Dinner 2016 (Part 7)

[mgaretz]

[Hosts' note:  This topic forms part of an extended discussion which grew too large for our servers to handle efficiently.  The conversation continues from here.]

 

Char-siu pork tenderloin, cooked SV at 140F for 4 hours then basted with honey, torched and re-basted with more honey.  Served with stir-fried bok choy.

 

 

Edited July 27, 2016 by lesliec
Added hosts' note (log)

[ninagluck]

I was cooking with some friends again, the temperature was a challange, the icecreams melted almost during plating :-( but overall I was happy with the result 

cucumber mousse, kardamom strawberries, sauercream icecream, piment d'espelette pistacchios, calamansi pearls

char, cooked in bees wax, tarhana risotto, red pepper coulis, roasted nettle seeds, wild herbs

rack of baby goat, red beet gnocchis, sauteed beets, fried beet greens, jus

cherry clafoutis, cherry sorbet, cherry foam, pistacchio espresso

[Tere]

@ninagluck, that looks amazing! So many unfamiliar things to consider.

 

How do you treat the strawberries to get the cardamom in?

Calamansi was new to me but I looked it up. Looks tasty!

When you say the char was cooked in bees wax do you mean the actual wax or wax paper en papillote?

What does the tarhana taste like?

When you say roasted nettle seeds do you mean https://en.wikipedia.org/wiki/Urtica_dioica? How do you collect the seeds, how do you roast them, what do they taste like?

 

Lovely to see your skills

 

[ninagluck]

Tere, I just marinated the strawberries with fresh ground cardamom, little lemon juice and little salt

look at the pic, you melt the wax to 76° C and pour it over the fish, leave it for 10 min, take it out and serve, from my point of view it is perfect!

tarhana has a clean taste after the vegetables and the youghurt, a bit sour, but I like it a lot

yes, this are the nettles in my garden, I cut the tops and take off the seeds of course with gloves ;-), then roast in a pan until they smell nice and have changed their colour. difficult to desctribe a taste, but somehow nutty

 

Edited July 26, 2016 by ninagluck (log)

[sartoric]

Schnitzels pan fried with sage, rosemary and halved onion.

Served with potato parsnip mash, spicy tomato sauce, steamed broccoli and my homemade sauerkraut.

 

The onion looks gnarly, but was oh so sweet and tender.

[ninagluck]

Sartoric, when it comes to Schnitzl, us Viennese are not very tolerant ;-)

Edited July 26, 2016 by ninagluck (log)

[sartoric]

3 minutes ago, ninagluck said:

Sartoric, when it comes to Schnitzl, us Viennese are not very tolerant ;-)

 

I could call them cotoletto if you like, this is exactly how my Italian mother in law prepares them. 

Admittedly, I forgot the lemon wedge.....:)

[ninagluck]

honestly, I think there are too many flavours on the plate, I could probably live with the vegs but not with the sauerkraut with a schnitzel

Edited July 26, 2016 by ninagluck (log)

[Tere]

3 hours ago, ninagluck said:

Tere, I just marinated the strawberries with fresh ground cardamom, little lemon juice and little salt

look at the pic, you melt the wax to 76° C and pour it over the fish, leave it for 10 min, take it out and serve, from my point of view it is perfect!

tarhana has a clean taste after the vegetables and the youghurt, a bit sour, but I like it a lot

yes, this are the nettles in my garden, I cut the tops and take off the seeds of course with gloves ;-), then roast in a pan until they smell nice and have changed their colour. difficult to desctribe a taste, but somehow nutty

 

 

Thanks! That all sounds wonderful. I might have to stare at my many nettle patches some more

[scubadoo97]

Some farmed salmon with blistered string beans.   The salmon was brinned briefly in a 10% brine and cooked sous vide 122f/40 min.  I wanted to sear the surface but it was too soft to handle much more than putting it a plate.  The temp/time might be better for a less fatty fish.  Tasted good but very soft 

 

[ElainaA]

So today is day 2 in my personal zucchini challenge. Cod over sliced zucchini and tomatoes with garlic, shallots and EVO in foil packets, grilled. With a salad of beans with pickled red onion and basil and red quinoa with onion, pine nuts and parsley. For me, the bean salad was the star. Beans, zucchini, basil and parsley from my garden. 

[mgaretz]

Didn't think to snap a pic, but tonight I made Egg Foo Yung with the leftover char siu pork tenderloin and bok choy. I added some green onion, bean sprouts, carrots and mushrooms.

[Shelby]

Ronnie caught us some fish on Monday.  Fried it along with some onion rings and okra from the garden.  And collard greens done in the IP.

 

 

 

Chicken done in the steam boy last night.

 

 

 

[kayb]

@Shelby-- That's a big ol' catfish! River? Can't eat river cat around here; they're too muddy-tasting. Have to get farmed.

 

@ninagluck -- that is a beautiful meal. Much too ambitious for me, I fear.

 

@mgaretz -- I know you have posted this before, but as I don't do well at the search function (if there's a tutorial on using it and some host would like to point me toward it, I'd be most appreciative), would you share your recipe/method for char siu tenderloin again? PM is great. 

[Shelby]

1 minute ago, kayb said:

@Shelby-- That's a big ol' catfish! River? Can't eat river cat around here; they're too muddy-tasting. Have to get farmed.

 

@ninagluck -- that is a beautiful meal. Much too ambitious for me, I fear.

 

@mgaretz -- I know you have posted this before, but as I don't do well at the search function (if there's a tutorial on using it and some host would like to point me toward it, I'd be most appreciative), would you share your recipe/method for char siu tenderloin again? PM is great. 

Yep, Little Arkansas river fish   

[scubadoo97]

Smoked steelhead trout with salad and garlic toast 

 

[robirdstx]

Hong Kong Style Chicken and Vegetable Curry

 

 

 

[ElainaA]

A pretty generic pasta picture but it tasted good. Sautéed  zucchini, onions, garlic, tomatoes and sausage over pasta. My husband loved it but then, I realize, he would love anything involving pasta, sausage, garlic and pretty much anything else. Well, maybe not peanut butter. With a salad.

[Steve Irby]

Kind of the SV Holy Trinity (IMHO) - pork chop + circulator + grill.  Really nice chops seasoned and vacuum bagged over night.  Two hours @ 140 in the circulator (Anova) after I got home from work and finished one minute per side on a smoking hot grill.   Served with a simple salad topped with Bulgarian feta.

 

16 oz seemed to be a little excessive.

 

So I trimmed off a little bit of the lean for the dogs.

 

[JoNorvelleWalker]

Dinner is not as planned.  I've been sitting here in the dark these last two hours.  Feeling very thankful I spurged on an iPad with cellular.  Sadly the Cuisinart Steam Oven works not nearly as well without power.

 

So far dinner has been Mississippi punch and roasted mixed nuts.  I have pounds of nuts and gallons of rum and brandy.  Ice is limited.

 

I could go with cold chicken and cold potatoes, or maybe just chips and salsa.  Fortunately there is no small amount of wine, and tomorrow is not a workday.

 

Now, if I could only make the infernal UPS stop beeping.  And make the cicadia outside shut up.

[liuzhou]

Fried hake with cordycep militaris fungus, garlic, shallots, chili and coriander leaf. Served with minted buttery potatoes.

 

[Anna N]

@Steve Irby

 

That pork chop is surely one of the finest examples of food porn that I have seen in a very long time.  I feel that I am way down on my RWA ( recommended weekly allowance) of pork products. Must rectify. 

[mgaretz]

Pizza.  Store bought thin crust, topped with mozzarella, mushrooms, red bell peppers, green onions and chicken apple sausage.  Made in the BSO.  I forgot that cheese should go on before the veggies so it went on top.

 

[sartoric]

A kind of mezze platter with spicy garlic prawns, falafels, tahini mint sauce, chilli jam sauce, cos leaves and pita bread.

The second plate is slow roasted tomatoes with mint, cornichons, pickled chillies, homegrown olives, marinated mushrooms (lemon, parsley, garlic, oil) and slightly pickled cucumber.

We like to make little tiny sammiches, using either bread or lettuce as a wrap.

 

 

 

[Shelby]

That looks SO good, Sartoric.  I mean REALLY good.  I confess, I've never had falafel, but I know I'd like it.  Love the blue plate, too.