Dinner 2017 (Part 2)

[scubadoo97]

4 hours ago, Shelby said:

LOL I love me some sprouts  

 

I so love them as well.  After trying a bag of frozen I understood what people hate about them, but fresh-steamed, roasted, shredded etc. they're wonderful 

[sartoric]

A South Indian meal. The sambar from two nights ago was repurposed with extra dal, masoor dal this time. I made mango pickle on the weekend (was given about 30 green and ripening mangoes), so we tried some of that. Also a potato and spinach curry, plus dosas and a little yoghurt with green chillies.

 

[liuzhou]

3 hours ago, Toliver said:

western Chinese restaurants

 

I think you mean "American Chinese restaurants".

[Shelby]

1 hour ago, Captain said:

 

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?

No, I wasn't worried.  I just wanted them to be more tender.  The last time I did them for much shorter and they were a bit tough.

[chefmd]

6 hours ago, gfweb said:

 

Temple Alum?

 

No.  DH collects plastic cups with college logos.  He lines them up during college tournaments such as March madness and takes pictures, posts them on FB.  Different college cups appear randomly at meal times on our dinner table.  I am ok with that since he is ok with me posting pictures of random (and sometimes mundane) meals that we have.

[chefmd]

Crab meat, avocado, mango appetizer dressed with lime juice and salt, a touch of olive oil.  Mango and avocado were perfect.  Crab meat was pasteurized and rather average.  I had cravings for local MD crab meat but had to settle for Venezuela import.  Not terrible, just not perfect.  I will wait for the real thing to make it next time.

 

[Toliver]

1 hour ago, liuzhou said:

 

I think you mean "American Chinese restaurants".

Just trying to be a little politically correct since Hawai'i didn't become an American state until 1959 and the word "pupu" was used in the years before that. Ergo, "western" to include Hawai'i and the U.S.

[Shelby]

[mgaretz]

Maple-bourbon glazed salmon - cooked SV to 122F then torch-seared.  Served with cauliflower in butter a la Voltaggio and salad.

 

 

[scubadoo97]

Wow that looks good Shelby

[Kim Shook]

@Shelby – your broccoli beef looks gorgeous!  Would you share the recipe (I don’t have an IP, though)?

 

 

@liamsaunt – I am NOT allergic to seafood and I’d devour and adore every single thing on that pupu platter (one of my MANY guilty pleasures).

Edited February 21, 2017 by Kim Shook (log)

[sartoric]

Felafels with chickpea & cauliflower tabouli, tahini sauce and pita bread.

 

[Anna N]

 

SV'd some parsnips, carrots and onions earlier in the week.  Tonight I reheated them via Sous Vide, drained them and tossed them into some hot duck fat. I added some sliced Sous Vide beef short ribs and dinner was ready in short order. 

 

[Okanagancook]

@Shelby OMG.  Your pizza  I need some pizza soon.

[scubadoo97]

Burger night.  Ground chuck burger with pan grilled onions and home fries and fixings.  This was so delicious.   Forget high end steak.  I'm a a burger hound 

 

 

 

[Norm Matthews]

I got some chorizo the other day and decided to have sandwiches made with them today.  The sauce is lemony olive oil and cilantro.  The toppings are onions and roasted bell peppers

[robirdstx]

 

Beef and Bean Chili (from the freezer) over Pasta and topped with Shredded Cheese

[Shelby]

15 hours ago, Kim Shook said:

@Shelby – your broccoli beef looks gorgeous!  Would you share the recipe (I don’t have an IP, though)?

 

 

@liamsaunt – I am NOT allergic to seafood and I’d devour and adore every single thing on that pupu platter (one of my MANY guilty pleasures).

 

Hi Kim!  Thank you

 

I loosely went off this recipe  .  I added oyster sauce, carrots, water chestnuts and mushrooms.  

[Norm Matthews]

@Shelby I copied your recipe and plan to give it a try soon.  Looks yummy.

[Shelby]

3 minutes ago, Norm Matthews said:

@Shelby I copied your recipe and plan to give it a try soon.  Looks yummy.

Thanks Norm!  I usually don't care too much for beef and broccoli because the beef is usually tough.  The pressure cooking makes it so tender.  

[ElainaA]

Steel head trout baked then finished under the broiler, with maple/soy sauce glaze. Beets steam-roasted in the CSO. Soubise rice (is that redundant?) - Julia Child's recipe. My husband really liked this meal and tried - and failed - to come up with an appropriate wine to pair with it. (We ended up with our usual Two Vines Cab-Sauv.) So he asked me to ask all of you for suggestions. 

Which, of course, we will try out.  I'm always up for trying a different wine. Maybe several different wines.....

 

 

[TicTac]

More often than not, fish and red wine do not pair well.

 

I would have gone for something a bit acidic to cut through the sweetness of your maple glaze and the beets, perhaps a Sauv Blanc or a Chablis.

 

 

 

 

[Okanagancook]

Or a dry Riesling, a Chenin Blanc, Soave from Italy, Muscadet.  These are all wines with a good bit of acidity.

[mm84321]

A few snaps from last nights dinner party: 

scallop, porcini marmalade, black truffle

Millefeuille

Roasted mango, exotic fruit sorbet

Edited February 22, 2017 by mm84321 (log)

[Okanagancook]

15 hours ago, scubadoo97 said:

Burger night.  Ground chuck burger with pan grilled onions and home fries and fixings.  This was so delicious.   Forget high end steak.  I'm a a burger hound 

 

 

 

I LOVE avocados.  Looks fantastic.  A bit messy to eat though?