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View Full Version : Indulgence of the Night 9/25 - 10/1



Scotto
09-25-2006, 04:27 PM
Don't get lazy on me, here, folks. Let's hear about those great meals, drinks, smokes, etc.

I'll start us off. Pork cutlets, covered with prosciutto and pounded together nice and thin, sauteed and served with a nice garlic and brown sauce. Don't forget the fresh baguette to sop up that sauce.

http://www.badgerandblade.com/gallery/displayimage.php?imageid=3751

moses
09-25-2006, 04:36 PM
You people who have time to cook dinner bug me. :001_smile

Not really, just make me a little jealous on another long night in the office.....

Maybe I'll be home by midnight. Maybe, but not likely.

PS - Scotto, what's in that brown sauce, anyway, besides a lot of garlic? I rather like this idea. Is it just pan drippings with flour and some broth? And seasonings, especially garlic, of course.....

NMMB
09-25-2006, 04:37 PM
Scotto, I don't know if it could be considered to be "indulgent", but I just started making a nice, big pot of homemade chicken & rice soup... It won't be ready until tomorrow, but I'll be eating well then!

ada8356
09-25-2006, 04:41 PM
I cooked up some boudin (http://en.wikipedia.org/wiki/Boudin) yesterday and luckily have enough left over for dinner tonight!:biggrin:

moses
09-25-2006, 04:42 PM
I have some decent Cognac in the cubboard at home.... Maybe I shall have a glass when I finally arrive there, with a chapter of a good book. (Well, Clancy, which I don't usually qualify as high quality, per se, but I enjoy it, and at that hour my brain is not up for Dostoyevsky, which is the other thing I am reading at the moment).

Jim
09-25-2006, 04:51 PM
IOTN
Grilled jerked turkey with sweet potatoes grilled and a salad from the garden!

http://www.badgerandblade.com/gallery/displayimage.php?imageid=3752 (http://www.badgerandblade.com/gallery/showimage.php?i=3752&original=1&c=7)

Scotto
09-25-2006, 05:11 PM
You people who have time to cook dinner bug me. :001_smile

Not really, just make me a little jealous on another long night in the office.....

Maybe I'll be home by midnight. Maybe, but not likely.

PS - Scotto, what's in that brown sauce, anyway, besides a lot of garlic? I rather like this idea. Is it just pan drippings with flour and some broth? And seasonings, especially garlic, of course.....

Too darn easy. After the prosciutto and pork are pounded out together, they get a quick dredge in flour, then sauteed. Remove from pan, remove oil, but not fond, cook out the garlic briefly, then add chicken stock (I use store-bought). Reduce that by half, add some herbs (I used fresh sage), some lemon juice, and a bit of butter to enrich the sauce. Voila!

edit: Jim, that turkey looks awesome!

ouch
09-25-2006, 10:56 PM
Tonight was pork chops pizzaiola. My daughter castigated me for eating pork during the Jewish holidays. Her lecture quickly turned to the horrors of eating meat, in general- "You shouldn't eat animals. How would you like it if someone ate you? Nobody should eat any animals. Except bacon. Everybody loves bacon". I love arguments that resolve themselves without my having to say a word.



My all time favorite cooking tip, one that can make you look like a culinary genius, is to make stocks in the biggest pots you have. Reduce them to demi glace consistency, then freeze in ice cube trays. Pop a cube into your saute pan- et voila! They take up hardly any space, will melt almost instantly, and provide that all important extra dimension.

zachster
09-26-2006, 12:12 AM
Yesterday I worked on a "manestra" soup - a Greek recipe involving Beef (or lamb), Orzo (knowns as manestra in Greece), some onions and celery, and a beef/tomato stock. Tonight it was clear that yesterday's hours of slow cooking paid off -- with a squeeze of lemon and a spoonfull of grated pecorino into each bowl, this soup pretty much was a meal in itself. At the moment, midnight, I'm enjoying a bit of 10 Yr. Old Laphroaig while petting the dog (who is content on the couch beside me). The Girl is asleep, and I can watch Letterman in peace. All is right with the world...

rikrdo
09-26-2006, 12:17 AM
Night Shift worker here...

Strawberry Mini-Wheats
Banana/Strawberry/Peach Yogurt smoothie (for the drive to work)
bowl of MacBaren London Burley Blend and a pinch of Perique (also for the drive)


BTW...I'm writing this from work. PLEASE dont hate me !!!



8am PST USA....Ron's Perfect Martini......Martini's:a14:

Scotto
09-26-2006, 05:22 AM
Tonight was pork chops pizzaiola. My daughter castigated me for eating pork during the Jewish holidays. Her lecture quickly turned to the horrors of eating meat, in general- "You shouldn't eat animals. How would you like it if someone ate you? Nobody should eat any animals. Except bacon. Everybody loves bacon". I love arguments that resolve themselves without my having to say a word.

That is just priceless.

NMMB
09-26-2006, 05:49 AM
... "You shouldn't eat animals. How would you like it if someone ate you? Nobody should eat any animals. Except bacon. Everybody loves bacon"...

Ouch, that is GREAT! An absolutely priceless comment. How old is your daughter? I mean, it would be really "cute" (for lack of a better term) if she is 4 or 5 years old, but (and I'm not being mean or anything) it would be much funnier if she is a teenager.

jduffy
09-26-2006, 06:57 AM
I love the comment about them being foot shaped soaps.

http://img176.imageshack.us/img176/4641/madspf9qp2.jpg (http://imageshack.us)

Actually they're Madeleines before they hit the oven. I made them for Sunday brunch I had with some friends.

boboakalfb
09-26-2006, 08:27 AM
Beautiful day yesterday...86 degrees...so figured Steak Fajitas sounded pretty good.

Grilled Flank steak with a secret spice rub made by my wifes uncle in Mexico. Sliced thinly with sauteed onions and peppers...some freshly made guacamole and some spanish rice.

Keeping with the theme I made a nice Margarita on the rocks...chilled salted glass with Corralejo Reposado Tequila. After dinner I enjoyed a bit as well served neat.

jduffy
09-26-2006, 10:03 PM
Pad Thai.

http://img148.imageshack.us/img148/4050/padthaizr2.jpg (http://imageshack.us)

bearbeard
09-26-2006, 10:09 PM
Night Shift worker here...

Strawberry Mini-Wheats
Banana/Strawberry/Peach Yogurt smoothie (for the drive to work)
bowl of MacBaren London Burley Blend and a pinch of Perique (also for the drive)


BTW...I'm writing this from work. PLEASE dont hate me !!!



8am PST USA....Ron's Perfect Martini......Martini's:a14:

That is classic late night. Have you gotten attached to the liquid sweet tarts.....er...I mean Monster drinks yet?

ouch
09-26-2006, 10:15 PM
Wife hit the farmer's market today, so I made some butternut squash soap, grilled zucchini, and roast acorn squash to wash down a couple of honkin' big rib steaks. Fall is in the air.

rikrdo
09-26-2006, 11:14 PM
That is classic late night. Have you gotten attached to the liquid sweet tarts.....er...I mean Monster drinks yet?


Since I am subject to "random" Whiz-Quizzes, I do consume ONLY legal substances. Mainly caffiene-based but I am not opposed to the occasional Monster / Red Bull / pick-me-up.

Tinzien
09-27-2006, 05:01 AM
Last night:

T-bone on the grill w/ corn cooked in the husks, a Romeo y Julieta Reserve Real robusto cigar and a small glass of neat white conac.

Needless to say I am eatting cream of wheat this morning and looking to behave (food wise) for the rest of the day.

boboakalfb
09-27-2006, 09:36 AM
Had a few friends over for dinner....

Whipped together some creamy polenta and served it with some Italian Sausages cooked with peppers and onions in a spicy marinara sauce. Very easy and very good.

Served with Ruffino Chianti Classico Riserva.

Scotto
09-27-2006, 06:20 PM
Workin' like a friggin' dog this week. :cursing: Had some spaghetti with home made meatballs that I made over the weekend. Superb comfort food, and ready in a flash.

jduffy
09-27-2006, 06:59 PM
My comfort food, chicken parm tonight:

http://img80.imageshack.us/img80/2021/chickenparmoe2.jpg (http://imageshack.us)

ouch
09-27-2006, 09:47 PM
Grilled chicken enchiladas with mole sauce. I've never had a decent version in any restaurant, anywhere. Had to learn to do it myself.

moses
09-28-2006, 11:43 AM
Ouch,

What's the problem with the restaurant ones, out of curiousity? The sauce, or the chicken? I have not really liked any I've had either. Usually the sauce was between ok and great, but it was over tortillas wrapped around a pile of tasteless chicken. And usually with queso fresco than my cheese-loving self would like.....

ouch
09-28-2006, 12:09 PM
Ouch,

What's the problem with the restaurant ones, out of curiousity? The sauce, or the chicken? I have not really liked any I've had either. Usually the sauce was between ok and great, but it was over tortillas wrapped around a pile of tasteless chicken. And usually with queso fresco than my cheese-loving self would like.....
Bingo! You just said it.

boboakalfb
09-28-2006, 12:21 PM
I love when my wifes grandmother makes chicken with mole. Unfortunately the restaurant is probably just putting the sauce over some boiled chicken...just isn't the same..

letterk
09-28-2006, 01:50 PM
If you're ever in Orange County, head over to Javier's in the Irvine Spectrum. They have a great mole sauce.

moses
09-28-2006, 01:57 PM
I love when my wifes grandmother makes chicken with mole. Unfortunately the restaurant is probably just putting the sauce over some boiled chicken...just isn't the same..

I have actually had roast chicken with mole at a Mexican place in LA that was quite good. The thing I have never had be good was chicken enchiladas. Of course, they might have been good at that same Mexican place in LA, I only went there once.

Part of the problem now is living in NYC. Likewise, Ouch, being a Jersey Boy (at least that seems to be were he is currently located), would not have immediate access to the best Mexican this country has to offer....

moses
09-28-2006, 01:58 PM
If you're ever in Orange County, head over to Javier's in the Irvine Spectrum. They have a great mole sauce.

Indeed. Will keep in mind. See my above post.

-Mo

TimmyBoston
09-29-2006, 04:39 AM
Van Winkle Lot B, one of my favorites, smooth, sweet and full of life.

Jim
09-29-2006, 05:34 PM
Swordfish steaks
grilled sweets
escarole
Macum apples
Dinders decaf Columbian

http://www.badgerandblade.com/gallery/displayimage.php?imageid=3800 (http://www.badgerandblade.com/gallery/showimage.php?i=3800&original=1&c=newimages)

TraderJoe
09-29-2006, 07:23 PM
Swordfish steaks




:drool:

Stauff
09-30-2006, 03:51 AM
My two year old and I had a huge plate of porridge with brown sugar for breakfast. No luxury food, but I sure enjoyed watching him eat with so much pleasure! (quote: 'nog havermout!' - 'more porridge!') :smile:

Justso
10-01-2006, 01:46 PM
Today's indulgence is home made Ropa Vieja with fresh french bread and I haven't decided whether it's going to be a Merlot or a Cabernet this evening..one of the two..

ouch
10-01-2006, 02:18 PM
Ah, "old clothes"- a classic dish.

As for the wine, I suggest the B&B method of selection- have both!

TimmyBoston
10-02-2006, 03:16 AM
Workin' like a friggin' dog this week. :cursing: Had some spaghetti with home made meatballs that I made over the weekend. Superb comfort food, and ready in a flash.

Scotto,

How do you do your meatballs?
I'm planning on making some tomorrow, with hot italian sausage, pork and veal. You seem like a very good cook and I'd appreciate any advice.

Tonight, I made a big batch of marinara. I make about a gallon and at time and freeze it, I give a bit to my friends and family as well. In addition to that, I made some chicken parm. Came out very well. For those of you who make your own marinara, I'll be so bold to offer up a piece of my recipe, but many of you may already know it, After your simmered the sauce on the stove for about an hour or so, pour the sauce into a cake pan or roasting pan and bake it, uncovered at 450 for about 20 minutes, it will give canned tomatoes a wonderful fresh roasted taste and it also brings out the natural sweetness of the tomatoes. I like it, and I hope maybe someone else will too.

After work, I had a heck of a day, so I poured a snifter full of my favorite bourbon, Wild Turkey Tribute.

Scotto
10-02-2006, 05:21 AM
I keep the meatballs very simple. 75% freshly ground chuck (I grind it myself) and 25% ground pork. Seasoned with lots of parmesan, some garlic, parsley, an egg. I also soak some bread in buttermilk and work that in - adds moisture and a very subtle tang that is very welcome and no one will ever know about. Use a gentle hand when forming them or they will become rocks.

jduffy
10-02-2006, 10:35 AM
Just to finish up last week. Sorry, no pics but I made Steak Tips last night for the Bears game. Freaking outstanding! I'd forgotten how easy they are to make and how good they are to eat.

Marinated them in Italian dressing overnight. Secret is to add a little BBQ sauce with that and you're good to go.

boboakalfb
10-02-2006, 11:45 AM
Scotto,

How do you do your meatballs?
I'm planning on making some tomorrow, with hot italian sausage, pork and veal. You seem like a very good cook and I'd appreciate any advice.

Tonight, I made a big batch of marinara. I make about a gallon and at time and freeze it, I give a bit to my friends and family as well. In addition to that, I made some chicken parm. Came out very well. For those of you who make your own marinara, I'll be so bold to offer up a piece of my recipe, but many of you may already know it, After your simmered the sauce on the stove for about an hour or so, pour the sauce into a cake pan or roasting pan and bake it, uncovered at 450 for about 20 minutes, it will give canned tomatoes a wonderful fresh roasted taste and it also brings out the natural sweetness of the tomatoes. I like it, and I hope maybe someone else will too.

After work, I had a heck of a day, so I poured a snifter full of my favorite bourbon, Wild Turkey Tribute.
I will have to try the roasting technique the next batch of sauce I make...when making the meatballs just sear them and then let them cook in the sauce...they will stay moist and will impart great flavor to the sauce...but I am assuming you already knew that...

Let us know how it turns out.