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Dinner 2018

liuzhou

By liuzhou
in Cooking

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scubadoo97

scubadoo97

Posted
Posted

Went to my new favorite fish market this afternoon while doing some fill in work and had a shrimp po' boy and later went back and got some snapper and grouper to take home.   Had some of the snapper tonight with slaw

 

 

 

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  • Like 19
Okanagancook

Okanagancook

Posted
Posted
1 hour ago, gfweb said:

Sirloin with chili/coffee sauce, roasted red cabbage wedge with bacon vinaigrette, mashed pots

The cabbage was the star. I wanted a bigger wedge.

 

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Looks delicious and a nice combo of ingredients.  My friend just did some roast green cabbage and, yes a great way to cook it.  But, bacon vinaigrette really would push it over the top.  Did you finish it with a little extra vinaigrette after cooking?

  • Like 2
Anna N

Anna N

Posted
Posted
41 minutes ago, ElsieD said:

The recipe is from Looneyspoons, which fellow Canadians might recognize.  It is called Jurassic Pork Roast and is my favourite recipe in the book.

This one?

 

 

 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

gfweb

gfweb

Posted
Posted (edited)

@Okanagancook Thanks!

I cooked the cabbage dry on a sheet pan with some oil. Then the slightly sweet bacon vinaigrette just before serving. I had forgotten how good it is. Been years. But it now its in the memory banks.

Edited by gfweb (log)
  • Like 4
ElsieD

ElsieD

Posted
Posted
10 minutes ago, gfweb said:

@Okanagancook Thanks!

I cooked the cabbage dry on a sheet pan with some oil. Then the slightly sweet bacon vinaigrette just before serving. I had forgotten how good it is. Been years. But it now its in the memory banks.

 

 

Do you bake it at 350?  How do you make the vinaigrette?  I still have  half of a cabbage in the fridge.  It is Savoy, not red, but I bet it too would taste mighty fine cooked your way.

gfweb

gfweb

Posted
Posted
4 minutes ago, ElsieD said:

 

Do you bake it at 350?  How do you make the vinaigrette?  I still have  half of a cabbage in the fridge.  It is Savoy, not red, but I bet it too would taste mighty fine cooked your way.

 

Cabbage was 420F for about 20 minutes on a well- oiled sheet pan. Turned over at 10 minutes. Outer leaf was  removed due to desiccation after cooking.

 

Dressing was the fat from 2 pieces of bacon...two maybe three tbsp cider vinegar...1 tbsp light brown sugar..salt. Cooked a bit till thickened a little, then spooned over the cabbage. The bacon was chopped fine and put on top

  • Like 4
scubadoo97

scubadoo97

Posted
Posted

Grated carrot

 

kumquat skins sound delicious.  I like using citrus peels.   My microplane has removed mounds of orange, lemon and lime rind over the years 

  • Like 1
gfweb

gfweb

Posted
Posted
56 minutes ago, Smokeydoke said:

@scubadoo97 What is the orange in the slaw? Looks very interesting, I just made a slaw with kumquat skins.

Where do you get kumquats to skin?

Smokeydoke

Smokeydoke

Posted
Posted
5 hours ago, gfweb said:

Where do you get kumquats to skin?

 

I feel silly for answering, are you serious? I get them at the supermarket.

 

They must be rare in Southern Chester Co.?

 

They're like tiny oranges, they are in season now, at least in my part of the world.

Nicolai

Nicolai

Posted
Posted (edited)

My darling wife asked for some donuts.......... the cheap variety so I could still hove some change left for the fillings.........  :B

 

 

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Edited by Nicolai (log)
  • Like 6
  • Delicious 1
Nicolai

Nicolai

Posted
Posted
35 minutes ago, Smokeydoke said:

@Nicolai they're gorgeous, too pretty to eat! What was used to decorate them?

 

Sorry no can do  ¬¬

 

These are Ceramic Glazed Donuts designed by a talented Korean artist Jae Yong Kim. 

 

His work attracted my wife's gaze during a visit to an Art gallery. She would like to adorn the kitchen wall next to the pink Smeg fridge - Paul Bocuse hanging plates....etc

She has a very non expensive taste, so says my sweet MOL........  9_9

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gfweb

gfweb

Posted
Posted
3 hours ago, Smokeydoke said:

 

I feel silly for answering, are you serious? I get them at the supermarket.

 

They must be rare in Southern Chester Co.?

 

They're like tiny oranges, they are in season now, at least in my part of the world.

 

Nary a kumquat in sight around here

 

  • Sad 1
scubadoo97

scubadoo97

Posted
Posted
1 hour ago, gfweb said:

 

Nary a kumquat in sight around here

 

Sadly citrus is getting rare in Florida.   Fungal infections have killed off a lot of orange and grapefruit groves 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

What a disaster of a day. First, at noon, I made some rice - or tried to. Half way through cooking the rice cooker died.  I've had it about fifteen years and it was a gift from a client, so no cash really lost, although I still had to buy a new one.  I mean when you eat rice every day, you need one.

 

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Then dinner. This was an experiment. Which failed. It tasted great. but looked like something the cat sicked up. It was meant to be fish pieces in a laver and beer batter. I think I know what went wrong. The batter was too dry and perhaps the oil temperature could have been higher. Never mind, that is what experiments are for - finding out what not to do. I'll try again, but maybe not soon.

 

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To cheer myself up, I bought a new t-shirt.

 

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Edited by liuzhou (log)
  • Like 9
  • Haha 8
  • Confused 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

suzilightning

suzilightning

Posted
Posted

last night I made a bison burger  with a side salad for myself.

 

Right now there are 4 chicken thighs that were seared off and are in the oven with some shallot, garlic, leek, carrot and parsnips.  The skin that I removed will be finished off in the oven so it is totally crispy(John HATES any kind of fat or skin so I spare him that agony).  I'm going to also make some Hollandaise sauce to add to some cooked asparagus.  Also going to make sure there is some gluten free pasta for himself.

  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
8 hours ago, gfweb said:

 

Nary a kumquat in sight around here

 

 

I don't ever recall seeing a kumquat in the grocery store.  Just as well I don't like kumquats.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

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