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liuzhou

Dinner 2019

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Roasted sweet potato, lentils and carrot soup. With chili, orange juice and zest, cumin, fenugreek, pepper, cinnamon, hing. Yogurt, pistachio, cilantro.

Lettuce and apple salad with yogurt-poppy dressing.

Beetroot payasam with coconut milk, cardamom, rose water.

 

 

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4 hours ago, KennethT said:

I love achiote pork... I made my own marinade using achiote paste, garlic, sour orange, etc following Rick Bayless recipe on his website.  Then after wrapping in banana leaf, I would smoke it on my stovetop smoker for 30 minutes or so before I put it in the SV...  I always enjoyed it... but I think I would also squeeze some lime on the tacos as well.

 

 

I looked at this Bayless recipe, where he gives instructions for making the paste from seeds. Is that the one you use? If I make it again, I will try making the paste myself. 

 

And yes, for some reason I forgot a lime on the kitchen counter which I had meant to slice and serve with the meat! That would have helped to brighten the flavour, I'm sure.   😄

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2 hours ago, FauxPas said:

 

I looked at this Bayless recipe, where he gives instructions for making the paste from seeds. Is that the one you use? If I make it again, I will try making the paste myself. 

 

And yes, for some reason I forgot a lime on the kitchen counter which I had meant to slice and serve with the meat! That would have helped to brighten the flavour, I'm sure.   😄

This looks like it, but the original recipe I saw also had instructions for making it in a pit in the ground in your backyard... hehe....  I forgot about the habanero salsa.. that salsa makes it!

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Dinner last night was going to be a mixed salad with grilled haloumi, then a large storm rolled in mid afternoon and the temperature dropped by many degrees. So, plan B was enacted. Boiled casierici pasta mixed with a cheese sauce, chopped beer butter mushrooms and a can of chilli tuna. More cheese on top, (vintage cheddar and parmesan), then baked in the oven. Served with a small salad.

 

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3 hours ago, sartoric said:

can of chilli tuna.

 

Kinda like American comfort food "tuna noodle casserole" BUT tell us about "chili tuna" ?!

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Friday Night Pizza ~ Delivery! (Marco’s Pepperoni and Sausage, Regular Crust and Extra Cheese ~ At home additions: Sautéed Mushrooms and Cojita cheese)

 

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Salad:

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Spaghetti Bolognese:

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Buttered and toasted potato rolls:

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I have to have some kind of bread to eat with anything saucy - gotta drag the bread through the leftover sauce.  I couldn't face stopping at the store today, so leftover hamburger buns it was.

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I would kill for a good source of tamales!! We get by on the pork and red sauce ones from TJ's, which I keep in the freezer and bring to life in the IP. I add some homemade pico de gallo and sour cream. They make us happy, but we long for better!!!!

HC

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2 hours ago, Kim Shook said:

e to have some kind of bread to eat with anything saucy - gotta drag the bread through the leftover sauce.  I couldn't face stopping at the store today, so leftover hamburger buns it was.

 As  a European yup bread to swipe sauce no matter the kind !  Not me right now but it is my history, 

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Tonight trout, avocado, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry....

 

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Trout, avocado, coleslaw, Soave not shown.

 

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Dinner with a few friends this past weekend.

 

Appetizers included the usual marinated olives, anchovies I brought back from San Sebastian, pata negra, and I used my new toy for blistered shishitos and...

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One of the shishitos got away! First course, unpictured, merguez over Rancho Gordo's Eye of the Goat beans.

 

Main course:

 

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Roast pork shoulder Basque style (with apples, onions, sidra, stock), saffron infused potatoes and braised endive.

 

 Cheese course - 4 cheeses from Beecher's

 

Dessert - Meyer lemon posset with fresh blackberries and raspberries.


Edited by weinoo (log)
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[edited to add text]

Broccoli, mac and cheese "shakshuka". Cheddar based mornay sauce, with some mustard. Mixed with sauteed broccoli and macaroni. Topped with eggs and cooked just until soft.

Pickled chili and "rustic" baguette.

 

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Edited by shain (log)
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4 hours ago, JoNorvelleWalker said:

@weinoo what is your new toy?

 

That mini baking steel - I have the large one in my oven, but schlepping it in and out of the oven was not in the cards, so I picked up the little one top stay on the stovetop.

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Found several sashimi specialists near my lodging so I got a few things from different places and put together my own picnics. Interestingly, the fishmongers are usually women.

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I devote my sashimi-eating life to Japan.

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My travelling companion wanted rice, I only needed vegetables.

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Fish again at home:

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Good looking fish and very interesting on the female rise in sashimi culture!

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21 hours ago, heidih said:

 

Kinda like American comfort food "tuna noodle casserole" BUT tell us about "chili tuna" ?!

 

Gee, can’t you guys buy chilli tuna ? It’s regular tuna, canned with a chilli which flavours the oil and the tuna. I nearly always buy the chilli tuna. My favourite brand is Serena, but all brands have a chilli option :)

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I have seen sardines with a Chili ...I don’t like tuna so maybe why I haven’t seen it.

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Duck with lingonberry sauce, au gratin pots, creamed arugula

 

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1 hour ago, sartoric said:

 

Gee, can’t you guys buy chilli tuna ? It’s regular tuna, canned with a chilli which flavours the oil and the tuna. I nearly always buy the chilli tuna. My favourite brand is Serena, but all brands have a chilli option :)

UHHHH.....

not that I have seen in New Jersey......

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4 hours ago, sartoric said:

 

Gee, can’t you guys buy chilli tuna ? It’s regular tuna, canned with a chilli which flavours the oil and the tuna. I nearly always buy the chilli tuna. My favourite brand is Serena, but all brands have a chilli option :)

 

Relatively easy to find chilli tuna here in China, too. Also, fermented black bean tuna.

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13 hours ago, sartoric said:

 

Gee, can’t you guys buy chilli tuna ? It’s regular tuna, canned with a chilli which flavours the oil and the tuna. I nearly always buy the chilli tuna. My favourite brand is Serena, but all brands have a chilli option :)

It turns up in Canadian supermarkets, though it's certainly not a popular/mainstream item. If you look in the wee section of shelf where they keep specialty versions (tuna in mustard, tuna with herbs and lemon, etc) you'll also see tuna with chilies.

 

Personally, I'm happy just to see tuna in oil finally getting some traction. For the longest time Clover Leaf was the only brand I could find consistently, but now Rio and a couple of others are reliably available. I don't eat a lot of tuna these days, but oil-packed is so vastly superior I just refuse to buy the water-packed kind.

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