Dinner 2016 (Part 9)

[Shelby]

Pork ribs done on the smoker for a bit, then tenderized in the IP and then into the CSO for the broil.  The one on the left is coated with the leftover syrup from making Cowboy Candy .  We really liked it!

 

[mgaretz]

Tri-tip again.  SV'd at 130F for 8 hours then torch-seared and finally seasoned with salt, pepper and dill seeds.  Served with white corn and salad.

 

 

 

[sartoric]

Chilli chicken enchiladas, served with guacamole and salsa.

 

[Captain]

A nice simple cabonara

[robirdstx]

 

Grilled and BBQ Sauced Pork Butt Steak with Cole Slaw

Edited October 7, 2016 by robirdstx (log)

[Dejah]

On 2016-10-05 at 10:18 PM, robirdstx said:

On my own for dinner tonight. No leftovers and did not feel like cooking, so pulled this Stouffer's Swedish Meatball frozen dinner out and nuked it. Surprisingly good!

On the same wave-length, and perfect for this chilly evening (0C). Made these low-carb Swedish Meatballs  (ground beef and ground pork) with a cheesy sauce (1/2 cup butter, 2 oz. cream cheese, 1/2 cup grated Parmesan cheese, and 1/3 cup beef broth).
The mashed cauliflower was adapted from Mashed Potato Cups (baked in muffin tins). I didn't have a 6 cup muffin tin, so I made them in single serving pie tins. Using muffin tins may have produced crusty sides. Quick cranberry sauce made with sugar substitute (Swerve).

[JoNorvelleWalker]

I've not been able to afford pork for some while.  (I have other hobbies and sometimes I overspend my means -- and, hey -- that's what tomato plants are for.)  But tonight it was a bone-in loin chop, cooked on the Zojirushi grill.  I'm not sure if I was fortunate, or perhaps I am improving with practice, but the pork was perfect.

 

Try as I might I was unable to finish the whole chop, the CSO roast potatoes, nor the equally delicious Brussels sprouts.  Exerting myself I finished off the Ghost Pines Zinfandel.  (Of which thankfully I have a case.)

 

To cleanse the pork fat from my palate* I'm killing the last dregs of a bottle Whistlepig.  Which otherwise would be very sad, but as Yoda has said:  "There is another."

 

 

*Not to mention my chin.  Being out of pork is one thing, being out of limes is quite another.

 

[Thanks for the Crepes]

I pulled some of the frozen New Zealand green-lipped mussels this evening for dinner. I made a simple steaming liquid by taking a little olive oil and sauteing onion and garlic. Then I added Chardonnay, parsley, crushed red pepper and some chopped ripe tomato and the frozen mussels. A minute or so before the end of cooking time, I added some butter and swirled into the sauce. I cooked this in my big stainless chicken fryer, because I find I get much better results with cooking shellfish in a single layer and that was the largest diameter pot/pan I have. It's got a glass lid so I can see what's going on in the pan during the steaming.

 

The mussels were on the half shell, large and plump, and filled the shells quite nicely. They were tender and tasty too, with the exception of the abductor mussels and a central small tough white structure attached to a small dark brown cylindrical structure I chose not to eat. I cooked 7 mussels for each of us and served them over linguine with the sauce. Neither of us could finish all of them, so my husband will eat the leftovers for lunch tomorrow.

 

I'm quite satisfied with these frozen mussels and will buy them again. It was nice to have them already cleaned and debearded, and they cooked up from frozen in only 8 minutes in the boiling sauce. Thanks again to those who recommended frozen mussels, for I would never have ventured to give them a try otherwise. They might be even better if you have access to fresh ones in New Zealand, but this is as good as it's going to get for me, and I can now also recommend them if you run across any frozen.

 

I have about half of the two pounds left in the freezer and may cook them in the oven with a stuffing/topping next time. It will be easy with already cleaned and prepped ones on the half shell. Consistent with my only previous experience in a restaurant with green lips, I like them better than the smaller blue ones we harvest from local waters.

 

We also split a loaf of samoon bread heated in the oven with the pasta bowls. That was great for chasing the tasty sauce from the bottom of the bowls.

[HungryChris]

Leftover Korean BBQ chicken takes it's final bow in the company of some carrots, frozen peas, sautéed cubanelle peppers and onions over buttered noodles.

HC

Edited October 7, 2016 by HungryChris (log)

[liuzhou]

Keeping it simple. Got a 5:30 start tomorrow morning.

Brined and pan roasted chicken breast. Boiled potatoes, Asparagus fried in the rendered chicken fat. Spicy mango relish. Plating is just me being silly - please ignore!

 

Edited October 7, 2016 by liuzhou (log)

[kayb]

Lovely meals, all. I wish it would get cool enough to braise something here.

 

One of the two exceptional dinners I had while in Boston -- lobster we bought off the boat, split and baked with buttered bread crumbs. Tomatoes with mozzarella in a balsamic viniagrette with added olive oil.

 

The other dinner was pasta Bolognese at an Italian restaurant in the North End. Very, very good. No pictures.

[Anna N]

@liuzhou

 

 I, for one, hope you never grow too old to play with your food.  

 

[sartoric]

A simple fattoush style salad with bacon, avocado, baby cukes, baby romas and cos lettuce.

 

[shain]

Baby eggplants, oven roasted with tomatoes and whole garlic cloves, with thyme and EVOO, served over lentils. A few raw veggies and vinegar pickle. A slice of some random bread from the freezer used to soak the juices.

[ElainaA]

A Greek style beef stew with lots of leeks. I got the recipe from Epicurious but it was originally from Psilakis's  How to Roast a Lamb:New Greek Cookery. A pretty basic beef stew except for all the leeks and the spicing - cinnamon, and orange zest as well as sage, rosemary and thyme. With roasted garlic and lemon potatoes (from another Greek cookbook: The Foods of the Greek Islands). And salad.

[chefmd]

We had first Friday of the month happy hour/bring a dish at our building tonight.  Zucchini fritters with grated Pecorino Romano cheese.

 

[robirdstx]

Dinner out with my husband tonight:

 

Pan-fried Pork Dumplings

 

Fried Spring Rolls

 

Hot and Sour Soup

 

Szechuan Peppercorn Beef

 

Leftovers:

 

 

 

 

[shain]

Roasted butternut squash and sweet potato ravioli.
Filling flavored with toasted almonds, nutmeg, black pepper, and a little amaretto.

Sauced in browned butter, with crisp fried sage, roasted hazelnuts and a little parmesan.

 

[Dejah]

I seem to be channeling Robirdstx this week!

We too went out for supper, to our one and only East India restaurant, The Chilli Chutney. We usually go for the weekend buffet as the variety is excellent. I must admit I go mainly for the naan (better than from our month-long trip to India last April) and the samosa.
Last night, they had Lamb Curry, Minced Beef, Chicken at least 3 ways, vegetarian dishes, noodles, 2 kinds of rice, never-empty naan basket, Aloo, all kinds of pickles, and 4 desserts. My favourite was the rice pudding with cardamom and pistachios. Totally off my low-carb menu, but hey! It's CANADIAN Thanksgiving.

Forgot about pictures until we started, and this is one taken with my phone.

[liamsaunt]

21 hours ago, kayb said:

 

The other dinner was pasta Bolognese at an Italian restaurant in the North End. Very, very good. No pictures.

 

@kayb, where did you dine?  Boston is my hometown.

 

Dinner Thursday night: stir fried chicken and peppers with Thai flavors and ginger rice

 

 

 

[ninagluck]

summer is gone, so my cooking has changed back to braising. I found something in my freezer labelled as "deer for stews" so I made a goulash, chanterelle dumplings were also ready, a quails egg and a gherkin, perfect comfort food.

[sartoric]

Pork steaks marinated with soy and oyster sauces, garlic, red onion, chilli, shredded coconut and oil. Pan fried and served with charred asparagus, charred pineapple and cucumber salad. Plus a sauce made with leftover marinade and stock.

 

 

[kayb]

3 hours ago, liamsaunt said:

 

@kayb, where did you dine?  Boston is my hometown.

 

Dinner Thursday night: stir fried chicken and peppers with Thai flavors and ginger rice

 

 

 

Mamma Maria's. Very good.

 

[Okanagancook]

"chanterelle dumplings"

 

that at is a great idea.  I have a stash of dried chanterelles!  Looks like bread dumpling?

[ProfessionalHobbit]

 

 

 

 

Pork chops from Rancho Llano Seco, marinated with a mixture of salt, black pepper, garlic, rosemary and fresh bay leaves for 6 hours.

 

We'll bake these later and serve with boiled potatoes, salsa verde and a green salad.