Those are things commonly found in, well, my kitchen. Especially the char when it is in season. But, other things would be just a nice pinch of seafood seasoning sprinkled on during grilling and a nice balsamic vinegar syrup drizzles over it.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
Toss a little arctic char with a vinaigrette and add some finely chopped shallots and put that under the salmon. To top it I would try maybe a caper mayo with a touch of lemon juice in it. But if you do the mayo, don't put the char on it. The flavors will clash and not be that good.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
One of my most favorite things to do when I'm off work or after a long day in a hot and sweltering kitchen is start up the grill and throw something on it. And there are many different ways to cook something on the grill. You can do skewers, put it on a spit and cook rotisserie style, smoke it or whatever. And the cool thing is, you can cook anything on a grill.
I'm not much of a gas grill cooker. Sure, I use a gas grill at work, only because I have to. But at home, there is nothing that tastes better than charcoal. In my opinion, and you can take it or leave it, is that gas grilling at home is for people who are impatient and really can't grill to save their lives. Either that, or they can't get charcoal to stay lit.
The grill I have at home is nothing special. It's a nice round grill that I use both for grilling and for direct smoking. What is "direct smoking" you ask? Well, simply that. Let me explain.
There are a few different ways to smoke something. There is direct smoking, where whatever it is you have on is right above the smoke chips and charcoal, or just the wood. And there is in-direct smoking. Where the charcoal/wood and smoke chips are in a side "compartment" and the heat that goes from that compartment to the cooking area of the grill is and slowly cooks it for hours. Almost like an oven set at a low temperature. This latter type of smoking is great for briskets, big sides of beef or even pork.
When I'm cooking something like chicken thighs, I start by getting the coals nice and hot. Soak your wood chips in warm water for about 20 minutes. Drain the water and put directly on the hot ready to use coals. They'll sound as if they are putting the fire out, but don't worry. They aren't. Place the lid back on and let your grill get back up to temp. You don't want it that hot. Start with the meatiest side down first. Turn it a quarter of a circle 15-20 minutes after you placed them on. Remember to keep putting the lid back on or you'll lose to much heat and your chicken thighs will take forever! When you finally flip them over to cook the other side, put your favorite BBQ sauce on the meaty side you just cooked. Repeat the cooking steps and turning steps. Temp the thighs where the leg meets the rest of the thigh. It should be 185 degrees F. If you've done this right, the chicken should be nice and juicy but not under cooked. I usually eat mine with some corn on the cob and a baked potato. But, you can eat it with whatever the hell you want.
Don't have a grill but only a fire pit in your back yard? No worries. You can always make a steak. Cowboy style.
I'll post a few more before the end of this wonderful season.
So, when I'm sitting in my back yard with a nice cold Guinness Stout and some beef ribs slowly cooking away on my grill, I'll give a toast to you and wish you could be here to enjoy the meal. Remember, food is an adventure. Enjoy the ride.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
This past Friday I took my wife out to dinner for her Birthday. I made reservations at a place not too far from us called "Opus". It is somewhat unusual for a place like this to be outside of the Downtown Denver area, and even then most of what you find are chain restaurants like Chili's or Applebee's, which are killing and driving nicer smaller places out of business. It makes me sick to my stomach.
I had made the reservations online 2 weeks before the day, not knowing how busy the place was going to be, and even put in a note saying that it was for my wife's Birthday. I didn't know what to expect as we walked in, 15 minutes before our reservation, but was pleasantly surprised. They had a table for us by the window, and placed on the table was a card for her, which everyone who worked there had signed. It was a nice touch to an evening that was already going well.
The first thing I did notice was that there were no salt or pepper shakers on the table. Which told me that either the Chef was extremely confident in the flavor of his food, or I would have to ask for it when the meal came out. Our waiter, Armond, was very prompt, and rightfully so since it wasn't that busy when we first got there. He started off with wishing my wife a Happy Birthday, and then proceeded to go into his well memorized shpeel of the nights special entrée and wine selection, then opened and handed us our menus.
The very first thing he pointed out was the 6 course option, which would have kept us there for 2 hours, for 2 people. I wasn't about to sit there for 2 hours and neither was my wife. So we passed on that and he left us to make our decisions. The next page over was entitled "Act One". The appetizers. A wonderful selection of starter dishes that were all evenly priced. The next page was entitled, you guessed it, "Act Two". The entrée section. I was blown away by it. By the time Armond had come back, we had made our decisions. Shortly after a bite full of of a ceviche style Halibut over marinated red cabbage came out. One for each of us, as a pallet "preparer". It was good. The bread came with your typical whipped butter and a Kalamata olive tepinade that was superb.
My wife started out with the Sweetbreads. It came with a nice sauce, that at the moment slips my mind. Probably because I didn't try it. I had the Rabbit Rillettes. If you have never tried rabbit before, you should. It came with a few pieces of seared rabbit, a cooked/shredded/cooled and formed pate looking rabbit which had a smoky flavor to it, arctic char that was marinated and a green arctic char and Dijon mustard sauce drizzled on the plate. It was excellent. Our entree's consisted of Lamb with a rosemary mashed, which my wife had, and I had the special, which was the Rib-eye with a shittake/couscous and a Anise drizzle. It was really good. There was also some Arctic char with it, which made me wonder if the Chef had a thing for the stuff. But overall the flavor pairing was perfect.
The wine list was even quite extensive, at 10+ pages. I chose a '97 bottle of Pinot to go with the meal, which ended up going remarkably well with the entire meal. We did not have dessert there because by the time we were finished with our meals, we were stuffed. And the salt and pepper were never asked for, because the Chef's confidence in his own food was rightfully so. Overall it was a great experience for the price we paid, and we are definitely going back again soon.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
Today's Culinary term from the Larousse Gastronomique is for Lt. Venom since I know how much he likes sea food.
Roach:
Small fish of the Cyprinidae family, which usually lives in fresh water with weeds. It can reach a length of 30 cm (12 in.), and has a greenish brown back and silvery belly. It is most often served fried, and its taste is similar to that of the gudgeon.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
As a chef, if you were to ask me what food is, I would tell you that food is sex. I'm not saying that it takes the place of or that you should find yourself an Apple pie, I'm saying that food can bring about a pleasure of the senses that nothing else can. Flavor pairing is probably the best way to do this.
An apple by itself can be sweet or sour, depending on the brand or the ripeness of the apple. But pair an apple with some Asiago cheese, and you've stepped into something even better. It's sweet yet "sharp" at the same time. But cooking, or even pairing food items can bring about an erotic experience almost as good as, well, sex.
Cooking as described by the Larousse Gastronomique:
Cooking: The process of heating food so as to render it safe and palatable.
I don't know about you, but I want the meal, no matter what it is or when I eat it, to be enjoyable and memorable. Sure, I want it to be palatable and safe, but the experience and sensation derived from a wonderfully paired dish will make me come back for more.
Further down in the Larousse definition of cooking it says:
As the food changes it may absorbflavours of of other ingredients.....
Close to flavor pairing, but not quite there. It is said that chocolate can release endorphins in the body. Oysters eaten raw can also have an effect on the body in a certain way. Chocolate covered strawberries accompanied with Champagne can be very romantic and pleasing to the senses. As can a grilled pear with balsamic syrup drizzled over it.
But food doesn't have to be as exquisite or even as "erotic", but simple, easy, even quick. Taking time and putting something together as a couple, or mixing bread dough with your hands, together in the same bowl, can be a wonderful experience. A few candles on the table with the lights dimmed and the perfect wine to accompany your dish, can make the night memorable. Even exquisite.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
I forgot all about this thread due to the fact that I've been kind of busy with other things. So, since it's my thread, I'm resurrecting it.
Culinary term of the day: Soave From the Larousse Gastronomique
AOC dry white wine produced in the Veneto region using 70-90% Garganega, the remainder being Chardonnay, Pinot Blanc or Trebbiano. It can be one of Italy's best wines.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
In that case, use Habenero peppers instead of Jalapeno's. As for the Bell's, green chili's and cherry peppers work. If you're not to concerned with with having a bunch of colors, you can also use pablano's.
Rollback Post to RevisionRollBack
Recruiting for East Realm Also recruiting for Sc2 on both EU and NA servers
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
One of my most favorite things to do when I'm off work or after a long day in a hot and sweltering kitchen is start up the grill and throw something on it. And there are many different ways to cook something on the grill. You can do skewers, put it on a spit and cook rotisserie style, smoke it or whatever. And the cool thing is, you can cook anything on a grill.
I'm not much of a gas grill cooker. Sure, I use a gas grill at work, only because I have to. But at home, there is nothing that tastes better than charcoal. In my opinion, and you can take it or leave it, is that gas grilling at home is for people who are impatient and really can't grill to save their lives. Either that, or they can't get charcoal to stay lit.
The grill I have at home is nothing special. It's a nice round grill that I use both for grilling and for direct smoking. What is "direct smoking" you ask? Well, simply that. Let me explain.
There are a few different ways to smoke something. There is direct smoking, where whatever it is you have on is right above the smoke chips and charcoal, or just the wood. And there is in-direct smoking. Where the charcoal/wood and smoke chips are in a side "compartment" and the heat that goes from that compartment to the cooking area of the grill is and slowly cooks it for hours. Almost like an oven set at a low temperature. This latter type of smoking is great for briskets, big sides of beef or even pork.
When I'm cooking something like chicken thighs, I start by getting the coals nice and hot. Soak your wood chips in warm water for about 20 minutes. Drain the water and put directly on the hot ready to use coals. They'll sound as if they are putting the fire out, but don't worry. They aren't. Place the lid back on and let your grill get back up to temp. You don't want it that hot. Start with the meatiest side down first. Turn it a quarter of a circle 15-20 minutes after you placed them on. Remember to keep putting the lid back on or you'll lose to much heat and your chicken thighs will take forever! When you finally flip them over to cook the other side, put your favorite BBQ sauce on the meaty side you just cooked. Repeat the cooking steps and turning steps. Temp the thighs where the leg meets the rest of the thigh. It should be 185 degrees F. If you've done this right, the chicken should be nice and juicy but not under cooked. I usually eat mine with some corn on the cob and a baked potato. But, you can eat it with whatever the hell you want.
Don't have a grill but only a fire pit in your back yard? No worries. You can always make a steak. Cowboy style.
I'll post a few more before the end of this wonderful season.
So, when I'm sitting in my back yard with a nice cold Guinness Stout and some beef ribs slowly cooking away on my grill, I'll give a toast to you and wish you could be here to enjoy the meal. Remember, food is an adventure. Enjoy the ride.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
I had made the reservations online 2 weeks before the day, not knowing how busy the place was going to be, and even put in a note saying that it was for my wife's Birthday. I didn't know what to expect as we walked in, 15 minutes before our reservation, but was pleasantly surprised. They had a table for us by the window, and placed on the table was a card for her, which everyone who worked there had signed. It was a nice touch to an evening that was already going well.
The first thing I did notice was that there were no salt or pepper shakers on the table. Which told me that either the Chef was extremely confident in the flavor of his food, or I would have to ask for it when the meal came out. Our waiter, Armond, was very prompt, and rightfully so since it wasn't that busy when we first got there. He started off with wishing my wife a Happy Birthday, and then proceeded to go into his well memorized shpeel of the nights special entrée and wine selection, then opened and handed us our menus.
The very first thing he pointed out was the 6 course option, which would have kept us there for 2 hours, for 2 people. I wasn't about to sit there for 2 hours and neither was my wife. So we passed on that and he left us to make our decisions. The next page over was entitled "Act One". The appetizers. A wonderful selection of starter dishes that were all evenly priced. The next page was entitled, you guessed it, "Act Two". The entrée section. I was blown away by it. By the time Armond had come back, we had made our decisions. Shortly after a bite full of of a ceviche style Halibut over marinated red cabbage came out. One for each of us, as a pallet "preparer". It was good. The bread came with your typical whipped butter and a Kalamata olive tepinade that was superb.
My wife started out with the Sweetbreads. It came with a nice sauce, that at the moment slips my mind. Probably because I didn't try it. I had the Rabbit Rillettes. If you have never tried rabbit before, you should. It came with a few pieces of seared rabbit, a cooked/shredded/cooled and formed pate looking rabbit which had a smoky flavor to it, arctic char that was marinated and a green arctic char and Dijon mustard sauce drizzled on the plate. It was excellent. Our entree's consisted of Lamb with a rosemary mashed, which my wife had, and I had the special, which was the Rib-eye with a shittake/couscous and a Anise drizzle. It was really good. There was also some Arctic char with it, which made me wonder if the Chef had a thing for the stuff. But overall the flavor pairing was perfect.
The wine list was even quite extensive, at 10+ pages. I chose a '97 bottle of Pinot to go with the meal, which ended up going remarkably well with the entire meal. We did not have dessert there because by the time we were finished with our meals, we were stuffed. And the salt and pepper were never asked for, because the Chef's confidence in his own food was rightfully so. Overall it was a great experience for the price we paid, and we are definitely going back again soon.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Roach:
Small fish of the Cyprinidae family, which usually lives in fresh water with weeds. It can reach a length of 30 cm (12 in.), and has a greenish brown back and silvery belly. It is most often served fried, and its taste is similar to that of the gudgeon.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
An apple by itself can be sweet or sour, depending on the brand or the ripeness of the apple. But pair an apple with some Asiago cheese, and you've stepped into something even better. It's sweet yet "sharp" at the same time. But cooking, or even pairing food items can bring about an erotic experience almost as good as, well, sex.
Cooking as described by the Larousse Gastronomique:
I don't know about you, but I want the meal, no matter what it is or when I eat it, to be enjoyable and memorable. Sure, I want it to be palatable and safe, but the experience and sensation derived from a wonderfully paired dish will make me come back for more.
Further down in the Larousse definition of cooking it says:
Close to flavor pairing, but not quite there. It is said that chocolate can release endorphins in the body. Oysters eaten raw can also have an effect on the body in a certain way. Chocolate covered strawberries accompanied with Champagne can be very romantic and pleasing to the senses. As can a grilled pear with balsamic syrup drizzled over it.
But food doesn't have to be as exquisite or even as "erotic", but simple, easy, even quick. Taking time and putting something together as a couple, or mixing bread dough with your hands, together in the same bowl, can be a wonderful experience. A few candles on the table with the lights dimmed and the perfect wine to accompany your dish, can make the night memorable. Even exquisite.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Culinary term of the day: Soave From the Larousse Gastronomique
AOC dry white wine produced in the Veneto region using 70-90% Garganega, the remainder being Chardonnay, Pinot Blanc or Trebbiano. It can be one of Italy's best wines.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page