Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2017 (Part 1)

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted

image.jpeg

 

Duck breast, grilled lettuce dressed with balsamic glaze and home made bread. 

  • Like 15

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
6 hours ago, TicTac said:

Would like to hear more about your method for the Chicken.

 

Thanks. It is basically this recipe, although I was cooking for one, so I reduced quantities.

 

5 hours ago, Dejah said:

Have never heard of chayote shoots. Are they delicate like water spinach or yam shoots?

 

Yes. A very delicate vegetable. One of my favourites. Best cooked simply, I find.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

kayb

kayb

Posted
Posted

Open face meat loaf sandwich, with lots of mayo, and brie. Sorry, @rotuts, not TJ's brie, as we don't have such an establishment. 

 

Forgot to take a pic because I was starving, but it was good.

 

 

  • Like 9

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

robirdstx

robirdstx

Posted
Posted (edited)

Steak and Salad Night!

 

IMG_0176.JPG

 

My portion of grilled ribeye, seasoned with fresh ground black pepper, granulated garlic and onion powder

 

IMG_0177.JPG

 

Salad of romaine, English cucumber, tomato, mushrooms, celery, green onion, green bell pepper, radish, hard cooked egg, garbanzo beans, black olives, bacon and shredded mozzarella with a honey mustard dressing

Edited by robirdstx (log)
  • Like 17
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
gfweb

gfweb

Posted
Posted
2 hours ago, Anna N said:

image.jpeg

 

Duck breast, grilled lettuce dressed with balsamic glaze and home made bread. 

 

Can I click "like" twice?

  • Like 5
liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Today, did my Googling, found a recipe that seemed doable, copied the important details onto a slip of paper and headed to the kitchen where my pig heart awaited.

 

I like hearts. Chicken and duck for preference. But I'd never cooked a pig heart before.

Anyway, I forgot to take the slip of paper and winged it instead. Trimmed it of nasty bits, cubed it, browned it and chucked it into the slow cooker with garlic, onion, chilli, thyme, beef stock and some red wine, carrot and new potatoes. S+P. A one pot meal.

 

A couple of hours later I served it up.

pig heart.jpg

 

There was more liquid than in the image.

It was OK, but I found the heart pretty tasteless. Maybe my fault. Later, I added some Dijon mustard to remind myself that I was eating.

The key test of a recipe or ingredient: would you make it again? No. But I wouldn't refuse it if it turned up at a dinner in a friend's house. Highly unlikely scenario.

I must investigate how the hearts are treated in Chinese cuisine.

  • Like 6

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Okanagancook

Okanagancook

Posted
Posted

Never made chicken fried steak!  By the looks of that plate I am seriously amiss with my recipe selections.

So, season meat, dredge in flour, dip in egg, and dredge in bread crumbs then fry?

Any sauce that's a must...? Fried onions on the side?

Shelby

Shelby

Posted
Posted (edited)
10 minutes ago, Okanagancook said:

Never made chicken fried steak!  By the looks of that plate I am seriously amiss with my recipe selections.

So, season meat, dredge in flour, dip in egg, and dredge in bread crumbs then fry?

Any sauce that's a must...? Fried onions on the side?

They are good.... you need to try it.

 

First, you take your meat and beat the heck out of it with a meat tenderizer

photo.jpg

 

(is that what this is called?  maybe it's a meat mallet??).  I mean really get after it.  Then, place your meat in buttermilk that has an egg beaten into it and let it soak for a while.  I soak for an hour or so.  While soaking get your flour ready.  I add garlic, black pepper and Lawry's salt to it in a ziplock bag (or you can use a bowl or whatever...I like using a ziplock, it makes less of a mess for me).  Take your meat out of the buttermilk mixture and put it in the bag and shake it up (or dredge it in a bowl).  Heat your oil up to 350F and fry.  Good stuff.  

 

Gravy and mashed potatoes are a must....fried onions would be good, too.

Edited by Shelby (log)
  • Like 4

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

IowaDee

IowaDee

Posted
Posted

A tad off topic but I have almost the same meat pounder.  The difference is that the points on mine are all almost flat.  Many years ago I sent my then 3 year old daughter to the neighbor's to borrow her pounder.  On the way back she found a row on ants.  Now what little kid could resists  squatting  down and beating a few with the pounder?  Not mine.  I kept that one and bought a nice, new pointy one for the neighbor.

Chicken fried steak was wonderful and I "know" the black specks in the gravy were from pepper, not ants.

  • Like 6
Martin Fisher

Martin Fisher

Posted
Posted
4 hours ago, Shelby said:

....chicken fried venison steak....

 

One of my favorite things in the whole-wide-world!

I 'chicken fry' as much of the deer as possible! :smile:

  • Like 3

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

suzilightning

suzilightning

Posted
Posted (edited)
7 hours ago, rotuts said:

Canned Diner Peas    a must.

NOOOOOOOOOO..........frozen or fresh.  I finally got Johnnybird to eat peas by introducing him to fresh English peas in the spring and summer and lightly cooked frozen at any other time.  His mother used to cook the canned peas to a grey mush when he was a kid......

my mom as she got older used to eat Veg-all.  I could not do it...........

Edited by suzilightning (log)
  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

suzilightning

suzilightning

Posted
Posted
16 minutes ago, HungryChris said:

Chorizo stuffed littleneck clams.

HC

clams close.jpgstuffed.jpglittleneck sale.jpg

STUFFIES..........

am  watching the American football playoffs and not sure what I want to eat.... there are roasted sweet potatoes, roasted butternut squash, a meatloaf and surprise,,,,,chicken salad made with some chopped apple for sweetness

  • Like 4

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Anna N

Anna N

Posted
Posted

image.jpeg

 

image.jpeg

 

 

 

It's all about the bread. A fried egg sandwich on a freshly baked multigrain, white bread which may become my signature loaf. 

  • Like 12

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

ElsieD

ElsieD

Posted
Posted
8 hours ago, rotuts said:

Canned Diner Peas    a must.

 

I agree.  Canned peas are in first place in my book, followed by frozen.  I don't much care for fresh ones.

rotuts

rotuts

Posted
Posted

"""    cook the canned peas """

 

No no no !  they are already cooked !

 

gently heat , add a knob of butter   

 

nice for Diner Food.

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...