What did you cook tonight?

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scamhi
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What did you cook tonight?

#201 Post by scamhi » May 7th, 2016, 3:40 pm

Sous Vide pork sirloin with a garlic caper parsley sauce
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#202 Post by Bdklein » May 8th, 2016, 6:12 pm

Guacamole with other appetizers. Skirt steak, chicken scarpiello with sausage, hot and roasted peppers, artichokes, and sundried tomatoes, roasted broccoli and Brussel sprouts, and an assortment of roasted small various/colored potatoes. Followed by edible arrangement fruit and a visit from Mr Softee!!
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#203 Post by Brian Tuite » May 8th, 2016, 6:16 pm

Tri-Tip and Grilled Veggies
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#204 Post by Brian Tuite » May 9th, 2016, 7:28 pm

Fettucini with Chicken, Kale, Asparagus, Rosemary and Red Pepper Flakes
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#205 Post by Brian Tuite » May 11th, 2016, 8:37 am

Salmon with Spinach Basmati
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What did you cook tonight?

#206 Post by scamhi » May 11th, 2016, 11:48 am

charcoal grilled chicken kabob with tzatziki and greek salad

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#207 Post by Mel Hill » May 11th, 2016, 6:20 pm

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These (once cooked) were pretty good.
Bought them from a hipster butcher in
Denver.

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#208 Post by Brian Tuite » May 11th, 2016, 6:56 pm

Pasta with Sweet Italian Sausage, Crimini Mushrooms, Spinach and Cherry Tomato
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#209 Post by Kenny H » May 11th, 2016, 9:54 pm

Looks delish as usual Brian. You have to try the charred cherry tomatoes, they go great on this kind of dish.
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#210 Post by Sherri S h a p i r o » May 12th, 2016, 4:50 am

scamhi wrote:charcoal grilled chicken kabob with tzatziki and greek salad

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Suzanne - looks delicious. From the feta and tzatziki, I'm assuming you aren't doing paleo any more? I'm 3 months in and loving it, but always looking for new ideas.

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#211 Post by Brian Tuite » May 12th, 2016, 5:58 am

Kenny H wrote:Looks delish as usual Brian. You have to try the charred cherry tomatoes, they go great on this kind of dish.
What's involved in your charring process?
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#212 Post by Kenny H » May 12th, 2016, 11:20 am

Brian Tuite wrote:
Kenny H wrote:Looks delish as usual Brian. You have to try the charred cherry tomatoes, they go great on this kind of dish.
What's involved in your charring process?
A hot cast iron pan! Just let it go until they release, which will be when there is a nice crust on the bottom of the tomato half. Add away. It has this wonderful combination of bitter, tart, and sweet.
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#213 Post by Brian Tuite » May 12th, 2016, 11:52 am

Cool, I'll try that next time. Thanks!
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#214 Post by Jeannean/Ryman » May 12th, 2016, 2:51 pm

I really enjoy looking at this thread! Lots of good food being served. Keep it up folks! :)

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#215 Post by Brian Tuite » May 12th, 2016, 7:22 pm

Roast Pork Loin on Mashed Potatoes with Molasses Stewed Collard Greens
2012 Bedrock North Coast Syrah
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#216 Post by Mel Hill » May 12th, 2016, 8:34 pm

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Didn't work too hard tonight

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#217 Post by Kenny H » May 12th, 2016, 11:55 pm

Brian Tuite wrote:Roast Pork Loin on Mashed Potatoes with Molasses Stewed Collard Greens
2012 Bedrock North Coast Syrah
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Absolutely perfect looking dish. As a Bedrock fan I'm going to say a bit much for that one! But there is tenet that overrides, anytime is a good time for Bedrock. [cheers.gif]
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#218 Post by Brian Tuite » May 13th, 2016, 5:27 am

Kenny H wrote:
Absolutely perfect looking dish. As a Bedrock fan I'm going to say a bit much for that one! But there is tenet that overrides, anytime is a good time for Bedrock. [cheers.gif]
Yeah, the wine was a bit OTT for the dish but we've been drinking Rosé all week and Zinfandel all weekend prior. I needed my Syrah fix.
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What did you cook tonight?

#219 Post by Sarah Kirschbaum » May 15th, 2016, 4:29 pm

Ordered St. Louis cut Berkshire pork ribs raised in Lancaster County, as well as some local goat ribs. Homemade BBQ sauce, and beans which had pork drippings landing on them for 4 hours during the smoke joined corn and a salad for a perfect Sunday with family.
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#220 Post by Brian Tuite » May 15th, 2016, 6:45 pm

Sarah Kirschbaum wrote:Ordered St. Louis cut Berkshire pork ribs raised in Lancaster County, as well as some local goat ribs. Homemade BBQ sauce, and beans which had pork drippings landing on them for 4 hours during the smoke joined corn and a salad for a perfect Sunday with family.
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I'm so looking forward to getting my BGE back to work. Looking good!

Tonight my Wife cooked. Seared Salmon on a salad of Arugula, Radish, English Peas, Red potato and Sunflower Seeds topped with Pink Lemon. Tasty.
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#221 Post by Kenny H » May 15th, 2016, 8:02 pm

Sous vide sockeye salmon and sous vide carrots. Wild rice and lentil salad w arugula lemon juice and zest. Carrots pan glazed after sous vide. Maybe some Pinot.

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#222 Post by Jeannean/Ryman » May 16th, 2016, 6:30 am

Made a lobster mac n cheese for a group of friends who came to a wine tasting last weekend using the leftover cheese (Comte, Ford English cheddar w/Italian truffle, gruyere, and gouda). It was yummy. :)

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#223 Post by Kenny H » May 17th, 2016, 11:11 am

Brian Tuite wrote:
I'm so looking forward to getting my BGE back to work. Looking good!

Tonight my Wife cooked. Seared Salmon on a salad of Arugula, Radish, English Peas, Red potato and Sunflower Seeds topped with Pink Lemon. Tasty.
image.jpg
Your better half is better! Love the lemon garnish on that dish. neener

Jeannean that looks fab, what a delicious selection of cheeses to go w lobster n mac.
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#224 Post by Brian Tuite » May 18th, 2016, 7:53 pm

Kenny H wrote:
Brian Tuite wrote:
I'm so looking forward to getting my BGE back to work. Looking good!

Tonight my Wife cooked. Seared Salmon on a salad of Arugula, Radish, English Peas, Red potato and Sunflower Seeds topped with Pink Lemon. Tasty.
The attachment image.jpg is no longer available
Your better half is better! Love the lemon garnish on that dish. neener
I agree!

Tonight it was Red Curry Coconut Shrimp with Rice Noodles and Pea Shoots. Was too spicy for her though. She told me to lose the recipe. I liked it... [dontknow.gif]
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#225 Post by Kenny H » May 18th, 2016, 8:42 pm

I yearn for pea shoots. She should be grateful just for that! Nice looking combo.
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#226 Post by Nancy Dolce » May 18th, 2016, 9:11 pm

Brian is killing it in this thread. Awesome dishes and great photos. What is too spicy? Maybe a 10 of 10 at Lotus of Siam.
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#227 Post by Brian Tuite » May 19th, 2016, 6:49 pm

Soy Glazed Meatballs over Jasmine Rice with Marinated Radish Matchsticks
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#228 Post by Brian Tuite » May 20th, 2016, 8:17 pm

Korean Marinated Hanger Steak with Chard and Sweet Potato Fries
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#229 Post by Sherri S h a p i r o » May 21st, 2016, 5:50 am

Looks absolutely delicious, Brian!

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#230 Post by Brian Tuite » May 21st, 2016, 8:05 pm

Sherri Shapiro wrote:Looks absolutely delicious, Brian!
Thanks Sherri! OK, where are the rest of you? What's on your plate?

Tonight I did a Pan Seared Chicken Verjus with Mushrooms, Kale, Mashed Red Potato and Thyme
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#231 Post by Jeannean/Ryman » May 21st, 2016, 8:24 pm

Brian, you eat well! I haven't been cooking very much lately, but tonight got into the kitchen for a simple meal of grilled halibut (marinated in olive oil, lemon, fresh thyme, salt and pepper) over sauteed sprialized squash/zucchini and a salad of cherub cherry tomatoes, sweet chili marinated garlic, and cilantro dressed lightly with Sciabica's lime olive oil (addicting stuff!).

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#232 Post by Brian Tuite » May 21st, 2016, 8:30 pm

Beautiful looking dish! Vibrant colors.
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#233 Post by Sarah Kirschbaum » May 22nd, 2016, 4:32 pm

Duck breast, Lancaster County asparagus, local spicy greens with Japanese cucumbers.
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#234 Post by Milton Hudson » May 22nd, 2016, 6:09 pm

Catfish Meunière w/ pecans local snow peas and dirty brown rice. Gobelsberger Gruner nice and bright very lemony and acidic.
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#235 Post by Robert Pollard-Smith » May 22nd, 2016, 6:38 pm

A mess'o disappointment—

How can properly-prepared Flannery 35-day Cal Reserve Strip and a 60-day Cal Reserve Ribeye have as much flavor as paper?

Grrrr.
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#236 Post by Jay Miller » May 22nd, 2016, 6:55 pm

Roasted Guinea Hen
Braised Duck Leg and Thigh with a red wine, stock, garlic and dried fruit sauce
Ripe fruit isn't necessarily a flaw.

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#237 Post by Brad Kane » May 22nd, 2016, 7:59 pm

Jay Miller wrote:Roasted Guinea Hen
Braised Duck Leg and Thigh with a red wine, stock, garlic and dried fruit sauce
Picture, or it didn't happen, Jay. [snort.gif]
itb.

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#238 Post by Mel Hill » May 22nd, 2016, 9:44 pm

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Deboned chicken with herbs

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#239 Post by Jay Miller » May 23rd, 2016, 5:00 am

Brad Kane wrote:
Jay Miller wrote:Roasted Guinea Hen
Braised Duck Leg and Thigh with a red wine, stock, garlic and dried fruit sauce
Picture, or it didn't happen, Jay. [snort.gif]
Yeah, yeah. I forgot. Not all of us have the camera reflex.
Ripe fruit isn't necessarily a flaw.

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#240 Post by Brian Tuite » May 23rd, 2016, 5:12 am

Brad Kane wrote:
Jay Miller wrote:Roasted Guinea Hen
Braised Duck Leg and Thigh with a red wine, stock, garlic and dried fruit sauce
Picture, or it didn't happen, Jay. [snort.gif]
We may have to send him to the bacon PRON thread. [snort.gif]
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#241 Post by Jay Miller » May 23rd, 2016, 6:06 am

Brian Tuite wrote:
Brad Kane wrote:
Jay Miller wrote:Roasted Guinea Hen
Braised Duck Leg and Thigh with a red wine, stock, garlic and dried fruit sauce
Picture, or it didn't happen, Jay. [snort.gif]
We may have to send him to the bacon PRON thread. [snort.gif]
Anyway, it tasted better than it looked especially Arnold got home an hour and a half later than I expected :(

With him visiting his parents most weekends it makes it possible to spend Sunday doing more elaborate dinners but there's no way to be sure when he'll be home.
Ripe fruit isn't necessarily a flaw.

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#242 Post by Lonny Isenberg » May 23rd, 2016, 4:36 pm

Goat cheese and watercress stuffed and grilled swordfish.
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#243 Post by Brian Tuite » May 23rd, 2016, 7:07 pm

Loving all the participation.

Tonight we had Skirt Steak with Brown Rice Salad
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#244 Post by Sarah Kirschbaum » May 24th, 2016, 3:33 am

Did sous vide rabbit for the first time last night and served with roast Brussels sprouts. I have a picture, but it was pretty boring looking. It did, however, taste great. Did a 6 hour dry brine in green salt, washed off, then 8 hrs at 75C in olive oil and a little Riesling. Seared to finish and served without adornment to best judge the flavor. Great way to prep rabbit - no loss of moisture, super flavor, and tender meat on all the parts. Next time, will probably do a sautee of peas, leeks and mushrooms to accompany.

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#245 Post by Jeannean/Ryman » May 24th, 2016, 9:02 am

Lovely presentation Brian! I just made a Greek salad last night. Nothing special and not picture worthy. :)

Nice to hear you had success with your sous vide rabbit Sarah!

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#246 Post by Brian Tuite » May 24th, 2016, 6:41 pm

sal·ad
ˈsaləd/
noun
a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
"a green salad"
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#247 Post by scamhi » May 24th, 2016, 8:16 pm

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50 day dry age bone in strip steak and sauteed broccoli
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#248 Post by Brian Tuite » May 25th, 2016, 5:18 am

Perfect!
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#249 Post by Milton Hudson » May 26th, 2016, 12:44 pm

Chili rubbed flap meat, grilled tomato, peppers zucchini and avacado pesto linguini.
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#250 Post by Brian Tuite » May 27th, 2016, 8:36 pm

Crispy Catfish & Yuzu-Koshu Udon
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