What's for Dinner?

[jamesngalveston]

ibglowin, could i sub crab meat instead of the lobster...We do not see many lobster around here, and if you do its frozen...but i have tons of blue crab meat.

 

[ibglowin]

Some of the recipe's call for 50% Lobster and 50% Crab so I don't see anything wrong with it. I live in the desert southwest so not too many live lobsters around these parts either. I have been buying these small lobster tails that the chain grocery stores are selling for ~$4 each. I usually grab 4-6 depending on how good they look. I try and snag them early in the week when they get their seafood shipment. They work well.

 

[ibglowin]

I have been to my fair chair of conferences. I agree that looks pretty good for conference food!

And I'm not eating for a week after this conference. The Kalahari outdid themselves. Never have I had better conference food at a hotel.

 

[GreginND]

Yellow and Chioga beet curry. I sort of fused Indian flavors of cumin, garlic, cardamon, cinnamon, and chilis with Thai flavors of coconut milk, lime and peanut. It turned out well.

 

[Boatboy24]

Generic grilled Asian flank steak, fried rice and stir fried veggies.

 

[sour_grapes]

I continue to feast on the shipment of shrimp from jamesngalveston's company. Tonight, we made shrimp in a fennel cream sauce, served over pasta with a steamed artichoke on the side:

 

[GreginND]

Does anyone like Kimchi Bokkeumbap (Korean fried rice with kimchi)?

I was at a good friends house last night for dinner. She is Korean and we had a wonderful family style meal. It started with cooking beef and garlic on a griddle in the middle of the table:

After eating the beef, all the goodness that is left on the pan is used to make Kimchi Bokkeumbap.

First, well fermented sour kimchi goes on and is fried. The juices of the cabbage help to deglaze the griddle and lifts up all that wonderful caramelized goodness.

Then the rice goes on.

It's all fried and mixed with bits of beef, garlic, kimchi and flavored with a bit of Korean gochujang sauce (a sweet and spicy red chili paste).

 

[ibglowin]

Looks great, man thats a lot of GARLIC!

 

[the_rayway]

Wow Greg, that looks fantastic!

I just tried Kimchi for the first time this summer when we had `Back Door Specials`every Friday at the University Kitchen. Our master chef would make up something totally different and gourmet each Friday, give it a hilarious name, and donate all the proceeds to charity. He was featured on one of those Food Network shows. Kimchi was part of a few of these specials, and it is sooo good!

Here`s an idea of his `specials`
Backdoor Sausages (hot, Italian sausages)
Backdoor Breasts (chicken with a Korean flair)
Backdoor Balls (stuffed meatballs)
Backdoor Tacos
Backdoor Bibs & Babs
etc.

We had the most hilarious Friday lunches at work!

 

[Rocky]

That really looks delicious Greg. I like all the "vitamin G" on the grill. Do you know what cut of beef was used? Looks like it could have been a flank steak or a skirt steak. I assume the rice was steamed before adding to the dish, correct? What did you drink with the meal. Looks like a good beer would have been well matched.

 

[sour_grapes]

Count me as another that thinks that Korean dish looks amazingly tantalizing. But why did your friend skimp on the garlic? Did you run out? Really looks awesome -- I love kimchi.

 

[GreginND]

We had a nice Rhone white and a Sonoma Sauv Blanc with appetizers (cheese and grilled vegetables). With the meat, which was not spicy - I opened a bottle of 2002 Geyser Peak Reserve cabernet sauvignon. It was delicious. We finished that off before we got to the spicy rice.

Koreans love garlic. It was delicious.

 

[GreginND]

After a 13 hour flight, half of which was stuck sitting tied down to the seat with no service (flight attendants had to sit too) due to bad turbulence, I made it to Narita. I'm jet lagged. Just got back from having a bit of sushi at a well regarded place. It was delicious. Oh, got back to the hotel in time for what must have been a magnitude 3 or 4 earthquake. We were rocking a bit. I go to Sendai tomorrow for a couple days then back to Tokyo.

 

[GreginND]

Correction, 5.5 quake hit the Narita area.

 

[Runningwolf]

Correction, 5.5 quake hit the Narita area.

WOW you sure do experience it all Greg!

 

[sour_grapes]

I'm just starting a lamb stew....

Edited a few hours later, after said stew has been consumed: I wound up making a spicy stew, with lamb, onions, lots of shitake+crimini mushrooms, paprika, hot red pepper. Then, about 45 minutes before it was ready, I added cubes of butternut squash. This worked out very nicely.

As a side dish: cut brussels sprouts in half, brown them face down, turn over, and cover with asiago cheese.

 

[Julie]

Filipino food, oh was this stuff good!

 

[Runningwolf]

Steaks on the grill tonight.

 

[sour_grapes]

I wound up making a spicy stew, with lamb, onions, lots of shitake+crimini mushrooms, paprika, hot red pepper...

I forgot an interesting wine twist to this story. I generally buy $4 bottles of wine to cook with. I had just finished a rather old, oxidized cabernet, and opened a $4 Chilean Carmenere that I had bought months ago, and had stored in the hot cupboard next to the stove. Put a cup and a half of the wine into the stew, then took a swig. Damn, that was pretty good! Took another swig -- yes! I wound up drinking that bottle with dinner!

 

[GreginND]

Paul, I only use wine I would drink for cooking. If you wouldn't want to drink it you probably don't want it in your food. And, yes, an inexpensive Carmenere can be delicious.

Well, I took a train to Sendai this morning and met some of my hosts students who took me out for sightseeing today. First stop was lunch. In Sendai the delicacy is beef tongue. I have to say it was grilled to perfection and absolutely delicious.

Then to some shrines and temples.

And dinner was more sushi. It was delicious.