What are you cooking for dinner this weekend?

[rwsaunders]

After slugging down one of my home brewed vanilla lattes during her break, my elf is back in full production tonight. Roasted/candied/salted pecans with just a touch of cayenne pepper and raspberry palmiers.

[Too Tall]

She is out of control. I'm shorting sugar.

[ericpmoss]

Totally off the subject, but there is a contest by Robot Coupe on their Facebook page: Submit the winning hummus recipe and win a "Blixer". It's just the kind of thing a foodie should have.

Best Hummus Recipe

[guido]

My SO made the family traditional christmas morning hungarian jewish egg salad. When served with challah or brioche toast it is quite yummy...



Now it rests until the morning...

[rwsaunders]

Last of the Christmas Eve desserts...whipped Nutella nut log with shaved pecans, candied raspberries and "artisan shaped" (my daughter) Marzipan mushrooms. Note the powdered cocoa dust on the mushrooms...unreal. I made the mistake of washing a piece down last night with an espresso. I think that I saw Santa arrive but I'm not sure.

[Noteddy]

FTW! Classy.

[mnoble485]

RW,

If you could bottle the aromas from your kitchen it would put Yankee Candle out of business!

Mike

PS you will need many miles to work all that goodness off.

[Noteddy]

Overabundance of ripe pears resulted in an impromptu pear strudel. Quick and easy. Some rum soaked raisins made it holiday worthy.

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[ElvisMerckx]

Christmas Goose
Weihnachtsganz by Elvis Merckx, on Flickr

[Noteddy]

Last night for the vegan crowd. Spicy Jollof rice on the bottom. Roasted sweet potato, butternut and summer squash, red onions with lentils and pepitas for a little crunch. Garnish with tahini-peanut-miso sauce and pickled shallots.



Declared a keeper.

[Paul Jacobs]

DSC01209.jpgFree range goose stuffed with apples and prunes rehydrated with red wine.

[Too Tall]

Brave of you Paul. How was it?

[Paul Jacobs]

Brave of you Paul. How was it?

Thanks for asking. It is not in the oven yet, guests are a few hours away. If it is anything like the goose last year, from the same source using the same recipe, it will be good. My cooking skills are like my bike building skills, they are a bit rooted in the 1980s.

[Too Tall]

Thanks for asking. It is not in the oven yet, guests are a few hours away. If it is anything like the goose last year, from the same source using the same recipe, it will be good. My cooking skills are like my bike building skills, they are a bit rooted in the 1980s.

Cool. I want to see a pic of it plated. The dark meat is amazing.

[Paul Jacobs]

Cool. I want to see a pic of it plated. The dark meat is amazing.

Sorry Josh, I missed the chance of an artistic presentation shot. The meat disappeared pretty quickly from the table so I must have got something right. The carcase is currently simmering into the basis for tomorrow's soup.

[BSUdude]

Chili the ATK way was excellent:



Recipe

[Too Tall]

What do you cook for a good pal who is displaced from Mumbai, it is his birthday so to heck with everyone else and loves extremely hot spicy food?

I should call it "911 Salmon" but it is really tasty too.

Made this up on the fly:

1. Score the skin into small portions, salt and coat with melted butter, sear under very hot broiler until the skin bubbles and remove rickyticky.
2. Cook down any tomatoes skin removed with generous EVO > when reduced add too much finely minced garlc and cover on low until garlic is translucent > add a can of chipolte / adobo and mince the chipolte in the pot using two knives and simmer low until you are happy with the smell > add New Mexico chili powder to taste and smoked dried habenero (just a little or you die) > simmer on low until reduced. *Note do not season with salt, there is plenty in the canned chipolte/adobo.
3. Coat the salmon skin side with the chipolte sauce, flip and coat the other side > back under the broiler non-skin side up at 500F until there is sufficient blackening. *it is important that the broiler is going full tilt boogie before putting the fish into your oven or this will overcook.
4. Make a nice bed of seasoned basmati rice with a few grinds of pepper and there it is.

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[rwsaunders]

^ what's the beer to portion ratio on that spicy son of a sockeye? I'm sweating underneath my eyes just looking at the photos.

[Too Tall]

^ what's the beer to portion ratio on that spicy son of a sockeye? I'm sweating underneath my eyes just looking at the photos.

It is wicked hot. I'm betting only the birthday boy, his wife and I will fully enjoy ;) I'd make it again, it's really good.

[SpeedyChix]

Last night for the vegan crowd. Spicy Jollof rice on the bottom. Roasted sweet potato, butternut and summer squash, red onions with lentils and pepitas for a little crunch. Garnish with tahini-peanut-miso sauce and pickled shallots.



Declared a keeper.

Need to put this together. Looks great.