What are you cooking for dinner this weekend?

[rydesteel]

I have an NYT sub and I'm always peeved that the recipes are an additional cost.
Milk Street- magazine, and Tuesday Nights cookbooks are both very solid.

I subscribe to the NYT cooking section and I'm sometimes peeved when I can't read the stories about cooking in the NYT news section.

[robin3mj]

Ooni - first attempt was pretty successful

[rwsaunders]

Lemon chicken on the grille with some citrus rice and the last of the garden basil and cherry tomatoes. Nothing like an ice cold beer too, after spending all day in the yard after a nice ride in the morning. Let’s see if I can make it past 9:30pm.

[mg2ride]

Campground Yellow Rice and Chicken

[robin3mj]

Bo Ssam pork shoulder - Momofuku recipe

[fastupslowdown]

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koholrabi,beet,carrot, mango,red onion salad with almonds and trader joes cashew dressing
this is really quite good -Mike G

[rwsaunders]

Friends came over last evening for a dinner of Ghoulosh, starting off with a recently deceased charcuterie plate and honey/apple cake.

[robin3mj]

My newly eight year old got a Harry Potter cookbook for her birthday and she asked to make dinner tonight.

The book is mostly English classic with some gimmicky stuff thrown in. In honor of her mother’s home county, she made a bone in roast beef, Yorkshire pudding, and a few veg. Plus sugar cookies to top it off.

[echappist]

Nothing fancy, just chicken tikka masala. Overall cook time was 2 hr 20 for the marinading and everything (I cooked a large batch, ~5.5 lbs worth), but the sauce has the right consistency (which was what bugged me for a very long time when I went the lazier route of using a pressure cooker recipe). I imagine I could cut the time further down to 2 hrs, now that I know what steps could be performed simultaneously. The key to all this, is paste made of cashews and milk (which can be made using a blender).

What this also made me realize is that I expected too much from the pressure cooker recipe (from a cookbook expressly dedicated to making Indian and Indian-inspired dishes using an InstaPot). Yeah, I saved some time (1 hr 45 min), but the result was horrendous. I also never truly understood why the previous recipe never mentioned the cashew + milk mixture as a thickener.

I used the recipe here. Yes, for those wondering, that's Flavor Queen Chetna of GBBO fame.

[sk_tle]

Not this weekend but hey. It is that time of the year where a good old ragout is always a winner.

[fastupslowdown]

Made my own Chermoula sauce and did a Branzino with it. Awesome flavors. Can't believe I never tried this before, parsley, cilantro, garlic,ginger, cayenne,lemon juice, coriander seeds and cumin -Mike G

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chermoula branzino.jpg

[echappist]

Anything special about the bass you used? Chilean, striped, or something else?

My wife and I love branzino. Thankfully, the one local fancy Italian place knows how to make it.

[fastupslowdown]

Made my own Chermoula sauce and did a Branzino with it. Awesome flavors. Can't believe I never tried this before, parsley, cilantro, garlic,ginger, cayenne,lemon juice, coriander seeds and cumin -Mike G

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chermoula branzino.jpg

I used loup de mer. I did a Chermoula Pompano today, also great. Should work with red snapper I think as well

[robin3mj]

I cooked Padma Lakshmi’s Turkey recipe this year. Brined in buttermilk for 24 hours.
Cooked on a bed of apples, oranges, fennel, bay leaves etc which was the base of the gravy. The gravy called for it to be strained then cooked down with some calvados, which I didn’t have so I swapped Spanish cider.

The bird was really nicely cooked though a tad on the dry side. The gravy made up for that however and is absolutely going to be in the regular rotation.

[Jared Purdy]

Last night I made (with a sight variation) the sea food chowder that was served at Obama's 2009 Inauguration. Fabulous recipe, though I didn't use heavy cream and opted instead for about two cups of 10%, and I also didn't use small ceramic bowls and the puff pastry. I went for the stew version, straight up, served with baguette. Wow, is that an expensive meal.

Tonight I'm making daube provencale from Anthony Bourdain's Les Halles cookbook. Love that book. I wasn't able to find straight up lamb neck, bone in, but a local grocer brings in New Zealand (my fave) lamb shoulder, and I can get a half, which is half shoulder, half neck, so it's a win win. It's that time of year for soups and stews.

[kdawg]

Late thanksgiving meal yesterday - best smoked turkey yet. Only thing different is that I used Australian Heat Beads which I have found to be really consistent and give a nice clean smoke - the previous ones I used gave a sort of overpowering smokey flavor.



Leftovers tonight hopefully - although someone left the green beans out all night so no more of those...

[fastupslowdown]

Did a Chermoula Red Snapper , baked in parchment paper. If you haven't figured it out, I love fish with Chermoula marinade -Mike G


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[robin3mj]

We’re on a solid run here but I’ll highlight only a few that I’ve cooked myself (my better half being way more accomplished in the kitchen than I)

- 15pound brisket may have been my best yet. Left a third at home and brought the remainder to a BBQ/football party of fifteen of my closest college buddies.

- Ottolenghi style lamb shoulder on the smoker with couscous and veg

- Xmas day (as a starter for rib of beef and Yorkshire pudding) I made plantain chips and sea bass ceviche. First time using a mandolin- they give you one of those presses for a reason. Damn near skinned five knuckles.

- two pounds of thawed crabmeat and no recipe. Was vetoed on a Sean Brock recipe with wild rice. Managed a bisque. Half the crab cooked in the stock and half crisp cooked and dolloped on top once served.

[rwsaunders]

We had a few friends over for Pozole (pork and hominy stew), cornbread and fresh greens, paired with a great Spanish (Riberia Sacra region) white wine. Pretty simple recipe if anyone wants a link and it is all gone this morning.

[rwsaunders]

Friends over again…red wine braised short ribs on mashed potatoes. Appetizer was baked Brie with cherry tomatoes, olive oil and a balsamic vinegar drizzle.