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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
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Ann_T

Ann_T

Posted
Posted (edited)
8 minutes ago, JoNorvelleWalker said:

Served with boule and Boursin.

 

JoNorvelleWalker, Beautiful loaf.

Grilled baby back ribs Italian style.  Rubbed with fresh garlic and seasoned with a mix of crushed fennel seed, rosemary, oregano, salt and pepper. 

5a13a372ef57d_ItalianBabyBackRibsNovember20th20173.thumb.jpg.34a006305d9a6753bb666749c27e5479.jpg

Served with Caprese salad and roasted potatoes. 

5a13a3aa527ca_CaramelswithSeaSaltNovember20th2017.thumb.jpg.a270b7dd6518a7ff22f0cf092fc1fb98.jpg

 

Caramels with Sea Salt for dessert.

 

Edited by Ann_T (log)
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Smithy

Smithy

Posted
Posted
11 hours ago, Kim Shook said:

Roasted garlic shrimp, rice and green beans:

This shrimp was especially good – Mr. Kim wanted shrimp and we looked in every one of our usual grocery stores and didn’t really care for any that we saw.  Happened to see an automatic billboard at just the right moment: “Jumbo Gulf shrimp $7.99/LB.”!  This was from Tom Leonard and it was perfect – sweet and firm and tasting of shrimp instead of chlorine!  I just roasted it – the easiest way I’ve found to cook shrimp and have it stay moist and not overcooked.  I rarely cook it any other way.

 

Please tell more about roasting shrimp: time, temperature, coatings?  That's a new idea for me, and might be worth trying in our house although I suspect my other half will object to having to peel shrimp at the table after it's been served. 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Anna N

Anna N

Posted
Posted (edited)
4 hours ago, Smithy said:

 

Please tell more about roasting shrimp: time, temperature, coatings?  That's a new idea for me, and might be worth trying in our house although I suspect my other half will object to having to peel shrimp at the table after it's been served. 

 I am not Kim but I know something about roasting shrimp.  These are the best. No reason for your other (and equal) half to object, promise.

Edited by Anna N
To fix link (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Dejah

Dejah

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Posted

It's been a while since we've had liver and onions! Only hubby, myself, and one of our sons will eat this organ meat. Found some packages with thick cut - the way we like it.

                                                          5a142a2a6629e_LiverOnion1569.jpg.d599c8f79c71cae798d1f9e5626dd5f8.jpg                

 

I love mapo tofu, or eggplant with toban sauce. I didn't have any ground pork, but there were several small packets of ground beef.  Threw all three ingredients together and made Spicy Tofu, Eggplant, and Beef.

                                                         5a14295eadbb0_SpicyBeefTofuEggplant1572.jpg.1ed6fb51f0d0f741b9021b8ef32c5d2c.jpg

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Dejah

www.hillmanweb.com

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Anna N

Anna N

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I will be right over for that liver and onions! Please hide that tofu and eggplant thing though. xD

 

It is very hard to find thickly sliced liver. Lucky, lucky you. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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liuzhou

liuzhou

Posted
Posted
1 hour ago, Dejah said:

I love mapo tofu, or eggplant with toban sauce. I didn't have any ground pork, but there were several small packets of ground beef. 

 

I always make mapo doufu with ground  beef. That is the more traditional way in Sichuan.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

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Smithy

Smithy

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10 hours ago, Anna N said:

 I am not Kim but I know something about roasting shrimp.  These are the best. No reason for your other (and equal) half to object, promise.

 

 

Thanks for that!  I've bookmarked the web page.  

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Anna N

Anna N

Posted
Posted
1 hour ago, ninagluck said:

 

this was a very nice weekday dinner: piccata from butternut squash with garlic dip

 

Oh please. You have to give us more details. I have a small honey nut squash (which is just like a baby butternut) and I bet it would be delicious done this way! 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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ninagluck

ninagluck

Posted
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@Anna N, so simple, slice the squash in 5 mm slices, s+p, and a little mustard. cover with flour and go through eggwash mixed with freshly grated parmesan. fry until golden brown. if the squash is not soft after frying, put it for a few minutes in the oven. serve with whatever dip.

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Anna N

Anna N

Posted
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23 minutes ago, ninagluck said:

@Anna N, so simple, slice the squash in 5 mm slices, s+p, and a little mustard. cover with flour and go through eggwash mixed with freshly grated parmesan. fry until golden brown. if the squash is not soft after frying, put it for a few minutes in the oven. serve with whatever dip.

 Thank you, thank you.  I would not have thought of doing that with squash. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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blue_dolphin

blue_dolphin

Posted
Posted

It was hot, hot, hot here today so dinner is more appropriate to summertime than mid-November! 

IMG_6407.thumb.jpg.48799d94284a7d035c0a350d58a5e344.jpg

Chicken (meant to be chopped and included in the salad, but I forgot), old-time macaroni salad like my mom made, yellow and red tomato, deviled eggs (little peewee eggs - so cute!) and buttered roll. 

 

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