or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What did you have for dinner?
New Posts  All Forums:Forum Nav:

What did you have for dinner? - Page 13

post #361 of 4261
Quote:
Originally Posted by keiraneylene View Post

Chicken Aglio Olio! 

 

I always call it ugly and ugly when I make it.  Good stuff, though.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #362 of 4261

My wife isn't a big fan of red meat, we tend to consume it in modest quantities.  But she was out of town for a week, so I decided to splurge.  Grilled a nice bone in ribeye and a peach.  The camera batteries kissed the turf after this on the grill shot, so no plating pictures.  But the steak was topped with a fresh basil and rosemary butter, the peach with crumbles of gorgonzola and a nice splash of balsamic.  It was all washed down with a nice zinfandel.  One of the best dinners I've made in a while.

 

If you've never had grilled fruit, you are missing out.

 

 

1000

 

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #363 of 4261

By the way, French Fries, I really like that photo you posted a few days ago - the one of the garlic, rosemary and such in a work bowl.  It just brought to mind how nice it is to cook with fresh, vibrant ingredients.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #364 of 4261

@ FF : Anyone who takes the time to peel pearl onions ...well what can I say ?

 

@ Teamfat : I agree about grilled fruit, nothing like it.

 

Served this on Saturday for my parents:

700

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #365 of 4261

Great dishes and presentations.

Here's an individual shepherd's pie (we call it Pastel de Papas).

Crust made with parmigiano, panko and drops of olive oil mixed.

Really thinking in buying a kitchen torch these days,

 

700

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #366 of 4261
Quote:
Originally Posted by teamfat View Post

By the way, French Fries, I really like that photo you posted a few days ago - the one of the garlic, rosemary and such in a work bowl.  It just brought to mind how nice it is to cook with fresh, vibrant ingredients.

 

mjb.

 

Thanks mjb! Not a work bowl though, a SS skillet over low heat. I was infusing the oil that then served to brown the chicken. Then later the herbs & garlic join the white wine and the chicken, providing moisture to the chicken during cooking, and building the basis for the sauce. licklips.gif

 

 

 

Quote:
Originally Posted by Petals
 
@ FF : Anyone who takes the time to peel pearl onions ...well what can I say ?

 

smile.gif Petits onions glacés à brun: a classic accompaniment of many French braised dishes. I absolutely love them. Worth the trouble!

post #367 of 4261

Tonight   Penne Pasta with whiteclam, crab, mushroom  and basil sauce, Hawiann rolls. (  I don't lie Linguinni or spaghetti so I use ziti or rigatonni, or fussilli )

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...

Reply

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...

Reply
post #368 of 4261

Last night's dinner was Marcella Hazan's tomato sauce with an onion and butter.  Simple, yet so good.  Served over gemelli pasta with a sliced grilled homemade Italian sausage.
 

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

Reply

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

Reply
post #369 of 4261

Chicken Tajine with Tomato Jam: 

 

 

1. Slowly cook chicken marinated in garlic-oil-cumin-ginger-cinnamon-S&P with a bit of water and grated onions, ginger and cilantro. 

 

1000

 

 

2. Add a LOT of concasse fresh tomatoes and more salt. Cook with chicken until chicken is cooked, then reserve chicken and continue cooking tomatoes. 

 

1000

 

 

3. Cook down for hours until the tomatoes lose all their water and start frying in the oil. Add honey and a bit more cinnamon, re-heat chicken in the tomato jam. 

 

1000

 

 

4. Serve with Morrocan bread or with couscous. 


Edited by French Fries - 7/31/12 at 3:27pm
post #370 of 4261
Looks so good French Fries, that is the type of food I really enjoy, thanks for sharing those pics.

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #371 of 4261

Wow thanks Petals! smile.gif

post #372 of 4261

Tonight believe it or not  Pancakes,or Waffles,or French toast, Sausage, Sunnyside eggs, butter and syrup . Wife and I like this as a change once in a while.

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...

Reply

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...

Reply
post #373 of 4261

Looks amazing French Fries
 

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

Reply

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

Reply
post #374 of 4261

I went mushroom hunting today. The woods are quite dry, I haven't found much. But at least I got about a dozen of Leccinum griseum (nice for drying and is already sliced and left to dry), some shaggy parasol (even young ones, good for stuffing) and a few russulas (one R virescens and a few R cyanoxintha). The last storm was on Sunday and russulas grow during the night after heavy rain and then within a day or two get eaten by maggots. So I counted myself lucky to have found a few before maggots devoured them. I didn't have much, so I made this simple fricassée.

 

Ingredients:

Some good, flavourful russulas

1/3 of that amount smoked bacon, diced or lardons + some lard, if the bacon isn't fatty enough

a small onion, sliced

a couple of thyme sprigs

1/4 - 1/3 cup of good, tasty dark beer, preferably not too bitter

a knob of butter

chopped parsley as garnish if you like

 

Cut of the stems and dice them, slice the caps. Fry the bacon, adding the optional lard, then sauté the onion, then add the russulas and sauté a bit, until it softens slightly. Add the thyme sprigs, the beer, salt and pepper, cover and let it braise until the liquid reduces to desired consistency, discard the thyme, add the butter to thicken the sauce slightly. Serve with beer and good bread.

 

Try it! Tastes really good, makes a nice entrée and you don't need much bacon, only a little beer, a little butter, onion costs almost nothing, thyme, too, if you grow it yourself in a pot and the mushrooms cost nothing. Look them up, they're easy to distinguish and plentiful (just go the next morning after heavy rain, not as I did, and you'll have full baskets of healthy russulas). I hunted for them when I was 6, so you can too.smile.gif

 


Edited by Slayertplsko - 8/1/12 at 1:31pm
post #375 of 4261

 

These are a few of the Dbl cut pork chops I cut off the Bone in Loin, that we processed from one of our Pigs

 

700

 

I put them in Brine of Water, Salt, Brown sugar, Apple juice, peppercorns, fresh thyme........I cooked these on a hot grill to start, then finished in a cooler part of the grill to finish, basting them with Apple juice every 15 minutes. I cooked them to a tender and juicy 150 degrees, they were melt in you mouth tender

 

    700

post #376 of 4261

Got an extra one???  Look Great

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...

Reply

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...

Reply
post #377 of 4261

Lasagna with red wine

post #378 of 4261

I made Orange Chicken and sub gum fried rice

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...

Reply

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...

Reply
post #379 of 4261

Last night was the wifes 40th Bday so I went big.

 

Harrisa rubbed Bone in Veal Chop on the grill with roasted Jerusalem Cous Cous and grilled Asparagus

 

Kodafa cake with Buckwheat Honey and Saffron Syrup

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.
Reply
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.
Reply
post #380 of 4261

I brined a lamb leg 24 hours with a lot of care, braised it at slow temp and it was a failure. The meat inside was tasty, but dry and nothing extraordinary.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #381 of 4261

Roast Chicken/ Home made cranberry/orange relish / Gravy./ Home made mashed /and canned roasted corn. Chicken in oven right now.

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...

Reply

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...

Reply
post #382 of 4261

May I please ask ,what is a Kadafa Cake ? Never heard of it beforeconfused.gif

Every smoker quits smoking sooner or later!

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

Reply

Every smoker quits smoking sooner or later!

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

Reply
post #383 of 4261

Such wonderful cooking everyone. Petals, nice spiral cut carrots. What kind of birds are those?

 

I have been busy. No time to cook.

 

Just grabbed some pork scrapple and beef scrapple and fried them up.

 

dcarch

 

 

1000

 

1000

 

 

1000

1000

post #384 of 4261

Hamburger steak with garlic chives, sauce chasseur (aka mushroom gravy); mashed potatoes; fresh, minted peas; peach gallette with chantilly (aka fast and dirty peach tart with whipped cream).  Diet Mountain Dew for Her.  Beer for He.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #385 of 4261
I boned a chicken using the method shown by Jacques Pepin in his video. Excellent technique by the way.

Smoked it over apple wood with a mix of Dizzy Pig Tsunami Spin and Raging River rub under and over the skin. Served with a salad.

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

Reply

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

Reply
post #386 of 4261

YO! Braddah BillyB!!!  Where's minz one?  You grow some nice lookin' piggy there!!

 

@ dcarch, man!!! that's so DANG good lookin' scrapple & veg, and I don't even like it!!

 

bdl, my fav, hamburger steak (I like smashed potatoes just as much as steamed white rice) with mushroom gravy all over please!!  I knew that you were a Hawaii-kinda-guy!!

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 #387 of 4261

The other night: It isn't pho, it isn't shabu - shabu but it was quite tasty.  A nice hot beef broth with some fresh veggies and thinly sliced sirloin to dip into it.  Yum

 

700

 

I can improve on this.  I can add some additional flavors, select chiles with a bit more zing.

 

Tonight, off to the market.  This version will be way better:

 

700

 

Yep.  I walk into the market with a very specific plan, a precise list of ingredients, I'm going to make a better version of my hot beef broth and veggie plate.

 

Right.  So why do I end up with angel hair pasta in a browned butter sauce with seared scallops and prawns?

 

Attention Deficient Disorder?  Blatant insanity?

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #388 of 4261

teamfat: your angel hair pasta remembers me my grandma quick angel hair pasta which i loved: just fried some seconds, boiled, add parmigiano. Is that your recipe?

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #389 of 4261

Close.  It is quick and easy, maybe 10 minutes from package to plate.  Boil the pasta for a few minutes, drain in colandar.  Put 2 - 3 tablespoons of butter in the pasta pot, cook over medium low heat until lightly browned and fragrant.  Stir in the pasta to warm and coat.  Off the heat, stir in some parm, enjoy!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #390 of 4261

I agree, the food menus have been sounding so nice.

 

@ Scuba: what ingredients are in a 'raging river rub' & Dizzy Pig Tsunami Spin ?

 

@ DC: Your plating is vibrant and the play on colors is stunning. I never heard of scrapple before, just learned something new .

The dish I made was quail stuffed with apple,walnut and apricot .

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What did you have for dinner?