Dinner 2017 (Part 6)

[ChocoMom]

1 hour ago, rotuts said:

@ChocoMom  

 

very interesting.   how do you wrap the beef ?  vacuum seal ? or butcher paper. ?

 

When I remember to specify, the pricier cuts-like steaks- will be vacuum packed- 2 per package. I usually have them cut the steaks 1/2" thick.    The roasts, soup bones, stew meat, organ meat, and short ribs- are double wrapped in butcher paper, then labeled with the weight and cut.   The ground beef, ground chuck and ground round are all packaged in 1 lb thick, plastic bags.  The ground beef doesn't have the weight listed, but the chuck and round do.  

 

The butcher tries to pack all the similar items together in cardboard boxes, and has them all rock-solid frozen and ready when I come to pick it up. Once I go through each box, and have an idea where everything is, I spend the next 3 hours driving home and mentally dividing up the contents based on customer orders.  I just fill in the sales orders with the weights and costs, then have the customers come and pick up their orders. If the timing is right and the season has been good, I send them off with fresh veggies from the garden to toss in with their roast. =) 

[ninagluck]

another summerdish with very little cooking: braised leeks, vinaigrette with pomegranate balsamico, hazelnut oil, shallots and eggs mimosa.

[Anna N]

1 hour ago, ninagluck said:

another summerdish with very little cooking: braised leeks, vinaigrette with pomegranate balsamico, hazelnut oil, shallots and eggs mimosa

Wow.  My kind of dish  end it does look beautiful.  

[Captain]

Wednesday weeknight Chicken Parmigiana.

 

[lindag]

6 hours ago, ChocoMom said:

@lindag...Commerical Freezer.    When we moved up here, the local school was selling their freezer and getting a new one.  (All it needed was a freon charge.)  We bought the old one  (dirt cheap), anticipating we'd need it once we got started with bison or grass fed beef.  Opting for the beef cattle, we usually do two head at a time.  I sell 50-60% of the beef, and keep the rest for us. And, with the meat chickens and turkeys I raise and butcher, we keep it pretty full.   

 

Really interesting...how big is your freezer compared to the average home freezer?

[Norm Matthews]

I cut this recipe down because we aren't big on fish, but this Sous Vide Miso Salmon with Ginger-Soy Vinaigrette was really good. I expect to make it again.

[scubadoo97]

Nuf said

Details; garlic, shallots, shrimp shell reduction, fresh squeeze of orange with zest.  The bread was a roasted garlic loaf toasted in olive oil.  The combination dynamite.  Well maybe the broth soak bread...buttons pushed 

 

[robirdstx]

 

Tonkatsu and Sauce with Rice

[Duvel]

1 hour ago, robirdstx said:

Tonkatsu and Sauce with Rice

 

Lovely looking dish 

[robirdstx]

8 minutes ago, Duvel said:

 

Lovely looking dish 

 

Thank you. We fell in love with this dish when we were in Kyoto for our son's wedding in 2006.

[liuzhou]

Wild shrimp in a broth made from shrimp and lobster shells which were lurking in the freezer. With shallots, baby bok choy and chilli flakes.

 

 

Then:

 

I had fancy plans for this turbot, but by the time I had filleted it and dealt with some other stuff, I was too tired, so here it is in all its simplicity, fried and served with new potatoes and steamed asparagus. This is half of it. It was pleasant enough to go back for seconds which were actually bigger than firsts!

 

.

[Paul Bacino]

Sparkling Wine Butt Chicken

Adobo Seasoning/ Salt and Pepper ( very Juicy )

500F Weber Grill about 35 Mins

 

[Okanagancook]

I've got a Rock Hen on it's perch so will try 500F also.  I think I'll use some of our 'estate pino gris in the bird holder'.

[Captain]

Thirsty Thursday BBQ Cheese steak.

Flank steak, Mushrooms, capsicum & Onions.  A mix of Provolone, Cheddar & little Mozzarella cheese.

We all liked them.  Someone did whinge that the mustard was a little hot.

 

[chefmd]

Gazpacho with mozzarella marinated in balsamic vinegar, toasted pine nuts, basil.  Summer!

[scubadoo97]

Cooked a rib cap ala Paul Bacino. SV @ 140 for 2-3 hrs given my time frame.   Passed on the sear since I was afraid of over cook it .   Served with the bag juices which I should have strained and a baked potato 

 

The meat was very tender and fat soft.  A sear would have been nice 

 

[HungryChris]

Pepper steak on jasmine rice. I followed the recipe faithfully, but could not resist adding a bit of gochujang  as the sauce was being thickened, at the end of the process. I am convinced that it was the right move.

HC

[Shelby]

Been wanting fried shrimp for a while.  I didn't want a beer batter and I forgot, again, that I'm out of panko.  So, I crunched up some Rice Chex (which I would normally never have, but had leftover from making Chex mix for Christmas).  Very crisp and good.  Even still crisp this morning.

 

Tuna pasta salad

 

 

Fried up some zucchini, too

 

 

Don't make fun of my corn lol.  It tasted good.

 

[IowaDee]

Hey, we've grown the exact same corn.  We just call it "Corn in search of an orthodontist."  Shrimp looks amazing!  

[Shelby]

1 minute ago, IowaDee said:

Hey, we've grown the exact same corn.  We just call it "Corn in search of an orthodontist."  Shrimp looks amazing!  

  I like that!

 

I've been calling it polka-dot corn.

[liuzhou]

Capellini with pork and anchovy ragu.

 

 

[rotuts]

@Shelby

 

Nice !  but  zucchini

 

much better.

 

at least I didn't see any Gr.Bells.

 

[Shelby]

5 minutes ago, rotuts said:

@Shelby

 

Nice !  but  zucchini

 

much better.

 

at least I didn't see any Gr.Bells.

 

They still aren't big enough to pick but don't worry, you'll be seeing them soon 

[rotuts]

re: 

 

GBP's :

 

why not : 

 

1 ) wait until they ripen

 

2) or add now to your compost heap

 

[Shelby]

1 minute ago, rotuts said:

re: 

 

GBP's :

 

why not : 

 

1 ) wait until they ripen

 

2) or add now to your compost heap

 

 

 

Just for that, I'll pick them early and subject you to stuffed green peppers done in the IP.