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Dinner! 2014 (Part 1)


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584 replies to this topic

#541 dcarch

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Posted 04 March 2014 - 08:40 PM

Not trying to be authentic Mardi Gras. Just trying to use whatever I had in the refrigerator and the pantry.

 

dcarch

( Can't seem to get my pictures smaller! )

 

Mardi Gras Surf & Turf, New Orleans Shrimps and Blackened (sous vided, Actually) Beef Tenderloin

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Dirty Rice

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#542 Anna N

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Posted 05 March 2014 - 03:48 AM

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Miso marinated flank steak with toasted cheese bread.
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#543 Shelby

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Posted 05 March 2014 - 09:11 AM

Franci--Beautiful fish and taters!

 

Dcarch--A fellow Mardi Gras celebrator :)  Lovely surf and turf.

 

 

I love drawing on my chalkboard and changing it for the different seasons/holidays

 

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We started with some fried pheasant livers, gizzards and hearts

 

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Then, this was going to be crawfish étouffée, but the crawfish tails that I thawed out were YUCKY.  So, I got out some andouille sausage (that really didn't have the taste that andouille sausage should--this stuff was more like just plain sausage) and went with that.  So, andouille sausage étouffée???  It ended up being pretty good.

 

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Finished with some Mardi Gras cinnamon rolls

 

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#544 Ann_T

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Posted 05 March 2014 - 10:30 AM

Shelby  I've never had fried pheasant livers, but if they are anything like chicken livers I know that I would love them.

 

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Spanish Tapa - Gambas al Ajillo - Garlic Shrimp as a main course.  With homemade bread for sopping up the wonderful garlic sauce.


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#545 mgaretz

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Posted 05 March 2014 - 05:12 PM

A while back I posted my pastrami.  I ended up freezing a lot of it and used some to make pastrami hash:

 

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#546 Franci

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Posted 05 March 2014 - 06:20 PM

We had cod with some vegetables and forbidden rice

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#547 scubadoo97

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Posted 05 March 2014 - 06:21 PM

Tonight I made a roast chicken Zuni style with fava beans and artichoke heart bottoms. The favas/ful still have their jackets on but I like the texture. unuquvy3.jpg
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#548 Shelby

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Posted 05 March 2014 - 06:41 PM

We had cod with some vegetables and forbidden rice

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Franci, tell me about forbidden rice.  I always like doing things that are forbidden ;)



#549 Norm Matthews

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Posted 05 March 2014 - 06:56 PM

For dinner tonight we had Tacos de Carnitas and Chile Rellenos.  Cassie made the guacamole. 

 

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#550 robirdstx

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Posted 05 March 2014 - 06:58 PM

Leftover chili and beans in my version of

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Chili Five-way (pasta, chili, beans, cheese and onions)
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#551 Dejah

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Posted 06 March 2014 - 07:05 AM

It's been quite chilly here on the prairies due to windchill temps - hovering around -40, and to -50 last Sat. Many of our meals have been colourful and spicy with my attempts to convince my brain that spring IS coming. Well, I think it worked as it's in the single digits this week!

 

Citrus marinated roast chicken

 

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Chicken and dates tagine with carrot fries. The dip is Spicy Mayo by Spice Goddess on Food Network? I've discovered fresh curry leaves and enjoying it. The dip is toasted brown mustard seeds (dry) curry leaves, unsweetened shredded coconut, chili powder or flakes, ground coriander, and mayo. I love this dip for anything!

 

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And my Not-your-usual-butter chicken. I got lazy while preparing the chicken and the side of mixed vegetables, so I threw it all into one pot. Turned out very well and only one pot to wash :smile:

 

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#552 Franci

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Posted 06 March 2014 - 08:09 AM

Franci, tell me about forbidden rice.  I always like doing things that are forbidden ;)

 

Hi Shelby, I used Lotus Food forbidden rice but you can find also the italian variety known as Riso Venere. I really like it, it is very nutty and retains a bite. My problem with this rice in particular is that I need to get the texture just right, a few times that I got it wrong, it bleed the color and got too sticky for my liking. This time came out perfect (for me). I cooked in the pressure cooker: 1 cup rice, 1 cup and 1/4 water, fo 20 minutes from when it went into pressure. Let pressure naturally release. Fluff and serve.

I also like a lot to mix it with other things (white quinoa) or other grains.


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#553 C. sapidus

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Posted 06 March 2014 - 06:44 PM

Swiss chard, bacon, and hard-boiled egg salad – For the dressing we deglazed the pan with a mix of balsamic and cider vinegar. Fried garlic, chopped parsley, cayenne, olive oil, and S&P in the mix, too. Chard stems and leaves were boiled separately.

 

Chicken-fried chicken, courtesy of Mrs. C. Store-bought olive oil bread with butter. Good bread, but I need Ann_T to airmail some of her gorgeous homemade bread.

 

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#554 basquecook

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Posted 06 March 2014 - 06:47 PM

Roast chicken with vegetables.  carrots, fennel, herbs, garlic. 

 

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crazytown

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Caesar Salad.. Miss A made especially for Miss K. caesar salad with no anchovy or garlic.  so a creamy parm essentially. super buttery croutons on egg bread. so good. 

 

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#555 robirdstx

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Posted 06 March 2014 - 07:41 PM

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Asiago and Panko Crusted Chicken Breast with Creamy Garlic Sauce

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And Caesar Salad
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#556 Plantes Vertes

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Posted 06 March 2014 - 08:04 PM

Anyone else order the Caesar? :biggrin:



#557 Ann_T

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Posted 07 March 2014 - 08:58 AM

.  Great meals on this page. Love the different takes on Caesar salads.     We are having roast beef for dinner, but now I am craving chicken.  Either Bruce's Country fried, Basquecook's roast chicken or Robirdstx's breaded chicken with garlic sauce.  

 

 

 

Last night's dinner.

 

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Vittorio's Salad with

 

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With Greek Ribs.

 

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This pizza was actually lunch. I was baking bread and decided to make a pizza with some of the dough.

 

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Made a Gougere Wednesday night.

 

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It ended up being dinner.


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#558 Mette

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Posted 07 March 2014 - 02:28 PM

Lumpfish roe in season, and abundant and therefore reasonably priced, so dinner was lumpfish roe with creme fraice, red onion and dill.The taste of spring. Ahhh

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#559 scubadoo97

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Posted 07 March 2014 - 05:41 PM

Ann_T, your photos always make me hungry.  The Gougere is just a beautiful thing. 


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#560 mm84321

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Posted 07 March 2014 - 06:42 PM

Quail stuffed with foie gras, mashed potatoes

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#561 huiray

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Posted 08 March 2014 - 09:18 AM

Mui Choy Kow Yuk (Hakka-style pork belly with preserved mustard greens) - one version.  See here for details.

• Daikon & Chinese mushroom soup.

• White rice.

 

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Small dried Chinese mushrooms were de-stemmed and soaked in water.  A piece of Hayani Konbu was soaked in water (separately).  Smashed garlic and some finely chopped shallots were sautéed in vegetable oil and quenched w/ most of the mushroom and konbu soaking water, the soaked mushrooms and the konbu (cut into smaller pieces) added in and the mixture simmered for a short while.  The konbu pieces were removed, generous ryori-shu and some jozo mirin added, sufficient "Naturally Brewed Soy Sauce with Hokkaido Kelp Flavor" [Wei Chuan] also added and simmering continued for a bit.  Daikon slices (peeled) were added and simmered to completion.  Served garnished w/ chopped scallions.


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#562 patrickamory

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Posted 08 March 2014 - 11:45 AM

Mette, I envy you living in Copenhagen! Had lunch at Tolbod Bodega there last week, and the "veterinarian's midnight snack" was just so over the top delicious.

 

I'm catching up here, but a few weeks ago I made eGullet favorite Citrus-Marinated Chicken (thanks Dejah and Smithy). I took Dejah's suggestion of adding kaffir lime leaves.

 

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#563 robirdstx

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Posted 08 March 2014 - 06:37 PM

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Grilled Teriyaki Boneless Chicken Thighs and Asparagus with Creamy Garlic Sauce

Edited by robirdstx, 08 March 2014 - 06:39 PM.

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#564 Ann_T

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Posted 09 March 2014 - 08:27 AM

Ann_T, your photos always make me hungry.  The Gougere is just a beautiful thing. 

Thanks Scubadoo.

 

Patrick, it is early here on the west coast, but my mouth is watering for your citrus marinated chicken.  

 

Friday night's dinner.

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A quick and easy dinner.   Small sterling silver top sirloin roast, presalted the day before and roasted at 500°F.  Dinner was ready in less than an hour after I got home from work.

 

Last night's dinner.  Another easy meal.

 

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Grilled Pork Chops.


Edited by Ann_T, 09 March 2014 - 08:28 AM.

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#565 Steve Irby

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Posted 09 March 2014 - 09:33 AM

Last nights dinner. Potato and celery root rosti, grilled chicken, cauliflower gratin and romaine salad with pickled turnips, roasted beets and clementine supremes.

 

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Edited by Steve Irby, 09 March 2014 - 09:44 AM.

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#566 mm84321

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Posted 09 March 2014 - 05:42 PM

Black truffle tart

 

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Poularde with black truffle
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#567 huiray

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Posted 09 March 2014 - 10:06 PM

Pork hock slices stewed w/ bamboo shoots & fresh Chinese mushrooms.

 

A whole head of garlic (cloves separated, smashed, de-skinned) was sautéed in canola oil then reserved; bone-in pork hock slices were browned; a slurry of aka miso and shiro miso was added, the garlic put back in, the mix stirred/sautéed; sufficient water added, brought to a simmer, covered and cooked for ~1 hr.  Trimmed washed bamboo shoots (large head type) & sliced Chinese mushrooms were added plus a generous handful of whole white pepper; simmered for a while; pre-softened fu jook (bean curd skin, formed into rolls; broken up into sections, soaked in water for quite a while) added and the mixture simmered to completion.  3-4 hrs or so in total.  Eaten w/ (hand-made) min sin (mee sua) (Fuzhou-type wheat noodles; Taiwanese brand; this one).

 

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ETA: link to photo of the wheat noodles.


Edited by huiray, 10 March 2014 - 08:31 AM.

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#568 SobaAddict70

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Posted 10 March 2014 - 08:59 AM

It's been a while, yes?

Some pix from the past month...

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Garlic soup

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Olive oil poached cod, cabbage, chickpeas, Spanish chorizo

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Fennel, burrata, Meyer lemon

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Chickpeas, with Greek yogurt and charmoula

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Turkish figs, spiced port, cream

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Dal and rice, with carrot and green mango pickle, raita and mint chutney

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Roasted beets, with cow's milk ricotta cheese, shaved fennel and scallion

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Cabbage and fennel soup, with leeks, Maine crab and fennel greens


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#569 gfweb

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Posted 10 March 2014 - 09:26 AM

Where you been?



#570 SobaAddict70

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Posted 10 March 2014 - 09:54 AM

Oh, here and there.  :)  Still cooking from scratch every day, with a menu that changes according to the seasons.