Virtual Banquet Thread

[arf777]

Tonight, fettuccine with spinach in a gorgonzola and bacon cream.

EDIT: And since I still had some of the chèvre and pork ravioli left, I fried some of em up in extra virgin, tossed them in beurre noisette, and garnished with some of the sage pesto.

 

[arf777]

Some more mushroom ragout, but modified with the addition of gorgonzola and wilted arugula. Tastier this way.

News on the potential restaurant/B & B - going to Denver in early October to look at properties with my potential business partner. And we have some very interested investors. And yes, not only will it be 420 friendly, but the rooms themselves, we've decided, will be VAPE ONLY, smoking will have to be outdoors.

In marinade for the smoker tomorrow - lamb shanks in balsamic, garlic, tarragon, and dill (for lamb and feta ravioli); cornish game hen in marsala & garlic (for game hen and gruyere ravioli); and a large bone-in chicken breast, in marsala, bacon stock, and fleur de sel, for eating on its own. And ordered a cheap extruder, so next week I'll be able to make some extruded pastas.

 

[arf777]

Hand-cut chili and black pepper pappardelle in parsnip puree & cream (parsnips cooked sous vide in garlic butter).

 

[arf777]

First out of the smoker today, a madeira brine-injected cornish game hen. Most of it is destined for ravioli. But it is tempting to just eat it cuz its tasty.

 

[arf777]

And now the rest from the smoker- balsamic and tarragon lamb shanks; marsala chicken breast; and tomatoes and both red and black plums.

 

[Quetzalcoatl]

It is 9:22 am. I must go obtain cannabis and continue to stare at @arf777's delicious foods and imagine their complex flavors.

 

[t-dub]

It is 9:22 am. I must go obtain cannabis and continue to stare at @arf777's delicious foods and imagine their complex flavors.

Bon appétit mon ami . . .

 

[arf777]

My extruder came. It's a cheap manual one, so it was a bit of a pain in the ass to use, but I cranked out some whole wheat rigatoni. Here it is with smoked chicken in cream sage pesto. The rigatoni die cutter is narrower than standard or I'd have stuffed them.

 

[arf777]

Fried gruyere and smoked game hen ravioli in sherry nutmeg cream

 

[Been Vapin]

Damn your killing the pasta game @arf777

 

[Stu]

Damn your killing the pasta game @arf777

Agreed! But I want bigger portions!!

 

[arf777]

Agreed! But I want bigger portions!!

If I was cooking for anyone but me, the servings would be bigger. But I like cooking as much as I like eating, so to avoid getting even fatter (I am pudgy as hell already) I've been doing smaller portions.

Word to the wise- don't buy a cheap extruder. Was trying to make fusilli and my new cheap extruder broke. So back to just fettuccine, pappardelle and ravioli until I get a better extruder or another cutter.

Tonights dinner is a bigger portion. This is fresh fettuccine in a sauce of my own devising- leeks, garlic, smoked lamb shank, muscatel, beef broth, extra virgin, butter, and goats milk gouda (if you've never had goats milk gouda I highly recommend it - an awesome cheese).

EDIT - I need a name for this sauce. Any ideas?

 

[momofthegoons]

@arf777 this one makes my mouth water....

Hmmmm... It could be "Sauce Agnello Affumicato" if you wanted Italian.

 

[StickyShisha2]

 

[arf777]

Two today - realized I have posted no pics of the innards of any of the ravioli. So here is one of the latest, leeks, smoked lamb shank and feta ravioli, just before I closed them up. Will cook some tomorrow.
Plus arugula pesto - arugula, toasted pine nuts, pecorino romano, garlic and extra virgin. There in some smoked lamb and cream and dumped it over fresh fettuccine.

 

[t-dub]

@arf777 - Your food pron is legendary! I can almost taste the ravioli guts . . .

 

[arf777]

Cooked some of the lamb, leek and feta ravioli from yesterday. Served in a reduction of grand cru sauternes and bacon stock with a little butter. Garnished with arugula pesto.

 

[Havelock Vetenari]

All looking delicious as usual Arf777!
I really should start using my pastamachine and make my own pasta as well...

(if you've never had goats milk gouda I highly recommend it - an awesome cheese).

As far as the Gouda goats milk,i also recommend the goats milk flavoured with nettles,i love the extra taste that adds.
There's also one with fenugreek,but that's just a bit too bitter to my taste.

 

[momofthegoons]

Chicken Marsala with Jerusalem artichoke pasta

 

[arf777]

Breakfast for dinner- pulled smoked pork in sage pesto and bacon fat with egg yolk ravioli. Yolk all runny and silky.

 

[arf777]

Unusually depressed today, so made some extra fatty food. The remaining lamb-leek-feta ravioli fried in fat from peach cured bacon; the sauce is more fat from the same bacon, arugula pesto, cream, horseradish and beef broth.

 

[momofthegoons]

Aww... sorry to hear it @arf777 ... Hopefully the comfort food helped.

Made a little trip to farmer's market. I was stoked to see golden beets. Love them! Going to roast them up and serve them with some caramelized onions and feta.

 

[arf777]

Another omelette, this one honey ham, asiago and muenster, with a butter-fried kaiser roll.

 

[StickyShisha2]

should i buy this? http://www.foodnetworkstore.com/premium-smokeless-stainless-steel-grill/detail.php?p=601022&v=sale

 

[arf777]

should i buy this? http://www.foodnetworkstore.com/premium-smokeless-stainless-steel-grill/detail.php?p=601022&v=sale

Not a bg fan of electric grills, but this one seems to be a decent size and price.