Lunch/dinner thread.

Infused water? Or an adult beverage? Looks tastes either way :)

Ronkh said:
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I've been slacking on the food posts...

I went out to eat for lunch last week and got this bad boy:


It's a poutine (curded cheese, gravy, and french fries) but this version has charcole grilled Portuguese chicken with a Portuguese hot sauce called piri-piri smothered over top.

The Piri-piri hot sauce is basiclly made from pure African bird’s eye chilies...

At first I was really apperhenive about the mix of hot sauce and gravy but I really enjoed this poutine and the flavor combo was truly one of a kind (made me think BF:WD/MS combo, just to put it into prespective).
 
Well, it wasn't my dinner but I had a VIP dinner this evening. I prepared a seasonal menu, starting with Nantucket bay scallops, foie gras, persimmon, a gingered butternut squash coulis and a pecan streusel- I didn't take a picture.

For the 2nd course, I made a spice roasted Bosc pear with Roquefort cheese, pomegranate seeds and a mixed herb/arugula/frisée salad inside of a crispy potato "cage." Finished off with a drizzle of the pear roasting syrup and a few drops of 25 year balsamic vinegar.



For the entree, I did a take on "coq au vin" but used pheasant and made a confit of wild boar bacon(which I made from scratch). I marinated the pheasant parts in red wine for 3 days, along with some aromatics. I braised the leg and thigh, afterwards I pulled the meat from the leg and put into a Madeira scented ragout of hen of the woods mushrooms. The breasts were simply pan roasted and basted with butter, thyme and garlic. The boar belly was sliced and fried crispy, served over top of the mushroom ragout. The breast over creamed leeks. The thigh- deboned- over freshly made(not from a box) black truffle angel hair that was just lightly buttered and spun around a carving fork. To complete the dish, there were some roasted pearl onions, fried herbs for garnish, and the sauce was "Marchand de vin." Basically, a strong reduction of red wine, the braising liquid from the pheasant all brought to a syrupy reduction and finished with butter for an absolutely delicious sauce. All the normal components of the classic French farmer's dish just refined and slightly reimagined. Fun dish to make and the client loved it.

 
Thanksgiving dinner early! At work today. Bring in a canned good or boxed item for donation, and you get a catered turkey dinner for lunch. They do this every year.
 
jrock645 love me some foie gras. Amazing preparation, plating, and a great combination of ingredients!

You make me want to go out somewhere expensive this weekend :)
 
Every Thursday, they have a Pig Roast at Ians Tropical Grill in Stuart FL. This was my first time. $20 all you can eat pig with guava chipotle bbq sauce, cheesy mashed potatoes, asian collard greens, cole slaw, apple sauce, butter bread and corn bread. Also, their entire wine list is 50% off and all of their regular entrees are $15.15.

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My favorite part.

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I swear I only had a few plates ;)

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I normally low carb, but loosen up on the weekends(my days off). Usually means a good meal Monday night. So, tonight I went to the butcher shop up the street and got myself a 16oz ribeye steak. Made a salad, and a baked potato, poured some cold beer.

The steak, right out of the oven, also in view is the cast iron pan used to cook it:


My salad- spinach with tomatoes, onions, croutons, shaved parm. Asiago peppercorn dressing with a few drops of balsamic and olive oil, plus a bunch of freshly ground pepper:


I always slather the steak with butter, but today I added sriracha and sesame oil:


Steak and baked potato with butter, sour cream and pimento cheese:


Washed down with Peroni:


And just for good measure, a cut in shot!
 
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