What are you cooking for dinner this weekend?

[fastupslowdown]

Multi-cultural Arctic Char dinner.
Char stuffed with blood orange and fennel served with baked potato and a glass of Chablis.
The Char is from Iceland, fennel is Italian and Chablis is French. Oh and the potato is from Idaho.
Blood oranges were originally Sicilian and Spanish.

char.jpg

[Too Tall]

NICE fish :)

We LOVE farm fresh eggs. Made egg salad.

egg.jpg

[znfdl]

I will be going old school for a 10 person dinner tomorrow night. My nickname is the Red and Red dinner (Red Meat and Red Wine)

Mushroon Ragout
Steamed Asparagus
Baked Potatoes
Grilled Bone-In Ribeye

For the non red meat eater, a rosemary and lemon brined roasted chicken

Wines to be served:
Billecart Salmon Rose Champagne
Two Hand Barrossa Shiraz
Orin SWift: Prisoner Red Blend
Ravenswood Baricia Zinfandel

[Too Tall]

Stu, what's everyone else going to eat?

[znfdl]

Stu, what's everyone else going to eat?

Sushi, off course

[znfdl]

The ragout prior to a little finishing cream, parmesan cheese, basil and parsley

[maunahaole]

Ribs. Parts 2 and 2.5. Hit the rack with some dry rub. Did both batches the same, 20 minutes in the pressure cooker, then finished with sauce on medium heat grill. First batch done with apple juice. Second batch done with canned pineapple juice. The pineapple juice batch was slightly better, slight sweetness to the meat and a bit softer.

Next time a couple less minutes on the pressure and a little more on the grill, with more sauce. Pretty satisfied with the results so far.

[mnoble485]

I feel like we could do a thread about grilled cheese but I'll toss this one out here. Sour dough with a bite, baby Swiss, fresh Ruskin tomatoes, rough grate parm, red pepper flakes and sharp cheddar. Grilled to a golden brown with everything melted. Ripe chilled watermelon instead of a coke. Simple pleasures.

Mike

image-3776066138.jpg



image-284569652.jpg

[spopepro]

Green tea soba with citrus soy dressing, hamachi, kampachi, and avocado sashimi.
Peach, gooseberries, roasted beets, endive, mitsuba, with allspice pomegranate dressing. (This turned out really, really good)
1997 moelleux vouvray.

Everyday is the weekend. Well, at least when your partner is in show biz and is not around weekend nights.

[jdp211]

Baked a healthy portion of salmon with a mustard/breadcrumb crust and a side of asparagus last night. Was ravenous and forgot to take finished pictures. In any event, there was much deliciousness.

Untitled by jacob Perlmutter, on Flickr

Untitled by jacob Perlmutter, on Flickr

[Jstone]

image.jpg

Mother's Day entrée. Ribs have been grilling for 3 hours, with another 1-2 to go. Just a dry rub for seasoning now, will sauce them up during the last hour.

[Jstone]

image.jpg

On oak coals for 4 1/2 hours now....looks like my work is done. Now to sauce them up.

[rwsaunders]

Nothing special as far as grilled meals go...grass fed filet, golden russets and asparagus, but this was my first adventure with lump charcoal. Observations....quick lighting, very hot and steady temperature and this comment from the gallery at home..."no smoky taste...very natural." Off to buy a few more bags this week.

Oh, with the Giro underway, a little sparkling water and some red from Il Bel Paese.

[znfdl]

I plan on playing with a Risotto fusion this weekend.

My plan is to create a seafood stock to rinse the rice and use this stock to mostly cook the rice. I will also use a coconut milk based Thai green curry for the liquid.

Vegetables will include asparagus and shitake mushrooms.

In a separate pan, I will brown some scallops.

All topped with from fresh sliced basil.

Suggestions or changes?

[rwsaunders]

I've never been to Lake Wobegon but in honor of seeing GK yesterday, we had to bring out the cast iron casserole and give our best attempt at a good, Lutheran meal.

[mg2ride]

Went thru almost 4 dozen soft Shell last year so this year I lined up to get even more. While they are still damn good, the bad new is that they cost more, are smaller and the shell is not quite as soft this year. However, at $34 a dozen this will be the last time you hear me complain about them.


1 dozen Jumbos


5 dozen Jumbos!


Pan sautéed with peppers and onions!

[Too Tall]

We really need to ride and slay some of those softshells you are complaining about. I'll bring cold beer.

[rwsaunders]

A little grilled chicken pre-game tonight in advance of the holiday weekend...experimenting with a mix of lump charcoal and briquettes and I'm liking the higher temps and flavor. Mrs. RW has been scoring some upper end chicken from the butcher if there is such a thing and the troops have responded by leaving no leftovers behind.

[turkish]

Well, I cook in week days. On Tuesday a quiche with peppers, onion and asparagus



Wednesday: fajitas

[mg2ride]

I will be cooking Seafood ALL the Summer. My freezer is packed with Drum, Striper, Soft Shell, Tuna and Mahi!

Did our yearly offshore trip out of Oregon Inlet.

2 Yellow Fin Tuna and 17 Gaffer Mahi!


The Tuna! Don't be hating! I like it cut thin and fully cooked.


Too much Mahi to layout all out! Great problem to have.


I threw a party for my 23 y/o's Birthday toady. Fish were swimming Saturday and on the table Sunday. Planned to Grill, Fry and Blacken some of each but the regulator on my Fn Fish cooker was hosed up so I couldn't blacken. : (

My brother in law cut into some Mahi on the boat and ate the eggs right there!