What are you cooking for dinner this weekend?

[jdp211]

Serious Eats is my go-to for recipes and general food knowledge. In that vein I made Kenji's Bang Bang Ji Si. Holy crap, what a recipe. I didn't have Sichuan peppercorns on hand, so I left them out. That said, it came out fantastic. Hot, for sure, but ultra flavorful. I'm pretty excited to see how the flavors develop in the fridge overnight.

DSCF1102 by jacob Perlmutter, on Flickr

DSCF1104 by jacob Perlmutter, on Flickr

DSCF1108 by jacob Perlmutter, on Flickr

DSCF1111 by jacob Perlmutter, on Flickr

[JChasse]

Wife and daugther are visiting family back East, so it was more bachelor adventures in sous vide. New York strip, baked sweet potato with Kenji's Peruvian style jalapeno sauce (it's part of one of his spatchcocked chicken recipes - if you haven't tried it, do! It's fantastic on just about anything.), and grilled asparagus. The potato and aspargus were great. Steak was a shitshow. I completely botched the SV temp, set it too high (133F), and it was medium-well at best after searing. Tasted great, and seared perfectly, but blech...totally over-cooked. I know what to do next time.

[slowSSer]

stromboli. why? i learned the difference today between a calzone and a stromboli. it seemed like a good idea at the time.

[rwsaunders]

A little pre-Easter feaster for some family members at our home this evening. Noodle kugel, grilled Polish kielbasa from the local butcher, along with bacon wrapped pork tenderloin, also from the butcher. Fruit tarte for desert with plenty of wine and coffee for the masses. An early round of gin and tonics...a true sign of Spring...kept the cooks motivated.

[JChasse]

RW, did you have a professional photog looking over your shoulder while you were cooking? I think that would irritate me :-)

That looks delicious.

[rwsaunders]

RW, did you have a professional photog looking over your shoulder while you were cooking? I think that would irritate me :-)

That looks delicious.

I've been threatening my wife with talk of installing a "kitchen cam" so that I can record her mad alchemist activities, so she lets me take photos instead.

[Octave]

We finally acquired a proper pasta-roller so that we can make more than malloreddus and orchiette. Then, in our continued effort to become true provençal people, we made our dough with 30% chestnut flour. Holy cow, delicious. Here's a pre-cooking shot of our mélange... some ravioli (stuffed with butternut squash and spring mushrooms), and then with the leftover dough that didn't fit into our ravioli game-plan, some fettuccine and of course, malloreddus. Don't worry, this was only what my wife thought was photo-worthy, there were about 20 more ravioli..

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Served with a vegan brown-butter basil sauce. Daaayum.

[joosttx]

Grilling....

[SlowPokePete]

It takes half of an oversized martini to grill a piece of salmon to perfection.





SPP

[maunahaole]

Experimenting with baked beans in the pressure cooker. Round two is going to happen today or tomorrow. This round will have more bacon, maybe a dollop of chipotle pepper in adobo sauce for some bite and a splash of liquid smoke. More simmer time after the lid comes off to thicken up the sauce...we were in too much of a rush to eat the last time. Pressure cooker is a fun toy. I'll be getting some good results out of it soon.

That salmon looks killer. My brother turned me on to a way to do it that is a winner. Use a micro planer to grate some frozen ginger root on it, plus some fine minced onion and brown sugar. I did mine on a plank, but you can also do on foil as well. Looks stunning coming off the grill. Tastes great.

[fastupslowdown]

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Salmon burger with avocado and tomato with grilled asparagus. Oh that's not ketchup but Sriracha.
Wine pairing was Downes family Sauvignon blanc.

-Mike G

[brc]

20 hours in the slow cooker for kalua pig. Pork shoulder, sea salt, liquid smoke, and banana leaves.

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[maunahaole]

Nice. I use ti leaves, as I have plants in the yard, but I'm sure banana works just fine. My local market also has a kiawe liquid smoke, which is good, bout also probably not worth the price differential that they want for it.

[Octave]

Not the most beautiful pictures, but you'll get the idea -

started off with some crusty garlic bread, using a local loaf (Dame Farine, for anyone visiting Marseille, has the best baguette ancienne I've ever tasted)
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..then on to the main course, handmade tortelloni with homemade dough, mushroom filling, and a reduced shallot, basil and brown butter sauce - plus a side of lemon-steamed broccoli with some thyme from the garden...
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..and of course what meal would be complete without a fresh, custardy chocolate pie covered in pretzels?
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[jmagoulas]

It takes half of an oversized martini to grill a piece of salmon to perfection.





SPP

Funny I time my cooking the same way.

[Cookietruck]

did that oven roast chicken the other night, just threw some of the remainder chicken in some past/red sauce
still have the delicious potatoes so do something with...

pictured is the white meat, the legs/thighs went in another skillet in case they needed longer to cook. veggies look the same. i love this dish.

Untitled by misomad, on Flickr

Untitled by misomad, on Flickr

[UnfilteredDregs]

It takes half of an oversized martini to grill a piece of salmon to perfection.

That's a good kitchen clock.

[UnfilteredDregs]

So...I'm gonna smoke a leg of lamb. I got Oak charcoal and a bag of wine barrel chips and grape vine trimmings...

What do you folks recommend for a good instant read thermometer?

Lamb has got to be rosey...

[jdp211]

Thermapen/ without question. If you subscribe to their site, they run specials pretty frequently.

[UnfilteredDregs]

Thermapen/ without question. If you subscribe to their site, they run specials pretty frequently.

Thanks SalsaBro'