Dinner Plans? (12 Viewers)

pltrgyst · Jun 14, 2019

RocAFella1 said:
Seared scallops with zucchini and bacon jam
View attachment 296914

Lookin' good, but somebody didn't remove the feet from the scallops! (My wife gives me a raft of shit if I miss even one.)

k9dr · Jun 14, 2019

Sautéed shrimp & salmon

detroitdad · Jun 16, 2019

detroitdad · Jun 16, 2019

Delicious!

@Poker Zombie cooking style. No recipe used. Thanks bud

K ALL IN 9 · Jun 16, 2019

I made this last week. It's a "deconstructed" Vietnamese spring roll. There are glass noodles under the shrimp with shredded cucumber and carrot, mango, Edamame and avocado

detroitdad · Jun 18, 2019

detroitdad · Jun 21, 2019

detroitdad · Jun 21, 2019

test run before dinner tonight. Sweet potato patties.

Poker Zombie · Jun 21, 2019

detroitdad said:
test run before dinner tonight. Sweet potato patties.

View attachment 301974

Looks tasty!

Plating tip: I would suggest the schmear of sour dream across the black of the plate, parallel to the white lines. Use the tablespoon to glop it on in one pile, then with one swift stroke with the back/tip of the spoon. Place the first patty on top of the largest part of the glob and then fan the rest from there so it looks like a deck of cards fanned out. The vegetables or other side goes in the arc of the fan.

If available, use applesauce on the opposite side of the plate, globbed and pulled in the opposite direction from the sour cream (still parallel to the white lines, just now in the tan area). Stagger the fan of patties in an S-shape from large glob to large glob. Serve with contrasting veggies (like zucchini on one side of the S and squash in the other side of the s).

halfbreed · Jun 21, 2019

Not dinner, but hot pastrami on fresh baked French bread with parrano cheese, tomatoes, and homemade pickles.

detroitdad · Jun 21, 2019

Poker Zombie said:
Looks tasty!

Plating tip: I would suggest the schmear of sour dream across the black of the plate, parallel to the white lines. Use the tablespoon to glop it on in one pile, then with one swift stroke with the back/tip of the spoon. Place the first patty on top of the largest part of the glob and then fan the rest from there so it looks like a deck of cards fanned out. The vegetables or other side goes in the arc of the fan.

If available, use applesauce on the opposite side of the plate, globbed and pulled in the opposite direction from the sour cream (still parallel to the white lines, just now in the tan area). Stagger the fan of patties in an S-shape from large glob to large glob. Serve with contrasting veggies (like zucchini on one side of the S and squash in the other side of the s).

thanks...

Poker Zombie · Jun 21, 2019

Fear not. Your scope of cooking has improved a ton over a fairly short period of time. I wouldn't throw plating aspects in there if I thought you needed more to learn on the cooking front.

mike32 · Jun 23, 2019

Hamm’s infused beer can chicken on Weber Kettle smoked with cherry wood. Oh man was it good, I coated the bird in liquid Parkay and KC BBQ rub. Skin was delicious as was meat.

Max D · Jun 25, 2019

detroitdad · Jun 26, 2019

Buffalo Chicken Salad

k9dr · Jun 29, 2019

Ribeye steak & shrooms

halfbreed · Jun 30, 2019

Sausage, mushroom, and onion pizza. I let a low-yeast dough rise in the fridge for 2 days, and also let it proof for maybe 15-20 min while preparing the toppings. Sauce is just blended pear tomatoes, garlic, olive oil, salt and a small amount of MSG (just started experimenting with it in my cooking using around a 7:1 salt to MSG ratio) simmered for 1 hour. Oregano gets sprinkled on top before baking.

detroitdad · Jun 30, 2019

At my cooking forum the ingredient challenge of the month is mustard. This is what I came up for today!

Measurements are approximate

1/4 cup of yellow mustard
1/4 cup of stone ground mustard (probably more)
2 tablespoons of ground mustard
1 teaspoon of garlic powder
pinch of cayenne
a pinch of black pepper

I very lightly buttered the top of the salmon. I mixed all of the ingredients above and applied it to the top of the salmon. I then lightly sprinkled seasoned panko breadcrumbs over the top of the mustard.

I wasn't sure how this was going to turn out so I only did half of the salmon. My wife said that was a mistake because it was delicious and I should have covered the entire salmon in the mustard coating.

I cooked it at 375 for about 20 minutes.

It smelled so good and we were excited to get into it. Sorry for chopping it up before photographing it lol.

I served it with lemon slices and a cilantro mayo.

RocAFella1 · Jul 3, 2019

Braised oxtails tonight. Pics to follow.

halfbreed · Jul 3, 2019

Chorizo burrito. Fortunate to have a carniceria in town that sells awesome fresh chorizo. Made the pico yesterday, I always let it sit for a day to let the flavors blend. There's some mexican rice under all that also. Yes I like a good amount of sour cream when I'm out of avocado.

Poker Zombie · Jul 4, 2019

Just hit the 24 hour mark in the sous vide for couple packs of these tasty ribs..

Will fire up the grill-smoke in about an hour to give it the crisp exterior. Mrs Zombie mixed up fresh sangria around the same time, so everything is going to be blended nicely.

Perthmike · Jul 5, 2019

Not my own creation, but I'm back to my burger addiction and we have such an epic selection of specialist hipster burger joints here in Perth.

Today's lunch

Tomorrow I'm hitting up my canadian mates pop-up burger event. He is a smashed patty specialist so I'm going to get a few tips from him and buy a smashing tool, because the pregnant wife has ordered me to make her smash burgers on sunday lol these are some of his burgs. Can't wait to try them

Poker Zombie · Jul 5, 2019

Final product from the 4th. Ribs slipped clean of the bone, but still good chew. Finished with about 20 minutes of smoke. If you have the time, it's definitely my recommendation.