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mm84321

Dinner 2015 (part 4)

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That brisket looks awesome, Norm.

 

Patrick, one can NEVER be bored looking at delicious pasta like you're showing!

 

Baselerd, for a second there I thought that was a watermelon tomato salad.  Oh that fish looks so fresh.  I'm jealous.

 

Liuzhou, I read about that garlic on your blog.  I think it sounds wonderful.  Might have to try making some of that.

 

Venison tostadas last night.

 

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Fried rice.

Hot oil + hot pan, sliced ginger, trimmed sliced kai-lan hearts & stems, sea salt, push stuff to the sides then a couple of farm-fresh eggs & scramble in situ in the center, add white rice while eggs are not yet set, toss & mix around; push stuff to the sides & add more oil then deveined deshelled wild-caught Atlantic shrimp, flip shrimp over once; mix everything back together, add chopped scallions & scramble & toss.  Heat turned off, covered for a minute.  Served.

Pickled Persian cucumbers, scallions, sesame seeds.  (Done this way)

 

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Edited by huiray (log)
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Liuzhou, I read about that garlic on your blog.  I think it sounds wonderful.  Might have to try making some of that.

 

 

I feel obliged to tell you it won't help your love life for a few days! That stuff gets in your pores!

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it was far too hot for cooking the last weeks, so I can't

show a lot :-(

grilled prawns on cucumber spaghetti, tomato coulis

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Edited by ninagluck (log)
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Finally it's dry and warm enough to bbq. The other night we had the lowest temperature on record for july (6C).

Well, today is my chance to bbq again. My favourite flat fish is brill, which is fortunately still abundant here in northern Europe.

 

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hot here

 

was able to salvage some CB-SV from a previous St.P's day for a sandwich.  this last batch behaved very differently from all the others

 

( that problem was  covered on a different thread ) :

 

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note its a bit 'wet' but slices OK and still tasty

 

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the tomatoes work better on the side or the sandwich would become too wet.  or Id have to use less mayo.

 

the tomatoes lost.


Edited by rotuts (log)
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Baselerd, for a second there I thought that was a watermelon tomato salad.  Oh that fish looks so fresh.  I'm jealous.

 

Thanks - it was actually thawed from flash frozen, which is generally the best way to get sushi-grade fish where I'm at (non-coastal). However, a lot of tuna has dye injected into it to improve appearance as well.

 

I also recently made another recipe from The Uchi Cookbook - Sous vide lobster tails, canary melon gazpacho, yellow pepper piperade, and cilantro puree. The chilled lobster went perfectly with the gazpacho, which was very simple (blended canary melon, salt, sugar, and xanthan gum). 

 

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steak with grilled shitaki and corn, sugar snap, potato salad

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Pad Woon Sen chez huiray, today's version.

 

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Stuff that went in included (not in order of addition or cooking): Shrimp, chicken, glass noodles, wong nga pak (Napa cabbage), mung bean sprouts, scallions, garlic, coriander leaves, Carmela sweet red pepper, fish sauce, oyster sauce, double-fermented soy sauce, water, sugar (I used hon-mirin), eggs.  And oil, of course.

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I cut and served the brisket today.  Cassie made a pasta salad and birthday cupcakes. I also made a green salad and roasted broccoli.

 

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Baselerd what did you do with the candied Quinoa that they did not stick together?

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tonight: stuffed eggplant with walnuts and roquefort in a light tomato sauce

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Edited by ninagluck (log)
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Nothing exceptional, but a good, old-fashioned Southern dinner. Chicken and dressing (shredded chicken baked into dressing), canned cranberry sauce, braised green beans, creamed squash.

 

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Last night's dinner was Char Siu Ribs again.  Served with carrots cooked sous vide with butter and honey.  Dessert (not pictured) was compressed honeydew.

 

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Another BBQ.  Lamb, aubegines, garlic and corn.

 

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Chicken thighs, Kühne Sauerkraut (pan-browned), new Yukon Golds, garlic.

 

Earlier – with broccoli & scallions in chicken broth; plus fresh peas.

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Later – with Oriental Spinach in chicken broth.

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Much later – a quarter of a mini cantaloupe. (the spoon seen is a teaspoon)

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Simple summer dinner:

 

Jucy Lucy, sweet hot pickles and red onion on a toasted bun with a potato and green bean salad dressed with Cain's mayo mixed with an Italian vinaigrette.

Watermelon with a mint and lemongrass gastrique.

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I love a good Jucy Lucy, Suzi!  Need to make one of those before summer ends.  

 

I'm NOT ready in the least for summer to end....it seems like it's flying by.  I always get a bit maudlin when Kerry and Anna are done with their trip :(

 

We were hungry for chicken on the rotiss.  So, in keeping with Kay's Southern theme, we had chicken, mashed 'taters, gravy, Silver Queen, stewed tomatoes and okra and 'maters on the side.

 

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kayb,

Now that's my kind of meal. How did you make your squash?

 

It was actually supposed to be a squash casserole, but I got too much liquid in it. I cut the squash in chunks and steamed it soft; mashed it with a potato masher. Added half-and-half, grated cheese, cracker crumbs and an egg. Stirred it up and baked it. Too much half and half or not enough cracker crumbs, but it turned out creamier than usual. What I get for not measuring anything.

 

Shelby, you got to be envious of my early tomatoes....now I'm envious of your Silver Queen corn. Fingers crossed I can buy some when I'm in North GA later this month.

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I think we really need directions on making that feta dish  ninagluck!

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Still working my way through Chinese that I ordered in! Have frozen the rest of the wings and three extra egg rolls. Both of these re-heat quite well in the Breville XL. I finished up most of the beans. I am afraid the rest of the noodles may have to be binned. Even I can only do leftovers for so many meals.

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