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What's for Dinner #356 - The Tail End of March Edition!

Another ad hoc freezer & pantry throw together under the assumption that at least a few Southeast Asians wound up in the Caribbean. Fish & chorizo coconut milk chowder with Serrano & Thai chills sufficient to tickle the innards. And lime in de coconut, of course. Rum too.

about 9 hours ago
rjbh20 in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

I think "d'jon" is where I'd quickly be headed if I was served apricot chicken in the hospital.

What's for Dinner #356 - The Tail End of March Edition!

Nothing but Lamb/Weston's finest at our table. Still have about 15 lbs in the freezer.

1 day ago
rjbh20 in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

Prime strip on grilled scallions with funghi trifolati & frites.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Hmmm...sure you want to roast with tomato sauce & vinegar in aluminum foil? Acid & aluminum aren't usually a great combination, particularly when heat is involved.

Mar 24, 2015
rjbh20 in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Monday evening scrounge using up some extras from Saturday's Whole Hog Production. Farfalle con salmone affumicata e piselli. Con molto aglio.

Pork baby back ribs--sell by date???

If they're in the original Cryovac, they should be fine.

Mar 23, 2015
rjbh20 in General Topics

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Old school classic -- Steak Diane with frites.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Pester at will -- we never close.

First thing is, get good equipment -- and eschew green eggs.

Mar 21, 2015
rjbh20 in Home Cooking
2

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I've done both, and both are good. Just depends on what you're looking for. I generally don't grill skin on breasts since you lose all the fat and it's a challenge keeping them from getting immolated. marinated legs and thighs work better.

Rotisserie is great, but you need the heat source on the side, not below. make sure you put a drip pan underneath and you're good to go.

Mar 21, 2015
rjbh20 in Home Cooking
2

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

And it's the first fabulous Whole Hog Production of 2015. This special "Salute to Global Warming" edition was a little late getting off the mark on account of having to shovel yesterday's snowstorm off the pit and dig out the woodpile, but ultimately a great start to the barbecue season. Six slabs of ribs; a six-bone prime rib, two chix, two large salmon sides, two steelhead and a pit baked spud (for balance). A host of satisfied customers and a family dinner of ribs, fries, guacamole and margaritas. All the major food groups.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Wednesday evening freezer scrounge turned into a rather luxurious dinner. Rack of lamb Dijonnaise with a Bordeaux demi, black pepper & parsley Nockerli & haricots verts Amandine. A very nice 04 Pomerol Grand Cru to accompany.

How do you repurpose lumpy pancakes?

Biodegradable frisbees?

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

A delightful Sunday evening family dinner out of the freezer. Caesar salad followed by roast prime rib with frites and sautéed broccoli. An appropriately luxurious Bordeaux -- 2000 Chateau Poyferre St. Julien -- rounded things out.

Rack of Lamb

Sure -- the lamb police won't bother you unless you overcook them.

Mar 15, 2015
rjbh20 in Home Cooking

Husband's boss coming for dinner. HELP!

Ossi buco alla Milanese with risotto.

Mar 15, 2015
rjbh20 in Home Cooking

Has anyone used fish tweezers?

Needle nose pliers. Multi functional

Mar 15, 2015
rjbh20 in Cookware

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

A lovely dinner with the varsity athlete home for Spring break. How fortunate our family is that we have enjoyed dinner together for so many years and still do. Many get their fellowship at church; we do it around the dinner table.

When the company is good, the food is only barely relevant. But this happened to be very good - veal Marsala with sautéed broccoli & roast fingerling potatoes.

Looking to make a Paella-esque rice dish tonight

Do you have any other rice than basmati? Nothing wrong with it, but regular long grain would be my choice (assuming you don't have any kind of short grain rice In the house)

Otherwise, looks great. Let it rip.

Mar 14, 2015
rjbh20 in Home Cooking

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

About as basic as it gets -- linguine with meat sauce. And a Caesar salad to start.

Greasy floors from high heat cooking on stove.

Put a rubber mat on the floor in front of the stove

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

The dirty secret is that commercial frozen fries are almost always better than fresh cut. No doubt some will argue to the contrary, but for consistently great fries, get the best quality frozen spuds you can find and let it rip.

BTW -- you still need to properly fry them. Doing ff's in the oven is like giving a starving dog a rubber bone.

Mar 11, 2015
rjbh20 in Home Cooking

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Working my way thru a surfeit of arugula and French fry inventory (I know, things are tough all over...). To celebrate the spring temps and the first access to the grill in months, grilled flank steak on arugula with a lemon vinaigrette, with truffle oil frites. I know, I know -- truffle oil is very uncool these days. But I've got the good stuff and it's good with beef & arugula.

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Don't personally hold with the marmalade sauce, but it's a classic. Only thing missing is some escargots Bourgogne to start with.

Mar 11, 2015
rjbh20 in Home Cooking
1

Need a new cooking oil

Peanut. Not cheap, but not outrageous if you buy it in volume. 35 lb "cubie" (about 5 gallons, I believe) goes for about $35 - 40 these days

Mar 10, 2015
rjbh20 in General Topics

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Pan- roasted chicken thighs on arugula with frites. Sauce was a quick saute of garlic followed by a pan deglaze, some lemon & parsley. Simple & good.

Brunch beyond the cheesy and eggy

You did say nontraditional, right?

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

I had the distinct pleasure of feeding the varsity athlete and a couple of his mates this evening on their first night of spring break. If these men are the future, I may need to change my plans and stick around for awhile -- what an outstanding group of young gentlemen.

Caesar salad followed by steak au poivre with champignons & frites. And a nice 2010 Medoc to toast their future and my past.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Sort of a tricolore theme tonite. Sousvide & Searzalled chicken breast with pepperoni sauce & sautéed spinach.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Pork broth ramen with roasted pork belly. No appropriate vegetables o the house other than enoki, but it was good nonetheless. Pork belly was done sousvide at 155 for 3 hrs yesterday and roasted today -- best I've ever made.