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Originally Posted by chgoeditor
(Post 32919624)
Are you on LTHForum? (Local Chicago food board.) Case de Isaac gets a lot of love on there (or historically has), but I've never tried it.
Re caviar -- years ago I had a Persian boyfriend and when we broke up he had a 500 g tin of caviar that he'd brought back from Iran for me, but that I never got to enjoy! For years I did use the huge container of Iranian saffron he'd gotten for me on a previous trip back home. We're going out tonight and tomorrow, then getting Bavette's takeout on Wednesday. Our order includes shrimp cocktail and crab legs, but I'm kind of hoping we over ordered so those can get saved for NYE dinner, when I'm tempted to do a seafood extravaganza. Sitka Salmon Shares delivered sushi grade albacore tuna, spotted prawns and Dungeness crab last week, plus we have salmon from last month, so I may do a cold seafood platter, maybe with some salmon carpaccio or sushi. If I'm feeling like going to the store, might also splurge on some caviar or lobster (only if I can find some claws -- I hate the tail meat). I wish Mr. CE were willing to try shucking oysters. While I am not a raw oyster fan, I've been wanting to do grilled oysters, which I love. (Maybe I could have them shuck them at the store, but give me the oysters, liquor and shells so we could them grill them without having to deal with shucking.) For NYE, we ordered the RPM Steak NYE special. Lettuce Entertain You has a north suburb delivery within 13 miles of Northfield, so we qualify. Lobster Bisque (which we may supplement with some chopped lobster tail from the grocery store) Bibb lettuce salad Black truffle risotto Chateaubriand with roasted mushrooms and Bearnaise Au gratin potatoes Chocolate cake I'm with Mr. CE. I love oysters but don't want to shuck them. |
https://cimg3.ibsrv.net/gimg/www.fly...9166f4c0ea.jpg
Beef Rendang cooked at home. Didn't quite get the color right (probably could have caramelized it more), but the flavor was fantastic. I was skeptical of using so much lemongrass (it called for 4 stalks!) so I cut back to about half, but the recipe was right and it could have used more. |
Originally Posted by corky
(Post 32919655)
I prefer the claw meat on lobsters but I also like the tail. You hate the tail meat? To me, there isn't a big enough difference to love one and hate the other! I thought you were doing takeout from a fancy place for NYE--plans changed?
Every year for a brief time at Christmas Costco sells a frozen bag (about 2-3 lbs) of lobster claws. This year I only saw it for a week but managed to snag 3 bags which I will save for a special treat over the next several months. Our fancy takeout is tonight (Eve of the Eve) but anticipate that leftovers will play a role in tomorrow's dinner, too. |
Originally Posted by chgoeditor
(Post 32923955)
I find tail meat to be much tougher than claw meat.
Our fancy takeout is tonight (Eve of the Eve) but anticipate that leftovers will play a role in tomorrow's dinner, too. one day I might go for the Costco lobster - I know it’s limited but it’ll return :-) |
Not surprising, we made it through about half of our delicious dinner, and the rest is waiting until tomorrow. Dinner:
Appetizers: Jumbo shrimp cocktail King crab (We ate about half of this) ___________ Salads: Smoked salmon caesar salad Crab stuffed avocado (We have > half the caesar left over) ___________ Entrees: Fried chicken with mashed potatoes Steak frites (We ate about half of the fried chicken, none of the mashed potatoes or steak frites) ___________ Sides: Candied bacon Roast brussels sprouts Roast broccoli (All saved for tomorrow!) __________ Bread: Homemade sourdough (About half left for tomorrow) So we get to savor our favorite steakhouse for two nights of celebratory dinners! Need to put another bottle of champagne in the fridge so we can toast the end to a truly horrible year. |
Originally Posted by chgoeditor
(Post 32925323)
Not surprising, we made it through about half of our delicious dinner, and the rest is waiting until tomorrow. Dinner:
Appetizers: Jumbo shrimp cocktail King crab (We ate about half of this) ___________ Salads: Smoked salmon caesar salad Crab stuffed avocado (We have > half the caesar left over) ___________ Entrees: Fried chicken with mashed potatoes Steak frites (We ate about half of the fried chicken, none of the mashed potatoes or steak frites) ___________ Sides: Candied bacon Roast brussels sprouts Roast broccoli (All saved for tomorrow!) __________ Bread: Homemade sourdough (About half left for tomorrow) So we get to savor our favorite steakhouse for two nights of celebratory dinners! Need to put another bottle of champagne in the fridge so we can toast the end to a truly horrible year. |
Korean (bibigo) chicken won tons in hot water with garlic, ginger, fermented red pepper paste, cilantro, plus frozen spinach, broccoli, peas
pb&j on Japanese milk bread honolulu cookie brand - chocolate chip shortbread cookies (pineapple shaped)
Originally Posted by chgoeditor
(Post 32925323)
...
Appetizers: Jumbo shrimp cocktail King crab ... Gorgeous humongous overall menu :-) |
Originally Posted by exerda
(Post 32922686)
https://cimg3.ibsrv.net/gimg/www.fly...9166f4c0ea.jpg
Beef Rendang cooked at home. Didn't quite get the color right (probably could have caramelized it more), but the flavor was fantastic. I was skeptical of using so much lemongrass (it called for 4 stalks!) so I cut back to about half, but the recipe was right and it could have used more. |
Originally Posted by gaobest
(Post 32925637)
just curious what king crab is like, besides the leggy legs.
Gorgeous humongous overall menu :-) |
Originally Posted by Jaimito Cartero
(Post 32925787)
Looks a bit different from my wife’s Rendang. How long do you cook it for? She has best results using beef that has been sous vide cooked first.
The flavor and texture of the meat were nearly perfect--I do think it needed to caramelize a bit more in the fat, though, once all the liquid cooked off. Going to make another batch of pho today; last time, I sous vide cooked both the beef cuts, but then braised the roast in the pho for a long time. That made it a bit chewier than it probably should have been, honestly. This time, we'll sous vide the beef and serve it with the broth separately, as I've got the oxtail and the beef bones to make the broth without the need for rendering down the roast. |
Splurged and got king crab legs and cold boiled shrimp for tonight's dinner, along with mixed green salad. If I get inspired, I'll make cornbread muffins to go along with.
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Originally Posted by cblaisd
(Post 32927224)
Splurged and got king crab legs and cold boiled shrimp for tonight's dinner, along with mixed green salad. If I get inspired, I'll make cornbread muffins to go along with.
As far as boiled shrimp....have you ever tried Ina Garten's method of roasting shrimp? That is my absolute go-to once I discovered it. The shrimp don't curl up or shrink as much plus they don't risk getting rubbery. https://www.foodnetwork.com/recipes/...ecipe2-2106558 |
Goat cheese and crackers, dry aged ribeye with baked potato and a broccoli cheese casserole, tres leches cake and of course a bottle of Veuve Champagne. Oh and a cigar. Gotta do New Years right.
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Originally Posted by cblaisd
(Post 32927224)
Splurged and got king crab legs and cold boiled shrimp for tonight's dinner, along with mixed green salad. If I get inspired, I'll make cornbread muffins to go along with.
Originally Posted by chgoeditor
(Post 32926214)
It's not something I'd want to encounter on a swim, that's for sure! But I'm not sure anytime eats anything but the legs.
Originally Posted by exerda
(Post 32926685)
Going to make another batch of pho today; last time, I sous vide cooked both the beef cuts, but then braised the roast in the pho for a long time. That made it a bit chewier than it probably should have been, honestly. This time, we'll sous vide the beef and serve it with the broth separately, as I've got the oxtail and the beef bones to make the broth without the need for rendering down the roast.
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Originally Posted by gaobest
(Post 32927423)
Fantastic! Enjoy :-)
does the rest of the crab get used for mixed crab, like in sushi or other foods? |
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