Dinner 2018

[chefmd]

8 hours ago, liuzhou said:

 

 

Yes, every market, supermarket and restaurant has it, although the locals usually cook it. As do I sometimes.

 

 

Tap water.

The local water is fine. At least, I've never had a problem with it. I don't drink it, though. Some people (not locals) use bleach solutions or sterilising kits designed for babies' milk bottles. Totally unnecessary.  But I'm just talking about where I am.

 

As you say, Vietnam (and other SE Asian countries) do eat raw vegetation and happily wash it in the local public supply.

In 22 years in China, the only time I got food poisoning was in a Western restaurant in Xi'an.

 

The only time I got food poisoning was after eating in a fancy restaurant in Washington DC that will remain nameless.   No problems while traveling the world.  Lettuce and tap water be damned.

[ElsieD]

19 minutes ago, Norm Matthews said:

Charlie asked me to get some brats while I was at the store. I got beer brats and then thought, if I cook these in the smoker, I should put something else in to take up the rest of the room, so I got a slab of baby back ribs. We had the ribs for dinner.  The brats will become sandwiches sometime later in the week.

 

 

 

 

I dunno, Norm, I think you need another cooker.

[Norm Matthews]

2 hours ago, ElsieD said:

 

I dunno, Norm, I think you need another cooker.

 

Yeah, I was thinking about either an outdoor pizza oven or flat grill.  Maybe both.  

[Porthos]

No pictures but this dinner is significant to me. It's the first time since my Southern ren faire has closed and been packed away (at faire site - I'm still emptying tubs of kitchen fear and getting it all put away) that I have had the time and energy to cook a real meal. Hsn't happen in at least 2 1/2 months.

 

SVed a boneless New York strip steak, seasoned with salt, pepper and some Penzey's Italian Herbs. 131 F for 3 1/4 hours then seared. Served with Michael Symon's Cilatro Pesto, steamed broccoli with salt and butter, and Driscoll Farms strawberries. This was the first time I've made the cilantro pesto and it's a keeper. It's from Michael Symon's 5 in 5.

[dcarch]

Hope you all had a great Memorial Day holiday (USA)

SV & grilled prime sirloin steak, grilled pineapple, watermelon, snow peas from the garden.

 

dcarch

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Edited June 1, 2018 by dcarch (log)

[Dante]

Last Night's dinner: potato, pea, poblano chile, and pork curry over rice.

[JoNorvelleWalker]

Deconstructed chicken cacciatore:

 

 

 

Half chicken steam baked in CSO.  Pan deglazed with lots of white wine vinegar.  Chicken and sauce added to garlic and sautéed mushrooms.  Did I mention rosemary?

 

Boursin and boule, of course.  Parmesan to nibble on, because I can.

 

[Ann_T]

Did a small 2 pound prime rib on the grill last night for dinner. With scalloped potatoes cooked in the 

Breville PC and steamed green beans. 

Walked in the house from work at 5:20 and we were eating by 6:30.

[shain]

Onion kulcha, garlic kulcha. Tandoori tofu. Punjabi Chole.

[weinoo]

 

Delicious salad greens from Union Square. The purple mizuna was particularly great.

 

Served prior to 2 spatchcocked poussins, baby potatoes roasted underneath those birds, and pan-fried asparagus. 

[blbst36]

1 hour ago, Ann_T said:

Did a small 2 pound prime rib on the grill last night for dinner. With scalloped potatoes cooked in the 

Breville PC and steamed green beans. 

Walked in the house from work at 5:20 and we were eating by 6:30.

 

Those potatoes look delicious!  Do you have a recipe?  Does PC mean Pressure Cooker?  Cause I don't have one of those. 

 

I usually eat them form a box and the only time I made them from scratch, they weren't good enough to deter me from boxed.

[heidih]

1 hour ago, shain said:

Onion kulcha, garlic kulcha. Tandoori tofu. Punjabi Chole.

 

This gorgeous stuff needs detail!  I am a tofu lover

[Ann_T]

3 hours ago, blbst36 said:

Those potatoes look delicious!  Do you have a recipe?  Does PC mean Pressure Cooker?  Cause I don't have one of those. 

 

I usually eat them form a box and the only time I made them from scratch, they weren't good enough to deter me from boxed.

 

@blbst36,  You don't need a Pressure Cooker to make these.  In fact, last night was the first I did them in the PC and I much prefer them baked in the oven.

The recipe is on my blog.  You can find it here:

Potato Gratin

Edited June 1, 2018 by Ann_T (log)

[blbst36]

4 minutes ago, Ann_T said:

 

@blbst36,  You don't need a Pressure Cooker to make these.  In fact, last night was the first I did them in the PC and I much prefer them baked in the oven.

The recipe is on my blog.  You can find it here:

Potato Gratin

 

 

AWESOME!  Thanks!

[Duvel]

4 hours ago, heidih said:

 

This gorgeous stuff needs detail!  I am a tofu lover

I second that ... what a great idea! Recipe, pleeeeaaase 

[HungryChris]

With the exception of over thickened clam chowders, in which you can stand up a spoon, I like most, but if I had to pick a favorite, it would be the one I made today, based on this recipe from  Matunuck Oyster Bar. https://www.almanac.com/recipe/matunuck-clear-broth-clam-chowder.

 

I served this with Red Lobster Cheddar Bay Biscuits.

It all started with 8 pounds of clams I recently harvested, steamed until they opened.

HC

 

Edited June 3, 2018 by HungryChris
sp (log)

[scubadoo97]

Fresh ground chuck burgers with condiments of sliced grape tomatoes, pickles and arugula with a gochujang/mayo spread.  Side of  roasted red potatoes and carrots 

Edited June 2, 2018 by scubadoo97 (log)

[KCWilkinson]

This week sucked.  So dinner needed to be easy and good for my soul.

 

So having leftover rice and beans, caramelized onions, and chile sauce took care of the easy part.  And poached eggs took care of the good for my soul part. Because a runny yolk can cure a lot of ills.

 

Oh, and dinner on the table in less than 15 minutes?? Yeah, never gonna complain about that.

Edited June 2, 2018 by KCWilkinson
Misspelling (log)

[Thanks for the Crepes]

18 hours ago, Ann_T said:

Did a small 2 pound prime rib on the grill last night for dinner. With scalloped potatoes cooked in the 

Breville PC and steamed green beans. 

Walked in the house from work at 5:20 and we were eating by 6:30.

 

Great looking dinner, as usual, Ann!

 

I took a look at your recipe for the scalloped potatoes on your blog, but it doesn't say how you did them in the pressure cooker. I love scalloped potatoes and have always made them with a bechamel sauce and baked in the oven. The one thing I don't like is how long they take to make, though, with an hour and a half to bake after prep and assembly. I have an instant pot, and your PC version looks very good. Did you achieve the browning in the PC or have to transfer to the oven to get that?

[Anna N]

 

Rice bowl with chicken balls, glazed carrots and peas. 

[lindag]

I'm about to put the ingredients into my slow cooker for Barbecue Beef Sandwiches.

I make these a lot in the warm weather...an easy and quick to put together lunch or dinner once prepared in the Crock Pot.

[Ann_T]

6 hours ago, Thanks for the Crepes said:

 

Great looking dinner, as usual, Ann!

 

I took a look at your recipe for the scalloped potatoes on your blog, but it doesn't say how you did them in the pressure cooker. I love scalloped potatoes and have always made them with a bechamel sauce and baked in the oven. The one thing I don't like is how long they take to make, though, with an hour and a half to bake after prep and assembly. I have an instant pot, and your PC version looks very good. Did you achieve the browning in the PC or have to transfer to the oven to get that?

@Thanks for the Crepes, I haven't found that my traditional way of making them take that long.    I simmer the potato slices in the cream just long enough to release the starch and thicken the cream before pouring into a casserole and baking for about  45 minutes.  With the CSO they cook even more quickly. In about 30 to 35 minutes. 

 

For the PC method, I just added the cream, garlic and thyme to the Breville pot, and I sliced the potatoes and placed them in the steamer basket and lowered them into the cream.   Processed for 5 minutes on the vegetable setting. Then I tipped the potatoes into a buttered casserole, added a little Parmesan to the cream mixture and poured the cream mixture over the potatoes.  Grated a little more Parmesan on top and placed under the broiler in the CSO for a few minutes to brown.   

[Nicolai]

Dinner at the local Indian with their modern and swanky Indian fare...... with their spin on the Indian desserts.

 

 

1- Guacamole Pani Poori

 

 

 

 

 

 

 

2- Onion Bhajia

 

 

 

 

 

 

 

3- Zaatar Paneer Tikka

 

 

 

 

 

 

 

4- Tawa Baingan

 

 

 

 

 

 

 

5- Bhindi Maala

 

 

 

 

 

 

 

6- Tilwali Aloo

 

 

 

 

 

 

 

7- Biryani

 

 

 

 

 

 

 

8- Kebab & Tikka Platter

 

 

 

 

 

 

 

9- Burrata Butter Chicken

 

 

 

 

 

 

 

10- Coconut Rasmalai

 

 

 

 

 

 

 

11- Alphonso Mango Kulfi with Salted Caramel

 

 

 

Edited June 2, 2018 by Nicolai (log)

[kayb]

You're killing g me. I want Indian SO badly...and since out local place closed, I have to go to Memphis.

[Anna N]

 Leftover kimchi pancake reheated in the Cuisinart steam oven for 10 minutes at 325°F on the steam/bake setting.  Dipping sauce as I like it—Equal parts soya sauce and Chinese black vinegar and a duck filet from a duck breast I was cooking for another dish.