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liuzhou

Dinner 2018 (Part 1)

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2 hours ago, gfweb said:

@Shelby "fried it and threw it in the IP"  seems counterintuitive. Doesn't it wreck the crispy bits?

Yep.  It's like KFC chicken more....

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1 hour ago, rotuts said:

@Shelby

 

if you want really tender FCk

 

why not IP fist ( plain ) 

 

cool a bit then coat and fry ?

 

51 minutes ago, KennethT said:

@rotuts I've tried that before, but rather than using the IP, I cooked chicken thighs SV, then chilled to refrigerator temp.  Coat like normal but I fried in oil a bit hotter than normal because I wanted to brown the crust but only warm the insides to eating temp.  It worked well, but I don't think the crust adhered as well as normal - sometimes it would come off in big flakes..... but I think it was definitely worth revisiting.

I will experiment with that sometime.....we like it how I've been doing it, though, so I'm not in a rush lol.

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@KennethT

 

I like the SV idea

 

you can do a lot of Ck and have it all ready whenever you want it.

 

Id quess you have to thoroughly dry the chicken to get the coating to stick

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Last night we had my mother, our daughter and our niece over for dinner.  Snacks before dinner:

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The cheeses were 18 month Gouda and triple crème.

 

Mr. Kim made his spaghetti:

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He used the venison Italian sausage that a friend gave us ( @Shelby – be expecting a PM from me – he also gave us pheasant and wild boar:D) and some good meatballs we discovered at Kroger.  Delicious.  I added “Chinese” salad and garlic cheese bread:

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This is one of our favorite salads, despite the silly name.  I’m guessing it is called that because it uses ramen noodles and Napa cabbage. 

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We were underwhelmed by this.  Too much mozzarella and too little garlic butter. :(

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1 hour ago, Shelby said:

 

I will experiment with that sometime.....we like it how I've been doing it, though, so I'm not in a rush lol.

Maybe you could take one for the team?:D

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8 hours ago, HungryChris said:

Baked, stuffed shrimp. Something I learned to do eons ago, but still good on occasion.

HC

IMG_1859.thumb.JPG.dc863def1bb140f3563fde6d41c4cb77.JPG

 

 

 

That looks awesome.  What did you stuff them with?

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D19EA789-8285-475C-AA0E-0F4E550FDCE5.thumb.jpeg.a1ef20cde91859c18452532f02a280fd.jpeg

 

 Homemade chicken soup and homemade bread. 

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11 hours ago, ElsieD said:

 

That looks awesome.  What did you stuff them with?

Thanks,

The base is Ritz crackers that have been crumbled in your hand so that the biggest pieces are no bigger than a small kernel of corn.  About 1 1/2 sleeve for 8 shrimp (2 servings)

1/4 cup freshly grated parmesan cheese

4 green onions chopped

3 cloves garlic, peeled and chopped

1/2 stick butter

dry sherry

8 shrimp (the ones to be stuffed)

4 or 5 shrimp to be used in the stuffing

 

I usually buy U-16 - 20 sized shrimp for this. They must  be raw and must not be "easy Peel". I usually  buy  2 lb bags of frozen shrimp when they are on sale.

I take 12 or 13 from the bag and thaw in water. I pick the 8  biggest and best shaped ones to be stuffed. These are cut down to the shell from the leg side trying to stay right down the center and clean out the vein under running water and flatten them out a bit to receive the stuffing. The 4 or 5 other shrimp get  peeled completely, deveined and diced up into pea sized pieces.

Combine the crushed crackers with the grated cheese in a fairly large bowl. Melt the butter in a small fry pan, add the chopped shrimp, chopped onions, garlic and a few dashes of paprika for a cheerful color. Sautee until the chopped shrimp are done and add the contents of the fry pan to the crackers and deglaze the pan (off the heat) with a good amount of dry sherry, which is also added to the cracker mixture. Mix up the cracker mixture and it should have a consistency that lends itself for stuffing (you can clump it together like a snowball). Stuff the shrimp holding them over the bowl  and have a sizzle platter or cookie sheet ready to put them in. I add a bit of water to the sizzle platter to insure the shrimp are steamed and do not stick while the stuffing bakes. I add a thin slice of butter to each shrimp before they go in a 375 F oven  for 30 to 35 minutes and add a dash of dry sherry to each half way through.

HC


Edited by HungryChris (log)
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Prime strip steak,

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Seared in cast iron

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Rested, served with roasted potatoes 

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223645D2-FA60-45FD-AE3E-13D6DDA1223D.thumb.jpeg.bb3f5269163838c3319586920615aa43.jpeg

 

Leftovers: Grilled Catfish and Crawfish Etouffee

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Poblano pepper stuffed with brown rice, chiles tomatoes and cheese.  Slaw made from jicama, carrots, bell peppers and cilantro

 

poblano.thumb.jpg.8b60e97d455082569c31aa259e12133e.jpg

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1 hour ago, liamsaunt said:

Poblano pepper stuffed with brown rice, chiles tomatoes and cheese.  Slaw made from jicama, carrots, bell peppers and cilantro

 

poblano.thumb.jpg.8b60e97d455082569c31aa259e12133e.jpg

 

Can I like this except for the brown rice?

 

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43 minutes ago, JoNorvelleWalker said:

 

Can I like this except for the brown rice?

 

Only if I can like it except for the pepper. :P

 

Dinner tonight - Brunswick stew and hot rolls:

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@JoNorvelleWalkerBrown rice is nothing compared to all the freaken Brussels sprouts which I have had to like because they were there on the plate too!9_9


Edited by Okanagancook (log)
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5a5d73978be42_BangersandMashJanuary15th2018.thumb.jpg.5437b70d7668f3c5b669b338b8e04c8a.jpg

 

Dinner tonight - Bangers and Mash.

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Dessert 

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Warm cinnamon rolls.  

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Very nice, @liamsaunt.

 

I had leftover meatballs.

 

And I also made a batch of sesame-onion scones, adapting this recipe: https://food52.com/recipes/40544-everything-bagel-spice-scones

 

BTW, they're addictive.

 

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I could've probably worked the dough a little less though, come to think of it. But they're still good.

 

PS. I've definitely been baking more in the past year.

 

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Fig galette, almond pastry cream

 

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Blueberry, olive oil and ricotta cake

 

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Last night was a spinach salad, raw and a one pot macaroni and beef. I always try to make a single serving of this with a four ounce frozen ground chuck burger and a half cup of elbows rounded out by some white onion, a little pepper, this time it was green bell (please look away @rotutsand other bell pepper haters :)) and a 14.5 oz can of whole tomatoes. It always ends up being two servings, so the other one is in the freezer, and that's fine, because this is a dish that stores and reheats very well. I used a very fragrant and delicious Turkish oregano from Penzy's in the dish. I'm picky about my oregano, and don't like Mexican that much at all. This Turkish version, I can get along very fine with, though.

 

Tonight's dinner was inspired by @spaghetttti's post in the Breakfast thread. She made some nice biscuits, but regretted not having sausage gravy to go with. I haven't made sausage gravy with fluffy biscuits for years and decided to correct that ASAP, and that happened here tonight. Canned peaches from a big can I opened to go with cottage cheese the other day for dessert.

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3 hours ago, Thanks for the Crepes said:

Last night was a spinach salad, raw and a one pot macaroni and beef. I always try to make a single serving of this with a four ounce frozen ground chuck burger and a half cup of elbows rounded out by some white onion, a little pepper, this time it was green bell (please look away @rotutsand other bell pepper haters :)) and a 14.5 oz can of whole tomatoes. It always ends up being two servings, so the other one is in the freezer, and that's fine, because this is a dish that stores and reheats very well. I used a very fragrant and delicious Turkish oregano from Penzy's in the dish. I'm picky about my oregano, and don't like Mexican that much at all. This Turkish version, I can get along very fine with, though.

 

 

I hereby bequeath you my share of all the green bell peppers in the world. And about three-quarters of my share of the red and yellow ones. I WILL use a few of those, when pushed.

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58 minutes ago, kayb said:

 

I hereby bequeath you my share of all the green bell peppers in the world. And about three-quarters of my share of the red and yellow ones. I WILL use a few of those, when pushed.

Not one pepper of any sort passes my lips.  

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Coquilles St. Jacques à la Parisienne from Mastering the Art of French Cooking with a version of the Pan-Steamed Broccoli from Six Seasons
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I once again demonstrate that I don't know what Julia means by a moderately hot broiler - something for me to work on!
Luckily, the over browning was limited to the cheese and the scallops were tender and delicious.
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@blue_dolphin I like everything on your plate but what I am sitting here lusting after are those tomatoes.

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7 minutes ago, ElsieD said:

@blue_dolphin I like everything on your plate but what I am sitting here lusting after are those tomatoes.

I got them from a hydroponic grower who sells at the local farmers market.  They aren't summer tomatoes but at least they are picked and brought to market ripe so they're pretty good.


Edited by blue_dolphin (log)
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It must be a comfort food thing... just put a tray of meatballs with sauce on to poach.  I'm going to have some of them with some bucatini and sautéed chard.  The leftovers are going to get chopped up and made into some individual meatloaves for John and me.  I picked up some shrimp for him and may make either shrimp etouffee or shrimp with pasta, olives and pesto.   

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