Dinner! 2012

[mm84321]

Thanks! Just as beautiful, but slightly more affordable! (relatively speaking--I still can't afford them, but I can still dream!)

This is the one Hering dish I've eaten off of:

Kind of neat. But might make a mess if you're eating something saucy.

[C. sapidus]

Shane – Thank you muchly!

Ack Bruce the last thing I need is more Thai cookbooks! I still have Sodsook in my sell pile. Do I really need to buy this one? Would you recommend it over Kasma's two?

I would recommend it over Sodsook, but it complements Kasma nicely. More home-style cooking compared with Thompson. Probably our most-used Thai cookbook, including tonight . . .

Props on shelling peas for kheema – I can’t remember the last time we had fresh-shelled peas. Also, I need to look up that Vietnamese chicken salad.

Kind of neat. But might make a mess if you're eating something saucy.

:laugh:

Collaborative Father’s Day meal tonight

Juicy strip steaks for the boys, with my usual garlic, black pepper, and soy sauce marinade

Mrs. C made coconut rice and peanut sauce. Peanut sauce made a nice salad dressing, too.

Mrs. C picked blueberries this morning, and saved the best for me

Younger son and Mrs. C made blueberry crisp, a wonderful Father's Day present!

[patrickamory]

Looks amazing as usual Bruce... I've got both Thailand the Beautiful and the Kasma books in my Amazon wishlist now, and I guess I'm keeping Hot Sour Salty Sweet, so room needs to be made on the bookshelf.

Blueberries already in season down there huh? I'm used to Maine blueberries, it's a July-August thing... those look wonderful.

[chefmd]

Made pan fried potatoes with porcini mushrooms. Bought porcini on my recent trip to NYC in Eataly. The availability and quality of produce there is amazing. Wish we had something like this in Washington, DC area. I remember picking porcini with my grandmother as a child. This dish almost felt like a hug from my lovely granny who is long gone...

[Emily_R]

YUM chefmd -- your potatoes and mushrooms look both simple and so savory and delicious! I would very happily eat that for dinner.

Tonight I was dealing with a glut of garlic scapes, so I made Stir-Fried Chicken with Garlic Scapes and Asparagus. Sauce had some oyster sauce in there. Really really yummy. A nice use for the scapes, since I find them too strong in pesto...

[Kim Shook]

robirdstx – gorgeous wings. I was just telling a friend that wings must be on special everywhere this month – everyone is making them.

Bruce – the gai yang sounds right up my alley! Could you hook me up with some proportions for the marinade (didn’t I just get you to do this for something else that you made? I can’t remember what it was, but I know that I made it and we loved it)?

Ashen – beautiful rib meal and that salad is gorgeous!

Patrick – tah-dig. I want.

Father’s day afternoon we went to my SIL’s for a combined Father’s Day celebration and party for our niece’s HS graduation. Our contributions included Marlene’s Red Pepper Jelly Cheesecake:

Texas Caviar and pita chips:

Green salad w/ mango and cucumbers and lime vinaigrette:

Everything turned out very good and was well received, but I honestly didn’t need to bother bringing anything but the one thing that I forgot to take a picture of, so here’s one from Mother’s Day:

It’s sweet piggies - just regular mini piggies with a honey/butter/brown sugar sauce poured over before baking. One of our nieces specially requested them and everyone went nuts over them. People were actually picking up the entire baking dish to carry it into other rooms so they wouldn’t get eaten up by others. I made a double batch, but I think that I could have made 10 times that and they would have still disappeared!

Mr. Kim made his fabulous apple cake:

Mr. Kim’s Father’s day gift:

That’s a robe-sized giftbox, with a regular sized dinner plate, fork, knife, etc. Printed out clip-art of a steak dinner. When I asked him what he wanted for Father’s day, he said a steak dinner. Since we were going to be at my SIL’s for dinner, I thought a coupon would be in order. We’ll make a trip to the butcher shop soon .

Last night we had so much left over from Father’s day that I assumed it would just be a refrigerator rummage dinner, but bless Momma’s heart she showed up with her vegetable-beef soup:

I made a little garlic bread with more of the scali rolls and it was delicious. I did have a little bit of a snack from leftovers:

[rotuts]

Apple Cake: stunning! would you consider sharing the Rx?

many thanks!

[Prawncrackers]

Ribs and Jerk Chicken in the smoker today. Topped off with an England goal, today is a good day!

[Paul Bacino]

Wow..Good Job England!! Oh that looks wonderful Pc...

Edited June 19, 2012 by Paul Bacino (log)

[ScottyBoy]

Haha, man oh man, I'm making ribs tonight too.

[mm84321]

[patrickamory]

Nice-looking ribs Prawncrackers!

[Prawncrackers]

Cheers fellas, I'm entering my first BBQ competition next week so have had lots of practice on those ribs. Wish me luck!

[pastameshugana]

Kim,

What exactly is Texas caviar?

[ScottyBoy]

Had to get on the rib train. I'm surprised after a 5 hour smoke that I didn't get a good ring on them but plenty of flavor. Some Memphis sauce from the MC book.

[dcarch]

Haven't posted in a few weeks --- a little overwhelmed by all your amazing dishes. Those ribs! OMG!

I make a few things for Father's Day.

dcarch

Lettuce Avocado salad

Strip steak, Hosta flowers, Grilled Pineapple

Water melon Tomato salad

Clams

Pulled Pork, Cauliflower, Beets

Flat Apple pie

[rotuts]

Stunning Stuff, dcarch. Ive very interested in the clam dish. Will you tell us more about it?

[mkayahara]

Loving the cauliflower on the pulled pork dish, dcarch!

[SobaAddict70]

so I've been working through a lot of stufato (I could seriously live on that stuff for the rest of the summer) and some takeout Indian food from this weekend; however, this was for dinner last Thursday:

Petits pois, with chickweed and shallots

I don't recommend peeling peas unless you're feeling a touch masochistic.

It took me a little over 90 minutes to peel about 1/2 lb. fresh shelling peas...

Worth the effort in the end, though I won't be going through that again for the foreseeable future.

[patrickamory]

Interesting - we got shelling peas for the kheema upthread, and we shelled a half pound in about 10 minutes. Just bend the pod toward the curve and the peas pop out. Perhaps yours were picked not quite ripe, or too ripe?

Now shelling fava beans the previous week - that took forever!

[Panaderia Canadiense]

Patrick - those aren't just shelled peas Soba's using. He's also removed their endocoats, resulting in fresh-shelled split peas..... My fingers ache for you dude.

[avaserfi]

I worked at a restaurant where we had freshly double shucked peas, garbanzos and favas on the menu. Each day we did about a quart of each bean. You get quick very fast.

Another place required the peas cut into quarters or eights depending on size. That was a time consuming task!

[SobaAddict70]

Panaderia's right. I only wish it were as simple as shelling peas. I was inspired by this NYT recipe which is from L’Oustau de Baumanière in Les Baux, Provence: http://www.nytimes.com/2012/04/25/dining/petits-pois-de-loustau-de-baumaniere-recipe.html?_r=1&ref=dining

You'll note that my adaptation is 180 degrees from the original. It contains 1 tablespoon beurre d'Isigny; you can eliminate that and sub in a vegan-friendly fat and it will be 100% vegan. Recipe on the blog.

[patrickamory]

I have to learn to read more closely. Peeled peas! Wow.

[ScottyBoy]

Yeah that's serious attention to detail