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liuzhou

Dinner 2018 (Part 1)

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I have been waiting for the first calamari of the season to show up. Sometimes it's sooner than now, but this year, not so much. As a kid, I lived across the street form the Stonington Holy Ghost Society, which is populated by a large percentage of the Stonington fishing fleet crew members. Every Friday during Lent, they have a benefit fish fry that includes seafood that is impeccably fresh, that comes from the docks just a few steps away.

https://www.tripadvisor.com/Restaurant_Review-g33939-d6225187-Reviews-Portuguese_Holy_Ghost_Society-Stonington_Connecticut.html

So I knew that if I went to the right place on a Friday in Lent, I would find it, and sure enough:

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Cleaned Point Judith squid was $8.99 pp, but "dirty" Stonington squid was $3.99 pp, and since I like to clean it myself, and go for the freshest possible, I went for the good stuff.

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Once I cleaned and cut it up, I soaked it in buttermilk, with a splash of hot sauce for a few hours.

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And fried it  up for dinner with some fries. I like to prepare a kimchi tartar sauce that is a simple mixture of finely diced kimchi and mayo.

HC

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Edited by HungryChris sp (log)
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Oh that looks awesome @HungryChris

 

We had fried stuff, too.

 

Chicken livers, hot wings and fries

 

IMG_4148.jpg.83b6e171ef27a48e97d428d9458db16b.jpg

IMG_4149.JPG.b4bb904c322426d4409ce8ded309f6dd.JPG

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53 minutes ago, Shelby said:

We had fried stuff, too.

The fried stuff looks gorgeous. But is that blue cheese dressing up above to the right? If it is, would you share a recipe?


Edited by Tropicalsenior addition (log)

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1 minute ago, Tropicalsenior said:

The fried stuff looks gorgeous. But is that blue cheese dressing up above to the right?

Yes.  I had a major craving for it.

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1 minute ago, Shelby said:

Yes.  I had a major craving for it.

I crave it too, but I just can't find a good recipe.

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1 minute ago, Tropicalsenior said:

I crave it too, but I just can't find a good recipe.

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

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2 minutes ago, Shelby said:

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

Thank you, but I'm afraid that it doesn't help me much. I can only get a couple brands down here. One doesn't taste like much of anything and the other one kind of smells like dirty socks.

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dinner last night. roasted butternut squash( olive oil and salt) with sauteéd shiitake mushrooms, garlic,, fresh sage and parsley. topped with a little fresh olive oil and parmesan

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@Tropicalsenior If you have Thomas Keller's ad hoc at home cookbook the blue cheese dressing on page 182 is killer good.  I found it here (scroll down, it is at the bottom):  https://www.wnyc.org/story/70613-thomas-kellers-ad-hoc-recipe-for-iceburg-lettuce-slices/.  His Aioli is a basic mayonnaise using garlic oil from confited garlic.


Edited by Okanagancook (log)
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Mushroom and pea risotto.  It also has some chopped up Andouille Sausage.

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IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

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1 hour ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

 

Wow, I could take one huge bite out of that!  Looks delicious.

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Well seasoned with grinds of black pepper - Strip loin grilled on top of stove and finished in oven. Made some green peppercorn gravy for dipping. Eaten with stir-fried snap peas, asparagus, and bell pepper and carrot fries.

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Breaded pork tenderloin slices with leftover vegetable korma. 

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7 hours ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

I picked up some Manx Queenies Scallops yesterday. Later they will be introduced on friendly terms to some button mushrooms and double cream. Queenies are small just like the ones @menuinprogress posted. Always sold with roe on and usually cooked with it. Might have to have a few oysters to start tho' :biggrin: D

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Steak and asparagus dinner with family in FL.  

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Part of dinner, but the best part, if I say so myself. The rest was stuff I've bored you with before.

 

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Linguine with clams with black fermented beans, Shaoxing wine, garlic, shallots, ginger. Sino-Italian,  I guess.

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Pizza night.

 

pizza.jpg.49310230ea6e6e90202d0506ed627d77.jpg

 

Fresh ricotta, mozzarella, Parmigiano, sliced mushrooms, salami. The salami was less than optimal. The crust was one of the best I've ever made, and I wish I could figure out what I did differently.

 

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Use up the stuff in the fridge last night....

chicken breasts in brown gravy, in-frozen baby peas, mashed potatoes - voila!  Add some sautéed onion and you have a chicken shepherd's pie.

 

Now I have to start planning for stuff to feed John after two extractions on Tuesday.  Last time I had to do this when he had oral surgery the best pot roast I had ever made went into the blender......:(

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6 hours ago, chefmd said:

Steak and asparagus dinner with family in FL.  

IMG_0490.thumb.JPG.28d63b2b6f5a88b72ee41dc6c61b655d.JPG

 

One mushroom is missing.

 

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25 minutes ago, JoNorvelleWalker said:

 

One mushroom is missing.

 

 

The person sitting at one o'clock seems to have two.

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5 minutes ago, ElsieD said:

 

 

The person sitting at one o'clock seems to have two.

 

Technically speaking no one is seated there.  Curiouser and curriouser.

 

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