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liuzhou

Dinner 2019

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46 minutes ago, mgaretz said:

It's Monday so it must be ribs!  Another batch of Blasphemy Ribs, served with white corn in butter.

 

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As long as you'll push the corn a bit to the side...

 

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8 hours ago, JoNorvelleWalker said:

As long as you'll push the corn a bit to the side...

 

Anything for you.    😉

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CF4237ED-5642-46E5-8A10-3C0F801CA856.thumb.jpeg.19390d63a92165f3d6c8ea21a5271c7d.jpegDinner last night was comfort food (I have a summer cold, the worst kind).

Paneer cooked like scrambled eggs from Madhur Jaffrey, cucumber and mint raita, rice, paratha, mango pickle and a bowl of dal trevini from Meena Pathak. 

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Edited by sartoric (log)
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Feeling lazy, so I got Pizza delivered, but I cooked the mushrooms!

 

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Marco’s Pizza - original crust, pepperoni, sausage and extra cheese - with my mushrooms added!

 

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Edited by robirdstx (log)
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Tried out a recipe called Italian Parmesan Meatballs using equal amounts of beef and pork, panko crumbs, eggs, and Parmesan cheese. Should have realized they'd be bland without any herbs seasoning. I was right.😥 Made 12 meatballs and baked them in the ove3n. The pasta sauce helped, and we ate some with Zeroodles Fettucinni.

 

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Made up the second half of meat mixture, added copious amounts of Italian herbs, and made meatloaf for sandwiches for lunch. Much better, especially topped with some shredded cheese with Taco /Nacho seasoning and Primo Piazza sauce (in a squeeze bottle!)

 

Supper tonight was SV lamb loin chops. The texture was great, and done to medium. I seared the chops,  but I think the fat needed more charring. Kinda lost that lamb flavour. Any suggestions for improvement / retaining the lamb taste would be appreciated.

Eaten with cumin Basmati rice, peas and fresh mint sauce.
 

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Finally found some 'Effort' to make my Aussie day lamb. Kleftiko, modified for the slow cooker. Greek salad didn't make the picture. 

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Sticky wings, egg rolls and sweet and sour tofu over rice noodles

 

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The other day Charlie asked if I could make empanadas again plus find recipes for Puerto Rican chicken wings and rice.  I made the empanadas a couple days ago. I have made those before.  I showed Charlie a couple recipes for PR chicken. One was for wings and he picked it.  It was marinated and grilled or roasted. It was way too cold to grill so it went in the oven.  It didn't brown very much but was good. I will look for a fried chicken recipe to try next.   I have found almost everything for the rice but made a Mexican style today.  It was a Goya mix from the Mexican grocery. 

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Edited by Norm Matthews (log)
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What to do with a gift of fresh arrowroot? I've only ever cooked it with lap yook ( Chinese bacon) in with rice.

Tonight, I tried braising with nam yu (red fermented tofu), skin-on pork belly, and taro. It was velvety soft, sweet, sticky, and savory.  THIS was my nod to Chinese New Year, a few days early.

We had steamed and flash-in-the-pan Yu Choy and jasmine rice. No substitutes possible with this dish!

 

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1724831668_ClamChowderJanuary30th2019.thumb.jpg.da74314c907ffd50d2ef6cdc37230cbb.jpg

 

Made Clam Chowder for dinner tonight.

 

 

 

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The other night my dinner was 100% due to Egullet. I reheated pizza in a skillet (and pizza in northern NJ is GOOD) and the I ate 3/4ths of a head of cauliflower that I roasted. I was very happy to say the least. 

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Tonight, I decided to throw caution to the wind and go full out haut cuisine. So.

 

Bangers and mash. Italian style sausages (actually Chinese), buttery mash, shiitake mushrooms and Shanghai  bok choy. Dijon mustard 'cos it's French n'est pas? Finished with Himalayan pink salt.

 

OK, not the salt.

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1 minute ago, liuzhou said:

Tonight, I decided to throw caution to the wind and go full out haut cuisine. So.

 

Bangers and mash. Italian style sausages (actually Chinese), buttery mash, shiitake mushrooms and Shanghai  bok choy. Dijon mustard 'cos it's French n'est pas? Finished with Himalayan pink salt.

 

OK, not the salt.

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bm2.thumb.jpg.42c01962b5c9194302ebe2af6a3b5408.jpg

 

 

Nice! We are getting a bit dcarch’esk with the plating 😉

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stir fried chicken, broccoli, and bell peppers in a spicy orange-hoisin sauce

 

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Haloumi on salad, dressed with a malt vinegar and mustard vinaigrette.

 

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17 hours ago, Ann_T said:

1724831668_ClamChowderJanuary30th2019.thumb.jpg.da74314c907ffd50d2ef6cdc37230cbb.jpg

 

Made Clam Chowder for dinner tonight.

 

 

 

That looks so great. Are these west coast clams? What kind are they? And I would love the recipe. Generally here in the Bay Area we get those tiny manila clams, which really don't inspire me like the little necks back east.

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Walking 5 blocks each way in 15 degrees? Totally worth it..

 

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Spicy cumin lamb noodles in lamb broth at Xian Famous Foods....

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3A5EEE36-435E-4336-B22A-3E8ABACB7194.thumb.jpeg.1cad04c7dd4c02a30eff5560b77b9816.jpeg

 

Shared Appetizer of Calamari with Marinara Sauce

 

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Grilled Chicken Breast with Fried Savory Polenta, Blistered Tomatoes with Basil and Baby Greens Salad with Balsamic Vinaigrette 

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5 hours ago, Katie Meadow said:

That looks so great. Are these west coast clams? What kind are they? And I would love the recipe. Generally here in the Bay Area we get those tiny manila clams, which really don't inspire me like the little necks back east.

 

@Katie Meadow,  Yes from just up island from us.  They are Komo Gway Manila clams from the Comox area.  

I posted a basic outline for the chowder on my blog tonight.  

http://www.thibeaultstable.com/2019/01/clam-chowder-with-fresh-clams.html

 

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Tonight's dinner: White chili, accompanied by guacamole and chips

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Lamb, Feta & Beetroot with Aioli. 

The never ending lamb has now retired to the freezer. Why I thought it was a good idea to cook a 2.6kg leg of lamb the night before my husband went back to site I will never know. 

 

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10 hours ago, KennethT said:

Walking 5 blocks each way in 15 degrees? Totally worth it..

 

20190131_195815.thumb.jpg.a0ba42d3f66adceecf486792ae44fcac.jpg

Spicy cumin lamb noodles in lamb broth at Xian Famous Foods....

Lucky you ! I usually have to take a 6h flight to Urumqi to enjoy that kind of lamb noodles 😉

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