There was a thread about Lombardi today, and coincidently, I made eggplant Lombardi for dinner. Fried eggplant smothered with a ground beef/sausage/fire roasted tomato/onion/cream cheese/sour cream sauce. Yummy. I'm gonna use the letover sauce to make "sloppy Joes". Friday, I'm doing a Jet Tila recipe for kung pao shrimp. Saturday, I'm hosting a home dinner for our Culinary Club with a grilling theme. I'm going to make my first untrimmed packer brisket with high heat. I'm going to smoke it at 225, along with bacon I'm making, for 2 hours, then wrap it and switch to the oven at 325. I got an 11 pound brisket, I'm hoping for about 6 hours cooking time. Tuesday, plain old burgers and fries. Wednesday is a great Emeril recipe I've made, Chicken Delmonico-breaded, fried chicken breast with an onion/mushroom/artichoke cream sauce.
What are you all up to?
I still have potatoes left from last week so tomorrow will be potatoe and egg sandwiches. All I'll need is hero rolls.
Sunday dinner is a simple one. Sausage and peppers over egg noodles with mixed vegetables
I still have potatoes left from last week so tomorrow will be potatoe and egg sandwiches. All I'll need is hero rolls.
Sunday dinner is a simple one. Sausage and peppers over egg noodles with mixed vegetables
making monkfish livornese tonight with linguini.
florentine style porterhouse (3" thick) on the grill tomorrow with caesar salad (Michael Lomoanico's "hotter and quicker" version) and grilled bread. some nice vino as well, thinking maybe Vino Nobile di Montepulciano or Modus Super Tuscan.
Sunday we'll have the leftover steak, wife will be making one of my fave summer dishes, rigatoni with arugula, cacio cavallo and olive oil.
I still have potatoes left from last week so tomorrow will be potatoe and egg sandwiches. All I'll need is hero rolls.
Sunday dinner is a simple one. Sausage and peppers over egg noodles with mixed vegetables
Raw carrots? What are you, a wabbit?
I'm pretty flexible regarding rules for food use and storage, but ground beef being out all day makes me nervous. I'd probably at least cook it to well done to be safe, but I doubt you want to do that with burgers you've been craving. Post something Sunday to let us know you're still around :)
making monkfish livornese tonight with linguini.
florentine style porterhouse (3" thick) on the grill tomorrow with caesar salad (Michael Lomoanico's "hotter and quicker" version) and grilled bread. some nice vino as well, thinking maybe Vino Nobile di Montepulciano or Modus Super Tuscan.
Sunday we'll have the leftover steak, wife will be making one of my fave summer dishes, rigatoni with arugula, cacio cavallo and olive oil.
hey, Victor. Happy Father's day. Those dishes sound great. I haven't made livornaise sauce, but I've made veracruz which is a similar Mediterranean profile. I assume you're going to do that steak pretty rare with a 3 incher.
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stuff looks great as usual.
making monkfish livornese tonight with linguini.
florentine style porterhouse (3" thick) on the grill tomorrow with caesar salad (Michael Lomoanico's "hotter and quicker" version) and grilled bread. some nice vino as well, thinking maybe Vino Nobile di Montepulciano or Modus Super Tuscan.
Sunday we'll have the leftover steak, wife will be making one of my fave summer dishes, rigatoni with arugula, cacio cavallo and olive oil.
hey, Victor. Happy Father's day. Those dishes sound great. I haven't made livornaise sauce, but I've made veracruz which is a similar Mediterranean profile. I assume you're going to do that steak pretty rare with a 3 incher.
near the "T" yes, but works out with some more cooked pieces at the tail usually. I refuse to overcook it. if some people think it to rare after I carve, i just put individual slice on the grill for a few secs for them
• 4 slices bacon, cut into 1/2" pieces
• Shrimp base? Maybe fresh parsley?--I used neither
• 2 Tbsp. unsalted butter
• 1 half yellow onion, finely chopped (since adding shallot only half yellow onion not a full)
• 1 shallot
• 2 stalks celery, finely chopped
• Little bit chopped carrot
• 3 cloves garlic, grated ( icrushed and chopped instead)
• 1/4 c. all-purpose flour
• 1 (8-oz.) bottle clam juice
• 1 c. (or more) half-and-half
• Maybe half each cream and half half
•
• 1/4 cup sherry or Madeira NOT cooking wine — use drinkable probably not needed --I did not use this
•
• 1 c. vegetable broth
• 2 russet potatoes, peeled, finely chopped
• 3 sprigs thyme
• 1 bay leaf
• 2 (6.5-oz.) cans chopped clams
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp. finely chopped chives
• Oyster crackers, for serving
•
• Directions
o Step 1 In a large pot over medium heat, cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in pot.
o Step 2 In same pot over medium heat, add butter and stir until melted. Cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook, stirring, until garlic is fragrant and flour turns pale golden, about 1 minute.
o Step 3 Add clam juice, half-and-half (cream--I added this later right before i added the clams), and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
o Step 4 Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.
o Step 5 Divide soup among bowls. Top with bacon and chives. Serve with crackers alongside.
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In comment 16536739 Victor in CT said:
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stuff looks great as usual.
making monkfish livornese tonight with linguini.
florentine style porterhouse (3" thick) on the grill tomorrow with caesar salad (Michael Lomoanico's "hotter and quicker" version) and grilled bread. some nice vino as well, thinking maybe Vino Nobile di Montepulciano or Modus Super Tuscan.
Sunday we'll have the leftover steak, wife will be making one of my fave summer dishes, rigatoni with arugula, cacio cavallo and olive oil.
hey, Victor. Happy Father's day. Those dishes sound great. I haven't made livornaise sauce, but I've made veracruz which is a similar Mediterranean profile. I assume you're going to do that steak pretty rare with a 3 incher.
near the "T" yes, but works out with some more cooked pieces at the tail usually. I refuse to overcook it. if some people think it to rare after I carve, i just put individual slice on the grill for a few secs for them
You sound like Peter Luger :)
I love NE clam chowder. For some reason, I usually just end up making it once a year. My recipe calls for 4 potatoes, 2/3 diced into maybe just under 1/2 inch, the other 1/3 pureed to use as a thickener instead of flour. I also only use canned clams, but I use a big 51 oz can and it's liquid, so no clam juice or other liquids except half and half. I use a tsp of Old Bay instead of a bay leaf.
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I love NE clam chowder. For some reason, I usually just end up making it once a year. My recipe calls for 4 potatoes, 2/3 diced into maybe just under 1/2 inch, the other 1/3 pureed to use as a thickener instead of flour. I also only use canned clams, but I use a big 51 oz can and it's liquid, so no clam juice or other liquids except half and half. I use a tsp of Old Bay instead of a bay leaf.
Add some bacon drippings
I’m pretty impressed with this recipe my wife went nuts about how good it was. Was nervous since this was my first. Came out great.
I’m pretty impressed with this recipe my wife went nuts about how good it was. Was nervous since this was my first. Came out great.
To answer you and Defense Wins, there is bacon in my recipe. The other night I made liver/onions/bacon. I cooked the bacon first, fried the onions in the bacon fat, then sauteed the the liver in the onion flavored fat. And I have bacon, duck, beef and pork fat in my fridge. Honestly though, I often forget to use them when I could. Today I had sausage and eggs and cooked the eggs in the sausage fat.
I’m pretty impressed with this recipe my wife went nuts about how good it was. Was nervous since this was my first. Came out great.
Good for you for giving it a shot, and for having it come out great.
What is the red eye? Anything that you have that you enjoy is great. Don't compare yourself to me. I'm a lunatic with a hobby and I have a shitload of time to indulge myself.
Sounds like a party. What kind of condiments did you have with the chilled shrimp and the lobster? And what happened to the other 38 clams? djm has a chowder recipe if you've still got them :)
I'm not sure what I'm cooking this weekend, or if I even am, I guess it depends on if my son gives me the day off from cooking on Father's Day, If I do have to cook, I have a box of 24oz. bone in grass fed ribeyes, as well as a few racks of Iberico St. Louis cut ribs. (A-train, you out there?)
I had never tried Iberico pork ribs before yesterday. I threw a rack, they aren't that big, maybe 16 oz., in the oven at 400 degrees for about an hour. Just seasoned with salt & pepper. They were great. The fat on them just melted when you at them. I do't think they are suited for long cook on the smoker, but over a low charcoal grill, I think that's where they will be best. I will set up the Big Green Egg for direct grilling, but use it like a smoker, and hold the temp around 300 degrees, with no wood chips, just hardwood charcoal. When the ribs come off, open the vents, and get it hot to grill the steaks.
Happy Father's Day everyone.
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bag of littleneck clams today. I had some grilled wings dipped in Buffalo sauce, a dozen raw clams, some chilled shrimp and the meat from two lobster bodies tonight. Sierra Nevada weekend probably finishing off the rest of a case of Summerfest and Torpedo. Some clams on the grill and steamed in sake to follow.
Sounds like a party. What kind of condiments did you have with the chilled shrimp and the lobster? And what happened to the other 38 clams? djm has a chowder recipe if you've still got them :)
Just a squeeze of lemon on the shellfish. I am the complete opposite of you when it comes to sauces/condiments. I will steam some in sake.
asari sakamushi - ( New Window )
I'm not sure what I'm cooking this weekend, or if I even am, I guess it depends on if my son gives me the day off from cooking on Father's Day, If I do have to cook, I have a box of 24oz. bone in grass fed ribeyes, as well as a few racks of Iberico St. Louis cut ribs. (A-train, you out there?)
I had never tried Iberico pork ribs before yesterday. I threw a rack, they aren't that big, maybe 16 oz., in the oven at 400 degrees for about an hour. Just seasoned with salt & pepper. They were great. The fat on them just melted when you at them. I do't think they are suited for long cook on the smoker, but over a low charcoal grill, I think that's where they will be best. I will set up the Big Green Egg for direct grilling, but use it like a smoker, and hold the temp around 300 degrees, with no wood chips, just hardwood charcoal. When the ribs come off, open the vents, and get it hot to grill the steaks.
Happy Father's Day everyone.
Drew, those meats sound great. One of these days I've splurge on Iberico, I've tried Bershire. I'll be in Spain in the fall, maybe that'll be the time. But I'll be having almost all my dinners on the ship. Just finished smoking some belly for bacon on the BGE. Put the brisket on afterwood, changed from apple to competition mix pellets which I still have around from my Trager. I'm gonna get some smoke on it at 225, when wrap and put in the over at 325. I hate having to time these things. It's 11 pounds +, serving it in about 8 1/2 hours. I'd rather it get to temp early and I can nurse it then not have it ready on time. Happy FD
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In comment 16537243 cuty suzuki said:
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bag of littleneck clams today. I had some grilled wings dipped in Buffalo sauce, a dozen raw clams, some chilled shrimp and the meat from two lobster bodies tonight. Sierra Nevada weekend probably finishing off the rest of a case of Summerfest and Torpedo. Some clams on the grill and steamed in sake to follow.
Sounds like a party. What kind of condiments did you have with the chilled shrimp and the lobster? And what happened to the other 38 clams? djm has a chowder recipe if you've still got them :)
Just a squeeze of lemon on the shellfish. I am the complete opposite of you when it comes to sauces/condiments. I will steam some in sake. asari sakamushi - ( New Window )
Hot shellfish-lobster, crab, steamers, I just have with melted butter. In a way, shrimp also if I do it scampi. The cold versions don't have a lot of flavor, imo, and I think for the most part they're vehicles for sauce. Same with raw stuff.
We also had fried flounder pieces but I found them to be mealy. GF liked it.
Tomorrow grilling Gulf Shrimp and strip steak with some corn and black bean salad.
Drew- The feedback I have gotten from the Iberico Ribs has been that that they are very fatty, both the St Louis and Baby Back. I have cooked both and have found same. Tomiño in Manhattan is our biggest user of Baby Backs. What do you think compared to the Red Duroc St Louis?
We also had fried flounder pieces but I found them to be mealy. GF liked it.
Tomorrow grilling Gulf Shrimp and strip steak with some corn and black bean salad.
Drew- The feedback I have gotten from the Iberico Ribs has been that that they are very fatty, both the St Louis and Baby Back. I have cooked both and have found same. Tomiño in Manhattan is our biggest user of Baby Backs. What do you think compared to the Red Duroc St Louis?
Difficult question to answer, as I've only had 2 oven roasted ribs so far! The quick answer, as is for most Iberico that I have had, is it's really beefy, for lack of a better word. As for the fat content, the one rib from the center of the rack did 'pop' with fat when I bit into it, in a really good way. I plan on cooking 3 racks tomorrow.
Just an observation, the rack I cooked in the oven, must have been the smallest rack in the case. I pulled 3 racks today to thaw for tomorrow, and all three seem like they are at least 25% larger thank the first. Would you say that cooking low over charcoal would be better than smoking them? I'm planning on not seasoning them with the traditional American BBQ Flavor, and thinking just salt,black pepper, and maybe granulated garlic (garlic scape chimichurri on the side)
My go to Iberico cuts are Abanico and Secreto. I season with GRANULATED garlic (thx) and pan sear low or carefully and slowly grill to render the fat out equally. The result is a delicious meat with steak-like texture and rich pork fat throughout. I rarely eat with anything except some salt. So good.
My go to Iberico cuts are Abanico and Secreto. I season with GRANULATED garlic (thx) and pan sear low or carefully and slowly grill to render the fat out equally. The result is a delicious meat with steak-like texture and rich pork fat throughout. I rarely eat with anything except some salt. So good.
I have had the Lagrimas (thanks to you), the Abanico, and one other cut. I am planning on trying the Secreto soon. Thanks for the charcoal advice!