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What's for Dinner #322 - the pre-Labor Day Weekend Edition

The whole schmear. The first ever Whole Hog Production with no hog. Mazel Tov, ya'll.

What's for Dinner #322 - the pre-Labor Day Weekend Edition

Certainly

about 2 hours ago
rjbh20 in Home Cooking
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What's for Dinner #322 - the pre-Labor Day Weekend Edition

Yep. Provençal marinade, a half hour in the pit to set the smoke ring, high temperature grill to get a nice char, then back in the pit to finish. Too bad the client didn't want to spring for Bearnaise sauce -- would have been out of this world.

What's for Dinner #322 - the pre-Labor Day Weekend Edition

And another fabulous Whole Hog Production is underway -- special Kosher edition for a rehearsal dinner!

One whole 15 lb salmon plus 2 large sides; four lamb legs & five large chix. Stay tuned.

What's for Dinner #322 - the pre-Labor Day Weekend Edition

Another midweek dinner out of the freezer/icebox. Grilled swordfish on a tomato & red onion compote with sautéed broccoli. Sort of a tribute to the Italian flag.

What's for Dinner #322 - the pre-Labor Day Weekend Edition

Indeed it is -- nice and light. Stay tuned

Aug 27, 2014
rjbh20 in Home Cooking

What's for Dinner #322 - the pre-Labor Day Weekend Edition

1995. One owner -- me. No racing - yet - but I got on the track a Lime Rock a few years ago in a follow the leader BMW parade.

Aug 27, 2014
rjbh20 in Home Cooking

What's for Dinner #322 - the pre-Labor Day Weekend Edition

Hot a BBQ gig this Friday & work to do I the M3 or I'd join you at Lime Rock. Still a pain in the ass they don't allow racing on Sundays.

Aug 27, 2014
rjbh20 in Home Cooking
1

What's for Dinner #322 - the pre-Labor Day Weekend Edition

There's a promo on for the Anova circulator -- expand your horizons

Aug 27, 2014
rjbh20 in Home Cooking

What's for Dinner #322 - the pre-Labor Day Weekend Edition

Sous vide then sear and it all comes out evenly done to whatever degree you want.

Aug 27, 2014
rjbh20 in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Life is nasty, brutish & short -- gotta do what you can to help out.

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Tuesday nite dinner out of the icebox - saltimbocca alla Romana with a porcini Marsala demi. Some very fragrant sage out of the garden and freshly sliced prosciutto made for a nicely aromatic combination. Rice replaced the traditional potatoes. The day turned a little warm for what I view as a fall- ish dish, but it still hit the spot.

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

High-temperature rotisserie chicken. A touch of wood smoke made this a very respectable rendition. Farm stand corn & a nice cheap Cotes du Rhone made for a simple Monday dinner.

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Likewise. Hope to be back next year.

Aug 23, 2014
rjbh20 in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Love Crown & Anchor, particularly the outside tables where I can smoke a cigar while perusing the auction catalogs. The guv'nor is a good Yorkshireman as well.

Aug 23, 2014
rjbh20 in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

A simple pasta dinner after a weekend to remember -- the young athlete (now the varsity athlete) is officially packed off to college and the next turn of the wheel is upon our family. Sure I'll miss having him in the house and being able to say goodnight every evening, but my overall feeling is one of immense happiness and pride at what he's accomplished and what lies ahead. I imagine it's a lot like how a mechanic who worked on on the Saturn V rocket felt as he watched Apollo 11 power off the launch pad and roar toward the heavens

Godspeed, my son.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

A particularly good iteration of smoke-grilled Scorned Woman chicken, this time with cilantro-lime rice.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

Odds & ends of leftovers tonite. The young athlete came up with the idea for Asian bacon & eggs -- fried eggs on sizzled roasted pork belly with a drizzle of sesame oil & soy sauce. Unadorned, but the reviews were positive.

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

Sorry -- proprietary to Whole Hog Productions.

Aug 19, 2014
rjbh20 in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

With another couple of skirt steaks in the fridge and not feeling like cranking up the vacuum sealer, tonite was a reprise of deconstructed fajitas, this time more traditionally oriented. No beans, no peppers, just beef & accoutrements. No complaints.

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Deconstructed Southeast Asian fajitas.

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Ribs. And, no, they're not pink because they're medium rare. They're done correctly & that's the smoke ring.

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Nothing to it and sousvide just makes it easier. Otherwise you just season it (salt, pepper, sugar) & roast it. Make sure you line the pan with foil.

Aug 14, 2014
rjbh20 in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

If you want a recipe, try Momofuku.

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Correct on the spelling.

Not hard at all -- it's just pork stock. If you have a pressure cooker it's over and out in less than 2 hrs. Having smokehouse bacon like Benton's makes a big difference.

Making fresh noodles isn't hard either but I was running late and tired from painting and just busted open a few packs if the dried stuff.

Aug 13, 2014
rjbh20 in Home Cooking
1

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

This was a particularly good broth made with roasted pork shanks & Benton's bacon. Been sitting in the freeze for months awaiting a suitable opportunity.

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Th young athlete woke up with a bellyache but fortunately recovered by dinner time. Still, simple food was called for and I'm still renovating the dining room, so limited time to play on the kitchen. The freezer yielded Tonkatsu ramen broth (packaged noodles this time) and pork belly, the latter done sousvide then roasted. Hit the spot, as did a cold Bitburger.

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Monterey Fish House on Del Monte?

Aug 12, 2014
rjbh20 in Home Cooking

If you were trying to impress, what would your dinner party menu look like?

In that case, keep it to no more than 3 courses plus dessert and have all but the first be totally done before you sit down -- keeping your guests twiddling while you're frantically working in the kitchen isn't usually impressive. Stews, roasts, braises, etc. Or a dish that works well at room temp as well as hot. Smoke roasted salmon is remarkably flexible that way.

Aug 12, 2014
rjbh20 in Home Cooking

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

This was totally winged, but came out very well. I used about half cup of fresh ricotta, half of a tennis ball-sized mozzarella, fresh oregano & parsley, black pepper, a dash of olive oil and 4-5 salt cured anchovy filets that were deboned & soaked for a few minutes. About the same size as the regular filets packed in oil, but rather more assertive. This made enough to stuff 8 large blossoms. I made reprise this and use it as ravioli filling tonite with a fresh tomato sauce.

Aug 11, 2014
rjbh20 in Home Cooking
1