Dinner 2016 (Part 6)

[gfweb]

Independence Day dinner.  Ribs, slaw, potato salad, corn, beer.

[scubadoo97]

11 hours ago, sartoric said:

Nothing like a lamb shank braised in Guinness to stave off the cold.

Served with potato, cauliflower and horseradish mash, plus green beans with garlic.

 

 

It's in the 90s here and I'd make that tomorrow if I had the shanks on hand.  One of my favorite meals and I'm not afraid to turn the oven on in the summer. Looks delicious  

[HungryChris]

11 hours ago, sartoric said:

Nothing like a lamb shank braised in Guinness to stave off the cold.

Served with potato, cauliflower and horseradish mash, plus green beans with garlic.

 

There was a time when I would buy these on the cheap and I loved them. Then a guy named Emeril Lagasse ruined everything. I will never forget watching the show he did that featured lamb shanks. The price more than doubled overnight and has more than tripled since then. "...and if you see lamb shanks in the market, you get 'em, baby!"

HC

Edited July 6, 2016 by HungryChris (log)

[liuzhou]

Very hot today, so a mostly uncooked salad.

 

Spicy squid salad with Thai flavours. Only the squid was cooked (very briefly - one minute). Dressed with coriander/cilantro and a dressing consisting of scallions, Chinese chives, garlic, ginger, bird's eye chilli, Thai fish sauce (nam pla), lime zest and lime juice.

 

Served with rice, extra dressing and extra lime for squeezing.

 

Edited July 6, 2016 by liuzhou
missed out scallions (log)

[liamsaunt]

lobster rolls made with the leftover lobster from July 4

 

[huiray]

Simple chicken broth from gelatinous stock, with celery & spring onions.

 

Pesto (from here) with torcetti, sprinkled w/ more Pecorino Romano.

[ElsieD]

Scallops, fennel, red pepper and rice.  I usually braise fennel but decided to roast it and it got a bit overdone.  I think I prefer it braised.

[Okanagancook]

Nice sear on the scallops.  Fennel roasted is tricky.  Needs to be young fennel but I wonder if you used the steam bake function in the Cuisinart oven that it might turn out better?

[ElsieD]

2 hours ago, Okanagancook said:

Nice sear on the scallops.  Fennel roasted is tricky.  Needs to be young fennel but I wonder if you used the steam bake function in the Cuisinart oven that it might turn out better?

 

 

I followed the instructions Paul Bacino gave up thread on the scallops.  They turned out really well.  As far as the fennel goes, I sadly don't have the Cuisinart Steam Oven and can't really justify getting one.  Maybe when the Breville finally dies......

[suzilightning]

Did you ever have a thought that something would taste good ... have the taste memory in your brain ... and then try to reproduce it?

 

Well, I did that last night for dinner.  Hebrew National dinner size hot dog, toasted bun, Texas weiner sauce and some mustard.  Not good.

 

Beginning of a heat wave today here so got up at about 4 to roast some chicken breasts that will go into a chef's salad and made some ratatouille that I'll eat at room temperature after drizzling it with some vinaigrette I make with sherry vinegar.

[chileheadmike]

July 4 dinner. Ribs slow smoked on the Weber,  mac n cheese, slow simmered green beans with bacon, corn on the cob also grilled on the Weber, and barbecued beans.  Not pictured are deviled eggs.

Edited July 6, 2016 by chileheadmike (log)

[robirdstx]

We had a Happy 4th!

 

My grandson's plate:

 

My plate:

 

The burgers were cooked on a steel over a gas grill. We love them thin and crispy!

 

Watermelon for dessert:

[sartoric]

A simple winter soup with veggies, speck and risoni pasta, served with grated parmesan. The real star was the toasties with grated cheddar, mozzarella, finely diced onion and garlic chives.

 

[ElsieD]

Gigli pasta with Italian sausage in cream sauce.  The parmesan toasts were made from the one-pot bread mentioned on the bread thread.  As others have said, it makes great toast.

[chefmd]

Chicken steam baked in Cuisinart steam oven, finished on a grill.  Delicious juices left after steaming mixed with left over rice.

 

[scubadoo97]

Tuna poke over rice this evening

 

[ElainaA]

Garlic scape and basil pesto (both from the garden) over fettuccine with grilled shrimp and salad. Eaten out in the gazebo because it is a beautiful night and I wish it was raining.

[huiray]

Stir-fried wosun (炒萵筍).

 

Chinese-style tomatoes stir-fried w/ eggs (番茄炒蛋).

Done w/ ripe Cherokee Purple tomatoes.

With rice, naturally.

 

The wosun (萵筍), a.k.a. celtuce, asparagus lettuce, A-choy stems, etc.

I trimmed & cooked the larger one.

[Smithy]

I'd never heard of wosun before now.  Does it have a mild taste, like celery?  Is it pleasantly crunchy uncooked, or does it need to be cooked?

[liuzhou]

Tonight didn't go to plan, at all.I had arranged to meet a friend for dinner in a nearby restaurant, but at the last minute she called off. She had perfectly valid reasons, so I can't complain.

However, I had done no shopping and it was kind of too late (and too hot).

 

So, I rustled up probably the simplest dish I have cooked since I was in university and the world was in black and white.

 

Linguine with salami and shiitake mushrooms fried in olive oil. Salt and pepper. That's it.

 

And you know what? I really enjoyed it. Although my friend's company would have been preferable.

 

[liuzhou]

14 minutes ago, Smithy said:

I'd never heard of wosun before now.  Does it have a mild taste, like celery?  Is it pleasantly crunchy uncooked, or does it need to be cooked?

 

Tastes like lettuce (because it is lettuce). Texture of celery. I've only ever known it cooked, but then most Chinese people cook regular lettuce, too.

http://liuzhou.co.uk/wordpress/2012/02/10/friday-food-13-celtuce/

[kayb]

14 hours ago, scubadoo97 said:

Tuna poke over rice this evening

 

 

I'm used to making and seeing tuna poke made with pineapple. Are you using peaches, or mangoes, in yours? Looks wonderful. I love it.

[scubadoo97]

Thanks!   Mango

[shain]

We had a work meeting lunch, didn't felt right to take pictures, so those are from their facebook page.
Each of us had a "Hummushuka" which is a shakshuka served over a plate of hummus. Eaten with fresh and tasty pita breads.

We also shared a nice salad of cherry plum tomatoes with crumbled feta, sliced green chili, toasted pine nuts, and olive oil; with a touch of zaatar dusted labaneh on the side.

 

 

Quite tasty and very fairly priced but service is somewhat poor, though friendly and well-meaning.

[ElsieD]

On Sunday, July 03, 2016 at 0:28 PM, Okanagancook said:

Magic browning powder

 

2 parts baking soda

3 parts dextrose

 

put in a fine sieve and sprinkle over meat

apply heat

amazingly fast

 

I picked up some dextrose today.  This may be a dumb question but I'll ask it anyway - is that  by weight or volume?  I'm thinking volume but I'd like to be sure.  I may be trying it out on pork chops tonight.  Thanks!