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JoNorvelleWalker

Dinner 2020

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Posted (edited)

@BKEatsthose artichokes look great!

 

Here are some weekend meals. I've been very inspired lately by Frank Prisinzano cooking style and dishes. He puts a lot of interesting content on instagram. His philosophy is no recipe and you do everything by "feeling". Almost everything is cooked over very high heat and that transforms food in a different way. 

 

Crispy egg

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BLT on sourdough

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Leftover salmon salad

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Polenta with mushrooms and ragu of beef 

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Edited by ddelima (log)
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Chicken in green tomato and chipotle sauce- aka pollo en salsa de fresadilla y chopolte.

the puligny was served post margaritas.

 

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What, no cinco de mayo chow?   We took a stab at tamales - stuffed w braised pork.  Time consuming but well worth it.  Best i've ever had actually (and I've sampled me some near and far).  This one topped w a quick spicy jalapeno salsa.  (Avocado salad on side not picd).  


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For desert, and also a first, churros w cinnamon sugar and a dark choc nutella dip sc (kids won't do dark alone, what do they know?).  These were insanely good.  I had 4  (along w 4 tamales to keep things even - def gained more weight : )

 

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Next week, whole baby bunnies (found yesterday squatting in a thyme pot just outside the kitchen window).  Any good recipes?

 

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That wasn't chicken

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29 minutes ago, Eatmywords said:

Next week, whole baby bunnies (found yesterday squatting in a thyme pot just outside the kitchen window).  Any good recipes?

 

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I would go Escabeche / Nanbanzuke: just skin & gut them, dust with flour and fry. Then pickle in sweetened vinegar with some spiced; over a couple of days the bones should have softened enough to enjoy the critters whole ...

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dont you want to keep at least the Liver ?

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43 minutes ago, Duvel said:

 

I would go Escabeche / Nanbanzuke: just skin & gut them, dust with flour and fry. Then pickle in sweetened vinegar with some spiced; over a couple of days the bones should have softened enough to enjoy the critters whole ...

 

38 minutes ago, rotuts said:

dont you want to keep at least the Liver ?

 

17 minutes ago, weinoo said:

Eat them whole, like ortolans...it is poultry, after all...

 

https://www.birdlife.org/europe-and-central-asia/news/france-ortolan-bunting-may-soon-be-menu

 

Thank you! I'll pass this on to my daughters and let them choose.   (The ortolons did cross my mind though - gorge on figs, drown in armagnac and roast?  : )~ 

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That wasn't chicken

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9 hours ago, heidih said:

 

Sure it was tasty but having oversalted something tonight (yes in the dark to the trash bin past the night critters) how do you balance salt. More Tuscan style dough (no salt) or am I overthinking? Thanks :)

 

That's part of it. Dough has no salt. Plus, not as obvious from the pic, the pizza is ridiculously saucy too. I only rarely use salt as an ingredient (something I picked up from my mom. I've had the same container of salt in the pantry for almost four years) so when I do use salty ingredients they typically don't need much balancing

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Tacos and rice and beans.  Margaritas not pictured.  

 

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I had one ear of corn that's been unshucked in the fridge for weeks.  Was pleasantly surprised to find it still good.  So I made a sort of Mexican street corn salad.  Boy those corn kernels certainly pop all over the kitchen when roasting lol.  I had no feta cheese so I subbed some chile flavored diced cheese curds.  I'll make this again.  I diced and seasoned up a chicken breast (fajita type seasoning) and threw it in the SV bath for about 45 mins.  Then threw a cut up onion and the chicken on a screaming hot pan.  Then added diced Hatch chiles from the freezer.  Chicken quesadillas.  Oh and the required margaritas.

 

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Dinner last night - salad:

IMG_2038.jpg.3bea0140e498a57e18d0e5aa3b823ca7.jpg

Romaine, arugula, apples, cucumbers, warmed Brie, and candied pecans.

 

CSO Roasted shrimp:

IMG_2033.jpg.c3760cdb7998ad50168897a2a442473a.jpg

 

Alton Brown’s savory crepes, lobster stock sauce, and the shrimp:

 IMG_2034.jpg.cefa5440b2dfdeb065da13a32764268d.jpg

Not sure I can ever duplicate this sauce again.  Roux, lobster stock from the freezer, evaporated milk, lemon juice, Worcestershire, sherry, garlic powder, onion powder, and dry mustard.  All pretty much to taste.  Crepes and angel hair pasta w/ herb butter sauce (full disclosure – the pasta is a boxed mix – Pasta Roni😊😞

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Last night, i made a few fun things... I took frozen mussels out of the freezer.. I added butter, harissa, garlic and queso hebra to them.. Roasted and wow, just wow... 

 

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And then, i just broiled the crabs and made a hot garlic butter with harissa dipping sauce:
 
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that I also dipped the artichokes shells in.. the artichoke leaves were leftover from the hearts from lunch.. i just steamed them and served them with lemon and well, they eventually got dipped into the harissa butter
 
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14 hours ago, CantCookStillTry said:

Go on then Gimmie your brine recipe! I'll be honest I did pull up on the salt because my heart started to tick funny as I measured 😂

Pretty Please. 

 

Haha. I know right. I use about a hand full.  I don't really measure.  I'm guessing 1/3 of a cup added to 2lt of water.  I like to toss in other things as well but that's usually what I have on hand.  Pepper corns,  bay leaf, lemon and sometimes wild honey.

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Banh mis on homemade bolillo rolls.  Chicken katsu for the nephew

 

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Salmon for everyone else.  Both recipes from Andrea Nyguen's Banh Mi Cookbook.  The daikon radishes I got in my farm box were purple, hence the purple veg.  Everyone liked, which is a rare occurrence.  I am usually making multiple meals.

 

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We purchased thai food for lunch and we had the leftovers for dinner! We drank with a Basque Cider and I finished with vodka, 

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More bolted mache salad, now with ranch house rose petals, Blenheim vinegar, blood orange EVOO.     Husband enthused, "Great salad!"

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Bloody strip steak, crushed potatoes, marchand de vin sauce

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For Cinco de Mayo, carnitas with Spanish-style rice and avocado.  Carnitas made in the IP then air-fried.  Rice made by mixing leftover carnitas liquid into the rice.

 

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Tonight, eggs over medium with leftover carnitas and sweet potato tots.

 

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Mark

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13 hours ago, Kim Shook said:

Dinner last night - salad:

IMG_2038.jpg.3bea0140e498a57e18d0e5aa3b823ca7.jpg

Romaine, arugula, apples, cucumbers, warmed Brie, and candied pecans.

 

CSO Roasted shrimp:

IMG_2033.jpg.c3760cdb7998ad50168897a2a442473a.jpg

 

Alton Brown’s savory crepes, lobster stock sauce, and the shrimp:

 IMG_2034.jpg.cefa5440b2dfdeb065da13a32764268d.jpg

Not sure I can ever duplicate this sauce again.  Roux, lobster stock from the freezer, evaporated milk, lemon juice, Worcestershire, sherry, garlic powder, onion powder, and dry mustard.  All pretty much to taste.  Crepes and angel hair pasta w/ herb butter sauce (full disclosure – the pasta is a boxed mix – Pasta Roni😊😞

IMG_2036.jpg.6dd7cfa4514efa73130148ba926e7620.jpg

 

That looks great.. What does CSO stand for?

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Posted (edited)

Because I'm getting another delivery today (only 8 lbs. of seafood), and because my freezer is practically bursting at the seams, I needed to clear a little room in it.  And what takes up more room than whole chickens, 2 of which happened to arrive yesterday from D'artagnan, one of which ended up in the oven...

 

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Untrussed (cause it's just easier), salt and pepper, maybe a little Herbes de Provence, convection 375℉ for about an hour, this "green circle" chicken is very tasty - that skin crisped up beautifully. I'm gonna pick all the meat off and use it for something like pot pie and chicken salad, as well as make a stock with the bones; I confess to eating both wings, which were delicious. As long as the oven was on (yesterday was a good day for that)...

 

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A couple of duck legs, cured overnight and roasted after the chicken was done, at a much lower temperature. When they were done, the root veg went in, tossed with some of the fat from the duck legs. Who knew roasted winter radishes would be good?! Along with potatoes, a purple carrot, and various other odds and ends from recent veg box deliveries. Salad on the side (the last of my fresh greens at least until Monday).


Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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@scamhi 

 

thank you for this :

 

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Im so pleased you sill be able to enjoy this

 

deliciousness  

 

w you or your family

 

and I do mean that 

 

cheers !

 

R and MC

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