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liuzhou

Dinner 2018 (Part 1)

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After two murderously early mornings, dinner was a can of Progresso Manhattan clam chowder.  And good it was.  Accompanied by the husks of this week's boule.

 

Dessert was my (finally!) vanilla ice cream with iSi whipped cream and chocolate sprinkles.  The iSi is for far more than methode rotuts.  That's why I have three.  And there were thirds on the whipped cream.

 

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St. Patrick's dinner and yes I am Irish ;) Instant pot 80 minutes manual high pressure left to sit 20 minutes in the IP while I did the spuds , cabbage and carrots in the mini IP for 6 minutes...fall apart meat and a man who ate more MUCH more then he intended because it tasted so good! T'was a fine Irish dinner!

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15 hours ago, Shelby said:

Yes--guilty pleasure.  I love Stove Top Stuffing.

 

I like STS every now and then, also! There's a sodium-reduced version, at least in Canada I know there is. I sautée onions, celery and mushrooms in a bit of butter and olive oil, then mix in the STS and add bits of hot water until it seems close. Then cover and simmer on the lowest temp for a bit, checking now and again. It usually turns out pretty well. 

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Pork fillet was on special $15 per kg down from $28. I got two. Last year the butchers at the small town store I shop at didn't seem to know its worth and it was always $8 a kilo, it was, and still is, not very well prepared and you have to clean it up alot. But someone clued them in pricewise. 

Whole grain mustard dressed with creamed kale. Roasted to 155f with the probe and rested - hub gets nervous with pork. 

 

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SV corned beef, 72 hours, medium rare and fork tender. 

 

Trimmed the corned beef for tomorrow's hash,  and trimmed the cabbage for cole slaw.

Left with a square meal on a cold day.

 

Happy St. Patrick's Day to you all!

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@dcarch

 

I was waiting for your CB pic.

 

Its a Yearly event !

 

thanks

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Posted (edited)

@dcarch -- I ought to be used to your astonishing presentations by now, but sometimes, you do something that makes me sit up and say, "Wow." That plate did. Just gorgeous.

 

I'm saying you certainly win the "loveliest corned beef" award. Again.

 

Oh, and what's the pesto-looking stuff?

 


Edited by kayb (log)
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13 minutes ago, liuzhou said:

Great picture, @CantCookStillTry

Thank You Liuzhou. 

I like to think I'm learning a trick or two... I mimic a beautiful picture I have seen here, take a photo... then I chuck the rest of his tea on the plate :D

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Following the Irish theme.  I did mine in the slow cooker.  Next time for sure I will SV it.  Not that it wasn't good in the slow cooker....it was very good.

 

Had to make more of @Mmmpomps potatoes

 

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@Kim Shook's scalloped tomatoes with an addition of cabbage

 

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Irish Cream Pie for dessert

 

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fish and chips, tartar sauce, spicy slaw and onion strings

 

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13 hours ago, JoNorvelleWalker said:

Last night:

 

Dinner03172018.png

 

 

Unremarkable except for the potatoes.*  New technique informed by three authors.  Fluffiest potatoes I have made.  Proud that an entire dishwasher was devoted to preparing one portion of my mashed potatoes.

 

 

*and for the fact that I did not spill any peas.

 

 

More about the potatoes please?

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5 hours ago, rotuts said:

@dcarch

I was waiting for your CB pic.

Its a Yearly event !

thanks

Thank you. You are very kind.

 

5 hours ago, kayb said:

@dcarch -- I ought to be used to your astonishing presentations by now, but sometimes, you do something that makes me sit up and say, "Wow." That plate did. Just gorgeous.

I'm saying you certainly win the "loveliest corned beef" award. Again.

Oh, and what's the pesto-looking stuff?

Thank you. Just having a little fun with simple traditional (In USA) holiday food. The green is indeed pesto, mixed with mustard sauce.

 

dcarch

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I've got pancakes and duck but there's nothing Peking about them.

Zg6eCLq.jpg

 

Delazed sauce has port, tamari, Bovril, ketcap manis and liquid smoke. Added smoked garlic separately later. Chilean pinot noir 2013 grand reserva made everything brilliant.

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Pan seared tuna, just a little salt and fresh cracked pepper. Salad of baby kale with avocado and orange, simple dressing of white balsamic, evoo, s&p, garlic. Tried “massaging” the kale with the dressing for a bit, but I felt silly and gave up after a minute or so. The baby kale was tender enough so sitting with the dressing on it for a few minutes was just fine. Now for my shameful confession, our side was a relic from 2 years ago found in the freezer. Passover farfel kugel (dressing) with leeks and mushrooms. It was well wrapped, no freezer damage, and heated up just fine. Honestly, I was surprised when I saw the date on the wrapper, I guess it kind of got buried somehow:$

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Baked Brie, sautéed black trumpet mushrooms with home made bread.

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38 minutes ago, BeeZee said:

Now for my shameful confession, our side was a relic from 2 years ago found in the freezer. Passover farfel kugel (dressing) with leeks and mushrooms. It was well wrapped, no freezer damage, and heated up just fine. Honestly, I was surprised when I saw the date on the wrapper, I guess it kind of got buried somehow:$

 

Much better not to date the bags.

 

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Posted (edited)

Last dinner at home for a week...I'm off to ..............................Cuba.................................in the morning :D

The Man made Ronco Rotisserie Chicken with a jerk rub! I made the steak fries with the same theory as the oven roasted spuds: Cut spuds in quarters boil for a few minutes in salted water until the outside softens. Drain and put lid back on pot and shake the bejeebus out of the pan to rough up the spuds. Oven had been preheated to 425, use a dark pan , cookie sheet or roasting pan and cover with vegetable oil ONLY veggie oil...salt and COAT spuds in oil. Cook for 20 minutes FLIP and cook until done. Salt and enjoy...you are welcome Shelby ;)
Broccoli and BISTO gravy made with broc water and chicken drippings. 
I plan to post food pics from Cuba but not until I get back :)

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Edited by Mmmpomps (log)
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3 hours ago, chefmd said:

Baked Brie, sautéed black trumpet mushrooms with home made bread.

IMG_0519.thumb.JPG.4aef499ce04680be65cba25e748c6876.JPG

My god ... that's a fantastic idea !!!

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22 minutes ago, Mmmpomps said:

Last dinner at home for a week...I'm off to ..............................Cuba.................................in the morning :D

The Man made Ronco Rotisserie Chicken with a jerk rub! I made the steak fries with the same theory as the oven roasted spuds: Cut spuds in quarters boil for a few minutes in salted water until the outside softens. Drain and put lid back on pot and shake the bejeebus out of the pan to rough up the spuds. Oven had been preheated to 425, use a dark pan , cookie sheet or roasting pan and cover with vegetable oil ONLY veggie oil...salt and COAT spuds in oil. Cook for 20 minutes FLIP and cook until done. Salt and enjoy...you are welcome Shelby ;)
Broccoli and BISTO gravy made with broc water and chicken drippings. 
I plan to post food pics from Cuba but not until I get back :)

29342870_10155310448367703_6016355025339547648_n.jpg

29356679_10155310448452703_3804538651350663168_n.jpg

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Re:  the spuds.  After you boiled them, did you cut them into smaller wedges before putting them in the oven?

 

 

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3 minutes ago, ElsieD said:

 

Re:  the spuds.  After you boiled them, did you cut them into smaller wedges before putting them in the oven?

 

 

 

Nope I sliced them in wedges first then boiled them. You can peel them too if you like..they are delish that way as well :) 

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Posted (edited)

I may have posted something similar before. Can't remember. This is my patchy recollection of a recipe I read decades ago. May have been Keith Floyd, but I've been unable to find it again..

 

Anyway, it's chicken with olives (green and black) and coriander leaf/cilantro in white wine with garlic, shallots and chilli. One of very few dishes in which I prefer the breast meat to the dark.

 

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With a simple tomato and onion salad.

 

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Edited by liuzhou typo (log)
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@Mmmpomps  Cuba!!!  Can't wait to see what you eat!!!  Have fun!!!

 

The usual salad

 

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Chicken wings

 

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And fries done in the air fryer.  They look way better than they taste.   There is a larger learning curve to the fryer than I thought.  

 

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