r

rjbh20's Profile

Title Last Reply

What's For Dinner #366: It's summertime!

Round three of pizza night -- Fontina, frizzled ham, caramelized red onion, drizzle of garlic-thyme-rosemary oil.

What's For Dinner #366: It's summertime!

Spur of the moment pizzas tonite. Round 1 -- classic Margherita (not shown)

Round two: grilled pizza. Goat cheese, seared artichoke hearts, porcini mushrooms, sprinkle of Romano, touch of truffle oil, black pepper & arugula on top.

What's For Dinner #366: It's summertime!

Aka farts on a raft..

1 day ago
rjbh20 in Home Cooking
1

What's For Dinner #366: It's summertime!

Border on the professional? Hah -- I am a professional. Got a gig for 80 next weekend.

And as to the size, when it comes to BBQ equipment, bigger is definitely better. Should have got the tow behind rig with the double sink but the missus shot me down.

What's For Dinner #366: It's summertime!

Well if you insist.

The only ingredients in barbecue are meat, smoke & time. And PBR for the Pitmaster, of course. Briskets are choice grade whole, trimmed fairly close. Rub is mostly salt & pepper with paprika & cayenne. NO EFFING GARLIC OR ONION POWDER. OK??

I designed the pit & it was constructed by David Klose in Houston. Weighs about a ton. You can look him up -- does great work. Good dude too.

All in, about 12 hours depending on weather.

Sausage & ribs working now

What's For Dinner #366: It's summertime!

A little brisket

What's for Dinner #365: A Broad Abroad [Through May 23, 2015]

Indy 500 -- ugh? You must not be much in favor of Mom & apple pie either...

May 22, 2015
rjbh20 in Home Cooking

Indianapolis 500 menu?

Breaded pork tenderloin sandwiches. Cold fried chicken. Beer -- domestic American in a can. Cheap drugstore cigars. Pay Day candy bars (personal -- had my first one at my first visit to the 500 almost 50 years ago)

May 22, 2015
rjbh20 in Home Cooking
1

What's for Dinner #365: A Broad Abroad [Through May 23, 2015]

Grilled thin-cut swordfish with scallion potatoes & the first corn salad of the season. And a nice Sancerre.

What's for Dinner #365: A Broad Abroad [Through May 23, 2015]

Pork & shrimp shumai.

What's for Dinner #365: A Broad Abroad [Through May 23, 2015]

Monday freezer scrounge turned up some boneless pork loin. Absent othe inspiration, it turned into stir fried ginger pork with scallions & Vietnamese red chiles. A little of this & that and it turned into one of the best Asiatique executions in recent memory.

What's for Dinner #365: A Broad Abroad [Through May 23, 2015]

Spent the afternoon at a lovely, if rather sweltering, rooftop party in NYC celebrating the graduation of the varsity athlete's babysitter from B-school. How the time do fly.

Not up to a full dinner & the missus is still off her feed, so some late evening grub with the varsity athlete & resident Egyptian -- open faced tenderloin sandwiches on grilled baguettes. And FF's, naturally. The jus from the resting filets was incorporated into garlic & parsely butter to dress the beef with.

And a cold beer.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

As alluded to earlier, dinner was grilled swordfish with sautéed spiralized zucchini & chive new potatoes. The sword was cut thin, which I prefer, so the portion size was more reasonable than it looks.

All received well by the varsity athlete & resident Egyptian. Fooled him with the "pasta"

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

First course -- corn soup. Usually much later in the summer, but I snagged some really good-looking southern corn. Ultra simple, and the essence of corn.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

We have our favorite Egyptian back with us, blessedly minus the girlfriend, for an indeterminate hitch. Fortunately the swordfish looked good and the price was right.

A few of these will be done sous vide to 110 with olive oil & a few herbs, then grillmarked. Preceded by corn soup & accompanied by spiralized zucchini & boiled new potatoes with parsely butter.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

He'll be there. I told him to practice his karaoke before he leaves for Japn.

Freezing bread and reusing the bags

If you get rips in the bags, you can always pathc them with duct tape.

May 15, 2015
rjbh20 in Cookware

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Ultra simple Friday nite dinner -- rotisserie chicken, grilled asparagus & garlic duck fat hashbrowns. And a reliable el cheapo 2010 Bordeaux.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

They're not idiot-proofing, but are very helpful in mitigating small nicks & cuts. They are very helpful when handling lobsters, particularly the small ones with the razor points.

Feta: can it be frozen?

Keep in submerged in the brine & it lasts a very long time in the fridge. Months.

May 15, 2015
rjbh20 in Cheese
1

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

It will be an adventure & he's ready to roll. I managed to finagle a guest membership at the Tokyo-American Club for him so he'll have a place to train and get a slab of beef on occasion.

May 14, 2015
rjbh20 in Home Cooking

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

First stop Hong Kong, then 2 months on Tokyo. Very tight budget, so lots of yakitori and ramen are in his future.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

A sensationally gorgeous day called for playing hooky and a round of golf with the soon-to-depart varsity athlete. Which in turned called for wings, fries & beers.

A triad of wings -- Mykonos (garlic, oregano, olive oil, lemon peel), Chihuahua (garlic chipotles, lime, cayenne, tequila) and buffalo. Grilled, so it's healthy.

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

The Paderno World Cuisine A4982799 tri-blade. And it really, really works!

What's for Dinner #364 - the It's Time for Thundaboomahs! Edition [through May 17, 2015]

Grilled Korean- marinated boneless chicken thigh cutlets with wok-fried spiralized zucchini "pasta" & basmati rice. The spiralized zucchini was remarkably good for a first pitinbr with a new toy-- garlic, ginger, scallion Ina hot wok, touch of soy, sesame oil & oyster sauce at the end.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Boned, but also seamed out into individual muscles. Problem with grilling a typical butterflied leg of lamb is that the fibers of the different leg muscles go in all different directions, which makes it hard to slice properly. Also, their varying thicknesses make it difficult to cook evenly unless you filet open the main (hamstring) muscle, which in turn makes it tend to dry out.

Besides -- butchering is fun.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Grilled decinstructed marinated lamb leg with grilled asparagus & rosemary white beans.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Tonite's dinner started with an exceptionally good porcini risotto. I'd never encountered frozen whole freah porcini before, so when I did I had to see how they worked out. Excellent I riaotto & will work in sauces & the like.

Not much to look at, but a good start on a cool, onshore breeze day.

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Red wine with clams?

May 08, 2015
rjbh20 in Home Cooking

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

The request was for fish. Haddock saute Meuniere on asparagus with Beurre blanc. Prexeded by Asian tuna tartare/