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What did you have for dinner? - Page 8

post #211 of 1345
6/14/12 at 1:46pm
Thread Starter 

Wow I havent been on in a while and Im quite happy with the results of this thread.  Amazing food guys. 

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post #212 of 1345
6/14/12 at 5:07pm

With plenty of scallops in the freezer and fresh corn plentiful I had to pair them again.

 

Started with a corn sauce. For this I used a good quality frozen corn which was quite naturally sweet. 1 medium yellow onion sweated and then the 2 cups of corn added with salt and white pepper and a little cream, maybe 1/4 cup at most. Cooked this to warm it and let the cream reduce a bit then pureed it in the Blendtec blender until smooth and set aside. Used water to correct texture prior to use

 

Toasted 3 ears of corn on the gas stove and cut kernels off the cob. Did a brunoise of a couple of red and orange mini peppers and added it to the kernels of corn to saute in a tbs of butter, seasoned with salt and pepper and a shot of bourbon.

 

Seasoned the very dry scallops with S and P and browned in butter till golden brown.

 

Laid down a long puddle of corn sauce, topped with the corn pepper mixture and the scallops on top.

Looked pretty and tasted even better.

You can't lay on the beach and drink rum all day unless you start in the morning

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post #213 of 1345
6/14/12 at 6:51pm

Oh, Petals, that lamb looks like it is burnt to a crisp, so sorry.  Okay, maybe not EVERYBODY likes their meat as rare as I do.  You won't see me eating pork sashimi or chicken tartare, though.  You might, however, see me eating twice cooked pork.  I sliced off some strips from that pork roast last night and did a quick stir fry with sweet peppers, pineapple, ginger, garlic and green onions, the onion tops getting tossed in after the heat was turned off.

 

pork_fry.jpg

 

In truth, rather than posting this picture I should have taken a short video of my wife as she worked on getting *each* and *every* grain of rice and drop of sauce off her plate.  I think she liked it ;-)
 

 

mjb.

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post #214 of 1345
6/14/12 at 10:13pm

It was my day off and I decided to play a bit. I made a pureed chilled soup out of bread & butter pickled onions, what I called corn glace de viande (reduced corn cob stock), yuzu juice, green chilies, wheat bread, and duck confit fat. I garnished with duck confit, julienne of green onions, red bells, and yellow bells, and zest of lemon and limes. Sounds weird, tasted great.

 

 

New Image.JPG

 

In addition, I did grilled country style pork ribs with a passion fruit bulgogi Korean glaze. I  brushed some of the glaze on some ears of corn before grilling them. Lastly, we also had some orange flesh sweet potatoes that were roasted, cut opened and topped with a cardamom, mint, honey compound butter.


Edited by cheflayne - 6/15/12 at 9:20pm
Wisdom comes with age, but sometimes age comes alone.
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post #215 of 1345
6/15/12 at 4:30am
Quote:
Oh, Petals, that lamb looks like it is burnt to a crisp, so sorry

LOL ! It's ok, I don't cook to my palate but to the boss's. I tend to like mine a little more rare as well, along with roast beef.

So it looks like you made yourself another nice dish there.

 

@ Cheflayne: I bet that the texture of that dish was spot on, looks so good. corn stock with duck & citrus....very nice.

 

@ Kgirl : It is red peppercorn. The green droplets ?  Mint . I am a big fan of lamb.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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post #216 of 1345
6/17/12 at 11:38am
Quote:
Originally Posted by petalsandcoco View Post

One of the apps being served today at work : Mousse of Fois gras with truffles.

 

008.JPG

chefpetals,

you are not only musician, maestro and composer..you are the whole blessed orchestra!

@cheflayne....your soup looks so delightful and playful......did you use tweezers? do you find that sometimes when you 'create' something so wonderful it can be a double edged sword?....a bit of sadness knowing that you will never duplicate it exactly again, but exactly because of that, enjoying it even more intensely. and then there's the third edge of after creating for so many for so long, of being able to covet something so extremely unique without guilt.....i just love your style chef...thank you

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #217 of 1345
6/17/12 at 1:37pm

That is a lot of Foie Gras.  Tell me it was shared.

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post #218 of 1345
6/18/12 at 10:43am

Thank you Joey, but I am really just the curtain gal......the orchestra is everyone here....I must go hide now. LOL

 

Kuan: 10 plates, not shared. The women ate 2-3 slices, men ate it all. It was a full day. ..smoked ham hock consomme & carrot flower garnish, beet carpaccio, veal marinated in citrus fruit & served on a  mixed vegetable mold....or do you say a mold of mixed vegetables ?

Dessert: layered wild strawberry and chocolate mousse /tall glasses.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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post #219 of 1345
6/18/12 at 3:02pm
Morphing a Western roasted chicken to an Eastern risotto
 
I roasted a chicken over a rack, with mixed veggies on the bottom of the pan.
I shredded the flesh and put the bones apart. The idea was to make some easy sandwiches. For me, not for her.
Then i decided to roast the bones with the already roasted veggies, deglazed with wine and made a jelly like chicken gravy.
Suddenly my wife wanted to make a Chinese "rice soup", usually rice, garlic, ginger, onions, celery, s&p and lots of water until creamy. The far east early version of a risotto. For her, not for me.
Soup was amazing, chicken was tasty, so I suggested to add the chicken leftovers and the thick gravy to the soup. Go figure: she said yes. 
Served in small bowls, with drops of raw sesame oil and toasted Szechuan pepper.
Great marriage result, i must say. Not always happens.
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post #220 of 1345
6/19/12 at 9:14am

Smoked Leg of Lamb with mashed potatoes, Hari Coverts, and a smoked tomato Lamb Jus.  It was a good dinner...

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #221 of 1345
6/20/12 at 12:45pm

Had leftover roasted Turkey Breast and gravy, some herbage, added leftover as well as additional sauteed veg and the best (IMHO) crust I have ever made!! 

We like the crust on the thick side and kinda on the loose side with the gravy, not too gloppy.

Between the two of us, we ate the whole thing by the end of the night!

It was, "just a bite more"...

Kitchen Stuff, GBAD!! Turkey Pot Pie, scratch crust, OH MY GRAVY!!Kitchen Stuff, Turkey Pot Pie with scratch crust, by the end of the night it was all gone!

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #222 of 1345
6/20/12 at 12:59pm
Quote:
Originally Posted by kaneohegirlinaz View Post

Had leftover roasted Turkey Breast and gravy, some herbage, added leftover as well as additional sauteed veg and the best (IMHO) crust I have ever made!! 

We like the crust on the thick side and kinda on the loose side with the gravy, not too gloppy.

Between the two of us, we ate the whole thing by the end of the night!

It was, "just a bite more"...

Kitchen Stuff, GBAD!! Turkey Pot Pie, scratch crust, OH MY GRAVY!!Kitchen Stuff, Turkey Pot Pie with scratch crust, by the end of the night it was all gone!

 

 

I LOVE meals like that!!  Everytime you go to put it away its too good to put down.  Looks BEAUTIFUL as well.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #223 of 1345
6/20/12 at 1:19pm
Quote:
Originally Posted by chefhow View Post

Hari Coverts

 

Your spelling made me laugh chefhow. lol.gif Is that really the way Americans spell it? 

 

Haricot = bean

Vert = green

 

To me spelling Hari Coverts is almost like spelling it Gr Eenbeans. Just... funny. 

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post #224 of 1345
6/20/12 at 2:01pm
Quote:
Originally Posted by French Fries View Post

 

Your spelling made me laugh chefhow. lol.gif Is that really the way Americans spell it? 

 

Haricot = bean

Vert = green

 

To me spelling Hari Coverts is almost like spelling it Gr Eenbeans. Just... funny. 

I KNOW what ChefHow meant: Hari Coverts laser.gifseveral unshaven spies were enjoying dinner! crazy.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #225 of 1345
6/20/12 at 2:12pm
Quote:
Originally Posted by PeteMcCracken View Post

several unshaven spies were enjoying dinner!

 

lol.gif

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post #226 of 1345
6/20/12 at 2:32pm

And I wondered who the hairy converts wereblushing.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #227 of 1345
6/20/12 at 8:11pm

Lot's of wonderful food and beautiful plating everyone!

 

I made a few things for Father's Day.

 

dcarch

 

Sous vide strip steak on Hosta flowers and grilled pineapple

525stripsteakpineappled.jpg

 

Salad

525686

 

Pulled Pork on cauliflower and beets

525

454

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post #228 of 1345
6/20/12 at 8:54pm

I like pairing grilled meat with grilled pineapple - yum!

 

mjb.

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post #229 of 1345
6/20/12 at 9:37pm

Duck cassoulet

IMG_0968.JPG

 

 

 

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post #230 of 1345
6/20/12 at 10:06pm
Quote:
Originally Posted by dcarch View Post

 

Pulled Pork on cauliflower and beets

 

 

 

Wow dcarch - HOW did you cook that cauliflower? That's got to be the best looking/most appetizing cauliflower I've ever seen!! I'd love to cook one like that!

 

All your pictures are stunning. You certainly have a very unique presentation, as I was scrolling up this thread I saw the photographs before I could see who posted them - but immediately I knew they were yours. Bravo!

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post #231 of 1345
6/21/12 at 5:17am
Quote:
Originally Posted by French Fries View Post

 

Your spelling made me laugh chefhow. lol.gif Is that really the way Americans spell it? 

 

Haricot = bean

Vert = green

 

To me spelling Hari Coverts is almost like spelling it Gr Eenbeans. Just... funny. 

 

Just a little humor, I used to cook with my older son and he would always pronounce it Harry Covert.  Typing it out made me laugh.

 

Dinner last night was scratch peanut butter and strawberry jam sandwiches with watermelon and banana berry smoothies.  Too hot to cook...

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #232 of 1345
6/21/12 at 8:44pm

Our household was a bit bust today so we had a nice platter of Antipasti of fruits and Veg and meats and cheeses, breads, very tasty...

and watched the U of A Baseball beat the Seminoles at the CWS, so now we're in the finals BABY!!!

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #233 of 1345
6/22/12 at 4:57am

Last night the whole family got together for a BBQ. I personally ate a lamb burger , garlic flowers, tomato, lettuce with pickles. ....too humid a day to cook inside.

 

@ DC : Your sous vide looks out of this world. I'm with Frechfries on how you got the cauliflower to have such a caramalized effect. Great color contrast with the beets. thumb.gif

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
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Fruitcake - decorated
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Victorian cupcakes
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post #234 of 1345
6/24/12 at 7:14pm

Had a cheeseburger tonight.  Last night two hot dogs.  The night before, I ate one of each.

 

Friday evening my wife's group at the U did a little picnic, so I was called in to flip burgers and dogs for about 15 folks.  Your basic, generic American fare - frozen preformed patties, hot dogs, yellow American mustard, red American catsup, orange American cheese.  Sides of potato and macaroni salad, chips.  I was getting everything set up, got the charcoal started and such when we discovered that my wife had left the utensils on the back porch.  Oops.

 

Not much of the potato or mac salads was eaten, we had to bring home about 90% of the three pound tubs.  That's okay, I like them, spice up the store bought stuff to better suit my tastes.  Not too many burgers or dogs left, tomorrow night will be something different.  Something that goes well with potato salad, I imagine.

 

I don't very often eat such burgers, but they've been fairly tasty.

 

mjb.

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post #235 of 1345
6/27/12 at 6:20am

Mushroom and sausage casserole all fresh and homemade ingredients. It took awhile but it was well worth it.

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post #236 of 1345
6/27/12 at 8:47am

Chicken korma, rice, saag paneer (well my version anyway, it's not quite the real thing). 

 

Tonight, pork chops or not.  We're going to try Lucille's (a chain 'q joint) for lunch today and will likely be too full of protein for another big hit at dinner.  Maybe just something like a chef salad or leftovers.

 

Anyone else starting to think about the Fun and Fabulous Fourth?

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #237 of 1345
6/27/12 at 9:24am

I never knew hosta flowers were edible until now.  Cool! I've been eating the day lilies which are so pretty.

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post #238 of 1345
6/27/12 at 9:28am

Last night we did Ribeyes on the grill with campfire packs(tin foil packs with potato, corn, onion and carrots). 

For the 4th I am going to do a Brisket Texas style with Ranch Beans, corn, slaw....

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #239 of 1345
6/27/12 at 9:38am

boar-d-laze

 

I already got a couple racks of pork ribs a brisket and two whole chickens ordered from the local butcher. Going to be making some KC style ribs, Texas style brisket I am going to be trying something new with the chickens. I am going to be doing Mesquite smoke on lightly salted and peppered birds with an Alabama white BBQ sauce. Never made the white BBQ sauce before but I am excited to try...More excited to just have a whole day devoted to drinking beer and cooking some great food with close friends.


Edited by Spmrks - 6/27/12 at 9:50am
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post #240 of 1345
6/27/12 at 11:32pm
Quote:
Originally Posted by chefhow View Post

 

Just a little humor, I used to cook with my older son and he would always pronounce it Harry Covert.  Typing it out made me laugh.

 

I see.. well thanks for sharing the laugh! :D

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