What's for dinner?

[kwtoxman]

Really nice staging pictures @mbroyda. It looks like a great meal. What's the food mound?

Thx @JavaFan! It's great food. I've been making the effort to have beef ribs from time to time and I never regret it. Thx for the marinade suggestion

, I'll see if I can find it and pick it up. I agree not every ingredient needs to be scratch in a cook. Many of my meals and posts here use some great retail ingredients. This is the Kalbi beef sauce I use. I've tried a few and this one is a good one.

Here's my meat meal contribution, a recent beef rib roast cook. It's not as much staging but I nailed the cook and got some good pictures (high resolution again).


After prep.

After grilling.

I present a rare beef rib roast . Fiddling with the cook a bit I got great color this time around

. Tastes and textures were amazing :agave::agave:.

I made another Instant pot potato salad for the side dish, so good :agave::agave:.

Cheers and enjoy. Have a great weekend.

 

[jc100]

Past few days I’ve had fresh mahi mahi, fresh grilled tuna fillet and fresh red snapper with rice, beans, fried plantain, salad etc. Most I paid was $12 CDN for these. Also tried a few fruits I’ve never had before, purple star apples (really creamy inside and delicious), fresh cacao bean pulp (again, amazing, tasted a bit like lychee to me), a couple of different passion fruits, maracuyas and grenadillas. Picked some star fruit fresh from a tree but it wasn’t yet ripe. Picked some fresh pepper spice too from a bush (vine actually) near the kitchen of the place I’m renting. Eaten green oranges that are delicious but not sold outside Costa Rica (as North Americans want orange coloured oranges) and amazing fresh white pineapple (same deal, North Americans want bright yellow pineapple so this is for domestic consumption).

 

[kwtoxman]

I finally saw some fresh asparagus on sale recently and went for it . Here it's grilled with some olive oil and coarse sea salt. :agave::agave:

I picked up some fresh french bread as well and it's been great. Here, I made up escargot classic style with added fresh minced cilantro on top and I used the bread for dipping in the escargot butter. :agave::agave:

Fresh french bread with some crunchy peanut butter and homemade raspberry jam. :agave:

Cheers

 

[J_F]

PBJ for the win!
nice, KW

 

[Boots]

Not sure if I posted this already but if I did I apologize. What's a good place in Vaughan to get kimchi? Anyone know

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[ljtenkor]

@Boots I have a pretty good kimchi recipe I could share with you, if you’re interested. It’s pretty easy to make.

 

[Joe Bass]

@Boots I have a pretty good kimchi recipe I could share with you, if you’re interested. It’s pretty easy to make.

Please share here!
And @boots, make it and invite me over

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[ljtenkor]

Ok, here it is. Quite a bit of it is up to personal preference, especially how long you ferment for.

1 Head of Napa cabbage (say 4 lb. The rest of the recipe is scaled to this size of cabbage)
½ cup of large-flaked salt (kosher, Maldon, etc)

2 TBSP grated garlic
2 tsp grated ginger
2 tsp sugar
10-12 TBSP gochugaru (Korean chili flakes, you can find these at any Korean grocery store. Some other Asian grocery stores also sell them)
1 bunch of green onions, finely chopped.
½ cup of water

1. Chop the cabbage into pieces, roughly 1-2 inches. Don’t need to be super precise here.
2. In a large bowl or pan, mix the salt and the cabbage together. You want to get the salt distributed all over the cabbage. Let it sit for at least ½ an hour or put it in the fridge for up to a day. The cabbage will shrink dramatically. You can work the cabbage every once in a while with your hands if you’re pressed for time.
3. While the cabbage is salting, combine the remaining ingredients to form a paste.
4. Drain and rinse the cabbage. Taste a piece or 2. If it’s saltier than you like, rinse it some more. If it’s not salty enough, you can add a bit of salt. At this point the cabbage should be pretty soft and wilted.
5. With most of the water drained off, work the paste into the cabbage in a large bowl.
6. Pack the cabbage into jars. Two 1 L mason jars should be large enough for a 4 lb head of cabbage. Use a wooden spoon to really pack the cabbage in. You want to push out any air and in doing so, should end up with all of the cabbage under liquid. You also want some headspace, so don’t fill the jar to the top. Close the lid loosely and put the jar on a plate. If any liquid spills over during fermentation, the mess will be pretty contained.
7. Leave the jar on the counter to ferment. Check on it every couple of days, opening it up to release CO2 and press the cabbage down, having a taste as well. The longer you leave it out, the funkier it will get. Leave it out for as little as 2-3 days or up to few couple weeks. Any store bought stuff I have tried tastes like it has not been fermented for very long. Letting it go longer will allow the different flavours to smooth out a bit.
8. Once you’re happy with how it tastes, move it to the fridge. Fermentation will slow down/stop. It should keep pretty much indefinitely in the fridge.

Prep
https://i.imgur.com/lCJW1NJ.jpg

After 3-4 days. The jars were a bit too full, so the kimchi got pushed right to the top as it fermented
https://i.imgur.com/jBgMQBs.jpg


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[mbroyda]

Really nice staging pictures @mbroyda. It looks like a great meal. What's the food mound?
.

thanks. its a roasted cauliflower stuffed with hallumi cheese, and covered with pomegranate seeds, roasted pine nuts and tahini

 

[Joe Bass]

Tried my own variation of a Keto recipe I've seen on Insta
I browned some onions, added ground turkey with Mrs Dash seasoning. Then threw in 3 eggs. Enjoyed with a side of avocado with rock salt.
My son enjoyed it as well, he added hot sauce.

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[Joe Bass]

Carbed it up a bit tonight.
Salmon on a bed of white rice and a bocconcini, tomato, cucumber and onion salad dressed with evoo, s&p and oregano.

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[crankcall]

@joe, that simple salad looks deelish . I cant wait for backyard tomato season, the fairly tasteless mexican tomatos are killing me.

and whats with the EVO in a salad?? give me that dirty olive oil, that one thats been wrung out a few times, heated up and left greasy with a strong taste.

 

[kwtoxman]

Thx @JavaFan.

Great looking meal @Joe Bass. Love the salad, EVOO's a fine option there to me.

Another Asian stir fry I made up in the wok. This one I went light on the sauce for a change and it was great.

Fresh French bread with PJ Kabos Koroneiki olive oil.

Soma chocolate is awesome. Especially their premium stuff.

Cheers

 

[kwtoxman]

More escargot, fresh grilled asparagus with sea salt and olive oil, plus fresh French bread.

Fresh grilled olive oil and sea salt asparagus. A little more char this time for a change.

Classic style escargot with butter, diced fresh cilantro and some toasted garlic bread.

Fresh sourdough bread with crunchy peanut butter and homemade raspberry jam this time. And @JavaFan

Big pictures again. Cheers and have a great Sunday.

 

[jc100]

20 minute sweet corn and adobo chili chowder. 2 tins sweet corn, 1 onion, 1-2 adobo chiles with some sauce (depends how spicy/hot you like it), a couple tablespoons of dry sherry for deglazing, 4 cups vegetable broth, a tablespoon olive oil.

Sauté the onions and the adobo chiles and sauce together for a few minutes in the olive oil. Add the sweet corn and sauté until things just start to stick and brown. Deglaze with the sherry. Add the stock and cook for 5-10 mins then blend with an immersion blender (or transfer to a blender for a smoother soup) until smooth. Heat another 5-10 mins and you’re done.

It’s a tasty quick soup for warming up on a cold night. Add more adobo chiles and more of the sauce from the chiles for spice. I sometimes add cooked potatoes too for a thicker, creamier soup.

 

[mbroyda]

roasted bone marrow tutorial

1. go to your local butcher and get a few canoe cut marrow bones
2. pre-heat oven to 450
3. pour glass of red wine

4)slice up an onion
5) place bones and onion on tray

1. sip wine
2. shave thin slices of salted, frozen pork belly (goes great with toast)

8)sip wine
9) cut up cheese for pregnant wife to avoid hanger

1. more wine
2. more wine
3. toss some shishito peppers in olive oil and cook on medium heat

1. wine
2. salt shishito peppers and toss in lemon juice

1. more vino
2. remove bone marrow from oven (20-25 min)

1. vino
2. toast up some bread in the fat that spilled over from the marrow

19) you guessed right........vino
20)enjoy bone marrow, peppers, and toast with salt and freshly chopped cilantro
21) finish with a glass of 20 year old tawney port

 

[J_F]

never did find an Ontario source for these:
uncooked flour tortillas

so versatile

toss an egg in it for breakfast
some queso fresca
porro caliente
huevos Y queso

and about the cheapest thing in the supermercado
gonna smuggle a bunch back home

 

[jc100]

never did find an Ontario source for these:
uncooked flour tortillas

so versatile

toss an egg in it for breakfast
some queso fresca
porro caliente
huevos Y queso

and about the cheapest thing in the supermercado
gonna smuggle a bunch back home

I’ve seen the uncooked corn ones, not those though. I like the idea of using them for empanadas. I’ll keep an eye out for them here or see if one of the specialty stores will get some in.

 

[Joe Bass]

Bacon wrapped sausages with onions, peppers, and mushrooms. Seasoned with salt, pepper and oil.
Yellow flesh potatoes diced. Seasoned with salt, pepper and oil.

I boil my sausages first. Thinking I should have poked them as there was a lot of water still in the pan after 2 hours in the oven.

All in all, it went over well and tasted great.

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[kwtoxman]

Thx for the pics and marrow @mbroyda.

I love bone marrow and will try to do that.

Nice pics and meals @Joe Bass!

Another wok stir fry with lots of tasty ingredients. Super tasty

More fresh French bread, this time with premium olive oil and balsamic vinegar.

Cheers