Dinner 2016 (Part 3)

[BonVivant]

Anna N, let's split the Flammkuchen. Unless you want this instead....

 

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Today's dinner: Risotto rice was used but I let it evaporate like "paella".

[sartoric]

Chicken Karaage (Japanese fried chicken) with a ginger dipping sauce.

Served with steamed rice, stir fried gai larn and a mixed salad.

 

[Captain]

BBQ smoked Chicken wings I marinated for a day, Served with some Mex, rice.

Love that smokey flavour.

 

[weinoo]

 

Poussin, cooked in the Cuisi Steam Boy.  Duck fat roasted tiny potatoes. 

Sautéed asparagus.

[ElainaA]

Pork tenderloin. sautéed , with red onion confit (onions, red wine, vinegar and honey), cider sauce with apples and bourbon (made with apple juice because its the wrong time of year for good cider), black rice and sweet potatoes with ginger and scallions (this was wonderful) and a salad (not shown).

 

[HungryChris]

I have jokingly come to refer to this as "firehouse", "VFW" or "benefit" chicken dinner, but joke as I might, it is one of Deb's favorite meals. We are frequent cruisers and when this meal shows up on the ship menu, she is all over it. We recently went on a cruise in the western Caribbean and this meal never showed up on the menu so I decided to replicate it last night. Roast chicken, roasted garlic mashed potatoes, glazed carrots and giblet gravy.

 

 

 

I like to take the big piece of chicken fat usually found just inside the body cavity, pound it out flat and make a little pocket under the breast skin and shove the flattened fat up in there to baste the breast as it roasts. You can just make it out under the breast skin on the upper left of this pic. This particular bird had a nasty rip in the breast skin which I attempted to repair with a little impromptu "field dressing".

 I make a simple mixture of mayo, smoked paprika, garlic powder, assorted spices and Cholula or similar hot sauce and paint it all over the outside of the bird with a pastry brush.

 

HC

 

 

 

Edited April 8, 2016 by HungryChris
added roasted garlic to the mashed potatoes (log)

[liuzhou]

 

Tonight, seafood spaghetti. Clams, wild prawns in shallot and chilli infused wine and olive oil..Instead of adding salt, on a whim, I added a few salty black fermented soy beans. Finished off with Chinese chives. And spaghetti.

 

[Shelby]

SV chicken breast stuffed with cheese, salami and spinach with more asparagus from the garden, a few brussels sprouts and fresh pasta with my last batch of sauce from last summer.

 

[blue_dolphin]

8 hours ago, liuzhou said:

Clams, wild prawns in shallot and chilli infused wine and olive oil..Instead of adding salt, on a whim, I added a few salty black fermented soy beans. Finished off with Chinese chives. And spaghetti.

 

 

I love that idea!  The first Chinese dish I learned to cook was squid and green bell peppers with fermented black beans and garlic.  I never thought of tweaking it into a noodle or pasta dish but I bet it would be great.  Thanks!

Edited April 7, 2016 by blue_dolphin
delete extra word (log)

[scubadoo97]

Last night I smoked a couple fillets of stealhead trout.  Did a quick 1.5-2 hr brine in an 10% salt and 5% brown sugar solution.

We ate  part of one fillet last night with pan caramelized broccoli in a soy glaze.  The rest of the trout was was tossed in the fridge and I made a fish salad with it this morning which was even better.  Finely diced  celery and multicolored mini sweet peppers were used and a mayo, mustard based dressing was made to pull it together. I would have included diced raw onion, but my wife hates onions or so she thinks

Edited April 7, 2016 by scubadoo97 (log)

[liamsaunt]

Last night I made chicken stew that I topped with deliberately overcooked puff pastry rounds.  We broke up the pastry into the stew while eating for some crunch.  I should have saved this meal idea for dinner tonight: it is pouring rain!

 

[sartoric]

Dinner last night was a Thai style green curry with chicken, baby corn and wombok.

Served with rice, pappadams (yes, I know, but we like them) and mango chutney.

 

[Ann_T]

Chicken curry with Aloo Gobi, basmati rice and home-made Chapati.

 

.

[Thanks for the Crepes]

I made garden stuffed peppers tonight for me and served with toasted bread for both of us and a hamburger steak for my husband.

 

I started making these peppers over 40 years ago from a recipe in Better Homes and Gardens Cookbook, but adapted it somewhat. I cook up lima beans from frozen, and add frozen corn at the end of cooking just to thaw. Meanwhile, I've sauteed chopped white onion in butter and added a couple chopped Roma tomatoes and a partial leftover regular tomato at the end just to soften it a little. I mix all these veggies together along with some of the bean liquor and the tomato juice and some salt and oregano. Then I stuff raw green halved bell peppers with it and bake it for 25 minutes. I top with plenty of grated colby-jack and return to the oven to melt the cheese. I really love these peppers, and they make a meal for me. My husband likes them too, but he still wants his meat.

[Shelby]

Venison bierocks , baked beans and fries

 

[Nicolai]

Something Red and Something Yellow......an Egyptian Shakshuka....

 

 

 

 

 

 

Edited April 8, 2016 by Nicolai (log)

[ElainaA]

I'm still exploring Meera Sodha's Made in India. Last night was mixed vegetables - leeks, snap peas, green beans, asparagus and peas with turmeric, mustard seeds, coriander, garlic,chili powder and salt. Also "badsha kitchari" - basmati rice and moong dal cooked with lots of onions, green chili, garlic, cinnamon, cloves, turmeric and cumin seeds. Cooked in vegetable stock. Topped with chopped almonds and yogurt. Both very good. I wish I had made some bread to go with. I like Julie Sahni's recipe for poori -"deep fried puffy breads". 

The kitchari was very like a spiced up version of mejedrah ( or mujaddara or mujadarrah or any one of a dozen other spellings. )

 

[shain]

@Nicolai looks tasty. What makes a shakshuka Egyptian? 

Edited April 8, 2016 by shain (log)

[David Ross]

Korean Barbecued Lamb with Fried Garlic-

[sartoric]

An easy dinner last night.

Minestrone soup from the freezer, sparked up with a dollop of pesto.

Served with bacon, cheese and egg toasties.

 

[ElsieD]

A red curry dish based on a recipe from Bon Appetit.  Yam noodles on the bottom,  a vegetable curry on top and fish on top of that which was cooked in the curry.

[Anna N]

 

SV'd pork chop, steamed broccoli and sauteed cherry tomatoes. 

[Nicolai]

7 hours ago, shain said:

@Nicolai looks tasty. What makes a shakshuka Egyptian? 

 

What makes a Pizza American?

 

What makes a Wiener Schnitzel and its Italian counterpart, Cotoletta Milanese Austrian or Italian?

 

What makes a Shakshuka Egyptian? 

 

The answer my friend is blowing in the wind........

[BonVivant]

One of the 3 things I made for dinner last night with a bag of frozen clam meat.

 

[shain]

3 minutes ago, Nicolai said:

What makes a Pizza American?

 

What makes a Wiener Schnitzel and its Italian counterpart, Cotoletta Milanese Austrian or Italian?

 

What makes a Shakshuka Egyptian? 

 

The answer my friend is blowing in the wind........

I see what you mean, and yet shakshuka has versions from many countries, I am most familiar with the Tunisian version, which has cumin, paprika and loads of garlic. Spiced up with some chili. The Turkish shakshuka is called menemen and the eggs are mixed into the sauce.