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liuzhou

Dinner 2018

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Pork and beef stew, both contain beer, in Brussels.

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8 hours ago, Thanks for the Crepes said:

 

Is that brownish color in the image of the cooked grits really how it is in real life? If so, too bad, because the blue corn is so pretty before cooking. The texture looks good though. Creamy with some larger bits of grain. Just how I like it.

 

I'm glad you enjoyed @kayb's version of shrimp and grits. I love to see more people partaking in our simple Southern staple.

 

I think the light affected the picture.  They were more blue-purple looking, not brownish.  The colour was very nice.

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Recent trip to Balboa Island Ca and Disney.

 

Found a live fish monger on the ocean.  Picked up a few live spot prawns.  Just garlic, lemon and sea salt and a grill.

 

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Its good to have Morels

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7 hours ago, MetsFan5 said:

@Kim Shook are those the Barber Foods frozen chicken Kiev? My husband and I like their chicken cordon bleu. 😌

That's exactly the ones!  I have a hard time finding them.  We like the cordon bleu, too and they are easier to find.

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Baked pasta from CSO thread and a garden salad.

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Picked a couple sides of salmon today.  Portion for future meals. 

Sliced off the belly and made a sweet asian marinade to cure the fish in.  Tossed in the smoker  until done

Served with warm potato salad

 

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Edited by scubadoo97 (log)
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Unearthed some of my turkey gravy from the freezer:

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This is one of the few things that I brag about.  I really do make excellent turkey gravy.  I've actually taught friends to make it and now they are the official gravy makers for their families.  No one else is allowed to make the gravy.  

 

Off to the store for some Texas toast bread, deli turkey (sliced thick), and Ukrops Duchess potatoes (I've talked about them before).  Served with succotash:

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Hot turkey sandwiches (called "Manhattans" in Indiana, for some unfathomable reason) are one of my favorite things.

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Kim will you share your recipe.  I seem to never make gravy unless it's a byproduct of cooking the meal aka pan juices 

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1 minute ago, scubadoo97 said:

Kim will you share your recipe.  I seem to never make gravy unless it's a byproduct of cooking the meal aka pan juices 

Of course!  Here are the basics.  I use turkey necks now instead of wings.  The meat is much more tender.  I promised @racheld years ago that I would get Mr. Kim to record me and put it on Youtube, but he's never available when I start it.

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As pretty much every time,I arrived very late at Haneda airport, Tokyo and even later in my hotel. Luckily, I know exactly the motsuyaki place to get a late night snack as well as a much needed refreshment:

 

Shiodare cabbage (all you can eat).

 

Ham-katsu, horse "yukhe", deep-fried small intestines, all accompanied by one (or was it two ?) whiskey highballs. Don't get fooled by the glass, I ordered Suntory, of course 😁

 

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Late work night.  I wasn't sure what I was going to have to eat.  I found four nicely charred and blistered corn tortillas.  I fried them.  As I did some pork that I was about to throw away.  I chopped up a goodly portion of cabbage.  And there was a bowl of salsa from the other day.  Not to mention my crème fraiche that maybe was no longer quite that fraiche but still delicious with enough wine.

 

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45 minutes ago, JoNorvelleWalker said:

 

You can have the whisky, can I have the girl?

 

Why do you think I drink the whisky highball in the first place ?

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Is it some kind of whiskey cocktail or is it just a LOT of whiskey on the rocks?

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Chicken in red curry with jasmine rice and a dish of tomatoes from the garden.

HC

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12 minutes ago, HungryChris said:

Chicken in red curry with jasmine rice and a dish of tomatoes from the garden.

HC

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That curry dish looks amazing.  Is there a recipe you can point me to?

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7 hours ago, ElsieD said:

 

That curry dish looks amazing.  Is there a recipe you can point me to?

It is shamefully simple. I use Trader Joe's Thai Red Curry Sauce (which I see is now available on Amazon: Trader Joe's Thai Red Curry Sauce) and usually use leftover chicken. This time it was pieces I cut from the Korean BBQ chicken I did the other night.

I start with a little peanut oil in a hot wok, to which I add any vegetables suitable for stir fry, this time it was onion, cubanelle peppers, zucchini coins, carrot slivers and some chopped garlic. When the vegetables are just about done, I add the curry sauce, chicken, and a wee bit of chili oil to bring up the heat a little bit and serve it with jasmine rice.

HC


Edited by Smithy Adjusted link to be eG-friendly (log)
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51 minutes ago, Shelby said:

Turned some of our garden goodies into spaghetti sauce.  Later today I'll freeze it.  A nice fresh sauce needed homemade ravioli.  Half stuffed with crab, half stuffed with Italian sausage.  And a caprese salad.

 

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Delectable!

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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After a large breakfast and hot weather I wasn't hungry.  Leftover Italian beans on a nice thick slice of DH's bread topped with chili flakes and good olive oil.  It hit the spot.

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last night's dinner. small steak cut from a pork butt. Made a sauce from garlic, pepperdew peppers and italian parsley with white wine chicken stock and a bit of butter. blanched and sauteed broccoli.

 

 

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