Picture Thread: What's For Dinner?

[javadog]

Not dinner, per se, but what I will be eating after dinner for a couple of days. An almond cake with a bay-infused, citrus glaze:

[TimT]

Beef Larb..






Usually made with a cheap cut..skirt or flank... maybe hanger if you're livin large..

So.... I got a dry aged New York strip.., Sous Vide for 3 hours at 130... finished on a blast furnace hot BBQ..

Tomatoes
Thai Basil
Mint
Lemon grass
Garlic
Chilies

all from my garden..

The dressing is really easy

Lime juice
Fish sauce
Palm sugar
Sambal olek (chili sauce)
Chilies
Garlic

Also toasted rice powder ( toss some rice in a skillet,brown until fragrant.... cool and grind)

Serve with coconut rice

[TimT]

BTW take half the thinly sliced lemon grass, and fry it until crispy, broadcast it on the finished salad...

Use the lemon grass infused oil for a stir fry or your next curry

[TimT]

Finally.... it was all served on vintage Fiestaware...

The glaze probably has a high lead content..

[onZedge]

[Shaun @ Tru6]

Bone-in ribeye with sauce moutarde, heavy on the shallots. This steak was one of those rarities I look for, choice steak with prime marbling. These steaks are the best of both worlds offering a more meaty steak flavor from the choice side but velvety, buttery smooth and tender from the vast quantities of fat throughout from the prime side of the table. Did not disappoint.

[javadog]

That steak looks fantastic, it’s cooked exactly like I like to cook mine. It’s hard to get that just right.

I never did care for a mustard sauce, my first choice would be a béarnaise sauce, but I wouldn’t put it on a ribeye. I’d save it for lesser steaks like a fillet. A ribeye needs nothing but salt, pepper and a knife and fork.

There’s a Chef here in town that also has a market next-door to his restaurant that sells all of the provisions that he uses in the restaurant. He selects a prime grade for his ribeyes but goes with the choice grade on his fillet’s, as there’s not enough fat in the fillet to matter. Better flavor, saves a few bucks.

[Shaun @ Tru6]

The wonders of cast iron, nothing else is needed for perfectly cooked ribeyes. My process is simple, pan on high for 10 minutes. Take it off the heat, have a sip of wine, a little peanut oil, coat, spill out any extra oil, pan is so hot it runs out like water. S&P on the steak, goes down, 1-2 minutes on high heat, flip, 1-2 minutes other side, in oven for 4 minutes at 400F for 1.5" thick steaks. 1 goes in for 3. This one I pulled out at 3:30 and it could have used the extra 30 seconds. You can see the big chunk of fat in the center wasn't really rendered. I put it back in the oven like that for 1 minute and it was done then. No change in meat, just the fat was a little juicier.

I've been finding and buying a variety of dijons but haven't found anything even close to the mustard I had on my last day there at one of the finer restaurants in Paris. That mustard I must find someday. The sauce was great but for this steak it was completely unnecessary. I actually ate the extra sauce like a bowl of savory custard. It was perfect, creamy, slightly sharp, and the extra shallots gave it an edge.

I'm not a bearnaise fan myself. Bordelaise, that's what I crave, but not for a ribeye. Filet's make good sauce delivery vehicles. NY strip too. Good for bordelaise.

[javadog]

Yeah, one side could’ve used maybe another 30 seconds. But I wouldn’t *****, I would happily eat that.

No idea what brand of mustard you had in Paris?

[Shaun @ Tru6]

It was a finer restaurant so served in an ornate stainless cup.

Amora, for my taste, is the best dijon I've found over the 5 or 6 I've found locally at cheese shops, etc. It's nothing special in France.

[Shaun @ Tru6]

With Whole Foods having more of these excellent steaks, I decided to document my procedure. This steak was about 1.5" thick and about 1.3 lb.

Cast iron on high for 20 minutes.





Wash the pan with some peanut oil, drain, throw in your steak that has been heavily salted and peppered. Note that this side wasn't, thinking too much about documenting vs. cooking.





Steak goes in the oven at 400F for 4 minutes. Pull out steak and put on a plate. Throw some finely diced shallots and a tiny amount of garlic and good bit of butter in the pan, put on low heat. Tonight I added some fresh dry rosemary and thyme.





Steak rested for 10 minutes, sliced, buttered, rare, perfect. You can see the veins of fat throughout. So tender.

[javadog]

Good looking chunk of meat. You go for a much higher char on the outside, than I do. I tend to use less heat, and more time.

I’ve been buying a few prime flat iron steaks recently. Dirt cheap, compared to about anything else, lots and lots of marbling, great flavor.

[Shaun @ Tru6]

It was sublime, the half I ate anyway. For me, this was perfect. I've done higher chars and I find that they can detract from the experience, for my taste, no pun intended. This crust is nice but not too much, every bite is ultra tender. That said, I've done and requested higher chars at restaurants that were equally as good. A caramelized crust is critical.

On sale at $9.99/lb, this was dirt cheap. I would have been happy paying $55 for this steak in a restaurant. Have done so and this was better than a few. Better than an $85 tomahawk I once had. Though the steak wasn't that great, it was a phenomenal evening including the owner of the restaurant doting on us all night and the chef coming out to ask us exactly how we wanted our steaks done, and she nailed it. For the record, it was a higher char. Outside was perfectly caramelized, deeper by a lot than this one, and because it was (sadly) so thin, maybe 3/4 inch, it was cooked on the stove top, perfect rare. She nailed how we wanted our steaks prepared, we just wanted a real steak at $85. Still, a lot of free wine from the owner and various tidbits from the kitchen made for an outstanding 5 hour dinner.

I would like to do a flat iron with a chimichurri sauce. Great flavor, absolutely. I would grill mine.

[Jims5543]

We had a family movie night last night to watch House of 1000 corpses and Creepshow. We are priming up for HHN at Universal. I purchased 7 of us VIP tickets for a private tour next weekend.

We grilled some Jamaican jerk wings and I smoked some Briskets. Wife made asparagus and her famous home made mac n cheese.







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[berettafan]

Saturday’s dinner.

[TimT]

This is from a few months ago....its food related so yea here goes....

Arthur Ave, Bronx ,NY

I went to the cheese shop to get scamorza, the bakery for some semolina.... and this cannot be beat...

the Sausage Chandelier




Yea some a-hole is standing in the picture... whatever

[berettafan]

Pork butt tonight.

[john70t]

Shepard's Pie variation.
(Sweet potatoes are supposed to be better for blood sugar.)

Ingredients are burger, onions, carrots, peas, yams w/ butter parmesan milk, spices.
Prep separately. Assemble.
Bake 350deg 30 min or more. Whatever floats yer boat.

On the left is slightly more 'traditional'.

On the right I ran out of potato topping. In leftover peanut oil I fried up the skins and chopped.
Also added 80% cooked bacon as topping.
Should have also been some broccoli in there there by default.

[john70t]

Running out of countertop space. Juggling.

[chapstic2001]

Getting my 12 year old daughter engaged in the kitchen. She made this for the family last night. Mozz stuffed turkey meatballs and gnocchi. I heated the oven. Did some over the shoulder coaching. She did the rest. OK. I poured the wine.