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Shelby

Dinner 2014 (Part 5)

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BLT's with tomatoes from the garden, homemade bread and homemade mayo.

 

I had the WORST time with the mayo.  I added a splash too much vinegar and I had a struggle to get it thickened up again.  

 

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Deviled eggs using eggs from my girl down the road.  They were too fresh.  Thus, they look horrible, but they tasted good lol.

 

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I shouldn't come here to browse so early in the morning.  Now I will have cravings all day.

 

This is a catch up post.

 

Pizza last night.

 

Margherita%20Pizza%20September%2026th%2C

One with basil and olives

 

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and one with Italian sausage and mushrooms.  Both with mozzarella di bufala made locally here on the Island.

 

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Ground top sirloin steaks to make burgers.

 

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Sirloin Cap Roast

 

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Everything cooked on the grill.  

 

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Grilled Baby Back Ribs with TBQ sauce and roasted potatoes.

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Except for the Olives on the top pizza, 

 

this is the finest collection of food pOrn Ive seen in quite some time.

 

Yum Yum

 

BTW  what time is Dinner ? make a bit a Lot More

 

you might have a hungry 'Guest'

 

:biggrin:

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for sure not a ladies portion ;-) slow roasted duck leg, potatoes, cabbage, can't move anymore

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Both with mozzarella di bufala made locally here on the Island.

 

Just wondering which cheesemaker you buy from. I know Natural Pastures up here in Courtenay makes Mozzarella di Bufala.

 

(I used to occasionally visit Hilary's Cheese in Cow Bay when I lived further south on the Island.) 

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Thanks Rotus.

 

FauxPas,  The cheese is from Natural Pastures - Mozzarella di Bufala Fairburn.    Made  from 100% buffalo milk from Fairburn Farms here in the Cowichan Valley.

 

~Ann

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Wild Scottish partridge cooked in grape leaves with salsify, chanterelles and fresh walnuts

 

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Looks like a GREAT version of banh mi.  Could you share the recipe for the meatballs please?  If you haven't already you may want to check out Andrea Nguyen's new book "Banh Mi Handbook." I LOVE it!

 

http://www.vietworldkitchen.com/blog/banh-mi-handbook.html

Tanks for the book reco! No real recipe for the meatballs-I looked at a bunch online and came up w my own. Ground pork marinated w fish sauce, chopped garlic, thai chili, sugar salt and pepper.

The caramel sauce was inspired by the wing glaze at Pok Pok. Just a Vietnamese caramel sauce (from Andreas blog btw) and swirl in some fish sauce at the end. Glaze the meatballs as they finish on the grill.

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S-i-l -to-be dug out my old BBQ and used it again for a smoker. With lump charcoal and split cedar (leftover scraps from another project ), he smoked salmon for supper tonight. Picked up pretty bell peppers at our Superstore - all in a bin for .98 / lb! So daughter did up eggplant, peppers and sweet potato slices on the BBQ...All colourful and delicious.

 

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Ryan rubbed the salmon with Tamari soya, maple syrup, and a squeeze of lemon. It was really good!

 

Daughter is on a keto-diet, so we made Zuppa Toscana with kohlrabi and eggplant instead of potato. Had a small bowl for late night snack, along with a chunk of buttermilk biscuit. The rest will be for lunch tomorrow!.

 

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Soup.

 

Oil, sliced garlic, sour shrimp paste (Tom Yum; gia vị nấu canh chua) [Golden Boy], quartered red shishito peppers, (mostly) whole small green shishito peppers, water, simmer; green zucchini batons, sliced standard white mushrooms, jozo mirin, dash of fish sauce [Red Boat], hon mirin; de-shelled de-veined large wild American shrimp.

I had seconds and thirds and then was too full to cook something else. :-)

 

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Confit chicken leg with pasta tossed in garlic infused cream.

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Tanks for the book reco! No real recipe for the meatballs-I looked at a bunch online and came up w my own. Ground pork marinated w fish sauce, chopped garlic, thai chili, sugar salt and pepper.

The caramel sauce was inspired by the wing glaze at Pok Pok. Just a Vietnamese caramel sauce (from Andreas blog btw) and swirl in some fish sauce at the end. Glaze the meatballs as they finish on the grill.

Thanks.  Sounds super.  I'm a real fan of hers especially after attending her Asian dumplings class last year.  She's a very down to earth, good teacher.

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Deviled eggs using eggs from my girl down the road.  They were too fresh.  Thus, they look horrible, but they tasted good lol.

 

Shelby, did you boil or steam the eggs? Also is that a mac and cheese with tomatoes? 

 

I love BLTs and need to make my own mayo sometime (been on my list for a while!).

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Shelby, did you boil or steam the eggs? Also is that a mac and cheese with tomatoes? 

 

I love BLTs and need to make my own mayo sometime (been on my list for a while!).

I boiled them.  

 

Yes, I love tomatoes in mac and cheese :)

 

You will love the taste of the mayo.  It's so much better than store bought...although, I settle for sb most of the time.

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Cherry tomatoes are still decent, so I thought I'd do a different version of pasta from Franci's recipe that I tried last weekend.

 

This is from Ruth Rogers and though it may look similar, it could not be more different - butter instead of olive oil (and lots of it), huge amounts of pecorino, and nutmeg. More rib-sticking than fresh and buoyant, but I like both!

 

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Patricamory – “More rib-sticking than fresh and buoyant”, agree.

 

Anna N – That confit chicken leg looks great. I will have to try that. Can’t find ducks here in stores.

 

Mm84321 – the Scottish partridge, beautifully done.

 

Ann_T – It’s never boring food coming out from your kitchen.

 

Shelby - BLT's with tomatoes from the garden, homemade bread and homemade mayo., ultimate meal!

 

Franci – very pretty plating, almost like abstract painting.

 

Dejah – Cute doggie, and you have very hair arms. LOL!

 

Huiray – Always amazing cooking style.

 

Chris Taylor – Very interesting nigiri of kombu.

 

SobaAddict – you made scallops my favorite way.

 

-------------------------------------------------------------------------

 

A few recent meals.

 

dcarch

 

 

Smoked ribs

 

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SV boneless chicken breasts

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SV London Broil, cream of corn

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Did some Nice Zucchini noodles..  which I cut..salted. seasoned with my home Italian seasoning.. got rid of most of the moisture .. cooked in a brown butter and finished w/ fresh basil

add to my Sunday Gravy

 

 

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1 lb. Prince Edward Island mussels steamed in 1/4 cup sauvignon blanc, with 1 tablespoon chopped shallots

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Shelled mussels being cooked in olive oil with shallots and sweet peppers

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Some leftover shishito peppers that I had to use; these were seared in a hot pan along with some olive oil

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Mussels with shishito and sweet peppers

Sur Le Fil 2012 Sauvignon Blanc, Lake County, California

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Fried potatoes with mixed olives and sriracha

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Cavatelli con cavolfiore e pomodorini ("cavatelli with cauliflower and cherry tomato")

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I didn't take a picture of dinner, I was too busy enjoying the company of friends. We had some short ribs on the grill and this 3 pounds mackerel, also grilled. I warmed some oil with slivered garlic, rosemary and lemon peel, then dressed the cooked cleaned fish and sprinkled with fleur de sel. Some salad, roasted beets, sauté collards.

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I'm having a bit of difficulty finding the cursor,  Tonight's dinner was teppan yaki.  Shizuo Tsuji, Japanese Cooking a simple Art pp 372-373.  I .bought a Zojioroshi  grill.  Wonderful appliance.  I cannot speak highly enough.

 

Beverage was Minato Harbor sake, that is after the Mississippi  punch.  I do love Mississippi punch.

 

Fortunately Minato is 21% alcohol.  But now the can is empty.  Yes I know it is rude to serve sake in the bottle, but Minato is unpasteurized and is sold in a can.  Thus I am blameless.

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