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Dinner 2018


liuzhou

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I have been waiting for the first calamari of the season to show up. Sometimes it's sooner than now, but this year, not so much. As a kid, I lived across the street form the Stonington Holy Ghost Society, which is populated by a large percentage of the Stonington fishing fleet crew members. Every Friday during Lent, they have a benefit fish fry that includes seafood that is impeccably fresh, that comes from the docks just a few steps away.

https://www.tripadvisor.com/Restaurant_Review-g33939-d6225187-Reviews-Portuguese_Holy_Ghost_Society-Stonington_Connecticut.html

So I knew that if I went to the right place on a Friday in Lent, I would find it, and sure enough:

Calamari.thumb.jpg.e249361b7942515bc27fde4f46247c39.jpg

Cleaned Point Judith squid was $8.99 pp, but "dirty" Stonington squid was $3.99 pp, and since I like to clean it myself, and go for the freshest possible, I went for the good stuff.

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Once I cleaned and cut it up, I soaked it in buttermilk, with a splash of hot sauce for a few hours.

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And fried it  up for dinner with some fries. I like to prepare a kimchi tartar sauce that is a simple mixture of finely diced kimchi and mayo.

HC

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Edited by HungryChris
sp (log)
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1 minute ago, Tropicalsenior said:

I crave it too, but I just can't find a good recipe.

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

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2 minutes ago, Shelby said:

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

Thank you, but I'm afraid that it doesn't help me much. I can only get a couple brands down here. One doesn't taste like much of anything and the other one kind of smells like dirty socks.

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@Tropicalsenior If you have Thomas Keller's ad hoc at home cookbook the blue cheese dressing on page 182 is killer good.  I found it here (scroll down, it is at the bottom):  https://www.wnyc.org/story/70613-thomas-kellers-ad-hoc-recipe-for-iceburg-lettuce-slices/.  His Aioli is a basic mayonnaise using garlic oil from confited garlic.

Edited by Okanagancook (log)
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1 hour ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

 

Wow, I could take one huge bite out of that!  Looks delicious.

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Well seasoned with grinds of black pepper - Strip loin grilled on top of stove and finished in oven. Made some green peppercorn gravy for dipping. Eaten with stir-fried snap peas, asparagus, and bell pepper and carrot fries.

                                                                5a9275279c0e1_SteakauPoivre2620.jpg.b26e4a162613c7ce8376f2984aa4ba10.jpg

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Dejah

www.hillmanweb.com

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8320D183-1AA8-423D-B00C-C1372DD74DD2.thumb.jpeg.5f3a6acc7fb7812bf4b13f8a722eb2f5.jpeg

 

Breaded pork tenderloin slices with leftover vegetable korma. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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7 hours ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

I picked up some Manx Queenies Scallops yesterday. Later they will be introduced on friendly terms to some button mushrooms and double cream. Queenies are small just like the ones @menuinprogress posted. Always sold with roe on and usually cooked with it. Might have to have a few oysters to start tho' :biggrin: D

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Part of dinner, but the best part, if I say so myself. The rest was stuff I've bored you with before.

 

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Linguine with clams with black fermented beans, Shaoxing wine, garlic, shallots, ginger. Sino-Italian,  I guess.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Pizza night.

 

pizza.jpg.49310230ea6e6e90202d0506ed627d77.jpg

 

Fresh ricotta, mozzarella, Parmigiano, sliced mushrooms, salami. The salami was less than optimal. The crust was one of the best I've ever made, and I wish I could figure out what I did differently.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Use up the stuff in the fridge last night....

chicken breasts in brown gravy, in-frozen baby peas, mashed potatoes - voila!  Add some sautéed onion and you have a chicken shepherd's pie.

 

Now I have to start planning for stuff to feed John after two extractions on Tuesday.  Last time I had to do this when he had oral surgery the best pot roast I had ever made went into the blender......:(

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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5 minutes ago, ElsieD said:

 

 

The person sitting at one o'clock seems to have two.

 

Technically speaking no one is seated there.  Curiouser and curriouser.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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