What did you cook tonight?

Food - recipes, reviews, and discussion
Message
Author
User avatar
Scott Watkins
GCC Member
GCC Member
Posts: 1767
Joined: June 20th, 2011, 7:49 am
Location: Sherman Oaks

Re: What did you cook tonight?

#1201 Post by Scott Watkins » January 29th, 2019, 10:13 am

Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

216B9AF6-F18F-4DDF-BC86-2DE09239DA7A.jpeg
How about my invitation?! Looks great Kenny
Pruning the vine is a primordial gesture through which man passes from barbarity to culture.

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 15347
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: What did you cook tonight?

#1202 Post by David K o l i n » January 29th, 2019, 10:26 am

Christine Huang wrote:
January 29th, 2019, 8:37 am
Kenny H wrote:
January 29th, 2019, 8:07 am
Very nice! Local butcher has whole belly now. Time to do this.
Totally worth it. This belly was from a young pig, so not that big/thick.

I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.

So good!
What a knock out.

Today is a minestrone, baked ziti and an olive focaccia in preparation for the next two days if twentyish below temperatures. Meet cold with carbs
“To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public.” T. Roosevelt

“If you tell a lie big enough and keep repeating it, people will eventually come to believe it." J. Goebbels (reprised by D Trump)

User avatar
Brandon R
Posts: 967
Joined: November 10th, 2015, 5:07 pm

Re: What did you cook tonight?

#1203 Post by Brandon R » January 30th, 2019, 9:13 am

Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

216B9AF6-F18F-4DDF-BC86-2DE09239DA7A.jpeg
Excellent-looking stuff, Kenny. Is that polenta/grits under those scallops? At first glance, I thought burratta, but I don't think that would be too nice of a combination.
B. Redman

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3430
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: What did you cook tonight?

#1204 Post by Kenny H » January 30th, 2019, 9:31 am

Brandon R wrote:
January 30th, 2019, 9:13 am
Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

216B9AF6-F18F-4DDF-BC86-2DE09239DA7A.jpeg
Excellent-looking stuff, Kenny. Is that polenta/grits under those scallops? At first glance, I thought burratta, but I don't think that would be too nice of a combination.
Ha, my bad, no grits that was the next day dish. Celeriac/parsnip puree in that with some horseradish and tahini. Roasted leeks and tomato, crab/shrimp sauce. Bit of curry here and there and a sumac/tellicherry pepper finish sprinkle.
Last edited by Kenny H on January 30th, 2019, 6:55 pm, edited 1 time in total.
H0eve!kamp

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1205 Post by K_F_o_l_e_y » January 30th, 2019, 5:03 pm

ATLANTIC COD LOIN: Sous vide in ChefSteps' lemon beurre blanc sauce at 113°F x 40 min, with 30-minute oven sushi rice and quickly blanched green beans
Attachments
Cod.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Dennis Atick
Posts: 6087
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta

Re: What did you cook tonight?

#1206 Post by Dennis Atick » February 3rd, 2019, 4:37 am

I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder
Attachments
20190202_180853.jpg
@decaturwinedude

User avatar
scamhi
GCC Member
GCC Member
Posts: 3571
Joined: January 30th, 2009, 1:31 pm

Re: What did you cook tonight?

#1207 Post by scamhi » February 3rd, 2019, 7:02 am


the chablis was fantastic and a 2014
S u z a n n e C a m h i
instagram: suz_cam

Christine Huang
GCC Member
GCC Member
Posts: 224
Joined: August 31st, 2009, 9:54 am
Location: NY

Re: What did you cook tonight?

#1208 Post by Christine Huang » February 3rd, 2019, 7:22 am

Dennis Atick wrote:
February 3rd, 2019, 4:37 am
I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder
That looks fantastic! Thanks for sharing — I’m going to have to try that!

User avatar
Dennis Atick
Posts: 6087
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta

Re: What did you cook tonight?

#1209 Post by Dennis Atick » February 3rd, 2019, 8:51 am

Christine Huang wrote:
February 3rd, 2019, 7:22 am
Dennis Atick wrote:
February 3rd, 2019, 4:37 am
I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder
That looks fantastic! Thanks for sharing — I’m going to have to try that!
Thanks! It's farily easy too. Good for a crowd. Don't have to smoke it first. They do, and I happen to have a BGE, so I did, but prob fine with just a braise.
@decaturwinedude

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1210 Post by K_F_o_l_e_y » February 3rd, 2019, 2:54 pm

BONE-IN PORK CHOP: Sous vide 137°F x 45 min in ChefSteps' "New School Teriyaki" sauce, with steamed broccoli & jasmine rice

https://shop.chefsteps.com/products/new-school-teriyaki
Attachments
IMG_3960.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Dennis Atick
Posts: 6087
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta

Re: What did you cook tonight?

#1211 Post by Dennis Atick » February 11th, 2019, 2:49 am

Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.
Attachments
20190210_180726.jpg
@decaturwinedude

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3430
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: What did you cook tonight?

#1212 Post by Kenny H » February 11th, 2019, 9:16 pm

Dennis Atick wrote:
February 11th, 2019, 2:49 am
Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.
Beauty! Do you have an instant pot for stocks yet? It is worth it for those alone. Bone broths are a snap.
H0eve!kamp

User avatar
Dennis Atick
Posts: 6087
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta

Re: What did you cook tonight?

#1213 Post by Dennis Atick » February 12th, 2019, 3:08 am

Kenny H wrote:
February 11th, 2019, 9:16 pm
Dennis Atick wrote:
February 11th, 2019, 2:49 am
Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.
Beauty! Do you have an instant pot for stocks yet? It is worth it for those alone. Bone broths are a snap.
Thanks! I do not yet have an instant pot. I keep almost pulling the trigger. I do need to get one. Everyone I know that has one tends to rave about it.
@decaturwinedude

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18433
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: What did you cook tonight?

#1214 Post by Brian Tuite » February 12th, 2019, 6:51 am

Mushroom Risotto on the fly

6EF923A2-0150-4E8B-9B74-4408C2F3D2B9.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

Tom DeBiase
GCC Member
GCC Member
Posts: 420
Joined: May 2nd, 2010, 11:08 am

Re: What did you cook tonight?

#1215 Post by Tom DeBiase » February 12th, 2019, 7:45 am

Chicken Parm
IMG_20190201_211743.jpg
And a Side Of Ziti
IMG_20190201_211645.jpg

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18433
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: What did you cook tonight?

#1216 Post by Brian Tuite » February 15th, 2019, 9:59 pm

Last night, Seared Duck Breast over Basmati Rice and Delicata Squash with an Orange Reduction.

Sounded good... meh...
DA24A9D9-A948-4BF1-A7B1-678C54AD7E4E.jpeg
Last edited by Brian Tuite on February 17th, 2019, 11:05 pm, edited 1 time in total.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

User avatar
ERPark
Posts: 2681
Joined: March 7th, 2015, 6:48 am

Re: What did you cook tonight?

#1217 Post by ERPark » February 16th, 2019, 7:25 am

Caught up with close friends over dinner at their house last night. They made homemade Korean chicken soup (sam gye tang). Paired with Sauvignon Blanc for the ladies, and a variety of beers for the guys.


7FF71742-6A38-420F-ABE5-828900D6DF37.jpeg
GEN3

mike pobega
Posts: 10772
Joined: January 27th, 2009, 3:26 pm

Re: What did you cook tonight?

#1218 Post by mike pobega » February 17th, 2019, 12:06 pm

Found some fresh ricottini locally and decided to make fried calzones. Fresh riccotini (drier than fresh ricotta), fresh mozzarella and a bit of parmigiano-reggiano.
Attachments
IMG_20190217_133126.jpg

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1219 Post by K_F_o_l_e_y » February 19th, 2019, 9:26 am

Accompanying the Flannery steak in truffle sauce I posted in the Steak Porn thread, I also prepared the following for a Valentine's Day dinner for 2 couples:

SALAD: Spicy caesar, with green and black kale, radicchio di treviso, mint, cilantro, Fresno chilies (on the side), home-made dressing and Parmigiano-Reggiano "frico fa respirare i morti" (crisps so tasty they can make the dead breath again!)

POTATOES: Garlic butter-roasted fingerlings, apple cider vinegar-glazed cipollini onions

CLOUD CAKE: With black tea-infused silky whipped cream made in an iSi whip, and fresh berries

Recipes were all from the ChefStep site.
Attachments
IMG_4602.jpg
IMG_4613.jpg
IMG_4640.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
scamhi
GCC Member
GCC Member
Posts: 3571
Joined: January 30th, 2009, 1:31 pm

Re: What did you cook tonight?

#1220 Post by scamhi » February 19th, 2019, 10:05 am

Beautiful, Kevin
S u z a n n e C a m h i
instagram: suz_cam

User avatar
Bill Tex Landreth
Posts: 22458
Joined: January 27th, 2009, 11:45 am

Re: What did you cook tonight?

#1221 Post by Bill Tex Landreth » February 19th, 2019, 10:11 am

Ribeye Phó from a couple weeks ago
22DF78F6-EE3B-40E2-86E2-63C9ED01900F.jpeg
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

mike pobega
Posts: 10772
Joined: January 27th, 2009, 3:26 pm

Re: What did you cook tonight?

#1222 Post by mike pobega » February 19th, 2019, 4:57 pm

A change up for me. Udon with roasted short ribs.
Attachments
45211760_10155922861088034_3782824950264496128_o.jpg

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1223 Post by K_F_o_l_e_y » February 21st, 2019, 7:04 am

Sous vide Florida Royal Red shrimp, in Filipino adobo sauce (from ChefSteps), with roasted baby carrots, bok choy and jasmine rice, paired with 1999 Dom Perignon

SHRIMP: 158°F x 10 min. Coconut is not typical in Filipino adobo (the national dish), but I know from my Filipino cookbook that every island has a different recipe and it just so happens that my favorite one is from an island that actually uses coconut milk in their adobo sauce, so this was a pleasant find

BRAISE BOK CHOY: Heated pan with lid on high, cut bok choy in half lengthwise, added 1/2 cup water with bok choy, covered and steamed 1 minute, salt and served promptly

CARROTS: Found some lovely baby carrots at the farmers market, tossed pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet. Roasted 400°F x 25-30min until tender and browned. Finished with a squeeze of lemon
Attachments
IMG_4237.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Craig G
GCC Member
GCC Member
Posts: 13636
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats

Re: What did you cook tonight?

#1224 Post by Craig G » March 2nd, 2019, 1:56 pm

For lunch today I made this spicy Sardine pasta from leftovers and a can of Donostia sardines. It has a shallot, capers, parsley, black pepper, couple of spoonfuls of crushed Bianco diNapoli tomatoes (left from pizza sauce), two chopped Calabrian peppers, and olive oil. One sardine was crushed into the sauce and the rest roughly chopped. I added a bit of salty cooking water when combining rather than salting the sauce.
69C2EA36-9B67-4CA8-85C9-939369AF156C.jpeg
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

mike pobega
Posts: 10772
Joined: January 27th, 2009, 3:26 pm

Re: What did you cook tonight?

#1225 Post by mike pobega » March 8th, 2019, 11:26 am

Maniche pasta with roasted cherry tomatoes.
Attachments
IMG_20190308_125218.jpg
IMG_20190308_123703.jpg

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18433
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: What did you cook tonight?

#1226 Post by Brian Tuite » March 8th, 2019, 1:06 pm

Last night was Beef Stroganoff which is not photogenic. Tasted great though.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

User avatar
Jim Stewart
GCC Member
GCC Member
Posts: 567
Joined: July 31st, 2018, 9:49 am
Location: MA / FL

Re: What did you cook tonight?

#1227 Post by Jim Stewart » March 13th, 2019, 6:54 am

Freshly caught Pompano, gutted, doused with olive oil, salt, garlic, lemon slices, dill and then oven baked. First time eating this fish; delicious delicate meat, reminded me of freshwater trout. Yum. Let's go catch some more!
plated pompano .JPG

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1228 Post by K_F_o_l_e_y » March 20th, 2019, 10:33 am

TUESDAY NIGHT DINNER: Sous vide Angus NY Strip steak (130°F x 3 hr), oven-roasted carrots, glass of 2015 Chateau Siran Margaux

Tossed pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet, roasted 400°F x 25-30min until tender and browned and finished with a squeeze of lemon
Attachments
IMG_5385.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1229 Post by K_F_o_l_e_y » March 26th, 2019, 9:05 am

Siberian sturgeon caviar (farmed from Marky's), cauliflower-Yukon Gold potato mousse (recipe from D'Artagnan)...course #1 for Neil P's 40th birthday party

Served with 2004 J. Dumangin Fils Champagne Extra Brut
Attachments
IMG_5469.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1230 Post by K_F_o_l_e_y » March 27th, 2019, 11:08 am

FLOATING ISLAND: Aka, île flottante, is commonly composed of poached meringue floating on crème anglaise, drizzled with caramel. Inspired by a recipe from Chef Laurent Zirotti, for a recent dinner party I served a "pre-dessert" version that was prepared with meringue and crème anglaise that were sous vide in jars, a deep-fried glassy pecan, and sous vide dulce de leche, all on a Chinese soup spoon.

https://www.inlander.com/spokane/celebr ... d=16590562

For the meringue and crème anglaise, I followed Zirotti's recipes (sous vide in 1 qt jars). Note, I prefer using cornstarch rather than creme of tartar, since the latter resulted in a somewhat sour tasting meringue. Also, I used two silicon-covered weights in the meringue jar to weigh it down.

For the dulce de leche, Eagle Brand sweetened, condensed milk was sous vide in 8 oz jars at 181°F x 9 hr.

For the deep-fried glassy pecans, I followed ChefSteps' recipe (which is actually trickier than it seems; I'll post some recipe notes on the CS site later).

https://www.chefsteps.com/activities/ti ... lassy-nuts
Attachments
IMG_5510 (1).jpg
IMG_5516.jpg
IMG_5440.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Kenneth Brown
GCC Member
GCC Member
Posts: 520
Joined: April 27th, 2010, 6:13 am
Location: Alexandria, VA

Re: What did you cook tonight?

#1231 Post by Kenneth Brown » March 27th, 2019, 3:59 pm

Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.
IMG_20190327_203235.jpg
]

The '71 Oddero was quite tasty as well. Life is good, cheers.

Sarah Kirschbaum
Posts: 2233
Joined: September 20th, 2010, 11:53 am

Re: What did you cook tonight?

#1232 Post by Sarah Kirschbaum » March 27th, 2019, 4:21 pm

Kenneth Brown wrote:
March 27th, 2019, 3:59 pm
Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.

IMG_20190327_203235.jpg]

The '71 Oddero was quite tasty as well. Life is good, cheers.
That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections.

User avatar
scamhi
GCC Member
GCC Member
Posts: 3571
Joined: January 30th, 2009, 1:31 pm

Re: What did you cook tonight?

#1233 Post by scamhi » March 27th, 2019, 5:18 pm

meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image
S u z a n n e C a m h i
instagram: suz_cam

User avatar
Bill Tex Landreth
Posts: 22458
Joined: January 27th, 2009, 11:45 am

Re: What did you cook tonight?

#1234 Post by Bill Tex Landreth » March 27th, 2019, 8:28 pm

scamhi wrote:
March 27th, 2019, 5:18 pm
meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image
Hippie
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

Alex N
Posts: 42
Joined: December 3rd, 2018, 1:57 pm

Re: What did you cook tonight?

#1235 Post by Alex N » March 28th, 2019, 10:49 am

Cioppino, a bit different than usual in that I used tomato paste and no fresh or canned tomatoes, and lobster stock for a more brothy version. Ghee was used for sauteing for a richer sauce and it seems to work well with saffron.
It was also fun because all of the main ingredients were locally grown or caught.

4 diver scallops
1 spiny lobster tail, parboiled, removed and split in half
2 (small) ocean whitefish - filet, skin and boned
1lb ridgeback shrimp peeled & deveined
2 dozen mussels
1 dozen clams
4 rock crab claws, cooked and meat removed
1 leek, chopped
4 cloves garlic chopped
1 bell pepper, sliced
3 cups stock made from spiny lobsters
1/2 cup white wine
4tbsp tomato paste
saffron, s&p, fresh oregano, red pepper flakes

- Saute the garlic, leeks and pepper, remove vegetables from pan and set aside, deglaze pan with white wine, add stock and cook on medium heat until reduced to about 2 cups, stir in tomato paste, and add spices
- In a separate pan, sear scallops and set aside, deglaze pan with wine and pour liquid contents into simmering sauce
- add clams, cook on medium heat until opened
- add mussels and sauteed vegetables
- after mussels open, turn off heat and add shrimp, crab, fish and seared scallops. The fish and shrimp will cook in about 2 minutes. Add fresh parsley and more oregano, then serve.
Alex Nichols

User avatar
Kenneth Brown
GCC Member
GCC Member
Posts: 520
Joined: April 27th, 2010, 6:13 am
Location: Alexandria, VA

Re: What did you cook tonight?

#1236 Post by Kenneth Brown » March 28th, 2019, 5:37 pm

"That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections."

Hi Sarah,

I don't remember the details as it has been more than 10 years, but you once commented nicely about a Capitol Hill restaurant that treated us very well before they ended up closing. If I recall you might have even gone there for a prom date or something similar and it was a nostalgic post. For the life of me I can't remember the name of that restaurant. Please let me know if you recall. The Somm actually gifted us a bottle of 82 Gruaud Larose in their last week. We had tipped him really well previously and of course shared everything we drank, but only on a few occasions, so I was stunned. Cheers, hope life is treating you well.

Anyway I am thinking about just buying a whole pig or perhaps splitting it with a friend. I think that will solve the problem, if I can source it properly. Thanks so much for the info, I will check with them.

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 7940
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: What did you cook tonight?

#1237 Post by Scott Brunson » March 29th, 2019, 5:02 am

Snowy Grouper en papillote
Baby sweet onions
Cubanelle peppers
Tangerine
Chive
All very fresh and local.

Image

(and a short grain brown rice pilaf with local yellow oysters mushrooms)
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

Sarah Kirschbaum
Posts: 2233
Joined: September 20th, 2010, 11:53 am

Re: What did you cook tonight?

#1238 Post by Sarah Kirschbaum » March 29th, 2019, 6:42 am

Kenneth Brown wrote:
March 28th, 2019, 5:37 pm
"That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections."

Hi Sarah,

I don't remember the details as it has been more than 10 years, but you once commented nicely about a Capitol Hill restaurant that treated us very well before they ended up closing. If I recall you might have even gone there for a prom date or something similar and it was a nostalgic post. For the life of me I can't remember the name of that restaurant. Please let me know if you recall. The Somm actually gifted us a bottle of 82 Gruaud Larose in their last week. We had tipped him really well previously and of course shared everything we drank, but only on a few occasions, so I was stunned. Cheers, hope life is treating you well.

Anyway I am thinking about just buying a whole pig or perhaps splitting it with a friend. I think that will solve the problem, if I can source it properly. Thanks so much for the info, I will check with them.
Oh goodness, that was a long time ago! Was it (something like) La Colonnade in a hotel? I'm stretching the limits of my aging memory here. :) I also went to La Colline once on a prom date, also now closed, but don't think I would have been as nostalgic about that.

My husband and I have talked with our butcher about getting a whole pig from Country Time, so I know it's possible. Good luck!

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1055
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1239 Post by K_F_o_l_e_y » March 29th, 2019, 8:43 am

Caesar salad with two colors of kale, and two colors of radicchio (including a round white one with red streaks that I've never seen before), mint, cilantro, and Parmigiano-Reggiano "frico fa respirare i morti" (crisps so tasty they can make the dead breath again!)

Dressing is a ChefSteps recipe (blend with a immersion blender while pouring the oil in):

20g egg yolk
2g minced garlic
40g lemon juice + zest
30g grated Parmigiano-Reggiano
30g Red Boat fish sauce
0.5g ground pepper
160g EVOO

If you like bitter things, and a strong flavor (from the fish sauce), this is an excellent salad.

If I remember correctly, we were drinking 2014 Giuseppe Quintarelli Bianco Secco Veneto IGT and/or Clos du Mont-Olivet Châteauneuf-du-Pape Blanc
Attachments
2019-0323 Kale & radicchio Caesar salad (Neil's birthday party.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Robert M yers
Contributor
Contributor
Posts: 1743
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland

Re: What did you cook tonight?

#1240 Post by Robert M yers » March 31st, 2019, 7:45 am

4C8B9F9E-2BFE-48DA-9A06-84A4D4ABF9F5.jpeg
Didn’t cook a thing but so tasty! Buffalo mozzarella and Fresh olive oil from Rare wine co. Simplicity with a nice PYCM followed by Texier 2013 Pergaud.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3430
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: What did you cook tonight?

#1241 Post by Kenny H » March 31st, 2019, 7:39 pm

scamhi wrote:
March 27th, 2019, 5:18 pm
meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image
Great looking dish I will need to try!
H0eve!kamp

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3430
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: What did you cook tonight?

#1242 Post by Kenny H » March 31st, 2019, 7:40 pm

Kenneth Brown wrote:
March 27th, 2019, 3:59 pm
Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.

IMG_20190327_203235.jpg]

The '71 Oddero was quite tasty as well. Life is good, cheers.
That pork, wow!
H0eve!kamp

Bdklein
Posts: 3986
Joined: November 10th, 2013, 1:16 pm

Re: What did you cook tonight?

#1243 Post by Bdklein » April 1st, 2019, 7:15 am

A seafood soup/stew, utilizing shrimp, mussels, a striped bass I caught in the fall, and some veggies .
Attachments
FF571632-CA79-4ED9-930D-F33635C02C30.jpeg
Bruce Klein

User avatar
Bill Tex Landreth
Posts: 22458
Joined: January 27th, 2009, 11:45 am

Re: What did you cook tonight?

#1244 Post by Bill Tex Landreth » April 1st, 2019, 2:36 pm

Mediterranean platter with some marinated USDA Prime Top Sirloin Kebabs:
IMG_3744.JPG
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

mike pobega
Posts: 10772
Joined: January 27th, 2009, 3:26 pm

Re: What did you cook tonight?

#1245 Post by mike pobega » April 1st, 2019, 2:55 pm

Saturday. Sicilian Pizza
Sunday for lunch on Monday. Sausage and potatoes
Sunday for Sunday. Veal chops

Busy weekend.
Attachments
IMG_20190330_170057.jpg
IMG_20190331_123926ss.jpg
IMG_20190331_145840.jpg

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3430
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: What did you cook tonight?

#1246 Post by Kenny H » April 1st, 2019, 6:21 pm

flirtysmile
H0eve!kamp

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 7940
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: What did you cook tonight?

#1247 Post by Scott Brunson » April 2nd, 2019, 5:33 pm

Image

I love taco night--my wife is really finding her stride with tortillas.
Red mole
shredded chicken thigh
de-flamed red onion
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

Mike Cohen
Posts: 2754
Joined: December 8th, 2009, 1:37 pm

Re: What did you cook tonight?

#1248 Post by Mike Cohen » April 3rd, 2019, 5:42 am

Tried @kenjilopezalt #betterthanchickfila challenge. Recipe was pretty easy and fun
Attachments
B61F6ECD-2A58-44E6-8A7C-5D4DBFFB0795.jpeg

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18433
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: What did you cook tonight?

#1249 Post by Brian Tuite » April 3rd, 2019, 4:56 pm

What’s a de-flamed onion [scratch.gif]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 7940
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: What did you cook tonight?

#1250 Post by Scott Brunson » April 3rd, 2019, 6:11 pm

Brian Tuite wrote:
April 3rd, 2019, 4:56 pm
What’s a de-flamed onion [scratch.gif]
(from Rick Bayless)
Red onion
Slice
Rinse in cold water in a strainer
Soak in cold water with a splash of apple cider vinegar (or lime)

It helps with digestion. HRH can't eat them raw, but loves them this way.
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

Post Reply

Return to “Epicurean Exploits”