What's cooking?

Omg Mert. Doesn't look like any lamb loin I've had. Amazing.

 

Wow - great posts!

Love the shrimp Lucretia and Jim.....where's Jason?

Taylor - I'm certainly going to try that stew. And those lamb loins...wow. Is there a lamb equivalent to Kobe or Kurabota?

 

Momofuku style pork buns.



I had intentions of showing more apps from the Superbowl party, but the crazy mob was too hungry to wait.....

 

Want some pork buns! Those look delicious!

Thanks guys--the shrimp sammies were pretty good. Although bigger than we needed--there much lying about and groaning after eating them.

Christopher, the beer was Redhook ESB.

 

salmon en croute

 

Steam Crab serves with home made ginger & rice vinegar sauce

 

Both look great Charles. Like the handle on that carter.

 

Tonight's dinner will be the mystery bag out of the freezer. Some sort of meat in some sort of tomato base. Could be Ropa Vieja, Mexican flavored smoked pork, or Brunswick stew. Or something completely different.

One of these days I'll get more diligent about labeling the bags.

And beer goes with with anything.

 

Charles, that salmon is driving me crazy! can you tell us a bit about it?

 

ohhh I just love seafood!

 

Great looking food Charles!

Lucretia.....watch your toes if you're going freezer diving!

 

Thanks guys! I really liked this dish, The flavors meld wonderfully & great with a nice white wine. Here is the recipe if anyone interesting.

Pastry:
All purpose flour 280g, cold butter 140g, ice water 4 tablespoons, salt 1/4 tsp
1. sifted flour added diced butter , rub evenly , until it looks like a very fine texture of the bread crumbs
2. Add salt , then add ice water , stir evenly knead into a dough
3. wrap with plastic wrap , refrigerate!

*I like to have a little bit of sweet crust , so I added a teaspoon of sugar into it
**I used 80g butter & 60g oliver oil instead of 140g butter


Salmon en croûte:
1. Mix the softened butter(or cream cheese) with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling
2. Wash the salmon fillets, Pat it dry,then season lightly with oliver oil, salt and pepper
3. cook spinach in boiling water about 1 min. dry, Mince & let it cool down.
4. Roll out the pastry thinly on a lightly floured surface to a rectangle,then Put the cooked spinach, salmon parcel & the herb butter/cream cheese in the centre of the pastry and brush the surrounding pastry with egg.
5. tightly wrapped up into a large package, Brush the pastry with beaten egg. Lightly score a cross-hatch pattern. Bake the salmon in oven 400°F for 20~30 minutes, until the pastry is golden brown and crisp. remove the pie from the oven placed at room temperature for 5 minutes , you can cut and enjoy!

*I used 80% of plan yogurt & 20% cream cheese instead of 100% butter or cream cheese. result was lighter taste and more health, I prefer it that way. I'm sure the flavor will be richer if you use whole butter or cream cheese...

 

A while ago I visited the farms that provide my beef , although I love the buttery taste and consistency of heavily marbled grain fed beef I happened to prefer grass fed beef lately. This one is a pasture fed free range beef with no hormones or antibiotics and with a good amount of marbling and great taste , right next my yoshi skd suji , a great workhorse

 

OH my!! what a week of posts, drool alert.

 

Had leftover filling from the Superbowl party, so made more pork tamales.

 

Oooooo, that's a pretty looking roast. I love top loin. My favorite cut for a nice rare roast beast.

I'd eat those tamales, too. Actually, I'd eat anything on this page. Or on most of these pages. You guys are some amazing cooks!

The freezer diving went well last night--the mystery bag turned out to be meatball soup. Big green salad and a glass of red wine, made for a nice dinner on chilly, rainy evening.




And no damage to the toes this time.

 

Tamales! Heck yes!

 

Roasting almonds. Lightly coated in grape seed oil and salted. I'm thinking I should have slated them after they were roasted.
Never done this before.

 

Roast some more and compare them silly. Can't have too many nuts around.

 

Macha poached halibut with ginger sesame carrots atop risotto. Not a bad Sunday dinner.