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Dinner! 2014 (Part 2)


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#31 patrickamory

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Posted 15 March 2014 - 06:36 PM

New Orleans red beans and rice. I didn't have a cracked ham bone, so I used a mixture of ham stock and pork neck bones. Beans were RG sangre de toro.

 

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#32 SobaAddict70

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Posted 15 March 2014 - 10:50 PM

Thanks folks.

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Baby mesclun and Bordeaux spinach salad

Bordeaux spinach is an heirloom variety of spinach -- more tender leaves with a slightly sweet taste.

The vinaigrette is my standard recipe of 1/2 large shallot (minced), 2 tablespoons red wine, 2 tablespoons red wine vinegar, 4 tablespoons extra-virgin olive oil, sea salt and black pepper. That makes more than enough vinaigrette for this salad; I just save the remainder for future use.

I know it doesn't look like much, but sometimes a simple green salad is what you need.


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Saag paneer, rice, lime chutney

The paneer is from Tonjes Farm Dairy, the spinach was frozen (since it'll be at least 2 more months before regular spinach appears at USGM).

I skipped frying the paneer in ghee; I'll do that next time. Recipe is from Saveur, here: http://www.saveur.co...-Indian-Cheese-

I also subbed the last of my chipotle peppers instead of the serrano. Going to have to buy some more dried peppers from Kalustyan's soon.


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#33 Anna N

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Posted 16 March 2014 - 05:27 AM

I wasn't willing to believe that this

http://forums.egulle...rt-2/?p=1956632

technique could only be used with fish. It was just too good. So here I used it with home-made, frozen meatballs, scallions, asparagus, cocktail tomatoes and potatoes. Talk about FAST FOOD!

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Anna Nielsen aka "Anna N"

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#34 rotuts

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Posted 16 March 2014 - 06:15 AM

are the paccheri stuffed?

 

 

delicious I bet.



#35 rotuts

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Posted 16 March 2014 - 06:17 AM

AnnaN  what times and temps do you use for your 'fast food'   looks interesting

 

bet the tomatoes add a lot to the dish



#36 dcarch

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Posted 16 March 2014 - 06:43 AM

Anna N – A very healthy, delicious and fast meal. I also have some frozen meatballs I need to use up.

 

SobaAddic – You have been posting some stunning pictures and meals!

 

Patrickamory – and the same for you too. Wonderful meals and great pictures.

 

Robirdstx – what is the sauce for those perfect crab cakes?

 

Ann_t – the Cappelletti shows the high level of skills of yours in the kitchen.

 

Huiray – I always enjoy the diverse cross-cultural recipes you can come up with.

 

Mm84321 – You are an artist in both food preparation and presentation.

 

Kim – Thanks. And thank you for the lamb and lentil inspiration. I happen to have the right ingredients to copy yours.

 

FrogPrincese – Those who has made clams can tell instantly your clams were cooked at the exact temperature.

 

Paul Bacino – Very nice halibut cake.

 

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

 

Very much in need to use up leftovers in the refrigerator. A few recent attempts.

 

dcarch

 

Leftover beef tenderloin on asparagus stems and quinoa.

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Leftover roasted chicken

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Leftover ground turkey, tofu in pesto sauce on asparagus tips.

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#37 rotuts

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Posted 16 March 2014 - 07:13 AM

dcarch

 

always such delightful looking plates.  tasty too i bet.

 

pleased you seem to have moved on past that 'back of the spoon' smear

 

how did that ever get popular?  

 

:huh:

 

always seemed to me to be stuff you mop up right away and then burn the mop.

 

just saying.



#38 robirdstx

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Posted 16 March 2014 - 07:25 AM

Robirdstx – what is the sauce for those perfect crab cakes?

Thank you dcarch, the sauce I used this time was Louisiana Fish Fry Products brand Remoulade Dressing.

#39 Anna N

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Posted 16 March 2014 - 07:33 AM

AnnaN  what times and temps do you use for your 'fast food'   looks interesting
 
bet the tomatoes add a lot to the dish


Cold oven set to 400F and cooked for 15-17 minutes.
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#40 Norm Matthews

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Posted 16 March 2014 - 01:55 PM

We had our corned beef dinner today.  Corned beef was homemade then simmered in beer with garlic and other seasonings.  Cabbage served with a balsamic reduction. new potatoes boiled, smashed, buttered, seasoned and roasted.  We also had soda bread, rutabagas and carrots.

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#41 huiray

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Posted 16 March 2014 - 02:00 PM

 

We had our corned beef dinner today.  Corned beef was homemade then simmered in beer with garlic and other seasonings.  Cabbage served with a balsamic reduction. new potatoes boiled, smashed, buttered, seasoned and roasted.  We also had soda bread, rutabagas and carrots.

 

 

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Looks nice.

 

Just to confirm - your "dinner" is the same as "lunch" a.k.a. the mid-day meal, yes?



#42 Norm Matthews

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Posted 16 March 2014 - 02:41 PM

Looks nice.

 

Just to confirm - your "dinner" is the same as "lunch" a.k.a. the mid-day meal, yes?

 We had it around 3pm. It was our big meal of the day.  I planned it for then because Cassie works in the evening on Sundays.  We'll probably  just have snacks or sandwiches later on.


Edited by Norm Matthews, 16 March 2014 - 02:42 PM.


#43 Jaded Fork

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Posted 16 March 2014 - 04:03 PM

Cha Misua (Chinese Birthday Noodles)


Thin Rice Noodles, blanched

Dried scallop (reconstituted), dried shiitake mushrooms (reconstituted), poached chicken breast, shrimp, carrots and cabbage -- all sliced/slivered/julienned then sautéed separately.

Toppings: fried scallions, sliced omelette, quail egg, scallions

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Edited by Jaded Fork, 16 March 2014 - 04:23 PM.

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#44 mm84321

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Posted 16 March 2014 - 04:08 PM

The most delicious asparagus dish I have eaten.
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Black bass godiveaux, chorizo and clams
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#45 patrickamory

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Posted 16 March 2014 - 04:26 PM

Jaded Fork - those noodles sound & look fantastic. Noted.

 

Casserole of cauliflower and meatballs, from Nasrallah's 'Garden of Eden.'

 

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#46 huiray

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Posted 16 March 2014 - 04:33 PM

Cha Misua (Chinese Birthday Noodles)


Thin Rice Noodles, blanched

Dried scallop (reconstituted), dried shiitake mushrooms (reconstituted), poached chicken breast, shrimp, carrots and cabbage -- all sliced/slivered/julienned then sautéed separately.

Toppings: fried scallions, sliced omelette, quail egg, scallions

 

Lovely!

 

I'm wondering, though, what the chinese characters are for "cha misua"? [What dialect group are you, if I could ask?]

 

Normally, I would think of "misua" as "meen seen" (Cantonese) = 麵線 = Mee sua (Hokkien) = thin WHEAT noodles.  Is there another name for the rice noodles you used?



#47 huiray

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Posted 16 March 2014 - 04:37 PM

 We had it around 3pm. It was our big meal of the day.  I planned it for then because Cassie works in the evening on Sundays.  We'll probably  just have snacks or sandwiches later on.

 

Ah, I see, thanks.  

 

What do you call the "mid-day meal", in general, though? "Dinner" or something else?  What about the meal you have in the evening or nighttime - do you call that "supper"?  Or "tea"?


Edited by huiray, 16 March 2014 - 04:39 PM.


#48 C. sapidus

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Posted 16 March 2014 - 04:43 PM

Mrs. C BBQed two pork butts on the Big Green Egg, and made mustardy coleslaw to go with. My only contribution, besides taking a picture, was doctoring up some BBQ sauce with mustard, vinegar, sugar, and Tapatio salsa.

 

Elder son is home from college, so between him and younger son the leftovers from two pork butts filled two small Ziploc bags.  :rolleyes:

 

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#49 scubadoo97

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Posted 16 March 2014 - 05:10 PM

Tonight I made shrimp and gritsvezebeqy.jpg
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#50 Norm Matthews

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Posted 16 March 2014 - 09:10 PM

Ah, I see, thanks.  

 

What do you call the "mid-day meal", in general, though? "Dinner" or something else?  What about the meal you have in the evening or nighttime - do you call that "supper"?  Or "tea"?

 

My mom used lunch and dinner interchangeably and supper for the later meal. Right or wrong,  I tend to use dinner and supper interchangeably.


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#51 SobaAddict70

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Posted 16 March 2014 - 09:47 PM

Awesome spread, Norm.

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Heirloom carrots, with hazelnuts and parsley

Carrots -- simmered in lightly salted water, then sautéed in unsalted butter, finished with sea salt, black pepper, Italian parsley and hazelnuts.


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Squid, with roasted heirloom potatoes, capers and Meyer lemon

The potatoes were a variety called Russian Banana, from Paffenroth Gardens' stand at USGM.

Potatoes -- peeled, halved lengthwise and quartered, then par-boiled in lightly salted water for 5 minutes; then soaked in an olive oil bath, with a handful of sage leaves for 15 minutes; then seasoned with sea salt and black pepper, and roasted at 375 F for 35 minutes.

Squid -- sliced, then sprinkled with a little salt and pepper; was set aside for 5 minutes; then cooked in olive oil with rocambole garlic, anchovy and Italian parsley for 3-4 minutes.

Assembly -- combine roasted potatoes and squid in the skillet used to cook the squid. Toss once or twice. Stir in capers, thinly sliced red onion and the juice of half a Meyer lemon. Taste for salt and pepper. Serve.

I usually make this with ramps or leeks, but it's equally tasty without.


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#52 rod rock

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Posted 17 March 2014 - 06:49 AM

Hi guys. It's me again with my Salad.

 

This time i added more ingredients such as fresh tomato and radishes. There is also a corn, rice, olives, onion and tuna fish. Might seem to have too much of ingredients, but it tastes really good.

 

If you have any suggestions, please let me know! Thanks! :)

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"The way you cut your meat reflects the way you live."

 

Franchise Takeaway
 

 


#53 Steve Irby

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Posted 17 March 2014 - 06:57 AM

A few dishes from this week.  Locally sourced pork butt stuffed with rosemary, garlic and red pepper flakes.  The shoulder was huge so I sectioned it into four portions hence the weird looking cut.

 

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Chicken thighs seasoned with harissa and preserved lemon and served with cous cous, feta and oil cured olives.

 

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And a few appetizers for a friends get together.  Mini-muffelatas with genoa salami, Citterio mortadella, ham and olive salad; leftover harrisa chicken with spansh olives and feta; fresh sausage with feta and oil cured olives; and roasted cauliflower with goat cheese and feta spread. Also served store bought dolmades served with a quick tzatziki.

 

 

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#54 huiray

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Posted 17 March 2014 - 08:30 AM

Dinner last night:

 

• Bittergourd & beef stir-fry, with lots of garlic.  Sea salt, a bit of gula melaka, a splash of ryori-shu.

Harm Choy Tong (salty/sour pickled mustard soup) (鹹菜湯), with short-cut pork spare ribs, tomatoes (canned), sliced ginger, salt, rice vinegar.

• White rice.

 

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Edited by huiray, 17 March 2014 - 08:52 AM.

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#55 Unpopular Poet

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Posted 17 March 2014 - 08:44 AM

A few dishes from this week.  Locally sourced pork butt stuffed with rosemary, garlic and red pepper flakes.  The shoulder was huge so I sectioned it into four portions hence the weird looking cut.

 

attachicon.gifP1020615(2).JPG

 

 

Steve -- that looks absolutely amazing -- can you share your preparation of this pork butt?  I need a dish for my birthday on saturday and this is calling to me!

 

Thanks

Dan



#56 Kim Shook

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Posted 17 March 2014 - 10:10 AM

robirdstx – that is some gorgeous pulled pork.  Mr. Kim is dying to do one – if it will ever stop snowing here!

 

Paul – what beautiful halibut cakes.   Halibut is crazy expensive here, but you’ve got me craving some.

 

Soba – your salad is beautiful and, as always, I envy you the ability to obtain such varied and lovely greens.  And I agree with you about the green salad.  Often, that’s exactly what I want – just tender greens with a light vinaigrette!

 

dcarch – thank you!  Beautiful leftovers!  And I love the char on those greens – just perfect.  Were those romaine hearts?

 

Norm – your corned beef dinner is gorgeous!  Makes me wish I had some plans tonight other than leftovers!

 

Bruce – wonderful looking pork.  Please tell Mrs. C congrats for me.  And I love, love, LOVE that you served it on white bread – the perfect foil.

 

Steve – good lord, MORE fantastic looking pork.  I need to visit our butcher!

 

Had a potluck lunch at church yesterday.  I made Rachel’s (some of you will remember racheld) chicken salad, Michael Ruhlman’s rolls and a Coca-cola cake with coconut cream filling:

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My cooking mojo is still a bit off, as the rolls were very tough and coarse (but tasted good).  The chicken salad and cake were fantastic, though.  


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#57 mm84321

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Posted 17 March 2014 - 04:42 PM

Asparagus with comté, mashed potatoes and egg

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#58 Jaded Fork

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Posted 17 March 2014 - 04:55 PM

Patrickamory - thanks. The fried shallots are key.


Lovely!

I'm wondering, though, what the chinese characters are for "cha misua"? [What dialect group are you, if I could ask?]

Normally, I would think of "misua" as "meen seen" (Cantonese) = 麵線 [/size]= Mee sua (Hokkien) = thin WHEAT noodles. Is there another name for the rice noodles you used?

Cha Misua is Hokkien. My written Chinese is rusty so I don't know the characters

And I checked the package of my misua. It's made with flour so probably wheat not rice.

Edited by Jaded Fork, 17 March 2014 - 05:10 PM.


#59 robirdstx

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Posted 17 March 2014 - 05:31 PM

Happy St. Patrick's Day!

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Corned Beef, Cabbage, Potatoes and Carrots
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#60 Ann_T

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Posted 18 March 2014 - 08:25 AM

Steve, that pork roast looks incredible.

 

Kim, the rolls certainly look good.  As does that chocolate cake.

 

Our St. Patrick's Day dinner.

 

I don't like boiled corned beef so I do our corned brisket in the oven. 

 

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Coated in lots of black pepper and wrapped in foil.

 

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Slow roasted at 250°F for almost six hours.

 

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Individual Colcannon with caramelized onions.

 

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