Dinner 2018

[Auspicious]

42 minutes ago, liuzhou said:

Sort of remembered I was half British tonight.

 

Pork tenderloin cutlets with garlicky, buttery, broccoli purée, spicy carrot purée and plain boiled spuds. Went down a treat.

 

With all due respect to your partial culinary heritage other to show one can, why puree broccoli? I mean, would you puree the pork?

 

Here I have been sticking up for British cooking for the last twenty-some years and you go and post a picture of broccoli puree. Jeepers. *grin*

[Shelby]

Dove season opened up yesterday.  Ronnie and Chum braved the heat and brought home dinner  .  He always leaves the hearts and livers intact for me.  The gizzards, pictured on the left side, will be fried at a later date.

 

 

Stuffed with a half a jalapeño from the garden, wrapped in bacon, seasoned with black pepper, garlic and Dale's and ready to go on the grill

 

 

 

Cucumber salad

 

 

SO good.  Also tried sous vide corn for the first time.  Color us impressed.

 

 

 

[dcarch]

Labor Day dishes.

 

dcarch

 

Portuguese chicken with squash from the garden, on brown rice and beans.

 

 

 

Shrimps with rainbow peppers from the garden

[Anna N]

59 minutes ago, liuzhou said:

Pork tenderloin cutlets with garlicky, buttery, broccoli purée, spicy carrot purée and plain boiled spuds. Went down a treat.

I am a late comer to the joys of broccoli purée. It almost seems like a completely different vegetable. I like broccoli many ways: lightly steamed, roasted, stir-fried,  almost any way except raw. I can accept and appreciate julienned raw stems in a salad but raw florets are just wrong. 

[liuzhou]

45 minutes ago, Auspicious said:

 

With all due respect to your partial culinary heritage other to show one can, why puree broccoli? I mean, would you puree the pork?

 

Here I have been sticking up for British cooking for the last twenty-some years and you go and post a picture of broccoli puree. Jeepers. *grin*

 

99% of the time  I am served broccoli it's bland and tasteless, overcooked ot undercooked.  The only way I like it is to add some flavour through a purée. This one was garlicky and buttery and delicious. I will certainly not apologise for it.

Don't knock it till you try it.

And yes, there are circumstances where I would purée pork. Not in that dish though.

Edited September 2, 2018 by liuzhou (log)

[liuzhou]

44 minutes ago, Anna N said:

I am a late comer to the joys of broccoli purée. It almost seems like a completely different vegetable. I like broccoli many ways: lightly steamed, roasted, stir-fried,  almost any way except raw. I can accept and appreciate julienned raw stems in a salad but raw florets are just wrong. 

 

Agree that puréed broccoli tastes like a different vegetable. In my opinion, an edible one! 🤣

Edited September 2, 2018 by liuzhou (log)

[ElsieD]

@dcarch  Your squash brought a smile to my face.  You do some imaginative plating!

[Ann_T]

52 minutes ago, Anna N said:

I am a late comer to the joys of broccoli purée. It almost seems like a completely different vegetable. I like broccoli many ways: lightly steamed, roasted, stir-fried,  almost any way except raw. I can accept and appreciate julienned raw stems in a salad but raw florets are just wrong. 

I love broccoli, even pureed, just not raw.   I would be all over your dinner @liuzhou.  Except for the carrots.  Only vegetable I hate. 

[liuzhou]

14 hours ago, Ann_T said:

I love broccoli, even pureed, just not raw.   I would be all over your dinner @liuzhou.  Except for the carrots.  Only vegetable I hate. 

 

There are sad, deluded fools in the world who think my abhorrence of corn is irrational, so I'm not going criticise your carrot hating.

Many years ago (half a century and more), when I was a stroppy teenager, my family had a loose tradition that whoever was having a birthday chose the birthday dinner. One year, maybe 13 or 14 years old, I decided that what I really wanted was a plate of raw, shredded carrots with vinegar. What was I thinking?

Anyway, they duly prepared it but didn't partake themselves. It was good, but I sat there salivating at whatever they were eating. I still like carrots, but every time I eat them, I remember how embarrassingly stupid I was back then.

 

A few years later the tradition evolved into choosing which restaurant to eat in - one I kept up with my kids and they have carried on with my grand-kids. I don't think carrots have ever been a feature since my epic fail.

 

Edited September 3, 2018 by liuzhou (log)

[IowaDee]

I wonder how people who refuse to eat anything with a face would react to those adorable squash guys?

[Auspicious]

3 hours ago, liuzhou said:

 

99% of the time  I am served broccoli it's bland and tasteless, overcooked ot undercooked.  The only way I like it is to add some flavour through a purée. This one was garlicky and buttery and delicious. I will certainly not apologise for it.

 

Accepted. I have a little trouble with the concept of "undercooked" broccoli since I think it is dandy raw as long as fresh. I can see an easy garlic sauce for dipping fresh broccoli.

 

I suppose in principle broccoli soup is a puree and I do like broccoli soup.

 

I do agree with you that overcooked broccoli is anathema.

[dcarch]

4 hours ago, ElsieD said:

@dcarch  Your squash brought a smile to my face.  You do some imaginative plating!

 

Thank you. I can get silly playing with food.

 

dcarch

[kayb]

8 hours ago, Shelby said:

Dove season opened up yesterday.  Ronnie and Chum braved the heat and brought home dinner  .  He always leaves the hearts and livers intact for me.  The gizzards, pictured on the left side, will be fried at a later date.

 

 

Stuffed with a half a jalapeño from the garden, wrapped in bacon, seasoned with black pepper, garlic and Dale's and ready to go on the grill

 

 

 

Cucumber salad

 

 

 

SO good.  Also tried sous vide corn for the first time.  Color us impressed.

 

 

 

 

 

Dove season is huge a couple of counties south of us, but not so much here. Long as I have someone to clean them for me, I love to cook the little babies. Grilled breasts wrapped in bacon, or breaded like chicken-fried steak and quickly browned, then simmered in red wine (also one of my favorite treatments for duck breasts).

[Anna N]

 

Japanese braised pork ribs (here) and romaine with miso-mustard dressing (here). 

[demiglace]

12 hours ago, CantCookStillTry said:

I made a big batch of sausage rolls for my kids Lunch Boxes this afternoon and toddled off to other housework whilst they cooled. Something was lost in communication and a Free For All ensued. Lunches became Dinner. 

 

All that Remained. 

 

They look so good. There wouldn't have been any left if I was there! 

[robirdstx]

 

Teriyaki Chicken Thigh Kebabs (Sous Vide at 149F for 2 hours; skewered, grilled and finished with additional Teriyaki sauce) with Grilled Zucchini, Red Bell Pepper, Mushrooms and Yellow Onion.

Edited September 3, 2018 by robirdstx (log)

[chord]

Shrimp and rice vermicelli stir-fry.

 

[JoNorvelleWalker]

Last week's loss leader at the local market was corn.  This is the time of year for it.  Had to buy ten ears.  Tonight's dinner was corn.  Last night's dinner was corn.  Almost as despised as tomatoes.  Salad both nights (and for as many nights now as I can remember) was tomatoes.

 

[CantCookStillTry]

10 hours ago, demiglace said:

They look so good. There wouldn't have been any left if I was there! 

 

😀 Thank You ... to be fair I'd rather not admit to exactly how long those poor survivors remained.  

[liuzhou]

Thai red curried duck. Rice. Asparagus.

 

 

I boned and skinned a couple of duck legs for the meat. The bones are now making stock and the fat and skin will be rendered tomorrow for future use.

Edited September 3, 2018 by liuzhou (log)

[kayb]

The pork steaks were quite good, less the step of flooding the laundry room floor (see the I Will Never Again thread). Very simple prep -- sprinkled down in Penzey's Greek seasoning, bagged and cooked at 145 for 16 hours. Took them out and coated them down with a sauce made from fig jam, balsamic vinegar and smoked pimenton.  Stuck some brats in the smoker alongside them, as we had room. 

 

Had it with mac and cheese and baked beans.

 

I may cook a steak today. Feeling the urge.

 

[mgaretz]

A couple of recent meals:

 

Tri-tip, cooked SV at 121F for 9 hours then seared, served with sweet potato and salad.

 

 

Char siu made in the Instant Pot and Breville Smart Oven Air, served with yu choi cooked ALV with butter and a glass of Lodi Pinto Noir.  See the IP thread for the char siu cooking details.

 

 

 

 

 

[Anna N]

 

Tomato salad with soy dressing.  Here.

[lindag]

I made Pressure cooker fresh corn chowder last night in the IP.   A great way to use that nice corn available now.

[ElsieD]

Thai pineapple shrimp curry with Japonica rice.