Dinner 2017 (Part 1)

[HungryChris]

Fresh haddock fish & chips really hit the spot tonight. The spicy garlic and lemon aioli with chopped capers and scallions helped.

HC

[scubadoo97]

Finished the last of the grouper, seared off  with the leftover sweet potato and jalapeño mash and blistered string beans 

[robirdstx]

'Instant Pot' Braised Oxtail and 'Rice Cooker' Risotto

 

Edited January 5, 2017 by robirdstx (log)

[liuzhou]

China does do stuffed peppers. They look like this and there is nothing wrong with them. I eat them often.

 

 

They don't look anything like my dinner tonight, though - nor what Chinese friends would think of in terms of stuffed peppers. What I made tonight had Chinese elements, but...

 

 

Red and yellow bell peppers stuffed with a mix of hachéed pork marinated in garlic, ginger, chilli and Shaoxing wine. Stir fried with a splash of soy sauce, I had some flowering chive stems leftover (minus flowering ends) so they went in, too. Stuffed into the peppers and into the oven for about 25 mins.

 

Stir-fried mushrooms with scallions. Matsutake, cèpes and shiitake.

Coriander/cilantro rice.

Edited January 7, 2017 by liuzhou
Found better picture than that originally posted. (log)

[Shelby]

'Twas national spaghetti day yesterday.....

 

[kayb]

Minimalist chicken curry last night.

 

 

Minimalist because the only vegetable in it was an onion. I need to go produce shopping; there's nothing green in the fridge except brussels sprouts, and I couldn't figure any way to make them fit in curry. 

 

[sartoric]

A feast from the Middle East. Roasted garlic hummus with vegetable crudités, beef and sweet potato tagine with harissa, and herby couscous.

 

[Shelby]

18 hours ago, HungryChris said:

Fresh haddock fish & chips really hit the spot tonight. The spicy garlic and lemon aioli with chopped capers and scallions helped.

HC

@HungryChris  Unless I get too lazy, you've inspired me to thaw out some catfish for tonight.  Can you share how you make your batter?  Is it a beer batter?

[Dejah]

Picked up a heavy cast iron grill pan 'cos I didn't want to BBQ outside with temps at - 2C, windchill of -40C.

Started racks of whole grain mustard coated lamb on the pan then finished in the oven. A bit over-cooked but still juicy and tender. Picked up the 2 four-rib racks at 50% off - $15.00 for both.

                              

Marinated a package of country-cut pork chops in hoisin sauce, wine, and five3-spice powder and roasted them in a 450F oven. Diced and stir-fired in a sauce to be made into char siu baos later.

                              

 

[HungryChris]

1 hour ago, Shelby said:

@HungryChris  Unless I get too lazy, you've inspired me to thaw out some catfish for tonight.  Can you share how you make your batter?  Is it a beer batter?

@Shelby, I had tried all kinds of batters, including beer, but have come to really like Mccormick Fish' N Chip mix. You just mix it with water, using only as much as you need and you can mix it as thick or thin as you like. The flavor and crunch and the ease of use, just convinced me to always have some on hand. I wish I had wild catfish to go with it!

HC

 

[Captain]

A quick and easy use of leftover pork.

[mm84321]

Beef a la royale

 

[Shelby]

21 minutes ago, HungryChris said:

@Shelby, I had tried all kinds of batters, including beer, but have come to really like Mccormick Fish' N Chip mix. You just mix it with water, using only as much as you need and you can mix it as thick or thin as you like. The flavor and crunch and the ease of use, just convinced me to always have some on hand. I wish I had wild catfish to go with it!

HC

 

I'll trade you catfish for some of your mix  

 

I'll be on the look-out for this.  

 

Thanks!

[suzilightning]

Bolognese sauce with bucatini for me; non-gluten pasta for John. A nice salad with some olives, tomatoes and red onion...for me.

Putting together a load of stuff for him to take up to Pok for the weekend... pasta and chicken, waffles, pancakes, pasta with meatballs and sauce, turkey breast, bread for sandwiches, snacks.................

[quiet1]

A Rachel Ray ragu recipe my mom wanted to try, with rigatoni, and spinach with garlic and cream that I threw together because I hate plain spinach but we needed a vegetable. The ragu is pretty good - I didn't follow the recipe exactly (it called for fennel and I hate fennel) but as a relatively quick sauce from scratch (quick meaning like 30-60 min total, not hours and hours) it's good. I'll find out the recipe so I can look it up if anyone is interested.

 

 

[Ranz]

6 hour smoked ribs

 

48 Hour sous vide brisket roll, medium rare and served with a thyme and mustard mushroom sauce:

[Anna N]

 

I had promised myself a large hunk of protein as part of tonight's meal but when it came time for dinner I chose to make this broccoli salad somewhat adapted from here .

 

 

 

[scubadoo97]

5 minutes ago, Ranz said:

6 hour smoked ribs

 

48 Hour sous vide brisket roll, medium rare and served with a thyme and mustard mushroom sauce:

Daaamn!   

 

 

[Ranz]

1 minute ago, scubadoo97 said:

Daaamn!   

 

 

 

 

The ribs probably look a lot better than they were. I've given up searching for decent sized/thick ribs here in South Africa.

[scubadoo97]

Tonight was chicken leg quarters and wings smoked and finished on the grill briefly to crisp up.  Served with sweet potatoes oven fries.   No pics.  Hunger won out 

[TicTac]

Great looking meals, folks.

 

Sure beats my lowly baked beans, yam fries and sausages (though the kids liked it, so I am a happy pappy ).

[Steve Irby]

Here's a batch of Ukrainian style sausage that I made over the weekend.  It's a beef and pork sausage that is poached, air dried, then smoked.  it's doing double duty this week for lunch and dinner.  

 

[Shel_B]

2 hours ago, Ranz said:

48 Hour sous vide brisket roll, medium rare and served with a thyme and mustard mushroom sauce:

 

It looks to me that there's a big glob of unmelted fat right in the center of the roll.  Is that

the case?  After 48-hours of cooking, I'd have though all the fat would have been rendered

out.  To what temperature did you cook the brisket?

[Norm Matthews]

I made cabbage rolls tonight. It was in an online Japanese cookbook. I thought it strange that it was an Asian recipe, that it used tomatoes and no rice. I served with rice on the side.

Edited January 6, 2017 by Norm Matthews (log)

[ElsieD]

4 minutes ago, Norm Matthews said:

I made cabbage rolls tonight. It was in an online Japanese cookbook. I thought it strange that it was an Asian recipe, that it used tomatoes and no rice. I served with rice on the side.

 

 

Norm, what was it stuffed with other than tomatoes?