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Dinner! 2014 (Part 1)


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#301 Kim Shook

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Posted 08 February 2014 - 10:22 AM

Thanks, D!  I've got those molds and never thought to use them that way!



#302 patrickamory

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Posted 08 February 2014 - 01:36 PM

basquecook, your posts are endlessly thought-provoking (not just mouth-watering). Flipping the chops several times - something I never thought of. I always do high heat 4-5 minutes per side and if they're not cooked through, add some vermouth, cover and steam for a couple a minutes. Those look like good chops too - Berkshire black pig? Mangalitsa?

 

Chinese chives with wood ears and dried shrimp

 

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#303 huiray

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Posted 08 February 2014 - 05:37 PM

patrickamory, that looks good.  There seems to be more than just dried shri mp in the Chinese chives dish you show though - what was it? Pork bits?  The wood ears - I presume that would be wood ear fungus - are not clearly visible - I suppose you used just a bit?

 

I hope you ate this with white rice. :-)

 

Also, what did you do with the chopped-up Chinese long beans?



#304 kayb

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Posted 08 February 2014 - 06:08 PM

Two dinners that I thought ought to have been better than they were.

 

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Pork chops in cherry balsamic glaze, roasted broccoli with pecans, and home fries. I overcooked the broccoli, and the cherry balsamic glaze was not as good as I thought it should be.

 

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Poule au pot. I could've used a bigger pot.

 

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I thought this wound up tasting bland; the sage and garlic came through, but the bacon did not. And when I first carved the chicken, it was still bloody around the leg joint, so I finished it in the oven, thus the crispy skin. Chicken was good; butternut squash were mushy; potatoes were just OK.


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#305 Ashen

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Posted 08 February 2014 - 06:16 PM

pot roast in the oven right now in CI Dutch Oven

 

 

 

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S&P rosemary 

 

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carrot onion, mushrooms stock .. 

 

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heated lid on and into slow oven.

 

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Will be served with mash potato  gravy from thickened juices.  

 

 


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#306 judiu

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Posted 08 February 2014 - 06:24 PM

kayb, bad cooking karma? Phase of the moon? Other things on your mind? Sorry for your luck!
"Commit random acts of senseless kindness"

#307 mm84321

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Posted 08 February 2014 - 07:47 PM

Received some gorgeous Scottish venison. Made a sauce, some potatoes. Sauteed in butter with some juniper and sarawak pepper.

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#308 basquecook

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Posted 08 February 2014 - 08:24 PM

the grocery store across the street from my house, is starting to get classy..  organic produce, meats and edible seafood.. I often watched the fish tags on the mussels..  up until 6 months ago, the same bag of mussels would sit for maybe three weeks before being tossed out.  We now have oysters, fresh clams,  mussels that were pulled on 2/4…

 

Bought 16 clams, 6 oysters, 1/4 pound of shrimp from the grocery..i wanted squid but, it smelled off that phosphate crap.

 

Some mushroom stems and shallots in pork fat gotten tossed in oil with the rice.. vermouth, sazon, water, 12 cloves of garlic, bay leave, tomato paste was the boiling stock for the rice.   No bacon or any Spanish sausage, I just had some Chinese sausage.. so, i tossed that in.  

 

Peas at the end and a gremolata of parsley, lemon rinds, garlic and chile flakes..  I wanted fregola, miss A felt like rice… the whole thing took less than 45 minutes to shop for and make. They shut off our water so, a one pot meal worked

 

here it is cooking

 

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while the quality of the seafood was not the greatest,  the rice was so good.  

 

 

To start, Miss K requested a Caesar.  Boston lettuce was the nicest looking.  mayo, red wine vinegar,a punch of parm,worcestershire,tabasco, lemon and pepper.  no garlic.  croutons baked in an oven. 

 

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Edited by basquecook, 08 February 2014 - 08:35 PM.

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#309 Blether

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Posted 09 February 2014 - 07:16 AM

This roast chicken, complete with drippings, and this ham:

 

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Made into this pie:

 

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Something in the filling threw off water during the day it spent held in the fridge, and thinned out the sauce.  Some adjustment needed.

 

Blackberry & egg custard tart:

 

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Edited by Blether, 09 February 2014 - 07:18 AM.

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#310 robirdstx

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Posted 09 February 2014 - 08:02 AM

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

 
Hi Kim. Thank you for asking and welcome back. The recipe is very simple. For the breading, I mixed 1/4 cup almond meal, 2/3 cup grated asiago, 1/4 tsp. granulated garlic, and fresh ground black pepper to taste. I pounded the boneless breasts to make them thin and even in thickness. I beat one large egg and dipped the chicken in the egg to coat, then laid the chicken pieces on the breading mix and turned and pressed to get an even coating. Then I covered the breaded chicken and put it in the fridge to rest for at least 30 minutes to allow the breading to stick. When ready to cook, I added just enough olive oil to a medium hot non-stick pan to cover the bottom of the pan. Then I gently placed the chicken in the pan and cooked them for several minutes on each side until browned. This recipe works just as well with parmesan or Romano cheese. I have also used just plain flour or panko crumbs instead of the almond meal. The panko gives a nice crunch.
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#311 Ann_T

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Posted 09 February 2014 - 09:03 AM

Prime%20Rib%20Bones%20February%208th%2C%

Slow roasted prime rib bones with potato gratin.


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#312 mm84321

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Posted 09 February 2014 - 11:58 AM

Venison á la créme

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#313 dcarch

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Posted 09 February 2014 - 04:22 PM

Ann_t - Tres bon! “The Closer to the Bone the Sweeter the Meat

 

Mm84321 – the venison looks so good!

 

Blether – I don’t remember when was the last time I saw a chicken pie that looked so yummy.

 

Basquecook – You are very good in making seafood dishes. They are always well plated too.

 

Ashen – I think that cast iron pot does something wonderful to the dish.

 

Kayb – Yes you need to get a bigger pot, so that you can invited me to taste that Poule au pot..

 

Patrickamory – I love Chinese chives; the green kind, the yellow kind and the chive scapes.

 

Kim – So nice to have you back cooking..

 

Franci – are those soup buns? Or just meat buns? Very skillful pleading.


- - - - - - - - - - - - - - - - - - - -

 

A few nothing-fancy recent cooks:

 

dcarch

 

Vegetarian

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Sous vide hanger steak

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Trout

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#314 huiray

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Posted 09 February 2014 - 05:24 PM

Simple light dinner last night:

Soup: Peanut oil, garlic, short-cut pork spare ribs, sea salt; water; simmer; snow fungus; simmer; angled loofah.  Basically in that order.

 

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#315 rotuts

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Posted 09 February 2014 - 05:31 PM

more news on this dinner (1) in the SV thread:

 

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dinner (2) is the very similar, but re-SV'd for a longer time.


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#316 patrickamory

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Posted 09 February 2014 - 06:59 PM

Blether: I'm dying. Any kind of savory pie is one of my favorite things and we don't get them often here in the US. That looks amazing.

 

huiray: Good eye. I made the chives twice - once with dried shrimp and wood ear, and once with bacon. I accidentally posted the bacon photo. Here it is with shrimps and fungus. (And the green beans were dry-fried Sichuan style with pork - but the finished dish didn't photograph well.)

 

chives_shrimps.jpg


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#317 C. sapidus

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Posted 09 February 2014 - 07:43 PM

Wok shot of farmhouse pork with Anaheim chiles, sliced garlic, and fermented black beans. Also made stir-fried mushrooms and jasmine rice.

 

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#318 Ashen

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Posted 10 February 2014 - 05:13 AM

Fried Chicken with mashed potatoes and salad.  a dipping sauce for the chicken of apple cider vinegar, honey and scotch bonnet hot sauce. 

 

friedchicken1_zps79361bbe.jpg


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#319 C. sapidus

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Posted 10 February 2014 - 07:42 PM

Chicken with chiles – Marinate chicken thigh chunks with dark and light soy sauce, salt, and Shaoxing wine. Deep-fry the chicken and set aside. Gently stir-fry ginger and garlic, and then add dried chiles and Sichuan peppercorns. Add chicken and scallion whites, and finish with a little chicken stock, pinch of sugar, and sesame oil. Served over jasmine rice.

 

Long beans in ginger sauce – Boil long beans until crisp-tender, drain under cold water, and toss with a sauce of minced ginger, Chinkiang vinegar, cicken stock, salt, and sesame oil.

 

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#320 Ann_T

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Posted 10 February 2014 - 09:27 PM

Sourdough%20Bagels%20February%2010th%2C%

Homemade sourdough bagels

Bagels%20and%20Smoked%20Salmon%20Februar

 

with smoked salmon and cream cheese.


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#321 scubadoo97

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Posted 11 February 2014 - 05:03 AM

Ann that looks fantastic. Beautiful bagels. Did you make your smoke salmon as well?
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#322 Dejah

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Posted 11 February 2014 - 06:53 AM

SO many beautiful meals to warm my heart on the cold winter days (windchill most days at -45C!)

 

Made braised beef short ribs with star anise, cumin seeds, ginger, garlic, Chinese wine, soy sauce, deep fried tofu,  chunks of daikon.

Lovely, aromatic, rich, warming from the inside out. :wub:

 

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#323 Morkai

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Posted 11 February 2014 - 07:32 AM

Jerk chicken with coconut rice and peas. Used Kenji Alt-Lopez's method from seriouseats.com where bay leaves and allspice berries are used to smoke the chicken in lieu of pimento wood. 

 

Given all the trouble, I would have rather had pimento wood. Still, turned out okay. 

 

 

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Edited by Morkai, 11 February 2014 - 07:33 AM.

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#324 jvalentino

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Posted 11 February 2014 - 11:09 AM

I've been making this take on tori meshi from Paul Qui I found on Andrew Zimmern's site for a couple months. Love it. http://andrewzimmern...uis-tori-meshi/ image.jpg

Edited by jvalentino, 11 February 2014 - 11:10 AM.

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#325 Kim Shook

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Posted 11 February 2014 - 12:43 PM

Kay – too bad about the pork chops.  I agree, that sauce sounds perfect!

 

Basquecook – the seafood/rice dish looks wonderful, but I’m with Miss K – that Caesar looks fantastic!

 

Blether – beautiful pie!

 

Robirdstx – thanks for the welcome and for the recipe.  Can’t wait to try them!

 

Dcarch – that hangar steak is so beautiful – it looks perfectly cooked and so tender.

 

Ann – your bagels and smoked salmon would disappear with barely a chew in this house!  So good.

 

Dinner last night was leftovers from dishes made for a potluck at church:

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Paula Deen’s Oriental Salad – hugely popular at church – folks kept going back to it.  And a casserole called Michigan Beans & Sausage:

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It just looks like baked beans with kielbasa, but tastes much better than that.  It is really easy to make and can even be done in the slow cooker.  


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#326 Franci

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Posted 11 February 2014 - 07:32 PM

Franci are those soup buns? Or just meat buns? Very skillful pleading.

Thanks dcarch, they are just meat buns, soup buns I would cook like pot stickers and serve with bottom up.

I, instead, always admire how creative you can get with vegetables. I really like vegetables and I really enjoy to see how you use stalks.

Tonight we had simply homemade tagliatelle
image.jpg
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#327 C. sapidus

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Posted 11 February 2014 - 07:41 PM

Chicken with ginger: Marinate chicken with dark and light soy sauce and salt. Gently stir-fry sliced ginger, add the chicken, chile flakes, and Shaoxing wine, and stir-fry until golden. Add chicken stock and long beans, reduce heat, and simmer until sauce is reduced. Finish with sliced scallions and sesame oil. I forgot about the scallions until after I took the picture. Oops.

 

Salad with Mrs. C’s homemade dressing. Mrs. C also made smoked pork stock tonight, so I’m looking forward to dinner tomorrow.

 

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#328 basquecook

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Posted 12 February 2014 - 06:32 AM

So, after 30 days of not drinking, I broke the streak with a 2009 Gaja.  That's a good way to do it.   I took a leg of lamb out of the freezer on Sunday and then my week got crazy.. I ended up inviting some people for dinner last night.. 

 

We started with mussel pasta.. This was really nice.. Sweated some shallots in butter and olive oil.. Then I added some garlic and jalapeno peppers.. Then, I took the mussels out once they opened and deshelled them.. Added some milk that had anchovies soaking in it to the pasta sauce, the the spaghetti, then the mussels, red pepper, parsley and finally some toasted white bread crumbs.

 

Not the prettiest photo.  

 

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People went nuts over this.  My one guest told me I should package it.  I don't think canned spaghetti would be successful..  I served a little pasta water in a glass with a spoon.  I was making the pasta and right at the end, one of my guests stepped in and poured everything into a bow, thinking they were helping.. I hadn't finished with pasta water and olive oil.. So, instead of scolding them, I just casually served the pasta water on the side and had people help themselves.. It worked out perfectly.  

 

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Caesar Salad:

 

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Golden egg potatoes

 

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Broccoli rabe.. cooked in garlic and oil.. i then added sherry vinegar and tarragon.  (trying to use up the last of the tarragon)interesting combo

 

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Leg of lamb that our cousins raised, topped with a balsamic glaze.

 

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Edited by basquecook, 12 February 2014 - 06:41 AM.

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#329 robirdstx

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Posted 12 February 2014 - 07:23 AM

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Grilled Chicken Fajitas

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Spicy Pinto Beans

Edited by robirdstx, 12 February 2014 - 07:23 AM.

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#330 Ann_T

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Posted 12 February 2014 - 09:01 AM

Ann that looks fantastic. Beautiful bagels. Did you make your smoke salmon as well?

Thanks Scubadoo,  No, bought the smoked salmon.

 

Prime%20Rib%20and%20Fries%20February%201

Small prime rib grilled.  Sliced into two thick slices and served with double fried fries.


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