Dinner 2016 (Part 1)

[Norm Matthews]

I have probably made more than a dozen loaves of sourdough French bread so far this winter and I noticed the last one is going slowly so after I saw liamsaunt and ElanaA's pizzas, I decided to make the next batch of sourdough with Focaiccia herbs and cheeses added. I divided it into two sections and baked one straight focaccia and then stretched the other one out on a pizza pan and topped it with pizza stuff.

 

 

[Patrick S]

Mojo-marinated pork shoulder (lechon asado), thinly-sliced, sauced with more mojo (nicely emulsified which gave it a hollandaise-like appearance), garnished with pickled red onion, served on tortillas. Lots of garlic in each component. I should probably avoid contact with vampires over the next few days. 

Edited February 1, 2016 by Patrick S
Edited because I kant spel gud. (log)

[huiray]

Liver, onions, spuds.

Plus the tasty scrapings and bits from the pan. :-) 

[Vlcatko]

Freshly baked rye sourdough with hazelnuts, still slightly warm because we just couldn't wait, butter

 

Summer rolls with SV duck breast (hoisin+okonomiyaki sauce, garlic, ginger, 2.5 hours at 55°C, skin crisped in a pan afterward), carrot, cucumber, romaine lettuce, cilantro

[liuzhou]

A few days ago I received this gift from a dear friend. It is a type of dry cure, lean pork leg only made in one small town (沅陵 YuánLíng) in the west of Hunan, China. A fairly remote place. The meat is known as 晒兰 shài lán and is rarely sold outside the town.

 

Avocado for scale

 

Normally, it is cooked with Hunan's beloved chilli peppers, soy sauce and rice wine and served as one dish alongside others in a family meal..

 

Tonight, however, I did something different. Probably sacrilegious to the good people of Hunan. Thinking of Xi'an hamburgers, I substituted the pork for the more usual lamb or beef in Xi'an. With the requisite green and red chillies, etc.

 

 

 

I ate three.

Edited February 1, 2016 by liuzhou (log)

[rotuts]

cyalexa

 

those are the best enchi's Ive ever seen.  Who knew they could be made stacked, certainly not me !

 

My problem was that I would not have been able to stop eating them until I exploded.  This I know.

 

Ill be putting those on my list of things to do, very near the top.

 

Ill probably be calling them MyOwn, sorry

 

 

unless of course its on eG.

 

[Shelby]

SV pork loin, mac and cheese, slaw

 

[cyalexa]

@rotuts

 

Stacking is way easier, less messy, and faster. It may be a New Mexico thing. Enjoy!

[mmille24]

Crab cakes w/ lemon aioli.

[Paul Bacino]

Teaching the Grandson to Make Pizza!!  2 1/2 yrs old

 

 

 

 

 

 

 

 

 

Edited February 1, 2016 by Paul Bacino (log)

[BonVivant]

Risotto and 2 kinds of fungus.

 

Camera only see black slices

 

 

And yesterday: steamed roe mixed with beaten eggs, minced ginger root, garlic and preserved turnip bits. Steamed long stem broccoli and rice alongside. And more ginger on top.

 

[Kim Shook]

Anna N – your cauliflower cheese looks gorgeous!  I wouldn’t need another thing on the table with that!

 

Vlkatco – those summer rolls look and sound so incredibly good.  And I like everything in them (that doesn’t happen too often as I am vegetable and spicy adverse!).

 

A couple of nights ago:

Sloppy Joes, tots, green beans and the last of the blah corn. 

[scamhi]

Dinner on Saturday night duck breast sous vide with roast fingerlings and brussels leaves.

 

Sunday was spaghetti with king crab

[Paul Bacino]

Did some Ramen!!

Broth was various Pork parts/ garlic /Onions/Leeks/ Shitake Mushrooms  done about 10 hrs cooled and de fatted a bit

In the Bowl- Sun Noodles/   sous vide Pork belly/ Pork Loin / marinated egg/ shitake mushrooms/ corn/ green onions

 

 

 

[dcarch]

1 hour ago, Paul Bacino said:

Teaching the Grandson to Make Pizza!!  2 1/2 yrs old

 

 

 

 

 

 

 

 

 

 

I am sorry, but you are not teaching your GS correctly.

 

 

 

 

dcarch  :-)

[Anna N]

@Paul Bacino

 

Your grandson is doing just fine and I think he's adorable.

 

 

My interpretation of a Strammer Max (Saveur magazine).  Country bread replaced with pain de mie.   Iberico ham  and  fried egg. 

[sartoric]

We're having a bit of a heatwave, > 35 C for five days now with high humidity and afternoon thunderstorms.

So, I thought salad, Caesar salad with chicken.

Then realised I'd need the oven for croutons, would need to fry bacon, and boil eggs, DOH ! 

Did it anyway. With garlic bread on the side, well, the oven was on.....

 

 

 

[ElainaA]

Pork tenderloin with pears sauteed in white wine, roasted potatoes and garlic and red cabbage with apples (Yes, I was inspired by the thread here however I used a recipe from Epicurious that I have had for years.)

 

 

 

[kayb]

I had two crunchy tacos from Taco Bell. Yes, I'm ashamed.

[HungryChris]

Char Grilled Oysters and a salad. We are lucky in that there are several oyster farms in the area and for some reason, this time of the year you can get primo, super fresh local oysters for 75 cents each. Shelby, just because I know you are wondering, yes I do like raw oysters on the half shell, but Deb, not so much. So I end up buying a few extras, making a hot cocktail sauce and having a few off camera on the down low. We all have our demons.

 

 

Edited February 2, 2016 by HungryChris (log)

[Captain]

Hot & steamy here @sartoric Decided to do a Laksa for dinner last night.

 

[Kerry Beal]

17 minutes ago, Captain said:

Hot & steamy here @sartoric Decided to do a Laksa for dinner last night.

 

Welcome Captain - do you use a commercial Laksa paste?

[sartoric]

1 hour ago, Captain said:

Hot & steamy here @sartoric Decided to do a Laksa for dinner last night.

 

I like laksa too Captain, yours is looking good. Big welcome to another Gold Coast member !

I've been in the pool today, first time this summer, phew it's hot.

[Thanks for the Crepes]

4 hours ago, sartoric said:

We're having a bit of a heatwave, > 35 C for five days now with high humidity and afternoon thunderstorms.

So, I thought salad, Caesar salad with chicken.

Then realised I'd need the oven for croutons, would need to fry bacon, and boil eggs, DOH ! 

Did it anyway. With garlic bread on the side, well, the oven was on.....

 

 

@sartoricThat's a lovely hot weather meal.

 

Marcella Hazan has a recipe for stove top croutons for soup or salad. She uses olive oil, and a lot more of it than I would, but it can be done with less fat of your choice. It's hot and very humid in my local climate in summer, which of course, is the opposite of yours, so now I'm enjoying using my oven, which helps heat my house. Even when it's cold, I actually prefer garlic bread made with raw pressed garlic and minced parsley mixed into some good butter, spread on bread and grilled one side at a time on a stove top griddle. It's crunchier. In summer instead of cornbread baked in the oven I make corn pancakes on the griddle, grilling outdoors, and many other strategies to work around our sauna-like summer climate.

 

There are so many wonderful dinners on here lately, as always. King crab with spaghetti? Oh yeah! The first time I saw seafood with pasta, I thought, "This chef is an absolute genius!" 

 

I haven't had much to say lately about dinner because I fear I may be gripped by a Latin American food kick that borders on mental illness. My husband made a (perhaps unPC) comment after the third time I served tacos/burritos with different accompaniments every time (not in a row).  I think my psychosis was triggered by two really bad Mexican meals a few weeks apart. I'm sure I'll get over it, but you know what? I could eat another good taco right now, and I'm going to make enchiladas with beef and cheese soon with homemade corn tortillas. @cyalexaYour stacked version was beautiful, and the inspiration for my determination to make some enchiladas. Anyone else ever get obsessed to satisfy a craving after having it frustrated?

 

The husband will have to get over it, because I did make his beloved polska kielbasa with cabbage, carrots and egg noodles, and some American chicken and pork dinners in between.  He loves Mexican food too, and the comment did come after I made a not too great black bean/toasted fideo soup starter that was admittedly not up to my usual standards.

 

 

[liamsaunt]

fried cod sandwiches with arugula and remoulade