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Shelby

Dinner 2017 (Part 5)

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Shaved Brussels sprouts salad with Parmesan and grilled strip steak with turnips. Steak was done medium rare even though the photo does not show it very well.  Eating outdoors, it's getting darker

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On ‎6‎/‎8‎/‎2017 at 2:41 PM, Toliver said:

I'm with Ronnie. He has my sympathies. ;)

Johnnybird stands with both of you....of course we know better......

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On ‎6‎/‎8‎/‎2017 at 8:53 AM, Shelby said:

 Our first beets--just with a little salt and pepper--SO good (Ronnie thinks they taste like dirt but I love 'em)

They do taste earthy to me also, but in a good way, so I'm on your side of the fence, if it should matter. I have planted them quite a few times, but they have never come up for me.

HC

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To go with my leftover veggie stew and rice I thawed out a piece of spareribs and roasted them in the crockpot with nothing but salt, pepper and crushed red pepper. Four hours and fifteen minutes on high was just a little too long, because the bark had become a bit to developed, but the method works even for that small piece of rib. Most of the fat had rendered, there was good softening of the collagen, and surprising browning for the tool I was using. I stood the little rack up meat side to one side of the pot, and after two hours took a pair of tongs and flipped it bone side against the opposite side of the pot.

 

I'll do this again, but for a bit less time. 

 

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This was meant to be a small afternoon snack. In a bout of home sickness my wife requested Churros with heavy dipping chocolate - technically Catalan breakfast. I whipped up a (pretty large) batch and there were no leftovers... And no dinner :$

 

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Cold cucumber soup

 

Until now I have made cold beet soup with chard as the base ingredient. My husband and my dad both like this kind of cold soup. Today I tried a new version of cold soup. Cold cucumber soup with natural yoghurt with dill and peppermint leaves was excellent. You may serve it with hard boiled eggs or new potatoes.


The recipes comes from from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.


Ingredients (for 4 people)
800g of natural yoghurt
4 fresh new cucumbers
2 tablespoons of minced peppermint leaves
4 tablespoons of minced dill
2 cloves of garlic
4 eggs
salt and pepper

 

Clean the cucumbers, cut the ends and grate them (with the skin on). Crush the garlic, add to the cucumbers, spice it up with salt and pepper and mix it in. Add the yoghurt, peppermint and dill. Stir the soup. Serve chilled with a hard-boiled egg.

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@chefmd  your brussels are right up my alley.   Love them shredded or just about every way.    Fresh only though.    

 

Tried frozen from the grocery store and was like "this is why people dislike them".  Maybe I didn't treat them appropriately as they were mushy and bitter 

 

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Posted (edited)

Tonight. Mango beef with asparagus and rice.

 

The beef is marinated in rice vinegar and osmanthus flavoured rice wine with garlic, minced ginger (lots) and chili flakes, then slow-cooked until tender. Mango is hedgehog cubed, added to the beef and allowed to warm through. Served in a half 'shell' of mango skin.The asparagus was grilled/broiled.

 

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Edited by liuzhou (log)
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Posted (edited)

Dinner the other night: panko crusted fluke with cilantro lime aioli, mixed veggie slaw and rosemary fries

 

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Edited by liamsaunt (log)
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8 hours ago, HungryChris said:

They do taste earthy to me also, but in a good way, so I'm on your side of the fence, if it should matter. I have planted them quite a few times, but they have never come up for me.

HC

I'll trade you some beets for some rhubarb :)  

 

Breakfast for dinner last night.  I made too much food.  I wanted both asparagus and yellow squash, so I made that along with hash browns and some sausages.  It was fun making it--I did the eggs and hollandaise sauce SV.  Super easy and I liked that you could hold them in the water bath until the rest of the meal was ready to plate.

 

Ronnie got super creative so I had to show you his plating skills LOL

 

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My boring plating skills

 

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3 hours ago, liuzhou said:

Tonight. Mango beef with asparagus and rice.

 

The beef is marinated in rice vinegar and osmanthus flavoured rice wine with garlic, minced ginger (lots) and chili flakes, then slow-cooked until tender. Mango is hedgehog cubed, added to the beef and allowed to warm through. Served in a half 'shell' of mango skin.The asparagus was grilled/broiled.

 

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That sounds marvelous. Particularly as I love most anything you can do with a mango. Going to try it.

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Posted (edited)

Pizzas.

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See this thread for more pictures and info:

 


Edited by shain (log)
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Pork loin chops, char-siu style.  6 hour marinate with char siu mix used as a dry rub, cooked SV, basted with honey, torch seared then a final honey baste a sesame seeds before serving.  Served with cauliflower in butter a la Voltaggio and salad.

 

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 @mgaretz - We agree with you - we really love a maple glaze on salmon!

 

@Shelby – the four of us could have a happy meal together – you and Mr. Kim could enjoy beets and Ronnie and I could sneer at you all’s dirt eatin’ ways:P!

 

The other day my sister stopped for the night on her way to Florida.  My daughter, niece and mom came over for dinner.  Mr. Kim was smoking a couple of pork butts for a poker party and he did two chickens for us for dinner.  Just gorgeous:

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To go with it, I just did a simple pilaf, salad, marinated cucumbers and Aldi ‘croissants’:

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This was a kinda-sorta pilaf.  Since I was serving the chicken plain (I did offer BBQ sauce if anyone wanted it), I wanted to ‘fancy up’ the rice a bit.  I sautéed some onion until it was browned and set it aside.  To the water, I added one of those Knorr Vegetable Stock Concentrate tubs and cooked the rice as usual.  At the end, I tossed in the onion.  It was surprisingly tasty.

 

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I get these a lot.  They are really cheap and less like croissant than classic crescent rolls I remember my grandmother making from scratch. 

 

Mr. Kim’s pork:

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 It was glorious!

 

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6 hours ago, scubadoo97 said:

@chefmd  your brussels are right up my alley.   Love them shredded or just about every way.    Fresh only though.    

 

Tried frozen from the grocery store and was like "this is why people dislike them".  Maybe I didn't treat them appropriately as they were mushy and bitter 

 

I have never tasted frozen Brussels but have assume that brassicas do not freeze very well.

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A big day in the kitchen yesterday. On the plate - aged basmati rice, fish (NZ Hoki) in mustard gravy from 50 Great Curries by Camellia Panjabi, chow chow kootu from The Bangala Table, aloo gobi (potatoes with cauliflower). On the runner - roti parathas, lime pickle, tomato chutney, kosambri (carrot, moong dal and coconut salad), pineapple chutney, mint and dill raita. Chow chow is the Indian name for chokoes or chayote, I tried it in India and wondered how anyone could make this bland veggie taste so good. Memories of a favourite uncle who peeled and boiled all veggies for at least 20 minutes (including zucchini). I also remember people pleading to give them away as the vines were so prolific. Not these suckers, $7 a kilo !

 

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very simple dinner tonight, fried porkchops with ajvar, onions and a classical cucumber salad from Styria. sourcream and pumpkinseed oil goes give it a special taste.

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1 hour ago, sartoric said:

A big day in the kitchen yesterday. On the plate - aged basmati rice, fish (NZ Hoki) in mustard gravy from 50 Great Curries by Camellia Panjabi, chow chow kootu from The Bangala Table, aloo gobi (potatoes with cauliflower). On the runner - roti parathas, lime pickle, tomato chutney, kosambri (carrot, moong dal and coconut salad), pineapple chutney, mint and dill raita. Chow chow is the Indian name for chokoes or chayote, I tried it in India and wondered how anyone could make this bland veggie taste so good. Memories of a favourite uncle who peeled and boiled all veggies for at least 20 minutes (including zucchini). I also remember people pleading to give them away as the vines were so prolific. Not these suckers, $7 a kilo !

 

There's a fish called hoki? 

 

I would absolutely, positively, have to use it to make poke. Just 'cause. 

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1 hour ago, ninagluck said:

very simple dinner tonight, fried porkchops with ajvar, onions and a classical cucumber salad from Styria. sourcream and pumpkinseed oil goes give it a special taste

 Well this sent me off in many different directions. I discovered pumpkin seed oil is a major export of Styria and that one of the common dressings in that part of Austria is cider vinegar and pumpkinseed oil?   I am also curious about the onions. Are they raw?  Is this an Austrian style of eating to have raw onions and ajvar with pork chops? I have both ajvar and pumpkinseed oil in my refrigerator and I am quite happy eating raw onions. Thank you. 

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Just me tonight, so top sirloin, cooked SV then torch-seared, served with buttered white corn a la Voltaggio, salad with sherry vinaigrette and a glass of Rocky's Block Red.  Fresh cherries will be later for dessert (with more RBR).

 

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7 hours ago, chefmd said:

I have never tasted frozen Brussels but have assume that brassicas do not freeze very well.

 

I recall reading somewhere that the taste of Brussels sprouts was improved by freezing?  When I have them in house (which I don't at the moment) I store them in the coldest part of the refrigerator that sometimes goes below.

 

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29 minutes ago, JoNorvelleWalker said:

 

I recall reading somewhere that the taste of Brussels sprouts was improved by freezing?  When I have them in house (which I don't at the moment) I store them in the coldest part of the refrigerator that sometimes goes below.

 

 

I like frozen brussels sprouts just fine, and I used to grow my own. I do not like previously frozen broccoli or cauliflower at all, though, so your frozen brassica tastes may vary as well.

 

I made breakfast for dinner tonight. I was craving some of my homemade blueberry pancakes from the freezer, but also was thinking about hashbrowns. I needed to lighten that combo up a little so I made spiced opo squash pakoras with a little besan in place of hashbrowns. I also had fried eggs for protein and a Burro banana and ripe, juicy peach.

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Kim, that is some beautiful pork and chicken up there!

 

Lamb chops, pesto pasta salad, beans from my garden last night

 

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@Anna N, yes the onions are raw. this is very common at the balcan states together with any grilled meat.

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