What's for Dinner?

RedWolf said:
I love taking fresh salmon poaching it and making salmon cakes with a bright lemon dill tartar sauce
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I was just telling my friend this story yesterday...
I worked for a catering company that had a specialty of smoked salmon baked as a cheesecake, it was absolutely amazeballs. I cleaned all 3 facilities on Mondays, so I would take the leftovers to my local Applebee's bar with stone ground crackers and we'd all have a highly enjoyable app.
 
Oxtail, anyone ?
Ox broth made some good gravy too

Ox.jpg
 
RedWolf said:
I love taking fresh salmon poaching it and making salmon cakes with a bright lemon dill tartar sauce
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My salmon cake sauce is similar, without the tartar. Then after eating the salmon cakes, I label that sauce as Hollandaise.
Then it goes great on my Eggs Benedict
 
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Mickalino said:
My salmon cake sauce is similar, without the tartar. Then after eating the salmon cakes, I label that sauce as Hollandaise.
Then it goes great on my Eggs Benedict
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Tartar sauce, remoulade, Hollandaise...it's pretty much the same. An emulsion of egg yolks and oil/butter, just different seasonings or ingredients. It's one of the five mother sauces

My lemon dill tartar sauce is exactly that. Homemade mayonnaise lemon zest lemon juice black pepper Worcestershire sauce a touch of hot sauce chopped fresh dill and finely minced shallots. It's not truly a tartar sauce but I did not know what else to call it
 
RedWolf said:
Tartar sauce, remoulade, Hollandaise...it's pretty much the same. An emulsion of egg yolks and oil/butter, just different seasonings or ingredients. It's one of the five mother sauces

My lemon dill tartar sauce is exactly that. Homemade mayonnaise lemon zest lemon juice black pepper Worcestershire sauce a touch of hot sauce chopped fresh dill and finely minced shallots. It's not truly a tartar sauce but I did not know what else to call it
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I can't find a good remoulade. The best I've ever had was at the Sundae Cafe on Tybee Island and nothing will ever live up to it. Never got the chance to de-construct it.
And don't get me started on their Seafood Lasagna. Absolute heaven. And because it was so "rich", one order fed both of us with a couple of crab cakes with the remoulade...(cue Edith and Archie)...

Those were the days!
 
Anyone cooking anything special for Memorial Day?
 
RedWolf said:
Anyone cooking anything special for Memorial Day?
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Not really...Mrs Skinsfan has been under the weather, (hence the reason that I've been making soup). She's feeling better now so yesterday I made.some old-school "BBQ", which is more like Sloppy Joe's, (ground beef, onion, ketchup, vinegar, mustard, brown sugar lemon juice, Worcestershire) served on hamburger rolls , a few dashes of Tabasco sauce & coleslaw. My kids call it a "Boomer" dish. We had air fryer boneless chicken breast, Stove Top stuffing and corn cut off the cob last night.
We'll finish up the potato soup for lunch today & the BBQ for dinner, none of which falls under the "special" category.
I do have a couple of soft crabs thawing in the fridge for tomorrow nights dinner.
 
Gonna take Brother Om to East of Texas in Winston-Salem for our last dinner this visit. Never been there but the menu looks fantastic. I'm a much bigger fan of Texas BBQ than I am NC, probably mostly because so much of NC BBQ is pork-fixated.
 
Visited a local favorite of mine last night. It's the first time I've ever gone on a Friday so I was finally was able to order an item I have been wanting but only available on Fridays:

Smoked Prime Rib (Friday’s While it Lasts)
Herb crusted 12-14 oz slow-smoked Black Angus Prime Rib paired with creamy mashed potatoes & braised red cabbage. Finished with garlic compound butter

Sorry, no pics. It lived up to my expectations! I did change out the braised red cabbage for their killer coleslaw.

I had my favorite starter which I have mentioned before:

Award Winning House Smoked Bacon, Poblano & Roasted Corn Chowder
Award winning chowder made with All Natural Nitrate Free House Made Bacon, poblanos, roasted corn, potatoes, garlic, parsley & thyme
 
I smoked a couple beef chuck roasts overnight and I just put them in a pan with some onions, garlic and beef stock to braise to 203.

Gonna make some barbacoa tacos tonight.
 
We ended up going to 'City BBQ' in High Point NC on our way home from golf. More of a fast food type environment but the food was pretty good. We had a 'sampler' option with brisket, pulled pork, ribs, and chicken. The chicken and ribs were fantastic, pork and brisket were just okay. They do homemade cornbread there, and while the texture was great, they put something in their cornbread that was offputting ... it almost tasted like truffles (which are one of the few foods I just don't care for). Weird. Overall we had a good experience.
 
Me too. I don't know what that ingredient was that I tasted - I even looked online to see if I could find out. They apparently use both buttermilk and sour cream in their cornbread, but it wasn't either of those I was tasting. It was very musky whatever it was, almost like something that had 'gone bad'. Not a fan.
 
Boone said:
We ended up going to 'City BBQ' in High Point NC on our way home from golf. More of a fast food type environment but the food was pretty good. We had a 'sampler' option with brisket, pulled pork, ribs, and chicken. The chicken and ribs were fantastic, pork and brisket were just okay. They do homemade cornbread there, and while the texture was great, they put something in their cornbread that was offputting ... it almost tasted like truffles (which are one of the few foods I just don't care for). Weird. Overall we had a good experience.
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Do most of you find that brisket is normally the best way to judge a BBQ place? I usually find if they have good brisket, all the meats are good...although places can serve older meat that's dried out I guess.

I love cornbread, especially if it has a slight sweetness. Odd sound to what you found in their cornbread, sounds awful.
 
DWinzit said:
Do most of you find that brisket is normally the best way to judge a BBQ place? I usually find if they have good brisket, all the meats are good...although places can serve older meat that's dried out I guess.

I love cornbread, especially if it has a slight sweetness. Odd sound to what you found in their cornbread, sounds awful.
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Brisket is one of the toughest to cook so i guess it would stand to reason if they were good at that they'd be good at the easier stuff.

But honestly I never put the two together, ill probably pay more attention now.
 
Same thing with bacon, I can't for the life of me figure out how people like dry flaky bacon.
If i can turn it into bacon bits grinding in the palm of my hand its way overcooked.

As long as the fat is rendered properly give me chewy bacon all day!
 
DWinzit said:
Do most of you find that brisket is normally the best way to judge a BBQ place? I usually find if they have good brisket, all the meats are good...although places can serve older meat that's dried out I guess.

I love cornbread, especially if it has a slight sweetness. Odd sound to what you found in their cornbread, sounds awful.
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Brisket, Chicken and Turkey are my 3 evaluation checkpoints. Poultry is easy to dry out if not brined and properly smoked
 
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