Post a picture and a short description of home cooked meals. I get inspires to cook new things from seeing what other people are up to.
Supper Club
- Thread starter Gary Knowels
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Za'atar spiced, seared sablefish
Snow peas with onion, Aleppo, lemon, and hazelnuts
Mixed beluga and yellow lentils with za'atar, shallot, pino grigio, and chicken stock
Man that looks fantastic!
I've filleted a pile of black cod, but up until recently had never eaten any. Still only had it smoked, though it was the best smoked fish I've ever had by a mile.
I've filleted a pile of black cod, but up until recently had never eaten any. Still only had it smoked, though it was the best smoked fish I've ever had by a mile.
It's an amazing eat. Very forgivable cooking fish, the window for "properly cooked" is much longer than other fish. The flesh has a high fat content which makes it tender and moist with great flavor. Crisped skin is delicious.
I really loved the way the fish took to za'atar. Bright, earthy, spicy, herbal went perfectly with the creaminess.
The only thing I don't like is the pin bones, they can't be pulled out of a raw filet, have to cut out the strip or pick bones from cooked fish.
Ya, pin bones on cod are annoying. I always just cut that small v shaped portion out of my ling fillets.
We catch a fair amount of black cod on our Halibut trips but not enough that the crew often ends up with any.
One thing I always loved about them is they are super easy to fillet. They are just so soft. First few I cut I didn't do the best job cause I had to adjust to that softness.
Maybe this season I'll tell customers that aren't aware that they are a trash fish and that we will retain them just for bait
I've never had the chance to get it that close to the source, I'd be interested to see the difference. Metropolitan Market carries it routinely with decent quality and Northern Fish will have it occasionally, of high quality.
Curious, where does it compare to other white meat on the price scale?
My guess is that it's less than Halibut, mostly because Halibut is ridiculously over priced...but that's just a guess. I don't recall seeing it for sale, but I dont find myself in any legit fish markets often.
I think it was $15.99/lb at metropolitan Market which is typically more expensive than other groceries. It was 12.99 at northern fish
Which model did you get ?
I've been looking at them, but haven't bit yet.
Stir fry on the flat top.
Bajema
Life of the Party
We got the Koda 12
Zak
Legend
Made Bo Ssam pork shoulder for my dad's birthday today. Recipe here:
cooking.nytimes.com
This shoulder was nine pounds and had been in my freezer for a couple months, well bagged after being dredged in white sugar and kosher salt. I put it into the fridge from the freezer on Wednesday.
A quick rinse and then into a 300 degree oven for six hours:
Basting once an hour, looking good at 5 hours:
After six hours, it sits on the counter for an hour while I wash the lettuce cups and set out the crazy good homemade ginger scallion sauce and Bo Ssam sauce, storebought kimchee, and cook the rice.
When everything else is ready, put a brown sugar glaze on and put it into a 500 degree oven for about 5 minutes, or until it is very bubbly all over. Watch like a hawk so it doesn't burn.
Then carve/shred it and make little lettuce tacos!
So good!
Momofuku’s Bo Ssam Recipe
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He...
This shoulder was nine pounds and had been in my freezer for a couple months, well bagged after being dredged in white sugar and kosher salt. I put it into the fridge from the freezer on Wednesday.
A quick rinse and then into a 300 degree oven for six hours:
Basting once an hour, looking good at 5 hours:
After six hours, it sits on the counter for an hour while I wash the lettuce cups and set out the crazy good homemade ginger scallion sauce and Bo Ssam sauce, storebought kimchee, and cook the rice.
When everything else is ready, put a brown sugar glaze on and put it into a 500 degree oven for about 5 minutes, or until it is very bubbly all over. Watch like a hawk so it doesn't burn.
Then carve/shred it and make little lettuce tacos!
So good!
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That looks amazing! I would like to read the link you shared but I can't get past NYT blocking popup.Made Bo Ssam pork shoulder for my dad's birthday today. Recipe here:
Momofuku’s Bo Ssam Recipe
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He...
This shoulder was nine pounds and had been in my freezer for a couple months, well bagged after being dredged in white sugar and kosher salt. I put it into the fridge from the freezer on Wednesday.
A quick rinse and then into a 300 degree oven for six hours:
View attachment 563
Basting once an hour, looking good at 5 hours:
View attachment 566
After six hours, it sits on the counter for an hour while I wash the lettuce cups and set out the crazy good homemade ginger scallion sauce and Bo Ssam sauce, storebought kimchee, and cook the rice.
When everything else is ready, put a brown sugar glaze on and put it into a 500 degree oven for about 5 minutes, or until it is very bubbly all over. Watch like a hawk so it doesn't burn.
View attachment 579
Then carve/shred it and make little lettuce tacos!
View attachment 568
So good!
Instant Pot Pork Carnitas
I’ve been adapting some of my crockpot recipes to the instant pot. This one came out great! I don’t think it gets easier than this for taco makings.
5lb boneless pork shoulder cut into 2” pieces
1-3 jalapeño peppers, rough chopped
1/2 head of garlic, peeled and rough chopped
2 tsp kosher salt
2 tsp ground black pepper
2 tsp oregano
2 tsp cumin
2 tsp coriander
2 bay leaves
1/2 cup liquid (orange juice, stock, water, beer, etc)
Put all ingredients in the instant pot and combine well. Cook for an hour. Just before you’re ready to eat, transfer the meat and some of the cooking liquid into a large nonstick pan and brown until it starts to crisp and carmelize. Serve with fresh tortillas, pico, guacamole, lime wedges, and whatever else you like on tacos.
I’ve been adapting some of my crockpot recipes to the instant pot. This one came out great! I don’t think it gets easier than this for taco makings.
5lb boneless pork shoulder cut into 2” pieces
1-3 jalapeño peppers, rough chopped
1/2 head of garlic, peeled and rough chopped
2 tsp kosher salt
2 tsp ground black pepper
2 tsp oregano
2 tsp cumin
2 tsp coriander
2 bay leaves
1/2 cup liquid (orange juice, stock, water, beer, etc)
Put all ingredients in the instant pot and combine well. Cook for an hour. Just before you’re ready to eat, transfer the meat and some of the cooking liquid into a large nonstick pan and brown until it starts to crisp and carmelize. Serve with fresh tortillas, pico, guacamole, lime wedges, and whatever else you like on tacos.
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cdnred
Life of the Party
Try this one, it's similar..
Momofuku Bo Ssam (Korean Roast Pork)
Famous Momofuku's bo ssam recipe - Slow roasted pork shoulder! The pork is super tender, moist, and the meat falls off the bone! A perfect party food!
mykoreankitchen.com
Zak
Legend
Yup, very similar! I love candied pork shoulder.Try this one, it's similar..
Momofuku Bo Ssam (Korean Roast Pork)
Famous Momofuku's bo ssam recipe - Slow roasted pork shoulder! The pork is super tender, moist, and the meat falls off the bone! A perfect party food!
The roast is only flavored with sugar and salt, so the leftovers are versatile.
Did a never fails to satisfy old reliable meal.
Lamb Leg on the grill with Tuscan White Beans and Roasted Veggies. Easy, makes leftovers and we like it a lot.
Real star here was the vino though. After a nice long 3 hour decant this was excellent with the dinner. Really quite nice, hated to see this one empty.
Probably should have worn my ascot, but couldn't find it.
Lamb Leg on the grill with Tuscan White Beans and Roasted Veggies. Easy, makes leftovers and we like it a lot.
Real star here was the vino though. After a nice long 3 hour decant this was excellent with the dinner. Really quite nice, hated to see this one empty.
Probably should have worn my ascot, but couldn't find it.
Making stew. Using our home raised veal and ingredients mostly from our garden. Smells wonderful in the house right now. Time to simmer for the next couple hours.
