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Dinner 2018

liuzhou

By liuzhou
in Cooking

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HungryChris

HungryChris

Posted
Posted
2 minutes ago, TicTac said:

Love the idea....but....Cold buffalo wings!?

 

Oy Vey!

Well, we like them hot and as cold leftovers too.

HC

  • Like 1
shain

shain

Posted
Posted

Garlic-butter yaki udon. Soft tofu fried agadhi style and pan fried mushrooms in mushroom-soy sauce.

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  • Like 9
  • Delicious 1

~ Shai N.

Anna N

Anna N

Posted
Posted
20 minutes ago, TicTac said:

Love the idea....but....Cold buffalo wings!?

Oh. Is that what they are?   I couldn’t quite figure them out.

  • Like 1

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

ninagluck

ninagluck

Posted
Posted

I received a basket of wood mushrooms from a friend. I have many traditional recepies but I wanted to try something else. This is the outcome; potatoe gnocchi, wood mushrooms, apricots, chicken jus, fried verbena 

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  • Like 10
  • Delicious 4
Duvel

Duvel

Posted
Posted

Pizza night at Casa Duvel:

 

(Fennel) Salami & olives 

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Anchovies, capers and olives

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(The last of my Sardinian) Salami & olives

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  • Like 19
  • Delicious 1
Okanagancook

Okanagancook

Posted
Posted

It gets pretty hot during day or even early morning it can be 25+ C.  So I do all my lunch and dinner prep while I am having my morning tea.  I first go to the garden to see what is ready for picking.  It is sooo nice to have everything ready especially in the evening.

 

Today we have chicken fried steak prepped in the fridge. ( Have never made this before.)Just as well because the recipe calls for marinating the meat.  The cauliflower is washed, broken into pieces and placed in the steamer and the peas are blanched and the snap peas are stringed and washed.  All ready when we come back from our Friday pub get together. 😃😃

  • Like 4
Anna N

Anna N

Posted
Posted

No photograph but after my overindulgence at lunch, three slices of dry toast and many glasses of water. 

  • Like 1
  • Haha 6

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

suzilightning

suzilightning

Posted
Posted

Dinner was at a place we are staying in on the Irish Loop around the Avalon Penninsula of Newfoundland.  John's dental problems have pretty much resolved.  He ordered a lobster dinner and ate most of it.  Funny that he has always said to me that the tail is the best part as that was what his mom told him.  I BEG TO DISAGREE.   The claw and knuckle are the sweetest and most succulent.  The chef here did something different with fish cakes - fresh steamed cod, rough mash, chives and something else I'm forgetting.  Served with a light lemon dill sauce and a lemon aioli.

 

 

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

chromedome

chromedome

Posted
Posted
11 hours ago, suzilightning said:

Dinner was at a place we are staying in on the Irish Loop around the Avalon Penninsula of Newfoundland.  John's dental problems have pretty much resolved.  He ordered a lobster dinner and ate most of it.  Funny that he has always said to me that the tail is the best part as that was what his mom told him.  I BEG TO DISAGREE.   The claw and knuckle are the sweetest and most succulent.  The chef here did something different with fish cakes - fresh steamed cod, rough mash, chives and something else I'm forgetting.  Served with a light lemon dill sauce and a lemon aioli.

 

 

 

I totally agree with you on lobster. When we have one (ie, whenever my GF has the urge) I'll eat a claw, and she has the rest. Our granddaughter loves gnawing the meat out of the little legs, so those usually go her way.

I moved back East around the time lobster was at historic lows, a decade or so ago, and still have trouble with the notion of splurging more than $5/lb for it.

  • Like 3

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Fusilli with a pork ragu made using a fresh tomato sauce with onion and chilli. Finished with basil and Parmigiano-Reggiano.

 

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  • Like 17

...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
6 minutes ago, liuzhou said:

Fusilli with a pork ragu made using a fresh tomato sauce with onion and chilli. Finished with basil and Parmigiano-Reggiano.

 

Wow.  Nice that you had access to some good cheese.  

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
5 minutes ago, Anna N said:

Wow.  Nice that you had access to some good cheese.  

 

Yeah. A dear friend just returned from  a business trip to Italy and brought some back for me. One of the few locals who know what a good cheese is.

  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Shelby

Shelby

Posted
Posted

The idea was to fry this chicken yesterday before it got too hot.  Well, life got in the way.  Plus I needed a nap.  So, I fried the chicken at the hottest time of the day.  Oh well lol.  The best part was green beans and taters (from the garden--the taters, not the beans) with a Benson's ham hock done in the IP.

 

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  • Like 11
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Duvel

Duvel

Posted
Posted

This should actually be placed in the not yet existing thread "Things I eat long after dinner and some drinks" ...

"Dan Dan Bucatini" with bits of minced meat, sichuan pickles, sichuan pepper and oil. Topped with SV pork belly and my "ma la" rub comprised of more Sichuan pepper, chili and a little cumin. Some cilantro was added right after the picure. G&T to counteract the spiciness...

 

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  • Like 12
shain

shain

Posted
Posted

Green (and yellow) beans in matbucha style tomato sauce, with a drizzle of tahni.

Tunisian lentil salad with tomatoes, pickled lemon and parsley.

Bulgur and pickles.

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  • Like 8

~ Shai N.

Anna N

Anna N

Posted
Posted

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Torikatsu (breaded chicken) with home made “tonkatsu” sauce (nothing more than  ketchup and Worcestershire).  

  • Like 15
  • Delicious 1

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

HungryChris

HungryChris

Posted
Posted (edited)

I'm calling this Dream Chicken. The reason being that last night, in a dream, I was asked to give a good marinade and baste, for a nice rotisserie chicken. I came up with this recipe, without knowing where it came from, but woke up knowing I was going to give it a try. This one was a winner! Up until now, Deb's favorite rotisserie chicken has been my Korean BBQ, but that changed tonight. Go figure! I had fresh picked sugar snaps and grilled corn on the cob with it.

HC

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Edited by HungryChris (log)
  • Like 16
kayb

kayb

Posted
Posted (edited)

Well? Details, pls!

 

In the realm of childhood favorites that didn't age well...i ran across one of the Chef BoyArDee pizza-in-a-box kits at the grocery. I used to beg for those as a kid, when there was no such thing as a pizza parlor in town. Bought one for old times sake.

 

Horrible. I suspect two pieces hit my sodium allocation for the next two months. Crust was ok. Cheese was the green-can variety. I added some mozzarella and a few pepperoni.

 

Kit had makings for two. I'll keep the crust, but the sauce and cheese are gone.

Edited by kayb
to fix typos. (log)
  • Like 2
  • Haha 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

HungryChris

HungryChris

Posted
Posted (edited)
11 hours ago, kayb said:

Well? Details, pls!

1/2 cup Ken's Italian dressing, 1 entire head of garlic, peeled and chopped, 1 heaping TBS smoked paprika, the zest and juice of one large lemon, 1 heaping TSP kosher salt, 1 heaping TSP freshly ground black pepper, 5 TBS Crystal Hot Sauce. Zip this all up with an immersion blender, then add three chopped green onions and mix well.

Tightly truss the chicken and put it butt side up, in a sealable plastic bag. Pour the mixture into the bag, making sure you fill the body cavity with this marinade. I did this first thing, when I got home with the bird from Aldi. Turn the bag on a regular basis, to ensure complete marination. On my gas grill,  I locate the bird in the middle, on the rotisserie and fire up all three flames. Once it gets up to 400 F, I turn off the middle burner and adjust the flames to maintain 375 F. This bird was just about five pounds, and took just short of 2 1/2 hours, and was basted with the marinade every 20 minutes.

HC

Edited by HungryChris (log)
  • Like 7
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I don't know what I may have done to deserve two perfect avocadoes in a row.*  Served with a can of Progresso New England clam chowder and the last husk of this week's bread.

 

*I suspect it may have to do with birds.

 

  • Like 1
  • Haha 2

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

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

gfweb

gfweb

Posted
Posted (edited)

Dinner for our new neighbors.

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Pulled pork (sous vide 24h 160F)

 

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Sauce for pork

 

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Cole slaw

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SV Corn (180, 30 minutes, cooked in butter). Really sweet

 

 

 

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Charred sweet potato salad (sweet potato, yukon gold, onion)

 

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Strawberry shortcakes (pre strawberry)

 

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Henry

 

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Edited by gfweb (log)
  • Like 15
  • Haha 2
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