Tried some new recipes lately and it went well. I made the lamb breast I'd been talking about. Took Drew's advice and smoked it. They came 2 in a pack, and only totaled 2.7 pounds and ended up cooking a lot faster than I thought. After a bit over 2 hours at 225 degrees, they were up to about 190, about 40 degrees higher than I wanted. Fortunately, the meat is so fatty that they still ate well. After slicing the ribs apart to serve, I went back later and there was so much congealed fat on my cutting board that my cleaver was stuck in it. But fat is flavor :) They had a thin layer of meat on the surface, but a fat layer underneath that wasn't edible. With that removed, it was just a good, lamb flavored rib. At $2.99 pp I'd definitely buy them again. Other recipes involved braising, but I think they're just too fatty for that.
For any other eggplant fans, I made one Involtini. It's softened eggplant slices rolled with a ricotta filling and finished in a tomato sauce. Excellent
Made my dtr Chicken Vesuvio-basically tray/roasting pan roasted chicken and potatoes with a garlic sauce- used 28 garlic cloves.
Tonight I'm making a favorite, chicken tikka masala. Then I've got friends over for cards- they supply us with lemons from their tree, so I made lemon curd yesterday, which I'll just serve in a ramekin with whipped cream. Lemon curd is also great as a pastry filling, if you're so inclined.
What about you guys. What was good lately?
on Jewish Rye -
Dill Havarti
smoked Turkey slices
Thick cut Bacon
fresh Avocado slices
Garlicy Ranch dressing
Press in there for a good 5-7 minutes
The following were excellent:
Pozole Verde
braised pork, tomatillo & chili broth, with hominy, red onion, pickled jalapenos, crispy tortillas & cilantro-lime crema
Phyllo Wrapped Feta
phyllo stuffed with feta, pistachio, dried fruit, aleppo pepper, thyme, sumac, sesame seed, & honey (contains nuts, vegetarian)
Japanese Golden Curry
beef short rib in savory curry sauce with sweet potato, parsnips, baby carrots, pearl onions & steamed rice
Great food weekend overall. Roasted Branzino on Friday was excellent.
Mrs. in CTs warm artichoke dip with jalapeno also a treat.
Wife, son and father in law all liked it (I can tell when they mean it or not).
Also gnocchi with sausage and broccoli rabe and polenta with gorgonzola sauce from the same place.
Apparently Argentine food has lots of Italian influence!
big buffet - ( New Window )
Link - ( New Window )
on Jewish Rye -
Dill Havarti
smoked Turkey slices
Thick cut Bacon
fresh Avocado slices
Garlicy Ranch dressing
Press in there for a good 5-7 minutes
Sounds delicious. Btw, I saw a hack for panini presses recently, if you're making something gooey. The suggested lining it with parchment paper to avoid cleanup
Happy to do it, thanks for the encouragement
The following were excellent:
Pozole Verde
braised pork, tomatillo & chili broth, with hominy, red onion, pickled jalapenos, crispy tortillas & cilantro-lime crema
Phyllo Wrapped Feta
phyllo stuffed with feta, pistachio, dried fruit, aleppo pepper, thyme, sumac, sesame seed, & honey (contains nuts, vegetarian)
Japanese Golden Curry
beef short rib in savory curry sauce with sweet potato, parsnips, baby carrots, pearl onions & steamed rice
Nice combination of dishes. I had never seen anything before for Japanese curry
Great food weekend overall. Roasted Branzino on Friday was excellent.
Mrs. in CTs warm artichoke dip with jalapeno also a treat.
Victor, you always know how to eat well. Everything sounds delicious.
Quote:
Menu with Americas, Europe, Middle East/Africa, and Asia sections.
The following were excellent:
Pozole Verde
braised pork, tomatillo & chili broth, with hominy, red onion, pickled jalapenos, crispy tortillas & cilantro-lime crema
Phyllo Wrapped Feta
phyllo stuffed with feta, pistachio, dried fruit, aleppo pepper, thyme, sumac, sesame seed, & honey (contains nuts, vegetarian)
Japanese Golden Curry
beef short rib in savory curry sauce with sweet potato, parsnips, baby carrots, pearl onions & steamed rice
Nice combination of dishes. I had never seen anything before for Japanese curry
Sounds like a really good menu, any chance of posting the name of the restaurant DCGMan?
Bill I hope you liked the smoked lamb! You are right, very fatty, so good...
Also gnocchi with sausage and broccoli rabe and polenta with gorgonzola sauce from the same place.
Apparently Argentine food has lots of Italian influence!
It's the 2nd largest Italian population outside of Italy, right behind the Northeastern US. I think it's first in Italian ex-pats though.
Quote:
on a panini grill
on Jewish Rye -
Dill Havarti
smoked Turkey slices
Thick cut Bacon
fresh Avocado slices
Garlicy Ranch dressing
Press in there for a good 5-7 minutes
Sounds delicious. Btw, I saw a hack for panini presses recently, if you're making something gooey. The suggested lining it with parchment paper to avoid cleanup
shit dude, great idea...making those sammys tonight so I will give it a go....Thanks!
Quote:
In comment 16026414 DCGMan said:
Quote:
Menu with Americas, Europe, Middle East/Africa, and Asia sections.
The following were excellent:
Pozole Verde
braised pork, tomatillo & chili broth, with hominy, red onion, pickled jalapenos, crispy tortillas & cilantro-lime crema
Phyllo Wrapped Feta
phyllo stuffed with feta, pistachio, dried fruit, aleppo pepper, thyme, sumac, sesame seed, & honey (contains nuts, vegetarian)
Japanese Golden Curry
beef short rib in savory curry sauce with sweet potato, parsnips, baby carrots, pearl onions & steamed rice
Nice combination of dishes. I had never seen anything before for Japanese curry
Sounds like a really good menu, any chance of posting the name of the restaurant DCGMan?
Bill I hope you liked the smoked lamb! You are right, very fatty, so good...
I recently moved to Richmond from NoVa. My handle is now deceptive.
It's Blue Atlas. Nice little restaurant with a great view of the city skyline and sunset.
Blue Atlas website - ( New Window )
Wife, son and father in law all liked it (I can tell when they mean it or not).
Almost paella-like, with potatoes instead of rice. What's not to like?
Link - ( New Window )
Also gnocchi with sausage and broccoli rabe and polenta with gorgonzola sauce from the same place.
Apparently Argentine food has lots of Italian influence!
The beef sounds maybe like a braciole. Gnocchi and gnudi don't get enough attention, they're both great.
lol, that's quite a song
Sounds good. I'm a Shepherd's pie fan, but I make mine with mashed cauli on top. The corn on this makes it too high carb for me.
Quote:
In comment 16026398 I Love Clams Casino said:
Quote:
on a panini grill
on Jewish Rye -
Dill Havarti
smoked Turkey slices
Thick cut Bacon
fresh Avocado slices
Garlicy Ranch dressing
Press in there for a good 5-7 minutes
Sounds delicious. Btw, I saw a hack for panini presses recently, if you're making something gooey. The suggested lining it with parchment paper to avoid cleanup
shit dude, great idea...making those sammys tonight so I will give it a go....Thanks!
From Kitchn "This month Cook’s Illustrated had a great tip for making hot sandwiches in your panini press without any such mess. Wrap your sandwiches in parchment paper before putting them in your press; it’ll create a little envelope for messy cheeses and oils and keep them off your machine!"
Bill I hope you liked the smoked lamb! You are right, very fatty, so good...
Yeah, Drew, really good. Finished them for lunch yesterday. The other ones I bought are bigger, so they should cook a little slower.
I don't eat steak that often, and I'm still not sure which cuts I feel like eating regularly. Ribeye on sale at Safeway tomorrow, so I think I'm gonna buy some.
James Beard nominated, he must know what he's doing :)
Then, broke up the chicken, sliced up the sausage and added rice.
Then, broke up the chicken, sliced up the sausage and added rice.
Jambalaya is probably in my top handful of Cajun dishes. Great dish
Traded an Ice Cream Maker for a Juiceman Juicer a while back. Pressed some Beet, Celery, Carrot, Lemon, Garlic, Ginger into a mighty fine juice. Dangerous to everything around it, stain and breath wise.
Quote:
Cooked on a cast iron griddle.
I don't eat steak that often, and I'm still not sure which cuts I feel like eating regularly. Ribeye on sale at Safeway tomorrow, so I think I'm gonna buy some.
I got a whole ribeye at an amish store near me for $6.99 a pound. cant beat it
Ah, pralines. Only sugar has more sugar :)
Traded an Ice Cream Maker for a Juiceman Juicer a while back. Pressed some Beet, Celery, Carrot, Lemon, Garlic, Ginger into a mighty fine juice. Dangerous to everything around it, stain and breath wise.
I hear pozole is great. I stay away because of the hominy
Quote:
In comment 16026754 OBJRoyal said:
Quote:
Cooked on a cast iron griddle.
I don't eat steak that often, and I'm still not sure which cuts I feel like eating regularly. Ribeye on sale at Safeway tomorrow, so I think I'm gonna buy some.
I got a whole ribeye at an amish store near me for $6.99 a pound. cant beat it
Great price.
yeah, Chuck, you may have to play with the cooking times. Beef wrapped in pastry only has to go to 130 or so, chicken will probably need to go to 155. Coincidentally, a couple of days after I made my "deconstructed" Wellington, I saw a recipe on ATK for pretty much the same thing, which they called "Open Faced Wellington" It might be something to consider. Cut the pastry into large squares, bake it, then layer on the pate and duxelles, and top with meat. If you went that way, you could even make chicken for a few and beef for others.
Sorry, I hadn't refreshed my page and missed this post