What did you cook/eat today (February 2018)?

[Morning Glory]

Noodles with baby sweetcorn, chillies and tender stem broccoli with a newly discovered ingredient: Aminos. I'm thinking here of @Herbie - aminos is gluten free and packs a fantastic a umami flavour!

This was in reality a dish to use up things left in the fridge...

 

[Morning Glory]

I posted a recipe for Tater Tots not long ago. This is the same thing, except the form the pros used is much neater, and they didn’t add cheese like I did to mine.

See how bad my memory is? I knew the name rang a bell and I commented on your post and vowed to make them then!

 

[ElizabethB]

@The Late Night Gourmet
Sounds like you and your family are eating your way through Las Vegas! What a joy.

 

[Yorky]

Fondant potatoes.

With pork ribs (J.O.'s blackened marinade).

 

[Morning Glory]

Fondant potatoes.

View attachment 13983

With pork ribs (J.O.'s blackened marinade).

View attachment 13984

Really good. Have you posted a recipe for fondant pots? I've yet to try them...

 

[Yorky]

Really good. Have you posted a recipe for fondant pots? I've yet to try them...

No I haven't. If I do and the Cookingbites recipe challenge in future months includes potatoes, I shall be precluded from entering this recipe!

However, I could circumvent this by posting this link:

http://www.geniuskitchen.com/recipe/fondant-potatoes-534543

 

[Morning Glory]

No I haven't. If I do and the Cookingbites recipe challenge in future months includes potatoes, I shall be precluded from entering this recipe!

However, I could circumvent this by posting this link:

http://www.geniuskitchen.com/recipe/fondant-potatoes-534543

Thank you!

 

[CraigC]

Last night I made a white conch chowder. As I posted before here is the star ingredient.

I used our stand alone grinder, with a 3/8" die for job. All the components that would touch the conch spent two hours in the freezer first.

The mise en place were leek, fennel and celery. We were out of bacon (streaky) so I subbed pancetta.

Carrots and gold new potatoes were the other veges. I didn't get a pic of the diced potatoes.

I made a blond roux which I added chicken stock to as the thickener. The other liquid ingredients were heavy cream, milk, Worcestershire, Crystal hot sauce and dry sherry. Salt and white pepper to taste.

No recipe was used or harmed for this dish and I hope I didn't mess up your eyes with my poor photography.

 

[The Late Night Gourmet]

@The Late Night Gourmet
Sounds like you and your family are eating your way through Las Vegas! What a joy.

This is exactly the plan. I decided to play a little bit, and I lost $20 almost immediately. I’d rather spend that on a great appetizer.

 

[The Late Night Gourmet]

Last night I made a white conch chowder

Beautiful. And, I really admire the consistency of your knife cuts. Very impressive.

 

[CraigC]

Beautiful. And, I really admire the consistency of your knife cuts. Very impressive.

Thanks for the compliment! My knife cuts usually vary depending on the number of adult beverages.

 

[Morning Glory]

Blood orange, green/black tomatoes, grapes and dill oil salad. I just wanted to put the colours together!

 

[Morning Glory]

I also made Achiote Chicken with Paprika and Blood Orange. Achiote is an amazing spice! Recipe - which is very simple, to be posted...

 

[The Late Night Gourmet]

BLT Steak, Las Vegas. An insanely good 12 ounce Wagyu ribeye (bottom): when you eat the fat and it dissolves into the best gravy you’ve ever had, then you know it was $92 well-spent. The stuffed mushroom caps (middle) were excellent, but the onion rings (top) were disappointingly doughy and under seasoned. The popovers were also delicious, but we ate them before I thought about photos.

 

[Masticator]

Tapas-"ish" tonight.. finger foods..
..lazy evening..it's snowing.. so,.."hibernation" time..

patatas bravas with garlic/sweet aioli
gambas al ajillo
olives
marinated bocconcini
roasted red pepper/feta dip
French baguette
Argentinian malbec "bingo" ;-)