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What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

I had the distinct pleasure of feeding the varsity athlete and a couple of his mates this evening on their first night of spring break. If these men are the future, I may need to change my plans and stick around for awhile -- what an outstanding group of young gentlemen.

Caesar salad followed by steak au poivre with champignons & frites. And a nice 2010 Medoc to toast their future and my past.

about 2 hours ago
rjbh20 in Home Cooking
1

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Sort of a tricolore theme tonite. Sousvide & Searzalled chicken breast with pepperoni sauce & sautéed spinach.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Pork broth ramen with roasted pork belly. No appropriate vegetables o the house other than enoki, but it was good nonetheless. Pork belly was done sousvide at 155 for 3 hrs yesterday and roasted today -- best I've ever made.

Stock question--need answer fast-ish

What are you trying to accomplish by this?

Mar 04, 2015
rjbh20 in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Not a lot, but for things like the hen ball and othe sousvide stuff, it is very helpful. Plus, there's the Mr. Wizard factor of playing with a noisy open flame.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Feeling spherical tonite. Game hen ball with a chicken & red wine demi (tarragon, thyme & shallots) and potatoes.

Hen ball was done sousvide then roasted for a few minutes to dry the skin, then blasted with my trusty Searzall. This was fun. And really good, particularly the sauce.

32 Hungry Boys

I'm envious -- feeding young men is a blast. They eat a lot, appreciate it and don't whine about their dietary "requirements"

Even better if it's a group of athletes.

Barbecue -- nothing better for a crowd (unless it's a bridal shower)

Mar 03, 2015
rjbh20 in Home Cooking
3

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Just me and the doodle for the next few days -- the missus is in the shop getting the suspension repaired.

A scrounge for single portions yielded the makings for a grabass sort of quasi-Caribbean deconstructed fish chowder. Cod, potatoes, chorizo, Benton's bacon, clam broth (from a sacrificial can of clams) coconut milk and a squeeze of lime. Not too bad, actually.

cooking with a saucier

What are you stirring with?

Mar 02, 2015
rjbh20 in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

A long but very enjoyable weekend at the college squash individual Nationals, where the varsity athlete made it to the consolation semis before being laid low by a blood blister the size of a chicken cutlet on the right foot. This plus a 2.5 hour slog up the Jersey Turnpike in yet another effing snowstorm called for an emergency fried chicken dinner intervention.

How many at home dishes have you truly mastered?

All of them.

Feb 25, 2015
rjbh20 in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Soup was outstanding and a welcome change from traveling fare

Pork leg - please help

Pork & green chile stew with hominy. It will take about 30 seconds to cube the meat & the rest is about equally easy.

Feb 25, 2015
rjbh20 in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Ever try brushing the eggplant with oil and blasting it a red hot dry cast iron skillet? I do this for moussaka and with works great.

Can I use butter instead of oil when I sous vide?

Sure it's ok. But what's the objective? Adding a bit of oil to the bag when you do chicken or fish helps keep the shape intact, but doesn't do anything for beef

Feb 25, 2015
rjbh20 in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Taking advantage of the balmy (35F) temps and in need of a quick freezer scrounge after a weekend rooting for the varsity athlete and his mates at Nationals yielded prime striploin, funghi trifolati and a baked spud. 05 Margaux to celebrate a great year for the valiant Bulldogs in the face of much adversity.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Turn, turn, kick, turn

Feb 21, 2015
rjbh20 in Home Cooking
1

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Great film. Min stim sta wawv.

Feb 19, 2015
rjbh20 in Home Cooking

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Tom Waits, actually. Who took the concept from Hopper.

Feb 18, 2015
rjbh20 in Home Cooking
1

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Blue plate special tonite. Last of the meatloaf inventory from the freezer, scallion mashed & green peas. Frozen, of course. And meatloaf gravy, with the full benefit of the renderings from the bacon latticework on the loaf.

.....Nighthawks at the diinnerrr....Emma's forty nineerrrr....

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

While not as frigid as 24 hours ago, it's still colder than a welldigger's ass. And it's forecast to return to the zero level by the weekend. Snow tomorrow? Sure-- why not.

Tonite's freezer scrounge was therefor way out of season. Cod sauté meuniere with a lemon- tarragon beurre blanc, fingerling potatoes persille and peas & carrots. Nice white Bourgogne to accompany.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Sort of hunkered down here listening to the wind howl and watching the temps drop. currently 6F and dropping about a degree/hour. The self-imposed isolation did result in a few house projects getting done -- pots & pans scoured, stove cleaned, blower resistor in Roxlet's car replaced. And some quality reading time accompanied by a snoozing doodle.

Dinner was some remarkably good pizza conjured out of freezer stocks and a good el cheapo Nebbiolo.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

As SteveH so eloquently put it, V-Day is a great excuse to indulge. For us, the first on solo since the varsity athlete arrived on the scene a lifetime ago. Requested repast was Northern Italian, which turned into homemade-a freash-a pasta al'Afredo followed by Vitello Marsala con funghi. The Alfredo only missed perfection on account of no white truffles in the house. Otherwise a totally over the top dinner, with an excellent 2004 Amarone to keep the mood elevated.

what is shortening?

Solid fat

Feb 14, 2015
rjbh20 in General Topics

I need help making the perfect omelet

3 eggs, nothing else. Beat the daylights out of them. 8 inch nonstick skillet, at least a tablespoon of butter. Pour in the eggs, shake the pan & stir with a fork held flat to the pan. When almost set, take off the heat, add a small amount of cheese, fold the side closest it you over 1/3 of the surface, tip up the pan & roll on to a hot plate.

10lb London Broil in oven?

How about a photo of this in the raw? And in its closest to original state as possible.

Never heard of a London Broil cut anywhere close to this size -- usually 2-3 lbs or so.

Feb 13, 2015
rjbh20 in Home Cooking

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Totally made up combination this time. Boneless pork loin seared & roasted with garlic & onion rice pilaf & a tomato- Serrano-chipotle sauce, the latter with ample garlic & cumin. Swine came out perfectly (two in a row) and the sauce was remarkably on point.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Queso melted on the hot tortillas

Feb 13, 2015
rjbh20 in Home Cooking
1

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Leftover tri-tip repurposed into quesadillas. Not too bad actually.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Tri tip Bearnaise with duck fat hashbrowns. The tritip was done sous vide then blasted wth my new Searzall to get a sear.. Not as good as a grill, but pretty close and very handy this time of year. All preceded by arugula with roquefort & walnuts. Good 2010 Bordeaux to accompany.