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Dinner 2017 (Part 6)

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Busy time of the term...soon...only 12 more days and 64 essays between me and freedom!:$

Quick suppers then...

Roast chicken with berbere spices. Mucked together carrots and mashed cauliflower leftover from previous night.

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Picked up a bone-in pork shoulder on sale at local store. Cut into 3 hunks and used one last night for Curry Pork Stew in the Instant Pot. Threw in chunks of onion, chayote, mushrooms.

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41 minutes ago, Dejah said:

Curry Pork Stew in the Instant Pot. Threw in chunks of onion, chayote, mushrooms

This looks delicious. I have the pork, chayote, and mushrooms in the fridge and I have an instant pot. Is there any chance that you would share the recipe to go with them? It would sure be appreciated.

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Pepperoni/ham pizza and stuffed mushrooms

 

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9 hours ago, Duvel said:

That's where Knoedel come in handy ...

 

I confess I had to google them...Eat Your Books found me a recipe.

 

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8 hours ago, Tropicalsenior said:

This looks delicious. I have the pork, chayote, and mushrooms in the fridge and I have an instant pot. Is there any chance that you would share the recipe to go with them? It would sure be appreciated.

No real recipe. I was trying to stay low-carb, thus the chayote and mushrooms.
I browned the seasoned cubed pork, add chunks of onion and chayote. Added Patak curry paste AND dry Indian curry powder. Added half a container of chicken broth and set the IP for 30 minutes. I used the quick release, added the mushrooms and set it on sautee to cook the mushrooms. Thicken with a bit of cornstarch slurry.

It turned out delicious.

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I worked one summer in a fish market and learned a whole bunch of things about fish. I learned how to recognize truly fresh fillets from the also ran, by the look and smell of them. I also learned that the biggest fish have had time to accumulate parasitic worms. We called these "pickers" because we had to hold them up to a bright light and pick out the parasitic worms. As a result, I like the smaller fillets and today, I found some  small haddock fillets about the size I like <.5 LBs each from Point Judith, Ma. Fish and chips and fresh cole slaw were suddenly put on the menu.

HC

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On 10/4/2017 at 8:34 PM, Ann_T said:

Tonight's Dinner.  

 

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Spicy Honey Garlic Chicken.

 

Finally made this for dinner tonight! Thanks for the recipe! We like lots of sauce, so I doubled that part of the recipe.

 

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I found a small sirloin steak in the frosty recesses of my freezer and decided to mince and grill as a kofte  kebab.  Served with a reasonable facsimile of a greek salad and grilled shrimp.

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roasted salmon and broccoli with a chili-garlic-soy glaze.  Served with rice.  Next time I will roast the salmon and the broccoli on separate pans as too much of the glaze ran off the salmon and onto the broccoli for my liking. 

 

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1 hour ago, liamsaunt said:

roasted salmon and broccoli with a chili-garlic-soy glaze.  Served with rice.  Next time I will roast the salmon and the broccoli on separate pans as too much of the glaze ran off the salmon and onto the broccoli for my liking. 

 

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I'd have guessed that the salmon and broccoli needed different times and/or temperatures.  What did you use? 

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Sunday Gravy:

 

I like a lot of sauce good for dippin Bread!!

 

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24 minutes ago, Smithy said:

 

I'd have guessed that the salmon and broccoli needed different times and/or temperatures.  What did you use? 

 

I started the broccoli first, and added the salmon to the baking sheet after 10 minutes. Total baking time was 20 minutes at 400 degrees. The salmon was medium rare which is my preference. 

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I've been super busy lately with family obligations and overseeing the bake sale for the Holiday Market at our church.  So meals have been pick-up at best.  A couple of recent ones - 

 

Easy dinner of tuna salad sandwiches and tomato soup:

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I was in the middle of a baking marathon for Saturday’s bake sale, so that was good ole Campbells’!

 

The day of the bake sale dinner was Short Sugar’s BBQ (Reidsville NC) from the freezer and fixed up Kraft:

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and, The Salad:

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:D

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This tasted a lot better than it looks. It's a sort-of Maghreb inspired dish of chicken with lentils, garlic, ginger, coriander seed, cumin, lemon zest and scallions. With rice and garlicky spinach.

 

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We just made rezzi's for a cruise out of NOLA in March and I chose to celebrate with chargrilled oysters and a Caesar salad.

HC

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Pizza Margherita for dinner three of the last four nights.  Two, including tonight's, were excellent, one was not that great.  I think I now have the parameters dialed in.  Of course I am certain I can still do better.

 

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We had Risotto (?) for Dinner. 

If I could get a do-over I'd probably rename myself "ITryReallyHardToCookButIhaveNeverEatenTheseThingsBeforeSoIDon'tKnowIfI'mDoingItRight' - Catchy no? My food experience is extremely limited restaurant wise, all I have to go on are my beloved cook books and the Internet. So I don't know if this is Risotto, I don't know if I got the "slow wave" texture the recipe required (I've lived in the UK and Australia and only know 'No Waves' and 'Frick thats a big Wave'). 

I used Arborio Rice, Homemade chicken stock (thank you freezer clearing post), white wine, enough butter to make James Martin proud and a (un)Healthy amount of Parmesan. Then I put in some peas because it looked like my Nannys rice pudding. I liked it, my carnivores said they did... have a feeling they were looking for the main course though.

 

Edited to add: I don't think It's 'Gooey' enough... I know it's not quite runny enough.. it was gooey to me but, I'm ooze phobic. 

 

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Edited by CantCookStillTry (log)
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It's always hard to judge from a photo, but I'd say your assessment is probably correct (and yeah, being "ooze-phobic" won't help). :)

 

The other thing is that it thickens further as it sits, so can be absolutely just-so but then become drier again if you don't plate it immediately. 

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Braised lamb shanks with fresh rosemary in the Instant Pot. Could have done with an extra 10 minutes, or allowing for natural release for fall-off-the-bone tenderness. But then I like a bit of chew.:$

Threw in chopped onion, garlic, potato, daikon, celery, canned diced tomato, and red wine. Supper was ready in an hour - including prep.

Lots of delicious gravy left. so might throw in ground lamb for a shepherd's pie later on.

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2 minutes ago, Dejah said:

Braised lamb shanks with fresh rosemary in the Instant Pot.

Why don’t we have any Emoji of green with envy?

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I had a fairly substantial, if uninteresting lunch today, so this evening a spinach omelette (duck eggs) and chips sufficed. With a beer, so all four food groups are covered. Protein, carbs, veg and alcohol.

 

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Edited by liuzhou (log)
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8 hours ago, CantCookStillTry said:

We had Risotto (?) for Dinner. 

If I could get a do-over I'd probably rename myself "ITryReallyHardToCookButIhaveNeverEatenTheseThingsBeforeSoIDon'tKnowIfI'mDoingItRight' - Catchy no? My food experience is extremely limited restaurant wise, all I have to go on are my beloved cook books and the Internet. So I don't know if this is Risotto, I don't know if I got the "slow wave" texture the recipe required (I've lived in the UK and Australia and only know 'No Waves' and 'Frick thats a big Wave'). 

I used Arborio Rice, Homemade chicken stock (thank you freezer clearing post), white wine, enough butter to make James Martin proud and a (un)Healthy amount of Parmesan. Then I put in some peas because it looked like my Nannys rice pudding. I liked it, my carnivores said they did... have a feeling they were looking for the main course though.

 

Edited to add: I don't think It's 'Gooey' enough... I know it's not quite runny enough.. it was gooey to me but, I'm ooze phobic. 

 

risotto.thumb.jpg.b43b86c5b5a876c24384aa1e5aef59e5.jpg

 

 

 

Risotto is one thing I can say I have dialed in over the last 25 years.

 

I would suggest saving the butter/cheese for the end (after the heat is off) and ensuring that not long after you add the last ladle of liquid, you also remove it from the heat, stir - and let rest for a few minutes, covered.

 

You should be able to spread the risotto over a flat plate and see moisture/sauce binding it all.  It should not however, be soupy.

 

 

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