Dinner 2018

[liuzhou]

 

Wotou buns (窝头 wō tóu - literally "nest heads")  with minced pork marinated in Shaoxing wine, soy sauce, chilli powder, cumin, xiapi, and fish sauce. Stir fried then added Hunan pickled vegetable.

 

This was a kind of starter. Main course was a simple egg fried rice, which I didn't photograph.  I guess you've seen egg fried rice, before.

Edited March 1, 2018 by liuzhou (log)

[HungryChris]

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 3-2-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but they were good otherwise.

HC

Edited March 1, 2018 by HungryChris (log)

[Shelby]

Mmmmmmm ribs........sounds really good ( @HungryChris it could be my computer, but I can't see the first 5 pictures--if it's just me, then disregard--I'll just imagine them  )

 

Quail , @Kim Shook's scalloped tomatoes (minus any sugar 'cause our 'maters don't need it  ), our canned green beans and taters roasted in the CSO

 

PSA for people with CSO's......a lot of steam bursts out sometimes when you open the door and one can easily burn their little fingers.....  

 

 

[Doofa]

11 hours ago, liuzhou said:

 

I'm a self shucker, too. Not only do I enjoy doing it, but that way they are only opened at the last minute.

They tease, and then slowly begin to give. The anticipation is worth the trouble alone. The night I posted the picture that glove saved me from a nasty thumb injury. 12 quid, bargain. D

[HungryChris]

19 minutes ago, Shelby said:

Mmmmmmm ribs........sounds really good ( @HungryChris it could be my computer, but I can't see the first 5 pictures--if it's just me, then disregard--I'll just imagine them  )

Thanks @Shelby. Not sure what happened there. It looked fine to me, but that's happened before, so I just started over. Hope it looks better now.

HC

[Shelby]

1 minute ago, HungryChris said:

Thanks @Shelby. Not sure what happened there. It looked fine to me, but that's happened before, so I just started over. Hope it looks better now.

HC

I can see 'em now  Thanks!

[liuzhou]

26 minutes ago, Shelby said:

@HungryChris it could be my computer, but I can't see the first 5 pictures--if it's just me, then disregard--I'll just imagine them  )

 

Oh. good! Me too. I thought it was my computer! Or me!

 

Update. Rechecked. OK Now.

Edited February 28, 2018 by liuzhou (log)

[Kerry Beal]

9 hours ago, liuzhou said:

 

Wotou buns (窝头 wō tóu - literally "nest heads")  with minced pork marinated in Shaoxing wine, soy sauce, chilli powder, cumin, and fish sauce. Stir fried then added Hunan pickled vegetable.

 

This was a kind of starter. Main course was a simple egg fried rice, which I didn't photograph.  I guess you've seen egg fried rice, before.

 

Are the Wotou buns a steamed bread?

[lindag]

Dinner tonight is leftover short ribs and gravy pressure cooked in the mini IP along with crockpot Mac and cheese presently cooking in the mini IP.  Lots of time to relax and enjoy cocktail time.

Edited February 28, 2018 by lindag (log)

[weedy]

Shrimp etoufée

[liuzhou]

1 hour ago, Kerry Beal said:

Are the Wotou buns a steamed bread?

 

Yes

[robirdstx]

Lamb Loin Chops ready for their water bath!

 

 

Grilled Sous Vide Lamb Loin Chops with Steamed Broccoli and a Salad of Cannellini Beans, Red Onion, Spinach and Arugula 

 

 

 

Edited March 1, 2018 by robirdstx (log)

[Ann_T]

@HungryChris We had ribs tonight too.  Wish mine were smoked like yours.

 

@Shelby,  Even though I was warned I still had a couple of steam burns.

 

Shared Platter.

Ribs tonight cooked on the grill.  Greek Salad and roasted potatoes in the CSO. 

 

With TBQ Sauce. Made a double batch today. 

Dessert tonight.  Oatmeal cookies. 

 

Last night's dessert - Pecan Tart.    

Cookies and Tart both cooked in the CSO.

[HungryChris]

I happen to love lamb! Deb does not. You can see my dilemma.

I am bringing Deb in for a minor surgery tomorrow and asked her for her dinner request. She asked for steak. I spotted some lamb chops next to the steaks, and the gears started churning.

Deb likes her steak medium well, and I have learned that if I fire up the whole gas grill on full blast until it gets to about 600 F, then shut off one burner and put her steak on that side, turning every six minutes, I can get nice grill marks on her steak, get it cooked to her liking, but maintain a pretty good juiciness. I put the lamb chops on the hot side, just long enough for grill marks and here we go. Here is Deb's steak after 18 minutes. It is a perfect medium well, but still juicy.

Here are my lamb chops, after 3minutes on each side, and a final flip for cross hatch marks.

Here is the meal, and I was pretty happy with it!

This is the way a lamb chop should be!!!!!

HC

 

Edited March 1, 2018 by HungryChris (log)

[scubadoo97]

Dinner was simple and quick.  Shredded brussel sprouts sauteed with a little fine diced onion and butter with seared Patagonian scallops 

[Anna N]

Dinner at my house was even simpler.

 

 

Cheese toastie—toasted ciabatta with Gruyere. 

[CantCookStillTry]

I picked up some 'Chorizo Burgers' at our local supermarket, they are the german brand that I found the low carb sausages from. As usual, when anything new is trialled in this traditional town, nobody purchased them and I picked up four on the sell by date for $2. I could have got 24 but err'd on the side of caution. Mr said they were ok. But hey, quick and easy for me and only .7g carb per patty. 

Served with roast tomatoes, spinach & capers and a cauli parmesan mash. 

 

Edited March 1, 2018 by CantCookStillTry
Really really bad spelling. (log)

[Shelby]

Venison tacos last night

 

[rustwood]

I finally got around to making pulled pork in my pressure cooker.  I should have done it a long time ago.  In addition to saving a lot of time, the pressure cooker method allows you to save all of the delicious porky jus - a luxury you don't get when you make pulled pork in a smoker.  I used Melissa Clark's recipe for pressure cooker spicy pork shoulder.  FWIW, I tried it both ways and I am unconvinced that the final step of broiling it in the oven adds much to the result.

 

My sample wasn't especially photogenic.  I should have taken a picture of it on the steamed buns I had last night as they looked much better.

 

Edited March 1, 2018 by rustwood (log)

[Tropicalsenior]

2 hours ago, rustwood said:

am unconvinced that the final step of broiling it in the oven adds much to the result.

 I didn't find that the extra step was necessary, either.

I'm so glad to see that someone else likes red dishes, also, even if they don't photograph that well.

[ElsieD]

Some recent dinners:

 

 

 

Chicken and Noodles in Peanut Sauce with Korean Spinach,  Sweet and Sour Chicken and Deconstructed Shepherd's Pie.

Edited March 1, 2018 by ElsieD (log)

[Shelby]

That chicken and noodles looks awesome!

[Anna N]

 I was intrigued by this recipe. I had some beautiful pork chops and my plan was to use the adapted recipe and make this in the Instant Pot. I will explain in the Instant Pot topic why that didn’t happen. 

 

 I resorted to the original recipe that was done using the stove top and the oven. 

 

 

 Just out of the oven. 

 

 

 How I chose to eat it.

 

These porkchops are enormous.  I weighed one of them and it was over a pound. That is far too much for me to eat in one sitting. I reckon I have two or three more meals look forward to. 

 

Thanks @robirdstx.

 

 

[menuinprogress]

 

Lamb shanks in red wine sauce. Recipes for this sort of dish often call for the vegetables cooked in the sauce to be strained out, but I unapologetically refuse to do so.

[robirdstx]

On 2/27/2018 at 12:20 AM, Dejah said:

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!

                                                               

 

Hi @Dejah, I really want to make this dish. Which Indian Instant Pot Cookbook did you use? I found more than one with the same title, but by different authors. I have downloaded the ebook authored by Urvashi Pitre.