What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Apr 14, 2019 #6801

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    11,895
    Likes Received:
    7,059
    Ah, thought it was last night. Was wondering why you didn't post pics. :D.
     
  2. Apr 14, 2019 #6802

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    4,809
    Likes Received:
    4,298
    Location:
    S Louisiana
    Just started the smoke / sear, obviously decided to go with the Primo to do the honors.
    1C1AB98A-1BAF-4BFC-91E4-8233AF2854D8.jpeg
     
    Boatboy24 and ibglowin like this.
  3. Apr 15, 2019 #6803

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,363
    Likes Received:
    8,200
    Location:
    Northern Nuevo Mexico
    Kind of an interesting looking TT. Is that one of the Wagyu cuts? Looks like a Pork Butt from this angle! Real rectangular instead of triangular shape.

    [​IMG]
     
    Boatboy24 likes this.
  4. Apr 15, 2019 #6804

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    4,809
    Likes Received:
    4,298
    Location:
    S Louisiana
    Yes, the Wagyu cow, that was kinda my point when I said I wasn’t sure if the butcher knew just how to cut it, and it was much like a butt in shape. Regardless, it came out fabulous!! 10 hrs sous vide with salt, pepper, and garlic powder, smoke seared on the Primo at 450 with hickory. As good as any prime rib I’ve ever had, won’t hesitate to have another one cut like that, tender, smoky, juicy, lots of crazy grain. Enjoyed a 2014 Long Shadows Pirouette, which was right on time, big and bold, very smooth and powerful. Time for a Sonic Blizzard........

    498E42B2-5AEF-47BA-B50E-597D285D180C.jpeg 8C0005E5-5996-42A5-887D-1E11EC7EADB6.jpeg 57F9A21E-322C-4F7E-AF16-8E5CA7C84990.jpeg 959E78ED-6F6E-4E5B-81D5-E306F75E4122.jpeg
     
    ceeaton, geek, ibglowin and 2 others like this.
  5. Apr 15, 2019 #6805

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,363
    Likes Received:
    8,200
    Location:
    Northern Nuevo Mexico
    W0w! Looks great but that is one crazy looking TT! Glad the Long Shadows did not disappoint!
     
    Johnd likes this.
  6. Apr 15, 2019 #6806

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,363
    Likes Received:
    8,200
    Location:
    Northern Nuevo Mexico
    My version of Pasta Bolognese made with ho-made Hot Italian Snausage. Fresh basil and grated parmesan on top. Pretty good stuff.

    fullsizeoutput_3dba.jpeg
     
    ceeaton, Kraffty, Johnd and 2 others like this.
  7. Apr 15, 2019 #6807

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    11,895
    Likes Received:
    7,059
    No pics, but threw an Angus flank steak into a soy-based marinade this morning. In addition to the soy, it had honey, Worcestershire, red wine vinegar, fresh garlic, red onion, green onion, rosemary and thyme, along with a little black pepper. Total flavor bomb. Found some fresh corn on the cob at Wegs this morning for 50 cents an ear. It was way better than I expected. Felt like summer in our house tonight.
     
    sour_grapes likes this.
  8. Apr 15, 2019 #6808

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    Looks really good!
     
    ibglowin likes this.
  9. Apr 15, 2019 #6809

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    No pics. Delicious lamb rib chops (coriander, garlic, fennel); risotto with ho-made beef stock; roasted cauliflower (butter, garlic, cumin, ancho, and turmeric); sauteed bok choy braised with chicken stock.
     
    Boatboy24 likes this.
  10. Apr 15, 2019 #6810

    Kraffty

    Kraffty

    Kraffty

    Member

    Joined:
    Aug 8, 2012
    Messages:
    1,357
    Likes Received:
    1,751
    chimichurri marinated flank stake with beans and little street sized tortillas for tacos. 6 tacos each was just about right. Argintine Malbac went along with the program and fit perfect.
    tacos.jpg
     
  11. Apr 16, 2019 #6811

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    Tonight was: braised lacinato kale (onions, chicken stock); broiled asparagus (balsamic vinegar); summery French (green) lentils (fresh thyme, rosemary, lemon zest, lemon juice, sauteed garlic, EVOO); and broiled salmon, topped with a beurre rouge sauce (reduction of Bogle Merlot, shallots, lots of butter). Was very nice!


    DSCN2496.jpg
     
    ceeaton, Boatboy24, geek and 2 others like this.
  12. Apr 16, 2019 #6812

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    Well, well, what have we here?
    DSCN2498.jpg DSCN2499.jpg
     
    Boatboy24 and geek like this.
  13. Apr 16, 2019 #6813

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,363
    Likes Received:
    8,200
    Location:
    Northern Nuevo Mexico
    Screen Shot 2019-04-16 at 11.53.21 AM.png

     
    ceeaton and sour_grapes like this.
  14. Apr 17, 2019 at 3:37 AM #6814

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    I decided to pretend that it was spring! I started with a caprese salad. The 'mater was an heirloom beauty from Mexico, and the basil, and, of course, the cheese were provided locally.

    In the main course, as alluded above, tonight's fare was a couple of octopodes. (Yes, that is one of the correct plurals of octopus. The other is octopuses.) I tenderized them by "braising" them in olive oil in the sous vide hot tub (181F for 5 hours). Then I charred them on a hot grill, and served them with a Spanish-style salsa verde livened up with ho-made preserved lemons.

    With an alien protein, I had to serve an alien veggie. Romanesco broccoli, which I brined, then steamed, then finished on the grill. Also made grilled yellow squash (marjoram, EVOO) and sauteed escarole (tons of garlic and EVOO). Finally, I made fregola, which is like toasted pearl cous-cous, served with parsley, lemon, fennel, and EVOO.

    Sorry about the sloppy mid-meal picture. I forgot to take a picture upon plating, but did not want to disappoint you all!


    DSCN2500.jpg DSCN2504.jpg DSCN2502.jpg DSCN2506.jpg
     
  15. Apr 17, 2019 at 3:39 AM #6815

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    PS: How many tickles does it take to make an octopus laugh?
     
  16. Apr 17, 2019 at 12:25 PM #6816

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    4,809
    Likes Received:
    4,298
    Location:
    S Louisiana
    Ten tickles, of course..........
     
    sour_grapes and ibglowin like this.
  17. Apr 17, 2019 at 6:48 PM #6817

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,363
    Likes Received:
    8,200
    Location:
    Northern Nuevo Mexico
    Could not decide so one of each it is!

    Screen Shot 2019-04-17 at 11.46.34 AM.png
     
  18. Apr 18, 2019 at 4:20 AM #6818

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    I pulled a grass-fed chuck roast out of the freezer today to thaw for dinner on Easter.
     
    Boatboy24 and geek like this.
  19. Apr 19, 2019 at 11:24 PM #6819

    ceeaton

    ceeaton

    ceeaton

    Fourth year

    Joined:
    Feb 15, 2015
    Messages:
    4,503
    Likes Received:
    4,012
    Location:
    Southern PA
    Wow, something boring after all the nice dishes above. Pizza night, missed it last weekend (away opening the summer cabin up near @bkisel). My half on the ho-made crust was diced red pepper, diced button shrooms and some chopped pepperoni (with some shaker peppers on top when serving). Other 'za is for the GF boy, just straight pepperoni.

    4-19-19_pizza-1.jpg

    4-19-19_pizza-2.jpg
     
    sour_grapes, Boatboy24 and ibglowin like this.
  20. Apr 20, 2019 at 4:56 AM #6820

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,135
    Likes Received:
    6,581
    I am at my sister's house for a few days. No pics, but I made: grilled shrimp served in a beurre rouge sauce (based on a cheap Mondavi PN), served over orzo with parsley; green beans (blanched, then grilled and seasoned with thyme and oregano); grilled scallions; and escarole, fried up with ~1 head of garlic, then sauteed/braised. Yum.
     

Share This Page