i think we are gonna get fat (collectively)!! damn good cooking here!

had some time so i could consider taking better photos. Leek thread got my juices going..had to have the in-laws over, so it was time for some clams to die. leeks, garlic, clams..are like the three effen amigos.

here is what i did. chop leeks.wash them GREAT..leeks are filthy. brutal on blades too.

http://forums.pelicanparts.com/uploa...1346702984.jpg
http://forums.pelicanparts.com/uploa...1346703025.jpg

green onions.

http://forums.pelicanparts.com/uploa...1346703049.jpg

ready to go with onions and leeks.


bacon fat..come on!! what else?

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finished product!!
http://forums.pelicanparts.com/uploa...1346703170.jpg

the rest of the meal. grilled/smoked salmon head..marinated in mirin (for the MIL..i cant eat it)
and some steamed chinese broccoli.


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Kobe Steak and Lobster Tail... A la Costco

Cooked picks only showing half of the steak and tail without the butter sauce.

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Crumble up some Chorizo or Linguica, saute with the leeks... a touch of saffron, maybe some Vermouth... or a touch of white wine...

Yum....

Dang! I have some chorizo in the freezer too! Great idea.

jeezus..i have lost so many arrows trying to hit one of those things.

nicely done..

As this is a "dinner porn" thread, we shall require a "as eaten" picture. Unless you eat your venison straight off the ATV, ticks fur and all . . .

Seared tuna with ginger shiitake cream sauce

http://i800.photobucket.com/albums/y...CB09902D88.jpg

The tuna is salted, peppered, paprika'ed and pan seared just briefly. 1 minute per side.

The sauce is shiitake mushrooms, browned in butter and olive oil; mince green onions, garlic, fresh ginger and cook for a bit, then add mushrooms and heavy cream; on low until thickens; add plenty of chopped cilantro and zest from a couple of limes; salt and white pepper to taste.

you win the PPOT Master-Posting-Chef prize

Glazed duck breast with creamy vegetables:

http://img.photobucket.com/albums/v4...-09-15-733.jpg

http://img.photobucket.com/albums/v4...-09-15-736.jpg

elk meat..
 

oh, i bought it..i was told the elk died in it's sleep

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Last nights pizza.

http://forums.pelicanparts.com/uploa...1348425012.jpg

My new favorite cut of beef, even over a Ribeye Steak, is the thicker cross-cut "Flanken" style of beef ribs.

These started out about 1 1/2 inches thick as per the bones exposed on the ribs after an hour of low and slow cooking. When the meat pulls back like this is when they're done and butter tender.

soaked overnight in a Teryaki sauce, then a cajun dry rub with brown sugar for kick, and 5 minutes before pulling them off the grill give them a heavy dose of fresh ground coarse pepper corns out of the grinder mill.



YUM

try these Flanken Cut Ribs if you can find them, or ask your local store to cut 'em up in this style for you.





drool




:DSmileWavy:D






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mmm./..flankens!! koreans have been doing it like that forever..but they slice it much much thinner. for Kalbi!

Last night I made my first batch of pesto! Had to use my basil

So easy.

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Cupcake chaser
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So frankens are basically thick short ribs? They look great btw.

Ian

No, "flanken" cut ribs are cut across the bone, rather than the ribs being separated between the ribs, the ribs are kept whole and cut into thinnish strips across the ribs..

http://i247.photobucket.com/albums/g..._shortribs.jpg

I found a really good website for Korean recipes.... The recipe for Galbi is excellent

marinate the ribs in Asian pear, onion, garlic, soy sauce, sesame oil

Yum yum

BBQ the ribs, wrap in lettuce smear some soy dipping sauce on the meat, some scallion....

Galbi recipe

fermented soy goodness

http://media.maangchi.com/wp-content...ng-590x484.jpg

Yummy

http://media.maangchi.com/wp-content.../06/lawrap.jpg

Yummy. So, so yummy. No wonder there's a new weight loss challenge thread every year.

Eating well is living well. It is one of life's true pleasures. Control weight with volume not quality. ;)

And I get the ribs. I have had thin sliced in Korean restos & I have braised 1" versions but the thicker ones are interesting.

Ian.

THICK Franken ribs all the "american" way.

The Korean style is much more common, maybe 1/4-3/8" thick, so a quick sear sear 1 minute each side by a street vendor in Korea is their style.

Give me a thick 1-1/2" cross cut rib, and I can bbq it low and slow with some Mesquite or Hickory wood to impart a smokey flavor.

I can get the Flanken ribs for ~$5-6 a pound, and they're butter tender. I'll eat them over a New York or Rib Eye 85% of the time..