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Dinner 2018

liuzhou

By liuzhou
in Cooking

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Anna N

Anna N

Posted
Posted
1 hour ago, kayb said:

I hereby bequeath to you and @Anna N my share of all the liver and onions in the world.

 Please do not be quite so indiscriminate in your bequeathing.  I will happily take the calves’ liver.  Any pork liver needs to go to @liuzhou.  We  may both be Brits and both be expats and both be of an age but we’re not twins. xD

  • Like 3
  • Haha 4

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

Nicolai

Nicolai

Posted
Posted

It's Thursday Lebanese Extravaganza.......

 

The idea was for a feeble nimble of a Shawarma Sandwich and ughhhhh the starters followed by the mains and ending with the dessert. Basically a light dinner.....

 

 

- Nuts

 

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- Fresh baked Bread

 

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- Cold Starters and Salads

 

 

- Mejadara

 

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- Stuffed Veg

 

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- Loubia bel Zait

 

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- Banjan bel Zeit

 

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- Zahra Me'elieh

 

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- Hendbeh bel Zait

 

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- Tabbouleh

 

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- Salads x 3

 

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- Meat & Chicken Skewers x 1000......

 

 

 

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The Dessert was so so........and as one would, I took an executive decision (after the approval of the Powers that be) to have a proper Dessert and we went for the Damascus Clotted Cream Ice Cream as I thought better keep it light for a change.

 

So off we went to the guy pounding the Ice Cream with a big Mallet. Then he rolls the treasure in a bed off Pistachios and off everybody goes to Heaven except your's truly who went to Hell (as admonished by the wife and excommunicated by the lovely MIL).......

 

 

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  • Like 16
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  • Delicious 3
scubadoo97

scubadoo97

Posted
Posted

Picked up some beef short ribs yesterday from a discount market.  As you can see some ribs are puny. Gave them a good browning on the stove and they are now ticking away in the oven 

 

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  • Like 11
rotuts

rotuts

Posted
Posted

@Nicolais

 

beyond stunning as usual.

 

missed my InVite

 

so sad here  o.O

 

I do not see the 

 

Horse-ey carousel.

 

rats.   I bet that made it back then !

 

hopefully there will be more pcis

 

I do hope All had a Good Time !

  • Like 1
  • Haha 1
liamsaunt

liamsaunt

Posted
Posted

Monday, haddock baked in a sauce of roasted tomatoes, bell peppers and olives

 

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Tuesday, salmon kimchi subs

 

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Last night, chicken fingers with dipping sauces to please my nephew, home from college for Easter break.  There was also a big salad but no photo of that

 

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  • Like 19
  • Delicious 1
robirdstx

robirdstx

Posted
Posted (edited)

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A small Salad of baby lettuces and arugula from our yard, campari tomatoes, English cucumber, yellow bell pepper, green onion and shaved Parmesan. The salad was dressed with a balsamic vinaigrette after the photo was taken.

 

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Instant Pot Risotto with Baby Bella Mushrooms, Duck Breast and Cracklins.

Edited by robirdstx (log)
  • Like 16
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
Mmmpomps

Mmmpomps

Posted
Posted

The Man did sous vide ribeyes tonight sooooooooo good! He listened to me and flash seared them...I really hate when they get too 'browned' and you lose all the pink...its my picky thing ;) IP Smashed potatoes and peas. Oh and Ahh Bisto gravy :D

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Dante

Dante

Posted
Posted

Chicken chili (cooked in the Awesome Slow Cooker of Awesomeness- chicken was cooked separately  as pulled chicken in bbq sauce in one of the secondary pots on the cooker)  over corn bread (small dollop of creme fraiche on top)

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  • Like 13
Dejah

Dejah

Posted
Posted

Been away travelling (Japan, Hong Kong, Macau, Taiwan, and Korea) since March 6 and just got home last night. Re-stocked the fridge with lots of vegetables, cheese, a boneless lamb shoulder (reduced $5.00), a couple of sirloin steaks (reduced $5.00), 2 ribs roasts on sale @$4.77 / lb! and some other protein, but all I could muster was a family favourite - comfort food. It was quite a contrast to our last dinner in our hotel in Seoul.

Mac & Cheese moat with creamed salmon and corn

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Seafood Buffet at Ibis in Style Hotel, Seoul, Korea

 

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 The first plate from 11 o'clock: Deep fried Shepherd's Purse and Deodeok, Deep fried Cereal-coated Shrimp, grilled onion, 5-spice Pork Belly, stuffed Squid, Butter Braised Abalone, grilled beeg shortribs, sushi stuffed with kimchi, and another sushi wrapped with  moss-like nori. The abalone was fabulous! It's been many years since I'ce had fresh abalone. I ate FOUR! Other options were clam and beef tendon soup; rice noodle soup with baby octopus, mussels, clams, shrimp, and scallops; shrimp in cream sauce; chili clams salad, Singapore Spicy Crab, and on and on.

  • Like 18

Dejah

www.hillmanweb.com

Nicolai

Nicolai

Posted
Posted (edited)
9 hours ago, rotuts said:

@Nicolais

 

beyond stunning as usual.

 

missed my InVite

 

so sad here  o.O

 

I do not see the 

 

Horse-ey carousel.

 

rats.   I bet that made it back then !

 

hopefully there will be more pcis

 

I do hope All had a Good Time !

 

 

Ohhh. You have an open invitation.

 

Now that you mention it, We had another real Carrousel last week as well.

It was for the launch of Hermès new opening and they ferried the invites by buggies to a unique bespoke Hermès  themed FunFair  probably the poshest FunFair ever where you go fully dressed for the night for  the full monty such as Hall of Mirrors - Carrousel - Bumper cars......Hot Air Balloon.........the whole enchilada.

 

It was a bit hilarious as the fully dressed waiters with black bowties were circulating with Champagne flutes and Canapes.

 

The food was Food Trucks and the one which grabbed my attention was the Pulled Beef Sliders......and the Dogs......unfortunately not my preferred Chicago Dogs with the Green radioactive relish and hot pepper which I like.......Poppy Seed buns are a must.

 

 

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Today is Beach day.......where everybody gets their ears perforated by the music which does not matter as you'll be completely plastered in the first half hour..

Edited by Nicolai (log)
  • Like 10
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I cheated.  Not because I needed to.  Tonight was my second try at steamed dumplings.  The other night my dumpling skins were far too thick and leaden.  I am still learning.

 

Not only did I use Andrea Nguyen's cheat of a tortilla press, this time I rolled the dumplings with the KitchenAid pasta attachment.  So easy.  My Chinese rolling pin was not sullied nor soiled with flour.

 

Further I learned that Napa cabbage used for dumpling steaming is delectable in its own right.  To complement the color of the cabbage, dessert is a goblet of Chartreuse green V.E.P.

 

  • Like 9
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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

HungryChris

HungryChris

Posted
Posted (edited)

Went clamming today. It has been a several month long hiatus, due to ice or too much rain, but today, I as able to soldier out with my new waders and long johns. The water temp was not an issue. I managed to dig enough clams for a decent meal or two and had a great time doing it. 

HC

 

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Edited by HungryChris (log)
  • Like 21
  • Delicious 1
CantCookStillTry

CantCookStillTry

Posted
Posted

I finally got myself a pair of poultry shears last weekend because they were on sale so a spatched chicken was on the menu. 

Brined for 24 hours in a fairly low salt solution with malt vinegar and other flavours, dried out for a further 24. 

I finally managed to get the angle and time in my testy oven to get the Bird to 150f in the boobs and 170f in the thighs at the same time in 35 minutes. Got a bit of extra char on one upper half though. Can't win them all. 

Served with a Cauli and Broc Cheese. And roasties for those of us that haven't abandoned all that is good in this world. 

Hungry Mans plate. 

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My Plate - I shared I promise :D

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Not pictured - my great stripey oven rack burn because I forget to put those annoying but cute Ramekins on a tray Every. Single. Time. 

  • Like 17
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  • Haha 1
shain

shain

Posted
Posted

Cauliflower, broccoli and chickpeas. Curry made with my own spice blend, rich with fenugreek and caramelized onions.

Homemade mango and mint chutney.

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  • Like 19

~ Shai N.

Anna N

Anna N

Posted
Posted
14 minutes ago, Shelby said:

HungryChris  Love it!  Also love how casually your waders are placed .....looks like they're just hangin' out...waitin' for action...

 That is one of the most powerful storytelling photos I can think of. I just love it. 

  • Like 4

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

KennethT

KennethT

Posted
Posted
38 minutes ago, Shelby said:

@HungryChris  Love it!  Also love how casually your waders are placed .....looks like they're just hangin' out...waitin' for action....

 

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Are those brussels sprouts in a crawfish boil?!?

KennethT

KennethT

Posted
Posted

hmmmm... while I admit that I have never seen anything remotely green in a Louisiana crawfish boil, and my first instinct was to be utterly revolted, I can see how the leaves when soaked in a salty spicy boil could be tasty - especially as you could probably store a lot of boil in those folds!  Eating your veggies and drinking the boil at the same time!

  • Like 2
KennethT

KennethT

Posted
Posted (edited)

This was Waveland, Mississippi a few Easter weekends ago...

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ETA: I should have worn a smock... in the upper left photo, you can see the custom crawfish boil table our hosts built with the hole in the center to throw shells... as the day went on, some people's aim left more to be desired and I got a bit splattered.... serves this Yankee right...

Edited by KennethT (log)
  • Like 10
  • Haha 2
Shelby

Shelby

Posted
Posted
Just now, KennethT said:

hmmmm... while I admit that I have never seen anything remotely green in a Louisiana crawfish boil, and my first instinct was to be utterly revolted, I can see how the leaves when soaked in a salty spicy boil could be tasty - especially as you could probably store a lot of boil in those folds!  Eating your veggies and drinking the boil at the same time!

LOL  --please don't be revolted...I swear they are super good in there....maybe I'm the only one ever to put them in....maybe I'll become famous lol.

 

I know people put artichokes in their boil down there.......that's green ;) .

 

I've often thought that asparagus would be good in there........so many possibilities.

 

When my step dad and mom do a boil (he's from LA and verrrry Cajun :) ) they throw a ham in after the 'dads are done and let it steep in there all night.  GOOD stuff.

  • Like 6
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

KennethT

KennethT

Posted
Posted

the ham in boil sounds awesome... best surf n turf ever...  In the boil shown above, they put in a pineapple and let it steep for a long time... that was really tasty

  • Like 2
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