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Dinner! 2014 (Part 1)


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#61 rotuts

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Posted 13 January 2014 - 01:18 PM

BTW U.P.:  in the SteamBoy?



#62 Unpopular Poet

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Posted 13 January 2014 - 01:21 PM

No, done in the oven -- next time I will try them in the steam oven.



#63 ChrisTaylor

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Posted 14 January 2014 - 02:14 AM

Today it was 43 degrees. Celsius. This is not at all a pleasant time to be piss farting around in a kitchen. Enter salad Nicoise. It's a bit snobby to make it with fresh tuna--I usually used the canned stuff--but there you have it.

 

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#64 dcarch

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Posted 14 January 2014 - 09:04 PM

I posted my dinner here:

 

http://forums.egulle...erie/?p=1949321

 

Inspired by Franci's thread on fireplace cooking.

 

dcarch


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#65 robirdstx

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Posted 14 January 2014 - 10:14 PM

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Parmesan Crusted Chicken Breast with Garlic Sauce - I added a bit of panko to the parmesan breading this time and really like the added crunch. The garlic sauce may be my favorite part - heavy cream, butter, parmesan and granulated garlic. Forgot to take a photo of the salad that accompanied the chicken.
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#66 huiray

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Posted 15 January 2014 - 12:41 AM

Monday late dinner:

 

• Bone-in chicken thighs braised w/ garlic (about 2 heads worth), shallots, and a very good heavy pour of ryori-shu.  No further salting needed, the salt already present in the cooking sake was enough after everything was reduced down.  (Chicken thighs browned in olive oil (flavored w/ 1 garlic clove), removed & reserved, the rest of the garlic lightly browned, the chicken plus halved shallots added back in &etc)  Eaten w/ mee sua (麵線; min6 sin3) [a Taiwanese brand; Hung-Ming; hand-made].

• Romaine lettuce, blanched in oiled hot water; drizzled w/ oyster sauce & dusted w/ ground white pepper.

 

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#67 ChrisTaylor

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Posted 15 January 2014 - 01:31 AM

Beef short ribs as per the Amazing Ribs recipe. Used the suggested rub and took them to the suggested temperature of 80C. No sauce. Served them with coleslaw and a store-bought garlic bread. The ribs were quite fatty but I was happy to buy them like that. Mostly, the butchers around here cut them small and thin and trim all the fat because the assumption is you're braising them.

 

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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#68 Anna N

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Posted 15 January 2014 - 06:01 AM

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Very simple dinner. Two tiny lamb chops and a roasted sweet potato.
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#69 Norm Matthews

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Posted 15 January 2014 - 06:28 PM

I had some chicken in the freezer that was left over from making gumbo recently. I decided to make chicken pot pie by using up other left-overs as well. I ran into a few problems.  I was half way through it when I discovered there was no milk or cream so I made a gravy with chicken broth and part of a jar of Alfredo sauce. I had a little left over broth and pie dough so I made noodle soup for lunch with those. I couldn't find the rolling pin to roll out the dough so I used an Olive oil bottle shaped like a wine bottle. I rolled out the dough and was surprised that it turned out round instead of looking like Texas. I buttered it and folded it over, buttered the half and folded it again and rolled it out again. Repeated the process in hopes of making the crust flaky. It was... sort of. 

 

Noodle soup with pie dough noodles for lunch

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Chicken pot pie

 

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and a little salad.

 

DSCN1161_zps00381c5b.jpg


Edited by Norm Matthews, 15 January 2014 - 06:31 PM.

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#70 rotuts

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Posted 15 January 2014 - 06:41 PM

I personally don't use a 'rolling pin'

 

I might have some somewhere, but I do have a 'few' lower end TJ's 'Bordeaux-like' bottles 'around'

 

they work fine.  until the next recycling day.

 

they also work well for pounding carefully flattening various meat products: Ck Breasts etc.

 

the Pot Pie looks delicious, BTW


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#71 C. sapidus

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Posted 15 January 2014 - 07:49 PM

Long time, no post, so there is no way I am going to catch up on complimenting all of the lovely meals posted since my last visit.

 

Vietnamese caramel pork with jasmine rice. It is easy to make a quick dinner when caramel sauce is at hand. Boys said they were hungry so I supplemented with ground turkey and chopped red bell peppers and Poblano chiles. We had our usual un-pictured salad to go with.

 

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For dessert, Brooklyn Brewery Black Chocolate Stout. If it says “chocolate” it must be dessert, right? It is a shame that this nectar is only available seasonally.

 

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#72 Franci

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Posted 15 January 2014 - 08:34 PM

Bruce, interesting beer, do you like it? I love the photo.

Some recent meals
Black Sea bass, collards and some fried king oyster mushrooms

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Yesterday dinner, just me and the kids, so lazy 15 minutes dinner. Chicken breast and shiitake



image.jpg

Tonight I made some steamed buns and some soup, Swiss chards and leftovers

image.jpg
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#73 C. sapidus

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Posted 15 January 2014 - 08:51 PM

Bruce, interesting beer, do you like it? I love the photo.

 

Thank you, Franci. I love that black chocolate stout, but I'm a sucker for a good, rich, dark beer.

 

By the way, I like your "lazy" meals better than mine.



#74 Ashen

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Posted 16 January 2014 - 01:27 AM

Beef spezzatino, grilled polenta and salad..  

 

spezzatinopolenta_zpsdd7768e8.jpg


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#75 ChrisTaylor

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Posted 16 January 2014 - 02:03 AM

Another day of terrible weather (44C), another dinner cooked mostly on the grill. Had to use gas today. Total fire ban. No solid fuel allowed.

 

DSC_0040_zps0a0a8536.jpg

 

Grilled garfish. Light dry rub of salt, pepper, garlic powder, parsley and thyme. Grilled for about 3 minutes on each side and then hit with a bit of octo vin. Served with some (par-boiled) grilled potatoes and a tomato salad (tomatoes, bocconcini, red onion w/ a balsamic/ev olive oil/shallot/black pepper dressing).

 

The fish was nice but suffered from the problem associated with most small fish: so many goddamned bones. I didn't have the ninja skills (or, really, desire considering how hot the kitchen was today) to painstakingly remove the five million rib bones (per side/per fish) prior to cooking them.


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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#76 Toliver

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Posted 16 January 2014 - 10:08 AM

 

Chicken pot pie

 

DSCN1159_zps1d151295.jpg

 

and a little salad.

 

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Norm, the chicken pot pie is a valiant effort (love the chicken figure on the crust!) given the missing sauce ingredients and the lack of a rolling pin. It looks hearty and the crust does look crispy and flaky. Well done!

In the photo of the finished baked dish, the sauce reminds me of the sauce one would get with some Chinese chicken stir fries. Next time you could always go with a cornstarch-thickened sauce instead of flour. Of course, then I would go off the deep end and add ginger, water chestnuts, bok choy, and so on. 

Thanks for the inspiration and for taking the time to post your pictures.


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#77 Norm Matthews

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Posted 16 January 2014 - 11:44 AM

Thanks for the advice Toliver. The sauce was a little dry. I should have added more chicken stock I think.  BTW, since my son's fiancee does not like celery, so I did substituted some water chestnuts and romaine lettuce ribs. Bok choy is a good idea that I have not tried yet. I'll keep it in mind next time I want to try a substitute something for celery. 



#78 ChrisTaylor

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Posted 17 January 2014 - 01:38 AM

DSC_0011_zpsd3d61952.jpg

 

Lamb ribs. Rubbed w/ a paste of olive oil, garlic powder, salt, mustard powder, black pepper, smoked paprika and mixed dried herbs. Hit with a bit of lemon juice on the grill. They were cooked for just a few minutes: enough to render the fat, enough to take the meat to medium rare. They were a little salty, meaty and the right kind of greasy. 

 

I served them with a potato salad and some grilled corn.


Edited by ChrisTaylor, 17 January 2014 - 01:39 AM.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#79 Ann_T

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Posted 17 January 2014 - 06:36 AM

Robirdstx,  I love the idea of your Parmesan Crusted Chicken breast in garlic sauce.  

Chris, I need to try that short rib recipe. I've only ever braised them.   

Norm, your chicken pie looks delicious.  The perfect comfort food.

Bruce, I wondered where you were. Always enjoy pictures of your meals.

Ashen, my mouth is watering for your beef and polenta and it isn't yet 5:30 here on the west coast.

 

I boned and stuffed a whole chicken for dinner last night.

 

Boned%20Chicken%20Ready%20for%20the%20ov

 

Boned%20Roasted%20Chicken%20January%2016

 

Boned%20Roasted%20Chicken%20Carved%20Jan

 

Boned%20Roasted%20Chicken%20Dinner%20Jan

 

Traditional style bread/cornbread stuffing.


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#80 rotuts

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Posted 17 January 2014 - 07:23 AM

"   my son's fiancee does not like celery, so I did substituted some water chestnuts and romaine lettuce ribs "

 

she have excellent taste !

 

very good idea.   Ill borrow steal it

 

:laugh:



#81 Paul Bacino

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Posted 17 January 2014 - 08:48 AM

Tonight's Dinner will feature this DRY Aged  Prime rib cap roll!!  This cut needs a 24 hr Salting ahead process

 

 

Going old school on cooking,  Pan roasted and finished in the Oven!!

 

 

11996913185_01e9127c20_k.jpg

 

 


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Its good to have Morels

#82 rotuts

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Posted 17 January 2014 - 08:54 AM

PB:  glad to see youre back on the Beef Wagon.

 

I was a bit worried.

 

very pleased you didn't show us me that finished cut tranche.

 

very kind of you.


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#83 gfweb

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Posted 17 January 2014 - 10:22 AM

Some recent meals.

 

 

Pork  tenderloin w garlic/ white wine mushrooms...popover...braised red cabbage

IMG_20140105_182414_517.jpg

 

Red wine braised short rib with roasted butternut squash

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Sausage and peppers

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Lasagne

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Spaghetti bolognese

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Smoked turkey salad with grapes, pickled onions and candied pecans

IMG_20140115_173007_141.jpg


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#84 FrogPrincesse

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Posted 17 January 2014 - 01:35 PM

Last night's dinner was local mahi mahi with new potatoes, meyer lemon, and creme fraiche.

 

11991619984_3b4e5d253d_z.jpg
 

 

 

 


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#85 Paul Bacino

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Posted 17 January 2014 - 02:36 PM

Finished Rib Cap Steak  w/ Blk Truffle Butter  ( remember  I take my Rib Caps to a higher temp than most )

 

Roasted Brussels sprouts and Arugula with a sherry vinaigrette

 

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Its good to have Morels

#86 robirdstx

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Posted 17 January 2014 - 06:53 PM

Great looking meals everyone!

Dinner tonight:

image.jpg

Grilled Chicken Thighs and Green Beans. The chicken was seasoned with Lawry's Seasoned Salt, Paprika, Granulated Garlic and Black Pepper, then grilled until the skin was really crispy.
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#87 Robenco15

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Posted 17 January 2014 - 07:43 PM

Steak! 1.5lb, 2 inch thick, 30 day dry aged NY Strip. Toaster oven first at 250 for 20 minutes then finished in the pan, basting with butter, garlic, and thyme. Was perfect. Sorry for no finished picture though. Kinda ate it.

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#88 C. sapidus

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Posted 17 January 2014 - 08:42 PM

Beautiful dinners, all!

 

Camarones a la pimienta; arroz Poblano with Mrs. C’s ham stock, Mexican oregano, and roasted chile Poblano; and unpictured salad.

 

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#89 scubadoo97

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Posted 18 January 2014 - 06:15 AM

Tonight's Dinner will feature this DRY Aged  Prime rib cap roll!!  This cut needs a 24 hr Salting ahead process
 
 
Going old school on cooking,  Pan roasted and finished in the Oven!!
 
 
http://forums.egullet.org/public/style_images/eg_forums_3_4/attachicon.gif 11996913185_01e9127c20_k.jpg
 
 


Where do you find a whole Spinalis? I bet that was fantastic
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#90 Paul Bacino

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Posted 18 January 2014 - 06:34 AM

I have known. Bryan. For quite a few yrs. This is his web site....http://www.flannerybeef.com

But I always call or text him. For my rolls.

Good quality meat...let me know if I can help you out

Paul
Its good to have Morels