What are you cooking for dinner this weekend?

[mnoble485]

RW,
Any family secrets in the shrimp boil?

Mike

[rwsaunders]

Mike...my wife uses a mix of spices that she adds to the pot of water after it starts boiling. Then she adds the shrimp and removes them when they float to the top...nice and pink. Don't leave them in too long after they float or they get rubbery. She has the recipe at home as she made up a batch and brought it with us. I'll dig it up for you when we get back home.

[winmonster]

On the main stage tonight: a massive 3 pound bone-in ribeye (reverse sear mandatory) and a bottle of Orin Swift Palermo.

[winmonster]

Tonight's technique: bring your ridiculously large bone-in ribeye up to room temp. Hopefully yours is dry aged. Mine wasn't but it was still good. This particular one was around 2 3/4 inches thick, so I sorta roasted it and seared it at the end. Critiques welcome.

Trim the outside fat, since it isn't going to do anything for you. No need to be super careful, but try to stay away from the meat. There was a bit of a membrane that I pulled away from the side pictured. Nobody wants to eat that shit.

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Salt and pepper all four sides of that heifer. Course sea salt and cracked black peppercorns here. I'm loving the consistency of the oven right now, so I put it on a rack in a pan. Oven at 250.

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Have one of these, and start your grill after ~45 minutes. You want the grill to be stupid hot for the next step.

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When the steak reaches 125 degrees pull it out of the oven, and tent it in foil. Leave it there for about 15 minutes. Decant your youngish wine (not because it needs it, but because it looks nice in the decanter and you are being fancy).

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Sear the horns right off that steak. I used a grill, but cast iron would work as well. Slice and serve immediately after getting a nice crust.

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Cheers! Today was a good day. (The baked potato was a requirement from my lovely braces-laden wife.)

[Too Tall]

Nice work on the side of beef.

[Octave]

Crashing real f*ing hard on Friday and ending up with too many stitches meant comfort food this weekend -

spent some serious time playing around with pasta and decided to throw the book out and just start making shapes up.
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and some mushroom-stuffed tortelloni of varying successes
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and of course some healing raw veg, 100% from the garden (and mushroom cabin)
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with some key-lime pie with roasted plum confiture, 100% scratch (crust made from homebaked cookie leftovers, filling made from homegrown limes and homemade tofu)
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[Too Tall]

Heal fast. Somehow all my failed pasta becomes gnocchi;)

[guido]

Vermont linguine with pesto made with home grown basil, garlic, parm and a decent olive oil. Served with braised home grown Chard and garlic.

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[Cookietruck]

^ made the same thing last night but included shrimp in there as well...great stuff.

just started some pizza dough this morning before work. pizza night tmrw...

[rwsaunders]

Mike...here's Mrs. RW's version of Old Bay which she estimates is good for 1.5-2# of shrimp. She adds fresh onion and the garlic to the pot but you can used the dried versions of course, adjusted for taste. When in doubt, store bought Old Bay won't let you down either.

2 onions, halved crosswise
1 head of garlic, halved crosswise
5 whole cloves
3 bay leaves
2 tablespoons kosher salt
1 tablespoon coriander seeds
4 teaspoons yellow mustard seeds
2 teaspoons dill seeds
2 teaspoons whole allspice
1 teaspoon black peppercorns
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 lemon, halved
5 dashes (or more) hot pepper sauce

[Noteddy]

Birthday Dinner for she who rocks my universe.

Fresh corn ravioli with white wine ancho chili basil cream sauce.

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[jdp211]

Sauteed eggplant/onion/zucchini/summer squash over couscous with quick pickled onion, red mint, feta, salt cured tomato, and pine nuts

Untitled by jacob Perlmutter, on Flickr

[Too Tall]

Mmmhmmm those onions are making the rounds ;) For some strange reason Whole Foods house brand Feta is really quite good.

[jdp211]

So easy and so delicious! Also, I totally forgot that I used a bunch of the zatar spice mix my mom brought back from Israel last week

[jdp211]

Pan fried corn/mushrooms/rice noodles

Untitled by jacob Perlmutter, on Flickr

[Too Tall]

Nice. Locally, there is a place called Joe's Noodle House and we always get their pan fried noodles. It's like pizza, arrives hot enough to hurt you.

[Too Tall]

Last night chow before seeing The Fabulous Thunderbirds: Turkey Burgers, corn, beer, this and that.
Tried and true turkey burger for the grill: Ground dark meat + bread crumbs + oregano + heat.
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Could not resist a freshly dispatched turkey soooooo:
Marinade with flat leaf parsley/alot of greasy garlic/salt/EVO/oregano/lemon juice
Cooked on the BGE until the breast meat was 160.
OMG so good.

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[Bobonli]

Could not resist a freshly dispatched turkey soooooo:

This caught my eye. Did you hunt it? And, if so, how did you learn to clean/prep it?

I've been learning to "work the shotgun" {Steely Dan pun} with the possible endpoint of hunting my own bird for Thanksgiving. Finding someone who knows how to prep it properly that I can learn from is another matter....
I'm not sure this is an area I want to rely on YouTube for!

[guido]

Sunday night after ride supper: Shrimp with green sauce (olive oil, cilantro, home grown parsley, home grown garlic, home grown dried chilies) and home grown braised russian kale, with home grown garlic served with Iggy's sourdough baguette.

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[jdp211]

Made some kebab patties and tzatziki sauce that I was about ready to eat with a spoon

Untitled by jacob Perlmutter, on Flickr