Dinner 2017 (Part 2)

[robirdstx]

23 minutes ago, Tri2Cook said:

The Reuben is on the short list of my all-time favorite sandwiches... I like them slathered in butter and pan cooked like a grilled cheese but I doubt I'd turn my nose up at an unbuttered, baked variation.

Edit: had to correct this post, just realized there's no sauerkraut... my apologies for accusing it of being a Reuben.

 

In the past, I always cooked this sandwich like a grilled cheese and was going to do it that way when I found a recipe for the baked version and must say I liked it, as everything was warmed through and I did not have to mind the stove top.

[Porthos]

Dinner tonight was Marcella Hazan's Pot Roast of Beef Braised with Red Wine. This is the first recipe I have made from Essentials of Classic Italian Cooking. It was accompanied by rotini pasta splashed with olive oil and parsley, and Roasted Asparagus seasoned with rosemary.

 

ETA: I made one minor substitution on the ingredients. In stead of opening a can of tomatoes to  use just 1 1/2 tablespoons I squeezed some tomato paste into the wine used to de-glaze the browning skillet.

 

Edited February 9, 2017 by Porthos (log)

[JoNorvelleWalker]

19 hours ago, Anna N said:

There has been much talk recently both on eG and elsewhere about wedge salads. I am obviously lead a much too sheltered life. I had never heard of a wedge salad never mind eaten one.  So I thought it time to rectify the situation.

 

 My research indicates that plating is not my forte.  I do not think it likely that a wedge salad will become a regular occurrence. Nothing wrong with the ingredients. I like them all.  But I found it challenging to eat and it seems to defy the idea that the dressing should coat each leaf in the salad bowl. Some mouthfuls consisted of nothing but bare iceberg lettuce.  Should I find myself presented with any such salad in the future I will know to chop up the lettuce and toss everything together before attempting to eat it.  

 

When I was growing up, on the rare occasion I got to dine at a real restaurant, a wedge of iceberg lettuce was the thing.  It was just a question of French or Italian dressing.  A grapefruit half was an acceptable substitution.

 

 

[liamsaunt]

Sandwich night last night.  Husband had some of the leftover beef tenderloin from the Super Bowl with arugula and parmesan cheese

 

 

I had chicken with daikon-carrot pickle, chiles, cilantro and spicy aioli. Kind of banh mi flavors but on the wrong kind of bread.

 

[scubadoo97]

Looks like a better kinda bread to me.   Both sandwiches looks delicious 

[liuzhou]

 

Pan fried sea bass with buttery mashed potato, black garlic and capers. Stir fried chayote shoots.

 

The crisp fried fish skin went to the cook (ie me) for his treat and he enjoyed it immensely. A second fillet was also eaten and the skin was even better.

Edited February 9, 2017 by liuzhou (log)

[suzilightning]

Dinner for me last night was ham and egg on a bun.

John had spaghetti with shrimp, capers and olive oil.

 

Doing some recipe testing today - if the power holds - short rib ragu.  Will serve it with some olive oil mashed potatoes I think.  Carrots and peas with onions.

[Kim Shook]

Anna – I really like wedge salads, but you are right – you have to chop them up on the plate to get the dressing properly mixed in and then do you really have a wedge salad?  I guess that they are really just an attractive way to serve a truly simple salad – you can add what you like, but at bottom it is a two ingredient dish. 

 

Dinner last night was Ina Garten’s shrimp salad roll and green beans:

I roasted the shrimp instead of boiling or steaming.  I always do this now when I want cooked shrimp for a dish.  I think it is a great improvement.  I happened to have some of the top slice hot dog buns and, for the first time, tried buttering and toasting the sides.  Great little trick.  Even Mr. Kim, who isn’t a bread fiend like me, noticed the difference it made to the roll.

 

With chicken noodle soup:

Homemade, but from the freezer.  Funny thing about those crackers.  I have 3 tins of smoked oysters in the pantry.  Mr. Kim said he would be gone tonight, so I should eat some (he detests the odor).  I didn’t have any saltines (absolutely required for smoked oysters), so bought some at the store yesterday.  When I opened them they looked odd and I realized that I’d bought WHEAT.  So I said “shit”.  But when I tasted them, they tasted EXACTLY the same as the regular ones.  One of those little marketing tricks – of course, I know that ALL saltines are made from ‘wheat flour’, but I’m guessing the color came from caramel!

[mgaretz]

I made an experimental char siu with pork belly.  Cooked in the air fryer.  (Note, if you try this, put it directly under your exhaust vent as it will make copious quantities of smoke.  I think pork belly is just too fatty for the air fryer.  Next time I will probably cook in the pellet grill.)  Made into a very non-traditional stir fry of arugula, carrot, onion, celery and cauliflower.  It was very tasty though!

 

 

 

Edited February 9, 2017 by mgaretz (log)

[Shelby]

Ham and cheese sandwiches with jalapeño mustard

 

[sartoric]

It's still too hot in the kitchen, so a selection of cold stuff happened. 

Thawed roast turkey breast, white and dark, shaved ham, salami, olives, pickles, baby beetroot, a tuna and bean salad, plus tomato, basil and bocconcini salad. Sourdough bread, mango relish and mustard pickles.

 

I'm itching to try out some recently acquired recipes from India...maybe next week.

 

 

[chromedome]

It's a stormy night, so I pulled leftover choucroute garnie from the freezer (FCO points!) and boiled up some potatoes to go with. Perfect cold-night comfort food, but not photogenic. 

Edited February 9, 2017 by chromedome
"preezer" clean-out (log)

[JoNorvelleWalker]

A late work night pre-storm simple midnight dinner...

 

 

Chicken thigh was previously pasteurized sous vide and stored in the refrigerator.  Then grilled on my Zojirushi electric grill.  The Zojirushi is the best method I have found for finishing sous vide chicken.  Sous vide chicken never comes out as well in the CSO.

 

Not that the CSO was idle:  the thawed frozen peas were steamed 8 minutes.

 

[rotuts]

interesting

 

I do hope y9u have done  CSB'd 

 

CkThighs in the CSB ?

 

on the rack cover he drip pan  

 

with the parchment helper so they do not stick ?

 

granted  one needs to get remove as much fat as possible

 

but   .....   the finest CkSkin Iver ever had.

 

Once Ive done the FCO to

 

reasonable satisfactions 

 

Ill more back to CkTh's

 

this week  :  $ 0.77   USD's  /lbs

 

[liamsaunt]

Chicken and chickpea tagine with couscous.  Details in the "cook from your freezer" thread.

 

[JoNorvelleWalker]

1 hour ago, rotuts said:

interesting

 

I do hope y9u have done  CSB'd 

 

CkThighs in the CSB ?

 

on the rack cover he drip pan  

 

with the parchment helper so they do not stick ?

 

granted  one needs to get remove as much fat as possible

 

but   .....   the finest CkSkin Iver ever had.

 

Once Ive done the FCO to

 

reasonable satisfactions 

 

Ill more back to CkTh's

 

this week  :  $ 0.77   USD's  /lbs

 

 

Indeed.  Uncooked chicken thighs I do in the CSO.  Yes, I use parchment.  But I can't get such crisp skin with previously sous vide thighs.

[scubadoo97]

Left over uncooked amberjack from the other day made a dandy fish sandwich for the two of us.  

 

A few spuds used for oven fries and a mini multicolored tomatoes for a topping using up a carton  from Costco.  It's clean out the fridge day.  

 

Its ts one of those dinners that I would be fortunate to get eating out but was so simple made at home. 

 

 

 

 

[rotuts]

@JoNorvelleWalker  

 

very interesting

 

My take ?

 

SV meats and thighs are very nice for all sorts of dishes.

 

not so much for crspy..

 

Id never SV a Ck or a Tk w skin

 

poultry Sk  does not enjoy SV

 

it does however enjoy the CSB  on steam bake

 

as a more or less a Poultry Religious Experience

 

bird religious , not Us

[scubadoo97]

I've used SV chk thighs for a confit type dish.  If you dry them well the crisp up nicely 

[chefmd]

Rice noodle soup with 65 degree egg.  Nice on a cold night.

 

[Norm Matthews]

We had pork chops with Jerk seasoning, brown sugar, pineapple, ponzu and mushrooms.  Dessert was strawberry shortcake.  I didn't take a picture of the Super Bowl food but it was a chili bar with lots of toppings and mix-ins, hot dogs and corn chips with a nacho dip. 

[Kim Shook]

Mr. Kim had a poker game tonight and I had to go out to my mother’s to do her meds, so it ended up being a Wawa night:

I dare anyone to post a trashier meal.

[DesertTinker]

7 minutes ago, Kim Shook said:

Mr. Kim had a poker game tonight and I had to go out to my mother’s to do her meds, so it ended up being a Wawa night:

 

 

 

 

I dare anyone to post a trashier meal.

 

The melamine condiment cup saved you from ultimate depravity. Gives a whiff of respectability to your meal.

[Kim Shook]

16 minutes ago, DesertTinker said:

The melamine condiment cup saved you from ultimate depravity. Gives a whiff of respectability to your meal.

LOL!  Not to mention the fact that the catsup is NOT on the hot dog.  

[kayb]

I had liquid fruit for dinner tonight. In a glass. In point of fact, it was liquid grapes. Zinfandel.

 

It has been Monday for at least three weeks.