Dinner 2016 (Part 8)

[Wild_Yeast]

Hubby, visiting houseguest and I just got back from the bars and got peckish. I guess you can consider this dinner again lol. Pork and cabbage dumplings(above), Chiuchow style dumplings, pork, peanuts, mushroom and Chinese celery. 

[huiray]

Ligurian-type-inspired pasta w/ pesto.

Fresh basil pesto made w/ a French-Italian inflection (basil, garlic (Music), pine nuts, Pecorino Romano, Parmigiana Reggiano, Maussane-les-Alpilles olive oil, plus some Arbequina olive oil). French filet beans (both yellow & green) cooked in simmering salted water. Ozette fingerlings cooked similarly. Torcetti pasta [The Fresh Market] cooked in the same pot of water. All assembled & tossed in large bowl. Plated, dressed w/ fresh basil & additional Parmigiano Reggiano.

[Shelby]

Teal season opened yesterday.  A big group of guys went.  I think they got around 40 of them....Ronnie brought home 3.  If these would have been mallards or anything other than teal, I bet we'd have a lot more lol.  Everyone loves teal.  Very mild...like a rich steak.  I SV'd these at 125F for about an hour and then seared.

 

 

 

 

[HungryChris]

Rosemary sage and garlic chicken, sage potatoes cooked in an

aluminum foil package on the grill and a fresh salad with vinaigrette.

We are staying in an agriturismo in Tuscany. We have been here before. It is very pleasant.

One of the things I discovered the second night of our first visit, is the rosemary and sage plantings by the pool.

 

I like to infuse olive oil with a combination of those two and some garlic to use as a marinade. Yesterday it was for chicken, which I cooked on the charcoal grill last night.

We ate outside and the lighting was poor. We were both hungry, so I didn't mess around with the camera.

HC

[Shelby]

Chris, that looks incredible!  I hope you have a wonderful time!

[gfweb]

3 hours ago, Spork said:

 

 

Yes

 

Doesn't that make it pastrami?

[Spork]

21 minutes ago, gfweb said:

 

Doesn't that make it pastrami?

 

 

Maybe, maybe not. The Corning was only NaCl. No curing salt, no sugar, no spices. 

 

Is it, or ain't it?

[shain]

3 Pizzas:

 

Spicy tomato sauce with chili, oregano and thyme, aged mozzarella, creamy goat cheese, cherry tomatoes, kalamata olives.

 

I ran out of semolina, so I had to use more flour for rolling the dough, as a result I overly dusted the first pie, hence the pale color.
Also, I sprinkled salt over the rim of all 3 pizzas.

 

 

Pesto, ricotta (big chunks, lightly salted), mozzarella (diced), cherry tomatoes, black pepper.

 

Ricotta, mozzarella (mixed, sprinkled with sea salt), figs, a little anise and fennel seeds, black pepper (also a few chopped basil leaves that wilted and lost all flavor...)

Edited September 11, 2016 by shain (log)

[gfweb]

58 minutes ago, Spork said:

 

 

Maybe, maybe not. The Corning was only NaCl. No curing salt, no sugar, no spices. 

 

Is it, or ain't it?

 

Hmm.

 

Taxonomy.

 

It is SporkBeef

[liamsaunt]

 A stew of chicken sausage, summer squash, tomatoes, and spinach, with garlic and tomato rubbed bread

 

 

Yesterday my niece tried her hand at making sushi.  It came out a little messy but not too bad for a first attempt

 

 

The carnivores dined on grilled Pat LaFrieda ribeyes, cooked to a perfect medium rare

 

 

 

[sartoric]

Chicken, preserved lemon and olive tagine.

Served with herby couscous, tomato chutney, flatbread and salad.

 

[ninagluck]

there are some meals, that take me right back to my childhood.this is one: kind of spätzle with eggs, I pimped it with truffle butter.

[Okanagancook]

We love spätzle but have always used a ricer type implement to make the 'noodles'.  Yours look like teaspoons of dough added to the boiling cooking water??

[Anna N]

x

Vegetarian mushroom "stroganoff". A little parsley would've been nice. 

 

[Okanagancook]

Those mushers look lovely.  It is hard to find button mushrooms but yesterday I scored some from a very unlikely source, our local 'Club' store.  Simply fried in a hot, hot pan with thyme, pepper, butter and finished with Maderia and lemon juice!  Yum.  Ours were on pasta but as a side for our steak.

[Okanagancook]

Correction, NOT on pasta...too preoccupied with NFL. Sorry

[Shelby]

That stroganoff looks so good, Anna.  I've been craving that for a while but every time I think I want to make it, I'm out of mushrooms...or sour cream...or both ( I like the version with sour cream in it).

[Captain]

I used left over BBQ chicken from the day before to make these pie's.

[scubadoo97]

BBQ chicken tonight with a side of collard greens

 

[liamsaunt]

 I hosted my niece's 15th birthday celebration this afternoon.  I was not able to get pictures of everything but we had an Italian-esque spread.  Antipasto of meats, cheeses, and two types of frittata. One is peppers and basil. the other is made out of the leftover sausage-spinach stew from the other day.  All meats, olives, and cheeses and are from Salumeria Italiana in Boston's North End.

 

 

A caprese salad

 

 

I also made bruschetta, meatballs, and there was a big platter of burrata with good olive oil and maldon salt since my niece loves that.

 

A very non-Italian, non-cake birthday dessert, chosen by my niece, blueberry pie.  My sister baked this, as my pie crust is abominably bad.

 

 

 

[robirdstx]

General Tso's Chicken with Steamed Rice and a Side Salad

 

I had never had General Tso's Chicken before, so can not compare it, but I found the breading to be very heavy and the sauce quite bland. My husband said it was okay and ate it, but I don't think I will go to the trouble to make it again.

 

 

 

 

[JoNorvelleWalker]

24 minutes ago, robirdstx said:

General Tso's Chicken with Steamed Rice and a Side Salad

 

I had never had General Tso's Chicken before, so can not compare it, but I found the breading to be very heavy and the sauce quite bland. My husband said it was okay and ate it, but I don't think I will go to the trouble to make it again.

 

 

 

 

 

Whatever it tasted like @robirdstx it sure looks lovely!  I wish I had some at the moment.

 

I can't imagine anyone not having had General Tso's chicken unless perhaps they live in China.  Some years ago when I was in business my company had a customer in Texas whose name was Tso.  He always complained that people mispronounced his and the good general's name.

 

For some reason I am tired of red meat at the moment and my dinner (after the peanuts) is about to be a mess of RG  pinquitos beans.

[gfweb]

I have strong opinions about Gen Tso. Most have too thick breading and are kind of gross.

 

Having said that , I love a Gen Tso that 's made well.

 

To me . the Ideal General is not as crusty as Col Sanders, but is lightly floured, cooked fast , and lightly sauced.

 

Not in a deep fryer but in a wok.

 

And needs more soy than the time-honored Gen T allows.

 

Yes, I know it isn't authentic chinese. Neither is chicken tikka masala indian.

 

Edited September 12, 2016 by gfweb (log)

[Wild_Yeast]

Family dinner at my home again, pasta aglio e olio, baked pesto salmon, pesto chicken for husband(hates fish), and kale salad with cranberries, roasted pep it's and creamy poppy seed dressing. 

 

[sartoric]

2 hours ago, JoNorvelleWalker said:

 

Whatever it tasted like @robirdstx it sure looks lovely!  I wish I had some at the moment.

 

I can't imagine anyone not having had General Tso's chicken unless perhaps they live in China.  Some years ago when I was in business my company had a customer in Texas whose name was Tso.  He always complained that people mispronounced his and the good general's name.

 

For some reason I am tired of red meat at the moment and my dinner (after the peanuts) is about to be a mess of RG  pinquitos beans.

I've never had General Tso's chicken, and I don't live in China....Agree that it looks great

How do you pronounce Tso ?