r

rjbh20's Profile

Title Last Reply

Seafood Main Course for 8 That Doesn't Break the Bank?

Probably not suitable for the weather, but mussels are cheap and a no brainer to cook -- sauté garlic celery & shallots in a big pot, load in the mussels, splash in wine, lid on & presto. Lots of good bread & plenty of muscadet and you're all set.

about 16 hours ago
rjbh20 in Home Cooking
1

To much pork belly!

Roast it & use on ramen

about 24 hours ago
rjbh20 in Home Cooking
1

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Smoke-roasted chicken with smashed potatoes & pole beans from the garden.

1 day ago
rjbh20 in Home Cooking
8

Do you eat rabbit? How do you cook it?

...but the Queen don't ride a chicken...

1 day ago
rjbh20 in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Plated -- a bit more modest. Beef with nothing else.

Jul 19, 2014
rjbh20 in Home Cooking
1

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Unfamiliar label and a good price. Looking good so far.

Jul 19, 2014
rjbh20 in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Wood-grilled sirloin, to be accompanied by corn and an experimental St. Emilion.

Jul 19, 2014
rjbh20 in Home Cooking
7

Do you eat rabbit? How do you cook it?

You get wild rabbit locally? Very cool -- how do they differ from farmed ones?

Jul 19, 2014
rjbh20 in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

When you have basil shrubbery (to say nothing of the oregano hedge) you need to use it whenever possible.

And the pasta came out well and slightly brothy.

Jul 19, 2014
rjbh20 in Home Cooking
3

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Too bad they don't make cat-sized bongs...

Jul 19, 2014
rjbh20 in Home Cooking
3

Do you eat rabbit? How do you cook it?

Love rabbit. Braised legs for Lapin Moutarde, terrine de Lapin, rabbit sausage, stuffed roulade of rabbit, chicken fried rabbit lags, etc etc.

Jul 19, 2014
rjbh20 in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Linguini with clam & shrimp sauce. Lots of fresh oregano from the garden.

Jul 19, 2014
rjbh20 in Home Cooking
8

Planning a BBQ for a crowd. Need help please

Ribs. Lots thereof.

Jul 18, 2014
rjbh20 in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Life's too short to put up with crappy tonic. Fever Tree is good: Q Tonic is better. But both will spoil you.

Jul 18, 2014
rjbh20 in Home Cooking
1

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Nothing to do with a special summer place (mine's Highfields in Union ME). Rather a nod to my Middle West ancestors and a tippo to the new arrivals. Grilled bratwurst on corn-potato-bacon hash with Vietnamese chiles, cumin, cilantro & a touch of hot sauce. All out of the icebox & a remarkably copacetic combination.

Jul 17, 2014
rjbh20 in Home Cooking
7

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Interesting that nobody mentions sitting in front of a screen playing video games or watching TV. Different world back in the day.

Jul 17, 2014
rjbh20 in Home Cooking
3

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

I can't hear Pismo Beach without thinking of Bugs Bunny.

Jul 17, 2014
rjbh20 in Home Cooking
5

Swordfish recipes

Swordfish takes very well to sous-vide cooking, should you be so inclined. Sous vide at 117F for about an hour (depending on the thickness), then grill on the hottest you can get your grill just long enough to mark it -- a minute or less per side. Then sauce -- fresh tomato, basil & red onion salad, emulsified herb vinaigrette with anchovy & garlic, watercress puree, etc., etc. Hard to go wrong if the fish is fresh & not over- or underdone. And the sousvide makes it almost too easy.

Jul 17, 2014
rjbh20 in Home Cooking

Extreme Picky Eater/Selective Eating disorder

Life is nasty, brutal & short. Dump the kid & find someone with a semi-adult palate.

Jul 16, 2014
rjbh20 in Home Cooking
6

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

Monday nite dinner out of the icebox -- tropical rainforest climate edition. Buffalo chicken Cobb salad with grilled sous vide Buffalo chicken breast, Roquefort, bacon, hardboiled eggs & a balsamic vinaigrette. All but the chix courtesy of roxlet.

Jul 14, 2014
rjbh20 in Home Cooking
10

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

Hot and molto umido -- 70+ RH. Perfect conditions to start renovating the dining room.

Grilled sous vide swordfish with farm stand aspergrass, parsley potato & a particularly good sauce Siciliano.

Jul 13, 2014
rjbh20 in Home Cooking
12

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

Repost from the last thread. Tri-tip on arugula with corn on the cob. Ultra simple and a great summer dish.

Jul 12, 2014
rjbh20 in Home Cooking
9

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

Simple summer standby -- tri-tip on arugula with a lemon vinaigrette and corn on the cob. Nothing to hide behind here -- either the provender and cooking is good or it ain't. Fortunately both were spot on tonite. And the corn was just sensational.

Jul 12, 2014
rjbh20 in Home Cooking
2

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

Doing sousvide sword tomorrow. As it happens. Watch this space.

Jul 12, 2014
rjbh20 in Home Cooking
1

Porketta. Or Porchetta. What cut of pork?

Leg tastes good, slices well and looks good. Unless you're doing the classic whole hog, leg is the way to roll.

As demo'd in the photos, start with a whole leg, bone & butterfly it, season the meat side, roll & tie (use meat glue if you want slice integrity), let sit for two days, then roast. And don't overcook it -- it's a leg, not a shoulder.

Jul 10, 2014
rjbh20 in Home Cooking

Porketta. Or Porchetta. What cut of pork?

Leg

Jul 10, 2014
rjbh20 in Home Cooking

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

Wednesday evening dinner out of the icebox -- Homeric version.

Grilled lamb sausage & Mykonos wings with Greek corn salad & tzatziki, the latter two courtesy of roxlet.

Jul 09, 2014
rjbh20 in Home Cooking
6

Whole rabbit

Pancetta-wrapped roulade of rabbit on asparagus vinaigrette with a pancetta crisp & Parmigiano curl.

Jul 03, 2014
rjbh20 in Home Cooking

What's for Dinner #310 - The Yankee Doodle Dandy 4th of July Edition! [through July 6, 2014]

Pan-seared sousvide tri-tip on arugula with Swabian kartoffelsalat. A shift on the fly when the thunderstorms made grilling less than advisable.

Egyptian-friendly to boot, particularly since this one isn't terrified of rare beef.

Jul 03, 2014
rjbh20 in Home Cooking
6

Charcuterie book recs ?

Other than bresaola, most charcuterie involves pork. What are you looking to make?

Jul 03, 2014
rjbh20 in Home Cooking