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Dinner! 2013 (Part 6)


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192 replies to this topic

#91 Norm Matthews

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Posted 18 December 2013 - 05:47 PM

The marinated pork chops were too thin to stuff so I put the stuffing on the bottom of the chops.  Stuffing was pineapple, greens, green onions, garlic, salt and pepper and sesame oil.  Also had stuffed mushrooms, asparagus with buttered bread crumbs from leftover brioche bread and potatoes.

 

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#92 jayt90

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Posted 18 December 2013 - 06:46 PM

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A snow day kept me inside so I made a comforting tajine of beef ribs

with cabbage and Kennebec potatoes.


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#93 mm84321

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Posted 18 December 2013 - 08:12 PM

Dry aged ribeye with lobster butter béarnaise

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#94 Robenco15

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Posted 18 December 2013 - 08:34 PM

Sous vide? Grab that at Craft? Saw one there last week, looked fantastic.



#95 mm84321

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Posted 18 December 2013 - 08:57 PM

Cooked unilaterally. Yes, from Craft. This one in particular caught my eye. Beautiful marbling. The flavor of fat is almost like foie gras. 


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#96 basquecook

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Posted 19 December 2013 - 06:21 AM

Bought 2 lbs of mussels yesterday and was planning on making a simple mussel pasta with jalapenos and white wine.  However, all the mussels were open.. So, that wasn't very good.  I read the fish tags and they had been pulled out on the 15th of this month.  I don't have an explanation but, whatever.  

 

So, I made a pasta sauce with garlic and oil, anchovies, tomato paste, red chile and a little white wine.  Topped with cheese and homemade toasted bread crumbs.  

 

It was actually fantastic.  

 

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Salad and cheesy garlic bread

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Edited by basquecook, 19 December 2013 - 06:21 AM.

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#97 mm84321

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Posted 19 December 2013 - 09:21 PM

Lychee and St. Germain vacherin, grapefruit with vanilla

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#98 basquecook

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Posted 19 December 2013 - 10:03 PM

Started with poached egg and smoked trout salad. bacon and burnt rye

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berkshire pork roast. sliced thin, served with ginger scallion, salt baked potato with home made creme friache.

 

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Homemade chocolate chip cookies, baked thin, drizzled with salted caramel, served with a homemade egg nog ice cream.  Served with aged Sortilege maple syrup whiskey.  


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#99 Franci

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Posted 19 December 2013 - 10:47 PM

Basquecook, those cracklings look so good.
My refrigerator looked like the desert tonight. I managed to make chicken noodles soup, some sauté mixed salads (outer leaves), shredded carrots and chicken salad with sesame seeds and a little plate of salame, jamon and bocconcini di mozzarella
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Edited by Franci, 19 December 2013 - 10:48 PM.

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#100 rotuts

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Posted 20 December 2013 - 06:51 AM

Red Wine and Kimchi:   an interesting pairing I must say !

 

:biggrin:


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#101 Franci

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Posted 20 December 2013 - 07:10 AM

Red Wine and Kimchi:   an interesting pairing I must say !

 

:biggrin:

 

:laugh: yes, that's true. My husband is totally addicted to that kimchi, no matter what's on the menu, the kimchi jar is there!

But he cannot have his salame and jamon without red wine


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#102 gfweb

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Posted 20 December 2013 - 07:21 AM

 

Red Wine and Kimchi:   an interesting pairing I must say !

 

:biggrin:

 

:laugh: yes, that's true. My husband is totally addicted to that kimchi, no matter what's on the menu, the kimchi jar is there!

But he cannot have his salame and jamon without red wine

 

This could be a topic of its own.  "What condiment does your husband/fiance/son-in-law insist on using inappropriately?" :biggrin: 

Sriracha/tabasco or Ranch dressing would probably lead the list.


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#103 Ashen

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Posted 20 December 2013 - 03:57 PM

 

 

Red Wine and Kimchi:   an interesting pairing I must say !

 

:biggrin:

 

:laugh: yes, that's true. My husband is totally addicted to that kimchi, no matter what's on the menu, the kimchi jar is there!

But he cannot have his salame and jamon without red wine

 

This could be a topic of its own.  "What condiment does your husband/fiance/son-in-law insist on using inappropriately?" :biggrin:

Sriracha/tabasco or Ranch dressing would probably lead the list.

 

My wife asked me if I wanted a salami sandwich for lunch awhile back.  I took one bit and as much as I try to not turn down anything someone has gone to the trouble of making me, I had to stop as she had put mayonaise on the panino  *I still shudder  just thinking of it. *   I still get chills when I notice her making her own sandwiches this way. 


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#104 David Ross

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Posted 20 December 2013 - 08:03 PM

Quail Confit with Warm Crimson Lentil Salad with Bacon and Onion, Red Wine Sauce.  Just one of the dishes that's a part of our Confit Cook-Off, (http://forums.egulle...-3#entry1946497)-

 

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#105 Plantes Vertes

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Posted 21 December 2013 - 05:01 AM

For the last day before my flatmates and I depart for our respective family celebrations, we cooked Brinjal Bhaji (aubergine and tomato curry), Aloo Gobi (cauliflower and potato), Rogani Kumbh (mushrooms and tomatoes), Saag Paneer (spinach and cheese), Raita (cucumber-yogurt sauce) and Pulau rice.

 

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Edited by Plantes Vertes, 21 December 2013 - 05:01 AM.

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#106 kayb

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Posted 21 December 2013 - 08:10 AM

 

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.  

 

...

 

Water chestnuts instead of celery -- absolute genius! Never thought of bratwurst in meatloaf, either; I have some good farm-made brats I'll try in that. I usually do a barbecue bacon meatloaf (lots of bacon, barbecue spice and sauce), but this would be a marvelous switch. 

 

Thanks!


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#107 kayb

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Posted 21 December 2013 - 08:35 AM

I've been absent for, what, a year or more -- what a treat to open the thread and find many of the same fine cooks, and some new ones, posting! Wonderful dinners and recipes, all.

 

A few recent dinners for me:

 

Greek Beef:

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Recreated from what I had in a restaurant recently; good-quality deli sliced roast beef, topped with a relish of chopped artichokes, Kalamata and green pimiento stuffed olives, feta, balsamic vinegar and olive oil. I had it over salad; tried this over rice. Will use some of the leftover relish (a keeper!) with some leftovers from the Christmas tenderloin, if there are any.

 

Fried okra, purple hulled peas, sliced tomatoes, chicken and dressing

 

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A Southern favorite. Yes, that's the canned cranberry sauce. I love it with cornbread dressing.

 

Rouladen

 

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No photo of the finished product, but grass-fed tenderized round steak wrapped around a kosher dill spear and a farm-made bratwurst, wrapped in bacon, browned and then braised in wine and beef broth with juniper berries, allspice berries, cloves and caraway seed.

 

Tomato cobbler

 

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Thin cornbread batter (equal parts meal/flour to milk/egg/oil), with a topping of diced tomatoes, garlic, green onions spooned over; the whole thing topped with grated parmigiano and baked.

 

 

 

 


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#108 judiu

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Posted 21 December 2013 - 12:36 PM

kayb, welcome back! The batter for the tomato cobbler, was that made with self rising meal and flour or plain old? Got a recipe to share? Please PM me if you can't post it...! Thanks!
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#109 patrickamory

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Posted 21 December 2013 - 03:01 PM

Plantes Vertes, jealous of that feast.

 

I got an unusual pasta from an Italian canton of Switzerland, called ternetta. It's a 16-inch long, flat pasta somewhere between linguine and fettucine in width. Fairly dark, quite coarse in texture with plenty of hollows and rough spots to catch the sauce.

 

I made ternetta puttanesca - here are the star ingredients:

 

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and the finished dish:

 

ternetta_puttanesca.jpg


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#110 Franci

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Posted 21 December 2013 - 09:21 PM

Kayb, welcome back! I'm going to steal the idea of the tomato cobbler as well. A couple weeks ago I borrowed a book from the library on cornbreads, tried a couple, so I have a recipe in mind.

Patrick, I had to google poschiavo to see how far from the border from Italy it is. My sister commutes every day to Switzerland, I must ask her if she knows this brand of pasta.

In my freezer there is always some meat sauce and some ragu' alla bolognese, it solves so many of the children's meals... Tonight I made a big batch of meat sauce, so dinner was easy. Some pasta with meat sauce and collards for greens.

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#111 Paul Bacino

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Posted 22 December 2013 - 04:44 PM

Did a bit of Surf and Turf!!

 

I say this is good old home cooking.. nothing special.. keeping everyone happy with the prep and service

 

Dry aged Filet with Forrest Nemeko Mushrooms/ MY Potato wedges/ Srouts and Hickory smoked bacon/ Lobster basted in Thyme ghee and paprika

 

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#112 Paul Bacino

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Posted 22 December 2013 - 04:47 PM

Franci.. love the log effect Pasta

 

:biggrin:


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#113 Franci

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Posted 22 December 2013 - 05:35 PM

Thanks Paul! For sure your dinner would have been appreciated here as well!

We already had dinner tonight

Fries, breaded cod and steamed mussels. Finally, I got some ok mussels!

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#114 C. sapidus

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Posted 22 December 2013 - 07:36 PM

Elder son is home from college so we smoked ribs in his honor. Dejah had posted about pineapple ribs a few days ago and that idea stuck in my head.

 

We started with spinach and fenugreek soup (palak shorva) – Planned for an Indian meal that never happened, I didn’t want to waste a crisper drawer full of greens. Onions and garlic fried in ghee and then pureed with the greens and chicken stock. Seasoned with cumun, cloves, and nutmeg, and enriched with heavy cream.

 

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Smoked sweet potatoes, topped with butter, maple syrup, brown sugar, and S&P

 

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Ribs marinated with pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, onion, and KC Masterpiece. Smoked on the Big Green Egg with apple wood . . .

 

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. . . and then brushed with more KC Masterpiece before serving

 

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#115 kayb

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Posted 22 December 2013 - 08:04 PM

kayb, welcome back! The batter for the tomato cobbler, was that made with self rising meal and flour or plain old? Got a recipe to share? Please PM me if you can't post it...! Thanks!

 

Judiu, I used self-rising corn meal mix, but mixed it 1:1 with milk for a very thin batter; oil and egg the same as called for. The tomato mixture was diced tomatoes, chopped scallions and garlic, tossed together with a bit of olive oil and allowed to sit for an hour or so. Next time, I'll use some roasted garlic; I don't care for the almost metallic taste the raw garlic roasting at the high temp in the cornbread yields.

 

Here's the recipe as it ran in the newspaper in Memphis:

 

Savory Tomato Cornbread Cobbler
1 pound mixed-variety sweet cherry tomatoes, halved

2 cloves garlic, minced

½ teaspoon hot chile powder

¼ teaspoon celery salt

½ teaspoon kosher salt, divided use

¼ teaspoon ground cumin

Finely grated zest and juice of ½ lime

¼ cup minced green onion, PLUS 2 tablespoons minced green tops for garnish

½ cup all-purpose flour

½ cup yellow cornmeal

2 teaspoons baking powder

½ cup (1 stick) butter

1 cup milk
Place a 10-inch cast-iron skillet in the oven; heat to 350 degrees.
In a mixing bowl, combine the tomatoes and garlic.
In a small bowl, combine the chile powder, celery salt, ¼ teaspoon kosher salt and cumin. Sprinkle mixture over the tomatoes. Stir in the lime zest and juice and ¼ cup of the minced green onion; set aside.
In a separate mixing bowl, combine the flour, cornmeal, remaining kosher salt and baking powder. Once the skillet is hot, add the butter. Watch closely; when the butter is melted and bubbling, stir the milk into the flour mixture to form a thin, somewhat lumpy batter. Transfer the skillet to the stove top just long enough to pour in the batter, spreading it evenly. Immediately top with the tomato mixture. Return to the oven and bake for 40 to 45 minutes, until the cobbler is crisped on the edges and has started to pull away from the sides of the pan. Cut into wedges; serve hot or at room temperature, garnished with the minced green onion tops. Makes 6 to 8 servings. Variation: Tomato-Bacon Cobbler. Add 8 slices cooked, crumbled bacon to the tomato mixture just before baking. We cooked the bacon in the same iron skillet we used for baking the cobbler and adjusted the amount of butter to incorporate the bacon drippings into the cobbler.

 

I did a half-sized version, and ignored the call for lime juice and zest because I didn’t have a lime. And added the Parmigiano.


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#116 Franci

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Posted 23 December 2013 - 07:10 PM

Sorry, bone marrow again. Oh, it was great!

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Tonight we went to Eataly and got some food for Christmas and some calves liver for dinner, cooked with kale. My 3 years old daughter is so much into offals and collards/kale
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#117 ChrisTaylor

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Posted 24 December 2013 - 04:45 AM

You're raising that lass the right way.

 

I do like the look of that marrow.


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#118 Paul Bacino

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Posted 24 December 2013 - 11:55 AM

I think a " Ox Tail Soup "  sounds better than " Cow Tail Soup "

 

Pressure cooked 2 hrs @ 15 psi

 

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#119 Okanagancook

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Posted 24 December 2013 - 12:01 PM

That "cow tail" broth looks amazing!

#120 huiray

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Posted 24 December 2013 - 12:08 PM

Various recent dinners.

 

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Late dinner

Picanha (top sirloin cap), pan-seared then finished in the oven.  [I left it in the pan for longer than I should have].

• Pan-fried yellow, orange, red sliced carrots.

• Spinach, Napa cabbage, Shunkyo radish salad; dressed w/ oil, vinegar & black pepper.

 

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Dinner

• Salmon fillet, marinated w/ ryori-shu, mirin, lime juice, black pepper, Shaohsing wine, vegetable oil; steamed in the marinade & sliced scallions, ginger, button mushrooms.

• Soup of pork spare ribs (short-cut), fresh Chinese mushrooms ("far koo" variety), snow fungus (rehydrated), sliced young daikon, garlic, chicken stock.

• White rice.

 

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Simple late dinner, no cooking involved.

• Zungenwurst, coarse Braunschweiger, pressed tongue, peppered beef [all from Claus’ German Sausage & Meats].

• Dill pickles, marinated mushrooms [both commercial].

Semolina bread [Amelia’s], butter.

 

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Dinner

• Spring bamboo shoots [Yes! brand] stir-fried/sautéed w/ “mui choy” (Fukien-style preserved/pickled mustard greens) ‘shoots’, Taiwanese flavor (梅菜笋台湾风味 / 梅菜筍台灣風味), garlic, veggie oil, a bit of Szechuan-type “nga choy” (Suimiyacai variety; 碎米芽菜); eaten w/ “min sin” (misua; Fuzhou flour vermicelli; 福州麵線).  Dressed w/ chopped scallions.

• “Choy Kon Tong” (dehydrated cole soup; w/ beef pieces, chicken pieces, pork spare rib pieces, dried cuttlefish, Chinese jujubes, rehydrated dried Chinese mushrooms (“far koo” variety).

 

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