or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Breakfast, Lunch, Dinner, Supper -- what are you cooking?
New Posts  All Forums:Forum Nav:

Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 51  

post #1501 of 1539

The one taste of steelhead I had smelled like the fish eggs for bait. Not a "fishy" smell, but I didn't like it. I much prefer salmon. Not sure what my problem is, but I like salmon a lot more.

Gear mentioned in this thread:

post #1502 of 1539
Quote:
Originally Posted by teamfat View Post

Fairly simple dinner tonight - pork loin ribs grilled, corn on the cob as well:

 

ribs_corn.jpg

 

Low res phone photo, sorry.

 

The ribs got a light dusting of my rub, cooked for about an hour with indirect heat.  The corn was soaked in salted water for a few hours then grilled over direct heat, turning often.  By the time the outer husks get dry and scorched he corn should be well steamed and have a nice roasted flavor to it.

 

mjb.

 

 

mjb.


Teamfat - this is going to sound like a dumb question.....how come the soaking of the corn?  Hopefully you have a some info for "Corn Cooking for Dummies" (i.e. me)

 

I prefer fish on the raw side too - just have no sushi buddies in the houehold here.
 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
post #1503 of 1539
Quote:
Originally Posted by OregonYeti View Post

The one taste of steelhead I had smelled like the fish eggs for bait. Not a "fishy" smell, but I didn't like it. I much prefer salmon. Not sure what my problem is, but I like salmon a lot more.


Maybe it had a bitter tang to it?  Our Uni. boarder here has a very low bitterness tolerance on his palate - might be the answer.

 

P.S.  Actually he is very hard to cook for.  His parents are,well, not the world's greatest cooks.  What they called stew was basically boiled tough meat, he can't stomach a white sauce now after years of exposure to really badly made ones.  Plus corn is out - pity because I love corn - and other things etc etc.  Rant over - he is actaully getting chubby on my cooking which involves almost no fat.  Lots of veg. lean meat, cornflour for thickening instead of cream, tossed salads with no dressings except a little vinegarette (sp?) and a big bowl of fruit with no icecream for dessert.  I think it's his midnight snacks......
 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
post #1504 of 1539

Linguica and potatoes, with eggs plopped on for the last few minutes of cooking. Toast to wipe up the egg yolk. Good late snack.

post #1505 of 1539

Thank you guys. I know I am embarassing myself here. There are so many professionals in this forum.

 

dcarch

post #1506 of 1539

Sometimes simple food can be very satisfying. Last night I had sloppy joes and sweet corn along with a salad as an example.

post #1507 of 1539
Quote:
Originally Posted by DC Sunshine View Post




Teamfat - this is going to sound like a dumb question.....how come the soaking of the corn?  Hopefully you have a some info for "Corn Cooking for Dummies" (i.e. me)


 


In truth you don't HAVE to soak the corn, you can roast it with dry husks.  But then the husks tend to burn quite easily and scorch the corn too much for my liking.  By soaking them in water first you steam the corn so it is done before the husks are completely dry and you get better control of how much scorch you get on the kernels, a little bit here and there gives a nice grilled flavor.

 

mjb.

 

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #1508 of 1539

Simmering a beef "arm roast", whatever that is, in water and Penzey's corned beef spice mix. I added an onion and 2 cloves of garlic in the water for more flavor. Tomorrow I'll take the meat out of the liquid, put it in a cake pan with potatoes, carrots and celery, cover it and

"bake" at about 350 for an hour or so. If I get so inclined, I'll reduce the broth and use it for the 2nd part.

 

I don't know what an arm roast is, but now I know the difference between grocery store beef and grass-fed beef from my friend's parents' place. Big difference.


Edited by OregonYeti - 7/30/10 at 8:37pm
post #1509 of 1539

I'm guessing that the 'arm roast' is a portion of the shoulder clod, basically the cow equivalent of the pig's boston butt. It has been a few years since I've cooked the cut, but as I recall it was a long, low and slow braise process.

 

For us tonight's dinner was tasty, but I ended up a tad bit surprised.  I don't have as much time to prepare dinner as I use to, thanks to this day job thing.  Drat.  So I made turkey enchiladas, using up some of the turkey breast I roasted a few days ago.  I get them hastily assembled and into the oven, start cleaning up.  I think to myself that I hadn't diced up that much turkey, but since there is so much left I guess I misjudged.  No problem.

 

After a few bites of my enchilada I realized that my wife was having a turkey enchilada, mine was cheese only.  Doh!

 

Still it was quite tasty with all the stuff I put in mine, I didn't really miss the turkey.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #1510 of 1539

When in doubt, braise it. That's my answer. I grew up with Indian curry, after all. Either that or marinate it in something acidic like lemon juice or yogurt, and then cook it as you please. And I please like tandoori chicken!

post #1511 of 1539

sounds like my kind of meal!

do you ever make the pork with just cream and dijon?

it is very tasty stuff.

i like simple. fresh and simple.

 like my food to taste like what it is. that's why i try to get the best ingredients i can find, to start with.

makes it so much easier. do not have to disguise it.

a perfect meal for me is a simple roast chicken, potatoes anna, and some kind of veggie, probably sauteed... or creamed savoy spinach YUM ...a green salad with a true italian dressing, which is just oil, vinegar, salt and pepper.

now if i can just get that chicken right...lol

post #1512 of 1539

Today (lunch) was pork tenderloin drizzled with a sauce poivrade (used red current jelly) new baby potatoes (style hasselback) with white asparagus and carrot ribbons. and all the tiny details

 

app was avocado pear grand duc

consomme a la madrilene......garnished with a royal custard which was cut with a leaf shape .

dessert: orange rum sherbert with orange segments and a grate of candied ginger, mint leaf.

 

made the desserts for tomorrow, just finished 2 stocks.

 

Now to go home and cook.......

 

 

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
post #1513 of 1539

Made Rosemary Saffron Risotto with asparagus and shrimp last night. Came out alright....

post #1514 of 1539

BBQ grilled pork chops last night, oops and ran out of propane for the grill had to finish under the oven broiler.  First time I have run out of gas this summer, I have 3 LP tanks and usually use one and have a backup full, however I was OUT.  Dinner was still tasty, pork chops topped with heated salsa, corn on cob, tossed green salad with cut asparagus (boiled since the grill was kaput) and garlic toast.

 

We get those thick chops from Costco, about 1.5" thick,  lately I have been pounding them out to about 1/2" thick, they look like small irregular shaped steaks after pounding, but cook a lot faster.

post #1515 of 1539

I am planning to cook some Baked Chicken and Vegetable Rice for dinner tonight. Yum!

post #1516 of 1539

Today I came in a bit early...........I saw Hubert Keller win at top Chef ( what a Chef )

 

I served up some lamb, multi colored carotts and parisienne potatoes. I will upload the pics in my profile (Check gallery to ) for the plating if anyone wants to see the steps. FWIW

Tree and branches : Balsamic glaze

Leaves : Kaiware (young daikon radish shoots)

Little pink fruit : strawberry glaze

Grass : fennel

The hue of green above the grass, I mean fennel is mint jelly............boss was tickled.

 

I hope you like the plating, maybe not ?

048.JPG

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
post #1517 of 1539
Quote:
Originally Posted by petalsandcoco View Post

I hope you like the plating, maybe not ?

048.JPG


Beautiful!!

post #1518 of 1539

Thank you Yeti,

 

It is not very often I get to paint plates..........it was a rare occasion yesterday (esp. if its on my time) There was a red wine herbed sauce served on the side which is not seen in the picture but was served table side.

 

ps. so glad to hear you start monday !

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
post #1519 of 1539

002.JPGToday was steak, ...with all the flavors....on top is a diamond of sauted mushrooms (micro chop) done in truffle oil and  the orange part is a cantaloup salad (micro chop) , sauce, a demi with red wine, the green under the mushroom mix is a salad called Mache which I cooked up like spinach only Mache is a sweet lettuce. Big day today....many plates. Just thought i would share.....

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
post #1520 of 1539

Che Bella.  

 

Brava!  Brava, bravissima!

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #1521 of 1539

tonight was pan-fried chonch....pounded like veal ...llightly dusted with flour....S&P..in a med-hot pan w/olive oil..up to high!!! and just BEFORE it starts to smoke...FLASH IT! with a decent balsamic.....Man that was good!!!!..5 mins and sooo easy.....first did this around 1989 in our sailboat Da ja Vu off of Great Gunua in the Abacos-Bahamas

post #1522 of 1539
Quote:
Originally Posted by petalsandcoco View Post

002.JPGToday was steak, ...with all the flavors....on top is a diamond of sauted mushrooms (micro chop) done in truffle oil and  the orange part is a cantaloup salad (micro chop) , sauce, a demi with red wine, the green under the mushroom mix is a salad called Mache which I cooked up like spinach only Mache is a sweet lettuce. Big day today....many plates. Just thought i would share.....


You are an artist as well as a chef. My humble opinion.

post #1523 of 1539

BLT, sort of.

 

Green Giant tomato from the garden.

 

dcarch

BLTBLT3.jpgBLTBLT2.jpgBLTBLT.jpg

post #1524 of 1539

Very appealing and appetizing!

post #1525 of 1539

Wow !!! Everyone is displaying such great artistry!

 

I on the other hand ....bought 10# ground beef and made #1 son lasagna, bolagnaise sauce and spicy chili .....some homeade bread....also a whole roasted chicken, garlic mash potatoes...and a big box of chocolate chip cookies. (Good filler guy food)...He moved out on his own a month ago and called me just to say he loved me and wanted some recipes attached to some food ....what could I say ...I also bought him a George Forman grill and threw in some steaks and ......essentails.....Oh that son of mine!

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #1526 of 1539

Southern style grilled BBQ Ribs

Marinated in Sweet Baby Ray's BBQ sauce and home made hot pepper vinegar with jalpeno and habenero peppers

Pan fried okra

Yellow corn seasoned with creol and crushed red pepper.

Sweet Tea

Chocolate chip cookies

post #1527 of 1539
Quote:
Originally Posted by gypsy2727 View Post

Wow !!! Everyone is displaying such great artistry!

 

I on the other hand ....bought 10# ground beef and made #1 son lasagna, bolagnaise sauce and spicy chili .....some homeade bread....also a whole roasted chicken, garlic mash potatoes...and a big box of chocolate chip cookies. (Good filler guy food)...He moved out on his own a month ago and called me just to say he loved me and wanted some recipes attached to some food ....what could I say ...I also bought him a George Forman grill and threw in some steaks and ......essentails.....Oh that son of mine!


Gypsy - he is spoiled rotten!  Good on you   I reckon I'll probably do the same in a few years for #1 daughter then #1 son.  I love it but have an internal chuckle when they say "Mum, I love you".  Because you know what's coming - they want something badly!

 

Think tonight we'll just go easy, it's cold still here but first day of spring at last.  Grab some chicken, portion it, roast it off with some spices and potatoes, maybe green beans and slaw.  Yeah, that'll do :)

 


 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
post #1528 of 1539
Quote:
Originally Posted by DC Sunshine View Post




Gypsy - he is spoiled rotten!  Good on you   I reckon I'll probably do the same in a few years for #1 daughter then #1 son.  I love it but have an internal chuckle when they say "Mum, I love you".  Because you know what's coming - they want something badly!

 

Think tonight we'll just go easy, it's cold still here but first day of spring at last.  Grab some chicken, portion it, roast it off with some spices and potatoes, maybe green beans and slaw.  Yeah, that'll do :)

 


 


Sunshine your so right.....I spoilled him too much. He will never use those recipes  (anytime soon) but I know he appreciates my gestures of food ....I was cooking all day! Oh he loved everything because he spends his money on other things and forgets he has to EAT!  My daughter on the other hand is actually curious about cooking ...but nothing heavy like I made my son! ..Anyhow ..when you get the call ..it's as you said " I love you " ...and your always waiting for the end of that conversation. They love us ...we call them all the time and they take so long to call back ...no news is good news !

 

They are exploring the world and my door is always open...I do what I can...I'll cook till I drop when it comes to my girl and boy . 

 
 

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #1529 of 1539

I think you should keep the precious secrets......but thats just me.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
post #1530 of 1539



 

Quote:
Originally Posted by gypsy2727 View Post




Sunshine your so right.....I spoilled him too much. He will never use those recipes  (anytime soon) but I know he appreciates my gestures of food ....I was cooking all day! Oh he loved everything because he spends his money on other things and forgets he has to EAT!  My daughter on the other hand is actually curious about cooking ...but nothing heavy like I made my son! ..Anyhow ..when you get the call ..it's as you said " I love you " ...and your always waiting for the end of that conversation. They love us ...we call them all the time and they take so long to call back ...no news is good news !

 

They are exploring the world and my door is always open...I do what I can...I'll cook till I drop when it comes to my girl and boy . 

 
 

Kids know us all too well don't they?  And how to press the right buttons to get what they want.  But we only have them once, so...you know what I mean, I can see. No news is good news - I was like that in my 20s (way back when) I know where they're at.  Hey, get him to make *you dinner on his new GF grill one night   But offer to bring something edible to go with it, nice big dessert or something like. 

 

Let's see, for tucker tonight, we have a spicy oriental pork fillet stir fry icluding chillis, celery, bok choy, onions, garlic - all the usual suspects.  Either on steamed rice or egg noodles with a refresher of watermelon, rockmelon, honeydew melon after.  Prob a sparkling white win to go with, nothing fancy.  Then no dessert as such, cheese platter with crackers and strawberries and some tawny port.  Then crash into bed after a very long week.

 

Tommorrow is eat from the freezer and leftovers day I reckon - and others can wash up!

 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
This thread is locked  

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Breakfast, Lunch, Dinner, Supper -- what are you cooking?