Dinner 2019

[JoNorvelleWalker]

 

Spareribs and sausages from The Romagnolis' Table (p150).  Polenta is organic heritage stone ground corn from Piedmont by way of Zingerman's Ann Arbor.  Thanks to new support socks from amazon I was able to stand at the stove for hours reading My Drunk Kitchen* without intolerable pain.  Orange and black, Princeton colors, though I would have preferred pure white.

 

*what else is there to do while stirring polenta?

 

[Shelby]

Smoked and then sous vide beef ribs with more late corn from the garden

 

 

[liuzhou]

Duckburgers. Meat and some fat from duck leg. The bulk of the fat has been rendered and stored and the bones are currently turning into duck stock for tomorrow.

 

 

 

 

More than one burger was consumed.

 

[Anna N]

1 hour ago, liuzhou said:

Duckburgers.

Would never have thought of that! Thanks. 

[Ann_T]

We had dinner at our neighbours last night.  Clif and Barbs.  It was Clif's birthday and dinner was a feast of fresh King Crab.

 

Clif put in a request for the marbled cream cheese brownies that I make which are his favourite.

Cream cheese layer is quite yellow thanks to the eggs from a friends farm.  

[mgaretz]

Cabbage soup made in the IP.

 

 

[chromedome]

1 hour ago, Ann_T said:

We had dinner at our neighbours last night.  Clif and Barbs.  It was Clif's birthday and dinner was a feast of fresh King Crab.

 

Clif put in a request for the marbled cream cheese brownies that I make which are his favourite.

Cream cheese layer is quite yellow thanks to the eggs from a friends farm.  

I thought for a moment it was Nanaimo bars, and couldn't quite square that with your usual high-level fare (west-coast location notwithstanding).

[Duvel]

In order to prepare for tonight‘s leftover pork knuckle feast, my wife and son had cake & cocoa (with marshmellows, papa!) at 16.30h. So, I enjoyed pork knuckle tacos alone ...

 

[dcarch]

7 hours ago, liuzhou said:

Duckburgers. Meat and some fat from duck leg. The bulk of the fat has been rendered and stored and the bones are currently turning into duck stock for tomorrow.

 

Crispy Peking duck, scallion, on steamed buns, I always call that duck burgers. 

 

dcarch

[robirdstx]

 

More of the Roast Pork with Mashed Potatoes, Gravy and Green Peas

 

[liamsaunt]

Smoked salmon tacos with a side of elotes off the cob.  This was my brother in law's plate.  I only managed one taco and a bite of corn.  My stomach is shot post-vacation. Too much restaurant food.

 

[Franci]

Scallops and swordfish, plus some beans from León (like Greek giants, the only beans I actually like), zucchini and tomatoes just because the kids cannot do without 

 

Edited October 22, 2019 by Franci (log)

[Margaret Pilgrim]

Yellow peppers with fresh mozz

 

Chicken and andouille gumbo and rice

[Dante]

Tonight's dinner: Fried rice with extra veggies

[CantCookStillTry]

Still working on project 'Empty Freezy'. One of the bigger reserves of meat is Minced Beef (Costco was Involved). I recalled I had a cook book entitled 'Mince' scavenged from somewhere so I flipped it open, and it landed on 'Beef Fried Rice'. That'll do, rice is small dudes fav food.

 

The recipe opened with "Serves 4, 500g uncooked white rice 🤔". 

 

So I shut the book, and I winged it.

 

 

Edit: I should have looked at Dantes post first and remembered Vegetables are a thing. 

Edited October 22, 2019 by CantCookStillTry (log)

[Ann_T]

 

Roast chicken dinner.

[Kim Shook]

Crud.  I have to follow @Ann_T.  😄

 

Sunday night was our weekly Football feast.  These pitiful burnt pizza bits were actually ok considering they were made from leftover whomp pizza dough, jarred marinara, and pre-shredded Mozzarella:

We just didn’t eat the edges and didn’t try to pretend they were pizza.  The dough was leftover from making pigs in a blanket:

The pizza dough was a nice change from puff pastry or Crescent dough.  And I used hot dog sized smokies, so these were substantial.  Another junky addition to the feast was toasted ravioli:

These were frozen and served with the jarred marinara (see above), but the CSO did a nice job crisping them up.  The brand was Louisa and they were actually very good.  The company is based in St. Louis, for whatever that’s worth!  The rest of the spread:

 

Pretzel crackers, smoked salmon cream cheese, sliced baguette, sliced beef stick, and honey-mustard:

 

Cheeses:

The segregated one is a truffle cheese  and the two on the board are Cabot 3 Year Cheddar and Spring Brook Farm Tarentaise. 

 

The fresh portion of our meal😊:

 

We had dinner Monday night at a local "meat and threes" restaurant with my in laws.  My chance to get fried chicken livers which no one else likes.  This was on my place amongst the other items.  Trying to masquerade as a liver, I guess:

[rotuts]

@Kim Shook

 

ive never heard of toasted ravioli

 

Ive made a note and will keep my eyes pealed for them

 

for some reason , lots of so-so stuff tastes good w football 

 

odd , but true.

[Margaret Pilgrim]

2 minutes ago, rotuts said:

@Kim Shook

 

ive never heard of toasted ravioli

 

 

 

Me either.    Method?   

[rotuts]

probably

 

http://www.louisafoods.com/products-services/retail/

 

Im hoping to find Buffalo Chicken , for some reason

 

http://www.louisafoods.com/retail-products/toasted-buffalo-style-chicken-ravioli/

 

 

[robirdstx]

Toasted Ravioli is a St. Louis staple! Grew up with them and love them! The ravioli are usually meat filled and served with marinara. Now I have a craving!!!

Edited October 22, 2019 by robirdstx (log)

[robirdstx]

14 minutes ago, robirdstx said:

Toasted Ravioli is a St. Louis staple! Grew up with them and love them! The ravioli are usually meat filled and served with marinara. Now I have a craving!!!

 

https://en.m.wikipedia.org/wiki/Toasted_ravioli

[Kim Shook]

Thank you, @rotuts and @robirdstx!  Yep - these were just frozen already stuffed with meat and cheese and breaded with some kind of flavored crumbs.  The directions call for either pan frying or baking and I did them on bake/steam in the CSO and they were perfect.  Pretty much anything that fits in the CSO and is supposed to be baked in an over, I'm doing on bake/steam now.  It gets crunchy on the outside and stays tender inside.  

 

I've never been to St. Louis, but a lot of Italian family-style restaurants have them as appetizers and I got hooked!

[rotuts]

@Kim Shook

 

What times and temps do you use , compared to the box suggestions ?

[Kim Shook]

10 minutes ago, rotuts said:

@Kim Shook

 

What times and temps do you use , compared to the box suggestions ?

If I'm using bake/steam, I pretty much go by the box suggestions for both.  I keep an eye on them for the last few minutes.  Once in a while, the items need a little additional outside crisping and I just toast on 1 for that.