Virtual Banquet Thread
- Thread starter t-dub
- Start date
momofthegoons
vapor accessory addict
We spend a lot of time at our cottage in the summertime and have great friends that we've known most of our lives up here. Every year, we do "theme" dinners and this last weekend was Greek. Here's a little sampling of my menu....Opa!!!
SAGANAKI
GREEK SALAD
WATERMELON WITH FETA, MINT & RED ONION
SPANAKOPITA (spinach & cheese pie)
LAMB CHOPS
MOUSSAKA - eggplant with a spicy meat sauce and bechamel
GALAKTOBOUREKO - a Greek custard with a citrus/clove/cinnamon infused simple syrup
SAGANAKI
GREEK SALAD
WATERMELON WITH FETA, MINT & RED ONION
SPANAKOPITA (spinach & cheese pie)
LAMB CHOPS
MOUSSAKA - eggplant with a spicy meat sauce and bechamel
GALAKTOBOUREKO - a Greek custard with a citrus/clove/cinnamon infused simple syrup
arf777
No longer dogless
Saganaki and spanakopita are two of my all-time favorites. They look awesome. What kind of cheese did you use in the saganaki?We spend a lot of time at our cottage in the summertime and have great friends that we've known most of our lives up here. Every year, we do "theme" dinners and this last weekend was Greek. Here's a little sampling of my menu....Opa!!!
SAGANAKI
GREEK SALAD
WATERMELON WITH FETA, MINT & RED ONION
SPANAKOPITA (spinach & cheese pie)
LAMB CHOPS
MOUSSAKA - eggplant with a spicy meat sauce and bechamel
GALAKTOBOUREKO - a Greek custard with a citrus/clove/cinnamon infused simple syrup
momofthegoons
vapor accessory addict
Thanks. I used Kasseri, dipped in egg and dredged in flour.
arf777
No longer dogless
@t-dub (and anyone else who uses a smoker)- found an awesome tool for lighting smokers/grills- the looftlighter. Kind of like a vape for fires, it ignites with a blower and a stream of 1200F air, allowing you to light a fire with no chemicals whatsoever. Uses it on Sunday and it kicked ass. I really had not expected it to work.
http://www.looftlighter.com
http://www.looftlighter.com
MinnBobber
Well-Known Member
Thanks. So reading their website, I see no pricing or where to get one.
Available in US??
Thanks
arf777
No longer dogless
Got mine from Amazon for $66.50
http://www.amazon.com/dp/B000WYY65Y/ref=sr_ph?ie=UTF8&qid=1405987156&sr=1&keywords=looftlighter
Been Vapin
Fringe Class
Do you use a BGE?
arf777
No longer dogless
Me? I use a Brinkman wood burning offset cabinet smoker - this one - cheapest wood burning large smoker I know of. Though I used to just use a broken Hobart convection oven.
http://www.homedepot.com/p/Brinkmann-Trailmaster-Vertical-Smoker-855-6303-SB/203703110
arf777
No longer dogless
Another steak out of the sous vide, this one more italian- seared in bacon fat (of course), then in the sous vide at 135F in extra virgin, garlic, basil, fleur de sel, and some good chianti. Then when it came out, the liquid went in a pan with bacon stock, beef stock, and more basil, reduced until it had nice cling.
I can barely even handle making cereal.. 
t-dub
Vapor Sloth
Doing the ceder plank salmon again with a modification. I have added a touch of Salish Pacific Alder Smoked Sea-Salt from Pepper-Passion. These guys know their pepper and have connections. I love their Madagascar Black Peppercorns which I buy by the 20 OZ magnum . . .
http://pepper-passion.com/peppercorns/black-peppercorns/madagascar-black-peppercorns
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http://pepper-passion.com/peppercorns/black-peppercorns/madagascar-black-peppercorns
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arf777
No longer dogless
Forgot to take damm pictures, but cooked for some family last night - raclette cheese jacketed in fresh bread, fried in bacon fat and served in a sherry nutmeg cream; pork tenderloin seared in bacon fat and braised in sherry, bacon stock and black trumpets; bucheron crostini; sugar snaps in bacon and muscatel; and pecan pie.
StickyShisha2
Well-Known Member
arf777
No longer dogless
An Abraham Reuben (those are my 1st and middle names, so the Reuben sammich is special to me). This one is my homemade pastrami, with munster, amish pickles & kraut, and my own mix of mustard, mayo, ketchup and black pepper.
And have things marinating and curing for the smoker tomorrow. Doing a pork shoulder, injected with a madeira-nutmeg-fennel brine, then rubbed with red Hawaiian salt, a four peppercorn blend (black, white, red and green), fresh sage, garlic, and five spice; my first ribs, in this case beef short ribs, marinating sous vide in an anglo-chinese fusion of Old Peculiar, tamari, garlic, ginger, red Hawaiian salt, rice wine vinegar, and brown sugar; and wings, marinating in Marsala, garlic, fresh basil, extra virgin, bacon stock, and fleur de sel. All going in the smoker tomorrow. The bulk of the pork and wings are for a bit of catering later in the week at my office. Ribs are just for me
And have things marinating and curing for the smoker tomorrow. Doing a pork shoulder, injected with a madeira-nutmeg-fennel brine, then rubbed with red Hawaiian salt, a four peppercorn blend (black, white, red and green), fresh sage, garlic, and five spice; my first ribs, in this case beef short ribs, marinating sous vide in an anglo-chinese fusion of Old Peculiar, tamari, garlic, ginger, red Hawaiian salt, rice wine vinegar, and brown sugar; and wings, marinating in Marsala, garlic, fresh basil, extra virgin, bacon stock, and fleur de sel. All going in the smoker tomorrow. The bulk of the pork and wings are for a bit of catering later in the week at my office. Ribs are just for me
arf777
No longer dogless
Dammit, for the 1st time, it has been pouring rain when I was planning to smoke. One of the shitty things about my smoker is the flue is right over the food rather than offset, can't use it in the rain without the food getting wet. So the smoking isn't happening today.
I'm full of cortisone for new nerve damage (can't feel 1/3 of my right foot) so will probably be at home tomorrow. Will do the smoking then if it doesn't rain again.
I'm full of cortisone for new nerve damage (can't feel 1/3 of my right foot) so will probably be at home tomorrow. Will do the smoking then if it doesn't rain again.
momofthegoons
vapor accessory addict
@arf777 perhaps this would be a great opportunity to look for some new dishes online? 
A little nosh on the boat...
Brats with peppers and onions and baguette (toasted with olive oil and a special garlic/herb blend) with fresh mozzarella, tomato, purple basil and home grown tomatoes with a bit of balsamic.
A little nosh on the boat...
Brats with peppers and onions and baguette (toasted with olive oil and a special garlic/herb blend) with fresh mozzarella, tomato, purple basil and home grown tomatoes with a bit of balsamic.
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arf777
No longer dogless
@momofthegoons - I just ordered a set of square Correlle plates.
My friend was looking at B & B properties in Denver this week, and met with some investors. Looks like it might really happen. If all goes well I'll be back in a professional kitchen, and in 420 land, within a year. If my damn messed up spine lets me.
My friend was looking at B & B properties in Denver this week, and met with some investors. Looks like it might really happen. If all goes well I'll be back in a professional kitchen, and in 420 land, within a year. If my damn messed up spine lets me.
MinnBobber
Well-Known Member
Hope that works out for you. Your pics make me really hungry, it all looks incredible. I would think it would be a smashing success in your B & B. What state are you in now?
If MN---please open a restaurant until you move
arf777
No longer dogless
Some stuff out of the smoker this morning - the Chinese/Old Peculiar short ribs and the wings that were marinated in Marsala, garlic, and basil. Both turned out both pretty and tasty. Tempted to eat all the wings myself but won't.
EDIT: 2nd wave out of the smoker today- asian pears in armagnac, brown sugar and maple syrup and then smoked. Using some to make another bbq sauce. The rest is to go with the tonka bean and chocolate chip ice cream.
EDIT: 2nd wave out of the smoker today- asian pears in armagnac, brown sugar and maple syrup and then smoked. Using some to make another bbq sauce. The rest is to go with the tonka bean and chocolate chip ice cream.
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