What did you eat last night for dinner?

[Huntsman]

Bleu cheese and bacon burger. Cheese was Point Reyes (clean but sharp), bacon was local. Local corn. Local red potato salad. Seghesio Zinfandel. Life good.

 

[NakedYoga]

Originally Posted by Huntsman

Bleu cheese and bacon burger. Cheese was Point Reyes (clean but sharp), bacon was local. Local corn. Local red potato salad. Seghesio Zinfandel. Life good.

Sounds really good. Have a good recipe for red potato salad? I like to keep it simple with local produce, too, and red potatoes are the best for potato salad in my opinion. I've never really attempted to make my own potato salad, but I'd love to try.

 

[Huntsman]

Originally Posted by NakedYoga

Sounds really good. Have a good recipe for red potato salad? I like to keep it simple with local produce, too, and red potatoes are the best for potato salad in my opinion. I've never really attempted to make my own potato salad, but I'd love to try.
Only my Mom's, which means that it's not really a recipe, per se, but I'll happily tell you how it's done.

• Boil red potatoes (skin on) and cool a little. Be sure to not let them get waterlogged.
• Make hardboiled eggs and cool.
• Make a vinaigrette of canola/vegetable oil and white vinegar, with salt, sugar, and black pepper. Strive for it to be strongly sweet and salty, with distinct pepper tang, and a pleasing mix of vinegar and sugar skewed vinegary.
• Add mayonnaise until it is the consistency of sour cream.
• Add half and half to thin yo appropriate consistency
• Add to potatoes and eggs
• Mix in a good dose of chive

Sometimes a little Dijon or bacon would be added for variety. ~ H

 

[Roikins]

Last night... nothing. I was still full from gluttonous weekend that started with a bunch of courses from a Friday night visit to Ludo Bites at the Breadbar, a nice green chili burger from La Grande Orange for Saturday lunch, the special 10th Anniversary tasting menu at Melisse that night, and an awesome duck confit hash dish for Sunday brunch at Anisette.

So. Much. Foie. Gras.

 

[kwilkinson]

How was the foie prepared?

 

[Roikins]

Originally Posted by kwilkinson

How was the foie prepared?
At Melisse, it was a nice seared hunk served on a pain d'epice with a Mission fig and fig puree:

At Ludo Bites, he had made a black foie gras croque-monsieur by making a foie gras terrine and putting it *************** squid ink bread that had amaretto on it with serrano ham and mimolette... the foie melted just enough that there was a beautiful richness in texture and flavor with the slight saltiness of the ham. For dessert he had a chocolate cupcake with a foie gras chantilly and candied bacon-almonds:

 

[Huntsman]

 

[Rambo]

I'm all for Foie on everything, but cupcakes? That's a bit rich.

 

[Roikins]

Originally Posted by Rambo

I'm all for Foie on everything, but cupcakes? That's a bit rich.


Yeah, it was a bit crazy which is why I had to get it. I've had chocolate and foie paired together before, and it does work in the right combination; I don't think dripping Hershey's chocolate syrup on a terrine of foie would work. But would I get it again? Probably not, sort of like a foie gras brulee I've had in the past.

 

[VKK3450]

This evening

Starter - Salt beef - pickle mustard - gherkins
Main course - Goulash with potato latkes and sour cream
Dessert - cupcakes (somewhere else)

All washed down with Polish beer

K

 

[ryoneo]

Chicken Caesar wrap and a tuna melt on a bagel last night

 

[globetrotter]

went to a steak house for work yesterday. I am off steak, so I had a nice crab cake and a baked sweet potato. the rest of the party had some verynice big pieces of meat on the bone. had a mediocre chilian red wine recomended by the waiter, which was a mistake.

 

[PandArts]

Had these last night with a nice crisp salad and a homemade chimichurri

 

[Spatlese]

^^ Those look like braising-cut short ribs. I've never tried grilling them that thick before (just the thickness you usually see with korean bbq). Weren't they tough?

 

[PandArts]

Originally Posted by Spatlese

^^ Those look like braising-cut short ribs. I've never tried grilling them that thick before (just the thickness you usually see with korean bbq). Weren't they tough?

I have no idea. My GF works in food and hospitality service and brings them home from work from time to time. Very high quality stuff! As for grilling, I was taught by her dad, an old school Argentinian, how to grill. He said, "I'm only gonna show you one time. Okay!" He said you need the fire hot and the flames low. Start with the ribs bone side down and keep a cup of water handy to douse flames. After around 5 minutes flip the ribs over and let them grill for 3 to 5 minutes, then rotate on to sides for 3 to five minutes each. All the while dousing flames. After that he said to rotate every minute or so until the meat is firm and still juicy. He always test cuts the thickest piece and then will often take the ribs off direct heat, either to the edges of the grill or to a warming self and close the lid for about 3 to 5 minutes. The ribs above came out juicy and pink and quite tender, much to his credit and my luck

But you are right I remember the short ribs to be thinner than the ones above.