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Dinner! 2014 (Part 2)


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#271 Kim Shook

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Posted 08 April 2014 - 09:19 AM

Dejah – your oven-fried chicken looks great.  I’ve tried over and over again and never had any luck with it.  I’ll be trying your method!  Do you know the ratio of cheese to crumbs?  And I’m so glad you liked the pork.  We have a freezer full now, so we’ll be enjoying it regularly for the next couple of months!  Regarding the salt – I didn’t have the red salt either and just used some Hawaiian pink salt (not pickling salt) that I got in my stocking this Christmas.

 

Franci – those ribs look beautiful. 

 

Soba – Mr. Kim LOVES kumquats and I’ve never used them for anything but garnish.   Never, ever occurred to me to put them in a salad.  Just sliced into the salad?

 

basquecook – your ‘pick up’ meals are better than my feasts that a month of planning goes into :laugh: !

 

An early Sunday dinner with my mother.  Roasted shrimp:

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Ponzu marinated halibut:

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Thanks to Dejah for the idea.  Very subtle and complemented the fish perfectly.  Salad:

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Corn:

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Much too early for corn, but Mr. Kim brought it home from the new Kroger and it was really good – tender, sweet and crisp.  As good as any mid-summer corn we got last year.  I’m starting my summer corn binge early if they keep getting this stuff! Three cheese demi from Panera:

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Also from Panera, some Danish and a chocolate croissant for dessert:

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Mr. Kim has been battling a sinus infection and still going to work every day, so I thought a comfort meal was in order last night.  Meatloaf:

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This was a new recipe for me from the website “afamilyfeast.com”.  The meatloaf tasted great – I’ll definitely use it again.  But I think that those white places are unappetizing :unsure: .  It’s the panade and didn’t brown up very well.  I guess that’s why most recipes call for some sort of coating for the crust.  The recipe was for the meatloaf and also gravy.  The gravy was NOT so successful.  It was just blah and boring.  Not much beefy flavor.  I didn’t have any beef stock in the freezer, so I used canned.  I’m sure that that is the culprit.  Plated with whipped potatoes and green beans:

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And “gravied”:

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The gravy LOOKS good, huh?  My potatoes where probably the best I’ve ever made – incredibly creamy and fluffy.  I remembered all the stuff that chefs say about why their potatoes are better than ours and used half and half and the better part of a stick of butter to 2 good-sized russet potatoes.  I’m convinced.  


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#272 rotuts

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Posted 08 April 2014 - 09:26 AM

Yum !  quality Bacon Ive found covers up any number of Top of the Loaf blemishes.

 

:biggrin:


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#273 SobaAddict70

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Posted 08 April 2014 - 09:57 AM

Kim -- yes, just sliced. actually, you slice the kumquats, then combine them with chopped dates and spinach in a bowl, dress the salad, then plate. then shave cheese on top, and serve.

Tonight I'll be making kumquat vinegar for use in a salad later this week. Pix to follow.

#274 Dejah

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Posted 08 April 2014 - 10:05 PM

Kim: I think I had about 1/3 cheese 2/3 panko.  I didn't really measure once I decided to mix the two. I've never used mayo instead of egg wash before, but I think it must be this that kept the chicken so moist.

 

I used Himalyam Pink salt as that's what I was given in MY Xmas stocking. :laugh:

 

Ate the rest of the pulled pork with a throw together BBQ sauce on top of penne. It was good!

 

Picked up a corned beef brisket at Sobeys and will try slow roasting it in the oven per Ann_T. Heading off across the border for some retail therapy, so I will look forward to making that belated St. Patrick's Day meal on the weekend!


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#275 ChrisTaylor

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Posted 09 April 2014 - 02:55 AM

Ribs. Hickory for about five hours. Spice rub was Meathead's Memphis Dust with my usual modifications (the most notable of which is cutting the amount of sugar--there's still a lot but not quite the 1.5 cups he uses). Instead of making a sauce--I usually make his 'adult' mustard-based sauce--I used a commercial one. This time it was a new offering from my local supermarket's home brand. It sounded interesting and wasn't offensive: it wasn't based on that stock-standard blend of really sweet/really umami, in other words. 

 

DSC_0022_zps8e8ea83f.jpg


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#276 Anna N

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Posted 09 April 2014 - 04:28 AM

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Boneless chicken thighs over dressed greens.
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#277 basquecook

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Posted 09 April 2014 - 05:10 AM

Last night, we had shrimp "scampi" followed by homemade lasagna and Caesar salad and bruleed melon with homemade ice cream.  

 

No photo of anything else cooked besides dessert

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#278 Kim Shook

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Posted 09 April 2014 - 08:07 AM

Dejah – thank you for the info regarding the chicken!  I’m hoping to make that soon.  You gave me a giggle with the salt!

 

rotuts – great minds!  I was thinking either bacon or a good steak sauce brushed on.

 

Chris – those ribs are gorgeous!  Thanks for posting the link to the rub recipe.  I think I’d like that.  Tell me about the rosemary – is it very assertive?  I like rosemary, but only when it’s quite subtle.

 

What all meatloaf secretly wants to become:

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Served with ‘cruddyditties’ (family joke):

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#279 Unpopular Poet

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Posted 09 April 2014 - 12:00 PM

That meatloaf sandwich is beautiful.  Absolutely perfect.


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#280 ChrisTaylor

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Posted 09 April 2014 - 03:12 PM

 

Chris – those ribs are gorgeous!  Thanks for posting the link to the rub recipe.  I think I’d like that.  Tell me about the rosemary – is it very assertive?  I like rosemary, but only when it’s quite subtle.

 

 

The rosemary is very much a background note.


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#281 dcarch

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Posted 09 April 2014 - 05:09 PM

Basquecook –  You have done justice, It would be a crime to mess up Berkshire pork.

 

Anna N – How did you get the skin so perfect on the chicken thighs? And I see you are able to source high quality shrimps.

 

ChrisTaylor – When you don’t see bones showing, that means the ribs are very juicy and tender and expertly done.

 

Dejah – Very nice combination of ingredients for the Kalua Pulled Pork.

 

Patrickamory – that American-style spaghetti and meat sauce looks better than any I have seen in restaurants.

 

Plantes – very nice atmosphere for a dinner with your family.

 

Ann_T – You are going to get in trouble with the Italians. You keep making such wonderful pizzas.

 

Soba – Beautiful pictures, and really appetizing scallops on spaghetti.

 

Franci – Amazing short ribs!

 

 - - - - - - - - - - - - - - - - -

 

I enjoy cooking vegetable leaves separate from stems because they require different cooking time, and they taste a little different.

 

A few dishes with stems.

 

dcarch

 

Hanger steak on purple asparagus stems

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Trout and broccoli stems

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Curry pork and mustard green stems

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#282 Smithy

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Posted 09 April 2014 - 05:50 PM

Those look wonderful, dcarch. I particularly like the color balance on the broccoli stems and trout.

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#283 Franci

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Posted 09 April 2014 - 06:56 PM

Dcarch, I particularly like your creations tonight. You always use a variety of vegetables and the stems, which I truly enjoy and I'm very found of bitter vegetables.


We had a salad, some asparagus and my usual focaccia al pomodoro
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My picture got lost

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Tonight we had some good salumi from Eataly (mortadella, S. Daniele, speck), asparagus, fried rice with sun dried tomatoes and edemame, plus a roasted mackerel

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#284 Norm Matthews

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Posted 09 April 2014 - 07:30 PM

I didn't take any pictures of dinner tonight but we had a celebratory steak dinner for my son. He has been away for a few days.

 

The STEAK

 

 was rib eye cut rather thick and marinated for 4 hours in 1/2 C. packed brown sugar, 1/2 C. bourbon, 1/3 C. soy sauce, 1 Tablespoon balsamic vinegar, 1 teaspoon Tabasco and 1 C. water.

 

After 4 hours, I dried it, salted it and grilled it outside.  Potatoes were washed, pierced with a fork four or five times, rubbed with oil, salted and baked at 375 for 1 hour and 20 minutes.  Served with butter, sour cream, bacon bits, and fresh chopped chives.

 

Cassie made sugar peas in the oven with cheese.  She sauted some mushrooms too and brought a sparkling wine to serve with the meal.

 

I made green beans but forgot to check on them until I smelled them burning.  I saved as many as I could, cutting off the burned part.  Charlie asked if I smoked them and said they were really good. Whew.

 

 

for Dessert we had strawberry shortcake.



#285 patrickamory

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Posted 09 April 2014 - 07:34 PM

Chris Taylor beautiful ribs.

 

I made Hoppin' John.

 

Started by making homemade salt pork last week (see the salt pork thread). It's extremely tasty just cut into thin slices and eaten straight up:

 

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Then finally got my Anson Mills red peas out of the freezer, where they have been languishing for a while:

 

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And then prepared Hoppin' John according to John Thorne's recipe (I would have used the Anson Mills preparation, but all their recipes feel too fussy to me and use too many ingredients). This was perfection, really the most satisfying meal I've made in ages:

 

hoppin_john.jpg


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#286 C. sapidus

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Posted 09 April 2014 - 07:40 PM

Shrimp, chayote, and spinach soup with lemongrass – Gently fried shallots, lemongrass, smashed red chiles, and shrimp paste. Added coconut milk, chicken stock, and cubed chayote and simmered until the chayote was nearly tender. Added spinach and shrimp and simmered until done, finishing with fish sauce and sugar. Served with jasmine rice and sliced cucumbers.

 

Dogs were comically interested in the shrimp paste.  :laugh:

 

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#287 Ann_T

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Posted 09 April 2014 - 09:36 PM

Kim, I would be happy with everyone of your dinners. Your meatloaf and mashed potatoes is pure comfort food.

 

Prime%20Rib%20dinner%20April%208th%2C%20

Last night's dinner.


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#288 huiray

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Posted 09 April 2014 - 10:42 PM

A version of Choy Kon Tong for dinner.

 

Pork short-cut spare ribs, cut into riblets; sautéed w/ smashed garlic in canola oil.  Water added.  Trimmed & suitably broken-up “choy kon”, soaked only briefly in hot water, added.  Small dried Chinese “far koo” mushrooms, soaked for a bit, added in, plus the soaking water.  Himalayan salt + sea salt added.  Three briefly rinsed dried cuttlefish added.  Hon Mirin [Takara] added.  Lam Jou added in.  Culatello slices (left over from a while ago) added in for a while for a bit of their flavor then fished out.  Jozo mirin [Morita] added.  Generous handful of goji berries tossed in.  Water amount adjusted.  Seasoning adjusted.  Simmered for a few hours.

 

DSCN1174a_800.jpg

 


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#289 SobaAddict70

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Posted 09 April 2014 - 11:02 PM

Thanks all.
 
Anna:  you're killing me with the chicken thighs.  those are probably my favorite parts, next to drumsticks.
 
===============
late dinner tonight.

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Ginger chicken broth, with fried farm egg, ramps and baby spinach

Basically a variation on "garlic soup", with a fried egg instead of poached, and ramp stalks/ramp leaves instead of garlic and parsley. A 1/2 tsp. of finely minced ginger adds a pleasant jolt.


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I think these are sensational.


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And you really don't need to do much to bring out their best.

The radishes were halved lengthwise (so that the greens would be left intact) and sautéed in unsalted butter with some baby spinach. Sea salt and black pepper to taste, and a splash of wine vinegar.


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Black cod (a/k/a sablefish) with ramp pesto, served with oyster mushrooms and samphire

Samphire is also known as "sea beans" and "glasswort". See fifi's eGullet Foodblog for a particularly memorable entry.

The mushrooms and sea beans were fried in unsalted butter and a little chicken stock, seasoned with sea salt, black pepper and Meyer lemon juice.
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#290 rarerollingobject

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Posted 10 April 2014 - 12:25 AM

Beautiful meal, Soba. Those radishes are so pretty!

 

Dinner from a few nights ago; Vietnamese caramelised grilled pork (marinated in lemongrass, garlic, eschallots, black pepper, fish sauce and honey) and cha gio/nem ran spring rolls.

 

I finally tried the trick of dissolving some sugar in the water you soak the rice paper wrappers in before rolling, and the sugar DOES make the fried rolls much more reliably golden and crispy.

 

IMG_7678.JPG

 

 

 


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#291 lesliec

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Posted 10 April 2014 - 12:40 AM

Sounds like a good trick, RRO. They certainly look great.

And welcome back!

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#292 SobaAddict70

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Posted 10 April 2014 - 01:07 AM

thanks RRO.

awesome spread.

================
this post is prep for part of Friday's dinner.

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2 green cardamom pods, crushed in my mortar and pestle...


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...combined with 2/3 cup heated white wine vinegar and 9 kumquats in a jar.

The kumquats will pickle for 36-48 hours and simultaneously infuse the vinegar with their essence.


To be continued...
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#293 dcarch

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Posted 10 April 2014 - 06:20 AM

Thank you Smithy and Franci.

 

One dish I didn't take pictures of. It was gobbled up too soon. Shopping at Whole Foods, I scored big time. they were selling large globe shaped artichokes. The chokes came with 10 inch long stems. People were breaking off the stems and left them in the bin. I took two chokes and bagged all the discarded stems, 4 lbs? The cashier only charged me two artichokes. If you watch Peppin's shows, you know how often he uses vegetable stems. Also, often at farmers markets, you can get beet stems/tops for free. 

 

About the asparagus stems. Those are Italian purple asparagus “Violetto d' Albenga” variety, They are larger, sweeter and not as fibery as the green ones. Really nice!

 

dcarch


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#294 Franci

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Posted 10 April 2014 - 07:28 AM

My son only eats artichokes stems, I used to get them from the market in Monaco for free as well. Lovely tempura. Too bad people don't know what they are missing.

Here I have an hard time buying artichokes, if you have tried the Sardinian spiky artichokes (so tender you can eat raw) or the violet from Puglia, it's really hard to adjust.


Edited by Franci, 10 April 2014 - 07:28 AM.

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#295 Franci

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Posted 10 April 2014 - 07:15 PM

On the menu tonight: soup for the children, sauté napa cabbage and meatballs

image.jpg

I also made some lamb breast. Usually I prepare it following a recipe from J. Mclagan, where she cooks it over a rack in the oven with some water prior to glazing but I was short of time, so I cooked in the PC in a bowl on a trivet, then glazed under the broiler with the glaze for char siu

image.jpg
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#296 Anna N

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Posted 10 April 2014 - 07:29 PM

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Spinach cooked in coconut milk and tandoori-spiced chicken thighs. (Only one more thigh to go!)
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#297 mm84321

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Posted 10 April 2014 - 07:52 PM

My son only eats artichokes stems, I used to get them from the market in Monaco for free as well. Lovely tempura. Too bad people don't know what they are missing.

Here I have an hard time buying artichokes, if you have tried the Sardinian spiky artichokes (so tender you can eat raw) or the violet from Puglia, it's really hard to adjust.

 

I found some really nice artichokes in Santa Barbara this week.

gVNmDc1l.jpg


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#298 rod rock

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Posted 11 April 2014 - 05:30 AM

Rod: there was a sauce, but it's quite light. Consists of white wine, olive oil, some of the fond from frying the scallops and a tablespoon of ramp pesto. In addition, I undercooked the pasta by 1-2 minutes, then drained it, then finished cooking it in the pan with the sauce. That's probably the reason there's no visible sauce, but you'll have to believe me when I say that it wasn't the least bit dry.  :wink:

Wow, this sounds fantastic! I also think this was good tactic. I'd ask myself "hmm what gives such a nice flavor" :laugh:


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#299 Ann_T

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Posted 11 April 2014 - 07:15 AM

Grilled%20Pork%20Chops%20April%2010th%2C

Grilled Pork Chops with artichokes, olives and sun-dried tomatoes.


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#300 basquecook

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Posted 11 April 2014 - 07:43 AM

Dinner last night was leftovers for Miss K

 

Salad and Lasagna before her animation tutor came to the house.

 

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I made buttermilk soaked and then fried whiting.  served with a quick version of tartar sauce. Champagne vinegar, pickles, mayo, a little mustard. I fried about 8 of them.  my friend who I have known since Pre-K came for dinner. 

 

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Caesar salad and pulled a rack of lamb that my wife's cousins raised

 

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And for dessert broiled melon with melon sorbet

 

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Edited by basquecook, 11 April 2014 - 07:44 AM.

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