Dinner 2016 (Part 4)

[BonVivant]

Pork but tastes like Peking duck. Five-spice is one of the things in the marinade.

 

1.5kg raw.

 

The result after almost 6 hours

 

 

What the whole thing looks like

 

---------------------

Ann_T, everything is small here, including fish Thanks.

 

 

Host's note: this topic is one of many segments in the Dinner topic; the previous segment may be found at Dinner 2016 (Part 3).

Edited April 18, 2016 by Smithy
Added host's note (log)

[Paul Bacino]

Nettles Pesto -- Parm cheese,Pistachios ,lemon grass, Nettles .. good Evoo..I did a some organic raw sugar

Roast beef , Morel, rigotta cheese ravioli

 

 

 

 

 

 

After cooking Ravioli I pan fried them..

 

The Patch!!

 

 

The steep  which I made into a tea  --Nettles and lemon grass

 

 

Edited April 17, 2016 by Paul Bacino (log)

[liuzhou]

Last night.

 

Pork with olives, chilli and coriander leaf in white wine. Rice. Broccoli.

 

 

[mgaretz]

1 hour ago, BonVivant said:

Pork but tastes like Peking duck. Five-spice is one of the things in the marinade.

 

Would you please share the recipe?

[kayb]

Replenished my chicken supply, so roasted one with ground beef stuffing, surrounded by potatoes, carrots and onions today. Served with purple hulled peas and sweet corn from the freezer. No photos because, with three grandchildren in the house, I forgot.

 

Something I cooked the other day and failed to either photograph or note, were country-style ribs braised in hard cider with onions, caraway and juniper berries. Served over egg noodles, with a side of sauerkraut. Very good.

 

[David Ross]

Smoked Columbia River Smelt with Wakame Mayonnaise-

[BonVivant]

16 hours ago, mgaretz said:

 

Would you please share the recipe?

 

Hi,

I don't have precise measurements but these are the ingredients in the marinade: 5-spice powder, dry sherry, tamari, sesame oil, and grated ginger root (just squeeze the fiberous pulp and use the liquid). I did make extra marinade and simmer it gently to make a dipping sauce for the pancakes seen in the photos. Pounded garlic and scotch bonnet chillis on the side for me.

Edited April 18, 2016 by BonVivant (log)

[mgaretz]

24 minutes ago, BonVivant said:

 

Hi,

I don't have precise measurements but these are the ingredients in the marinade: 5-spice powder, dry sherry, tamari, sesame oil, and grated ginger root (just squeeze the fiberous pulp and use the liquid). I did make extra marinade and simmer it gently to make a dipping sauce for the pancakes seen in the photos. Pounded garlic and scotch bonnet chillis on the side for me.

 

Thanks!

[mgaretz]

El Pollo Loco* style chicken served with pinto beans (because that's the side my wife orders when we go to El Pollo Loco).  It smelled so good I started chomping before I remembered to snap a pic.  But I also took a pic of the leftover chicken.

 

 

 

*For those that don't know, El Pollo Loco is a chain of fast food chicken restaurants.

[JoNorvelleWalker]

Chicken marsala.  Or perhaps more correctly, poulet marsala.  DeCecco thin spaghetti.  Baguette.  Soave.  Spring mix salad not shown (nor eaten).  Poor salad will probably be served tonight to accompany grilled lamb.

 

 

[sartoric]

This is called Lok Lok a Penang specialty of communal steam boat. The sticks are colour coded to allow for different pricing. 

 

[Thanks for the Crepes]

14 hours ago, BonVivant said:

 

Hi,

I don't have precise measurements but these are the ingredients in the marinade: 5-spice powder, dry sherry, tamari, sesame oil, and grated ginger root (just squeeze the fiberous pulp and use the liquid). I did make extra marinade and simmer it gently to make a dipping sauce for the pancakes seen in the photos. Pounded garlic and scotch bonnet chillis on the side for me.

 

@BonVivant, the marinade sounds delicious, and your photography is professional quality as usual. I just have to ask if that is the optimum way you like your pork, though? To each their own, but it looks a little dry to me. No offense meant at all. I often cook pork shoulder, and I like mine with a bit more moisture and a little fat left after most has been rendered off. I'm in complete awe of your perfection in cooking, ingredients and photography so this is why I dare to ask such an awkward question. I was a bit surprised, and I'd love to hear your thoughts about it. 

[BonVivant]

TFTC, the layer closest to the surface looks a bit dry, yes. I quickly pulled out mostly the top layer for the photos. Below this layer it was fine. I kept adding beer to the tray the whole time. Of course, I need more practice to archive perfection one day.

 

Not an awkward question at all and thanks for asking.

[liuzhou]

Having spent a good part of the day with a dear friend who was suffering from food poisoning, I was more than usually careful with this dinner, tonight.

 

 

Pan roasted chicken breast (1-10-10 method) with a very simple green salad of lettuce, mint and scallions. Served with couscous, raisins and more mint. Mint from my balcony.

[Shelby]

Venison and pepperoni pizza with a salad last night.  Lettuce from the greenhouse.  Asparagus from the garden.   Used the last of the homemade Ranch dressing.  Need to make more.

 

[David Ross]

Asparagus Salad with Spicy Chinese Mustard Vinaigrette-

I blanched the asparagus spears and stalks (cut in half) for 3 minutes in boiling water, then into an ice bath to chill.  The vinaigrette is really easy--a mixture of seasoned rice vinegar, sesame oil, olive oil, ginger, garlic, soy sauce, sugar, hot Chinese mustard, black and white sesame seeds.  I just adjust the ratio of vinegar to oil to suit my personal tastes and I only add a small bit of soy sauce.  The salad is garnished with green onion threads I cut using a Japanese vegetable cutter, then soak the green onions in cold water in the fridge until they crisp up.

 

[BonVivant]

Three meals to be had from these. First one is the duck, today.

 

[Sparren]

Saturday dinner rack of lamb from the grill, potato wedges, sallad and a sauce with garlic, black pepper, lemon and mint.

 

 

[Okanagancook]

Nice looking spuds and I bet they went well with the sauce you made!

[Norm Matthews]

Crab legs were relatively well priced and we had not had them in a couple years so that is what we had along with some of the garlic sausage from the other day, corn and new potatoes.

 

 

Edited April 20, 2016 by Norm Matthews (log)

[huiray]

A few recent meals.

 

Fresh chicken stock/broth** w/ wong nga pak (Napa cabbage) [Viet Hua supermarket], sliced green cabbage, chopped-up chicken thighs; with roasted vermicelli [Ahmed Foods] (International Bazaar) softened into the soup at the end.

** The chicken frames for the stock came from Simpson Farms via IWFM.

 

There were also many small bowls of the chicken stock/broth drunk as-is, with great satisfaction. Also other soups with veggies and stuff, including with green amaranth.

 

 

I picked up some wonderful cranberry-walnut bread from Amelia's on one of my grocery shopping trips.

 

Had this with "pickled" pork tongue [Love Handle] (see here too) sliced lengthwise and pan-fried, plus free-range duck eggs [Redwine Farm; from the Indy Winter Farmers' Market (IWFM)] scrambled w/ scallions. Yes, the duck egg yolks were pretty yellow/orange.

 

...and also with pork Schnecken [Claus' German Sausage and Meats] pan-fried w/ fresh thyme & other stuff including the fond & residues from frying onions; plus those fried red onions; plus fresh blue oyster mushrooms [Shamrock Farm; via IWFM - see above] sautéed w/ fresh baby leeks [Farming Engineers; via IWFM].

 

Edited April 20, 2016 by huiray (log)

[mgaretz]

Pork loin roast, rubbed with Montreal Poultry Rub and turbinado sugar, then smoked to an IT of 145F, then a very light sear with the searing torch.  Served with steamed and buttered Brussels Sprouts and carrot and celery sticks because I forgot to buy lettuce to make salad.

 

 

 

 

[ElsieD]

Dinner last night from one of those meal kits.  Mustard crusted salmon with basil and tomatoes on top, roasted asparagus and roasted potatoes.

[Anna N]

 

Sv'd chicken thighs (from freezer), oven-baked fries and greens grown indoors (with much help from eG gardeners) dressed lightly with a limoncello vinaigrette. 

[chefmd]

Pencils asparagus quickly seared in cast iron skillet.  Served warm with blue cheese and green sauce left over from some take out that DH did yesterday.