Picture Thread: What's For Dinner? - Page 152

Missed Approach · Missed Approach's Garage

Figured it would be interesting to deconstruct a Bolognese. Big fan of Bucatini for red sauces. Slow-cooked Beef shoulder, pecorino, zucchini, peppers.

911 Cooking- The compound butter made the difference.

rusnak · 03-15-2020, 11:19 PM

^ ooh, that looks fantastic! And so do the clams and scallops!

I've been on a bit of a food kick since coming back from San Francisco last time. Sort comparing all of the escargot that I can find. And lately trying all of the caviar that I can get my hands on. Not exactly full of flavor unless you eat it right out of the jar. But I have only bought 2 oz jars.

So far, I like the traditional Russian blini and crème fraiche.

Anyone have any tips for serving caviar at home? Trying this one next.

PorscheGAL · PorscheGAL's Garage

I've also had it served with toast points, finely chopped red onions and shaved boiled egg whites.

At the Bellagio, they served ahi tuna (Tuna was ceviche style) tacos with caviar as a topping.

Try this website: Great British Chef

Missed Approach · Missed Approach's Garage

Hi PorscheGAL and Rusnak- I'm a big proponent of making fresh blini for caviar. It's just tiny pancakes, and there are many good recipes online. Just make sure that the one you choose does have a portion of buckwheat flour. Salmon or Sturgeon, it really makes a huge difference to use a fresh n' warm blini!

FWIW- I do try to purchase US Farm-raised Sturgeon (Sterling of Elverta, CA) when possible.
Regardless, there's really no wrong way to enjoy the roe, even in soft scrambled eggs.

As an aside, big fan of Kazunoko Kombu (Herring Roe on Kelp). Super crunchy ocean explosion!

Porsche 911 Cooking- the compound butter made the difference.
https://youtu.be/FvXBR50rH9E

rusnak · 03-17-2020, 12:14 AM

Quote:

Originally Posted by PorscheGAL

I've also had it served with toast points, finely chopped red onions and shaved boiled egg whites.

At the Bellagio, they served ahi tuna (Tuna was ceviche style) tacos with caviar as a topping.

Try this website: Great British Chef

Ooohh!! Never thought of it on smoked salmon! And on scallops, I have to try that!

Quote:

Originally Posted by Missed Approach

Hi PorscheGAL and Rusnak- I'm a big proponent of making fresh blini for caviar. It's just tiny pancakes, and there are many good recipes online. Just make sure that the one you choose does have a portion of buckwheat flour. Salmon or Sturgeon, it really makes a huge difference to use a fresh n' warm blini!

FWIW- I do try to purchase US Farm-raised Sturgeon (Sterling of Elverta, CA) when possible.
Regardless, there's really no wrong way to enjoy the roe, even in soft scrambled eggs.

As an aside, big fan of Kazunoko Kombu (Herring Roe on Kelp). Super crunchy ocean explosion!

Porsche 911 Cooking- the compound butter made the difference.
https://youtu.be/FvXBR50rH9E

on scrambled eggs! I can do that!! I beat mayonnaise into my scrambled eggs just before cooking. I will try crème fraiche instead, on toast points with caviar instead of chives.

PorscheGAL · PorscheGAL's Garage

Quote:

Originally Posted by rusnak

Ooohh!! Never thought of it on smoked salmon! And on scallops, I have to try that!

on scrambled eggs! I can do that!! I beat mayonnaise into my scrambled eggs just before cooking. I will try crème fraiche instead, on toast points with caviar instead of chives.

Thought of something else: Joel Robuchon's restaurants serve caviar over a stack of crab meat and avocado. The surrounding is lobster gelee and cauliflower puree drops. I don't think the lobster gelee added much

PorscheGAL · PorscheGAL's Garage

Quote:

Originally Posted by peteremsley

Feel like I'm missing out. No interest in fish eggs at all, and can't grasp why folks love it so much. What am I missing? Oddly, I'm happy to put capers all over my smoked salmon

I have only gotten into caviar in the last couple years. Much like wine or scotch, there can be very different flavors depending on what type and age of sturgeon and how it is salted after. At the Bellagio, they do a caviar flight. Very interesting to taste the differences like that.

Shaun @ Tru6 · 03-17-2020, 04:37 AM

Quote:

Originally Posted by rpastir

Hi. Would you be able to post the recipe for this? It looks really good.

Thanks, I just thought it up so the best I can remember:

A local market makes fresh pasta and they had both squid ink and saffron fettuccine at the same time. You can use any pasta though.

I dusted the scallops in flour and sauteed them in butter and shallots lightly and put them aside. Added a little more butter and shallots to the pan, cooked those down a little, added the saffron, splashed some pinot grigio in and a squeeze of half a lemon, cooked that down a little and then added heavy cream. While that was reducing, I put the pasta in simmering water and started another pan with water and wine, put the clams in, covered that for 5 minutes. Put the scallops in cream sauce, pulled the pasta out of the water into the cream sauce, added a little water, tossed, plated and added clams with some chopped chives on top with the peppers.

It was very good!

rusnak · 03-17-2020, 05:37 AM

Not sure I would mix lobster flavor with crab anyway. Lobster is a delivery vehicle for butter and lemon.

But salmon with blinis, and crème fraiche would be delicious.

How was the crab and caviar combination?

PorscheGAL · PorscheGAL's Garage

Quote:

Originally Posted by rusnak

Not sure I would mix lobster flavor with crab anyway. Lobster is a delivery vehicle for butter and lemon.

But salmon with blinis, and crème fraiche would be delicious.

How was the crab and caviar combination?

crab and caviar were great together

Shaun @ Tru6 · 03-17-2020, 09:33 AM

Caviar is one of those things I've been meaning to get into. The flight is a great idea. Will look for one around here, I'm guessing shouldn't be difficult.

javadog · 03-17-2020, 09:43 AM

Don't forget masago, if you're a sushi eater.

Sometimes it's about the texture as much as the taste...

rusnak · 03-17-2020, 09:51 PM

Quote:

Originally Posted by javadog

Don't forget masago, if you're a sushi eater.

Sometimes it's about the texture as much as the taste...

I would actually like your opinion on this subject. What we would usually call "roe" goes on roll sushi like futomaki but for some reason I never see roe on Western dishes. Have you got a favorite roe or caviar? Thanks!!

javadog · 03-18-2020, 07:58 AM

Quote:

Originally Posted by rusnak

I would actually like your opinion on this subject. What we would usually call "roe" goes on roll sushi like futomaki but for some reason I never see roe on Western dishes. Have you got a favorite roe or caviar? Thanks!!

No favorites, when it comes to the masago they put on sushi. It's more about the texture in that usage, than the taste.

Not a huge consumer of caviar... I don't tend to cook with it and there aren't any decent French restaurants on the area anymore, so it's been a while since I had any.

JJ 911SC · JJ 911SC's Garage

Apple wood smoked ham with maple syrup glaze, scallop potatoes and home made buns.

White wine to keep the arteries clean...

rusnak · 03-18-2020, 09:05 PM

Quote:

Originally Posted by javadog

No favorites, when it comes to the masago they put on sushi. It's more about the texture in that usage, than the taste.

Not a huge consumer of caviar... I don't tend to cook with it and there aren't any decent French restaurants on the area anymore, so it's been a while since I had any.

I respect your opinion when it comes to food, bro. I had to ask.