Dinner 2017 (Part 4)

[Kerala]

Ooh, googled it and it exists aplenty! It is just me...

 

[Shelby]

Oysters, lobster ravioli, scallops and roasted broccoli

 

 

 

[HungryChris]

Korean BBQ rotisserie chicken and potato salad. I got so involved with cutting it up for serving, I neglected to take the final photo.

HC

[Norm Matthews]

We had meatloaf last night

[sartoric]

More dosa, this time with a spicy potato filling, making it masala dosa. Seen here with eggplant leftover from yesterday, rice, sambar on the rice, two kinds of tomato chutney and lime pickle.

 

 

Close up of the potato mix, a few cashews added for crunch.

[Captain]

Thai Beef Salad

[mm84321]

Curry night at the Albatross inn in Kaikoura, sticky toffee pudding for dessert..

 

 

[robirdstx]

 

Chicken and Vegetable Stir Fry with Rice - this dish was a bit of an experiment, but it worked for us. Part of the liquid used to cook the rice was leftover from a corned beef and the sauce was a combo of teriyaki and sriracha.

[blue_dolphin]

Trofie with zucchini, shrimp and chili from Diana Henry's Simple.

[HungryChris]

It was cicchetti night here, last night. Bruschetta, fried pork dumplings and fried fresh artichoke hearts.

HC

[Kerala]

@HungryChris do you have a link to a recipe for your Korean BBQ chicken please? Why is it so round? It looks very tempting. Is it stuffed?

[HungryChris]

@Kerala, The marinade is a mixture of about 3 heaping TBS of hot fermented soy bean paste (gochujang), 3/4 cup soy sauce, 4 large cloves garlic, peeled and chopped, 1 thumb sized piece of peeled ginger, chopped, 2 TBS dark brown sugar, 1 TBS rice wine vinegar, 1/2 cup dry sherry and 1 TBS sesame oil. I blend these with an immersion blender then add 3 green onions chopped.

I truss the chicken tightly, snipping off the wing tips. The trussing keeps the plump shape for visual appeal. I put the trussed bird in a plastic bag, add the marinade and massage it in the bag to distribute the marinade evenly and leave it for a few hours to overnight. I put it on the rotisserie at 350 - 375 F, baste the bird every 20 minutes with the marinade, but do not baste it for the last half hour to be sure that the marinade has been cooked thoroughly. With my setup, a 5 lb bird takes 2 /1/2 hours, but that will vary, of course, with the size of the bird and your particular setup. No stuffing.  

HC                                                                                   

Edited May 4, 2017 by HungryChris (log)

[Shelby]

CSO chicken

 

[Ann_T]

@Captain, I am not a salad fan, but WOW that looks great.    

 

 

Shared dinner for two. 

Steak-Frites with a wine sauce and a salad on the side.

[sartoric]

Aussie meat pie, horseradish potato mash and broccoli cheese with a touch of Gorgonzola.

[Captain]

Now that's an Idea.  I haven't made a pie for a while and I have some chuck in the freezer.

[HungryChris]

linguine with clam sauce.

HC

[JoNorvelleWalker]

You may recall, when last we spoke -- due to a tragic error -- I was left with an impenetrable jar of pressure canned Rancho Gordo Rio Zape beans.

 

 

Now, thanks to Kuhn Rikon and the miracle of amazon one day delivery:

 

 

 

The sous vide ribs tonight were reheated on steam bake in the CSO.  Much better texture than when reheated on the grill.  Store bought potato salad and Martin's potato roll.

 

My only regret was I could not finish everything.  Even with no lack of Soave and Zinfandel (not shown).

 

[liamsaunt]

salmon burger with tzatziki sauce and pickled onions and a mix of potato and carrot "fries"

 

[liuzhou]

I was trapped at my new home today waiting for someone to deliver a new washing machine and another someone to move my telecoms from the old place. Still no home internet. This comes via my cell phone. I'm told I'll be back in www.land tomorrow sometime.

 

Fortunately, before the chaos descended, I managed to do a little shopping. Some chicken legs, a fresh pineapple and some beautiful button mushrooms - the first of the season. Yes, button mushrooms are seasonal and that's how we get them here.

 

 

So, chicken legs slow braised in soy sauce (with garlic, ginger, shallots and chilli). Pineapple chunks added for last 20 minutes. Stir fried mushrooms with more garlic and scallions. Rice.

 

Followed by mango ice cream (from local supermarket - respectable if not exemplary.)

 

I also managed to bake two loaves (banana bread and soda bread). Then washed a huge backlog of laundry. Busy day.

[David Ross]

Braised Beef in Verde Mole-

This was one of those dishes where I just sort of mish-mashed ingredients and got lucky I suppose.  The sauce was a blend of a

prepared, bottled mole verde that has pumpkin seeds, spices, and a hint of Mexican chocolate.  I combined it with my

recipe for tomatillo salsa, which is a blend of roasted tomatillos, charred onion and garlic, Mexican oregano, then some toasted

cumin seeds and a bit of chili powder.

 

Beef chuck in the slow cooker with the sauce for about 6 hours.

 

[sartoric]

Chicken thighs marinated in a mix of pomegranate molasses, garlic and chilli, baked cinnamon sweet potatoes, herby couscous and a few garden fresh rocket leaves.

 

[robirdstx]

Happy Cinco de Mayo!

 

 

[HungryChris]

We had chili for Cinco de Mayo.

HC

[Shelby]

Keeping in the theme, I made a little venison taco pizza--I don't think I've ever had that and I liked it a lot.

 

 

Then we had venison tacos with all the trimmings