Dinner 2015 (Part 5)

[ninagluck]

I love the seasons and the products they bring to our table. tonight, strudel with wild mushrooms and potatoes.

[Tri2Cook]

According to the recipe, this is called Gai Pad Khaiowan. Chicken fried in green curry. Loaded with Thai chiles and basil, I liked it a little too much. I'm stuffed.



 

[ElainaA]

No picture tonight but I made a BIG pot of tomato sauce with roasted garlic, roasted peppers and basil. All the vegetables (and the garlic and basil) from my garden. Dinner was the sauce over fettuccine (with, of course, a salad). And there are 3 quarts more to go into the freezer for later when it is winter and I want to remember when I had fresh tomatoes, basil and peppers. 

[huiray]

Fresh shrimp marinated with good Shaohsing wine, ginger, sea salt, rice bran oil; then simply steamed for maybe around 4 minutes or so. Trimmed scallions scattered over the plate just before the end of cooking.

 

Baby kai-lan (see here also) stir-fried w/ garlic then quenched with a mixture of oyster sauce, Bulldog sauce, un-toasted sesame oil, ground white pepper, diluted with some water.

 

White rice.

 

 

Afterwards, some small "Wife Cakes" (老婆餅) [Lucky King Bakery Inc, NYC, NY].

 

[Paul Bacino]

Weekend entertainment:

 

Beer Butt Chicken --  Morel Risotto  -- Roasted Cauliflower

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[rotuts]

is that a charred leek PB

 

do you prefer your BBC's  ( BCC's elsewhere ) on a pan rather than on the grate ?  for 'smoke?'

 

I sometimes to 6 at a time then save/bag/freeze the meat for future use.

 

wings are for the Chef in my area.

[liamsaunt]

roasted halibut with lobster

 

[rotuts]

liamsaunt

 

always delicious 

 

and an outstanding understanding of Color on the Plate !

 

Ill be over soon !

 

P.S.:   I like the white plate.  it never distracts from the plate's contents.

Edited September 20, 2015 by rotuts (log)

[Paul Bacino]

Yes..RT...charred leek...what I do.....is wrap it in foil...works great

[ninagluck]

todays dinner: baklava with runner beans and feta. a drizzle of honey on top of the baked beauty gives that special twist

[Dejah]

laimsaunt: The colours on your dinner are similar to mine, except we didn't have lobster...just halibut, carrot fries and asparagus. Halibut was coated with panko and pan fried.

 

.

[mgaretz]

 A few nights ago we were asked to provide dinner for friends of ours son (14 years old).  His mom keeps kinda kosher, but he and his dad don't.  So when we asked him what he wanted he said, "Shrimp Jambalaya!"  I'd never made it before, but found a recipe in Bittman that seemed reasonable, so that's what I made (with modifications of course!).  Came out really good and we had leftover rice, but we had eaten all the shrimp out of it.  So for leftovers I sauteed up some boneless, skinless chicken thighs, stirred them in and baked it like casserole. 

 

 

[Smithy]

That's a nicely creative way to use leftovers, mgaretz. I'll bet it tasted wonderful.

[suzilightning]

Johnnybird just left for 2 weeks in England and environs so I am solo ....

 

made a list of either restaurants or food I wanted to eat and just fulfilled the first one

 

NACHOS made with lime tortilla chips, velvetta and pica de gallo .  Made the mistake of adding some shredded Cabot fancy cheddar and it made everything grainy.....

[Smithy]

Johnnybird just left for 2 weeks in England and environs so I am solo ....

 

made a list of either restaurants or food I wanted to eat and just fulfilled the first one

 

NACHOS made with lime tortilla chips, velvetta and pica de gallo .  Made the mistake of adding some shredded Cabot fancy cheddar and it made everything grainy.....

I do that:  spouse goes away, out come the foods I love but he doesn't.  

 

I want to make sure I understand this: the Velveeta was fine but the high-quality cheddar went grainy?  

[suzilightning]

I do that:  spouse goes away, out come the foods I love but he doesn't.  

 

I want to make sure I understand this: the Velveeta was fine but the high-quality cheddar went grainy?  

yupper.........

 

actually I should have headed out your way for pie and WALLEYE and some really great migrating hawks!!!!!

 

I love these things called Cabot Premiums which are great but DO NOT try to melt them ... eat on a cracker.

[gfweb]

Lamb Chops with mango chutney, mushrooms and sweet potato/onion hash

 

[huiray]

Linguine alle vongole.

 

Sautéed Costata Romanesco.

Edited September 21, 2015 by huiray (log)

[mgaretz]

That's a nicely creative way to use leftovers, mgaretz. I'll bet it tasted wonderful.

 

That it did!

[liuzhou]

I got confused tonight. I was cooking a simple a western style meal, when at the last minute I threw in something Chinese.

 

 

Some pan-fried pork with duck fat fried potato and asparagus. It needed perking up and just at hand were some Hunanese fermented black beans with chilli. Why not?

 

Served with a fine bottle of Cabernet Sauvignon which I didn't even have to pay for. 

Edited September 21, 2015 by liuzhou (log)

[scamhi]

deviled chicken thighs (skinless boneless) and sauteed broccoli with shallots

 

 

 

[weinoo]

Got to join in the "outdoor!" cooking over Labor Day weekend, at our friends' home up in the sleepy Adirondacks. 

 

It's not often that I get the pleasure of, well, fire and smoke...

 

 

2 x 2" thick porterhouses 

 

 

Sliced

 

 

Ribs + duck (one of my favorite things to smoke, brined 24 hours

 

The whole story - Steak on the Lake

 

 

 

 

[Anna N]

Hitting the like button, weinoo, just doesn't seem enough. I have just eaten but if any of that was put in front of me I would have no difficulty chowing more that could possibly be good for me. I have rarely seen such graphic food porn.

[rotuts]

Big Yum

 

did you try to catch any Fish ?

 

just saying

 

still  A big Yum.

[patrickamory]

So many incredible meals... Dejah, Tri2Cook, huiray, weinoo (2X) and others too numerous to name.

 

A mish-mash of some stuff I've done since returning from an overseas business trip. Right off the plane and into some unsoaked ayacote negros, cooked with a tiny bit of Bentons bacon (it's so smokey you just need a little bit), serrano chile, onions, Mexican oregano and God knows what else because I was so jetlagged my short-term memory was gone, but it took 3+ hours in the dutch oven on the stovetop:

 

 

Black as tar, stick blended some into thick mush to make a real sticky mess, served over white rice.

 

I had a hankering for the American spaghetti with meat sauce of my youth (note: not Italian, and not Italian-American either), but also decided that since it's tomato season I needed to make it with fresh tomatoes.

 

Heated a bunch of good plum tomatoes and then put them through the food mill with the coarse attachment. for a nice thick sweet and tart sauce.

 

Browned 1/2 lb ground beef and 1/4 ground pork in small batches in the Griswold No. 10:

 

 

Really crisped it. Also saved a smattering of the ground beef unbrowned, and didn't brown the beef all the way through (good Kenji tip for juicier chili - it really works). Deglazed with water and didn't clean the pan.

 

Added olive oil and sauted a chopped onion and 3 cloves of Ranch something garlic from Eataly. Deglazed with water again. Place the whole mess in a dutch oven with the tomatoes, salt, lots and lots of black pepper, Greek oregano from the Spice House, about 1/8 can of ancient tomato paste from the fridge (I actually think that stuff gets better the longer it sits open in the fridge - this stuff was almost black), and about 1/4 can of San Marzano to add a little liquid. 

 

Brought it to a boil and then simmered for about 60-75 mins. Although I used Afeltra pasta, I didn't attempt to toss in the pot, and served the sauce on top of the pasta like we used to have it when I was a kid:

 

 

I will admit that the dusting on top is a really good Romano 

 

Served with the two necessaries: