What are you cooking for dinner this weekend?

[Too Tall]

This happened: perfectly ripe goat cheese at local farmers market. #todiefor
I'm most definately going back to this cat for more of his chevre.

goat.jpg

[dgaddis]

Dustin, looks killer. Do you put the hunk of cherry and chips off to one side or use a diffuser? I've been scheming to collect local cherry to use for BGE cooking. We have about 6 blocks of houses all with cherry trees...lots of opportunities.

I'm still experimenting. Here's what I did tonight.

Big chunk of cherry in the very bottom of the egg. Lighter starter cube on top, light it on fire, put a charcoal chimney over top loaded with lump. Once the bottom coals were lit, I dumped the whole thing on top of the chunk of cherry. Added some more to level it out, then a layer of apple wood chips:



Then more charcoal to fill the fire box. Plate setter legs up, then the cooking grid. Asparagus went on an elevated rack above the chicken. This was a relatively short cook, only a little over an hour. Asparagus went on for the last ~10mins or so. Worked great!

[Too Tall]

Ahhhh. Good stuff.

[dgaddis]

Ahhhh. Good stuff.

Always open to suggestions too!

[mnoble485]

This happened: perfectly ripe goat cheese at local farmers market. #todiefor
I'm most definately going back to this cat for more of his chevre.

goat.jpg

Talk to me about this. I need to expand my cheese horizons. Sharp? Mild? spread on a good baguette? Really eat the green stuff? Don't laugh just educate.

Mike

[maunahaole]

Talk to me about this. I need to expand my cheese horizons. Sharp? Mild? spread on a good baguette? Really eat the green stuff? Don't laugh just educate.

Mike

The answer is yes.

[maunahaole]

Made a chicken mole in the pressure cooker. Followed a cookbook recipe, as it was a first try. It was good...it would be even better in enchiladas. Definitely going to use a darker cocoa next time. It could handle a little more of that. Recipe was a little labor intensive to get the sauce together, but not bad. Surprisingly good considering how little time was involved in putting it all together.

[Too Tall]

Mike, this is a goat cheese not for the faint of heart. It is typical in southern france to see something like this in a mid-week market. What you see is a cheese that is ready to eat now not tomorrow.The mold is perfectly safe and taste-wise is nothing strange. This cheese has a nearly liquid inside with a strong ammonia smell that dissapates quickly leaving behind a pure clean silky cheese. Great on crusty bread. If you tried this cheese 1/2 ripe you'd hate it which is unfortunate because most people who have never seen these cheese in their full glory think they are ready to eat and they are not and will taste terrible infact they have very little taste until they become ripe and nearest thing to something you'd toss out!

Go for it man.

A very solid choice to get you into runny cheese is the king: epoisse cheese. Here is a link from Murray's >> Murray's Cheese - Epoisses Keep that picture with you and when you choose an epoisse choose one that is ripe. Store it under a bowl in a cool place and plan to finish it in 24 hrs.

[alexstar]

Made a chicken mole in the pressure cooker. Followed a cookbook recipe, as it was a first try. It was good...it would be even better in enchiladas. Definitely going to use a darker cocoa next time. It could handle a little more of that. Recipe was a little labor intensive to get the sauce together, but not bad. Surprisingly good considering how little time was involved in putting it all together.

even mi abuela used a pressure cooker. Ain't nobody got time for that.

[turkish]

Last weekend we celebrated my wife's birthday and our wedding anniversary:

Fry slightly the grapes and nuts in oil


Then add red fruits jam diluted with water


Make medallions from pork tenderloin and fry them in a hot pan covered with olive oil


Serve with mashed potato


Rolled bacon on dates stuffed with almonds as starters

[Noteddy]

Last weekend we celebrated my wife's birthday and our wedding anniversary:...<snip>

I see the reports that great food comes out of Spain are not exaggerated. Great work Turkish!

[Too Tall]

Turkish!!!

[Coppercook62]

image.jpeg
Beet salad with blood oranges frisee and goat cheese panna cotta.

[caleb]

Messing around with a new Staub shallow braiser that showed up on the doorstep today.

Short on time, I kept it simple with chicken and veg, mostly following these guidelines: Recipe: Braised Chicken with Vegetables - Jacques Pépin Recipe

Before:




After:




The chicken was a good, simple meal.

The Staub braiser was excellent. I'm a simple country cook; I could probably do 90% of my cooking in this thing without any problem. So far I see nothing bad to say about it, and it seems to do all the good things. If I had a stovetop big enough to use two, I'd probably get another one, it's that good.

[Too Tall]

Orange frisse?! Dang. I might put a crispy anchovie on that and call it dinner.

[jdp211]

Chick pea curry over basmati

Untitled by jacob Perlmutter, on Flickr

[UnfilteredDregs]

Made some Ameijoas à Bulhão Pato for dinner, with a side of Yu Choy in that chicken broth I posted eariler...

That's Mexican Crema on the bread...You gotta make a risotto and finish it with some crema...it's DUH BOMB.

[rwsaunders]

Great dinner for a drizzly evening...Chicken Picatta with lemony/buttered noodles and the ever present in our house, asparagus. Quick and tasty even though I didn't match the wine...how crass of me.

[turkish]

Saturday night:
nachos by luis prado, en Flickr

Sunday night:Spanish omelet with only one egg, a recipe from my mother-in-law. Cut the potatoes in thin slices, salt with salt grounded with garlic and parsley. While the traditional Spanish omelet is thick and round, this leaves potatoes uncovered.

Tortilla de patatas de un huevo by luis prado, en Flickr

[rwsaunders]

Vegetarian Friday here as Mrs. RW roasted some fresh vegetables then made a broth that was poured over Ricotta and spinach stuffed ravioli from the local Italian store.