Virtual Banquet Thread
- Thread starter t-dub
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grokit
well-worn member
Eating just four of those^ seems like it would be even more difficult than making them!
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Oven-roasted multicolored mini potatoes, tossed with steam-sauteed broccoli greens and sweet onion, smothered in melted cheddar/jack cheese and topped with a few over-medium quail eggs and fresh cilantro. The greens and eggs are from the hood, multicolored potatoes and spanish onion harvests coming soon!
Edit:
Oven-roasted multicolored mini potatoes, tossed with steam-sauteed broccoli greens and sweet onion, smothered in melted cheddar/jack cheese and topped with a few over-medium quail eggs and fresh cilantro. The greens and eggs are from the hood, multicolored potatoes and spanish onion harvests coming soon!
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arf777
No longer dogless
Roasted butternut squash, butter, mascarpone cheese and sage. Going in ravioli when it cools.
And for the smoker tomorrow- baby back ribs that have been rubbed with brown sugar, hawaiian pink salt, sage, and five spice, will then be basted in balsamic and smoked plum bbq sauce; a chunk of eye round rubbed with fleur de sel, black pepper, Coleman's mustard and dijon; and a bone-in chicken breast in a brine of a Wilamette valley pinot noir, bacon stock and garlic.
Also have a carpaccio curing, using a recipe from a French place I was sous chef at- eye round in tarragon, garlic, pink hawaiian salt and a shitload of black pepper, curing under sous vide and pressed under a stack of weights. Giving it at least four days.
And for the smoker tomorrow- baby back ribs that have been rubbed with brown sugar, hawaiian pink salt, sage, and five spice, will then be basted in balsamic and smoked plum bbq sauce; a chunk of eye round rubbed with fleur de sel, black pepper, Coleman's mustard and dijon; and a bone-in chicken breast in a brine of a Wilamette valley pinot noir, bacon stock and garlic.
Also have a carpaccio curing, using a recipe from a French place I was sous chef at- eye round in tarragon, garlic, pink hawaiian salt and a shitload of black pepper, curing under sous vide and pressed under a stack of weights. Giving it at least four days.
t-dub
Vapor Sloth
Hey . . . I live in the Willamette Valley . . . you misspelled it BTW . . .
http://en.wikipedia.org/wiki/Willamette_Valley
arf777
No longer dogless
Hey . . . I live in the Willamette Valley . . . you misspelled it BTW . . .
http://en.wikipedia.org/wiki/Willamette_Valley
Sorry about that.
You live in the only place in the US that produces wine I like. I'm especially fond of Hogue pinot noir but currently can't get any where I live. Used Kudos in the brine.
EDIT: Here's the butternut squash ravioli. The sauce is madeira-armagnac bacon, muscatel, garlic and butter.
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arf777
No longer dogless
First out of the smoker today, a vaguely Frenchied southern lunch- pork rib tips marinated and glazed in sauternes and smoked pear bbq sauce, plus I had some of the butternut squash and mascarpone ravioli stuffing left. Added eggs and flour and made them into fritters
EDIT: 2nd out of the smoker - baby back ribs. Dry rubbed and then mopped with port-balsamic-plum bbq sauce.
EDIT: 2nd out of the smoker - baby back ribs. Dry rubbed and then mopped with port-balsamic-plum bbq sauce.
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Been Vapin
Fringe Class
arf777
No longer dogless
I normally remove the membrane, though in this case the butcher had already done so.
Damn, that looks awesome, @arf777!Carpaccio - cured for 6 days in salt, black pepper, garlic and tarragon; served on toasted baguette coins with arugula pesto aioli and gorgonzola cheese.
I think this thread should be renamed "Arf's Food Porn".
arf777
No longer dogless
Thanks, @Stu. Hopefully will be serving some of this in a restaurant within a year or so.
For anyone in the Baltimore / DC area, I'll be catering a performance art poetry reading thing my brother is doing in October. It'll be around $20 a person, and will feature stuff from my smoker and fresh pasta. As soon as it is cool enough out, will be smoking cheeses, which should be featured at the dinner.
I almost didn't post this one, as the chef who trained me would not approve. But it tasted so good. I'd always wondered how some nice cured carpaccio would work as a cheese steak. So I took some of the beef I cured this week, lightly sautéed it in bacon fat and pinot noir, melted muenster cheese on it, and put it on a baguette with arugula aioli, a reduction of the pinot and bacon fat, and some Maille honey dijon. Shockingly tasty.
For anyone in the Baltimore / DC area, I'll be catering a performance art poetry reading thing my brother is doing in October. It'll be around $20 a person, and will feature stuff from my smoker and fresh pasta. As soon as it is cool enough out, will be smoking cheeses, which should be featured at the dinner.
I almost didn't post this one, as the chef who trained me would not approve. But it tasted so good. I'd always wondered how some nice cured carpaccio would work as a cheese steak. So I took some of the beef I cured this week, lightly sautéed it in bacon fat and pinot noir, melted muenster cheese on it, and put it on a baguette with arugula aioli, a reduction of the pinot and bacon fat, and some Maille honey dijon. Shockingly tasty.
arf777
No longer dogless
A light smoker day. Did some plums and tomatoes for bbq sauce - tweaked the recipe this time, added sugar plums along with the black and red plums. Will post a pic of that when it's been pureed and strained. Since I had the smoker going at low temp (150F) I threw in the remaining carpacicio for an hour or so, so now that's got a nice smoky taste in addition to the pepper and tarragon.
And tried a new brine on tofu for my vegan brother - sherry, Drambuie, allspice, nutmeg and garlic, then smoked. Using the same brine on a whole pork belly for bacon I'll smoke next weekend. Not normally a fan of tofu, but brined in good wine and smoked it works.
And tried a new brine on tofu for my vegan brother - sherry, Drambuie, allspice, nutmeg and garlic, then smoked. Using the same brine on a whole pork belly for bacon I'll smoke next weekend. Not normally a fan of tofu, but brined in good wine and smoked it works.
arf777
No longer dogless
New extruder came today. Much better made (and Italian) so hopefully it won't break. SO here is some mc & cheese made with fresh macaroni. Cheese sauce is bacon fat, cream, muenster, parm, extra sharp cheddar, and dijon mustard. Then topped with butter and more cheddar and into the broiler. Next time it'll have meat as well.
And here is the latest bbq sauce, pureed and strained. More port plus sugar plums and horseradish. Getting close to a recipe I'll try to get bottled.
And here is the latest bbq sauce, pureed and strained. More port plus sugar plums and horseradish. Getting close to a recipe I'll try to get bottled.
arf777
No longer dogless
Discovered the new extruder has THREE macaroni dies- the one i used the other day was for large textured macaroni (smaller than rotini/roteli), plus two others even smaller, one textured, one smooth. Made smooth small macaroni, put it in beef broth and arugula pesto with some bacon glazed plum bbq sauce, topped with Romano cheese. Surprisingly good. Smoky, sweet and savory.
EDIT: Just realized there is a bottle of cleaning shit in frame. Sorry about that.
EDIT: Just realized there is a bottle of cleaning shit in frame. Sorry about that.
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StickyShisha2
Well-Known Member
Burger w/ Avocado, Bacon, Provalone, Onions, Hash Browns, Special Sauce, Lettuce and Tomato's.. 
arf777
No longer dogless
For no particular reason, today I'm doing a lot of cooking. Here's some in-process pics. Two stocks - a huge amount of chicken stock cooking.
And a smaller amount of much more flavorful duck stock with a shitload of armagnac in it.
In the smoker, there is: sherry-drambuie bacon; a fresh ham for shredding; a large duck; and four racks of baby back ribs. The duck stock will be reduced to a demi, combined with plum bbq, bacon, more armagnac, and used on ravioli made from the smoked duck. The shredded ham will go with some pasta too. The ribs Ima just eat. Most of the chicken stock will become veloute (chicken demi) for use in complex sauces.
First out of the smoker today, the smaller pieces of the new sherry-drambuie bacon. Have a whole cut up belly in there. Really nice color.
EDIT: And the rest of the sherry-drambuie bacon. Gonna make stock from some of it next weekend.
And a smaller amount of much more flavorful duck stock with a shitload of armagnac in it.
In the smoker, there is: sherry-drambuie bacon; a fresh ham for shredding; a large duck; and four racks of baby back ribs. The duck stock will be reduced to a demi, combined with plum bbq, bacon, more armagnac, and used on ravioli made from the smoked duck. The shredded ham will go with some pasta too. The ribs Ima just eat. Most of the chicken stock will become veloute (chicken demi) for use in complex sauces.
First out of the smoker today, the smaller pieces of the new sherry-drambuie bacon. Have a whole cut up belly in there. Really nice color.
EDIT: And the rest of the sherry-drambuie bacon. Gonna make stock from some of it next weekend.
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arf777
No longer dogless
The duck from the smoker. Darker than last time cuz, like the ribs that are still smoking, it was mopped in a blend of sherry and my port-balsamic-plum sauce. Already made a snack of some of the thigh meat - glazed it in a reduction of more of the bbq sauce and some of the duck stock. Woulda taken a pic but it never made it to a plate- I ate it right out of the pan.
And now the ribs. Less salt in the rub this time. Just ate most of a rack.
And now the ribs. Less salt in the rub this time. Just ate most of a rack.
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