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Dinner! 2008

Shelby

By Shelby
in Cooking

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Prawncrackers

Prawncrackers

Posted
Posted
Prawncrackers  - that cod looked amazing.  What great flavor combinations!  I love the idea of a Serrano crisp - how'd you do that??

Really simple, just bake them between two trays weighting the top tray down a little. 15 mins in a moderate oven. It helps if you use non-stick surfaces or use baking paper. Hmm crispy ham is always a welcome addition to any savoury dish!!!

I admit it looks like a burst colostomy bag but omigod does it taste good...
thefoodist.co.uk

eG Foodblog: Cooking with Panda

Kim Shook

Kim Shook

Posted
Posted
Any chance of recipes for the warm cheese dip and the shrimp mold? Pleeeeease? :wub:

ETA: Never mind, I'm an idiot; of COURSE they're on your home page. DUH! :blink:

:laugh::laugh:

They are both in the appetizer section. The cheese dip is listed as "Marlene's Warm Cheese Dip" and the shrimp mold is "Momma's Shrimp Mold"!

Kim

Kim's Cookbook

What Fresh Hell is This?

David Ross

David Ross

Posted
Posted
I've fallen a little behind here... here is tonight and last night. This time I made homemade Russian dressing for the Reuben:

gallery_56799_5710_109204.jpg

What a beautiful sandwich. And you've done the Rueben club proud by using Russian dressing.

David Ross

My blog-http://todayshomekitchen.com/

Host, eG Cook-Off's, https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/

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David Ross

David Ross

Posted
Posted
It's been a nice long weekend, nothing much a-doing except to just cook and eat.  Hence very enjoyable so far!  :biggrin:

Yesterday, Mutton chops, sweetbreads, purple kale & salsa verde:

gallery_52657_4505_236480.jpg

This looks fabulous! And it's ironic you are posting this delicious looking mutton because we have been talking about how hard it is to buy mutton in America over in the "Why is Lamb So Expensive" thread in Food Traditions and Culture. Count yourself lucky that you have mutton chops available.

David Ross

My blog-http://todayshomekitchen.com/

Host, eG Cook-Off's, https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/

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Kim Shook

Kim Shook

Posted
Posted
Kim Shook - that deviled egg plate is so lovely. I can't help but look at it again and again. Where did you get it?

Doddie - I got it at Target. And if I thought they had anymore, I'd run right up and get you one and put it in the mail! But I'm pretty sure that I got the last one :sad: ! I loved it, too. What you can't see until some of the eggs are eaten is that every depression has a different decorated egg design in it! So cute!

Kim

Kim's Cookbook

What Fresh Hell is This?

Marlene

Marlene

Posted
Posted
Any chance of recipes for the warm cheese dip and the shrimp mold? Pleeeeease? :wub:

ETA: Never mind, I'm an idiot; of COURSE they're on your home page. DUH! :blink:

:laugh::laugh:

They are both in the appetizer section. The cheese dip is listed as "Marlene's Warm Cheese Dip" and the shrimp mold is "Momma's Shrimp Mold"!

Tis nice to get credit. :biggrin: It's also on my website. It was originally a Martha Stewart recipe until I meddled with it. :biggrin:

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

cathrynapple

cathrynapple

Posted
Posted

Kim and Marlene, how was the grilled fruit salsa with the ham? I like the sound of it so much I'm planning on improvising a version of my own this weekend with ham leftovers. yum!

Kim Shook

Kim Shook

Posted
Posted
Kim and Marlene, how was the grilled fruit salsa with the ham? I like the sound of it so much I'm planning on improvising a version of my own this weekend with ham leftovers. yum!

The salsa was fantastic! It goes perfectly with the ham. The recipe calls for a jalapeno, which I blackened on the grill to make milder. Everyone loved it and we are looking for ways of using it up, since the recipe made so much! Here is the recipe.

Kim

Kim's Cookbook

What Fresh Hell is This?

lucylou95816

lucylou95816

Posted
Posted
Kim or kbjesq--which mac and cheese recipe was it?  I'm always looking for a new one!

If you feel like being decadent, this one is for you. I've made it and it is probably better than my Martha Stewart standby. Kind of expensive if you use all the cheese, but worth it.

http://www.foodnetwork.com/food/recipes/re....html?rsrc=like

This fed 12 at a bunco night with salad and there was tons left over.

-Stephanie

http://wildindianfood.blogspot.com/

My 1st egFoodblog

Sabrosita

Sabrosita

Posted
Posted

So after some time of being a food porn voyeur, I'm going to do my first dinner post. If you are ever wondering about how things are made, I usually post that on my blog, listed in my signature.

Tuesday was Hot Pot:

The layout: Clockwise from the top, starting at 1, is oyster mushrooms, pho noodles (there was a shopping mix-up), beef, pea vines and long cabbage, chicken and tofu. In the middle is the much needed cooling peanut sauce.

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The (Hot) Pot

gallery_56459_5852_118168.jpg

The Aftermath

gallery_56459_5852_413705.jpg

And then Thursday, I made the left-overs in to a take on bibimbap: Again, clockwise from 1 is the peavines, oyster mushrooms, onions, tofu, beef and the egg in the center.The red is dollops of gochujang and it is all over a giant pile of rice.

gallery_56459_5852_740372.jpg

And all mixed up

gallery_56459_5852_91314.jpg

Gnomey

The GastroGnome

(The adventures of a Gnome who does not sit idly on the front lawn of culinary cottages)

Ann_T

Ann_T

Posted
Posted

For dinner tonight, I decided to make Pork Pot Pie...

My friend always said, the way to a man's heart is through PORK.  :wub:

gallery_48583_5441_380720.jpg

Dottie I'd have to agree with your friend. Especially if you were serving that pork pie. Looks mouthwatering delicious.

austramerica What a pretty presentation.

Bruce I love your multi-cultural dinner. What always draws me to your dinners are the colours.

Kim What an Easter Feast.

Dinners this week:

Tuesday: Homemade Italian sausage served with Penne

gallery_27944_2966_1157081.jpg

Wednesday: Beef Stew with Bread Parsley Dumplings

gallery_27944_2966_1686.jpg

Thursday: Grilled Tex Mex Pork Tenderloin stuffed with roasted Poblano Peppers and cheese and rubbed with garlic and Chipotle pepper. Homemade corn tortillas.

gallery_27944_2966_1221951.jpg

Foodblog: Vancouver Island
Thibeault's Table -  Blog

insomniac

insomniac

Posted
Posted
Good stuff texan, I am a huge tongue fan.  I do mostly stews yet totally appreciate the variety of dishes....i will definately give the caper one a try.

I'm also a huge tongue fan but I prefer brains...

judiu

judiu

Posted
Posted
Kim or kbjesq--which mac and cheese recipe was it?  I'm always looking for a new one!

If you feel like being decadent, this one is for you. I've made it and it is probably better than my Martha Stewart standby. Kind of expensive if you use all the cheese, but worth it.

http://www.foodnetwork.com/food/recipes/re....html?rsrc=like

This fed 12 at a bunco night with salad and there was tons left over.

Stephanie, does all that food actually FIT in a 9 x 13 pan? I have trouble getting one pound of macaroni, a pound of cheese, some ham and bechemel into a 9 x 13 pan.

"Commit random acts of senseless kindness"

WiscoNole

WiscoNole

Posted
Posted

Tonight I made red curry chicken cabbage rolls tonight. I mixed 1/2# ground chicken with half a beaten egg, some fish sauce, some ponzu, and a decent spoonful of Thai red curry paste. I sweated some minced garlic, ginger, sliced scallions, and sliced chiles, and added that to the chicken mixture.

I apologize for the lack of picture quality, I took them with my phone.

IMG_0134.jpg

I cooked some savoy cabbage leaves in salted water. I cooked them almost completely through.

IMG_0133.jpg

I removed the stem from the cabbage leaves and rolled a handful of chicken in each one.

IMG_0135.jpg

They took about 35 minutes at 325, lightly covered with foil.

Dunked them in plenty of mae ploy, as always. :wub:

IMG_0136.jpg

lucylou95816

lucylou95816

Posted
Posted
Kim or kbjesq--which mac and cheese recipe was it?  I'm always looking for a new one!

If you feel like being decadent, this one is for you. I've made it and it is probably better than my Martha Stewart standby. Kind of expensive if you use all the cheese, but worth it.

http://www.foodnetwork.com/food/recipes/re....html?rsrc=like

This fed 12 at a bunco night with salad and there was tons left over.

Stephanie, does all that food actually FIT in a 9 x 13 pan? I have trouble getting one pound of macaroni, a pound of cheese, some ham and bechemel into a 9 x 13 pan.

If you cut it in half, you probably could. I used my caphalon roasting pan, obviously without the insert and it was plenty big enough for it.

-Stephanie

http://wildindianfood.blogspot.com/

My 1st egFoodblog

dockhl

dockhl

Posted
Posted
Tonight I made red curry chicken cabbage rolls

Wow, Matt, those look really good, and innovative. What is mae ploy ?

WiscoNole

WiscoNole

Posted
Posted (edited)
Tonight I made red curry chicken cabbage rolls

Wow, Matt, those look really good, and innovative. What is mae ploy ?

Thanks, they were great. :smile:

Mae ploy is a Thai sweet chili sauce. It's outrageously good as a dip for just about anything. I also spread it on meat and fish.

http://www.importfood.com/samp1001.html

Edited by WiscoNole (log)
C. sapidus

C. sapidus

Posted
Posted
Thursday:  Grilled Tex Mex Pork Tenderloin stuffed with roasted Poblano Peppers and cheese and rubbed with garlic and Chipotle pepper.  Homemade corn tortillas.

gallery_27944_2966_1221951.jpg

Mmm, roasted Poblano peppers - that sounds so good!

Indian dinner tonight: stir-fried shrimp in an aromatic tomato-cream sauce; long beans with mushrooms; and basmati rice. Both from Madhur Jaffrey’s Quick and Easy Indian Cooking. We had two extra teenage boys for dinner, and they cleaned their plates. Surprised the heck out of me. :biggrin:

gallery_42956_2536_37888.jpg

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

rooftop1000

rooftop1000

Posted
Posted

On Wednesday my hubby had to stay home to observe the honesty of a local service provider.... :unsure:

So he looked in a cookbook, shopped and made me dinner. This is the man who for the past 6 years has said he doesnt know how to cook

The recipe was simply called Veal Roast

The dish is pounded Veal shoulder rolled with Ham, Bacon, Scrambled eggs and Dill pickle, rolled and tied then browned. You then make a roux and add chicken stock and braise them for 2 hours. Served exactly like the picture in the book with carrots and string beans and extra pickles

gallery_23695_426_5857.jpg

damn tasty too

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

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Prawncrackers

Prawncrackers

Posted
Posted
This is the man who for the past 6 years has said he doesnt know how to cook...

That's it Tracey the precedent has been set, you can persuade him to cook more often now. Though this is probably what he has feared for the past 6 years! For someone who claims not to know how to cook, that's a pretty accomplished dish.

Today a Thai inspired Crab Salad:

gallery_52657_4505_140442.jpg

The wife was out so made it extra fiery, in fact it's probably the hottest dish of the year so far - hit the spot nicely! :biggrin:

Plus i feel surprisingly healthy after eating it, bonus.

I admit it looks like a burst colostomy bag but omigod does it taste good...
thefoodist.co.uk

eG Foodblog: Cooking with Panda

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