Dinner 2016 (Part 11)

[IowaDee]

Keep this among us but I have been know to put the garlic bread on my plate and ladle the sauce on it.  Sometimes that pasta stuff gets in the way and takes up to much tummy space. That space is better served by bread and sauce!

[kayb]

1 hour ago, Shelby said:

'Cause ya gotta dip the bread in the sauce  

 

Yep.

 

They don't call it "spaghetti gravy" down here for nothin'.

 

[suzilightning]

Chicken soup with extra brown rice noodles for John.

I had Ritz crackers; John had a gluten free roll with avocado oil and half an avocado with a sprinkle of salt.

[mgaretz]

Salmon cooked SV then glazed with a maple syrup and bourbon glaze and torch-seared.  Served with green beans in butter and salad.  This was my first attempt with a maple/bourbon glaze and I quite liked it.

 

 

[suzilightning]

4 hours ago, TicTac said:

No disrespect - but could someone explain the following...

 

I never did quite get the whole 'bread with dinner' concept.  I understand (and love) the traditional bread course, but please explain:

 

- Bread with pasta

- Bread with risotto

 

Sorry, maybe it's just me!

Not sure how to link but over in Food Traditions and Culture I had started a thread on "Bread with Meals". 

[sartoric]

For me bread with pasta or risotto is an Italian thing, a must do. We even have an older family friend who enjoys Chinese food, but feels the need to fill his pockets with bread before entering the restaurant.

 

Here's another meal with bread !

 

Moroccan meatballs in a spicy Harissa sauce, with herby couscous, honey baby carrots, marinated mushrooms, salad and flatbreads.

 

[Anna N]

4 hours ago, TicTac said:

No disrespect - but could someone explain the following...

 

I never did quite get the whole 'bread with dinner' concept.  I understand (and love) the traditional bread course, but please explain:

 

- Bread with pasta

- Bread with risotto

 

Sorry, maybe it's just me!

Yup.  It's just you.  (That's my way of telling you I'm teasing you.)

[TicTac]

Could very well be - no debate that I am of an eccentric breed

 

[ElainaA]

Somehow the meals accumulate without getting posted.

 

Baked cod (CI's "crunchy oven fried fish" - I really don't get the 'oven fried' bit - but it was very good) with potatoes and a red cabbage/carrot/apple slaw.

 

Kielbasa, potato and pepper hash. I made this for our New Year's day brunch last year and it was a huge hit. With salad.

 

It was Barney's night to cook so he made one of his (and my) favorites - Marcella's 'thin steaks with tomatoes and olives' and pasta with garlic, parsley and evo. These was also a salad.

[Norm Matthews]

I wanted to try the pork tenderloin tapa recipe in the new Milk Street issue. I have never been to a tapas bar and only have a vague idea of what it's all about. I had no intention of trying to create an authentic menu but did want to round out the meal with other bite size  offerings. I had shrimp scampi, stuffed mushrooms, three kinds of Spanish cheeses, hard cooked eggs,  Italian salami, rice, cherry peppers, and olives.  We thought the pork tapa was good but it might have been better if I had cut the pork in smaller pieces, then refrigerated and marinated in the dry rub over night. 

Edited November 17, 2016 by Norm Matthews (log)

[Anna N]

 

 I promise the soup has made its last appearance for this cycle!  But I found some lovely baby turnips yesterday, there is still a piece of veal in the freezer and I'm pretty sure I have all of the other ingredients.  I also picked up some sweet paprika which is what the recipe calls for. This last batch was made with sweet smoked paprika.  I don't think it did any harm but I still think I prefer the original recipe.

 

 

[liuzhou]

 

Finely diced chicken breast, marinated in Shaoxing wine and light soy sauce with garlic and red chilli pepper then stir fried. Finished with some fresh coriander leaf / cilantro. Accompanied by pickled "snow vegetable" (雪菜 xuě cài) which are pickled mustard greens. Rice.

[Captain]

Corned Beef/Silverside.

I didn't have much time so it was cooked in the pressure cooker.

 

I love my pressure cooker.....

Edited November 17, 2016 by Captain (log)

[sartoric]

Hunters style chicken casserole with garlic beans and cheesy olive bread.

 

[Paul Bacino]

Cornish Game Hen

Adobo/Pepper/Garlic/  Basted in Deschute fresh hops IPA

Porcini Mushrooms in Savory Herb

Plate Dusted in Truffle Powder

 

Paired w/ 99  Pio  Cesare Borolo

 

 

 

[mgaretz]

Pulled pork.  Rubbed with MeatHead's Memphis Dust and smoked at 225F for just shy of 10 hours to an IT of 203F.  

 

 

 

[kayb]

1 hour ago, mgaretz said:

Pulled pork.  Rubbed with MeatHead's Memphis Dust and smoked at 225F for just shy of 10 hours to an IT of 203F.  

 

 

 

 

Awwwww, yeah! That looks like the "real stuff," sure enough. (Coming from a long-time Memphis-area resident, that's high praise!)

 

If you have any leftovers, cube and fry some sweet potatoes, adding some 'cue at the last minute, just long enough to heat it up. Sprinkle the resultant hash with a bit of the Dust, decorate with a squiggle of barbecue sauce, and top it with an over easy egg. Most excellent breakfast. Or lunch. Or dinner, for that matter.

 

[JoNorvelleWalker]

Due to technical problems I've not been posting pictures recently.  Here are a couple recent dinners:

 

 

Shell steak meets Falk.

 

 

 

Plated with sautéed mushrooms and broccolini.  Not shown:  baguette and béarnaise.  The Boursin remained untouched.

 

 

 

Chicken Marsala, endive a la @mm84321

 

Baguette, of course.

 

 

[Okanagancook]

Nice bark on the pulled pork. 

[scubadoo97]

Angel hair pasta with basil pesto, pine nuts and chicken

 

 

[mgaretz]

1 hour ago, kayb said:

 

Awwwww, yeah! That looks like the "real stuff," sure enough. (Coming from a long-time Memphis-area resident, that's high praise!)

 

If you have any leftovers, cube and fry some sweet potatoes, adding some 'cue at the last minute, just long enough to heat it up. Sprinkle the resultant hash with a bit of the Dust, decorate with a squiggle of barbecue sauce, and top it with an over easy egg. Most excellent breakfast. Or lunch. Or dinner, for that matter.

 

 

Thanks for the praise!  Hash is what we usually do with the last of the leftovers, except I'll use regular potatoes instead of sweet and also fry some onions with the potatoes, adding them when the potatoes are about half done.  Sometimes I'll add in some peas. For the eggs, I crack them right on top of the hash, lower the flame and cover, poaching them in place.

[Okanagancook]

As a non-southerner, I appreciate the recommendations for leftover pulled pork.

 

i have done only three or four pulled porks and love them but we need visitors in order to justify the amount of meat it makes.

[robirdstx]

Taco Night!

 

 

[liamsaunt]

A few recent meals.  Fish sandwich with oven fries

 

 

Teriyaki salmon

 

 

Greek chicken stew with cauliflower and olives from the New York Times Cooking site

 

[HungryChris]

Hickory smoked St Louis pork ribs, potato salad and leftover cole slaw with my own version of Piedmont BBQ sauce on the side.

HC