What did you have for dinner? - Page 7

Quote:

Originally Posted by petalsandcoco 

... It is one of the signature marks of  some of my dishes, hence the name, petals.

 

 

... very cool ... what made you think of something like this? I mean as your signature

 I myself am not artistic

I'm always curious as to how chefs create such master pieces of beauty and what inspires you

Petals because it is what I am known for ( plating with the syrup ) and coco .....Ummm , this part is boring and has nothing to do with cooking. Its because I wear Coco Chanel. Why I put these two names together ? It sounded like a good idea.

 I just find ways to please the palate...there are many great chefs here....

Petals.

DC, stunning, right out of a magazine. You inspire......

Petals.

Too bad I didn't take a pic of tonight's dinner.  Breaded chicken paillards on burger buns with some mayo and a slice of provolone.  My wife was late getting home and needed to rush off to yoga, so the presentation consisted of stuffing it in a baggie with a paper towel so she could eat it on the way.

They were good sandwiches, though.

mjb.

Last night was Wild Mushroom and Chorizo Tamales( I make about 100 every 6 months and freeze them in batches for nights like last night) with Rice/Black Beans, Lime/Onion/Cilantro.

Grilled chicken, fries and mushy peas.

Hubby took me out to dinner tonight

We went to this Greek place that we went

to last month with this great couple that we met, VERY YUMMY!! 

Chef sent out a plate of my fav, tzatziki, hummus and warm, freshly made Pita, hubby was lovin' that

I'm not sure what he was thinking, but he orders cheese and olives ???

SOOOOO good!!

This time though, the two of us had just way too food

we took doggie bags home for lunch tomorrow.

Oh, did I tell you about the Greek wine?  I gotta' look for that ...

we couldn't handle dessert, too bad, their honey-yogurt cake is OUT OF THIS WORLD!!

next time ...

Looks good.......I made shepards pie tonight.

Looks hearty and delicious chefbuba

Tonight I took the trimmings from two sides of salmon and made tails and bellies.  The belly is my favorite part of the salmon.  Rich and unctuous, it's delicious and a full dose of omega 3. 

Smoked over apple wood.  Gave it a dose of bourbon, then rubbed it down with a mix of Dizzy Pig Raging River and Tsunami Spin rub, maple syrup and demerara sugar before hitting the smoker.

Fresh sea bass that was swimming off Tillamook Oregon yesterday.

Scuba and ChefBuba: I'll be right over, all the flavors I enjoy. Kgirl, that Greek food looks terrific.

Today it was not so much what I made.............I'll tell you anyways : cherry soup with a dollop of sour cream & chive , stuffed shrimp avocados, fruit & cheese plate, they wanted light.

But what I did make earlier in the day was an ice bucket. When I went into the summer porch I saw that petals were falling off the peonies so I decided to make an ice bucket with them. Has anyone ever done this ? The table looked nice all done up. Not like in the pic....well I just wanted to show you the ice bucket.

Hey that's a pretty cool idea (no pun intended?)

Petals, that is beautiful!

I tried that once for a punchbowl rather than an ice bucket

FUN!  That really dresses up a table

Everyone has been inspiring me,

I should take the time to make a table that is Eye Appealing,

even if it is just the two of us, what would be more romantic?

@ Zoe: Thank you. I wanted to take the pic when the table was all set up but they had all sat down. (can't do it then), cute pun.

@ Kgirl: Thank you. It was easy to make really. I took a 2 liter milk carton, opened the top, took a wine bottle and placed it in the middle of the carton, added the petals and poured the water 3/4 up the top of the bottle and froze it. Then to remove it , I just poured hot water in the wine bottle,  heated up the ice and it slid right out, tore away the carton,  after which I put in their wine bottle to chill.

Petals.

 Seared Tuna.

Nice looking tuna petals.
 

Thank you Scuba. Served this up today, it was an easy dish but when I look at it now , I should have (added) rotated the endive colors, instead of all purple, add yellow. What's done is done, they ate it.

Chefbuba is right you know, I should not be afraid to grill fish on the BBQ. At work there is no BBQ. It's different at home. I'll tell you a secret.....I am afraid of propane....I get these visions of me ....well you know.....toasted !

Petals.

Beautiful Petals. FWIW I don't miss the yellow endives, and at least on your photograph, the first thing that jumps at me is that the red of the endives "supports" (right word?) the red of the inside of the piece of tuna. I really feel like placing a plate at the bottom of my computer screen to catch the drippings of the olive oil... 

Got about a 3 pound slab of pork shoulder roasting over some hardwood lump in the Weber kettle.  Did a teriyaki type glaze, soy, rice vinegar, garlic, onion, ginger.  Hope it turns out tasty.

mjb.

Thanks You FF, Glad you liked it.

MJB: I bet you that turned out super tender.

Petals.

Yep, the pork turned out quite nice.  I did a braised fennel bulb as a side dish which probably wasn't the best choice.  It was tasty, but the combination just seemed a bit awkward.  Maybe if I had done a more Asian take on the fennel instead of Italian it would have worked better with the pork.  Some grilled pineapple would have been nice!

mjb.

I made, from scratch, Chicken Cordon Bleu, with Baked Yukon Golds,

and what they called Sunsweet Baby Broccoli

and this Green Sauce someone gave me…

Oh my!!! That was lusciously, lip smacking GOOD!    

That green sauce looks like some sort of South American chimichurri - what did it taste like?

mjb.

Oh My Teamfat, it was sOOOOOO much better than Chimichuri!

Think pesto with an asian twist…

Ginger, garlic, basil and some other flavors I just couldn’t say… 

that kinda of something that makes you go , HHHHMMMMM

And then lick your lips again… it was so EXCELLENT

My husband really enjoyed this supper, now we just need to make a pretty table like Miss Petals …

I made salad & fried baguette slices.  the different thing I tried was I put some diced mango in the salad along with some more common ingredients (cauliflower, sliced scallions, sunflower seeds, 2 lettuce types, tomatoes, cucumber).  since the mango was the sweet part, I chose a regular robust Italian dressing, very small amount.  The taste contrasts/combinations were very interesting, and I almost finished the salad before I even took a bit of the bread!

Quote:

Originally Posted by CookMeOne 

I made salad & fried baguette slices.  the different thing I tried was I put some diced mango in the salad along with some more common ingredients (cauliflower, sliced scallions, sunflower seeds, 2 lettuce types, tomatoes, cucumber).  since the mango was the sweet part, I chose a regular robust Italian dressing, very small amount.  The taste contrasts/combinations were very interesting, and I almost finished the salad before I even took a bit of the bread!

 Adding some fruits is great for salads. Fresh, exquisite, contrasting flavors. Also traditional dressing with a spoon or so of jam. Nice.

Served Up: Lamb and scalloped potatoes X 14. last plate out of the kitchen.

Petals, is that Pomegranate seeds or Pink Pepper corns on the lamb? 

Perfect med-rare, I'm there, make that X 15!!

I adore lamb, not so much anyone else in my family,

they say it's too "gammy" and I just can't seem to convince them

that it's not like mutton sold in years gone by. 

Also, that lamb does not HAVE to be served exclusively with mint jelly AND well done!

Could you elaborate more on that plate?  Just so I can drool a little more...

Quote:

Originally Posted by teamfat 

 

Got about a 3 pound slab of pork shoulder roasting over some hardwood lump in the Weber kettle.  Did a teriyaki type glaze, soy, rice vinegar, garlic, onion, ginger.  Hope it turns out tasty.

 

mjb.

Wooooo that looks extremely tasty as well. This thread is very inspiring. :D