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Dinner! 2013 (Part 6)


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#31 Norm Matthews

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Posted 09 December 2013 - 11:18 AM

Cassie asked for meatloaf so that is what is for dinner tonight.

 

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L

 

[URL=http://s262.photobucket.com/user/matthewsno/media/DSCN1047_zps81b50477.jpg.html]DSCN1047_zps81b50477.jpg


Edited by Norm Matthews, 09 December 2013 - 11:43 AM.

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#32 dcarch

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Posted 09 December 2013 - 11:46 AM

$12.00 per pound.  Some supermarkets in the Northwest sell crab this time of year for as low as $3.99 per pound, but sometimes it's crab that's a few weeks old.  My fishmonger only sells deep-water crabs that have a harder shell and larger body and he gets them in fresh daily within a day of harvest.  Last year's commercial season was terrible, but we think this season is looking pretty good.

 

Sometimes you can go to an Asian store and get great deal, 1/2 price, on crippled crabs and lobsters.

 

They are just as fresh, but with one claw or a couple of legs missing.

 

dcarch


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#33 MikeHartnett

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Posted 09 December 2013 - 12:17 PM

Beef and butternut squash with pasilla-honey sauce – Seared beef chuck and fried chile paste simmered with chicken stock. Cubed butternut squash added about half-way through, and honey drizzled in at the end. Garnished with cilantro and served with diced white onion. Supremely popular.

Do you have a recipe for this? Sounds fantastic!

 
 MikeHartnett – Thanks! Recipe was adapted liberally from “seared lamb (or pork) in swarthy pasilla-honey sauce” in Rick Bayless Mexican Kitchen. The recipe pops up pretty readily on a search.


Awesome. Thanks!

#34 Panaderia Canadiense

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Posted 09 December 2013 - 12:55 PM

Norm, I'm totally stealing that woven bacon barding for my next meatloaf. Looks delicious!
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#35 Norm Matthews

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Posted 09 December 2013 - 02:18 PM

Norm, I'm totally stealing that woven bacon barding for my next meatloaf. Looks delicious!

 Thanks. I sent you a copy of my recipe. 



#36 Shel_B

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Posted 09 December 2013 - 02:52 PM

This looks very nice.  What are the ingredients or what's the recipe?

 

 

Cassie asked for meatloaf so that is what is for dinner tonight.

 

DSCN1039_zpsabd7ddde.jpg

 

 


.... Shel


#37 Norm Matthews

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Posted 09 December 2013 - 03:56 PM

Here is my recipe. I have changed some of ingredients to cater to the tastes of my family.  We prefer bratwurst instead of any other kind of sausage.  The "kids" don't like Italian sausage.  I often use just bratwurst and no plain ground pork.  

MEATLOAF 

 

    4 slices white bread, crusts removed 

 

    2-3 Tbs. milk

 

    2 tblsp. olive oil 

 

    1 large yellow onion, finely chopped 

 

    1 rib celery, finely chopped  Cassie does not like celery so I used chopped water chestnuts and ground black pepper.

 

    2 cloves garlic, minced   ( or 3 or 4)

 

    1/2 large red bell pepper,  finely chopped

 

    1 lb. ground sirloin 

 

    2 bratwurst, skinned + 1/2 lb ground pork

 

    2 large eggs 

 

    1/4 c. roughly chopped parsley 

 

    2 tbsp. Dijon mustard 

 

    1 tbsp. coarse salt & more to taste 

 

    1/2 tbsp. freshly ground pepper & more to taste

 

    1/2 lb. sliced smoked bacon 

 

    1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered or small sized whole potatoes.

 

Glaze to put on top of meatloaf and under bacon

 

    1/2 c. brown sugar, packed 

 

    1 tbsp. Coleman's yellow ground mustard 

 

    1 tsp. tomato paste  Or catsup,  mix in enough to make a paste, brush over meatloaf.   After adding bacon, you may brush on a light layer of the glaze over the bacon... optional

 

 Heat the oven to 375F.

 

Cut the bread into 1 inch cubes and place in a large 

    bowl. Pour milk over it & set aside for 5 minutes. 

 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

    soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes. 

    To bread mixture, add  meat, eggs, parsley, Dijon, salt, & pepper,onion mixture. Combine well. 

    Place mixture in a large ungreased, foil lined baking dish or roasting pan. Shape into   a 5 X 12 inch loaf. Overlap bacon across the top, covering meat. Place potatoes

    around loaf. Season with salt & pepper. 

    In a small bowl, combine sugar, ground mustard & tomato paste to make a 

    glaze. Brush meatloaf all over with glaze. 

    Bake, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is    crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing.

 

Serve with potatoes or mash them coarsely  and serve with peas and gravy. 


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#38 rotuts

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Posted 09 December 2013 - 04:10 PM

MeatLoaf.

 

Pure Americana.

 

not Pate !

 

each of us loves our own Rx !

 

as long as it has Bacon on the top !

 

good idea on the potatoes and the karots on the side !


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#39 David Ross

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Posted 09 December 2013 - 05:32 PM

 

$12.00 per pound.  Some supermarkets in the Northwest sell crab this time of year for as low as $3.99 per pound, but sometimes it's crab that's a few weeks old.  My fishmonger only sells deep-water crabs that have a harder shell and larger body and he gets them in fresh daily within a day of harvest.  Last year's commercial season was terrible, but we think this season is looking pretty good.

 

Sometimes you can go to an Asian store and get great deal, 1/2 price, on crippled crabs and lobsters.

 

They are just as fresh, but with one claw or a couple of legs missing.

 

dcarch

 

Nothing beats the freshness of Dungeness crab. 


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#40 C. sapidus

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Posted 10 December 2013 - 04:55 PM

Beef and mushroom tacos – Beef chuck cubed and braised in pasilla-mulato chile paste and Mrs. C’s chicken stock. Portobello mushrooms cubed, dry-fried, and added to the braise. Seasoned to taste with a little honey, and then served on corn tortillas with sliced radish, diced white onion, and crumbled queso seco para frijoles.

 

Same chile paste from the other day, just cooked down further for tacos. Unpictured salad to go with.

 

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#41 patrickamory

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Posted 10 December 2013 - 07:22 PM

Bruce, those pasilla-mulato beef tacos look so intensely dark and lovely.

 

I realize the endless procession of bean dishes must seem a little monotonous... imagine the toll it's taking on me!

 

A rather thick rajma:

 

rajma.jpg


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#42 Baselerd

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Posted 11 December 2013 - 10:01 AM

It's been a while since I've posted anything - here's a Yuzu-cured salmon crudo I put together of when I noticed all of the interesting citrus fruits in season right now. Other components include thinly shaved fennel, various citrus supremes, grapefruit-white soy vinaigrette, yuzu-orange foam, mandarin orange creme fraiche, candied limequats, and dehydrated fennel chips.

 

The salmon turned out great. I made a cure with sugar, salt, yuzu zest, a little bit of gin, juniper berries, coriander, and black peppercorns. I covered a good sized chunk of frozen "sashimi-grade" salmon belly in the cure, let it refrigerate for about 14 hours, then rinsed it off and kept it in the fridge until ready for eating.

 

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Edited by Baselerd, 11 December 2013 - 10:05 AM.

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#43 Ann_T

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Posted 11 December 2013 - 01:22 PM

A few of our meals since I posted last.

 

Chicken%20and%20Green%20Beans%20with%20B

 

Stir fried chicken with green beans in black bean sauce.  Based on Hzrt8w's recipe.

 

And another one of his recipes

 

 

 

Honey%20Garlic%20Pork%20Chops%20December

 

Pork with Honey Garlic Sauce.

 

Bagels%20and%20Smoked%20Salmon%20Decembe

 

Homemade bagels with smoked salmon.

 

Steak a couple of times

 

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Green Peppercorn Steak

 

And another night

 

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Just a simple grilled New York Strip.

 

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Roasted a chicken one morning before going to work so we could have

 

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 Hot chicken sandwiches with fries for dinner.


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#44 rotuts

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Posted 11 December 2013 - 01:32 PM

are those canned peas?

 

i love baby canned peas with the types of dinners youve recently made.   i think they go well w plates that have gravy.

 

its probably just me.

 

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#45 Ann_T

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Posted 11 December 2013 - 01:42 PM

Rotus, Good eye.   Got to have canned peas with Hot Chicken/Turkey Sandwiches.   Nothing else will do. We call it "diner" food.

 

~Ann


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#46 rotuts

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Posted 11 December 2013 - 01:52 PM

A must with home made Meatloaf and gravy.

 

had not thought of it in terms of diner food, but that's it exactly.

 

Roast Turkey 'platter'   etc. etc.


Edited by rotuts, 11 December 2013 - 01:53 PM.


#47 Plantes Vertes

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Posted 11 December 2013 - 02:00 PM

are those canned peas?

 

i love baby canned peas with the types of dinners youve recently made.   i think they go well w plates that have gravy.

 

its probably just me.

 

attachicon.gifpeas.jpg

 

So do I. :blush: Don't tell anyone..



#48 Anna N

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Posted 11 December 2013 - 02:06 PM

Ann_T,
Hot sandwiches are my downfall but I couldn't do the canned peas. All your meals look so very appetising.
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#49 rotuts

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Posted 11 December 2013 - 02:07 PM

and they dont even have to be 'baby' peas either.  just canned.  that's where they get the characteristic color

 

I drain the can, rise the peas under cold water, add the peas to a 2-cup Pyrex measuring 'cup'  will with cold water and 'cap' with 

 

a pyrex prep bowl   and when needed microwave at the last minute in the water then drain and enjoy.



#50 Unpopular Poet

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Posted 11 December 2013 - 02:19 PM

My grandfather taught me the wonders of eating peas out of a can, with a bit of salt and pepper.  I think I ate that for lunch a thousand times in college.  Such a distinct flavor...nothing like fresh or even frozen peas - a treat all its own..I love it.  My grandmother also used them in her chicken cacciatore growing up...It would make sense though from the diner perspective, since they owned a small family type (in that checkered table cloth way) Italian restaurant that served the basics and pizza.  Kind of like a diner....anyway, just seeing them made me smile.  


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#51 rotuts

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Posted 11 December 2013 - 02:27 PM

I know in GB they make 'mushy peas'   ive never had these and don't quite know what they are ...

 

canned peas are 'Revolutionary Mushy Peas'

 

must have gravy with them .....


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#52 C. sapidus

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Posted 11 December 2013 - 07:52 PM

I realize the endless procession of bean dishes must seem a little monotonous... 

 

 

Not yet - keep trying!  :smile:

 

Ann_T - now I have a major hankering for bagels and lox

 

Vietnamese tonight

 

Chicken stir-fried with lemongrass and chile – with red bell pepper, minced shallot, curry powder, sugar, and fish sauce, cooked down in coconut milk and finished with cilantro. Served over jasmine rice

 

Cabbage and egg stir-fry – simple and satisfying, with garlic, salt, and black pepper.

 

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#53 basquecook

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Posted 11 December 2013 - 09:56 PM

Wow, Ann very pretty.. that chicken dinner looks perfect for winter. 

 

 

Got home from a trip around 6 o clock tonight.  Picked up three cornish hens and deboned them up to the drumstick.  Grilled and then baked at 425.  Baked potatoes with sour cream.  We also had a small bag of vegetables left over from a crudite.  boiled for a little bit, tossed in lemon and olive oil fried chile flakes and chopped parsley while warm. 

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Cooking time is 50 minutes for the potatoes and some prep time during the last 10 minutes.  

 

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Edited by basquecook, 11 December 2013 - 09:58 PM.

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#54 glennbech

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Posted 12 December 2013 - 12:36 PM

Hi,

 

So much nice to look at here, I am impressed. Yesterday I prepared a quick dinner for today. Some regular store bought mushrooms and some hand picked winter chanterelles turned into a lovely soup. The winter chanterelles were dried earlier this year, re-hydrated and added to the soup together with the "stock". I also infused some olive oil with thyme, garlic and chilli and sprinkled over.

 

I love to eat toast with gorgonzola or roquefort with mushroom soup. 

 

 

IMG_20131212_191833.jpg


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#55 eldereno

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Posted 12 December 2013 - 04:55 PM

Hi,

 

So much nice to look at here, I am impressed. Yesterday I prepared a quick dinner for today. Some regular store bought mushrooms and some hand picked winter chanterelles turned into a lovely soup. The winter chanterelles were dried earlier this year, re-hydrated and added to the soup together with the "stock". I also infused some olive oil with thyme, garlic and chilli and sprinkled over.

 

I love to eat toast with gorgonzola or roquefort with mushroom soup. 

 

 

IMG_20131212_191833.jpg

Love mushroom soup!!!  Looks so good.....I could almost taste it!


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#56 Norm Matthews

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Posted 12 December 2013 - 06:43 PM

Made a simple pot roast with mushrooms and au jus with canned green beans and potatoes with sour cream. 

 

DSCN1049_zps8646ae41.jpg


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#57 Robenco15

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Posted 12 December 2013 - 07:24 PM

Made a simple pot roast with mushrooms and au jus with canned green beans and potatoes with sour cream. 

 

DSCN1049_zps8646ae41.jpg

 

I have those same paper plates!



#58 robirdstx

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Posted 13 December 2013 - 04:09 AM

Dutch Oven Chicken, Mashed Potatoes and Peas with Gravy. It's that time of year!

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#59 Adam George

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Posted 13 December 2013 - 06:36 AM

Excuse the terrible iOS photos, as I left my DSLR at my London flat, but I went home to my parents and cooked for a friend last night.

I'm particularly proud of the scallops as I've never done them before.

These were British hand dived scallops, with avocado purée, raw and pickled apple and radish.

post-71345-0-13193600-1386941370.jpg

Next was duck breast (butchered by me. Very proud too) at 135f for three hours, then pan finished with crushed potatoes, horseradish creme fraiche, seared chicory, shiitake and enoki mushrooms and plum and tangerine jus.

post-71345-0-34198100-1386941691.jpg

Edited by heidih, 13 December 2013 - 10:05 AM.
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#60 Ann_T

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Posted 13 December 2013 - 09:36 AM

Basquecook,  What a great looking dinner.  I noticed yesterday, not that far from our home, a farm selling cornish game hens.  I need to check them out.

 

Dutch Oven Chicken, Mashed Potatoes and Peas with Gravy. It's that time of year!

Roast Chicken - This is my favourite dinner.   Looks perfect. 

 

 

~Ann