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liuzhou

Dinner 2018 (Part 1)

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So happy to see the mouse is back!

 

I swear, I'm going to find a mouse cheese board like that.

 

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 Should have been lunch but made a fine dinner. @Kerry Beal  dropped by today and brought lunch for both of us but I had already eaten!   Chinese roasted pork with crackling and some vegetables reheated in the Cuisinart Steam Oven at 250°F for 15 minutes on steam/bake. 

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My dinner will be leftover chicken and broccoli over rice from yesterday allowing me a leisurely cocktail hour to enjoy my White Russian followed by a glass or two of Merlot.  My kind of dinner.

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Posted (edited)

Tonight seared steelhead trout with sides of roasted multicolored potatoes, brussel sprouts, carrots and salad

 

 

 

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Edited by scubadoo97 (log)
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Pan-Seared Pork Loin Chops in Wine Sauce with Roasted Potatoes and Asparagus

 

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1 hour ago, scubadoo97 said:

Tonight seared steelhead trout with sides of roasted multicolored potatoes, brussel sprouts, carrots and salad

 

 

image.jpeg

 

Picture doesn't show.

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Posted (edited)

Pan fried red drum fillet with chips.

 

I got the crisp skin I wanted on the fish, but accidentally tore it as I was plating it, ruining the presentation. Tasted fine though. There was a side of pickled vegetables on the side which looked even more unappealing than the fish, but also hit the spot. And some sauvignon blanc.

 

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The other fillet is in the fridge along with head and carcase. Fish soup for lunch tomorrow, methinks.


Edited by liuzhou (log)
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Quick and easy Pad Thai with Shrimp and Thai Beef Curry on another night. Instant Pot was use for the Curry and rice:

 

 

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Pork chop stuffed with feta/parsley/garlic/green olives/peanuts with sweet potatoes 

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Posted (edited)

@chefmd spectacular pork chop.  Looks perfectly cooked.  Peanut is an unusual nut choice.


Edited by Okanagancook (log)

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Deconstructed Beef Stew - Pot Roast, Onion and Carrot (made in my Instant Pot) with Oven Roasted Potatoes and Green Beans

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Late dinner (after watching UVA win the ACC - Wahoowa!!!!):

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Fried egg sandwich and the best clementine I've had this season.  

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Posted (edited)

Stuffed shells with a quick and easy salad made with Campari tomatoes and some perfect looking pickling cukes.

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I used to struggle trying to get the shells to line up and level off for a decent presentation, and discovered, quite by accident, that a little spray of olive oil, in the bottom of the dish, and a tip of the dish (having one end propped up to allow a bit of gravity assist) helps getting them to behave. The sauce is thinned out with a bit of water and added in, in stages as the shells are added.

HC

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Edited by HungryChris (log)
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I am in such a rut at the moment its more of a canyon. So I went out to try and gain some enthusiasm - and something eadible that didn't come from a packet. I do not think that happened. 

My friend had the 'mexican schnitzel' - unfortunately we think it was one prepared ... earlier. 

 

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And I had the Flathead. It came without tartare sauce... heartbroken.

 

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We were sat some 30 metres from the ocean so I guess I had expected fresh. I am certain nothing needed harpooning. 

 

Redeemed with the side. There is nothing I cannot forgive if I am given molten cheese. 

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And yes. Whilst the lchf mouse is away I carb load. 

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Every time I read this topic I am stunned both by the culinary expertise and the beautiful photos.  I need to spend some time learning more about taking food pictures.

 

@Kim Shook there is little nicer than a fried egg sandwich.  I was in my 20s before I had my first, I was stunned at its deliciousness even though it was made (not by me) with Chorleywood style supermarket bread.  I actually liked that bread then, it was new to me because my mother had always baked her own, great on the day it was made but less than wonderful as the week progressed.

 

Having seen @ElsieD‘s lamb shanks reminded me that it is perhaps time to make this again.  Below shows shanks prepared ready to bake from an earlier dinner.  They are fall apart gorgeous when cooked in this way:

 

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I posted a sausage stuff brioche a few weeks ago.  Below is lamb fillet in brioche with a duxelles between slices of the meat.  The idea came from a Julia Child recipe and while it took time to create it was very tasty and certainly to be repeated.

 

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Off now in search of any discussion on food photography across eGullet....

 

 

 

 

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@HungryChris

 

your Shells look delicious.

 

it , along w ' flat shells ' , i.e. lasagna 

 

are one of my favorite meals

 

I used to make a meat sauce for the shells

 

how do you make your filling ?

 

alas , Im way to lazy to make shells , and I suffer accordingly.

 

every once and a while I think about making a couple of big batches of Lasagna

 

baking them in smaller  aluminum containers

 

and freezing them.

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@Mmmpomps You always inspire me---that pad thai is something I would dig in to with complete abandon.  I made your taters last night.  Super big hit.  Also quite good cold in the morning.  Just sayin'.

 

Sous vide t-bone steaks last night with excellent potatoes (check out the link above for how she does them) and salad.  Blueberry cream cheese cake for dessert.

 

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2 hours ago, rotuts said:

@HungryChris

 

your Shells look delicious.

 

it , along w ' flat shells ' , i.e. lasagna 

 

are one of my favorite meals

 

I used to make a meat sauce for the shells

 

how do you make your filling ?

 

alas , Im way to lazy to make shells , and I suffer accordingly.

 

every once and a while I think about making a couple of big batches of Lasagna

 

baking them in smaller  aluminum containers

 

and freezing them.

The filling starts with a 15 oz. container (by weight), of part skim milk ricotta, 2 eggs (beaten), 1/4 cup each of freshly grated Romano, mozzarella, and Swiss (just because I had some), 1 tsp. garlic powder, S & P to taste and a mixture of dried and chopped fresh basil. This is all blended well. Cook the jumbo shells just until they are flexible. This makes stuffing much easier than if they are fully cooked. For that size container of cheese, I will cook up about 16 shells (allowing for some breakage).

I have thought about making a meat stuffing and will probably give it a try.

As far as lasagna goes, I like to do up a good sized pan, have a meal when it comes out of the oven, then cool the rest. Once it's cool, I cut it up into single servings and freeze them on a sheet pan. Wrap each serving in aluminum foil and bag them up and keep them in the freezer. They do well in the microwave.

HC

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So last night was the last of the pad thai we have been living on for the last week.  Do NOT get me wrong ... I am humbled and grateful for having access to this hot food for the week we were without power but I am overwhelmed and happy to at last cook again.  Thank you to the crews who have been working so hard to restore our power up here in the snowy NE!!!!

After culling the herd, so to speak, I was able to determine what DIDN'T have to be disposed of and now am back in business a bit.   Had a package of 93% fat free ground beef so have sautéed it off and am splitting it in two to make some lasagna for me and also some stuffed shells with meat sauce to put up in the newly cleaned freezer.  I say they are for me as they use non-gluten free noodles and real ricotta as opposed to lactaid cottage cheese that John can eat. 

John should be home tomorrow night and OF COURSE he will want shrimp and pasta in some sort of iteration.  I have to get shrimp since the rest of the frozen I had went south..............

I'm thinking that after a week of shrimp pad thai perhaps to go into the Mediterranean.

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Sometimes I don't eat meat for 2 weeks, sometimes I eat it 2 days in a row.

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Spicy radish (but not kimchi). Typically served with Korean pork belly (Bossam).

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SV pork belly with doenjang (Korean fermented soya bean paste).

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SV duck breast. Kumquat compote and chard.

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@BonVivant your ssam spreads look amazing. That pork belly! I can just hear the skin crunch.  Do you make your own kimchee?

I love the addition of endives too. I've never tried that. I have done daikon wraps before, they were delicious.

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Congee with pork-cilantro meatballs.

Meatballs - 2 tbsp. cilantro stems, 2 garlic cloves, pinch of salt, generous pinch of white pepper - pounded into a paste in a mortar and pestle, then combined with 1 lb. ground pork, 1 tsp. mushroom soy and 1 tbsp. oyster sauce, then chilled for 6 hours in the fridge.

Congee - 10 cups Chinese chicken stock, 1 cup jasmine rice. Bring to a boil, then reduce heat to low and simmer for 2-3 hours uncovered, adding chicken stock or water to replenish liquid as it evaporates. Congee is done when rice begins to break down and is thickened according to your liking.

Toppings - cilantro stems and leaves, sriracha, fish sauce, sesame oil, shredded ginger, minced scallion, crispy fried shallots, fried garlic, chopped peanuts.

For each diner, crack an egg in a bowl, then ladle hot congee on top. Egg should be done in about 4 minutes. Scatter toppings as desired, then serve.

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