Show Us Your Dinner! (Home Cooking ONLY please!)

[sKiZo]

I doubt seriously the Pho (I think it was Pho anyway) I had when on liberty from the Gulf of Tonkin Yacht Club was first rate, but I do remember it as being quite tasty ... what little I can remember of it anyway. ;-}

Oxtails can add a unique flavor to most anything. I just picked some up for a crockpot special - more of a stew. Tthey need a good 8-10 hours to cook up tender to where the meat and marrow just falls off the bones. Always a shocker now to see what they want for those things at the market compared to the giveaway prices of days gone by. This batch was around $6 a pound!

I'm inspired by some of the Asian stuff I'm seeing here. Have to dust off my relatively limited skillz and see if I can still cook up a decent okonomiyaki ...

 

[hjames]

When it came out for basting an hour ago, we tossed Russet and Yukon gold small potatoes, baby carrots, and a large chunked up onion into the pan. Now its getting close - Emma pulled it out for another basting, the meat is pulling away from the bone. Emma popped the roast back in for another 15 mins or so, then she'll do a temp check of the meat. We'll pull the veggies (which are tender and tasty now, don't want to overcook anything!) then put the roast back in
and raise the temperature to 400 for maybe 10 minutes, for a final crisping,
then let it rest for 10 minutes or so before we start slicing meat to eat!
It smells so very tempting ... we chilled a bottle of wine this morning ... Bartenura 2014 MOSCATO (its an Italian sparkling wine in Blue Bottle) - we are not really wine drinkers but enjoy this wine.

 

[jimfet]

You are an evil person. Why do you torture people?

 

[hjames]

You are an evil person. Why do you torture people?

I gave y'all 3 days warning (pictures on Weds!) so you could too get a roast before the storm blew in ... and as I recall, you cooked a nice crock pot roast yourself!
But honestly, the torture is the aroma of all that playing on me all afternoon ...
I wanna eat soon!

 

[MaxxVolume]

When it came out for basting an hour ago, we tossed Russet and Yukon gold small potatoes, baby carrots, and a large chunked up onion into the pan. Now its getting close - Emma pulled it out for another basting, the meat is pulling away from the bone. Emma popped the roast back in for another 15 mins or so, then she'll do a temp check of the meat. We'll pull the veggies (which are tender and tasty now, don't want to overcook anything!) then put the roast back in
and raise the temperature to 400 for maybe 10 minutes, for a final crisping,
then let it rest for 10 minutes or so before we start slicing meat to eat!
It smells so very tempting ... we chilled a bottle of wine this morning ... Bartenura 2014 MOSCATO (its an Italian sparkling wine in Blue Bottle) - we are not really wine drinkers but enjoy this wine.

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That is certainly a beautiful sight....it`s a shame we don`t have scratch `n sniff photo capability, the aroma must be heavenly !

 

[jimfet]

I just like throwing around some guilt trip when I can. I bet it was good. Or is.

 

[sKiZo]

Do you prefer canned guilt or fresh? <G>

 

[hjames]

Well, we forgot about the wine (not really in the mood) but the meal was spectacular.
I sliced all the meat off the bone and fit it into 5 storage tubs,
plus I froze the bone for a bean or lentil soup later on ...

 

[trhee]

Save it nothing. Just put it in a big cup and drink it.

That looks great. Save those juices for something.

 

[hjames]

Save it nothing. Just put it in a big cup and drink it.

Well, I put it in a quart container and the grease rose to the top and firmed up.
I had put some on my plate last night for the potatos and rolls, but it was pretty salty ...
a little too much Kosher salt, I suppose.

 

[valvenator]

I'm surprised the taters didn't draw more the salt out. Bettin' they were pretty tasty!

 

[sKiZo]

I'm surprised the taters didn't draw more the salt out. Bettin' they were pretty tasty!

That only really works with soups, where you got a lot of convection going on. Also only works to a certain degree there, as the salt level in the potato will only rise to match that of the soup.

Here's some fun facts from someone with WAY too much time to kill ... <G>

http://www.genuineideas.com/ArticlesIndex/potatosponge.html

Author stole most of his work on the subject from Einstein apparently.)

What Einstein Told His Cook

Looks like a fun read for a snowy day.

Short version ... best o' luck there. Only solution I've ever found that works is to drain the brine, gravy, whatever kind of liquid, and replace that with salt free stock or water. That should leech and dilute the remaining salt. I suppose you could try thin slices of potato, but that would probably add too much starch. In this case, I'd consider cooking up dem bones again and use that stock to replace the original.

Or ... just choke it down as is, as a friendly reminder not to do it again. <G>

 

[sKiZo]

Good "stick to yer ribs" meal tonight. Shortribs!

One of my favorite cuts of beef. Local butcher leaves lots of fat on them for flavor. Make them like a roast, with browned yukon potatoes, carrots, onions, mushrooms, and bok choy. Put it all in a dutch oven and give it a couple hours, open for maybe a half hour to brown the meat.

PS ... I usually throw in celery, but forgot to get it last time out. Had the bok choy in the crisper, so what da hey ... it's green, right? <G>

 

[MaxxVolume]

After 2+ hours of shoveling snow yesterday (we got about 30-32 inches), a nice hot bowl of my wife`s matzoh ball soup really hit the spot !

 

[sKiZo]

Matzoh ball fight!!

I'm a crock pot kinda guy when the temp starts to fall. Nothing better than a hot bowl of whatever when coming in, and no real planning, as it's ready when you are ...

 

[MaxxVolume]

Tonight was a delicious fried shrimp sandwich on a large Kaiser roll, with homemade tartar sauce and red-skinned potato salad.

 

[pustelniakr]

Right out of my head tonight.

Started with a nice salad (with Ranch Dressing on the side for hand dipping), completely from the garden (except for the radishes). We got our first two nasturtiums today. They were great.



Dinner consisted of the salad, a nice soup (Russian Peasant Soup: cabbage, carrot, onion, and potato, served with fresh dill (from the garden), and sour cream), broiled black-pepper-crusted tri-tip steak (marinated in mushroom infused soy sauce), home-made bread and butter, and acorn squash (baked with butter and brown sugar).



Dessert was pure ad lib: mandarin orange wedges (macerated in Blue Curacao, Creme-de-Menth, and Almond Roca syrup), over short cake, with whipped cream and fresh mint.



Enjoy,
Rich P

 

[sKiZo]

MMmmmm ... only thing I'd change is substituting a fresh buttermilk biscuit for the shortcake. And thanks for the reminder ... putting together a seed list for spring, and I need to add nasturtiums!

Simple fare here tonight. Fried up some "mock chicken legs". Most of what you can find is just pork, but the local butcher still uses a mix of pork and veal rolled in an egg wash and bread crumbs. You can see the sticks ... just pick em up and wolf em down. Tasty with an occasional dip in horseradish or Polish mustard, but I prefer mine commando. Sides are garlic bread and fiesta corn.

 

[whoaru99]

Not dinner, but here's the grilled Gouda and Swiss sammy with a side of chips and salsa for today's lunch.

Oh, that's homemade bread too..

 

[sKiZo]

Homemade bread is as good as it gets. Still working on a couple loaves of potato bread given to me over the holidays. Slice it and freeze it, and it lasts forever, then just pull out a couple slices and toast for a snack.

Which I'm gonna do right now. Working on a project and lost track of the time. Pulled pork slamwich and a pickle, coming right up!