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What's for Dinner #361 - April Showers Edition

Quasi-tandoori chicken with garlic-ginger-acallion fried basmati rice. All totally winged and a great result.

about 12 hours ago
rjbh20 in Home Cooking
3

Making Ramen at Home?

Dark roasted pork shanks & chicken carcass in a pressure cooker. And homemade noodles (not hard at all if you have the equipment)

about 19 hours ago
rjbh20 in Home Cooking

What's for Dinner #361 - April Showers Edition

Not dinner. Fuel for a day of hopefully rewarding manual labor. Last of a particularly good batch of sausage.

What's for Dinner #361 - April Showers Edition

Tradituonallyade with dried marrowfat peas soaked and cooked with a bit of baking soda until mushy. I usually use frozen green peas blanched until reasonably tender but still bright green, then puréed with the boat motor along with butter and seasonings.

I defer to Harters for the final word on authenticity.

Apr 23, 2015
rjbh20 in Home Cooking
1

What's for Dinner #361 - April Showers Edition

One of the best culinary creations of the British Isles -- fish & chips. In this case, haddock. An inexcusable lack of a proper bitter in the house and insufficient motivation to make mushy peas, but at least there was malt vinegar.

This was the real thing -- hit the spot on a damp Brit-like evening.

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

If you've eaten at Union Square Cafe in NYC more than once, you've probably had their signature filet mignon of tuna. If you haven't, this is what it looks like (minus the pickled ginger, of which o was out), This is a great example of an exceedingly simple dish -- a piece of marinated fish on a green vegetable underlayment -- that is really hard to execute well. This one was perfect

NB: underlayment was butter-soy-sesame oil haricots. And there was a side of fries

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

Orecchiette with sausage, asparagus & an oddball Italian cheese I don't recall the name of.

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

Tuna tartare on avocado fan with pink & black crystal salt.

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

An A+ spring day -- everything furiously greening & blooming. Good day of manual labor rewarded by G&Ts on the porch.

Rotisserie chicken with garlic asparagus & duck fat hash browns. And a nice cheap 2010 Bordeaux.

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

Spring hath finally arriveth, with hyacinths & daffodils making up for lost time.

Freezer & fridge sceounge yielded the ever-popular grilled sousvide flank steak on arugula with lemon vinaigrette. But this time, a sensationally good batch of Tabasco sauce OR's instead of the now-customary FF's. Haven't made OR's in ages - wonder why..

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

I have a fabulous PC, but it's way too big for a garnish.

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

A real scrounge this time. Grilled sousvide pork loin on dried giant corn-chorizo-Serrano melange. Due to lack of time, the corn wasn't the fluffy, hominy-esque texture it should have been (needed to be soaked for several hours) but overall the concept of the dish worked.

Smoked country ham

Aha -- much better. I still don't get the business about leaving it in a turned-off oven for 6-7 hours. Please let us know how it turns out.

Apr 13, 2015
rjbh20 in Home Cooking

Smoked country ham

You smoked a salt cured ham for a day & a half? What temp did you you use?

Apr 13, 2015
rjbh20 in Home Cooking

Smoked country ham

These are some of the most oddball cooking instructions I've ever heard of. I suspect your oven gets cold less than an hour after you turn it off, right? So leaving the ham in there for 6-7 hours is no different than just letting it sit on the counter.

And if this is a true country ham (i.e., salt cured and air dried to a texture resembling prosciutto) you're going to have an inedible salt block if you roast it without soaking first.

Apr 13, 2015
rjbh20 in Home Cooking

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

And another fabulous Whole Hog Production is underway!!! Special Masters final round edition and a salute to the sensational spring weather that finally showed up.

Two large swines, a dozen slabs of ribs, four extra-large sides of salmon, two chickens an two steelhead. With free flowing ice cold PBR, of course.

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

Second course: grilled sousvide swordfish on fresh tagliatelle with an olive oil, caper & white wine nage.

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

First course: asparagus on olive toast with Parmigiano, black crystal slat & an olive oil fried egg. Sort of a toast to the first spring day that feels like spring.

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

Like this?

Apr 09, 2015
rjbh20 in Home Cooking
1

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

I've noticed

Apr 09, 2015
rjbh20 in Home Cooking
1

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

A sort of pan-Asian throw-together. Stir fried chicken with wok-seared mushrooms & scallions. Sauce was a take on the olde moo goo gai pan, with extra garlic and a major dose of incendiary Thai chiles. Not too bad, though the sauce was too loose.

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

That's a-nice.

Apr 08, 2015
rjbh20 in Home Cooking
2

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Shrimp, chorizo & black bean tacos.

Cantaloupe... Ugh.

Life's too short to eat food you don't like (unless you're a guest in someone's house). Leave it out for the squirrels.

Apr 06, 2015
rjbh20 in Home Cooking
1

Home cured ham/s questions

Can't think of any reason you can't freeze now and cure later. And frozen cured ham is fine -- I vacuum seal packages of sliced cured ham & freeze all the time. Not quite as good as when fresh -- the freezing causes some moisture loss as the meat cells get ruptured by ice crystals (same as for all frozen meat) -- but perfectly serviceable.

Apr 06, 2015
rjbh20 in Home Cooking

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Ultra luxe lamb chops & asparagus Parmigiano. Nice 05 Bordeaux. Happy Easter everyone.

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

First course: gnocci with Gorgonzola sauce. Actually, it was Roquefort sauce on account of no Gorgonzola in the house.

Butter, cream, Roquefort, slight touch of garlic and pasta -- can't miss.

Help! How do I deal with the net on my boneless ham?

Take the net off

Apr 05, 2015
rjbh20 in Home Cooking

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

A freezer scrounge unearthed a couple of antique (but still in fine shape) veal chops. Pounded flat & done alla Milanese with arugula & tomato, lemon vinaigrette. Only miss was the el cheapo Burgundy -- serves me right

Rockland County - Whole Lamb for Greek Easter

Biancardi's on Arthur Avenue in the Bronx if that's not too far.