Lunch/dinner thread.

[Angus]

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

[4u2nvinmtl]

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).

[Angus]

Sounds delicious!!!

[jrock645]

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.

[Ronkh]

Oh YEAH !!!!!

Dinner at JROCK`s house

[RaysWay]

Where do I make a reservation??

[jrock645]

Where do I make a reservation??

private club... requires a pretty hefty check to be able to make dinner reservations.

[Ronkh]

private club... requires a pretty hefty check to be able to make dinner reservations.

No sweat !!!!!!!!!

(as long as they don`t try to cash the check till I`m long gone.........)

[PA DETAILER]

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.

[RaysWay]

No sweat !!!!!!!!!

(as long as they don`t try to cash the check till I`m long gone.........)

I like the way you think!!

[trashmanssd]

private club... requires a pretty hefty check to be able to make dinner reservations.

Its just money can always go make more.

[Angus]

Me right now looking at jrock645 post:

[4u2nvinmtl]

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

[jrock645]

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

You ever eat at Joe Beef? I hve the cookbook, place looks awesome

[PA DETAILER]

OMG. It was all good. FULL TURKEY DINNER. It was hard to work after that tho!! Did not even eat when i got home.