What Are You Eating?

[G_Smolt]

On to tonight's fun - semi-cream of golden chanterelle soup with grilled chicken.

Semi-cream because the thickener is part cream, part roux, and the best part about it is the only store-bought ingredients are the chicken, the sherry, the flour, and the cream. Everything else is either foraged or grown.

Enjoyed with a pretty bitchin' Sonoma Pinot.



Peace, y'all

 

[Brute]

I dig the funkiness of a Morgon. Not something I seek out, and the Beaujolais region doesn't necessarily figure heavily in my cellar plan, but I won't say no if I find one below the curve of my qpr

Generally speaking, beaujolais is the red headed stepchild of Burgundy…but this one has some teeth…

 

[Brute]

Football weekend chili…

 

[Salmo_g]

Football weekend chili…

If it's not a close held secret, would you care to share the recipe? I'm always interested in some good chili.

 

[Mossback]

Duck Confit Risotto with Shitake mushrooms, shallots, saffron and fresh herbs...
Went with a Cali CdP blend.

 

[Brute]

If it's not a close held secret, would you care to share the recipe? I'm always interested in some good chili.

This one was boneless chuck roast cut into small pieces, andouille sausage and bacon, each seared separately then removed from pot…skim off excess fat. Throw in onion’s & creminis, followed by tomatoes & garlic…then a squirt of tomato & anchovy paste…add meat…add beans (usually cannellini, black & pintos)…bay leaves, smoked paprika, chili powder, oregano…I added a healthy portion of chopped Calabrian chilies (but have used poblanos or jalapeños as well)…add a cup or two of stock, salt & pepper…simmer until the boneless chuck falls apart, about 3-4 hours.

 

[G_Smolt]

Tough to beat pork belly adobo with a sunny-up egg for brunch.

 

[Brute]

Tough to beat pork belly adobo with a sunny-up egg for brunch.
View attachment 36041

I’ve eaten my share of adobo in Hawaii…it’s still great

 

[Peyton00]

A big root beer float.

Damn good.

 

[Gary Knowels]

Fettuccine alla puttanesca and lemon-garlic-rosemary grilled chicken thighs. Also a side salad, but that didn't make the camera.

 

[Kenneth Yong]

Talk about making one hungry! You guys have a bright future, or present, in the food photography business. Interesting to see the heavy Italian influence.

Thanks much sharing,
Kenneth

 

[Brute]

G Smolt, you have inspired me to whip up a batch of pork belly adobo…getting the rice going soon

 

[Brute]

Lamb ragu tonight…

 

[Zak]

Bo ssam pork shoulder. Just went in a 300 oven after marinating overnight in sugar and salt (quick rinse before it went in the roasting pan).

 

[Brute]

Bo ssam pork shoulder. Just went in a 300 oven after marinating overnight in sugar and salt (quick rinse before it went in the roasting pan).

View attachment 36690

I’ve had bo ssam many years ago at the original Momo Fuku in the Village…you going with oysters & kimchi?

 

[Zak]

I’ve had bo ssam many years ago at the original Momo Fuku in the Village…you going with oysters & kimchi?

Kimchi (mild, white, storebought) yes, oysters no. My wife and I had noodles at David Chang's noodle bar years ago. He has a great cookbook with lots of nice condiment recipes:

 

[Brute]

Kimchi (mild, white, storebought) yes, oysters no. My wife and I had noodles at David Chang's noodle bar years ago. He has a great cookbook with lots of nice condiment recipes:
View attachment 36692

I have that cookbook…I’ve plagiarized many of his recipes…

 

[Clean Willy]

Tough to beat pork belly adobo with a sunny-up egg for brunch.
View attachment 36041

Cooking creativity obviously skipped a generation, or a brother...

 

[clarkman]

Prik Khing from a local (to work) Thai place. Favorite part of my Saturdays...

 

[Zak]

Bo ssam pork shoulder after 6 hours at 300F.

Covered with brown sugar and vinegar glaze, then glazed in 500F oven. The roast beast can sit out for an hour before finishing with glaze.



Meanwhile making sauces, especially ginger scallion sauce.


Break open and chop the roast, and make little lettuce tacos with rice, meat, sauces and kimchi. I like the candied outside bits of the roast.



My daughter and my mother made an apple pie, for desert.



Delicious!