If you’ve seen the mac and cheese recipe in the BD15 Morgan Ranch thread-I gave it a shot tonight. I tried to scale back the recipe which was unnecessary-this is really good-
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Yeah, you think it’s going to be too much food but it ends up being too little because everyone likes it so much.
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The rendered bacon fat to start makes such a (decadent) difference. With a little more cream I think a crab Mac or lobster Mac could be in our future.
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Deleted.
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Last night made a more hearty version of Italian Wedding Soup, sort of - risotto with spinach and homemade pork meatballs - FIRE (paired with 2017 William Fevre Chablis - in praise of the simply spectacular)
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I like the idea of Italian Wedding Soup Risotto, I’m going to try making the soon.
DEFINITELY make these meatballs (a conglomeration of recipes, was awesome):
Ingredients
2 lb. ground pork
1-2 eggs lightly beaten
1/4 cup grana padano grated
1/2 cup panko crumbs
2 teaspoons kosher salt or 1 teaspoon of fine salt
½ teaspoon black pepper
2 teaspoons onion powder
1-2 garlic cloves, smashed/finely chopped/paste
2 teaspoons sweet paprika
1 teaspoon Italian seasoning
1 teaspoon coriander ground
Instructions
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Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
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In a large bowl, use your clean hands to mix together all the ingredients.
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Shape the mixture into meatballs
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Arrange the meatballs in a single layer on the prepared baking sheet.
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Bake them until browned and cooked through, for about 15 minutes.
Thanks, I will!
Sometimes it’s just basic bucatini and meatballs.
Costco has a new Rao sauce ‘Calabrian pepper marinara’ that was a spicy meatball
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I need to find that sauce. I haven’t seen it at our local Costco
Didn’t see it in Seattle today, just the regular Rao’s marinara
Thanks again to @jordan_whitehead for the tip on Urbani truffles and caviar.
Simple pairings: caviar on blini, cucumber rolls, and Lay’s potato chips. (Sorry @JasonB I forgot to order my Dick’s.) Black truffles and noodles in a Parmesan and butter sauce. A pinch of finishing salt tied everything together.
The caviar was paired with Marc Hebrart Champagne; the truffles were paired with a 1968 Barolo.
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How was the Barolo?
To contrast the caviar and truffles.
Nathan’s beef dog cooked on the grill. Brioche bun and frozen tots. Wife was tired and just wanted dinner to hit the table.
There is no ketchup on the dog. Mustard only. She added ketchup to hers.
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I picked up a Cornish game hen at the market the other day and decided to spatchcock it and roast it in the oven alongside a blend of wild mushrooms roasted with shallots and ginger and then did a simple wild rice mix and brought it together with a pan sauce.
Step 1 was to prep the hen, cut out the backbone and season it up with EVOO, salt, pepper, Trader Joe’s green and red hatch chili flakes (which I love btw), lemon zest and herbs de Provence. Threw it aside in the fridge for a few hours to season and dry out.
I threw the wing tips, neck and trimmings into a stock pot with some shallots, a small fresh bay leaf, pepper corns, some ginger slices and a few mushrooms and then covered with 4 cups of water and reduced down to about a cup or so…
Meanwhile I seasoned up the mushrooms with more ginger and shallots, salt and pepper and roasted them alongside the hen in the oven.
Lastly, I tossed some minced up shallots into the pan with the drippings, some whole grained mustard, the hot stock and a few ounces of wine for a quick pan sauce. Plated it all up and enjoyed every bite. Oh, and the '11 Les Beaumonts was lights out, delicious and perfect pairing with the dish.
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Scrambled eggs with leftover truffles. The truffles and eggs had been stored together in a glass container, infusing a lot of flavor into the eggs. Delicious.
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