What's cooking?

I really like the color of the tenderloin.

 

Horrible presentation, but these lamb chops and sauce(?) were a recommendation from David Fingerman of Graham Elliot's Bistro. I was tasked with dinner last night so I went to him for advice and a recipe. They turned out great and my wife loved it.

 

+1, or 2 or whatever the count is. Everyone looking great!

You folks are knocking it out of the park! I've been on vacation for two weeks, and have some awesome culinary experiences to relate, but first and foremost way to go all of you on some top notch looking food. Schanap - that shrimp and rice looks insane - I mean truly spectacular; I can only imagine Jason (Toothpick) having a thought on that.

Then there's the fruit Rick prepared. Knife skills! His knife collection is astounding!

Lucretia! Seriously?! Fried in butter Morels!! I guess local asparagus and beautiful tenderloin with black garlic butter can seem a little drab Just Awesome!

Taylor - really appreciate your contributions...pea soup and fettuccine both look delicious.




Separate note: One of the things I had traveling around the south was at a fish restaurant. Blackened Mahi Mahi, southern style cheese grits and Tasso ham gravy. Out of this world. You can be sure I will be trying to recreate that at some point.

 

I dig that wild little knife Jared. Bet you barely needed it with those chops. They look intense.

 

Lucretia, did you just dust these morels in flour and then bake them in butter? Or did you do anything else as well?

 

Lucretia: after almost forty years of professional cooking, that might be the closest thing to "my" unicorn meal!!! (maybe a little nape' of wine merchants sauce).

 

You guys are killin me. (my bride has been cooking!)

 

Thanks for the kind words everyone! That was the second time I've cooked morels. The grocery store had some a while back, and I got a few to try. Rinsed them off and tried sauteeing in a little butter. I'd just popped one in my mouth to taste and noticed wriggling white things in the pan--maggots coming out of the mushrooms while they cooked. EEEEEEEEEUUUUUUuuuuuuuwwwwwwww!!!!!!!! Yeah, yeah, probably cleaner than eating shrimp, but....eeeeuw. Got smarter this time and did a little research first. This batch of morels got a nice saltwater bath to chase out any creepy crawlies (and were much nicer/cleaner looking than the first batch. Only came across one bug.) Saw lots of people online talking about frying them, so just melted a dollop of butter in a skillet, rolled the mushrooms in plain flour, and fried them in the butter, flipping occasionally. Topped with a little Maldon salt. I figured a little crust would help hide any remaining wigglers.

 

I think your first morel experience would likely have deterred me forever from trying them again. I have no doubt that they were fabulous the next time you made them, but I'd be too psychologically scarred and lacking in courage to make the effort. Congratulations on your profile in courage (and another excellent dish).

 

I'd rather have mine grilled.

 

Someone better post a real meal quickly or I'm going to loose mine.

 

Aw Jason, I know you have a sweet tooth. How about some road kill cake?





(the raspberry sauce laden entrails are supposed to be particularly good.)

 

What ever happened to just plan ole' chocolate?

Now pass me some entrails.

 

Okay, nothing special. Just some penne with red sauce and a few meatballs.

 

Looks delicious Rick! I haven't had meatballs in forever. I think the last time was a Subway sandwich. If that even counts.

 

Couple recent dinners.....local pork chops and (not local) flounder.

 

Tough to get local flounder up there in the Bershires Neil?

 

Great looking meals!

 

We spend almost an entire month in GA , USA but my wife asked for a shrimp 'n grits the next morning we arrived on Australia