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Dinner 2018

liuzhou

By liuzhou
in Cooking

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HungryChris

HungryChris

Posted
Posted (edited)

I have been waiting for the first calamari of the season to show up. Sometimes it's sooner than now, but this year, not so much. As a kid, I lived across the street form the Stonington Holy Ghost Society, which is populated by a large percentage of the Stonington fishing fleet crew members. Every Friday during Lent, they have a benefit fish fry that includes seafood that is impeccably fresh, that comes from the docks just a few steps away.

https://www.tripadvisor.com/Restaurant_Review-g33939-d6225187-Reviews-Portuguese_Holy_Ghost_Society-Stonington_Connecticut.html

So I knew that if I went to the right place on a Friday in Lent, I would find it, and sure enough:

Calamari.thumb.jpg.e249361b7942515bc27fde4f46247c39.jpg

Cleaned Point Judith squid was $8.99 pp, but "dirty" Stonington squid was $3.99 pp, and since I like to clean it myself, and go for the freshest possible, I went for the good stuff.

5a91624fcebf0_StonongtonCalamari.thumb.jpg.072af9b3c7c89494ec4cff56e10289df.jpg

Once I cleaned and cut it up, I soaked it in buttermilk, with a splash of hot sauce for a few hours.

IMG_2285.thumb.JPG.a93eec82963b1de8de6da2bc56449ea4.JPG

And fried it  up for dinner with some fries. I like to prepare a kimchi tartar sauce that is a simple mixture of finely diced kimchi and mayo.

HC

IMG_2291.thumb.JPG.5fa0d4ec737fa151b6943b647b279bcf.JPGIMG_2294.thumb.JPG.3b56ee80dd56f594907c09065c6077d4.JPG

Edited by HungryChris
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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
53 minutes ago, Shelby said:

We had fried stuff, too.

The fried stuff looks gorgeous. But is that blue cheese dressing up above to the right? If it is, would you share a recipe?

Edited by Tropicalsenior
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Shelby

Shelby

Posted
Posted
1 minute ago, Tropicalsenior said:

I crave it too, but I just can't find a good recipe.

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

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Tropicalsenior

Tropicalsenior

Posted
Posted
2 minutes ago, Shelby said:

 

I didn't make this either....my favorite store-bought dressing is Ken's Steakhouse Chunky Blue Cheese so I used that and then added a ton more blue cheese that I had crumbled up.

Thank you, but I'm afraid that it doesn't help me much. I can only get a couple brands down here. One doesn't taste like much of anything and the other one kind of smells like dirty socks.

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scamhi

scamhi

Posted
Posted

dinner last night. roasted butternut squash( olive oil and salt) with sauteéd shiitake mushrooms, garlic,, fresh sage and parsley. topped with a little fresh olive oil and parmesan

IMG_0899.jpg

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Okanagancook

Okanagancook

Posted
Posted (edited)

@Tropicalsenior If you have Thomas Keller's ad hoc at home cookbook the blue cheese dressing on page 182 is killer good.  I found it here (scroll down, it is at the bottom):  https://www.wnyc.org/story/70613-thomas-kellers-ad-hoc-recipe-for-iceburg-lettuce-slices/.  His Aioli is a basic mayonnaise using garlic oil from confited garlic.

Edited by Okanagancook (log)
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ElsieD

ElsieD

Posted
Posted
1 hour ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

 

Wow, I could take one huge bite out of that!  Looks delicious.

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Dejah

Dejah

Posted
Posted

Well seasoned with grinds of black pepper - Strip loin grilled on top of stove and finished in oven. Made some green peppercorn gravy for dipping. Eaten with stir-fried snap peas, asparagus, and bell pepper and carrot fries.

                                                                5a9275279c0e1_SteakauPoivre2620.jpg.b26e4a162613c7ce8376f2984aa4ba10.jpg

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Anna N

Anna N

Posted
Posted

8320D183-1AA8-423D-B00C-C1372DD74DD2.thumb.jpeg.5f3a6acc7fb7812bf4b13f8a722eb2f5.jpeg

 

Breaded pork tenderloin slices with leftover vegetable korma. 

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Anna Nielsen aka "Anna N"

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Doofa

Doofa

Posted
Posted
7 hours ago, menuinprogress said:

IMG_20180224_191915663.thumb.jpg.2c3536df8f2e43aa27ed9592bdf26274.jpg

 

We picked up some nice bay scallops yesterday, so we had them for dinner tonight on a slightly cheesy polenta topped with some garlicky breadcrumbs. Very tasty, and a really nice combination of textures.

I picked up some Manx Queenies Scallops yesterday. Later they will be introduced on friendly terms to some button mushrooms and double cream. Queenies are small just like the ones @menuinprogress posted. Always sold with roe on and usually cooked with it. Might have to have a few oysters to start tho' :biggrin: D

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liuzhou

liuzhou

Posted
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Posted

Part of dinner, but the best part, if I say so myself. The rest was stuff I've bored you with before.

 

clams1.thumb.jpg.f90e5e094c99761ffcbe369abb63d3a6.jpg

 

Linguine with clams with black fermented beans, Shaoxing wine, garlic, shallots, ginger. Sino-Italian,  I guess.

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kayb

kayb

Posted
Posted

Pizza night.

 

pizza.jpg.49310230ea6e6e90202d0506ed627d77.jpg

 

Fresh ricotta, mozzarella, Parmigiano, sliced mushrooms, salami. The salami was less than optimal. The crust was one of the best I've ever made, and I wish I could figure out what I did differently.

 

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suzilightning

suzilightning

Posted
Posted

Use up the stuff in the fridge last night....

chicken breasts in brown gravy, in-frozen baby peas, mashed potatoes - voila!  Add some sautéed onion and you have a chicken shepherd's pie.

 

Now I have to start planning for stuff to feed John after two extractions on Tuesday.  Last time I had to do this when he had oral surgery the best pot roast I had ever made went into the blender......:(

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
6 hours ago, chefmd said:

Steak and asparagus dinner with family in FL.  

IMG_0490.thumb.JPG.28d63b2b6f5a88b72ee41dc6c61b655d.JPG

 

One mushroom is missing.

 

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ElsieD

ElsieD

Posted
Posted
25 minutes ago, JoNorvelleWalker said:

 

One mushroom is missing.

 

 

The person sitting at one o'clock seems to have two.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 minutes ago, ElsieD said:

 

 

The person sitting at one o'clock seems to have two.

 

Technically speaking no one is seated there.  Curiouser and curriouser.

 

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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

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