Dinner 2018

[liamsaunt]

21 hours ago, HungryChris said:

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

 

 

I see we both like lots of sauce but I never would have thought to put cilantro in my white clam sauce, and I like cilantro.  I may have to give this a try very soon. I envy your clam digging.  When I go to Cape Cod the clams are there but we are not allowed to dig near the houses we rent even with a license. I love watching the fishermen who tend the oysters in cages, which looks tough, but there are clam diggers in the muddy areas too and that looks like really hard work.

 

Monday my fish share brought me haddock and I made sandwiches with creole seasoning

 

 

Tonight we had the remaining haddock blended with Florida red royal shrimp in lettuce cups with smacked cucumbers

 

[HungryChris]

1 hour ago, liamsaunt said:

 

 

I see we both like lots of sauce but I never would have thought to put cilantro in my white clam sauce, and I like cilantro. 

 There is an oyster bar in neighboring RI, that has a mussel dish in wine and garlic that is killer and I have labored over trying to replicate this dish. I am an avid fan and regular producer of salsa, so I always have cilantro on hand. In one attempt to reproduce, their mussels in wine sauce, I used cilantro as part of the mix, and bingo! I hit it out of the park. It is a winner with both clams and mussels, even for cilantro haters, as it is somewhat denatured by the process. Give it a try!!!

HC

[HungryChris]

Clams casino, a nice salad and strawberry shortcake.

HC

[MetsFan5]

WOW @HungryChris  that’s a perfect meal in my opinion! 

[CantCookStillTry]

No I haven't accidentally missed 'snacking while' this was my actual dinner. No crackers no nothing. When I looked at the amount I had uh.. harmlessly nibbled while waiting for it to come to temperature, I cancelled dinner, and googled local defibrillators (There is one at the bank 34km away). 

It may have made it into my top 3 cheeses, and that is an accolade. 

Flinders Estate Ash Brie.

 

 

EdTA: Top 3 easily available in Australia... may have been a little hasty once I got going down cheese memory lane. 

It's long.  

Edited May 24, 2018 by CantCookStillTry (log)

[liuzhou]

Very hot today, so duck salad (duck breast meat, lettuce, cucumber. Chinese chives and raw asparagus) with couscous.

 

 

Salad was dressed with a Sichuan peppercorn oil and white rice vinegar dressing.

 

 

Washed down with a chilled 2014 Bordeaux rosé.

 

Edited May 24, 2018 by liuzhou (log)

[rotuts]

@CantCookStillTry

 

mighty fine looking tranche of cheese !

[Ann_T]

 

3 hours ago, CantCookStillTry said:

Flinders Estate Ash Brie.

 

I probably shouldn't admit it, but I'm not really much of a dairy fan and that includes cheese.  BUT, I would be tempted by that Flinders Estate Ash Brie.  

 

We had a late lunch yesterday so I never made dinner.  Just dessert.

 

Raspberry Cobbler with a Vanilla cream sauce.

[mgaretz]

Meatloaf, served with steamed Brussels Sprouts and salad.  Accompanied by a nice glass of Lodi Petite Sirah from Oak Ridge.

 

 

 

 

[scubadoo97]

@mgaretz   Do you smoke the loaf?   Looks great!

[mgaretz]

42 minutes ago, scubadoo97 said:

@mgaretz   Do you smoke the loaf?   Looks great!

 

No, but I have done it.  Since it is being cooked at such a high temp (375F) I really can't tell that it's been smoked, so now I just cook it in the BSOA (and BSO before that).  I put it under the broiler (twice) anyway to set the glaze and give it a little char, so if I am going to put in the oven anyway, no point in bothering with the smoker.  If I want a smoky flavor I will add some liquid smoke to either the loaf or the glaze, and sometimes I will mix some hickory BBQ sauce in with glaze.  I actually added a touch of BBQ sauce to this glaze, but it was so little I didn't event taste it and forgot about it until now!  When I have leftovers tonight I will have to see if I can taste it.

[kayb]

Hmmm. I make a bacon barbecue meatloaf that I haven't made since I got the smoker. Believe I may have to try it on the smoker....I'm due that pork loin I never smoked, anyway...

[scubadoo97]

Thanks mgaretz.  Kay, smoked is very good.  Give it a go!

[chefmd]

Leftover rare strip steak repurposed as steak tartar with scallions, mayo, horseradish, capers.  Maldon salt.  Toasted baguette slices.

 

[robirdstx]

 

Grilled Chicken Thigh with Black Bean & Corn Salad and Loaded Cauliflower

 

 

[scubadoo97]

Chicken tacos.  Corn tortillas, homemade green salsa, pan roasted sliced chicken breast in an adobo sauce, avocado cubed and more cilantro with a side of roasted corn n the cob 

[Kerry Beal]

 

Last of the leftover standing rib roast from the Chocolate workshop - quick grind in the thermomix, added to the leftover gravy, some mashed spuds and cottage pie is dinner!

 

[HungryChris]

It was a hot day here. I put up the deer fence around the garden, had to make a few trips to the hardware store to pull it off. I dug a few holes to remove rocks, so the fence posts could go where they needed to be, and chose to have sandwiches for dinner.

I so greatly enjoyed the strawberry shortcake we had last night, I chose a repeat performance but added some giant blackberries . It was Deb's suggestion to add crème de menthe to the mix for color, and I just went with the flow.

HC

[Dante]

Last night's dinner, chicken simmered in a sauce of onion, rice wine, stock, and soy sauce (thickened with egg) over couscous, with steamed and buttered rapini on the side.

[liuzhou]

I've gone Sino-Italian. Tortellini with a spicy, anchovy rich tomato sauce.

 

 

Except the tortellini aren't really tortellini - more like wontons - which are very like tortellini. They contain a pork, shrimp and mushroom filling.

 

 

The tomato sauce consists of onion, fresh tomatoes, anchovies, and some of my neighbour's dried chillies which she dries outside her window just below my apartment window. She came upstairs today and said she had too many and would I be able to use them? I like my neighbours.

 

 

 I like tortellini wontons with spicy tomato sauce, too. Dusted with freshly ground black pepper, of course.

[liamsaunt]

chicken tacos

 

[Shelby]

Ronnie went fishing at the lake yesterday and came home with walleye!!!  My favorite fish.  Been hard to catch them the last few years.

 

Dessert--berries that my cleaning angel friend picked from her patch for me

 

[rotuts]

@Shelby

 

congrats to the FisherPersons

 

I too love walleye.

 

have you ever thought of brining some of the filets and smoking them ?

 

Im a very big fan of cold smoke rather than  hot

 

ie Lox vs falky salmon that was hot smoked.

 

granted that fresh water fish have to be dealt with differently that Sea fish.

 

think about it.

[shain]

Kenji's roasted cauliflower  with caper and raisins vinaigrette.

Salad of black lentils, Roquefort cheese, celery, arugula, onion, roasted cherry tomatoes.

 

 

I forgot how great this salad is.

[Norm Matthews]

I went to the store to get some ingredients for a recipe I wanted to try and to look for something for dinner.  The recipe looked good but I make cake so seldom that I can't tell a good recipe from a gimmicky one apparently.  The cake was Cherry Dr. Pepper Chocolate cake with icing made with butter and powdered sugar.  I didn't care for it and neither did Charlie.  But they had some meaty ham shanks and I cooked those with navy beans, carrots and baby bok choy.  Charlie had thirds on that.  I always forget to make corn bread with it. 

 

 

Edited May 25, 2018 by Norm Matthews (log)