Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by OCDshaver

I know that this thread is primarily used to display our efforts at home. But in the spirit of wanting to share memorable dinners, I had to post these pics. My wife and I celebrated our anniversary at Joel Robouchon in Las Vegas this past week. Truly an outstanding meal I won't forget.

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Looks awesome. Happy anniversary.

Geek

I was adventurous again (well by average american standards) and when I saw some pig hocks at the store I had to get them

The package had four and two I already knew how I'd cook - like my grandma used to, basically a soup to which you add good dose of garlic and vinegar paste when you serve it.

So for the other two I figured I'll look on the internet and a recipe from thefoodnetwork by nigella lawson looked interesting. So that's what I made with them - Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes Recipe : Nigella Lawson : Food Network





Yep - it was worth the 3 hours to cook it

Originally Posted by gugi

I was adventurous again (well by average american standards) and when I saw some pig hocks at the store I had to get them

The package had four and two I already knew how I'd cook - like my grandma used to, basically a soup to which you add good dose of garlic and vinegar paste when you serve it.

So for the other two I figured I'll look on the internet and a recipe from thefoodnetwork by nigella lawson looked interesting. So that's what I made with them - Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes Recipe : Nigella Lawson : Food Network





Yep - it was worth the 3 hours to cook it

With the Guinness added it sounds like a kicked up version of a German dish. Germans got good cuisine I cannot deny that. Looks good n hearty. +1

Just gotta say how much I love the Autumn season and am seeing some good Fall food appearing here. Yuuuu----uuuummm !!!!

By the way....Thanks for posting that recipe Gugi...I will now be spending the rest of the night looking at food recipes of course lol

Well, she said not to use guinness and I don't particularly like it (with the exception on tap in Ireland) so I just used a local amber - three bottles, one for cooking one for while it's cooking and one with dinner .

Yeah, it got pretty cold here for the last few days, so I thought a hearty german-type dish would hit the spot. I was originally thinking of doing some fatty pork (was thinking neck) with sauerkraut but then I saw the hocks and couldn't resist .

Oh dear lord......would you please say fatty pork again lol. Like music to my stomach

Went to the Russian Market today and picked up all sorts of yummy things. Impromptu supper short n simple. Dark Russian rye bread with Polish Kielbasa ,dill,onion,mayo and some nice Russian Strawberry tea .

We had a Russian specialty store for a short while, but it didn't last. Actually it was more Armenian, at least the owner was, and he stocked all kinds of eastern european stuff not only from Russia primarily shelf-stable kind. There were some pretty good things like various marinated mushrooms, sour cherries (not the american yellow-cherry type, but the good red sour species), various pepper/eggplant/tomato spreads... Some of it is available in the international section of the local Wegmans and Tops, but very little.

Anyways, for dinner I made something I saw from Melissa Clark at NYT Lamb Chops With Green Tomatoes Recipe - NYT Cooking
It looked quite good, but I went fancy and used lamb tenderloin instead of the cheaper shoulder cut. I picked the green tomatoes from the organic heirloom bin and they were much less acidic than regular green tomatoes, but I still used a little bit of honey. I thought I put enough anchovies, but could've used even more (I love anchovies though).
Thought about opening a right bank Bordeaux, but changed my mind and went for zinfandel instead to keep the american theme (I guess the lamb came all the way from Australia or New Zealand, and the anchovies from Italy but the recipe is american ) - it paired very well.
Here is what it looked like:

BIG difference in taste,between Aussie Lamb and American Lamb.We use to raise lamb.The Aussie stuff has a stronger taste