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liuzhou

Dinner 2018 (Part 1)

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Nothing like a pot of beans on a winter night:

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 (Though, to be honest, it was 74 degrees in the house tonight and we've turned on the AC).

 

Kielbasa, beans, mashed potatoes and a split and toasted roll from our Greek dinner out last night:

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We’ve gotta try a local artisanal kielbasa next time.  I’ve been underwhelmed by commercial kielbasa lately.

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@Kim Shook, must be nice to be enjoying warm weather at this time of year. 

 

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  Made a pitcher of Sangria, a salsa and guacamole and called it dinner.

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Peruvian chicken...

 

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Fries courtesy of Ore-Ida.  Not the best.  More my fault than Ore-Ida.  Maybe two layers of latex gloves next time.

 

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19 hours ago, ElsieD said:

 

What did you add to the cauliflower rice?  

 

I just asked him and brutally honest as he is - he said 'nothing' xD. He grated and microwaved it I believe, was the first time I tried it and I really liked it. The sauce was enough to flavour it. 
I did learn however that grated cauliflower smells like.. well I know what I think it smells like. but this is polite company, I will say it certainly didn't taste like it smells. :D

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Sorry guys in my hands, no fancy new phone camera (I quite like it - don't yet understand how to work it), close ups or 'food styling' (I can't style myself let alone my dinner) is going to save tonight's photo. It was however, delicious. I riffed off of a "pioneer woman" recipe, although when I was doing the nutritional breakdown for Mr.MustCountEverything, I panicked somewhat and where her sauce is designed for two serves, I stretched it to 4 (and it was plenty) after nearly suffering a coronary just looking at the results :D.  

 

Porterhouse Steak (Can any one please tell me, what the British name for this cut might be?? I have done some googling and it comes up with T-bone, I am assuming one side as this is obviously boneless) on a blue cheese, cream and onion sauce served with spinach. 

 

Steak on ....

 

I have dared to share a cut image of my undressed steak, so near and yet so far. One day I'll convince Mr I have room for a sousvide set up.  

 

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2 minutes ago, CantCookStillTry said:

Sorry guys in my hands, no fancy new phone camera (I quite like it - don't yet understand how to work it), close ups or 'food styling' (I can't style myself let alone my dinner) is going to save tonight's photo. It was however, delicious. I riffed off of a "pioneer woman" recipe, although when I was doing the nutritional breakdown for Mr.MustCountEverything, I panicked somewhat and where her sauce is designed for two serves, I stretched it to 4 (and it was plenty) after nearly suffering a coronary just looking at the results :D.  

 

Porterhouse Steak (Can any one please tell me, what the British name for this cut might be?? I have done some googling and it comes up with T-bone, I am assuming one side as this is obviously boneless) on a blue cheese, cream and onion sauce served with spinach. 

 

Steak on ....

 

I have dared to share a cut image of my undressed steak, so near and yet so far. One day I'll convince Mr I have room for a sousvide set up.  

 

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That is what I'd call a New York Strip or strip steak, which is on the other side of the T-shaped bone from the tenderloin. Not my favorite steak, as I tend to favor the flavor from the rib and shoulder. 

 

I hope you enjoyed the steak. I should not say one more word, so I won't. :)

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Homemade rosemary olive oil cornbread with Campbell's Bean and Bacon soup. There seemed to be no bacon at all in this batch. The much cheaper version from Dollar General (like half price almost) sports much more bacon and tastes better. :( Oh well. At least the cornbread was good and I have a huge amount in the freezer. The cornbread was cooked in the CSO and came out very delicious.

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Another winter warmer  - steak and kidney (-pie) with carrots, onion and a chilli pepper which happened to be lying on the counter. Boiled spuds and cabbage. With  a drop of fermented  Italian grape juice.

 

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1 hour ago, liuzhou said:

With  a drop of fermented  Italian grape juice.

xD

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11 hours ago, Ann_T said:

@Kim Shook, must be nice to be enjoying warm weather at this time of year. 

 

 

  

I have to confess that I don't care much for warm weather.  The single digits we had were too much, but when you get above 65F, I'm not a happy girl.  Add the endless rain into the mix and you end up with mugginess, which is the worst!  9_9

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On 1/12/2018 at 7:50 AM, suzilightning said:

@liamsaunt, I am strangely, inextricably  drawn to that chicken.  Did you use a particular recipe?

 

 

Not really.  I just mixed up some dijon mustard with cayenne, salt and pepper and dredged the chicken in it, then into some homemade shake and bake style crumbs that were in my freezer and sautéed it.  The sauce is just dijon and grainy mustards mixed with some mayonnaise and a little honey and cayenne pepper.

 

The leftover mustard chicken went into a very large sandwich that my husband and I split.  Mustard chicken, bacon, spicy slaw and colby jack cheese on a crusty roll

 

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10 hours ago, JoNorvelleWalker said:

Peruvian chicken...

 

Dinner01132018.png

 

 

Fries courtesy of Ore-Ida.  Not the best.  More my fault than Ore-Ida.  Maybe two layers of latex gloves next time.

 

 

 

Rereading my post by the cold light of day...the chicken and the sauce were wonderful.  It was the fries that were "not the best".  The remains of the Ore-Ida bag had been in the freezer a very long time.

 

The peppers did a job on my hands even though I was wearing gloves.  And my arm got a good workout with the mortar.

 

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Indian “butter tikka” the saga of which is related  here.


Edited by Anna N To remove an extraneous word (log)
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@liamsaunt If you had made a coffee table book with pictures of sandwiches, I'd surely buy it :) 

 

Freshly baked oatmeal porridge and seeds bread. Egg en cocotte with cream, mushrooms and nutmeg.

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4 hours ago, JoNorvelleWalker said:

 

 

Rereading my post by the cold light of day...the chicken and the sauce were wonderful.  It was the fries that were "not the best".  The remains of the Ore-Ida bag had been in the freezer a very long time.

 

The peppers did a job on my hands even though I was wearing gloves.  And my arm got a good workout with the mortar.

 

They also look as though they were baked.  I know that you can bake them, but I don't think that you should.  :P  (PS - I LOVE frozen fries!)

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34 minutes ago, shain said:

 

Freshly baked oatmeal porridge and seeds bread. Egg en cocotte with cream, mushrooms and nutmeg.

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That's a nice looking loaf, Shain. Can you share the recipe? 

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We had an early dinner at our usual ~ Floyd’s in Webster

 

Don’t you just love the fancy wine bucket!

 

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Onion Rings to die for!

 

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Chicken Fried Chicken and Potatoes Floyd for my husband. The gravy, which came a couple minutes later, was served on the side, as requested.

 

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Grilled Catfish topped with Crawfish Etouffee for me.

 

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Clockwise from foreground bottom left: 1 rosemary sprig, 4 crushed garlic cloves, pinch red pepper flakes, zest from 1 Meyer lemon, 6 anchovy fillets, juice of half a Meyer lemon

 

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Clockwise from foreground, right: 1 package chicken legs, 1 diced turnip, 1 cup (250 ml) white wine, 2 sliced carrots, 4 sliced celery stalks, 1 diced large potato, 1 package chicken thighs

 

Not shown is 4 tbsp. olive oil.

 

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Warm olive oil in a Dutch oven, then brown chicken on all sides. You can't rush this step because if you do, the color will wash out in the braise.

 

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When chicken is browned, remove to a plate. I could've probably let it brown for 10 more minutes but B was starting to get antsy about dinner.

 

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Pour off most of the oil leaving about 2 tbsp. in the pot. Reduce heat to low and add the garlic and anchovy to the pot. Fry on low heat or until anchovy disintegrates.

 

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Add rosemary, chile flakes, lemon zest, a pinch of salt and a grind or two of black pepper. Leave the sprig whole for a gentle flavor or chopped up for a stronger flavor.

 

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Add the vegetables and toss until all are coated with the flavored oil.

 

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Return chicken to pot, then pour white wine over.

 

Increase heat to high and bring to a boil. Then reduce heat to low, partly cover and braise for 1 hour.

 

During the last 15 minutes of cooking, add the lemon juice. Stir a few times.

 

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Remove chicken to a plate. Increase heat to high and reduce sauce until a few tablespoons are left. Ladle vegetables and sauce over chicken.

 

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Braised chicken and root vegetables with anchovy, rosemary and Meyer lemon

 

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Pomelo for dessert

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Meat. 

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Edited to Add: As you can see, I am still working on how to frame a picture, however, you do get a perfect example of my actual real life. 

Thanks Thomas 9_9


Edited by CantCookStillTry (log)
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Steak and giant baked potato night, with a side of baby arugula in a vinaigrette (we reserve the red wines for special occasions, so, yes, white wine).

HC

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Tonight's dinner was a blatant, but ultimately failed attempt to pretend it's still summer. It tasted fine, though.

 

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Pork in a lemon, coriander, garlic and olive oil marinade/sauce. Rice and spinach salad.

 

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As part of the New Year's "Clean out the freezer" project, 1.2 kg of boneless lamb shoulder turned into sous vide lamb carnitas. Garlic, onion, orange zest and juice, cinnamon, bay and cumin; 18h at 65 oC.

First batch crisped up in the oven and made into sandwiches with queso fresco, tomato, cheddar, avocado and chipotle hot sauce. Yummy :)

 

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I'm not sure if I have posted in the past five or so years, so many life changes and too much Facebook. But here is last Monday's shrimp and grits for your viewing pleasure

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Brined a huge chicken a few days ago for fried chicken night

 

I fried it and then threw it in the IP for a bit.  Made it super tender.

 

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