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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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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three


"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning


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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:


They turned out beautifully.


Moist, lightly smoky and incredibly delicious:



The table:



Bread and rolls:



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



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



Liptauer cheese and pumpernickel:



Pickle-y stuff:



Pretzel crackers and Boursin:



My grandmother, Bebo’s, fruit salad:



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



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



Ranch Oyster Crackers:



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.



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


Finished in the oven.

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



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





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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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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"Only dull people are brilliant at breakfast" - Oscar Wilde

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



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



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


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...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

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Pasta course...





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.






In truth this was not my favorite Bugialli recipe.


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





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.



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