Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch! (2003-2012)


beans

Recommended Posts

Jason- I will come to your house for leftovers anytime.

edited to remove comments that belond on the dinner thread.

Edited by handmc (log)

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to comment
Share on other sites

Taking a break from the prep for a Solstice wedding at the Smokin' Tuna Cafe, lunch for me today is a glass of Chandon Blanc De Noirs and cold steamed Dungeness Crab pulled from the Bay last night. Sides of Kepie mayo, Sambal, key limes and roasted garilc aioli. Now it's time to wash up and get picking the wild rose petals for the wedding cake.

(edited to add condiments...)

Loving life in a large manner,

Edited by butterchik (log)

Jenna Dashney

FRESH BUTTER HERE

Link to comment
Share on other sites

  • 2 weeks later...

Wow...

There seems to be no really polite way to say this...

gallery_6263_35_113263.jpg

I hope that pornography is legal where you live. I'd do anything to just touch that strawberry to my lips. And you obviously didn't bring enogh to share.

For shame!!

-J.

(P.S.: Gosh, I like you already! ;>)

Link to comment
Share on other sites

Yesterday was Canada Day. Ling and I went to Granville Island in Vancouver for a small picnic on a gorgeous sunny day. We picked up a baguette from La Baguette and some meats and pate from Oyama.

gallery_35727_2396_171967.jpg

On the plate are

1. Goose and black truffle pate

2. Lamb Prosciutto

3. Goose Prosciutto

4. Carne Seca

5. Wild Boar Salami

This was our view:

gallery_35727_2396_46796.jpg

Considering the food, the company, the view, the weather; It was one of the best lunches I've ever had!

Link to comment
Share on other sites

I made roast chicken yesterday, and the slog of leftovers has begun! I really shouldn't complain...cold chicken is one of my all-time favorite foods. Today I used some to make a composed salad, along with some romaine, cucumber, plum tomatoes, red onion and new potatoes.

gallery_26775_1880_39786.jpg

Served with a homemade dressing...I made some mayo last night (nothing better with cold chicken than homemade mayo), and for the dressing I thinned it with some lemon juice and added a healthy bit of pepper.

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to comment
Share on other sites

Used some more of that chicken and mayo to make a warm pasta salad this afternoon...campanelle, chicken, red onion, cucumber, tomato, parsley, homemade mayo, red wine vinegar, Sriracha, salt and pepper.

gallery_26775_1880_24204.jpg

ETA: And pine nuts!

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to comment
Share on other sites

Yesterday was Canada Day. Ling and I went to Granville Island in Vancouver for a small picnic on a gorgeous sunny day. We picked up a baguette from La Baguette and some meats and pate from Oyama.

gallery_35727_2396_46796.jpg

Oh I miss the meats from Oyama, especially all their wonderful sausages.

I baked French bread this morning and then used one of the mini loaves to make Moe a Grilled Steak sandwich using a small beef tenderloin steak and topped it with fried onions.

gallery_27944_2966_329624.jpg

And I had a cold roast turkey sandwich using the rest of the small turkey breast from last night's dinner. I know it looks plain , but it was so good with just butter, salt and pepper and wonderful crusty bread.

gallery_27944_2966_782621.jpg

Link to comment
Share on other sites

can anyone say ...............NO more cheeseburgers please

oh wait I didnt have a cheeseburger today - just hotdogs, leftover pulled pork, london broil, and keilbasa with potato salad. Potatoes are vegetables right?

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites

While watching the World Cup I had some Serrano Ham, Black Olive Spread, Artichoke Spread, a creamy lightly salted feta I bought in water, and some pickled garlic.. Ate it with a pretty french bread and a half a bottle of Pinot Noir right in front of the TV

gallery_15057_2971_59945.jpg

Edited by Daniel (log)
Link to comment
Share on other sites

lunch for two: pork tenderloin noodle salad and a couple glasses of light Portuguese red. didn't like this disgustingly sweet spring beer [which was given to me by the 6 pack :sad:] so i used the last bottle to steam the pork instead.

Link to comment
Share on other sites

my kind of lunch, Daniel. i always have a few packs of serrano ham, a chunk of cheese, and big fat green unpitted olives in the fridge for such lunches. glasses of pinot gricio or a crisp Portuguese vinho verde rose' wash everything down nicely.

Link to comment
Share on other sites

Took a bone in rib steak and marinated in garlic, lime juice and kosher salt.. Grilled and served with grilled green onions rubbed with oil and salt, queso blanco, a chipotle sauce and some cilantro..

Steak:

gallery_15057_2971_239702.jpg

Plate:

gallery_15057_2971_109917.jpg

Bite:

gallery_15057_2971_4595.jpg

I also have carnitas going.. I have them cooking in Tequila, Chipotles, a little Adobo, Garlic, Apricot Juice, Cinammon, Cumin, Chili Powder, and some smoked Paprika.. They will be ready in like an hour or two.. That will be lunch reprise..

Link to comment
Share on other sites

Carnitas: Finished with a little brown sugar and a little cane.. It took some of the spice out and really helped it caramelize...Grilled scallions and a little diced lime rind

gallery_15057_2971_80981.jpg

Edited by Daniel (log)
Link to comment
Share on other sites

rolled up goat's cheese which name i forgot. with some country granary/mixed seed bread and a few slices of jamon serrano. birds sang and played in the tree, plus a fabulous blue sky made my simple little lunch so enjoyable.
Link to comment
Share on other sites

  • 2 weeks later...

Rice fettucine with corn and peas (from the freezer, baby - this is pantry cookin'), soy sauce, rice wine vinegar, Sriracha, lotsa garlic, onions, tomato paste, basil, lime zest and sesame seeds.

gallery_26775_1880_22143.jpg

I am now lighting a candle to dispel a bit of the garlic smell...so good while cooking, so hungry-making even when full, and therefore inconvenient. :wink:

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to comment
Share on other sites

Bowls of Pho, each to his own, made by DD with lightly-steamed broccoli flowers, thawed baby peas, fresh fat crisp beansprouts, sliced scallion tops, quick-cooked flat noodles, sriracha, sesame oil, soy sauce, and the BEST little wisps of fried garlic from a packet found at the Asian Market. She also got the fried shallots, but we haven't opened those yet.

Guess you could call it sort of faux pho, cause we each assembled our bowls, then ladled out the broth from a simmering pot of chicken noodles cooking for dinner. We just scooched the ladle around the baby carrots and chicken chunks and spooned up that rich golden liquid to pour over our bowls of vegetables---delicious.

Decker melon chunks, cold in the bowl, for dessert. Perfect after that double-hot soup.

Link to comment
Share on other sites

I was invited to a birthday party and brought these along:

Mushroom, roasted red pepper and feta tart

gallery_28111_3137_60227.jpg

Barbequed duck and shitake mushroom rolls

gallery_28111_3137_52141.jpg

Strawberry cake

gallery_28111_3137_38065.jpg

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...