Dinner 2014 (Part 7)

[CatPoet]

I made this amazing   pasta sauce with chicken, tomato passata , green tomatoes, onion, garlic, sun-dried tomatoes, chicken stock and  creme fraiche  and then boiled the spaghetti  we just had bought and the room was filled with a dank  smell, like a old house basement  with hint of dry rot attic.    I dont know what was wrong  the pasta, a well know brand and it stank.  So no pasta for us,  I rescued the dinner by  putting it in to  pita breads  with some lettuce.

[gfweb]

Tagliatelle with chicken

 

[mm84321]

Mussel soup

[BKEats]

So, dinner was our version of take out.  We heated up a couple of slices of frozen pizza from this really good pizza place and made some frozen Dumplings from Prosperity Dumplings on Eldridge Street.   pizza cooked for like 12 minutes, the dumplings for 9.  

Edited January 15, 2015 by BKEats (log)

[Dejah]

Great to have that "LIKE" function; otherwise, I'd be typing forever with comments on every post!

Shelby: I'll ask my s-i-l next time he's out for information on his venison sausages. Yours, I am sure, would be better with your experience. Our Ryan is, ummm, pretty impulsive when it comes to cooking, but I think he does have some basic rules that he follows with spices, etc.

As for Chinese New Year dishes, I'll leave that up to Prawncrackers! Now that my Mom is no longer with us, and the kids can't come home due to work, I don't do much on special dishes. But, I will be making 4 or 5 dishes for the local casino's CNY buffet - nothing too authentic, just what local prairie folks are used to.

 

The last few days, been just throwing stuff together for supper. My lower level international students are REALLY low, so I am exhausted by the end of the day, and that's only a 4 hour day of teaching English!

 

Last night, I made meatballs with a package of lean ground chuck. Mixed the meat up with an egg, a handful of Panko, and some grated Parmesan cheese, browned then simmered in a mushroom gravy. Eaten with carrot fries and quick pickle.

 

 

Sides were so pretty...just HAVE to post their pictures...

 

 

 

Tonight, I seared chicken breasts sprinkled with cajun spices - finished off in the oven. Sides were steamed carrots and cauliflower fried rice.

 

 

I was happy to see Baselerd's post on roasted cauliflower with herb-yogurt. I was in need of a new way to enjoy cauliflower!

 

 

[scamhi]

 roast tomatoes with basil and garlic with oven roasted zucchini and fluke

[ChrisTaylor]

The barbecued beef brisket from Modernist Cuisine: smoked then cooked sous vide at 63C for 72 hours before being brushed with the MC team's take on Kansas City-style barbecue sauce. I was inspired to cook it after picking up some grass-fed brisket and short ribs (currently in the water bath) from a stall at the local farmer's market. Neither my cold smoker nor hot smoker can hold the prescribed temperature, so I just gave the brisket a short stint (just over an hour) in my hot smoker. The end result was a very nice piece of meat. The Kansas City-style sauce wasn't great, though. Not bad but not something I'd repeat. I'll check out their other sauces--I'm making the East Texas one to serve with the ribs--but I reckon a slightly modified version of my go-to brisket sauce might be better. I reckon I could reduce/thicken it into something I could brush onto the meat.

 

[Smithy]

Thanks for that link, Chris. I can personally attest that the Cooper's Old-Time Barbecue of Llano, featured in that link, does wonderful brisket. We always get it dipped. Now I can work on making that sauce myself, more or less.

[CatPoet]

We had chili with toppings today. 

 

I just added left over unsmoked bacon,  ground beef and 1 spice sausage with beer and tomatoes and spices, turned out really yummy.  How ever no pictures due to my daughter   being a little madame today and well my ears are ringing and I am tired.

[Paul Bacino]

Bacino's  Aged Beef

 

That's what's for Dinner

 

 

 

 

 

[rotuts]

PB   " Mr Beef "

 

you are one Meeeeeeeeeeeeeeeeen Guy,

 

showing us those Steaks !

 

 

However, many thanks for Not showing us those " Sur la Plate "   " Cut " to see the incredible Steak-ey Juisy-ness  inside  etc

 

soooooooooo   I only give you 2 demerits.   One / steak

 

after all , there is Food p0rn, and well  ..........

 

however, FD  Im pleased you get to enjoy them

 

perhaps w some vintage 

 

Chateauneuf-du-Pape ?   Beaucastel  would be nice.

 

http://www.beaucastel.com/en/

 

Some grilled mushrooms you say ?

 

[mgaretz]

Smoked pork tenderloin.  Served with roasted carrots and salad.

 

[mm84321]

Watercress soup, scallop and caviar

[Shelby]

Spaghetti red 

 

[huiray]

 

A back to basics meal of steamed sea bream and stir-fried spinach. The bream cooked perfectly, the bone had 一點紅 as we say, a touch of red.

[huiray]

A couple of recent meals.

 

 

 

Fried rice.  Rice bran oil, garlic, "fish sauce" (containing whole anchovies w/ chillies, ginger & galangal inter alia) (Mam ca com an lien), sliced beef, broccoli florets & stems, green cabbage, garlic, several-days-old-rice, Maggi sauce.

 

 

 

Deep-fried chả giò chay, w/ green cabbage drizzled w/ okonomi sauce.

 

Beef shin & beef chuck stewed w/ peanut oil, sliced ginger, shiro miso, water, dried Chinese mushrooms (rehydrated) plus the soaking water, dried wood-ear fungus (rehydrated), bamboo shoots (packaged, “fresh”/in water; pre-simmered in salted water & drained), dried tofu rolls (yuba rolls) (pre-soaked), a few dashes of Maggi sauce, hon-mirin, jozo-mirin.

[mgaretz]

Just me last night so I made something easy:  Sirloin steak, baked potato and salad.

 

[Kim Shook]

BKEats – congratulations on your wonderful acquisition!  What fun!  I am in awe of the food that you are producing!

 

Kay – nice to see you back!  You’ve been missed.

 

CP – nice save!

 

Shelby – that ‘spaghetti red’ looks like Cincinnati chili with olives added.  Nice!  Explanation?

 

Mr. Kim is still recovering from oral surgery, so breakfast for dinner seemed appropriate.  Started with a salad:

Spinach with feta, olive and bacon and a paprika/red wine vinaigrette.

 

Sausage gravy and biscuits and scrambled eggs.

[Okanagancook]

Have a ten year old and his dad visiting.  I figured pizza was safe!

 

 

[CatPoet]

 

Fusion food!  I didnt want more   food from the Mexico and  Texas today it been a bit too much  lately so we ended up with  chicken fried and then coated in all Asian sauces I had and then served with vegetables, tortilla and  sweet and sour chili sauce or hoisin. Turned out really yummy and had a fresh feel and not too hot.

[Kim Shook]

Okanagancook – that is one gorgeous crust on your pizza!

 

More soft food tonight:

Hummus and toasted pita.  Served with something I’m embarrassed to show: a frozen Jamaican meat patty (a guilty pleasure)  .  Making this proved that, at least for me, the Vitamix is NOT the machine for hummus.  Giant PITA - both the making of and the cleaning out of! Going back to the good processor for this job.

Edited January 17, 2015 by Kim Shook (log)

[rotuts]

""  frozen Jamaican meat patty ""

 

I have no idea what this is.

 

Im pretty sure Id like it.

[Ashen]

Jamaican patties are awesome, I like the extra spicy ones the best. Red dot 

[Smithy]

Okanagancook – that is one gorgeous crust on your pizza!

 

More soft food tonight:

Hummus and toasted pita.  Served with something I’m embarrassed to show: a frozen Jamaican meat patty (a guilty pleasure)  .  Making this proved that, at least for me, the Vitamix is NOT the machine for hummus.  Giant PITA - both the making of and the cleaning out of! Going back to the good processor for this job.

Kim, what was so much worse about cleaning the Vitamix for this vs. the food processor?

[Dejah]

Beautiful fresh pickerel from our local Sobeys: light dusting of fine panko crumbs seasoned with Old Bay. Pan seared with a tbsp of olive oil. Eatened with boiled purple top turnip quickly tossed in a hot pan with Montreal Steak Spice. LOVE pickerel!

 

 

Made Kung Pow Gai Ding and pan-fried tofu. I don't usually use firm tofu, but I thought I'd try it as I wouldn't have to "squeeze out" as much liquid. Blah...Give me back the creamy insides of pan-fried soft tofu!