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Dinner 2019

liuzhou

By liuzhou
in Cooking

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I know I've posted versions of this before, but it is a favourite, and I never really make it exactly the same each time.

 

Lemon and coriander pork with chilli and garlic.

 

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This time I paired it with a salad which I'm going to call "basil salad" with tomato and onion, rather than a tomato and onion salad with basil. I have a basil glut and I need to use it up before the season is over. Here is the sald. dressed with EVOO and lemon juice, sea salt and black pepper.

 

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  • Like 11
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

heidih

heidih

Posted
Posted
5 hours ago, liuzhou said:

 

Not "directly". French borrowed it from Portuguese as "marmelade" and English borrowed it from the French. All the earliest recorded usages in English use the French or the English spellings.

 

 

Who knows (or cares) but my peeps from 1700s high German used it. No hard "a" as they do in the US. When folks toss around jam or jelly I still have to think what they mean to say.

  • Like 1
mgaretz

mgaretz

Posted
Posted (edited)
10 hours ago, JoNorvelleWalker said:

 

Oh, but this brings up different question for which I was about to start a separate thread!

 

Back a while I purchased a lovely boneless roast of pork shoulder from amazon.  There was more meat than I envisioned.  I cubed the meat, bagged the excess, and then froze it.  Now I have a bag of pork shoulder cubes.  Can I grill them??  Or should I braise or anova them?  Is pork shoulder suitable for dry heat?

 

 

 

You could do a long braise or a longer annova, but the IP would be my go to.  You can turn them into carnitas, chile verde or char siu.  Have posted recipes for carnitas and char siu with the IP and subsequent broiling in the IP thread. 

 

Pork shoulder can can get dry heat but low and slow. Since it’s already cubed it will cook too fast and not be tender. 

Edited by mgaretz (log)
  • Like 3

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shain

shain

Posted
Posted

Steamed buns with soft tofu, eggplant, peppers, chilies. Sesame sauce.

Also a couple filled with lotus paste for dessert.

 

IMG_20190824_224208.thumb.jpg.f44947ed8238f773fff251a40c51dce5.jpgIMG_20190824_224454.thumb.jpg.902f2b34a479ee0ab9a31645c60fdde8.jpg

  • Like 13
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~ Shai N.

lindag

lindag

Posted
Posted (edited)

In anticipation of the cold and snow coming tomorrow, I have a big ol" crockpot full of Pasta e fagioli going.

it smells just wonderful.

 

35C5BE8B-E1A3-4D15-8EE8-A48EDCD31297.jpeg

Edited by lindag (log)
  • Like 7
  • Delicious 5
demiglace

demiglace

Posted
Posted
45 minutes ago, lindag said:

In anticipation of the cold and snow coming tomorrow, I have a big ol" crockpot full of Pasta e fagioli going.

it smells just wonderful.

 

35C5BE8B-E1A3-4D15-8EE8-A48EDCD31297.jpeg

 

 

It looks so good!

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, mgaretz said:

 

You could do a long braise or a longer annova, but the IP would be my go to.  You can turn them into carnitas, chile verde or char siu.  Have posted recipes for carnitas and char siu with the IP and subsequent broiling in the IP thread. 

 

Pork shoulder can can get dry heat but low and slow. Since it’s already cubed it will cook too fast and not be tender. 

 

 

Not everyone has an IP.

 

The bulk of this batch of cubes had become chile verde.  I was hoping for something different.  Been a while since I've made char siu.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted

Friends for dinner.  I forgot to photograph the steaks (duh).

 

Appetizers

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Pimiento Cheese

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Charred yam and potato salad

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Jalapeno  and plain cornbread

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 Sweet Corn salad

 

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Apple upsidedown cake with salted caramel sauce

 

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Before and after

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
10 minutes ago, robirdstx said:

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Pork Tacos and Black Beans

 

Is there a sign up, registration or "rushing" procedure to get on this invitation list?     Everything looks sublime.    Lucky, lucky guests!    

  • Like 6

eGullet member #80.

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Really sketchy dinner tonight.    Trying to prepare for dinner party tomorrow night, then bequeathed two grandkids for the afternoon.   

 

Peppers

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Scampi style shrimp and spaghetti   (butter, garlic, white wine, herbes des provence, garlic, parsley, splash chicken broth, more butter....)

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  • Like 12

eGullet member #80.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Margaret Pilgrim said:

Really sketchy dinner tonight.    Trying to prepare for dinner party tomorrow night, then bequeathed two grandkids for the afternoon.   

 

Grandkids can be delicious.  I try not to be sexist but Dr. Swift was right, girls are tastier.

 

  • Like 1
  • Haha 8

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
2 hours ago, gfweb said:

Friends for dinner.  I forgot to photograph the steaks (duh).

 

Has me salivating but I shan't go there.

 

  • Haha 5

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner that almost didn't happen.

 

Dinner09292019.png

 

 

I was exhausted after work.  I loaded the dishwasher, started with the chicken, and enjoyed a well earned nap.  Then after a couple hours reading food porn in a zombie like condition I decided dinner was going to be a can of soup.  However after another hour of mai tai and peanuts I was feeling refreshed and pressed on ahead.

 

Fried chicken thigh has become my favorite chicken preparation.  And unlike pan frying, deep frying on the Paragon does not leave the kitchen floor a mess.

 

 

  • Like 9
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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 (edited)

Dinner was easy. We started at 5pm eating snacks and leftover ham and cheese with beer. Presunto is Portuguese equivalent of Jamón. Frango assado is roast chicken over charcoals.

Xc4G8PC.jpg

 

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Then big prawns and bitter leaves after a few beers. I got enough prawns for lunch later today because the town shuts down on Sundays and most restaurants are also closed on Mondays. Piri-piri sauce is OK but not as hot as the fresh stuff I got at the market the other day.

aQSP0Dp.jpg

 

ImdtJGM.jpg

 

QUuYPvE.jpg

 

One last paper cup of wine then we had to flee from the smokers (they are every.where. aren't they). The sun was already well below the horizon behind me.

6yW9Nzo.jpg

Edited by BonVivant (log)
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shain

shain

Posted
Posted

Tofu ran-dang, with toasted coconut.

Corn with coconut cream, Thai curry paste. lime zest, peanuts.

Green beans. Lemon grass rice.

 

 

IMG_20190831_155726.jpg

  • Like 9
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~ Shai N.

PeterS

PeterS

Posted
Posted

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Some sashimi of wild sea bass as an appetizer for dinner yesterday. Still struggling with cutting evenly and plating beautifully, but I'll get there!

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lindag

lindag

Posted
Posted
5 hours ago, JoNorvelleWalker said:

Dinner that almost didn't happen.

 

Dinner09292019.png

 

 

I was exhausted after work.  I loaded the dishwasher, started with the chicken, and enjoyed a well earned nap.  Then after a couple hours reading food porn in a zombie like condition I decided dinner was going to be a can of soup.  However after another hour of mai tai and peanuts I was feeling refreshed and pressed on ahead.

 

Fried chicken thigh has become my favorite chicken preparation.  And unlike pan frying, deep frying on the Paragon does not leave the kitchen floor a mess.

 

 

How interesting.  Can we see this fryer?

heidih

heidih

Posted
Posted
6 hours ago, shain said:

Tofu ran-dang, with toasted coconut.

Corn with coconut cream, Thai curry paste. lime zest, peanuts.

Green beans. Lemon grass rice.

 

 

Interesting. For some unknown reason I have done corn (which I love) with a curry paste.  And I like green beans alongside. Thanks for the inspiration.

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