Dinner 2014 (Part 5)

[Anna N]

AnnaN   I agree with you completely.  I tend to do bulk / freeze

 

wonder how the 'poach in simmering water  / turn off ' compares w the saute method.

Lends itself very well to poaching a whole chicken whereas the other two methods do not.

[Shelby]

Got my box of Hatch chili peppers yesterday so we had a chili pepper feast 

 

Roasted

 

 

In salsa

 

 

Chiles rellenos--some stuffed with cheddar, some stuffed with queso fresco

 

 

Quesadillas stuffed with chicken and Hatch peppers

 

Edited September 6, 2014 by Shelby (log)

[CatPoet]

So we had a guest over today so no pictures.  The guest and I had been to the  big food festival  in town, we looked, tasted, smelled and even ate a  lot of  lovely and flavourful produce,  meats ,cheese, candy and other food related stuff.   My guest  isnt that fond of  ostkaka ( curd cake), but I manage to get him to taste  all the different styles there are and he fell in love  with  the award winning ostkakan and bought two, one for us and one for his friends. So dessert  was set.   After getting a little more  food and some  sherbet , yes they had passion fruit sherbet with no lemon and honey as sweetener, I was such a happy girl  and we went home where my husband had taken out everything for curry.  

 

So we made Magalorean Chicken  with  rice   and then  we had a Swedish  ostkaka with  jam and  whipped cream for dessert.  

 

That my dears, was pure heaven even if continents collided. 

[mgaretz]

It was just me for dinner last night, so I thought I'd try smoking a small sirloin steak.  Rubbed with McCormick's Montreal Steak Rub and smoked at 225F to an IT of 120F, then a reverse sear on the gasser.  Came out very smokey, maybe even a little too much smoke.  I think I prefer steaks done sous vide, then reverse seared.

 

[Ashen]

started with a horiatiki salad (wish I had some olives),then  roast chicken and potatoes, made gravy  not shown. 

 

 

 

 

 

[SobaAddict70]

Tonight's dinner was inspired by a meal at Blue Hill Washington Square several years ago.

"A Celebration of Tomatoes"

Melon, Italian plums, heirloom cherry tomatoes

Romano beans, with summer squash, mixed olives and tomato

Pasta with uncooked tomato sauce and North African herb paste

Vanilla ice cream, with baked figs and slow-roasted tomato

[FauxPas]

Tonight's dinner was inspired by a meal at Blue Hill Washington Square several years ago.

"A Celebration of Tomatoes"

Melon, Italian plums, heirloom cherry tomatoes

Romano beans, with summer squash, mixed olives and tomato

Pasta with uncooked tomato sauce and North African herb paste

Vanilla ice cream, with baked figs and slow-roasted tomato

 

Oh, this looks like a fun meal! What type of melon is in that first course? The dessert looks lovely, was it as tasty as you remembered/hoped? 

Edited September 7, 2014 by FauxPas (log)

[Ann_T]

One of my favourite meals.

 

Lamb shanks - Greek Style

[SobaAddict70]

Oh, this looks like a fun meal! What type of melon is in that first course? The dessert looks lovely, was it as tasty as you remembered/hoped?

It was some kind of Asian melon I picked up at USGM. Can't remember the name of the cultivar. Pale greenish-white rind, white flesh, faintly sweet/delicate melon flavor. I took it home, then promptly forgot about it until my partner reminded me that it was ripening on top of my fridge.

That dessert was an experiment; I wanted to use tomatoes as a fruit rather than as a vegetable. Probably needs reworking b/c of the acidity. B remarked that they tasted great as a separate component but not mixed together.

The original dinner at BHWS is buried in eGullet's archives; and I'm definitely no chef...my knife skills aren't like mm's for example. But that's okay; the whole point of doing something like this is "fun". I like challenging myself.

[FauxPas]

That dessert was an experiment; I wanted to use tomatoes as a fruit rather than as a vegetable. Probably needs reworking b/c of the acidity. B remarked that they tasted great as a separate component but not mixed together.

The original dinner at BHWS is buried in eGullet's archives; and I'm definitely no chef...my knife skills aren't like mm's for example. But that's okay; the whole point of doing something like this is "fun". I like challenging myself.

 

You definitely have skills. Did you just roast the tomato or use any sweetener? I'm thinking of tomato jams, etc. 

 

http://foodinjars.com/2013/09/classic-tomato-jam-sweetened-honey/

 

Edited to add: Am I wrong or has the boyfriend become the partner? If so, congrats and I hope you can spend more time together in future. Any plans to live in the same city? And please forgive me for being too forward/intrusive, if so. 

Edited September 7, 2014 by FauxPas (log)

[SobaAddict70]

Yes, B is now my "partner". You could say that there's a plan in the works. I don't want to say anymore b/c jinx.

As for the slow-roasted tomato, it was just tomatoes, sea salt, black pepper and olive oil, then roasted at 300 F for one hour and at 250 F for two hours. No sweetener necessary.

has a recipe for tomato confit that I'll be making sometime in the next few days.

(I should probably start a thread on that book too.)

[huiray]

Hainanese chicken rice, with minimal accoutrements.

 

Small yellow-skin chicken, simmer – poached in the hot broth method; scallions (in cavity), ginger (in cavity + in pot), salt, generous additional cut-up chicken fat, rendered in situ in the pot/liquid; rubbed w/ vegetable oil + a little black sesame oil after retrieval from the pot.

Accompanying sauce – grated young ginger w/ juices, Lingham’s Hot Sauce, Kokita Sambal Bangkok, “aged” rice vinegar, juice of half a fresh lime, dash of Red Boat fish sauce. 

Broth – portion of the poaching liquid w/ chopped scallions & coriander leaves. 

Rice – Thai Hom Mali w/ most of the floating fat + residual chicken fat rendered nuggets + sufficient liquid + ginger pieces from the poaching liquids, chopped smashed garlic, generous fresh pandan leaves trimmed/washed/knotted.

 

 

 

The rice preparatory to being cooked:

 

[mgaretz]

Last night's dinner was St. Louis style ribs, smoked for 6 hours.  Served with salad and steamed cauliflower mixed with butter and crushed cashews (not pictured).  

 

 

[Norm Matthews]

I am planning to make chicken parmesan on Wed so I got a whole chicken and cut it up.  I was trying to figure out what to do with the wings, thighs and legs when I remembered Darch's stuffed chicken wings. I boned the legs, thighs, and wings, stuffed them with Stove Top for Chicken, rubbed with oil, salted,  and baked them at 450 for 45 minutes.  Charlie said they were really good and Cassie said they were her new favorite chicken.

 

I also steamed some broccoli and then tossed them with a little mozzarella and butter. We also had some corn relish that I got at the Farmers market a couple days ago. Pictures didn't turn out all that great looking though and I didn't get a picture of the corn relish.

 

 

[Anna N]

Turf and Turf? Top sirloin sv'd then seared and king oyster mushroom "scallops".

[jvalentino]

Polenta w grilled broccoli, sausage and giardinera.

[mgaretz]

Turf and Turf? Top sirloin sv'd then seared and king oyster mushroom "scallops".

 

Nice, Anna.  How did you prepare the "scallops"?

[patrickamory]

Jamaican lamb curry, homemade Inner Beauty hot sauce (don't know why my comes out brown instead of yellow), red peas and rice.

 

 

 

[weinoo]

 

Farmer's market was nice to me...Quick Greek salad with sauteed scallops.  There was corn on the cob, too.

[c oliver]

Jamaican lamb curry, homemade Inner Beauty hot sauce (don't know why my comes out brown instead of yellow), red peas and rice.

 

lamb_curry.jpg

 

inner_beauty.jpg

 

red_peas_and_rice.jpg

Is curry common in Jamaica or is this "fusion" ?

[heidih]

Not to speak for Patrick but curry is an integral part of the cuisine in that region - many Indians worked the plantations and brought their food like curry, roti, etc  

[JoNorvelleWalker]

As I recall, I've been told our local famers market has a vendor that sells Jamaican curry.

[huiray]

• Chicken rice (from here) w/ chicken liver & shallot sauce,^¶ plus poached chicken pieces (from here).  Scallions.

• Baby Shanghai bok choy, wilted in and served with (sieved) chicken broth.^§

 

^¶  Peanut oil, chopped smashed garlic, finely sliced shallots, chopped chicken livers, light soy sauce (sang chau) [Kimlan], ryori-shu [Morita], jozo-mirin [Morita], fish sauce [Red Boat], a dash of dark soy sauce [YHY].

^§  The chicken broth/poaching liquid from here; re-simmered w/ the chicken carcass, most of the remaining meat & pieces, red carrots, generous scallions, additional ginger, sea salt, fresh small chinese mushrooms (tung koo).

 

[CatPoet]

 

We still had a guest over but I got a text message from my sister asking me what I was doing so I sent here this.  It roast pork roast with apples, roasties, pickled  white cucumber (  this type only grown in one place in Sweden), gravy and peas.

 

 

 

Dessert :  Goddess Pomona  cake with  home made custard.

[Anna N]

Nice, Anna.  How did you prepare the "scallops"?

I marinated the chunks in a mixture of tamari, maple syrup, shallots, black pepper then seared them in a moderately hot butter/oil mixture, flipped them and then added the marinade to the pan and basted them with it. Oh and gave them another dusting of black pepper.