Dinner 2018

[weedy]

Cheese enchiladas. 

Guajillo Sauce. 

Roasted red pepper sauce. 

Guacamole

 

 

Edited February 26, 2018 by weedy (log)

[lindag]

If I saw snakes (especially live ones) in the grocery store I'd have to head for the door, just like I did when I first saw TONGUE!!!!   And BRAINS!

I live a sheltered life.

Edited February 27, 2018 by lindag (log)

[liamsaunt]

Some photos from Sunday linner.  Various marinated things--all homemade.  

 

 

Various meat things--not homemade.  The cheese pig is smoked scamorza

 

 

Marinated tomato bruschetta

 

[chefmd]

Tai snapper with cauliflower and mint yogurt sauce.

[KennethT]

Our weekly salmon... This week with cucumber som tam.

[Ann_T]

Grilled Quail

 

 

With Greek Salad and roasted potatoes.

Potatoes were cooked in the CSO.  If the only thing this oven did well was toast and these potatoes it would be worth having. 

[Dejah]

@Ann_T: Whole meal = Thing of Beauty!

[Dejah]

Chicken Korma from Indian Instant Pot cookbook.

Having all the necessary spices and other ingredients, the dish was easy to put together.

Loved the aroma, the full-bodied flavours,  and the bit of delayed heat.
Eaten with basmati rice cooked with cumin seeds and the green cardamom, cauliflower and peas, and a"salad" of avocado, tomato, and radishes.
Kitchen still smells lovely!

                                                               

[Thanks for the Crepes]

7 hours ago, weedy said:

Cheese enchiladas. 

Guajillo Sauce. 

Roasted red pepper sauce. 

Guacamole

 

 

 

 

Hi weedy,

 

Your enchiladas look really good to me. It looks like you have hit my sweet spot of melted cheese, but not so much that it all oozes out of the tortillas. What kind of cheese(s) did you use.

 

Cheese enchiladas are my favorite kind. I like to put a little sliced green onion inside the tortilla with the cheese. I only have (real) white American cheese and Ole Queso Dip cheese that I had bought to compare the two, but I'm still curious as to what you used. I also have Cheddar, as always, but enchiladas is one place I don't like Cheddar. Many of the restaurants that serve enchiladas around here make them with Cheddar. 

 

I will also have to make my tortillas from masa mix, but that will just make them better. You have inspired me to make this dish soon.

[HungryChris]

Cheese and potato pierogi from Aldi. I am not a pierogi afficinado, but Deb grew up with them and liked these. This time of year, asparagus is everywhere and dirt cheap. While I wait for mine to come up, I have no problem enjoying the bounty of others

HC

 

 

[JoNorvelleWalker]

Late Georgian repast after baking bread:

 

 

 

Tabaka, Lobio, and Ispanakis Pkhali with pomegranate, served with green Tkemali.  Not to be obtuse:  spiced chicken, beans with walnuts, spinach with walnuts, ubiquitous sour plum sauce (not shown).  Bread of course.

 

Wine was Otskhanuri Sapere made by Gogita Makaridze from Terjola.  Stands up well to Tkemali.

 

Now halfway about the globe sipping a glass of Del Maguey Tobala.  Seldom do I indulge due to ruinous expense.  But dinner was well worth it.

 

[liuzhou]

38 minutes ago, JoNorvelleWalker said:

Late Georgian repast

 

That confused me. I thought you were referring to the early 1800s in England and was wondering what they ate then.

 

Then I scrolled down.

[CantCookStillTry]

29 minutes ago, liuzhou said:

 

That confused me. I thought you were referring to the early 1800s in England and was wondering what they ate then.

 

Then I scrolled down.

 

I have to admit that when Georgian food was mentioned in other posts I had to google. The food looks wonderful - disapointed at the lack of wigs. 

[liuzhou]

8 minutes ago, CantCookStillTry said:

I have to admit that when Georgian food was mentioned in other posts I had to google. The food looks wonderful

 

The stupid thing is that I have been to Georgia (the east European one) but still didn't make the connection. The food is indeed wonderful as is their wine.

[Tropicalsenior]

1 hour ago, JoNorvelleWalker said:

Late Georgian repast

I have to admit that your Georgian food does look good. My introduction to Georgian food was not all that good. Years ago, I lived next door to a woman from Georgia who shared top billing with my ex MIL as the world's worst cook. She used to bring me treats and tidbits all the time and I'm convinced to this day it was only because even her dog wouldn't eat them. The reason I thought this was because my dog wouldn't eat them.

[liamsaunt]

Spicy chicken katsu banh mi from The Banh Mi Cookbook by Andrea Nguyen

 

[liuzhou]

Tonight, I've gone Irish.

 

 

Pork cutlets, spinach and rough champ. I like my mashed spuds to have some texture.  I'm not a baby and even have most of my own teeth!

 

After taking the pictures,  I added a spoonful of that old Irish national condiment, Dijon mustard.

Edited February 27, 2018 by liuzhou (log)

[Kim Shook]

Fried shrimp, oysters (leftover from a recent dinner out), Rice A Roni (what can I say, we like it), and green beans:

 

More restaurant dinner leftovers – pita w/ saganaki:

 

Shrimp sauce, pita, hummus, octopus, and tzatziki:

[Tropicalsenior]

2 hours ago, liuzhou said:

Tonight, I've gone Irish.

You had me a bit confused about the Irish reference. I didn't see anything exclusively Irish about your meal. It looks almost exactly like one of the meals that I grew up on in the Midwest. Even the potatoes. We just called them Mother’s lumpy mashed potatoes. She always said that she hated that pasty pap that other people made. Then I realized it had to be the mustard. Having just finished a fascinating article about Mrs. Clements (sorry, the only decent  reference I could find on the internet) and her Durham mustard I just thought you had your mustards mixed until I found this one. I presume that yours is the one made with the fine Irish whiskey.

[liuzhou]

1 minute ago, Tropicalsenior said:

You had me a bit confused about the Irish reference. I didn't see anything exclusively Irish about your meal. It looks almost exactly like one of the meals that I grew up on in the Midwest. Even the potatoes. We just called them Mother’s lumpy mashed potatoes. She always said that she hated that pasty pap that other people made. Then I realized it had to be the mustard. Having just finished a fascinating article about Mrs. Clements (sorry, the only decent  reference I could find on the internet) and her Durham mustard I just thought you had your mustards mixed until I found this one. I presume that yours is the one made with the fine Irish whiskey.

 

No. The Irish reference was to me calling the mashed potato and spring onion/scallion "champ". Nothing to do with the very French mustard I used.

 

 

 

 

[Tropicalsenior]

9 minutes ago, liuzhou said:

 

No. The Irish reference was to me calling the mashed potato and spring onion/scallion "champ".

Ah,  I missed that reference. An interesting article. I must say they do look much better then my mother's lumpy mashed potatoes.

[Shelby]

@weinoo  Your pasta looks amazing.  

 

@Ann_T  Your pastas also look amazing.  As do your tacos.  As do your quail which has inspired me to thaw out the rest of ours for tonight

 

@Anna N  I want your pork and apples right now for breakfast

 

@weedy  Dying over your cheese enchiladas

 

Honestly, every single one of the meals shown look so good.  

 

Oysters and shrimp with shiitake mushrooms over homemade pasta

 

[Tropicalsenior]

I've been rather busy with an out-of-town guest, plus my housemate, plus his girlfriend who is staying with us until she finds an apartment. We've had rather an around the world tour of food but I just haven't had time to post it all.

The first night we had the corn beef that I made. It didn't turned out as red as I wanted it but the flavor and the texture were marvelous. I served it traditionally with cabbage, carrots and potatoes.

The next night we had plain old American hamburgers stuffed with Jack cheese and melted Monterey jack on top. I served it with a good old Caesar salad from Tijuana. (Not shown).

Then we went to Italy for some minestrone soup made in the IP. (Previously posted).

The next night was Chinese night. With barbecued Chinese ribs,

Stir fried vegetables with sauce,

Served with Char siew bao and cantaloupe.

We were off to Austria the next night for a chicken schnitzel sandwich. (Previously posted).

We went to lunch the next day at an Argentinian steakhouse so we didn't feel much like dinner that night. We had a late night snack of Costa Rica's version of Scottish shortbread. Except for the little dab of dry jelly they are almost as good as the real thing. And at my last price comparison they were 14 times cheaper than what they want for Walkers cookies here.

Our guest left yesterday so we were back to just three and we had Mexican food with mangoes.

The rice and the refried beans were both made in the IP.

[weedy]

@Shelby nice! do you shuck your own oysters?

It's the one and only thing I ask my fishmonger to do for me; I'm hopeless at it.

and my profession kind of demands that I keep my fingers...

Edited February 27, 2018 by weedy (log)

[Shelby]

Just now, weedy said:

@Shelby nice! do you shuck your own oysters?

It's the one and only thing I ask my fishmonger to do for me; I'm hopeless at it.

and my profession kind of demands that I keep my fingers...

 

I do--mainly because there isn't a fishmonger in my garage...dang it lol.  For Christmas my folks gave us a big gunny sack full of oysters that we keep in the freezer.  A couple hours before we want to eat them,  I take them out--they thaw out just enough to be shuckable  (not a word I guess) but are still very cold.

 

I wear one of those protective gloves on my left hand.  I did all but two last night....Ronnie had to do those, couldn't get the suckers open.