Dinner 2019

[Norm Matthews]

We had shrimp scampi tonight with spaghetti,  grilled corn and mixed vegetables with teriyaki sauce (not shown): yellow squash, zucchini, onion and mushrooms.

[Raamo]

Tonight, Lamb chops cooked sous vide at 131 with 1 smashed garlic, a sprig of Rosemary and olive oil.

 

Very tasty, the green beans are fried and also yummy!  The wine is a 2013 Syrah from HDV.  

 

[Margaret Pilgrim]

Hamburger puck and potato with Bearnaise.

 

Very happy making.

[dcarch]

Made SV roasted pork, with various veggies from the garden.

 

dcarch

 

[CantCookStillTry]

We had a large lunch so people were happy to just have nibbles for dinner. Made a ham & cheese toastie for the little... and then everyone wanted ham & cheese toasties 🙄. 

 

[liuzhou]

Beef marinated with garlic, ginger, chilli, Shaoxing wine and soy sauce. White button mushrooms and Chinese chives. Rice. Served with wilted baby bok choy.

 

[weinoo]

 

 

 

 

Red and yellow gazpacho. 

 

 

Pesto potatoes.  Sicilian eggplant caponata. Ricotta salata.  Homadama bread from Lost Bread Co., purchased at Union Square Greenmarket.

[chefmd]

Leg of lamb cooked sous vide 133 for 8 hours, sliced and seared.  Eggplant, tomatoes, basil cooked CSO 350 bake steam for 30 minutes.  Eggplant was lightly charred prior to CSO cooking, spent basil was removed after CSO cooking was complete.  Bastard jalapeño sauce container of unknown provenance.

[Anna N]

 I can’t bear to look at anyone’s meals just yet but I’ll be back soon looking at them. This was my first meal at at home after six days of institutional food here. 

 

 

 Unbeknownst to me when @Kerry Beal picked up our lunches today she also grabbed me this pork rib bahn mi so I would not have to worry about dinner and still have something delicious. And it was delicious and spicy enough to awaken my deadened taste buds.   I wish you all friends like Kerry.

[Margaret Pilgrim]

Lodi tomato with goat cheese

 

Rerun of Viet spiced ground beef grilled in lettuce

 

 

With Thai corncakes and nuoc cham.

[Kerry Beal]

45 minutes ago, Anna N said:

 I can’t bear to look at anyone’s meals just yet but I’ll be back soon looking at them. This was my first meal at at home after six days of institutional food here. 

 

 

 

 Unbeknownst to me when @Kerry Beal picked up our lunches today she also grabbed me this pork rib bahn mi so I would not have to worry about dinner and still have something delicious. And it was delicious and spicy enough to awaken my deadened taste buds.   I wish you all friends like Kerry.

Wonder how painful it would have been if I hadn't asked them for medium spicy?

[Okanagancook]

25 minutes ago, Margaret Pilgrim said:

Lodi tomato with goat cheese

 

Rerun of Viet spiced ground beef grilled in lettuce

 

 

With Thai corncakes and nuoc cham.

May I ask what the spicing is in the beef filling?

[Margaret Pilgrim]

9 minutes ago, Okanagancook said:

May I ask what the spicing is in the beef filling?

Shallot, garlic, pork fat (I used "lard" from pork shoulder roast), oyster sauce, Red Boat fish sauce.

Or here for the real deal...

[CantCookStillTry]

Everyone said they were okay for dinner again. I didn't believe them. 

I hate waste so took a 2kg bag of taytos on holiday with me. Dinner / Drink Snack Roasties. 

 

[liuzhou]

Another unedifying, emergency dinner. A rush job came up and I had no time to go shopping. Instead I spent my valuable food acquisition time translating some promotional nonsense about a drinks product  I don't even like. Looming deadlines and all that. Why didn't you send me it a week ago?

 

So, fried rice with canned tuna (in olive oil), shallots, garlic, scallions, green chillies, hope and prayers.

 

Actually, it was rather good, if I say so myself, which I just did.

 

Edited August 23, 2019 by liuzhou (log)

[Raamo]

Continuing with fried green beans this time it's american wagyu sirloin.  2nd time in my life I've cooked sirloin for myself (last time was Friday, I liked it so I went back for another).  The "normal" ones at the store were huge and not nearly as marbled...

 

Another reason our travels have ruined "normal" food for me.

 

 

Steak was done Sous Vide at 133F for 2 hours, with 1 smashed garlic, some rosemary, and a little canola oil.

 

 

[Okanagancook]

So, 3 oz of meat per patty if you make the 12 specified. The recipe says 1 T meat per wrap but that's not 3 oz. Never mind, the idea and the spicing I think are nice.  Thank you,  Can you get betel leaves where you are?  If not what do you use instead?  I love the fresh mint the Vietnamese use.

[Paul Bacino]

20 minutes ago, Okanagancook said:

Is that a betel leaf you used or a young collard/cabbage?  I like the spicing and the mint/lettuce wrap.

 

Thats what I was thinking too

 

[Margaret Pilgrim]

The wrap this time was large leaves from bolted leaf lettuce in the backyard!   I liked my previous version with iceberg leaves.

[Margaret Pilgrim]

"greasy noodles" with scallions and pork

 

 

 

 

 

Edited August 23, 2019 by Margaret Pilgrim (log)

[Margaret Pilgrim]

Greasy noodles have a special, romantic meaning for me.     In Paris, we often default to a mediocre  Asian traiteur for lunch.     Husband tries to ace the steam table by ordering (to me) weird stuff.    I order noodles and maybe broccoli or sometimes calimari.   Then I baste with either nuoc cham or sriracha.   So now home, I transport myself back to France with this simple plate.

[Ann_T]

On 8/20/2019 at 5:55 AM, Okanagancook said:

Rack of lamb, baked green beans/cherry tomatoes in a Dijon/tarragon sauce and some IP'd little potatoes crisped in the air fryer.  That was a lot of meat but so delicious.  It looks rarer than it was.

 

 @Okanagancook Your lamb looks perfect. 

 

 

Seared sesame seed coated Ahi Tuna for dinner tonight. 

 

And for dessert a slice of Peach tart with a puff pastry crust that I baked yesterday.

Edited August 23, 2019 by Ann_T (log)

[Duvel]

I gave a cooking class on southern German dishes yesterday for my companies social committee. We prepared:

 

Flammkuchen 

 

 

Saure Zipfel - sausages cooked with onions and carrots in a wine/vinegar based marinade ... Carrot fish to match my t-shirt 😋

 

 

Knödel - bread dumplings served with mushroom cream sauce (not pictured)

 

 

The (mostly) local colleagues were very happy with the dishes. I chose to pair the three courses with individual sake, which gave the whole event a more regional touch and was equally well (or maybe better) received ...

 

 

[CantCookStillTry]

Dinner out tonight. At a place called Fish D'vine. We are not really seafood aficionados, however the Bar in this place has Australia's largest collection of Rum... Unfortunately the Rum aficionado the trip was designed for managed to stand on a broken glass bottle whilst taking out the bin 🤦‍♀️. I patched him the best I could so we could make dinner but I expect there will be a trip to a flesh seamstress in the AM. Just enough Rum was consumed to make it through the night. 

 

Scallops, Chorizo & Cauli Puree 

 

Crocodile Spring Rolls

 

Salmon Sashimi 

 

Tempura Tiger Prawns

 

Seafood Pasta 

 

Ocean Basket 

 

Red Throat Emp & Feta Salad 

 

Macadamia Crust Barra w/ Rattatouille 

 

Fish N Chips (Spanish Mackeral) 

 

Little Dude had Calamari 

 

Big Wounded Dude had 2x All rum Long Island Ice Teas... for medicinal purposes 😁🤢

 

And no one hit me over the 'don't touch it let me lean over and take a picture' rule. Winning. 

[Smithy]

@CantCookStillTry, that looks like a massive and delicious feast. Sorry for the excuse reason for the extra rum, but thanks for posting about the dinner. I'm curious about what else, if anything, was inside those crocodile spring rolls. Do you remember? Was it only meat, or did the contents include some sort of sauce and/or veggies?