Boatboy24
No longer a newbie, but still clueless.
It's National Meatball Day...
What's for Dinner?
- Thread starter ffemt128
- Start date
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I made veggie burgers today from beans and oats.
I did grow some of the beans in this burger. I also sprouted the alfalfa and radish sprouts that adorn the burger. I wish I could say the same for the tomatoes and lettuce, but, alas, it's March in ND. I did make the vegan mayo from the aqua fava I saved from cooking my garbanzo beans for tomorrow's hummus. Oh, and I cultured the sourdough starter that allowed me to bake the amazing bread it was all served up on.
#eatlocal
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I did grow some of the beans in this burger. I also sprouted the alfalfa and radish sprouts that adorn the burger. I wish I could say the same for the tomatoes and lettuce, but, alas, it's March in ND. I did make the vegan mayo from the aqua fava I saved from cooking my garbanzo beans for tomorrow's hummus. Oh, and I cultured the sourdough starter that allowed me to bake the amazing bread it was all served up on.
#eatlocal
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Celebrating our youngest daughter's 32nd BD today!
Nice fare tonight. Roasted artichoke halves with lemon and EVOO. Roasted Romanesco broccoli, smothered in a sauce of butter, sauteed garlic, lemon juice, and capers, topped with Grana Padana cheese. Roasted spaghetti squash topped with a gremolata sauce (in my version, minced parsley and some cilantro, lemon zest, grated raw garlic, EVOO, lemon juice). And one of those lamb shoulder-chops-that-are-practically-rib-chops that I keep prattling on about. The latter was dry-brined, seared hard (but not for long) for a nice crust with a med-rare interior, and then seasoned with ground fennel, pepper, and granulated garlic. This was washed down with an old, cheap, good wine that will be "documented" elsewhere.
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8th Anniversary Porterhouse... She gets the filet, I get the rest.
Some chicken 'n broccoli...I should be grilling something with it being 65*F outside!
Boatboy24
No longer a newbie, but still clueless.
You and me both. Instead, I'm being dragged to the kids' school, where I'll have to eat Domino's.
Enjoy it while you can. We got hit with the "Bomb Cyclone" yesterday. Never heard that one before but it was a doozy!
Boatboy24
No longer a newbie, but still clueless.
I believe the "bomb cyclone" is supposed to jog west and north of us. Only a 25% chance of rain Friday and some brisk winds on Saturday. About time one of these systems missed us!
The freeway is still shut down from yesterday’s blizzard. While snowbound I spent my time making homemade udon noodles in a spicy mushroom and miso broth with fried tofu, mushrooms, cabbage and sprouts. Very satisfying.
RadRob
Member
I have a man crush on Mark Wiens at the moment. He's eating some awesome food in Sri Lanka and I had to try it. The inspiration came from here.
He had rice but I started with homemade dough for ramen, I even used baked baking soda to get that texture.
Here's most of the players but I did add a fresh tomato, fish sauce and homemade shrimp stock I had in the freezer. In the bowl is a pack of seafood mix from the store and the plate had onions, green onions, ginger and garlic.
Rolled out some ramen and fettuccine noodles.
Cracked the crab shells to soak in that awesome curry sauce.
Sauteed the veggies, added the spices, shrimp broth, can of coconut cream and a bag of seafood mix to make a good seafood broth, cooked it for a while to reduce and concentrate the flavors then added the king crab to let them soak that flavor in. The crab legs went in at the last 15 minutes so I didn't turn them into mush.
Made a bowl and started drooling. Topped it with cilantro and green onions, that's Sambal ground chili in the middle for a little kick, it's not hot but has a good flavor.
Side plate with stuffed crab and more king crab to slurp that awesome gravy off of.
Crab and curry is a match made in flavor town.
It's the closest thing you can get to ecstasy.
The stuffed crab with that gravy/broth was amazing.
That's shrimp and clams from the seafood mix on top, It's like a paella in a spoon with curry sauce.
It was a process to get to this point but so worth it, THIS has to be done again but next time I wanna use the biggest shrimp I can find.
I'm ashamed I couldn't eat that lonely crab, I'm blaming it on those two foot long noodles.
He had rice but I started with homemade dough for ramen, I even used baked baking soda to get that texture.
Here's most of the players but I did add a fresh tomato, fish sauce and homemade shrimp stock I had in the freezer. In the bowl is a pack of seafood mix from the store and the plate had onions, green onions, ginger and garlic.
Rolled out some ramen and fettuccine noodles.
Cracked the crab shells to soak in that awesome curry sauce.
Sauteed the veggies, added the spices, shrimp broth, can of coconut cream and a bag of seafood mix to make a good seafood broth, cooked it for a while to reduce and concentrate the flavors then added the king crab to let them soak that flavor in. The crab legs went in at the last 15 minutes so I didn't turn them into mush.
Made a bowl and started drooling. Topped it with cilantro and green onions, that's Sambal ground chili in the middle for a little kick, it's not hot but has a good flavor.
Side plate with stuffed crab and more king crab to slurp that awesome gravy off of.
Crab and curry is a match made in flavor town.
It's the closest thing you can get to ecstasy.
The stuffed crab with that gravy/broth was amazing.
That's shrimp and clams from the seafood mix on top, It's like a paella in a spoon with curry sauce.
It was a process to get to this point but so worth it, THIS has to be done again but next time I wanna use the biggest shrimp I can find.
I'm ashamed I couldn't eat that lonely crab, I'm blaming it on those two foot long noodles.
Boatboy24
No longer a newbie, but still clueless.
Dayum! Awesome looking grub, Rob!
Switched gears this morning and decided I wanted to do ribs today and leave the spatchcocked chicken for tomorrow (corned beef for Monday). After realizing I was short on charcoal, head to the local hardware store to pick up a bag. Set the WSM up for a snake method cook so I wouldn't have to futz with it too much (wanna get some wine chores done today), but now fighting the steady 10 mph plus wind that doesn't want to die down. Temps are slowly climbing, but only to 158*F so far. Might have to abort and dump a bunch of charcoal in and use the minion method for this cook. I've got some time since they are baby back ribs and really don't need the normal 3-2-1 (6 hour) cook to get done/tender. I seem to be in a Hickory mood lately, so using some chips among the charcoal for some added smoke. One is just salt 'n pepper, the other some Stubs bbq rub with added smoked paprika. Wish me luck!
Turned out really well. At the end I basted with some organic apple juice and cider vinegar (50/50). Ribs pull apart but don't fall apart, so I think I pretty much nailed it. We'll see what kind of reaction I get from the kids before judging the final results.
Prime Rib Nachos? Why not!
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