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Dinner! 2014 (Part 1)


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584 replies to this topic

#271 Franci

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Posted 04 February 2014 - 07:58 PM

I had blue fish for the first time a couple weeks ago. My husband asked me: how is that you never had blue fish? Your father eats "pesce azzurro" all the time!
In Italian with the name we mean all the oily fishes but blue fish I discovered it's pesce serra. I cooked it buried in salt and it was really very good! I liked it much more than mackerel. Tonight I cooked en papillotte...bad choice! If I tried this cooking method first time around I would have just banned blue fish from my kitchen. So, don't cook blue fish en papillotte.
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#272 dcarch

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Posted 04 February 2014 - 07:59 PM

dcarch: Thanks for the CNY contributions. :smile:  Wishing I had easy access to LIVE tilapia...
The fish seemed to fit perfectly on the plate. What did you layer on top of the fish? Lapcheung? Deep fried? They look pretty lean, so I wondered...

 

Thank you Dejah. The fish was amazing, but I messed up. The skin came off. So I used Lapcheung to hide the imperfections.

 

I also messed up the pot stickers. None of them stuck to the pot, They came right off. LOL!

 

dcarch


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#273 Franci

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Posted 04 February 2014 - 08:08 PM

I also messed up the pot stickers. None of them stuck to the pot, They came right off. LOL!
 
dcarch


Fish and potstickers look still very nice!
Did you brown the bottom before adding the liquid? You can keep browning a little more after the water and/or stock is gone and the potsticker will have some brown bits they can stuck to.

#274 patrickamory

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Posted 04 February 2014 - 08:32 PM

Franci, I love bluefish. I think it's underrated.


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#275 huiray

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Posted 04 February 2014 - 08:47 PM

Franci, I love bluefish. I think it's underrated.

 

Some ammo for you, then...

http://www.washingto...BJiG_story.html



#276 Dejah

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Posted 04 February 2014 - 09:12 PM

 

I also messed up the pot stickers. None of them stuck to the pot, They came right off. LOL!
 
dcarch


Fish and potstickers look still very nice!
Did you brown the bottom before adding the liquid? You can keep browning a little more after the water and/or stock is gone and the potsticker will have some brown bits they can stuck to.

 

Franci: I think dcarch was kidding... :smile:


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#277 Dejah

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Posted 04 February 2014 - 09:24 PM

These were the best baby pickerel fillets we've ever had - even frozen. They came from a fishing town, Gimli on Lake Winnipeg, Manitoba. I dusted them with flour, freshly ground salt and pepper, then fried quickly in a bit of butter. 

Spaghetti squash was microwaved, pulled up with a fork, then covered with grated reduced fat  Parmesan cheese and a slice of fat free mozz cheese. Put them in the oven and mistakenly turned onto broil...the "crust" looked worse than it tasted.

 

 

Baby Pickerel 0344.jpg


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#278 Ann_T

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Posted 04 February 2014 - 11:07 PM

Dinner for two. 

 

Grilled%20Porterhouse%20February%204th%2

 

Grilled%20Porterhouse%20February%204th%2

 

Grilled  Porterhouse Steak


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#279 basquecook

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Posted 05 February 2014 - 09:35 AM

I had blue fish for the first time a couple weeks ago. My husband asked me: how is that you never had blue fish? Your father eats "pesce azzurro" all the time!
In Italian with the name we mean all the oily fishes but blue fish I discovered it's pesce serra. I cooked it buried in salt and it was really very good! I liked it much more than mackerel. Tonight I cooked en papillotte...bad choice! If I tried this cooking method first time around I would have just banned blue fish from my kitchen. So, don't cook blue fish en papillotte.
attachicon.gifimage.jpg

Been love watching your Chinese Cookery!   

 

Something I like about Blue fish is serving Blue Fish Ceviche.. I love douglas rodriguez and I have made a blue fish ceviche roughly based on this before.. But, this is a beautiful recipe.. 

 

douglas rodriguez blue fish and horseraddish 

 

 

Had a catering event last night for some whiskey company.. I have several bottles leftover in my house.. We ate leftover lamb chops and salad for dinner late last night.   


Edited by basquecook, 05 February 2014 - 09:38 AM.

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#280 robirdstx

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Posted 05 February 2014 - 07:45 PM

This has become one of our current favorites, with a changing variety of vegetables:

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Spicy Pork Tenderloin Stir Fry
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#281 Ann_T

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Posted 05 February 2014 - 07:51 PM

Robirdstk,  I can see why it is a favourite.  Love all the hot peppers.


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#282 Paul Bacino

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Posted 06 February 2014 - 08:33 AM

Ann--  Very Nice nice PorterHouse

 

Not easy to cook them , w/o over cooking the filet sometimes.  Plus you got a decent filet with that cut also.

How are you sourcing your meat?

 

Paul


Edited by Paul Bacino, 06 February 2014 - 08:34 AM.

Its good to have Morels

#283 mm84321

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Posted 06 February 2014 - 09:40 AM

Crêpe dentelles filled with mandarin sorbet, basil panna cotta

N6mQsR1l.png


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#284 scubadoo97

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Posted 06 February 2014 - 04:24 PM

Had a leftover lamb shank and some green plantains, so......
Lamb mofongo

Posted Image
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#285 Norm Matthews

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Posted 06 February 2014 - 05:47 PM

Main course for dinner tonight was braised brisket with gravy and potatoes.

 

DSCN1253_zpsaae434f1.jpg


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#286 Ann_T

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Posted 06 February 2014 - 08:02 PM

Norm,  Comfort food at its finest.  


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#287 mgaretz

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Posted 06 February 2014 - 09:16 PM

Tonight was homemade pastrami sandwiches on homemade rye bread:

 

The pastrami just out of the smoker:

pastrami1.jpg

 

Cut:

pastrami2.jpg

 

The rye bread just out of the oven:

rye1.jpg

 

Sliced:

rye2.jpg

 

And the final sandwich:

pastrami-sandwich.jpg


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#288 Ann_T

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Posted 06 February 2014 - 09:53 PM

Mgaretz,  my mouth is watering for your pastrami sandwich.  All that is missing is a big dill pickle. 

 

Roast%20Chicken%20Breasts%20February%206

Roasted a couple of chicken breasts for dinner.  Green Peppercorn sauce, roasted potatoes and fresh asparagus.


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#289 scubadoo97

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Posted 06 February 2014 - 09:58 PM

Mgaretz, did you corn your own brisket or used a prepared corned beef?

It all looks delicious and makes me want to fire up the smoker.

#290 mgaretz

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Posted 06 February 2014 - 11:22 PM

Mgaretz,  my mouth is watering for your pastrami sandwich.  All that is missing is a big dill pickle. 

 

Damn!  I had them in the fridge and forgot completely about them!  


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#291 mgaretz

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Posted 06 February 2014 - 11:29 PM

Mgaretz, did you corn your own brisket or used a prepared corned beef?

It all looks delicious and makes me want to fire up the smoker.

 

I did not corn it myself, primarily because where I live they get $6.99 a pound (or more) for brisket and I can buy it already prepared for $3.99 a pound or less if it's on sale (that particular one was $3.49/lb).   It's also why I've never made brisket in my smoker.  I can buy really good sirloin steaks or roast for $3.99/lb on sale and rib eyes for $6.99.  Can't see spending $6.99/lb for brisket, because even if it's great after smoking, it's still brisket.  (I was raised on brisket and had it at least once a week - but that when it was $.59/lb.)



#292 rotuts

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Posted 07 February 2014 - 05:24 AM

re pickle :   consider half sours.

 

Ba-Tampte

 

http://batamptepickle.com/products.php



#293 scubadoo97

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Posted 07 February 2014 - 07:47 AM

I hear ya mgaretz. I do the same even though I can get a large brisket flat for $3-4/lb. As long as I soak the prepared ones enough to tame the salt it works great. Recently I've been smoking most of the way and steam finishing

#294 mgaretz

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Posted 07 February 2014 - 08:26 AM

I hear ya mgaretz. I do the same even though I can get a large brisket flat for $3-4/lb. As long as I soak the prepared ones enough to tame the salt it works great. Recently I've been smoking most of the way and steam finishing


I always do an overnight soak to reduce the saltiness - whether I'm just making corned beef (which now I do sous vide) or the pastrami. I use Meathead's method at amazing ribs.com which calls for applying the rub, resting two days, smoke to 203f, rest another day or two, then steam back to 203f before slicing and eating. My rub is black pepper, coriander and mustard powder.

#295 basquecook

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Posted 07 February 2014 - 08:35 AM

Sick wife.. Made chicken soup with a little lime in it.. Served an avocado salad with raw onions and lime juice.. Figured raw onions and chicken soup,  that's got to help her, no?

 

A rare dinner up in the tv room.. 

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For dessert, Miss K and I had vanilla pana cottas.  Can you spot the vanilla beans?  These were saved in the freezer from an event last week..  A couple hours of defrosting, they were perfect.  No fancy accompaniments but, we kept a strong resolve. 

 

 

 

12278656914_f67c7c0541_z.jpg


Edited by basquecook, 07 February 2014 - 08:37 AM.

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#296 patrickamory

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Posted 07 February 2014 - 09:49 PM

Mark those homemade pastrami sandwiches are ridiculous. A nice spicy brown mustard? In any case just mouthwatering.

 

Tai bai chicken:

 

tai_bai_chicken.jpg


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#297 Ann_T

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Posted 07 February 2014 - 10:33 PM

Basquecook,  I know that soup would make me feel good. Hope your wife feels better.

 

Ann--  Very Nice nice PorterHouse

 

Not easy to cook them , w/o over cooking the filet sometimes.  Plus you got a decent filet with that cut also.

How are you sourcing your meat?

 

Paul

Thanks Paul.   We have a couple of good local butchers and one of our grocery stores has a meat counter and butchers on staff.  They carry Sterling Silver beef which is consistently great.

 

Lamb%20Shanks%20February%207th%2C%202014

Lamb Shanks tonight.


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#298 basquecook

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Posted 07 February 2014 - 10:57 PM

Miss A is still recovering so, we did not go out tonight.    Pork chops and a head of iceberg were the only things I needed from the store.   

 

Leftover creme fraiche dressing.. Homemade creme fraiche and lemon.  Added some blue and some speck.

 

12377819174_07eb9a03c6_z.jpg

 

We had leftover speck from a meat platter.. Crisping prosciutto or speck is a great way to use dried out pieces.. This was sliced a week and a half ago.  

 

 

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Pork chops:

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Grilled the pork chops on just about high, flipping every 3  minutes.  after 2 flips per side, another 1.5 minutes per side. pork was perfectly pink

 

we just ate two of the chops. 

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Roasted mushroom caps in some butter and olive oil then tossed in some tarragon.

 

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More defrosted pana cotta (about 18 left)

 

12377510843_7fed55f446_z.jpg


Edited by basquecook, 07 February 2014 - 10:58 PM.

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#299 Kim Shook

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Posted 08 February 2014 - 07:19 AM

Ann – thank you!  Your cocktail glass is ravishing!  I so covet that!  And lamb shanks :wub:  – probably my very favorite meat.  Yours look perfectly roasted and I’d love to have them soon!

 

Mark – thank you for the recommendation for the char siu seasoning.  I’ll look for that.  The soup looks perfect!  As does that pastrami sandwich.

 

Robirdstx – I really like the sound of Asiago and almond meal chicken!  Would you share the recipe?

 

Norm – lovely, comforting brisket dish!  That gravy :wub: !

 

Basquecook – what perfectly lovely little panna cottas!  What were they made in?

 

Still using as many short cuts as I can, so dinner last night was Stouffer's meatloaf:

med_gallery_3331_114_85914.jpg

Served with 4 cheese pierogies and roasted cauliflower.


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#300 basquecook

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Posted 08 February 2014 - 08:04 AM

Thank you Kim.. Good to see you back. they were cooked in silicone molds.. The last little bit, i ended up throwing in two small soup bowls.