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liuzhou

Dinner 2019

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Chinese New Year's Day. Year of the Pig. Again.

So dinner contained no pig. It's the Year of the Pig, not the year of Eating the Pig, but millions probably contributed to dinner. Not in Castle liuzhou.

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Bought myself a nice organic chicken and poached it. Served with chilli sauce, turmeric rice and wilted Shanghai bok choy.

Rest of the bird meat is in the fridge for tomorrow and the bits, bobs and bones are in the stock pot.

 

Happy New Year!

 

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Just fried in Crisco Chicken

 

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Its good to have Morels

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Lasagna

 

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Only the two of us for CNY dinner. Made Buddha's Delight, a favourite at anytime for me. Breaded up some large sea scallops, and pulled some Cantonese BBQ Duck from the freezer, added Jasmine rice and dinner was a go!

 

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Dejah

www.hillmanweb.com

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Not visually appealing perhaps, but this is packed with flavour.

 

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This is a form of congee or rice porridge known as 稀饭/稀飯  (Mandarin: xī fàn;  Cantonese: hei1 faan6), which literally translates as 'watery rice'. It is thinner in consistence than regular congee - (Mand: zhōu; Cant: zuk1)

This version has leeks, carrots and poached chicken lurking under the surface. The rice is cooked in a long cooked gelatinous chicken stock made from the carcase and trimmings (including feet and head) of the organic bird which I had for yesterday's dinner. Finished with dried chilli flakes.

 


Edited by liuzhou (log)
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Illustrations L to R: finished serving, at start, when done.
 
This dish is way better than you can imagine! Called Chicken Mafé from Western Africa (Senegal). Because someone asked for the recipe, I have calculated what I did, and can present the following:
 
Ingredients
  • ~ 2.5 lbs chicken thighs (with bones)
  • ~ 3 cups chicken stock
  • 1 large onion, peeled and diced
  • 1 medium eggplant, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 carrots, diced
  • 9 whole cloves garlic
  • 2 jalapeño peppers, diced
  • 2 1/2 - 3 inch piece of ginger, peeled and cut into matchsticks
  • 1 bell pepper, diced
  • 1 28 oz can tomatoes, chopped
  • 1 6 oz can tomato paste
  • ~ 1 cup peanut butter
  • 1/2 cup (dry) chickpeas, soaked overnight
  • 1/2 cup (dry) navy beans, soaked
  • 2-3 tablespoons fish sauce
  • 2-3 tablespoons paprika
  • 1 tablespoon ground coriander
  • pinch salt
  • rice, for serving
 
Method
  1. Sauté chicken thighs on skin side for 6-8 minutes (to encourage Maillard reaction), pour off most of fat
  2. Sauté onion
  3. Add other ingredients. Add back some of the fat
  4. Cook on very low heat for 1 1/2 to 2 hours
  5. Put a lump of rice at the bottom of a plate, top with stew.
 
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Very beige, but very tasty. Risotto with mushrooms and asparagus plus a slice of olive sourdough.

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Some time ago I made Asparagus Risotto in the Instantpot and it was just amazingly good.

Today while in town I picked up some nice asparagus and a package of Arborio rice and plan on making it again tomorrow.

I got some baby arugula to serve it with and some leeks to add to the rice.  I also got some Orange Cranberyy muffins, a breakfast guilty indulgence.

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1 hour ago, scubadoo97 said:

Crab cakes was what's for dinner 

 

 

 

 

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And arugula. Perfect

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Pizza!

 

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150 second pizza.  Bottom blackened but not burnt.  The one inch aluminum block was preheated to 550F about three hours before loading.  Basil was not snipped till the pie was resting on the rack.  This time the basil was older and more fragrant.  Possibly the finest pizza I have made.  No leftovers.

 

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Reverse Sear Attempt #3 

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My husband thought we'd need 2 to feed 3. He was wrong. 

 

Cauli Broc Mash, Green Beans & Steak to 46 CELCIUS then seared to 52 CELCIUS. 

 

Much closer to husbands liking. 

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2 hours ago, CantCookStillTry said:

Reverse Sear Attempt #3 

 

Cauli Broc Mash, Green Beans & Steak to 46 CELCIUS then seared to 52 CELCIUS. 

 

Isn't that non-reverse sear?

 

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Xin nen kuai le !

 

A bit late, but at least on the third day of the lunar new year we had our CNY dinner ... hot pot ! 

 

 

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Edited by Duvel (log)
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14 minutes ago, liuzhou said:

sashimi togarishi

 

Con Fusion food, indeed 😜

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7 hours ago, JoNorvelleWalker said:

150 second pizza. . . . Possibly the finest pizza I have made. 

 

What is your oven, @JoNorvelleWalker? Mine is a residential (gas) GE Profile which I heat to 550F for one hour. And the best I can do is between 6 - 8 minutes. I don't put the pizza on the highest rack, though, because I have a recollection that parts of the surface burn when it is that high.

 

Edited to add that I have a 1/2" ceramic pizza and baking stone.


Edited by TdeV Forgot some data (log)

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@JoNorvelleWalker,

 

My pizza dough is made (in the bread machine) with very little yeast and left to "mature" in the fridge for 3-7 days.

 

Not much of this pizza left to look at, it was really tasty!

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Made with alternating stripes of

  • Smoked BBQ Pulled Pork with BBQ Sauce from Brinker Farms, Fulton, MO (with pork, chiles, paprika, powdered honey, etc.)
  • Peanut Butter
Sprinkled with shredded Fontina cheese
Baked 6 minutes at 550F
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23 minutes ago, TdeV said:

 

What is your oven, @JoNorvelleWalker? Mine is a residential (gas) GE Profile which I heat to 550F for one hour. And the best I can do is between 6 - 8 minutes. I don't put the pizza on the highest rack, though, because I have a recollection that parts of the surface burn when it is that high.

 

 

 

My oven is a residential GE electric oven.  I use the highest rack position, plus the aluminum adds another inch of height.  Also I turn the broiler on a couple minutes before loading the pie.

 

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