Strange (to me) name for a readily available mushroom - I know it as “shimeji”. Strange because “malagkit” is the Tagalog word for “sticky”.
All alone for dinner tonight.
Bison ribeye on a bed of mushroom duxelles, crispy Brussels sprouts and topped with some black garlic butter. Hit the spot. Washed down with Falkenstein AP 19 that’s on day 3 for some contrasting flavor.
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Pan-fried North Carolina Pomfret with green tomato and lime-brown butter salsa on sweet potato and artichoke hash, from my favorite and most sentimental cookbook, Not Afraid of Flavor—recipes from Magnolia Grill.
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I can’t believe your red wines didn’t self pour / self serve on seeing this sight.
Trust me, I’m surprised too. If I wasn’t by myself and had no wine opened I would’ve. I think I heard a collective cry from my wine fridge. The Falkenstein actually worked well though. Brought some fruit to the dish and reset some of the richness and umami
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Much like bubbly and wagyu.
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It’s the name of the sticky rice I used in the mushroom
Risotto. There was no easy way to explain without being confusing.
I see. That makes more sense if the “malagkit” meant the rice. That term is also used in local culinary speak for glutinous rice. Never knew it to be used for risotto though. Here, it’s used mostly for making local rice-based desserts/snacks.
Made linguine with seared scallops in a chardonnay/butter/cream/dill sauce for simple Sunday dinner tonight. With some good albariño, I was happy enough.
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We had friends over last night, and I made a pesto lasagna.
I couldn’t decide on a lasagna recipe, so I used the Matzo Lasagna recipe that I have from Melissa Clark, substituted lasagna noodles for the matzo and added pesto to the ricotta mix. It was really yummy.
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I had cut the center section out of a whole tenderloin for steaks and was left with an end and a tail so I placed them ‘head to toe’ and made a frankenroast. I was doing a paste/herb thing on the outside so I decided to put the mixture in the middle too before I tied it all together-turns out this is a good idea.
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I used sweet malagkit glutenous rice for the risotto rather than arborio.
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wow this looks fantastic.
Thanks. So simple and easy to make. Freshness is key.
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Epic call with the fried jalapenos. Those look great.
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Thank you all the posters in the thread, my favorite in this sub-forum. Wow there are some seriously great cooks here.
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My father in law was in town, and we had some great friends over to celebrate. Busted out some lovely wines and did some cooking.
Avocado “tartare” to start us off; diced avocado, red onion, and jalapeño. Capers, parsley, Worcester, Dijon mustard, lemon juice, olive oil.
A lazy guy’s chicken ballotine. Pastured, organic chicken breast pounded flat, dusted with salt and pepper, rolled up and wrapped in Spanish ham (not sure what kind, label wasn’t clear). Sous vide at 145f for about two hours, and then sautéed a bit to crisp the ham. Breasts stay wonderfully juicy this way. Sherry cream sauce, sautéed enoki mushrooms, micro greens.
Lamb neck (lamb seasoned with salt and oregano, into the sous vide at 125f for 25 hours. All that rich lamb flavor but the texture of beef fillet. Cauliflower purée, pea shoots, and tomato + garlic confit.
For he confit I took leftover lamb fat from a stock of made earlier in the week, tossed in the tomatoes, garlic, and some rosemary. The tomatoes took on the perfume of the rosemary, while providing a gentle acidity to contrast against the richness of the lamb and the earthiness of the cauliflower.
Presentation of all of the above wasn’t great as I was under some time pressure (some of the guests had another party to get to). But the flavors/textures were on-point.
Last course was steak with Kenji’s Hasselback Potatoes recipe. Bone-in rib roast that I broke down into individual steaks (beasts, about 2.25lbs each). Salted 48 hours in advance and back into the fridge. Smoked with oak at 225f for a couple hours until they came up to about 130f. Then finished them over charcoal.
Not wild about the thin crust and the thick grey banding, but it was pouring rain and I had no light, so was going off of feel. Flavor was great and the fat rendered nicely.
Accompanied by a riff on Aaron Franklin’s salsa verde recipe (parsley, capers, anchovies, green olives, jalapeños garlic, lemon juice- I call it “umami paste”), not pictured.
Wines:
Avocado: NV Clement Perseval Blanc de Blanc
Chicken: 2017 Caroline Morey Chassagne Montrachet Rouge, 2013 Belle Pente Estate Reserve
Lamb: 2013 Pax Castelli Knight Ranch Syrah, 2019 Mickael Bourg Les P’tits Bouts Cornas
Steak: 2011 Pegau, 2000 Vieux Telegraphe
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^^ I’ve got to try that lamb recipe. Great presentation on all of them.
Urchin diver neighbor gave me some urchins so I cracked/cleaned them and made basic uni shooters with scallions and ponzu
Then vermilion papillote (heirloom tomato, maui onion, roasted red pepper, lemon basil, garlic)
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Yum. It’s been too long since I’ve had fresh uni. Stop posting; your pictures make me jelly. 
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