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Dinner! 2013 (Part 1)


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#61 patrickamory

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Posted 05 January 2013 - 05:51 PM

Mm, nice looking paella mm.

#62 mm84321

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Posted 05 January 2013 - 06:01 PM

Thanks, patrick.

#63 patrickamory

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Posted 05 January 2013 - 06:13 PM

Thanks rotuts - I combined a Jewish chicken barley soup recipe from the web with an old Gourmet recipe for a browned chicken soup with leeks (and apples, Calvados and heavy cream - the latter ingredients, obviously, omitted from this). Although the stock was great, the soup was not successful - neither one nor the other.

So we made a whole pot of the stock again the next day and some of it went into that chicken with Sichuan peppercorns further up, which was a wild success... the first time I've ever come close to wok hay. I recieved Grace Young for Christmas and now I want to use some of the insights from this book on the Fucshia Dunlop recipes I've been working on.

#64 Ashen

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Posted 05 January 2013 - 07:12 PM

The picture isn't that great (I have to work on my food photography), but tonight's dinner was flank steak (marinated in grapefruit juice, tequila, salt, sugar and onion) that was cooked in a cast-iron skillet with a little olive oil, some soy sauce, tabasco and spicy brown mustard, on top of a mixture of charred sundried tomatoes and caramelized onions, with romaine, diced jalapeno cheddar and a little horseradish mayo, on freshly made garlic and black pepper flatbread, served with seasoned baked potato chips.



wow... It is always weird when I look and see someone on here has cooked something similar to what I have prepared. My photo wasn't the greatest either .

Skirt steak taco with homemade guacamole. skirt marinade was adapted from a Rick Bayliss recipe. Skirt was seared on a comal then sliced across the grain.

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Edited by Ashen, 05 January 2013 - 07:13 PM.

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#65 Rico

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Posted 05 January 2013 - 07:59 PM

Pastrami for dinner. Just sliced pastrami. Made the beef cheek version and, after six days' worth of preparation and waiting, I just wanted to eat pure, unadulterated pastrami.



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#66 rarerollingobject

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Posted 05 January 2013 - 08:04 PM

Pastrami for dinner. Just sliced pastrami. Made the beef cheek version and, after six days' worth of preparation and waiting, I just wanted to eat pure, unadulterated pastrami.



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Now THAT is a thing of beauty..*swoon*

#67 SobaAddict70

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Posted 05 January 2013 - 10:19 PM

very nice, Rico.

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Vegetable tasting plate.

Left: Endive and carrot salad, Castelvetrano olive vinaigrette.
Right: Onion and shallot confit.


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Oven-roasted wild cod, colcannon

Not a completely "white" plate of food, thankfully. ;)

#68 SobaAddict70

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Posted 05 January 2013 - 10:42 PM

Leftover colcannon will probably reappear as colcannon cakes (that is if it solidifies enough in the fridge, as I think I overestimated by adding too much cream), and be served for tomorrow's breakfast, with a poached egg or two.

#69 benthescientist

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Posted 06 January 2013 - 01:57 AM

Bit of a southern US theme for me tonight (from Aus.), and the next six given the quantity!

A simple chilli with beef mince and kidney beans, a black beans and rice mix and cornbread using andiesenji's recipe from the bean thread.

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#70 benthescientist

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Posted 06 January 2013 - 02:01 AM

Pastrami for dinner. Just sliced pastrami. Made the beef cheek version and, after six days' worth of preparation and waiting, I just wanted to eat pure, unadulterated pastrami.

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Beautiful.

#71 patrickamory

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Posted 06 January 2013 - 10:33 AM

Yes that pastrami is the most gorgeous thing so far this year!

#72 scubadoo97

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Posted 06 January 2013 - 11:16 AM

Yes that pastrami is the most gorgeous thing so far this year!


Sure is. Beef cheek pastrami. Just fabulous idea

#73 huiray

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Posted 06 January 2013 - 11:50 AM

A simple dinner after shopping/restocking at my local Chinese grocery last night.

Roast pork rewarmed/skin recrisped in the oven.
Collard greens soup, w/ cilantro & smashed garlic.
White rice (Hom Mali).

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#74 patrickamory

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Posted 06 January 2013 - 12:17 PM

Took a day off from Chinese to try something from The Food Of Morocco, which I got for Christmas. It's funny, I recently made a Parsi chicken with apricot dish. This one was even better. Though, as usual with Wolfert recipes, it turned out to be far more involved and time-consuming that a quick skim would suggest. Nonetheless incredible - one of my favorite new dishes.

While the marinated chicken cooks with onions in the tagine, you simmer butter, sugar, cinnamon and the apricots down to a syrupy glaze:

apricots_in_butter.jpg

This then goes in the tagine along with some fresh herbs and they cook until the meat is falling off the bone:

apricots_chicken_in_tagine.jpg

The final step is a quick glaze under the broiler, followed by a scattering of pine nuts.

chicken_apricots_final.jpg

#75 nickrey

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Posted 06 January 2013 - 12:51 PM

That doesn't look anything like the apricot chicken of the 1970s which if I remember correctly used powdered soup and apricot nectar. Give me your version anytime.

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#76 David Ross

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Posted 06 January 2013 - 03:07 PM


Pastrami for dinner. Just sliced pastrami. Made the beef cheek version and, after six days' worth of preparation and waiting, I just wanted to eat pure, unadulterated pastrami.



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Now THAT is a thing of beauty..*swoon*

Wow, that is beautiful. Brisket-smishket. I'm going to use beef cheek for my next pastrami.

#77 Rico

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Posted 06 January 2013 - 04:31 PM

Wow - thank you all for the kind words! I wish I could take credit for the idea of using beef cheeks, but alas, it was gleaned from Volume 3 of Modernist Cuisine. It is remarkably good, and I'll be making it again, perhaps weekly. Went with cherry wood for the smoke.

#78 SobaAddict70

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Posted 06 January 2013 - 07:12 PM

Mostly leftovers tonight (which is totally fine, as I don't feel much like cooking), BUT

here was a very simple app that took about 20 min to put together.

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Poached farm egg, onion and shallot confit, Castelvetrano olives, buttery fried bread crumbs.

The bread crumbs are 3 T. coarse bread crumbs (sea salt, black pepper, Italian parsley) fried in 1 T. unsalted butter.

#79 Kim Shook

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Posted 06 January 2013 - 11:24 PM

Patrick – gorgeous beef stroganoff!

Percyn – Oh, my goodness! That lobster thermidor is lovely. Good thing that you had it for NYE – it’s bad luck to eat lobster (or chicken) for New Year’s day.

Robirdstx – your chicken pot pie looks just exactly how I like them. Lots of chicken and gravy and not a lot of icky cooked carrots! (And I appreciate you posting the recipe).

Soba – gorgeous pasta! I got myself a pasta machine with a gift card and have already decided that I want the pappardelle attachment! And I particularly love the looks of the colcannon, too!

Basquecook – deeply impressed with that gorgeous looking and sounding spread! The skin on the little guy looks amazing. I’d have been tempted to selfishly keep it all to myself and bring it out of the kitchen ‘naked’!

Rico – I am sitting here at 1:20am CRAVING pastrami. The closest I can get is deli ham and white bread. Crap.

I’m going to go ahead and put my Christmas meals here, since I can’t seem to find a ‘Christmas dinner’ thread. A pre-Christmas meal that I found on my camera - cheeseburgers, mac and cheese and succotash:
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This was the year that I changed how we did our Christmas Eve celebration. Gone was the sit down dinner for 50. The last few years almost no one came on time and many refused to respond to the invitation at all, or gave a yes and then didn’t show up. I decided last year that if they were going to treat the night like an open house, that was what they were going to get. Nothing that had to be served piping hot, nothing that required a table and a knife and fork. It was mostly finger food and mostly room temperature. The spread included a relish tray with olives, pickles and celery:
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Crudités and dips, fruits, cheeses and crackers:
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Gruyere and chive gougères (a popular choice this year, I noticed):
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White bean dip and green olive tapenade with pita chips:
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Liptauer cheese spread with pumpernickel and rye bread:
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Rachel’s chicken salad w/ mini croissants:
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My mother’s shrimp mousse:
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Mr. Kim’s smoked ham and mini biscuits (purchased):
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Everything was delicious and extremely well received and it was a much easier party to prepare for. I found myself looking for things to do that day. We still had folks that didn’t bother to show, but that is just a given with our relatives/friends and we’ve just decided that we have to roll with that. We had too much food, as always. I think that next year, I won’t bother with all the fruit, maybe just some grapes. And 4 cheeses were too much. Cubed Cheddar and Gouda is enough, I think. The vegetables were popular, but I did too much of each of them. This is definitely the way that I’ll go from now on.

I didn’t change my ‘goodies’ – these are always basically the same. The dessert table:
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It included lemon chess tarts, mince tarts, peanut butter cookies and caramel covered marshmallows:
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Sugar cookies & Turtle candy (pretzels, Rolos and pecan halves):
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Happy Accident candy (the detritus from Sponge candy mixed with melted Cadbury bars):
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Candied pecans and iced almond clusters, gluten free sugar cookies (I can’t find a picture of them unwrapped – but they were just round sugar cookies), sponge candy and peanut brittle:
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I also can’t find pictures of the fudge, but I made my usual ones – milk chocolate and Reeses Cup.


Since we didn’t do our traditional Christmas Eve meal, I decided to do it for Christmas night. We invited some friends and my mother was here, so it was just 10 of us. Our friends brought the turkey and some sides and bread, so it was a fairly easy meal to do.
I somehow missed getting a picture of the turkey, but we also had leftover ham:
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Oyster dressing and cornbread dressing:
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Salad with 2 dressings (my dad’s paprika and Marlene’s bleu cheese):
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Fruit salad:
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Rachel’s ‘pammina cheese’ and celery:
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Potato salad:
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Cheese potatoes:
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Orange-Cranberry sauce:
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“The Gravy”:
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Sweet potatoes with bourbon syrup on the side:
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Dhfrhfhfieoggijrp


I was sick with a bad cold from the 27th through the first, so all we ate were leftovers and OPF (other people’s food), but I did manage to make us our New Year’s Day lucky meal – ham:
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Black eyed peas:
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Scalloped tomatoes:
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Au gratin potatoes:
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(not lucky, I just got a craving for gooey, cheesy potatoes)

Collards:
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Cornbread muffins:
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(I don’t think that these are among the lucky foods, but they ARE obligatory with greens)

Plate:
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Between my lingering cold, redeeming gift cards and using Groupons that were expiring, I haven’t cooked much this past week. Tonight, though, we were craving grilled cheese and salads:
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(My new salad bowls – got a Crate & Barrel gift card)

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Grilled American, Gruyere and Parm w/ Dijon mustard on some onion rolls that I had in the freezer. The onion roll was a really nice change.

#80 basquecook

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Posted 07 January 2013 - 08:06 AM

wow, what a spread.. Looks beautiful.. I too do an open house for Christmas Every year.. it is much better that way as people come and go and there is a lot less pressure on the hosts. I would have and still want to eat everything you made. And i love how you have so many different dishes from family members. Your mother's mousse, your father's paprika dressing. This is very emblematic of the importance of food in our culture and pretty much who we are.

Can you tell me more about your mother's shrimp mousse.
“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

#81 Mr Holloway

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Posted 07 January 2013 - 12:26 PM

Great meals everyone, it all looks amazing :smile:

Dinner was pizza with my new favorite topping,,Jalapeno stuffed olives.. :wub:
Pizza 1
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Pizza 2
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Shane

#82 Mr Holloway

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Posted 07 January 2013 - 12:32 PM

Kim- what an amazing selection of food.
by the end of the pictures, I was stuffed :laugh:

All the best in 2013 :smile:
Shane

Edited by Mr Holloway, 07 January 2013 - 12:34 PM.


#83 Ranz

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Posted 07 January 2013 - 03:20 PM

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Chicken Galantine, stuffed with spinach, spring onions, lemon zest and emental cheese. Finished with a pan sauce.
Was delicious, but the white meat was a bit dry.

#84 Tri2Cook

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Posted 07 January 2013 - 04:18 PM

I’m going to go ahead and put my Christmas meals here, since I can’t seem to find a ‘Christmas dinner’ thread.


Kim, is there even the slightest chance that I can convince you next year that I actually am a long lost family member and that it's vitally important that I attend the Christmas meals and reconnect with the family? :biggrin:
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#85 PeterLG

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Posted 07 January 2013 - 04:55 PM

Sunday Dinner was sous vide roast.

Created a dry rub with rosemary, crushed juniper berries, thyme, kosher salt & pepper. Vacuum sealed the whole sirloin steak (1.1kg) with the rub and held at 1C for 24 hours to marinate. Then about four hours in a 56C sousvide waterbath. Dried the surface & browned with a MAPP blowtorch. Sliced thin, dressed lightly w/ redwine sauce & and served with salad.

Slicing. Nice even color from practically edge to edge.
Food (5 of 8).jpg

And ready to serve.
Food (8 of 8).jpg

#86 Jason Perlow

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Posted 07 January 2013 - 05:17 PM

Scallops with blood orange cream sauceimage.jpg
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#87 jvalentino

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Posted 07 January 2013 - 05:42 PM

Made a shoulder ham tonight. I did a 48hr brine in 5% salt, 3% grade b maple syrup and pink salt. Smoke roasted at 225 and glazed w maple syrup and bourbon. Served on homemade rolls w Merkts Sharp Cheddar Spread. Very tasty, except next time I will give it 3 days in the brine-there was a spot in the center the size .50 piece that didn't get cured.

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#88 Ranz

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Posted 07 January 2013 - 05:49 PM

You people make some gorgeous food. Peter, the colour on that roast is amazing.

#89 bmdaniel

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Posted 07 January 2013 - 05:59 PM

Late posting, but here's the Wellington I made for Christmas. Came out really well!

Whole Wellington.jpg

Cut Wellington.jpg

#90 nickrey

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Posted 07 January 2013 - 06:01 PM

Sunday Dinner was sous vide roast.

Created a dry rub with rosemary, crushed juniper berries, thyme, kosher salt & pepper. Vacuum sealed the whole sirloin steak (1.1kg) with the rub and held at 1C for 24 hours to marinate. Then about four hours in a 56C sousvide waterbath. Dried the surface & browned with a MAPP blowtorch. Sliced thin, dressed lightly w/ redwine sauce & and served with salad.

Slicing. Nice even color from practically edge to edge.
Food (5 of 8).jpg

And ready to serve.
Food (8 of 8).jpg

Welcome to eGullet Peter. Looking forward to some more of this nice looking food.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog