Dinner 2014 (Part 6)

[Mmmpomps]

Chicken for dinner tonight here too! My awesome guy made dinner tonight so I could paint wineglasses.That makes dinner even better...spicy,crispy chicken, caesar salad garlic bread. And a Cheese plate:

 

 

Edited to add: DESSERT:

 

 

Edited December 5, 2014 by Mmmpomps (log)

[CatPoet]

 

My Hungry Stew   again, all the flavours of Hungary  but  none of the authenticity..... Yeah, we love this cheap and cheerful dish. 

[suzilightning]

Leftover roaster chicken becoming a chicken divan/tetrazzini mash up with some steamed broccoli, sautéed shitake mushrooms, red peppers and scallions with whole wheat noodles.  Fresh carrots on the side.

 

Bones go to make broth.

[Ann_T]

 

Ground  top sirloin steaks for burgers

 

on fresh baked Kaisers.

 

 

Homemade fries

[scubadoo97]

Ann_T. As beautiful as a burger and fries can be, you captured it

[Anna N]

Only just discovered Diana Henry, a British food writer, and I think it could become a serious relationship. Her most recent book, A Change of Appetite, pushes all the right buttons for me.

Japanese ginger and garlic chicken with smashed cucumber.

[David Ross]

First of the season chilled Dungeness Crab with clarified butter-

[c oliver]

First of the season chilled Dungeness Crab with clarified butter-

IMG_0199.JPG

Love our Dungeness.  I see you're in Spokane.  Didn't your season start back in late summer/early fall?  Why clarified butter?  TIA.

[David Ross]

Love our Dungeness.  I see you're in Spokane.  Didn't your season start back in late summer/early fall?  Why clarified butter?  TIA.

The season always starts the first week of December weather permitting.  I buy crabs at a fishmonger who chooses bigger crabs taken out of deep waters off Puget Sound.  I like the taste of clarified butter.  Seems cleaner than regular butter but it also takes me back to the way our family has eaten Dungeness for years. 

[mm84321]

Pink garlic soup

Poulet à l'Estragon

[huiray]

Several recent meals.

 

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Chinese kale (kai-lan) w/ oyster sauce & white pepper.

 

 

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Rice congee.

Lots of julienned ginger, chopped smashed garlic, corn oil, sliced pork belly (skin on), sea salt, ja3 choi3 (a kind of preserved mustard stem), water, simmer, long-grain rice, simmer, tau pok (deep-fried tofu puffs).  Served w/ chopped scallions, Tung Choy (Tianjin preserved vegetable), deep-fried shallots.

 

 

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Duck soup.

 

Double-boiled stuff (Cantonese "dun tong"/Tun Tong.

Duck leg quarters, trimmed, chopped into pieces across the bone, scalded w/ hot water; dried Polygonatum odoratum rhizome slices, dried Angelica sinensis slices, dried Codonopsis pilosula rhizome pieces, dried Dioscorea opposita slices, dried goji berries, dried longan meat, dried large semi-smoked Chinese jujubes, water, some salt.  All in a heavy thick-walled heavy-lidded porcelain bowl.  Steamed for 5-6 hours.

 

 

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Linguine [Rustichella d'Abruzzo] w/ garlic, Cippolini onions, EV olive oil, sliced-up hot Capicola [House stuff, Goose the Market], marinated artichokes [The Fresh Market brand], and Lacinato kale (Tuscan kale; Cavolo Nero).  Seasoning adjusted.  Linguine tossed/cooked down further in the pan, with some of the artichoke marinating liquid as well.

 

 

The linguine:

Edited December 6, 2014 by huiray (log)

[Shelby]

First of the season chilled Dungeness Crab with clarified butter-

IMG_0199.JPG

[c oliver]

The season always starts the first week of December weather permitting.  I buy crabs at a fishmonger who chooses bigger crabs taken out of deep waters off Puget Sound.  I like the taste of clarified butter.  Seems cleaner than regular butter but it also takes me back to the way our family has eaten Dungeness for years. 

[Steve Irby]

Really nice posts from all. David Ross the crab shot has me drooling.  Ann_T I have to ask about the art behind the frites basket. dcarch what a great take on the faux sushi/nigiri dishes

 

mm84321 what's for lunch?  Your dinner's are killer.

 

huiray kills for breakfast, lunch & dinner and consistently provides all of the brand name ingredient's  to create the dish. 

 

I got off light at Thanksgiving- Two desserts an I added a savory tart as an appetizer. Dutch apple pie, pecan-chocolate-bourbon tart and a savory blue cheese and fuyu persimmon.

 

 

This week has been nuts for me (as in my job is driving me nuts!). Last night I went to the grocery store for salmon and bought a really nice fillet of cod that had been marked down.  It's rare in the south to buy fresh cod from a regional chain that is, well, fresh.  Really nice fish.  Add butter, bread crumbs, herbs with local organic mixed greens for a nice, simple supper. 

 

 

 Tonight we had salmon with cheese grits with Montasio cheese.  It  turned out to be a tasty disaster as the grits were to loose.

 

 

[Shelby]

Steve-I think the grits look awesome!

 

 

So, our hunter friend is here.  Wednesday night I made duck, goose and andouille sausage gumbo.  Last night was pizza night.  Tonight was chili night.

 

Cheese plate and other nibbles

 

 

Fixin's , tamales and cheese stuffed polblanos

 

 

 

Venison chili

 

 

[Smithy]

Shelby, our hunting parties were never so elaborate!  We'd have spaghetti carbonara (family recipe) one night, chili one night, and 7-layer "Goodie Bars" (what I called "No Redeeming Social Value" bars as dessert.  Lather, rinse, repeat.  I wish we'd been as creative and skilled as you with our meals. 

[CatPoet]

Smithy: Please me the 7-layer "Goodie Bars recipe, it might be the one a  friend's American wife is craving.

[David Ross]

Several recent meals.

 

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

 

Chinese kale (kai-lan) w/ oyster sauce & white pepper.

 

DSCN3297a_800.jpg

 

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

 

Rice congee.

Lots of julienned ginger, chopped smashed garlic, corn oil, sliced pork belly (skin on), sea salt, ja3 choi3 (a kind of preserved mustard stem), water, simmer, long-grain rice, simmer, tau pok (deep-fried tofu puffs).  Served w/ chopped scallions, Tung Choy (Tianjin preserved vegetable), deep-fried shallots.

 

DSCN3302a_800.jpg

 

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

 

Duck soup.

 

Double-boiled stuff (Cantonese "dun tong"/Tun Tong.

Duck leg quarters, trimmed, chopped into pieces across the bone, scalded w/ hot water; dried Polygonatum odoratum rhizome slices, dried Angelica sinensis slices, dried Codonopsis pilosula rhizome pieces, dried Dioscorea opposita slices, dried goji berries, dried longan meat, dried large semi-smoked Chinese jujubes, water, some salt.  All in a heavy thick-walled heavy-lidded porcelain bowl.  Steamed for 5-6 hours.

 

DSCN3305a_800.jpg

DSCN3312b_800.jpg

DSCN3314b_800.jpg

 

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

 

Linguine [Rustichella d'Abruzzo] w/ garlic, Cippolini onions, EV olive oil, sliced-up hot Capicola [House stuff, Goose the Market], marinated artichokes [The Fresh Market brand], and Lacinato kale (Tuscan kale; Cavolo Nero).  Seasoning adjusted.  Linguine tossed/cooked down further in the pan, with some of the artichoke marinating liquid as well.

 

DSCN3326b_800.jpg

 

The linguine:

DSCN3320a_600.jpgDSCN3323a_600.jpg

I love that brand of pasta, but it all the time.

[huiray]

• Duck fat rendered in the pan, sliced shallots, trimmed fresh duck livers^¶ with the marinade as well, cut-up de-seeded hot long green chillies.  Al dente linguine [Rustichella d'Abruzzo] added & tossed in the pan.

• Soup; Taiwanese cabbage in chicken stock.

 

^¶ Trimmed livers [Goose the Market] were marinated w/ Bulldog sauce (Japanese Worcestershire sauce), salt, pepper, hon-mirin [Takara], bit of fish sauce [Red Boat], light soy sauce [Kimlan], freshly ground white pepper.

 

 

[Baselerd]

A slightly modern take on beef & broccoli, adapted from the Volt Ink cookbook. Sous vide short ribs (36 hours at 149 F), broccoli puree, sauteed broccoli, and spicy soy caramel. The caramel is fantastic - essentially the recipe has you make a standard caramel (reduce some water, sugar, and corn syrup until amber in color), then mix it with soy sauce. Once it cools, mix in a tiny bit of garam masala and sherry vinegar.

 

[mm84321]

 

mm84321 what's for lunch?  Your dinner's are killer.

 

 

 

Usually maybe an avocado, or an apple with a handful of almonds. I don't really eat lunch. Today, however, I had leftovers.

 

[mm84321]

Bass with artichokes

Cheese

[patrickamory]

The season always starts the first week of December weather permitting.  I buy crabs at a fishmonger who chooses bigger crabs taken out of deep waters off Puget Sound.  I like the taste of clarified butter.  Seems cleaner than regular butter but it also takes me back to the way our family has eaten Dungeness for years. 

[Anna N]

Teriyaki salmon, bok choy and tomatoes. The salmon was baked and the vegetables sautéed with garlic and ginger.

[Ann_T]

I've been craving Dungeness crab since I saw David's picture yesterday.  

 

Dungeness crab doesn't have a season here.  It is available year around. 

 

Detoured down through Cowichan Bay on my way home from work and picked up a couple of crabs from Cowichan Bay Seafood.

 

 

Cooked in my cioppino broth and served with lots of home-made bread for sopping up the sauce.    The crab was sooooo sweet.