Dinner 2014 (Part 7)

[Anna N]

Asparagus should only be eaten from April-June. Outside that time slot they taste horrible.

Depends where you live!

[Anna N]

This is Cornish Game hen-- I love the Backbone  ( my Plate )

The sauce is red currant jelly, port and cream in a braise game hen stew on tators

candied pearl onions and kale Brussels salad

 

Topped with Pomo seeds

 

Game Hen.jpg

 

Wow.. bruised parsley?  Help me on this--was my knife that duLL?

Those onions are calling out to me. Your bruised parsley may be due to a dull knife, technique or a combination. There may also be other explanations so I shall be watching to see what other people might offer.

[Paul Bacino]

Pearl onions..cooked in bacon fixin grease...finished with butter..demagure sugars..a potato water

[Anna N]

Roasted Catalan chicken thighs and a version of panzanella (both inspired by Diana Henry).

[David Ross]

What a great idea for elk, my favorite game meat

[Shelby]

Rotiss chicken quarters, taters and corn.  Simple tonight. 

 

[mm84321]

I've been eating lobster...

[JoNorvelleWalker]

What for me is one of the ultimate comfort foods, turkey tetrazzini.  Served with blanched broccolini and M.R.

[Dejah]

Taught my last Drums Alive exercise class this afternoon, and again, I was happy I had chicken prepared...just put the whole thing into the oven, cooked some green beans and jasmine rice, and had a nap before supper!

 

[huiray]

Various meals.

 

Pasta w/ sauce.

Sauce: EV olive oil, onions, celery, tomatoes, fennel bulb, tomato ketchup [Heinz: "Simply Heinz"], salt, vinegar.

No. 1:  on angel hair [De Cecco], w/ sautéed cabbage.

No. 2:  on linguine [Rustichella d'Abruzzo], w/ sautéed brussels sprouts.

 

 

 

 

Chicken rice.

Poached whole chicken w/ scallions, ginger, salt, seasoning.  Rice cooked w/ sautéed garlic & ginger, plus the poaching stock.  Watercress wilted in some of the poaching stock.  Scallion-ginger sauce.  Lingham's Hot Sauce.

 

 

 

 

"Singapore Laksa La Mian" [Prima Taste] w/ water spinach (kangkong, ong choy), mung bean sprouts, daun laksa (rau răm), tau pok, poached chicken.

 

[CatPoet]

 

 

Yesterday we had  a Lovely   Refrigerator  stew,  It  turned out to be  chicken, peas, left over cream, a bit of leek and milk and a stock cube and it tasted lovely.

[Anna N]

Dejah,

That chicken looks luscious. I admit that it brought a smile to my face because I connected Drums Alive with the drumsticks and interpreted it as the name of the dish until I went back and read slowly. Can you tell us more about this dish, please.

[cyalexa]

Taught my last Drums Alive exercise class this afternoon, and again, I was happy I had chicken prepared...just put the whole thing into the oven, cooked some green beans and jasmine rice, and had a nap before supper!

 

 

 

That looks delicious. Does it freeze well? 

[Dejah]

Dejah,

That chicken looks luscious. I admit that it brought a smile to my face because I connected Drums Alive with the drumsticks and interpreted it as the name of the dish until I went back and read slowly. Can you tell us more about this dish, please.

Cyalexa: That looks delicious. Does it freeze well? 

 

 

Have never tried freezing as we usually finish it all!

 

Recipe is from Jeanne Kelley from Fine Cooking Issue 115

 

The recipe is set for 2 four-lb chickens, but I just used drumsticks this time.

 

4 large lemons

2 large oranges

8 medium cloves garlic, chopped

3 Tbs. chopped fresh oregano (or 1 Tbs. dried, crumbled)

3 Tbs. soy sauce

1 Tbs. honey

1/2 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

 

Oil a roasting dish with 1/4 cup olive oil.

 

The marinade is :

2 /3 cup lemon juice and zest of one lemon. Tuck some wedges of lemon around the chicken pieces.

1/2 cup OJ, and zest of one orange. Tuck some wedges of orange around the chicken.

Mix the above with the rest of the ingredients. 

Pour over the chicken, cover and let sit in the fridge 6 - 12 hours. I pieced the chicken pieces.

Pre-heat oven to 425F

 

Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375°F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes.

 

I have cooked the two chickens, and the leftovers are just as delicious. 

 

 

The other quick recipe I use is coat drumsticks with 6 tbsp marmalade mixed with 3 tbsp whole grain mustard. Roast at 375F, spooning the marinade back onto the legs about half way (20 min) and roast for another 20 minutes. I score the thickest part of the legs to help the marinade stay on better.

[Anna N]

Thank you for the chicken recipe, Dejah. It will go into my file as Dejah's Drums Alive chicken

[weinoo]

Asparagus should only be eaten from April-June. Outside that time slot they taste horrible.

I guess that depends on where one lives, now doesn't it?

 

I buy southern hemisphere asparagus occasionally and it tastes fine by me.  I usually peel it, slice very thinly on the diagonal and saute in olive oil, with garlic, some chili flakes, salt and pepper - I don't get many complaints.

[rotuts]

Asp. is Asp.

 

what is very important is that you chose those Asp. that have very tight 'heads'

 

ie the 'buds' are very tight to the stalk.

 

"" in the spring "" there are these very thin Asp.  cheap

 

Oooooooooooh !  Ooooooooooooooooooooh!

 

no need to peel !  "" baby ""  etc.

 

but they might look fantastic Sur la Plate , and are easy to deal with, etc

 

they have little Asp. tatse

 

Con-Agra and it's twin Agra-Con  (  note  'Con' ) just wants it $$$ sooner.

 

"" baby spinach ""  etc

 

but it takes longer to get the Thick Big Boys and Girls, and you have to peal the bottoms w a pealers.

 

but those taste a whole lot more like ASP.

 

to each there own.

[Norm Matthews]

If you look at the asparagus I got, they were small, appeared young, and didn't need peeling. I cut the stems off about half way down. I inspected every spear and some of the heads had gone soft. I threw those away and rinsed the rest.  I think mine were starting to get a little old.  Maybe they took a slow boat from Peru or wherever.

Edited December 16, 2014 by Norm Matthews (log)

[Mmmpomps]

Spicy 'cajun' shrimp in a light cream sauce, served over mashed potatoes and peas:

 

 

After dinner party foods can be quite creative!

[Steve Irby]

I've been eating lobster...

I can see why you usually have a light lunch.

[Steve Irby]

A few dishes from the past week. SV porchetta style pork loin served with SV chicken thigh cooked earlier in the week

 

 

and a pissladerie.

 

[ninagluck]

it is cold and wet over here, perfect for a warming soup. viennese old style potato soup with dried porcini and bacon

[Anna N]

If 1 ham + 2 people = eternity what's the equivalent equation for 1 large head of cabbage and 1 singleton?

Inspired by Nigel Slater this is cabbage sautéed and tossed while still warm with a dressing of olive oil, white wine vinegar, dijon mustard and a little 35% cream. I topped it with two small boneless and skinless chicken thighs.

[chefmd]

Skate cheecks with maitake mushrooms and quinoa.  Skate tasted almost like scallops.

[Dave W]

Made some pinto beans with a "ham hock" I took out of a pork shoulder, cured and smoked. Onion, celery, chili powder, poblano.

Stirred the beans together with steamed rice and hot sauce and a long piece of cheddar in each poblano.

Topping is panko, oil and salt.

Edited December 17, 2014 by Dave W (log)