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Dinner 2018

liuzhou

By liuzhou
in Cooking

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dcarch

dcarch

Posted
Posted
11 hours ago, KennethT said:

Where do you get your head-on shrimp?  I have some that I get by mail from the Florida gulf coast, but I was looking for a supply a little more local.

 

All Asian stores have head-on shrimps. I got those from H Mart.

 

dcarch

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dcarch

dcarch

Posted
Posted
29 minutes ago, heidih said:

And cut the lemon around the equator!

 

What if he/she does not live near the equator?

 

dcarch☺️

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HungryChris

HungryChris

Posted
Posted

My favorite clear broth clam chowder and some cheddar bay biscuits made it happen tonight. I think it will be linguine with white clam sauce tomorrow, but neither Deb nor I are the least bit scared.

HC

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KCWilkinson

KCWilkinson

Posted
Posted
3 hours ago, heidih said:

And cut the lemon around the equator!

She always cuts them this way to put into her drinks..... I've learned to survive.

  • Haha 1

-K

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I picked these up from a local supermarket last night for dinner. The were only labelled "chilled fresh fish' and the woman womanning the fish counter had no idea what they were.

 

The look like mackerel; they smell like mackerel; and they taste like mackerel, so I'm calling them mackerel. I only hesitate because they are very small - about 6 - 7 inches long. Baby mackerel.

 

mac2.jpg.2f7c93c02de3abdd6f94ebb721eee56b.jpg

 

Anyway, whatever they were, they are long gone. I gutted and decapitated them, generously salted and peppered and pan fried them. Served with a simple green salad and and tomatoes and basil, dressed with a lemon/olive oil vinaigrette. Dinner!

 

mac1.jpg.8cb676a6750e1814280aeb4b93856559.jpg

 

The eagle-eyed will have noticed a lack of carbs in this meal. Fret not, I've not adopted some weird diet. It was just extremely hot and I wanted something light. I will be restored to pure stodge consumption shortly!

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Whole Roasted Branzino from the CSO booklet (p20).  I have reason to believe coconspirators may posses this document:

 

Dinner07122018.png

 

 

Branzino much prettier whole but I have shown that previously.  Fries by the Kenji method.

 

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

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

liamsaunt

liamsaunt

Posted
Posted

Last night, a fast dinner after an all day meeting followed by a delayed train home...quick broth doctored up with spices with cooked noodles from the fridge, a bag of frozen mixed "stir fry" vegetables, lots of herbs and some quick seared sole.  10 minute dinner that was easy and satisfying after a trying day

 

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lindag

lindag

Posted
Posted

Last night's dinner was Ina Garten's Crunchy Noodle Salad.  A nice choice for a hot evening.

It was good except that I eye-balled the measurement of peanut butter and it was a little bit, well, heavy on the PB.

Other than that it was good even though the pasta stuck together.

  • Like 4
heidih

heidih

Posted
Posted

@lindag  Although my gardening mantra is "Water is Not Love", my kitchen mantra is: Water Works Wonders" - in the case of too thick PB based sauce cold water is your friend as with tahini

  • Thanks 1
ElsieD

ElsieD

Posted
Posted

@lindag  I love dishes like that.  But, that looks like a ton of dressing.  Not to question Ina, but did you use it all?

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lindag

lindag

Posted
Posted

@ElsieD,

I halved the recipe and did use all of the dressing...it was not too much, probably because the pasta absorbed much of it.

The salad was good but I'll use less of the PB next time.

 

  • Like 1
scubadoo97

scubadoo97

Posted
Posted
8 hours ago, lindag said:

Last night's dinner was Ina Garten's Crunchy Noodle Salad.  A nice choice for a hot evening.

It was good except that I eye-balled the measurement of peanut butter and it was a little bit, well, heavy on the PB.

Other than that it was good even though the pasta stuck together.

Nice and light. Perfect for a hot evening.   But this is from someone who will burn my oven in the summer in Florida.  That's what's AC is for 

  • Like 2
lindag

lindag

Posted
Posted
3 minutes ago, scubadoo97 said:

Nice and light. Perfect for a hot evening.   But this is from someone who will burn my oven in the summer in Florida.  That's what's AC is for 

Indeed, I have been known to use the hottest days for bread-making...what else is there to do?

God bless central air.

 

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robirdstx

robirdstx

Posted
Posted (edited)

I know it’s Summer, but sometimes you just get a craving for Stew!

 

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Pork Tenderloin and Vegetable Stew made with Patak’s Vindaloo Hot & Spicy Simmer Sauce in my Instant Pot and served with Garlic Naan (heated from frozen in my CSO on Bake Steam for 6 minutes)

Edited by robirdstx (log)
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My eG Foodblog - My Spring Break: By The Bay And Through The Pass
HungryChris

HungryChris

Posted
Posted

Steak night here. I bought these a few nights ago and had to make it happen tonight. I happened upon a package of baby bellas at Aldi and used @Anna N's escargot  without the pesky snails recipe. Deb and I are both big fans of escargot, especially those that include the pesky snails, but liked these as well.

HC

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
2 hours ago, robirdstx said:

I know it’s Summer, but sometimes you just get a craving for Stew!

 

I've had a couple of those stew craving moments recently, but resisted. Perhaps  I should just let go.

Steak and kidney at 40ºC?  Yeah, why not!

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

51 deg fillet mignon, dry fried haricot vert, boule, Boursin.  Pleasures of the grape.

 

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

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

CantCookStillTry

CantCookStillTry

Posted
Posted
8 hours ago, liuzhou said:

 

I've had a couple of those stew craving moments recently, but resisted. Perhaps  I should just let go.

Steak and kidney at 40ºC?  Yeah, why not!

 

I suffer from seasonal confusion. Quite often my husband will come home in Australian mid summer ( he works outside in conditions that would cook me alive ) to a steaming plate of casserole, stew, a hearty roast, soup ( bowl for that one ) and just looks at me in despair... 

Then he leaves it and eats it cold 🙃

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