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Dinner! 2014 (Part 1)


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#391 Dejah

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Posted 19 February 2014 - 11:03 AM

Supper last night: Chicken Dopiaza - Chicken and Onion Curry

 

Curry Onion Chicken0407.jpg


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#392 Shelby

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Posted 19 February 2014 - 11:34 AM

KayB!  You used to live in the town with the BEST reubens ever ;)  I don't have any plans yet to attend, but I'm not ruling it out….Are you going over?

 

Robirdstx--Your stir fry looks delicious

 

Bruce--I want to pop one of those shrimp in my mouth

 

Unpopular Poet--That sandwich would make you very popular in my house

 

Dejah--Your curry calls to me.  I haven't made curry in a long long time.  I got on a curry kick years ago and I think I burned myself out.  I'm ready to eat it again.

 

 

Last night I made Siu Yook.  You can read more on the pork belly cook off thread here:

 

 

http://forums.egulle...-65-pork-belly/

 

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My husband shot a Canadian goose on the last day of the season.  It was a big sucker.  Here are the breasts

 

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He decided to make pastrami out of them

 

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After pressure cooking for about 90 mins

 

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Pastrami on rye

 

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Spicy pork on lettuce wraps

 

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More eggrolls

 

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#393 dcarch

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Posted 19 February 2014 - 12:14 PM

You are lying.

 

No such animal. 

 

Canada goose yes. Canadian, no.

 

dcarch. 

 

(LOL! Fantastic meals!)



#394 Kerry Beal

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Posted 19 February 2014 - 12:24 PM

You are lying.

 

No such animal. 

 

Canada goose yes. Canadian, no.

 

dcarch. 

 

(LOL! Fantastic meals!)

 

sure there is - that's when a Canadian pinches you when you aren't looking!


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#395 Ann_T

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Posted 19 February 2014 - 01:08 PM

Shelby, Which recipe did you use for the Pork Belly. I love cracklin's.  I'm definitely picking up a pork belly this week.  The Goose Pastrami looks amazing.  I've never eaten Canada Goose.

 

I had a craving for curry this past week. 

 

Curry%20Dinner%20February%2012th%2C%2020

 

Not very pretty, but it tasted great.  Chicken Curry, Aloo Gobi, rice pilaf

 

Curry%20Dinner%20February%2012th%2C%2020

and homemade chapati.


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#396 mm84321

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Posted 19 February 2014 - 01:10 PM

Feuilleté de truffe fraîche 'bel humeur'

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#397 Shelby

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Posted 19 February 2014 - 02:01 PM

Shelby, Which recipe did you use for the Pork Belly. I love cracklin's.  I'm definitely picking up a pork belly this week.  The Goose Pastrami looks amazing.  I've never eaten Canada Goose.

 

I had a craving for curry this past week. 

 

Curry%20Dinner%20February%2012th%2C%2020

 

Not very pretty, but it tasted great.  Chicken Curry, Aloo Gobi, rice pilaf

 

Curry%20Dinner%20February%2012th%2C%2020

and homemade chapati.

Thanks Ann!  I used this recipe:

 

http://forums.egulle...inese-siu-yook/

 

Your meals are always AMAZING.


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#398 kayb

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Posted 19 February 2014 - 02:10 PM

KayB!  You used to live in the town with the BEST reubens ever ;)  I don't have any plans yet to attend, but I'm not ruling it out….Are you going over?

 

 

Have a client over that way, and am working in that area about six days out of the month. Haven't been to track yet, but planning on it this month.

 

K.


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#399 Shelby

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Posted 19 February 2014 - 07:02 PM

You are lying.

 

No such animal. 

 

Canada goose yes. Canadian, no.

 

dcarch. 

 

(LOL! Fantastic meals!)

LOL!

 

Well, hmmm….we need to inform the Kansas Fish and Game that they are mis-labeling the Canadian Goose!



#400 Baselerd

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Posted 19 February 2014 - 08:18 PM

Adapted from this recipe: Sous vide squid, miso-cured egg yolks, Meyer lemon powder & oil, wasabi powder. To cook the squid, they were vacuum sealed with katsuobushi butter and cooked for 10 minutes at 162 F. Then they were seared in a screaming hot pan and basted in butter for a moment. This was the first time I had cooked squid sous vide, and to my surprise it was almost perfectly done (soft, but still had a bit of bite to it). 

 

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#401 mm84321

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Posted 19 February 2014 - 08:37 PM

Sole, vin jaune

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#402 Ann_T

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Posted 20 February 2014 - 03:33 PM

Roast%20Turkey%20Breast%20February%2016t

Roasted a small turkey breast earlier this week.

 

Hot%20Turkey%20Sandwich%20February%2019t

Enough left over for hot turkey sandwiches.


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#403 PattyO

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Posted 20 February 2014 - 05:54 PM

Ann, your meals are gorgeous.  Living in the frozen tundra that is New England, they all scream "Delicious Comfort Food!" and beautifully presented to boot!



#404 basquecook

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Posted 20 February 2014 - 06:31 PM

Miss A had dinner waiting for me tonight.  

 

Still eating those two lamb we bought.  

 

Miss A made marinated lamb chops with soy sauce and garlic.  

 

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Crispy sprouts with a hot and sweet sauce.

 

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Mashed potatoes. 

 

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#405 Norm Matthews

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Posted 20 February 2014 - 06:59 PM

I wasn't planning to cook today but shrimp was on sale and then on impulse I got some mussels.  Then I figured I'd better cook the mussels right away so I steamed them in dry white wine and butter.  The shrimp was cooked in a recipe called Louisiana Killer Shrimp. I also cooked some sausage, potatoes and corn.  Corn was a mistake. It was frozen and cooked up mushy. 

 

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#406 robirdstx

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Posted 20 February 2014 - 07:14 PM

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Grilled Garlic Sausage with Spicy Black Beans
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#407 Franci

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Posted 21 February 2014 - 06:14 PM

I needed a little bit of sunshine at the table: salad, deep fried snapper, mango salsa and parsnip chips
image.jpg

Edited by Franci, 21 February 2014 - 06:18 PM.

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#408 basquecook

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Posted 21 February 2014 - 06:23 PM

Beautiful,  Franci.  Tonight,  I defrosted some of the pork with green chile sauce.  made rice, served in a soup bowl with the rice, the added the pork and sauce, topped with avocado and red onion.. Avocado, i just mashed some cubes with water, cumin and salt.  out of limes so brightened the chile verde and the avocado with lemon.  

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Miss K requested spaghetti with cream sauce.. boiled down cream turned off the heat, added a spoon of mascarpone and a couple of punches of fresh grated parm.

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Norm, I wouldn't mind trading places with the photographer

 

 

Robirdstx, i really like the burnt end of that sausage.. where did you get it. 


Edited by basquecook, 21 February 2014 - 07:05 PM.

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#409 robirdstx

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Posted 21 February 2014 - 07:17 PM

 Robirdstx, i really like the burnt end of that sausage.. where did you get it.


Thanks, my DH did a great job on the grill and the skin was really crispy. We get the sausage from our local grocery store. The brand name is Eckermann's: http://www.eckermannsmeatmarket.com

#410 basquecook

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Posted 21 February 2014 - 07:40 PM

Eckermann's looks awesome.. I was hoping you were from Ohio,  I was considering a weekend trip.  


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#411 robirdstx

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Posted 21 February 2014 - 08:20 PM

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Grilled Hamburger with Lettuce, Tomato, Onion, Mayo and Yellow Mustard on Toasted Onion Bun. These buns were huge and delicious - that's a 5 oz burger nestled in there.
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#412 basquecook

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Posted 22 February 2014 - 04:13 PM

Took the cheese out around 6 o clock this morning.. Decanted a 2001 around 1 pm.   Sat down for a late lunch around 2:30..  With warm bread.. The little one enjoyed a 2 ounce glass.  She has a better nose for cheese than me.  These two, she loves.  We had the Leonora and St. Marcellin. Beautiful cheese, good wine..   I have leftover mashed potatoes,a bag of ground beef,some frozen peas, fresh carrots, beef stock, shallots, demi glace, worchesterschire sauce.. Going to make some type of shepard's pie, we are on track for 930 dinner.. 

 

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Edited by basquecook, 22 February 2014 - 04:40 PM.

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#413 kayb

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Posted 22 February 2014 - 04:20 PM

German.jpg

 

Pork chops in beer; German potato salad; red cabbage. Good, solid comfort food.

 


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#414 basquecook

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Posted 22 February 2014 - 04:40 PM

Looks awesome.. i would love to hear about your German Potato salad..  



#415 jvalentino

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Posted 22 February 2014 - 05:25 PM

Took the cheese out around 6 o clock this morning.. Decanted a 2001 around 1 pm.   Sat down for a late lunch around 2:30..  With warm bread.. The little one enjoyed a 2 ounce glass.  She has a better nose for cheese than me.  These two, she loves.  We had the Leonora and St. Marcellin. Beautiful cheese, good wine..   I have leftover mashed potatoes,a bag of ground beef,some frozen peas, fresh carrots, beef stock, shallots, demi glace, worchesterschire sauce.. Going to make some type of shepard's pie, we are on track for 930 dinner.. 
 

To living right, and helping the next generation do the same. Cheers!

#416 chefmd

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Posted 22 February 2014 - 05:34 PM

Shad roe sautéed in brown butter with pencil asparagus (although asparagus was thinner than your average pencil).

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#417 gfweb

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Posted 22 February 2014 - 05:37 PM

An early spring classic. Shad running where you are?



#418 chefmd

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Posted 22 February 2014 - 05:43 PM

It is running in my friendly Harris Teeter.  I am in Northern Virginia (which is completely different from the rest of Virginia if you are not sure what I mean).  There is a very special fishmonger in the store near my house.  She is managing to order seafood that rivals Whole Foods for literally half the price.  I just ask her: "What should I get tonight?".  It is magical...



#419 C. sapidus

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Posted 22 February 2014 - 06:07 PM

Shelby – trade you shrimp for siu yook and pastrami any day of the week!

 

chefmd - I have never tried shad roe. Can you describe?

 

Making use of the last of Mrs. C’s ham stock . . .

 

Corn soup with ham and Poblano chiles – Fried onions and garlic, pureed with corn, cornstarch, and half-and-half, simmered with ham stock, ham cubes, and roasted/chopped Poblano chiles, and finished with cilantro. Yum.

 

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Mexican red rice and Mrs. C’s fried plantains – rice pilaf-style rice with white onion, corn, diced carrots, peas, salsa, and chicken stock

 

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#420 chefmd

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Posted 22 February 2014 - 06:13 PM

C. sapidus, shad roe tastes as a mildly crunchy delicate fish.  If skate and grits had a baby, it would be shad roe.  Give it a try, you will not be disappointed.

 

Mrs. C's fried plantains look delicious.