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#19546 Daniel

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Posted 08 January 2020 - 06:20 PM

I should mention, that it was my  sons birthday and that is why so many people were coming and so many was last minute.. his birthday is the 7th so, originally our plan was to trick him into thinking that wednesday was his birthday.. i was out of town and well, i wasn't coming back until last night originally. .so, i didn't want him to think i was missing his birthday.. but, someone ratted and well, he came home from school monday saying, tomorrow is my birthday.. Miss A called me, i jumped on a plane that night and made it home to wake him up on his birthday  yesterday.. 

 

He and some kids wanted pizza so, i defrosted the 72 hour pizza dough, had the kids decorate the pizza and then i threw them into the hot oven..i think we all ate pizza too, it was really good.  I find, i usually stress more on the parents than the kids. they are easy. 


Ason, I keep planets in orbit.

#19547 Daniel

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Posted 09 January 2020 - 02:58 PM

nachos last night... It was a boys night and well, yeh, wanted to see if he would like these.. He does.. .He has been picky lately in that, I bend over backwards and make him or get him anything he asks for.. So, his recent life has consisted of homemade pasta, chicken parm, chicken and rice, hargow dumplings, grilled cheese and a Jax Potato consisting of roast beef, raclette and creme fraiche.  he makes his own breakfast on the weekends, get's an egg bagel sometimes, definitely in to pizza from certain places, definitely not school. 

 

Dad of the freaking year ;) :  It was these really good chips with two layers of sliced land of lakes. 

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Put in the hot cast iron and then broiled for a few:

 

cheese to chip ratio was spot on. i wish I had a better cheese but, I just didn't trust that he would eat the other cheeses in the house and well, that would have left me eating a plate of nachos... Nor did I think he was ready for the pork chilaquiles I wanted to throw down.. But, it was a good start, we are building.   The plan for myself was I really have been wanting to make fish meatballs lately.. I have been thinking tuna but, then I came across a Lydia tv show where she made monkfish balls and well, now that's what I want to make too.. .but, never got there.. 

 

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Then, moments before his first bed time attempt, he was hungry.. .He wanted me to make him fresh pasta but, it wasn't happening.. .So, we got a grilled cheese and bacon.  Still working towards getting that bacon in the grilled cheese.. 

 

 

that's the beauty of cast iron.. you can see that extra little char. 

 

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Ason, I keep planets in orbit.

#19548 voyager

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Posted 10 January 2020 - 02:07 AM

Mississippi roast and its jus; new potatoes.


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


#19549 voyager

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Posted 11 January 2020 - 07:13 AM

Roasted two whole red snapper tonight.    Wowzer!    Excellent quality fish, simple treatment.     Fresh tomato, onion, EVOO, caper sauce.    Braised fennel, black Camargue rice.      

(Started with boudin noir and caramilzed pears, pear cider from Normancy; Red hawk cheese with prune / walnut slab; chocolate sherbet with chantilly and crushed dried oranges. A lot of wine. Maybe best dinner party ever)
 


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


#19550 joethefoodie

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Posted 11 January 2020 - 12:30 PM

Roasted two whole red snapper tonight.    Wowzer!    Excellent quality fish, simple treatment.     Fresh tomato, onion, EVOO, caper sauce.    Braised fennel, black Camargue rice.      

(Started with boudin noir and caramilzed pears, pear cider from Normancy; Red hawk cheese with prune / walnut slab; chocolate sherbet with chantilly and crushed dried oranges. A lot of wine. Maybe best dinner party ever)
 

While I'm sure everything was great, that Red Hawk cheese is just so good, it almost makes me think we make some cheeses as good as they do in other parts of the world.



#19551 joethefoodie

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Posted 11 January 2020 - 01:19 PM

Assorted "tapas" to start (e.g. anchovies with piquillos, olives, piperras, mushrooms, etc.). 

 

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Linguine with sugo di carne - pork and meat sauce, the meats sourced from Ends Meats.

 

Petite boneless leg of lamb...

 

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Roasted with red bliss potatoes. And Brussels sprouts, also oven roasted.

 

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Cheeses.  Dessert.



#19552 voyager

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Posted 11 January 2020 - 04:14 PM

 

Roasted two whole red snapper tonight.    Wowzer!    Excellent quality fish, simple treatment.     Fresh tomato, onion, EVOO, caper sauce.    Braised fennel, black Camargue rice.      

(Started with boudin noir and caramilzed pears, pear cider from Normancy; Red hawk cheese with prune / walnut slab; chocolate sherbet with chantilly and crushed dried oranges. A lot of wine. Maybe best dinner party ever)
 

While I'm sure everything was great, that Red Hawk cheese is just so good, it almost makes me think we make some cheeses as good as they do in other parts of the world.

 

A tip on Red Hawk and its siblings, and maybe most cheese.   These are sold way too young here, so I buy as far in advance as I recognize an upcoming need.    Last night's was bought a month ago.    I took it out of the fridge at 7am yesterday and left it a room temp.    At serving, it was almost spoonable.   

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The brown slab next to it was an experiment that came out well.    I had bought Catalan prune and walnut "cakes" some dozen years ago but they vanished from our cheese stores.    Lots of fig and almond cakes but no prune.   So I chopped dried prunes, soaked them in Muscatel for a week or so, added toasted walnuts and anise seeds and packed it into a small loaf pan (lined in Saran).    Tamped it down daily for a week and this was the result.    Not as condensed as the real one, but everyone loved it.    I will let it age more and if I make it again, will give it more lead time.


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


#19553 Sneakeater

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Posted 11 January 2020 - 04:23 PM

Heh.  I do that all the time but not on purpose.


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#19554 Daniel

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Posted 13 January 2020 - 03:49 PM

Jax man turnt 5.. It's been his birthday for the last couple of weeks... We threw down this weekend..I spent under 100 bucks and worked about 6 hours making everything... I have spent thousands of dollars on parties and I spent 100 this time, actually it was more fun this time because, i got all the work out of the way and had minimal things to do while guests were here.. 

 

Anyway, for the kids... Macaroni and cheese cups... 

 

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For everyone, I made a lasagna.. I don't know why I made one.. I mean, was it because the press is really pushing a lasagna trend?  Is it because, well, it's an easy baked dish that you can let sit out for an hour and still have it be warm? Really, it's because the idea of making gnocchi for that many people seemed daunting..  Bolognese.. I tried to do it from memory, didn't even look at a recipe.. i came close, it was delicious.. I mean, i totally feel like I am capable of making anything taste good through seasoning as I go so, I wasn't super worried but, even like how many pounds of ground beef should I buy?  Or how many ounces, I should say....  I settled on like 1.20 pounds at wegmans, i think the price was like 4.99 a lb...   So, carrot,onion, celery, garlic. ground beef and a few strips of smoky bacon I am a rebel.  Then tomato paste, wine, milk and that's it I think, ooo some nutmeg... Then a bechamel, like 6 tlbs butter and flour though, i didn't measure and then some glugs of milk, maybe 2 or three cups and like a huge amount of nutmeg... 

 

Well, i made the ground beef, the bechamel and the pasta dough the night before and then went to the bar to contemplate. I am working with fire and knives and equipment.. you can't rush into these things.. 

 

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rolled out the dough, made a layer of bechamel on the bottom, rub olive oil on the pan.. mix just most of the bechamel with the ground beef.. I contemplated keeping the separate but, in the end, i mixed the two... I then add some salt and lemon to the mixture and it brightened it all up.. But, i also saved some bechamel for the top.. layered, i had enough for i think 4 or 5 sheets.  topped with bechamel, parm and butter and baked for like 20 minutes or so... 

 

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the pasta dough was so beautiful.. i surprised myself on that one.. it was so perfect..

 

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this wasn't a traditional italian american lasagna. there was not ricotta, no mozzarella, it was really delicious and really simple.. my favorite part was the crunchy parts where the pasta dough sort of got all crunchy... it was so good, eaten by kids and adults and not a single leftover.. 

 

I have a little more dough, may make again tonight

 

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I love seafood salad, my father loves seafood salad.. it's his favorite thing..  When I was a kid and worked for him, I would stop at Bellinni around the corner from my house order their seafood salad for my father for lunch.. He then started having issues with raw onion, now garlic.. So, whenever he comes to a party of mine, i make him seafood salad.. onion and garlicless.. this time it had octopus that I boiled and then grilled. boiled squid.. the dressing was lemon, mint, parsley, olive oil and red pepper.. i added celery and fennel and chickpeas.  his eyes showed me he was nervous about the red pepper flake but he loved it.. .the grovery store around the corner from me sells octopus for 6.99 a poound, the octopus was 21 dollars, the squid was another 20... that salad killed my dollar average.. black olives i added at the last minute as i found them in the fridge. 

 

 

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lastly, i found this huge amount of pork at wegmans.. it was like 99 cents a pound.. I bought a pack... I opened like a book and stuffed with broccoli rabe and mozzarella.. then braised in marsala, onions, carrots, thyme from my backyard and some butter... When the pork was almost done, i took it out and sliced it..  reduced the sauce, added flour to thicken, hit it was some dijon as it felt a little boring..  served on a bed of spinach... I was shocked at the reaction.. it was a throw away dish for me.. i mean, not throw away but, i was doing it for the price and volume and well, it was so damn easy... 

 

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i thought the lasagna was my favorite but, i always love the seafood salad but, people were really going nutty for the pork... notice that little cube of butter up top..  anyway, dijon marsala, people like it. also, i added some toasted breadcrumbs to the top as why not. 

 

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Boom, party done, cheap, easy, dare I say, relaxing... I almost want to do this every sunday... 


Ason, I keep planets in orbit.

#19555 voyager

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Posted 13 January 2020 - 05:05 PM

From Daniel's sublime to our ridiculous.   

 

Couldn't stand wasting the remaining roast snapper, and already did one meal of fishcakes.    ->  took clumps of the cold, gelatinous coagulated fish, dipped in tempura batter and deep fried.    Served with choice of cocktail or also leftover caper sauce.    Well, ridiculous but divine.   


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


#19556 StephanieL

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Posted 13 January 2020 - 09:10 PM

Two seafood meals this weekend:

 

--PEI mussels steamed in white wine with garlic, parsley, and chopped tomatoes. Baguette to mop up the juices; Kono sauvignon blanc to drink.

--Dungeness crab salad: butter and lemon juice dressing for N and a Louie dressing for me.  Boiled new red potatoes tossed in olive oil on the side.  This was the best of the 3 crabs we've gotten so far this season, in terms of amount of meat.


"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

 


#19557 joethefoodie

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Posted 13 January 2020 - 11:51 PM

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Porrusalda.  This is a Basque homestyle dish, stew or soup - you be the judge, and one which I encountered at Ernesto's recently.

 

Of course, it's basically a simple leek and potato soup, here supplemented by carrots, the leeks sweated in both duck fat and olive oil.  In Basque Country, they might add soaked salt cod to the dish before serving, to make it more substantial. 

 

It's classically water based (as is the leek and potato soup I often make), but the cup or so of chicken stock I had sitting in the fridge was added, and certainly didn't detract from the dish - it added to it.  

 

Oh yeah, it's topped with a sprinkle of espelette, a la Ernesto's.



#19558 Sneakeater

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Posted 14 January 2020 - 02:43 AM

Yours actually looks more appealing to me than theirs did.
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#19559 Sneakeater

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Posted 14 January 2020 - 02:45 AM

(Although my vegetarian sweetie C wouldn’t have appreciated the chicken stock.)
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#19560 joethefoodie

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Posted 14 January 2020 - 11:48 AM

I thought mine was better, but hey, homestyle dishes are often better at home.  And the chicken stock/duck fat can't hurt.

 

Here's Ernesto's:

 

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