Dinner! 2013 (Part 5)

mm84321 · October 27, 2013

Steve, do you eat all your meals at the stove?

Ann_T · October 27, 2013

Steve, do you eat all your meals at the stove?

Not that there is anything wrong with that. :smile:

Steve, the mussels look really good. I like the combination of the mussels and chorizo. Especially homemade chorizo.

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Homemade Halibut Fish and Chips with a Dill Pickle Tartar sauce.

**nickrey** · October 27, 2013

Fuzzy iPhone picture but you get the idea.

Bought some camargue red rice and found a salad recipe from Yotam Ottolenghi. Rice, quinoa, dried apricots, spring onion, normal onion, fried rocket, pistachios, zest and juice of orange, bit of lemon juice, and garlic.

An explosion of colour, texture, and taste.

Steve Irby · October 27, 2013

Steve, do you eat all your meals at the stove?

Nope, I just take poor quality photos.

Steve Irby · October 27, 2013

Steve, do you eat all your meals at the stove?

Nope I just cook and plate the meals there. I guess I'm a one trick pony with the photography. I shoot on auto and the photos look better under the incandescent light of the vent hood than room fluorescents.

Edited October 27, 2013 by heidih
Fix quote tags (log)

Ann_T · October 27, 2013

I just assumed that you were using the light from your hood. Your meals and your photos look very good to me.

Dejah · October 27, 2013

Ann_T: I dread it every time you have a post with halibut. Drives me crazy with WANT...We do get it once in a while "fresh" as opposed to frozen. I never seem to be able to keep it from drying out a bit. Any guidance on cooking juicy halibut?

Dejah · October 27, 2013

I love chicken feet dim sum style. A friend just dropped off 10 lbs of clean frozen feet.

Any ideas for these other than as stock and braised dim sum style would be appreciated.

A manicure will be needed before any recipe! :laugh:

dcarch · October 27, 2013

"-------A manicure will be needed before any recipe! :laugh: -----"

Pedicure. :angry: ----------- :laugh: !

I have seen deep fried, Very good also.

dcarch

Wapi · October 27, 2013

Beef goulash with dried wild mushrooms

Ann_T · October 27, 2013

Ann_T: I dread it every time you have a post with halibut. Drives me crazy with WANT...We do get it once in a while "fresh" as opposed to frozen. I never seem to be able to keep it from drying out a bit. Any guidance on cooking juicy halibut?

Dejah, It doesn't matter whether you pan fry, grill, or finish off in the oven, just don't over cook it.

The halibut last night was fresh, but the season comes to an end in a few day and then I'll have to settle for frozen until March. Even the frozen isn't bad, since it is flash frozen at sea.

patrickamory · October 27, 2013

Wapi yum! More details - what recipe for goulash? What cut of beef - chuck? Slow-cooked? And what kind of dried mushrooms? They almost look like cloud ear.

Steve Irby · October 28, 2013

Braised lamb shank over mashed potatoes with turnips, carrots glazed with bourbon honey and cornbread. I browned the lamb shank in a cast iron dutch oven then deglazed the pan and cooked in a pressure cooker. The PC really elevates the quality of the stock. It was a bit of a hike but I took the photo at the table.

**ChrisTaylor** · October 28, 2013

I love chicken feet dim sum style. A friend just dropped off 10 lbs of clean frozen feet.
Any ideas for these other than as stock and braised dim sum style would be appreciated.
Chicken feet1609.jpg
A manicure will be needed before any recipe!

Filipinos and South Africans grill them. I haven't done it, but I reckon you'd want to steam or braise them first--similar prep to if you were planning to deep fry them for dim sum applications. I guess if you wanted to go down the South African road you could dust them with a peri peri seasoning (say, ground up bird's eye chillies, a bit of salt, a bit of pepper, maybe some tomato and lemon powder if you've got either one on hand) prior to grilling.

Edited October 28, 2013 by ChrisTaylor (log)

Ann_T · October 28, 2013

Beef%20and%20Black%20Bean%20sauce%20Octo

A quick stir fry with beef tenderloin and black bean sauce.

Anna N · October 28, 2013

Steve - your plate looks amazing. Don't know what calls out to me the most - the lamb or the carrots.

Crispy chicken skin, hand chopped chicken thigh and scallions for simple lettuce wraps.

Keith_W · October 28, 2013

Ann_T that piece of Halibut is good enough for Jehovah!

Franci · October 28, 2013

Yesterday we had clams, fried flounders, bai tsai, broccoli

huiray · October 28, 2013

Couple of recent dinners.

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• Short-cut pork spare ribs steamed w/ soy bean/broad bean paste (陳年豆瓣醬) [Mingteh Food] (this one), chopped smashed garlic, julienned ginger, sliced fresh Chinese mushrooms (tung koo), vegetable oil, slight drizzle of sesame oil, dash of Shaohsing wine. Garnished w/ chopped scallions & coriander leaves.

• Halved Brussels sprouts & sliced Marconi pepper sautéed w/ garlic & vegetable oil.

• White rice (Basmati).

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• Beef short ribs browned in vegetable oil (seasoned by frying smashed garlic in it then reserving the garlic), tossed w/ mutenka shiro miso paste [Maruman] (see here and here for more info), the garlic added back in, sufficient water added & the mix simmered for a bit; halved/trimmed bamboo shoots [First World brand] added, followed after a while by young daikon, lily buds, Chinese-type shiitake mushrooms (far koo), and the mix braised for about 1½ - 2 hours or so in total.

• White rice (Basmati).

Edited October 28, 2013 by huiray (log)

**nickrey** · October 28, 2013

Another vegetarian dinner.

Baked eggplant stuffed with fine cut ratatouille, crushed pistachios, and crumbled fetta.

Steve Irby · October 29, 2013

This ones for huiray, a totally improvisational conglomeration of quasi chinese influence. I started with a little toasted sesame oil, added canola then stir fried leftover sous vide pork (ala Thomas Keller), shiitake mushrooms cooked in butter, fresh shrimp, baby bok choy, onion, garlic,and finished with Lee Kum Kee spicy noodle sauce. MM84321 I took the photo in the bedroom closet to add a little flair.

Franci · October 29, 2013

This is my 20 minutes meal

Penne in simple tomato sauce

Frittata with sauté chards and some romanesco

huiray · October 29, 2013

Nice dish, Steve!! :-)

Reminds me a bit too of the last episode of Top Chef in New Orleans, which featured the Vietnamese community in N.O. - in which the winning dish was said to best "represent the spirit of the Vietnamese Community in New Orleans", not that it was the best "Vietnamese Dish".

Bojana · October 29, 2013

Chicken stew wit carrots, dried apricots and currants, on quinoa, topped with feta. Took 2 mins to put together and throw in PC. Very delish, and hardly any effort. Posted Image

Ann_T · October 30, 2013

My son is home for a couple of days. Promised him Mexican tonight and Prime Rib tomorrow night.

I have this huge cast iron round griddle given to me by a neighbour a few years ago that I had never used. But I used it twice in the last week to make a couple of stir fry type dishes - one with pork the other with beef tenderloin. I don't think I will use my wok again. It was perfect for tonight's Chicken Fajitas.

Chicken%20Fajitas%20Marinating%20October