Picture Thread: What's For Dinner?

[ian c2]

Allegedly

[javadog]

So that’s how they make charcoal...

[Shaun @ Tru6]

Fresh saffron fettuccine with lobster, asparagus and peppadew peppers with a white balsamic butter sour cream sauce and fresh lemon spritzed over everything. Fantastic with a white Bordeaux with hints of citrus.

[Shaun @ Tru6]

Thanks Peter. Lobster roll was Wednesday night with brisket. It's still on sale so I may get 2 more this weekend mostly just for shells for bisque.

[Shaun @ Tru6]

Color me the same then! Have fun!

[berettafan]

Last night was long islands and steamed crabs. On the ****ter now while in hold with IRS. Ugh!

[dafischer]

At least your using your time on hold productively, considering who you're holding for.

[javadog]

One of my sisters gave me a turkey the other day that she hadn’t cooked, so today I roasted it. The dogs and I will gnaw on it for a few days and then the rest will get turned into turkey pot pies.

.

[Shaun @ Tru6]

Found some Moroccan merguez sausage at my fromagerie and instead of making cassoulet (wrong weather), I grilled some up for a sandwich. Garlic butter grilled French roll with heavily herbed (thyme, rosemary, parsley) garlic sour cream and peppadew peppers, red onion and Boston lettuce (best eaten wearing nitrile gloves). Definitely making this again a few times this summer. Sweet potato chips were a nice addition, will add some smoked paprika next time I think.

[berettafan]

Florentine steak. Sheee-it that was good.

[Shaun @ Tru6]

Thanks Pete, yes, you just grab the sausage underneath with your thumbs with fore and middle finger pressing on the sausages and then with a quick flip, you are set. Upside down on the plate but right side up to your mouth.

Note that I also used a trick I learned from the lobster roll above, nitrile gloves. Not something you want to wear in mixed company unless they are a collection of bon vivants, but the gloves allow for unbridled devourabling of anything "complicated" on your plate creating a few moments of pure ecstasy. Or something very close.

I highly recommend finding a local purveyor of sausages like these. Looking forward to October and getting some duck and white beans.

[javadog]

Originally Posted by Shaun @ Tru6

I highly recommend finding a local purveyor of sausages like these. Looking forward to October and getting some duck and white beans.

Cassoulet!

Make sure you get the correct white beans ...

[Shaun @ Tru6]

I LOOOOOVE cassoulet! I used great northerns last time I made it, a batch from days gone by. Duck leg peeking out under a thyme sprig.

[javadog]

You have to use Tarbais beans. Nothing else comes even close.

They are hard to come by but you can mail order a decent substitute from Rancho Gordo.

I highly recommend that you try Anthony Bourdain‘s recipe for cassoulet. It rocks. The only substitutions I would make would be to maybe swap out the pork belly for a meatier cut of pork and to use sausages that aren’t as garlicky as a typical French sausage. OK, maybe a few more duck pieces too.

[Shaun @ Tru6]

I will look for them, and at his recipe, thanks. The way the summer is going, October will be next week.

[javadog]

If you can’t find the recipe, let me know. I’ll get it to you.

Better yet, just buy his Les Halles cookbook, you’ll love it.

[Shaun @ Tru6]

Will do. I really should look at cookbooks more than I do which is to say not at all. But I may benefit from it. Have 1973 printings of Julia Childs books, will probably open one for duck liver mousse, it's been years since I made it. Currents soaked in Calvados... mmm.

[javadog]

My cookbook collection has grown to somewhere between 150 and 200 volumes. All of the best chefs in the world have cookbooks now, so type of food you can find at the best restaurants in the world is available to anyone, with a little skill and patience. Things have progressed far, far beyond the days of Julia Child, God rest her soul.

[Shaun @ Tru6]

Korean fried chicken with toasted sesame seeds. Unbelievably good.

[Baz]

Originally Posted by Shaun @ Tru6

Korean fried chicken with toasted sesame seeds. Unbelievably good.

YUM! Looks fantastic, Shaun, as always.

This afternoon I brought some take out over to my Mom's for us. From Boston Fish House. Haddock, onion rings, and broc. salad.

As always it was incredibly good. Check out the Haddock portions....the owner and I are friends and he always "hooks me up" - his words - even though I never talk to him when I place my order - somehow he knows it's from me when he sees the name Bazza.