I always call it ugly and ugly when I make it. Good stuff, though.
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.
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.
@ 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:
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.
Petits onions glacés à brun: a classic accompaniment of many French braised dishes. I absolutely love them. Worth the trouble!
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 )
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.
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.
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.
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.
4. Serve with Morrocan bread or with couscous.
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.
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.
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.
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
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
Got an extra one??? Look Great
I made Orange Chicken and sub gum fried rice
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
Roast Chicken/ Home made cranberry/orange relish / Gravy./ Home made mashed /and canned roasted corn. Chicken in oven right now.
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!!
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
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
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:
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?
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!
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 .