Spring Greens with shaved Red Onion, Egg, Strawberries with Creamy Basalmic dressing....
Edited by Mojak - 12/20/15 at 3:39pm
Poach the salmon in a Court Bouillon, cool & shred.
For part of the binder I fine dice celery, onion, sweet & bell pepper. Saute in olive oil, cover with heavy cream and let reduce until almost dry. This is where it will split and become an oily mess, watch closely. Seasoned with granulated garlic, lemon thyme, black pepper, for salt I like to use a bit of clam base.
Cool and add to the salmon along with mayo, panko crumbs, chopped parsley, hot sauce, worchestershirerer sauce, squeeze of lemon, couple of eggs. Mix well and form into patties, dredge in panko, pan fry until golden, place on a rack in a 400* oven for 10 min. Serve with caper mayonnaise.
NY steak with a chimichurri sauce, a fennel and red cabbage slaw and a side of corn salad with a cilantro mint dressing
Monte Cristo with spicy brown mustard and pepperjack cheese with some "Southwestern" chiplote potato salad
a deconstructed Carne Asada burrito, homemade marinade and an Avocado, Tomatillo and Fennel relish ( I love fennel btw)
this is an empanada(sort of) stuffed with beans, a mix of fennel(there is that fennel again), shallots and cilantro, and beef in a chipotle sauce, drizzled on top with a chipotle aioli. The corn also has the chipotle aioli and is sprinkled with queso fresco
and this was last night's meal, lemon, artichoke and goat cheese stuffed chicken, with creamy polenta topped with a fresh tomato compote
Christmas Eve American-Italian-Hawaiian Seven Fishes:
Cucumber Sushi, just because it goes so well with everything...
Imitation Krab Cocktail Shrimp Cocktail
Smoked Trout Crostini Limu Ahi Poke
Shoyu Ahi Poke Lomi Lomi Salmon
Anchovy Mini Pizza Our Christmas Eve Table
Mele Kalikimaka, Merry Christmas EVERYONE!!
Daaaamn @kaneohegirlinaz, that spread is making me have maximum seafood jealousy...
Christmas day at our house, decided to have a quiet one with the lady, I still cook food for about 10 people.
Started off with grilled scallops with carribean spices, corn puree, grilled corn, hot smoked bacon lardons, lemon juice, parsley, chili.
As she is a big Ottolenghi fan, next up was a take on his cauliflower cake / frittata / quiche thing. Egg, cauliflower, turmeric, white truffle, rosemary, black sesame seeds.
And pièce de résistance -- porchetta! Stuffed with pork mince (double whammy!), sage, parsley, pine nuts, sultanas, rosemary, breadcrumbs and probably a few other things...
And roasted taters, sauerkraut with the smokiest speck, blood sausage with barley. Simple side salad of broccolini and wilted spinach, roasted garlic dressing.
Quick gravy from the porchetta drippings and bits of stuffing.
Can't move and everything hurts. Feels like Christmas!
No doubt! Some fine looking food by Kgirl and Mikey.
No pics but I did a bone in ham on Christmas eve with heart attack on a plate scalloped potatoes (Emerl's recipe on food network) and my sister made some vegi sides and a very nice salad. I have never had a bone in ham before and it was so much better! Christmas dinner was an excellent prime rib with twice baked potatoes, horse radish carrots, and glazed sweet potatoes. And here's the kicker. I didn't lift a finger! They had done so much ahead, it just kind of worked out that way. I did redeem myself when it was time to clean up :)
Mahalo guys, I worked pretty hard on that meal and it was GOOD!
So good, we had a repeat on Christmas day,
well, more like I made so much that we HAD to eat it again to finish it off
Day after Christmas I would usually go shopping looking for the deals,
but not this year...
I made a full-blown Turkey dinner.
I made the ONLY dressing/filling/stuffing that I'll eat:
and Hawaiian Portuguese Sausage,
ready to except GRAVY!
I sous vide a 2.5" one bone prime rib eye. 130F for 2.5hrs. Let rest then seared in a bitchin' hot skillet. The results were stellar - even through and through and what bag juice there was was delicious on my cajun stuffing from christmas day.
My ghetto souse vede setup
130F for 2.5hrs
That liquid is not meat juice -it's from the bag.
Oh ho! You really did make a nest.
This just happened to remind me that I needed to look up a post made by cheflayne
I'll need to try pino gris in something sometime. Certainly sauvblanc and vermentino make chard look the dullard white in cooking.