Dinner 2015 (part 4)

[gfweb]

okrae?

[huiray]

Yong Tau Foo.

 

Okra, fresh shiitake mushroom caps, tau pok, Thai eggplants, soft tofu, firm tofu; stuffed w/ a mixture of fish paste (surimi) [commercial], ground pork, black sesame oil, normal sesame oil, ground white pepper, chopped scallions, chopped coriander leaf, finely sliced rehydrated wood-ear fungus, bit of double-fermented soy sauce, dash of fish sauce [Red Boat].  Poached in chicken stock/broth.  Part of what was made plated for dinner, as shown.

 

Eaten w/ wong nga pak (Napa cabbage) wilted into and briefly simmered in the poaching liquid/stock.

Dipping sauce of diluted Lingham's Hot Sauce mixed w/ fresh lime juice.

 

 

Edited July 9, 2015 by huiray (log)

[weinoo]

The day started out very nice. I BBQed a slab of spare ribs and trimmings.  Here is the smoker going and next to it is my brand new grill.  Next picture is after two hours, just before wrapping the ribs and the last picture is after another two hours.  As soon as I took them off, the sky got dark and the clouds opened up.  I wanted to do a quick run to the store to get a few things to finish dinner but the storm sirens went off and the car radio said there were tornadoes sighted.  I was at the store but they closed before I could get in so I'll have to finish dinner with left overs I guess.  The ribs are nicely done and very juicy, btw.

 

 

 

 

Nice set-up for cooking dinner - I'd be cooking a lot!

[Norm Matthews]

Thank you weinoo. 

[mm84321]

Today I found beautiful black trumpets high along a steep mountainside.

I used them as a filling for baby eggplant from the garden..

[Paul Bacino]

Watching all..u guys cook// EXCITED ME..  ha Ha 

 

Lamb in an Albarino wine Sauce

 

Lamb--Marinated in  fresh garlic/ fresh Rosemary/Salt/Raw Sugar/EVOO   24 hr

 

The Lamb roast was from my patients local farm raised organic lamb

 

Sauce  - Albarino Wine/ dash of H2o/Thyme/fresh lemon Juice/butter and my new herb Pineapple Sage

 

This was all cooked @425 till 110F in a Roma-toff

 

Served w Yukon Gold Tators and Home canned Beans

 

 

 

[scubadoo97]

Some times you're just in the mood for a burger

[liamsaunt]

I made a riff on the famous Philadelphia pork and broccoli rabe sandwich with provolone and cherry peppers.  I will admit that I used leftover pork blade chops instead of slow roasted pork shoulder.

 

[JoNorvelleWalker]

I made a riff on the famous Philadelphia pork and broccoli rabe sandwich with provolone and cherry peppers.  I will admit that I used leftover pork blade chops instead of slow roasted pork shoulder.

 

pork sandwich.jpg

 

I grew up in Philadelphia.  This is the first I have ever heard of this dish.  But then when I was growing up in Philadelphia I had never heard of broccoli rabe.

[JoNorvelleWalker]

Dinner was Ottolenghi eggplant with pomegranates, a baguette, half of a small chicken rubbed with grapeseed oil and baked quickly at high heat (eg, after the baguette).   And some cheese.  I was not at all sure I could finish half of even a tiny chicken by myself, but isn't MR wonderful?

[liuzhou]

 

Pan-fried salmon with cucumber and caper cream sauce. Garlic chives. Rice.

Edited July 10, 2015 by liuzhou (log)

[Ann_T]

BonVivant,   I would have been happier with your lamb dinner.

 

Couple of dinners from earlier in the week.

 

I finally found a cut of lamb that I'm not that keen on. Lamb breast/riblets.    I still have a few cuts of lamb from a whole one in the freezer.  

 

 

Greek style.

 

Grilled.

 

We have been having a very hot summer here on the west coast of Canada.

 

 

I have four pots of basil that are thriving.   So......

 

Fettuccine in a pesto sauce with grilled Italian sausage.

Edited July 10, 2015 by Ann_T (log)

[liamsaunt]

I grew up in Philadelphia.  This is the first I have ever heard of this dish.  But then when I was growing up in Philadelphia I had never heard of broccoli rabe.

 

I also lived in Philadelphia for a time and have no memory of this sandwich from then.  My Philadelphia memories are of hoagies, cheesesteaks, giant pickles, and soft pretzels.  Of course I was a child then and probably would not have even considered eating broccoli rabe.  But, this sandwich is a Philadelphia thing. Google brings up many recipes and shops where you can get it.

[kayb]

Yong Tau Foo.

 

Okra, fresh shiitake mushroom caps, tau pok, Thai eggplants, soft tofu, firm tofu; stuffed w/ a mixture of fish paste (surimi) [commercial], ground pork, black sesame oil, normal sesame oil, ground white pepper, chopped scallions, chopped coriander leaf, finely sliced rehydrated wood-ear fungus, bit of double-fermented soy sauce, dash of fish sauce [Red Boat].  Poached in chicken stock/broth.  Part of what was made plated for dinner, as shown.

 

Eaten w/ wong nga pak (Napa cabbage) wilted into and briefly simmered in the poaching liquid/stock.

Dipping sauce of diluted Lingham's Hot Sauce mixed w/ fresh lime juice.

 

DSCN5448b_800.jpg

 

DSCN5451b_800.jpg

Love the idea of the stuffed tofu blocks!

[Smithy]

 

We have been having a very hot summer here on the west coast of Canada.

 

 

I have four pots of basil that are thriving.   So......

 

Fettuccine in a pesto sauce with grilled Italian sausage.

That looks like perfect summer fare. My basil is also reaching the point where I can harvest it - pesto in the next few days! As for the lamb - I've been hankering for lamb, but I can't buy any more meat until I've worked down through the freezer. No lamb in there. :-(

The only thing that seems to be missing from your meals is your lovely bread.

[rotuts]

very late lunch / early dinner :

 

 

BLT

 

HomeMade ( machine ) bread, still warm ( w buckwheat flout ) lightly toasted.  Farmers market loose leaf lettuce, tomato,

 

Edward slab bacon, hand sliced; Helman's mayo

 

The King and Queen of sandwiches

 

toast : perfect, mayo excellent tomatoes OK lettuce is lettuce.

 

I don't use much NaCl, and the bacon was a bit salty and too thick.  Ill chill the slab next time and try for thinner and do a

 

20 min soak in ice-water then a pat dry to try to remove a bit of the salt.

 

flavor, texture, piggy-ness of the sandwich  Memorable !

[BonVivant]

BonVivant,   I would have been happier with your lamb dinner.

 

Couple of dinners from earlier in the week.

 

I finally found a cut of lamb that I'm not that keen on. Lamb breast/riblets.    I still have a few cuts of lamb from a whole one in the freezer.  

 

 

Greek style.

 

 

I'd be happy with yours. Everything looks perfect here. Love the overhead shot.

 

Lamb ribs are popular with the Turks, they also braise them. I shall do that when it gets cold.

[Dave W]

Liam that Philadelphia broccoli sandwich looks so great.

Ann very impressive basil. Mines been anemic.

I did get to incorporate some home grown parsley and mint in dinner tonight though.

I made these yogurt lamb leg kebabs with tatziki, tabbouleh with the fresh herbs, and oven roasted mixed potatoes.

Cooked the lamb on the rotisserie.

Edited July 11, 2015 by Dave W (log)

[mm84321]

Chicken with lemon confit

[gfweb]

I also lived in Philadelphia for a time and have no memory of this sandwich from then.  My Philadelphia memories are of hoagies, cheesesteaks, giant pickles, and soft pretzels.  Of course I was a child then and probably would not have even considered eating broccoli rabe.  But, this sandwich is a Philadelphia thing. Google brings up many recipes and shops where you can get it.

 

It is a legit South Philly sandwich that hasn't spread as far as the cheesesteak. I'm not sure you can find one north of the Reading Terminal Market

 

Sometimes with sharp provolone. A note of rosemary and a hint of garlic in the roast pork and jus. Nice.

[FauxPas]

A few dinners. 

 

My husband was in charge of this one. Strip loin medallions, I think? He did them on the BBQ to a medium/rare after cooking the potatoes (wrapped in foil with a bit of oil, S & P). He didn't think it needed anything else, but I insisted on the tomato. You can tell he likes new potatoes. 

 

It was really quite tasty. The cat and I sat and watched him and drank wine. (Well, I drank wine.) All in all, a very good meal.

 

(The cat got a taste or two.)

 

 

Marcella Hazan tomato sauce (with butter and onion), topped with a  bit of parm-reg and a bit of basil. I made extra sauce and froze it. Not that it takes much effort to make it, but it does take a bit of time. 

 

 

Tomahawk pork chops - after an apple cider marinade, cooked sous-vide to med-rare, then seared quickly on the BBQ. With fresh local snap beans (yay, I love beans!) and some homemade pickled beets and red onions. 

 

Edited July 11, 2015 by FauxPas (log)

[huiray]

Various miscellaneous meals.

 

More of the meat ball, tomatoes & Roma beans sauce from here, with rice and sautéed Napa cabbage.

 

Fedelini w/ basil pesto.  Salad (red romaine, green leaf lettuces, heirloom tomato, blanched beans) w/ balsamic, Alziari evoo, salt & pepper.

 

Yong Tau Foo round 2 (see here).  With Chee Cheong Fun [(rolled rice noodle crepes) [commercial] (made w/ har mai & scallion bits) plus deep-fried shallots and Teem Cheong ("sweet sauce") made w/ {hoisin, oyster, double fermented soy, dark soy sauces; sesame oil, water}.  Peppermint Swiss chard in the poaching liquid from doing the YTF.

 

[huiray]

Yesterday's meals. Variations on a tomato theme.

 

Spaghetti [Garofalo] w/ Hazan tomato sauce (w/ Campari tomatoes), Parmigiano Reggiano.  Plus stir-fried big-leaf mustard greens (芥菜), mainly hearts.

 

番茄炒蛋 (Tomatoes fried with eggs).  Hot oil & hot pan, chopped scallions, egg (beaten w/ Shaohsing wine, salt, white pepper), stirred/folded and removed/reserved when still very wet and not yet set (about 30-40 secs).  Hot oil & hot pan, garlic, chopped heirloom tomatoes, stir, a pour of hon-mirin [Takara], couple dashes of Bulldog (Tonkatsu) sauce, a wee bit fish sauce [Red Boat]; the reserved eggs folded back in briefly and immediately served dressed w/ more fresh chopped scallions.

Yu Choy Sum blanched in oiled hot water, dressed w/ oyster sauce [LKK] & black pepper.

White rice.

 

[liamsaunt]

Corn and crab cakes with lime cream and iceberg-cilantro slaw.  Recipe was from the current issue of Fine Cooking magazine.  I enjoyed this and it was fast to put together on a work night

 

 

[nickrey]

Haven't posted for a while.

 

Needed to use up some lemons so thought I'd make hummus.

 

This led a Middle Eastern inspired dish -- hummus with spiced marinated lamb and pine nuts.