Dinner 2019

Anna N · February 19, 2019

1 minute ago, scubadoo97 said:

One of those quick dinners after a late day at the office

Started with a package of Vigo brand yellow rice. More often I may use their spice mix and use my own rice but couldn’t find it at the store I was in. Sautéed, onions, garlic, green and red peppers in olive oil before adding the seasoned rice mixture. Added sliced raw chicken to the simmering rice at the onset and called it a day.

Thanks. I suspect this is one case where one person’s yellow rice and another person’s yellow rice are not the same yellow rice! We would have been in an Asian restaurant so almost certainly not quite the same. Thank you.

hongda · February 19, 2019

2 minutes ago, Anna N said:

Thanks. I suspect this is one case where one person’s yellow rice and another person’s yellow rice are not the same yellow rice! We would have been in an Asian restaurant so almost certainly not quite the same. Thank you.

Do you recall what it tasted like? There are several types that I am aware of. Might have been curry fried rice, made with powdered curry to give a vibrant yellow. There is also just rice made with chicken bouillon instead of chicken broth (like for Hainanese chicken), that can give a yellowish tinge as well. There is a similar dish in Vietnam, Hoi An Chicken, where the rice is colored with tumeric.

Ann_T · February 19, 2019

37 minutes ago, TdeV said:

@Ann_T, did you use dried or fresh currants?

No not dried. I have red currants in the freezer that I froze last summer.

Anna N · February 19, 2019

29 minutes ago, hongda said:

Do you recall what it tasted like?

I did not actually taste it. That was before my “rice” days! No worries. I am sure we will turn up at that same restaurant again sometime and be more observant and perhaps ask some questions. My suspicion, however, is that it’s up in Sudbury so it might be a while.

mgaretz · February 19, 2019

Shake N Bake chicken breast, cooked in the BSOA on air fry mode (400F for 18 minutes), served with mashed cauliflower with chives.

shakenbake-chick.jpg.cfd5f89400b3df80c2facfc4eef74ca2.jpg

gfweb · February 19, 2019

SV flatiron steak (134 x 1 hr) marsala sauce, mash, broccolini in garlic butter

liamsaunt · February 20, 2019

I am in a fish share and pickup day is Monday. Yesterday my husband and I ordered scallops (1 lb) and lobster meat (1 lb) in addition to our usual 2 lbs. of salmon and 2 lbs. of local fish (we split the share with my sister and her daughter). I thought the bag seemed heavy when I picked it up. The share gave us 2.5 lbs of cod, 2 lbs. of salmon, 1.5 lbs of scallops, and 2 lbs. of lobster meat! They put a note on the bag saying to enjoy the extras and thanking us for our business. Needless to say we will be eating fish all week! Last night I made a pasta with some of the lobster and scallops

My niece won't eat either so she got avocado toast

More lobster and scallops tonight...I am not complaining!

bos · February 20, 2019

I feel like I'm watching masterchef, good job everyone

Okanagancook · February 20, 2019

1 hour ago, gfweb said:

SV flatiron steak (134 x 1 hr) marsala sauce, mash, broccolini in garlic butter

I have a flatiron in the pool also...127 for 90 min. Roasted squash and red onion. No sauce as DH does not like sauce on his meat. No functioning camera at the moment.

gfweb · February 20, 2019

9 minutes ago, Okanagancook said:

I have a flatiron in the pool also...127 for 90 min. Roasted squash and red onion. No sauce as DH does not like sauce on his meat. No functioning camera at the moment.

So put the sauce under the meat.

suzilightning · February 20, 2019

I think it may have been back in the 1970's when last ate "Shake and Bake". After reading this thread I was moved to make my own version and made some pork chops. They were crispy and juicy and I served my chop with a baked potato, granny smith applesauce and some blistered green beans with sautéed garlic.

I have two left and hopefully John will deign to taste at least one of them.

kayb · February 20, 2019

Quiche, and grape salad. Quiche was good but could have been a bit more done.

**TdeV** · February 20, 2019

@kayb, what's in the salad?

robirdstx · February 20, 2019

Some Recent Dinners ~

Two Nights at Shellfish Sports Bar & Grille in Port Lavaca:

First Night ~ Redfish Tacos with Slaw and Fries

Second Night ~ Sampler Platter (shared) including

Fried Onion, Jalapeño and Pickles with Chipotle Ranch and

Smoked Brisket Potato Skins, Crab Dip and Pita, Meatballs, and Kung Pao Shrimp

Matagorda Bay Birdfest Dinner in Palacios:

Redfish, Ginger Rice and Roasted Vegetables

Back Home Again!

Teriyaki Chicken and Vegetables on Sushi Rice

Edited February 20, 2019 by robirdstx (log)

kayb · February 20, 2019

5 minutes ago, TdeV said:

@kayb, what's in the salad?

Pretty simple. Halved green and black grapes, coarsely chopped pecans. Dressing is cream cheese, lime juice and a little powdered sugar.

A church pot-luck favorite round these parts.

Norm Matthews · February 20, 2019

A few days ago, I saw a package of corned beef at the store that said it was point cut brisket. I almost never see that part offered in regular stores. That is the fatty end and (I think) the best part. It was small enough to be a good size for the two of us so I got it and cooked it today.

Ann_T · February 20, 2019

Tonight's dinner.

We had lunch out so neither of us was in the mood for a big dinner....So......I made up a smoked salmon platter with homemade sourdough rye.

The smoked salmon was wonderful. Scottish Atlantic Salmon oak smoked.

And so as to not upset @HungryChris I added capers.

bos · February 20, 2019

13 minutes ago, Ann_T said:

Tonight's dinner.

We had lunch out so neither of us was in the mood for a big dinner....So......I made up a smoked salmon platter with homemade sourdough rye.

The smoked salmon was wonderful. Scottish Atlantic Salmon oak smoked.

And so as to not upset @HungryChris I added capers.

It's look so good

JoNorvelleWalker · February 20, 2019

Forgive me that I do like chicken cacciatore. This time (besides Soave) washed down with a goodly glass of Appleton 21. Tomorrow is shaping up to be a snow day. If tomorrow is not a snow day I may regret this.

Bread not shown but some of my best loaves ever.

Oh, why not -- bread shown.

Thanks for the Crepes · February 20, 2019

18 hours ago, scubadoo97 said:

One of those quick dinners after a late day at the office

Started with a package of Vigo brand yellow rice. More often I may use their spice mix and use my own rice but couldn’t find it at the store I was in. Sautéed, onions, garlic, green and red peppers in olive oil before adding the seasoned rice mixture. Added sliced raw chicken to the simmering rice at the onset and called it a day.

I had some Mahatma Yellow Rice for dinner the other day, and was thinking to myself how similar it looked to yours in the photo. It's from a packet too, and inexpensive.

I need to say that my recently purchased 5 oz. packet no longer claims to contain any saffron, and the older ones I bought listed it as the very last ingredient by weight, so they could claim it was in there. The color comes from turmeric. It has lot's of flavor, and I like it though. I added a bit of Trader Joe's saffron to mine. I ate a portion and got two portions to freeze from the, I think, 99 cent 5 oz. packet. So It is a good and inexpensive product.

Nothing wrong with convenience products when they don't contain creepy ingredients I can't pronounce, although I was taken a bit aback by the silicon dioxide listed as the last ingredient on the nutrition tab of my link. I have to say that I don't think we should be eating this non-food ingredient in any amount, and this may influence my decision to repurchase the product even though I like it. :huh:

sartoric · February 20, 2019

I made some curried lentil pies for a friend, and two extra for us. Seen here with Kylie Kwongs green salad of iceberg, spinach and mint, plus homemade kimchi and a little fresh tomato chutney.

liamsaunt · February 20, 2019

Warm lobster rolls for the husband

Scallop boat for me

TicTac · February 20, 2019

12 hours ago, Okanagancook said:

I have a flatiron in the pool also...127 for 90 min. Roasted squash and red onion. No sauce as DH does not like sauce on his meat. No functioning camera at the moment.

DH is a smart man!

If the meat is of high quality, sauce simply removes from the enjoyment of said meat!

Coarse sea salt and fresh ground pepper. Steak's best friends.

Okanagancook · February 20, 2019

@TicTac The lamb and beef we eat is from a beautiful family run farm just east of Vernon in the Okanagan. Free range and grass fed. The meat is spectacular and we rarely do much more than salt and pepper as you have said above.

http://www.valefarms.com

😁