crust very dark; just barely done.

BonVivant · February 21, 2015

Easy dumplings. I made 3 different sorts with lamb, half fat pork and half fat pork with whole prawns. I also used preserved vegs in the mince. First dozen was steamed but the rest was cooked on the table hot pot style.

Half of the batch

Steamed

I used these in the mince (minus the Sichuan chili mix)

mm84321 · February 21, 2015

Lobster, artichokes and black truffle

Anna N · February 22, 2015

Token dish for Chinese New Year. Ants climbing a tree from Land of Plenty.

Greekness · February 22, 2015

BonVivant, that looks excellent and you must be incredibly busy cooking today because I noticed your post on CH around the same time as this one on EG showing photos of a completely different but equally impressive looking dinner that you made today. Well done and I love your photography.

huiray · February 22, 2015

Another pot of rice congee, for a cold day.

Peanut oil, ginger, garlic, shallots (not usually added at this point), "five flower meat" :-), ja choy (a kind of preserved mustard stem), splash of fish sauce, water, salt, simmer, uncooked jasmine rice, simmer, tau pok, simmer. Eaten w/ scallions & deep-fried shallots.

A braise (stove top) of winter bamboo shoots, oil, garlic, snow fungus (rehydrated), fu chuk (beancurd skin), aka miso, water. I think I'm forgetting something...

BKEats · February 22, 2015

We had lots of people stop by yesterday.. i made at least 24 chicken sandwiches.. brined, butter milked and then floured and fried. Served with a basil mayo, onion, hot sauce, arugula and tomato for the most part. When the basil oil ran out, i made cilantro mayo. some had a horseradish cheddar..

this particular one was cilantro mayo and then the last of the salsa fresco with avocado. trying to move inventory.. my friends an architect so, i was trying to make some type of structure..

this is a double:

i made a classic version of rice pudding.. cooked rice stirred with milk and sugar and thickened.. then i added some more milk and a few eggs, butter and vanilla. i made dulce de leche by boiling condensed milk in the can.

Edited February 22, 2015 by BKEats (log)

gfweb · February 22, 2015

How much food do you keep in the house,BKE?

Paul Bacino · February 22, 2015

Sat Night Meal: Onions

Tomato/Onion Salad

Heirloom Tomatoes/ red onion/ red wine vinegar/lemon juice/salt /sugar/garlic powder--yes Jalapeno

Onion Soup

Caramelized onions in a drk chkn stock/ beef base/ sherry/ thyme /Rosamary/ crouton/Emmentaller cheese

BKEats · February 22, 2015

How much food do you keep in the house,BKE?

I keep a lot of food in the house.. Since having the baby, we just have people show up at our house.. It's been happening like this since the baby came.. so, i like to have food if people showed up.. I had a 3 pound pork roast brining as well, that didn't get eaten.. I am going to stuff that and roast it tonight. Today, we are not seeing anyone. we turned off the phones and told everybody that was over yesterday that we are on locked down. As, i am leaving on a business trip soon

Edited February 22, 2015 by BKEats (log)

BonVivant · February 22, 2015

Greekness, thanks a lot. I'm having a one week Chinese cooking lark.

scamhi · February 22, 2015

"" Dicksons Farmstead Meat- beef and bacon ""

I don't even know what that is ....

I do know that Id love Right Now

and all the rest too;.

rotuts

this is what they looked like before cooking. this butcher is in Chelsea Market in NY and has very interesting cuts of meat in addition to the premade burgers.

rotuts · February 22, 2015

quality bacon ground into the burger is always nice

thanks

mm84321 · February 22, 2015

Coussinet of potato, smoked salmon and imperial ossetra caviar

**Smithy** · February 22, 2015

mm84321, that is even more striking than your usual beautiful platings. I especially like the border.

1. Is that dill?

2. Did you use tweezers to accomplish that precision?

Smoked salmon. Caviar. :wub:

Would you adopt me?

ninagluck · February 22, 2015

tonight I had chicken in a parmesan crust, served with salsify in lemon butter.

mm84321 · February 22, 2015

mm84321, that is even more striking than your usual beautiful platings. I especially like the border.
1. Is that dill?
2. Did you use tweezers to accomplish that precision?
Smoked salmon. Caviar.
Would you adopt me?

Thank you kindly. Yes, that is dill, placed there by my fingers, so no tweezers. I would consider adoption under a series of very particular circumstances.

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Dinner 2015 (Part 1)

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