chillumpuffer Posted November 21, 2015 Share Posted November 21, 2015 Beef Bourguignon. Creamy Horseradish Mash.3 hours of wonderfullness. Chuck steak with shallots,chestnut mushrooms,bottle of Pinot,streaky smoked bacon, some 'erbs slowly done in the oven. Bottle of Reserve Rioja. A black cherry and chocolate cheese cake. Cheeses and an Orange Muscat wine Quote Link to comment Share on other sites More sharing options...
Strider Posted November 21, 2015 Author Share Posted November 21, 2015 Beef Bourguignon. Creamy Horseradish Mash.3 hours of wonderfullness. Chuck steak with shallots,chestnut mushrooms,bottle of Pinot,streaky smoked bacon, some 'erbs slowly done in the oven. Bottle of Reserve Rioja. A black cherry and chocolate cheese cake. Cheeses and an Orange Muscat wineInteresting, you use a Pinot and not a Burgundy? Quote Link to comment Share on other sites More sharing options...
Strider Posted November 21, 2015 Author Share Posted November 21, 2015 Quote Link to comment Share on other sites More sharing options...
Disco Duck Posted November 22, 2015 Share Posted November 22, 2015 Homemade chili; saltine crackers and cole slaw Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted November 22, 2015 Share Posted November 22, 2015 Interesting, you use a Pinot and not a Burgundy?Pinot being the grape, Burgundy being the region. Come on man, shape up?? I used a Pinot Noir from Burgundy Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted November 22, 2015 Share Posted November 22, 2015 Roast stuffed loin of lamb. Roast Parsnips, Asparagus Quote Link to comment Share on other sites More sharing options...
Charles J. White Posted November 23, 2015 Share Posted November 23, 2015 Chicken in quinoa and pepper. It was very good, and of course a very large glass of water Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted December 3, 2015 Share Posted December 3, 2015 Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 4, 2015 Share Posted December 4, 2015 (edited) Dinner this evening:Pork Ribs = Good and spare in a homemade Spanish marinadeSeafood PaellaWines from SpainHash from The Lebanon Edited December 4, 2015 by chillumpuffer Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 5, 2015 Share Posted December 5, 2015 Gracing the CP's table this evening:Home made Chicken Liver Pate, thin crisp biscuitsRib Eye Steak. Small roast Pots with Garlic, French Beans, Beef reductionA choice of Amaretto or Dark Chocolate gateaux. One of each so it's the dark for meRed wines from The Douro in Portugal Quote Link to comment Share on other sites More sharing options...
Sathington Willoughby Posted December 7, 2015 Share Posted December 7, 2015 Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 9, 2015 Share Posted December 9, 2015 It is not everyday that, one gets to eat a cup cake for breakfast! Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 9, 2015 Share Posted December 9, 2015 Chicken Lasagna for my pre-birthday lunch, yesterday! It had a brilliant spicy flavour and was so not for the faint hearted! Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 9, 2015 Share Posted December 9, 2015 Chicken Lasagna for my pre-birthday lunch, yesterday! It had a brilliant spicy flavour and was so not for the faint hearted! Spicy Lasagna Kiwi? Intriguing. Happy Birthday mate ! Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted December 9, 2015 Share Posted December 9, 2015 Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 10, 2015 Share Posted December 10, 2015 Spicy Lasagna Kiwi? Intriguing. Happy Birthday mate ! Thank you so much, CP! That lasagna, had oodles of cheese and paprika, nicely cooked chicken breast and even a few pieces of red chili! My mom wanted to know, how on earth I could actually eat this stuff! BTW, CP, my birthday dinner at Hard Rock Cafe turned out to be incredibly special, not only because of the food, but because I came across two wonderful individually framed photos of Percy and Bonzo, the album cover of the iconic Led Zeppelin I and a part of Bonzo's drum kit, mounted on a wall! I couldn't help but tear up CP, as Bonzo looked so happy and full of life in that photo: Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 10, 2015 Share Posted December 10, 2015 Being the foodie that I am, I shamelessly documented all of the culinary delights that I sampled, on my birthday, with suitable pictorial depictions! Let's start with my birthday lunch, courtesy of my lovely mom! Fried Rice, Tomato and Onion based Korma (laced with Pav Bhaji masala), Onion, Tomato and Cucumber based Raita and a bit of Thayir Vadai Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 10, 2015 Share Posted December 10, 2015 It was a very meaty American-style evening at Hard Rock Cafe with family and friends, with Memphis Style Hickory Smoked Beef Ribs, coupled with Mashed Potatoes (and Gravy), Grilled Cottage Cheese Pasta and Garlic Bread: Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 10, 2015 Share Posted December 10, 2015 Great report Kiwi. - I prefer your Mum's lunch of course.This weekend we have chums over. So tomorrow I am preparing an absolute classic: Beef Rendang. This wonderful spicy and sweet offering is a staple Indonesian dish but I am am adding a few surprises to bring it on the Malay side. Lemon Grass, Kafir Lime Leaves and the sourness of Tamarind. It will cook most of the afternoon and will have infused perfectly for Saturday.I am serving this a cucumber and chilli salad with a Kepac Manis sauce, rice and rotis.For starters another classic street food but this time from Bali. Chicken Satay in a Balinese Spicy Peanut sauce.Not sure about sweet yet - maybe some Lychees and Vanilla Ice Cream.Of course there will be plenty of wines and beers and relaxing herbs. Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 10, 2015 Share Posted December 10, 2015 ^^^Thanks, CP! BTW, I just had to look up 'Beef Rendang' and honestly, it sounds absolutely smashing, what with ingredients like coconut milk, beef and so many lovely spices like chili, coriander, etc.! Yum! Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 10, 2015 Share Posted December 10, 2015 I have one last portion of 'My Exercise in Utter Self Indulgence', to complete In the Whisky department, well, I got to try out the 3rd Best Single Malt Whisky in the world - Amrut Fusion (fusion in this case, indicates a fusion of East and West), the pride of Bangalore, India! I highly recommend it! The price was incredibly reasonable, in comparison to other Single Malts. The whisky itself, had just the right amount of spice, with hints of honey and lemon - a fine balance between peatiness and sweetness. The taste reminded Black and White Blended Scotch whisky, but with less acidity and more spice Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 10, 2015 Share Posted December 10, 2015 ^^ Better than that undrinkable Tody they make from Cashew nut in Goa Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted December 10, 2015 Share Posted December 10, 2015 Just for you Birthday girl:Malaysian Beef Rendang: Serves 63 tbsp Coconut oil ( or veg oil )1.5Kg Blade or chuck steak cut into 6cm chunks*1 Quantitiy Rendang Spice Paste800ml Coconut Milk4 fat lemon grass stalks - bruised12 Kaffir Lime Leaves2 x 7.5cm Cinnamon Sticks125ml Tamarind Water ( made from 50g seedless tamarind pulp)1tbsp Palm SugarHeat the oil in a large heavy based pan. I use a Cruset. Add the beef until it has all changed colour but not browned. Add the spice paste,coconut milk,lemon grass,lime leaves,cinnamon sticks and 1 1/2 teaspoons of salt. Bring to the boil,reduce the heat,add the Tamarind water and leave to simmer uncovered for 2 1/2 hours, stirring occasionally and then more frequently towards the end of cooking until the beef is tender and the sauce has reduced and thickened. Remove the lemon grass and stir in the sugar and seasoning to taste. Serve with rice or rotis and a cucumber salad *Rendang Spice Paste:100g finely grated fresh coconut8 dried Kashmiri Chillies2 tbsp Coriander seeds1 tsp Cumin seeds25g peeled fresh turmeric, roughly chopped or 1 tsp Turmeric powder225g Shallots or Onions roughly chopped30g Chopped Garlic50g peeled Galangal or Ginger roughly chopped6 medium hot fresh chillies, seeded and roughly choppedHeat a dry heavy based frying pan over a medium heat. Add the coconut and stir for a few minutes until golden brown. Tip into a food processor and leave to cool. Meanwhile put the dried chillies,coriander and cumin seeds into a spice grinder and grind to a fine powder. Add this to the food processor with the rest of the ingredients and 100ml of water and blend to a smooth pasteThis is a classic party dish but it can be very rich. An Indonesian Rendang is thick and almost dry as the sauce is cooked until it almost goes black. It is a wonderful introduction to South East Asian cooking. Quote Link to comment Share on other sites More sharing options...
Kiwi_Zep_Fan87 Posted December 11, 2015 Share Posted December 11, 2015 ^^^Thank you so much, CP! I'm really looking forward to seeing your photos of this dish! It is just so scrumptious, mate! I've saved the recipe you gave me, for future reference and I might actually muster up the courage to cook this! BTW, hopefully, England will kick arse in the upcoming test series, against the Proteas! Quote Link to comment Share on other sites More sharing options...
SuperDave Posted December 12, 2015 Share Posted December 12, 2015 Sounds like some great cuisine CP! You're quite the gourmet chef! Perhaps, you'll be the next Food Network Star? I'm very much a foodie as well. I'm a decent cook, but not great, but what I do cook always comes out good! I really enjoy my cuisine and take advantage of it when I go away and seek out haute cuisine eateries! Just my liking! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.