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Dinner 2017 (Part 6)

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1 hour ago, Steve Irby said:

This will be the last batch of banana leaf wrapped tamales till summer.  The bitter cold, at least by NW Florida standards,  is settling in and the trees will be wrecked.  

   

 

Just for the sake of morbid curiosity, I have to ask...what constitutes bitter cold in your neck of the woods? I see Floridian tourists carrying sweaters here in mid-August, so you've piqued my interest. 

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16 minutes ago, chromedome said:

 

Just for the sake of morbid curiosity, I have to ask...what constitutes bitter cold in your neck of the woods? I see Floridian tourists carrying sweaters here in mid-August, so you've piqued my interest. 

The forecast calls for nighttime temps in the mid to low 20's through Friday with the highs in the 40's.  We've had close to record highs through out November so this cold stretch is a little bit of a shock.  

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9 hours ago, Kim Shook said:

@Shelby – glad you like those Scalloped Tomatoes – we’ll be having them New Year’s day. 

 

@liamsaunt – your sandwiches look lovely and delicious! 

 

Mr. Kim smoked a couple of turkey breasts for Xmas Eve dinner:

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They turned out beautifully.

 

Moist, lightly smoky and incredibly delicious:

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The table:

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Bread and rolls:

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Ham (cooked in the Nesco roaster) and Mr. Kim’s smoked turkey breast:

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Salami, Cheeses (Gouda, Havarti, and Cheddar) and crackers:

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Liptauer cheese and pumpernickel:

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Pickle-y stuff:

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Pretzel crackers and Boursin:

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My grandmother, Bebo’s, fruit salad:

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Salad greens with my dad’s paprika dressing, bleu cheese dressing and torn croutons:

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Smoked salmon served with cream cheese, capers and Melba toast:

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Ranch Oyster Crackers:

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I also made Brunswick Stew (no picture).

 

I posted the desserts in the "Sweets" thread.

Beautiful, Kim!  I always love love love seeing your house/table/decorations/food.  

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On 29/12/2017 at 6:23 PM, robirdstx said:

Citrus Teriyaki Chicken and Vegetables with Ginger Rice

 

Robirdstx, I've never been a fan of teriyaki, but I love the sound of your citrus version.   Looks delicious.

 

Last night's dinner was a Mexican stacked tortilla served with more homemade salsa and guacamole.

Before leaving for work I cooked black beans in the Breville PC  and  when they were done, I cooked the pork for the carnitas.

So dinner was quick and easy to assemble.

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Fried flour tortillas and layered with refried black beans, salsa and cheese, and the pork. 

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Finished in the oven.

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chicken stew and biscuits

 

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And for my niece who has a cold and wanted soup, butternut squash soup

 

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Dishes cooked before the holidays, just to test out various combinations of seasonings for the main meals.

dcarch

 

La Vie En Rosemary (Roasted Cornish hen, rosemary, 5 spices) 

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Rosemary & a little lamb (rosemary, black garlic sauce)

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Baked salmon with tomatoes and onions (the onions were fried in lard for 30 minutes before adding the tomatoes)
Pearl couscous with cauliflower, preserved lemon and garlic
Muhallabieh (Lebanese milk pudding with pistachio, coconut and bay syrup)

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Finished prep for tonight's potluck: Plenty of Gyoza and Teriyaki rabbit ...

 

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@liamsaunt

 

Ive always enjoyed your post

 

if y9u can manage it

 

Id like the Rx on those 

 

biscuits I see on the chicken stew

 

of course

 

how did you make the Chicken stew ?

 

thajks

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2 hours ago, dcarch said:

Dishes cooked before the holidays, just to test out various combinations of seasonings for the main meals.

dcarch

 

La Vie En Rosemary (Roasted Cornish hen, rosemary, 5 spices) 

5a49214f62c11_cornishhenrosemary2.thumb.jpg.761f46761f523bb047e82b284924e729.jpg

 

Your poor hen is upside down.

 

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33 minutes ago, JoNorvelleWalker said:

 

Your poor hen is upside down.

 

 

No. That's the right side up. That's how the hen walks. :B:D.

I like to roast birds this way. Breast meat gets less overcooked.

 

dcarch

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Last night made eggplant rollatini with ricotta/spinach filling, also a quick sauteed thin cut chicken cutlet. We wound up spooning some of the extra sauce from the pan over the chicken. Keeping it a bit healthier by par baking the eggplant planks instead of battered/fried. I also did the salt/drain step before, which I usually skip, and I think that contributed to an overall “sweetness” which was very nice. Have enough leftover for another dinner, bonus.

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3 hours ago, dcarch said:

 

Rosemary & a little lamb (rosemary, black garlic sauce)

5a4921bb18f6b_rosemarylamb2.thumb.jpg.859ce663da86273062d02cdac106cf3e.jpg

 

5a4921bc59d31_rosemarylamb.thumb.jpg.e9710675cf8e87f2c0641f4159ea0977.jpg

Looks delicious!  What are the disc-shaped rounds under the lamb?

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Last night was a reprise of my Georgian chicken with walnut sauce from the other day.  Though this time with thirty second green beans rather than Brussels sprouts.  You see, Shoprite had no little packages of Guatemalan green beans, only the "Club Discount" size bags.  Green beans may feature in my menus for the next few days weeks.

 

The chicken was served with my very first Georgian wine:  Marani Kindzmarauli.  I confess the only Georgian wine locally available.  The grape is Saperavi and it is sweet and red.  Very flavorful, no tannin.

 

Bread, of course, and cheese.

 

 

Edit:  I forgot the pomegranate!  Not forgot to eat it, forgot to mention it.  Sami Tamimi method.

 


Edited by JoNorvelleWalker afterthought (log)
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46 minutes ago, dcarch said:

 

No. That's the right side up. That's how the hen walks. :B:D.

I like to roast birds this way. Breast meat gets less overcooked.

 

dcarch

 

Yet you had to tie it down!

 

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29 minutes ago, blue_dolphin said:

Looks delicious!  What are the disc-shaped rounds under the lamb?

taro roots.

 

dcarch

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Swordfish belly.  It has enough fat to allow for good sear without drying out.  I <3 my Darto pan.  Served with roasted carrots.

 

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Korean comfort food on a "cold" Southern-California night - soondubu jjigae.

 

For banchan we had cukes two ways and some gai choy.

 

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Tonight (Sunday night), we had:

 

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Coda alla vaccinara ("Roman-style oxtail stew"), from "I Heart Rome", pages 178-179
Green salad, shallot vinaigrette
Caramelized Oro blanco grapefruit for dessert

Happy New Year, folks!

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Last dinner of 2017. Heavy on the seafood. No apologies for that!

 

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Oysters au naturel. $1.70 USD for 8. Should have bought more.

 

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Wild shrimp  with cuttlefish ink pasta, shallots, chilli, Sichuan peppercorn, green onions/scallions.

 

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Pasta course...

 

LasagneAllaSardaConSalsaNoci01012018.png

 

 

Back to Sardinia --  Bugialli's Lasagne alla Sarda con Salsa Noci (p53) with a bottle of La Cala Vermentino di Sardegna.  Yes, I know, this does not look much like lasagna.  Blame the Sardinians.  In fact the recipe calls for dried commercial narrow egg pasta with a walnut herb bread sauce.

 

 

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In truth this was not my favorite Bugialli recipe.

 

Followed by chicken cacciatore, Boursin, and bread.  Wine was Soave...

 

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More than made up for it.

 

 

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We have rezzies to go back to the champagne brunch at Tuscany today, so last night we kept it pretty simple. Another shrimp cocktail and shredded beef burritos that I steamed in the IP and served with pico de gallo, fresh salsa and sour cream.

HC

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CDC9157B-CEEB-48C8-8C78-4E73A6244B2E.thumb.jpeg.d7f4559749c06fd1a4edf2332cdac865.jpeg

 

New Year’s Eve Dinner: Prime Rib with Horseradish Cream Sauce and Asparagus. The Baked Potato was still not quite done, so it missed its chance for the photo op.

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