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What did you have for dinner? - Page 15

post #421 of 4255

How sad.  That T bone looks like it is burnt to a crisp!

 

Okay, I'll admit it - if it was put on a plate in front of me there'd be nothing left but bone after 8.27 minutes.

 

 

mjb.

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 #422 of 4255
Quote:
Originally Posted by petalsandcoco View Post

We do not have markets that sell fish the way you do in NYC. Maybe we do and I just don't know about them.

 

Petals, here in L.A. we have Asian markets where they have tanks full of live fish and seafood to purchase. Heck you can even purchase a live duck or a live chicken if you want to. If you ever want to inquire to find such markets in your area, look for an Asian community (if any)?

post #423 of 4255

Well maybe there is a secret Asian supply store I don't know about because most of the chefs I know get there stuff at the same place as I do.   As far duck and game meat, no problem with that. I go to the butcher where the angus has been "maturing" for three days and they take it down and cut & prep it any way I wish. A family business that now the son has taken over and expanded.

 

Well here is pasta with fresh sauce and a lobster tail ( shell off - fanned tail for decoration )

 

700

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #424 of 4255

i changed my mind (a woman's prerogative)

i'm going over to petals house! YUM!!

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 #425 of 4255
Quote:
Originally Posted by kaneohegirlinaz View Post

i changed my mind (a woman's prerogative)

i'm going over to petals house! YUM!!

 

Ha, ha! I'm going to yours then.

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 #426 of 4255

Last night was lamb rogan josh and being the heretic that I am I also made mashed potatoes using Yukon golds, Maytag blue cheese, and buttermilk. Veg was locally grown zucchini supplied by a friend sauteed with shiittakes. 

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 #427 of 4255

Hatch Chiles are here!

I’m making Green Chile Chicken Enchiladas

I can’t wait, my salivary glands are on over-drive!

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 #428 of 4255

Shrimp Tacos with Garlic Chalula Crema and Avocado

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 #429 of 4255

decided to add to this, a few center cut short ribs cooked with a honey mesquite sauce 2 brats (with additional sauce on the side) and some zucchini seasoned with a little pepper cooked in the same pan the brats had just been cooked.. rather good first meal in my new apartment
 

post #430 of 4255

Congrats on your new place, James!

Sounds like a tasty first meal

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 #431 of 4255

Photo Courtesy: Madrid Capital Culinary Institute Le Cordon Bleu - Course: Mediterranean Vegetables.

 

Baked Stuffed Tomatoes ...

 

Since, our main meal is between 14.30 hours ( 2.30pm ) and 15.00 hours ( 3.00pm ), we eat very light during the evening ... Our dinner is usually one or two small Tapa or Meze size appetisers and a couple of matched wines.

 

Have lovely August,

Margcata.  

post #432 of 4255

Petals,

 

What a lovely Lobster Tail dish and the plating is absolutely gorgeous.

 

Thanks for posting.

Have a lovely August.

Margaux.

post #433 of 4255

Petals:  Lovely plating of the lamb shank ...

 

Kaneo:  I am 50% Italian, and absolutely adore Chicken or Veal Marsala ... Please do not take offense Kaneo:

 

I am not a green pea woman ... Not with Marsala ...  

 

All my best for a lovely August,

Margcata.  

post #434 of 4255

ok, i replied to this at the beginning thinking it was a sort of "come as you are" party: that is, what did you, wonderful cook that you are when you're doing something up grand, make last night for dinner when you got home late and haggard and threw something together for supper.  But I found that all the other guests to this "come-as-you-are" party  were all dressed in evening clothes, and here i was in dirty jeans and t-shirt after cleaning out some horrible recess of the house.  These photos all look like magazine fare, not "what did you cook for dinner"!  I'll wait till the temperature has gone down below 100 and i feel like actually cooking again!  I think i'll start a new thread. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #435 of 4255

Back to some "serious" recipes, ehem. Today, lunch just for me as a first try at Biryani. Look at Recipes forum, picks, some info, etc. there. A stunning dish.

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 #436 of 4255

Quinoa "Rissotto" Carbonara.

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 #437 of 4255

Chili Con Carne, and little bit of Chili Sin Carne. Damn was good! :)

post #438 of 4255

I finished these off early this morning.....Turkish Delight

 

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #439 of 4255
Quote:
Originally Posted by petalsandcoco View Post

I finished these off early this morning.....Turkish Delight

 


Made with rose petals I hope

Those look lovely

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 #440 of 4255

LOl sure did, made with a rose petal syrup. I made some meringues to go along with them. Lamb today.

 

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #441 of 4255

Petals,

 

How about special mailing to Puglia for a tasting ?

 

Your Turkish Delights look spectacular and such gorgeous colors.

 

Thanks for posting.

post #442 of 4255

Very nice Petals. I do not eat too much sweets but that looks really superb. May be one day i'll try mazapan.

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 #443 of 4255
Quote:
Originally Posted by petalsandcoco View Post

I finished these off early this morning.....Turkish Delight

 

 

I don't even like loukoums, but those look so wonderful, I would just HAVE to bite into them. Beautiful! smile.gif

post #444 of 4255
Thank you , they were fun to make , not something I would make all the time. I was nostalgic, my sister is in from Cyprus. She usually brings boxes of it among other gifts.
For supper tonight , We had faux filet , grilled mushrooms , zucchini , flatbread with thyme , wine and chocolate torte.

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #445 of 4255

I don't mean to repeat myself, but New Mexico's famous Hatch Chiles are here and I went to the green grocer and asked the nice man not to fire roast them for me.

I got the mild, not knowing if they would blow our heads off.

I blistered them on the gas grill, peeled off the skin, deseeded them and then proceeded to stuff them with house made Hawaiian Kalua Pork!   

Secured them with picks, stashed them in the cold box to firm up, removed the picks, rolled them in beaten egg and then straight up course ground corn meal that I also got at the green grocers.

Got a pan good and hot with canola oil and with confidence, pan fried them to GB&D.  I topped them with a fresh Pico de Gallo that I got goin' while the stuffed peppers where chillin'...

OH MY GOSH!! 

Muy Delicioso! thumb.gif

I had in mind to make Chile Rellenos, but then on second thought, DH would not care for that I don't think.

BUT...

The salty goodness of that piggy with the piquet chile, I think I need to go back and get more, maybe try the Medium Chiles... (I didn't get pix fast enough, it was gone in a heart beat!)

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 #446 of 4255

Petals, Very delightful Turkish Delight!

 

Margcata, skillfully done stuffed tomatoes.

 

Ordo, nice steak dinner.

 

----- - - - - - - - - - - - - - - -- -

 

Veal osso bucco with chanterelle muchrooms.

Tofu anf tomatoes from my garden.

 

dcarch

 

 

 

 

post #447 of 4255

Pork loin and Broccoli which turned out to be one of those "experimental keeper" recipes. I'm sure I'll still be using this broccoli recipe 30 years from now in my future restaurant peace.gif

post #448 of 4255

My husband claimed last night that I made a restaurant quality salad for Supper last night! 

said I could easily charge $10.99 per plate...WOW, do you believe that?!

I was poking around at Trader Joe's and found a Gorgonzola Cheese from Italy

and it was actually their brand!  It was the best Gorgonzola I've ever had, delicious!

I took beautiful baby lettuces and tossed it with Raspberry Vinaigrette, plated the greens,

topped it with a diced-ripe Bartlett Pear, chopped dried Cherries, roughly chopped Cashews and crumbled Gorgonzola.

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 #449 of 4255

petals,

did you ever get the shrimp lemoncello & risotto recipe from that little place?

joey

@dcarch, what is the dressing on your most beautiful tomato salad?

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 #450 of 4255
Joey, I have yet to get the recipe. It was original for sure , not like the ones I have eaten. Give me some time and I will get it for you.

DC: where do I begin ? Osso bucco is one of my top ten favorites. Anytime you introduce a sauce to a dish, you have my complete attention. I'm a saucy kinda of gal. It looks absolutely delicious, something I would find in 5 star. You have an elite eye for plating. The tofu salad is just so elegant.

Petals.

@ Kgirl: your salad with all those goodies sounds fantastic.
Edited by petalsandcoco - 8/27/12 at 4:09pm

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

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