What did you cook tonight?

Food - recipes, reviews, and discussion
Message
Author
User avatar
Robert M yers
Contributor
Contributor
Posts: 1750
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland

Re: What did you cook tonight?

#1251 Post by Robert M yers » April 3rd, 2019, 6:47 pm

D894E277-FE1C-43D1-9497-FCB287A69A7F.jpeg
Beautiful spring day, Reggae, Red Stripe and Jerk Chicken on the grill.

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1252 Post by K_F_o_l_e_y » April 3rd, 2019, 8:55 pm

Quick and easy weeknight dinner of sous vide pork chop, raw Brussels sprout salad, stewed Granny Smith apples (and N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé, which is a deal at $13.59)
Attachments
IMG_5854.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?

#1253 Post by Kenneth Brown » April 3rd, 2019, 9:20 pm

Kenny H wrote:
March 31st, 2019, 7:40 pm

That pork, wow!
Random rental apartment kitchen, so I was lucky to nail the temp so perfectly. The ingredients were the star though. I could post the exact same pic with US supermarket pork and pancetta and it would look great, but just be good. This was really great. The butcher literally said when we walked in, only local small pig here, and they butchered/made it all in house. I almost cheered out loud and did a dance. Wish it were so easy to get good pork and chicken here. The food culture disconnect is just too big :(. Way of life there is one which I really envy where they treasure the local food culture.
Last edited by Kenneth Brown on April 3rd, 2019, 9:41 pm, edited 1 time in total.

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?

#1254 Post by Kenneth Brown » April 3rd, 2019, 9:36 pm

Also, made this tonight, Shrimp Saganaki. So delicious.
[img
IMG_20190403_210037.jpg
][/img]

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18436
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: What did you cook tonight?

#1255 Post by Brian Tuite » April 3rd, 2019, 9:38 pm

............. [thumbs-up.gif]
Scott Brunson wrote:
April 3rd, 2019, 6:11 pm

(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.
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
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1256 Post by K_F_o_l_e_y » April 7th, 2019, 3:49 pm

Sous vide warm carrot salad with Indian chaat masala spice blend, cilantro, mint, lime juice, EVOO and Greek yogurt
Attachments
IMG_5884.jpg
Cheers,
/<evin


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

User avatar
Brandon R
Posts: 970
Joined: November 10th, 2015, 5:07 pm

Re: What did you cook tonight?

#1257 Post by Brandon R » April 8th, 2019, 8:50 am

I decided to take the time and "grind" my own meat for burgers last night. I went roughly 50/50 chuck and sirloin. I saw Alton Brown use a food processor to "grind" meat for a burger, so that's what I did. They turned out great and, truly, it's not that much more effort. I grilled them over lump charcoal and served on a toasted kaiser bun with mayo, lettuce, tomato, onion. Delicious. Burgers were enjoyed with a 2014 Soos Creek Artist Series...one of the strongest QPRs in quite some time for me.
B. Redman

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1258 Post by K_F_o_l_e_y » April 8th, 2019, 1:39 pm

Brandon R wrote:
April 8th, 2019, 8:50 am
I saw Alton Brown use a food processor to "grind" meat for a burger, so that's what I did. They turned out great and, truly, it's not that much more effort.
How did the texture compare to a meat grinder?
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: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1259 Post by K_F_o_l_e_y » April 8th, 2019, 1:40 pm

Dessert for a Rhone dinner: Black plum tart, silky whipped cream
Attachments
IMG_5898.jpg
Cheers,
/<evin


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

User avatar
Brandon R
Posts: 970
Joined: November 10th, 2015, 5:07 pm

Re: What did you cook tonight?

#1260 Post by Brandon R » April 8th, 2019, 2:12 pm

K_F_o_l_e_y wrote:
April 8th, 2019, 1:39 pm
Brandon R wrote:
April 8th, 2019, 8:50 am
I saw Alton Brown use a food processor to "grind" meat for a burger, so that's what I did. They turned out great and, truly, it's not that much more effort.
How did the texture compare to a meat grinder?
Not terribly different. I cut the meat into 1" cubes and partially froze them before chopping, and I went in small batches and cut it pretty finely. I'll be doing it again, if that's any help.
B. Redman

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1261 Post by K_F_o_l_e_y » April 10th, 2019, 12:39 pm

Cream cheese cloud cake, with black tea-infused silky* whipped cream and fresh berries

*With xanthan gum, made in an iSi Whip
Attachments
11.jpg
Cheers,
/<evin


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

User avatar
Dale Bowers
GCC Member
GCC Member
Posts: 3800
Joined: April 27th, 2010, 9:44 pm
Location: Boulder, Colorado

Re: What did you cook tonight?

#1262 Post by Dale Bowers » April 10th, 2019, 6:42 pm

In the midst of another “bomb cyclone”. Enjoying a classic Swiss fondue.
Cheers!

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?

#1263 Post by Kenneth Brown » April 14th, 2019, 12:49 pm

Masters being early today worked out perfectly. Watch golf, watch bbq.
IMG_20190414_151219.jpg

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1056
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: What did you cook tonight?

#1264 Post by K_F_o_l_e_y » April 15th, 2019, 2:39 pm

Bone-in pork loin chop sous vide in ChefSteps fig & apricot mostarda sauce, steamed baby bok choy, couscous, tri-colored ozo pasta, split baby garbanzo beans, red quinoa (Wegmans Golden Jewel Blend)
Attachments
IMG_5821.jpg
Cheers,
/<evin


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

Sarah Kirschbaum
Posts: 2239
Joined: September 20th, 2010, 11:53 am

Re: What did you cook tonight?

#1265 Post by Sarah Kirschbaum » April 21st, 2019, 4:34 am

Got some beautiful local asparagus, picked that morning, from Farmer Kaufman at Reading Terminal market, as well as some morels, criminis, and both red and white pearl onions, and thawed two 14 oz veal chops from D'Artagnan. I know others have had issues with their veal chops, but we have always had good luck.

Using a little of Robuchon's recipe and a little of Keller's recipe and a little of our own ingenuity, we poached the onions separately to preserve their color, in water/bay leaf/thyme/peppercorn with a touch of red wine vinegar for the red ones and white wine vinegar for the whites. Crisped some Benton's bacon to extract the fat, which was left in the pan to sear the chops. We used a few dried morels to extract a concentrated liquid which we combined with some homemade chicken stock to poach the fresh morels, which we ultimately added to a cream sauce. Pan seared the chops along with some fresh thyme and a halved head of garlic; then while they rested, we deglazed the pan with whisky and sauteed the crimini mushrooms, finally adding the steamed asparagus and poached onions to the fricasee. Added the drippings from the resting chops and the chops themselves back into the pan to warm before serving.

For some reason, my pictures got rotated and I'm too lazy to work on turning them.
20190420_164638.jpg
20190420_164241.jpg

Post Reply

Return to “Epicurean Exploits”