I'm gonna say Chicken Marbella. Bone-in, skin-on chicken marinated and baked in a red wine vinegar blend, along with apricots, prunes, green olives and capers. Baked sweet potato on the side. Did you have anything you loved?
seasoning. Made it my self from a Low Country Internet recipe.
Delicious. I've always thought to it as more Cajun than Low Country. I wonder if the recipe is appreciably different, probably not with that spice mix.
At Robusto in Helsinki. Ok, I deserve a big Bronx cheer for this post but it was really good.
Were you able to Finnish it? You made me look up a lamb confit recipe and I found a French one. It looks a lot like the osso buco I make, just at a lower temp for longer time. Great dish, tho
Guessing the fresh corn is in addition to cornmeal? I haven't seen polenta recipes like that but I do make cornbread that way. Sounds like it should be good, a little pop and texture.
Smoked over pecan and cherry. No bun; selection of four sauces: East Carolina Vinegar, Carolina Red, East Carolina Mustard, and my House (Memphis style with Sriracha and hot curry paste).
Bill I mentioned in and earlier thread for you that on your
Guessing the fresh corn is in addition to cornmeal? I haven't seen polenta recipes like that but I do make cornbread that way. Sounds like it should be good, a little pop and texture.
No -- no cornmeal. Completely using fresh corn. Jaques Pepin turned me onto it
You shuck the corn and put it in a blender. He adds butter, cream and salt and little sugar. I added Evo and finished it with fresh grated authentic parmesan and aged balsamic vinegar. You cook it like polenta - except in a pan and keep stirring until it thickens up. When it thickened that's when I finished it.
If you think about it fresh corn still has the same ingredients as dried ground polenta -- which you have to add liquid to to cook it. Here the liquid and starch is already there with the pureed kernels.
See this so rarely on the menu, but when I do I always get it. Quail eggs, shallots, capers, Worcestershire glaze.
I had steak tartare recently, at Brigitte Bistro in Red Hook (the town up here, not the nabe in Brooklyn). It's also usually on the menu at Le Petit Bistro here in Rhinebeck. It's great, but once a year or so for me.
Super tender and tasty. Better BBQ than I had in Kansas City or Texas earlier in 2024.
it's a regular that fell out of the rotation for some reason. So good.
Isaias - ( New Window )
Super tender and tasty. Better BBQ than I had in Kansas City or Texas earlier in 2024.
A lot of people have never had beef ribs. They're so good. Like the ribs on The Flinstones
Delicious. I've always thought to it as more Cajun than Low Country. I wonder if the recipe is appreciably different, probably not with that spice mix.
Were you able to Finnish it? You made me look up a lamb confit recipe and I found a French one. It looks a lot like the osso buco I make, just at a lower temp for longer time. Great dish, tho
The CT contingent might disagree, but that's for another day :)
The croissants were incredible.
Guessing the fresh corn is in addition to cornmeal? I haven't seen polenta recipes like that but I do make cornbread that way. Sounds like it should be good, a little pop and texture.
yum
Does beef and chicken have a name, like surf and turf?
Bun with bbq sauce?
it's a regular that fell out of the rotation for some reason. So good.
I've made that, but with different pasta. Great dish
Glad to hear it came out so well. I assume you're still eating it :)
oops, missed you. That sounds special
My favorite. Local restaurant?
Our cruise ends in Lisbon in early November. We're staying an extra day, but having dinner in town. Is swordfish a Portuguese specialty?
Quote:
...Porky!
Bun with bbq sauce?
Smoked over pecan and cherry. No bun; selection of four sauces: East Carolina Vinegar, Carolina Red, East Carolina Mustard, and my House (Memphis style with Sriracha and hot curry paste).
Dine with me? I thought you said you were buying :)
Glad it went so well. I've got a friend with a tagine pot, but I just use a Dutch oven
Sounds perfect
Raw meat? Was the power out? :) Actually, it sounds like a nice preparation
The croissants were incredible.
Did they throw in some chocolate ones?
Was it Fava?
Quote:
fresh corn polenta
Guessing the fresh corn is in addition to cornmeal? I haven't seen polenta recipes like that but I do make cornbread that way. Sounds like it should be good, a little pop and texture.
No -- no cornmeal. Completely using fresh corn. Jaques Pepin turned me onto it
You shuck the corn and put it in a blender. He adds butter, cream and salt and little sugar. I added Evo and finished it with fresh grated authentic parmesan and aged balsamic vinegar. You cook it like polenta - except in a pan and keep stirring until it thickens up. When it thickened that's when I finished it.
If you think about it fresh corn still has the same ingredients as dried ground polenta -- which you have to add liquid to to cook it. Here the liquid and starch is already there with the pureed kernels.
I endorse the concept
Fresh Corn Polenta - ( New Window )
I had steak tartare recently, at Brigitte Bistro in Red Hook (the town up here, not the nabe in Brooklyn). It's also usually on the menu at Le Petit Bistro here in Rhinebeck. It's great, but once a year or so for me.
I endorse the concept Fresh Corn Polenta - ( New Window )
Looks good - think I'll try it. Definitely corn season here.
I endorse the concept Fresh Corn Polenta - ( New Window )
Here's a link for people who don't do Facebook, assuming it's the same recipe
Link - ( New Window )
Quote:
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I endorse the concept Fresh Corn Polenta - ( New Window )
Here's a link for people who don't do Facebook, assuming it's the same recipe Link - ( New Window )
Maybe not, this recipe doesn't have cream
Made a reduction using pan drippings and glaze run-off. Made French toast using St. Pierre brioche cinnamon twist bread.
Placed leftover ham slices in between two slices of the French toast used the reduction as a syrup/sauce.
Made a reduction using pan drippings and glaze run-off. Made French toast using St. Pierre brioche cinnamon twist bread.
Placed leftover ham slices in between two slices of the French toast used the reduction as a syrup/sauce.
Some grated gruyere might go nicely on that sandwich, sorry of a croque madame vibe
Your families are so lucky. Id come over in a heartbeat for tagine
A croque has a mornay- cheese sauce, but your sauce may work as well
Sounds great. Pasta with that or was the sauce just for the veal?