What's for dinner?

Had to go to Asheville to get an oil change in the M3 so I stopped by Rocky's for some take home chicken!

sxo1EEf.jpg


8dRp9kC.jpg

That looks ridiculous... So much want...
 
It is a seared scallop served over a bit of turnip purée, pickled chanterelles mushrooms, scallions and nori dressed in a bacon dashi. I had to substitute turnip because I could not find kohlrabi.

T7RNqyA.jpg
.

dH9RxLf.jpg


INbiJSj.jpg
 
But he’d make an excellent wife for somebody. Cooks cool food and shoots so he can protect the homestead. He might be a keeper. Wonder if he does his own dishes? Or does his better half do that?

I can do those things too! I just don't have the resources he has.
 
I can do those things too! I just don't have the resources he has.

That’s why you are a keeper. Being able to make good/excellent food with limited resources is a skill. Not easy. Just watch those cooking shows where they give great chef’s certain things to make a meal with. Even those guys/gals butcher things sometimes.
 
But he’d make an excellent wife for somebody. Cooks cool food and shoots so he can protect the homestead. He might be a keeper. Wonder if he does his own dishes? Or does his better half do that?

I was the cleanest line cook in the history of the world. I do my own dishes. LOL She is definitely the better half and the best part can cook toe to toe with me.
 
That’s why you are a keeper. Being able to make good/excellent food with limited resources is a skill. Not easy. Just watch those cooking shows where they give great chef’s certain things to make a meal with. Even those guys/gals butcher things sometimes.

True. I watch those occasionally and know I could kill it. But then, there is that one curve ball... I know a little about a lot of things but, don't know everthing about anything.
 
True. I watch those occasionally and know I could kill it. But then, there is that one curve ball... I know a little about a lot of things but, don't know everthing about anything.

I had a friend who was a trained chef who went for an audition for Top Chef at one point. They did not take him because they could not rattle him. They wanted people that would create drama. Years of cooking in the real world made him steady compared to the rest. He never got picked not because he couldn't cook.
 
Okay, here we go!

A CFF "Iron Chef/Chopped" competition. A stategic nightmare but, possibly good fun.

I love it! It would be awesome. Something like 5 ingredients and a max $ spent and then post the results.
 
I love it! It would be awesome. Something like 5 ingredients and a max $ spent and then post the results.

Yes but, an impartial entity should choose the ingredients and set the $$ amount. Then there should be chosen (willing) judges to participate. As I said, logistic nightmare. Photos posted to the interwebs can be hijacked.
 
Yes but, an impartial entity should choose the ingredients and set the $$ amount. Then there should be chosen (willing) judges to participate. As I said, logistic nightmare. Photos posted to the interwebs can be hijacked.

I am your Huckleberry. But who has the facility to host? We need to be in one place or at least close by. But I would be willing to road trip to help if need be.

This needs to happen.
 
Yes he has skills but, I recall he woofed (or maybe not, I am old and memory is not clear) on "'Nanner Puddin'" in the not too distant past.

Ha. We’ll need another judge besides me since I’m a damned Yankee and might not hold his nanner puddin’ sins against him. Maybe @Chdamn as another food judge?
 
Last edited:
I have no pictures but tonight I seared 3 filets in butter in the iron skillet. They were liberally coated with garlic salt and chimichurri seasoning.

After they were browned well (about 3 minutes on each side I pulled them to a plate. Then I threw some fresh asparagus into the pan. I added more garlic salt and chimichurri seasoning and then some chipotle hot sauce and lemon juice.

When they were tender I threw in about 3/4 of a cup of sour cream.

While the asparagus was cooking I cur the fillets about a half inch thick slices. When I removed the asparagus I threw the very rare steak slices back inti the skillet and cooked them to about medium rare in the leftover juices.

It was pretty delicious.
 
Yes but, an impartial entity should choose the ingredients and set the $$ amount. Then there should be chosen (willing) judges to participate. As I said, logistic nightmare. Photos posted to the interwebs can be hijacked.

Well I guess I will just keep cooking and eating. Sometimes I will post pics. :D
 
Just a little snack before dinner. Chanterelle ravioli dressed with herbed chanterelle butter and fresh thyme.

eQY1PDx.jpg
 
And here comes the redneck to the party!
Spinach burgers (burger, eggs, spinach, bread crumbs and black garlic salt), with fried eggs and provolone cheese.
No bread, had some at breakfast.


df1ed8947be200f6ff3b9ba10d151bf9.jpg
dea99f152f0cc2c323b4bd45828deaca.jpg


Sent from my Pixel 2 using Tapatalk
 
Last edited:
NY Strip with a seared scallop. Pickled chanterelles & a baked potato.

rsGeEJn.jpg
 
Don't get me wrong, that looks fantastic. But how do you end up with only 1 scallop? :confused:

They were leftover from another dish. I gave the wife 3 and I took the bigger steak. LOL
 
Back
Top Bottom