What did you cook tonight?

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Brian Tuite
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What did you cook tonight?

#151 Post by Brian Tuite » April 12th, 2016, 3:31 pm

Nancy Dolce wrote:
Brad B a l l i n g e r wrote:Nancy, I don't know if your question is for Brian or me. I don't use a blender. Whisk the egg yolks, salt, and lemon juice in a bowl over simmering water, then remove and keep whisking while slowly adding melted butter.
I was asking Brian since the blender version is fairly easy and I thought foolproof. Guess nothing is 100% successful.
It's obviously not "fool" proof. [wink.gif]
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#152 Post by Mark B » April 12th, 2016, 5:31 pm

I pan-fried some Cod again tonight with asparagus. I'm really digging the butter/cream/lemon juice/salt/peppercorn/parsley sauce -- just as good on the asparagus as it is on the fish.
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#153 Post by Mel Hill » April 12th, 2016, 6:25 pm

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Hanger with M&C and roasted broc. Simple boys dinner tonight

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#154 Post by Brian Tuite » April 12th, 2016, 7:16 pm

Scampi Orzo
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#155 Post by Nola Palomar » April 12th, 2016, 7:26 pm

;) Ordered Chinese! My night off! ;) ;) ;)
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#156 Post by Larry P » April 12th, 2016, 10:39 pm

Brian Tuite wrote:Scampi Orzo
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It's like the river rat from Podunk is our most cultured member [worship.gif]
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#157 Post by Kenny H » April 13th, 2016, 6:47 am

Larry P wrote:
Brian Tuite wrote:Scampi Orzo
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It's like the river rat from Podunk is our most cultured member [worship.gif]
[welldone.gif]
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#158 Post by Kenny H » April 13th, 2016, 6:54 am

Since I did my first fermented hot sauces last year I have developed a real affinity for the pairing of that sauce with runny yolk. The spiciness, the complexity, the balance of acid, fat, and bitter, really just hits the spot. Normally I would just do the eggs over easy then break the yolks with a fork and stir in the hot sauce. Works just fine but I wanted to extend the sauce a bit further and get more uniformity. Simple solution- take your favorite preferably fermented hot sauce and mix with a teaspoon of mustard, cook the eggs then carefully break the runny yolks into the sauce while stirring to emulsify. Then dump back over eggs. Add cilantro for a real kick.

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#159 Post by Brian Tuite » April 13th, 2016, 4:14 pm

That's an ingenious idea Kenny.


Tonight, Chicken Soup.
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#160 Post by Brian Tuite » April 13th, 2016, 7:55 pm

...and Center Cut Pork Chop on a bed of mashed Yukon Golds and Sautéed Kale, topped with English Peas, Shallots and Gorgonzola
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#161 Post by Mark B » April 21st, 2016, 6:13 pm

Spinach and chive pasta with a homemade Alfredo sauce served with sautéed mushrooms and zucchini.
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#162 Post by scamhi » April 21st, 2016, 6:38 pm

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Spaghetti with pork belly, sausage and broccoli rabe and a young Conterno Barbera great pairing.
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#163 Post by Brian Tuite » April 23rd, 2016, 8:35 pm

Skirt Steak, Caveman Style

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#164 Post by Sherri S h a p i r o » April 24th, 2016, 5:50 am

Looks delicious, Brian! What wine did you drink with that steak?

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#165 Post by Benjamin C » April 24th, 2016, 10:13 am

That looks super Brian!
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#166 Post by Kenny H » April 24th, 2016, 10:57 am

right on the coals! its all the rage.
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#167 Post by CJ Beazley » April 24th, 2016, 11:44 am

Parpadelle pasta in a Parmesan cream sauce, red peppers, peas, garlic-topped with grilled prawns basted with garlic&basil olive oil.
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#168 Post by scamhi » April 24th, 2016, 11:53 am

there needs to be a like button on this page. Great looking food
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#169 Post by Milton Hudson » April 24th, 2016, 12:38 pm

Brian Tuite wrote:Skirt Steak, Caveman Style

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Did you use anything to blow off the coals or just flop the steaks on them?

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#170 Post by Brad B a l l i n g e r » April 25th, 2016, 7:22 am

This was a snack, not a meal. Have to use ramps when one can.
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#171 Post by Brian Tuite » April 25th, 2016, 7:33 am

Milton Hudson wrote:
Brian Tuite wrote:Skirt Steak, Caveman Style

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Did you use anything to blow off the coals or just flop the steaks on them?
And risk burning down the house? No way. The same problem would arise when I flip the meat so I don't sweat it. Of course it needs to be hardwood charcoal. We use Mesquite. Always comes out great after 1-1/2 min per side and a 20 min rest in foil.

Sherri, I didn't geek over the wine. I asked my Wife what she wanted to drink and she said, "Do we have a Rosé?" So I opened a Lulu.
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#172 Post by CJ Beazley » April 25th, 2016, 3:24 pm

Brad B a l l i n g e r wrote:This was a snack, not a meal. Have to use ramps when one can.
Where did you come by those?
It's C(raig)

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#173 Post by Brad B a l l i n g e r » April 26th, 2016, 9:07 am

CJ Beazley wrote:
Brad B a l l i n g e r wrote:This was a snack, not a meal. Have to use ramps when one can.
Where did you come by those?
Local co-op.
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#174 Post by T. Melloni » April 26th, 2016, 8:52 pm

image.jpeg
Chicken feet - parboiled
Found some chicken feet in my local market. Braised them and served over noodles. Had to laugh when i read recipes that suggest chicken feet are under $1 a pound. These cost more than chicken breast meat.
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In the wok
Wanted thick soba noodles but all i had in the pantry was egg noodles (mi trung - Vietnamese noodles).
Oyster sauce, star anise, ginger, garlic, chicken stock, and soy made for a delicious and rich sauce. Eating the dish was messy with constant removal of tiny bones. But this was tasty.
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Dinner
Wine served was a 2010 Le Relais de Durfort-Vivens. A second of the seconds.
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#175 Post by Brian Tuite » April 27th, 2016, 7:30 pm

Crispy Cod with Yuzu/Shoyu Soba
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#176 Post by Michae1 P0wers » April 28th, 2016, 8:14 am

rachel mcdonald wrote:Wanted to taste through some roses to see what's case worthy for the hot weather, so we made a few dishes of the type we eat in hot weather: white beans with rosemary, lemon juice and roasted garlic (served just cooler than room temperature); roasted asparagus; and a room temperature potato salad that used baby red potatoes, roasted red peppers, and arugula with a dressing of lemon juice, capers, garlic, and cayenne. So far a Corsican rose (Domaine Vetriccie) is in the lead but there's still wine and food left so who knows.
I'd be interested in more about your Rose findings as well. I too have been comparing Roses lately.

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#177 Post by c fu » April 28th, 2016, 3:38 pm

Brian Tuite wrote:Crispy Cod with Yuzu/Shoyu Soba
image.jpg
looks tasty. is that chili powder ?
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#178 Post by c fu » April 28th, 2016, 3:40 pm

T. Melloni wrote:
image.jpeg
Found some chicken feet in my local market. Braised them and served over noodles. Had to laugh when i read recipes that suggest chicken feet are under $1 a pound. These cost more than chicken breast meat.

Wine served was a 2010 Le Relais de Durfort-Vivens. A second of the seconds.

interesting. Even at whole foods around here it's under $1/lb. We buy them occasionally and freeze them for dog treats.
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#179 Post by Brian Tuite » April 28th, 2016, 4:32 pm

c fu wrote:
Brian Tuite wrote:Crispy Cod with Yuzu/Shoyu Soba
image.jpg
looks tasty. is that chili powder ?
A blend of Paprika, Cayenne, Sesame Seeds, Poppy Seeds and Dried Orange Peel.
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#180 Post by Kenny H » April 28th, 2016, 8:35 pm

Picked some fresh asparagus today. Fresh eggs from my buddies hens. Good reason to do some miso butter. Had seen the charred tomatoes on mind of a chef and had an inkling of what they would be, and yes, they work really well.

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#181 Post by M.Kaplan » April 30th, 2016, 2:38 pm

We went all out.

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#182 Post by Jeannean/Ryman » May 1st, 2016, 8:16 am

I was supposed to go to South Padre Island with friends yesterday but couldn't, so made some Garlic/Lime/Cilantro shrimp as my "comfort food" and a baby green salad with a 2010 William Fevre Chablis (also added to the shrimp). I felt better about missing the trip. [cheers.gif]

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#183 Post by Brian Tuite » May 1st, 2016, 9:30 am

Jeannean/Ryman wrote:I was supposed to go to South Padre Island with friends yesterday but couldn't, so made some Garlic/Lime/Cilantro shrimp as my "comfort food" and a baby green salad with a 2010 William Fevre Chablis (also added to the shrimp). I felt better about missing the trip. [cheers.gif]

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#184 Post by R Nanda » May 1st, 2016, 9:49 am

scamhi wrote:there needs to be a like button on this page. Great looking food
Like!! I was thinking the same thing.
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#185 Post by Kenny H » May 1st, 2016, 8:54 pm

I have perfected wok brusselsprouts. Simple system, steam the sprouts whole for 3 minutes, then chill and slice in half. Get a bunch of sliced thai chile, garlic, and shallot, going. Get the wok to max temp then char the brussels for a while, mostly face down. When they are 3/4 the way charred, add the chile garlic shallot. Toss for a few minutes. When colored well, add a sauce that is mostly sweet chile but add sriracha, teriyaki, ponzu, and mirin. Reduce for seconds then plate and add cilantro. I've had this dish, but nothing has come close to this if you have a great wok and great stove.

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#186 Post by Brad B a l l i n g e r » May 2nd, 2016, 5:31 pm

Vietnamese flank steak with cucumber radish salad on top of rice noodles.
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#187 Post by Matt Thomas » May 2nd, 2016, 6:45 pm

I am not very good about taking pictures of my food. But, since last Monday I have Dan Dan Noodles (Fuschia Dunlop recipe), Teriyaki Steak, Arroc con Pollo, Pho Ga, and a braised coconut lamb dish.

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#188 Post by Brian Tuite » May 2nd, 2016, 8:10 pm

Grilled Korean Marinaded Pork Tenderloin
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#189 Post by Brian Tuite » May 2nd, 2016, 8:15 pm

Kenny is killing it with these pics. Dude, you're an artist!
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#190 Post by scamhi » May 3rd, 2016, 6:18 am

cold and rainy start to May in NYC. Turkey meatballs with fresh ricotta
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#191 Post by Kenny H » May 3rd, 2016, 7:24 am

Brian Tuite wrote:Kenny is killing it with these pics. Dude, you're an artist!
Thanks buddy but by trade, actually an engineer. neener You look to be killing it daily in the cucina.

Suzanne that ricotta looks great, something I don't do enough. Nice touch with the coarse sea salt.
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#192 Post by scamhi » May 3rd, 2016, 12:13 pm

Kenny H- there is coarsely grated parmesan and red pepper flakes on top. No salt needed the parm has enough.
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#193 Post by Brian Tuite » May 3rd, 2016, 7:00 pm

Baby Spinach, Strawberry, Grilled Chicken, Red Onion and Feta with a White Balsamic and Strawberry Vinaigrette
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#194 Post by Brian Tuite » May 5th, 2016, 7:21 pm

Cinco de Mayo, Fish Tacos
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#195 Post by Nancy Dolce » May 5th, 2016, 8:00 pm

Brian Tuite wrote:Cinco de Mayo, Fish Tacos
image.jpg
Minimalist but looks great!
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#196 Post by Brian Tuite » May 5th, 2016, 8:02 pm

Nancy Dolce wrote:
Brian Tuite wrote:Cinco de Mayo, Fish Tacos
image.jpg
Minimalist but looks great!
You can come cook for me anytime Nancy! champagne.gif
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#197 Post by Nancy Dolce » May 5th, 2016, 8:40 pm

Brian Tuite wrote:
Nancy Dolce wrote:
Brian Tuite wrote:Cinco de Mayo, Fish Tacos
image.jpg
Minimalist but looks great!
You can come cook for me anytime Nancy! champagne.gif
I'm the original minimalist. Had chicken thighs sautéed in olive oil with onion, sage, rosemary, white wine and lemon juice. Sage, rosemary and lemon are from my modest garden.

2010 Clos Pepe Estate PN, too.
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#198 Post by CJ Beazley » May 7th, 2016, 5:37 am

Anchovies, warm egg yolks, romaine??? what could this become...

Breaded chicken cutlets, burata, and parm...I see where this is going
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#199 Post by CJ Beazley » May 7th, 2016, 5:39 am

Chicken parm and a Caesar.
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#200 Post by Kenny H » May 7th, 2016, 8:38 am

Nancy Dolce wrote:

I'm the original minimalist. Had chicken thighs sautéed in olive oil with onion, sage, rosemary, white wine and lemon juice. Sage, rosemary and lemon are from my modest garden.

2010 Clos Pepe Estate PN, too.
There is nothing minimal about a delicious taste of the south of France!
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