Dinner 2018

[Nicolai]

I was attending an evening Fashion Show and got there earlier than planned.  Better have a bite to eat as the canapes won't do it.

 

I ordered a Club Sandwich and this is what I got.

 

Nevermind it is the most expensive Club Sandwich in the world.

 

But a Simpson's on the Strand Club Sandwich it is not.

 

Nevermind that the plate is a signed Versace plate made by Rosenthal. It is still the most awful deconstructed Club Sandwich ever...... Quail eggs.....Pfffft.....

 

Never again.....

 

 

[Orbit]

Simple, but delicious roast chicken

 

[ImportantElements]

2 minutes ago, Orbit said:

Simple, but delicious roast chicken

 

 

Mmmmm ROAST CHICKEN !!!! Yes 

[ElsieD]

Yet another stir fry - chicken with peanut sauce.

[ImportantElements]

I actually decided to make Huli Huli chicken tonight. 

 

Bought a whole chicken, cut it in fours

 

 

For the marinade/sauce I use 

 

going to sous vide it for 2 hours at 140F 

 

and then hit it on top of hot mesquite coals

 

will be back in 2 hours with photo updates  

 

 

[KennethT]

I don't think I've ever heard of Huli Huli before... what is it?  Is it Polynesian? Hawaiian?

[ImportantElements]

16 minutes ago, KennethT said:

I don't think I've ever heard of Huli Huli before... what is it?  Is it Polynesian? Hawaiian?

 

Kenneth, its Hawaiian

 

One of my favorite chicken dishes ever  

They cook it on the kiawe coals, very similar to mesquite. Amazing chicken

 

[KennethT]

can't wait to see more of it!

[HungryChris]

2 minutes ago, KennethT said:

can't wait to see more of it!

Me too!!

HC

[HungryChris]

Steak night here. The weird thing is that as much as Deb loves steak, I can take it or leave it, and rarely finish mine. I'd rather have it cold in a sandwich. I managed a steak restaurant for several years. When I started, I loved a good steak, when I finished, I would rather have a good baked potato and a salad with a good blue cheese dressing. It's not that I ever saw anything bad, in my experience, but it's just how it affected me. Go figure.
HC

Edited April 10, 2018 by HungryChris (log)

[Mmmpomps]

The Man's Christmas present was a starter smoker. I wasn't here so just ordered it for him. Well I've been home for a few weeks now and he decided to give it the maiden voyage!

Pork ribs, yellow peppers and asparagus.  It was a lot of fun to make. The ribs flavour was delish...very spicy with the rub we made up. A bit tougher then we are used to *IP fall off the bone ribbies* The peppers and asparagus had an incredible smokey flavour. This is an adventure we will enjoy

[ImportantElements]

Nice steak Chris. 

 

You know I actually love A1 so much, that even on the best dry aged expensive ribeye, perfectly cooked rare (i like it barely alive), I still prefer a drop or 2 of A1

[ImportantElements]

Wow Mmmpomps, 

Awesome looking ribs. Which wood chips did you guys use? 

 

[Mmmpomps]

Just now, ImportantElements said:

Wow Mmmpomps, 

Awesome looking ribs. Which wood chips did you guys use? 

 

 

 

For tonights inauguration we used cherry wood chips.

[ImportantElements]

after a few hours of love 

 

I started some Mesquite coals

 

 

and the iron cage right on top of it

 

After 2 and half hour of sous vide, the chicken is getting its sauce

 

On to a hot grill it goes 

 

and with nice white rice and coleslaw we serve  macaroni salad next time thought 

 

[JoNorvelleWalker]

Tonight from Tiko Tuskadze's Supra...

 

 

 

Sakonlis Khorzis Kharcho, spiced beef and walnut stew (pp106-107).  This was a delectably unusual dish for me.  The beef is flavored with cinnamon, cloves, nutmeg, marigold, bay leaves and other things.  Much cilantro.  The sauce is thickened with onion, egg yolks, and apple cider vinegar.

 

Served with traditional Gomi, translated by Tuskadze as rice pudding, but indistinguishable to my palate from fine Venetian polenta.  Also Tkemali (store bought), the addictive sour plum sauce that goes with everything.

 

I cheated.  Rather than boiling the beef, I cooked the chuck sous vide.  Delightfully tender, not mealy in the least.  Plus I threw in a dollop of demi glace because I could.

 

[BonVivant]

I'm staying in a village in the Austrian Alps. Have been making meals with what I can get and what I can use in my not very well equipped kitchen. The best things here are Speck, mountain cheeses and wines from all over Austria.

 

 

Austrians are hell-bent on local and quality Austrian products. This is my first Austrian beef.

 

Asparagus is so tiny there's no need to peel. Well, you can't anyway.

 

Got a piece of lard for cooking. It's meant to be eaten with bread, thinly sliced.

 

Torn pancakes with crisp-fried Tyrolean Speck, my savoury version of Kaiserschmarrn. I used rye flour here.

 

Let's face it, besides the hiking, I'm actually here for the Speck!

 

 

You take my meaning when I say I'm here for the Speck! In no country is the "Speck culture" so strong as Austria.

Gonna throw out all my things to fit this in my bag to take home!

Edited April 9, 2018 by BonVivant (log)

[liamsaunt]

antipasto

 

[Anna N]

 

Adapted from a recipe in Ducksoup.  Roasted pears, prosciutto, Moody Blue and some lightly toasted walnuts.

[Shelby]

Thawed out some catfish that Ronnie caught...had that along with the usual salad

 

[JoNorvelleWalker]

8 hours ago, Anna N said:

 

Adapted from a recipe in Ducksoup.  Roasted pears, prosciutto, Moody Blue and some lightly toasted walnuts.

 

Walnuts are nice.

 

Seriously, I haven't opened the book yet but now it like to try that recipe.

 

[Captain]

A salad with crumbed & slightly spicy chicken tenders.

[chefmd]

Whole Foods has chickens on sale.  Roasted at 450 degrees for about an hour in pre heated cast iron pan.  I love my CSO but prefer convection oven for the chicken.  Served with carrots steam baked in CSO.

 

[Anna N]

4 hours ago, JoNorvelleWalker said:

 

Walnuts are nice.

 

Seriously, I haven't opened the book yet but now it like to try that recipe.

 

 One of the nicest things about the book is that there are many recipes in designed to serve two.

[Anna N]

3 minutes ago, chefmd said:

I love my CSO but prefer convection oven for the chicken.  Served with carrots steam baked in CSO.

 I celebrate our differences.   I’m just more right than you are.