Dinner! 2013 (Part 3)

[scubadoo97]

Last night I made a simple seared tuna with a fennel and arugula salad with a clementine and lemon vinaigrette <br /><br /><br /><br />Today after boning out a couple of chicken I was left with some nice livers. Sautéed with onions in butter and finished with port<br /><br />

[heidih]

Port with livers - excellent choice. Liver has been calling to me so this goes on the option list. Thanks.

[Kim Shook]

^{rotuts – well, I’ve thanked you in the breakfast thread and now here! No offense taken WHATSOEVER, I promise! In fact, I’m flattered. I love all things vintage and my family knows that I’m the one to dump all their old stuff on. I’m the only one who is willing to hand wash depression glass, to polish silver and to find a home for worn china! But the funny thing is – the bowls that you mentioned were purchased at Crate and Barrel this January! Also that deconstructed turkey dish – looks delicious and cool and refreshing.}

^{Elise – those yummy little lamb-sicles look fantastic!}

^{Ann – thank you for the complement. I am overwhelmingly honored that you think we cook alike. And I’m going to add some nicely fried onions to Mr. Kim’s peas next time that I make them for him – he would LOVE that. I also really like the look of your Italian sausage sauce. It seems like the sausage really takes the stage in that dish. I think that I tend to make my sauce too thick and, well, SAUCY and I lose the sausage a bit. Just chopped tomatoes in your sauce? No pureed?}

^{Prawn – nice to ‘see’ you!!! That is one gorgeous fish – what a crust. And I’ve been craving summer rolls since our favorite Vietnamese restaurant closed.}

^{Well, I’ve been helping my mom to recover from carpal tunnel surgery and recovering myself from a weeklong bout of bronchitis, so not much cooking from me. I did make this the other night:}

^{Chicken enchilada bake, fried green tomatoes and Southern green beans. Dessert was another silly, but good cake mix/canned frosting thing – white cake, lime curd filling and pink lemonade frosting:}

^{The frosting was surprisingly delicately flavored. We liked this a lot, it turned out.}

[David Ross]

I was so hungry I didn't pay attention to taking great photos. Fresh Alaskan Sockeye Salmon, grilled and then served with a cannelini bean, dry-cured olive and radish salad. Delicious.

[Ann_T]

Baselerd, Thank you.

Kim, Thank you. Glad you are feeling better. What a pretty pink cake.

Roast chicken breasts with mushrooms and roasted garlic.

[Ann_T]

David, that is one beautiful piece of salmon. I was planning on picking up fresh halibut on the way home from work today, but now I might have to rethink that choice.

[rotuts]

KS: have you seen the TestKitchens various 'Old Time' Rx's? they are in most libraries. I grew up looking at my mothers Betty Crocker loose leaf cookbook, a la 1950 ed.

i still have it and love looking at it. TK copied their loose leaf format and they have a lot of Old Time Cakes and Thinks in those books:

Your Grandma's Lost Recipes etc.

the Pink Cake reminded me of BC.

Edited June 29, 2013 by rotuts (log)

[David Ross]

David, that is one beautiful piece of salmon. I was planning on picking up fresh halibut on the way home from work today, but now I might have to rethink that choice.

Thanks. I usually wait for the hype of the Copper River Salmon to wane and then I go in on the fresh Alaska Sockeye. It's just as good as the Copper River salmon, it just swims in a different river this time of year.

[patrickamory]

Incredible meals everyone.

It's almost too hot to cook here. Spaghetti with white clam sauce:

[Franci]

Today we had crevettes grises and prawns with mignonette sauce, my husband really likes these tiny shrimps dipped in vinegar.

Then orata all'acqua pazza

And tomatoes and cucumber

[rotuts]

Franci

as mentioned before, I just love your Fish and your Veg and of course Jamon!

[Ashen]

I have always been impressed by this thread but the past few weeks of posts have been incredible. Thanks to all for the inspiration.

[patrickamory]

Beet stew with lamb shoulder and lemons; tahdig.

[robirdstx]

Lovely meals all!

Time for me to play catch up.

Pork Enchiladas and Black Beans

Grilled Shrimp Salad with Honey Mustard Dressing

Ground Beef Enchiladas and Black Beans

Grilled Shrimp with Cocktail Sauce and Remoulade

Grilled Hamburger and Onions with Romaine, Tomatoes and Mayo

Grilled Shrimp with Sweet Thai Chili Sauce

Grilled Chicken Thighs and Steamed Asparagus

Barbeque Baby Back Ribs and Buttered Yellow Corn

Sauteed Chicken Breast and Tender Crisp Vegetables

Panko Crusted Chicken Breast on Caesar Salad

Ground Beef Soft Taco

Pork Tenderloin, Onion and Mushroom Kabobs

Grilled Garlic Sausage and Sauteed Onions and Mushrooms

Meat Sauce and Spaghetti

Asiago Crusted Chicken Breast, Steamed Asparagus and Creamy Asiago Garlic Sauce

Sauteed Shrimp and Duck Fat Fried Red Potato Wedge Salad with Honey Mustard Dressing

[rotuts]

wow wonderful ideas RBS. thanks for catching up!

[Franci]

Today we had an overload of fish

Bulots salad

Mussels

And scallops and zucchini trombetta

We are also still working on the pata negra we couldn't finish in Spain.

[Prawncrackers]

Bought a beautiful native lobster yesterday, they're relatively cheap at the moment. A female one laden with eggs - 'berried'. I parboiled it first before splitting it and removing the uncooked roe and tomalley. The lobster was cooked into a Thai red curry sauce, the meat was cut into chunks and put back into the shell. The sauce was finished with the roe/tomalley and poured over the lobster. Served it with a green mango salad and cocnut rice. First time cooking it this way, won't be the last, it was delicious.

[nickrey]

Leftover Ratatouille + cubes of barrel ripened feta = ratatouille and feta pie.

[C. sapidus]

Ann_T – That bread! I hope you liked the bean sprout pork

Prawn – Can’t decide between the lobster curry or prawn curry. Both, maybe?

Robirdstx – I could eat quite happily at your house

Kim – (belated) thanks for the kind words. Your baked beans (couple of pages back) look fantastic, and I am intrigued by fried pickles

Hearts of palm soup (crema de palmitos) with lots of scallions, garlic, and chicken stock simmered with white onion, garlic, bay leaves, and peppercorns.

Pescado al mojo de ajo, made with halibut, lemon juice, and thinly sliced garlic slowly browned in butter. I was hoping for leftovers, but boys polished everything off. Mrs. C made salad

[patrickamory]

Dry-fried chicken

[Ann_T]

I want to eat at everyone's home. Amazing meals.

Greek dinner.

[Kim Shook]

rotuts – a friend recently gave me a 1956 Betty Crocker Picture Cookbook which I just love. And my stepmom sent me a bunch of really old cookbook pamphlets from different appliance companies and The Dairy Board – really wonderful.

robirdstx – love ALL of your meals, but for some reason that hamburger is drawing me in!

Bruce – you really should try the fried pickles the next time that you do BBQ – they are amazingly easy to do and go incredibly well with the pork. That Pescado al mojo de ajo is just delicious looking.

Ann - that Greek dinner is one of our favorite meals in the world!

A recent dinner - pot roast:


Called “Wonderful Pot Roast” at the Campbell’s site, I’ve heard people rave about this recipe for years. People who I trust as cooks. When I recently found a good deal on a small chuck roast, and wanted to do it in a slow cooker for a busy day, I decided to give it a try. The recipe calls for placing the vegetables in the bottom of a slow cooker, topping with the browned roast, mixing the soups and water and pouring that over everything and cooking on low for 10 hours. Easy, no real prep. I decided to caramelize my onions. Then went ahead and caramelized the celery and carrots. And added some minced garlic. I omitted one can of water, thinking it would make it way too watery. And a little red wine couldn’t hurt, right? I switched out the tarragon (NOT with beef, thanks) for Penzey’s salt-free Mural of Flavor. When it was finished cooking I decided to thicken the gravy with a roux. Halfway through all of this I realized that I STILL hadn’t really tried the recipe. I had only used it as a base for the resulting combination of ideas. Sigh. But my version was pretty good . Served with Michael Ruhlman’s yeast rolls:


Plated with gravy and green beans:

Edited July 1, 2013 by Kim Shook (log)

[rotuts]

Penzey’s salt-free Mural of Flavor

love this stuff and most of the salt-free from Penzey's

[Baselerd]

So I recently got my hands on some foie gras, my first time cooking with it:

Seared foie gras, sushi rice, pomegranate reduction, tare, candied quinoa. Recipe from The Uchi Cookbook.

Foie gras terrine, gingerbread streusel, pomegranate reduction, gingerbread puree, sous vide squash. Recipe from Under Pressure.

[Keith_W]

Spectacular, Baselerd!