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What did you have for dinner? - Page 22

post #631 of 4026

 

 I was inspired on our Road Trip to make Braised Short Ribs

... had been dreaming about this, it was very yummy! 

and the house

still smells great!

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 #632 of 4026

I'm braising short ribs right now myself! 

First time I've ever made them. 

It does smell good.

post #633 of 4026

terry, dh kept picking at them, there were ten ribs when I pulled the pot from the oven...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #634 of 4026
Your food looks so good Kgirl !! You have put me in the mood. Tell me they were fall off the bone delicious .....

Because they certainly look it.

Petals

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post #635 of 4026

petals, falling off the bone as I pulled them from the dutch oven... there's leftovers, bring your fork!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #636 of 4026
Fantastic looking short ribs. I bet they tasted even better
One of my favorite meats to cook

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 #637 of 4026

My little nephew wanted snails. Snail he wants, snail he gets ! (done the way HE likes them) ....

 

 Petals.

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post #638 of 4026

Tonight was simple, easy, classic.  Put on a pot of salted water to boil, get an egg out of the fridge.  Grab a handful of bacon, dice, crisp up in skillet.  Throw some thin spaghetti in the boiling pot.  Crack the egg into a serving bowl, scramble well.  Add a couple good scoops of the cooked pasta, stir well to coat it with the raw egg.  Dump in the hot bacon bits, fat and all, stir again.  Top with grated cheese, romano this time, eat.  Drink a glass or two of wine with it.  Freshly baked bread would have been a nice touch, but I'm full, I'm happy.

 

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 #639 of 4026

Simple tonight, as it's still getting cooler a big pot of Chili was in order. Did 3 meats(bronzed sirloin, smoked sausage, and ground beef), Onions, peppers, chipotle, canned tomatoes, dry spices as well as some fresh. Tightened with some maseca and served with crema and cheese(nothing special). Bean free as my ladyfriend is not a fan. Could have used some fresh chopped cilantro and green onion, but no biggie. Oh, and buttery, flaky biscuits.

 

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #640 of 4026
Quote:
Originally Posted by teamfat View Post

Tonight was simple, easy, classic.  Put on a pot of salted water to boil, get an egg out of the fridge.  Grab a handful of bacon, dice, crisp up in skillet.  Throw some thin spaghetti in the boiling pot.  Crack the egg into a serving bowl, scramble well.  Add a couple good scoops of the cooked pasta, stir well to coat it with the raw egg.  Dump in the hot bacon bits, fat and all, stir again.  Top with grated cheese, romano this time, eat.  Drink a glass or two of wine with it.  Freshly baked bread would have been a nice touch, but I'm full, I'm happy.

 

mjb.

 

 

Not bad, a pseudo carbonara. Just throw in some peas, and I would be a happy camper.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #641 of 4026
Quote:
Originally Posted by kaneohegirlinaz View Post

 

 I was inspired on our Road Trip to make Braised Short Ribs

... had been dreaming about this, it was very yummy! 

and the house

still smells great!

OH SO ONO! Thanks for sharing. I need to do up some short ribs, it's been too long.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #642 of 4026

Sausage and Riccotta Ravioli with Tomato Basil sauce, salad, garlic knots.

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...

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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...

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post #643 of 4026

Pierogies.

 

Petals.

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post #644 of 4026

Much to learn I have, regarding presentation. Absolutely beautiful, petals.

 

Also, those shortribs, kaneohegirlinaz - after seeing that, shortribs are on my short list - after I am done with the filet from an irish grassfed ox I am working on at this moment and the ostrich roast awaiting the weekend in the fridge...

post #645 of 4026

To reinforce the point about presentation skills...

 

 

 

Todays quite tasty filet of an Irish pastured ox with sauteed porcini and a quail's egg, over easy, on a nest of fried topinambur with sauce burguignonne. 

 

One might call it a display of autumnal brown tones, if one was inclined to be flattering.

post #646 of 4026

Grape Pie for Dinner!                                                         

post #647 of 4026

Wow you guys, that's some amazing work from all of you here really!!

 

Quote:
Originally Posted by petalsandcoco View Post

My little nephew wanted snails. Snail he wants, snail he gets ! (done the way HE likes them) ....

 

 Petals.

 

Ha, you don't see too many of those around those parts! lol.gif What's the way he likes them? The classic butter+garlic+parsley? As for "Pierogies", I'm going to have to open my dictionary in a minute.... but it looks tasty even though I have no idea what it is. 

 

@ SavoryFrosting, first time I hear of grape pie, sounds tasty actually!

 

@ GeneMachine, your presentation looks actually really good, I think angling the plate so the cut part of the steak faces the camera would help the picture, but from where I sit it looks like the dish was very well plated. Well anyway I'd eat it!!

 

@ K-girl, short ribs look great, that sauce looks fantastic. In fact you've just inspired me to braise some short ribs. I've been wanting to do them all summer long, but I waited for the fall... and today feels like fall over here!

 

@ JONO, the chili sounds great, yet another thing I'll have to try to make soon. Love the bowl! wink.gif

post #648 of 4026

GM: Your food pairing is spot on and your dish is something I would eat in a heart beat. (My sister was in Dublin, drove to Kilkenny, Waterford and then drove to the Ring of Kerry where they played a round of golf, then onto Galloway.... ) .

 

@ FF: You said, he only eats them that way. As for the pierogies, it is a comfort food and easy to make. In the pic there is braised cabbage under them , you don't really see it, but its there. Pierogies fried in bacon fat or Schmaltz, my , they take on a great taste. Never toss your fats out, they can always be used for something to give that added flavor.

By the way, I'm with you on the bowl thumb.gif

 

@ SavoryFrosing: I have never had a grape pie, is this like tarte au raisin ? Maybe I am lost here for the right words. Can you tell me what you put in the filling ? Thank you so much for showing your dessert, it looks great.

 

Petals.

 

ps. Kgirl, you must show us your pork tenderloin next time.

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Petals
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post #649 of 4026

Thanks again for the kind words!

 

To counteract yesterday's brown-in-brown presentation, though - today I went for something more colorful, using the last autumn harvest of my tomatoes and peppers:

 

Pan-seared breast of Loué free range duck with caramelized roast apple wedges on a salad bed dressed with a vinaigrette of sherry vinegar, honey, dijon mustard and olive oil.

 

 

 

By the way, SavoryFrosting - the recipe for that grape pie would be greatly appreciated indeed. Looks fabulous!

 

GM.

post #650 of 4026

As usual neat and clean .

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...

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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...

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post #651 of 4026

@GeneMachine, that duck looks cooked to perfection! talker.gif

post #652 of 4026

Lobster and fresh picked sweet corn.

post #653 of 4026

Tri-tip cooked over applewood, brussel sprouts & a baked sweet potato.

post #654 of 4026

Tri-tip, one of my favorite cuts.

 

I did chicken pot pies.  They weren't bad, but they could have been better.  I topped them with a biscuit dough which turned out really light and tender, but there just wasn't enough gravy for the amount of crust.  So they were tasty, but a bit on the dry side.

 

I made enough biscuit mix to not only cover the pies but to make maybe half a dozen or so biscuits for breakfast.  Those should be good.

 

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 #655 of 4026

This was a very good one, I would say close to prime....It had abundant marbeling, was very tender and tasty!

post #656 of 4026
Au Piovre Sorta:

Kc Strip Crusted in Black Pepper
Cornstarched thickened Whole Milk Sauce (Out of Cream) finished with Brandy and Butter
Puree of Carrot and Molasses
Oven Roasted Ranch Style Russets

Homemade Banana Pudding w/ Nilla Waffers


Turned out good but was pretty heavy. With the rain we had and cooler temperatures, it sure made for a nice fall dish!
post #657 of 4026

Pounded chicken Thighs t with a chipoltle,honey breading ,pan fried /  Brussel sprouts with  bacon and onion, and butter/  and  Checkers frenck fries(which we both love) available in market frozen.  Dessert later  Breyers heath bar ice cream

 

PS I use dry granulated honey mixed with panko crumbs, I also use this for fried chicken

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...

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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...

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post #658 of 4026

Time to clean out the garden so I made an eggplant and butternut squash lasagna with baked sweet sausage and a garlic sourdough baguette.

 

 

post #659 of 4026

So many great dishes!

 

Mike9 – delicious eggplant and butternut squash lasagna.

 

Genemachine – very nice plating1

 

SavoryFrosting – Grape pie looks good. I never had one, this will inspire me to try to make one.

 

Petals – Wow! Magazine cover beautiful pierogies.

 

Kgirl – perfect short ribs and very inviting snails, I think you nailed it.

 

808JONO202 – professional looking chili.

 

Scubadoo97 – very colorful Spicy Thai Coconut Quinoa.

 

Ordo – Not too many people know eggs and tomato go well together.

 

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

 

 

Thanks to our friends from up north sending us the crispy chilling weather.

 

Reminder to all, there are not too many grilling days remaining this year.

 

Grilled some ribs and shrimps, and putting away all the tools, charcoal, etc.

 

dcarch

 

 

 

 

post #660 of 4026

Those shrimp look delicious - love them whole like that.  Yes - grilling season is coming to a close unfortunately.

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