What did you cook tonight?

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Mark B
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What did you cook tonight?

#1 Post by Mark B » March 3rd, 2016, 4:12 pm

I just finished off a plate of oven-baked salmon in a soy/honey/lime glaze, pan-seared asparagus cooked in butter, and pilaf rice with my second bottle of '11 Dancer les Corbins.

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#2 Post by scamhi » March 3rd, 2016, 5:32 pm

Image
ground pork and green beans sichuan style.
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#3 Post by Mark B » March 3rd, 2016, 5:54 pm

scamhi wrote:Image
ground pork and green beans sichuan style.
That looks amazing.
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#4 Post by AlexS » March 3rd, 2016, 8:05 pm

Mark B wrote:That looks amazing.
+lots, wow...

Suzanne, do you use any particular recipe?
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#5 Post by scamhi » March 4th, 2016, 5:40 am

AlexS wrote:
Mark B wrote:That looks amazing.
+lots, wow...

Suzanne, do you use any particular recipe?
I used this one and added more ginger and a little oyster sauce
http://omnivorescookbook.com/szechuan-d ... een-beans/
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#6 Post by Brad B a l l i n g e r » March 4th, 2016, 6:59 am

No photos, but... Pan-seared flatiron steaks (finished with a brandy sauce), saffron rice, steamed peas. Pedestrian weeknight dinner.
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#7 Post by Brian Tuite » March 4th, 2016, 7:17 am

Not last night but the last meal I cooked that I photographed. Osso Buco

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#8 Post by AlexS » March 4th, 2016, 8:29 am

scamhi wrote:
AlexS wrote:
Mark B wrote:That looks amazing.
+lots, wow...

Suzanne, do you use any particular recipe?
I used this one and added more ginger and a little oyster sauce
http://omnivorescookbook.com/szechuan-d ... een-beans/
Thx.

They should use your picture instead of the one they're using right now.
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#9 Post by MBerto » March 4th, 2016, 10:46 am

Last night was Spring Veg Green Curry - Asparagus, Carrots, Onions, Spinach, and Shrimp over brown rice.
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#10 Post by Brian Tuite » March 4th, 2016, 7:32 pm

Steak Au Poivre, left my sauce in the pan while I plated my Wife's and it separated on me. :-(

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#11 Post by scamhi » March 5th, 2016, 6:34 am

we had steak too. and roasted brussels
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#12 Post by Drew Goin » March 5th, 2016, 10:16 am

Those are some beautiful steaks!

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#13 Post by CJ Beazley » March 5th, 2016, 1:43 pm

My wife is from Mew Mexico and was raised in that hatch chili culture, we always have them in the freezer. Anyway I made green chili and Asiago potato soufflé to pair with whole chicken breast grilled fajita style.
If there are any chili-heads out there these were "little johns" so medium high heat.
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#14 Post by Jason Crawford » March 5th, 2016, 6:00 pm

Our Menu:

Spinach Salad

Costco prime rib cap
Butter with mashed potato and salt/pepper/heavy cream
Crisp asparagus with Cajun spices

Strawberry angel food cake with fresh whipped cream and reduced bourbon/powdered sugar

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#15 Post by Sherri S h a p i r o » March 6th, 2016, 4:54 am

Brian Tuite wrote:Steak Au Poivre, left my sauce in the pan while I plated my Wife's and it separated on me. :-(

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Brian - your dinner looks AMAZING! Steak au poivre is one of my favorite dishes on the planet! YUM.

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#16 Post by Brian Tuite » March 6th, 2016, 8:36 am

Sherri Shapiro wrote:
Brian Tuite wrote:Steak Au Poivre, left my sauce in the pan while I plated my Wife's and it separated on me. :-(

Image
Brian - your dinner looks AMAZING! Steak au poivre is one of my favorite dishes on the planet! YUM.
Thank you blush , tonight we are going the other direction with braised short ribs.
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#17 Post by Michael Sopher » March 6th, 2016, 1:31 pm

Last night - Flannery rib cap medallion steaks. WOW - what a flavorful piece of meat...

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#18 Post by Diane Kessler » March 6th, 2016, 2:30 pm

Michael Sopher wrote:Last night - Flannery rib cap medallion steaks. WOW - what a flavorful piece of meat...
How did you cook them, Michael? I have a couple coming during week.

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#19 Post by Michael Sopher » March 6th, 2016, 2:39 pm

Diane Kessler wrote:
Michael Sopher wrote:Last night - Flannery rib cap medallion steaks. WOW - what a flavorful piece of meat...
How did you cook them, Michael? I have a couple coming during week.
Oven at 325 till internal temp made about 115. Then cast iron pan searing top, bottom and all around the sides. I might go opposite order next time. I got the 10 oz ones which is a chunk of meat. Have to have some low temp time before or after the sear.

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#20 Post by Brian Tuite » March 6th, 2016, 6:38 pm

Port Braised Short Ribs

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#21 Post by Sherri S h a p i r o » March 7th, 2016, 5:25 am

Brian Tuite wrote:Port Braised Short Ribs

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Brian - in one week, you made two of my favorite meals! Those short ribs look sick!
Sherri

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#22 Post by MBerto » March 7th, 2016, 2:13 pm

If it's 60 degrees in Minnesota in March, we smoke:

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#23 Post by Steve Manzi » March 8th, 2016, 11:49 am

Sherri Shapiro wrote:
Brian Tuite wrote:Port Braised Short Ribs

Image
Brian - in one week, you made two of my favorite meals! Those short ribs look sick!
Sherri
Not just his short ribs, but a number of other dishes he has posted here. Makes me drool....more than I normally do without food.

And those pictures are outstanding. Brian, what do you take your pictures with?
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#24 Post by Brian Tuite » March 12th, 2016, 7:26 pm

Moroccan Beef & Vegetable Soup

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#25 Post by Kenny H » March 12th, 2016, 8:14 pm

Ceviche w aguachile

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Halibut sous vide then seared and accompanied w lime cured veg

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#26 Post by Mark B » March 13th, 2016, 9:26 am

Those dishes look amazing. Keep 'em coming.

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#27 Post by Mark A » March 13th, 2016, 9:33 am

[ResizeableImage=][/ResizeableImage][ResizeableImage=][/ResizeableImage]
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#28 Post by Milton Hudson » March 14th, 2016, 3:09 pm

I have to umpire tonight so its pot cooking time.
Grillades and grits with collard greens flavored with cooked down pork ribs.
Since I'll be out, likely no pictures.

You know your wife is from this part of the country when she walks in and says something smells good. Only a true daughter of our south Alabama creole country would think that Roux and collards cooking would smell good. Cause aint nothing like that collard stink.

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#29 Post by Brad B a l l i n g e r » March 15th, 2016, 7:47 am

Tegame di Vernazzia. This is a dish composed of the following layers: olive oil, potato slices, paper-thin sliced onion with minced garlic, anchovy fillets, parsley and rosemary, San Marzano tomato strips with juice, olive oil, more potatoes, more onion and garlic, more anchovies, more parsley and rosemary, more tomatoes, more olive oil, more potatoes, more parsley and rosemary, more tomatoes, more olive oil. The anchovies practically dissolved while the dish is baking. Be sure to have some bread to sop up the sauce.
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#30 Post by Brian Tuite » March 15th, 2016, 7:58 am

Brad B a l l i n g e r wrote:Tegame di Vernazzia. This is a dish composed of the following layers: olive oil, potato slices, paper-thin sliced onion with minced garlic, anchovy fillets, parsley and rosemary, San Marzano tomato strips with juice, olive oil, more potatoes, more onion and garlic, more anchovies, more parsley and rosemary, more tomatoes, more olive oil, more potatoes, more parsley and rosemary, more tomatoes, more olive oil. The anchovies practically dissolved while the dish is baking. Be sure to have some bread to sop up the sauce.
Sounds like a lot of EVOO. I'm surprised it doesn't show that way in the plating.

Last night was a simple Linguine with EVOO, pressed garlic, fresh cherry tomatoes, fresh basil and roasted chicken breast.
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#31 Post by Corey N. » March 15th, 2016, 8:13 am

Kenny H wrote:Halibut sous vide then seared and accompanied w lime cured veg
So do you just cook the veggies in lime, like you would when making ceviche?
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#32 Post by Brad B a l l i n g e r » March 15th, 2016, 8:33 am

Brian, total EVOO was about 1/4-1/3 cup for a 1.5 quart gratin dish. I failed to get a photo of the plate after finishing the tegame. It took 3-4 baguette slices to sop it all up. Not that I'm complaining.
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#33 Post by Kenny H » March 15th, 2016, 8:38 am

Corey N. wrote:
Kenny H wrote:Halibut sous vide then seared and accompanied w lime cured veg
So do you just cook the veggies in lime, like you would when making ceviche?
Yes, and some salt. Takes all day. Basically a light pickling.
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#34 Post by Brad B a l l i n g e r » March 16th, 2016, 5:44 pm

Pasta all'Amatriciana. I usually make this with bucatini. Didn't have any on hand. Nor linguini. Settled for spaghetti.
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#35 Post by Brian Tuite » March 16th, 2016, 7:06 pm

Cuban Sandwiches w/ Kale and Fried Plantain Salad

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#36 Post by Andrei B » March 17th, 2016, 4:16 am

It'll be homemade noodles with tuna and salad.
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#37 Post by scamhi » March 17th, 2016, 7:00 am

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pork chop with cherry peppers
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#38 Post by Brian Tuite » March 17th, 2016, 7:25 am

scamhi wrote:Image
pork chop with cherry peppers
Nom nom!
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#39 Post by Andrei B » March 17th, 2016, 9:15 am

Brian Tuite wrote:Nom nom!
Yeah, looks delicious!
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#40 Post by Milton Hudson » March 18th, 2016, 9:32 am

Corned Beef and Cabbage of course
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#41 Post by Benjamin C » March 18th, 2016, 2:11 pm

Simple Asian fried rice with a sunny-side up egg

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#42 Post by scamhi » March 18th, 2016, 2:31 pm

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last night crispy salmon with green beans in red curry
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#43 Post by Benjamin C » March 18th, 2016, 6:59 pm

scamhi wrote:Image

last night crispy salmon with green beans in red curry
That looks so tasty! Did you have any wine with it!
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#44 Post by scamhi » March 18th, 2016, 7:27 pm

Benjamin C wrote:
scamhi wrote: last night crispy salmon with green beans in red curry
That looks so tasty! Did you have any wine with it!
we drank a 2014 De Moor St Bris which was great with the dish
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#45 Post by Sarah Kirschbaum » March 19th, 2016, 5:19 am

Just a couple of the dishes prepared for an old Spanish wine evening.
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Braised then crisped octopus with romesco sauce
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Lancaster pork belly braised in stock and almond milk with 5 spice powder and meyer lemon confit
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#46 Post by scamhi » March 20th, 2016, 7:31 am

Those look beautiful Sarah
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#47 Post by Corey N. » March 20th, 2016, 7:48 pm

scamhi wrote:last night crispy salmon with green beans in red curry
If Kenny ever steps out of line, I am here for you.

Every dish looks better than the last. Wow!
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#48 Post by Bill Tex Landreth » March 21st, 2016, 6:19 am

Saturday night I threw together a small BBQ plate of pulled and chopped pork shoulder, Kielbasa and brisket:
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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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#49 Post by Mel Hill » March 21st, 2016, 6:23 am

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Brined bird on the BGE with a bit of cherrywood smoke. Removed at 140 deg and finished in a 200 deg oven till dinner.

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#50 Post by Bill Tex Landreth » March 21st, 2016, 6:24 am

Rabbit food last night:
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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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