Dinner 2017 (Part 6)

[Anna N]

 

 Lettuce and tomato sandwich with Hellmann’s mayonnaise on homemade potato bread.  Bread made using a recipe from the new Modernist Bread. 

[scubadoo97]

Like Anna I'm a sucker for a tomato, lettuce and mayo sandwich.   

[scubadoo97]

Dinner was chicken legs and thighs with cubed eggplant roasted in the oven, served over rice.  Used a baharat spice mix to season.  

 

 

[OldHobo]

Pork cutlet; Acorn squash, mashed in its skin with garlic and cumin.

[mm84321]

Dessert...deep fried spheres of vanilla ice cream, with a sort of banana compote and chocolate sauce ! 

[Thanks for the Crepes]

17 hours ago, kayb said:

 

I lust after these onion rings.

 

 

Yep! After @robirdstx's post, I was compelled, compelled, I tell you, to go and look at the menu and every single photo on Yelp for Floyd's.  Some raw oysters and fried shrimp with fried okra for me, please.

[Thanks for the Crepes]

6 hours ago, mm84321 said:

Dessert...deep fried spheres of vanilla ice cream, with a sort of banana compote and chocolate sauce ! 

 

Okay, who stole the drool icon?

[liamsaunt]

Last night I made the "broccoli classic" from A Super Upsetting Book About Sandwiches.  Roasted broccoli, spicy pickled lychees, toasted pine nuts, ricotta salata, fried shallots and mayo on a sub roll.  It was probably the strangest sandwich I have ever eaten, but the flavors worked together.  I won't be rushing to make it again anytime soon, but I am glad I tried it.  Husband liked it enough to take the leftover sandwich with him to work today.

 

[Shelby]

Scrambled eggs with ham

 

 Pork and hatch chile enchiladas

 

 

[Kim Shook]

@Anna N – lettuce, tomato and mayo has been one of my favorite sandwiches my whole life.  It looks so good that I think I have to add Camparis (thank you, Canada) to my shopping list!

 

@mm84321 – gorgeous dessert and I love your plates!

 

Ubiquitous salad:

 

Last go at the Shake and Bake plus some really good home fries made with leftover baked potatoes:

Makes for a rather beige plate, but it was all good after a mammoth day of baking!

[Ann_T]

Last night's dinner.

Grilled a Porterhouse steak to share with Moe. I got the tenderloin portion. 

Served with roasted potatoes with mushrooms, onions, peppers and garlic. Seasoned with salt, pepper and basil.

[HungryChris]

My pepper plants took their final hit by the frost last night. The few peppers that were tinged by the frost had to get used today. Pepper steak on jasmine rice. One TBS of gochujang brings it all home!

HC

[Anna N]

 

A little of this and a little of that.

[TicTac]

30 minutes ago, Anna N said:

 

A little of this and a little of that.

 

That is a Smorgas any bord would be happy to have!

 

St. Agur by the looks?

 

 

[Anna N]

22 minutes ago, TicTac said:

St. Agur by the looks?

 Budget didn’t stretch quite that far this time. Danish blue. 

[liuzhou]

 

Leatherjacket or leather jack, filleted and fried. Served with black rice and wilted spinach with garlic.

 

[TicTac]

1 hour ago, Anna N said:

 Budget didn’t stretch quite that far this time. Danish blue. 

 

Still tasty!  I made (one of my favourite's) a Balsamic caramelized onion pizza with rosemary and Danish Blue last week.

 

 

 

[shain]

Pasta with carmelized onion, garlic, chives, parm, tarragon, nutmeg and pepper.

[CantCookStillTry]

 

To the casual observer, it may seem like I tried to make one of those dishes that's really popular on blogs, in restaurants, amongst general people that have taste buds.  

 

Disclaimer: I have never had the opportunity to eat unsaid dish, there are certainly no local restaurants, although I have lusted over probably a hundred blog posts and recipes. However, as I have never actually eaten the unsaid dish, tonight we had spicy noodle soup with bits piled up on the top because I forgot to stir.  

[Shelby]

Lasagna last night

 

[rotuts]

@Shelby 

 

did you make that Lasagna in the CSB(O) ?

 

what size glass pan did you use ?

 

thanks

 

looks delicious !

[Shelby]

3 hours ago, rotuts said:

@Shelby 

 

did you make that Lasagna in the CSB(O) ?

 

what size glass pan did you use ?

 

thanks

 

looks delicious !

Thank you !!!!

 

Yes, I did it in the CSO.

 

The glass pan used to be my Grammy's.  It's the perfect size to make a lasagna and not have leftovers for days.  It's 5" wide, 8" long and 3 1/2" tall.

[Norm Matthews]

The new cast iron griddle arrived broken. GE overnighted a new one double boxed with bubble wrap and stamped GLASS FRAGILE.  I seasoned it yesterday and took it for a test drive today with some steak.  The New York Times called the potatoes Mock Frites but the last time I made them from a different recipe, they were called Smashed Potatoes. What was different was a compound butter with these. Either way they were good.  At a restaurant a couple years ago, Cassie ordered a Bourbon Steak.  The first thing that came to mind was heresy but she gave me a bite and it was good.  I made the recipe at home a month or so later and decided to do it again today. The steak was marinated in bourbon, soy sauce, ginger and garlic.  The green beans were left overs.

Edited November 11, 2017 by Norm Matthews (log)

[blue_dolphin]

 Super-Crisp Roasted Potatoes from The Food Lab with chicken fat & some sort of little potatoes instead of russets & duck fat.

Pork Chop with Tuna-Sando Sauce from Lady & Pups - that title cracks me up every time I read it!

Cryo-Blanched Green Beans from The Food Lab with haricot vert and shallots instead of regular green beans and garlic.

 

[HungryChris]

Deb had to babysit until past eight pm last night. Dinner was a Greek salad and Red Lobster Cheddar Bay biscuits. They bake in about 15 minutes and I put them in the oven as soon as I heard her pull into the garage.

HC