What Are You Eating?
- Thread starter Brute
- Start date
I am trying to replicate this pasta dish from Stefano Secchi, chef at Rezdora in NYC…a sausage ragu with broccoli rabe & cortecce pasta
Browning the Italian sausage out of the casing, remove to a paper towel lined plate…then mixing in the diced prosciutto until the sausage is crumbled
Browning the Italian sausage out of the casing, remove to a paper towel lined plate…then mixing in the diced prosciutto until the sausage is crumbled
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Wasatchangler
Steelhead
Seeing some of your meals, I’m guessing you have some experience in restaurants? Or more of a hobby? I’d like to eat like you do!
Making the sofrito bianco, which is blended with olive oil…then sautéed in olive oil until cooked…white wine added and reduced
To the sofrito, the sausage/prosciutto is added, chicken stock to cover and a rind of parm in cheesecloth. I did not simmer for 8-10 hours, but went 5 hours
I like to eat …and to cook. I’ve eaten at quite a few places around the world, and like to replicate some of these meals
Bambooflyguy
Legend
Parmesan chicken, rice and lime jello w/chopped Asian pears…..washed down with a Widmer Hefe!
Smoked oysters on saltine crackers.
Chicken dinner, our Sunday night staple. The left over gravy gets frozen and ‘recycled’ for juices from the next bird. We’re about 50 birds in, it is really good.
Dave
Dave
Smith
Steelhead
I like the olive oil choice. We have it delivered in bulk cans and refill the bottles.
wanderingrichard
Life of the Party
Ugh, you lost me at Kraut
Chicken pot pie. Mighty fine but from now on no breast meat, only leg/thigh. I had reservations of the recipe as I find breast meat dry and dull in any form and so it was, despite 1/2 cup of butter for the roux.
Dave
Dave
I know exactly what you mean. I feel the same way. With one exception.
I encourage you to try this deceptively simple recipe, and I’ll be curious what you think of the breast meat.
Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEAT
www.saltfatacidheat.com
I had an amazing meal at Tomo in Rat City tonight. Y’all codgers would be amazed. We weren’t even assaulted outside or anything!
The Dungeness crab fried rice…holy shnikes is all I can say…came out looking sorta soupy and not like “fried rice”….welllll
Scallop hand rolls for dessert. Yes please. That was a very good decision, maybe the best I made all week.
Walked in at 8:30 and grabbed two seats at the bar.
The Dungeness crab fried rice…holy shnikes is all I can say…came out looking sorta soupy and not like “fried rice”….welllll
Scallop hand rolls for dessert. Yes please. That was a very good decision, maybe the best I made all week.
Walked in at 8:30 and grabbed two seats at the bar.
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I find that breast meat is wonderful right out of the oven when hot. When cold, yuck, too dry, too. Thigh meat is wonderful and only one bone to deal with!