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What did you have for dinner? - Page 9

post #241 of 4431

Went to an Animal Rescue Leage presentation had crudite and cheese  cookies and coffee.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #242 of 4431

Double post I apologize


Edited by Spmrks - 6/29/12 at 7:58pm
post #243 of 4431

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post #244 of 4431
That looks tasty

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

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

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post #245 of 4431

Now all you have to do is tell all what it is.????

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #246 of 4431
Quote:
Originally Posted by chefedb View Post

Now all you have to do is tell all what it is.????

 

I'm going to guess Salmon with some kind of herb mix, sauteed carrots and Tabouleh. 

And last night was braised chicken thighs with mushrooms, green olives, roasted bell peppers, onion, garlic and some brown chicken glace over green onion cous cous.

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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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 #247 of 4431

Cole slaw.  Beef back ribs.  Pork BBs.  Cheese grits.  Cole slaw.  Barbecue beans.  (Leftover) Tapioca.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #248 of 4431
Quote:
Originally Posted by chefedb View Post

Now all you have to do is tell all what it is.????

Well it was salmon smoked on a cedar plank with apple chips mixed in the coals. It has fresh parsley, a pinch of sage,lemon zest and lemon juice squeezed on while cooking. The bed it is on is carrots. Originally it was a mixture of diced green peppers and sliced carrots  in a red wine vinaigrette and a little bit of olive oil that was going to be thrown on the grill and cooked as well...but after tasting it, I decided it was perfect the way it was and may compliment the fish pretty well so I set them as you see and dug in... I would say my assumption was pretty spot on.

post #249 of 4431

Tonight I ventured on the wild side and made my own dough mixture to make some raviolis. They were spinach and mushroom raviolis with a chive butter sauce. The filling came out awesome. My dough came out good however I learned a lesson in the art of ravioli making. After cutting out the circles from the dough I coated them with egg white, placed my filling in the center and another piece of dough on top...here is where the lesson came in. I then curled over the edges and pressed them down. The inevitably led to a very thick edge. Next time I think it would want to not fold over the edges bout just press the two pieces together and cut off the excess. I chalk that error up to my first experience ever making raviolis.

post #250 of 4431

Well this is not for tonight but tomorrow. Brisket will go on the smoker around 6 or 7 a.m with some hickory chunks for about 8-10 hours. It has my own personal injection recipe it will sit in for the night in the fridge. In the morning I have a rub (my own recipe) that will be put on and it will be mopped a couple of times with once again my own personal mop recipe. The ribs are sitting in a dry rub for the night as well. They will be put on to another smoke with apple wood around 12:00 - 1:00p.m for about 3 hours. In a perfect world my third smoker would not be inoperable at the moment and the chicken will be butterflied by cutting out the back bone. Pepper and salt would be generously applied and put onto the smoker with Mesquite chunks and topped with an Alabama style white BBQ sauce when done. But seeing as the smoker is broken I will probably roast it in the oven which will be a game time decision  as to what I will be doing for flavor.Beginnings.jpgsleeping.jpg

post #251 of 4431

Firstly, it is not quite dinner hour here in Spain yet ... However, tonite is the Euro Cup Football Match between Spain and Italia ... Thus, we are going to be headed out to have some shellfish / seafood tapas and watch it on a big screen tv at our local bar.

 

Lunch on the other hand, celebrated the 4th with some expat friends ... as the 4th is a Laboral Day here in Spain.

 

We had Chef Bobby Flay´s Baked chicken breasts with lemon mustard honey sauce ... Very nice ... Simple and flavorful ... A simple green salad, double fried spicy brava potatoes and freshly baked bread. Dessert was a simple red, white and blue flag cake, with the USA flag for our expat friends, homemade.

 

Have a lovely evening.

 

Margaux.

post #252 of 4431

Thanks for mentioning the gamesmiles.gif

Without you telling me about it I would have missed it.It was a GREAT game peace.gif

Every smoker quits smoking sooner or later!

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

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Every smoker quits smoking sooner or later!

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

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post #253 of 4431

4-0. Another soccer lesson from the Spaniard team. The new furia! Oh, Iniesta...

Tonight: lentil's stew with curry and mandarine zest.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #254 of 4431

Tonight I'm making us a proper Sunday Supper as my Great GrandMother would say.

Roast Chicken

Roasted Garlic Mashed Potatoes (no gravy please, well maybe just a little pan drippings on the bird)

Fresh Zucchini and Carrots sauté with Cippolini Onions

Orange Cream Sherbet for dessert (it tastes like a Cream-sicle but in a dish so you can have all you want)

 

The dinner bell is in an hour...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #255 of 4431

I gotta do a brisket soon.  What I did the other night was a risotto: tomato, basil and a bit of porcini mushrooms.  The dried shrooms were steeped in some of the warm broth for a while.

 

 

risotto.jpg

 

As a side note you can see my New West 9 on the board, a really nice knife I won in a ChefTalk contest a while back.  My poor decades old Chicago Cutlery chef's knife feels neglected these days.  The finished product was the BEST risotto I've made in a while.  Great taste, this crappy snapshot doesn't do it justice:

 

riso.jpg
 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #256 of 4431
Tonight I made seared salmon with quick broiled veg. of
Haricot verts, sugar snaps, sliced zucchini, red and yellow mini tomatoes which were dressed simply with a good fruity evoo and broiled briefly

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

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

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post #257 of 4431

Sounds nice everyone.

 

With BBQ season here, how can we not love it ?

Grilled shrimp, roasted grainfed chicken , baked potatoes , strawberry/basil salad.

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #258 of 4431

Could someone please pass me a napkin to dab at the dribble running down my chin?

Petals, those strawberries look delectable! 

And I adore the tableware, where do you get all of those beautiful things? 

I have two sets of dishes, plain white dinnerware from Williams-Sonoma

and then the el-cheap-o from K-Mart that I got years and years ago for the snowbird renters.

Well, I'm not counting the three separate sets of appetizer plates that I have,

but if I gave Mister K~girl his evening meal on that he'd be none too happy.  eek.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #259 of 4431

Thank you Kgirl. Those strawberries are from Valleyfield , they are extremely sweet.

 I have a soft spot for tableware & linens. ( and a few other collections )

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #260 of 4431

yummmmmmmm!

Now im hungry again, Gosh1!!
 

post #261 of 4431

that sound so good

post #262 of 4431

yes petals...what beautiful food as always, and what a beautiful day you had from the looks of it. what else is in the strawberry salad?..mandarin oranges or orange supremes yes, but is that pasta? what was the dressing?...and yes chef i agree, that like shoes, a girl can never have too many dishes!

joey

yes, now i can see that the white is bean sprouts...nice...


Edited by durangojo - 7/3/12 at 8:40am

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

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

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post #263 of 4431

I tossed the following items in a big bowl : strawberries, bean sprouts, chopped mango, white onion, zest and juice of one orange, olive oil, chopped basil, splash of balsamic, s & p.

 

As far as dishes go, its hard not to pick something you like up. Friends and family know that I like these things so that is a bonus. Of my kitchen collections, I enjoy tea cups and saucers.

 

.....shoes ? lol , yes.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #264 of 4431

Last night I made a risotto using a corn cob stock. I finished the risotto with grilled corn and chantrelles. Accompanied it with grilled marinated shrimp, grilled kale, and heirloom tomatoes.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #265 of 4431

where did you get heirloom tomatoes so early?...i am chomping at the bit waiting for them to come out here...jeez, tomato sandwiches with fresh basil...hmmm...grilled kale? splain that one to me if you don't mind.....

joey

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

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

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post #266 of 4431

A local guy came into work and gave us some. For the kale i just brushed it with a seasoned olive oil and put it on a medium hot spot on the grill until it slightly wilted and the edges got lightly browned and crispy.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #267 of 4431

Petals,

 

Your Cobalt Blue glass servingware is gorgeous ... and needless to say, your delicious strawberries and chicken look wonderful ...

 

Have a lovely week,

Margaux.

post #268 of 4431

i love simple oven roasted kale with evoo and s&p, any kind of kale really....will try it grilled....thanks

joey

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

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

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post #269 of 4431

Done that way Joey, it has a nice flavor. I made a smoked meat Frittata with a blueberry and pistachio salad with a side of Bruschetta.  Best with Fleur du Cap white wine

 

 

 

 

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Edited by petalsandcoco - 7/4/12 at 8:53am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #270 of 4431

Very fine cooking everyone!

 

Petal, you can make a simple meat Frittata look so dramatic!

 

A fewe recent meals:

 

dcarch

 

 

Sashimi

sashimiradish.jpgsashimiradish2.jpg

 

Ribs on Kabocha Squash

stripsteaksquash.jpgstripsteaksquash2.jpg

 

Skate on Risotto

Skatelettuce.jpgskatelettuce2.jpg

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