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#19561 small h

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Posted 15 January 2020 - 04:29 PM

Many pelmeni!

 

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I didn't make quite enough mushroom/onion filling for the amount of dough I ended up with, so some of the pelmeni are stuffed with queso fresco. Which is sort of like farmer cheese, and pelmeni are sort of like pierogi, and you can fill pierogi with farmer cheese. So went my reasoning.

 

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I thought it was a pretty good idea to eat the pelmeni in a bowl of borscht, but my used-to-live-in-Moscow sister was scandalized.

 

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#19562 Daniel

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Posted 15 January 2020 - 06:29 PM

those looks well done.. 


Ason, I keep planets in orbit.

#19563 small h

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Posted 15 January 2020 - 08:29 PM

Thanks! I’m pretty good at pierogi, and these just have the one extra step of joining the points of the crescent. And the dough is very easy to work with.

#19564 Daniel

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Posted 20 January 2020 - 06:19 PM

I had a friend come over friday next, she lives in park slope, she left Sunday afternoon.. During this time, I cooked a lot of food.. This was a drunken meal at 130 in the morning... I called it steggs.. Steak and eggs.. Heated up the yolks in a double boiler with some butter and thyme... It would have been perfect had there been potato sticks and shaved black truffles but, i am able to non perfect things.. But, damn, it was really good.. 

 

I have  a few videos... But, whatever... i will see if I can get my shit together, not doing so hot this monday


Ason, I keep planets in orbit.

#19565 small h

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Posted 21 January 2020 - 04:09 AM

Random googling for monkfish + spinach ('cause that's what I bought at Union Square today) led me to these recipes: Nini’s Spinach Borani and Bandari Monkfish. Plus Dooky Chase's potato salad, because I had a potato, and I love potato salad. Not bad! Not bad at all.

 

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#19566 Daniel

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Posted 21 January 2020 - 04:13 AM

That sounds good. I have been craving monkfish lately so I made monkfish meatballs Friday night and served with squid ink pasta.

Here is the egg going on the steak from Saturday’s dinner

https://www.instagra...d=1mt277szdbbyq
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#19567 small h

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Posted 21 January 2020 - 04:17 AM

monkfish meatballs

Throw me this recipe, why don't you. I'm out of Trader Joe's "meat" balls and open to suggestion.



#19568 Daniel

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Posted 21 January 2020 - 04:33 AM


monkfish meatballs

Throw me this recipe, why don't you. I'm out of Trader Joe's "meat" balls and open to suggestion.

I don’t really use any recipes. I think I bought less than a lb of monkfish, added bread soaked in water, I think like two pieces minus the crusts, not a whole egg, garlic, parsley, salt, pepper, Chile flakes, some bread crumbs too. Rolled, rolled in flour, cooked on plancha before tossing in to tomato sauce.

http://www.winrip.co...cipe_mc_12.html

Above is a recipe. I personally thought the squid pasta was over kill but, that’s the only pasta I had. I took home two damaged boxes from my store so and that was the only pasta in my house. I would prefer a chitara or bucatin, I even considered making fresh pasta and sticking the meatballs into a ravioli as a filling. I also like this authors use of capers. And while I don’t like the idea of them being in the meatball, I like them somewhere with the meatballs. Maybe a modified puttanesca sauce with the meatballs. I also had lobster stock in the fridge that I considered adding to the tomato sauce but, I wanted to be able to taste the monkfish balls on its own to see where I can go with them.
Ason, I keep planets in orbit.

#19569 small h

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Posted 21 January 2020 - 04:58 PM

Thanks! This reminds me that I need to try making gefilte fish at some point.



#19570 Daniel

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Posted 22 January 2020 - 02:38 PM

So here are those monkfish meatballs from friday... Served with a simple tomato sauce of garlic and carrot red pepper all blended with a bit of wine. 

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Make your own sundays with the boys.. I bought this marshmallow sauce as he normally likes it at proper scoop shops.. BUt, this was made by smuckers and it was so sweet and they loved it but, yeh, i tossed it.. 

 

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the horrified look of his friend that slept over:

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Steak and eggs:

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last night was a boys night.. Which meant, jax just had some nachos and then a  hot chocolate and then we roasted a bunch of marshmallows on the stove.. 

 

Daddy had leftover taquitos from jax's lunch.. made a few kinds, chicken and cheese, cheese, cheese, chicken and rice... rolled, fried, covered in my green verde sauce I made a huge amount of.  No crema but, i survived. 

 

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my initial attempt at portion control:

 

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He literally needed a bath after drinking a hot chocolate:

 

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Ason, I keep planets in orbit.

#19571 joethefoodie

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Posted 22 January 2020 - 04:23 PM

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Ends Meat grass-fed porterhouse, about 1.75 lbs. Only aged 21 days as that's what I wanted.

 

Reverse sear, oven at 225℉, till the steak reached about 115° internal temp. Then slammed in cast iron.

 

Served with green beans and roasted baby potatoes. Cabernet Sauvignon from Stonestreet.



#19572 Daniel

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Posted 22 January 2020 - 04:27 PM

well that looks good.


Ason, I keep planets in orbit.

#19573 joethefoodie

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Posted 22 January 2020 - 04:33 PM

well that looks good.

Indeed - and John says hello!



#19574 Daniel

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Posted 22 January 2020 - 04:44 PM

 

well that looks good.

Indeed - and John says hello!

 

 

he's a good dude


Ason, I keep planets in orbit.

#19575 small h

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Posted 24 January 2020 - 04:29 AM

The fancy name for this is kimchi jjigae meets Sichuan dry pot (shout out to Maangchi for ideas about ingredients and method). But it's really just a mess of stuff I had in the fridge, plus the kimchi I made months ago that I really want to be done with already.

 

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