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Dinner 2017 (Part 6)

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8 minutes ago, JoNorvelleWalker said:

Served with boule and Boursin.

 

JoNorvelleWalker, Beautiful loaf.

Grilled baby back ribs Italian style.  Rubbed with fresh garlic and seasoned with a mix of crushed fennel seed, rosemary, oregano, salt and pepper. 

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Served with Caprese salad and roasted potatoes. 

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Caramels with Sea Salt for dessert.

 


Edited by Ann_T (log)
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11 hours ago, Kim Shook said:

Roasted garlic shrimp, rice and green beans:

This shrimp was especially good – Mr. Kim wanted shrimp and we looked in every one of our usual grocery stores and didn’t really care for any that we saw.  Happened to see an automatic billboard at just the right moment: “Jumbo Gulf shrimp $7.99/LB.”!  This was from Tom Leonard and it was perfect – sweet and firm and tasting of shrimp instead of chlorine!  I just roasted it – the easiest way I’ve found to cook shrimp and have it stay moist and not overcooked.  I rarely cook it any other way.

 

Please tell more about roasting shrimp: time, temperature, coatings?  That's a new idea for me, and might be worth trying in our house although I suspect my other half will object to having to peel shrimp at the table after it's been served. 

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4 hours ago, Smithy said:

 

Please tell more about roasting shrimp: time, temperature, coatings?  That's a new idea for me, and might be worth trying in our house although I suspect my other half will object to having to peel shrimp at the table after it's been served. 

 I am not Kim but I know something about roasting shrimp.  These are the best. No reason for your other (and equal) half to object, promise.


Edited by Anna N To fix link (log)
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Serious Eats' Pineapple Teriyaki salmon burgers with avocado.  Not my favorite salmon burger recipe, and the recipe made enough glaze to coat about 50 burgers.  I have over half of it left.

 

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It's been a while since we've had liver and onions! Only hubby, myself, and one of our sons will eat this organ meat. Found some packages with thick cut - the way we like it.

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I love mapo tofu, or eggplant with toban sauce. I didn't have any ground pork, but there were several small packets of ground beef.  Threw all three ingredients together and made Spicy Tofu, Eggplant, and Beef.

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I will be right over for that liver and onions! Please hide that tofu and eggplant thing though. xD

 

It is very hard to find thickly sliced liver. Lucky, lucky you. 

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1 hour ago, Dejah said:

I love mapo tofu, or eggplant with toban sauce. I didn't have any ground pork, but there were several small packets of ground beef. 

 

I always make mapo doufu with ground  beef. That is the more traditional way in Sichuan.

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Cooking light in anticipation of the weekend's heavy eating.  Simple stir fry with shrimp, snap peas, mushrooms, baby bok choy and chow mein noodles.

 

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10 hours ago, Anna N said:

 I am not Kim but I know something about roasting shrimp.  These are the best. No reason for your other (and equal) half to object, promise.

 

 

Thanks for that!  I've bookmarked the web page.  

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A delicious Laksa for dinner.

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16 hours ago, Anna N said:

 I am not Kim but I know something about roasting shrimp.  These are the best. No reason for your other (and equal) half to object, promise.

 

Yep, that's the method.  You can peel or not.  I didn't because I was being lazy!

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6 hours ago, Captain said:

A delicious Laksa for dinner.

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I have no idea what a Laksa is but that looks wonderful.

 

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Another roadside dinner. A spicy hotpot stock with pork and bean sprouts. Extras of sliced beef and pork meatballs. Rice.

 

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this was a very nice weekday dinner: piccata from butternut squash with garlic dip

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1 hour ago, ninagluck said:

 

this was a very nice weekday dinner: piccata from butternut squash with garlic dip

 

Oh please. You have to give us more details. I have a small honey nut squash (which is just like a baby butternut) and I bet it would be delicious done this way! 

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36 minutes ago, mm84321 said:

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Can I come eat at your house?

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41 minutes ago, mm84321 said:

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π x 50 = what size oven do you have?

dcarch :-)


Edited by dcarch (log)
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@Anna N, so simple, slice the squash in 5 mm slices, s+p, and a little mustard. cover with flour and go through eggwash mixed with freshly grated parmesan. fry until golden brown. if the squash is not soft after frying, put it for a few minutes in the oven. serve with whatever dip.

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23 minutes ago, ninagluck said:

@Anna N, so simple, slice the squash in 5 mm slices, s+p, and a little mustard. cover with flour and go through eggwash mixed with freshly grated parmesan. fry until golden brown. if the squash is not soft after frying, put it for a few minutes in the oven. serve with whatever dip.

 Thank you, thank you.  I would not have thought of doing that with squash. 

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It was hot, hot, hot here today so dinner is more appropriate to summertime than mid-November! 

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Chicken (meant to be chopped and included in the salad, but I forgot), old-time macaroni salad like my mom made, yellow and red tomato, deviled eggs (little peewee eggs - so cute!) and buttered roll. 

 

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