Dinner Art

KingIV20

KingIV20

Active Member
Hey bill that looks pretty damn good. Can't go wrong with teriyaki chicken - especially with a little stir fry action:)

And silentrunning, thats a good looking meal! I've never cooked mussels, seems like you've done it a few times;)
good stuff, making me hungry..
:leaf:
 
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SOorganic

Well-Known Member
knoka 002.jpgknoka 003.jpg

This is what i made in class to day. Grilled Ny club steak with cauliflower gratin and a sundried tomato and shallot compound butter on top. And Carnitas with fresh guacamole and corn and roasted poblano salsa, And fresh tomato and black bean salsa.
 
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SOorganic

Well-Known Member
Nice, i go to Le cordon blue in San Franciso, its a lot of work but its awesome. Hey pablo, unless ur a senior there is no reason you cant start a career in cooking. There are a lot of older people at my school. Lots of ex wall street types that needed a change in scenery. And my uncle who is in his 50s and is a real estate developer just started attending the original cordon blue campus in France. Its never too late
 
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SOorganic

Well-Known Member
Hope this works, if not ill repost. Today was the final day for my foundations 3 class and we went all out. We made TWO salmon cuviacs(forgive spelling), Two huge beef wellingtons with a port and mushroom reduction. We also made a few dozen stuffed chicken brest and a plater of rolled petrol sole, roasted potatoes basted in duck fat. About 2 dozen duck confit thigh and legs, sitting on top of a shit load of duck confit cassoulet.Braised asparagus, HAND SQUEEZED lemonade, Cumin and orange glazed carrots, it was pretty crazy. We invited the pastry class over on one the condition, that they provide the desert. They came in with a half sized sheet tray with sum brownies and a couple of burned lemon bars...... :clap::finger::clap: :finger::dunce: (cough assholes cough)

I now hate the pastry class, even tho there are sum really cute chixs in the class, i dont care how hot you are when you totally shaft us like that. If that kinda shit went down in the real world, ohh man it would not have been pretty.
 

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pabloesqobar

Well-Known Member
Damn, the weather was awesome today. So I blew off work and grilled up a bird and some asparagus. The asparagus turned out awesome - nice nutty flavor with a little bit of a bite/crunch to it. The chicken was great, and I've got enough left overs for 2 - 3 more meals.

There's just cajun seasoning on the chicken. And olive oil, kosher salt and pepper for the asparagus.
 

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billcollector99

billcollector99

Well-Known Member
pabloesqobar said:
Damn, the weather was awesome today. So I blew off work and grilled up a bird and some asparagus. The asparagus turned out awesome - nice nutty flavor with a little bit of a bite/crunch to it. The chicken was great, and I've got enough left overs for 2 - 3 more meals.

There's just cajun seasoning on the chicken. And olive oil, kosher salt and pepper for the asparagus.
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Lookin good Pablo, all your dishes look so healthy :) I cant wait for this warmer weather to stick around for awhile!!
 
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damn gorgeous

Member
pabloesqobar said:
Thanks for the kind words. I thawed out the rest of the chicken thighs and grilled them up with some veggies this evening. Nothing spectacular, but pretty tasty and healthy. And enough for lunch tomorrow. :)

The chicken thigh marinade: 1 tblspn balsamic vinegar, 1 tblspn worcestershire, 1.5 tblspn "steak-type dry seasoning" and about 1/3 cup olive oil. It can actually marinate for about 1 hour and be awesome, but the longer the better. Once you whip up the marinade, give it a taste. I usually end up adding a bit more of the worcestershire to balance out the vinegar. Full Disclosure: This marinade recipe was one I saw on Rachel Ray's t.v. show. I think she's friggin' annoying as hell, but I love this marinade.

The veggies (yellow squash, bell peppers, shrooms, italian zucchni) were just tossed in olive oil, kosher salt and fresh ground pepper.
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ohhhhhhh!!!
exquisite!!! now im hungry :))


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