Dinner Tonight

Longhorned · Post by **Longhorned** » Sat Oct 25, 2014 9:50 am

CalStateTempe wrote:So I'm doing some work in Eastern NC this weekend and have BBQ tour of Eastern NC Legends on the way back to Durham this evening.

The rules: Standardizing my tour to pulled pork/chopped pork BBQ sandwiches WITH coleslaw on top only. Must eat with hushpuppies. Will eat the first half without bbq sauce, will divy up the second half with sauces that are available. preference for vinegar based sauces due the where I will be traveling.

The Line-up
1. King's BBQ in Kinston NC
2. Wilbur's BBQ in Goldsboro NC
3. Parker's BBQ in Wilson NC

(due to travel route, will have to omit B's in Greenville for now, but this is on the NC bucket list)

Should break up the 2.5hr trip home nicely, Yes, my belt has notches to expand.

Quite frankly, WOW! There are few meat-eating humans in the world -- no matter what their circumstances -- who wouldn't trade trade places with you over the course of those meals.

JMarkJohns · Post by **JMarkJohns** » Sat Oct 25, 2014 1:59 pm

Having a bunch of friends over. Were gonna watch Red Dragon and then Silence Of The Lambs. Thought it'd be fun to have a carnivorous menu of:

Seared Liver & Onions with Fatty Beef Tips
AppleJack Bacon BBQ Baby Back Ribs
Bleeding Tomato Sirloin Kabobs.

Basically, trim sirloin for kabobs, keeping the fatty tips.

Make my Ribeye marinade, and mix in the fatty tips. Cook over medium in marinade for 15 minutes, then remove, putting marinade on the kabobs, ribs, and liver.

I'll slice up the liver into small pieces, sear in marinade with onions, then add the fatty tips towards the end to add flavor and added texture.

Add cherry tomatoes between ever meat cube on kabob, cooking over 350-F heat on the grill. Eventually the tomatoes "bleed" and look all grim.

I'm slow-cooking the ribs in a crock pot for 6 hours today, with a base of spices/seasonings, apple cider vinegar, honey Jack Daniels, sliced apples, onions, and filet'd bacon. After about 5 hours check the meat. If nearing falling off bone, turn to low, prepare high heat grill, mix BBQ sauce with a bit of beef broth/Jack Daniels and sear until carmalized.

Lots of finger licking, lip smacking, texture-terrific tastes for a night watching everyone's favorite cannibal.

Zero · Post by **Zero** » Sat Oct 25, 2014 2:04 pm

Damn, that sounds good. Take some pics!

JMarkJohns · Post by **JMarkJohns** » Sat Oct 25, 2014 2:06 pm

Zero wrote:Damn, that sounds good. Take some pics!

Me or CST?

Longhorned · Post by **Longhorned** » Sat Oct 25, 2014 8:50 pm

You, JMJ. That sounds like an awesome feast.

I did a swordfish, which I seared in the pan and then spread on it a compound butter with fresh thyme and lemon, and had that with roasted Brussels sprouts with balsamic glaze.

Chicat · Post by **Chicat** » Sat Oct 25, 2014 9:50 pm

JMarkJohns wrote:Having a bunch of friends over. Were gonna watch Red Dragon and then Silence Of The Lambs. Thought it'd be fun to have a carnivorous menu of:

Seared Liver & Onions with Fatty Beef Tips
AppleJack Bacon BBQ Baby Back Ribs
Bleeding Tomato Sirloin Kabobs.

Basically, trim sirloin for kabobs, keeping the fatty tips.

Make my Ribeye marinade, and mix in the fatty tips. Cook over medium in marinade for 15 minutes, then remove, putting marinade on the kabobs, ribs, and liver.

I'll slice up the liver into small pieces, sear in marinade with onions, then add the fatty tips towards the end to add flavor and added texture.

Add cherry tomatoes between ever meat cube on kabob, cooking over 350-F heat on the grill. Eventually the tomatoes "bleed" and look all grim.

I'm slow-cooking the ribs in a crock pot for 6 hours today, with a base of spices/seasonings, apple cider vinegar, honey Jack Daniels, sliced apples, onions, and filet'd bacon. After about 5 hours check the meat. If nearing falling off bone, turn to low, prepare high heat grill, mix BBQ sauce with a bit of beef broth/Jack Daniels and sear until carmalized.

Lots of finger licking, lip smacking, texture-terrific tastes for a night watching everyone's favorite cannibal.

No fava beans?

JMarkJohns · Post by **JMarkJohns** » Sun Oct 26, 2014 2:59 am

Nope.

I didn't take any pictures, mostly because it all got gone very fast.

Recipe'd are about as simple as I made it sound.

A couple of the rib slabs over cooked and fell off the bone prior to grilling, but the rest was great. That'll make good pulled pork tomorrow, I'm sure.

Longhorned · Post by **Longhorned** » Sun Oct 26, 2014 6:34 pm

Barley and mushroom porridge
Giant bag of Trader Joe's Tuscan Kale, steamed and seasoned with salt and pepper and Trader Joe's little red-lable bottle of balsamic vinegar

azgreg · Post by **azgreg** » Sun Oct 26, 2014 6:35 pm

Chili and cornbread.

Longhorned · Post by **Longhorned** » Tue Oct 28, 2014 3:34 pm

Hoppin' John with ham hock
Cornbread
Collard greens

Chicat · Post by **Chicat** » Tue Oct 28, 2014 4:21 pm

Taco Tuesday bitches

Merkin · Post by **Merkin** » Tue Oct 28, 2014 6:06 pm

Last night made chicken fajitas.

Only thing special about them is the green peppers came from garden, where I started a second season of veggies due to the long summer here this year.

CalStateTempe · Post by **CalStateTempe** » Tue Oct 28, 2014 8:42 pm

Blind Boudin taste test of 8 different boudin's, locally sources from purveyors in and around Lafayette LA, with 8 different california zinfandels. oh an open bar wine tasting style...

I have died and gone to culinary heaven over the past several days...and I will be in Louisiana for another 10.

gumby · Post by **gumby** » Thu Oct 30, 2014 3:20 pm

Chicat wrote:Taco Tuesday bitches

Feel a lot better it there were a comma.

Longhorned · Post by **Longhorned** » Thu Oct 30, 2014 3:52 pm

Thursday night pea soup and pancakes

PieceOfMeat · Post by **PieceOfMeat** » Thu Oct 30, 2014 11:10 pm

hot dogs, and a salad

CalStateTempe · Post by **CalStateTempe** » Fri Oct 31, 2014 5:09 am

Tuesday night: blind boudin tasting with 8 different boudin locally sourced. Rated on spice meat to rice ratio and texture. Joined with 8 different Zinfandels and petite syriahs.

Last night:
Farmers market greens with fig balsamic pecan vinegarette
Porcini mushroom risotto with roasted garlic and forest mushrooms
Brown butter creme sauce with seared scallops over pasta
Broccolini with light sugercane syrup drizzle.
Pralines

Today we are taking off work early to drink to the sticks for Cochin bucharie and gumbo

I love Louisiana, it's a wonder I'm getting any work done here in between food comas

azgreg · Post by **azgreg** » Fri Oct 31, 2014 5:53 am

Pot stickers with stir fry veggies.

Longhorned · Post by **Longhorned** » Fri Oct 31, 2014 6:08 am

CalStateTempe wrote:Tuesday night: blind boudin tasting with 8 different boudin locally sourced. Rated on spice meat to rice ratio and texture. Joined with 8 different Zinfandels and petite syriahs.

Last night:
Farmers market greens with fig balsamic pecan vinegarette
Porcini mushroom risotto with roasted garlic and forest mushrooms
Brown butter creme sauce with seared scallops over pasta
Broccolini with light sugercane syrup drizzle.
Pralines

Today we are taking off work early to drink to the sticks for Cochin bucharie and gumbo

I love Louisiana, it's a wonder I'm getting any work done here in between food comas

Is all this food and wine provided to you as part of this work?

Chicat · Post by **Chicat** » Fri Oct 31, 2014 6:29 am

gumby wrote:
Chicat wrote:Taco Tuesday bitches
Feel a lot better it there were a comma.

They were Korean tacos.

CalStateTempe · Post by **CalStateTempe** » Fri Oct 31, 2014 6:44 am

Longhorned wrote:
CalStateTempe wrote:Tuesday night: blind boudin tasting with 8 different boudin locally sourced. Rated on spice meat to rice ratio and texture. Joined with 8 different Zinfandels and petite syriahs.

Last night:
Farmers market greens with fig balsamic pecan vinegarette
Porcini mushroom risotto with roasted garlic and forest mushrooms
Brown butter creme sauce with seared scallops over pasta
Broccolini with light sugercane syrup drizzle.
Pralines

Today we are taking off work early to drink to the sticks for Cochin bucharie and gumbo

I love Louisiana, it's a wonder I'm getting any work done here in between food comas
Is all this food and wine provided to you as part of this work?

My attending here is lafayette is also a trained chef from CIA Napa. His father apparently was a well know French chef in the area back in the day. He also runs a wine a food appreciation club, hence the wine and boudin night the other night.

Short answer, I'm eating well for free while staying at his house for two weeks of work in his clinic and at various places in southern Lousiana. And I'm picking up some killer skills in the process.

Saturday we are cooking crocodile courtbolllion. And he's going to teach me his roux.

gumby · Post by **gumby** » Fri Oct 31, 2014 10:12 am

Chicat wrote:
gumby wrote:
Chicat wrote:Taco Tuesday bitches
Feel a lot better it there were a comma.
They were Korean tacos.

What meal would be the best antidote to candy? Need to plan tonight's dinner. Who am I kidding? It's going to be pizza.

scumdevils86 · Post by **scumdevils86** » Fri Oct 31, 2014 10:22 am

I'm having roast veggie lasagna (trader joes ftw) and roast acorn squash tonight.

Longhorned · Post by **Longhorned** » Fri Oct 31, 2014 10:26 am

Tonight I'm taking the Dutch oven and roasting a potage of acorn squash, maple syrup, sage, millet, and pumpkin seeds, with lingonberry jam on the side. Based on Mark Bittman's "autumn millet bake" recipe.

I'll wish I did pizza when the doorbell starts ringing. I might dress as a salt shaker.

Chicat · Post by **Chicat** » Fri Oct 31, 2014 11:03 am

gumby wrote:
Chicat wrote:
gumby wrote:
Chicat wrote:Taco Tuesday bitches
Feel a lot better it there were a comma.
They were Korean tacos.

What meal would be the best antidote to candy? Need to plan tonight's dinner. Who am I kidding? It's going to be pizza.

I was planning on letting my kids gorge on candy until they puke as a substitute to making dinner but with this weather they might not be able to go to too many houses. So I guess it'll be pizza here too.

In fact, I would be willing to bet that outside of Super Bowl Sunday, Halloween is the busiest night of the year for pizza places.

scumdevils86 · Post by **scumdevils86** » Fri Oct 31, 2014 11:22 am

think about that poor pizza guy risking his life to deliver you your pizza in the shitty weather and tip him generously.

Chicat · Post by **Chicat** » Fri Oct 31, 2014 11:25 am

scumdevils86 wrote:think about that poor pizza guy risking his life to deliver you your pizza in the shitty weather and tip him generously.

I'm the pizza guy. Only place that delivers to me is Papa John's and I wouldn't feed that shit to Bruins01.

Longhorned · Post by **Longhorned** » Fri Oct 31, 2014 12:37 pm

How does this dish sound?

Pizzoccheri, from the Italian and Swiss Alps and found all over Lombardy. I love the stuff but I've never made it myself.

It's buckwheat noodles, potatoes, butter infused with sage and garlic, Swiss chard, soft cheese (I'll use Raclette) and parmigiano regiano.

scumdevils86 · Post by **scumdevils86** » Fri Oct 31, 2014 1:09 pm

nice. looks good.

when are we all invited to dinner at your place?

Coop Cat · Post by **Coop Cat** » Fri Oct 31, 2014 1:14 pm

Going to a Chili Cook-Off tomorrow so tomorrow night will be Chili!!

Sidewinder · Post by **Sidewinder** » Sun Nov 02, 2014 2:48 pm

Stopped by the Black Dog Smoke & Ale House in Urbana, IL for lunch today. Was disappointed that they were out of burnt ends, but the brisket was definitely solid.

Merkin · Post by **Merkin** » Sun Nov 02, 2014 2:57 pm

Longhorned wrote: Pizzoccheri, from the Italian and Swiss Alps and found all over Lombardy.

That's because winners never quit and quitters never win.

CalStateTempe · Post by **CalStateTempe** » Sun Nov 02, 2014 3:23 pm

Friday night: Chicken and Amanda Sausage Gumbo, from scratch. with rice

last night: Fresh greens with pecan oil vingarette with royal red shrimp and butter, alligator and gulf shrimp coubilllion, pistachio semifreddo and hazelnut creme crepe with Frangelico reduction sauce.

Savigion Blanc -> Champange rose -> Rombauer Chardoney -> Peter Foley Charbono -> some delcious dessert resiling from Austria that I don't remember.

Tonight: baby back ribs and sweet potato with caramelized mushrooms. probably more wine.

Longhorned · Post by **Longhorned** » Sun Nov 02, 2014 5:46 pm

spaghetti alla carbonara

scumdevils86 · Post by **scumdevils86** » Sun Nov 02, 2014 6:29 pm

Stew made of chickpeas, veggie stock, tomato puree, peanut butter, kale, onion, carrot, garlic, coriander, smoked paprika, cumin and cayenne. Vegan meal...but astoundingly good and filling. Very rich.

BearDown89 · Post by **BearDown89** » Sun Nov 02, 2014 7:41 pm

Got a pot of chili going on the stove. Made with Santa Cruz chile powder from Tumacacori, AZ (the stuff Gordo's used in their red sauce, "if you reeaallly love chimichangas . . . ") I typically eat with tortillas, but I just threw a pan of cornbread in the oven - mixed in a couple cans of diced green chiles and topped with grated cheddar.

Will be accompanied by Ninkasi Sleighr dark double alt ale - my favorite seasonal brew.

First rainy cold fall weekend here in Boise. Thought it would hit the spot.

Longhorned · Post by **Longhorned** » Mon Nov 03, 2014 10:55 am

First I'll bake an apple streusel and let it cool.

Then I'm going to roast squash, potatoes, leeks, carrots, celery, and onions, then add it to a chicken stock I'll have simmering and add a had of white Russian kale. That's the plan. A kind of autumn soup and apple streusel.

gumby · Post by **gumby** » Mon Nov 03, 2014 1:28 pm

"First, take a leek ..."

scumdevils86 · Post by **scumdevils86** » Mon Nov 03, 2014 6:00 pm

Pork chile verde bubbling away in my le creuset right now.

Took forever to broil the tomatillos, green chiles and garlic and to butcher the bone in pork butt (in contrast to buying pre cut pork stew meat and using jarred or canned salsa verde) but oh damn is it worth it.

azgreg · Post by **azgreg** » Mon Nov 03, 2014 6:08 pm

Rotisserie chicken burritos washed down with a New Castle Brown Ale.

Chicat · Post by **Chicat** » Mon Nov 03, 2014 7:57 pm

Kentucky Legend Ham, scalloped potatoes, brussell sprouts with bacon

Longhorned · Post by **Longhorned** » Mon Nov 03, 2014 9:24 pm

Chicat wrote:Kentucky Legend Ham, scalloped potatoes, brussell sprouts with bacon

Is that better than Honeybaked?

Chicat · Post by **Chicat** » Mon Nov 03, 2014 10:14 pm

Longhorned wrote:
Chicat wrote:Kentucky Legend Ham, scalloped potatoes, brussell sprouts with bacon
Is that better than Honeybaked?

It is in my book.

TheBlackLodge · Post by **TheBlackLodge** » Tue Nov 04, 2014 12:41 am

Roasted butternut squash soup, Alton Brown edition. I will never buy the carton soup kind from Trader Joe's ever again.

Chicat · Post by **Chicat** » Tue Nov 04, 2014 5:28 am

I never liked the TJ squash soup. It tasted fake to me. Like they used stevia or something to sweeten it.

Longhorned · Post by **Longhorned** » Tue Nov 04, 2014 9:10 am

I just get sad when my dinner is poured out of a carton. I kind of like picking it up from a drive-through, though.

scumdevils86 · Post by **scumdevils86** » Tue Nov 04, 2014 9:33 am

that pork chile verde I made last night was incredible. i am definitely patting myself on the back heartily for that one.

Longhorned · Post by **Longhorned** » Tue Nov 04, 2014 9:39 am

Green chile makes everything better.

azgreg · Post by **azgreg** » Tue Nov 04, 2014 6:08 pm

Spaghetti with a hot Italian sausage/tomato/chunky vegetable sauce.

CalStateTempe · Post by **CalStateTempe** » Tue Nov 04, 2014 7:47 pm

Roasted cajun chicken, deboned whole while remaining intact and stuffed with crab shrimp and rice.

I am so scared to step on the scale when I return home next week.

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