"You are what you eat, so don't be fast, cheap, easy, or fake."
"You are what you eat, so don't be fast, cheap, easy, or fake."
Went to some friends birthday/wedding party tonight and was asked to make roasted vegetables - vegan no less. Hmmmmm . . . OK I went to the farm stand yesterday and bought everything there except the potatoes. (BTW the "vegan" never showed up) I roasted everything separately then panned and reheated before service.
Butternut squash seasoned with evoo, salt, rosemary and fresh bay & eggplant with evoo, garlic and Greek oregano.
Fingerling potatoes with evoo, salt, pepper, garlic and thyme & red peppers, red onions, lemon wedges, evoo, salt and basil.
Beets, roasted in the jacket then sliced and marinated in a lemon, mustard, mint vinaigrette then roasted to finish - (these were really good.)
I would have opted for better pics, but I put in a half day on this and then had to commandeer four chickens when we got to the party so a full shift for me today.
Made some tomato base barbecue sauce, got some nice thick pork ribs, braised for a few hours, finished with more sauce, quick flash under the grill and kablamo! Served here with steamed sweet stem broccoli, grilled corn (oh so much butter!) and potato salad. Really digging this whole egg mayo - greek yoghurt - caper - horseradish variation at the moment.
Tangy salad, sweet and melty ribs... what else do you need on a warm Sunday evening.
Here's an idea for caterers.
Flour them and stir fry to very rare.
Coat with thick Bechamel.
About one hour in the freezer to get the Bechamel stiff.
Classic dry-wet-dry breading.
The bechamel makes the difference. This dish is good with chicken, lamb, beef, etc., etc. The technique is not so simple but once you grip it results are spectacular.
Made Bún riêu, but I didn't have the right herbs! Sad cause I grew it last year. This is a vietnamese variety of perilla used for bún (rice vermicelli) dishes. I grew it last year but I didn't plant any of the seeds this summer :(
The rest is pretty much right. Shrimp, crab, egg, minced pork, dropped into the soup. It's a pork stock with tomatoes and fish sauce. Fried up some anato seed, and put the oil in for the yellow/red color.
No pics was too busy, but I made carnitas with thin pork chops that I trimmed and marinated overnight and grilled over coals. Made a tangy lime based slaw and yellow Basmati rice. I browned corn tortillas on the fire and then built our tacos with pork, queso fresco, slaw and a sauce I made from the marinade. Simple, fun and delicious.
I made a loose adaptation of kuku paka (coconut chicken). It is a Kenyan curry dish.
I used chicken thighs that I marinated in ginger, garlic, bird's eye chilies, and lemon juice.
For the sauce, I put heirloom tomato, onion, bird's eye chilies, fresh coconut and toasted cumin into a blender and made a paste which I sauteed until darkened and thickened.
Added chicken and sauteed briefly, lidded and turned heat to low for about 10. Uncovered and added coconut milk. Simmered another 10 or so.
Turned heat of and added cilantro and lemon juice and then took a few liberties and departed from traditional by also adding diced heirloom tomatoes and lacinato kale. Also it is usually served over white rice, but I made an accompaniment of brown rice, toasted buckwheat groats, farro, lentils, carrots, and cilantro.
Wow guys, everything looks great, I know I've been absent for awhile, but I look in from time to time.
Not feeling 100%, so I made a soul warming "local island" fave
a LARGE bowl of Chicken Long Rice... MMM, I feel much better now
K Girl, you might appreciate what I had for dinner last night.
At the bottom of the bowl is sushi rice, seasoned with sushi vinegar and flakes of nori. I think I put about two scoops in. On top of the hot rice is a well chilled mix of raw salmon, cucumber, onion, sesame seeds, cayenne and red bell, which was seasoned with some soy and black vinegar. Topped with another sprinkle of sesame seeds, furikake and since fresh seaweed is a bit hard to find here in Utah, chopped purslane. The purslane, peppers and cucumber were all fresh from the garden.
A bite with the hot rice and cold fish dancing together on your tongue is just wonderful.
@teamfat WAHOO MJB!
That's some kinda ONO-LICIOUS!
Love, love, LOVE furikake, our preference is the Nori Komi Furikake
Recently, I made Lomi Lomi Salmon with Kalua Pig and Cabbage, oh and steamed white rice
Jumping on the recent popularity of ramen dishes and the ripening of my garden, I made one with the noodles cooked in black krim tomato water, cosmic purple carrots, black bell peppers, shisito peppers, Japanese leeks, Thai dragon chile, krul celery, and red and green carrot tops. Topped it all with a little sesame oil, unagi sushi sauce, fresno chile hot sauce, and white garlic chive flowers.
YO my CT peeps! I haven't been around much, kinda under the weather so to speak...
so I toggled back over all of the photos of this thread, KAZOWIE! You guys rock it!
Busy, busy, busy today, so I found a coupla leftover provolone & pancetta stuffed chicken breasts that I had made a bit back and made these into hearty supper sandwiches on hard rolls, some lettuce and slice tomatoes.
A side salad, a hand full of kettle chips and dessert later this evening.
Yum I'm making this next time I do pork chops! These are the ones I did last night. Boneless pork chops with a lemon dijon cream sauce
Didn't have my phone, but we had garden tomatoes marinated in a nice vinaigrette with fresh basil and shaved cheese spooned over field greens, a fresh avocado dusted with lemon and sea salt and bison medallions (whatever that means) seared over hot coals. Really a delicious meal the cut my wife ended up with was different than mine - I had to work for my tender - slice, flip and then slice against the grain while hers was perfect. Excellent meat though and very well flavored. Not a stitch of marbling to be found just sayin'. It was marked down $3 so I thought what the hell right?
We get a lot of 50% markdowns around here so when I see $3 off a $15-25 package of meat it just isn't enough to turn me on. I find the bigger the markdown the better it goes down. Same with wine.
My local supermarket just started selling beef medallions. Apparently it just means that the meat was shaped like a medaillon (cut, then tied with butcher string). They sell sirloin medaillons, rib eye medaillons, filet mignon medaillons, etc.... all at vastly different prices.
Busy day today so a simple dish of pasta cooked in clam juice with grape tomatoes, onion, garlic, basil, peperoncino, salt, olive oil all cooked in the same pan. I pulled the pasta at al dente and reduced the liquid a little then added whole baby clams then served in bowls. It was quite delicious.