Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

blue_dolphin

Lunch! What'd ya have? (2017)

Recommended Posts

42 minutes ago, MelissaH said:

So, @kayb, how were those parties? :D

 

I failed to mention I had a gracious plenty of wine. However, none of my football teams cooperated by winning. Well, one did, but they weren't on TV.

 

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites

B89EB86A-B7A9-4D5C-B3E2-9D15E53D74E5.thumb.jpeg.936102ccabaf50dcbc79bd86bfb9cc8a.jpeg

 

Couple of wings from a purchased rotisserie chicken that I had tossed into the freezer a week or so ago. Reheated in the Cuisinart steam oven at 325°F on steam bake for 15 minutes. Probably should have gone higher to crisp the skin. But they were juicy and tasty. That oven really does excel at re-heating leftovers. 

  • Like 5

Share this post


Link to post
Share on other sites

E90025E3-0733-4E50-9BDF-D38480155AAB.thumb.jpeg.04dcf944ac0ca138e7a44c23b8c50694.jpeg

 

 Gift of tomatoes (Yes, I know, it’s not summer and these were not summer tomatoes). But a little pre-salting and the promise of 3 grains of sugar, some good bacon (which you can’t see but it’s there) and some excellent bread ......(If I don’t blow my own horn on the Modernist Bread....) 

  • Like 8

Share this post


Link to post
Share on other sites

That toasty bread does look awfully good, @Anna N!

 

Steak sandwich

IMG_6377.thumb.jpg.f15b4307f05b1b80e35faa58b66a80b7.jpg

Toasty warm roll (take & bake panini roll from Trader Joe's) spread lightly with a mix of horseradish & mayo, mix of baby kale, Swiss chard & spinach sautéed with garlic, thinly sliced and re-warmed ribeye steak, fresh cremini & dried porcini mushrooms sautéed as per Diana Henry's Boozy Mushrooms on Toast - finished with a splash of sherry - all topped with a sprinkle of crispy fried onions (from a can :D).  Fresh tomato wedges.

  • Like 14

Share this post


Link to post
Share on other sites

Drooooool. 

  • Like 1

Share this post


Link to post
Share on other sites

Really don't know what to call this sandwich on Parisian bread with kimchi, mortadella and Swiss, cooked like a Panini. Francoaisianstein Panini? The next time I make it, and I will, I will dice the kimchi. The flavor was excellent, but it was a bit of a chore to eat.

HC

IMG_1272.thumb.JPG.d77459551164ca969d878b7392065a3a.JPGIMG_1273.thumb.JPG.fd940d1ad6abe1ed6bcfc9ed2b5e5a66.JPG

  • Like 10

Share this post


Link to post
Share on other sites

Like HC I had kimchi on my mind. It’s been on my mind for weeks. Finally, I have kimchi. 

 

...and a sweet dumpling squash and some mushrooms. What more could one need?

 

 I roasted the squash with some gochujang, chopped up some kimchi and tossed it with the roasted squash to heat it through.  I separately roasted some mushrooms. Lunch.  

 

D9A4732D-8A6E-464E-B719-2925B63BDC49.thumb.jpeg.11528b829cb121196f274974e41bc97b.jpeg

  • Like 7

Share this post


Link to post
Share on other sites

DD7E6229-C80D-41AC-80C8-504F358FBD24.thumb.jpeg.2d5e6d475ad6e58126c4a73ed2e27021.jpeg

 

Returning home from an errand at lunch time, I stopped at Bao’s Cafe in League City for Pork Fried Rice to go.

  • Like 8

Share this post


Link to post
Share on other sites

The last of my leftover rib-eye.

IMG_6390.thumb.jpg.151e73a949a59387cfca24fa77c7fd48.jpg

Toasted ciabatta, rubbed with a garlic clove and spread with mayo & horseradish.  Thinly sliced steak warmed on steam-bake in the CSO - I like to put fat-trimmings on top of the meat slices in the oven to keep them juicy.

Not as fancy as yesterday's sandwich but mighty tasty.

 

  • Like 12
  • Delicious 1

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

Like HC I had kimchi on my mind. It’s been on my mind for weeks. Finally, I have kimchi. 

 

...and a sweet dumpling squash and some mushrooms. What more could one need?

 

 I roasted the squash with some gochujang, chopped up some kimchi and tossed it with the roasted squash to heat it through.  I separately roasted some mushrooms. Lunch.  

 

D9A4732D-8A6E-464E-B719-2925B63BDC49.thumb.jpeg.11528b829cb121196f274974e41bc97b.jpeg

Never thought of gochujang with sweet squash. Thanks. I'll try that.

 

  • Like 2

Share this post


Link to post
Share on other sites

Simple but satisfying. Penne with tuna, chilli, garlic and ginger.

 

20171122_214052.thumb.jpg.01c2b06bcde58c4b91c448e6017ac67a.jpg

  • Like 6

Share this post


Link to post
Share on other sites

We had a family Thanksgiving dinner at my cousins' last Sunday and I've had turkey sandwiches on my mind ever since. 

Lacking leftover turkey, I did the next best thing and roasted a chicken.  First step was to remove a wing for QC.  

IMG_6393.thumb.jpg.bcacb67311875e2f9091e9048422dcee.jpg

 

QC passed so I grabbed a leg and part of a thigh, still warm,  to tear up and put on some lightly toasted ciabatta, spread with mayo:

IMG_6402.thumb.jpg.e51cca7371fc98b59691d47058865ba9.jpg

 

If I'm offered leftover turkey from the Friendsgiving dinner I'm attending tomorrow, I won't refuse but for the moment - the itch is scratched xD

  • Like 9
  • Haha 1

Share this post


Link to post
Share on other sites

992B7D71-2905-4D6B-AA78-28C51810D245.thumb.jpeg.db7ed9797b21db5463470a73e180544d.jpeg

 

Thanks to @ninagluck!   A different and delicious way to enjoy winter squash. 

Here and here. 


Edited by Anna N To add a second link. (log)
  • Like 10

Share this post


Link to post
Share on other sites

Stress free Thanksgiving and no dishes for us to wash! Thankful that a few restaurants are open for business (and hoping that generous tips make it a good day for those who are working).

 

My group had and enjoyed the tomato pie, mac & cheese, country fried steak, mashed potatoes & gravy, and black eyed peas.  No room for dessert — maybe after dinner.

D5239A5C-5DAC-477D-9026-451A7C4F1901.thumb.jpeg.01c7bff789912a4b5d9424ff43845634.jpeg339C4007-58E6-411E-A378-6B947D06D482.thumb.jpeg.1546ef8b3671b35d8bef308532020789.jpeg

  • Like 7

Share this post


Link to post
Share on other sites

It's manjuba time un Brazil. Anchoviella lepidentostole

A little fish that is caught in november and december.

 

 

IMG_20171118_164541646_HDR.jpg

I tried to make a sushi .

 

I marinated the manjuba a few minutes in lime juice and put a small amont of grated fresh ginger and chives.

 

Tilapia sushi and japanese aonori.

 

Salmon sushi with orange, cream cheese and chiso leaves.

 

 

IMG_20171119_111543363_HDR.jpg

 

IMG_20171119_111517825_HDR.jpg


Edited by Auro (log)
  • Like 11
  • Delicious 2

Share this post


Link to post
Share on other sites

Those manjuba are cute little fish, @Auro. Do they have any flavor that is distinctive? For instance - are they oily, strong, mild, salty? Your sushi platter looks delicious.

Share this post


Link to post
Share on other sites

927D227A-704F-4702-A944-7BA2B1B7C5B2.thumb.jpeg.2b0abdcebcab1ddb775fc33c914ffe39.jpeg

 

 Sautéed peppers and onions with sausages. Sausages were cooked sous vide and then browned stovetop.  

  • Like 8

Share this post


Link to post
Share on other sites

Today was MB Hamberger Buns with turkey confit (left over from T-Day),

 

I heated the turkey in the steam oven, got it too hot I think - so next time I'll reheat sous vide with a little duck fat in the bag.

 

We  used Turkey stock thickened with wondra for Gravy.

 

Bus are awesome - but the real test will be dinner.

turkeysad.jpg

  • Like 7

Share this post


Link to post
Share on other sites

I offer Thanks

 

@Anna N 

 

I didn't see anything on that Plate

 

that was Green-ish

 

and said to be 

 

Bell-ish

 


Edited by rotuts (log)
  • Haha 2

Share this post


Link to post
Share on other sites
On 24/11/2017 at 4:56 PM, Smithy said:

Those manjuba are cute little fish, @Auro. Do they have any flavor that is distinctive? For instance - are they oily, strong, mild, salty? Your sushi platter looks delicious.

Smithy manjuba forms large shoals for mating in the spring.
They have a mild, oily taste.

In Brazil the Caiçaras, the traditional population of the coastal regions of the southeast and south of Brazil.

Eat they fried.

It's a nice fish and tasty to eat in sushi.

Share this post


Link to post
Share on other sites

684EB08F-78DB-4703-98F4-68724EA459BB.thumb.jpeg.89b77c73d1927c0f987a33c38939c910.jpeg

 

 Found some tricolor orzo while on a mission to find Modernist bread ingredients  and cooked it up today to enjoy with a meatball tajia that was lurking in my freezer. 

  • Like 7
  • Delicious 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×