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What's for dinner #336 -- The Thanksgiving 2014 Edition!

With the varsity athlete home for the week, it was an occasion to reprise the Asian menu of a few days ago & work off some inventory. Tonkatsu ramen with abundant little Japanese mushrooms and double roasted pork belly followed by vaguely Peking duck. And Singha beer.

How to remedy a too strong bacon flavor in soup

Freeze it and serve to people who like bacon more than you do.

Nov 23, 2014
rjbh20 in Home Cooking

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Black tie in the afternoon for the performance -- might as well get some extra mileage out of it. Probably will get mistaken for a waiter.

making rack of lamb -- need advice

Seat naked to render the surface far, then paint with Dujon mustard & pat on the seasoned crumbs. Finish In a hot oven to about 125

NB: the searing & crumb covering can be done ahead.

Nov 23, 2014
rjbh20 in Home Cooking

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Mines about the same except I only use about 6 large garlic cloves -- th 40 cloves silliness was a stunt concocted by James Beard for a TV show in the 1970's that somehow stuck. And I usually flour the chicken.

Nov 23, 2014
rjbh20 in Home Cooking
1

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

A tough day, but the valiant Bulldogs almost pulled it off. But a great game nonetheless and a great exhibition of what college football should be. Classy play by both sides. Great effort men, and just wait till next year.

Vietnamese tuna tartare followed by Poulet Mistral, a braised chicken dish featuring abundant garlic cloves. Apologies in advance to my fellow Mozart choristers tomorrow.

Poke Sallet...any northerners ???? [Long Island]

What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Using up some leftover mise en place from this weekend's Asian fiesta. Shiitake mushroom soup with baby bok choy, leeks, ginger and pork-bacon-chicken ramen broth. Followed by Peking duck minus the crispy skin course. Worked well on a cold evening.

So What Dishes do you top with a Runny Poached Egg?

Tasting portion of ginger fried rice with a fried quail egg, tempura shrimp & sesame oil.

Nov 18, 2014
rjbh20 in Home Cooking

Old-Fashioned Breakfast Sausage recipe needed!!!!

Sure. Lean pork shoulder and pork fat in about a 2:1 ratio. Everything should be ice cold. Grind the meat and fat together, season with salt, black pepper, red pepper flake, sage and a touch of sugar. Add a little water & knead the daylights out of it until the texture gets furry (you'll know it when you see it). Best to use the paddle in a stand mixer. Let sit in the fridge for an hour, then fry a small amount, taste and adjust the seasoning. Stuff into casings if you like or form into a log & wrap in plastic.

The kneading is critical or you'll get dry crumbly sausage no matter how much fat you use -- just melts away.

Nov 18, 2014
rjbh20 in Home Cooking

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

Guigal. They're one of the biggest producers and make a ton of this, so its pretty widely available and cheap for the quality.

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

After a welcome respite following Friday's Asian extravagance, back to work today. Dinner for some great friends, some of whom we've not seen in ages. Simple fare, if not exactly a correct combination. Caesar salad followed by steak au poivre with a fontina-stuffed nuclear tater tot. And red wine.

Great get together, but a long weekend in front of the stove

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

Correct. My favorite el cheapo Cotes du Rhone. Turns your tongue blue.

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

This was the first time I've made it since the Carter administration so it's not exactly a refined technique. Baguette sliced lengthwise, whole butter melted in a pan with a clove of garlic run thru a press & a pinch of salt. Butter spooned on the bread & mushed in with the back of the spoon. Grated Pecorino on top, into a 400 oven while the pasta cooks.

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

After Friday's 8-course Asian festivities, last night was something I haven't made in at least 30 years -- linguini with meat sauce. Not Bolognese. Not sugo di pomodoro. Meat sauce. With browned ground beef, garlic, onions and excessive oregano. Just like the Chef Boyardee kind in the box with the spice packet (consisting of oregano and salt). An abomination in the eyes of Italians everywhere. Served as a main course (horrors) and augmented by garlic bread.

It was fabulous.

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

No sous chef -- just me. I did have someone to serve and clear. Long day.

Nov 15, 2014
rjbh20 in Home Cooking

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

Thr salad is my invention. I called it Raffles since it's got those sorts of flavors. Heart of palm, mango, scallion, etc. with a sesame-peanut rice wine vinaigrette.

Nov 15, 2014
rjbh20 in Home Cooking
1

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

And it's a new Whole Hog Productions record!!! Asian tasting menu for the varsity athlete and his fellow frost. Nine diners x eight courses = a long day. But what a wonderful group of young men & women -- maybe they can salvage something out of the mess we've left them.

Asian tuna tartare with fried wontons
Tonkatsu ramen with roasted pork belly
Bangkok wings with salted mango
Raffles salad
Ginger fried rice with a fried quail egg & tempura shrimp
Vietnamese coconut milk green chile shrimp curry
Shrimp & pork spring rolls
Seared rare duck breast with stir fried baby bok choy

This was a ball and the crowd enjoyed it. Happy birthday to my wonderful son

Christmas Dinner: Adults-Individual Beef Wellingtons; Kids-???

Feed the kids the same things you're eating.

Christmas dinner - Not Turkey...

Goose

Nov 12, 2014
rjbh20 in Home Cooking

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

Excellent and a nice warm day for it. Cheers to the veterans.

Why add sparkling water to ground meat recipe?

No idea why sparkling water (or any water) should go in ground meat unless you're making sausage, where it helps distribute the salt.

If you're asking about the difference between carbonated and plain tap water, the fizzy one contains carbonic acid which is created when CO2 dissolves in water. If you're talking about commercial sparkling water, it often/usually has various alkalis (salts) dissolved in.

Nov 11, 2014
rjbh20 in Home Cooking

What to do with lots of raw tuna other than sushi.

Salade Nicoise with seared tuna

Nov 10, 2014
rjbh20 in Home Cooking

What to do with lots of raw tuna other than sushi.

Tuna tartare. Or ceviche.

Nov 10, 2014
rjbh20 in Home Cooking

turkey gravy with white wine

Whatever you're drinking while cooking.

Nov 10, 2014
rjbh20 in Home Cooking

what to do with russet potatoes

Nuclear tater tots

Nov 09, 2014
rjbh20 in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

A major Whole Hog Production, taken on the road. Toted everything up to New Haven for a pre-tournament dinnner for the varsity athlete and his teammates, coaches & assorted parents. Ribs, swine, brisket, chix, beans, slaw & tater salad. Ribs & brisket were right in the bullseye; all were well received. What a blast feeding young athletes.

Pickled Red Onions

Just use red onions

Nov 06, 2014
rjbh20 in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

And another fabulous Whole Hog Production is underway -- special midweek charitable donation edition!!! And what could be more deserving than the varsity athlete's team dinner prior to the season opening All Ivy Scrimmage? Got to keep our brave and gallant young men well fed for the rigors of a big tourney.

Ribs, brisket, pulled pork, chix, slaw, beans & tater salad. I love feeding athletes. No PITA whiny faux gluten-free vegans to deal with.

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

Another last minute freezer & fridge scrounge. Greek lamb sausage (made from a couple of lamb necks & featuring a nice touch of lemon peel) & Brabant potatoes with Romano & black pepper. Greek salad not shown