AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: some young guy on 9 Jun 2008, 11:27 pm
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(http://c.myspace.com/Groups/00022/78/39/22919387_l.jpg)
Semolina crusted halibut with English peas, zucchini, shallots, tomatoes, basmati rice and saffron-tarragom cream.
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Man, I want to come to your house for dinner!! :drool:
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No pictures...
Some very tasty delmonico steaks and corn on cob cooked on the grill. :green:
The steaks were lightly marinated with a mixture of ketchup, soy sauce, brown sugar, fresh garlic, and crushed black pepper.
The corn was brushed with a virgin olive oil, sea salt, and garlic mixture.
George
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Pasta salad:
Took a large Vidalia Onion, sauteed it with a bunch of olive oil and garlic and let it cool. Cooked some Penne Rigate to al-dente, cooled the pasta down with cold water, and tossed the pasta with diced uncooked tomatoes and a yellow pepper, and salt and pepper. Cooled it in the fridge for 45 minutes, served with goat cheese.
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Max
Watch those tomatoes!
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Max
Watch those tomatoes!
I like to live on the edge
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Max
Watch those tomatoes!
I like to live on the edge
I guess McDonald's doesn't... (http://www.msnbc.msn.com/id/25062058)... :?
For dinner tonight...Pepper Steak (grilled steak, garlic, grilled bell pepper & onions, rice, soy sauce, hot sauce...and some mango pickle on the side.)
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Max
Watch those tomatoes!
Stick to vine tomatoes Dr. Prat. :thumb:
Frank
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I had barbequed tri-tip and filet mignon, sweet potato fries, potatoes and a salad of mixed greens, tomatoes, grapefruit and orange peppers...sauce on the side of maple syrup, mustard, balsamic vinegar, olive oil, salt and pepper. Watermelon for desert.
Frank
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(http://www.audiocircle.com/gallery/albums/userpics/11269/amys.jpg)
Can you tell I'm single :lol:
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Spaghettini sautéed with olive oil(Frantoio Valtenesi brand for good a quality/price ratio), slivered garlic(like Pauli in Goodfellas) and authentic Merguez sausages and garnished with chopped Italian parsley.
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I kept it simple with a roasted chicken, baked potatoes, and fresh steamed broccoli.
The secret to a great roasted chicken is:
1.) The chicken, I only buy fresh, not frozen birds from a local butcher that keeps them on ice.
2.) The temperature, 450 degrees.
Pat dry the chicken and grease it up with a little canola oil because olive oil will start smoking at this temperature.
Liberally sprinkle the inside and outside with a salt, pepper, thyme, garlic powder, paprika, cayenne mix.
Pop it into a hot oven for an hour.
The outside is crispy, the inside is very tender and juicy.
Yum.
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With the heatwave here, we kept dinner simple last night.
The star of the evening was the season's first blueberry pie topped with ice cream. It sure worked on my wife.
I changes my recipe this time after reading the current issue of "Cooks Illustrated" (I love this pub - very practical, well tested recipes and great gear and ingredient evaluations). The recommended addition of grated granny smith apple is a real winner. The texture of the pie filling is wonderful. I recommend anyone with access to 6 cups of berries give this recipe a try!
Blueberries are the Bomb!
We have 2 patches of blueberry plants with a total of 44 plants of 7 varieties. I usually get about 1-2 gallons every 2-3 days. here in NC, they start producting around the first of June and some still ripen thru the end of July. Blueberries are very easy to grow, live for 20+ years and I recommend them to any homeowner with a little space. Fresh blueberries are also great gifts to family, friends and neighbors.
Although we use lots of our berries fresh - at breakfast, in salads, just munching... - they are really easy to preserve for off season use. We simply pick ours, put them into heavy duty 1 gallon freezer bags with date label and freeze. The last a year and can be used frozen or thawed.
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Lamb leg roast with potatoes and pumpkin, rubbed w/ rosemary and garlic. Broccoli and corn in the steamer. Had a couple of friends over. Simple but effective, about all I can do really :)
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I tenderized (with a piercing tool) and marinated some organic chicken breasts in a mixture of lime juice, apple cider vinegar, honey, garlic, salt, pepper, cumin and dried/pulverized chipotle chilies, then put them on the grill (with one of those mini-smokers filled with soaked mesquite chips).
Then I made a nice salad with organic spring mix, orange bell peppers, red onion, celery and vintage cheddar cheese.
Once the chicken was done, I sliced it and let it cool, added it to the salad with some chipotle ranch dressing - voila! Fantastic summertime meal.
Of course, this was accompanied by Dos Equis amber and lime. :wink:
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Chicken Enchilada's made with leftover BBQ chicken, onions, green bell pepper & zucchini.
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I had barbequed tri-tip and filet mignon, sweet potato fries, potatoes and a salad of mixed greens, tomatoes, grapefruit and orange peppers...sauce on the side of maple syrup, mustard, balsamic vinegar, olive oil, salt and pepper. Watermelon for desert.
Frank
Leftovers! :thumb:
Frank
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Cheeseburgers on the grill and not the pan :lol: w/grilled corn on the cob, russet potato chips, red potato salad and for dessert nonsugar cheery jello w/fruit cocktail & no sugar Cool Whip. Cheeseburgers had lettuce, sweet onion, hot sweet pepper relish and catsup on a toasted bun. And let's not forget the Crystal Light. Tonite will be a repeat of last nite. :drool:
Cheers,
Robin
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Squid stir fry seasoned with spicy red bean pepper paste, along with sesame oil, sugar and sesame seeds (veggies included were, thinly sliced carrots, sweet red bell pepper as well as scallions.) This was accompanied with regular steamed riced mixed with wild black rice.
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Squid stir fry seasoned with spicy red bean pepper paste, along with sesame oil, sugar and sesame seeds (veggies included were, thinly sliced carrots, sweet red bell pepper as well as scallions.) This was accompanied with regular steamed riced mixed with wild black rice.
Did you actually make that or was it restruant fare? If you did yourself, I'm big on stirfry myself and use the bean paste also but squid is totally new. Does this come precut or what? How is the squid prepared? Other than fried calamari rings, I've never had it any other way myself so i'd be interested in how the squid was cut & cooked. I've used stirfry in any different ways with all types of fish, shellfish & meats,,, I'd like to add squid, if it's not too rubbery that is. :thumb: Thanks.
Cheers,
Robin
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Satfrat, I got my squid from a pack, it was already cleaned and pre cut.
If I do not have that, I simply buy it whole and clean it on my own.
The main seasoning is the red pepper bean paste. It is a Korean thing, where red pepper powder is mixed with some other ingredients such as soy bean flour, the same sort of ingredient to make Miso or in Korea, Daenjang paste. This red pepper bean paste can be a tangy sweet if there is a variety that comes pre mixed with sweet rice flour, while others can be plainly devilish hot.
Going back to the squid, I took them out of the bag and I put them in bowl with cool water and added some salt to measure. I squeezed and stirred the mix around until all this foam comes out, for some people, not too much foam will rise to the top of the water. Then I took the pieces out and squeezed as much water as I could from them. They are ready to be cooked.
So, what I did was to cut up all the veggies into a 2" strips and pre cut them to be stir fried.
I heated the pan....added a tablespoon of olive oil, extra virgin, used, common or what not.
I made sure it gets hot and I added the vegetables batch, by batch...cook them until they are almost cooked. I like my veggies to have a slight browning in some parts because that makes them look and smell good. I add all the vegetables in a large pot or bowl, as I stir fry them.
The last to be cooked is the squid. Make sure pan is extra hot, not too much oil is needed at all. You put the squid, if you can in small batches so they do not all steam each other. The squid needs less than 45 second to about a minute to be cooked. Once the squid turns from opaque to soft, creamy white (with purple) it is ready to go. Overcooking the squid makes them chewy.
Put the squid with the rest of the veggies and get 2 spoonfuls of red pepper paste...add about 1 spoon of sugar or less, some sesame oil, about 1 teaspoon and before serving the sesame seeds. Enjoy.
The red pepper bean paste in question:
(http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Gochujang_by_ayustety_in_Seoul.jpg/800px-Gochujang_by_ayustety_in_Seoul.jpg)
What I made yesterday:
(http://www.trifood.com/image/nakjibokum_image_final.JPG)
It is called Nakji bokum, which simply translated to "Octopus stir fry"...I used calamari/squid.
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The squid dish looks great! Getting ahead of myself just a little, I made the fried chicken tonight. We had the usual healthy stuff with it like mashed potatoes, gravy, corn and green beans.
(http://c.myspace.com/Groups/00017/53/09/17449035_l.jpg)
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Last night it was time to do some good old T-Bones, grass fed beef. The T-bones were lightly sprinkled with garlic powder. In the cast iron pan we sauteed up some mushrooms and in the foil pack was asparagus. The wife made a nice macaroni salad to top it off. Simple cooking,, but very delicious!
(http://www.audiocircle.com/gallery/albums/userpics/49771/Picture_030%7E0.jpg)
Of course we were spinning albums in the gargage while cooking.
Wayner
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(http://a168.ac-images.myspacecdn.com/images01/4/l_a52f711e40dffcb9bab459eefe4988c7.jpg)
Grilled beef onglet with romesco, asiago gratin and green beans.
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Fresh haddock enchiladas.
Made fresh pico de gallo and marinated the haddock in it for @ 45 minutes, then baked the haddock with the pico de gallo for @ 30 minutes.
Place haddock mixture onto soft wraps, top with grated cheddar and fold as enchilada. Plate, add a sprinkle of grated cheddar for color and serve with the side dish of your choice, in this case it was a tex-mex rice.
Fast and easy and the wife loves it. :thumb:
Walt
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(http://a607.ac-images.myspacecdn.com/images01/37/l_4ee421716c71087268b4ed100bb6932e.jpg)
Asiago-potato soup with fresh sage and olive oil
(http://a401.ac-images.myspacecdn.com/images01/60/l_1de3a706c1dc822dc9f1508d91d88280.jpg)
Rabbit rillet sandwich with salsa verde (garlic, anchovy, capers, cornichon, parsley and cilantro) aioli and baby greens on ciabatta
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(http://a831.ac-images.myspacecdn.com/images01/37/l_4d13ac6e8c77ad2c766a60bfdc1dd98e.jpg)
Buttermilk fried chicken with asparagus, mashed potatoes and gravy
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We had lunch at an old friend’s place up in Yountville this past weekend. Here’s a few pix...
(http://a835.ac-images.myspacecdn.com/images01/124/l_ad2e83342c5043a50c7e45670b8ce04a.jpg)
Marinated marble stripe tomatoes and baby greens with Banyuls vinaigrette
(http://a745.ac-images.myspacecdn.com/images01/113/l_43f66da9b80e9023dbfcb4d7e3ddfc80.jpg)
Pave d’ Affinois and Cambazola on some bread we picked up at Bouchon
(http://a968.ac-images.myspacecdn.com/images01/82/l_4c4fffce8d5959c2d40b351ca757af17.jpg)
...tomatoes added
(http://a664.ac-images.myspacecdn.com/images01/12/l_d5d59f61e013d6cbed12991056b8d5d7.jpg)
...greens added, Black Forest ham going down
(http://a940.ac-images.myspacecdn.com/images01/38/l_05f773e814ca0f151a2bace882da3173.jpg)
Ready to eat!
(http://a889.ac-images.myspacecdn.com/images01/86/l_7d669c8b02ec3d88d182488a44c99d60.jpg)
Apples, figs and raspberries from the back yard.
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Lazy post football/soccer 2 minute stirfry.
beansprouts
scallions
bell pepper
carrot
oyster mushroom
green pak choi
mange tout
all sliced and then added sherry, hoisin, sesame oil, five spice and soy sauce.
Nick.
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(http://inventorspot.com/files/images/1559606_340_1116081430036-spam.jpg)
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A hot dog at Home Depot!
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A small bowl of linguine tossed with garlic and tomatoes sauteed in olive oil, topped with goat cheese.
Red leaf salad, cherry tomatoes, apple slices, walnuts, goat cheese tossed with olive oil and balsamic.
Only took about 15 minutes total to prepare and cook.
:thumb:
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That's 14 minutes more than I would spend!
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That's why I'm eating tomatoes, walnuts, balsamic, garlic and goat cheese, and you're eating a hot dog. :lol:
Granted it cost about $12, but it fed two and I have lots of leftovers.
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I made a fantastic pumkin-habenero soup with chicken sausage. Real easy when I don'y feel like cookin. Fresh sugar pumpkins and habs from my CSA of course.
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i don't cook but i eat when cooked for
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I'll bring up this old sticky with a quick note. I tried cooking kidneys for the first time last night (lamb kidneys). I sliced them up, cut out the tubes/connective tissue, dredged them in seasoned flour and sauted them in some butter. They turned out pretty good and we enjoyed them. It was the first time I've ever eaten kidneys (as far as I can recall).
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(http://c3.ac-images.myspacecdn.com/images02/36/l_3e72bedab90f4645bc14eff6de91cd72.jpg)
Crispy skin sea bass with cauliflower puree', kalamansi-butter braised leeks and white truffle oil served with Veuve Clicquot yellow label
(http://c2.ac-images.myspacecdn.com/images02/56/l_220055eaf611405fb662931c6e321a11.jpg)
Dry-aged New York steak with wild mushroom bordelaise and garlic-herb bread pudding served with '97 Chateau Montelena St. Vincent
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(http://amny.image2.trb.com/amnynews/media/photo/2005-04/16955698.jpg)
Spaghetti and meatballs
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My worst dinner ever tonight:
Spiced curly Kale soup and crusty rolls. dunno why but feeling negative inspiration tonight!
Will water it down with a bottle each of Fursty Ferret Ale and Fullers London Porter and watch Hellboy 2.
Nick
PS: for some reason i actually wanted this for dinner tonight!
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Reservations. Seriously, wasn't this a skit on HeeHaw?
SYG: Is that friend in Yountville perhaps Thomas Keller?
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I was in a rush between conference calls this afternoon/evening.
Filet Mignon on the BBQ with Montreal Steak Spice (for my wife, I like it au natural and with Piri Piri hot sauce!).
Green beans - steamed
Mushrooms - butter, sea salt, pepper - foil pouch on the BBQ
Spicy sausage - simple side - adds tons of flavour to steaks - hey, filets are small!
Baked potatoes - you can run, but you cannot hide from your Irish roots!
Simple, straightforward food, in a hurry!
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Chicken Fried Steak - King Ranch recipe
Garlic mashed potatoes
Milk gravy
Green beans - whole beans from a can
Sliced Tomatoes
Skillet Mexican Cornbread
Sweet Tea
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Cuz I'm currently engrossed in March Madness, cooking isn't even a priority for me so whatever I have has to be quick "halftime" food or in the case of last nite's Syracuse/UConn game,, 6 overtimes food. So last nite I dug out a package of Thumann's hot dogs that Topround had given me a while back from his NY RAVE and using a gourmet bun I topped the steamed dog with some microwaved barbecued pulled pork and topped that with cole slaw. 6 overtimes = 6 of these "fatties" hot dogs. :drool:
Frakin' Killer comfort food. aa
Cheers,
Robin
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Tonight's Menu:
Assorted Cheese & Wine
Boneless Leg of Lamb rubbed with a paste of Rosmary & Garlic, Tied.
Baby Portabello in brown sauce (homemade)
Sauteed Wax Beans
Roasted Red Potato w/skins
Pan Gravey & Red Wine Reduction
2000 BBordeaux-Chateau Yon Figeac-St Emilion Grand Cru Classe'
Blueberries & Vanila Cream
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I'll bring up this old sticky with a quick note. I tried cooking kidneys for the first time last night (lamb kidneys). I sliced them up, cut out the tubes/connective tissue, dredged them in seasoned flour and sauted them in some butter. They turned out pretty good and we enjoyed them. It was the first time I've ever eaten kidneys (as far as I can recall).
Everytime someone talks about eating kidneys it reminds me of the first chapter of Ulysses.
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Pinche chicken mole with fresh green beans drenched in olive oil and a little garlic blackened in a very hot oven. Muy delicioso!
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Hi All,
First post in this circle! I was pleasantly surprised to find it!
Last night,
Poached Salmon Fillet with a Black Trumpet Mushroom & Shallot Sauce
Mixed Spring Salad with hazelnut encrusted warm goat cheese & vinaigrette
Braised mixed greens with garlic and balsamic vinegar.
I am a mushroomer and this my "next to last" black trumpet dish until we get more rain!
Cheers,
Geary
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You guys are making me VERY hungry.
Having some good corn beef and cabbage tonight as an early St. Patty's Day celebration. 90 more minutes until it's ready. :drool:
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Jalapeno Brats made fresh from a local place known at "The Pork Shop" served with fresh corn roasted on the grill in husks and a pasta salad. :drool: Washed down with Dos Equis Amber.
Walt
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I made sole with lemon & capers:
http://www.crabbycook.com/2009/03/sole-with-lemon-capers.html
I steamed some vegetables and made some rice to serve with it. It was quite good, and easy.
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Decided to treat my mum to dinner for mothers day so:
Invited round the brothers and (significant) others. (small dinner for 12!)
Bought Ribs, Leg of lamb, Burgers sausages, steaks and chicken.
Also some green stuff.
Then on my parents rusty little (18" square) kettle bbq I:
Slow BBQd the Lamb (olive oil, vinegar, rosemary and Garlic)
Slow cooked the Ribs (Variant of PhilNYC)
Seared Steaks (Plain)
Chicken (Paul Newman Marinade)
Burgers and Sausages (Plain)
Also did a Green Salad of Lettuce, tomato, onion, pepper, vinegrette.
Potato Salad.
Roasted Sweet Potatoes in honey.
Veg Kebabs with Halloumi, Tofu, onion, pepper, tomato, courgette, lime garlic ginger marinade.
Added Beer and Wine, finished with a store bought dessert my bro got.
Great evening.
Nick.
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Simple Aussie dish meat and 3 veggies, Garvey, and sour cream.
Mr C aa
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Made fresh pork belly. Cholesterol be damned! This is what happens with the meat CSA we are part of. You get cuts you would never buy in the store. I marinaded it over night then braised it in the marinade for 3hrs at 325F. Then let the fat congel in the fridge then skimed it off. After this it was cooked again at 400F for 25 min to reheat and melt even more fat. This was Asian style with soy and brown sugar. It was very good but fatty. The fat was like creamy wonderfulness though. mmmmmmmmmm
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It's called a "Coconut Crab".
It earned it name (rightly so) from it's ability to crack the shells of coconuts. :o
Mean little sucker.
Bob
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Nice thread! You guys are pretty fancy.
Last night I made the Hungarian Gulyás (authentic goulash: it's a soup) from the March issue of Saveur. I used Yak stew meat, so I braised the meat an onions for an extra 20 minutes or so prior to adding any veggies. I used beef broth instead of water, and tomato paste instead of a fresh tomato (I'm not a fan of grocery store tomatoes). I got Hungarian Paprika (it requires 1/4 of sweet Hungarian Paprika) from Penzey's in St. Paul. It turned out to be pretty caraway heavy. I thought it balanced the parsnips well, but my wife loves parsnips and she though it could use half as much caraway.
We had some slightly stale artisan Rye with orange zest that worked really well. We also had a bottle Rosemont Shiraz.
I made a Carrot Cake too, but it will be eaten today or tomorrow. It was my first time trying a cream cheese frosting as Joy of Cooking specifies, in the food processor with cold cream cheese. What a wonderful texture. It was pretty hard on my old machine, but completely worth it.
pj
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Last night the Big Green Egg was called into duty once again to do a brisket, small 5.75lb. Fire was lump charcoal brought up to 275 then oak and hickory was put in for smoke. Brisket was rubbed with mustard then a dry rub, wrapped in foil and refrigerated overnight. Brisket was unwrapped and put on the BGE for about 2 hours then put back in the foil with about 1/4 or so of red wine, few dashes of Worchestershire and one minced clove of garlic. Foil was closed then the Brisket continued to cook another 5 hours till thermometer read 195. Took the brisket off the BGE, wrapped in towel then put in ice chest for an hour while we made side dishes of lumpy mashed redskin potatoes, baked beans with brown sugar and mustard, cole slaw and a fresh loaf of french bread from the oven.
Tonight is fried shrimp night and tomorrow the leftover brisket will be made into a vegetable beef soup.
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Took the brisket off the BGE, wrapped in towel then put in ice chest for an hour
:scratch: I understand not wanting to cut into a piece of meat that's fresh from the heat, but why do you ice it down for an hour?
Bob
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Not Dinner but had homemade American Style pancakes with maple syrup for breakfast with good coffee.
Shame I was out of Bacon and Blueberrys!
Nick.
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Took the brisket off the BGE, wrapped in towel then put in ice chest for an hour
:scratch: I understand not wanting to cut into a piece of meat that's fresh from the heat, but why do you ice it down for an hour?
Bob
An ice chest will keep food warm if you don't add ice.
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rice pasta tossed with pesto sauce
(http://4.bp.blogspot.com/_KUb4V_BPNao/R5F2YoQOirI/AAAAAAAAEpo/4j6hL3IBykY/s400/cilantro+pesto+pasta2.JPG)
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An ice chest will keep food warm if you don't add ice.
Oh, ok..Sorry, I though you where chilling it.
That's a cool idea. I use the microwave for the same thing.
Bob
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An ice chest will keep food warm if you don't add ice.
Oh, ok..Sorry, I though you where chilling it.
That's a cool idea. I use the microwave for the same thing.
Bob
Down here in Louisiana we boil a lot of crabs, shrimp and crawfish. They go straight from the pot into ice chests to keep them warm while we eat. When we cook a lot of meat for a church cookout or plate lunch fund raisers we do the same thing, put the meat in ice chests as they come off the stove or grill. You have to get used to this method as the food will continue to cook for a while.
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I bought myself a Kenwood Chef over the easter weekend so I decided to use it last night and made some lovely Pizza Dough.
So for dinner I had beautiful thin crust pizza with mozzarella, Chillis, Pepperoni, Peppers.
I even got hold of some semolina to make it extra crusty!
Nick.
PS: For my next trick I shall be making fresh pasta!
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Last night we had breakfast....for dinner :)
We bought a new Villaware waffler and couldn't wait until morning. Rice/flaxseed waffles all around (my daughter and wife don't do well on gluten). It was quite yummy :bounce:
(http://g-ecx.images-amazon.com/images/G/01/ciu/40/7a/7a7a62e89da04ba3fd884110.L.jpg)
John
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What's a man to do on a perfect grilling weather? I put on a garlic rubbed tri-tip roast, little spicy Andouilette sausages, Asparagus marinated with garlic/rosemary/lemon/olive oil, fresh corns on the cob and red potato cutlets with herbs -- all on a grill. Opened a bottle of a 2005 Hudelot Noellat Chambolle Musigny and had a lovely dinner. I am feeling just fabulous right now. :thumb:
Cheers to you all,
:wine: :wine:
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I smoked a nice pork tenderloin from Sam's Club on my Big Green Egg. Made pulled-pork samitches :drool:
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This is a repeat, kinda a pet dish for me. It's too simple. Get some mole in a jar. Cut it with chicken stock as instructed on the jar. Slow cook it in a pan with chicken pieces. Garnish it with avocado slices (for coolness to the spice) and raw white onion rings. I put that right on the chicken on the plate. Toss some fresh green beans in olive oil (throw in some garlic bits and/or crushed cloves, or not) and put it in the oven on a flat pan. Bake at 450 turning a couple of times. They will blacken, that's the idea. They will be crunchy. You'll appreciate a crisp white wine or cervesa to drink. It's spicy.
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We made pizza on our Big Green Egg last night and today have Beer Butt Chicken going on the grill.
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Here is a shot of the Father's Day steaks on the Big Green Egg.
(http://i42.tinypic.com/jhg3uq.jpg)
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I made 2 22oz, T-bone steaks, basted in melted butter and garlic, with some mushrooms and baked potatoe. It was sort of Man Vs Food. Food won.
I do love left overs, steak and eggs anyone?
Wayner :)
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During college football season steak & eggs is the way we start our game day along with either hash browns or grits, biscuits, juice and coffee.
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Morgan Hill Rigate.
1) Cook some rigate pasta al dente (firm), rinse in cold water and set aside.
2) Remove skin from chicken breast, dice, spice with thyme, oregano, basil and fresh ground black pepper.
3) Flour chicken and saute in extra virgin aa olive oil. Set aside.
4) Cut up fresh broccoli, onions, red bell peppers, kale and brown mushrooms.
5) Dice fresh garlic, add vegies, more spices (oregano, basil, thyme) lightly saute and then add chicken and canned Muir Glen Organic Fire Roasted diced tomatoes with Chipotle peppers. Saute for a little while.
6) Add pasta to mixture or heat up pasta and pour sauce over top.
7) Sprinkle Parmesan and Gorgonzola cheese on top.
Just two pots required (pasta pot, large saute pan).
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Two ripe tomatoes picked straight from my garden, two yellow squash again from the garden, fresh basil from garden, homemade pasta.
Saute 4 cloves garlic with one chopped slice bacon and 2 tbs olive oil, add chopped squash and 1/2 cup chopped onion-- until the squash is soft.
Add the tomatoes and basil for just a minute or two (until hot, but not cooked). Salt, pepper, &parmesan.
Served over pasta.
Simple is good :D
Add a bottle of Chianti reserva, and new set of Dodd amps to listen to, and a quiet house (wife gone to DisneyWorld with nephews).
Interesting side note, my GR-Research AV-3's respond to these little custom 6qb5 amps in ways that they didn't with larger 6L6GC amps or a Moscode amp. But I find that it sometimes depends of the cd. Patty Larkin's Angel's Running is sounds new and fantastic, while detail is lost from Veinna Teng's Waking Hour.
You'd think that it would be an improvement across the board or not at all.
Scott
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I made dak bulgogi last night; it was my first time trying to cook Korean food and the result was delicious! :drool:
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Grilled whole chicken over onion croutons.
Rinse a 4-5 pound chicken, season the cavity and outside of bird with salt and fresh ground pepper. Fill the cavity with one lemon quarter and a handle full of any fresh herbs on hand, last night I used Thyme. I place the bird on the top rack of my BBQ and cook for approximately 1 hour, indirect heat.
From a fresh loaf of bread last night I used whole grain, cut 1" cubes (croutons) season with salt and fresh ground pepper.
Slice one small onion. Grill onions in pan with one tablespoon of olive oil over medium heat, turn down the heat to low to avoid over cooking after about 10 minutes, season with salt and pepper.
Remove chicken and cover with aluminum foil.
While the chicken is settling prepare the croutons. Heat 2 tablespoons of olive oil over high heat until it begins to smoke, immediately add the bread crumbs and flip to coat, turn the heat to medium. Keep an eye on the croutons stirring occasionally, they should take about 5 minutes.
To plate, in a shallow bowl place 1 cup of the croutons, sprinkle onion over croutons and toss lightly. Place chicken and their juices over the croutons and pour remaining juice over each serving.
I use a pair of chicken shears to cut up the chicken, I also remove the neck bone from the giblet bag and cook it with chicken stock for additional juice.
Enjoy!
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This is one of my wifes favorite old stand by's.
Pesto coated wild salmon, dusted with planko bread crumbs, parmegan cheese, and grilled on a cedar plank. Sauted baby asparagus with olive oil, garlic,chardonay and topped with fresh lemon. Portabello and porchini mushroom risoto. I have no idea how she makes, but it is real good :drool:.
We washed it all down with a bottle of J Lohr Arroyo Secco Chardonay.
Yummy!!!!!!
Rodge
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I've been trying to practice making various types of sushi lately. I still need a lot of practice, but here's an example of last nights meal...
(http://www.audiocircle.com/image.php?id=31392)
(http://www.audiocircle.com/image.php?id=31393)
dan
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Nice work on the sushi. How did the rice work out? (That's the hardest part, I've given up.)
Baked winter veg and marinated salmon for me.
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The KEY with sushi rice it to rinse it till the water is clear and then rinse some more.
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Just get short grained Japanese rice and cook in a rice cooker. you can just mix in rice vinegar to the cooked rice or actually heat up a vinegar/sugar/salt mixture and fold into the rice as you cool it.
Experimenting and finding right wine for sushi is fun. Pinot Noir, Pinot Blanc, Condrieu, Chablis, Gewurztraminer, Sauvignon Blanc, Riesling and Champagne all have merit. You can't really go wrong. :wine:
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Nice work on the sushi. How did the rice work out? (That's the hardest part, I've given up.)
Baked winter veg and marinated salmon for me.
Thanks John. I rinse the rice well and the add the vinegar, sugar, salt mixture. I still need more practice...but it's starting to come together much better.
dan
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I haven't posted in this thread for a while, but I have been cooking...
Lastnight I made grilled spot prawns with green papaya salad.
(http://www.audiocircle.com/image.php?id=31886)
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Prime NY Strip with grilled porcini, asparagus, gremolata aioli and parsleyade
(http://www.audiocircle.com/image.php?id=32060)
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Pasta with wild ramps, garlic, chilies. lemon zest, parsley, olive oil, bread crumbs and parmesan
(http://www.audiocircle.com/image.php?id=32077)
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Panko-crusted local halibut with English peas, white corn, asparagus, roasted peppers, baby zucchini and zucchini blossoms in beurre fondu and basil aioli
(http://www.audiocircle.com/image.php?id=33591)
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Vietnamese Porkchop
(http://www.audiocircle.com/image.php?id=33592)
(http://www.audiocircle.com/image.php?id=33593)
Forgot to take the decor picture :duh:
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You guys are making me hungry and I already had dinner. :D
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I have no pics but: I made scratch pumpkin curry soup (with roasted seeds) scratch Rosemary baked chicken, and scratch onion/garlic vegetable risotto.
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What did you make for dinner last night?
Got home late...need something quick and easy - I'm tired..... :duh:
(http://img4.realsimple.com/images/0907/hotdog-nathans_300.jpg) .... +... (https://www.wegmans.com/prodimg/859/200/051000112859.jpg)....+....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)
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Got home late...need something quick and easy - I'm tired..... :duh:
(http://img4.realsimple.com/images/0907/hotdog-nathans_300.jpg) .... +... (https://www.wegmans.com/prodimg/859/200/051000112859.jpg)....+....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)
You mean...
(http://img4.realsimple.com/images/0907/hotdog-nathans_300.jpg) .... +... (https://www.wegmans.com/prodimg/859/200/051000112859.jpg)....+....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)....(http://c3.ac-images.myspacecdn.com/images02/152/s_d64b1aa4385d423d905d614eb690677a.jpg)?
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I wasn't sure if I could get all the bottles in a line.... :lol:
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Pork Stuffed Tomatoes
(http://www.audiocircle.com/image.php?id=33874)
:thumb:
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No biggie. Whipped some eggs with a lil sour creme and red salsa and put em on a couple tortillas. Thru in a half can of peas, small can :dunno:.
No fair, Sum Yung, wasn't cooking a former profession?
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Pork Stuffed Tomatoes
(http://www.audiocircle.com/image.php?id=33874)
:thumb:
:drool: oooh, that looks good Trung! Don't know if I could get Jason to go for it.... nice presentation. I'm either too lazy or too slow to take pics of the food I cook. :roll:Not sure which, as by the time I reach for the camera food is already gone LOL. Last night made burritos with Guacamole from scratch, in my granite molcajete, Pico de Gallo, homemade refried beans (sadly, not refried in Bacon grease, just olive oil), and some shredded lettuce and grated cheese. Tonight, am making tacos with yesterday's left overs, ground beef with sauted garlic and chopped onion plus the fixings above in a soft corn tortilla! While listening to J's Yellow Piano/Sensation, Elisa's Album "Heart" :) He's not home yet...hehe :icon_twisted:
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No fair, Sum Yung, wasn't cooking a former profession?
Yes, you are correct sir! ...and it looks as if I may come back to it, to lessar degree soon too. 8)
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Zucchini pancakes w/ lemon yogurt & salsa, tomato basil mozzarella salad, corn-on-the-cob.
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Zucchini pancakes w/ lemon yogurt & salsa, tomato basil mozzarella salad, corn-on-the-cob.
What kind of salsa? Zucchini pancakes....sounds like those could be either sweet or salty....?
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What kind of salsa? Zucchini pancakes....sounds like those could be either sweet or salty....?
Not that you asked me, but I make my zucchini pancakes with creme fraiche and a spicy apple puree... sort of a twist on the Jewish classic.
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interesting... :)
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Thank you Mama :wink:
You and Jason ever head this way, Dinner on us.
:thumb:
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Thank you Mama :wink:
You and Jason ever head this way, Dinner on us.
:thumb:
Same goes! You'll be treated to Authentic Mexican food, not Tex Mex :)
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:thumb:
"Authentic Mexican Food"
Susan will love that.
Start to pack, Head out your way in the AM.
:lol:
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Squirrel food, gigantic salad....
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:thumb:
"Authentic Mexican Food"
Susan will love that.
Start to pack, Head out your way in the AM.
:lol:
Anytime! Or I could just give you recipes, looks like you have most of the basic ingredients :wink:
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Squirrel food, gigantic salad....
Like all "veggies" or something besides that? haha.
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What kind of salsa? Zucchini pancakes....sounds like those could be either sweet or salty....?
Gringo salsa. I used a Moosewood recipe for the pancakes.
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Beef Veg soup, Zucunni pie and salad.
charles
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Not only are most of you better chefs than I am, you are also better photographers.
In any event...here's what I rustled myself up for lunch today.
(http://www.indierockfan.net/pics/Sardine_Lunch.jpg)
You start with some flatbread crackers (I like Wheat Thins) and then top it with the following:
1. Humus
2. Feta Cheese
3. Tabouli Salad
4. One half of a good quality sardine that came packed in olive oil.
5. A couple of dashes of Tabasco (green or red will work).
I know most people don't much care for sardines. I love really good ones and can't eat several brands that just don't agree
with me. The most underrated brand IMO are Brunswick Sardines in Olive Oil. They taste great right out of the tin,
have firm texture, and come 4 to 6 to a can for about $1.20 a tin. I also like most sardines from from Spain, Portugal,
and Italy (though they are much more expensive).
--Jerome
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A St.Patrick's Day dinner....one day early... :beer:
(http://francesellenspeaks.com/wp-content/uploads/2008/03/corned-beef-and-cabbage.jpg)
Corned Beef and Cabbage.... :thankyou:
(http://www.recipekey.com/images/recipes/Saint-Patricks-Day-Irish-Soda-Bread.jpg)
Irish Soda Bread...... :D
(http://lukehoney.typepad.com/the_greasy_spoon/images/2007/12/05/guinness.jpg)
And.....a Guinness.....or two... :lol:
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven...
half an hour before the devil knows you're dead. :thumb:
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Homemade pizza
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Spaghetti with tomato sauce, sausage and mushrooms. The life of a single guy.
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I cooked five racks of baby backs in my new Smokin-It Model #3 smoker last night. Pretty good for a first attempt. The problem was that I invited my brother & his gf over for dinner. I told them flat out that it was my first rib cook in the new machine, and that the ribs might be ready at 8:00 but it could be 9:30. They were cool with that...until it ended up being on the 9:30 side. They got impatient so I had to finish them in a 350 F oven. They were pretty good, but I erred on the side of maybe a bit too little smoke. I used 3 oz of Hickory- should've used maybe 4.
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11 month bump. :thumb:
Had huge plans to have guests over, until a last minute change. We were going to fire up the smoker and cook nothing but "snacks".
That's right. Food you can graze on. No main course, no side dishes, no "sit down", just some grab it while it's hot smoked goodness.
Hope your cholesterol count isn't too high, cause we're gonna do a "load test" on your heart.
On the menu:
- "ABT" - Atomic Buffalo Turds
- "Armadillo eggs" (not really, that's just the name they've been given)
- "Fatties" (Google it)
- "Pork shots" (Google it)
- Bacon wrapped Ritz crackers (hard to see, as they're on the lower grate)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0006_zps1a7d5e22.jpg)
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Mixed salad with home made Italian dressing
Entrees:
Fresh Atlantic Cod in creme dill sauce
Salmon grilled with fresh rosemary, flambe with Armagnac (gives a more fruity flavor than cognac)
Mediterranean cheese platter
Homemade fruit tart (this took me longer to prep than all the dishes above)
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Not really dinner last night, more like lunch today...but who cares?
Leftover pulled pork, diced pepperoncinni's, sharp cheddar, EVOO, Kosher salt on the panini press.
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/10613_zps09fdf85b.jpg)
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Hope your cholesterol count isn't too high, cause we're gonna do a "load test" on your heart.
The amount of saturated fat you eat has little to do with "cholesterol" level. In fact, people on low carb diets have been shown to have improved HDL, vastly improved triglycerides, improved blood sugar, etc., with a minimal effect on LDL (and actually a transference to light, fluffy LDL). It's sugar and other carbohydrates that are bad for cholesterol (e.g., lower your HDL) and triglycerides in particular.
So that dinner you had was perfectly suitable.
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That sounds too good to be true! :lol:
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Sometimes leftovers can be just as fun as the meal. That looks like a tasty sandwich.
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Sometimes leftovers can be just as fun as the meal. That looks like a tasty sandwich.
Indeed they can be, and without most of the mess. :thumb:
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Today I made a "quick" Coq Au Vin. Only took ~3.5 hrs. It was very tasty.
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I had to look that one up. Sounds like something I need to put on my "to do" list.
(I just recently put chicken spiedini on my "done" list, and was pretty proud of it).
===================
From wiki;
Coq au vin - French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic
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Louisiana Gumbo from my Grandmothers old recipe. Finger licking good. So many gumbo receipes, so little time.
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I've got a forum buddy in Louisiana that's cooking this today.
Silly Cajuns. :lol:
(http://i57.tinypic.com/egod4g.jpg)
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That's just disturbing, Bob. Creative, yes. I don't even want to know the origin of the tail... just now saw that it's a small gator. What white would you open for that?
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Yip. It's a bacon wrapped gator with a chicken stuffed in it's mouth. :lol:
I don't think you'd open a "white".
I think you're supposed to open a PBR. :wink:
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Nothing quite like USDA Prime Ribeye in special sauce :thumb:
(https://farm6.staticflickr.com/5566/14424197395_9201d1c15d_c.jpg) (https://flic.kr/p/nYBMmx)USDA Prime (https://flic.kr/p/nYBMmx) by drjlo1 (https://www.flickr.com/people//), on Flickr
(https://farm3.staticflickr.com/2933/14422902162_837bdd0c6d_c.jpg) (https://flic.kr/p/nYv9jW)EOSE2022 (https://flic.kr/p/nYv9jW) by drjlo1 (https://www.flickr.com/people//), on Flickr
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MMmmmm :notworthy: :drool:
I guess my invite got lost in the mail. ;)
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black eyed pea soup with ham and kale
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Black Angus burgers (from our cow) with super sharp Canadian cheddar cheese, fries (of course) and apple/cranberry pie a la mode - real summer fun.
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(http://i85.photobucket.com/albums/k60/BobinStLouis/Non-Home%20Theater%20stuff/DSC_0019_zps1114e973.jpg)
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Technically this wasn't "dinner last night" like the thread says, but this doesn't need it's own thread and this was the best place.
Thought you might enjoy....
I didn't get "up front" pics, but that part is pretty easy.
- Saute' a large onion, a red bell pepper and some jalapeno peppers.
- Make your burgers just a bit larger than the buns, but make them bowl shaped.
- Put a layer of cheese on the bottom of the "bowl".
- Fill to the top with hot veggies.
Grill.
I put my burgers on a cookie sheet like pan that has holes in it.
That way, I never had to touch the burger for fear it might tear and the goodies all leak out.
When it's just about finished, put more cheese on top.
Each one of us wanted a mixture of different cheeses but the players were;
- Sharp Cheddar
- Hot Habanero
- Provolone (pro tip; this one turns out nice and gooey and stringy!)
In our case, we used square Ciabatta buns, so I made the Burger Bowls the same shape as the bread.
That's enough words.....
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Burger%20Bowl/DSC_0051_zpsjrzzwpmq.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Burger%20Bowl/DSC_0051_zpsjrzzwpmq.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Burger%20Bowl/DSC_0052_zpsaooygir3.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Burger%20Bowl/DSC_0052_zpsaooygir3.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Burger%20Bowl/DSC_0053_zps5k5m9pjf.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Burger%20Bowl/DSC_0053_zps5k5m9pjf.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Burger%20Bowl/DSC_0054_zpsirgtstek.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Burger%20Bowl/DSC_0054_zpsirgtstek.jpg.html)
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Interesting toy that flat, holed pan. I have a similar one, but it is a bowl, and we use it for shrimp.
When you say you never touch the burger, do you not flip it even once? New technique for me if so.
Looks like a great feast btw!
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Grilled Tuna
Grilled veggies, onions, mushrooms and asparagus
Home fries
Grilled corn salsa, as below
Josh Chardonnay
Apple/blueberry cobbler
... A lot of Ben Webster
for the salsa:
1 ear fresh corn, husk and silk removed
1 large tomato
1 jalapeno, ribs and seeds removed and finely diced
1 avocado, finely diced
zest of 1 lime
juice of 2 limes
3 scallions, thinly sliced
1/4 cup chopped cilantro (stems and leaves)
2 tablespoons olive oil
salt
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Interesting toy that flat, holed pan. I have a similar one, but it is a bowl, and we use it for shrimp.
When you say you never touch the burger, do you not flip it even once? New technique for me if so.
Looks like a great feast btw!
Nope, you can't flip the burger. It's shaped like a bowl, and the sauteed veggies are in that bowl shape.
If you flip it, it'll be a HUGE mess.
It was a delicate balance between grilling the meat and scooting it over to the side (indirect) so it didn't burn.
One of the best burgers I've ever had. The family LOVE them.
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Nice grub for Memorial Day, made on my old Kamado... outstanding!
Rack of lamb with roasted fingerling potatoes and stir fried snow peas and romaine. Mmmmmm!
(http://www.audiocircle.com/image.php?id=121728)
(http://www.audiocircle.com/image.php?id=121729)
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That's better than mine! :o
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That's better than mine! :o
Not so sure about that Bob.... Good food is good food, and it's really apples to oranges! It's all good!!
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Good words, Amen to that Brother! :thumb:
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Bob, I misunderstood the burger basket shape part.
I was envisioning the simple dent I always do to allow for the burger to swell to proper shape, vs rounding up.
You are actually using the meat to house those other items, and they cook in it/with it.
Right, wouldn't want to flip that mess!
Cool idea Bob, I have never tried something like that.
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Yip, that it Mark.
My wife actually found the idea on Facebook, it was called "beer can burger".
But the Chibatta bread I had was way too large for that size, so I had to ramp it up a bit. :lol:
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Rack pork ribs.
(http://www.audiocircle.com/image.php?id=154069)
(http://www.audiocircle.com/image.php?id=154070)
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Thanksgiving redux
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Fired up the grill for my "camp" Dutch oven, seared a chuck roast, some tators, carrots and a bunch of spices and herbs.
It wasn't just dinner for last night, it was dinner for the last three nights! :thumb:
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/20431579_202839496915175_769552284924485826_n.jpg?oh=378c877129d762c2222e12347a5139c0&oe=59FCA526)
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/20374463_202839486915176_9023714739285657628_n.jpg?oh=b1dd05a6dbf0a033ede0258dba001f83&oe=59F777B6)
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/20525502_202839476915177_1968459761959537982_n.jpg?oh=4d50f656e6ce93e9b17678481d3e487a&oe=5A350995)
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Yum :thumb:
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Fired up the grill for my "camp" Dutch oven, seared a chuck roast, some tators, carrots and a bunch of spices and herbs.
It wasn't just dinner for last night, it was dinner for the last three nights! :thumb:
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/20525502_202839476915177_1968459761959537982_n.jpg?oh=4d50f656e6ce93e9b17678481d3e487a&oe=5A350995)
Damn good eating there :drool:
How many hours did you let it cook?
Was it covered all the time?
Did you add water or beef broth?
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Damn good eating there :drool:
How many hours did you let it cook?
Was it covered all the time?
Did you add water or beef broth?
Indeed, it fed two of us for three days!
I cooked it in my "camp" dutch oven outside for about four hours. Maybe 3.5 (I didn't really keep track).
It was covered 100% of the time. Juices were just water.
But now, I've saved the juice from this one (frozen) and will use it for the next one. :thumb:
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Thanks for info Bob. :thumb:
Wife usually makes it in a crock pot. Going to try this next time after I buy a dutch oven.
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Mary had a little lamb.....
(had)
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/20637932_205622139970244_3206947583749712362_n.jpg?oh=8b42bd718d50bd72fd738d625e6e1f98&oe=59FB894C)
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/20638034_205919369940521_1658861037278964116_n.jpg?oh=e480ffd6ad467c36c324508632dface2&oe=5A3180D2)
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/20621054_205971089935349_7076824984831449830_n.jpg?oh=662769098721484f6a7b2b473b071e28&oe=59FCEA9D)
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I love the blue patina that the lamb put on your new knife!
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I love the blue patina that the lamb put on your new knife!
:lol: It's not as drastic as the photo suggests, actually.
But I certainly can't claim it's "new out of the box" any longer. :icon_twisted:
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Chicken fried venison backstrap with brown cream gravy, fresh aspargus from the garden sauted in butter with garlic, and a Cotes de Rhone that is left over from my daughters wedding a couple of years back. Later, Mozart and Madeira.
Life is damn good. :thumb:
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1# of 80/20 ground pork
1# of 80/20 ground chuck
1# of muenster cheese
1 Beefheart tomato
4 Brioche buns
2# of the thickest bacon I could find (ended up being $1 a slice!) :o
Family said it was one of the best burgers they ever had. :thumb:
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/33527142_320065378525919_7334767907693395968_n.jpg?_nc_cat=0&oh=bac5732500f058e2b5d05670cbd9822d&oe=5BBD6E23)
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Wow. This thread has been dead for two years... You'd think in the time of Covid, we would have all been at home cooking.
Tonight was asparagus, mushrooms, prosciutto, onion saute'ed in butter, EVOO,and served over ravioli. Glass (well, probably the bottle) of Trader Joe's chianti.
(https://thegirllovestoeat.com/wp-content/uploads/2016/05/pesto-ravioli-with-asparagus-_MG_0212.jpg)
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That dish looks great Clark. Braised a london broil in red wine, tomato, beef stock. The usual onion, garlic S&P to taste. Served with garlic mashed potato and grilled marinated mushrooms. A nice Nero Diavalo red wine.
charles
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Oso Bucco Milanese with fresh garlic bread and a simple garden salad accompanied by a spectacular Brunello.
Bon Apetit
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I made Chicken Breasts stuffed with Herbed Ricotta.
I slice open large chicken breasts and stuff them with a mixture of ricotta cheese, sundried tomatoes, garlic, basil and oregano. Red pepper slices for garnish. Baked for 25 minutes at 425 then served with steamed broccoli and a bottle of Simi Cabernet from Sonoma, rustic baguette with Port Salut cheese on the side. After dinner, I made White Martinis with espresso, vodka and Baileys shaken with ice. Sure, there's a pandemic...but who says we have to be miserable?
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Sunday Italian Ragu. Meatballs, sausage, pork butt in a slow simmered tomato sauce. Fresh Rigatoni pasta and Chianti.
charles
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Coho salmon, poached in home-made court bouillon. "Forbidden" (black) rice. Roasted Brussels sprouts.
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Frozen pizza
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Took a break from cooking, we went to the Tucson Hop Shop (https://www.tucsonhopshop.com/). the outdoor patio was full (socially distanced tables of course) so we picked up a few IPA's from their bottle shop and excellent takeout from LaChaiteria Mexican food truck parked outside the bar.
Bealching Beaver Deftones Phantom Bride (https://belchingbeaver.com/oceanside-belching-beaver-landing-beer)
Pizza Port Swami's IPA (https://www.pizzaport.com/grog/-swami-s)
Breakside IPA (https://breakside.com/our_beer/breakside-ipa/)
(https://www.tucsonhopshop.com/uploads/1/1/4/3/114322107/published/asset-25tucsonhopshop-1.png?1600979342)
(https://www.tucsonhopshop.com/)
(https://www.audiocircle.com/image.php?id=220614&size=xlarge)
(https://www.audiocircle.com/image.php?id=220615&size=xlarge)
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Last night was my mom's homemade tuna casserole. Tonight I'm making Korean noodles with my daughter.
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Pork roast marinated in apple juice, apple cider vinegar and some liquid smoke with baked sweet potatoes with butter and honey. Also home made guacamole and chips. This is actually for today. Moscow mules made with fever tree ginger beer and fresh limes.
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Spatchcock smoked turkey w/ Heffer Dust.
NB
(https://www.audiocircle.com/image.php?id=229574)
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hot dogs
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Whale Shit & Beans !
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Started the brisket at about 12:30pm Friday afternoon.
(https://www.audiocircle.com/image.php?id=229582)
This is eight hours later.
(https://www.audiocircle.com/image.php?id=229583)
12:30pm Saturday :D
(https://www.audiocircle.com/image.php?id=229584)
That first slice is the best.
(https://www.audiocircle.com/image.php?id=229585)
We made brisket tacos, but I didn’t have any patience left to take pictures.
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🍕
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Tomahawk rib eye with new potatoes green beans and fresh corn all washed down with a 2018 Rodney Strong cab sav.
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caprese salad w home grown tomatoes avocados and basil
fresh baked (store bought) sourdough
gambas al ajillo (spanish garlic prawns) - great to dip the bread!!!
affogato w shortbread cookies
:lol: :lol: :lol: :lol:
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Reservations.
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caprese salad w home grown tomatoes avocados and basil
fresh baked (store bought) sourdough
gambas al ajillo (spanish garlic prawns) - great to dip the bread!!!
affogato w shortbread cookies
:lol: :lol: :lol: :lol:
Very nice! We’ll be in Santa Barbara tonight and dining at Loquita. Croqueta, pulpo, paella and definitely gambas with grilled bread will be ordered.
Edited to add photo.
(https://www.audiocircle.com/image.php?id=229646)
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pork tenderloins on the grill, along with potatoes halved basted in Italian dressing and grilled alongside the tenderloin, accompanied with blueberry/cucumber/feta cheese salad.
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Frozen pizza
Microwaved delivery I got the day before.
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Ground bison marinara sauce, but over sticky rice instead of pasta. Surprisingly tasty.
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Pizza!
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Pasta with fresh chard, fresh shiitake, olive oil, garlic, pecorino Romano.
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(https://www.audiocircle.com/image.php?id=239423)
Chicken and dumplings this evening.
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Grilled a bone in ribeye, sauted yellow squash, California cabernet. Left overs tonight... except the cab.
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BBQ seared chicken breast used to make chicken Curry.
I like ginger and garlic so they went into it as well
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How about dinner tonight? I ordered and received 5lbs of Manilla clams from a company in Washington state. I cooked them with butter, white wine, fresh garlic, fresh thyme, salt, pepper, and a little fresh lemon to brighten things up right at the end. Some good bread, and I tucked in.
(https://www.audiocircle.com/image.php?id=239790)
JCarney
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(https://www.audiocircle.com/image.php?id=239800)
Smoked standing rib roast with roasted carrots.