Dinner 2019

[heidih]

Well now you sent me down the rabbit hole cuz those look like mustard seeds at the bottom-  picked ones were which were a "thing" a while back. Has to happen again. Sweet hubby!

https://www.seriouseats.com/recipes/2019/06/pickled-mustard-seeds.html

[Kim Shook]

7 minutes ago, heidih said:

Well now you sent me down the rabbit hole cuz those look like mustard seeds at the bottom-  picked ones were which were a "thing" a while back. Has to happen again. Sweet hubby!

https://www.seriouseats.com/recipes/2019/06/pickled-mustard-seeds.html

Ingredients: ramp bulbs, distilled vinegar, water, sea salt, mustard seed, dill seed, and pepper flake.

[JoNorvelleWalker]

2 hours ago, Kim Shook said:

I have a wonderful husband:

I put this on my Amazon wishlist thinking maybe someone would get it for me for Christmas.  It came in the mail today❤️.  It is especially timely because I'm making The Dressing for a dinner party on Saturday!  

 

I've dared not open mine.  Can't wait to hear!

 

[Dante]

Chicken and sausage jambalaya

[liamsaunt]

Acadian redfish cooked meurniere style, with celery root-potato puree and peas from the freezer because I am low on fresh vegetables.  Need to go to the food store.

 

[scubadoo97]

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

Edited November 14, 2019 by scubadoo97 (log)

[gfweb]

18 minutes ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

I use regular butter to sear mine and it always goes well. I think the milk proteins help out.

 

[TicTac]

19 minutes ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

 

It's all about how hot your pan is.  If your pan is screaming hot, add a bit of either clarified butter or my preference, rice bran oil and butter mix - and you should achieve your desired browning.

 

Ensure not to overcrowd the pan, and if you have a thick heavy pan - even better. 

[gfweb]

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

[TicTac]

51 minutes ago, gfweb said:

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

Good idea as well.  Pat them dry really well before searing.

 

Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....

 

 

[Margaret Pilgrim]

24 minutes ago, TicTac said:

Good idea as well.  Pat them dry really well before searing.

 

Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....

 

 

Roellinger recommended doing this in one of his recipes, and I found the result a very disappointing texture.      A good wipe down does the trick, but also try to buy "dry pack" scallops that haven't been soaked in a chemical liquid.

[Kim Shook]

Remember that steak and cheese sauce and broccoli and cheese sauce I made?  We have a lot left over.  What do you think about freezing them?  

[Duvel]

Just now, Kim Shook said:

Remember that steak and cheese sauce and broccoli and cheese sauce I made?  We have a lot left over.  What do you think about freezing them?  

 

My first impulse would have been to eat them ...

[Kim Shook]

Well, that was a quick eighteen bucks:

It'll have to go some way to being an $18 salad dressing.  🤨

[liamsaunt]

4 hours ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

 

I just use regular butter with a small splash of oil in a very hot pan.   I also dry them well and salt them for a bit before sautéing.  I get my scallops from a fish share so they are very fresh and not chemically treated, which also helps.  

[Anna N]

 

Finally got around to making the Momofuku ranch dressing using scallion greens and cocktail onions. While it is very tasty it is also very runny. Did anyone else find this? I used kewpie mayo. 
 

Spotted some treviso  at the supermarket on Wednesday. I know it’s expensive. I read the price. And still I was shocked to discover two small ones cost me almost 6 dollars. But I really like it and I’m not going to whine more than I have!  Cut one in half and brushed with olive oil and grilled (on the A4 box) along with some halved campari tomatoes. Dressed with the ranch dressing and added a few Lays Sour Cream and Onion  potato chips for some crunch.

 

 

 

[scubadoo97]

7 hours ago, gfweb said:

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

Will have to dry them longer.  I fear my dry scallops are wetter than advertised 

[Margaret Pilgrim]

@Anna N    Did you use the dressing immediately or let it set up?     Usually there is citrus/milk reaction that thickens it over a (short) time.

[TicTac]

4 hours ago, Kim Shook said:

Well, that was a quick eighteen bucks:

It'll have to go some way to being an $18 salad dressing.  🤨

$18!?  USD I bet to boot!  Wow!  I need to consider peddling my pickled ramps.... 🤔

[Anna N]

1 hour ago, Margaret Pilgrim said:

@Anna N    Did you use the dressing immediately or let it set up?     Usually there is citrus/milk reaction that thickens it over a (short) time.

I used it almost immediately probably within the hour. There are leftovers in the refrigerator so I will see what it’s like tomorrow. 

[Margaret Pilgrim]

6 hours ago, Kim Shook said:

Well, that was a quick eighteen bucks:

It'll have to go some way to being an $18 salad dressing.  🤨

Does this "juice" lend itself to any long-legged seasoning?    like + olives?    or other veg?   

 

[Margaret Pilgrim]

Green beans in mustard vinaigrette

 

Spaghetti and prawns in homemade tomato sauce

 

 

[Kim Shook]

35 minutes ago, Margaret Pilgrim said:

Does this "juice" lend itself to any long-legged seasoning?    like + olives?    or other veg?   

 

I think it certainly could.  I saved it and will use it in something!

[MetsFan5]

Dinner in the NY dinning thread. 

[JoNorvelleWalker]

6 hours ago, Anna N said:

 

Finally got around to making the Momofuku ranch dressing using scallion greens and cocktail onions. While it is very tasty it is also very runny. Did anyone else find this? I used kewpie mayo. 
 

Spotted some treviso  at the supermarket on Wednesday. I know it’s expensive. I read the price. And still I was shocked to discover two small ones cost me almost 6 dollars. But I really like it and I’m not going to whine more than I have!  Cut one in half and brushed with olive oil and grilled (on the A4 box) along with some halved campari tomatoes. Dressed with the ranch dressing and added a few Lays Sour Cream and Onion  potato chips for some crunch.

 

 

 

 

Anna, did you use nice, thick, whole milk buttermilk?  If the dressing is too thin I would try adding extra mayonnaise.

 

What is Treviso, other than a town near @teonzo?  Google was not much help.