What did I cook this weekend.....

[Remmy]

Nothing special. Grilled a 1.5-lb Porterhouse with grilled Thai green curry shrimp with spicy pork dumplings and steamed broccoli on the side.

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[Hoppy2bmerry]

NY strip, rosemary Garlic potatoes, garden fresh tomato.

 

[applescrap]

@remmy
I want some nothing special for dinner. Beautiful as always. Would like to know more about the dumplings.

@hoppy2

Nice looking crust and inside on the steak. Curious about the tomato, is it dressed, cooked, or just a big beautiful slice. Is it a tradition or regional specialty?

 

[Hoppy2bmerry]

@applescrap Just a beautiful slice of raw tomato, sometimes I'll add a drizzle of good balsamic, a small dollop of sour cream or just a little salt. I wouldn't call it a tradition, but when the garden is producing fresh is best. I eat tomato sandwiches too. And, thanks for the compliment on the cook of the steak, I can tell you it was tasty, tender and juicy.

 

[BongoYodeler]

@applescrap Just a beautiful slice of raw tomato, sometimes I'll add a drizzle of good balsamic, a small dollop of sour cream or just a little salt. I wouldn't call it a tradition, but when the garden is producing fresh is best. I eat tomato sandwiches too. And, thanks for the compliment on the cook of the steak, I can tell you it was tasty, tender and juicy.

Good food doesn't always require a kitchen filled with cooking vessels and utensils. Nor does it demand an elegant presentation. A tomato sandwich - simplicity at its finest, and sooo damn good.

 

[bob1852]

Bagel and lox. With home-cured lox, of course!

 

[applescrap]

Bagel and lox. With home-cured lox, of course!

That looks like an incredibly awesome bagel. I dont have an off switch around something like that, and with the capers, wow. I love capers and lox with red onion.

 

[Temptd2]

Bagel and lox. With home-cured lox, of course!

Can you post your recipe for the lox? I keep threatening to make some and would love a tried and true recipe from someone I trust!

 

[LakesideBrewing]

Yeah, it's all about tomatoes right now in New England! These got some olive oil and salt.

 

[bob1852]

Can you post your recipe for the lox? I keep threatening to make some and would love a tried and true recipe from someone I trust!

I've made it several different ways, all with success.

This latest version was this, followed to a tee, except I didn't use dill. Just sugar/salt.

http://www.myjewishlearning.com/recipe/how-to-make-your-own-lox/

 

[Temptd2]

I've made it several different ways, all with success.

This latest version was this, followed to a tee, except I didn't use dill. Just sugar/salt.

http://www.myjewishlearning.com/recipe/how-to-make-your-own-lox/

Thanks so much, that looks very simple and do-able.

 

[bob1852]

Thanks so much, that looks very simple and do-able.

It's really easy to make, not so easy to slice. I need a sushi knife or something.

BTW, I prefer to use wild sockeye salmon...

 

[Temptd2]

Thanks, I think Costco has been selling that lately - will have to take a look next week.

 

[bob1852]

Yep, that's where I got mine.

 

[applescrap]

It's really easy to make, not so easy to slice. I need a sushi knife or something.

BTW, I prefer to use wild sockeye salmon...

So its not smoked, just cured?

 

[bob1852]

So its not smoked, just cured?

This batch was just cured, not cured and cold smoked.

 

[paulthenurse]

Serious question... Could you cold smoke in Arizona this time of year even if you wanted to?

If so, technique?

 

[skidmark]

Need to be really careful reading the "Latest Posts" sidebar. To wit:

"What did you cook today?" Followed by, "Dogs" ...

 

[Remmy]

Homemade Mofongo, mixed with bacon and fresh garlic.

I simmered some coconut milk and added black pepper, salt and Thai green curry to the mixture before adding fresh shrimp.

Topped it with a fresh parsley, cilantro, fresh garlic and olive oil mixture. Smacked.
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[Hoppy2bmerry]

Not pretty, but it was tasty.

 

[paulthenurse]

Looks pretty to me.

 

[bob1852]

Serious question... Could you cold smoke in Arizona this time of year even if you wanted to?

If so, technique?

Put an Amazen pellet smoker on the bottom grate of a WSM and fill the water bowl of the WSM with ice.

 

[TheDudeLebowski]

It's really easy to make, not so easy to slice. I need a sushi knife or something.

BTW, I prefer to use wild sockeye salmon...

I just bought this Victorinox carving knife I had read in a couple of places of it getting high marks. 5 stars out of 980 Amazon reviewers ain't bad.

Thing is amazing. Nice long length so it might work well on slicing the salmon thinly. Although it may be thick the first time I used it on steak it cut thru it like butter. I even used it to trim some ribs. I think it would work well on lox.

 

[paulthenurse]

That's a sweet knife and a nice price. Those hollows in the blade reduce surface area drag. My brother, the real chef in the family, swears by that style.

 

[TheDudeLebowski]

I got it just based off of the reviews. I didn't have a basic carving knife and figured the holidays are coming. It doesn't look that impressive but I was sold on the first cut. You're almost tempted to test it with you're finger but then you look at what it just did. Plus I think it's like 12" long for a consistent long cut. Seriously it went thru steak without any back and forth effort. Mmm steak.

 

[Temptd2]

Wish I had taken a picture of tonight's meal, but I didn't, so - it didn't happen!

However, it was oak/rosemary grill-smoked rack of lamb (done in the Weber kettle grill, offset fire, lid on) to 130* then let rest 10 minutes while my ovenroasted seasoned new potatoes finished getting crispy. Also had a sliced avocado with lime and sea salt (for KOTC) and a blop of Best Foods Mayo (for me!) - KOTC proclaimed this repast "the best dinner I ever ate!" and can't say I'd disagree with him. I cut that rack into 2-rib chops and they were cooked to rare perfection and so delicious they'd make you swoon.

 

[applescrap]

Had my favorite dinner too! Just missing some red or green chilli, lime and cilantro. Made tortilla chips in skillet, then made quick salsa with fresh garden tomatoes, serrano stemmed and seeded and red onion. Chopped with pampered chef chop o matic, bam bam, then mixed with kosher salt, dash of cumin, and 1 tbl champagne vinegar. Seared a ribeye in skillet with heavy salt and onion powder crust and chopped it small. Mashed avocado, refried beans, shredded cheddar cheese and sour cream to round out the dish. Garnished with homemade hot sauce from bottle. I love make your own tacos/burritos. Thats swmbo plate.

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[bob1852]

That salsa looks wonderful, apple. I can practically taste it!

 

[paulthenurse]

That's looks some kind of good.

 

[paulthenurse]

Put an Amazen pellet smoker on the bottom grate of a WSM and fill the water bowl of the WSM with ice.

Interesting. I don't have a WSM but I may have to reconsider it it's that simple. What I do is put a hot plate with a pan of chips inside two stacked terra cotta clay pots, (the top one a tad bigger than the bottom and turned upside down as a dome. Then I use two six foot pieces of aluminum dryer hose to funnel the smoke into the smoking chamber. Anytime it's below 60*F it works like a champ as the ambient air cools off the smoke in the tubing. No way that would work in AZ, even the cool part.