What are you EATING right now?

[Sr Marqués]

Huevos con morcilla at Landa Restaurant. Burgos(SPAIN).

Lux Aeterna.

[Grahame]

Eggy (bacon) stuffed hash browns

With a little something to follow

[Emooze]

Ribeye

 

[Dusty Chalk]

[grawk]

Sous vide poached sockeye

[Dusty Chalk]

Cheap sushi (Wegman's) -- still good

[dsavitsk]

Okra stew over rice!

 

 

 

[Voltron]

Do you have a recipe for okra stew, Doug?  Looks tasty

[Absorbine_Sr]

Do you have a recipe for okra stew, Doug?  Looks tasty

 

What he said. I would definitely make that and eat it.

[dsavitsk]

For the rice:

 

-add 1tbsb butter, 2tbsp thyme, 2tbsp smoked paprika, a little powdered onion and garlic, 1/4 tsp salt, and 1 cup dry rice to a hot sauce pot and toast everything for a minute or two stirring regularly. The rice should get coated by the paprika. Add 2 cups broth (veg or chicken), bring to a boil (will be almost instant if it was hot enough to toast the rice), cover, and simmer on low for 15 to 17 minutes.
 

 

For the okra:

 

- Chop an onion (I like yellow for the sweetness) and saute for a minute or two in olive oil and a pinch of salt.

 

- Add a bag of frozen (or fresh if you have it -- we don't) okra, and saute for a few minutes -- the okra will release its slime and soften a bit.

 

- Add a clove or two of chopped garlic and let soften.

 

- Add a big can of good quality tomatoes, or a bunch of fresh ones, a can of drained chick peas (or fresh if you can find them), and 1 cup of broth (veg or chicken), a bunch of thyme and smoked paprika and let cook for 10-15 minutes. A 1/2 cup of white wine is also good at this point as it helps bring out some flavors from the tomatoes -- not strictly necessary.

 

- Add Tabasco (or something else spicy -- but the vinegar in Tabasco works well here) when it is close to done, and salt & pepper to taste.

 

Fresh lemon juice just before serving is also nice.

 

I generally use a 14" saute pan on medium to med-high heat for this as it seems to dissipate the liquid at a better rate than something with higher sides. Otherwise it can turn a bit mushy by the time enough liquid has evaporated.

 

Follow it with the chocolate chocolate-chip walnut cookies you made the night before.

Edited September 16, 2014 by dsavitsk

[Voltron]

Awesome, thanks

[Hopstretch]

 
 

Asparagus Cream, Beetroot Ice, Soy

Broccoli, Green Strawberry,
Caper Berries
 

Roast Scallop, Pear and Saffron
Buckwheat, Lemongrass


Guinea Fowl and Squid Broth,
Peas and Sweetcorn


Grilled Leek, Onion,
Mushroom Milk


John Dory, Cucumber Ketchup,
Lemon Thyme, Kohlrabi


Cornish Lamb, Parsley,
Samphire, Pickled Rhubarb


Cheese on Toast


Mint and Pea
Ice Cream


Grapefruit Curd, Peanut,
Passion Sorbet

[Grahame]

Looks Very nice, 'Stretch. Pics (very déclassé, I know), or venue?

[Hopstretch]

Drake's in Ripley. Brilliant food, super dangerous wine list.

[Dusty Chalk]

...superb, dangerous wine list.

[VPI]

Crostini of truffled chicken liver.

[Grahame]

A raid on the fridge

[Absorbine_Sr]

A raid on the fridge

ImageUploadedByTapatalk1411093195.232028.jpg

 

I need to borrow your fridge.

[Dusty Chalk]

Your fridge raid >> my planned meals

[VPI]

Some kind of duck sashimi at the fancy Ramen place Colin sent me to in NYC.

Edited September 20, 2014 by VPI

[VPI]

Surprisingly, as Colin recommended this, it has all been pretty awesome.

[VPI]

Finishing with Black Sesame, Sweet Potato and Green Tea Gelatos.

[Dusty Chalk]

Jealous.

[Grahame]

The return of "raid on the fridge". But its all gone now.

[VPI]

Trying Mexican Brisket, blackened Brussel sprouts and green Chile mac n cheese for lunch today.