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CALIFORNIA BENEDICT with potatoes: Grilled English muffin halves stacked with bacon, tomato, avocado and medium poached eggs topped with hollandaise sauce
hamachi crudo,<br/>local ground cherries, chili negro and PINE NUTS,<br/>marigold emulsion
house made potato gnocchi,<br/>chanterelle mushrooms, white corn, cherry tomatoes and pesto
roasted ora king salmon,<br/>brentwood corn and australian black truffle,<br/>sauce amÉricaine
veal sweetbreads “parmesan”,<br/>stewed cherry tomatoes and parmesan cream
almond wood grilled new york,<br/>slow roasted short rib and azolla farms squash,<br/>caramelized shallot JU
sweet corn pudding,<br/>basil shortbread and caramel corn,<br/>tangerine tomato sorbet<br/>
Let's talk about one of my favorite types of food - diner food. Simple, cheap, hearty, large portions. Don't be bringing your smoked duck Benedict with extra capers into this conversation.
The everything scramble from Mil's Diner in Milpitas, CA.
First time with the fish sauce, which was also the first time fish sauce has ever been in my household. It was "interesting. not...bad" but attracted ALL THE FLYS. Like straight out of a movie.
Second time I replaced fish sauce with Worcestershire, much better for us. No bugs. Forgot the rice. May try again...third time's the charm or someshit.
Let's talk about one of my favorite types of food - diner food. Simple, cheap, hearty, large portions. Don't be bringing your smoked duck Benedict with extra capers into this conversation.
Hehe. No pictures, but we had literally this exact thing (w/o capers) about a week ago in Asheville. 'Twas on a biscuit the size of a cat's head.
I really should be taking pictures of some of these meals. Been on vacation w/ the missus for nearly two weeks at this point, cris-crossing the eastern US one restaurant at a time, and have gained 5 lbs easily, maybe 10 at this point. Red Stag, Tupelo Honey, the Lab, Vivere, Jerusalem Garden, Larkin's on the River, The White Duck... The first night, I send an email to Brainey describing dinner in detail, and nothing that I'd thought of him while not taking pictures of it.
meanwhile, i just emailed Joe P this, with no other explanation:
During which time I was enjoying a lovely cheese course with wine pairings. I decided to snap a photo for you, whereupon my phone crashed and corrupted the SD card.
But I feel as though I've been doing this thread a disservice. Now that I'm settled back in Chicago, I decided to switch directions a bit.
Prep 3 lbs of granny smith apples. Slice and into the cooker. Add 1/4 cup sugar (I used Truvia brown sugar blend) and about 1/2 tsp ground cinnamon and mix well. Turn on low. We're gonna let these party in the sauna for about 3.5 hours undisturbed, then turn off, open the lid to stir in 1 tsp vanilla extract, by which point the apples should be very soft, almost mushy, and then re-cover while we finish out the rest.
Pork roast. This one's about 2 lbs. I seared it in a pan with olive oil first, which is why its whitish in this picture. Top with applesauce, wrap up tightly in foil, and cook at 400° until it reaches about 145° internally. Mine took nearly two hours.
Prep the bacon. Thick-cut from the butcher counter:
And in it goes beneath the roast. Cook until slightly crisp (we're gonna crumble it later.)
Boil 3 lbs of red potatoes. I did mine for 15 minutes, which turned out to be way too long. Or maybe it would have been fine had I remembered to rinse them off and slice them immediately after boiling rather than letting them cool because I'm a ***** and hate burning my fingers. Either way, don't make yours as mushy as I made mine. (They turned out ok, but I'd have preferred more texture.)
Once the bacon is done, tilt the grease out into a skillet on low. Sautee 1 medium yellow onion in the fat until its translucent. Add 2 tbs flour, 1 tsp salt, and a healthy shot of black pepper. I think you can see where this is going... We gon' roux dis ****. Pour in 2/3 cup cider vinegar, the bacon (crumbled), and about about 1 cup water (add the water slowly, to achieve a thin but not watery consistency.) Towards the end, mix in 1/4 cup sugar (I used 1/8 cup Truvia baking blend (white)) and some ground paprika. Germans love paprika.
Slice the potatoes about 1/4-3/8" thick. Mix in the sauce from the previous step.
yum. I'm going to Savannah in 2 weeks, so expect good ol southern pictures here soon.
Looking forward to that. Gotta say, I've had some really good shrimp-n-grits plates lately, and kinda wanna explore that.
We made this a couple of weeks ago, just before I left SC.
Medjool dates. Buy 'em pitted. Slit one side, stuff with a mix of goat cheese and gorgonzola. Wrap with 1/2 slice bacon. Drench with aged balsamic (it should be the kind that's gooey like maple syrup) and bake at 350° for about 30-40 minutes. Just until the bacon is firm but not crisp.
Deelish. They were the hit of the party, and we wound up making a grocery store run to prepare a second batch.
Nice, looks tasty. I've been being lazy during the week since buying the new house and she is still commuting 220 miles roundtrip per day from NW OKC to downtown Tulsa (her employer reneged on allowing her to work from home but offered a raise instead, needless to say she is looking down here).
So I've gone back to using the Hello Fresh meal delivery service during the week for dinners so I don't have to mess with planning, going to the store, etc. Open box, everything but salt/pepper/olive oil is right there. Cook, 30 minutes later, eat. All the meals have been pretty tasty as well.
Yesterday was in rush to get back home and cook-up a dinner for my family. Decided to use what I had in a fridge for a korean dish, I was misisng a couple of things, but still came out good... Anyway, here is my Bibimbap
I ended up cooking the egg as my wife doesn't like raw eggs.
The real treat was a couple of weeks back when we brought these home (Porcini/King Bolete). Cooked them up with onions and then pen-fried some potatoes.
Oh, here is a killer dish to make - you WILL love for taste and simplicity (sorry, no pics as I'm not in the kitchen cooking).
Go to your better food store (TJ's, Sprouts, Whole Foods, or some such) and buy the following:
- Burrata cheese (the bigger and softer, the better).
- Wood smoke infused olive oil
- coarse salt (sea salt, Himalayan, etc)
- balsamic reduction (optional, only if you like it)
Take burrata ***** and gently set them in a bowl type dish, careful cut into 4 parts without squishing them. Liberally sprinkle with smoked oil and coarse salt. Optionally add balsamic reduction if you really like it, but otherwise - just enjoy with a slice of roasted/grilled baguette or any cracker.
Thank me after you orgasm.
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