Dinner 2016 (Part 4)

[rotuts]

@weinoo  

 

those scallops you perfectly cooked to me  :  the one on the side indicates the middle is still quite rare.

 

yum.

[kayb]

Gorgeous meals, everyone! @Thanks for the Crepes, a very Happy Birthday to you! I will be in West Memphis tomorrow; perhaps I will go to Pancho's in your honor!

 

Plain old "country cooking" dinner last night: Pork chop, seared in cast iron and finished in oven, skillet fried potatoes with onions, purple hulled peas from the freezer, with sweet tomato relish.

 

[liuzhou]

14 hours ago, Norm Matthews said:

I got an email from King Arthur this morning

 

How is Guinevere?

 

Your pork looks great.

[mm84321]

3 hours ago, weinoo said:

 

Long Island scallops with Oregon morels.

Yes. 

[Norm Matthews]

2 hours ago, liuzhou said:

 

How is Guinevere?

 

Your pork looks great.

Guinevere and I haven't spoken to each other for years.

 

 

[BonVivant]

I let the fishmonger do the deep-frying and I put the rest together at home myself. Quark with garlic, dill, parsley, cucumber, capers.

 

Sauce and more cod

Edited May 3, 2016 by BonVivant (log)

[huiray]

Morels, asparagus, ramps, thyme, tagliardi.

 

On the way there:

 

Alziari EV olive oil, Sèvre & Belle Charentes-Poitou Beurre demi-sel, sliced ramp bulbs; morels, thyme; asparagus, sliced ramp greens; just-cooked Cipriani tagliardi; toss/stir in pan, serve.

[ElainaA]

Steelhead trout with vodka, chives and green peppercorn cream sauce. With roasted asparagus and rice. The cookbook (published in 1991) comments that this recipe may seem too trendy or yuppie. I guess the 90's were the era of vodka sauces? And also green peppercorns? I've never managed to be trendy at all - this was the first time I've made or eaten one. It was good but I'm not really sure that the vodka contributed much. This was inspired by a bottle of green peppercorns that someone put in my Christmas stocking.

 

 

[kayb]

3 hours ago, huiray said:

Morels, asparagus, ramps, thyme, tagliardi.

 

On the way there:

 

Alziari EV olive oil, Sèvre & Belle Charentes-Poitou Beurre demi-sel, sliced ramp bulbs; morels, thyme; asparagus, sliced ramp greens; just-cooked Cipriani tagliardi; toss/stir in pan, serve.

Lord have mercy. That looks marvelous.

 

[Anna N]

 

Campbell's Creamy Thai Chicken and Rice. I tried. Honestly. I was hungry. I wanted to like it.

 

A mint meltaway and a robust G&T quickly replaced it. Thank heaven for a stash of sensible emergency provisions. 

[mm84321]

Discovered a lush patch of ramps down the hill from my home.

 

Ramp gnocchi with morels

 

[mgaretz]

Yet another tri-tip, cooked SV for 8 hours or so, then torched.

 

 

 

 

[scubadoo97]

@mgaretz  looks excellent.  I only imagine how it would look off your pellet smoker

[mgaretz]

2 hours ago, scubadoo97 said:

@mgaretz  looks excellent.  I only imagine how it would look off your pellet smoker

 

That's how I used to make them but my wife doesn't like the taste of smoked beef.

[huiray]

Thanks, kayb.

[HungryChris]

I recently shared a fried shrimp po boy (dressed, meaning w lettuce, tomato, pickle and spiced mayo) with Deb at Drago's in New Orleans. I liked it much more than I thought I would. Here is my first shot at it at home.

HC

 

Edited May 4, 2016 by HungryChris (log)

[BonVivant]

Sometimes only a few ingredients are needed.

[gfweb]

Italian sausage on roasted cauliflower in marinara

 

 

Braised short rib and cauliflower puree

 

 

 

NY Strip, braised root veg and tostones

 

 

 

 

Poached salmon, dandelion greens and potatoes, fennel onion gratin

 

[liamsaunt]

@mm84321 and @huiray, your morel dishes look so delicious.  I love morels but they are hard to come by around here.

 

I made a couple of thin crust pizzas last night.  Plain old cheese-basil:

 

 

and white clam

 

[scubadoo97]

I guess a pre Cinco de Mayo dinner

 

Patagonian scallop tacos with a side of jicama 

 

 

[huiray]

Choy Kon Tong (菜乾湯). (soup, with dried cole/dried vegetable = dried bok choy, 白菜乾)

 

On the way there, in the pot, after addition of the last ingredients.

Pre-soaked trimmed dried cole (see below), fresh water plus some of the vegetable soaking water, beef short ribs [Becker Farms] trimmed of excess fat, sea salt, a dried cuttlefish (小墨魚乾) (see here for an example of what I used; but a different brand), simmer, skimming a bit. Pre-soaked dried Chinese mushrooms ("heong koo" (香菇) variety this time), simmer; later on dried "black jujubes" (黑棗) and dried wolfberries (枸杞子) also went in. Seasoning adjusted, simmered till done, topped up with water at times. Total time around 5-6 hours for this iteration of the soup.

 

A portion of the finished soup.

 

The "dried vegetable" used.

I used one of the two bundles in the soup above. The clustered plants are eased apart, the bottoms of the stems broken off and the dried leaves+stems snapped into shorter lengths as appropriate then soaked in water for a while, shaking gently occasionally (grit & detritus falls to the bottom), then retrieved & excess water squeezed off.

 

Oh, I also had some potato & peas samosas (made locally) picked up from Patel Bros. :-) 

Edited May 5, 2016 by huiray (log)

[ElsieD]

Sous vide chicken breast stuffed with Italian sausage with marinara sauce, green beans and TJ's rice medley (long grain brown rice, black barley and Daikon radish seed).

[HungryChris]

oops! Because of a typo in a grocery flyer, we celebrated cinco de mayo on cuatro de mayo, oh well. The tacos were good anyway. Deb does not like a lot of lettuce on her tacos, so shredded lettuce is an add on. That is just how we roll.

HC

Edited May 5, 2016 by HungryChris (log)

[liuzhou]

Back home after an exhausting three day trip. Back in the kitchen tonight.

 

 

 

Pan roasted chicken breast, minted couscous, tomatoes, mixed mushroom and chilli sauce, pickled artichoke.

Edited May 5, 2016 by liuzhou (log)

[Shelby]

Glad you're home safe, Liuzhou!  I never make couscous.  I need to branch out.

 

HungryChris, I think I'll make tacos tonight.  You've inspired me

 

Oh LiamsAunt I want pizza now.

 

And I also want Gfweb's short ribs.

 

So, we have a zillion rabbits here that are decimating our garden.  I've been lamenting over on the gardening thread.  The other night NINE of them invaded as we watched.  So, we are having to exterminate a bit.  I had three last night to do something with.  I wanted to sous vide one last night but my husband really wanted fried rabbit so I froze one and fried and then pressure cooked the other two.

 

Marinated in buttermilk for a while