What are you cooking for dinner this weekend?

[jdp211]

Start to finish it was a little under 3 hours. I probably could have simmered the broth a bit longer, but it was getting late and I was hungry. All things considered, it wasn't that difficult. A bunch of moving parts, but the way Kenji lays it all out ensures that the timing works out rather well. Definitely worth the effort, and the soft boiled egg was the cherry on top.

[Noteddy]

... the soft boiled egg was the cherry on top.

Yes. That touch convinced me that you knew what you were doing. Nice. Going to have to try this some cold weekend. Looks terrific.

[robin3mj]

3lb pot roast yesterday. Browned it, then simmered for 4 hrs in a mixture of: chx stock, port, red wine, celery, garlic, onion, mushrooms, ginger, tomatoes and spices.
At the end, instead of removing the meat and reducing the sauce, we just took the meat out, ran the sauce thru the blender and simmered it for a few minutes more.
The meat was falling apart and the sauce was very rich and ragu like, like my Nan used to make.

[slowSSer]

throwing this down as we speak as a trial run for this weekend. sweet and spicy ribs:

Spicy-Sweet Ribs and Beans Recipe | MyRecipes.com

[Noteddy]

Something needs to give. I need to stay away from this thread until the weather breaks. Not enough trainer time.

[maunahaole]

This stuff. That was taking hard pulls in the Pacific as of yesterday.

[maunahaole]

First of three chunks on the flilet. Made a little dipping sauce of wasabi, shoyu, sushi vinegar and sesame oil.

[Wisco]

^ ... and a PBR to wash it all down. Totally baller

[znfdl]

I just trued a new steak rub, Kosher salt, pepper, garlic powder and dried cremini mushrooms. I dehydrated fresh crimeni mushrooms and garlic, then used a spice grinder to make a powder The dried mushrooms gave an earthy taste to the steak and was perfectly matched with a Rhone wine (Syrah, Grenache and Mouvedre)

[Coppercook62]

Haven't posted in a while.

Tuna carpaccio with wasabi cream,fried shallots,togarashi, yuzukosho, wakame salad

Lobster flan with butter poached lobster, oyster and meyer lemon

[Coppercook62]

California recently legalized foei gras again. Housmade brioche cruton huckleberry gastrique

[Noteddy]

Coppercook62, was thinking the other day that we were missing your artistry. Always inspiring. That last one looks like breakfast to me.

Keep it up.

[maunahaole]

That there is called a good reason to visit Lodi.

[rwsaunders]

The oldest is home for Spring break so that means Mrs. RW will be digging deep into her recipe vault. Friday evening started with a little shrimp diablo with a sauce base of fresh market tomatoes and other goodies over linguine. The kid is 5'-6" and 105# and she eats like the starving college student that she is...good times this week.

[Noteddy]

The oldest is home for Spring break so that means Mrs. RW will be digging deep into her recipe vault. Friday evening started with a little shrimp diablo with a sauce base of fresh market tomatoes and other goodies over linguine. The kid is 5'-6" and 105# and she eats like the starving college student that she is...good times this week.

Looking to adopt? Nice.

[Too Tall]

Coppercook62 - what is the "pro" way to make a fruit gastrique? *I wing it...butter/shallots/reduction/booze (maybe) and fine sieve. Do you ever add thickeners?

[Coppercook62]

Huckleberry gastrique


1 cup red wine
½ cup sugar
1 Tablespoon of water
¼ cup red wine vinegar
1 cup huckleberries

Combine wine, sugar, water, vinegar in pot simmer 15 minutes add huckleberries cook till a syrup. puree. Add water if too thick

This one I use

[robin3mj]

I have a Maine Beer Co Mean Old Tom stout in hand, and a 3lb pork shoulder and one rack of spare ribs on the Egg.

[maunahaole]

Neighbor went fishing again. I got two pounds of ono (aka wahoo) from him.

Knew last night it was coming so I hit the downtown farmers market at lunch and picked up some supplies

Turned it into this. It is sitting in the refrig until tomorrow to let the flavors work in.


Tacos. Maybe. I like tacos.

[jdp211]

Finished up some intervals last night and seared some cod filets with a lemon caper sauce and sauteed broccoli. I may have been heavy handed with the sauce, owing to my sugar and oxygen deprived brain.
Untitled by perlhammer25, on Flickr