Hey, I live near a Manresa. I'll have to go buy one in support now that I know this. They look great.
Sorry catching up to this thread but this is specifically what my lady and I go get on the occasions we stop into Manresa. Kouign amman and a cup of coffee is a nice way to start the day.
Did a chef’s table tonight and this was the pre-appetizer course. First time having razor clams, and I have to say I’m a huge fan.
razor clams are delightful what kind of fish dip am i looking at there. also also big fan of smoked mussels.
did a chefs table type thing last night. have to say tasting menus might be underrated at this point.
had orange bourbon foie gras mousse cream puff and steak tartare with pickled egg and homemade popovers dishes last night. bonkers good. growing to become a tartare guy in my old age
I do a big seafood spread on Christmas Eve Eve. I go to Sexton’s seafood and load up on the biggest shrimp they have, crab, oysters, clams, etc. I’ve drawn some inspiration for next year from your post.
parents got me the rotisserie attachment for masterbuilt 1050 for christmas. no idea what to attempt with it other than chickens. any ideas? some kind of chicken shawarma or gyro. maybe rotisserie some al pastor?
If you get the cage attachment some folks on here have had results with wings and fries. Cross post this to bbq thread
I've no doubt it will be delicious but when I think of Wagyu marbling, I picture something like this...
Happy new year: -Collard greens with bacon, onion, and roasted tomatoes (Ivan Ramen says they’re the best umami bomb) -Hoppin John -Thick cut pork chops with grain mustard pan sauce.
Made seared duck breast over parmesan polenta topped with sautéed mushrooms and a soy sauce + cream sauce. With a side of greens sautéed in the leftover duck fat. No pics as I ate it too fast
Got my first cast iron skillet for Christmas that’s preseasoned. Any good links for tips for maintaining it? I’ve googled but seems to be differing opinions on what oil to use when seasoning, how to clean it after cooking, etc.
Avoid soap when cleaning or anything acidic like tomatoes when cooking to clean mine I use a dry brush, coarse salt, and a bit of water
Got some snow this morning so decided to make a big breakfast and slow roll the start of the day. Bone in chop with potatoes and lightly scrambled eggs.
I also will put it in the oven at ~200 upside down for a like 10 mins to make sure it's fully dry. Then rub in a little dollop of oil w/ a paper towel.
Ribs cooked down in green chili last night. Dialed down the spice in this one for my wife, but doubled the tomatillos and lime so the chili itself had awesome acidity to it.
Making beef stew with potato gnocchi instead of potatoes tonight but to get the day started right I did an impression of my favorite fast food item at home. Welcome to McPaul’s.
Don’t care if I have this whole page because I’m a monster this weekend. Leftover braised beef cooked in a pan with some braising liquid and mixed with sharp cheddar like a Philly. Homemade pickled red onion and a cherry pepper relish (similar to jersey mikes.) toasted French batard from Fresh Market. I’m also making homemade bolognese tonight and garlic bread.
Ok last post of the weekend: spicy bolognese. Had one serving of gnocchi in the pantry (wife) and one serving of linguine (me). Garlic bread was off the charts. Pretty shot and then hungry shot with cheese mixed in on mine.
Flora fine foods classic potato gnocchi, boiled until cooked through and then crisped up in a hot pan with butter.