Havenite Food Creations

pustelniakr

Silver Miner at Large
Staff member
Sunday Brunch

After sleeping in, I woke up this morning with a strong hankering for French toast. After some serious consideration, here is what i came up with:

First, the potatoes. I elected to tweak some tater tots, by cooking them in butter and olive oil, and smashing them when they got cooked to the right place. These are great breakfast potatoes.

Next, some broiled beef bacon, sliced from the slab (Brother and Sister brand).

Next, a mushroom, cheese and tomato omelet, dressed with sprigs of fresh cilantro. The cheese was a Mexican blend: mild cheddar, sharp white cheddar, Monterey jack, asadero, mozzarella, sharp cheddar and queso quesadilla. The eggs were from our girls out back.

Finally, the French toast, made with thick-sliced brioche style bread (Nature's Own brand), and served with hot, buttered, real-maple syrup.

This was all washed down with ice cold whole milk.

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Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Tex-Mex Dinner

This meal takes me back to my roots, back to El Paso, Texas, where I grew up. Hence, it draws upon Texan and Mexican influence, resulting in a nice food coma for me.

First, some nice corn tortilla chips, and a bit of salad: shredded iceberg lettuce, diced tomato, sliced avocado, and sprigs of fresh cilantro.

Next, a Cheese Enchilada: lightly fried corn tortilla, rolled and filled with diced scallions (from out back) and shredded Monterey Jack cheese, and dressed with red enchilada sauce (Old El Paso brand) and sprigs of fresh cilantro.

Next, a Chile Relleno: fresh, peeled poblano chile, filled with shredded Monterey Jack cheese, dredged in a special batter (egg, flour salt and baking powder), and pan fried.

Next, a small bowl of Frijoles Rancheros: made from scratch, pinto beans, water, sea salt, fresh-ground black pepper, and slabs of beef bacon (Brother and Sister brand).

Finally, a nice bowl of True Texas Chili: cubed beef tri-tip and rib steak, red Hatch chili powder, fresh-ground cumin and black pepper, sea salt, chopped onion, minced garlic, beef stock, masa harina (corn tortilla flour), brown sugar, white vinegar, Shiner Bock (dark Texan beer, my tweak), and Thai fish sauce (also my tweak). This was served dressed with chopped fresh red onion and sprigs of fresh cilantro.

This was all washed down with an ice cold Mexican Dos XX beer.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Japanese-American Fusion

I saw much of this on a TV program, on public TV. I thought it sounded interesting, so I decided to try it. It turned out to be quite tasty.

First, a bowl of Bacon Miso Soup: beef bacon (Brother and Sister brand), sliced celery, sliced carrot, kombu dashi (a broth made from Japanese kelp), and miso (fermented soy bean paste). This was dressed with aonori ( a special sea weed powder).

Next, Japanese Potato Salad: shredded carrot, minced red onion, sea salt, fresh-ground black pepper, cubed Yukon Gold potatoes, rice vinegar, mayonnaise, diced smoked turkey, diced hard-boiled egg, sugar, and finely sliced scallions. This was dressed with sansyo (a Japanese chile akin to Sichuan pepper).

Next, blanched cauliflower.

Next, shredded diakon radish.

Finally, Hambaagu: chopped onion, panko crumbs, kombu dashi (a broth made from Japanese kelp), ground Kobi beef, beaten egg, fresh-ground black pepper, all pan-fried then steamed, and dressed with a special sauce (kombu dashi, mirin (sweet cooking wine), soy sauce, and sugar.

This was washed down with a nice, cold Junmai Ginjo Sake.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Easy Japanese Night

It was fairly late, so we did not want to work hard or eat heavy, so we came up with this.

First, a small bowl of medium grain rice.

Next, some blanched edamame, dusted with fleur du sel (flaked salt).

Next, some vegetable gyoza (frozen, Ajinomoto brand, as good as I could make myself), with a bottled ponzu sauce (citrus/soy) for dipping.

Next, Chicken Yakitori (on bamboo skewers): strips of chicken thigh meat, marinaded in a bottled Chinese teriyaki sauce (Lee Kum Kee brand) and broiled to a nice caramelization..

This was all washed down with ice cold Hakutsuru Superior Junmai Ginjo sake, served with fleur du sel (used like salt with tequila).

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Indian Night

We wanted something special tonight, so that usually costs quite a bit of time. It did turn out to be worth it.

First, Chelow with Tahdiq (Persian rice with Crispy Crust): Basmati rice, pink Himalayan salt, Arabic yogurt (Abali brand), cumin seeds, butter (plenty), and chopped flat-leaf parsley.

Next, Classic Masala Potatoes: diced Yukon Gold potatoes, black mustard seeds, Thai bird chiles, cumin seeds, chopped red and yellow onion, sea salt, turneric, asafetida, grated ginger, curry leaves, minced garlic, orange mini-sweet peppers, peanut oil, and chopped cilantro.

Next, Paneer Mutter Makhani: cubes of fresh paneer (a kind of non-melting Indian farmer cheese), peas, peanut oil, cumin seeds, chopped onions, Kashmiri chili powder, fresh-ground coriander, turmeric, heavy cream, garam masala (a special spice mix), sugar, fenugreek leaves, sea salt, chopped tomatoes, minced garlic, minced ginger, chopped cashews, and cilantro.

Finally, Lamb Vindaloo: vegetable oil, cubes of fresh lamb, chopped yellow onions, ginger-garlic paste, whole garlic cloves, chopped jalapeno and Fresno chilies, sea salt, cumin seeds, fresh-ground black pepper, turmeric, garam masala powder, chopped Eclipse tomatoes, chopped cilantro leaves, apple cider vinegar, coconut rum (Captain Morgan, Loco Nut), hot aleppo pepper flakes, Kashmiri chili powder, and water.

Since I am experimenting with being on the wagon, I washed this all down with some ice cold S. Pellegrino. I dig the bite of the bubbles.

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Enjoy,
Rich P
 
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Ernie

Activated
That plate looks quite appetizing!

Try the S. Pellegrino with a twist of lemon peel. NOT a wedge, which juices up the water. Far too many places do not know what is a "twist of lemon". Orange works, also, from a juice orange, not a navel orange, for a meal with a different flavour profile. Lime? Not so much, for me.
 

HarmanKardon

Active Member
Rich, since I am currently walking through "stormy weather" (some of you may know that), I am grateful for any smile.

Your thread has made me smile a lot - thank you very much!
 
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GuyK

Junior Member
Schweinebraten mit Süße, Spätzle, Gurkensalat, Bier.

A little disappointed this time. I attempted to make potato dumplings, but they turned to a starchy mess before they were finished simmering. Again. So I had to come up with something quickly and made Spätzle, but in so doing did not attend the roast properly. And I forgor the dill when I was at the grocery, so the cucmber salad is just a little lacking. It's a passable meal, but nothing to write home about.

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pustelniakr

Silver Miner at Large
Staff member
Southeast Asia Night

I have not been doing too much chef'ing lately. This has given my beloved bride a chance to shine. Here is a nice one she whipped up

First, Thai Squash Soup: acorn squash, onion, garlic, chicken stock, coconut milk, and red curry paste (Maesri brand).

Next, Thai Spring Rolls: Nappa cabbage, glass noodles, finely shredded carrots, cilantro, green onion, salt, and spring roll wrappers. These were served with a sweet chili sauce (Mae Ploy brand) for dipping.

Finally, Indonesian Chicken Satays (my recipe): chunks of chicken thigh meat, marinaded in a special sauce (kecap manis (a thick, Indonesian sweet soy sauce), mushroom infused soy sauce, minced garlic, peanut oil, rice vinegar, and freshly ground cumin and coriander). The satays were served with a special dipping sauce (the chicken marinade, smooth peanut butter, ketchup, sriracha (a garlic chili sauce).

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Miso Glazed Salmon

I really needed a change of pace, so I decided on this little gem of a meal. It turned out real nice, for very little effort.

First, some snow peas, carrot sticks, and orange cherry tomatoes from out back (volunteers), served with ranch dressing.

Next, Rice-a-Roni Long Grain and Wild Rice.

Finally, some nice Scottish salmon, glazed with a mixture of white miso paste, brown sugar, mushroom-infused soy sauce, and water. The results were broiled to a nice caramelization.

This was washed down with an ice-cold Samuel Adams Porch Rocker. I'm not usually down with flavored beers, but this one was perfect with this meal.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Japanese Night

My best friend took me to my favorite Japanese restaurant for my birthday the other night. We had not been there for a few years (lower standard of living after retirement). I had to choose between things I really like. I chose a nice chirashi (sashimi dish). I did not satisfy my taste for my other choice, Dynamite. That is what they do with the bits and pieces created during the trimming for sushi.

First, some nice short-grained Japanese rice.

Next, Vegetable Gyoza: steamed dumplings (Ajinomoto brand), served with ponzu sauce (citrus-soy sauce).

Next, steamed edamame (salted and steamed young soy beans).

Finally, the Dynamite: bite-sized chunks of tasty stuff (Chilean sea bass, Scottish salmon, kosher crab (surimi), Crimini mushrooms, and grouper), coated with a tasty sauce (mayonnaise, sriracha hot sauce, and Thai fish sauce), baked, and dressed with fresh chives (from out back) and masago (capelin roe).

This was all washed down with an ice-cold Kirin Ichi-Ban.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Middle Eastern Night

A good friend has been discussing some nice peppers he is growing and has grown. Among them are halabi peppers, which, when dried are known as Aleppo peppers, from northern Syria. I had no choice. I just had to make some nummies that lean heavily on Aleppo pepper flakes. It turned out to be quite tasty.

First, some Za'atar Bread: Arabic bread, special olive oil (brought to me from the Golan Heights, in Israel), and some za'atar (a ubiquitous herb blend, also brought to me from a recent trip to Israel).

Next, some cubed tomatoes and mint leaves.

Next, Batata Harra (spicy skillet potatoes): cubed purple-skinned, red-skinned, and gold potatoes, minced garlic, coriander seeds, Aleppo pepper flakes, ground turmeric, fresh-squeezed lime juice, chopped cilantro leaves, chopped parsley leaves, chopped dill, sea salt, and fresh ground black pepper.

Finally, Aleppo Pepper Kebabs: skewers of chicken that had been marinaded in a special mixture (Arabic yogurt, Aleppo pepper flakes, olive oil, red wine vinegar, tomato paste, sea salt, fresh-ground black pepper, and minced garlic) and caramelized under the broiler.

This was all washed down with some ice-cold Qamar al-Din: a special non-alcoholic drink, consisting of apricot syrup, rose water, and S. Pelegrino. This stuff is sure refreshing.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Soup and Sandwich

I've had a taste for this for a few days, and today was the day...

First, a small bowl of cubed peaches and fresh blue berries.

Next, Potato Leek Rosemary Soup: cubed gold/red/purple skinned potatoes, chopped leek, fresh rosemary from the garden out front, water, fresh-ground black pepper, sea salt, butter, half-and-half, Thai fish sauce (secret ingredient), fresh chives, and Aleppo pepper flakes.

Finally, a Hearty BLT: beef bacon (Brother and Sister brand), iceberg lettuce, sliced fresh tomato, lightly toasted honey oat bread, and mayonnaise.

This was washed down with an ice-cold Weihenstephaner Kristall Weissbier.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Honey, Orange and Thyme Glazed Duck Breast

Every now and then one needs to make something special for one's better half. Tonight was one of those times, so...

First, some nice crusty bread, to sop up all the fine juices on the plate.

Next, Steamed Artichokes with Tarragon Butter (butter, fresh-chopped tarragon leaves, fresh-squeezed lemon juice, and sea salt).

Next, Frisee Salad with Dijon Vinaigrette. This was cached in the center of the steamed artichokes.

Finally, the duck: a nice duck breast, fresh oranges (segments, juice, and zest), new tri-color-skinned potatoes, thyme, honey, and minced garlic.

This was all washed down with a nice, chilled Risata Moscato di Asti.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Pasta and Wings

Tonight my beloved bride really did a nice thing. The dinner just simply hit the spot.

First, Caprese Salad: a chiffonade of fresh basil (from out back), slices of fresh tomato, slices of fresh mozzarella, a drizzle of gourmet balsamic vinegar (from a local high end brewer) and special olive oil (brought back for me from the Golan Heights in Israel), all nestled on a bed of fresh frisee (a special curly lettuce).

Next, a couple of kinds of fresh crusty bread, from a local, low volume specialty bread bakery.

Next, some nice wings, dusted with fresh-ground black pepper and sea salt, and baked to a crispy outside and tender inside.

Finally, Baked Penne: penne pasta, coated with a nice marinara sauce (Del Amore brand, spicy) and grated mozzarella, and baked just right.

This was all washed down with ice-cold Peroni.

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Enjoy,
Rich P
 

Ernie

Activated
A treat for the eyes, and the palate!
Nothing so grand , here, tonight. Some leftover back ribs, with a homemade sauce, were crying out for a side dish.
Latkes! And a little applesauce for me. Linda likes sour cream on hers. Very yummy. Washed mine down with a tall glass of cold milk. Linda had a tall Gin & Squirt. For those who don't know, Squirt is a grapefruit soda.
(Sorry, Rabbi, no pictures. I don't have your presentation skills, anyway.)
 
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