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liuzhou

Dinner 2018 (Part 1)

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2 hours ago, heidih said:

@Shelby  Nice set-up for the lettuce wraps. Are those perfect golden cubes tofu? Your method?

Thank you :)

 

I used firm tofu, cut it in cubes and marinated it in a  bit of oil and soy sauce.  Then I spread them out on parchment on a pan and baked for about 30 mins at 375.  

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I used a Japanese recipe for fried chicken but left it in the oil a little too long so I shortened the time in the recipe for what I think will work better next time.  We also had zucchini and spinach.

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beef tataki on a very hot day! Don't remember that we had 30+ in June 

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22 minutes ago, ninagluck said:

beef tataki on a very hot day! Don't remember that we had 30+ in June 

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This is beautiful.  

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Beef, tomato and icicle radishes. 

My first time with icicle radishes and they were inedible. Woody through and through.

 

 

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1 minute ago, Anna N said:

5228FC2D-7947-4FB4-869A-446EAEDE0DC1.thumb.jpeg.ba0795395f09081c9f5c8bb96897557c.jpeg

 

Beef, tomato and icicle radishes. 

My first time with icicle radishes and they were inedible. Woody through and through.

 

 

 

I've never heard of them before. 

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Last night's dinner- fried chicken (Japanese/Korean/KFC herbs-spices) with sriracha cauliflower bites with peanut sauce, over corn/edamame succotash

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Today I took 3 cans of white tuna and cold smoked the fish over apple wood.    This actually works reall well

 

Turned it  into a rillette using Dukes mayo as the fat, a little squeezed orange,  lemon and lime juice.   Added a fine dice of the orange zest and a  splash of a 21 year old  Armagnac  to the mix.  Served on toasted bread points with a chiffonade of basil

 

 

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Linguine alla Carbonara 

 

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Scallops on green curry risotto with a side of sauteed baby kale.

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This morning, I bought a bunch of squash flowers (and stems and leaves).

 

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I had a load of asparagus trimmings and woodier stems, so used them to make a stock for flower soup.

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Also acquired some okra so made a spicy chicken and okra stew, served with couscous.

 

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Followed by a load of fresh lychees.

 

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Posted (edited)

New Haven Style Clam Pizza.

I made the dough the day before and left it to rest wrapped up in the fridge overnight.

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Mid afternoon, I measured out about 13 oz for the dough and formed it into a pie. This takes about 4 or 5 sessions, allowing the dough to warm up and relax for  about 20 minutes between sessions. Here it is about half way through not quite thin enough, but on its way to be.

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I have found that about 3 lbs. of clams (unshucked, and still in the shell) is just about right for a 13" pizza (about the biggest I can fit on my pizza peel).

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I learned to shuck clams at a fish market and am convinced that I learned the right way. Keep in mind that if my right hand were not holding the camera for this pic, it would simply be holding the clam knife.

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Notice that the clam has a sharp curve on one side and a gentle curve on the other. I was taught to place the clam knife in the slot between both shells, on the "short side" of the clam, the side where the curve is sharpest. The only force that is applied is with the fingers of your left hand, pulling the knife into the clam, not by holding the clam in your left hand  and  forcing the clam knife into the clam with your right hand, which is a sure fire method of cutting yourself.

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Three pounds of littleneck clams will yield about 13 ounces of clams, from which I drain the liquor and simmer to reduce, then add back to the clams.

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 I chop a whole bulb of peeled garlic, add an equal amount of good olive oil, a TBS of dried basil leaves, mix this all together and brush it on to the pie, which is now on the peel that was sprinkled liberally with corn meal "ball bearings" to assure it slides quickly and easily onto the hot steel in the oven. Distribute the chopped clams over the pizza and top with a liberal amount of freshly grated parmesan cheese

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 This gets baked in a preheated oven on the hottest setting you have (my oven tops out at 475 F). Mine takes between 14 and 18 minutes depending on the toppings.

HC

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Edited by HungryChris (log)
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That is a PRETTY thing.

 

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Corn casserole.

Vegetable salad with tahini sauce, warm chickpeas, zaatar flavored croutons, semi-hard boiled eggs.

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I made a recipe for Italian sausage and beans stewed with tomatoes from a cook book my son gave me a while back and a salad with celery root.

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  Braised  pork belly on rice.

 

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And. 

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1 hour ago, Norm Matthews said:

I made a recipe for Italian sausage and beans stewed with tomatoes from a cook book my son gave me a while back and a salad with celery root.

20180622_164828.jpg

I love the combination of sausage and beans....kinda takes the guilt of eating sausage away, ha, ha.

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Even though it was not an overly hot day, I was happy to serve a hot day dinner.

HC

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Posted (edited)

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Chicken Fajitas! The marinated Chicken Breast was cooked on the grill, sliced and finished in the pan with Yellow Bell and Serrano Peppers and Onion. Served on a warm Flour Tortilla with Shredded Cheese, Salsa Verde and Sour Cream.

 

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Edited by robirdstx (log)
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Reheated a small portion of sea bass from a recent dinner out in my new CSO.  Used super steam and came out hot and moist. 

 

Well I can tell this is great for reheating leftovers.  Next?   

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Wait until you try leftover pizza.😍

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Steak.

 

Shoprite had porterhouse on sale.  I divided two nicely marbled steaks into four boneless portions.  Cooked one bag of strip steak sous vide.  Finished deep fried in violently hot grapeseed oil.  Somehow I dropped the knife I had just sharpened.  As we all know a falling knife has no handle.  I leapt backwards as a cat,  Which at my age that is saying something,  Figured that was enough red meat for me.  With trembling hands I poured myself a couple more glasses of Rioja.

 

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Bagara Baingan - eggplant in nutty sauce with coconut, poppy seeds, cashew, peanuts, cumin, ginger, onion, tomato.

Matar Tamatar - peas (and some zucchini) in thick tomato spicy-sweet tomato sauce with plenty of ginger and some anise.

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