Dinner 2018

BonVivant · May 21, 2018

SV Octopus.

Potato goulash, Tyrolean style.

Chilled "smoked" salmon mi-cuit.

Crunchy salad.

Anna N · May 21, 2018

I did not make it to the Workshop although I like to think I made a contribution from a distance (eating lunch at wineries while delivering supplies to the College is a tough job) but I did get more than an adequate share of leftovers of their Saturday dinner. If it was as good on Saturday as it was tonight when I reheated it, then everyone ate well.

The gravy slid off the potatoes but it is visible beneath them. The roast vegetables (I snacked on these much of the afternoon and even cold they were delicious). The yorkie would have crisped up nicely if I had kept it out of the gravy. The part that was not submerged was delightfully crisp. I reheated everything in the Cuisinart Steam Oven at 300°F for 15 minutes adding the sliced roast beef for an additional two minutes just to take the chill off.

Many thanks to @Kerry Beal, Chef Dave and the workshop participants who didn’t eat everything on Saturday night.

Only one thing could’ve made it better and that would have been an opportunity to share it with @Chocolot.

Captain · May 21, 2018

Char Siu from my Kamado.

Yum Yum Pig's Bum

Edited May 21, 2018 by Captain (log)

gfweb · May 21, 2018

Patty melt, pot salad, arugula. Summer!

chefmd · May 21, 2018

Pan seared Mahi mahi, corn. Random sauce from DH kebab lunch.

robirdstx · May 22, 2018

Tacos ~ Corn Tortillas, Pork Carnitas on Cabbage Slaw, topped with Chopped Onion, Cilantro and Salsa Verde ~ with Black Bean and Corn Salad

Dante · May 22, 2018

Tonight's dinner- fried chicken with gravy and biscuits, with steamed corn on the side.

HungryChris · May 22, 2018

A bit of St Patty's Day in May.

HC

liuzhou · May 22, 2018

I knew this morning. When I woke up I knew exactly what I wanted for dinner. 12 hours later.

Spicy porkburger with chips. Due to adverse lighting issues, you can't see the burger. I could have corrected that, but I was hungry and I hate cold chips! But I did whip off his overhanging cap for a second, to let you see the inside. A second burger was consumed for dessert.

There were hidden tomato slices between the lettuce and the burger The blackest spots are chilli pepper flakes, not carbonised pork.

Edited May 22, 2018 by liuzhou (log)

**Shelby** · May 22, 2018

Pork roast

IMG_4663.jpg.a92ab741685ea4cb3d57da6e18357494.jpg

Norm Matthews · May 23, 2018

Charlie and I went to Costco last week and because the weather had been so nice I got a brisket for the smoker and Charlie washed his car. It was cold and rainy for the next 5 days but today was perfect for running the smoker. I cut the point off the brisket and just smoked that part. The flat is in the freezer until another time. The brisket took 10 hours to reach 200 degrees, and came out wonderful. The only thing I am not completely happy with is I could not tell where the grain ran after it came out and I sliced it with the grain instead of against it. Except for the corn, all the other sides were store bought. The corn was cooked on the grill before being cut off the cob and reheated at serving time with salt, pepper, honey, butter and a little evaporated milk. The carrots were pickled with dill.

Edited May 23, 2018 by Norm Matthews (log)

scubadoo97 · May 23, 2018

Got home late so dinner was simple and involved leftovers. A leftover raw chopped vegetable salad with a few ounces of left over grilled salmon flaked in. Dinner for two. It was really quite good.

robirdstx · May 23, 2018

We had a craving for shrimp, so off we went to Floyd’s!

Uncle Bub’s Shrimp Platter ~ 4 Fried Shrimp, 4 Grilled Shrimp, 4 Shrimp En Brochette, 2 Stuffed Shrimp & our choice of side ~ Onion Rings. And because we didn’t think we had enough shrimp, we ordered 6 Blackened Shrimp with Potatoes Floyd!

Edited May 23, 2018 by robirdstx (log)

suzilightning · May 23, 2018

Linner? Dunch?

After a meeting we went to a local restaurant that we had never tried before. It is called Stone Water after the local Lenape name for the lake it is on.

So many things and I was soooooo hungry...…. John asked the server, Jordan, to bring my appetizer...…..sautéed shishito peppers with a lemon aioli. Also ordered a serving of truffle parmesan fries that were so crispy on the outside and fluffy inside. John ordered a salmon ceviche and an order of shrimp with tomato and garlic with toasted ciabatta. Skip the toasting on the bread for John. He also ordered some sort of a session beer...…….

We will be back

mgaretz · May 23, 2018

Forgot to take pictures but my wife ordered panko crusted salmon, which I had never made before. It came out good. Served with salad and steamed Brussels sprouts.

HungryChris · May 23, 2018

Linguini with white clam sauce. These were clams I dug just a few days ago. The $20, 1 year license is one of the best bargains going in my book and I get out there every chance I get. We will probably have linguica stuffed clams tomorrow and I think Deb likes them more than I do, which is hard to believe. This sauce is a mixture of diced, peeled garlic (at least a whole head), fresh chopped parsley, cilantro and basil. Simmer the garlic in about a half cup of decent olive oil, (do not brown). Add about a cup of dry white wine, about a half cup each, of chopped parsley, chopped cilantro and a TBS of dried basil. Simmer this mixture for a few minutes, then blend with an immersion blender until well blended and reduce the volume to half at a slow simmer.

To this mixture, add about a half cup of chopped, raw clams and turn up the heat of the pasta water. When the pasta water is at a rolling boil and the clam sauce is at a simmer, add about twenty tiny whole clams to the simmering clam sauce and enough linguini fini to the boiling pasta water for two people, plus enough for a lunch. The clams should be open about the same time the pasta is done. After that, just follow your instincts.

HC