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1 hour ago, heidih said:

Ha I would not tempt fate again after the ice slip!  Was the dip just pureed black eye peas and seasoning or?

The ingredients in the dip follows.  The onion is  cooked in the butter until soft then the other ingredients except the shredded cheese are added and put in a baking dish, the shredded cheese is added on top and baked @ 350 for about 20 minutes.  I added about one or two ounces of the cheese spread pictured below before I transferred it to a baking dish.  I also used blackeyed peas cooked from dried instead of canned.  I prefer the taste of fresh cooked peas to those of canned.  PS I also mashed some of the peas while still in the skillet.

  • 1 tablespoon butter
  • 1 small onion, diced
  • 1/2-1 tablespoon finely chopped pickled jalapenos
  • 1/4 teaspoon ground cumin
  • 4 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 (15-ounce) can seasoned black-eyed peas, drained
  • salt and pepper
  • 1/2 cup shredded Mexican cheese or cheddar

20210101_203513.jpg

Edited by Norm Matthews (log)
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53 minutes ago, Norm Matthews said:

The ingredients in the dip follows.  The onion is  cooked in the butter until soft then the other ingredients except the shredded cheese are added and put in a baking dish, the shredded cheese is added on top and baked @ 350 for about 20 minutes.  I added about one or two ounces of the cheese spread pictured below before I transferred it to a baking dish.  I also used blackeyed peas cooked from dried instead of canned.  I prefer the taste of fresh cooked peas to those of canned.  

 

Yes dried or the fresh sometimes in markets in "season". The only canned beans I can deal with are chickpeas.

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Last night, prime rib:

 

RibRoast012021.png

 

Lovely to look at but texture was dry.  I don't do well cooking rib "sous vide".  However I have done far worse.  Served with roast vegetables and...

 

 

YorkshirePudding012021.png

 

Yorkshire pudding.  Bottle of Rioja.  Tonight is cold and rainy and I wanted a reprise of my Blendtec beet soup.  But now it is past 1:00am and I don't want to run the blender for my neighbors' sakes.  Stealth soundproofing or not.

 

When I finish my mai tai and peanuts I must make do with bread and cheese.  And I finally did get my hands on a half priced wheel of Rogue Organic Enraptured Blanc.

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@JoNorvelleWalker 

 

did you SV that RB ?

 

if so , a SV strength is keeping moisture and Jus ' in the bag '

 

looks like the temp for that RB was right.

 

if it cam out dry , it started out dry.   if you cooked its ' non' SV   it just got dryer.

 

its looks very lean . fat , marbled or not , contributes to the mouth-feel to counter act dry.

 

your meat was choice ?   Grass Fed ? Pasture beef ?

 

I think you had a Tranch of beef that started out very lean , 

 

and didn't get much assist in the cooking method.

 

pretty picture though.

 

 

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Working today so got a head start on dinner.

Still had half the puff pastry left that I made for the Lobster Newburg.

338908437_BeefWellingtonsJanuary2nd2021.thumb.jpg.7f9ecf9285b6ad00e2ce0a25d67b5e04.jpg

 

So individual Beef Wellingtons on the menu tonight. 

559548654_BeefWellingtonsJanuary2nd20213.thumb.jpg.f60ad4741990de0f4bdce04d91958977.jpg

Edited to add the finished dish.

1417580786_BeefWellingtonsJanuary2nd20212.thumb.jpg.be737c008cf06ab1fa0da812da9e6bf4.jpg

We were eating in less than an hour after I walked in the house. 

Edited by Ann_T (log)
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reversed seared thick Costco prime NY strip steaks.

took the internal temp to 120F and then seared directly on hardwood coals. NO rack.

Made a board sauce

Roasted okra

Classic old school Cali Cab to drink

IMG_3411.JPG

IMG_3412.JPG

IMG_3408.JPG

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Happy New Year!  

 

@Ann_TThat is almost too beautiful to eat!

@Paul BacinoI've never had shaved truffles before.  I will make that happen someday!  Your tortellini looks to die for.

 

New Year's Eve we did a little recreation of what we did for our wedding (it was our 21st anniversary). We made fried fish and macaroni and cheese for everyone.  So we did that along with some oysters and shishito peppers and of course champagne!

 

thumbnail_IMG_0325.jpg.ab8a3b26df9b99b2f3d9387e2171ffdd.jpg

 

thumbnail_IMG_0326.jpg.d49336d0cb72f449cc4adc3abce3f2c2.jpg

 

thumbnail_IMG_0327.jpg.c836a20e147bde359e0d0622bc1f06f0.jpg

 

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I am really hoping these RG beans help the world's luck this new year.....

 

thumbnail_IMG_0329.jpg.6769fdc0b787a6395dfb0ac1e97710d2.jpg\

 

For New Year's I've been saving a port wine cheese ball (I think it was @blue_dolphinthat made me hungry for it).  I realize I could have made the platter more pretty, but I can't bear to put food on Santa.....

 

thumbnail_IMG_0334.jpg.7f4496eb6f1942457ce0998f8b0d0c96.jpg

 

Brie with WONDERFUL spicy jalapeño cranberry jelly that my folks gave us

 

thumbnail_IMG_0336.jpg.e49cb6b13137cbf25835b64bba6b1140.jpg

 

Got it melted a bit too much but still delicious

 

thumbnail_IMG_0337.jpg.99152359a27a335b155c252c8d235e5f.jpg

 

Texas Caviar

thumbnail_IMG_0335.jpg.fe0c066bef9b1b3f7d169901b447a93a.jpg\

 

We bought a big ham when it was on sale so Ronnie cut that up and I froze it--ham for months you know.

 

To go with, collard greens (Ronnie begged me not to make the kale and it felt unlucky to force it upon him lol), scalloped potatoes, ham steaks with mustard sauce.

 

thumbnail_IMG_0338.jpg.703d0d22a3f3861083bfdc6cff156903.jpg

 

thumbnail_IMG_0339.jpg.ac5acfaa23665c2e53a484e4545f993f.jpg

 

So that's all the lucky foods I had in the house.  I hope the rest of you did your part to make luck happen ;) 

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@Paul Bacino, your dish got us drooling. It looks and sounds incredible.

@scamhi, such a great pairing. Heitz Cellar also makes one of the best Zinfandels in CA in our opinion (alongside Once & Future and Turley Cellars). 

 

We just had a delicious roasted turbot (a Basque recipe) with Roussanne from Savoie. We infused the olive oil with orange and lemon zest to baste the fish while roasting.

 

IMG_8786.thumb.jpg.1b9e7449af57db70000857f3aeaf5ed6.jpg

 

Edited by Objective Foodie
Updated photo for a better looking one. (log)
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From the NYT, a hearty vegan Puttanesca bean and potato soup, essentially what it sounds.    Onion, garlic, black olives, capers, red pepper flakes, (canned) white beans, cubed Yukon potatoes, canned diced tomato, veg broth.    Left to settle a couple of hours -> robust and round flavor.   Next time I might add anchovy or two.   Crusty bred -> good to go.    If you like the pasta, you'll love this.

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eGullet member #80.

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9 hours ago, rotuts said:

@JoNorvelleWalker 

 

did you SV that RB ?

 

if so , a SV strength is keeping moisture and Jus ' in the bag '

 

looks like the temp for that RB was right.

 

if it cam out dry , it started out dry.   if you cooked its ' non' SV   it just got dryer.

 

its looks very lean . fat , marbled or not , contributes to the mouth-feel to counter act dry.

 

your meat was choice ?   Grass Fed ? Pasture beef ?

 

I think you had a Tranch of beef that started out very lean , 

 

and didn't get much assist in the cooking method.

 

pretty picture though.

 

 

 

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2279639

 

No picture but it looked like a well marbled piece of meat from Whole Foods.  Maybe I shouldn't have second guessed anova on using steam?

 

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Due to the Covid situation we haven’t been able to visit my parents-in-law the whole year 2020, and of course not for this year’s Kings day either. So - naturally - my wife feels a bit down. The little one and me decided for a Catalan weekend to cheer her up an devised the following menu options:


A6C90478-C6D4-407E-9A0C-0166BE6C93D8.thumb.jpeg.cae7aad5a1529332b8b9a3d69e9fd271.jpeg

 

1) Spit-roasted rabbit

2) Trout with almonds (and bacon)

3) Fideua “home-style”

4) Pork sausage with garlicky white beans

5) Hamburger “Arnau style”

 

and 

 

0) Mixed starters

 

My wife opted for 3) tonight with the obligatory starters, of course.

 

Starters (berberechos, Iberico, Manchego, Fuet sausage, croissant with foie gras, potato crisps, cashews)

 

216E7F09-FDE7-4632-8D49-7A1C189827CD.thumb.jpeg.a5d5ac346ff182121b7cf5fb5619273b.jpeg

 

Fideuà (with squid, shrimps, mussels). And off-dry Scheurebe from a local vineyard to go with it ...

 

AEDE48B7-F709-4507-92C8-8A2A05BB8BAA.thumb.jpeg.a178e1f3b4c3bb0cb5476d74576c5518.jpeg

 

Tomorrow the rabbit & the trout have been requested ...

Edited by Duvel (log)
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@Duvel

 

there are some very special people 

 

near you and around you

 

as well as around  many of us

 

Im so pleased you appreciate them so deeply

 

as we all might

 

but , 

 

Holly *^&%&*$%%   (&*%%%%(R(E)_R_

 

you are able to deliver 

 

very special plates of special food !

 

w a few Dortmunders I hope !

 

good for you

 

and all the others here that have done the same !

 

Happy New Year to you all

 

R and MC

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Just now, rotuts said:

@Duvel

 

there are some very special people 

 

near you and around you

 

as well as around  many of us

 

Im so pleased you appreciate them so deeply

 

as we all might

 

but , 

 

Holly *^&%&*$%%   (&*%%%%(R(E)_R_

 

you are able to deliver 

 

very special plates of special food !

 

w a few Dortmunders I hope !

 

good for you

 

and all the others here that have done the same !

 

Happy New Year to you all

 

R and MC


Thank you for your kind words 🙏

 

No Dortmunder today, but I’ll make sure to have some for the upcoming weeks ...

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Since there is no “2nd dinner” thread (why not ?!), here a continuation of ...

 


I opted for the burger “Arnau style” with a toasted brioche, kewpie, minced chuck, Hunts BBQ sauce, roasted onions & raclette cheese. Very, very good (especially from an IKEA plastic plate) ...

 

8BA8900A-A815-4574-BAAF-0F4F426FD395.thumb.jpeg.d32813cb7e984f871ee15b7c5018f8d1.jpeg

 

Instead of MSG I used EtOH as a flavor enhancer (in the form of Kilbeggan Single Grain) ...

 

B9BBF74F-C6BC-49E5-BC4D-CBF6AE2E63AA.thumb.jpeg.bedb1f00ffe9b35e10e0949ed96e535d.jpeg

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6 minutes ago, gfweb said:

 

BBQ sauce and Mayo?


Sure ... Mayo under that patty (providing lubrication & MSG) and BBQ on top (emulsifying the fried onions & adding some tang). It‘s „Arnau style“ ...

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We went a little heavy on the red meat over Christmas so seafood got top billing for the New Year.  I bought a box of oysters that were fat and salty and delicious raw and grilled.  I also made a nice gumbo with leftover smoked turkey and andouille that I made a few weeks ago. 

IMG_20210101_110155645.thumb.jpg.729f40865074cb8169d64a9b817bb158.jpg 

 

IMG_20210102_181005478.thumb.jpg.8182ccb27f4ff7e072b36a2c9188bebc.jpg

 

IMG_20201224_194136215.thumb.jpg.8cb24e4e89875d2ab0a6bb69e74c1054.jpg

 

IMG_20201208_153346168.thumb.jpg.d2ea3d998396185b969c66c666e09207.jpg

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