Dinner 2018

[Shelby]

SV'd a brisket for about 27 hours and then smoked it for 3 hours.

 

[HungryChris]

We had some fantastic corn on the cob from an honor system stand at a dairy farm down the road and my version of a legendary salad from this area in years past, the Hughie's  "Love Salad" and garlic bread with the requisite  copious amount of garlic. https://www.theday.com/article/20171023/NWS01/171029762

HC

Edited July 30, 2018 by HungryChris (log)

[Duvel]

2 hours ago, Shelby said:

SV'd a brisket for about 27 hours and then smoked it for 3 hours.

 

That looks great ... care to share your temperatures ?

[scamhi]

grilled a chicken last night

 

 

[Paul Bacino]

Made Pork ( Belly ) and Beans ( Great Northern ) w/ Green apple blue cheese slaw

 

[Paul Bacino]

Made a Vegan Golden Curry over cauliflower rice

Zucchini, yellow squash , yellow onions celery , eggplant , carrots / ginger/garlic / coconut milk / golden curry paste

 

[David Ross]

This is version two of a dish that is still in progress, but I think it's close.  Roasted Poblano Stew with Chicken.  I'll put together the recipe once I have it completed.  I braised chicken breasts under pressure in the multi-pot with chicken stock, bay leaf, chili powder and Mexican oregano.  Then chilled and shredded the meat in chunks.  The poblanos were broiled then skins removed.  I charred some yellow onions and garlic cloves in a hot, and dry, cast iron skillet then added those to the food processor along with the poblanos. Also added a little minced jalapeno for heat, cilantro, Mexican oregano, chili powder, toasted pepitas, salt, pepper and probably a few other spices I'm forgetting right now.  Then that went into a heavy pot along with cream and the chicken braising liquid to get to a creamy yet not too thick consistency.  Most of the chicken was stirred into the stew and I reserved some for the garnish.  Along with the chicken for garnish I added thinly sliced red radish, cilantro, toasted pepitas (green pumpkin seeds), diced tomato and feta.  I'm starting to use feta in my Mexican dishes because it has a lot of flavor over traditional cheeses.  Then a little drizzle of Mexican crema.  It was delicious and just the right kind of dish for a hot summer evening. Not shown are the homemade corn tortilla chips I make.  Just cut tortillas in quarters, deep-fry til crisp and golden, then salt, pepper and chili powder.

[scubadoo97]

@David Ross  that meal looks delicious.  I’m  a big fan of Mexican oregano as well as Greek oregano.  Both have a stronger flavor compared to the standard grocery store variety 

[Okanagancook]

@David Ross I second 'that looks delicious'.  I anxiously await the recipe 😍

[David Ross]

I agree.  I buy the Mexican oregano at a local Mexican market and it has the dried oregano flower buds along with the whole little dried leaves.  Very fragrant and I happen to also use it in my Italian tomato sauce!

[Norm Matthews]

Charlie has been working 10 hours/4 day weeks. This week he went back to an 8 hour day and so we were able to eat earlier. We had a meatloaf dinner tonight.

Edited July 31, 2018 by Norm Matthews (log)

[scubadoo97]

Just a quick dinner.  Salmon pan seared with roasted potatoes and broccoli with side salad 

 

[blbst36]

OMG - I finally have something worthy of this thread!  I recently broke out my Julia Child Mastering the Art of French Cooking.  Previously, my diet didn't allow for such high fat foods.  Now, it's perfect!!  I selected something easy first - Breast of Chicken with Cream Sauce

 

Chicken after cooking.  I had to split it up.  I think chicken breasts were a lot smaller when this was written

 

Finishing up the sauce

 

Plated!  With an arugula salad with balsamic vinaigrette 

 

Yes, the sauce is purple.  No, it doesn't taste like it should be purple.  Ideally, I would serve this over mashed potatoes or rice or something, but unfortunately, that doesn't fit into my diet right now.

[JoNorvelleWalker]

I got to thinking about a favorite of mine, Fagioli e Tonno  from The Romagnolis' Table (p 224), as mentioned in the eG summer salad cookoff...

 

https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?do=findComment&comment=2164672

 

 

 

Served with soave and ciabatta from the CSO.

 

[Porthos]

What do you do when you have small chunks of different cheeses in your refrigerator? You make 4-cheese Mac & cheese with bacon crumbles for dinner. Sharp cheddar, Emmentaler, Parmesan, and Gouda.  Simple but tasty.

 

 

[Shelby]

On 7/30/2018 at 8:43 AM, Duvel said:

 

That looks great ... care to share your temperatures ?

Thanks!

 

I SV'd at 155F and then smoked at around 275F.  It's a new smoker so it's taking some getting used to.

[Shelby]

Ronnie and Chum went down to the river behind the house and caught us a few catfish for dinner.  Onion rings, broccoli salad, mac and cheese, 'maters to go with

 

[liuzhou]

Chicken breast strips marinated in Shaoxing wine, garlic, ginger and red Sriracha sauce, stir-fried then added scallions. Asparagus steamed. Served over orzo. Quick and simple.

 

 

[HungryChris]

Caesar salad and Korean BBQ wings.

Followed by strawberry shortcake.

HC

 

[mgaretz]

By myself last night so did a quick sirloin SV, corn cooked in the husk in the microwave, salad and some 2013 Lodi Zin.  Fresh cherries for dessert.

 

[David Ross]

On ‎7‎/‎30‎/‎2018 at 2:34 PM, David Ross said:

This is version two of a dish that is still in progress, but I think it's close.  Roasted Poblano Stew with Chicken.  I'll put together the recipe once I have it completed.  I braised chicken breasts under pressure in the multi-pot with chicken stock, bay leaf, chili powder and Mexican oregano.  Then chilled and shredded the meat in chunks.  The poblanos were broiled then skins removed.  I charred some yellow onions and garlic cloves in a hot, and dry, cast iron skillet then added those to the food processor along with the poblanos. Also added a little minced jalapeno for heat, cilantro, Mexican oregano, chili powder, toasted pepitas, salt, pepper and probably a few other spices I'm forgetting right now.  Then that went into a heavy pot along with cream and the chicken braising liquid to get to a creamy yet not too thick consistency.  Most of the chicken was stirred into the stew and I reserved some for the garnish.  Along with the chicken for garnish I added thinly sliced red radish, cilantro, toasted pepitas (green pumpkin seeds), diced tomato and feta.  I'm starting to use feta in my Mexican dishes because it has a lot of flavor over traditional cheeses.  Then a little drizzle of Mexican crema.  It was delicious and just the right kind of dish for a hot summer evening. Not shown are the homemade corn tortilla chips I make.  Just cut tortillas in quarters, deep-fry til crisp and golden, then salt, pepper and chili powder.

Today I thought I'd try the roasted poblano chicken stew in a sandwich.  Chilled, the texture was similar to a typical chicken salad sandwich but next time I think I'd add a bit of cream cheese to give some more flavor and body.  Found a good 12-grain bread in the supermarket.  While I suppose this is more "lunch" than "dinner," it's an easy thing to make during hot summer evenings.  I'm in the process of typing my scribbles into recipe form.

[Captain]

Schweinshaxe done on my Kamado.

Very enjoyable.

[chefmd]

Tuna steak with eggplant, squash, tomato stew.  

 

[robirdstx]

 

Grilled Boneless Chicken Thigh, Cauliflower ‘Mac’ & Cheese Casserole and Garlic Sautéed Spinach

[ElsieD]

Stir fried chili beef with red bell peppers and snow peas.

Edited August 1, 2018 by ElsieD (log)