Dinner 2015 (Part 3)

[Dejah]

Been too busy to post but not too busy to read other's posts and EAT! 

 

Finally got back to the Big Easy: Boneless leg of lamb, marinated in red wine, whole grain mustard, and stuffed with rosemary

 

 

First time doing lobster tails on the BBQ - previously frozen @ 4.00 each - about 5 oz...split, Montreal steak spice, butter, lemon juice

 

S-i-l's BBQ ribeye steaks with charcoal and applewood chips  a la Alton Brown's "reverse sear" 

 

Perfectly cooked...same all the way through!

 

New recipe for me tonight: Burmese Curry Pork Ribs, and some of the smoked chicken wings by s-i-l...Absolutely delicious wings!

 

And some pan-fried tofu to go with the ribs and wings

[Okanagancook]

Butterflied and grilled leg of lamb with roasted cherry tomatoes, parsnip, asparagus, snow peas and zucchini.

[rotuts]

my kind of dinner.  lamb looks perfect

 

Yum Yum !

[Thanks for the Crepes]

Okanagancook,

 

Beautiful healthy, low-carb dinner!

 

I agree with rotuts: perfect cook on the lamb, and more Yum Yums!

[Okanagancook]

Yes, that dinner was "meat centric" because my friend made me cook the whole piece of lamb leg rather than saving some to cook fresh the next day.  I was going to sous vide it but time got away on me so I threw it on a hot, hot grill for about 5 minutes a side and took it off when the temp was around 123F.

[scamhi]

dinner last night. Grilled bone in NY Strip and broccoli, tomato, vidalia onion and avocado salad

[kayb]

Oh, wow....what amazing meals and dishes. I'll take some of either Dejah's or scamhi's steak, with Anna's mozzarella-stuffed baked cherry tomatoes (what a great idea; never thought of it, but will assuredly do it, and whoever had those delightful watermelon cubes with the cucumber. That would about hit the spot.

 

It's going to be leftovers tonight; burgers from a couple of nights ago, warmed in gravy, will become hamburger steaks; leftover potato salad and squash casserole. I may bestir myself to cook the last of the asparagus.

[Okanagancook]

Scam hi, the crust on your steak looks amazing. Did you grill them on the grates?

[liamsaunt]

sole with lemon sauce, crispy potato cake and fava beans

 

[FauxPas]

We have been really busy but also busy of the best kind - terrific friends visiting! We had Greek-style pork ribs and Greek salad and we started chowing down before I even thought to take a pic. So this is not as photogenic as it could be. The ribs marinate for up to 24 hours and the salad can be made a few hours in advance so it has always been a fave for me because almost all the work is done in advance. 

 

 

Also made some tzatziki and had some store-bought pitas. Though I'd love to revisit that pita sourcing.  

Edited June 12, 2015 by FauxPas (log)

[liamsaunt]

FauxPas, we had Greek salad last night too.  I served mine with grilled chicken because I don't eat red meat.  I bet my husband would have preferred your ribs though :-)

 

[rotuts]

this is a common dinner in the warmer months :

 

 

turkey burger on the L  salad of lettuce tomato avocado sometimes home made machine-bread croutons.

[Shelby]

Turkey sandwiches, homemade pickles and a side of tuna pasta salad

 

 

[huiray]

Earlier – Soup.  Chicken broth, criminis, baby spinach, parsley.

 

 

 

 

Later – A variation on "Kam Heong" clams.  Sautéed asparagus & sugar snap peas.  White rice.

 

 

[Okanagancook]

Stuffed chicken leg (pancetta/bread crumbs and parmesan/chicken dusted with Scarpetta's poultry spice); peas with lettuce; baby zucchini and mushrooms in pesto with parmesan and a toasted garlic roll.

[scubadoo97]

I was at the fish market and fresh Cobia was available.

Used a couple of ears of sweet corn to make a relish and left over cantaloupe, peppers and onions to make a sauce. Lemon balm and oregano from the garden to garnish and add some flavor.

Cobia is such a fantastic fish. Firm yet oily enough to give fantastic texture and moisture.

[huiray]

Steamed short-cut pork spare ribs; with fermented (salted) black beans (see below), ginger, garlic, peanut oil, hot chilli, Chinese mushroom, hua tiao Shaohsing wine.

Blanched kai-lan (oiled hot water), oyster sauce, white pepper.

Jasmine rice.

 

 

Brand of beans used.

[Shelby]

Picked our first yellow squash yesterday.  

 

 

So, I sautéed the squash and had that along with ham, asparagus and cheese in puff pastry with an egg and hollandaise on top.  

 

[rotuts]

Ahhhh  Shelby, le squash is back !

 

best of luck.

 

is you have a cuisinart FP, the matchstick blade, an option blade, makes fine work of these and other garden pests for a nice crunchy salad.

 

last minute processing is key.

 

now about the eggplant :  Id just compost those toot sweet.

 

just saying.

Edited June 13, 2015 by rotuts (log)

[kayb]

 

Porterhouse, sous vide for an hour at 125F, cooled to room temp, and then seared on a hot grill and finished with blue cheese butter.

 

 

Served with hasselback potato, the last of the asparagus with Hollandaise, a caprese, and red zinfandel.

Edited June 13, 2015 by kayb (log)

[scubadoo97]

More seafood tonight

Cobia and sea scallops in a sauce of roasted corn, cauliflower and onions puréed and onion and basil flowers for garnish

Translation, use up stuff in the fridge and clean up the herb garden.

[patrickamory]

I grew up not soaking black beans and after doing the soaking method I have reverted back to a more traditional Cuban, Puerto Rican method. Yeah they take about 2-3 hrs to cook from dried but they gain a lot of flavor from the aromatics in the longer cooking time which just can't be duplicated in a shorted cook.

And Patrick cold from the fridge the next day is like eating fudge. Super rich. It's a red light food

I take some beans out of the finished dish, purée them and add it back. Improves the texture IMO

 

Thanks for that scuba - I've also read that in Mexico people do not soak their beans. Trying it tonight with some ayocote negros. It does take hours and hours but the results were definitely worth it. I'll report back on tonight's experiment (I will definitely be eating dinner around 10 PM).

 

That first batch of black beans was revelatory. It makes me wonder whether there are other beans that cook better long & slow from dry?

[scubadoo97]

Can't start at 7

[mm84321]

Fava bean and artichoke tartines

Alaskan King salmon stuffed with tapenade, sauce vierge

[liuzhou]

The local store has started stocking small okra as opposed to the horrible giant stringy things they had before, so beef curry with okra.

 

Served with Thai hom mali rice and home-made yoghurt.