oldtimer Posted February 15, 2012 Share Posted February 15, 2012 Sounds easy enough to do. What part do you think is not right? It could be something as simple as the quality of the balsamic or other ingredient. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 16, 2012 Moderators Share Posted February 16, 2012 I'm with you there Brac !! Love it raw One of my favorite things, I love the taste, and it almost melts in your mouth. [] Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 16, 2012 Moderators Share Posted February 16, 2012 For a short time there was an “all organic” restaurant locally. One of their “signature” dishes was a bed of baby greens topped with yellow fin tuna that had been cured “ceviche” style in lemon juice, lime juice, and rice wine vinegar. Dressed with EV olive oil and just a touch of balsamic vinegar. It was served with a small loaf of “in house” baked whole wheat bread sliced, toasted, and brushed with olive oil and crushed garlic. O… M… G… It was just wonderful. I’ve been trying ever since to replicate that dish but to date I haven’t come very close yet Yet being the operative word here... I really just became addicted to ceviche in the last couple of years, had some last night with shrimp. My wife came back from a local grocery last night and told me she got me a surprise, it was a surprise, I had no idea they had anything like that there and it had a really good taste. She also got me some fresh tuna, I must have done something right ? Quote Link to comment Share on other sites More sharing options...
J.4knee Posted February 16, 2012 Share Posted February 16, 2012 Love love love Ceviche, but a good piece of Sashimi grade Ahi is a beautiful thing too.[H] Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 17, 2012 Author Share Posted February 17, 2012 So when do we get the NEXT installment from Herr Professor Chef von Fenderbender? I wait with baited breath...(stay well clear unless you REALLY like whiskey). Also, Coytee mentioned "...one of a couple of chefs." Assuming he meant the real deal as opposed to self-appointed, how do we shake out the other one to spill these secrets to the only thing that rivals (bearing in mind that beer, wine, and such are accompaniments, like a great dress, and not the main course), and generally preceeds, sex? Dave Quote Link to comment Share on other sites More sharing options...
Coytee Posted February 17, 2012 Share Posted February 17, 2012 Also, Coytee mentioned "...one of a couple of chefs." Assuming he meant the real deal as opposed to self-appointed, how do we shake out the other one to spill these secrets to the only thing that rivals (bearing in mind that beer, wine, and such are accompaniments, like a great dress, and not the main course), and generally preceeds, sex? I believe TheEar also swings a mean cleaver? Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 17, 2012 Share Posted February 17, 2012 So when do we get the NEXT installment from Herr Professor Chef von Fenderbender? I wait with baited breath...(stay well clear unless you REALLY like whiskey). Also, Coytee mentioned "...one of a couple of chefs." Assuming he meant the real deal as opposed to self-appointed, how do we shake out the other one to spill these secrets to the only thing that rivals (bearing in mind that beer, wine, and such are accompaniments, like a great dress, and not the main course), and generally preceeds, sex? Dave Here we go..... Braised short ribs in Porter and figs, with goat cheese polenta This only works if you have a good butcher to make you nice "english cut " short ribs..... nice and meaty on top of the bone with good marbleization.... Dry the short ribs and brown them in 2-3 tbsp good oil in a thick cast iron or enamel pan (le cruset, ducth oven etc.) with a good carmilization on all sides...... remove from the pan and season with a rub paste made from kosher salt, fresh black pepper, ground ancho chills (smoked paprika will work), chopped fresh thyme, chopped garlic, dash of dijon. As soon as you remove the ribs from the pan add 1 diced carrot, 1 diced small onion, 1 diced parsnip, 1 diced fennel bulb....saute until light brown and stir in 3 tbsp AP flour and saute on low for 2-3 min to toast the flour a bit. Add two bottles of a good porter or stout (sam adams honey porter works), 1 quart chicken stock, 1 tsp tomato paste. stir like crazy with a wooden spoon to disolve all the "roux" flour, and place short ribs back on top. Add one cup of halved dried figs, cover and cook in a preheated oven ate 275-300 for 2 hours or untill the meat is fork tender. remove the ribs and spoon off any fat that has floated to the top.... reduce the "sauce" for 5 min while making the polenta... 2 cups chicken stock brought to a boil and stir in one cup med corn meal for polenta... add 2 spoons of butter and 2-3 spoons of goat cheese, salt and pepper to taste. spoon the polenta in the middle of a large soup dish or plate, place one or two short ribs on top and cover with the porter fig sauce.... stick to your ribs!!!!!!!! eat and drink the other four bottles of porter!!! Quote Link to comment Share on other sites More sharing options...
Brac Posted February 18, 2012 Share Posted February 18, 2012 Sounds good, gonna try to find some good short ribs. Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 20, 2012 Author Share Posted February 20, 2012 Hey, FB, any alternatives for the goat cheese polenta under this? Sheesh, I eat Stilton, but I've never acquired a taste for lanolin. Perhaps just an alternative strong cheese? Yes, Chef, there is no accounting for taste... Dave Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 20, 2012 Share Posted February 20, 2012 I just like a bit of sharpness to counteract the richness.... feta works great if thats up your ally, or simply squezze some fresh lemon juice ( not as subtle) into the polenta Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 20, 2012 Author Share Posted February 20, 2012 I just like a bit of sharpness to counteract the richness.... feta works great if thats up your ally, or simply squezze some fresh lemon juice ( not as subtle) into the polenta Sharpness...can't get too much. Lanolin...don't like even a little. Actually, I've had goat cheeses that didn't reek of the stuff but don't know how to purchase one without it. However, I have found Arahova to my taste. Perhaps that would be a good choice. Feta Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 20, 2012 Share Posted February 20, 2012 Love good greek feta!!! Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 20, 2012 Author Share Posted February 20, 2012 Love good greek feta!!! Spoken like a Chef and a gentleman... I really shouldn't even have asked. Dave Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 21, 2012 Share Posted February 21, 2012 [:$] [:$] [:$] [:$] Thanks Dave.... Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted February 23, 2012 Share Posted February 23, 2012 and with a teeneage son (which to food is akin to giving the Ferrari to the short bus friver...), what can be done with.... hot dogs? Really! I'm not kidding. Must have dogs, buns, else is the problem.... Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 23, 2012 Author Share Posted February 23, 2012 and with a teeneage son (which to food is akin to giving the Ferrari to the short bus friver...), what can be done with.... hot dogs? Really! I'm not kidding. Must have dogs, buns, else is the problem.... You don't need a chef for the answer to that... 1. Buy a package. 2. Place in refrigerator. 3. Watch it disappear with alarming rapidity. Been there, done that... Dave Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted February 23, 2012 Share Posted February 23, 2012 The recipe was for the "parents"...... [Y] Quote Link to comment Share on other sites More sharing options...
fenderbender Posted February 23, 2012 Share Posted February 23, 2012 Love me a good hot dog..... Favorite meal is the $1.50 dog and soda at Costco. Lol now please bump my for sale post Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted February 24, 2012 Share Posted February 24, 2012 I have bumped the FS for you; now.... about those "artisan" dogs.... [6] Quote Link to comment Share on other sites More sharing options...
jhoak Posted February 24, 2012 Share Posted February 24, 2012 I have bumped the FS for you; now.... about those "artisan" dogs.... Quote Link to comment Share on other sites More sharing options...
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