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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
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sartoric

sartoric

Posted
Posted

Spinach paneer (a favourite), green beans masala, mustard cabbage, dal with five lentils, cashew rice, roti. To enhance; cucumber raita, mango chutney, tomato chutney.

 

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  • Like 9
scubadoo97

scubadoo97

Posted
Posted (edited)

Picked up 8 chicken thighs today.   They were seasoned with salt and thyme and are in the bath at the moment at 150f.  

 

The extra skin was cleaned and seasoned then placed between two sheet pans at 350f till brown and crisp.  They really shrunk up

 

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Edited by scubadoo97 (log)
  • Like 16
gfweb

gfweb

Posted
Posted

Some recent meals...

CSO cooked salmon with tomato/ onion/ potato topping (coulis?)

 

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Andouille meatloaf with mango chutney ...tastes much better than it looks

 

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Scampi-ish shrimps

 

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  • Like 14
Shelby

Shelby

Posted
Posted
2 hours ago, Captain said:

Fried Chicken wings for dinner.

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This looks amazing.  I'm a sucker for fried wings and tater tots

1 hour ago, scubadoo97 said:

Picked up 8 chicken thighs today.   They were seasoned with salt and thyme and are in the bath at the moment at 150f.  

 

The extra skin was cleaned and seasoned then placed between two sheet pans at 350f till brown and crisp.  They really shrunk up

 

image.jpeg

image.jpeg

 

I'll take all of the skin, please.

37 minutes ago, gfweb said:

Some recent meals...

CSO cooked salmon with tomato/ onion/ potato topping (coulis?)

 

003.thumb.jpg.3d9c4dc06aaa788f6c6c288e2e7b1182.jpg

 

 

 

Andouille meatloaf with mango chutney ...tastes much better than it looks

 

032.thumb.jpg.850121d19f03e5a7b071ca99388a5c3d.jpg

 

 

Scampi-ish shrimps

 

007.thumb.jpg.4868c3ab004f1a40c11f7673cbaadbd5.jpg

Andouille meatloaf!  Nice!  I assume you ground up the andouille yourself...what ratio to beef did you use?  I want to make this but it would be with ground venison...

  • Like 4

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scubadoo97

scubadoo97

Posted
Posted (edited)

And now the meal.  I pulled two thighs from the bath after 3 hours.  They really need more time but they were ok.  The rest will go for several more hours and will get pulled before turning in for the night 

 

Served with vegetables done ala Chef Michael Voltaggio

 

 

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Edited by scubadoo97 (log)
  • Like 13
gfweb

gfweb

Posted
Posted

@Shelby  I diced the andouille and mixed in the little chunks.  I guess half a cup in 1 costco ground beef lump...1.3 lbs I'm guessing?  I'd put in a little more next time.

  • Like 3
Shelby

Shelby

Posted
Posted
9 minutes ago, gfweb said:

@Shelby  I diced the andouille and mixed in the little chunks.  I guess half a cup in 1 costco ground beef lump...1.3 lbs I'm guessing?  I'd put in a little more next time.

Oh NICE --so you get a nice bite of the andouille.  Going to try this for sure.

  • Like 1

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kayb

kayb

Posted
Posted

Shirred (duck) egg in stewed tomatoes from Deep Run Roots. Instead of country ham chips, I crisped a few slices of serrano ham in the oven. Used remaining ham to saute with green beans for a side.

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Daughter requested, since I had the ham out, a "homemade Egg McMuffin." Mickey D's can't touch this:

 

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  • Like 16

Don't ask. Eat it.

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ElainaA

ElainaA

Posted
Posted (edited)

Burger night.

Many, many years ago when I was young, fresh out of college and impressionable I spent 2 years in Teacher Corps in Vermont. Another intern, some what older, became a friend and a cooking guru. After college, she had spent some years in France teaching English and had attended a course at Cordon Bleu. I took anything she said about food as Gospel. And one thing she believed was that hamburgers are best served on English muffins. And today, with much more cooking and food experience, I still think she was right. (This was 1970. I have a vivid memory of helping her prepare a beef Wellington for a visit from her parents. It was magnificent - all decorated with pastry leaves, The one and only time I have ever actually seen that done. On the other end of the spectrum, when I had a horrendous stomach bug she made me the most delicious chicken broth I have ever had. I make good chicken broth but it doesn't match my memory of hers.)

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Edited by ElainaA (log)
  • Like 17

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MelissaH

MelissaH

Posted
Posted
46 minutes ago, robirdstx said:

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Instant Pot Porcupine Meatballs with Garlic Bread and buttered Green Beans

Would you be willing to share your meatball recipe, or if you already have, point me towards it?

  • Like 2

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

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robirdstx

robirdstx

Posted
Posted (edited)
1 hour ago, MelissaH said:

Would you be willing to share your meatball recipe, or if you already have, point me towards it?

 

Sure. Here is a link to the recipe I used:  http://www.simplyrecipes.com/recipes/pressure_cooker_porcupine_meatballs/

 

I did make a couple of changes. I rinsed and soaked my rice for about 15 minutes and used broth instead of water.

Edited by robirdstx (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, robirdstx said:

 

Sure. Here is a link to the recipe I used:  http://www.simplyrecipes.com/recipes/pressure_cooker_porcupine_meatballs/

 

I did make a couple of changes. I rinsed and soaked my rice for about 15 minutes and used broth instead of water.

 

 

You shouldn't do that to people.  I just assumed folks in Texas made meatballs with porcupines.  Seriously.

 

  • Like 6

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gfweb

gfweb

Posted
Posted
29 minutes ago, JoNorvelleWalker said:

 

You shouldn't do that to people.  I just assumed folks in Texas made meatballs with porcupines.  Seriously.

 

That's just wrong.

 

They use armadillos, of course

  • Like 13
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Tonight, corn on the cob a la @nathanm -- 30 minutes, 60 deg C.  With not much more than melted butter, Soave, salt, and a good face wash.

 

  • Like 8

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Shelby

Shelby

Posted
Posted

Tried a little experiment last night......zoodle greek salad.  I spiralized a zucchini, salted it, and let it rest for a few hours to get as much liquid out as possible.  I made a dressing--more Italian than Greek, I suppose, but it still worked.  I was out of kalamata olives so I used just plain ole black ones.  I liked this.....Ronnie didn't really care for it, but he's not really a fan of pasta salads anyway.

 

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Pepperoni pizza to go with

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  • Like 15

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Okanagancook

Okanagancook

Posted
Posted

BBQ'd lamb chops with Middle Eastern spices, grilled zucchini and deep fried newly dug potatoes and some cucumber/yogurt sauce (and ketchup for the potatoes).

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  • Like 17
Okanagancook

Okanagancook

Posted
Posted

Went to Poplar Grove Winery in Penticton for their Canada Dinner.  Each course paired with one or two wines.  We started eating at 7:30 pm and finished at 12:30!  Fireworks were at 10 pm.  A perfect evening and chef Bruno out did himself once again (Vanilla Pod Restaurant chef).

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  • Like 10
Okanagancook

Okanagancook

Posted
Posted

The lobster mash was a little off the wall:  mashed potatoes with chunks of lobster mixed in.  It was a little on the dry side...could have used more butter IMHO.

  • Like 1
rotuts

rotuts

Posted
Posted

next time I have extra lobster needing a Position sur le Plate

 

Ill keep that in mind

 

they should have added a bit of warm cream to the mash ?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
22 minutes ago, Okanagancook said:

The lobster mash was a little off the wall:  mashed potatoes with chunks of lobster mixed in.  It was a little on the dry side...could have used more butter IMHO.

 

Some years ago I was served this under a different name at the Hotel du Pont, Wilmington Delaware.  The mashed potato and lobster dish was memorable.  I don't recall other details of the meal...other than that a law firm was paying for it.

 

  • Like 3

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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