Dinner 2014 (Part 6)

[Prawncrackers]

Trotting around SE Asia, I've hit Vietnam with Bún thịt nướng chả giò or rice vermicelli with grilled pork and spring rolls. Using up some of the pork in my freezer and all the leftover herbs from cooking Thai food over the weekend.

 

 

 

 

Cuttlefish never looks promising when you buy it. Invariably covered in ink and a lot messier to clean than squid. But Risotto nero con le seppie makes it worthwhile.

 

[scubadoo97]

Scooby, how long did you SV the octopus please and at what temp? What a great idea!

77c for 5 hrs

[BonVivant]

Prawncrackers, I like both meals. Excellent photography. Perhaps you might want to consider being a food stylist.

 

Dcarch and Ann_T: thank you!

Edited December 3, 2014 by BonVivant (log)

[Prawncrackers]

Prawncrackers, I like both meals. Excellent photography. Perhaps you might want to consider being a food stylist.

 

Dcarch and Ann_T: thank you!

 

Thanks! I'm seriously thinking about it.

 

Btw cuttlefish throats are delicious hot seared dressed with sherry vinegar, aberquina olive oil and parsley:

[dcarch]

Thanks! I'm seriously thinking about it.

 

Btw cuttlefish throats are delicious hot seared dressed with sherry vinegar, aberquina olive oil and parsley:

 

Nice plate, with the map of England graphic designs on the plate. :-)

 

dcarch

[rotuts]

"  cuttlefish throats "

 

I dont even know what those are, but the look delicious and Id sure like to try them

 

if they are the mouth area, isnt there a 'beak' there that needs to be removed ?

 

google failed me completely.

[BonVivant]

Just one shot of my red wine braised pheasant last night. Most photos of this black mess didn't turn out. Eaten with Spaetzle. The hen was exported by Yorkshire Game but could come from Scotland. Four pellets were found in the bird.

 

In the braise: smoked pork belly, juniper berries, carrots, bay leaves, shallots, a whole bottle of Bourgogne.

 

[Prawncrackers]

Nice plate, with the map of England graphic designs on the plate. :-)

 

dcarch

 

Ah the usual, dare I say stereotypical, mistake about our nations. The design is of the British Isles which constitutes Ireland, Northern Ireland, England, Scotland and Wales (and smaller islands). Sorry I'll get back into my pedants closet. But thanks, I do like this plate a lot. 

 

 

"  cuttlefish throats "

 

I dont even know what those are, but the look delicious and Id sure like to try them

 

if they are the mouth area, isnt there a 'beak' there that needs to be removed ?

 

google failed me completely.

 

When you tear the head off a cuttlefish or squid you would normally cut the tentacles off below the eyes (assuming the tentacles are pointing down), pop the beak out, use the tentacles and throw everything else away. But if you save that mess of stuff and actually cut everything above the eyes and clean away any attaching innards you're left with the throats. They're meaty like the bodies but much more tender and toothsome at the same time. A real chefs treat. 

[Shelby]

Chicken and noodles last night.

 

[rotuts]

here is yesterdays Tamale Dinner :

 

 

2 TJ's Pork w Red, 2 TJ's Chicken w Green, Tj's Black Bean Refried, some Tj's Jack, cilantro red onion.  Forgot the Pico

 

it was excellent.  Micro'd.  although I cover when I Micro, the tamales were thinking about getting 'dry'  these tamales were featured in 

 

Tj's thread the other day by Me. These are seasonal and refrigerated, made in S. CA.  this might not interest anyone in the Tamale Belt,

 

but these refrigerated Tamales are mighty fine for 

 

me.  Next batch  ( tonight ) will will be heated in the Steam Boy as I think that might take care of any thoughts on being dry.

 

I also have my Eye on a new bottle to study for M.R.

Edited December 3, 2014 by rotuts (log)

[c oliver]

here is yesterdays Tamale Dinner :

 

TamalDinner.jpg

 

2 TJ's Pork w Red, 2 TJ's Chicken w Green, Tj's Black Bean Refried, some Tj's Jack, cilantro red onion.  Forgot the Pico

 

it was excellent.  Micro'd.  although I cover when I Micro, the tamales were thinking about getting 'dry'  these tamales were featured in 

 

Tj's thread the other day by Me. These are seasonal and refrigerated, made in S. CA.  this might not interest anyone in the Tamale Belt,

 

but these refrigerated Tamales are mighty fine for 

 

We live in the Reno/Tahoe area.  I'll have to look for those tamales.  It's one dish I pretty much know I'm not going to make.  Thanks.

[rotuts]

They sell out, keep that in mind.  in the R/T area you have to be able to find a Tamale Hole-in-the-Wall maybe

 

Tamales, how ever made, in my view are one of the hardest dishes to make extremely well to excellently.

 

its the fluffy-ness of the corn masa that's usually the downfall.

 

if you get them, try them right away, you might need a new freezer for the second haul.

 

they are VacBagged inside the plastic outer bag.  youve just saved on a ChamberVac right there

 

i went back to my local TJ's this AM and got a large number for the freezer.

 

when Im done w those on a blizzardly day the end of the up coming Jan.  Ill kick myself for not getting more

 

why they have these 'seasonally' beets me.

 

I know tamales are 'traditional' for Christmas eve, etc but  ............

[c oliver]

Actually you're right.  We have a Latino market that has them every day.  But it's always nice to have TJs in the freezer

[rotuts]

 

the ones from the Latino Market are pretty gummy and flavorless, right ?

 

[c oliver]

 

the ones from the Latino Market are pretty gummy and flavorless, right ?

 

Yeah right  IIRC, they're a buck.

[mm84321]

Cardoon gratin

 

[Baselerd]

Impulsively grabbed some foie gras from the supermarket and mixed it with some leftover pieces of other dishes I had laying around:

 

Seared foie gras, pomegranate syrup, pistachio crumble, candied quinoa, raspberry puree.

 

[scubadoo97]

Wish I could grab some foie at the supermarket.

[c oliver]

Impulsively grabbed some foie gras from the supermarket and mixed it with some leftover pieces of other dishes I had laying around:

 

Seared foie gras, pomegranate syrup, pistachio crumble, candied quinoa, raspberry puree.

 

Oops, thought I'd posted.  Was this Hudson Valley foie and at what store did you get it please?

[Dejah]

School's out...school is OUT until Jan.5th

 

A couple of meals: mainly throw together using up bits and pieces in the fridge:

 

Marmalade Whole Grain Mustard Roast Chicken - 45 minute meal

 

 

Jumbo Shrimp in Sweet Chili Sauce, Rice Noodles

 

 

Everything Fried Rice: Leftovers: peas, corn, chicken and Chinese mushrooms (from a sandpot meal), egg, char siu, and fresh beansprouts.

 

 

[c oliver]

School's out...school is OUT until Jan.5th

 

A couple of meals: mainly throw together using up bits and pieces in the fridge:

 

Marmalade Whole Grain Mustard Roast Chicken - 45 minute meal

 

MarmaladeChicken1077.jpg

 

Jumbo Shrimp in Sweet Chili Sauce, Rice Noodles

 

ShrimpRiceNoodles1147.jpg

 

Everything Fried Rice: Leftovers: peas, corn, chicken and Chinese mushrooms (from a sandpot meal), egg, char siu, and fresh beansprouts.

 

EverythingFriedRice1191.jpg

 

That's ONE meal????  Holey moley!!!  It all looks fantastic.

[Dejah]

That's ONE meal????  Holey moley!!!  It all looks fantastic.

Good grief No!   

Meals from the weekend and this week. And the fried rice was collation of several meals, to use up leftovers so I can "fresh"...

[c oliver]

Good grief No!   

Meals from the weekend and this week. And the fried rice was collation of several meals, to use up leftovers so I can "fresh"...

Oh whew!  I was feeling SO inadequate

[Dejah]

Oh whew!  I was feeling SO inadequate

I think huiray would be the only one who would consider those dishes as ONE meal...

[Anna N]

Cider braised chicken from the book Prune with a side of cheesy orzo and broccoli.