Dinner 2017 (Part 6)

[Ann_T]

Arancini made from Risotto leftover from last night's dinner.

 

Mixed fresh mozzarella into the risotto and filled with Pork Bolognese.

[Kim Shook]

5 hours ago, TdeV said:

 

@Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.

Just buttered panko.

[Kim Shook]

4 hours ago, lindag said:

 

 

I missed that recipe and I'd love to try it.  Can someone point me to it, please?

Here you go: Anna's Chicken Casserole

 

@Ann_T – those arancini are truly amazing looking.  One of my favorite foods and I’ve never made them!

 

A very plain dinner tonight that turned out to be really good.  Two hour green beans that were as good as 4 hour beans (of course, I boiled the neck bones for an hour before adding the beans):

 

A pan of Jiffy cornbread (I did coat the pan with Benton’s bacon grease):

 

And, as my magnum opus to my recent dull meals – Shake and Bake chicken () and sweet potatoes:

I did not grow up eating Shake and Bake and was amazed when @Marlene confessed to using it and liking it a lot.  I don’t use it often, but I do like it occasionally.  This time, I soaked it in Montgomery Inn (Cincinnati OH rib place) BBQ sauce before coating with the crumbs.  Everything was very good and comforting!  And this was dessert:

My favorite ice cream thing in the world (except for a Crunchie ice cream bar).

Edited October 28, 2017 by Kim Shook (log)

[scubadoo97]

Last night's dinner was oven roasted chicken, butternut squash and garlic bread

The chicken was boned out using Pepin's method.  I need a video refresher next time 

[Shelby]

I think this is the first time I've ever made stew with beef and not venison.

 

 

Hit the spot on a chilly fall evening.  But, I think I prefer venison.

[suzilightning]

Bison burger with crisp turkey bacon and a frico made with shredded mimolette and aged cheddar and a slice of the last tomato from the plant.

[Anna N]

 

75° eggs SV’d for 13 1/2 minutes. 

[suzilightning]

following the breakfast for dinner thoughts.....

corned beef hash with extra sautéed onion and hard scrambled eggs with hot sauce and ketchup

[liuzhou]

I'm not really sure what I ate last night. I had dinner with some friends and they chose a Korean restaurant - a Chinese Korean restaurant.  I am not really familiar with this cuisine and neither were they, so I have no idea how "authentic" it was. Here are some pictures of the feast.

 

A large plate of uncooked meats (mainly beef we think, chicken wings and some shrimp and eryngi mushroom slices. To be grilled on our table grill.

 

The grill

 

 

 

 

 

Grilled prawn - not sure what kind. They stayed a sort of yellowish colour rather than turning pink when cooked.

 

This looks rather unappetising but was excellent. It is a hot pot containing a rich stock, mixed mushrooms and vegetables, topped with thinly sliced beef. There was a portable gas burner on the table, too.

 

Sauces, kimchi-like preparations and papaya.

 

 

Each place setting has these dips. Mixed spices on the left and a sweet, mild chilli sauce on the right.

 

This was ordered for one friend's 6-year-old who was with us. Rice and vegetables hiding under the fried egg.

 

The menu also sported a couple of oddities which we didn't have.

 

Actually chicken's feet.

 

I'd love to know how they come up with this mistranslation. It is fried capelin.

 

A pleasant time was had, more for the company than for the food. It was OK, but underwhelming.

 

Edited October 29, 2017 by liuzhou (log)

[HungryChris]

Shake and Bake pork chops, Brussel sprouts and acorn squash.

HC

[Thanks for the Crepes]

 

1 hour ago, HungryChris said:

Shake and Bake pork chops, Brussel sprouts and acorn squash.

HC

 

I'm glad I'm not the only one who occasionally gets a craving for Shake N Bake. I also go for squash or sweet potato and brussels sprouts with pork too. 

 

I recently did one of my giant chicken leg quarters in the CSO with a Shake N Bake coating. It was partly because I was craving it, but partly because I thought it would keep the chicken fat popping all over the oven down. It didn't. So now I have to clean the oven again. It makes me less inclined to cook chicken in there because it makes such a mess every time. I've been eating a lot of spinach either raw in salads or wilted in a stir fry and corn on the cob while it lasts here. It's still quite good, but not sure that it's local anymore.  

[CantCookStillTry]

Tonights dinner for 'the boys' was pork tenderloin with a balsamic pan sauce, salad, egg and backwards bubble n squeak patties. I'm calling the Bubble and Squeak backward because I looked at the fresh vegetables in the crisper and came up blank. So I cooked up some cabbage, sweet potato, normal potato and added in the carrots and onions I'd held over from a ginger ale corn meat earlier in the week specifically for bubble and squeak, if that makes sense.  

 

[Shelby]

Pepperoni pizza and salad

 

[Tropicalsenior]

I bought some gorgeous shrimp at the Farmers Market yesterday and I wanted to make something Chinese with them. Not being able to use garlic, onions or peppers kind of limits me in what I can make. I wanted something simple and I found this recipe for scrambled eggs and shrimp. It doesn't sound like much, but it was delicious. I served it with an Asian flavored slaw.

[Anna N]

 

 I started my day with peppers and I noticed some were starting to go south. Tonight I roasted them up and made a salad with them. Roasted peppers, capers, small piece of  preserved lemon, some olive oil and some white wine vinegar.  Fried haloumi and a few slices of prosciutto filled in the gaps. 

[scubadoo97]

Roasted chicken and potatoes.  With side salad

 

 

[weedy]

Added my leftover SV carnItas to my take on a pozole verde. 

 

 

[Norm Matthews]

Like @HungryChris I had a box of Red Lobster cheese biscuits that my son brought home a few months ago and made the second box for dinner today.  The changes I made were 1. used dry aged Gouda instead of Cheddar, 2. made 6 instead of 10 and 3. baked them in a muffin tin instead of on a flat tray.  We had them with pork chops cooked with brown sugar, cranberries, red wine and some herbs and spices.  The apple cider was from Stephenson's.  They had a restaurant for 60 years and it was a great place, in my opinion. I miss it.  There is a story that Bess Truman brought her bridge club there for lunch and were served a punch.  The former First Lady asked that it be served "with a little authority" and it was and became a popular menu item called wine punch. 

[Okanagancook]

19 hours ago, CantCookStillTry said:

Tonights dinner for 'the boys' was pork tenderloin with a balsamic pan sauce, salad, egg and backwards bubble n squeak patties. I'm calling the Bubble and Squeak backward because I looked at the fresh vegetables in the crisper and came up blank. So I cooked up some cabbage, sweet potato, normal potato and added in the carrots and onions I'd held over from a ginger ale corn meat earlier in the week specifically for bubble and squeak, if that makes sense.  

 

After viewing your l lovely looking meal I think you should altering your username! 

[JoNorvelleWalker]

Tonight -- or more properly this morning...

 

 

Marc Vetri's Garganelli alla Carbonara, Mastering Pasta (pp 36-37).

 

 

 

These are the garganelli, little esophagi.  Sounds so appropriate for our culinary society.  I'd never made garganelli before.  Easier than I expected.

 

Unfortunately the sauce was too dry and salty for my taste.  But then Vetri's picture looks dry also, and I bothered to weigh the parmesan.  It was an awful lot of parmesan.  I almost suspect a misprint.  And I didn't even add it all.

 

[Thanks for the Crepes]

Tonight's dinner was a lot of vegetables, onion, garlic, a nice jalapeno, some red bell pepper, three mushrooms, some broccoli and the snow peas I bought in anticipation of cooking a stir fry dish with shrimp. There was also half of a carrot involved here, so it turned out to be a very colorful and tasty dish served over jasmine rice with a generous sauce made with chicken broth, soy sauce and thickened with corn starch.

 

I like this kind of dinner very much, but expect to wake up quite hungry. I expect it was quite healthy and nutritious, though, and low in calories.

[Paul Bacino]

Stuffed Pepper

Beneshii Rice, carrot, scallion, celery , hatch chilies, garlic, grass-fed beef s and p

Sauce from tomato/ pinch of raw suger/ Lea Perin Worchester

 

Edited October 30, 2017 by Paul Bacino
Ingredients (log)

[Kim Shook]

Glad to see the Shake and Bake love!  Have to say though – it doesn’t make good leftovers.  All those crumbs get sodden.  Ick.

 

Last night was pumpkin carving night.  We had Shake and Bake leftoversand this:

A really good Murray cheese (High Plains Cheddar), crackers and cocktail sauce.  Cocktail sauce with Cheddar is a family tradition.  I’ve known it all my life.  Not sure which side of my family it comes from – I’ve seen it done by both sides.  Now I’m curious - does anyone else do this?

[ElsieD]

52 minutes ago, Kim Shook said:

Glad to see the Shake and Bake love!  Have to say though – it doesn’t make good leftovers.  All those crumbs get sodden.  Ick.

 

Last night was pumpkin carving night.  We had Shake and Bake leftoversand this:

A really good Murray cheese (High Plains Cheddar), crackers and cocktail sauce.  Cocktail sauce with Cheddar is a family tradition.  I’ve known it all my life.  Not sure which side of my family it comes from – I’ve seen it done by both sides.  Now I’m curious - does anyone else do this?

 

Not with cocktail sauce but I love it with pepper jelly.

[CantCookStillTry]

On 30/10/2017 at 4:18 PM, Okanagancook said:

After viewing your l lovely looking meal I think you should altering your username! 

You are very kind Okanagancook! I have my moments. I will add though that while a picture may be worth a thousand words, they're also very good at hiding any disasters that may have lead up to said picture.

Like the 'tiny drizzle of pan sauce'... trying to be fancy? Maybe.
'Most of it actually burnt to the bottom of the pan '  sauce - more accurate

Edited November 1, 2017 by CantCookStillTry (log)