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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Mon Jun 22, 2020 11:17 am

Paul Winalski wrote:That Thai-marinated duck sounds wonderful. What's in your Thai marinade?

-Paul W.


Finally read the ingredients on the label. You'll laugh, first item: Sriracha.

They were tasty, but didn't have any flavor I'd readily identify as Thai. Good, just a little sour, and def not worth paying for someone else to do it for you.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Paul Winalski

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Re: What's Cooking (Take Three!)

by Paul Winalski » Mon Jun 22, 2020 5:22 pm

Jenise wrote:Finally read the ingredients on the label. You'll laugh, first item: Sriracha.


And probably that awful Huy Fong Rooster brand, too. :roll:

Tonight I'm taking a suggestion from another thread and having dinner-sized BLTs.

-Paul W.
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Larry Greenly

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Re: What's Cooking (Take Three!)

by Larry Greenly » Mon Jun 22, 2020 6:09 pm

Paul Winalski wrote:And probably that awful Huy Fong Rooster brand, too. :roll:



I wasn't too fond of sriracha until I got a bottle of Lee Kum Kee.

Tonight is going to be some type of kung pao with jasmine rice. Then Edie can also have some fried rice tomorrow.
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Re: What's Cooking (Take Three!)

by Jenise » Tue Jun 23, 2020 1:40 pm

Dinner last night was going to be a steak salad--outside on the deck, with an OTT red wine. Probably a Bordeaux.

But on the way home from town late afternoon I stopped at a friend's to pick up some rhubarb she had for me. (Here, for your amusement, is the message Rita left to let me know about it as interpreted by Comcast's voicemail recorder: "Hi Denise this is Anita. I went over to the store and I harvested-randy-bard-so-let's-just-either(?) give me a call or drop by nothing nothing.") They said hey let's share a bottle of wine on the deck, out came the cheese and tortilla chips, and there went the next two hours and my steak plans.

I had to go ahead and cook them, so lunch today will be cold steak with tomato salad. Dinner, either tequila shrimp tacos or scallops with a carrot-kaffir lime puree.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Larry Greenly

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Re: What's Cooking (Take Three!)

by Larry Greenly » Thu Jun 25, 2020 9:10 pm

Dinner tonight was chicken breast pounded thin, seasoned, sauteed, with a mole sauce sauce poured over. Wonderful! This a wonderfully simple and quick dish, great for unexpected guests or if you don't feel like cooking something really involved. I used a jarred mole and thin it with some chicken broth (you can also use water).

I also cooked a couple of ears of white corn, using a technique that my receptionist convinced me to try last year: simply place the unhusked corn in a microwave for three minutes (I put two in and zap for 6:30 min). The husk peels off easily and the silk just falls away.

Yes, I know there are other methods, such as boiling, grilling, and even using a pressure cooker. And I really like grilled corn, but there's no way I'm going to fire up a grill and go through all the rigmarole for only two ears. FWIW, I like butter, salt, and cayenne on my corn.
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Jeff Grossman

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Re: What's Cooking (Take Three!)

by Jeff Grossman » Thu Jun 25, 2020 10:56 pm

Larry Greenly wrote:FWIW, I like butter, salt, and cayenne on my corn.

But if you put those on first, they all come off when you peel the husk.

Definitely apply after cooking. :mrgreen:
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Re: What's Cooking (Take Three!)

by Larry Greenly » Thu Jun 25, 2020 11:17 pm

No wonder I had to keep using more and more cayenne to taste anything.
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Dale Williams

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Re: What's Cooking (Take Three!)

by Dale Williams » Fri Jun 26, 2020 10:53 am

for something completely different, Betsy made "Indian nachos" last night
https://share.icloud.com/photos/0JTMZt4 ... -bQYvpfFgA

https://cooking.nytimes.com/recipes/102 ... rch&rank=1
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Paul Winalski

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Re: What's Cooking (Take Three!)

by Paul Winalski » Fri Jun 26, 2020 2:51 pm

Today's my birthday and I'm going to have coq au vin, a grand cru Burgundy, and a 1955 (birth-year) vintage Port to celebrate.

-Paul W.
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Re: What's Cooking (Take Three!)

by Robin Garr » Fri Jun 26, 2020 3:01 pm

Happy birthday, Paul!
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Re: What's Cooking (Take Three!)

by Larry Greenly » Fri Jun 26, 2020 3:29 pm

Happy BD, youngster!
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Re: What's Cooking (Take Three!)

by Dale Williams » Fri Jun 26, 2020 10:15 pm

Happy BD Paul, Eager to hear about the Burg( and the Coq au vin)
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Fri Jun 26, 2020 10:22 pm

Happy Birthday, Paul!
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Sat Jun 27, 2020 12:28 pm

Dale Williams wrote:for something completely different, Betsy made "Indian nachos" last night
https://share.icloud.com/photos/0JTMZt4 ... -bQYvpfFgA

https://cooking.nytimes.com/recipes/102 ... rch&rank=1


Looks and sounds quite delicious.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Sat Jun 27, 2020 12:29 pm

Happy birthday, Paul!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sat Jun 27, 2020 1:46 pm

Last night was crab cakes over slices of fried "mush". Lots of sizzling pans!
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Larry Greenly

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Re: What's Cooking (Take Three!)

by Larry Greenly » Sat Jun 27, 2020 8:57 pm

Pork chop for dinner, with a Korean BBQ sauce. Nice bite.

I scored some el cheapo tomatoes today at 25 cents/lb. Of course, they were tasteless, but I bought 40 cents worth. No wonder some people don't like tomatoes; they've never tasted a real one. I've also known people who don't like asparagus. Invariably it's been the canned-type green mush. Once they taste the real thing a :idea: turns on.

I started playing the piano again last night at a French restaurant (I've played there since 2005). Owner said she would comp Edie and me a meal next Friday. The cook says he'll pick out a great steak for me. I almost always get the filet with brandy peppercorn sauce. Yum.

I don't know about you, but we're experiencing restaurants around here forever are closing their doors d/t the covid-19. And our two dollar theaters (theatres to you Brits) have closed forever, also.

The weatherman says we have 5% humidity (it's a dry heat) today. We've had haze from Arizona wildfires (global warming is a "hoax," you know) around for the last week, but the temperatures haven't been too bad.

We've also had people drinking hand sanitizer, and at least one has gone permanently blind from ingesting methanol. Should've used Clorox. :mrgreen:
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Re: What's Cooking (Take Three!)

by Paul Winalski » Sun Jun 28, 2020 11:33 am

Last night I made grilled jerk chicken.

-Paul W.
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sun Jun 28, 2020 1:07 pm

The last of my wagyu bavette last night.

NYC is just entering Phase 2 so we'll see soon who does or doesn't reopen.
= The eager-beavers are easy to spot: the City is allowing restaurants to expand onto sidewalks and the parking lane (no blocking crosswalks or bus stops) so little enclosures are popping up in front of the go-getters.
= A few places still have plywood up on the windows in case the BLM riots reach them; hasn't happened yet so it looks like an unnecessary precaution.
= Some of the sidewalk-pickup-only places are letting people enter, some are not.
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Re: What's Cooking (Take Three!)

by Larry Greenly » Sun Jun 28, 2020 8:57 pm

This morning: eggs Benedict.

Tonight, Edie had fried in olive oil/butter polenta topped with sauteed mushrooms, onions, and garlic, and garnished with Parmesan shavings. I had a bison ribeye.
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Mon Jun 29, 2020 9:55 am

Paul Winalski wrote:Last night I made grilled jerk chicken.

-Paul W.


I've only made that once in my life; really should try again! There's just so much to do!

Yesterday I planned scallops for dinner. Got out of bed thinking they'd be in this super silky carrot and kaffir lime sauce I made earlier this week--the flavors got into my head and I had to experiment. Had no goal beyond that. Result was heavenly but it would only work with seafood, an idea I shelved till the weekend. Then Friday I made a vinegarry hoisin-ginger sauce for another purpose, so what about adding that. And during the day yesterday I talked with a friend who was making a pesto sauce, and I've got some of that lying around, too.

Oh, and I had cold leftover swordfish and felt some concern about some fresh shitakes I bought last week. So with all those inputs over the course of a day, dinner was kind of like an episode of Chopped:

1st course: swordfish stuffed shitake mushrooms with Chinese chile paste and mac nuts
2nd course: Rare Wine Co. pasta with three scallops, three sauces, and a ESJ Bone Jolly Rose

The combo of that serious rose with that pasta dish was one of the highlights of my recent cooking and wine-pairing life.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Paul Winalski » Mon Jun 29, 2020 11:59 am

It all sounds yummy, Jenise. In that carrot and kaffir lime sauce, do you use leaves or the lime zest?

-Paul W.
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Tue Jun 30, 2020 3:27 pm

Paul, I used the leaves. Sweated a bit of onion in OO, added the carrot and life leaf and a bit of water. Cooked until carrots were tender and cooking water had reduced a bit, then pureed in the Vitamix, adding back water to get the right texture and adding a bit of seasoning. The Kaffir flavor was very evident.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Wed Jul 01, 2020 10:03 am

Tonight: tea smoked duck.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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