Dinner 2017 (Part 6)

[Anna N]

22 minutes ago, liuzhou said:

Boiled Beef and Carrots!

 Oddly I have always thought it was boiled beef and cabbage.  When my husband would ask what’s for dinner and I was feeling put upon and responsible for everything under the sun I would often snap back, “Boiled beef and cabbage”. For some reason boiled beef and carrots doesn’t have quite the same weight. 

[HungryChris]

I was so taken with @chromedome's "Authentic Chicken Parmigiana" from Food Funnies, that I made it for dinner. We both thought it was seriously good. There was nothing funny about it.

HC

[Anna N]

25 minutes ago, HungryChris said:

 

I was so taken with @chromedome's "Authentic Chicken Parmigiana" from Food Funnies, that I made it for dinner. We both thought it was seriously good. There was nothing funny about it.

 

 Funny, it struck me the same way. Of course I would have to buy some of those horrible chicken breasts in order to make it.  And that would be seriously funny.

[HungryChris]

1 minute ago, Anna N said:

 Funny, it struck me the same way. Of course I would have to buy some of those horrible chicken breasts in order to make it.  And that would be seriously funny.

I don't think I have ever bought them before, but I did decide that the next time I make it, it will be with chicken leg quarters that I debone and leave the skin on!

HC

[lindag]

On 10/6/2017 at 8:44 PM, Norm Matthews said:

In the  Chili post earlier this week, I think,  @lindag mentioned some Worcestershire sauce made in Kentucky and aged in whiskey barrels.  I ordered some as well as from the same company, some soy sauce and Kentuckyaki sauce.  I marinated some chicken wings in the teriyaki sauce with some honey and brown sugar added and baked them in the new oven. Earlier I made some sourdough.  We had the wings with rice. I didn't make any vegetables. 

 

 

 

Great!  I tried the Bourbon Barrel Aged Worcestershire Sauce on its own and liked it very much.  I also put a couple dahses into my Bloody Mary, a

What I think I noticed most is that it doesn't have the strong odor of L&P sauce.  That's a big plus.

I broke a bottle (Costco size) of L&P by knocking it off the counter onto the tile floor...I thought the smell would never go away!

[lindag]

Tonight's dinner will be one of my favorite recipes from Epicurious. simple, easy and oh-so-good.Sillet Chicken and Vegetables

Perfect for a Fall evening.

[Okanagancook]

Mushroom lasagna from D. Madison.  A lot of work but it was worth it.

[Okanagancook]

Not dinner yet but I scored some Beef AAA Rib Eye Roasts on sale for $4.69/lb.  Managed to find the loin end roasts, mostly. I boned out the ribs (they went into the IP for stock.) and sorted the fatty bits and ended up with six 1 lb, 10 oz Bistecca Steaks, one 14 oz rib eye steak and 1 lb of trimmings for Bulgogi.  Such a great deal.  It was a lost leader.  "While quantities last.  Today only."  Everyone I saw at the checkout had two roasts.  They probably sold out by noon.

[ninagluck]

I was in Hungary today, the farmers market there offered me the meals for the weekend.  parasol mushsooms on toasted bread tonight

[ChocoMom]

Cashew Chicken with yellow squash from the garden....

 

[rotuts]

@Okanagancook  

 

nice

 

really nice

 

looking forward to your further adventures.

[robirdstx]

 

Chinese Delivery from Wong’s - Mongolian Beef with White Rice, 6 Fried Chicken Wings With House Special Fried Rice, 10 Pan Fried Pork Dumplings, 6 BBQ Spare Ribs, two Hot and Sour Soup and two Pork Egg Rolls = Lots Of Leftovers! (Wong’s lunch menu continues until 4pm, even on the weekends, and free delivery with orders over $20 - our total cost @ $30.)

 

[chefmd]

Duck breast cooked 130 degrees steam in CSO, seared in cast iron pan.  Corn on the cob (rubbed with butter of course).

 

[Okanagancook]

1 hour ago, rotuts said:

@Okanagancook  

 

nice

 

really nice

 

looking forward to your further adventures.

Thanks .  A couple of weeks ago I cooked a two inch bestecca perfectly.  Four minutes over a very hot grill, turned for four more minutes then turned back for four minutes then rested for 20 minutes.  It was stunning.  So, I am hopping for a repeat.  I wasn't at home so had no camera.

[BeatriceB]

Wow, robirdstx, your fridge and food storage is immaculate! When I get delivery, I just put it in the fridge in the containers it came in, all higgelty piggelty, and then have to figure out what's what when I want some. Just beautiful!

 

[Ann_T]

Tonight's dinner. Meatball Sandwiches,

with fresh mozzarella cheese and topped with grilled peppers and sauteed onions.

[Shelby]

Pork belly noodle bowls.  I couldn't decide if I wanted rice noodles or ramen so dammit I did both.  The eggs were going to be perfectly runny inside until I was interrupted by a call from my credit card company informing me of fraudulent charges.  Sigh.

 

[Okanagancook]

Bistecca dinner from a couple of weeks ago.

[Kim Shook]

@robirdstx – the chicken breast in your salad looks so perfect!  Would you mind explaining your technique?  Mine never turn out that well.

[rotuts]

@Okanagancook 

 

""  Bistecca ""

 

sounds so much tastier that ' Steak '

 

Ill be taking a page from your Book.

 

and using Bistecca from now on.

 

thanbks !

 

 

[robirdstx]

31 minutes ago, Kim Shook said:

@robirdstx – the chicken breast in your salad looks so perfect!  Would you mind explaining your technique?  Mine never turn out that well.

 

Thank you Kim. This is one of our favorites! I butterfly the chicken breast and pound it thin. I beat an egg in a bowl and dip each piece of chicken in it. Then I lay each piece on a bed of a mix of Panko crumbs, grated Parmesan, granulated garlic powder and fresh ground black pepper. After all of the pieces have been dipped and laid on the crumb mix, I turn each piece over and press more of the mix on the top. I let them sit for a few minutes and turn again and press more of the mix on the second side. Then I loosely cover the chicken with plastic wrap and put in the fridge for an hour to allow the coating to set. When it is time to cook the chicken, I put only enough cooking oil in a hot pan to coat the bottom to about 1/4 of an inch. I usually use peanut or grapeseed oil. The oil has to be shimmering hot before adding the chicken pieces. Do not crowd the pan. Allow the chicken to cook for a few minutes and turn when the crust is a golden brown and cook the other side. Drain the cooked chicken on paper towels. 

[mgaretz]

Salmon, cooked SV then seared with a maple-bourbon glaze.  A little piece flaked off and did get seared.  Served with salad a frozen mixed veggies in butter,  cooked ALV.

 

 

 

[Captain]

Pickled Pork cooked in the pressure cooker, served with roast pumpkin and spuds.

[Anna N]

 

Not much cooking going to be done until I  finish cleaning up from a small domestic catastrophe.  Glad I had some leftover beef and was able to make a quick sandwich on a frozen multigrain bun. I dressed it with some mayo and some horseradish and enjoyed some Danish cucumber pickles on the side.   Oh and to thumb my nose to the devil I enjoyed a glass of red wine. 

[scubadoo97]

Back home and using up stuff.  

 

Amberjack on banana leaf with sliced green olives, toasted coconut, macadamia nuts and red peppers and zucchini  

 

 

Edited October 8, 2017 by scubadoo97 (log)