Virtual Banquet Thread

arf777

No longer dogless
Coq au vin. Used more fat than i've been eating lately, but it's all extra virgin. Gotta say it came out unusually tasty. Bone-in chicken breast, seared in extra virgin, then braised in a nice Spanish Rioja, heirloom purple carrots, garlic, shallots, mustard seeds, and a stock of beef and Tokaji bacon. Chicken then crisped under the broiler, and the braising fluids reduced to a thick sauce and finished with savory. Served with some of the carrots.

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momofthegoons

vapor accessory addict
This year's 4/20 brunch has come and gone.... It was a blast. I have two ways of doing things... formal and informal. At home we often do formal. I feel it's a 'lost art' and that many don't care for it anymore. But I think formality should be brought back during some party situations. There's nothing, imo, like a good dinner party with good linens, etc. It's all in the presentation; after all.

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We had two kinds of quiche, spinach and lorraine. The ramikins have a caramel french toast bake in them. You've seen the cookies already, lol. Dark and milk chocolate covered Michigan cherries. Oh.. and home made lemon blueberry scones and a fruit platter or two.

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We also served an assortment of bagels with 3 different schmears and 3 different types of lox. And a pansy covered brie with a white wine glaze.

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arf777

No longer dogless
Half of the whole corned beef brisket. Brined for two weeks in kosher salt, saltpeter, ginger, allspice, cloves, brown sugar, yellow and brown mustard seed, celery seed and onions. Smoked for 5 hours over maple, white oak and hickory, then a 2 hour braise in water, cloves, allspice, and garlic.

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t-dub

Vapor Sloth
The Tempranillo quest continues with another outstanding contender from a local winery I had the privilege of visiting today. Lots of sun, clean air, and fan-fucking-tastic wine . . . :) I continue to love Tempranillo for its intense earthy flavors offset by vanilla. The licorice, raw tobacco and loam flavors absolutely enthrall me . . . :drool:

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MinnBobber

Well-Known Member
The Tempranillo quest continues with another outstanding contender from a local winery I had the privilege of visiting today. Lots of sun, clean air, and fan-fucking-tastic wine . . . :) I continue to love Tempranillo for its intense earthy flavors offset by vanilla. The licorice, raw tobacco and loam flavors absolutely enthrall me . . . :drool:

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Wow--coincidentally, just celebrated Easter with my brother and his wife and they brought a nice bottle of Spanish Tempranillo.
It's in the recycle bin--I'll have to dig it out and post a pic.
I dug out a really old bottle I had put away, decided to splurge. I post a pic of that too.
 

MinnBobber

Well-Known Member
3 JyARZ pictured below.
2 wine bottles and one cannabis "bottle"
Good things come in small packages/ small JyARZ.
Given a choice of feel good products, much prefer the small package ;)

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The rest of the virtual banquet was not photographed :( sorry.
Some boneless ribeye steaks on the grill, cheesy potatoes, and a broccoli/ cauliflower/ grape/ bacon/ sunflower seed salad.
 

arf777

No longer dogless
Haven't been cooking lately. I;m facing a couple of possible surgeries, in extra pain, all of which, plus money issues, is putting the restaurant thing on hold for at least a couple of years, unless i find a major investor. On the upside, I have lost 26 pounds in about 2 months. Mostly just by eating a lot of pickled veggies, and not making cream sauces, cooking with bacon fat, or making pasta.

First thing in a bit. Pork pot roast with purple kraut. Pork cooked in white burgundy, vidalia onion, mustard seed, sherry and sage mustard, garlic, sage, mushrooms and heirloom tomatoes. Kraut is a mix of purple and green cabbage (which all turned purple while pickling) fermented for 15 days.

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momofthegoons

vapor accessory addict
I was asked to make a Key Lime pie this weekend for a birthday celebration. One of the friends is gluten free so I didn't make my usual granola/graham crust for this; opting instead for a gluten free crust from Whole Foods. They make the best one I've found. The rest taste like cardboard. Theirs is flakey and tender. I also usually use Key limes and juice them, but couldn't find them at the local store in town.

Layer #1 is the baked layer...

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Finished product with the whipped layer on top... sorry the pic isn't very good..

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We also had a Mexican fiesta last night. Unfortunately, I didn't get the food pics.... oopsie....

Might be on account of too many of these... (plastic glasses only for outside on the beach)

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Those were the chasers for many shots of this....

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I think I'm lucky I remembered to eat.. :ko:
 

u bwade wunner

Well-Known Member
I'm loving this thread.so much effort and ingenuity FC.

So I took a shot of Mr and Mrs Bwades dinner fresh out of the oven earlier on.added the steak last.steamed the spuds first ito soften them for roasting.


ABV encrusted rib fillet and vegies.

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will try more ABV next time:D

What i really need now is some key lime pie..Damn!
 
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arf777

No longer dogless
I'm loving this thread.so much effort and ingenuity FC.

So I took a shot of Mr and Mrs Bwades dinner fresh out of the oven earlier on.added the steak last.steamed the spuds first ito soften them for roasting.


ABV encrusted rib fillet and vegies.

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will try more ABV next time:D

What i really need now is some key lime pie..Damn!


Creative use of ABV. I recommend using fresh herbals some time as well, not for the buzz but the flavor. Good piney strains work in anything you'd use rosemary in, but have deeper flavor, and the more citrusy ones work wherever you'd use savory or sage.

My first big cooking day in a while. Have a bunch of stuff in the smoker, but first made a new batch of mustard. My first really smooth, rather than country-style, mustard. Ground yellow and brown mustard seed (about 2:1), armagnac, salt, a little olive oil, and white wine. Letting it cure for a week or so. Tastes excellent as-is, but the flavor gets better after at least a week of sitting (trade-off- loses heat but increases flavor as it ages).

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Currently in the smoker- a piece of aged gruyere; tofu marinated in sherry, tamari, garlic, black pepper, and clove; and a pork shoulder in a new dry rub (salt, maple sugar, a whole lot of ground yellow mustard, the last of my homemade sherry and sage mustard, garlic, white pepper, and cumin). And when the cheese is done, putting in sweet tamarind and heirloom tomatoes for a tamarind, tomato and vinegar barbecue sauce.

EDIT: Lightly smoked gruyere.

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