Picture Thread: What's For Dinner?

[JJ 911SC]

I'll get back to you in the morning when the boss is up... I just eat the stuff

Did see an empty jug of Maple syrup when I took the garbage out yesterday

[JJ 911SC]

Originally Posted by jyl

How do you do the maple glaze?

Here is the ratio:

4 Table Spoon of Real Maple Syrup

1 Tea Spoon of Balsamic Vinegar

2 Clove of Garlic (minced)

Bon Appétit

[vash]

one the weber right now!!

spare ribs!

[vash]

huh?

buddy caught a ling-cod..gave me some fresh filets. steamed it chinese style. simply amazing!

[JJ 911SC]

The usual Friday night supper;

[jyl]

Bacon wrapped around salmon wrapped around a core of blue cheese and chopped nuts. Deep fried.

There is a problem. To get the bacon crisp through and through, the salmon gets overcooked.

I am thinking about half freezing the salmon-cheese bundles, then wrapping w/ room temp bacon and into the deep fry.

[Racerbvd]

[landrover88]

Originally Posted by jyl

Bacon wrapped around salmon wrapped around a core of blue cheese and chopped nuts. Deep fried.

There is a problem. To get the bacon crisp through and through, the salmon gets overcooked.

I am thinking about half freezing the salmon-cheese bundles, then wrapping w/ room temp bacon and into the deep fry.

Maybe par cook bacon till just starting to crisp allow to cool and assemble

[javadog]

Originally Posted by landrover88

Maybe par cook bacon till just starting to crisp allow to cool and assemble

Maybe poach the salmon in a court bouillion and serve it with a warm herb vinaigrette, then cook the bacon for breakfast the next day...

JR

[lane912]

[jyl]

I'm thinking about focusing multiple x-ray lasers on each portion of bacon to fry it, then moving on to cover the whole surface to a 1/8" thickness, while allowing only incidental cooking of the salmon core.

Quote de landrover88

Maybe par cook bacon till just starting to crisp allow to cool and assemble

Maybe poach the salmon in a court bouillion and serve it with a warm herb vinaigrette, then cook the bacon for breakfast the next day...



JR

[javadog]

Put the bacon away and try this, substituting a fresh piece of wild salmon for the halibut:

Poached Halibut with Fines Herb Vinaigrette | Avec Eric

[cairns]

Thank you so much for that recipe- will try with the halibut first.

[BRPORSCHE]

Eric Ripert is one of my favorite chefs. I tried one of his recipes on that website before and it was fantastic.

[tabascobobcat]

4 hours on Pecan Wood then a quick finish on the Weber

[E38Driver]

Tonight's dinner.

Dave

[TimT]

I need to learn how to take better "for foodie pics"

This was dinner tonight, the s/o though it was really good and should be made again

Grilled Tuna, crab stuffed cucumber cups, and black krim tomato salad, dresses with carrot ginger vinaigrette..

Tuna marinated in ponzu sesame oil and lemon

Crab salad: blue claw, green apple, avocado, mayo and a squirt of lemon

The dressing is very similar to what you get at a Japanese hibachi joint... gingery garlickly goodness



Some interesting notes about the plate...


Things I grew:

White cucumber
Black krim tomatos
carrot
lettuce
garlic


Things I caught:

Blue claw crab..... saw the kids by the canal with nets and buckets.... that usually means there are crabs to be had... I grabbed my net and bucket, 20 minutes later I had 6 crabs


Things local

Yellofin Tuna... probably from fish tails or Stellwagon
Green Apple, upstate NY

I grow my own ginger, Lemon grass, kaffir lime etc... the ginger had not spread enough to harvest

[craigster59]

The schnitzel sandwich sliders from my party yesterday. Pork loin cut in 1/2" thick slices, lightly pounded, breaded and fried. Topped with lettuce leaf, tomato slice and a smear of mayo. So simple and so good, even the little kids scarfed them up.

[VincentVega]

The schnitzel sandwich sliders

Wow, I bet you cant make enough of those.

[E38Driver]

Originally Posted by craigster59

The schnitzel sandwich sliders from my party yesterday. Pork loin cut in 1/2" thick slices, lightly pounded, breaded and fried. Topped with lettuce leaf, tomato slice and a smear of mayo. So simple and so good, even the little kids scarfed them up.

Willing to share the breading recipe? I have not had good schnitzel since I was in Germany 33 years ago and have craved it since. That does look real good.

Dave