Dinner 2018

[HungryChris]

2 minutes ago, TicTac said:

Love the idea....but....Cold buffalo wings!?

 

Oy Vey!

Well, we like them hot and as cold leftovers too.

HC

[shain]

Garlic-butter yaki udon. Soft tofu fried agadhi style and pan fried mushrooms in mushroom-soy sauce.

[Anna N]

20 minutes ago, TicTac said:

Love the idea....but....Cold buffalo wings!?

Oh. Is that what they are?   I couldn’t quite figure them out.

[ninagluck]

I received a basket of wood mushrooms from a friend. I have many traditional recepies but I wanted to try something else. This is the outcome; potatoe gnocchi, wood mushrooms, apricots, chicken jus, fried verbena 

[Duvel]

Pizza night at Casa Duvel:

 

(Fennel) Salami & olives 

 

Anchovies, capers and olives

 

(The last of my Sardinian) Salami & olives

 

[Okanagancook]

It gets pretty hot during day or even early morning it can be 25+ C.  So I do all my lunch and dinner prep while I am having my morning tea.  I first go to the garden to see what is ready for picking.  It is sooo nice to have everything ready especially in the evening.

 

Today we have chicken fried steak prepped in the fridge. ( Have never made this before.)Just as well because the recipe calls for marinating the meat.  The cauliflower is washed, broken into pieces and placed in the steamer and the peas are blanched and the snap peas are stringed and washed.  All ready when we come back from our Friday pub get together. 😃😃

[Anna N]

No photograph but after my overindulgence at lunch, three slices of dry toast and many glasses of water. 

[Norm Matthews]

We had grilled chicken wings for dinner today.

[suzilightning]

Dinner was at a place we are staying in on the Irish Loop around the Avalon Penninsula of Newfoundland.  John's dental problems have pretty much resolved.  He ordered a lobster dinner and ate most of it.  Funny that he has always said to me that the tail is the best part as that was what his mom told him.  I BEG TO DISAGREE.   The claw and knuckle are the sweetest and most succulent.  The chef here did something different with fish cakes - fresh steamed cod, rough mash, chives and something else I'm forgetting.  Served with a light lemon dill sauce and a lemon aioli.

 

 

 

[chromedome]

11 hours ago, suzilightning said:

Dinner was at a place we are staying in on the Irish Loop around the Avalon Penninsula of Newfoundland.  John's dental problems have pretty much resolved.  He ordered a lobster dinner and ate most of it.  Funny that he has always said to me that the tail is the best part as that was what his mom told him.  I BEG TO DISAGREE.   The claw and knuckle are the sweetest and most succulent.  The chef here did something different with fish cakes - fresh steamed cod, rough mash, chives and something else I'm forgetting.  Served with a light lemon dill sauce and a lemon aioli.

 

 

 

I totally agree with you on lobster. When we have one (ie, whenever my GF has the urge) I'll eat a claw, and she has the rest. Our granddaughter loves gnawing the meat out of the little legs, so those usually go her way.

I moved back East around the time lobster was at historic lows, a decade or so ago, and still have trouble with the notion of splurging more than $5/lb for it.

[liuzhou]

Fusilli with a pork ragu made using a fresh tomato sauce with onion and chilli. Finished with basil and Parmigiano-Reggiano.

 

[Anna N]

6 minutes ago, liuzhou said:

Fusilli with a pork ragu made using a fresh tomato sauce with onion and chilli. Finished with basil and Parmigiano-Reggiano.

 

Wow.  Nice that you had access to some good cheese.  

[liuzhou]

5 minutes ago, Anna N said:

Wow.  Nice that you had access to some good cheese.  

 

Yeah. A dear friend just returned from  a business trip to Italy and brought some back for me. One of the few locals who know what a good cheese is.

[Shelby]

The idea was to fry this chicken yesterday before it got too hot.  Well, life got in the way.  Plus I needed a nap.  So, I fried the chicken at the hottest time of the day.  Oh well lol.  The best part was green beans and taters (from the garden--the taters, not the beans) with a Benson's ham hock done in the IP.

 

[Duvel]

This should actually be placed in the not yet existing thread "Things I eat long after dinner and some drinks" ...

"Dan Dan Bucatini" with bits of minced meat, sichuan pickles, sichuan pepper and oil. Topped with SV pork belly and my "ma la" rub comprised of more Sichuan pepper, chili and a little cumin. Some cilantro was added right after the picure. G&T to counteract the spiciness...

 

[shain]

Green (and yellow) beans in matbucha style tomato sauce, with a drizzle of tahni.

Tunisian lentil salad with tomatoes, pickled lemon and parsley.

Bulgur and pickles.

[chefmd]

Monkfish with brown rice.  

 

[Anna N]

 

Torikatsu (breaded chicken) with home made “tonkatsu” sauce (nothing more than  ketchup and Worcestershire).  

[HungryChris]

I'm calling this Dream Chicken. The reason being that last night, in a dream, I was asked to give a good marinade and baste, for a nice rotisserie chicken. I came up with this recipe, without knowing where it came from, but woke up knowing I was going to give it a try. This one was a winner! Up until now, Deb's favorite rotisserie chicken has been my Korean BBQ, but that changed tonight. Go figure! I had fresh picked sugar snaps and grilled corn on the cob with it.

HC

Edited July 1, 2018 by HungryChris (log)

[kayb]

Well? Details, pls!

 

In the realm of childhood favorites that didn't age well...i ran across one of the Chef BoyArDee pizza-in-a-box kits at the grocery. I used to beg for those as a kid, when there was no such thing as a pizza parlor in town. Bought one for old times sake.

 

Horrible. I suspect two pieces hit my sodium allocation for the next two months. Crust was ok. Cheese was the green-can variety. I added some mozzarella and a few pepperoni.

 

Kit had makings for two. I'll keep the crust, but the sauce and cheese are gone.

Edited July 1, 2018 by kayb
to fix typos. (log)

[HungryChris]

11 hours ago, kayb said:

Well? Details, pls!

1/2 cup Ken's Italian dressing, 1 entire head of garlic, peeled and chopped, 1 heaping TBS smoked paprika, the zest and juice of one large lemon, 1 heaping TSP kosher salt, 1 heaping TSP freshly ground black pepper, 5 TBS Crystal Hot Sauce. Zip this all up with an immersion blender, then add three chopped green onions and mix well.

Tightly truss the chicken and put it butt side up, in a sealable plastic bag. Pour the mixture into the bag, making sure you fill the body cavity with this marinade. I did this first thing, when I got home with the bird from Aldi. Turn the bag on a regular basis, to ensure complete marination. On my gas grill,  I locate the bird in the middle, on the rotisserie and fire up all three flames. Once it gets up to 400 F, I turn off the middle burner and adjust the flames to maintain 375 F. This bird was just about five pounds, and took just short of 2 1/2 hours, and was basted with the marinade every 20 minutes.

HC

Edited July 1, 2018 by HungryChris (log)

[kayb]

YUM!!

[JoNorvelleWalker]

I don't know what I may have done to deserve two perfect avocadoes in a row.*  Served with a can of Progresso New England clam chowder and the last husk of this week's bread.

 

*I suspect it may have to do with birds.

 

[gfweb]

Dinner for our new neighbors.

 

Pulled pork (sous vide 24h 160F)

 

 

Sauce for pork

 

 

Cole slaw

 

SV Corn (180, 30 minutes, cooked in butter). Really sweet

 

 

 

 

Charred sweet potato salad (sweet potato, yukon gold, onion)

 

 

Strawberry shortcakes (pre strawberry)

 

 

Henry

 

 

Edited July 1, 2018 by gfweb (log)

[liuzhou]

@gfweb

 

You ate Henry?