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liuzhou

Dinner 2018 (Part 1)

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32 minutes ago, JoNorvelleWalker said:

 

I don't ever recall seeing a kumquat in the grocery store.  Just as well I don't like kumquats.

 

Got them up here in the north at the local green grocer......

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1 hour ago, suzilightning said:

Got them up here in the north at the local green grocer......

want me to send ya some?

 

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Chuck Roll

4hrs@140/  I feel I got the Meat thing DOWN   :)

 

Btw--I cut the roll horizontally thru the middle/ much better showing

 

image.thumb.jpeg.bceb4967ab926b0f714d52b8743ea7cb.jpegBtw

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I've only had to start buying kumquats when I moved to Vegas. They are everywhere in Los Angeles. It was as foreign to me as buying figs and avocados.

 

And I love kumquats. They are delicious with duck sausage.

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Posted (edited)

BBQ Lamb. Sunday night roast.

IMG_20180325_173038.thumb.jpg.a5145f54bbf376b687305a6841729a34.jpg

Served with roast potatoes, grilled pumpkin, eggplant, Yorkshire puddings topped with gravy.  No pics from the plate as we rushed to eat in front of the TV for the new episode of Billions.:D


Edited by Captain (log)
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Posted (edited)

Using up some fish purchased yesterday.  This time Florida grouper

 

Also trying to use up stuff in the fridge that needed using

 

 

Made a salad with celery, carrots and green olives.  

Roasted carrots and brussel sprouts

Pan seared grouper.  

 

 

image.jpeg


Edited by scubadoo97 (log)
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1E6B1606-94B2-4E6B-A575-E80BD1B7631B.thumb.jpeg.c88b0ad8ab1255566f840c061b6d2ad1.jpeg

 

Braised leeks with multi-grain torn croutons. 

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Posted (edited)

Last dinner on the ship, last night. This one at Le Bistro. Escargot, a favorite for us both.

P3240173.thumb.JPG.f2b27cdc7b64761ee3d92ae8cf2a1e96.JPG

Deb's French Onion soup

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My cream of four mushroom soup.

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Deb had the fillet of beef, medium (a small score for me).

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I had confit duck legs with grilled duck breast. Loved the confit, but the breast needed much higher heat to render the fat and crisp the skin IMO.

HC

P3240184.thumb.JPG.7b9d27fe346029ccd706cece2ce3b252.JPG

 

 

 


Edited by HungryChris (log)
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Lovely dinner, @HungryChris!  On my last cruise, I believe I ordered the escargot almost every night.  Start me off with a nice glass of bubbly, some crusty bread and garlicky, buttery snails and I'm a happy cruiser!

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1 minute ago, blue_dolphin said:

 Start me off with a nice glass of bubbly, some crusty bread and garlicky, buttery snails and I'm a happy cruiser!

Could not have said it better!!

HC

 

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5 hours ago, suzilightning said:

Got them up here in the north at the local green grocer......

Got them on the Island, but they sure as hell weren't grown here:rolleyes:

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Posted (edited)

Dinner tonight at the bar (long wait for a table), at The Blind Pelican in NOLA. Deb and I both had a dozen char-grilled oysters during happy hour, and I followed up with a dozen raw oysters ($3 ). I was thinking of @Shelby, as we watched Kansas cover Duke in the March Madness OT squeaker.

HC

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Edited by HungryChris (log)
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Beef meatballs from Ottolenghi’s Jerusalem cookbook. Subbed edamame for favas. Served with basmati rice and orzo and the cucumber yogurt sauce. It was very good. I need to cook more from his books. 

 

 

7039ED30-9D45-4188-82D9-448B746C9372.jpeg

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As far as I can recall my first ever attempt at steamed dumplings:

 

DumplingsRaw03262018.png

 

 

Before CSO

 

DumplingsSteamed03262018.png

 

 

After CSO.

 

Filling was pork and cabbage.  Wrapper was too thick but that should be easy enough to fix next try.  Dipping sauce was too salty and it almost knocked me off my chair.

 

 

 

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13 hours ago, HungryChris said:

Dinner tonight at the bar (long wait for a table), at The Blind Pelican in NOLA. Deb and I both had a dozen char-grilled oysters during happy hour, and I followed up with a dozen raw oysters ($3 ). I was thinking of @Shelby, as we watched Kansas cover Duke in the March Madness OT squeaker.

HC

P3250222.thumb.JPG.394bcdcac58c8c1f4727217bf29e0332.JPGP3250225.thumb.JPG.af102ff18d73005b1f8785a8b851736c.JPGP3250221.thumb.JPG.0e3621822a54f20d1e5a8b254177f049.JPGP3250229.thumb.JPG.c3a02ef7a5ed1af0c9b3cb5d5299de23.JPG

 

 

I felt your good thoughts as I was screaming myself hoarse in the kitchen.  Hell of a game!  I can't wait until Friday!

 

I was also channeling your food lol.

 

Oysters and fried catfish......

 

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And, in honor of your trip, I am supposed to get a delivery of live crawfish tomorrow.  :D 

 

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Posted (edited)

Sunday is Fish day. Fried Fish day, Fried Shrimps day........Ughhh, and Fried Magnum White Chocolate day...... ;)

 

 

The Before

 

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The After

 

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The In Between

 

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The Gluttony Finale

 

8Le7Two.jpg

 

 

 

 

 

 

 

 

 

 


Edited by Nicolai (log)
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Blasphemy ribs (so-called because I smoke them individually instead of as a rack), with cole slaw and fries from fresh potatoes made in the Breville Smart Oven Air.  The fries were a bit underdone to my taste, but my wife likes them that way.

 

blasphemy-ribs-plated3.jpg.7be787ca09da2b5dc8165e56f1002021.jpg

 

Here's a closeup of a rib showing the smoke penetration:

 

blasphemy-ribs-close3.jpg.efb14ce9a53f82ae45b08423d83f7260.jpg

 

 

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7 minutes ago, mgaretz said:

Blasphemy ribs (so-called because I smoke them individually instead of as a rack), with cole slaw and fries from fresh potatoes made in the Breville Smart Oven Air.  The fries were a bit underdone to my taste, but my wife likes them that way.

 

blasphemy-ribs-plated3.jpg.7be787ca09da2b5dc8165e56f1002021.jpg

 

Here's a closeup of a rib showing the smoke penetration:

 

blasphemy-ribs-close3.jpg.efb14ce9a53f82ae45b08423d83f7260.jpg

 

 

 

Those ribs look better than many a rib I have judged in BBQ competitions.  Nice job!

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7 minutes ago, ElsieD said:

 

Those ribs look better than many a rib I have judged in BBQ competitions.  Nice job!

 

Thanks!  It's a new way of smoking them so they are done much quicker and have smoke penetration on all sides (and bark).  To make them you cut them apart then bag them with a dry rub (one that has salt) and shake to coat.  Keep in the fridge for at least 6 hours to overnight.  Then they go in the smoker for 2.5 hours.  At the two hour mark I baste them with BBQ sauce.  Then they are done 1/2 hour later.  This is for baby backs - I haven't tried it with St. Louis or full spares.  Timing and temp are crucial as it's easy to over-cook them and end up with dry, tough ribs.  It took me many attempts to get it right.

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Posted (edited)

After a test run, this time I think I nailed the coda alla vaccinara. Upped the tomato content, and also ran them through a food mill before using. 

Primi for this dinner party was mezze rigatoni all'Amatriciana. Antipasti included anchovies with sweet butter on crostini, grilled artichoke hearts, mixed Italian olives,

prosciutto, nuts. Cheese course after the main. Dessert simple poached anjou pears and whipped cream.

 

27164685978_0450921e50_z.jpg

 

Served with crusty bread (bakery bought), and broccoli raab almost cooked to death.  There was some wine drank (missing the bottle of Crémant du Jura).

 

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With the leftover broccoli raab, and Hudson River Valley duck sausage gifted to us by a dinner guest...

 

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Supper the next day was orecchiette with the aforementioned sausage and raab.  Salad on the side of thinly sliced celery, celery leaves and parsley.

 

 

 


Edited by weinoo (log)
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22 minutes ago, weinoo said:

After a test run, this time I think I nailed the coda alla vaccinara.

 

 

Everything tastes better in Italian.

 

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23 minutes ago, JoNorvelleWalker said:

 

Everything tastes better in Italian.

 

 Well I figured out that it was the end of the cow. xD

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Rack of lamb cooked sous vide 130 degrees and quickly seared after that.  With sautéed spinach/baby kale and yogurt mint sauce.  I was going to take a picture of perfectly pink interior but we ate it all so fast...

IMG_0536.thumb.JPG.6a37138d0c0ceb20422fff55965dbc30.JPG

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