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liuzhou

Dinner 2018

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Snowy day:

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This was early this morning - it is still snowing and we have nearly a foot!

 

I decided to make chicken/vegetable soup with the leftover rotisserie chicken and some stuff from the freezer.  Simmered all the chicken scraps to make stock and then added canned tomatoes and green beans, frozen corn, butter beans, peas and carrots and some wizened potatoes:

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Perfect for the day.  Served with cheese and crackers:

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And these good cookies from Aldi:

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Had the pleasure of attending former international students chamber music concert this afternoon...the WHOLE afternoon! It was worth the time but cut short on supper prep.

I always have canned deep fried dace and black beans on hand for such "emergencies". Stir-fried some bok choy and a pot of Jasmine rice - supper was served!  

 

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A funny story about the canned fried dace: Hubby and I were in B.C close to the US-Canada border. We decided to take a quick jaunt down to Point Roberts where well-known rocker Randy Bachman had a recording studio. We had known Randy in his early days in Winnipeg, and he was instrumental in retrieving my hubby's prized Gretsch guitar after it was stolen and sold to a pawn shop.
As it happened, Randy was on the road so we didn't get to see him. We decided to have lunch before heading back to Canada...about 2 hours after crossing the border. We parked our camper, cooked up some rice and opened a can of the dace. After lunch, we headed back to Canada. Because we were there for such a short time and looking like a couple of hippies, we were deemed suspicious! The customs officers came to check out the van - with a sniffer dog looking for drugs. The poor dog was so distracted by the empty dace can that he refused to budge from the garbage! They gave up and we were allowed to head home!

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We all know Hollandaise does not reheat.  Surprisingly* Sause Mousseline reconstitutes acceptably.

 

*not really surprisingly but it sounded more dramatic.

 

 

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2 hours ago, Dejah said:

I always have canned deep fried dace and black beans on hand for such "emergencies".

 Never a day goes by that I don’t learn something here. Had to look this one up. Not sure that I’m brave enough to try it though.🙄  So many canned fish I find too fishy for me. 😂  And the black beans could certainly be a deal breaker.  But it apparently is extremely popular so I might just have to give it a try.   Thanks for sharing. Your meals always looks so interesting.

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Another fermented black bean dish.

 

Pork slices marinated in Shaoxing, with garlic, ginger, black beans and chillies. Stir fried with sliced mushrooms, and finished with soy sauce, scallions and coriander leaf. Rice. Simple but tasty.

 

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chicken cutlets lightly floured and pan sauteed with meyer lemon, chicken stock, parsley, garlic and capers.

Roast carrots with cumin and a little lemon juice.

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@Anna N  The fermented black beans are just an umami bomb. Not reallyy akin to what one thinks of as "beans". Think more soy sauce. 

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13 minutes ago, heidih said:

 

@Anna N  The fermented black beans are just an umami bomb. Not reallyy akin to what one thinks of as "beans". Think more soy sauce

 

Thanks.  Sometimes my attempts at humour ...  

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I am familiar with fermented black beans. With a little luck they ought to mask the fishiness of the fish. 😂

 

 

 

 

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Ha you made me dig them out. Headed into a pot of broccoli soup with Japanese curry powder, Thai coconut milk and Polish dried mushrooms. I can mash cultures with the best ;)

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@Anna N: You will find this canned deep-fried dace not fishy at all because they are deep fried. The fish is almost like jerky but soft, and the bones are entirely edible.
Fishiness is one reasons why I seldom buy or cook salmon. In moist heat is fine, but pan fried, I find salmon can be fishy.
@heidih: Now THAT's what I call "a mash up"!

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Thanks @Dejah  I shall look for the dace next time I am in the Asian store. 

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Snowed in yesterday. Made chili.

 

Powders:

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Peppers:

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Peppers and alliums. Nice shallot work, if I do say so myself.

 

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Now for the beef:

 

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Slicey slice:

 

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Par-frozen grind setup:

 

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The grind:

 

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The final bowl:

 

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Served with some mighty fine cornbread. I think I’ve finally dialed in my recipe. (It contains sugar.) I need to run a couple more tests to be sure...


Edited by btbyrd (log)
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Wow what a chile line-up (and beautiful knife). 

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@btbyrd

 

thank you for the various chili powders

 

Ill look into them and have bookmarked the info

 

My diners are pedestrian 

 

but tasty for me

 

the New Bug in the Bonnet

 

is of courses Sailsbury Steak.

 

I do remember it well.

 

I have a better flair w ground Turkey  than ground beef.

 

93 % StoneyFieldBrook or Farm was on sale , and it has not been for a while

 

I sue sales as a limiting bar , so I don't buy  FreezerD  and FreezerE  

 

to help limit my SV obsession 

 

but Salisbury-ish is in the Cards :

 

starting point :

 

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ground turkey , 93 %  minimally handled and lightly coated w Sauer's PrimeRibSeasoning

 

delicous on turkey BTW  pan saute'd with browning on each side , but rare-ish incised

 

MarketBasket  Mixed Fz veg , ( two versions :  on with limas and this one W/O )

 

CSO baked Russets , w very crispy sin

 

and home made turkey gravy :

 

some Turkey stock ( iP'd in the past )   Bells seasoning   ( Vacc'd   some of the '17 here )  and an assist from SoupBase

 

lower salt turkey Base.

 

some diced mushrooms and diced Benton;s bacon , saute'd and added to the gravy

 

pretty nice on a cold NE evening !

 

left overs for breakfast !

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Couple of past dinners:

 

Salmon, cooked SV and then basted with maple syrup and bourbon, but not seared, so kinda like poached.  Served with green beans in butter with mashed sweet potatoes which were also good with maple/bourbon..

 

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Hamburger steak, cooked SV then seared, topped with a mushroom/marsala sauce and served with green beans.  

 

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Can you tell I am trying to use up the big Costco bag of green beans before they go bad?

 

 


Edited by mgaretz (log)
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Caldo Verde tonight with some crusty garlic studded  bread.  This is red light food for me.   Just love a simple soup or stew 

 

 

 

 

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"Ugly Beef" Stiry Fry. 

Whenever I take on a primal cut, I always keep the ugly trimmings in the freezy for this 10 minute sodium bomb of quick comfort. 

Oyster Sauce, Hot Chili, Soy sauce, onion, ginger and garlic. 

 

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Tonpeiyaki —  basically an omelet filled with pork, cabbage and onion  and dressed with tonkatsu (or okonomiyaki) sauce, mayonnaise and aornori flakes. 

 

A little surfing suggests that there are many variations not only of the filling but also of the technique.

 

If you have the ingredients on hand it is a fast and filling dish.  

 

 

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I cooked some navy beans with ham shanks then added them to polish sausage and some other stuff.

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Edited by Norm Matthews (log)
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Late night at work so quick dinner

Store bought mushroom ravioli  with a side salad

 

 

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Double-cut pork chop, cooked SV, glazed with maple syrup then seared.  Served with carrots, green beans and glass of Lodi Zin.

 

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12 minutes ago, mgaretz said:

Double-cut pork chop, cooked SV, glazed with maple syrup then seared.  Served with carrots, green beans and glass of Lodi Zin.

 

pork-chop-grbeans.jpg.54b8ed6578541617615a9c25d6fdc555.jpg

 

 

 

30 second green beans were on my menu tonight.

 

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