Dinner 2017 (Part 3)

[Norm Matthews]

Host's note: this inspiring topic grew too large for our servers to handle efficiently, so it's divided into segments.  The previous installment is here: Dinner 2017 (Part 2).

 

At the grocery store yesterday, I was torn between smoking a brisket point or getting some short ribs.  Considering that I already had a brisket flat brining for corned beef and that it would take all day to smoke the point and the chance that the weather would be lousy, I decided on the short ribs. I cut them Korean style for kalbi and marinated them overnight.  My son made a baste and grilled them today.  The weather was nice all day. 

Edited March 8, 2017 by Smithy
Added host's note (log)

[heidih]

Looks good Norm -do you ever do the lightly pickled daikon rounds as wrapper material?  My local Korean marts haven them in cold section (3-1/2" rounds and thin).  I prefer fresh but man the smell of my pickled daikon from fresh used to cause my son to scream "mom!!!" from several rooms away when I opened jar. 

[scubadoo97]

Enjoying things my wife's not a fan of while she's away and a freezer pull.   A Kenji's SV gulf paprika and garlic  shrimp recipe I loosely followed.  http://www.seriouseats.com/recipes/2017/01/sous-vide-shrimp-garlic-sherry-smoked-paprika-recipe.html

The bread was dipped in the marinade before grilling 

 

wifey missed out!  Serious delicious 

r

[robirdstx]

Motel Room Nachos - used up some of the leftovers that have accumulated over the last several days while my lady friend and I have been on our road trip. Tortilla chips topped with shredded carnitas, frijoles, shredded cheese and salsa. I preheated the shredded pork and the beans separately, then put them on a layer of chips and topped it with the cheese and salsa. Nuked the plate just until the cheese was melted.

 

[rarerollingobject]

Insanely delicious baked char siu/BBQ pork pull-apart buns with crunchy pineapple bun topping (nothing to do with pineapples, that's just the name given to the crispy, crackly pastry glaze).

 

Could've done with a longer proof, but I'm hardly going to kick them out of bed over THAT.

 

 

[liuzhou]

Nudging myself back into cooking, I decided to go easy and do a simple and put together a simple fried rice with shrimp. Not the best shrimp ever, but what had in the Antarctica simulator. Leftover rice from yesterday (the best for fried rice). Garlic, ginger. I knew one Thai-type bird's eye chili would be just right, so I added two. Egg. Scallions. Finished with sesame oil and black pepper. No soy sauce!

(I am sorely tempted to launch into a diatribe about the awful fried rice recipes littering the interwebs, especially YouTube, but I'll hold my tongue - except to say that if you like your fried rice eggs scrambled for 5 minutes at high heat, Ken Hom is your man! If you like them done for about 15 seconds, you are all mine!).

Edited March 5, 2017 by liuzhou
forgot to insert the picture (log)

[Norm Matthews]

12 hours ago, heidih said:

Looks good Norm -do you ever do the lightly pickled daikon rounds as wrapper material?  My local Korean marts haven them in cold section (3-1/2" rounds and thin).  I prefer fresh but man the smell of my pickled daikon from fresh used to cause my son to scream "mom!!!" from several rooms away when I opened jar. 

 

I never have but Charlie was just saying how he'd like to make some kim bob and we will need to get some pickled daikon for that. 

 

[Shelby]

Clawing my way out of the eating rut, I tried some things that are new to us.  I'm calling last night's dinner Shelby's version of Dim Sum.  I've never had Dim Sum before....reading about it always makes me want to go.  All of those carts full of delicious, steaming buns stuffed with pork and veggies.  Dumplings, turnip cakes (never had those, but they sound so good).  Anyway, probably  the soup and maybe the lettuce wraps don't fit into the real Dim Sum world, but remember, this is Shelby's Dim Sum lol.

 

We started with a small bowl of egg drop soup

Then moved on to pork lettuce wraps, egg rolls (homemade)

 

 

Those are chopped up salted pistachios --I was out of peanuts to top the lettuce wraps with.  

 

Shumai (pork and shrimp dumplings) --homemade

And steamed buns filled with mushrooms and spinach--store bought

 

More about the Shumai and steamed buns on the Instant Pot thread.  Those were both made in the IP and quite fun to do.

 

[sartoric]

What's in the fridge minestrone with "pizza" toasties.

 

[robirdstx]

 

Grilled Lamb Chops, Green Beans and Potato Salad

[Thanks for the Crepes]

I had Huevos Rancheros tonight, thanks to @robirdstx's post in the Ladies Who Lunch thread about San Juan Restaurant in Port Aransas, TX. I started looking at that menu and have had Mexican on my mind ever since. I used a store bought Guerrero flour tortilla from Irving, TX and La Costena canned refried pintos from Laredo, TX. They're both very good brands.

 

I also had a quasi-Waldorf salad with a honey crisp unpeeled apple a little Duke's mayo, and very nice walnuts from Trader Joe's. I don't have celery in the house, so the celery haters will be pleased. 

[Anna N]

Sous vide pork tenderloin with a tomato cream sauce accompanied by steamed broccoli dressed with umami butter. (The butter is from Chris McDonald's book on sous vide. It contains such things as anchovies, soy sauce, nutritional yeast...).

 

[Shelby]

In the never ending quest to find something to replace my beloved pasta with (never gonna happen) I did a spaghetti squash in the IP.  I'll say more about that on the IP thread.  I was out of spaghetti sauce so I made some using two of my hoarded jars of home canned tomatoes.  I covered my eyes as I snatched them from the shelf downstairs.  I'm afraid there are not many left and I am in denial.  Venison meatballs are under the sauce there somewhere.

 

[rotuts]

Ill bet your home canned tomatoes were very sad to mingle w that squash.

 

Sad Sad Sad.

 

Ill light a candle.

[Shelby]

1 minute ago, rotuts said:

Ill bet your home canned tomatoes were very sad to mingle w that squash.

 

Sad Sad Sad.

 

Ill light a candle.

  I just got coffee up my nose over this.

 

It was kinda sad, though, really.

[sartoric]

Indian feast again, a continuing theme. This time a chicken saag, chickpea & pumpkin curry, spicy fried eggplant, steamed rice, parathas, tomato chutney, green mango pickle and cucumber raita.

 

 

 

[Captain]

Sunday Roast.  Lamb shoulder slow braised with some malt cider, red wine etc.. covered til IT of 40c then a quick blast on high till 58c internal temp.

Golden spuds & peas.

Very happy on the  inside after this.

[HungryChris]

Spatchcocked chicken

Painted with a mixture of Dijon mustard and Italian dressing, garlic powder and fresh ground pepper

Cooked on the grill, skin side up for an hour and 15 minutes

add grilled asparagus

and call it dinner.

HC

 

[chefmd]

33 minutes ago, HungryChris said:

Spatchcocked chicken

Painted with a mixture of Dijon mustard and Italian dressing, garlic powder and fresh ground pepper

Cooked on the grill, skin side up for an hour and 15 minutes

add grilled asparagus

and call it dinner.

HC

 

I would call it dinner too.

[Kim Shook]

@Shelby – your dim sum spread looks wonderful.  It is making me regret that we gave up after church brunch for Lent.  There is a local place that does dim sum only on Sunday and is one of our favorite after church places. 

 

Last night was fried shrimp, onion rings and broccoli.  Shrimp:

 

 

Rings:

 

 

Plated:

 

 

Both the shrimp and the rings were soaked in buttermilk and then tossed in seasoned rice flour.  This, to me, makes utterly perfect onion rings – not to mention incredibly easy.  I detest battered rings – I find that the onion just steams inside the batter rather than actually frying and getting crisp on the edges.  The shrimp ended up getting a little too much coating on them.  It may have been better to skip the buttermilk with them and just let the rice flour stick to the natural moisture on them.  I like a REALLY thin and brittle coating on fried shrimp.  For dipping, I used a sauce that was a store brand - something called “Yum Yum Sauce” – the ingredients include canola oil, sugar, rice wine vinegar, egg yolks, tomato paste, citrus pulp, garlic powder, paprika, mustard powder, and red pepper:

 

I had it in my head, for some reason, that it might be like a milder version of that Bang-Bang sauce (which is good, but MUCH too spicy for me).  It was actually more like a slightly spicy 1000 Island without pickle relish.  Not bad, but not what I really wanted.  It was better for the rings than for the shrimp, but I’d made some cocktail sauce, just in case, so it was a good dinner.

[chefmd]

Lively very dry scallops with maitake mushrooms.   Capers and brown butter sauce.

[scubadoo97]

@chefmd  your scallops look great

 

i was planning on seared scallops with a beet carpaccio but the mandolin got the best of me.  3 stitches later on my right index finger.  Damn!

Dumb move not to use the guard. 

 

Publix sub for dinner 

[Porthos]

@chefmd I'm glad I saw your post with the asparagus. I had forgotten that my Dw had asked for apsaragus tonight. Trimmed and ready to steam.

 

Meatloaf, creamy mashed potatoes and steamed asparagus. My DW prefers mashes potatoes with some bit of chunk to it and I normally do that. Tonight I did it they way I like.

 

Instead of one large loaf pan I used a mini-loaves pan. A small loaf my my Dw and I, another for my DD and SIL, and a third to go into the freezer for a quick-to-put-together weekend dinner.

[blue_dolphin]

Ouch, @scubadoo97!  So sorry.   I've been pretty good about not touching the mandoline without my cut-resistant glove since a certain incident with my right thumb. You have given me a fresh reminder. 

 

Dinner was all leftovers.  Cucumber, tomato, onion salad with feta, fluorescent beet tzatziki (I turned down the lights to eat ) and a little lamb slider with tahini-lemon dressed greens on a piece of TJ's naan.

I froze 6 of those mini lamb burgers last night and wanted to see how long it would take to cook them from frozen.  16 min @425F, steam-bake in the CSO does the trick. Now I know. 

[Thanks for the Crepes]

I've been craving a Subway roast beef sub since November 7th when I had one at the Duke Hospital, Durham food court. It was really, really good with fresh, flavorful bread, rare to med rare beef that was probably tender top  round, fresh and tasty veggies, and they even had freshly sliced jalapenos and alfalfa sprouts. 

 

The one I tried to eat today from my local branch was enough to kill any desire to eat at another Subway probably for life. Really gross and I couldn't finish it. I have bread in the freezer from the grocery store that is fresher and better than what they used for this sandwich and the veggies tasted chemically weird. The meat was almost gray, but it did come from a cow and tasted passable.

 

@Kim Shook, it sounds like your tastes in fried shrimp and onion rings is very similar to my own. I sure wish I had your dinner instead of mine.