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Gwydion Stone

Tonight's Repast

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You can't get marrow bones?

 

I saw this on a foodie blog I follow and thought of you. Scroll down (slowly) until you reach the bones.

 

 

Tonight's late night snack: pan seared wild scallops, over romaine chiffonade, with freshly shaved Parmesan cheese, and port wine beurre blanc.

 

Great pic, QMJ. If I may be so bold, I'd love to see you prepare this same dish, but with each scallop on it's own tiny bed of finely shredded romaine, each topped with a square of the parmesan and then drizzled. I'm enjoying the food porn, keep it coming!

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I saw this on a foodie blog I follow and thought of you. Scroll down (slowly) until you reach the bones.

I was somewhat smitten with The Alembic, too. "What's in a name?" someone once said. :cheers:

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Not to mention the pork belly with crispy skin. I saw Gordon do one of these that made me want to cry, it looked so good.

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I could be wrong, but I think QMJ has a fondness for scallops!

 

 

 

I think QMJ has a fondness for food. You should taste his pulled pork! Yum! B)

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Well, he's at the right place then!

 

It's Wednesday, so that means tonight's meager provisions were GI surf and turf. Woe is me.

 

 

31683_10150177829245247_505500246_12572456_3618611_n.jpg

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Bryan used to have a recipe on the Obsello website for an absinthe syrup over ice cream. It was basically just an absinthe reduction in a pan plus added sugar. Looked sexy. I don't know how it tasted.

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Thanks for the nice comments on the ice cream!

 

Here's what I made for my folks the other night:

 

Shrimp Scampi a la James; rich in butter, garlic, and good vermouth. You gotta have something to sop up with all that good homemade sourdough bread!

 

IMG_1547.jpg

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Consider the onion. Fragrant bulb: pungent raw, yielding sweet when cooked.

 

Consider the onion, about which it has been said "there would be no cuisine without onions."

 

Consider the onion, that gave new life to yesterday's baked potato and a few slices of cold beef to bring forth this delicious hash.

 

IMG_1596.jpg

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looks so good, but when you do stuff like that post the recipie please.

 

What!?! And reveal all my secrets? :devil:

 

Seriously, I'm happy to post any recipe, given there was a recipe involved.

 

This one's really easy if you have one of those little home ice cream freezers, the kind with the tank you keep in the freezer. The recipe is from Southern Living magazine (I lifted the shrimp scampi from them too, with minor adjustments); they've never steered me wroing yet! Here's a link to the recipe I used: http://find.myrecipes.com/recipes/recipefi...cipe_id=1057277

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I would like to know about the seasoning you used in the beef, if that isn't a family secret.

 

Uhm, well, you see, the thing about that is that when I went to the pantry I found only one usable onion and no garlic. How I used the last of my garlic without noting to buy more I cannot understand; but, evidently it happened. I would have used two onions, had I had them, and plenty of garlic. Lacking that, I ended up using one onion, a bunch of carrots, marjoram, bay, salt, pepper, and (of course) beer. I usually braise chuck roast in red wine (with tomatoes, onions, garlic, carrots, celery, etc.) but was inspired to try this for a change.

 

Ron: no sugar on the carrots, they were just cooked along with the beef. Aye! They come out rather "well done", but very flavorful.

 

Edit: Dang! Found the missing five heads of garlic this afternoon!

Edited by Quartermaster James

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This is your chuck roast on red wine.

 

BEFORE:

IMG_1237.jpg

 

Aye! There is a small roast in there, with veggies under, over and all around! For the liquid I used one can of diced tomatoes with basil, garlic, and oregano, and about a cup of red wine. This time the seasonings are onions, carrots, celery, garlic, thyme, salt and pepper.

 

 

AFTER:

IMG_1269.jpg

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This is your chuck roast on red wine.

 

BEFORE:

IMG_1237.jpg

 

Aye! There is a small roast in there, with veggies under, over and all around! For the liquid I used one can of diced tomatoes with basil, garlic, and oregano, and about a cup of red wine. This time the seasonings are onions, carrots, celery, garlic, thyme, salt and pepper.

 

 

AFTER:

IMG_1269.jpg

 

 

Excellent :cheers:

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