Breakfast, Lunch, Dinner, Supper -- what are you cooking?

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The one taste of steelhead I had smelled like the fish eggs for bait. Not a "fishy" smell, but I didn't like it. I much prefer salmon. Not sure what my problem is, but I like salmon a lot more.
 
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Fairly simple dinner tonight - pork loin ribs grilled, corn on the cob as well:



Low res phone photo, sorry.

The ribs got a light dusting of my rub, cooked for about an hour with indirect heat.  The corn was soaked in salted water for a few hours then grilled over direct heat, turning often.  By the time the outer husks get dry and scorched he corn should be well steamed and have a nice roasted flavor to it.

mjb.

mjb.
Teamfat - this is going to sound like a dumb question.....how come the soaking of the corn?  Hopefully you have a some info for "Corn Cooking for Dummies" (i.e. me)

I prefer fish on the raw side too - just have no sushi buddies in the houehold here.
 
 
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The one taste of steelhead I had smelled like the fish eggs for bait. Not a "fishy" smell, but I didn't like it. I much prefer salmon. Not sure what my problem is, but I like salmon a lot more.
Maybe it had a bitter tang to it?  Our Uni. boarder here has a very low bitterness tolerance on his palate - might be the answer.

P.S.  Actually he is very hard to cook for.  His parents are,well, not the world's greatest cooks.  What they called stew was basically boiled tough meat, he can't stomach a white sauce now after years of exposure to really badly made ones.  Plus corn is out - pity because I love corn - and other things etc etc.  Rant over - he is actaully getting chubby on my cooking which involves almost no fat.  Lots of veg. lean meat, cornflour for thickening instead of cream, tossed salads with no dressings except a little vinegarette (sp?) and a big bowl of fruit with no icecream for dessert.  I think it's his midnight snacks......
 
 
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Linguica and potatoes, with eggs plopped on for the last few minutes of cooking. Toast to wipe up the egg yolk. Good late snack.
 
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Thank you guys. I know I am embarassing myself here. There are so many professionals in this forum.

dcarch
 
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Sometimes simple food can be very satisfying. Last night I had sloppy joes and sweet corn along with a salad as an example.
 
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Teamfat - this is going to sound like a dumb question.....how come the soaking of the corn?  Hopefully you have a some info for "Corn Cooking for Dummies" (i.e. me)

 
In truth you don't HAVE to soak the corn, you can roast it with dry husks.  But then the husks tend to burn quite easily and scorch the corn too much for my liking.  By soaking them in water first you steam the corn so it is done before the husks are completely dry and you get better control of how much scorch you get on the kernels, a little bit here and there gives a nice grilled flavor.

mjb.
 
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Simmering a beef "arm roast", whatever that is, in water and Penzey's corned beef spice mix. I added an onion and 2 cloves of garlic in the water for more flavor. Tomorrow I'll take the meat out of the liquid, put it in a cake pan with potatoes, carrots and celery, cover it and

"bake" at about 350 for an hour or so. If I get so inclined, I'll reduce the broth and use it for the 2nd part.

I don't know what an arm roast is, but now I know the difference between grocery store beef and grass-fed beef from my friend's parents' place. Big difference.
 
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I'm guessing that the 'arm roast' is a portion of the shoulder clod, basically the cow equivalent of the pig's boston butt. It has been a few years since I've cooked the cut, but as I recall it was a long, low and slow braise process.

For us tonight's dinner was tasty, but I ended up a tad bit surprised.  I don't have as much time to prepare dinner as I use to, thanks to this day job thing.  Drat.  So I made turkey enchiladas, using up some of the turkey breast I roasted a few days ago.  I get them hastily assembled and into the oven, start cleaning up.  I think to myself that I hadn't diced up that much turkey, but since there is so much left I guess I misjudged.  No problem.

After a few bites of my enchilada I realized that my wife was having a turkey enchilada, mine was cheese only.  Doh!

Still it was quite tasty with all the stuff I put in mine, I didn't really miss the turkey.

mjb.
 
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When in doubt, braise it. That's my answer. I grew up with Indian curry, after all. Either that or marinate it in something acidic like lemon juice or yogurt, and then cook it as you please. And I please like tandoori chicken!
 
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sounds like my kind of meal!

do you ever make the pork with just cream and dijon?

it is very tasty stuff.

i like simple. fresh and simple.

 like my food to taste like what it is. that's why i try to get the best ingredients i can find, to start with.

makes it so much easier. do not have to disguise it.

a perfect meal for me is a simple roast chicken, potatoes anna, and some kind of veggie, probably sauteed... or creamed savoy spinach YUM ...a green salad with a true italian dressing, which is just oil, vinegar, salt and pepper.

now if i can just get that chicken right...lol
 
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Today (lunch) was pork tenderloin drizzled with a sauce poivrade (used red current jelly) new baby potatoes (style hasselback) with white asparagus and carrot ribbons. and all the tiny details

app was avocado pear grand duc

consomme a la madrilene......garnished with a royal custard which was cut with a leaf shape .

dessert: orange rum sherbert with orange segments and a grate of candied ginger, mint leaf.

made the desserts for tomorrow, just finished 2 stocks.

Now to go home and cook.......
 
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BBQ grilled pork chops last night, oops and ran out of propane for the grill had to finish under the oven broiler.  First time I have run out of gas this summer, I have 3 LP tanks and usually use one and have a backup full, however I was OUT.  Dinner was still tasty, pork chops topped with heated salsa, corn on cob, tossed green salad with cut asparagus (boiled since the grill was kaput) and garlic toast.

We get those thick chops from Costco, about 1.5" thick,  lately I have been pounding them out to about 1/2" thick, they look like small irregular shaped steaks after pounding, but cook a lot faster.
 
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Today I came in a bit early...........I saw Hubert Keller win at top Chef ( what a Chef )

I served up some lamb, multi colored carotts and parisienne potatoes. I will upload the pics in my profile (Check gallery to ) for the plating if anyone wants to see the steps. FWIW

Tree and branches : Balsamic glaze

Leaves : Kaiware (young daikon radish shoots)

Little pink fruit : strawberry glaze

Grass : fennel

The hue of green above the grass, I mean fennel is mint jelly............boss was tickled.

I hope you like the plating, maybe not ?

 
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Thank you Yeti,

It is not very often I get to paint plates..........it was a rare occasion yesterday (esp. if its on my time) There was a red wine herbed sauce served on the side which is not seen in the picture but was served table side.

ps. so glad to hear you start monday !
 
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Today was steak, ...with all the flavors....on top is a diamond of sauted mushrooms (micro chop) done in truffle oil and  the orange part is a cantaloup salad (micro chop) , sauce, a demi with red wine, the green under the mushroom mix is a salad called Mache which I cooked up like spinach only Mache is a sweet lettuce. Big day today....many plates. Just thought i would share.....
 
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