Dinner 2018

[gfweb]

Friends for dinner tonight.

 

Mushroom soup

 

Duck breast with savory lingonberry sauce,  roasted root vegetables , butter braised endive

 

[ElsieD]

41 minutes ago, gfweb said:

Friends for dinner tonight.

 

Mushroom soup

 

Duck breast with savory lingonberry sauce,  roasted root vegetables , butter braised endive

 

 

That looks and sounds incredible!

[HungryChris]

Sou vide fried chicken experiment. I read about this somewhere and have been wanting to try it. I  SV'd  trimmed and cut up chicken leg quarters, seasoned with salt at 155 F for 2 1/2 hours. They were then shaken with flour, dunked in a beaten  egg and buttermilk bath,  and shaken in a cornflake and bread crumb mixture seasoned with garlic powder and tajin, then fried at 375 F.

Overall, the procedure has promise, but needs to be tweaked. I think next time I will pay way more attention to the seasoning the chicken is SV'd in and lower the frying temp to 350 F. The corn flakes darkened way too fast at 375 F, while I set the table. It is a work in progress, but I was happy with the first try.

HC

[liamsaunt]

Pizza night.  Pepperoni for my nephew

 

 

scallop, bacon and arugula for myself, my husband, and my brother in law

 

[dcarch]

Still have a few morel mushrooms left.

 

dcarch

 

Morel ravioli

 

[mm84321]

Nectarine and strawberry 

 

[robirdstx]

 

Grilled Chicken Thigh, Buttered Broccoli, and something we rarely have, Dessert! Today is special as it is my DH’s birthday and this is one of his favorites.

 

 

[HungryChris]

Live soft shell crabs came in today, and I wasted no time in getting three for dinner. These were Primes (4 1/2" to 5" from point to point). They present a challenge in getting them crispy, because the bodies are thicker than the more common Hotels, which you can crisp up with little effort. The trick with Primes, is to get the fry pan screaming hot, add the butter and then the crabs quickly (standing back, out of the spatter zone), but the reward is worth the risk, in my book. I served these with fresh asparagus, from the garden, and a garlic and lemon aioli on toasted snow flake rolls, as is my tradition. It was a great meal!!

HC

 

Edited May 20, 2018 by HungryChris (log)

[shain]

Mixed beans with smoky chipotle and caramelized onion  + melted cheddar cheese.

Tomato, pepper rice. With corn kernels and anise seed.

Sour cream, pickled onion and chilis.

[CantCookStillTry]

Captain low carb came home tonight, needed a dinner I could have on the table in 10 minutes - as travel time is fairly consistent but there are a LOT of roos to dodge. 

Porterhouse with stir fry of broc, Jalepeno (Con-Fusion I know) red bell and spring onion in oyster & ginger sauce.

 

 

[Anna N]

 Sometimes dessert is served after dinner and sometimes instead of dinner.

 

 

 Another apple crisp.   Not bad but a little too sweet.

[chefmd]

On 5/18/2018 at 10:21 PM, gfweb said:

Friends for dinner tonight.

 

Mushroom soup

 

Duck breast with savory lingonberry sauce,  roasted root vegetables , butter braised endive

 

I have a friend request for you   Your dinner looks incredible!

[chileheadmike]

Ribs with new potato salad. A bit overcooked but still tasty.

[Norm Matthews]

@chileheadmike Happy to see some Kansas City BBQ sauce in Kentucky.        Good looking meal.

 

 

 Our dinner tonight was Cuban Beef Picadillo.  The recipe said it was also good the next day with fried eggs.  I am going to try that one too.  My son is not a fan of capers so I substituted some chopped dill pickle, and when I reheated if for dinner, I added a little red wine to loosen it up a little.

Edited May 20, 2018 by Norm Matthews (log)

[robirdstx]

 

Teriyaki Chicken and Stir-Fried Asparagus Donburi with Mushrooms and Pickled Ginger

 

[Ann_T]

@gfweb I agree with @ElsieD.   Really does look incredible.   

 

Last night's dinner.

 

Blackened Poblano peppers on the grill before leaving for work.

First thing I did when I got home from work was put a pot of black beans on to cook in the Breville PC.

Once the beans were cooking I started the sauce for the Chiles Rellenos.

Fried three white corn tortillas and shaped them around a small bowl to form bowls for the beans.

When the beans were ready, I beat the egg whites and folded in the yolks to make the batter.

Filled the Poblano peppers with a piece of Monterrey Jack cheese, dipped in the batter and fried until golden

Chiles Rellenos platted and served with chile sauce, a "tortilla" bowl of beans and avocado.

It is funny. I know that I make Moe some really good meals.

But, when I make him Chiles Rellenos, he says he has no words to describe just how good they are.

And it is really such a simple meal, that I should probably make it for him more often.

 

Friday night's dinner.

Peri Peri style grilled chicken.

[Okanagancook]

Parsnip puree (they were steamed in the IP then pureed in the Vitamix with a spot of cream/milk and chive flower butter); roasted asparagus in CSO on steam bake with a mixed herb compound butter; Keller's pan fried duck breast with a little orange sauce.

The duck recipe always seems to work well.

[btbyrd]

 

[Dante]

Tonight's dinner: beef and potatoes simmered in brown sauce with peppers, side of sauteed collards

[HungryChris]

Fresh Point Judith calamari (at $3.99 pp is hard to beat), soaked in buttermilk and a bit of hot sauce and fried up. I served this with a kimchi tartar sauce and fries.

HC

[Duvel]

35 minutes ago, HungryChris said:

Fresh Point Judith calamari (at $3.99 pp is hard to beat), soaked in buttermilk and a bit of hot sauce and fried up. I served this with a kimchi tartar sauce and fries.

HC

Looks great, HC! Do you notice an effect from the buttermilk soak on the squid? I am always struggling whether pretreatment of squid is actually effective or not ...

[liuzhou]

 

Steamed red drum stuffed with ginger, garlic, chilli, scallions, white wine. With asparagus and rice.

 

 

Edited May 21, 2018 by liuzhou (log)

[Shelby]

Needed something easy so that always seems to be breakfast

 

[HungryChris]

8 hours ago, Duvel said:

Looks great, HC! Do you notice an effect from the buttermilk soak on the squid? I am always struggling whether pretreatment of squid is actually effective or not ...

Interesting question, that has no simple answer. The first time I tried it, the added moisture of the buttermilk, required longer frying to get crisp. By the time it was crisp, it was overcooked  and tough. I now fry in smaller batches, in a wok with plenty of peanut oil and start the fry at a higher temp (380 F). It seems to work well and is tender. I will probably go back to not using the presoak, just to get a better feel of both results and choose the path from there. I was never unhappy with the result before trying the buttermilk presoak.

HC

Edited May 21, 2018 by HungryChris (log)

[mgaretz]

Grilled ham and cheese on homemade (bread machine) rye bread, served with tomato soup and salad.  The cheese was mozzarella left over from last week's pizza (and one of the few I can eat) and the soup was made from the leftover tomato sauce from aforementioned pizza.  The rye bread receipe was adapted for the bread machine from my regular rye bread recipe.