What's the best thing you've made lately?

BBQ'd some spareribs yesterday (Memphis style and smoked with chokecherry wood). Of course, it had to start raining and then snowing as soon as I went outside to use my grill.

The store by my office had some beautiful diver scallops on sale, so last night I made pan seared scallops with a shallot, ginger and thyme sauce. Very good.

The store by my office had some beautiful diver scallops on sale, so last night I made pan seared scallops with a shallot, ginger and thyme sauce. Very good.

Fresh Market?

"Hungarian" Fennel Bread (Full disclose: Actually NJ made it)

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[Jenise]

"Hungarian" Fennel Bread (Full disclose: Actually NJ made it)

Fennel Bread.jpg

Oooh oooh OOOH! That looks heavenly. Give me a hot slice of that with some cold butter melting on top--now THAT would be a great breakfast.

The store by my office had some beautiful diver scallops on sale, so last night I made pan seared scallops with a shallot, ginger and thyme sauce. Very good.

Fresh Market?

Great guess but it was actually a local, family-owned store. I'll have to see if Fresh Market sends out sale flyers via e-mail because as far as I know they do not advertise otherwise here so I never know of their sales.

I made myself a salad for lunch today with my favorite ingredients: butter lettuce mix, pears, red onion, blue cheese, roasted almonds, dried cranberries, duck confit (the last of a good thing -- which only got better with time) and a drizzle of lemon/thyme vinaigrette. Yum!

I made myself a salad for lunch today with my favorite ingredients: butter lettuce mix, pears, red onion, blue cheese, roasted almonds, dried cranberries, duck confit (the last of a good thing -- which only got better with time) and a drizzle of lemon/thyme vinaigrette. Yum!

Sounds wonderful...as I finish a dish of Graeter's Black Raspberry Chip Ice Cream.

Chinese red-cooked chicken. Just for variety's sake I threw in a whole star anise (all 8 points) as well as ginger.

-Paul W.

Today's lunchtime soup.

I caramelised half an onion and a carrot, both finely diced, then threw in some rich beef stock, half a can of crushed tomatoes, some rice, some spaghetti broken up into short lengths, some green peas, half a cup of cooked white beans, a dozen or so peppercorns and a bay leaf or two. It turned out fine, but the Francophile went into raptures. It must have just hit the spot.

Beef Bourgogne! A rainy, ugly, damp, cold, depressing day in Maryland so i made beef bourgogne without mushrooms because I didn't want to drive to the store in such ugly weather. Paired it with oven fried garlic scalloped potatoes and a 2003 Cuvee Prestige Mas des Aveylans Syrah Vin de Pays du Gard. Turned out great!

Drew

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Braised short ribs with a ginger, soy, garlic and hoisin sauce. I served them over some very quickly grilled and still crunchy green beans that were topped with sesame seeds.

I wish I would have made more because everyone wanted seconds. A good lesson for next time though.

Yesterday I made the best corned beef hash in the history of March 18th.

Yesterday I made the best corned beef hash in the history of March 18th.

Got a recipe Howie?

Last night I made a crockpot bread pudding with a sour cream maple-rum sauce.

Yesterday I made the best corned beef hash in the history of March 18th.

Got a recipe Howie?

Not really. Just chopped up the leftover corned beef, potatoes and carrots from the St. Patty's Day CB&C dinner, added some of the broth, along with the celery and onions in the broth, mashed it all together and cooked it all together until most of the broth disappeared and the hash started to brown on the bottom.

Not really. Just chopped up the leftover corned beef, potatoes and carrots from the St. Patty's Day CB&C dinner, added some of the broth, along with the celery and onions in the broth, mashed it all together and cooked it all together until most of the broth disappeared and the hash started to brown on the bottom.

That sounds like a recipe to me Howie. just so I understand, the potatoes and carrots had already been cooked when you mixed the ingredients together? The time is the oven was so that the liquid would be reduced? I am going to try this one then. I tried making a hash from left over pot roast and was not satisfied with the results. I Just happen to have a corned brisket and a head of cabbage ready, so I will cook those today, and the leftovers will be hash tomorrow or perhaps on Monday.

...The time is the oven was so that the liquid would be reduced? ...

Actually, I did it in a large skillet on the stove top, turning over every now and then with the brown crust forming on the bottom.

This was a nice meal last night for an 80° day. Turkey burgers infused with fresh lemon , zest, and thyme. Caramelized onions and yellow bell peppers, roasted roma tomato slices, melted cheddar and salsa verde, on herb Focaccia bread

I made this fried bonito sushi in pankow crust on a vindaloo sauce as a starter for a 4 course menu.

Gorgeous food, Heinz! Out of curiosity, why a vindaloo sauce?

[Jenise]

Heinz, that looks incredible.

Love the looks of that, Heinz!

Last night, I made a simple dish of morels and shallots in cream. Took it over to a friend's house and we happily slopped them on good ciabatta. We didn't have any burgundy available, but it was still heaven with a nice Crozes-Hermitage. Only slight harshing of the buzz was due to some remaining grittiness that I didn't get out of the shrooms.

Tonight, more fresh morels cooked up with pencil-thin asparagus to go with seared scallops and roasted potatoes.

Gorgeous food, Heinz! Out of curiosity, why a vindaloo sauce?

I wanted the dish spicy. The filling around the tuna is made of shrimps and I thought this combination needs another sauce than a Wasabi dip.