Dinner 2015 (Part 1)

[JoNorvelleWalker]

A baguette, last of the current batch -- Stilton, Humbolt Fog, and Emmentaler.  A granny smith apple, not mealy this time.  M.R.

[huiray]

Scored this Thai style sticky rice cooker and made a roast game hen and papaya salad from Pok Pok.  The grilled eggplants are from Global Grill which by the way is a fantastic little BBQ book with all kinds of ethnic recipes.

 

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From David Thompson a chicken and mushroom steamed soup.

 

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Looks good.  The BBQ book you refer to as "Global Grill" - could you identify it further?  I did a google search for "global grill" cookbook and a specific book that came up was this one by Kathleen Sloan.  There are various articles and NPR shows titled "Global Grill" as well...  (If it is the Sloan book does it include recipes from, say, Italy or England or Poland etc as well?  ("English", for example, is an ethnicity) :-) )

[huiray]

 

hurray beautiful linguini alle vongole. The clam juice is an absolute sine qua non in this dish...

 

Thanks, Patrick.  Yes, adding clam juice in is nice.  Especially when one loses (I am supposing) at least some of the "clammy flavor" due to loss of the clam liqueur from the clams after soaking them in cool brined water and letting them expel grit & black stuff & mucous-y stuff and exchanging liquids from the interior to the exterior of the shells.

[rotuts]

Shelby

\

no gravy on the ML ?

 

[Paul Bacino]

Paul, tell me more about that gravy please.

 

 

 

Patrick

 

My gravy changes  ( but this one )!!

 

In a pot ( for this I used the one pot wonder )--Evoo,  pork Neck  Bones and sweet Italian sausage.. three each/ brown.  Then add 3-4 cloves of garlic, sauté  then deglaze with white wine, reduce..  now this gravy is Hunts sauces ( I mill san marzano's too , not here ) ..  4  small cans of tomato sauce and one medium paste can [ Plus 2 cans of water ]... stir add my Italian seasons ( which I get from Degrado's>  small local stuff ) and add one peeled onion ( Bobber ).  

 

Cook for 4hrs.. add meatballs 1 hr before service and cook

 

[Okanagancook]

Looks good.  The BBQ book you refer to as "Global Grill" - could you identify it further?  I did a google search for "global grill" cookbook and a specific book that came up was this one by Kathleen Sloan.  There are various articles and NPR shows titled "Global Grill" as well...  (If it is the Sloan book does it include recipes from, say, Italy or England or Poland etc as well?  ("English", for example, is an ethnicity) :-) )

That is the one Huiray. Her intent was "a celebration of international recipes, far beyond everyday fare, with contemporary appeal and flare, each of which enjoys a sizzling common denominator....the grill"

 

There are 135 recipes from all around the world including Italy, however don't see Polish or English ones.  There is a section on marinades, rubs, pastes, mopping' sauces, glazes and compound butters which provides a wide variety of spiced items.

Hope that helps.  Highly recommended.

cheers

[nickrey]

Middle Eastern Dinner for 15. I did the manti, scallops and ocean trout.

 

Marinated chilli button mushrooms

 

 

Warm prunes with apricots stuffed with nuts and raisins

 

 

Chilled black cherry, apple, and yoghurt soup

 

 

Seafood Manti (Turkish Ravioli) in a crab and saffron broth

 

 

Seared Scallops with Almond crumbs, hummus and crisp Armenian air-dried beef (bastourma)

 

 

Ocean Trout grilled with fennel, lime and sumac served with a fennel and herb salad

 

 

Honey caramelised figs with Mascarpone, Rosewater Ice-cream, Turkish delight, Persian Fairy Floss, and Pistachios

 

[huiray]

Tôm sốt cà chua. (Vietnamese-style shrimps in tomato sauce) 

White rice.

 

On the way there:

 

Stir-fried Taiwan Bok Choy.

 

Dessert was half a large oroblanco, ripped apart by hand and eaten messily over the plate. :-)

 

[patrickamory]

Paul thanks!

 

But Paul and Kim - two references to "bobber onions" on the same page of the Dinner thread, and I've never heard of them. Googling turns up nothing. Educate me, please?

[Shelby]

Nickrey-WOW, I'd like a bite of each please.  I LOVE marinated mushrooms.  The scallop dish looks perfect.

 

Kim-Sometimes trashy hits the spot.  Next time I order tamales I'm going to try your casserole.

 

 

Shrimp stir-fry of sorts last night.

 

[Ranz]

Still perfecting my Pepin Gallontine. Stuffed with mushtooms, peppers, cheese and walnuts. Served with a coleslaw.

[BonVivant]

Quick midweek dinner with a big piece of salmon belly. Green stuff in jar is pounded fresh dill and olive oil.

 

 

[Kim Shook]

Paul thanks!

 

But Paul and Kim - two references to "bobber onions" on the same page of the Dinner thread, and I've never heard of them. Googling turns up nothing. Educate me, please?

I can't speak for Paul, but since I didn't like biting into onions (or thought I didn't), my mother would put a whole peeled onion into her long cooked sauce.  I doubt it imparted much flavor into the sauce, but the sauce did the onion beautifully!

 

Last night was brats with fried onions, sauerkraut and fried potatoes:

Mr. Kim prefers the raw brats, but I like the ones that come already cooked – I like the smoother texture.  Last night was my turn to choose!  

[Norm Matthews]

I felt guilty about not having fish in a while. I didn't crave fish, I just thought I should make some,  so I made some chili roasted cod along with steak fries, green beans and stuffed tomatoes.

 

[Kim Shook]

Tonight we started off with some raw veggies and black salt:

 

And then a very similar dinner to last night’s:

With hot dogs instead of brats.  Well, we had leftover buns and those never get used if you don’t have hot dogs!

[patrickamory]

Taking a chance with that black salt Kim! I love it but some people find it a bit… sulfurous 

[FauxPas]

Fajitas, using some sous-vide steak leftovers from a couple of nights ago. This is my husband's, maybe a bit heavy looking. Peppers and onions in the pan, missed that shot! 

 

[liuzhou]

Tonight was the Lantern Festival which marks the end of the Chinese Spring Festival which began 15 days ago with Chinese New Year's Day.

 

I was invited to dinner with a lovely family I have known for about 15 years. The five year old daughter is now a beautiful 20 year old woman studying in the UK. Grandma is 86 and a chain smoker. Mama is just efficient. She isn't someone easy to know. Dada disappeared years ago. 

There were 15 people for dinner plus Mr Cat, who probably invented the term Fat Cat. Or it was invented for him.

 

We got through turtle/tortoise soup, Cantonese style white-cut chicken, roast duck, braised beef ribs, kou rou, squid with mange touts, beef tripe with hot chilli peppers, tofu balls, various greenery, rice and beer.

Sadly no photographs because some low life stole my beloved camera and my favourite lens last week, plunging me into a hole. The last pictures I took with my baby were these.

 

Next week I will buy a new one and pick up the pieces.

[Dejah]

Life is SO busy: last 3 weeks of school term, getting ready for our month-long trip to Indochina, preparing presentations for a Senior's Summit in the city, taking students out for English interactive activities, but a girl's still gotta eat!

 

Didn't do anything traditional for Chinese New Year other than a buffet for +400 at the nearby casino. The only thing I made for ourselves was savory tong yuen. So, it was good to see huiray keep up traditions with Ye Sang.

 

Everyone has been posting fabulous meals and I've got lots of inspiration to check out for our next meals.

 

Here are a couple of dishes the last few days:

 

S-i-l brought me a package of sunchokes. Had forgotten about this tuber. Roasted it with a splash of olive oil, along with carrots and caulitlfower. Lovely with salmon.

 

Combined ground chicken mapo tofu with some Asian eggplant. Eaten with konyako noodles and bell peppers.

 

It was too cold to use the Big Easy (-32C) so the oven did the honours with the tandoori chicken. Turned out pretty good. Skin was hard to leave alone as it was crispy, tangy, flavourful from the yogurt and tandoori masala. 

 

 

Chicken was enjoyed with my "Chop Suey"

 

And for dessert and breakfast for a couple of days: a ripened faster than I anticipated papaya and a pineapple. Strawberries were huge and actually tasted like strawberries, grapes, (Tasteless) star fruit, coconut flakes and pumpkin seeds = fruit salad!
I've been enjoying fresh green peppercorns with everything. They did not go well with fruit salad, but they sure looked pretty!

 

[huiray]

Pork hocks browned in peanut oil w/ smashed garlic (lots), cubes of fermented chili bean curd [Wangzhihe] (lots, smushed up), chili in oil [Laoganma]; then water added and slow-braised w/ daikon, rehydrated "Japanese tea flower mushrooms" (日本茶花菇) and the seasoning adjusted.

White rice.

Flash "stir-fried" snow peas.

 

[kayb]

Terrifically busy last week so didn't do much except snack and heat leftovers, although I did enjoy some fine chargrilled oysters at a restaurant Monday.

 

Shelby, must try stuffing meat loaf with cheese. Wish I had some venison.

 

Wonderful meals, everyone. Now that snow has closed the world here in Arkansas, I am about to cook.

[Ranz]

@BonVivant those pictures and plating are gorgeous.

@huiray your food always makes me wish I were sharing your meal with you.

 

My supper:

24 hours 54C Chuck Roast with a red wine reduction.

 

Cut out the smoke this time, dropped the temperature but kept the time. The roast was fantastic.

[gfweb]

Duck breast with lingonberry sauce, farfalle, sprouts

 

Edited March 6, 2015 by gfweb (log)

[mm84321]

Vegetables in a mushroom jus on a bed of crushed potato and artichoke

[Okanagancook]

Vegetables in a mushroom jus on a bed of crushed potato and artichoke

Mm84321, I have not commented on your dishes before but have enjoyed them immensely . Truly inspiring not only the ingredients but your technique and extraordinary plating skills. Please keep going!