Dinner 2017 (Part 2)

[Anna N]

 

 I am in my beige phase.   Sous vide shoulder of pork gently reheated in a sauce of apples, clarified osmazome*, calvados and cream.  Accompanied by a side of puréed celeriac which was cooked in the Instant Pot pot and puréed in the Thermomix.   

*Click.

Edited February 19, 2017 by Anna N (log)

[Ann_T]

Dinner for Two - Shared Platter.

 

 Moe's favourite salad. He loves this Caesar Salad. I've been making him this salad since 1979.

This one sets the standards by which he judges all other Caesars.

Homemade dressing with coddle egg , homemade croutons and both Roquefort Cheese and Parm Reggiano.

[scubadoo97]

Moe has high standards.  

 

Looks fantastic as always Ann_T

Edited February 19, 2017 by scubadoo97 (log)

[Shelby]

Broccoli beef and eggrolls

 

[liamsaunt]

My nephew has an anaphylactic allergy to crustaceans, and his doctor advised him to avoid Chinese restaurants because of the risk of cross contamination.  However, he loves all of that fried pupu stuff you get at American Chinese places, so yesterday my sister cooked up a bunch of pupu foods from scratch.  We made hoisin ribs, vegetable potstickers, chicken fingers, spring rolls, rangoon (with no crab!), and scallion pancakes.  He was thrilled.  This picture is of the platter of leftovers.  We made way too much.  As usual.

 

[kayb]

4 hours ago, Shelby said:

Broccoli beef and eggrolls

 

 

Oh, my, that looks lovely. I haven't made beef and broccoli lately. I should.

 

2 hours ago, liamsaunt said:

My nephew has an anaphylactic allergy to crustaceans, and his doctor advised him to avoid Chinese restaurants because of the risk of cross contamination.  However, he loves all of that fried pupu stuff you get at American Chinese places, so yesterday my sister cooked up a bunch of pupu foods from scratch.  We made hoisin ribs, vegetable potstickers, chicken fingers, spring rolls, rangoon (with no crab!), and scallion pancakes.  He was thrilled.  This picture is of the platter of leftovers.  We made way too much.  As usual.

 

 

That looks pretty lovely too. There would not have been too much had I been there.

 

[Shelby]

11 minutes ago, kayb said:

 

Oh, my, that looks lovely. I haven't made beef and broccoli lately. I should.

 

 

That looks pretty lovely too. There would not have been too much had I been there.

 

Thank you!  I recommend using the IP...it's easy and the meat is so tender.  I do the broccoli first on a trivet for 0 mins on high pressure.  Then I remove it (and the trivet) and do everything else.  I add the broccoli back in at the end.  

[Captain]

Roast Chook.  It sat in a large pot of brine for 36hrs before hitting the oven.

Beautifully juicy and tender.

That was Sunday dinner.  Chicken and gravy and no need for anything else.

[Okanagancook]

Captain, the Veggie Police could be knocking at your door

[liuzhou]

7 hours ago, liamsaunt said:

pupu

 

This site sure expands my vocabulary. I had never heard of this before. Interesting.

[robirdstx]

 

Shrimp and Pork Tenderloin Stir Fry with Snow Peas, Red Bell Pepper, Water Chestnuts and Mushrooms

[scubadoo97]

Mojo chicken tonight with black beans and rice

 

[Dejah]

Most of the family have gone home...only daughter and s-i-l here - a quieter supper for the four of us.

Pulled out some beef tenderloin, sliced up, seasoned with frajita seasonings. Cooked up in my cast iron wok.

Fixings were prepare beforehand. Wraps were commercial low carb.

 

                                       

 

[Porthos]

Dinner tonight is make your own tacos. Flour tortillas, store-bought carnitas, sour cream, sharp cheddar cheese, Monterey Jack cheese, sliced green onions, choppen cilantro, store-bought salsa.

[JoNorvelleWalker]

Not worthy of a photograph, but the last of my lobster from The Lobster Place -- via amazon Fresh -- grilled.  A tail and two claws.  Baked potato with sour cream, broccolini.  Lemon juice and drawn butter with the lobster.

 

Digestive:  Chartreuse green V.E.P.

 

[Anna N]

 

 48 hour boneless, beef short ribs with Sous Vide carrots, parsnips and onions. All finished in my Darto pans. 

[liuzhou]

The weather here is misbehaving. We get a few days of evil chill then a few days of gorgeous spring sunshine and high temperatures. So, it is difficult to know what to cook. Hearty winter fare or light spring eating.

 

Today was somewhere in the middle. It looked dull and miserable but wasn't actually that cold. So, a pan-fried 1-10-10 chicken breast and couscous with mint, capers and black olives. There was some yellow pepper in there, too.

 

[Shelby]

SV'd pork chops last night

 

 

 

[ElainaA]

A somewhat over done chicken thigh, done in the CSO, with quinoa, black beans (the very last of the coco noir from last summer's garden ), tomato, scallions and corn. Almost the last of last summer's corn too.

 

Unstuffed cabbage (a Mark Bittman recipe from an old NYTimes magazine) over rice. With salad.

Edited February 20, 2017 by ElainaA (log)

[gfweb]

On 2/18/2017 at 7:04 PM, chefmd said:

Saturday night. Had all the great plans.  Ended up with take out sushi for me and udon for DH.

 

 

Temple Alum?

 

[Okanagancook]

3 hours ago, Shelby said:

SV'd pork chops last night

 

 

 

Did they turn out tender this time?  130F for ? long.

All good save for those nasty sprouts 

Edited February 20, 2017 by Okanagancook (log)

[Shelby]

1 minute ago, Okanagancook said:

Did they turn out tender this time?  130F for ? long.

All good save for those nasty sprouts 

 

LOL I love me some sprouts  

 

Yes, MUCH more tender.  They were in there for almost 4 hours.  

[Toliver]

16 hours ago, liuzhou said:

 

This site sure expands my vocabulary. I had never heard of this before. Interesting.

I believe it's derived from the Hawai'ian word "puu-puu" which, in the Hawai'ian language, has, over time, become another word for "appetizer". It's pronounced as "poo-oo poo-oo".The syllables are spoken distinctly separate, almost like separate words. I believe originally "puu" meant collection or heap (meaning more than one). Over time, it also became shortened/Westernized to just "pu pu" (poo poo).

In western Chinese restaurants, the pupu platter is a collection of appetizers, not just a single appetizer, though it's taken on that meaning today ("Anyone care for some cocktails and pupus?). 

You can read more about what a typical pu pu platter contains here on Wikipedia (click). Click on the accompanying photo on that page to see an elaborate pupu platter (a lot of western Chinese restaurants these days no longer add the mini hibachi in the middle of the platter. They omit it all together).

[Captain]

 

 

I

 

Edited February 20, 2017 by Captain
wrong qoute. (log)

[Captain]

 

4 hours ago, Shelby said:

LOL I love me some sprouts  

 

Yes, MUCH more tender.  They were in there for almost 4 hours.  

I did the same thing Saturday night.  Same temp but only for less than 2hours.  I was planing on taking them out sooner but got lazy.

Where you worried about the length of time?