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What's on the weekend menu?

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 April 2013 at 11:38
I'd promised a report on the potato-enrobed cod. All in all it was a disappointment. Flavor was good, but the potato scales didn't work right.

I've written up the whole experiment here: http://www.foodsoftheworld.activeboards.net/topic3491_post24443.html#24443
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2013 at 09:14
Here's hoping that next time works out better, Brook ~
 
I managed to put those country-style ribs to work on Sunday, making a pretty nice barbecue with what I will call a Japanese/Hawaiian fusion that resulted from my "cheriyaki"" experimentations.
 
I wanted to concentrate on the sauce, so I kept the ribs themselves simple; just a light brushing of yellow mustard and a modest coating of barbecue rub, The sauce was my primary concern, so I then turned my attention to that project, which I expect will definitely need a little evolution.
 
Just to get my feet wet, I combined a bottle of Kikkoman "Teriyaki Base and Glaze" - which is a pretty good thickened teriyaki sauce - with a small jar of Polaner "'All-Fruit' Cherry Preserves. This was actually pretty good, and might have served well on its own as a cheriyaki sauce; but it didn't make much sauce for 4 long trays of country style ribs, so I also added two cans of crushed pineapple, maybe a quarter cup of honey, and a couple of healthy splashes of ponzu. After zapping it all around with my wand blender, then simmering it down slowly for a couple of hours, I had something rich, thick and with a good amount of umami. It was a success in that it was pretty good, but it needed ... something. I'm thinking that If I would have added some orange juice and let that simmer with the sauce, concentrating in order to add a sour element, it might have been just about right, but that's just a guess.
 
I had also planned on grinding a pork butt in order to make some Hungarian kolbász, but on "the day," I managed to nearly sever my finger in an unrelated incident (talk about "fresh meat!"). Thank goodness for super glue and a wife who has been a nurse for a long time - I'm healing up, but in the meantime don't quite have the mobility and dexterity in my good hand for a while. Because of this, the kolbász project is on hold for a couple of weeks. Hopefully, the cryo-vac'd pork butt will last in the refrigerator until this weekend, when I can turn it into some sort of Cinco de Mayo meal.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2013 at 09:17

Tas,

 
Sorry to hear about your accident. Lucky, you have an experienced Nurse ( RN ) on hand !
 
Speedy Recovery.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 01:58
Don't know just yet what will be on this menu this weekend.We are playing in a Cinco de Mayo three-club golf tournament on Sunday with a party after, so probably no cooking on Sunday.

Whatever I do Saturday will be on the new pellet pooper I ordered which will be delivered and broken in on Thursday. Probably something simple for the first cook....maybe just some yardbird and potatoes.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 09:01
decided to drop the pork butt into a sort of hawaiian/teriyaki marinade last night, and put it in the oven this morning at 225 before i went to work. i'm guessing that by the time i get home, it will be some good, juicy stuff, and i'll crank the heat up in order to finish/brown it and - hopefully - serve up some really nice hawaiian pork!
 
for this coming weekend, i've got cinco de mayo on my mind, and will do something similar to the aztec barbecue that i did a couple-three years ago:
 
 
hopefully, with a lot more experience, this attempt will be a bit more refined - but to be honest, the flavours the first time were so good, that this will be hard to get wrong ~
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 12:58

Good Evening,

 
Throughout the Iberian Peninsula are Spring festive celebrations, official bank holidays, and Patron Saint Days.
 
With this in mind, we have been driving through some of the Castilla La Mancha and Castilla León provinces to join in the festivities.
 
I am going to post a few photos of some of the numerous specialties, considered a paradise for the palate in these regions ...
 
Stay tuned,
Margaux & Phil.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 14:31
 
 
PHOTOS BY: Margaux Cintrano.
 
 
AN EXQUISTE ARRAY OF PALATE OPENERS MY HUSBAND & I HAD ...
 
1) PHOTO 1 ON  THE LEFT:  A FRESH MUSSEL IN ESCABECHE
 
2) PHOTO 2: THE TINY IVORY YELLOW DICE SHAPED MORSEL IS A BASQUE GUINDILLA ( CHILI
PEPPER ) ... THE PERFECT BALANCE BETWEEN MILD AND SUCH A DELICATE NOTE OF THE PIQUANT, IN THE AFTER TASTE ...  
 
3) PHOTO 3:  THIS LOVELY CUBE IS TOMATO FOAM
 
4) PHOTO 4:  A SEARED BABY CREVETTE ( CARABINERO )
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 15:10

that sure looks very elegant, margi - beautiful plating!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2013 at 15:26
TAS,
 
Thank you.
 
I have to say that these 4 little " delicacies " were lovely.
 
The sublime, perfectly balanced chili pepper from the Basque Guindilla is called Gelliparra. I have to say, that even you and your lovely Mrs. would be quite surprised by this flavor profile ... It is NOT a hot chili pepper, as in Habaneros for example ... This is a mild delightful and refreshing delicacy, and it has just a slight hint, sublime is the word, sublime heat in the after taste ...
 
Incredible ... If you ever get over to my side of the Globe, we shall invite you and Melissa to this restaurant ...
 
Have nice evening.
Margaux & Phil.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 08:40
 
THIS EXTRAORDINAIRE SUBLIME AND SPLENDID TREAT IS SIMPLY:  SEA BASS CEBICHE ...
 
THE HAND BLOWN CRYSTAL TINY JAR SERVING WARE IS WHAT BRINGS TO THE TABLE, THE ELEGANCE ....
 
We had a full portion of this spectacular cebiche after the taste testing ...
 
 
Photo taken by; Margaux Cintrano
 
 
Have lovely May;
MARGAUX & PHIL.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 10:03
Looking good, Margi, once again a very elegant presentation ~
 
As for the coming weekend menu, I'm not sure about Saturday, but my Viking blood has been calling to me lately, so I may do something Scandinavian, depending on how the day goes. Then again, if it's nice enough to go fishing, I might try a trout dish that I've been wanting to make for a long time called trucha a la Navarra, from north-eastern Spain:

http://foodsoftheworld.activeboards...._topic472.html

Or, if we go fishing for something besides trout, I might prepare a Belgian dish that I've been wanting to try called Gentse waterzooi:

http://foodsoftheworld.activeboards....topic2103.html

The preparation above makes it with chicken, but "back in the day," it was made with fresh-caught fresh-water fish, so that's how I intend to do it.

Sunday is Cinco de Mayo, of course, so I am planning on re-playing the Aztec-style feast I did a few years ago:

http://foodsoftheworld.activeboards...._topic453.html

My first attempt was clumsy, but delicious - I'm hoping to improve on it this year, and really turn it into something good ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 10:26
Tas,

Firstly, we have Leg of Baby Lamb on sale at 5.19 Euros a leg called Pierna de Lechal Castellano Nacional. 

Thus, with this in mind, Friday, when the shops re-open, the Vet shall head over for a couple of these.

Then, we are going to read your AZTEC FEAST again, so we can get the correct cut of meat ... 

Shall confirm with you, however, if not mistaken off top of head, it is pork  ... I copied down the ingredients ... 

Shall see which Mexican ingredients we do not have --- and have to email Javier --- realised today it is a bank holiday however, tomorrow is only a Madrid local holiday; thus, markets are open --- so we can order a pork roast as in your fotos --- I copied the foto, to send Javier --- 

He always tells me, wow !  These guys have fabulous BBQs ... 

He is a gem ... 

We are thinking about a Mexican Leg of Lamb dish --- 

mcd. 



 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 10:28
Tas,

Thank you. This little sea bass cebiche is not difficult to prepare ... One can do with fresh trout, and it would be amazing for an appetiser ... It is marinated in lemon, lime, grapefruit and orange drizzle ... 

I have the Chef´s  recipe if you are interested, posted as a matter of fact, several ceviches in South America Section.

The little crystal candy jar surely makes such an elegant presentation ... And if you do not have pesticide free flowers; believe me, a rinsed wild flower shall do NO harm --- to decorate a dish ! 

Think SANT JORDI: one gives a rose and a book to their beloved ! LOVELY HOLIDAY ... It is Catalan; Saint George ... 

MCD. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 10:26
The Cinco de Mayo pork barbecue turned out pretty well! No photos just because a lot of stuff was going on at home at the same time, but some details are added to the original thread:
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 14:58
Mothers' Day this weekend!
 
I don't yet know what we'll be cooking for Supper friday or Saturday; chances are we will probably grill steaks or burgers on Friday, and I still need to think of something for Saturday.
 
But for Sunday - Mother's Day - the Beautiful Mrs. Tas has requested a turkey dinner with all the trimmings (American-style, as if for Thanksgiving), so that's what she's going to get. Nothing new or un-tried here, so I won't do a full pictorial; however, I might try to get a shot or two of the final meal and plating, depending on how things go.
 
As I said, Saturday is still up in the air - we'll see ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2013 at 01:42
We will have chicken on the mother's day menu. My MIL has decided to move out of the her apartment here with us and into a senior facility...we'll have all the kids over and I'll toss some chicken on the traeger...some abt's as well along with some traditional baked spuds and a veggied. Smoked asparagus sounds nice if it's not too expensive this week.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2013 at 08:29
Dave, do you know the trick about making rafts out of the asparagus?

Basically, you use toothpicks to form four or five stalks into a flat raft. The advantage: no need to go chasing individual spears all over the grill when you need to turn them.

This is the same idea as putting shrimp on skewers to accomplish the same thing.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2013 at 11:25
Well, folks - TBMTas has changed her mind regarding the turkey dinner, so plans have changed. We bought a 7.x-pound pork loin yesterday; I'll be turning two 2-pound sections into Canadian bacon for future use:
 
 
And I'm thinking of stuffing and grilling the remainder this weekend, using Brook's Serbian recipe:
 
 
But if we do this, it will probably be a Saturday Mothers' Day meal, because I almost have her talked into picnicking at the lake in the Mountains on Sunday:
 
 
If we manage that, then we will most likely either grill burgers out there, or bring sandwich fixin's....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2013 at 11:46
Ron,
 
 
Please send Melissa all my best regards for a lovely Mother´s Day.
 
Kind regards.
Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 May 2013 at 11:28
 
THE VET MARINATED A WHOLE NORWEGIAN SALMON ... VERY SIMPLY ...
 
STEP 1)  A LARGE EARTHENWARE WITH A BED OF SEA SALT & SUGAR
STEP 2)  PLACE THE SALMON AFTER THE RINSING AND CLEANING OF THE FISH
STEP 3)  THEN, PLACE SOME FRESH DILL AND ANOTHER LAYER OF SEA SALT AND SUGAR
STEP 4)  MARINATE 12 - 24 HOURS IN REFRIGERATER COVERED
STEP 5)  DIVINE SALMON SLICED FINELY FOR TOSTAS ( CANAPÉS ); WITH A SHARP KNIFE, REMOVE SOME OF THE SEA SALT AND SUGAR; & DRIZZLE WITH EVOO ... AND FRESH MINCED DILL ...
 
 
WHEN THE VET SAW THE VIDEO, HE EMBARKED ON THE PROJECT !!!
 
WAS LOVELY SATURDAY EVENING.
 
Kind regards.
Margi.
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