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What's for Dinner #373 - Summer Celebrations

Typical Nigella. How a woman with no culinary talent winds up being a food TV personality is a mystery -- she was comically awful on The Taste. Must be some other attributes that get her on the tube.

about 3 hours ago
rjbh20 in Home Cooking
1

What's for Dinner #373 - Summer Celebrations

Whiskey in mine.

What's for Dinner #373 - Summer Celebrations

A pivot to the East tonite. Extra crispy Peking(esque) duck and grilled corn with soy-ginger butter. Happy 4th everyone, and good luck to the American women in tonite's final.

What's for Dinner #373 - Summer Celebrations

Winding down a lovely 4th long weekend. Painting is mostly done, (unless I decide to change one l color -- which is possible) some good meals with good company, and another to follow shortly. And to top it off, the magnificent Yale Men's Crew 8's smoked all competition to win the Henley Royal Regatta and become the de facto world Collegiate champs. Here's a toast to you, gentlemen, for doing your school and country proud. BOOLA, BOOLA!!

What's for Dinner #373 - Summer Celebrations

We had a fabulous toasted coconut puns cake with strawberries, blueberries, raspberries & whipped cream. Courtesy of roxlet.

What's for Dinner #373 - Summer Celebrations

Thanks -- this was a fun one I've wanted to do for awhile. Too bad I was focusing on the eggs and let the greens get too hot. Watch for a return appearance.

What's for Dinner #373 - Summer Celebrations

Classic Yankee July 4th dinner for our Boston-bred dinner guest -- salmon (smoke-roasted in this case), peas & carrots and parsley potatoes. Only thing missing was a Sawx game & Hoodsie cups -- but I have my limits

What's for Dinner #373 - Summer Celebrations

Spanish rose courtesy of our guest. Not bad. Too bad the greens got over wilted while I was focused on frying the eggs.

1 day ago
rjbh20 in Home Cooking
1

What's for Dinner #373 - Summer Celebrations

First course -- warm asparagus & frisée salad with seared torchon of rabbit, crispy soft boiled egg & prosciutto confetti, tarragon Dujon vinaigrette.

What's for Dinner #373 - Summer Celebrations

White peach daiquiri, Myers rum swirl.

What's for Dinner #373 - Summer Celebrations

Bugs. Exceptionally good ones too -- large (small lobs are a false economy), female, hard shell & fully filled out.

What's for Dinner #373 - Summer Celebrations

First course

What's for Dinner #373 - Summer Celebrations

Nope -- painting the bedroom & other satisfying manual labor. The PBRs, however, will make an appearance.

Jul 03, 2015
rjbh20 in Home Cooking
1

What's for Dinner #373 - Summer Celebrations

Ready to roll

Guidance for cooking 17 lb pork shoulder Porchetta style?

Can you post a picture of this 17 lb shoulder? I've never heard of it seen one more than about 9 lbs. particularly boneless from Costco.

Jul 02, 2015
rjbh20 in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Very nice looking. Vongole?

Jul 02, 2015
rjbh20 in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

This may be the root of the problem -- cooking pre sliced flank steak virtually guarantees that the juice will evaporate & it will be dry & tough. Then agaIn - if the market sells it and Mexicans at your market, who presumably know what they like, buy it, maybe it's supposed to come out this way.

I still think round steak is usually used for carne asana ( and carne seca)

Jul 01, 2015
rjbh20 in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Another midweek scrounge out of the icebox. Grilled salmon filet with Whole Hog Sauce Verte & amped up roasted corn salad. Nice summer combo.

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Let me get this straight -- your butcher sliced it before you cooked it? As in slicing across the the grain like you do to serve and you fried the slices?

Jul 01, 2015
rjbh20 in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I'd be very surprised if flank steak is used in many commercial tacos -- way too pricey. And you really don't want to cook flank to well done -- tough, dry & relatively tasteless. And it ain't cheap.

Jul 01, 2015
rjbh20 in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

If you're referring to octopus in the pressure cooker, fine. Actually a good idea that I've not tried, but will. But the rest cooks quickly enough as it is, and you need to be able to reduce it, so I'd avoid the PC on this one.

Jul 01, 2015
rjbh20 in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I generally don't use octopus, though i like it. As to the squid, you can either cook it a long time or barely at at all, just not in between. For soup, i like to cook it long -- better texture IMHO and it helps the stock.

Pig Roast caterer

What do you mean by pig roast & how many people? Are you looking for the Christmas table suckling pig/apple in mouth, Hawaiian luau, North Carolina whole hog barbecue, caja china pig in a box, pig on a spit, etc., etc.?

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I seldom marinate flank steak -- usually just a dry rub of salt & pepper, maybe garlic & parsely. And it needs to be done rare or it can get tough -- as you noticed.

NB: marinating doesn't make tough meat tender -- at the most it makes the outside mushy if you use acid or papain.

Jul 01, 2015
rjbh20 in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Another delightful evening. Piss on the forecasts for rain -- G&T's on the porch with abundant late evening slanting light.

Rummaging around the iceboxes turned up a hanger steak, arugula & corn. The latter was grilled & served with Mexican crema, queso fresco & chipotle chili powder. Not shown; truffle, Romano & black pepper frites.

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I'm a big one for making as much as possible from scratch, but i find canned black beans (Goya) to work just fine with a little doctoring. 15 minutes, over & out. Likewise with pinto beans, less so for white beans. YMMV.

Jun 30, 2015
rjbh20 in Home Cooking
3

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

It's really just a throw together using what's on hand or is cheap at the fish counter. This one had calamari, shrimp & haddock. Stock was made from the shrimp shells and I tossed in a can of chopped clams with the liquid to bolster it.

Onions, (scallion in this case since i have a lot with very big whites) ample garlic and chopped fresh plum tomatoes sauteed in olive oil until dry. Add about half bottle of white wine, boil off the alcohol, add stock, red pepper flake, oregano & thyme, then reduce. If you're using squid and/or octopus, toss those in now -- they need to cook awhile. I also threw in a few cubed red potatoes, which give a little body. When reduced by about a third (taste it), season & add the shrimp & fish and cook until the shrimp are just done. Clams & mussels are very good in this too, but keep in mind that they make their own gravy, so to speak, so use less stock.

Serve with thick slabs of robust bread -- this was sourdough -- that are grilled/toasted & rubbed with a garlic clove and olive oil.

Jun 30, 2015
rjbh20 in Home Cooking
2

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Fortunately yesterday's cool dampness morphed into a lovely and still mild evening, so the postponed fish soup wasn't totally out of season. Shrimp, calamari, clams (out of a can on account of a local clam shortage) and haddock. Assertively seasoned (no vampires in the area code tonite) and accompanied by garlic croutons. Haven't made this old standby in forever, and this iteration was particularly good. The resident Egyptian, who's from Alexandria on the Med, loved it.

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Cool and misty day -- perfect for fish soup. Except a neighborhood cocktail party with ample hors d'oeuvres more or less took care of dinner, so the fish soup is postponed until tomorrow.

But the resident Egyptian deserved more than cold leftovers, so a quick whip up of chicken pot pie & biscuit -- always an Egyptian favorite.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

Freezer scrounge -- shrimp & clam sauce in process.