Helpful ReplyHot!What's For DINNER ...???

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mar52
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Re:What's For Dinner TONIGHT...??? 2014/04/22 01:29:02 (permalink)
Salivating from all of these gorgeous pictures.
 
I had replacement Pho tonight. 
 
Why did I think a Jewish guy selling sushi would sell a good bowl of Pho?
 
 
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/22 22:16:07 (permalink)
Steak tips marinated in Buddy Roadhouse's  Hot, Sweet and Tangy Bar-B-Que Sauce with the first corn of the season and the first Caprese salad.

EdSails
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Re:What's For Dinner TONIGHT...??? 2014/04/23 02:19:58 (permalink)
lleechef

Steak tips marinated in Buddy Roadhouse's  Hot, Sweet and Tangy Bar-B-Que Sauce with the first corn of the season and the first Caprese salad.


 
Looks gorgeous! And I'm glad to hear Buddy's sauce is great!

love2bake
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Re:What's For Dinner TONIGHT...??? 2014/04/23 08:21:58 (permalink)
Wow--corn season already in April?  It just stopped snowing! " />
 
I'll have to see if we have any of Buddy's BBQ sauces out here. 
pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/23 10:02:26 (permalink)
lleechef

Steak tips marinated in Buddy Roadhouse's  Hot, Sweet and Tangy Bar-B-Que Sauce with the first corn of the season and the first Caprese salad.


no way  Jose, that corn looks like July or Aug corn. The Tomato is also to nice for this time of the year..............I just planted 1/3 on my corn a few weeks ago.........Where do you live Mexico!
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/23 10:07:17 (permalink)
The corn was from Florida and was very good!  The tomatoes from Georgia, I believe, and also very good.  We won't have Ohio stuff until July.
mar52
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Re:What's For Dinner TONIGHT...??? 2014/04/23 12:34:16 (permalink)
Lisa, that's just my kind of meal!  Beautiful and those tomatoes look awesome.
felix4067
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Re:What's For Dinner TONIGHT...??? 2014/04/23 21:02:38 (permalink)
Tonight I did really entirely too much asparagus, but I kind of forgot I bought it last week and it was either use it or lose it.
 
Chicken and asparagus bundles:

 
Asparagus with cheese sauce:

 
And we finished off the custard from Easter:

pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 11:52:13 (permalink)
This one should put Lisa over the edge. We found some Fresh Wild King Salmon. There is nothing like it the flavor is wonderful with Omega 3 fatty acids throughout the fillet. I could do this meal evry few days.
 

pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 11:55:34 (permalink)
Felix, your eating well, the food looks wonderful.
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 11:59:02 (permalink)
OK Mr. Smarty Pants.  You put me over the edge.  There.  Are you happy now??  They don't call it "King" for nothing.......it is indeed the best salmon on earth.  But you really could've taken all those seeds out of the lemon wedge........sheesh.
post edited by lleechef - 2014/04/25 12:00:28
Michael Hoffman
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Re:What's For Dinner TONIGHT...??? 2014/04/25 12:11:28 (permalink)
OK, that's it. I'll go ahead and book a couple of charters for some Chinook (that's King salmon for those in Kennewick) and coho fishing on Lake Michigan and Lake Ontario. Fresh? You want fresh pnwchef? You can't handle fresh!
WarToad
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Re:What's For Dinner TONIGHT...??? 2014/04/25 13:53:14 (permalink)
I'm with you, Felix.  Not a big whole wheat pasta fan.  I've yet to find one that isn't grainy or mealy.
And lleechef - I'm with you.  King salmon is hands down my preferred salmon.
post edited by WarToad - 2014/04/25 13:54:59
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 14:08:10 (permalink)
When I lived in AK I ate a LOT of salmon, we caught a LOT of salmon, but the best I ever had (we did not catch this one) was a Yukon River King.  Absolutely the best piece of salmon I ever ate.  MH and I won't do the farm-raised stuff so I haven't had a piece of salmon since I left AK in '08.  I will probably break down this year and pay around $25/lb. for fresh Copper River reds. 
pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 15:48:28 (permalink)
lleechef

When I lived in AK I ate a LOT of salmon, we caught a LOT of salmon, but the best I ever had (we did not catch this one) was a Yukon River King.  Absolutely the best piece of salmon I ever ate.  MH and I won't do the farm-raised stuff so I haven't had a piece of salmon since I left AK in '08.  I will probably break down this year and pay around $25/lb. for fresh Copper River reds. 

 
Lisa, this was $20 lb, not bad. I'm looking forward to the Copper river run, it's not that far away. I leave pits in the lemon and squeeze it over the salmon. When I eat the salmon I spit the seeds across the room into the garbage bag. We are a fancy bunch here in Washington State........
pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 15:54:11 (permalink)
Michael Hoffman

OK, that's it. I'll go ahead and book a couple of charters for some Chinook (that's King salmon for those in Kennewick) and coho fishing on Lake Michigan and Lake Ontario. Fresh? You want fresh pnwchef? You can't handle fresh!

 
I'll eat it raw on the boat! You need to take that girl back to AK, she will show you fresh.
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/25 16:11:15 (permalink)
pnwchef

lleechef

When I lived in AK I ate a LOT of salmon, we caught a LOT of salmon, but the best I ever had (we did not catch this one) was a Yukon River King.  Absolutely the best piece of salmon I ever ate.  MH and I won't do the farm-raised stuff so I haven't had a piece of salmon since I left AK in '08.  I will probably break down this year and pay around $25/lb. for fresh Copper River reds. 


Lisa, this was $20 lb, not bad. I'm looking forward to the Copper river run, it's not that far away. I leave pits in the lemon and squeeze it over the salmon. When I eat the salmon I spit the seeds across the room into the garbage bag. We are a fancy bunch here in Washington State........

You're a Neanderthal.
Michael Hoffman
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Re:What's For Dinner TONIGHT...??? 2014/04/25 16:15:49 (permalink)
Don't take it to heart, Bill. She calls me a Neanderthal all the time. She insists it's a term of endearment.
 
felix4067
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Re:What's For Dinner TONIGHT...??? 2014/04/25 18:45:32 (permalink)
I just had salmon on Sunday, and now I need some again. I wonder when my brother-in-law is hitting the lake again, because there is no way I can afford any. The farm-raised goes on sale for $6.99/pound...I don't even want to know how much I'd have to pay for fresh wild-caught.
 
Tonight I did some crab and bacon in cream sauce with rice vermicelli, with Kahlua carrots on the side.

Michael Hoffman
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Re:What's For Dinner TONIGHT...??? 2014/04/25 19:10:10 (permalink)
That looks nice.
mar52
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Re:What's For Dinner TONIGHT...??? 2014/04/26 00:51:22 (permalink)
Omaha Steaks Sirloin burger for me along with black eyed peas.
 
 
EdSails
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Re:What's For Dinner TONIGHT...??? 2014/04/26 01:31:25 (permalink)
When I was growing up there was a chain in CA called Love's Wood Pit Barbecue that my family went to a lot. It was pretty much my intro to BBQ that wasn't made by boiling the meat and then baking it with bottled BBQ sauce.
 
Love's Wood Pit Barbecue
 
Long gone, but I've always remembered their beef short ribs, tender, with a sweet and crunchy sauce on them. I never found them anyplace else. 
 
I tried to replicate them today---I didn't use the sauce recipe from the website since I didn't see it until later.....but they turned out good.
 
First, I found some nice meaty chuck short ribs, put a rub on them and let them sit for several hours before I put them in my smoker:

 
Then I foiled them, baked them another hour, took them out and put my sauce that I made on them. I served them with pinto beans I fixed another sauce for:

 

 
They were tender and sliced nicely. I think they came pretty close!

mar52
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Re:What's For Dinner TONIGHT...??? 2014/04/26 02:31:16 (permalink)
They look outstanding, Ed but I just find short ribs too fatty.
I know that's what make them taste good but I can't get past it.
Michael Hoffman
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Re:What's For Dinner TONIGHT...??? 2014/04/26 10:51:05 (permalink)
Those short ribs look delicious.
lleechef
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Re:What's For Dinner TONIGHT...??? 2014/04/26 11:06:52 (permalink)
Ed, you done good!!  They look wonderful!
pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/26 13:52:22 (permalink)
Ed, they look wonderful. Tell Mar she doesn't need to eat all the fat on the short ribs, just the tender succulent tender meat. Yah know, with all your chef friends I'm surprised your not cooking them Sous Vide...........
EdSails
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Re:What's For Dinner TONIGHT...??? 2014/04/26 15:59:55 (permalink)
Mar, 
These were really nice ones, not too fatty to start off with:

 
If you look at the ends (I know it's a little hard because of the rub), you'll actually see just a thin layer fat and some well-marbled meat. Did you read the link I posted with it about old LA restaurants? Did you go to Love's? I know there was one on Pico. it was just about my favorite as a kid and teen.
 
Michael,
Thank you, kind sir. 
 
Lisa,
Thank you, lovely lady.
 
pnwchef,
Thank you very much. Would sous vide just tenderized them or infused the original rub into them more. I don't have a sous vide set up. I had a chance to pick up a Food Saver a few months ago for $30---I thought that was a good deal but didn't know about the actual cooking. Someone here has mentioned using my Butterball electric turkey fryer since it has a thermostat---do you think that would work?
 
post edited by EdSails - 2014/04/26 16:01:47
FriedClamFanatic
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Re:What's For Dinner TONIGHT...??? 2014/04/26 16:26:27 (permalink)
Today is my 34th Wedding Anniv........my wife gave me a Sympathy Card! ( Actually she bought it thinking it was blank and only realized it when she got home
 
So..tonight...simple but nice. A Cple of Prime Sirloins (at $21/lb!!!!!!), brought to room temp...flashed cooked on my cast iron "riddled" pan for about 2 mins a side to sear..then off loaded and rested while a bake potato goes in a 425 oven.  In the last few mins, the steaks go in with a coating of butter and smashed smoked garlic with a meat thermometer in them until it reaches 130, about 5-8 mins then pulled out and tented to let it come up another 5-10 degrees as I cook the Green beans with sautéed orange ( because they were on sale and looked nice) peppers.  Mushroom and onions sautéed in a little leftover bacon fat from this morning, Le Frrench Cowboi Texas toast of a 1/3 of a split baguette slathered with butter and garlic will complete the meal.........except............served with a lovely Menage a' Trois Pinot Noir..cheap but good!
 
No formal dessert...my lovely wife also bought me a bar of Lindt Dark chocolate with Coconut flakes for a little after-dinner goody.
mar52
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Re:What's For Dinner TONIGHT...??? 2014/04/26 17:18:04 (permalink)
Ed, Love's had the BEST barbecued beans ever.  Pico near Beverwil.  It's now a car lot I believe.  my brother lives around the corner from there sort of.   I should really now but it changes often.
 
I need to check the freezer.  Don't feel like getting dressed to go out today.
pnwchef
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Re:What's For Dinner TONIGHT...??? 2014/04/26 21:48:52 (permalink)
EdSails

When I was growing up there was a chain in CA called Love's Wood Pit Barbecue that my family went to a lot. It was pretty much my intro to BBQ that wasn't made by boiling the meat and then baking it with bottled BBQ sauce.

Love's Wood Pit Barbecue

Long gone, but I've always remembered their beef short ribs, tender, with a sweet and crunchy sauce on them. I never found them anyplace else. 

I tried to replicate them today---I didn't use the sauce recipe from the website since I didn't see it until later.....but they turned out good.

First, I found some nice meaty chuck short ribs, put a rub on them and let them sit for several hours before I put them in my smoker:


Then I foiled them, baked them another hour, took them out and put my sauce that I made on them. I served them with pinto beans I fixed another sauce for:




They were tender and sliced nicely. I think they came pretty close!


 
Ed, Sous Vide would give you a start cooking with a rib that is still pink, but tender. All you need to do is use you rub, but, don't use as much, less is more in Sous vide.  Heat Seal the short ribs in bags, put into a 132 Degree water bath and set your calendar for 3 days. When Amar does his Pork Belly Sous Vide, he does it low and slow. He then hits it with a dry heat to crisp it up as needed.
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