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Dinner 2017 (Part 6)

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6 minutes ago, Ann_T said:

This was suppose to be dessert but ended up being dinner.

My kind of dinner! Maybe that's why I had to buy myself some new jeans for Christmas.

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15 hours ago, chefmd said:

Running pasta dough throug vacuum sealer couple of times allowed me to come home at 6:30,  make fresh pasta, roll it through kitchen aid attachment, serve it with caviar sauce by 7:30.

 

What did the vacuum sealer do for and in the process?

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5 hours ago, mgaretz said:

 

What did the vacuum sealer do for and in the process?

It hydrated the dough instantly, l did not have to wait prior to rolling it.  

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1 hour ago, chefmd said:

It hydrated the dough instantly, l did not have to wait prior to rolling it.  

 

Thanks.  The way I make pasta dough is based on Marcella Hazan's recipe:  50 grams of durham wheat, 50 grams of AP flour, a pinch of salt and 1 extra large egg.  The eggs they used to have at Coscto provided enough moisture, but they have switched to one size smaller, so now I have to add 1 tsp of water.  Put the dry ingredients in the bowl of the KA and mix with the standard beater, not the dough hook.  Then add the egg and water.  Mix  with the standard beater on low until the dough forms large clumps and the mixer starts to bog down some times.  It will be a fairly dry, crumbly dough.  Dump all the bits out on a cutting board and push together and roll into a log.  I cut into four equal pieces and then feed through the pasta rollers.  It does not need any added flour for dusting.  Easy-peasy and I can make pasta from start to finish in under 20 minutes if I start boiling the water in parallel.  It cooks in 3 minutes for normal thickness noodles.  You can, of course, scale the recipe to make more.

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7EE9C01E-B8A3-4F04-B1EB-7D03F2BC690F.thumb.jpeg.7f0148bfc81c56d446a49bbc31db0024.jpeg

 

Pork Carnitas “Loaded” Baked Potato with Shredded Cheese, Salsa Verde, Cilantro and Green Onion


Edited by robirdstx (log)
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I spent the entire day getting ready for Deb's truck shop luncheon today. I made the biggest batch of cocktail sauce I have ever made, peeled, cooked and chilled  8 pounds of U-16 -20 gulf shrimp, made a big roll of smoked salmon spread from the salmon I smoked yesterday, put all the ingredients together for a large Greek salad, Cole slaw, a big batch of potato salad and boiled 2 dozen eggs for deviled eggs. Tomorrow, I'll hit the ground running, cooking a ham, kielbasa, baked ziti, sausage and peppers and packing it all up to travel for arrival at 11 AM.

While I was in the freezer today, I found some chili for dinner tonight, which I chose to serve with Cheddar Bay Biscuits. I expect to sleep soundly tonight, but will be up at the crack of dawn tomorrow and begin again. It's a PITA, but when I see the guys digging in, I'll probably agree to do it again next year.

HC

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17 minutes ago, HungryChris said:

I spent the entire day getting ready for Deb's truck shop luncheon today. I made the biggest batch of cocktail sauce I have ever made, peeled, cooked and chilled  8 pounds of U-16 -20 gulf shrimp, made a big roll of smoked salmon spread from the salmon I smoked yesterday, put all the ingredients together for a large Greek salad, Cole slaw, a big batch of potato salad and boiled 2 dozen eggs for deviled eggs. Tomorrow, I'll hit the ground running, cooking a ham, kielbasa, baked ziti, sausage and peppers and packing it all up to travel for arrival at 11 AM.

While I was in the freezer today, I found some chili for dinner tonight, which I chose to serve with Cheddar Bay Biscuits. I expect to sleep soundly tonight, but will be up at the crack of dawn tomorrow and begin again. It's a PITA, but when I see the guys digging in, I'll probably agree to do it again next year.

HC

 

 

Deb's co-workers are a fortunate bunch.

 

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5 minutes ago, kayb said:

 

Deb's co-workers are a fortunate bunch.

 

 

More importantely GPS coordinates please ;)

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Cooked a small prime rib before going to work.

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Made Prime Rib sandwiches topped with caramelized onions, a little gravy and a sour cream horseradish sauce.   

On homemade buns. 

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With potato wedges cooked in the CSO on Steam Bake setting.  Couldn't believe how good they were.

And they took less than 30 minutes.  

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Didn't take any pictures but tonight we had a New York Steak, cooked SV and seared, baked jewel yam, snap peas and salad.

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Beer, okra chips, apple, orange, blackberries. There was Alouette cheese, cheddar and pepperoni on Captain's wafers, Waverly , Club or whatever they're called on offer too, but I couldn't bring myself to partake of those. Alouette, Boursin style cheese, while popular, is pretty devoid of any nutrition except calories IMO. I did get to go visit my husband at the nursing home, though, so the company was excellent enough to make up for the rather meager meal. :)

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My new food processor arrived, less than 24 hours from Carrara to my doorstep:

 

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As I've mentioned I've been reading Tasting Georgia.  Seems like every Georgian recipe begins by pounding walnuts.  I was all set for Chicken with Nut Sauce (p350) when I realized my otherwise modestly provisioned spice cabinet had no marigold petals, no summer savory, and somehow I was out of fenugreek.

 

Thanks to the miracle of Prime same day they should be here shortly.

 

Meanwhile:

 

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Served with both sauce bigarade and cranberry, 'cause sometimes you just can't decide.

 

My Methode Rotuts froze.

 

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9 hours ago, HungryChris said:

I

While I was in the freezer today, I found some chili for dinner tonight, which I chose to serve with Cheddar Bay Biscuits. I expect to sleep soundly tonight, but will be up at the crack of dawn tomorrow and begin again. It's a PITA, but when I see the guys digging in, I'll probably agree to do it again next year.

HC

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After reading everyone talking about these biscuits, I ordered some on amazon.  They were only available in a package of 10 boxes, so I was very hopeful we would like them.  Well, everyone was right, they are tasty! I am very happy that I read about this mix because my regular biscuits are dreadful: dense and flat as a pancake.   I baked up a box last night and we enjoyed a couple with what started out in my mind as shrimp and grits but morphed into shrimp over creamy polenta.

 

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Yet another thrown together meal on arriving home late and tired from a work trip.

 

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Penne with kidney, bacon, mushrooms, shallots, garlic and chilli. I would have liked some herbs on top, but what you don't have, you can't have. Major shopping tomorrow. Thank heavens they don't celebrate Christmas here, so it won't be mayhem in the shops.

 

I've given myself the next four weeks off.

 


Edited by liuzhou (log)
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Pasta with light cream sauce, scallions and herbs (thyme, tarragon, sage, chives, chili, garlic).

Spinach and tortilla salad, with onion, plenty of sumac, vinegar, dates syrup (slian). Very nice, tart, salty and mildly sweet. Roughly based on an recipe by Ottolenghi.

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Made Ann's honey garlic chicken again a couple nights ago

 

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Celebrated the first day of winter here with soup night.

 

  

 

Oyster Rockefeller soup (I scaled the recipe down significantly lol)  and bacon cornbread

 

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Whole Foods had huge scallops that were labeled U 10 but were more like U 6.  Cooked in Darto pan in mixture of bacon fat and butter, served with pan roasted cauliflower.  I have big hands.  No political jokes please ;)

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1 hour ago, chefmd said:

Whole Foods had huge scallops that were labeled U 10 but were more like U 6.  Cooked in Darto pan in mixture of bacon fat and butter, served with pan roasted cauliflower.  I have big hands.  No political jokes please ;)

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I need a "Wow!" button for this!  

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Pizza Night!

 

Ready for the oven.

 

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Peter Reinhart’s Americana Dough with Pepperoni, Sausage, Onion, Jalapeño...

 

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Edited by robirdstx (log)
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On weds I wanted to buy pork shoulder, but I wasn't feeling well and accidentally bought lamb shoulder....

 

My wife not liking the idea of expensive cat food researched and found a recipe for Lamb Kofta and for the first time in her mostly-pescatarian life, made meatballs with a red meat!

 

There was plenty of spices and other things in these so she didn't think they were terrible, just very strange.  I found them quite good though next time we'll buy ground cloves instead of trying to smash them in a food processor. 

 

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I did make it out later in the evening to get pork shoulder - that's been in sous vide bath since Weds night, will be dinner tomorrow.

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A pot luck Christmas get together tonight.

We supplied

cookies and pimiento cheese

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Meatballs

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Pickled and roast veg. The roasted yams with pimenton were gone quickly.

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Partially loaded table

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