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Dinner 2019

liuzhou

By liuzhou
in Cooking

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heidih

heidih

Posted
Posted
1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

Hmmm my street peeps never use cilantro - maybe does not fare well in So Cal sun

Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
4 minutes ago, Kerry Beal said:

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Leftovers of leftovers:

 

Dinner09242019.png

 

 

Chile verde con cerdo, Rancho Gordo beans.  What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method.  Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales.

 

 

 

Tostadas09242019.png

 

 

Served with tostadas.

 

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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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Braised chicken legs with eryngi mushrooms, ras el hanout, chilli and garlic. With coriander leaf and Chinese chives. Served over rice.

 

51777859_20190924_1943511.thumb.jpg.45f1bce8a39dc99d2d2ea68201b2d1e2.jpg

 

1692863355_20190924_1943351.thumb.jpg.cfdb554ed365ff4862efa5f9a9361f3f.jpg

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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Ann_T

Ann_T

Posted
Posted

I wanted to bake something different yesterday. 

Saw pictures of Khachapuri - Georgian Cheese Bread and decided to go with that.

Very simple dough and easy to shape and bake.

 

But I realized as the dough was rising, that, this is really not something I was going to enjoy. First of all, I really am not a big cheese fan, and I don't really like runny eggs.

What was I thinking!!!

941764479_KHACHAPURIwithEscargotSeptember23rd2019.thumb.jpg.5290964802ef812f306e0d77b576a3e2.jpg

 

So, I decided to make a bastardized version and topped one with escargot with lots of garlic, butter and parsley.

 

330768655_KHACHAPURISeptember23rd20192.thumb.jpg.230253da84a50292c06fdf7341dddf95.jpg

And one traditional. Liked the escargot version, not so much the cheese and egg version.

 

I tossed the remaining dough.

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Wolf

Wolf

Posted
Posted

vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Wolf, this looks fabulous!    I take it as something akin to headcheese.    I LOVE this with a tart dressing, or if it is the vinegared kind, just out of hand.    I am the only one in the family who eats it, so I seldom buy it.   With me in the house, it has no shelf life!    

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Husband has headed off to a monthly 10 course men's night dinner hosted by a crazy Italian friend.   So I'm on my own. 

 

Daily greens

1902286646_photo1.thumb.JPG.5721b294d598934710b4d06723ca177f.JPG

 

Followed by black bean Gringo plate.    Flour tortilla, said beans, cremosa cheese, crema, guac salsa.    Pas mal, or should that be no está mal,    Beans were leftover from a night or so ago.   Husband didn't like them   I thought they were just fine.

471432256_photo2.thumb.JPG.e503a5c732fa14a7697fe4741419572b.JPG

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
6 hours ago, Wolf said:

vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

 

Most of my dinners are stuffed into stomach.

 

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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

BonVivant

BonVivant

Posted
Posted

Tavira, Portugal. Just got here last night. Grilled sea bass and Algarvian clams cooked in wine, garlic and olive oil.

11BPHJC.jpg

 

EPwetSK.jpg

 

Seafood loves Vinho verde. 

J4Jn6E2.jpg

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scubadoo97

scubadoo97

Posted
Posted
On 9/23/2019 at 10:46 PM, Margaret Pilgrim said:

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

The only thing still growing in my herb garden is rosemary.  It’s like a hedge, it’s hard to kill.  

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Anna N

Anna N

Posted
Posted
12 minutes ago, Ann_T said:

Lamb Shanks over polenta with rapani.   

 Fabulous. I’m quite jealous.

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Duvel

Duvel

Posted
Posted (edited)

After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

The usual setup with banchan (all for free with the meat purchased) ...

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

 

Spicy salad with gochujang and bean sprouts...

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

 

Extra fatty pork belly ...

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

 

First grilled on both sides, then snipped into bite-size pieces with scissors...

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

 

Ready !

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

 

Second round - my pick: pork cheek and “secreto”, a cut from the neck ...

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

 

Assembled ...

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

 

Enjoyed with LOTS of somek...

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

 

Spicy fish soup...

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

 

My request as well: spicy fermented fish intestines (as dip for the grilled rice cakes). You can imagine from the portion size that was meant for our whole table how powerful that stuff is. I had three refills. The shop owner said he neither saw anyone eating that much, norbe ever any foreigner eating it at all ...

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

 

Afternthe damage done came “the main course”, as my colleagues refer to it. Carbs, here in noodle form ...

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

 

Good times 🥳

Edited by Duvel (log)
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Kerry Beal

Kerry Beal

Posted
Posted
6 minutes ago, Duvel said:

After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

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Duvel

Duvel

Posted
Posted
2 minutes ago, Kerry Beal said:

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

Hahaha, thanks! I will miss it as well ... and hope to post some entertaining meals as well from Europe 😉

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