Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

Help Support Kitchen Knife Forums by donating:

  1. Apr 21, 2019 #3811

    Patrick Gilmartin

    Patrick Gilmartin

    Patrick Gilmartin

    Well-Known Member

    Joined:
    Mar 22, 2019
    Messages:
    55
    Location:
    boston
    It's an ancho & tamarind-rubbed breast, a boneless leg stuffed with chorizo, and two plantain fritters stuffed with duck confit
     
  2. Apr 21, 2019 #3812

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Holy cow! Right up my alley! :)

    Care to divulge a recipe?
     
  3. Apr 21, 2019 #3813

    Patrick Gilmartin

    Patrick Gilmartin

    Patrick Gilmartin

    Well-Known Member

    Joined:
    Mar 22, 2019
    Messages:
    55
    Location:
    boston
    I'll write something up eventually. Its three sauces, a sausage recipe, a lot of butchering, so I'll have to be in the mindset robot them all on one page
     
  4. Apr 21, 2019 #3814

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Please do! This really looks tasty!
     
  5. Apr 21, 2019 #3815

    Patrick Gilmartin

    Patrick Gilmartin

    Patrick Gilmartin

    Well-Known Member

    Joined:
    Mar 22, 2019
    Messages:
    55
    Location:
    boston
    Thanks. It's been a fun spring menu
     
  6. Apr 21, 2019 #3816

    gstriftos

    gstriftos

    gstriftos

    Active Member

    Joined:
    Feb 25, 2018
    Messages:
    43
    Location:
    Athens, Greece
    Dear Michi, you 've spoken to my Greek heart..
    Bravo!

    Skordalia is with bread or potatoes?

    P.S. Some local recipies in Greece add to bread scordalia a mixture of nuts and almonds (pallete bomb!).
     
  7. Apr 22, 2019 #3817

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,696
    I make a batch of Mexican red sauce twice a year. It’s a total multi purpose sauce. A Swiss Army knife of sauces. Over eggs, used to braise a pork shoulder, etc.

    I make a big batch twice a year. My batches are getting smaller due to my sucky freezer space. But here goes the clean kitchen. BOOM!! Ended up with six quarts thus batch.
     

    Attached Files:

  8. Apr 22, 2019 #3818

    osakajoe

    osakajoe

    osakajoe

    Senior Member

    Joined:
    Jul 9, 2014
    Messages:
    448
    New Mexico, hatch chile?? I’m from New Mexico and have to have my family ship over powder Chile every year to me in Japan. Both red and green.

    You definitely have to have a dedicated freezer for all the chile.
     
  9. Apr 22, 2019 #3819

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,696
    I do a blend. Basically NM Chili’s with Ancho and Poblanos.
     
  10. Apr 22, 2019 #3820

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    That's a potato-based one, with almonds.

    I've never tried a bread-based one. Do you have a recipe you can recommend? I wouldn't mind trying that!
     
  11. Apr 22, 2019 #3821

    dgib7994

    dgib7994

    dgib7994

    Active Member

    Joined:
    Mar 24, 2019
    Messages:
    27
    Location:
    MI
    toasting mustard, fennel, coriander, cumin, cinnamon, cardamom, pandan, curry leaves, lemongrass, clove:


    [​IMG]

    Slits cut in a bone-in leg of lamb, whole thing seasoned with Sel Gris, slits stuffed with sliced garlic, then the toasted spices above rough ground in mortar and pestle, folded in with Duck Fat (plus yet more finely minced garlic), and that mixture slathered over the whole thing.

    Then roasted:

    [​IMG]
     
  12. Apr 22, 2019 #3822

    valgard

    valgard

    valgard

    Stones Addict (terminal case)

    Joined:
    Jan 5, 2017
    Messages:
    2,449
    Location:
    Calgary, AB
    Sambal eggplant IMG_20190421_190519.jpeg
     
  13. Apr 22, 2019 #3823

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Indian style lamb roast :) I have now doubt that this came out very tasty!
     
  14. Apr 22, 2019 #3824

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Spicy tuna balls:
    IMG_2771.JPG
     
  15. Apr 22, 2019 #3825

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Looks lethal! ;)
     
  16. Apr 22, 2019 #3826

    JustinP

    JustinP

    JustinP

    Well-Known Member

    Joined:
    Feb 26, 2019
    Messages:
    288
    Location:
    Greeley, CO
  17. Apr 23, 2019 #3827

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,696
    Hehe. It’s very mild. Fruity, vegetal nutty

    It dies have a mild heat.
     
  18. Apr 23, 2019 #3828

    CEH1

    CEH1

    CEH1

    Supporting Member

    Joined:
    Jan 9, 2019
    Messages:
    19
    Location:
    USA
    The pup looks exhausted from all that cooking!
     
  19. Apr 23, 2019 #3829

    gstriftos

    gstriftos

    gstriftos

    Active Member

    Joined:
    Feb 25, 2018
    Messages:
    43
    Location:
    Athens, Greece
    Making a mental note to write one down. Personally I prefer potato based, bread based are not my cup of tea.
    My favourite is when potatoes are grill roasted (wrap with tin foil, straight on coals until done), with a little chicken stock or whole fat milk for humidity.
    Gives the sauce a little smokey taste.
    (Cheat for smokey taste, when potatoes are boiled, is adding a smoke flavoring liquid)
     
  20. Apr 23, 2019 #3830

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    843
    Location:
    Brisbane, Australia
    Thanks for the tip, I'll give that a try!
     
  21. Apr 23, 2019 #3831

    JustinP

    JustinP

    JustinP

    Well-Known Member

    Joined:
    Feb 26, 2019
    Messages:
    288
    Location:
    Greeley, CO
    Sorry, crappy pic, but the Kimchi and Spam fried rice was beyond awesome. Thanks @Luftmensch for the idea!

    spam.jpg
     
  22. Apr 23, 2019 #3832

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    473
    Location:
    Denmark
    More pizza. I tried the "Brooklyn hipster dough" from Robertas as described in the New York Times.
    Really nice tasting dough and very easy to work with.

    IMG_0013.jpg
     
  23. Apr 23, 2019 #3833

    JustinP

    JustinP

    JustinP

    Well-Known Member

    Joined:
    Feb 26, 2019
    Messages:
    288
    Location:
    Greeley, CO
    That's pretty much my go to dough. Gotta have that OO flour though!
     
  24. Apr 23, 2019 #3834

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    473
    Location:
    Denmark
    Cool. Around here you can get 00 flour in most supermarkets these days.

    Lars
     
  25. Apr 23, 2019 #3835

    JustinP

    JustinP

    JustinP

    Well-Known Member

    Joined:
    Feb 26, 2019
    Messages:
    288
    Location:
    Greeley, CO
    Lucky you :). I have to order it online.
     
  26. Apr 24, 2019 #3836

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,696
    Yes! You nailed it. Right down to the fried egg.
     
  27. Apr 24, 2019 #3837

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    1,897
    Location:
    Copenhagen
    I also made pizza. This one is prosciutto, ramps, and buffalo mozzarella.

    [​IMG]
    [​IMG]
     
  28. Apr 24, 2019 #3838

    Kgp

    Kgp

    Kgp

    Supporting Member

    Joined:
    May 18, 2012
    Messages:
    140
    That crust looks superb!
     
  29. Apr 25, 2019 #3839

    JustinP

    JustinP

    JustinP

    Well-Known Member

    Joined:
    Feb 26, 2019
    Messages:
    288
    Location:
    Greeley, CO
    Soupe au Pistou, with loads of grated Mimolette :).

    sp2.jpg

    Gratuitous knife pic, just because. Love, love, love this knife! @Isasmedjan knocked it out of the park.

    sp1.jpg
     
  30. Apr 26, 2019 #3840

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    802
    Seriously missing the like button on this thread ....
    japanese inspired Vegetarian Bento: omurice (mushrooms, onions), pickled cucumbers, Okinawan potatoes, stir-fry veg (zucchini, carrots, bean sprouts), miso grilled eggplant IMG_20190426_094703_017.jpeg
     

Share This Page