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Dinner 2018

liuzhou

By liuzhou
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
7 minutes ago, gfweb said:

Lamb chops over wild rice/cranzin/pecan/orange vinaigrette

 

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Wow.

 

  • Like 4

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

KCWilkinson

KCWilkinson

Posted
Posted

Grilled chicken sandwich with farmers cheese, roasted poblano, red pepper jelly and homemade bread.  Couscous salad and fried potatoes. And since it's Father's Day, the Father of all craft beer.

IMG_20180617_211006_636.jpg

  • Like 21

-K

liamsaunt

liamsaunt

Posted
Posted

Grilled pizzas.  I made a margarita, a pepperoni, an artichoke-mushroom

 

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and a carbonara

 

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strawberry shortcake for dessert

 

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  • Like 20
liuzhou

liuzhou

Posted
  • Topic Starter
Posted
3 minutes ago, liamsaunt said:

Grilled pizzas.  I made a margarita, a pepperoni, an artichoke-mushroom

 

I'll have the artichoke-mushroom, please. Do you deliver? To China?

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  • Haha 2

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

While I wait for @liamsaunt's pizza to arrive, I made this.

 

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Chicken legs, skinned* and covered in flour, salt, pepper, chilli powder and turmeric. Deep fried.

 

Triple cooked chips.

 

Flower shiitake mushrooms drizzled with OO and finely chopped garlic. Sprinkled with sea salt. Asparagus ditto. Mushrooms and asparagus nuked together for about 1½ minutes.

 

Eaten.

 

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* Fret not. The skin is in the fridge to be re-purposed with breakfast tomorrow.

Edited by liuzhou (log)
  • Like 17
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
50 minutes ago, liuzhou said:

 

While I wait for @liamsaunt's pizza to arrive, I made this.

 

 I’ll book the flight if you will promise me a plate of your chicken and chips with all its accompaniments.  I won’t even ask to share your pizza.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

dcarch

dcarch

Posted
Posted (edited)

Happy Father's Day to all!

I made Striped sea  bass braised in Chinese sausage fat (better than bacon fat, IMHO), snow peas from my garden.

dcarch

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Edited by dcarch (log)
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rotuts

rotuts

Posted
Posted

@dcarch

 

how did you render the sausage fat?   do you just crisp up thin slices of CS and then use that fat ?

 

Im a big fan of Chinese sausage , at the the common ones I can get at the large chinese supermarkets in my area

 

a little bit sweet.

 

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Paul Bacino

Paul Bacino

Posted
Posted (edited)

Fathers Day Dinner!!

 

Asparagus/145 degree egg/ farmers Market corn/ Yukon Gold Mash/Halibut Cheeks

 

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Edited by Paul Bacino (log)
  • Like 19

Its good to have Morels

dcarch

dcarch

Posted
Posted
3 hours ago, rotuts said:

@dcarch

 

how did you render the sausage fat?   do you just crisp up thin slices of CS and then use that fat ?

 

Im a big fan of Chinese sausage , at the the common ones I can get at the large chinese supermarkets in my area

 

a little bit sweet.

 

The sausages were paper-thin sliced, simmered in a skillet with a 1/2 cup  of water. When the  1/2 cup of water was boiled down to 1/4 cup, a lot of the fat was rendered and the nice flavor of the sausage was in the  water, which was used to braise the fish. a few teaspoons of fish sauce was added to balance the sweetness of the sausage. Ginger, garlic were added.

 

dcarch

 

 

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Anna N

Anna N

Posted
Posted

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 Grilled sirloin, grilled onion and tomato and sugar snap salad.  

  • Like 18
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

robirdstx

robirdstx

Posted
Posted

Was not really sure what name to put to this soup. I pulled some containers of corned beef broth with cabbage from the freezer and just started adding to it. Carrots, celery, mushrooms and green onions were chopped and added. Rice vinegar, soy sauce and Louisiana Hot Sauce were added next. A couple of teaspoons of ginger paste was stirred in. Fresh ground Black Pepper, ground white pepper and Granulated Garlic were added to the mix. Finally, frozen pork potstickers were added to the simmering soup.

 

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Final Name Choice: Potsticker Hot and Sour Soup with Vegetables

 

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KCWilkinson

KCWilkinson

Posted
Posted (edited)

My bread turned out fantastic so I think my life is gonna be nothing but sandwiches now.

 

Curried zuch, shrooms, radish, tomato, avocado, chevre and bacon

IMG_20180618_193034_476.jpg

Edited by KCWilkinson
Typos (log)
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-K

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, KCWilkinson said:

My bread turned out fantastic so I think my life is gonna be nothing but sandwiches now.

 

Curried zuch, shrooms, radish, tomato, avocado, chevre and bacon

IMG_20180618_193034_476.jpg

 

 

Dagwood Bumstead comes to mind.

 

  • Haha 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

KCWilkinson

KCWilkinson

Posted
Posted
16 minutes ago, JoNorvelleWalker said:

 

Dagwood Bumstead comes to mind.

 

It was a big sandwich!  Not ashamed to say I ate every bite.

  • Like 2

-K

Dejah

Dejah

Posted
Posted

Beef & Veg Pie...One for us, and one for a neighbor who mows our common stretch of lawn...a bachelor who works outside all day. The pie was just in time for his supper!
Salad with diced apple, cuke, iceberg lettuce, mushrooms and tomatoes seasoned with raspberry dressing.

 

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Dejah

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HungryChris

HungryChris

Posted
Posted

Some years ago, we had a memorable lunch at a place called Cuzzin's in St. Thomas. It was simple fare, consisting of jerk chicken and potato salad. Over the years, I have strived to replicate that lunch, and my first few attempts were almost laughable. I have sharpened my potato salad skills to the point of pride in that time, but the jerk chicken remained an issue. I am always trying to come up with new uses for trimmed chicken leg quarters because they are so abundant, inexpensive and readily available. I did my research and have come to realize that it takes a few days to make it happen properly, as the chicken needs to languish in the jerk paste for 12 hours or more. Scotch bonnet peppers are not something we can get around here, but habaneros seem to be an acceptable substitute. I was reluctant to use the 6 called for in the recipe I used, but did so anyway. I watched Deb's first reaction intently, and was pleased to see her go back for more, after an initial gasp. I don't think I have used ground allspice ever before, but used it both in the jerk paste as well as the water soaked hickory chips thrown on the fire as the chicken cooked. It is something I will buy with renewed enthusiasm in the future. The end result was a revisit to the past, and a good one! This one will go in the books as a winner.

Grilled corn on the cob and fresh picked sugar snaps made this meal one to remember.

HC

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  • Like 20
liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Scaled, gutted and filleted a sea bass. Pan fried the first fillet.

 

Served with couscous, asparagus, tomato, scallion and lemon. Ate it then repeated with the second fillet. Nice crisp skin on the fillet.

 

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  • Like 13

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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