Food Thread
- Thread starter Leroy
- Start date
Scallops are my fave!Scallops w/ Peppercorn Sauce
Rev: 181221 1030
1 # Scallops - 10-20 count, "Dry pack" (no STTP i.e. sodium tripolyphosphate)
[Remove the "foot" which it just a little tough, if you want to impress guests;
personally, I just eat them)
Seasoning:
pinch Salt
1 t Green peppercorns
1 t Pink peppercorns
1 t Black Tellicherry peppercorns
Crush all peppercorns into a mixture.
Sauce:
Sour cream (or Crème fraiche)
Add 1/2 of crushed peppercorn mixture.
Sauté:
Dry scallops with paper towels. (very dry ! )
Add salt to one side
Lightly coat both sides w/ remaining peppercorn mixture.
in very hot clarified butter, until browned, on both sides. (~ 3 min./ side)
Do not overcook. (under is better than over)
Pink peppercorns added for garish.
View attachment 56138View attachment 56140
I love the sauce Japanese steakhouses put on them too.
- Location
- Chardon, OH
What do you think is in the Japanese steakhouse sauces ?
- Location
- Chardon, OH
Shrimp w/ Cocktail Sauce
Rev: 181222 1020
1 lb Shrimp - 26-30 Ct; head, shell, tail, vain removed.
Dump shrimp into lots of heavily boiling water for 2 - 3 min. (2-3 qts)
Immediately, strain off water.
Add shrimp to lots of ice water to stop cooking; lots of extra ice. Stir to improve cooling.
Use a slotted spoon to remove floating ice.
Strain off water.
Cocktail Sauce: - mix to taste
Ketchup
Horseradish
Tamari sauce - sort of soy (traditionally Worcester sauce is used, but I prefer this)
Lemon juice
Black pepper
(Szechuan pepper, ground - to be a little exotic)
Rev: 181222 1020
1 lb Shrimp - 26-30 Ct; head, shell, tail, vain removed.
Dump shrimp into lots of heavily boiling water for 2 - 3 min. (2-3 qts)
Immediately, strain off water.
Add shrimp to lots of ice water to stop cooking; lots of extra ice. Stir to improve cooling.
Use a slotted spoon to remove floating ice.
Strain off water.
Cocktail Sauce: - mix to taste
Ketchup
Horseradish
Tamari sauce - sort of soy (traditionally Worcester sauce is used, but I prefer this)
Lemon juice
Black pepper
(Szechuan pepper, ground - to be a little exotic)
- Location
- Chardon, OH
Mashed Potato Cakes (leftover potatoes ? ? ?)
2 Potatoes - Large Russet, peeled, large cubes
(or ~ 2 cups mashed potatoes; dry consistency to allow for eggs to bind w/o being too wet)
Seasonings:
1 T Salt
1 T Black pepper
1 T Garlic powder
2 T Flour, AP
4+ T Grated Parmigiano Reggiano
2 to 3 Eggs, beaten
Panko bread crumbs.
Butter - for frying (clarified butter, if you have it, for higher smoke point temperature)
Boil potatoes until tender.
Drain & return pan to low burner heat to further dry potatoes.
Mash (w/o adding any liquid, butter, etc.)
Mix in seasonings.
Mix in eggs. Let it rest for a short time; the flour will help tighten the mixture.
Form into patties / cakes.
Coat w/ Panko crumbs.
Brown in butter.
2 Potatoes - Large Russet, peeled, large cubes
(or ~ 2 cups mashed potatoes; dry consistency to allow for eggs to bind w/o being too wet)
Seasonings:
1 T Salt
1 T Black pepper
1 T Garlic powder
2 T Flour, AP
4+ T Grated Parmigiano Reggiano
2 to 3 Eggs, beaten
Panko bread crumbs.
Butter - for frying (clarified butter, if you have it, for higher smoke point temperature)
Boil potatoes until tender.
Drain & return pan to low burner heat to further dry potatoes.
Mash (w/o adding any liquid, butter, etc.)
Mix in seasonings.
Mix in eggs. Let it rest for a short time; the flour will help tighten the mixture.
Form into patties / cakes.
Coat w/ Panko crumbs.
Brown in butter.
- Location
- Chardon, OH
That looks fabulous !
Do you want to adopt me ?
How many folks did that feed ?
Do you want to adopt me ?
How many folks did that feed ?
Last edited:
- Location
- Chardon, OH
What time should I arrive ? !
Not wanting to do the usual New Year's pork roast with kraut I got a little creative.
I give to you the hickory smoked pulled pork Reuben on ciabatta.
Needs a cool name now...
Pan fried the kraut with some chopped bacon too. Melted Swiss in the oven for a few.
I give to you the hickory smoked pulled pork Reuben on ciabatta.
Needs a cool name now...
Pan fried the kraut with some chopped bacon too. Melted Swiss in the oven for a few.
- Location
- Chardon, OH
That looks delicious !
- Location
- Chardon, OH
My grandmother used to make roasted duck, stuffed w/ kraut.
The exposed, dark, roasted kraut was delicious !
Good idea. I will steal (stihl?) the idea.
(e.g. beef steak strips, cheddar, fried kraut, homemade sour-dough, grilled in butter ?)
The exposed, dark, roasted kraut was delicious !
Good idea. I will steal (stihl?) the idea.
(e.g. beef steak strips, cheddar, fried kraut, homemade sour-dough, grilled in butter ?)
- Location
- Chardon, OH
Soup - Shitake (or Chanterelle), Potato & Cream
Rev: 190102 1040
Ref: NYTimes, NYTCooking, 12/29/18
Link: https://cooking.nytimes.com/recipes...potatoes?te=1&nl=cooking&emc=edit_ck_20181228
12 oz Shitake mushroom, after trimming stems; 1" pieces
(Note 1: My shitakes are pretty dry, relative to chanterelles.)
(Note 2: I cooked them to be pretty dry.)
1 T Butter, unsalted
3/4 c Heavy cream
3/4 c Crème fraiche - 30% fat (or sour cream - 20% fat)
3/4 T Salt, kosher
1 lb Yukon gold potatoes, after peeling; 3/4" cubes
Note 3: No pepper, chives, onions, etc - simple is very good !
Mash potatoes if needed.
Add a little water to thin as required.
Raw mushroom slices for garnish.
Rev: 190102 1040
Ref: NYTimes, NYTCooking, 12/29/18
Link: https://cooking.nytimes.com/recipes...potatoes?te=1&nl=cooking&emc=edit_ck_20181228
12 oz Shitake mushroom, after trimming stems; 1" pieces
(Note 1: My shitakes are pretty dry, relative to chanterelles.)
(Note 2: I cooked them to be pretty dry.)
1 T Butter, unsalted
3/4 c Heavy cream
3/4 c Crème fraiche - 30% fat (or sour cream - 20% fat)
3/4 T Salt, kosher
1 lb Yukon gold potatoes, after peeling; 3/4" cubes
Note 3: No pepper, chives, onions, etc - simple is very good !
Mash potatoes if needed.
Add a little water to thin as required.
Raw mushroom slices for garnish.
- Location
- Chardon, OH
Maybe call it "A-Sandwich" !
Twelve (12) years ago, I made my first batch of "No Kneed Bread" with my sister in NH.
(Google: Jim Lahey, "No Kneed Bread".)
We followed the recipe, and when we finished I said "this can't possibly work !"
It was so liquid; it was more like thick pancake batter than bread dough.
We let it rest over night, and baked it in the morning.
It was "Amazingly" Good ! ! !
I continue to bake it (with a some modifications) as my primary source of bread.
Ever since that first batch, we call it "A-Bread" !
- Location
- Chardon, OH
Grilled - Steak, Cheddar & Sautéed Kraut - Panini Style Sandwich
Rev: 190103 1000
Sauerkraut - squeezed very dry in cheese cloth (not rinsed)
Smoked cheddar cheese - thin sliced
Beef roast - sliced very thin (Coulotte roast)
Homemade bread - mild sour-dough
Butter
Sauté kraut in butter, until lightly brown.
Assemble sandwich.
Grill both sides of sandwich, with butter in bottom of grill pan.
Weight the top of each side, to improve grill crispness.
[Next Time: Rinse kraut w/ water to reduce the salt flavor.]
Rev: 190103 1000
Sauerkraut - squeezed very dry in cheese cloth (not rinsed)
Smoked cheddar cheese - thin sliced
Beef roast - sliced very thin (Coulotte roast)
Homemade bread - mild sour-dough
Butter
Sauté kraut in butter, until lightly brown.
Assemble sandwich.
Grill both sides of sandwich, with butter in bottom of grill pan.
Weight the top of each side, to improve grill crispness.
[Next Time: Rinse kraut w/ water to reduce the salt flavor.]
Man that sammy looks good!.
- Location
- Chardon, OH
Have you tried double frying the chips ? very crunchy !
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