Dinner 2017 (Part 4)

[sartoric]

Roast vegetable tortellini in a puttanesca sauce, with spinach salad.

 

A friend gave me a packet of this commercial tortellini claiming it to be the "best pasta ever". Can't say I agree, being a detester of capsicum (the content of the torts, pumpkin, capsicum and ricotta). The sauce was good though, anchovies, capers, garlic, olives and roma tomatoes. 

 

[Auro]

Labor day Holiday I went to the Beach.

Is fall in Brazil and the temperatura is very pleasant.

We had a high Tide and a ocean storm last week so I can't fishing from the Beach.

I decided go to the fish market and find good stuffs.

 

I found BACUCU, bacucu is a mussel that grows in the mangrove inside the mud.

It's smaller than the ocean mussel and the taste is a bit stronger.

 

 

Beautiful oysters.

 

 

 

 

White Shrimps.

The fishermans can catch tree specimens of shrimp here.

The 7 barbas shrimp, white shrimp and pistol shrimp.

I prefer the white shrimp it have a sweet taste.

 

 

My family don't like raw oysters...

So I made with a bechamel sauce and gratin in the oven

 

 

The bacucu I made a tipical caiçara (brazilian native shore comunities) recipe.

Arroz lambe-lambe our lick-lick rice.

The tradicional way you have to cook the mussel with the rice and lick the shells when you eat.

 

 

And the shrimps was a fried with garlic

 

 

 

Edited May 3, 2017 by Auro (log)

[scubadoo97]

Chicken and broccoli 

 

[kayb]

@Auro, that all looks absolutely marvelous, and nothing moreso than that gorgeous sea photo with which you began your post! Thank you for both the beautiful scenenry and the wonderful taste-bud-tickling!

 

 

[liamsaunt]

scallop roll and tater tots

 

[Ann_T]

Tonight's dinner.

 

This dish is on Moe's Top Five list. I've been making this recipe - Chicken Breasts Perigord 
(With Mushroon Duxelles) for almost 30 years.

 

The recipe is one of Lucy Waverman's from her - 1989 'Seasonal Canadian Cookbook.'

The only thing I do different is to add green peppercorns to the sauce.

[JoNorvelleWalker]

17 hours ago, Anna N said:

 

Bet somebody in your life warned you there'd be days like this.  Bet they didn't warn you how many or how often.   I wish you a better day today.  

 

Ah, yes, thanks, Anna, tonight was better.  Leftover chicken mechoui, rice and green beans.  The green beans had previously been blanched.  No substitute for my dear, delightful 30 second green beans but infinitely better than slimy, gray/grey, once-upon-a-time green beans.  Somehow all the rice was eaten.

 

And now my hands are cramping horribly.  Reaching out to Chartreuse V.E.P. for medicinal reasons only.

 

[Anna N]

 

From Samin Nosrat's Salt, Acid, Fat, Heat. Although the skin is a lovely colour it was not especially crispy. The croutons are also hers but there's nothing unusual about them-- torn soudough, olive oil, parmesan and pepper. 

 

[mm84321]

Whitebait fritter here in Kaikoura 

 

[Kerala]

I am enjoying these establishing scenery shots.

[HungryChris]

I am a believer that hot dogs have an occasional place at the dinner table and last night was it.  These were grilled. Deb had hers with onion and cheese.............to which she adds ketchup, while I try not to look. Mine were with sauerkraut and onion, to which I add ballpark mustard. The first draft of the new  garage wish list for the electrician made it into the picture and my laptop just returned from repair with all my favorite bells and whistles wiped clean, so cropping the pic was out of the question.

HC

[Shelby]

Venison and pepperoni pizza

 

[weinoo]

When life hands me this:

 

 

I cook this:

 

 

Risotto with ramps and white asparagus.

[sartoric]

More dosa. I'd been concerned about this batter. As the weather here cools it's harder to achieve the temperature for fermentation. Anyway, it was all good, seen here with smoky eggplant, chickpea curry, vegetable sambar, fresh tomato chutney, lime pickle and green mango pickle.

 

[shain]

@sartoric Your Indian (and all other) meals are stunning. I'm inspired to kick up my own Indian cookery. It's much to ask, but I'm sure many here will be happy to know what are your favorite recipes and techniques.

 

Todays dinner was homemade hummus, with tahini and sharp olive oil (from our own tree). Accomplished with freshly baked pitas, made with my new pita oven (checkout the thread about it).

 

[Kerala]

Squid-ink pasta with squid and prawns.

 

Other ingredients: olive oil, shallots, garlic, pancetta, bell cherry tomatoes, a tiny but potent red chilli finely chopped almost to paste and half a glass of pinot grigio to deglaze and marry the whole lot together..

No tentacles in shot because my girls scoffed them all up!

[Anna N]

 

 

 

 

And here's the original:

 

 

I picked off all the mushrooms, sliced them up, put some colour on them in a sauté pan and returned them to the pizza along with some more mozzarella cheese.   Much more satisfactory.   See The Ladies Who Lunch topic.

 

[Shelby]

1 hour ago, Anna N said:

 

 

 

 

And here's the original:

 

 

I picked off all the mushrooms, sliced them up, put some colour on them in a sauté pan and returned them to the pizza along with some more mozzarella cheese.   Much more satisfactory.   See The Ladies Who Lunch topic.

 

Yes, your version is MUCH better.  Perhaps you should be the head chef at that restaurant.

[Anna N]

@Shelby, one pizza does not a chef make!  Thank heaven.  Never, ever wished to run a restaurant.   Too much inclined to please myself. 

[Steve Irby]

We've been getting really delicious, fresh corn the past couple of weeks.  Makes the decision for dinner real easy.  I cooked the first ear and added it to batter for the Mexican cornbread.

 

[robirdstx]

 

Chicken-Fried Chicken and Country Gravy with Mashed Potatoes and Green Beans

 

Edited May 3, 2017 by robirdstx (log)

[JoNorvelleWalker]

Dinner was not quite what I was expecting:

 

 

 

The meat is a rack of 12 hour baby back ribs anovaed a la Kenji.  Note I did not use Kenji's spices.  I stopped short when I realized I had no whole yellow mustard.

 

But I have been reading Michelle McKenzie's Dandelion & Quince.  Not the season for quince in New Jersey but I note she says her favorite food is 12 hour lamb shoulder with ras el hanout.  Now pork ribs are not quite lamb shoulder, but I have a ton* of ras el hanout.  I was terrified my pork ribs would taste like a rose garden but the spices were indeed quite nice.

 

Where the trouble started was when the baking element burnt out in my stove.  Worse, due to operator error, my Rancho Gordo Rio Zape beans were pressure canned rather than pressure cooked.  No amount of force I could apply would unseal the jar.  I could see the Rio Zape beans.  I could taste them in my mind's eye.  That is as far as it went.

 

I made do with store bought potato salad and a Pennsylvania Dutch potato roll.

 

To add insult to injury my flask of methode rotuts froze.  Nothing quite covers a multitude of sins as a thawed liter of methode rotuts.

 

 

*OK, in truth, about a pound and a half.

 

[Kerala]

Looks tasty!

Is it just me or is it a bit perverse to use Arab spices on pork? Probably just me...

I still haven't worked up the nerve to do a pork biriyani, but the temptation is strong.

[Anna N]

18 minutes ago, Kerala said:

Looks tasty!

Is it just me or is it a bit perverse to use Arab spices on pork? Probably just me...

I still haven't worked up the nerve to do a pork biriyani, but the temptation is strong.

I think it's just you.  There are a lot of Christian Arabs in the world. Which is not to say that some of us can't be particularly perverse sometimes whatever our religious persuasion. 

[Kerala]

Pork biriyani is stirring into existence...