What's Cooking EDF? #4

[slamdunkpro]

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How much money did you have to spend on crab in order to make two of these stacks?

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i pound of lump meat makes 5 towers

[MagicNinja]

Pan Roasted Fresh snapper (dry filleted) on a roasted capsicum sauce with fresh mayonnaise and a side of spinach with roasted hazelnuts (and apple cider vinaigrette). Plating is way too busy, in hindsight i would serve the spinach and salad in a separate bowl.




This was the first time i've filleted a fish on my own but it turned out ok.

Red Wine Syrup Poached Quinces on overnight Bircher Muesli w/ roasted hazelnuts, yoghurt, honey, etc.


This was ok but a bit too sweet for breakfast.

[shemp]

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This was the first time i've filleted a fish on my own but it turned out ok.


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Filet knife (assuming you used the pictured one) will help a bit. Also suggest using the scraps for fish head soup if you hadn't planned on it...

[dogsballs]

[ QUOTE ]
Pan Roasted Fresh snapper (dry filleted) on a roasted capsicum sauce with fresh mayonnaise and a side of spinach with roasted hazelnuts (and apple cider vinaigrette). Plating is way too busy, in hindsight i would serve the spinach and salad in a separate bowl.




This was the first time i've filleted a fish on my own but it turned out ok.

Red Wine Syrup Poached Quinces on overnight Bircher Muesli w/ roasted hazelnuts, yoghurt, honey, etc.


This was ok but a bit too sweet for breakfast.

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Looks good. Suggestion; don't chop off the tail next time. To remove the flesh from the skin (after you've taken most of the filet off the spine/guts/head, use a blunt or slightly blunt knife & run it up along the skin/flesh boundary (having the filet still attached to the fish helps here - for gripping the narrow end). A sharp knife will cut right through, ie it can't "discern" between skin/flesh; a blunter knife will just run right along next to the skin without cutting through the skin, hopefully perfectly taking the filet off the skin. When I finish a fish I have two filets and a carcass with all the skin still attached as two large flaps on each side; only attached at just the base of the tail.

[BK_]

This was a huge improvement over our previous fries attempts. The key blanching the fries for a couple of minutes after they had been cut and before putting them into the oven. The aioli was just some mayo, garlic, lemon juice, and lemon zest. Just add some of each until it tastes right. So good.

[BK_]

http://www.epicurious.com/recipes/food/views/232478

Unfortunately, living in a Manhattan apartment, we didn't have access to a grill. So after slicing the raw eggplant, heirloom tomatoes, and zucchini, I grilled them in batches on a stovetop grill pan, seasoning them with some olive oil, salt and pepper. Next, I made a sort of pesto, pureeing basil, lemon basil, olive oil, and some sundried tomatoes, adding salt, pepper, and chopped garlic. I spread this mixture on the vegetables, then baked them in stacks for about 10 minutes. Slices of cherry tomatoes, basil, and some grated pecorino served as the final touches.
This dish could have been more flavorful - I would use more of the pesto, and possibly some vinaigrette next time - but overall it was still very enjoyable.

[pokah5]

i'm not too big on eggplant, but i looooooooooooove zucchini...

fries look delicious.

[DcifrThs]

i wish i took pictures but for my brother's bday i made him the following:

1 bottle corona
about 8-10 tbs extra virgin olive oil
2 lemons
2 limes
a big handful of basil finely chopped
frank's extra hot hot sauce
salt & pepper.

mix all those together and marinade salt & peppered chicken thighs in it.

grill chicken thighs, liberally applying marinade while cooking.

get multi grain bun and grill till toasty.

take 2 chicken thighs and put on bun, splash a bit of the frank's extra hot hot sauce on them.

then take 2 nice slices of tomato, 3-4 circular slices of goat cheese and 1/4 avacado (sliced thin) and assemble sandwich.

absolutely freaking delicious.

Barron

[BK_]

This sauce was excellent- it easily was one of the top 3 we have ever made (along with the savory cherry sauce and the blackberry sauce from last week) It was really really easy too.

The steak was marinated in a dry rub of sumac, salt and pepper, then pan-seared to a perfect rare/medium-rare. Meanwhile, we let a bottle of pomegranate juice reduce on medium-high heat along with some sugar and a pinch of salt. When the steak was just about ready, we sauteed some shallots in butter, deglazed the skillet with port, simmered for a few minutes, and added the steak drippings. Next we added the pomegranate reduction, some fresh lemon juice, and a tablespoon of butter (half of what the recipe called for, but it worked perfectly). On the side are some nice(though highly overpriced) microgreens from Union Square, dressed in a simple balsamic vinaigrette.

This was one of our favorite (and most photogenic) meals I think.

You can find the original recipe here: http://www.epicurious.com/recipes/food/views/235757

[howzit]

BK, your game is elevating.