What did you cook today?

Share your culinary creations, recipes, food knowledge, restaurant recommendations, etc.
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ronnie_suburban
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Re: What did you cook today?

Post by ronnie_suburban »

We're in the process of moving my 82-year-old mother which, thanks to comcast, has been an absolute nightmare. Unfortunately, that train wreck has combined with one of my busiest-ever weeks at work to wipe dinner completely off the books last night and seriously cut into my cooking time tonight. So, no CSA use-up tonight but I did manage to get dinner on the table . . .

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Mise En Place & Konosuke HD Western Petty, 150mm
Minced garlic, rendered bacon fat, onions, fried shallot/garlic oil, apple cider vinegar and green beans.

The onions were "reclaimed," leftover from a gyros lunch buffet we had at work yesterday. I just can't let anything go to waste.

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Green Beans
Did these in the wok, onions in the bacon fat first, then the green beans and garlic in the allium oil. Mixed the onions back in at the end and drizzled in a little of the vinegar. Garnished with gochugaru.

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Charcoal Grilled Chicken Thighs
Used the old standby -- Manale spice -- on these.

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Plated Up
Really can't believe how fast I threw this one together but it all worked out okay in the end.
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Re: What did you cook today?

Post by ronnie_suburban »

Quick and easy new-old-favorite for dinner, after a relatively trying week at work (and elsewhere). The first-ever batch of pad ka-prao with our homegrown Thai holy basil . . . :)

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Mise En Place & Konosuke HD Western Gyuto, 210mm
Garlic, shallots and Thai birds eye chiles (later mortared into a paste), coarsely ground pork, oyster sauce, Golden Mountain, soy sauce, fish sauce, veg oil, dark sweet soy sauce, green beans and homegrown Thai holy basil.

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Plated Up
Garnished with a frizzled egg.

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Yolk
Really enjoyed this. Can't say the difference between standard Thai basil and holy (tulsi) was profound but it was definitely noticeable. The tulsi had a licorice note that accentuated some of the other flavors in the dish in different ways than I'm used to (including many restaurant versions). I'm glad I used it and I'm glad I'm growing it but I'm not going to be feeling disappointed when I eventually have to shift back to standard Thai basil when making this dish. For my untrained palate, they both work really well.
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Re: What did you cook today?

Post by ronnie_suburban »

Found an orphaned slab of St. Louis-cut spares in the back of the basement fridge. They'd been there a couple of weeks but they were in a vacuum bag and were so deeply buried, they were actually slightly frosty. So, in perfect condition. Decided to build a meal around them . . .

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Baby Squash Mise En Place & Michael Rader 52100 Gyuto, 240mm
Minced garlic, salt, homegrown cinnamon and Thai basil that I'd overpicked yesterday, black pepper, 4x gelatinous beef stock, evoo and baby squash.

Just a quick sautee, covered for a moment along the way, to coax the squash toward doneness.

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Sauteed Squash
Peak of the season on these lovelies.

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St. Louis-Cut Spares Grilling
These were slathered with a thin layer of yellow mustard and lightly coated with my homemade bbq rub. I can't remember ever smoking ribs on my kettle (though, I'm sure I've done it) but with only one slab to cook and some huge pieces of very-long-burning lump charcoal in house, I figured this was the perfect opportunity. 4 hours later, with some occasional mopping along the way, they were done and yes, the charcoal was still chugging along.

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Plated Up
Spare ribs with sauteed baby squash and a mound of newly minted weekly slaw.
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Re: What did you cook today?

Post by Kalaeb »

Is that a new knife Ronnie? I don't recall seeing MR in your pics before.

Great looking ribs and sides too.
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Re: What did you cook today?

Post by ronnie_suburban »

Kalaeb wrote: Sun Jul 18, 2021 8:57 am Is that a new knife Ronnie? I don't recall seeing MR in your pics before.

Great looking ribs and sides too.
Thanks. The Rader is relatively new. I bought it about a year and a half ago. I really need to use it more often.
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Re: What did you cook today?

Post by ronnie_suburban »

Took another swing at Sichuan-style cold chicken, a dish we're thrilled to be able to recreate at home. And the guidance I aggregated via a few youtube channels has set us up nicely for doing so. This version holds its own with all but the very best local restaurant versions . . .

First up, the poach . . .

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Poaching Mise En Place & Michael Rader 52100 Gyuto, 240mm
Chicken thighs & breasts, garlic & ginger (later smashed) Shaoxing cooking wine, leek tops (freezer stock).

All this goes into a pot of cold water and is brought to a boil for 15 minutes. After that, cover it and let the chicken sit in its bath until you're ready to separate the meat and skin from the bones and other inedible bits. Once the chicken is out, I like to reduce (and strain and de-fat) the poaching liquid down to a highly concentrated stock for use in future dishes.

Next up, the sauce . . .

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Sauce Mise En Place & Michael Rader 52100 Gyuto, 240mm
Minced garlic & ginger, toasted and ground Sichuan peppercorns, gochugaru, salt, toasted sesame oil, soy sauce, mature black vinegar, scallion tops, sesame paste, msg, Hong Yu chile oil and granulated sugar.

Just a simple mix that turns into this . . .

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Completed Sauce
This was a quadruple recipe that included 8 fluid ounces of the chile oil. Assembly would come a bit later.

Next up, side dishery . . .

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Mushroom Mise En Place & Michael Rader 52100 Gyuto, 240mm
Garlic chives, minced garlic, tropea onion slivers, sesame seeds, fried shallot/garlic oil, Shaoxing cooking wine and shiitake mushrooms. Not pictured is salt, which I definitely included!

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Sauteed Shiitakes
I wanted to echo some of the flavors in the main course, while leaving it mushroom-forward. That worked out pretty well. The added notes were there but the dish was subtle and matched up nicely with the poached chicken.

Next, on to the main course assembly . . .

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Mise En Place
Poached chicken, roasted peanuts, Chinese celery stalks, cilantro leaves, Chinese celery leaves and sauce.

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Boned Chicken Pieces & CCK Small Carbon Steel Cleaver
Needless to say, the meat and skin pulled away quite easily from the bones, leaving some very tender pieces of moist chicken. The CCK worked beautifully here, slicing through the delicate chicken without tearing it up and doubling as a spatula to help move it over to the serving platter.

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Sichuan-Style Poached Chicken "Salad"
Ready To Serve.

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Plated Up
With Zojirushi'd jasmine rice.
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Re: What did you cook today?

Post by ronnie_suburban »

More mushrooms, courtesy of my friendly forager . . .

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Chanterelles
Sauteeing in some browned butter, with salt and pepper. These were really beautiful.

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Sauteed Chaterelles
Garnished with chives.

And there were also oysters, not quite in the prime condition of the chanterelles, so I made them, too . . .

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Sauteed Oyster Mushrooms
Garnished with chives.

In both cases, I thought the slightly browned butter and the chives really highlighted the earthiness of the mushrooms.

And there was also beef . . .

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Charcoal-Grilled Flank Steak
Looks much better than it was. Really not a good steak. Very chewy, even for a flank. Costco doesn't seem to be the place to buy flanks.

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Plated Up
With a spot of the weekly slaw and some of Mrs. Suburban's world famous roasted cauliflower.

Happy Monday! :)
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Re: What did you cook today?

Post by Chappychap »

That's awesome that your friend brought you those freshly foraged mushrooms. They look delicious.

Tonight was unagi don with some cabbage and Kewpie, just because. Managed to nab some Japanese parsley that had a bit of root left on and planted it, I hope it survives as it has a unique taste and is great for garnish on Japanese dishes. Fingers crossed!

Couldn't resist a knives and cabbages shot with the Koishi too :lol:
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Re: What did you cook today?

Post by ronnie_suburban »

Chappychap wrote: Mon Jul 19, 2021 8:20 pm That's awesome that your friend brought you those freshly foraged mushrooms. They look delicious.
Well, I buy them from her but she does contact me regularly and brings them to my door, which is very nice.
Chappychap wrote: Mon Jul 19, 2021 8:20 pm Tonight was unagi don with some cabbage and Kewpie, just because . . .
Who needs a reason?! That looks spectacular!
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Re: What did you cook today?

Post by playingfetch »

My new Kurosaki Raijin with a custom olivewood handle with rosewood ferule just came in, and this was the test run meal. My buddy gave me an eggplant from his garden and I paired it with some pheasant that was saved from hunting season. The eggplant is breaded in panko crumbs and the pheasant was coated in mustard then a light BBQ rub applied. Seared the outside of the pheasant over the coals then indirect heat so it wouldn't get tough.
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Re: What did you cook today?

Post by Chappychap »

playingfetch wrote: Wed Jul 21, 2021 8:13 am My new Kurosaki Raijin with a custom olivewood handle with rosewood ferule just came in, and this was the test run meal. My buddy gave me an eggplant from his garden and I paired it with some pheasant that was saved from hunting season. The eggplant is breaded in panko crumbs and the pheasant was coated in mustard then a light BBQ rub applied. Seared the outside of the pheasant over the coals then indirect heat so it wouldn't get tough.
Beautiful! Love the meal, and your custom handle.

The Raijin was my first gyuto and remains one of my favourites. Whenever I went in a direction (I.e. more laser, out more workhorse), I just kept on coming back to it. What's your impression of the knife so far? I haven't seen too many folks taking about them.
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Re: What did you cook today?

Post by ronnie_suburban »

Chappychap wrote: Wed Jul 21, 2021 8:07 pm Beautiful! Love the meal, and your custom handle.

The Raijin was my first gyuto and remains one of my favourites. Whenever I went in a direction (I.e. more laser, out more workhorse), I just kept on coming back to it. What's your impression of the knife so far? I haven't seen too many folks taking about them.
Agreed on both counts. :)

After a night off, I needed some wok time and wanted to finish up the items we had left from last week's CSA box . . .

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Eggplant Mise En Place & Takeda Stainless Clad Nakiri, 170mm
Japanese eggplant, grated ginger & sliced garlic, granulated sugar, veg oil, corn starch for slurry, mature black vinegar, soy sauce and toasted sesame oil.

I brushed a little of the veg oil on the cut sides of the eggplant, then broiled it for about 12 minutes until it had softened and slightly browned. After that, I cut it into smaller pieces and stir fried it with the sauce components to create the dish. Added the sesame oil after I'd killed the heat.

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Stir Fried Black Vinegar Eggplant
Garnished with garlic chives.

Next up, the main course . . .

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Shrimp Mise En Place & Takeda Stainless Clad Nakiri, 170mm
Red onion, spice blend, u26 shrimp, veg oil, 4x gelatinous beef stock, minced garlic, soy sauce and savoy cabbage.

Started by seasoning the shrimp, then searing them in the veg oil and removing them from the wok. There were a lot of them, so I did that in two batches. After they came out, in went the onions, garlic and cabbage. Once that cooked down a bit, I added all the sauce components and let them reduce for a moment, then I added back the shrimp, tossed it all together and offloaded it to a platter.

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Stir Fry Shrimp & Cabbage
Garnished with chives. It ended up with just the right amount of sauciness.

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Plated Up
With leftover/reheated jasmine rice.
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Re: What did you cook today?

Post by playingfetch »

Chappychap wrote: Wed Jul 21, 2021 8:07 pm
playingfetch wrote: Wed Jul 21, 2021 8:13 am My new Kurosaki Raijin with a custom olivewood handle with rosewood ferule just came in, and this was the test run meal. My buddy gave me an eggplant from his garden and I paired it with some pheasant that was saved from hunting season. The eggplant is breaded in panko crumbs and the pheasant was coated in mustard then a light BBQ rub applied. Seared the outside of the pheasant over the coals then indirect heat so it wouldn't get tough.
Beautiful! Love the meal, and your custom handle.

The Raijin was my first gyuto and remains one of my favourites. Whenever I went in a direction (I.e. more laser, out more workhorse), I just kept on coming back to it. What's your impression of the knife so far? I haven't seen too many folks taking about them.
Thank you! Well, to be honest I've barely used the knife, but so far I love it. I am very much an amateur cook but get a lot of pleasure out of preparing food with a piece of art. This knife feels great in my hand and cuts amazingly well. It's nice and light and food doesn't stick much to the blade. It's my overall favorite of the knives I've bought and am really glad I splurged on the custom handle.

When I signed up on this forum I was really looking at a low end knife set and thought it was insane to spend money for my kitchen. Now, I've got the Kurosaki Raijin, a Misuzu bunka, and Kuwabara tall petty, an end grain cutting board, sink bridge, in drawer knife holder, and Nubitama sharpening stones with a diamond paste coated strop and flattening plate. I also picked up Mark's last Kurosaki Fujin AS santoku for my brother's upcoming birthday. All in less than 6 months. :lol:
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Re: What did you cook today?

Post by Chappychap »

playingfetch wrote: Thu Jul 22, 2021 10:46 am When I signed up on this forum I was really looking at a low end knife set and thought it was insane to spend money for my kitchen. Now, I've got the Kurosaki Raijin, a Misuzu bunka, and Kuwabara tall petty, an end grain cutting board, sink bridge, in drawer knife holder, and Nubitama sharpening stones with a diamond paste coated strop and flattening plate. I also picked up Mark's last Kurosaki Fujin AS santoku for my brother's upcoming birthday. All in less than 6 months. :lol:
Sounds like a great collection you've built up! It was a familiar story for me - the first six months was a lot of purchases, although they helped me figure out what I liked most and led me to spend more time in the kitchen, soi consider that splurge period a success. For me the purchases died down for a while after that, though that was more due to my wife's influence than my own :lol:. I think I might be buying something new again soon though. Regardless, I'm glad you're enjoying this slippery slope of a hobby! And sink bridges for the win... I love mine so much that this week I took a hacksaw to it to make it fit in the sink at my new house, which is smaller than the new build I was in before.

Your Raijin post also had the effect of encouraging me to get in the kitchen and use mine, which I'm grateful for. Monkfish yellow curry :).
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Re: What did you cook today?

Post by stevem627 »

Chappychap, that curry looks great. I love monkfish…and your knife.
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Re: What did you cook today?

Post by Chappychap »

stevem627 wrote: Fri Jul 23, 2021 5:22 am Chappychap, that curry looks great. I love monkfish…and your knife.
Thank you! Yeah, monkfish is a really meaty and satisfying fish. When I saw it at Costco I was all over it...
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Re: What did you cook today?

Post by playingfetch »

Chappy, that monkfish looks delicious! My ex-wife has a great Italian recipe that calls for it but I can't find it out here in Nebraska. Maybe I'll have to get her recipe and see if I can find a substitute. Now that I think about it, there's a fish place that occasionally gets in halibut cheeks and that might do well in the recipe.
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Re: What did you cook today?

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ronnie_suburban wrote: Wed Jul 21, 2021 8:24 pm
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Stir Fry Shrimp & Cabbage
Garnished with chives. It ended up with just the right amount of sauciness.
Yep, I've said it before, Ronnie is taking pictures from foodie mags and claiming as his own creations.... :? :P :ugeek:
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: What did you cook today?

Post by stevem627 »

Ronnie does such an excellent job in getting ingredients, and documenting his food it’s quite impressive. His arsenal of knives is equally impressive, and his photos are outstanding. I look forward every day to seeing his posts. It’s funny how we both have quite an attraction to Asian food. My family just bought be a beautiful hand hammered wok from China and I’m enjoying the inspiration to use it almost daily.
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Re: What did you cook today?

Post by XexoX »

stevem627 wrote: Fri Jul 23, 2021 12:25 pm Ronnie does such an excellent job in getting ingredients, and documenting his food it’s quite impressive. His arsenal of knives is equally impressive, and his photos are outstanding. I look forward every day to seeing his posts. It’s funny how we both have quite an attraction to Asian food. My family just bought be a beautiful hand hammered wok from China and I’m enjoying the inspiration to use it almost daily.
If I may ask, where did they get the wok? My order at the Wok Shop, placed in January, 2021 has yet to arrived and emails are being ignored. I've given up with them.
You can blame Mr. Suburban for my being here. :lol:
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