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liuzhou

Dinner 2018

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Chopped Brisket on a Toasted Ciabatta Roll with Buttered Corn on the Cob and Creamy Coleslaw.

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Tamales and chili, topped with cheese. I'm getting near the end of my stash of Miss Rhoda's World Famous Hot Tamales, which I had lost in the freezer for a time but happily rediscovered. Must find an excuse to make a SEArk run and stock up!

 

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Tried several recipes that were new to me:  Vietnamese Steak With Cucumber Salad  and Zucchini Pancakes with yogurt sauce.  I don't like cucumbers unless they are pickled and these were, sort of.  The recipe used a flank steak, but I used a chuck steak because I didn't want to pay almost twice as much for a flank steak. PS I just remembered I had rice ready to cook for this and forgot to start it. 

 

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Edited by Norm Matthews (log)
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Made full use of the grill...turkey burgers/rolls, sliced portabello mushrooms cooked in foil, zucchini planks. Served with slaw from a bagged mix, sliced “Jersey” tomatoes that looked good but didn’t have much flavor. DH managed to incinerate some of it (lightly grilled is a concept that escapes him), but the burgers survived and were tasty. 

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It is too hot and too humid to cook.

 

Tomatoes from the garden and pulled pork from the refrigerator, and called it dinner.

 

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18 hours ago, JoNorvelleWalker said:

I seldom have an opportunity to enjoy a beverage after dinner, but tonight's meal was so delicious I wanted it to go on and on.  I grilled lamb chops and baked a potato on a bed of salt, and served them up with beans.  Thirty second green beans.  Lots of thirty second green beans.

 

Now enjoying a Balaklava Special No. 1, Charles H. Baker Jr.  Saves having to wash the wine glass.  Remember the Maine!  Oops, no I think that must be rum and Coke.  Thin red line, and all of that.

 

 

What are 30 second green beans?

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18 minutes ago, Kim Shook said:

What are 30 second green beans?

 

I wash a quantity of green beans, the tiny young ones, and place them on the steamer tray of my Fissler 8 quart pressure cooker, above the bare minimum of water.  I affix the lid and put the pot over high heat till full pressure and time 30 seconds.  I then run the pot under cold water a few seconds to depressurize till I can open the lid.

 

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58 minutes ago, JoNorvelleWalker said:

 

I wash a quantity of green beans, the tiny young ones, and place them on the steamer tray of my Fissler 8 quart pressure cooker, above the bare minimum of water.  I affix the lid and put the pot over high heat till full pressure and time 30 seconds.  I then run the pot under cold water a few seconds to depressurize till I can open the lid.

 

Ah.  I was afraid you meant that they were steamed/boiled for 30 seconds. 

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14 minutes ago, Kim Shook said:

Ah.  I was afraid you meant that they were steamed/boiled for 30 seconds. 

 

Fortunately I am from the north.

 

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I stayed overnight at Karuizawa, in a faux-European style hotel, at the recommendation of a work colleague. At first I was more than sceptical, especially when I learned that the set dinner menu was also supposedly European “inspired” and centered  around vegetables ...

 

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I was more than pleasantly surprise. The dinner room offered a great view into a bamboo forest and since the was a Taifun approaching, the rain and the bamboo movements provided a quite dramatic background to the dinner.

 

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First course was salad, wrapped in a rice paper parcel, with beetroot yuzu dressing. The salad itself contained another soy milk based dressing, tangy like ranch dressing. All veggies were organic from contracted farms around the area. It was a nice composition and certainly a good start.

 

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Homemade bread (spinach and rice flour) was served with dipping oil with ground local walnuts (c.f. the lunch thread). I also got the recipe for the soy ranch dressing from the kitchen ...

 

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Second course was a variety of slow baked mini potatoes on top of anchovy garlic purée with thinly sliced and deep fried gyoza wrappers on top. The combination of the sweet and earthy potatoes and the sharp umami of the anchovy garlic paste was outstanding. 

 

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Main course was slow braised heritage pork, from a local farm. Very soft, very porky, with a spinach based sauce. Satisfying, and accompanied by the house sangria ...

 

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Dessert was pumpkin creme brûlée with ice creme. The pumpkin taste was subtle, but noticeable. A nice finish.

 

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Overall I was more than happy with both the choice of restaurant as well as the great meal. The atmosphere in the restaurant surely contributed as well.

 

After dinner I had booked a 45 min time slot in the private open air hotspring belonging to the hotel. While soaking in the hot water sheltered by a roof I could see and feel the Taifun shaking up the large forest trees in view of the onsen while is was pouring down. An ice cold whisky highball moved my already relaxed mood towards perfect bliss ...

 

 

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2 hours ago, suzilightning said:

BA21C3A0-5429-4057-9091-1F26FB5DBCE5.jpegOK...that is a little freaky looking.  At least the best part was left alone.

 

  @mm84321         Was it lemon verbena an id it do anything for that beautiful lobster meat?

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Yorkie with Gravy. 

Lacked the inclination to do any of the other components of the traditional Sunday Roast. But the Yorkie itch had to be scratched. 

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And while I'm admitting my laziness, I may as well admit I'm a sometime member of the Bisto club. 


Edited by CantCookStillTry (log)
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5 hours ago, Duvel said:

First course was salad, wrapped in a rice paper parcel, with beetroot yuzu dressing. The salad itself contained another soy milk based dressing, tangy like ranch dressing. 

What a novel and interesting way to present a salad. Your whole meal looks intriguing. Thanks so much for sharing. 

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Pork Piccata

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Chicken Parm

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Pork with apple/mustard sauce

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Wings

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Hoisin Salmon salad

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Spicy tomato and onion salad.

Chickpeas and brolleetti in sesame, aniseed and olive oil.

Roasted eggplants with yogurt and tahini, cumin, coriander, nigella.

 

 

 

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Edited by shain (log)
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Four hour smoked ribs, scalloped potatoes from the night before heated in the CSO and some pesto sautéed zucchini.  The ribs were very strong in flavour.  We only ate 1/4 of what we cooked but if you are going to fire up the smoker for fours hours you may as well make it worth while.DSC02625.thumb.jpg.53e2d33d65f1c5a83d6257157a48a4ea.jpgDSC02627.thumb.jpg.ba7237d38a3aabd96b8e295eb59a015b.jpg

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These are for the freezer for another dinner.  Bacon, onions, garlic, parsley, tomato and green beans.  Delicious.  The beans are just blanched for a few minutes then cooked with the bacon, onion, garlic, & tomato mixture for five minutes.

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Swordfish (from the Pacific), carmelized onions and peppers, asparagus, with crispy olive oil fried potatoes. Bread courtesy of ACME.

 

 

Swordfish, Carmelized Onions, & Asparagus.jpg


Edited by MRE (log)
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Butterbeans, sauteed yellow squash and onions, warmed-over pork tenderloin, and sliced tomatoes.

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Grilled Pork and Venison Sausage, Coleslaw and Buttered Corn on the Cob

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Spicy stir fried noodles is the  name of the dish but nothing was stir fried.  

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The last of the red sauce over zoodles, made on the spiralizer attachment for the Kitchenaid Stand Mixer and my recently acquired angel hair blade.  Served with salad and fresh cherries for dessert.

 

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