Dinner 2016 (Part 9)

[kayb]

2 minutes ago, robirdstx said:

 

No bell pepper in my meatloaf! The green bits you see are celery. Celery and onion are sauteed until soft, but not brown, then added to the other ingredients.

 

That's a relief! I actually don't do celery either (don't care for it), but I'm all about some sauteed onion. 

 

[liamsaunt]

last night I grilled up a chicken recipe that is currently very popular on NY Times Cooking.  This one:

 

http://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken

 

The chicken

 

 

 

Plated with salad

 

 

Very tasty and easy.  I'm adding it to the keeper file.

[liuzhou]

1 hour ago, liamsaunt said:

last night I grilled up a chicken recipe that is currently very popular on NY Times Cooking.  This one:

 

http://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken

 

That does look wonderful. Is that a slick of yoghurt, I spot?

Definitely, one to bookmark. To my surprise, I can even get sumac on line here in China. A bit pricey, but hey it's only money!

[Paul Bacino]

@sartoric   --  I have been messing around with a few brand names..  and  cuts I found at our Asian market.  These are like ziti pasta,  but have the texture of a rubber hose.  I think they have fettuccini noodles too.  They were from  " House Foods "  I think

 

Cheers Doc

 

 

 

 

[Paul Bacino]

Got away from Shirataki noodles 

 

Messing with dough:  30% AP the rest Caputo 00 --  about 60 g/200

This was a two day rise -  cooked convection 450

 

Not a bad crumb

 

 

 

 

 

[liuzhou]

Got back late from a work related two-day trip, utterly exhausted. Way too tired to even think about cooking or even eating very much. On the way home I had to pass the local jiaozi specialist shop Harbin Jiaozi King (哈尔滨饺子王) , so I grabbed a plate of steamed pork and shiitake mushroom jiaozi, Outside the peak hours (lunch and early dinner time), this shop, the best in town in my and many other people's opinion, makes and cooks your pillows of loveliness to order. I sat watching them do their thing, but the setting wasn't conducive to a photo. But here's the result.

 

 

You make your own dips here and I couldn't decide so I went for two. The chopsticks are resting on a simple mixture of soy sauce, black vinegar and a splash of red chilli oil. Behind that is a sweet but potent chilli sauce mixed with garlic, I preferred the soy / vinegar one.

Hopefully back to normal tomorrow. I've promised myself a few days off.

Edited September 22, 2016 by liuzhou
typos (log)

[sartoric]

Frittata with bacon, potato and cheese. 

Salad, toast, eat.

 

[Captain]

We all know what this is right?

Actually it's Pork. After looking at the post I guess it could be mistaken for beef.

 

Edited September 22, 2016 by Captain
clarification (log)

[demiglace]

Thank you mgaretz

 

On 9/21/2016 at 10:57 AM, mgaretz said:

 

All the ones near us in the East Bay closed long ago (but SoCal has tons).  They did just open one fairly close, but still a 20 minute drive.

 

Anyway, here is the marinade recipe.  This is for 1 chicken, or like I do, 2 breasts and 4 thighs.

 

1 tbs white vinegar

2 cloves garlic, minced

1 tsp salt

1/2 tsp dried oregano

1/8 tsp pepper

1/2 tsp sriracha

6 ozs of pineapple/orange juice (see below)

2 tbs lime juice

1 tbs olive oil

8 drops of yellow food coloring (optional)

 

For the juice, I use the small 6 oz cans from Dole.  They make a Pineapple/Orange blend, but it can be hard to find in that size.  (The cans come in a 6 pack and they are perfect for this recipe as you have no leftover juice and you don't even have to measure.)

 

 

Thank you for posting the recipe. I appreciated the description as well. I can't wait to try it! 

Edited September 22, 2016 by demiglace (log)

[scubadoo97]

Heading out for a weekend of continuing ed and it's clean the fridge out night.  Had a basket of mushrooms that needed to get used.  Saved enough for a mushroom omelet in the morning.  The rest was used for a chicken Marsala.  Served over mashed cauliflower 

 

[robirdstx]

Teriyaki Chicken with White Rice and Steamed Broccoli

 

 

[Anna N]

72-hour boneless short rib and some corn both of which were very welcome gifts. I had a second ear of corn but saved half of the rib for another meal.  

 

[liamsaunt]

22 hours ago, liuzhou said:

 

That does look wonderful. Is that a slick of yoghurt, I spot?

Definitely, one to bookmark. To my surprise, I can even get sumac on line here in China. A bit pricey, but hey it's only money!

 

Yes, it is yogurt mixed with lemon zest, garlic and a little salt.

 

It is interesting to see how differently things are priced in different parts of the world.  I bought my sumac (enough to fill a quart size jar)  for $3 at a middle eastern grocery in town.

[liuzhou]

1 hour ago, liamsaunt said:

It is interesting to see how differently things are priced in different parts of the world.  I bought my sumac (enough to fill a quart size jar)  for $3 at a middle eastern grocery in town.

 

I guess the fact that you have a middle eastern grocery in town suggests a reasonably sized middle eastern population or a population interested in other cuisines would mean that sumac etc would be more popular, if not mainstream.

Here in China, I doubt if there is a middle eastern grocery in the entire country and certainly no long term middle eastern community.

And therein, I guess, lies the price difference. Any sumac delivered to me is probably imported in tiny quantities compared to the quantities where you are (sorry, if I ever knew where, I have forgotten) and so, aggregating transport charges per gram etc., it is going to be more expensive. Just like you pay a lot more than I do for say, Sichuan peppercorns.

Edited September 23, 2016 by liuzhou (log)

[liuzhou]

Apart from today's lunch soup, this feels like the first thing I've cooked in ages, although it's only been a few days. Anyway:

 

Pork and bitter melon. The pork was marinated in garlic, ginger, the last of my Shaoxing wine (must buy more tomorrow!) , light soy sauce, dark soy sauce. Stir fried with the bitter melon and finished with flowering Chinese chives. Served with rice and a bottle of beer. OK, two bottles of beer. So far.

[ElsieD]

5 hours ago, Anna N said:

72-hour boneless short rib and some corn both of which were very welcome gifts. I had a second ear of corn but saved half of the rib for another meal.  

 

 

Anna, that looks soooo good.  I love short ribs cooked sous vide.  But, I only do mine for 48 hours.  Do you know how the texture of a 48 hour rib compares to a 72 hour one?

[Anna N]

@ElsieD

 

This will explain it much better than I can. I hope it works for you as it kept crashing for me!

 

[HungryChris]

First dinner in Rome. We are both pretty whipped after a long day. Just wanted something simple and light. Still working on my bruschetta skills. This really should have been toasted, but I didn't want to take the time to figure out how to use the broiler in this dark, cook-unfriendly kitchen. Brought some stuff from Florence, bought some in Rome, including some mustard to help make a light vinaigrette.

HC

 

The apartment has a Spartan, but private patio, which we both like.

  

Edited September 23, 2016 by HungryChris (log)

[mgaretz]

This was prime grade tri-tip, SV at 127F for 3 hours and then torch seared.  Served with combo mashed cauliflower and peas and salad.

 

[ElainaA]

My brother and his wife are here for several days so it was dinner for 4 rather than the usual 2. (Actually 5 rather than 3 - I always think of my husband's lunch as another serving.)

A tomato, onion and cheese (fontina, mozzarella and parm) pie from a recipe by Emeril. The crust included a spice/herb blend he refers to as "Essence" - paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt. The amount of crust seemed not enough for a 10" pie plate - I was correct - it was so thin it crumbled, as you can see. The pie tasted good but was very wet - it needed something to absorb the moisture or bind it together, I think.

Also chicken spiedies and a (slightly out of focus) salad of red and golden beets, apples, celery and pecans. The salad was served over endive and chicory with a lemon vinaigrette.

Edited September 23, 2016 by ElainaA (log)

[NWKate]

@ElainaA. Can you provide a link for the pie recipe?  Many thanks!

 

 

Edited September 23, 2016 by NWKate
Editted for spelling (log)

[sartoric]

Lamb loin chops marinated in harissa, garlic, lemon and oil.

Served with potato & hummus mash, roasted asparaguys and salad.

 

[chefmd]

I should never quit my job!  Not working today and starving before six pm. An craving a drink.

Shun Ramyun noodles in home made chicken/mushroom broth with left over pork chop and egg poached directly in the pot.

 

 

 

 

[robirdstx]

'Instant Pot' Braised Chuck Roast and Carrots with 'Oven' Baked Potato

 

 

[Anna N]

 

Another meal using a naan bread as the base. Sauteed onion and mushrooms mixed with shredded leftover short rib, dotted with crumbled blue cheese and garnished with scallions.