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liuzhou

Dinner 2019

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4 hours ago, Nancy in Pátzcuaro said:

liamsaunt--

 

Does your pre-dinner cocktail have a  name? That looks darned tasty.

 

Nancy in Pátzcuaro

 

We call it summer in a glass 🙂

 

4th of July feast. Pre-dinner cocktails.  Most of the group opted for a cucumber-lime-lemon-gin concoction

 

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One person wanted a dark and stormy

 

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enjoyed on the deck of the beach house we are renting, while watching the crowds below us.  

 

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Bruschetta, some with tomatoes, some with just herbs and oil

 

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Prime grade ribeye and porterhouse

 

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Plated meal: sweet corn, macaroni salad, bruschetta, steak, striped bass, and tuna

 

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There was a very impressive fireworks display on the beach later in the evening.  I have not looked at those photos yet.

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Dinner was prepared and cooked at what would be lunch time since the weather did not look promising for grilling at dinnertime. So we had a cold dinner...grilled chicken breasts and a few shrimp that were loitering in the freezer were also cooked, grilled corn/tomato/avocado salad, leftover quinoa pilaf.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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What to do on a rainy day?  Make Ramen.  Miso-pork broth, green onions, bok choy, crisped pork shoulder, sous vide egg, and a black sesame/garlic chili oil.

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A rather frivolous starter, channeling the same ingredients we enjoyed at a favorite restaurant:  strawberries and peas with basil oil and balsamic.   FWIW, it traveled. 

 

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Spaghetti with black truffle infused goat cheese, with, well why not, a little cream.     Because GO had these adorable little jars of cold-case truffled goat cheese.     Result, pretty WOW.   I'd serve this to guests.

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eGullet member #80.

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We did sandwich night last night.  I just wanted a BLT

 

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Sister had a black bean burger

 

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The guys had surf and turf burgers and Snake River Farms hot dogs

 

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Deviled eggs with tarragon.

Red rice salad with apples, mint, poppy seeds, walnuts.

 

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~ Shai N.

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Flat iron steak with roasted  tomato jam, basil potato salad

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Poached salmon with couscous and Israeli salad

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Lemon garlic salmon

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BBQ shrimps

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Last meal of this Cape Cod vacation: lobster rolls. I made scallop rolls too but forgot to take a picture

 

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Weather is saying time to go home

 

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but it here is a sunset from the other night to counteract that

 

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37 minutes ago, liamsaunt said:

Last meal of this Cape Cod vacation: lobster rolls. I made scallop rolls too but forgot to take a picture

 

0287F8B5-8319-4A31-863F-C0E6F964464B.thumb.jpeg.69b7637440b13ab8e68f346e4824ddce.jpeg

 

Weather is saying time to go home

 

B5600E6F-29DC-433A-B6D7-33D2987ACDD3.thumb.jpeg.20809c07388f1a2d728ee2a86b8ca2d3.jpeg

 

but it here is a sunset from the other night to counteract that

 

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How stunningly gorgeous (and the sunset ain't bad, either).

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Beets "two ways'

Starter of beets with horseradish cream

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and their greens

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Pasta tubes with lamb "sugo"

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eGullet member #80.

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Last night was Parm noodles, smothered cube steak & onions, and an underwhelming cucumber and tomato salad.  I found the recipe for the salad online on some blog.  It was one of those “my mom makes the most awesome --- , it doesn’t sound like much, but, believe me, it is truly amazing!!!!”.  I should have known better: 

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Leftover biscuits – split, buttered, and toasted:

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Tonight was breakfast for dinner – ET Crescent rolls:

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Eggs, Edward’s country ham, hash browns:

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A favorite meat market offers whole pork briskets with a fairly spicy coating, and we have had one waiting for the right day. Today was the day. We parked it at one end of our gas grill, put a container of wood chips at the other end, closed the lid and carefully regulated the temperature to around 250F. This "careful regulation" of the temperature was more like a tarantella for the first hour: trying to get the wood chips to smoke but not catch fire, trying to keep the chamber temperature between 250F and 270F. At last I got the burners and air flow set properly, and the meat could tend itself while the chamber held a steady 255F. We deemed the meat done about 5 hours after the first flame, when the internal temperature had been 163F for some 20 minutes.

 

The result was gratifying: deep brownish red exterior, with juices shimmering on the surface. The slices were tender. He had an ear of corn, his favorite summertime vegetable, as an accompaniment. I had a tomato/cucumber/onion salad per a recipe from Milk Street magazine. We're happy from dinner, and happy that there's leftover meat for sandwiches.

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Dinner with friends:

Baby lettuces with strawberries, red onion, lettuce, sweet poppy seed dressing topped with almond bark:

 

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Deborah Madison's Silky Braised Chard with Cilantro:

 

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Topped with:

Chicken Smothered in Rhubarb

 

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Sweet Potato pull-apart bread rolls

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And for dessert was tarts with strawberry and rhubarb and ice cream.

 

This is the second try for the Chicken Smothered with Rhubarb. It was better (used cornstarch instead of flour for dusting the chicken (with spices), fresh garlic, onions, less white wine, and most importantly, rhubarb added at the end of cooking, so it still had some tooth).

 

But the real stunner was the chard dish with the rhubarb dish. Those combined flavours were made in heaven!

 

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Wolfed down the last kilo of asparagus today.

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Bits on the sides are salmon roe and crab claw meat.

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Potatoes with quark.

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Beautiful creature...

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Everything stunning.    The blue board "table" is perfect with the octopus and beets.    I can smell the surf just feet away.


eGullet member #80.

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On 7/6/2019 at 5:58 PM, Norm Matthews said:

We had ribeye cap steaks again. Those things are going to spoil us for any other steak, I am afraid.  We had them with potato pancakes and carrots.

 

 

Thanks Norm! We found them at our Costco today! Absolutely delicious!

 

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Cooked Sous Vide at 129F for an hour and finished on the grill.

 

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Served with a side salad.

 

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Simple meal.   Bloody grilled beef and peppers, corn.

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I surrounded 2 corn and 3 peppers.

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eGullet member #80.

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Posted (edited)

Fried shrimp with kimchi tartar dip and mixed veggies.

HC

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Edited by HungryChris (log)
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1 hour ago, robirdstx said:

 

Thanks Norm! We found them at our Costco today! Absolutely delicious!

 

53A30D1C-198E-4563-95E0-B4E0C7C19727.thumb.jpeg.1df8d1d81707907dea6a56f395a0ca7e.jpeg

 

Cooked Sous Vide at 129F for an hour and finished on the grill.

 

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Served with a side salad.

 

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They were about three inches thick and hard to cook through evenly.  I plan to do as you did and SV them next time.  I have one left over and plan to re-tie it on both ends and cut it in half so there will be two thinner steaks.

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14 minutes ago, Norm Matthews said:

 

 

They were about three inches thick and hard to cook through evenly.  I plan to do as you did and SV them next time.  I have one left over and plan to re-tie it on both ends and cut it in half so there will be two thinner steaks.

 

Ours were just under an inch and a half thick.

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Friday night we did some crab legs in the CSO along with spinach alfredo and a hash using zucchini from the garden and the last of my corn from the freezer

 

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Saturday was pizza night

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Brined a chicken and asked Ronnie to please smoke it.  It's been a long time since we had that--will do it again soon.  Forgot how much we like it.  I used my torch to crisp the skin up after smoking.

 

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Zucchini fritters, baked beans and smashed crispy new potatoes to go with

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