What's cooking?

I had a $47 dollar steak while in Vegas once. It's a shame because that's all I remember about it. My date ordered a bottle of wine so I blame her.

 

Cooked a few from "Takashi's Noodles". I had to improvise a few ingredients, but everything seemed to work out well.
First is a Chilled Chinese Noodle with Chicken and Banbanji Sauce



And the next is a Beef Skirt Steak with Saifun Bean Threads


Had a couple friends over to share in some good food, and catch up, since I hadn't seen them in quite a while.

 

The old man has been out of town for a week. Nothing says "Welcome Home" like a nice piece of butt:

 

Got some Cole slaw and sweet pickled onions? I'm on my way!

Looks like lotsalove right there Lucretia

 

Who wouldn't want to spank those butts?

For me it is char siew tonight. It is actually a butt, rolled out along muscle line and cut into stripes.

 

Oh snap!

 

Love to hear more about this. Looks great!

 

I was trying out a recipe from Jeremy Pang of the school of wok. Pretty simple really: hoisin, ketchup, sugar, dark soy, light soy, and rose rice wine marinade; then baked cover for 20-30 minutes, took them out, and put under grill elements and basted a little bit until achieving nice caramelisation.

Today it just is a mother's day lunch feast at home: lamb ribs, sausages, roasted vegs, and sautéed Swis brown.

 

nice Char Siew, next time try using Maltose (traditional way) or Honey instead of the sugar for better sweet flavor without too sweet taste. little bit of Chinese Five-spice powder will enhance flavor too!

 

Thank Charles, I have to get those two ingredients in my cupboard first.

 

Very nice pictures, Schanop! And those roasted veggies look damn tasty! Did you do them in the oven? They don't look like that when I make them.

I had chicken in white wine sauce yesterday. I may not look too yummy from this picture, but I can assure you I much prefer it over coq au vin (with red wine). Served with a salad, rice and baguette.

 

Cook the duck breast on its skin until it's crispy , meanwhile nappe the figs and the duck with the duck fat rendered from the breast , once duck is around medium rare flip it to rest in the pan for a minute to let the heat carry over the cooking bit , remove from the pan , rest the meat , slice , make it look fancy and serve .

 

Yes Mark, vegs was in the oven. Beet and carrot turned out pretty sweet. They were on a cookie tray, and was flipped half way though.

What kind of duck do you use, Mert? And which farm? Crispy duck skin is among my guilty pleasure.

 

Nothing special , pepe duck . I love crispy skin on my duck
Nice plates you had there too , haven't had a char siew for few years now

 

Pulled Pork Enchiladas with homemade enchilada sauce

 

Spaghetti and Meatball

 

Pork Chile Verde Soup

 

There's a hilarious scene in Pulp Fiction.

"VINCENT: You know what they put on french fries in Holland instead of ketchup?

JULES: What?

VINCENT: Mayonnaise.

JULES: Goddamn!

VINCENT: I seen 'em do it. And I don't mean a little bit on the side of the plate, they ************' drown 'em in it."​

It's true. This was my dinner tonight.



Home-made mayonnaise of course. And a croquette. Another Dutch speciality that is as common here as a hamburger in the USA.

 

Fried taters and dogs

 

Smoked Tri_Tip with Stir Fried Saifun Bean Threads