This thread is a work in progress, I guess. Let's see if we can stay current on great dishes we've already had.
For me, last week there was a sale on ciabatta buns at ALDI. Today, they had a sale on wagyu beef patties. I did the patties in the sous vide, seared them, melted a slice of American cheese. I tried to keep my carbs down, so I went open faced. Heated the ciabatta. Put on mayo and ketchup, then a 1/4 lb patty with cheese. Topped with some Hatch chile I had in my freezer and some highly sauteed mushroom and onion, with a splash of Worsty sauce. Outstanding. What have you enjoyed since Monday?
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;)
Hard pass. Next
Forget my first answer. I'll go with- Appetizer, entree or dessert? I wouldn't dare mention family style :)
In the same arena, earlier this week we had TS MA --Moo Shu Pork, those Szechuan Wontons and some beef broccoli. Flawless.
And thanks for the smoked burger recs...I never even considered that before and have been looking for an excuse to smoke something...anything. May have to make a butcher run for some extra special burger mix.
Dish: Pancetta-Tomato Jam, Whipped Impastata, Fried Sage, Honey
It's an appetizer... comes out with the whipped ricotta spread on some toasted bread then you spoon on the tomato jam... they change it up slightly every 6 months or so but its always my favorite thing to get there...
Close second is the Lobster & Crab Ravioli: Lobster and Crab Meat Stuffed Pasta Sautéed with Sweet Peas and Truffle
Brandy Cream Sauce
two in particular
one with porchetta
one with burrata.
I've made a pork bulgogi from a Milk Street recipe and it was terrific
Never had or seen barramundi, but I take it it's a Pacific sea bass. I'll have to watch for it, especially at the Asian market.
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In comment 15733615 mattlawson said:
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From a place out here in Arizona. I got a tip from a kayak guide and we went to this mom and pop shop. The marinade and toppings they used - super simple. Fantastic though. Seemed like small diced tomatoes, onions, cucumber if you can believe it, fresh avocado, cilantro. Maybe some fresh oregano. It was not overly citrusy so I don’t know how they marinaded it.
I saved half of my second burrito for later and it was still amazing hours later
I live in CT, my wife's family lives in CA, and all they talk about is how much better Mexican food is out there, and how they can't even eat what passes for Mexican on the east coast. Is it that big of a difference?
When I was living in Jerome, AZ a couple years back there was a local Mexican place called Juanita's in Cottonwood. Pretty much a hole in the wall take out joint. I can't even tell you how delicious every last thing on that menu was. The depth of flavor was simply incredible. The best Mexican food I've ever had anywhere.
Thanks, I'll have to check where Cottonwood is, lol.
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sells a ground blend of brisket, short rib and chuck. I made about 14 of those things on my smoker with a small chunk of oak. I was going to sear them at the end but damn, 14 is too many.
I think it's going to be the only way I do burgers from now on.
Burgers on the smoker is the way to go. I do ground sirloin burgers with olive oil and fresh ground pepper
I've got one Wagyu burger left. I'll try doing it in my stovetop smoker. Do you sear after smoking?
It's been a while, do they make a black also, or just the red?
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..always good travel food.
It's been a while, do they make a black also, or just the red?
Yuck. Black Twizzlers / black licorice is absolutely vile tasting. The last time I tried it I spit it out and then brushed my teeth to get the taste out of my mouth. Horrid.
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over pearlized couscous and spinach at a restaurant in Sag Harbor. An amazing treat!
Grilled octopus is still on my bucket list.
Bill, while I wouldn't recommend Sous vide for the duck breast (other thread) I think it's the best way to treat octopus before you grill it. 170 degrees for 5 hours. (6 lb. octopus)
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over pearlized couscous and spinach at a restaurant in Sag Harbor. An amazing treat!
Grilled octopus is still on my bucket list.
Had a couple family celebrations lately. Octopus was excellent...not cheap. Marinated simply in oil/balsamic, not heavy in garlic. The charred taste and texture was great.
Sounds delicious, David
I made mushrooms and onions for a burger this week, but have never done jalapenos and onion. I'll have to try it
I hope you brought in, cause that would be a hell of a lot of work to make all 3
Been there, Charlie. Feel better soon
Dish: Pancetta-Tomato Jam, Whipped Impastata, Fried Sage, Honey
It's an appetizer... comes out with the whipped ricotta spread on some toasted bread then you spoon on the tomato jam... they change it up slightly every 6 months or so but its always my favorite thing to get there...
Close second is the Lobster & Crab Ravioli: Lobster and Crab Meat Stuffed Pasta Sautéed with Sweet Peas and Truffle
Brandy Cream Sauce
That bruschetta sounds terrific. I do one with whipped feta and vinaigrette marinated tomato which is very nice
Shrimp etouffee is a favorite, Rob. I do an Emeril recipe
lol
two in particular
one with porchetta
one with burrata.
People promoting their products and also local restaurants?
Sounds like it
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In comment 15734178 section125 said:
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..always good travel food.
It's been a while, do they make a black also, or just the red?
Yuck. Black Twizzlers / black licorice is absolutely vile tasting. The last time I tried it I spit it out and then brushed my teeth to get the taste out of my mouth. Horrid.
Whoa, I didn't say I liked it, I just asked if they made it :) But I will admit I don't hate black licorice. But I liked to get mine in Good and Plentys and that goes back a ways
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In comment 15733573 Pete in CO said:
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over pearlized couscous and spinach at a restaurant in Sag Harbor. An amazing treat!
Grilled octopus is still on my bucket list.
Bill, while I wouldn't recommend Sous vide for the duck breast (other thread) I think it's the best way to treat octopus before you grill it. 170 degrees for 5 hours. (6 lb. octopus)
Thanks, Drew. As of now I'm gonna do the duck in a pan. Crosshatched the skin last night, put on some dry rub and it's sitting in the fridge uncovered for 2 days, according to Geoffrey Zakarian.
I googled it. Nice looking dish
Roasted chicken is one of the great classics
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie!
https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
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I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Ok Bill! Give it a try, it may suprise you!
Sorry to hear that. Hopefully not from a BBI recipe :)
Thank whoever for their input, Big Al
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I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Just an FYI...
If you are going to double up the recipe (recommended) you will need to increase the baking time to 35 40 min or so.
HTH
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In comment 15734824 Grey Pilgrim said:
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I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Just an FYI...
If you are going to double up the recipe (recommended) you will need to increase the baking time to 35 40 min or so.
HTH
Can you do double the recipe in a single 9" shell?
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In comment 15734842 Bill in UT said:
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In comment 15734824 Grey Pilgrim said:
Quote:
I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Just an FYI...
If you are going to double up the recipe (recommended) you will need to increase the baking time to 35 40 min or so.
HTH
Can you do double the recipe in a single 9" shell?
Yes.
I actually increase the graham cracker crumb crust as well, but it's not necessary.
HTH
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In comment 15735339 Grey Pilgrim said:
Quote:
In comment 15734842 Bill in UT said:
Quote:
In comment 15734824 Grey Pilgrim said:
Quote:
I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Just an FYI...
If you are going to double up the recipe (recommended) you will need to increase the baking time to 35 40 min or so.
HTH
Can you do double the recipe in a single 9" shell?
Yes.
I actually increase the graham cracker crumb crust as well, but it's not necessary.
HTH
Thanks, good to know. I got my Nellie's Key lime juice delivered today. Ready to go :)
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In comment 15735355 Bill in UT said:
Quote:
In comment 15735339 Grey Pilgrim said:
Quote:
In comment 15734842 Bill in UT said:
Quote:
In comment 15734824 Grey Pilgrim said:
Quote:
I double the following ingredients:
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Better than fresh key limes!
Amazing pie! https://www.epicurious.com/recipes/food/views/nellie-and-joes-key-lime-pie - ( New Window )
ya know what, GP, Mrs. in UT loves Key Lime Pie. Me, not so much. But I'm gonna make this for her. I can't imagine squuzing all those tiny limes. Thanks
Just an FYI...
If you are going to double up the recipe (recommended) you will need to increase the baking time to 35 40 min or so.
HTH
Can you do double the recipe in a single 9" shell?
Yes.
I actually increase the graham cracker crumb crust as well, but it's not necessary.
HTH
Thanks, good to know. I got my Nellie's Key lime juice delivered today. Ready to go :)
:thumbsup:
Just wondering!
Just wondering!
Haven't made it yet. Looking for the right time. We don't eat dessert all that often. I'd guess July 4th week
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How was the key lime pie?
Just wondering!
Haven't made it yet. Looking for the right time. We don't eat dessert all that often. I'd guess July 4th week
Ok. Enjoy!