Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

liuzhou

Dinner 2018 (Part 1)

Recommended Posts

Further sweet and sour chicken.  This time with cranberry sauce, an ingredient most probably unbeknownst to Baptiste Platinede Cremone and fifteenth century Catalonia.  Good stuff.  I think of this as fusion food.

 

  • Like 6

Share this post


Link to post
Share on other sites

Marinaded cubes of pork with garlic, coriander seeds, olive oil, lemon juice. Dry-fried in wok and added Sriracha sauce (from Sriracha). 

 

Salad of lettuce, cabbage and hothouse chives in a lemon and rice vinegar dressing..

 

Served with smuggled - from - Vietnam - pitta - bread for self assembly. Well, there was only me. I don't fill the pitta until I'm ready to eat. The bread can get sodden while I'm eating the previous one.

 

5b1fb94427439_dinner1.thumb.jpg.c951765ed5860ab199a5519c9043e527.jpg

 

5b1fb95eaad90_dinner2.thumb.jpg.115be42b5a8478f2168d110e00664ef8.jpg

 

Seconds, as usual, were consumed.

  • Like 13

Share this post


Link to post
Share on other sites
9 hours ago, scubadoo97 said:

Thanks everyone.   "Jack Spratt could eat no fat"  my wife will eat no pork 

 

 

How sad. I could give up beef much more easily than pork. I'd never make it as a Jew or a Muslim.

  • Like 1

Share this post


Link to post
Share on other sites

EDD3D174-AED5-468B-B41F-EB4BECC984D1.thumb.jpeg.c627826ca2e27a3e98db3f779937ecd6.jpeg

 

I was given some pingue prosciutto and had just picked up some fresh asparagus and so the two were wedded together and anointed with some parmesan. 

  • Like 17

Share this post


Link to post
Share on other sites

The sous vide chicken confit tonight with mashed potatoes.   

Pulled the skin and meat from the bones of two thighs.  Rendered some fat from the skin and crisped up the meat in a pan.   

 

Simple and tasty 

 

image.thumb.jpeg.6f58ab52cc554018db35d610fd84c519.jpeg

image.jpeg

  • Like 17

Share this post


Link to post
Share on other sites
Posted (edited)

C507508E-3CA2-4450-A45A-5A2E8CE9C8E8.thumb.jpeg.8cbd005716925175d23a3f9edd4024e1.jpeg

 

Instant Pot Bone-in Pork Chop with Gravy, Jasmine Rice and Garlic Sautéed Spinach

 

PS I know it looks like a mess (and a bit blurry), but it was a very tasty mess!

 


Edited by robirdstx To add PS (log)
  • Like 16

Share this post


Link to post
Share on other sites

S.S.S.S - Scallops, Shrimps on Scapes, Shroom sauce.

Harvested some garlic scapes from the garden.

dcarch

5b2082695cc15_garlicscapescallops4.thumb.jpg.cec20bf54e10a9d46d9f7f1cb5e86063.jpg5b20826b05b32_garlicscapescallops3.thumb.jpg.8876381f0d7fc23da8f858cee1eb4c50.jpg5b20826ca3b16_garlicscapescallops2.thumb.jpg.9eeed104e7804f2615308df1f5c95df1.jpg5b20826e86ca6_garlicscapescallops.thumb.jpg.956bdb9e56019b719d41efdec62b5ea6.jpg

  • Like 24
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)

Burgers and corn, both cooked on the grill.

HC

IMG_0975.thumb.JPG.3b479f4137fa0064a49c5926d4fdf2ac.JPGIMG_0881.thumb.JPG.6269c9bbcffc36828f838b0b44c1fc35.JPG

 


Edited by HungryChris (log)
  • Like 16

Share this post


Link to post
Share on other sites

duck2.jpg.86f2c031a5ad6ab6b90e9093cbde22b3.jpg

 

Pan-fried duck breast with salad of lettuce, cabbage, hothouse chives, tomatoes and basil. Couscous.

The duck was slightly overcooked by my preference, but the skin was beautifully crisp. I blame using a new induction cooker for the first time. I can't do pink duck on my regular Chinese wok cooker. Way too hot, even at low.

 

duck1.jpg.0111ea4ad7021de6d5b5cb57a981b80b.jpg

  • Like 22
  • Delicious 1

Share this post


Link to post
Share on other sites

@scubadoo97

 

I do something very similar w both CkThighs and Turkey things 

 

do you have a CSO ?

 

try doing the thighs in the CSO.   very close to SV , but the Chef gets some outstanding crispy skin to sample !

 

I always fill up the CSO so there will be extra  , sans skin of course , to pull apart and use has you have above.

Share this post


Link to post
Share on other sites

My mom has been here the last few days and we're having  a ball--so much fun that I often am forgetting to take pictures of our meals but here are a few:

 

Deviled eggs, cheese/salami, beets and sausage rolls

 

IMG_4754.JPG.ea940b13f5f5b57e11965cc0dd134aa5.JPG

IMG_4755.JPG.a2a71747fef8699e86f764f3650a9910.JPG

 

Striped bass, frog legs, mac and cheese, cucumber salad and some zucchini

 

IMG_4763.JPG.849519ff1cb1ed483aa256d4007bcd3a.JPG

 

Rice noodle salad

 

IMG_4767.jpg.7b498fa72543e10649a36f1747311f30.jpg

 

  • Like 19

Share this post


Link to post
Share on other sites

Cool enough a couple of days ago to do a single rib roast in the oven for supper. Enough leftovers for lunch next day.

 

                                            5b212ca300139_RoasrBeef5191.jpg.971cb149027022667657a64f81552268.jpg

 

Daughter gave me a Starfrit electric spiralizer for my bday!

Finally got around to trying it out. I'd love vegetables done any way, and this was pretty. Hubby is not keen on veg as a substitute for pasta, but with Alfredo sauce...OK!

                                            5b212c032dd11_ZuchinniAlfredoShrimpZh5210.jpg.0a3fb0f552bb2e3eea7d7532e6088d18.jpg

  • Like 17

Share this post


Link to post
Share on other sites

Lamb chops, parsnip puree, new potatoes & sliced garlic with mint done in the CSO and asparagus pan fried with an anchovy/lemon/garlic crumb.

Strawberry short cake.

 

 

cDSC02468.thumb.jpg.d280f5e6ede79fcf1ee2a9fc76d52e62.jpgDSC02464.thumb.jpg.4b52369fc267b096e4d766b8bff71276.jpg

  • Like 16

Share this post


Link to post
Share on other sites

Pork chops, cooked SV then seared and glazed with maple-bourbon sauce.  Served with white corn, salad and a glass of Lodi Pinot Noir.

 

pork-chops-corn.jpg.5b1ed8473a2867e1b238b559a2d4693e.jpg

 

  • Like 11
  • Delicious 2

Share this post


Link to post
Share on other sites

C8A33987-A743-4930-91C2-68975227163A.thumb.jpeg.9acdcbd18946297c2960ac73d980d4ac.jpeg

 

Pork tonkatsu with an untraditional side of tomatoes and sugar snaps dressed with miso vinaigrette. 

  • Like 15
  • Delicious 1

Share this post


Link to post
Share on other sites
8 hours ago, rotuts said:

@scubadoo97

 

I do something very similar w both CkThighs and Turkey things 

 

do you have a CSO ?

 

try doing the thighs in the CSO.   very close to SV , but the Chef gets some outstanding crispy skin to sample !

 

I always fill up the CSO so there will be extra  , sans skin of course , to pull apart and use has you have above.

Please refresh my memory.  CSO?

Share this post


Link to post
Share on other sites
43 minutes ago, scubadoo97 said:

Please refresh my memory.  CSO?

Cuisinart steam oven

Share this post


Link to post
Share on other sites

salmon lettuce cups, rice and smashed cucumber salad

 

5b21a4058a488_salmonlettuce.thumb.jpg.a3dd22cc63584dd2e78aa092c6a0a648.jpg

  • Like 15
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)
53 minutes ago, Anna N said:

Cuisinart steam oven

Thanks.   No counter space left until the recent toaster oven dies or gets donated 

 

Tonight, keeping it simple, Patagonian scallops with garlic, parsley and angel hair pasta

 

 

image.jpeg


Edited by scubadoo97 (log)
  • Like 17

Share this post


Link to post
Share on other sites
Posted (edited)

I made @Duvel 's jerk cured beef again.  We had it with planked potatoes, broccoli and carrots.  That beef is soooo good.  Cured for 7 days and cooked sous vide for 24 hours at 134F.  I wish I could remember where I bought it as the marbeling is terrific.

20180613_201740.jpg


Edited by ElsieD Fixed a typo (log)
  • Like 15
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites

@scubadoo97 -- Donate the toaster oven. Get the CSO. You will never look back and regret it. I probably use it more than any other small electric appliance in my kitchen, save the coffee maker, which gets used three or four times daily.

  • Like 5

Share this post


Link to post
Share on other sites

Tonight's dinner, mapo tofu with chard over noodles

35225470_10209689432751022_3744363488064045056_n.jpg

  • Like 7

Share this post


Link to post
Share on other sites

Mapo Tofu...Me too! me TOO!

 

Hubby called it "an interesting and delicious concoction"

Mapo Tofu with ground lamb and diced eggplant. Eaten with stir-fried bok choy...Missing the rice...:(

                                                   5b21f9c7273d1_MapoTofuwithLamb5216.jpg.152a18810d1437923cac893c7b9978fb.jpg

  • Like 11

Share this post


Link to post
Share on other sites

Mussels with garlic, wine, herbs and a proper garlic bread for dippage.

HC

IMG_0988.thumb.JPG.369410956b9d28c2afda28c1b4463be6.JPGIMG_0989.thumb.JPG.3b9d9dc6151683a3e661250bcd45ea9b.JPGIMG_0991.thumb.JPG.6d1a5dce39d4da6c02e6777f9711e4e4.JPG

 

  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×