Topic: What Did YOU Cook Last Night? (Read 22966 times)

SpookyElectric · « **on:** July 04, 2010, 04:07:55 PM »

Some forums have cooking threads. I don't know if we want one here, but I sure feel like bragging, so here goes.

It's Independence Day in the States. Most people are cooking steaks. At my house, I did something a little different:

That is slow-cooked pork ribs and authentic caesar salad. The entire meal is from scratch... even the caesar dressing (because you can't buy the real thing here). The pork ribs were rubbed with my signature spice blend and then cooked in foil with Killian's Red and Apple Cider Vinegar for no less than six hours. There's no knife, because it's not needed.

If you're wondering where the bones are in the big pieces, they're still in the foil. They fell right out when I lifted the meat. Ooooh yeah, I've never had them come out so moist and juicy! My wife is currently helping herself to seconds. Anyone who tells me pork is too dry is totally doing it wrong.

So, to turn needlessly this into a competition... what did YOU cook recently?

Doji Maidori · « **Reply #1 on:** July 04, 2010, 05:47:33 PM »

Baked Chicken with Lawry's Seasoning Salt
Pork chops with garlic salt and black pepper
Pork ribs with salt and black pepper
Asparagus and Mushrooms
Potato Salad
Chow Mein noodles with slivered cabbage, mushroom, carrots
Stir fried bok choy with garlic
Dinner rolls with butter

Kakita Kamiko · « **Reply #2 on:** July 04, 2010, 10:55:04 PM »

Wow, I saw the title of this thread on the left-hand side bar and I instantly wondered if Spooky posted in here yet. I come in just to find that Spooky started the thread. Heh...

edit: I ate ramen for dinner.

Celeryman Kintaro · « **Reply #3 on:** July 04, 2010, 11:59:57 PM »

Potatoes. Unpeeled. With white cheese treated with an unhealthy amount of onions. When it's 90+F outside, and 80+ inside, I can't be arsed to cook properly.

Daidoji Chikao · « **Reply #4 on:** July 05, 2010, 02:57:59 AM »

Makes my teriyaki beef & udon stir fry seem a little lame.

Doji Maidori · « **Reply #5 on:** July 05, 2010, 03:42:25 AM »

Beverages:
Wines
Martinelli's Cider
Chinese tea

Dessert:
Bellagio-level (Vegas) fruit tarts
New York Cheesecake with fresh blueberries
Chocolate cake with chocolate frosting

SpookyElectric · « **Reply #6 on:** July 21, 2010, 05:43:21 PM »

Spooky's at it again!

That above picture is Clam and Mushroom Risotto, Blue Cheese Spinach, and a small side of bacon.

The Risotto is full of caramelized onions, garlic, clams, bacon, white wine, fresh basil, and parmesan cheese. The spinach is creamed with a local blue cheese (this was my first time using it, and I'm actually pretty surprised at how good it is!). My chosen drink, naturally, is a fine vintage Coca-Cola Classic, circa 2010.

Show of hands: who is jealous? (Those of you who don't eat seafood... you don't count.

)

Edit: I feel guilty... I posted the pic, but not how to make it. Soooo...

Clam Risotto

1 1/2 cups arborio rice
1 cup chopped clams
1 cup clam juice
1 cup water (more if needed)
1 cup white wine
2 cloves garlic, minced
1 small onion, minced
mushrooms, minced
bacon
Parmesan Cheese, shredded
salt and pepper

In a medium saucepan, bring clam juice and water to a simmer.

In a pot, render the fat from the bacon and remove the meat. Cook the garlic, mushrooms, and onions until clear. Add the rice and cook.

Prepare like normal risotto; first liquid added should be the wine, then the clam juice/water mixture, until risotto is fully cooked. At the end, add pepper, clams and cheese. Stir/cook until clams are just done; about 1 minute. Serve immediately.

Togashi Shintaro · « **Reply #7 on:** July 21, 2010, 08:02:58 PM »

Chicken and chorizo burritos, a la Rachael Ray.

Kakita Asamura · « **Reply #8 on:** July 21, 2010, 09:13:35 PM »

Well, I must admit that I was not involved in the meal itself today, but I did furnish the desert. The most decadent desert that I have met so far, if I do say so myself.

Without further ado: Clafouti aux Cerises

1 Preheat your oven to 350 degrees. Brush a glass pie plate with 1 tablespoon unsalted melted butter. Place 1 1/2 cups (12 oz.) of jarred sour cherries, drained of their juices in a single layer on your pie plate.
2. Blend 6 large eggs, 1 cup of milk, 2/3 cup of heavy cream, 1 teaspoon lemon juice, 1/2 cup of flour, 1 cup sugar, and 1/8 teaspoon of salt for 1 minute with your blender. Pour resulting patter into the pie plate.
3. Bake the fixins in your oven for around 40 minutes, until the clafouti has browned slightly and puffed not unlike a souffle. Let it sit until it's either cold (the way I like it) or room temperature (the way most people like it). Dust it with some confectioner's sugar.
4. Prepare for the Love.

I must say that you can't be entirely attached to sweet things to find clafouti enjoyable. You have to appreciate a combination of sweet and sour flavors. The result is by far my favorite desert, surmounting even my old love, Dark Chocolate with the almonds down in it.

SpookyElectric · « **Reply #9 on:** July 21, 2010, 09:17:57 PM »

^^^
Aw man, that would be great with some unsweetened dark chocolate drizzled on top! I'm going to give that a try!

prespector · « **Reply #10 on:** July 21, 2010, 09:19:08 PM »

Shameless blog plug! Here is what I had for dinner February 17th! Spicy pepper beef stir fry.

Next time I cook something that looks pretty I will take a picture and post it here.

Tsuruchi Rose · « **Reply #11 on:** July 21, 2010, 09:19:52 PM »

I am totally jealous. I dont cook much or well :/ does a crane want to come cook for a Mantis and Crab :p

Kakita Asamura · « **Reply #12 on:** July 22, 2010, 09:45:16 AM »

Quote from: SpookyElectric on July 21, 2010, 09:17:57 PM

^^^
Aw man, that would be great with some unsweetened dark chocolate drizzled on top! I'm going to give that a try!

I've never actually tried it with chocolate on it. Let me know how it turns out. I would be a little concerned about how that heavier flavor would affect the overall taste. I 've never liked fruit with chocolate, really, so I might just be having a personal reaction, there. I do hope you enjoy, though!

Kakita Kentei · « **Reply #13 on:** July 22, 2010, 10:06:01 AM »

My most recent meal I cooked: Beef Stir-fried in Sesame Oil and Garlic, with Vegetables and Noodles.

My most recent memorable meal I cooked: Maine Lobster, corn on the cob in honor of Asahina Shimato's visiting the US. I, being allergic to Lobster, had a fine rib-eye steak.

I do the majority of the cooking in my household, and have learned how to make do with five ingredients, as long as one is a protein/meat of some sort.

One of my recent things was chicken salad with peaches and apples, and a tangy dressing. It was inspired by Subway's Orchard Chicken Salad. This one my three year old gobbled up, so I know I got it right.

I also did a salad of mixed greens, baby spinach and romaine hearts, with a ginger, garlic, wasabi vinaigrette using sesame oil and rice wine vinegar which was an astounding success.

Next up on my agenda is a trip to Boston's fish market to pick up some Atlantic Wolf-fish. It's got a texture like scallops or lobster tail (well that is the prey of the fish) and I will be sauteeing it in butter, garlic and salt and pepper, served with fingerling potatoes, steamed broccoli, should be a fine meal. This is a dish I could serve Gordon Ramsay without blinking an eye.

SpookyElectric · « **Reply #14 on:** July 22, 2010, 11:28:19 AM »

It is getting HOT over here in the Southern US! Time for something cold for lunch. I've got just the thing, too!

Soba and Somen noodles are great for summer! And so easy... just boil them up, rinse them in cold water, toss in a cold sauce (or sesame oil is fine) and top with your toppings and garnish!

My favorite thing to do is to soak just-boiled somen or soba in ice water for five minutes, then drain and toss them in a mix of sesame oil, fresh lime juice, and a splash of rice or apple cider vinegar. I top this with fresh grated garlic and serve with a soy dipping sauce. (By the way, if you boil 1/2 cup of water, 1/2 cup of soy sauce, a tablespoon of sugar, 1 teaspoon of minced garlic, and a pinch of Hon Dashi instant dashi stock together for about 12 minutes, you end up with a great dipping sauce for cold noodles!)

Also good for toppings: fresh local veggies (there are plenty this time of year), radishes, carrots, sesame seeds, teriyaki sauce, raw sweet onion, fresh mung bean sprouts, fried haddock (oh man I love fried haddock on noodles!), or cold tofu bites.

In winter, sure, I take my noodles hot with broth. But in the summer, I really want to eat something cold... these do the trick! I know it's unconventional, but if I have leftover meat, I'll serve these cold noodles with freshly made Laap (or "Larp," if you prefer that spelling). Hmm... maybe I'll post that recipe next...

Quote from: Kakita Kentei on July 22, 2010, 10:06:01 AM

Next up on my agenda is a trip to Boston's fish market to pick up some Atlantic Wolf-fish. It's got a texture like scallops or lobster tail (well that is the prey of the fish) and I will be sauteeing it in butter, garlic and salt and pepper, served with fingerling potatoes, steamed broccoli, should be a fine meal. This is a dish I could serve Gordon Ramsay without blinking an eye.

I am SO jealous of all of you who live near the coast. We have okay seafood where I live, but we're too far inland to get the really fresh and really good fish. You're very fortunate to live somewhere with a good fish selection!

Whenever I go to the beach, I always try to get something very fresh to cook that night. Coastline seafood is always the best!

Oh, Hey, Asamura... regarding your recipe for Clafouti aux Cerises, do you think fresh peaches would be a decent substitute for cherries? We have fresh peaches in season here and the acidity is about on-par with fresh cherries. The jarred cherries are likely with syrup, though, and I really want to use fresh fruit... what do you think? Would that work as well?

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Author Topic: What Did YOU Cook Last Night? (Read 22966 times)