Recipes--Your Specialty

[RAGER]

Pan seared a New York the other night in one of my new DeBuyer french mineral B iron pans.



Made a kinda of marinade for some sea scallops from homemade sun dried tomaters, green olives, parsley and a couple other things.



Sauteed some heirloom purple pole beans and a couple different peppers from the garden.  Just enough heat.



Wrapped the scallops in soem jamon serrano and baked for about 15 minutes and served over greens and vinaigrette.



Then had the steak rare atop the beans with some shaved queso pata cabra.

[MichaelZodiac]

Did you taste the scallops? Because with the amount of other ingredients going on -not to mention the serrano- I'd think they would get lost somewhere along the way..

[RAGER]

Absolutely!  It might just be an American thing to wrap everything in bacon.  Not your thing eh?  Most times I do nothing but a little salt and pepper and sear.  maybe a little herb butter.

[Sparkle Motion]

I like to season scallops with ground coriander, salt and pepper and then sear them in olive oil in a really hot pan.  Then serve them with some type of buerre blanc.

Gordon Ramsay has a really good recipe for scallops over cauliflower puree and raisin caper vinaigrette:

http://www.catererandhotelkeeper.co.uk/articles/11/9/2006/200458/gordon-ramsay-s-panach-of-roasted-scallops-on-a-bed-of-cauliflower-pur-e-with-white-raisin-vinaigrette.htm

[Chovie D]

I dont think there is a single fucking recipe in this whole got dayum thread is there? 

[Sparkle Motion]

There's one right above you.  Click the linky.

[JemDooM]

Mmmm I love scallops theyre probably my favourite food!

I made Sisters Stew from A Song of Ice and Fire, jotted the description down on my phone as I was reading,

"Thick with leeks, carrots, barley, turnips, clams, cod and crabmeat in a stock of heavy cream and butter with saffron from Quarth and cracked black pepper from Volantis"

I substituted clams for mussels as I couldn't get any and used white wine in the sauce otherwise it would have been too heavy with just the cream I think, it was delicious! served with brown ale as the booked advised!

[Zero]

damn, that looks really good.

[khoomeizhi]

judging by how good the last batch turned out, i think hot sauce has to be among my specialties. here's documentation of the beginning of the process for me, on the next batch:
1: collection of ingredients to be fermented. this time it's ripe hot cherry peppers with 3 ripe aji limon hot peppers, some ripe purple tomatillos, and some garlic.

2: ingredients chopped and salted:

3: it all goes in a big jar with a pint jar filled with water on top for weight. visible in the background are saved seeds from the hot peppers:

4: over the next few hours, the salt draws the liquids from the veggies, and as the brine rises, all the bits are submerged:


it'll stay like this, slowly fermenting, for some time. the last batch went about 3 weeks before the next step. we're about to leave on a week vacation, and i'll leave it in the pantry, covered with a cloth. when we get back, i'll give a sniff-and-taste test, and probably decide it needs more time. the flavors in a long-fermented hot pepper are awesome. theoretically, i'll update this when the time comes for the next phase. been doing pretty small batches, as the collection of ripe peppers reaches a decent amount. this will be part of about 3 cups of hot sauce when it's done. will probably do a larger batch of green-pepper sauce too, when i'm forced to harvest the remainder because of frost. hopefully that's a few weeks away.

[RAGER]

^^Imma mimic this recipe I think.  Got lots of peppers and the purple physalis is still producing.

[khoomeizhi]

here's what it looked like yesterday when i got home:

tomatillos have lost their purple, unfortunately, though i probably coulda guessed. will taste-test within the next couple days and update.

[khoomeizhi]

nine days and 12 secret ingredients after starting, it's hot sauce!


heh. j/k.

so i tasted the brine this morning and it was ready - good combination of sour, sweet and hot. real hot. so i got out some of the main special ingredients i like to use:

american persimmons. collected these last week from the shores of fontana lake. the sticky and somewhat goopy pudding-like consistency of ripe persimmon does good things for a hot sauce's texture and helps keep it from separating in the bottle, aside from adding a bit more sugar to the mix. collected more ingredients to go to the blender with the fermented peppers+tomatillos+garlic and the persimmons, now cleaned of their seeds:

including 10 cloves of roasted garlic, 3 big cloves of fresh garlic, a little slab of yellow onion, 7 cape gooseberries/peruvian ground cherries/aguaymanto/physalis peruviana/whatever name you choose for them, plus another 3/4 tsp salt and 1/3 cup of vinegar (this time i used white wine vinegar because we had a lot, but any not super-intense vinegar works), and as an afterthought, a little chunk of ginger, minced up (was maybe 1/2inch³ to start with). blended on high 'til it all seemed to be as uniform as it was going to get. this batch is tasty, if extremely hot (those aji limon don't fuck around), but it may mellow just a bit after a week or two in the fridge. got all the flavor components i want in a hot sauce, and good consistency too. not too thick, not too thin. for anyone keeping track, yes, there's garlic in there three ways: fermented, roasted, and fresh. you get different flavors from each. this is my usual kind of hot sauce - kind of a hybrid recipe between a traditional all-fermented sauce and a more modern vinegar-based one.

[MadJohnShaft]

Very nice - I just made some with the remainder of my hot peppers etc... didn't ferment it though.




Here comes some Pumpkin/Butternut Squash soup - I got 4 Butternut Squash (no garden pumpkins made it this year).

[RAGER]

Ground up these peppers some carrots, onions, and garlic with some salt and a bit of sugar about 3 weeks ago.  Gonna prolly go another 2 then will give it the final seasoning.

[RAGER]

Also the other night I made a big batch of gold nugget squash lasagna with kale.

[MichaelZodiac]

In Spain, we grilled meat on my dad's Weber every night. Good times.


Beef night.


Our last night there, kinda "just make everything we have" deal. But holy shit, those grilled chicken were awesome.

[JemDooM]

yum!

those yellow peppers look amazing rager, so bright and pretty!

that squash lasagne though....

[RAGER]

That lasagna was money!

Chili sauce is done.  Added some roasted garlic and some cane sugar.  Hotter than bejeezus with good flavor.

[RAGER]

The other night while super stoned I invented "The Quesacho"

This is a big ass quesadilla with shrimp and veggies covered in nachos.  I'm getting a lawyer and contacting taco bell.

[James1214]

You son of a bitch...... nachos with a 'dilla plate.... brilliant.

[MadJohnShaft]

I like just cook/grill everything night. Sometimes we get too much big stuff in the fridge.


I was reading about grilled Cauliflower steaks which I thought were only okay when I found Buffalo Califlower wings - there's lots of recipes but it needs a flour type batter and gets a texture somewhat like chicken. I would have let mine char a bit more but roasted they stay pretty firm.

http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/

This is a basic recipe, not the vegan hippy complicated one - you could experiment with this to get it right - they would work on a grill pan



The people here complained about them at first but then ate two califlower heads worth.

[JemDooM]

nice! this is pure food porn...

[MadJohnShaft]

Potato leek soup with my own home grown potatoes and home grown leeks on the way soon as I feel like cooking. Nummy!

[MadJohnShaft]

It's warm so I dug up the rest of the garden - celeriac and leeks soup is the best.

[RAGER]

I'll be having fridge clean out soup tonight.