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liuzhou

Dinner 2018 (Part 1)

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1 hour ago, liuzhou said:

In case you didn't know, 'shiitake' is Gaelic for mushroom, so I preserved the Scottish/Celtic tradition.

xD

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First dinner for John is going to be a bowl of Pam Reiss' sweet potato soup as soon as he finishes a bit more shoveling.  Second dinner is leftover lasagna with extra noodles probably around 10 pm.

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Chicken thigh w/ mushrooms, zucchini and a toasted cream pan sauce.

 

100% cooked over an open fire in my 'kolbullepanna' swedish hunting pan because I'm an idiot.  Shallots and zuccini were cooked directly on the fire coals to get a nice char before cutting them up.

 

Tons of smokey flavor but I will never be making this again. 

 

 

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10 minutes ago, repiv said:

Tons of smokey flavor but I will never be making this again. 

And why would that be? The dish certainly looks attractive. 

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13 minutes ago, Anna N said:

And why would that be? The dish certainly looks attractive. 

 

I guess I should say 'I'll never make it over a fire again' :D

 

Felt awfully silly deglazing over a fire pit.

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23 minutes ago, repiv said:

 

I guess I should say 'I'll never make it over a fire again' :D

 

Felt awfully silly deglazing over a fire pit.

Would wager not too many folks in Memphis were, in fact, deglazing over a fire pit. Unless somebody at Central Barbecue got REAL creative.

 

(Your neighbor 60 miles up the road in Arkansas.)

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BD4C7B00-007A-40C5-8194-38E15C0D7D03.thumb.jpeg.c763481d9a0f5b05c7860d471d9623e9.jpeg

 

Simple sheet pan dinner of roasted potatoes and carrots with a boneless, skinless chicken breast. 

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Posted (edited)

Here is the Nyonya chicken curry meal that I showed in the "one of" topic - I've been trying to imitate a specific curry we had in Singapore (we actually had it for breakfast several days in a row - see the week in Singapore foodblog....)  anyway, I've tried like 5 times to get it, and while all the other trials were tasty in their own right, none of them were what I was going for.... until this one.  It's just about perfect....  and the best thing is that since I made a large batch, we have 3 more meals of it ready to go in the freezer!

20180313_200001.thumb.jpg.ee1368fa2864192862bcbeaf8ba60f33.jpg

Chicken curry

 

20180313_200041.thumb.jpg.308707cff94b2115ba8a813977ed53c2.jpg

Homemade roti prata (Singapore style) and stir fried baby bok choi.


Edited by KennethT (log)
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Posted (edited)

Feeling lazy today, so took some shortcuts with dinner tonight. I picked up a Sam’s Club Rotisserie Chicken; made a batch of Hungry Jack Instant Mashed Potatoes with heavy cream (not milk) in the microwave; made gravy with Pioneer Brand Roasted Chicken Gravy Mix, water, the chicken drippings and black pepper; reheated leftover green beans and bacon and called it dinner.

 

68EB025C-CA7D-4867-9F06-F2C87ADB2DCF.thumb.jpeg.284b1fe9e07816502ccf7ccfc53af32a.jpeg

 

This was my first rotisserie chicken from Sam’s, but it will not be the last. Very moist!

 


Edited by robirdstx (log)
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Posted (edited)

So many wonderful looking dinners.   I'm partial to the "gravy" posts.   

I had a small turkey in the freezer that gave us a few meals this week.

Cut off the legs and the back and wings for stock.   

Left bone in one breast and cut the other into cutlets and made Julie Child's Turkey Orloff.

Hadn't made this in a long time.  

 

Thursday night's dinner:

5aa882f62a989_TurkeyOrloffMarch8th2018.thumb.jpg.4895366c45383217edfdf440133098f8.jpg

Ready for the oven. Made early in the morning before leaving for work.  Just had to put it in the oven when I got home from work.

 

 5aa8835d4705e_TurkeyOrloffMarch8th20181.thumb.jpg.8ad81dae76fc32ec03cfd7caf9a18efe.jpg

Just out of the oven.

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I took dinner next door and shared it with our neighbours.  Tastes better than it looks. 

5aa884acaa7ad_HotTurkeySandwichMarch9th2018.thumb.jpg.89a062df55cdcf3435d477124fa32ba1.jpg

Roasted the other turkey leg on Friday and we had Hot Turkey Sandwiches for dinner.

Instead of deep frying, I cooked the fries in the CSO.

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Moe and I shared a Toasted Turkey Clubhouse

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for breakfast one morning to use up the rest of the turkey breast. 

 


Edited by Ann_T (log)
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1 hour ago, robirdstx said:

Feeling lazy today, so took some shortcuts with dinner tonight. I picked up a Sam’s Club Rotisserie Chicken; made a batch of Hungry Jack Instant Mashed Potatoes with heavy cream (not milk) in the microwave; made gravy with Pioneer Brand Roasted Chicken Gravy Mix, water, the chicken drippings and black pepper; reheated leftover green beans and bacon and called it dinner.

 

68EB025C-CA7D-4867-9F06-F2C87ADB2DCF.thumb.jpeg.284b1fe9e07816502ccf7ccfc53af32a.jpeg

 

This was my first rotisserie chicken from Sam’s, but it will not be the last. Very moist!

 

 

Ooo, that is a ‘slutty’ kinda meal!.......no malaise indented:P   That said, I would be more than happy to chow that down so good ‘instant’ choices.

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Got home late

 

small pastrami sandwich on rye  with a nice sheep milk cheese 

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The Man made dinner tonight: Ronco Rotisserie Halal Chicken SOOOO GOOD, grilled asparagus with lemon , olive oil and coarse salt, Cesar salad and Bisto Gravy that he added the chicken fat to....He tossed my salad before I got to take my picture ; /

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Bravo!  Nice balanced dinner WITH gravy :D

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2 hours ago, KennethT said:

Here is the Nyonya chicken curry meal that I showed in the "one of" topic - I've been trying to imitate a specific curry we had in Singapore (we actually had it for breakfast several days in a row - see the week in Singapore foodblog....)  anyway, I've tried like 5 times to get it, and while all the other trials were tasty in their own right, none of them were what I was going for.... until this one.  It's just about perfect....  and the best thing is that since I made a large batch, we have 3 more meals of it ready to go in the freezer!

20180313_200001.thumb.jpg.ee1368fa2864192862bcbeaf8ba60f33.jpg

Chicken curry

 

20180313_200041.thumb.jpg.308707cff94b2115ba8a813977ed53c2.jpg

Homemade roti prata (Singapore style) and stir fried baby bok choi.

 

 

Having baby bok choi in the refrigerator that needs eating up, how do you do your stir fry?  (I am woefully new to stir frying.)

 

Everything there looks wonderful!

 

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It must have been a turkey kind of night. Yesterday I roasted a couple small turkey wings in the CSO. I ate the first one with leftover scalloped potatoes and fried okra hash from "Deep Run Roots".

 

The wings were a tad dry and I am just not a fan of commodity turkey from the supermarket, but decided to get these after freaking out at the price of chicken wings. I decided to take the meat off the bones of the remaining turkey wing tonight and mince it. I mixed it with Duke's mayo, minced onion, salt and pepper. I wished I had some celery, but it made a very good turkey salad sandwich as it was. I piled on red leaf lettuce and some sliced cocktail tomato. I ate the last of the scalloped potatoes too. These seemed to get better and better as they aged. I love scalloped potatoes.

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A slice of ( very good) pizza delivered last night, reheated using the pan method. 

  

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More Georgian cookery...

 

ChickenWithWalnutSauce03142018.png

 

 

Chicken with Walnut Sauce.

 

Dinner03142018.png

 

All the usual suspects.  Bread not shown.

 

@chefmd may recognize the chicken.

 

 

 

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Open Omelette with Chorizo, Tomato, Spinach, Onion, Mozzarella & Basil. 

I call it the 'I'm Dreaming of a Real Pizza" 

 

You really have to sing it. 9_9

 

20180314_193357.thumb.jpg.d4166992722097cc5f8d23ef22d3b982.jpg

 

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So I picked up one of these...

 

40094565784_ea589e5524.jpg

 

And roasted it, just seasoned with s & p.  Good bird, right up there with a freshly killed La Pera, in terms of flavor. Much more expensive, however, and sans feet and head, which I like for stock.

 

I pulled the bird from the oven as soon as the breast was done to my liking, waited a few minutes, cut it up, and then put the leg/thighs back in for another 20 minutes.  I find it near impossible to roast a whole chicken (w/o a rotisserie) so that all parts come out cooked to my liking.  Significant Eater doesn't mind overcooked white meat, but I do. 

 

I almost roasted it on a vertical roaster, but instead just did it in a roasting pan, along with russets cut into eights. I may go back to the Julia method, which starts the bird on one side, flips to the other side after 20 minutes, and then goes breast up for the final cook...a bit of a pain in the ass, but getting those thighs started before the breast meat might be the answer.  Or perhaps browning the bird on each leg/thigh before putting it in to roast.

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8 hours ago, JoNorvelleWalker said:

 

Having baby bok choi in the refrigerator that needs eating up, how do you do your stir fry?  (I am woefully new to stir frying.)

 

Everything there looks wonderful!

 

After washing, I spin it dry in a salad spinner.  Then I take a few cloves of garlic and give them a rough chop.  In a wide pan (if I had a wok, I'd use it but I don't), I fry the garlic in a little bit of grapeseed oil on high heat - just for a few seconds until you can smell it.  I add a few grinds of Vietnamese peppercorns (that's what I've been using lately) and then dump in the bok choi.  I flip it around until they're all coated with the oil - maybe about 30 seconds or so.  Then, if I'm lazy, I'll add about 1/4C water with maybe 1/4t salt mixed in... if I'm not lazy or want something a little better, I'll use about 1/4C chicken stock that I've simmered garlic and ginger in and then froze.  In addition to the 1/4t salt, I might add about 1/8t MSG.  Anyway, once the liquid is added, I'll stir it around for about 30 seconds and it's done.

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10 hours ago, Mmmpomps said:

The Man made dinner tonight: Ronco Rotisserie Halal Chicken SOOOO GOOD, grilled asparagus with lemon , olive oil and coarse salt, Cesar salad and Bisto Gravy that he added the chicken fat to....He tossed my salad before I got to take my picture ; /

 

I love your salad tongs.

 

@robirdstx, I've always found Sam's preferable of all the rotissiere chickens. If I could just get past the factory farming of the birds. Fortunately, the CSO does a fine job of roasting a spatchcocked chicken.

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22 hours ago, Tropicalsenior said:

@liuzhou do you have any ideas as to the origin of the name?

 

re Stovies.

There are various theories.

 

a) From the Scots word 'stove' meaning "to stew".

 

b) From the French ' étuvée ' meaning 'braised'.

 

c) From the English word 'stove'. This theory comes from its status as a dish to use up leftovers which could be found on the stovetop  the next day.

 

Take your pick.

 

 

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Posted (edited)

After my foray into childhood nostalgia for last night's dinner (and this morning's breakfast), tonight I stayed in the present tense.

 

pork.thumb.jpg.3131f25dbf808e2bb3254d791c2fccba.jpg

Stir fried pork with black fermented beans.

 

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Stir fried flowering gailan (芥兰花 jiè lán huā) with garlic

Not my favourite greenery, but I couldn't resist the pretty white flowers in the market this morning. Pity they don't survive the cooking.

 

jielan2.thumb.jpg.b8b4390983810977804e51952431c181.jpg

 

Served with rice (of course) and Chinese laughing water.

 

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Edited by liuzhou (log)
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