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Dinner! 2007


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monavano: Plum, rosemary, and sage sauce sounds delicious!

Rob (gfron1): That looks like an amazing meal from start to finish – props to you and your spouse.

Ce’nedra: I forgot to mention earlier, but your lemongrass tiger prawns looked particularly delectable. I am jealous that you can get head-on prawns.

Younger son requested banh mi for dinner. Actually, he requested “that thing where you hollow out the bread.” :biggrin: Grilled char siu pork:

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Banh mi with char siu, liver pate, jalapenos, mayonnaise, Maggi sauce, and carrot-daikon pickle.

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Edited 'cuz I forgot Maggi

Edited by C. sapidus (log)
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Bruce, your char siu looks fabulous? Care you share your recipe/technique? I'm looking for a good char siu recipe that I can also use to make char siu pao.

Sometimes, simple dinners are best. Last night, I returned home close to 9pm, and having just completed a killer half-primary ashtanga class, I was in no condition to cook.

Sliced figs on saltine crackers, with some bleu cheese stuffed in the middle, and stuck in a toaster oven for a minute or two. Six of these babies were my dinner last night.

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I usually do it with brie or camembert, but it was very good with bleu.

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C. sapidus: Thanks for the compliment :biggrin: And yes we do get lovely produce here in Australia *proud face*. No head-on prawns? Whereabouts do you live?

Edit: I forgot to mention that your 'banh mi' looks absolutely stunning :shock: Better than the ones I see sold definately. Mmm...char siu...

Edited by Ce'nedra (log)

Musings and Morsels - a film and food blog

http://musingsandmorsels.weebly.com/

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Bruce, your char siu looks fabulous?  Care you share your recipe/technique?  I'm looking for a good char siu recipe that I can also use to make char siu pao.

Why thank you, Rona, you are too kind. I used Andrea Nguyen’s recipe from Into the Vietnamese Kitchen, but I grilled the pork rather than roasting it. I couldn’t find the recipe on the web, so I sent you a PM.

Sliced figs on saltine crackers, with some bleu cheese stuffed in the middle, and stuck in a toaster oven for a minute or two.  Six of these babies were my dinner last night.

gallery_11355_878_15386.jpg

And that fig picture is practically indecent. :raz:

C. sapidus: Thanks for the compliment  :biggrin: And yes we do get lovely produce here in Australia *proud face*. No head-on prawns? Whereabouts do you live?

Edit: I forgot to mention that your 'banh mi' looks absolutely stunning  :shock: Better than the ones I see sold definately. Mmm...char siu...

Ce’nedra: Thank you very much! We live in Maryland, but our smallish town is far enough inland that we lack a good fishmonger. One of the local Latino markets carries head-on shrimp (prawns), but we have been disappointed with the freshness. I need to find out what day they have their shrimp delivered and try again.

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C. sapidus: Hmm I guess you need to be watchful...but I'm sure that won't stop you from making beautiful food either way :wink:

More recent dinners.

Southwestern meatloaf with succotash and smashed red potatoes.

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How did you make this devilishly good looking meal? :shock:

Musings and Morsels - a film and food blog

http://musingsandmorsels.weebly.com/

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Thanks Shelby, Ce'nedra, monavano & lucylou for all your inspiring comments!

Sliced figs on saltine crackers, with some bleu cheese stuffed in the middle, and stuck in a toaster oven for a minute or two.  Six of these babies were my dinner last night.

gallery_11355_878_15386.jpg

I usually do it with brie or camembert, but it was very good with bleu.

I also think this is a bit pornographic!!! :laugh:

the other night I sauteed some pretty little chanterelles from our local forager in butter, shallots, garlic, thyme and then deglazed with vermouth. also roasted some fresh halibut with breadcrumbs and drizzled a parsley buerre blanc over. spinach salad with red onion and nectarine rounded it out

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Wendy: Halibut is not my kind of fish but I think your method for cooking it may win me over!

Bruce: Wha?! There's no head-on prawns where you are?! (some nerve I have, my country is pretty much more coast than mainland haha!) Char siu is one of my most favorite things, and I am craving your sandwich...

Mona: the pork looks like it would be at home in a posh restaurant.. Awesome.

I don't cook much but I recently tried to satisfy a few cravings of mine..

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Stuffed Portobellos

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Imperial Shrimp from Ah Leung's recipe in the pictorials, and

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String Beans stir-fried with Sa-cha sauce from the same pictorials.

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

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That Char Siu Pork looks absolutely textbook. If ever it's on the menu, I get it.

Correct me if I'm wrong, but doesn't Char Siu means "Twice cooked"? Roasted and stir-fried/grilled. Either way, it's truly miraculous the way seemingly overcooked pork can come out so moreish.

Great stuff, Bruce.

Please take a quick look at my stuff.

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wow, i should NOT read this when hungry. now i'm craving imperial shrimp and figs...

A few simple dinners recently since the hawkwatch is in full swing in our neck of the woods.

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This was for John. Pan fried salmon with a glaze of honey, lime and tamari sauce. The veg was zucchini and yellow squash with onion and a ton of white pepper and olive oil.

Crusted chicken breast with white sweet potatoes and yellow beans in a dill and garlic hollandaise.

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This is what John requested earlier in the week: sloppy joes(manwich style no New Jersey deli style). I added the broccoli salad dressed with sherry vinegar, lime and some red pepper flake.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Bruce: Wha?! There's no head-on prawns where you are?! (some nerve I have, my country is pretty much more coast than mainland haha!) Char siu is one of my most favorite things, and I am craving your sandwich...

Jumanggy: Thank you! From what I have read, head-on shrimp go bad more quickly, so the heads are often removed for longer shelf life.

gallery_53129_4592_24973.jpg

Imperial Shrimp from Ah Leung's recipe in the pictorials . . .

That imperial shrimp is beautiful - I need to look up Ah Leung’s pictorial.

That Char Siu Pork looks absolutely textbook. If ever it's on the menu, I get it.

Correct me if I'm wrong, but doesn't Char Siu means "Twice cooked"? Roasted and stir-fried/grilled. Either way, it's truly miraculous the way seemingly overcooked pork can come out so moreish.

Great stuff, Bruce.

GTO: Thank you for the kind words. I have wondered about the etymology of char siu, so I am curious about the answer. Can any Chinese food-language experts opine?

After slicing cucumbers and cooking spaghetti and meatballs for the boys, Mrs. C and I went on a rare date. We strolled through the historic downtown and noshed on whatever looked interesting. At a Cuban place we split a flan and shrimp ceviche with fried plantains. After wandering a bit more, we enjoyed hot toddies, bruschetta with spinach, tomato, and gorgonzola cheese, and a delicious soup of shrimp stock, tomato, and sherry with lobster and grated parmesan. We finished with green salad containing candied walnuts, balsamic vinaigrette, and more gorgonzola cheese. Yes, we started with flan and ended with salad. :rolleyes: The lobster soup, ceviche, and platanos were tonight’s favorites.

After every date, we always say, “We should do this more often.” :wub: And don’t. :sad:

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This was for John.  Pan fried salmon with a glaze of honey, lime and tamari sauce.  The veg was zucchini and yellow squash with onion and a ton of white pepper and olive oil.

Crusted chicken breast with white sweet potatoes and yellow beans in a dill and garlic hollandaise.

gallery_403_5180_498829.jpg

I have to ask if the Pac Man shaped potatoes are intentional? :raz:

For me tonight, Thai beef salad with udon, frisee and chiles. I was proud of my spicy peanut dressing. I know udon are Japanese but they're healthier than plain rice noodles.

gallery_8581_4531_519994.jpg

Lisa K

Lavender Sky

"No one wants black olives, sliced 2 years ago, on a sandwich, you savages!" - Jim Norton, referring to the Subway chain.

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Younger son requested banh mi for dinner. Actually, he requested “that thing where you hollow out the bread.” :biggrin:  Grilled char siu pork:

gallery_42956_2536_29213.jpg

Gorgeous, Bruce!!! I've never had bahn mi in my life :unsure: , but I'm certainly tempted.

Not from last night, but from last weekend - a coconut chicken curry, where the chicken was first marinated in a mixture of rum, garlic and lemongrass. Recipe here.

gallery_43137_2974_69044.jpg

It was supposed to be served with rice, but we didn't have any, so we had it with quinoa instead. Very nice, and not too spicy (I'm Estonian, after all :raz: )!

Edited by Pille (log)
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Younger son requested banh mi for dinner. Actually, he requested “that thing where you hollow out the bread.” :biggrin:  Grilled char siu pork:

gallery_42956_2536_29213.jpg

Gorgeous, Bruce!!! I've never had bahn mi in my life :unsure: , but I'm certainly tempted.

Not from last night, but from last weekend - a coconut chicken curry, where the chicken was first marinated in a mixture of rum, garlic and lemongrass. Recipe here.

gallery_43137_2974_69044.jpg

It was supposed to be served with rice, but we didn't have any, so we had it with quinoa instead. Very nice, and not too spicy (I'm Estonian, after all :raz: )!

I love the idea of serving it with quinoa. It's such an underutilized grain and so good for you too.

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Just posted this in the Vietnamese Food thread but I shall do it again here :)

Vietnamese crepes (banh xeo)

Banh xeo mixture

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Cooking the onions, prawns and pork in a little oil

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Pan-frying the banh xeo

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Starting on another one

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Waiting for it to cook a little more...

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Doing the flip

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This one's done :smile:

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Ta da! Some more :biggrin:

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Musings and Morsels - a film and food blog

http://musingsandmorsels.weebly.com/

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