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#19531 Daniel

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Posted 02 January 2020 - 02:20 PM

First attempt at a butterflied pork loin -> mock porchetta.    Starting at the top/fatty edge, sliced through to within a third inch of the opposite edge, reverse, do again, until you have a flat piece of meat.  Stomp down any thick ridges.

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Spread with a garlic/herb/evoo combination of your choice

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Roll tightly and tie, keeping the fat layer outside.   Start in the middle first and work to the ends.

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Lay on bed of onion or shallot

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Surround with potato or aromatics.

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Roast as size suggests.    Let rest and slice thinly.    

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Serve with pan juices.    Cold, thinly sliced leftovers may even be better.

 

SO PRETTY


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#19532 StephanieL

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Posted 02 January 2020 - 09:20 PM

Hoppin' John, as sort of a balance between the cheese at the start of the meal and the rich cake afterwards.  We used RG black-eyed peas, and they cooked so quickly that N's timing and plans were thrown off, and she ended up overcooking them a bit so they turned out a little mushy.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19533 Wilfrid

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Posted 02 January 2020 - 11:58 PM

Forgot shallots, out of fresh onions. Wondering about finely dicing some pickled onions for a beurre blanc. 😅

Not so worried about the flavor as my fingers. Slippery little suckers.

#19534 Daniel

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Posted 03 January 2020 - 12:57 AM

Had the neighbors over. The mom and two kids and Jax. I got the two of them Walkie talkies which work from their bedrooms. Made my 18 minute chicken parm for 4. The one year old ate half a cutlet after already having dinner. It was a large success
Ason, I keep planets in orbit.

#19535 joethefoodie

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Posted 03 January 2020 - 12:53 PM

Nursing a shitty cold, sometimes I just want to put together something w/o cooking.  And what's better than an assortment of stuff on hand, either in the fridge or the pantry? Especially (mostly) Spanish/Basque stuff...

 

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Piquillo peppers, marinated artichokes, piperras, feta, anchovy stuffed olives, cherry tomatoes, tuna from Donostia, pickled green beans from the lower east side. 



#19536 voyager

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Posted 06 January 2020 - 02:19 AM

Pork schnitzel because you know you love it

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And some garlic crumbed cauliflower because it's just so delicious

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And then I found out that it IS my circus, and they ARE my monkeys..,


#19537 Daniel

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Posted 06 January 2020 - 05:02 AM

What’s the white sauce?
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#19538 joethefoodie

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Posted 06 January 2020 - 11:50 AM

That's the perfect cauliflower for the Roman skate and romanesco soup!



#19539 voyager

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Posted 06 January 2020 - 02:49 PM

What’s the white sauce?

Herbed white pan gravy.  (Dump most fat, add flour, chicken/veal stock, cream, fresh thyme, cracked black pepper.)


And then I found out that it IS my circus, and they ARE my monkeys..,


#19540 StephanieL

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Posted 06 January 2020 - 10:20 PM

First attempt at paella was a rare bust for N.  The rice in the center of the (new) paella pan got burnt, everything else was underseasoned, and worst of all the seafood was questionable.  We thought we'd give one of the 99 Ranch markets a try for seafood (hey, they had live Dungeness crabs for $6.99/lb), but we weren't sure the clams were good and the wild, head-on Argentinian shrimp were mushy, at least the one I had a bite of.  We chucked it all into the compost bin rather than risk being poisoned.  Well, at least we have the pan and a good deal of raw rice, so we can try again sometime.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19541 Daniel

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Posted 06 January 2020 - 11:43 PM


What’s the white sauce?

Herbed white pan gravy. (Dump most fat, add flour, chicken/veal stock, cream, fresh thyme, cracked black pepper.)

You mean a veal veloute? :-)
Ason, I keep planets in orbit.

#19542 joethefoodie

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Posted 06 January 2020 - 11:51 PM

First attempt at paella was a rare bust for N.  The rice in the center of the (new) paella pan got burnt, everything else was underseasoned, and worst of all the seafood was questionable.  We thought we'd give one of the 99 Ranch markets a try for seafood (hey, they had live Dungeness crabs for $6.99/lb), but we weren't sure the clams were good and the wild, head-on Argentinian shrimp were mushy, at least the one I had a bite of.  We chucked it all into the compost bin rather than risk being poisoned.  Well, at least we have the pan and a good deal of raw rice, so we can try again sometime.

Paella pans are tricky, especially the classic thin steel ones.  I generally do a lot of moving the pan around on the heat to try and keep the rice cooking evenly. 



#19543 voyager

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Posted 07 January 2020 - 02:52 AM

 

 

What’s the white sauce?

Herbed white pan gravy. (Dump most fat, add flour, chicken/veal stock, cream, fresh thyme, cracked black pepper.)

You mean a veal veloute? :-)

 

MIxed.


And then I found out that it IS my circus, and they ARE my monkeys..,


#19544 voyager

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Posted 07 January 2020 - 03:27 AM

Pork rillettes

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Bread and cornichon

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And three veg soup.

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And then I found out that it IS my circus, and they ARE my monkeys..,


#19545 Daniel

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Posted 08 January 2020 - 03:04 PM

I had made a chile verde the other day, my intention was to have some sauce for chilaquiles one morning.. It's a simple sauce and it's delicious.. Tomatillo base.. You essentially either pan roast or oven roast at a hot temp tomatillos, 2 seranos, onions, tomatoes, garlic... Ones it's blackened, you throw in a blender, I then added big jim xtra hot hatch new mexico chiles.. You bring back to a pot, you add water,  some cumin and lime and you cook it for another hour on a low temp.. Obviously, using pork fat and chicken stock would elevate the dish, or maybe not, i personally don't see the difference... I must not be a super taster. 

 

 I then took that and froze it in quart containers..  Before making chilquiles, adjust the seasoning and then add some lime and fresh epasote... then toss in the chips and the pan fried shredded chicken on top.. Dress with crema and some cilantro, it's a party... But, that's not what I did.... 

 

 

It was 4:30, 10 guests arriving at 6, what does one do...  I stopped into wegmans, bought a 9 lb pork shoulder for 9 bucks, chopped it up, browned it, poured green sauce over, brought to a slight boil and cooked on low for about :45 minutes in the last 15 I added masa to thicken and hit it with that masa flavor.  To serve, I sliced cabbage thin, tossed with lime juice and cumin as one side... Another, I took avocados, sliced. tossed with lime juice and some creme fresh, some sliced red onion... Put that in the center of a dish and fanned sliced tomato that had been salted and limed around the outside of the avocado salad.. Served rice that had onion, oil and avocado leaves..  There were tortilla chips, a side of creme fraiche and limes. I served in bowls and stacked it rice, stew, avocado salad on one side, tomato, a shot of crema, chips on the other side and then topped with shredded cabbage.  

 

It was so damn good 


Ason, I keep planets in orbit.