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liuzhou

Dinner 2019

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21 hours ago, chefmd said:

Last night our beach house neighbors had a reception for a recently married couple who owned our beach house before the people who sold it to us.  So naturally we had everyone over for sparkling wine toast and amuse bouche.  

 

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I figured the others out, but what is the base of this?

 

I believe that I’m going to have to give crab legs another try.  I’ve always kind of scoffed at Snow crab legs.  But I see folks here, that I respect, eating them at home and loving them.  I was thinking about it the other day and I realized that I’ve probably never had them except in a buffet situation, which is not a fair judgement of any kind of food.  So, I think I’m going to get some at Costco (the king crab legs we got at Costco were very good) and steam them up. 

 

@Ann_T – you should look at my lunch from yesterday that I just posted.  I think we were on the same wavelength – though I took the lazy way out!’

 

@JoNorvelleWalker – I love that you allowed “Sleeping You” to satisfy her craving.

 

@Shelby – your pizza is confusing me.  Is it a round pizza and cut oddly, or is it a rectangular one?

 

Friday night we had dinner with a friend from out of town and another friend of hers who lives here at Comfort in downtown Richmond.  We shared some very good pimento cheese and Ritz crackers:

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And also some unusual fried green tomatoes with house made buttermilk ranch:

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These were very, very thin and when we first saw them, we were a little concerned.  But they were delicious!  Thin and crackly crisp on the outside, but still with that yielding tart green tomato on the inside.  I can’t imagine being able to get the timing right on these.  We could have eaten a whole basket of these things – like fried pickles.

 

My main was the country ham, grilled bread, apple mustard, dill pickle, and watercress small plate:

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This was so perfect and it was wonderful to see a chef using watercress instead of the ubiquitous arugula.  Our friend really loved it – being originally from a little WV holler, she remembers wading in streams to gather it with her grandmother.  I also got the Southern Style Caesar with hard boiled egg and cornbread croutons:

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It was also supposed to have radicchio, but I didn’t see any of that.  A little odd, but very good.  I loved the croutons.

 

The other person had the meatloaf with red wine mushroom gravy, mac n cheese, and mashed potatoes (double carbs – a girl after my own heart):

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She said it was all delicious.  Our friend loved her roasted chicken and fried okra (no picture).  Mr. Kim had the surprise of the night.  We noticed on the specials the “Pasture” burger – named after the recently closed and deeply missed other restaurant from the owners of Comfort.  The description: “one all-beef patty, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun”.  Mr. Kim decided at the last minute to get it:

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We were both very glad that he did.  It was just fantastic.  Good enough that I said we’d call to find out when it was going to be on the menu again, just to go for that!

  

Last night:

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Sloppy Joes (just fixed-up Manwich), tots, and peaches.

 

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@Kim Shook roasted butternut squash with feta, kalamata olives, hot pepper slivers.  Peppers were super hot so only a little piece packed quite a punch.

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Grilled zucchini, Momofuku ranch

 

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Homemade strozzapreti  (prawns, tomato, sorrel, basil)

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1 hour ago, Margaret Pilgrim said:

Grilled zucchini, Momofuku ranch

 

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Thanks again for pointing me to Momofuku ranch!  If you've tried both recipes how does the pickled ramp version compare to the variation using picked onions and green scallion?

 

Shoprite had pickled onions on sale this week and if I can get up in time I'll check how many more jars they have on the shelf before I head for work.  Pickled onions $2.49 a jar.  Pickled ramps $18 a jar.

 

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Just now, JoNorvelleWalker said:

 

Thanks again for pointing me to Momofuku ranch!  If you've tried both recipes how does the pickled ramp version compare to the variation using picked onions and green scallion?

 

Shoprite had pickled onions on sale this week and if I can get up in time I'll check how many more jars they have on the shelf before I head for work.  Pickled onions $2.49 a jar.  Pickled ramps $18 a jar.

 

 

I have never seen pickled ramps for sale so have no comparison.    In fact, I've never seen a ramp in any form.    I think they are close to 'ail des ours' which we get in France and which I love!    Or maybe not.    I'm culturally deprived.


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20 minutes ago, Margaret Pilgrim said:

 

I have never seen pickled ramps for sale so have no comparison.    In fact, I've never seen a ramp in any form.    I think they are close to 'ail des ours' which we get in France and which I love!    Or maybe not.    I'm culturally deprived.

 

Ramps are supposed to grow wild where I live.  Until last week I had never seen one; and that was in a jar.  Perhaps I am confusing them with skunk cabbage.

 

 

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'Fusion leftovers'...The last portion of paprika csirke with arborio rice cooked in and some grated grana padano. It's still de-li-cious. :D

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A cigarette is the perfect type of a perfect pleasure. It is exquisite, and it leaves one unsatisfied. What more can one want?  - Oscar Wilde

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Yes, It still looks like Cat Puke from the 70's but I am inching closer to being able to make the Curried Snags the boys love without a packet mix. Served with Cauli Mash.

 

Pro: Everything from Freezy excluding spices, onion and garlic. 

 

Con: Still not gonna eat it 😂

 

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We had Thanksgiving dinner at our neighbours.  Clif cooked a traditional dinner with all the trimmings.

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All I had to do was make the dessert. 

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Boston Cream Pie.  I've had this recipe since 1978 and have made it often.  

But not recently. 

The custard is really yellow thanks to local farm fresh eggs. 

 


Edited by Ann_T (log)
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Tonight's dinner will be Korean style short ribs.

Into the slow cooker about 10AM.  I've made these before and they're quite delicious.

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Haven't cooked in a while.... Salmon with cucumber som tum

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@KennethT

 

that Salmon looks so delicious , I wouldn't notice eating the cucumbers.

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I bought some „ribs“ yesterday. Well, technically they are, because they did contain a few rib bones. But really it was just a big chunk of lower breast meat with a few bones left in. Nevertheless, it got the full SV ribs treatment (dry rub, 12h marinating, 12h @165 F, then finished with BBQ sauce in the oven). Accompanied by sweet corn (regular/herb butter finish) and croquette-fried potato-pumpkin puree (weekend leftover). Family was happy and so was I ...

 

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4 hours ago, rotuts said:

@KennethT

 

that Salmon looks so delicious , I wouldn't notice eating the cucumbers.

The salmon was marinated in a combo of soy sauce, sweet soy sauce (kecap manis), oyster sauce and fish sauce.  SV'd in 115degF bath to a core temp of 102F according to sous vide dash, then torched.  The salmon winds up rare practically from edge to edge (give or take a few mm) to where it just flakes perfectly... then torched.  The marinade varies, but the method is my go to... I think I've forgotten how to do it any other way!

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6 minutes ago, KennethT said:

The salmon was marinated in a combo of soy sauce, sweet soy sauce (kecap manis), oyster sauce and fish sauce. 

 

Very resauceful recipe!

 

dcarch

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Fuyu (mandarin orange, honey, cumin, EVOO vinaigrette)

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Squiggies with clams, fresh herbs, white wine and cream

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eGullet member #80.

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12 hours ago, Ann_T said:

2074155302_BostonCreamPieOctober14th2019.thumb.jpg.cdec7add57d005ac7e430d41f1135436.jpg

 

 

Boston Cream Pie.  I've had this recipe since 1978 and have made it often.  

But not recently. 

The custard is really yellow thanks to local farm fresh eggs. 

 

My dessert-making opportunities are vanishingly small, but I'd love to fantasize about making this. Care to share the recipe? Posting it in RecipeGullet would be even better. I do love a good Boston Cream Pie.  :x

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Nancy Smith, aka "Smithy"
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"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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4 hours ago, JoNorvelleWalker said:

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Shamelessly I appropriated the grilled zucchini of @Margaret Pilgrim Momofuku ranch dressing and all.  Good it was too.

 

Do you have a recipe for that ranch dressing?

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