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169 replies

May is here, What's for dinner?

S shoemanMember
Tonight for the first time I am making Braciole! I'll let you know how it turns out!! I kinda used a couple of recipes and combinded them. Flank steak butterflied and then cut in half, pounded a little and then goat cheese spread over top, topped with procioutto, roasted red bells, spinach, milk soaked bread crumbs and onions.Made a Marinara.Rolled the flank up and browned on all sides. It is now braising in the marinara. I'm going to let it go for about 3 hours. It was all seasoned well inside and out with sea salt, pepper, ancho chili powder, smoked paprika, basil, garlic, onion powder and a lot of stuff I can't remember out of the spice drawer!
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K ksc02Member
quote:
Originally posted by mneeley490:
My first attempt at Chicken Tikka Masala tonight, with garlic naan.

How did it turn out, mneeley?
If you've any doubts at all, I have a 'can't miss' recipe for that one. Easy to do and widely enjoyed. Just offering...

Did you do the Nan yourself? If so, I'd like to know how you did it. Never able to pull a good one off, I order these in when I cook Indian at home.
glennkglennkMember
My wife’s sister is in town so we took her to our favorite restaurant in London on Saturday night, The Ledbury. We started with a bottle of 98 Veuve Clicquot La Grande Dame that paired nicely with my amuse of salmon with crème fresh and caviar and my starter of snails in a mousseline of herbs. For my main I went with a loin of deer, beetroot and bone marrow. We paired the mains with a fantastic bottle of 98 Paolo Scavino Barolo Carobric. For dessert I had a ginger soufflé with thyme ice cream that was a perfect way to end the meal.

Last night we made a simple pasta with rigatoni, fennel and pork sausage and fresh cherry tomatoes.
D domnvinsdadMember
Went out to our favorite "local" restaurant Saturday night. Started with mussels in a curried sherry cream sauce and rock shrimp in herbed white wine and butter with red chiles. DnVsMom and I split a bleu cheese salad (assorted greens, basically everything but lettuce), and I had hanger steak with mashed potatoes and grilled asparagus. 2009 Scribner Bend Fiano and 2001 Ramey Claret.

Last night I barbecued some chicken thighs and drumsticks, served it with some rice and roasted brussel sprouts with pancetta. 2005 Beringer Vineyards Merlot Bancroft Ranch.
mneeley490mneeley490Member
quote:
Originally posted by KSC02:
quote:
Originally posted by mneeley490:
My first attempt at Chicken Tikka Masala tonight, with garlic naan.

How did it turn out, mneeley?
If you've any doubts at all, I have a 'can't miss' recipe for that one. Easy to do and widely enjoyed. Just offering...

Did you do the Nan yourself? If so, I'd like to know how you did it. Never able to pull a good one off, I order these in when I cook Indian at home.

Actually, I did do the marinade from your recipe posted Oct '08. Marinated for an hour then grilled over charcoal. The naan was from Trader Joe's, not the best I've had, but ok. Unfortunately, the Tikka Masala sauce I bought at Costco didn't do it for me. It was mild enough for my wimpy family (which was really the point; I was trying to introduce them to Indian cuisine) but I would have liked a lot more kick, myself. Next time, I'll try your version. My Basmati rice came out perfectly, though.
There are a lot of lousy Indian restaurants around here. Finding a good one is like a needle in a haystack. Roll Eyes
K ksc02Member
quote:
Originally posted by mneeley490:
My Basmati rice came out perfectly, though.

Good to hear. Actually, Basmati took me a while to get the hang. It can take a bit of practice to get it fluffy dry.

With the recipe's hotness; it's all in the jalepeno. Use the freshest ones you can buy and mix in to taste. Just be cautious. My family always rides me for putting in too much. Eek
I also back it off quite a bit for the them.
mneeley490mneeley490Member
quote:
Originally posted by KSC02:

With the recipe's hotness; it's all in the jalepeno. Use the freshest ones you can buy and mix in to taste. Just be cautious. My family always rides me for putting in too much. Eek
I also back it off quite a bit for the them.

I once met a guy in a Mongolian restaurant who drowned his meal in hot chili oil. It went up in flames as it hit the large, circular grill. He said to me, "If you're not doubled up, rolling around in bed in the middle of the night, it wasn't a good meal." Big Grin
W wineauxMember
Raw salad of brussel sprout, beet, onion, fennel, carrot, arugula, hazelnut and Banyuls vinaigrette -

to help offset (at least in theory at the moment I ordered it)-

My favorite local steak dish : grilled hanger steak in a bone marrow bordelaise with frites.

Left the restaurant to a faint smell of burnt BP oil - melt some plastic and you'll recognize the smell. There were a half dozen or so small controlled burns today and even with low winds from the south we could smell it from 75-150 miles away enough though the skies were clear this evening.
mneeley490mneeley490Member
Last night: Whole beef tenderloin with KSC02's spice rub recipe. This went onto the grill along with some halved red potatoes, tossed with evoo, kosher salt, black pepper and Trader Joe's Everyday spice mix. First time cooking the potatoes this way, and I was amazed at how fluffy the insides came out.
Paired this with a bottle of '08 TJ's Grower's Reserve Zinfandel. Not sure I'll pick up any more, but it's pretty decent for $4.99.
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