What did you cook tonight?

[Bdklein]

Those are some nice looking dishes .

Tonight was beer can chicken. So good and easy (beats cooking pieces of chicken).

[TGigante]

Braised Oxtails

[Brian Tuite]

Osso Buco

[Brandon R]

On Saturday, I was craving some pasta and was also craving scallops, but didn't want anything too heavy. I found a great recipe that called for fresh corn to be cooked and then pureed to make the "cream" in the sauce. My blend was on the fritz and my hand blend didn't do too well in getting it very fine, but this was excellent nonetheless, if not a bit "chunky." Lots of scallion and fresh basil, a little pepper flake, and some Parmesan...delicious. Went well with a 2018 Paolo Scavino Langhe Sorriso.

[Rich Salsano]

Looks great. And that Sorriso is such a lovely white wine. Need to seek some out.

[Mike Maguire]

Nice looking scallops Brandon.

[LMD Ermitaño]

Spaghetti with Small Asian Shore Crab Roe (“taba ng talangka”) & Scallops.

[Brandon R]

Thanks, Rich/Mike.

[K_F_o_l_e_y]

Faux-smoked, oven-roasted chicken

[Scott Brunson]

Sorry, the pic sux (blurry for Blursday) but I did a Mesquite-smoked pork shoulder pulled pork, 9 hours on the Weber Kettle.
Served on Charleston blue corn grits.

[B. Buzzini]

[Bdklein]

On Saturday, I was craving some pasta and was also craving scallops, but didn't want anything too heavy. I found a great recipe that called for fresh corn to be cooked and then pureed to make the "cream" in the sauce. My blend was on the fritz and my hand blend didn't do too well in getting it very fine, but this was excellent nonetheless, if not a bit "chunky." Lots of scallion and fresh basil, a little pepper flake, and some Parmesan...delicious. Went well with a 2018 Paolo Scavino Langhe Sorriso.

Looks great. What's your method for cooking the scallops ? My wife likes them well done on the outside , but not overcooked. Hard for me to find that balance

[Brandon R]

Thanks. I always rinse my scallops in cold water, rubbing the flat surfaces. If nothing else, it seems to remove any "fishy" flavor that might be there (which is rare anyway, but I still do it). Use room temperature scallops, then SUPER dry their surface, kosher salt and ground pepper right before going into a very hot cast iron skillet with just a little bit of canola oil. I give them a gentle "push" on top when I put them in the pan to make sure they're in full contact. On flip, I drop in a tab of butter and "baste" the up-side with the butter for several times with a spoon and the pan slightly tilted so the fat collects on one end. The side you see in the pic above was the side that first hit the pan, and then got butter basted to finish.

[Brian Tuite]

Thanks. I always rinse my scallops in cold water, rubbing the flat surfaces. If nothing else, it seems to remove any "fishy" flavor that might be there (which is rare anyway, but I still do it). Use room temperature scallops, then SUPER dry their surface, kosher salt and ground pepper right before going into a very hot cast iron skillet with just a little bit of canola oil. I give them a gentle "push" on top when I put them in the pan to make sure they're in full contact. On flip, I drop in a tab of butter and "baste" the up-side with the butter for several times with a spoon and the pan slightly tilted so the fat collects on one end. The side you see in the pic above was the side that first hit the pan, and then got butter basted to finish.

[Scott Brunson]

So my marine biologist brother texted, “what would you say to 3 pounds of fresh roe shrimp?”
Get in my belly!

Shrimp burgers with homemade lemon aioli and HRH’s fresh rolls.


For Chardonnay day

[K_F_o_l_e_y]

Smoked ham & Swiss sandwich, with fresh-baked French bread and hand-poured Maille mustard brought back from Dijon

[Brian S t o t t e r]

Flannery hanger steaks with rosemary and garlic. Delicious.

[Brian Tuite]

Flannery hanger steaks with rosemary and garlic. Delicious. 0950C816-EAB7-41BD-B346-8ABF3BDD6F1D.jpeg15C26633-0E9B-4C0E-8AF7-AE68AE161CEC.jpeg

Looks good! I did mine with an Asian Sticky Sauce marinade/baste.

P.S.

[Brian S t o t t e r]

Flannery hanger steaks with rosemary and garlic. Delicious. 0950C816-EAB7-41BD-B346-8ABF3BDD6F1D.jpeg15C26633-0E9B-4C0E-8AF7-AE68AE161CEC.jpeg

Looks good! I did mine with an Asian Sticky Sauce marinade/baste.


7869C85A-DA89-49C8-A3FE-FC1D39F5A1E4.jpeg

B15E2620-9B57-4CD7-B582-DE737A130108.jpeg

P.S.
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Yeah yeah...hopefully my past mail order misteaks (see what I did there?) get buried with time

[Craig G]

For lunch today we had duck ramen, almost entirely made from scratch and locally sourced ingredients.

Duck meat and broth is from leftover duck roasted for dinner the other night, sourced from a local farm. Eggs from the same farm, boiled and marinated ajitsuke style by my daughter. Chives grown over the past month in our backyard garden. Hand-stretched noodles.

[Andrew Kotowski]

@Brandon - running behind on this thread, but damn those are great scallops. I have a long history of searing them (and leaving the best part stuck in the pan), overcooking then until they’re rubbery or c) trying to prevent the former and coming out with half-cooked scallops. So, I basically suck at cooking scallops

[Brian S t o t t e r]

Flannery hanger steaks with rosemary and garlic. Delicious. 0950C816-EAB7-41BD-B346-8ABF3BDD6F1D.jpeg15C26633-0E9B-4C0E-8AF7-AE68AE161CEC.jpeg

Looks good! I did mine with an Asian Sticky Sauce marinade/baste.


7869C85A-DA89-49C8-A3FE-FC1D39F5A1E4.jpeg

B15E2620-9B57-4CD7-B582-DE737A130108.jpeg

P.S.
5C8B33EB-21DC-41FD-9F21-E3AA3BC73DCA.jpeg

Recipe? We loved the rosemary/garlic marinade we used, but open to trying some other options out.

[Kenny H]

Veggie curry with garden turnip and radish greens, toum garlic sauce, canned garden tomato jalapeño relish, duck eggs from my buddy boiled then sous vide for max goo.

And some duck.

Pea shoot, spruce tip, castelvetrano olive, preserved lemon pesto. Red wheat sourdough, beets, toum garlic sauce.

[Brian Tuite]

Flannery hanger steaks with rosemary and garlic. Delicious. 0950C816-EAB7-41BD-B346-8ABF3BDD6F1D.jpeg15C26633-0E9B-4C0E-8AF7-AE68AE161CEC.jpeg

Looks good! I did mine with an Asian Sticky Sauce marinade/baste.


7869C85A-DA89-49C8-A3FE-FC1D39F5A1E4.jpeg

B15E2620-9B57-4CD7-B582-DE737A130108.jpeg

P.S.
5C8B33EB-21DC-41FD-9F21-E3AA3BC73DCA.jpeg

Recipe? We loved the rosemary/garlic marinade we used, but open to trying some other options out.

Wish I had one. I just threw a mess of ingredients together one day and came up with it. Used the last of it the other night.

[Scott Brunson]

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[Lonnie F.]

@Brandon - running behind on this thread, but damn those are great scallops. I have a long history of searing them (and leaving the best part stuck in the pan), overcooking then until they’re rubbery or c) trying to prevent the former and coming out with half-cooked scallops. So, I basically suck at cooking scallops

Yeah me too. I'm going to try Brandon's method.

[Brandon R]

Andrew/Lonnie, I think the most important part might be emphasizing how dry they need to be when you put them in the pan. I squeeze each one in paper towel and salt immediately before going into the pan. Cheers.

[Sarah Kirschbaum]

@Brandon - running behind on this thread, but damn those are great scallops. I have a long history of searing them (and leaving the best part stuck in the pan), overcooking then until they’re rubbery or c) trying to prevent the former and coming out with half-cooked scallops. So, I basically suck at cooking scallops

Yeah me too. I'm going to try Brandon's method.

You can also try the one-side method. Leave the seasoned side down in the pan the entire cooking time without peeking under them or trying to move them, then take the pan off the heat entirely, flip to the other side and baste with butter (I like clarified butter for high heat) for maybe 10 seconds off the heat. You'll only get a crust on one side, which is the side you present up, obviously, but it gives you a little more leeway to get the balance between cook through and crust. It's really important not to peek or try to move them around - that's how you'll leave some stuck to the pan. They release in their own time.

[Sarah Kirschbaum]

Garlic Studded Monkfish with Fennel Cream Sauce. The sauce is almost entirely fennel, pureed with just a bit of cream and put through a tami sieve, so the dish is actually much lighter than it looks.

[Brandon R]

That looks tasty. I really enjoy sauces when the body of the sauce is from pureed veggies and not from just cream. We do a pork shoulder that we cook with veggies that we then puree with the de-fatted jus and it's so luxurious, even without any cream. Never done it with fennel, though.

[K_F_o_l_e_y]

Sous vide warm-aged sirloin with homemade Teppanyaki sauce (114°F x 90min + 131°F x 120min).

Made a huge batch of this sauce and froze portions. Nice to see it thaws without breaking.

[Sarah Kirschbaum]

That looks tasty. I really enjoy sauces when the body of the sauce is from pureed veggies and not from just cream. We do a pork shoulder that we cook with veggies that we then puree with the de-fatted jus and it's so luxurious, even without any cream. Never done it with fennel, though.

Thanks! We're on a fennel kick. We love it, it's incredibly versatile - especially good with pork, btw - and there's always tons of it in the store, I assume because no one in this neighborhood knows what to do with it.

[Alex N]

Slow and low Carolina style ribs with vinegar based sauce and Champs

[Milton Hudson]

Chicken Tender and Wings Satay w/ Peanut sauce
Green Papaya Salad
Cucumber Salad
Rice
Grilled Peach Pizza.