Dinner 2016 (Part 2)

[rarerollingobject]

4 minutes ago, robie said:

RRO, Wow!  Your salads always look so good!  Do you make or buy your protein components?  The pork belly seems like it could be a lot of work for "just" a salad.

 

Thank you, @robie! I make it. I buy a big batch of plain, thinly sliced pork belly from a Korean butcher (ssamgyeopsal) and then divide it into freezer bags and make the marinade straight into the bags and freeze them. It marinates while it's freezing. I make a bunch of different flavours, but this one is Vietnamese caramel-style, with lemongrass, caramel sauce, blitzed purple shallots, black pepper, fish sauce, garlic etc. Then in the morning before work, I just take a bag out of the freezer and by the time I get home, it's defrosted. I usually grill it in this copper mesh thing you can see here, straight under the broiler and flip the whole thing once by its handles (because that's easier than individually flipping the pieces with a pair of tongs), and it's all done in 10 minutes. 

 

[Anna N]

Must say I have never considered using one of those contraptions under the broiler although I've used them on the outside grill.  Nor have I ever considered popping a rice paper wrapper in the microwave to make a salad bowl.   There is a reason I belong to this community!   Thank you so much.  

[liuzhou]

As I mentioned, I intended using the leftover chicken from yesterday for lunch today, but a better offer came up. So, instead, I made something I don't know how to describe.

 

I had already started to make stock from the carcass and other parts. I took that, strained it through cheesecloth, then added the following:

 

Fuling (Wolfiporia extensa)

 

Foxnuts (Euryale Ferox)

 

Hyacinth Beans

 

Dried Longan

 

Goji Berries

 

and garlic

 

All traditional Chinese soup/medicine items.

I took some dried golden oyster mushrooms and rehydrated them

 

 

then added button mushrooms and the chicken meat. Seasoned with salt and chilli flakes and served it (to myself) as a kind of hotpot.

Served it with rice. The final dish didn't look pretty, but tasted just fine. And I've still got the stock for another dish!

 

Edited February 16, 2016 by liuzhou
added picture of goji berries (log)

[liamsaunt]

Had family over for dinner last night.  I roasted three chickens.  Here is one
 

 

I did not have time to get photos of the rest of the meal, but there were potatoes mousseline, roasted carrots, green beans with almonds, and herbed gravy.  I made stock from the carcasses, and the leftover chicken and gravy will be made into a soup for lunches this week.

 

I did get a photo of dessert, blueberry pie a la mode:

 

[Paul Bacino]

Oh the things .. I do for my wife!! 

 

Eggplant Bolognese w/ Shiritaki Noodle 

Brown Mixture of Ground chuck/onions and garlic ( drain ) plus herbs

De glazed with white wine/ reduced / add Tomato Paste / home made jar tomatoes 

I roasted the eggplant @ 450 F diced added to pot and cook additional 30 mins

 

Happy Valentines dear!!

 

[shain]

Quick dinner. Stir fried soft tofu with bell peppers, scallions and chili in aniseed and peppercorn flavored soy sauce. Finished with rice vinegar and cilantro.

[chileheadmike]

Key wat. Ethiopian beef stew with polenta.

[kayb]

Healthy dinner, to make up for eating not-so-healthy over the weekend....

 

 

Sauteed tilapia in lemon butter; wild rice and steamed sugar snap peas. I don't think there is much better than a steamed fresh sugar snap, even if they are out of season and brought in from who-knows-where.

 

[huiray]

Yesterday, February 14, was Yun Yat (人日), the 7th day of CNY. I celebrated it with Yee Sang (魚生), a.k.a. Lo Hei (撈起)(Cantonese meanings for the characters), the now-traditional dish in the (especially) Malaysian-Chinese & Singaporean-Chinese communities and all other ethnic groups there who join in in the festivities as well. The dish has origins from an old Chaozhou/Teochew dish, brought over by then built on later (reinvented) by the Chinese diaspora.

 

Before tossing:

I used sashimi-grade tuna for the raw fish.

 

After putting everything together and tossing.

 

Edited February 15, 2016 by huiray (log)

[ninagluck]

I started the new week with a veg day, spicy roasted carrots, avocado, greek yoghurt, toasted seeds and cress

[blue_dolphin]

1 hour ago, huiray said:

After putting everything together and tossing

 

That looks just beautiful!  Do you follow the tradition of tossing it up in the air?

[huiray]

40 minutes ago, blue_dolphin said:

1 hour ago, huiray said:

After putting everything together and tossing

 

That looks just beautiful!  Do you follow the tradition of tossing it up in the air?

 

Yes.

I cleaned up around the plate and wiped off the plate edges before taking the picture. :-) 

[Smithy]

@huiray, I wouldn't have taken 'tossing' so literally if @blue_dolphin hadn't asked, so I'm glad the question came up.  I'd love to see that.  The colors are beautiful!

[kayb]

RRO, that looks absolutely breathtaking. Was it wonderful?

 

[sartoric]

An Asian chicken curry with elements from Thailand, Cambodia, Myanmar and China. I used green papaya as a vegetable, makes a great substitute for potato.

Served with stir fried veggies and steamed rice.

 

 

Can anyone tell me what the green veg below is ? 

I buy seeds from Asian grocers, hubby plants them and throws out the packet.

 

[scubadoo97]

Fish tacos tonight.  Good quality corn tortillas were the inspiration.  Corvina and red snapper from the freezer was  pan seared followed with sautéed sliced onions and smoked tomatoes and topped with thinly sliced cabbage, lettuce and diced tomatoes and Mexican string cheese.  Like an episode of Chopped.  What can I make with what I have in record time 

[Shelby]

24 minutes ago, sartoric said:

An Asian chicken curry with elements from Thailand, Cambodia, Myanmar and China. I used green papaya as a vegetable, makes a great substitute for potato.

Served with stir fried veggies and steamed rice.

 

 

Can anyone tell me what the green veg below is ? 

I buy seeds from Asian grocers, hubby plants them and throws out the packet.

 

Looks a lot like a variety of spinach.  What does it taste like?

Edited February 16, 2016 by Shelby (log)

[sartoric]

1 hour ago, Shelby said:

Looks a lot like a variety of spinach.  What does it taste like?

It tastes like mild spinach/rocket/lettuce mixed, a bit bland, it needs strong flavours. It's definitely Asian greens of some description- he remembers throwing the packet out lol.

[Norm Matthews]

It was warm enough to grill outside and I was not motivated to be ambitious so I grilled (KC) strip steaks, baked some potatoes and made a salad.

 

[liuzhou]

Tonight, pork and beef meatballs in tomato sauce with linguine

 

 

The sauce is onions, garlic, anchovy and two types of tomato (common supermarket toms and Italian pomodorini). The meatballs were spiced up with some chilli.

Edited February 16, 2016 by liuzhou (log)

[Shelby]

Beautiful steaks, Norm!

Liuzhou, you know I'm a sucker for spaghetti and meatballs.  Could eat that morning, noon and night.

 

Ronnie brined a chicken over the weekend.  I took it out of the brine and put it in the fridge to dry the skin out a bit yesterday morning.  Then I trudged downstairs and lugged up the rotisserie.  Such a pain to clean up....but such good chicken.  Breaded tomatoes and fried potatoes to go with.

 

 

[HungryChris]

 

48 minutes ago, Shelby said:

 Then I trudged downstairs and lugged up the rotisserie.  Such a pain to clean up....but such good chicken.  Breaded tomatoes and fried potatoes to go with.

Nothing like it and the price is right. I do believe it to be well worth the effort from time to time, Shelby, and seeing that pic, makes me want to go out and buy a chicken today!

[Anna N]

Shelby,

I did snicker when you said "trudge downstairs".  That is exactly what I must do when it occurs to me that a rotisserie chicken should be on the menu!   I do wish there was room to keep the rotisserie on the counter  where I know it would get much more use. 

[Paul Bacino]

Been playing around  with different alcohols ..in pizza>

This is a 65% Modelo beer ( only liquid ) crust made with AP  flour ..  I find it helps give me a better crumb

Enoki Mushroom cooked in clarified butter, sherry and stock

Bacon is a Costco .. no hormone , Labeled Canadian Bacon

Sauce is arrabbiata

 

Cook pizza @ 425  6 mins--undressed bottom rack/ dress and cook 12 mins top rack

 

 

 

[Paul Bacino]

Been playing around  with different alcohols ..in pizza>

This is a 65% Modelo beer ( only liquid ) crust made with AP  flour ..  I find it helps give me a better crumb

Enoki Mushroom cooked in clarified butter, sherry and stock

Bacon is a Costco .. no hormone , Labeled Canadian Bacon

Sauce is arrabbiata

 

Cook pizza @ 425  6 mins--undressed bottom rack/ dress and cook 12 mins top rack