Dinner 2017 (Part 1)

[JoNorvelleWalker]

3 minutes ago, kayb said:

Contemplating a third glass of wine for dessert, but...nah.

 

Go for it!

 

[chromedome]

52 minutes ago, HungryChris said:

To be honest, I can't remember when I had my first palm heart. They can be expensive as heck, but I will not be denied an occasional treat. A local supermarket has a yearly "can can" sale, and I pony right up to that for the year. Here is a peek at my current stash.

HC

 

Up here they sell 'em at the Dollarama chain of dollar stores. I keep meaning to buy some one of these days, but I never remember when I'm actually in the store. 

[dcarch]

Way behind in posting. A few meals made during the Holidays:

 

dcarch

 

For New Year luck, black eye peas, collard green, braised pork.

 

Tillapia

 

Roasted quails

 

Roasted chicken

 

 

[JoNorvelleWalker]

A very satisfying dinner:  grilled pork chop (one of those strangely boned dark meat things that are so flavorful -- cheap too).  Huge sweet potato, eight hours in the CSO.  Barely blanched Brussels sprouts.  No leftovers.

 

What was different is that I tasted aceto balsamico tradizionale for the first time ever.  On the Brussels sprouts.  So good.  But as thick as blood and I was painfully counting out the drops at about 30 cents each.  For the last of the sprouts I poured on the inexpensive stuff that I buy by the liter.  Quite good also in its own way.

 

Incidentally, the WMF strainer is an excellent tool for removing sprouts from boiling water.  Beats tongs for convenience.

 

[Shelby]

[Dejah]

On 2017-01-25 at 11:36 PM, C. sapidus said:

Hey, I haven't been on here since Mrs. C kicked me out of the kitchen but she is on a work trip this week, so . . . butternut squash curry with coconut milk, chicken stock, dried shrimp, Mussaman curry paste, and basil. Great to see Dejah and Ann_T still posting meals I would love to dig into.

 

Delighted that you are back posting, Bruce. Hope there won't be any more long absences.

@dcarch: Enjoying your food artistry again!
Chinese New year...will have to ramp things up a bit this weekend, but for last night, brined and roasted a piece of pork loin, rapini, and a lime-cilantro habanera cheese baked cauliflower side. Used sugar substitute (Swerve) for the cranberry sauce.

                               

[Dejah]

@rarerollingobject: after seeing your claypot dinner, I am on the search (2 tiny Chinese grocery stores) for the wind-cured duck and bacon (lap gnap and lap yok). I used the last pieces a couple of weeks ago...

[Kim Shook]

On 1/26/2017 at 0:36 AM, C. sapidus said:

Hey, I haven't been on here since Mrs. C kicked me out of the kitchen but she is on a work trip this week, so . . . butternut squash curry with coconut milk, chicken stock, dried shrimp, Mussaman curry paste, and basil. Great to see Dejah and Ann_T still posting meals I would love to dig into.

 

 

BRUCE!!!!!  So thrilled to see you!  Still cooking some of the most interesting food on the planet!  I've been MIA a lot lately, too, but it was so nice you see your blue crab avatar!

[C. sapidus]

20 minutes ago, Kim Shook said:

BRUCE!!!!!  So thrilled to see you!  Still cooking some of the most interesting food on the planet!  I've been MIA a lot lately, too, but it was so nice you see your blue crab avatar!

 

Hey Kim! Always nice to see you still frying a Pug.

[ninagluck]

since I am clearing my freezer, and posting in the other thread, I have little to show here. however, today I made a tart with walnuts, goats cheese and cranberries

[Toliver]

9 hours ago, JoNorvelleWalker said:

A very satisfying dinner:  grilled pork chop (one of those strangely boned dark meat things that are so flavorful -- cheap too).  Huge sweet potato, eight hours in the CSO.  Barely blanched Brussels sprouts.  No leftovers.

 

What was different is that I tasted aceto balsamico tradizionale for the first time ever.  On the Brussels sprouts.  So good.  But as thick as blood and I was painfully counting out the drops at about 30 cents each.  For the last of the sprouts I poured on the inexpensive stuff that I buy by the liter.  Quite good also in its own way.

 

Incidentally, the WMF strainer is an excellent tool for removing sprouts from boiling water.  Beats tongs for convenience.

 

I'm a fan of balsamic vinegar on Brussels sprouts, too, though I use Trader Joe's "Jug o' Balsamic", not the expensive stuff.

It sounds delicious!

[HungryChris]

Korean BBQ chicken tonight with traditional wedge salads.

HC

[kayb]

@HungryChris -- inquiring minds want to know -- what kind of dressing on the wedge?

 

[Dejah]

Having Mexican for Chinese New Year dinner.
Beef Fajitas with low-carb tortillas

 

                      

[HungryChris]

3 hours ago, kayb said:

@HungryChris -- inquiring minds want to know -- what kind of dressing on the wedge?

 

Marie's Chunky Blue Cheese is one of Deb's favorites, so that is what I went with. After  a recent restaurant disappointment where the wedge salad came with a myriad of additional distractions, we both agreed that a wedge salad was simple by definition: a wedge of crisp iceberg lettuce and blue cheese dressing, I chose to go the add your own dressing route , even though it does not lend itself well to the photo opp . It was good, and I will do  it again in the future. The wedge salad is such an easy concept from a preparation standpoint, it just makes life easier and got good reviews on the home front.

HC 

[rarerollingobject]

Mille feuille nabe; layers and layers of cabbage, thinly-sliced pork belly, cavolo nero leaves, thinly-sliced beef, and enoki mushrooms. You drizzle it all in stock, sake or soju and sesame oil and simmer it till cooked. Mille feuille nabe.

[rarerollingobject]

16 hours ago, C. sapidus said:

 

Hey Kim! Always nice to see you still frying a Pug.

 

 

BRUCE!! 

[liuzhou]

Stir fried pork with black fermented beans and mushrooms. Rice.

 

 

Pork, black fermented beans, garlic, ginger, chilli, osmanthus wine, soy sauce, coriander leaf, scallions.

 

 

Edited January 28, 2017 by liuzhou (log)

[Shelby]

I had both quail and turkey leftover from recent meals so I deboned it and made quail & turkey pot pie.  In my house pot pie --even if there are potatoes in the pie--must be served over a dollop of mashed potatoes.  

 

[David Ross]

I've been working on this dish for a piece I'm writing about our local craft beer trade.  It took about seven attempts to get the right balance between the ale in the marinade, the dressing for the salad and the right oil temperature and coating.  But I think it's where I want it.  The best part, eating all my test dishes for dinner.

 

Crispy Fried Asian Wings with Sweet Soy Glaze and Shredded Iceberg-

[rotuts]

@David Ross

 

that really looks inviting and delicious.  any ' heat ' in your Rx ?

 

would you consider sharing the Rx . after publication of course !

[David Ross]

I'll definitely share once it's published.  There is a bit of dried red chile flakes in the dressing for the lettuce salad, but this gets me to thinking I should add some chile flakes to the marinade!

[gfweb]

On 1/27/2017 at 1:00 PM, Toliver said:

I'm a fan of balsamic vinegar on Brussels sprouts, too, though I use Trader Joe's "Jug o' Balsamic", not the expensive stuff.

It sounds delicious!

 

I reduce the cheap balsamic to a syrup...not exactly like expensive stuff...but in that neighborhood.  Many applications...sprouts, cheese accompaniment, duck confit

[Martin Fisher]

13 hours ago, Dejah said:

low-carb tortillas

 

Did you make them or are they a commercial product?

So many commercial low-carb tortillas and such suck but I've found the Mission Carb Balance tortillas to be reasonably good.

[ElainaA]

Speaking of reduced balsamic - Pork tenderloin with a reduced balsamic and mustard sauce, roasted squash, onions and garlic and roasted broccolini with sauteed mushrooms. 

I planned on something completely different but it's been snowing lightly but steadily here for a couple of days and I decided not to make the planned trek to the store (about 7 miles).

I had everything for this in the freezer or fridge.

 

Earlier in the week - a chicken fricassee  with porcini mushrooms and marsala (Marcella Hazan) with pasta with garlic, parsley and olive oil. And a salad.

 

Cocoa noir beans cooked per Dinosaur BBQ - which means with lots of additions - garlic, onions, hot sauce, brown sugar and probably 6 or 7 other things I forget - with brown rice, a salsa of fresh ginger, hot pepper, lime zest and lime juice, feta, coriander and avocado. With tortilla chips for scooping.