Dinner 2018

[ElsieD]

@HungryChris  Why are Scotch Bonnets so hard to find?  I make a hot sauce once a year using Scotch Bonnets and we have to drive to Montreal, 2 hours away to buy them.  Habaneros are plentiful around here, and while they may be substituted for heat, they are not nearly as flavourful. 

[HungryChris]

2 hours ago, ElsieD said:

@HungryChris  Why are Scotch Bonnets so hard to find?  I make a hot sauce once a year using Scotch Bonnets and we have to drive to Montreal, 2 hours away to buy them.  Habaneros are plentiful around here, and while they may be substituted for heat, they are not nearly as flavourful. 

They are just something that are not in the markets around here. In fact I have never seen a one for sale here and I agree about the flavor and would certainly buy them if I could.

HC

[Norm Matthews]

Both of the last two meals were done on the grill. On Father's Day, I took some Mango tomatillo salsa to my sister's cookout and had some left over. I put it on some grilled salmon.  The salad was store bought. They said it was a Cobb Salad.  I am glad they labeled it. I would not have known otherwise. I took the toppings off of the soggy iceberg and put them on some fresh cut romaine.  The other grilled meal was a steak with twice baked potatoes. 

[kayb]

On 6/17/2018 at 2:33 PM, Shelby said:

I really want a back up CSO.  I love it so much that I can't imagine not having one.  

 

Williams Sonoma has them for $299 with 20% off and I have a $50 off certificate to use.  Oh and free shipping. I don't think I'll find one cheaper than that during Amazons sale do you guys?

I got mine on Prime Day two years ago, and I think paid 239 plus tax for it. So you did good.

 

21 hours 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

I NEED a recipe for that curried zucchini.

 

 

21 hours ago, KCWilkinson said:

15 hours ago, HungryChris said:

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

 

 

Ditto the jerk paste, please!

[Anna N]

 

 Dinner interruptus!  Dinner was almost ready when I got a text from my granddaughter asking if she and a couple of friends could come over for a visit.  I can eat at any time but only visit with my granddaughter when it works for her. No complaints. I reheated dinner in the Cuisinart Steam Oven and it was still quite pleasant. Duck breast with roasted parsnips, carrots and potatoes.

[HungryChris]

It was a hot one today. I used  8 pounds of the clams I harvested yesterday to make my favorite chowder, but opted to make Red Lobster Cheddar Bay biscuits instead of clam fritters. Dealing with the hot oil, just put be off.

HC

 

 

[CantCookStillTry]

Dipping my toe back into the world of real food. 

Baked/Roasted (is there a difference? Which is correct if so?) Chicken Thigh, Parmesan Cauliflower Mash & Garlic Baby Spinach. 

 

 

[Thanks for the Crepes]

Green leaf lettuce, cottage cheese and canned peach salad, corn on the cob with lemon pepper chicken wings. It was so nice so have some fresh greenery in the house again.

 

[liamsaunt]

Monday night, fish sandwiches with oven fries

 

 

Last night, salmon grain bowl with Vietnamese flavored dressing

 

[Shelby]

Venison meatloaf

 

[ElsieD]

12 hours ago, Anna N said:

Pretty much. 350°F, steam/bake x 10 min. 

 

Wavering......

[weinoo]

Since some beautiful...

 

 

Peas were available...

 

 

A pound of the peas in their pods yielded practically 8 oz. of peas. So, first make...

 

 

Stock with the pea pods. Then sauté the aromatics, in butter and olive oil. Rice, real carnaroli rice, gets fried in this mixture too.

 

 

Next, add about 1/2 cup white wine. Stir and cook it off. Then add stock, about a cup at a time. Stir a lot (but not constantly, that's bullshit)...

 

 

Add the shelled peas, maybe when the rice is 3/4 done. I actually added a handful earlier, to get 2 different textures...

 

 

End up with...

 

 

The famous Venetian dish, risi e bisi. Serve with a nice salad of bitter greens...

 

 

Could practically be a vegan meal. But let's not get carried away; remember, there was butter and plenty

of parmesan too. And it would be better with my home made chicken stock subbed for 1/2 the veg stock.

[weinoo]

To make sure the above couldn't possibly considered a vegan meal, I also pan fried, and served alongside, some gorgeous Long Island scallops.

 

 

[TicTac]

Sorry to be nitpicky, but I am guessing/hoping that you also toasted your rice to full translucency before de-glazing?!

 

Never made stock with pea shells, really like the idea though.

[HungryChris]

16 hours ago, kayb said:

Ditto the jerk paste, please!

Here is the one I have found that I like the most:

 

https://cooking.nytimes.com/recipes/1016056-jerk-chicken

HC

[kayb]

1 hour ago, HungryChris said:

Here is the one I have found that I like the most:

 

https://cooking.nytimes.com/recipes/1016056-jerk-chicken

HC

Thanks!

 

[Okanagancook]

Wonderful looking meals everyone!!!

 

Stir fry beef and snow peas from the garden, noodles with green onions, asparagus and ham and Japanese style eggplant from the 'eggplant thread'.  

Very nice meal and the eggplant was especially good.

[Anna N]

 

Agedashi tofu. 

[kayb]

Eggplant canneloni. Peeled and sliced eggplant,  roasted, wrapped around a mixture of ricotta, parmigiano and an egg. Topped with a combo of leftover Bolognese sauce from the freezer and canned roasted tomato-garlic sauce, grated mozzarella, more parm. Baked 25 minutes at 350 in the CSO. Quite good.

Served with marinated veggie sala

Edited June 21, 2018 by kayb (log)

[liuzhou]

Fried fresh ramen noodles with pork, pumpkin leaves and flower stems, garlic, scallion, Sichuan peppercorn, chilli. Pork marinated it Shaoxing wine.

 

Edited June 21, 2018 by liuzhou (log)

[robirdstx]

 

CSO Steam Baked: Chicken Thigh with Cauliflower and Asparagus 

 

[HungryChris]

I have started keeping a file of hot weather meals to help me plan in the future. Here is my first entry: Chicken pasta salad (made with leftover jerk chicken), deviled eggs,  radishes from the garden, marinated asparagus, olives we brought back from Italy, smoked salmon spread,  brie and watermelon sticks (yesterday the seedless watermelon at Aldi, was $6.99 ea, today they were $3.99 ea and melt in your mouth, way good!).

HC

Edited June 21, 2018 by HungryChris (log)

[Shelby]

Air conditioning has decided to be a bit uncooperative.  That makes Shelby kind of ....bitchy.  So, I needed something nice and cool last night.

 

Lettuce wraps and fried rice

 

[weinoo]

21 hours ago, TicTac said:

Sorry to be nitpicky, but I am guessing/hoping that you also toasted your rice to full translucency before de-glazing?!

 

Never made stock with pea shells, really like the idea though.

But of course!

 

Continuing to focus on some vegetables, since it's the time of the year when why not...

 

 

A "stir-fry" of asparagus, assorted radishes, king oyster mushrooms, and scallions in a Guilin chili garlic sauce.  Served over Charleston Gold rice.

[heidih]

@Shelby  Nice set-up for the lettuce wraps. Are those perfect golden cubes tofu? Your method?