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liuzhou

Dinner 2019

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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. 


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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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. 

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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. 


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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

 

677.thumb.jpg.86201ec3d1282ead555848518ef2a018.jpg

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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

 

1911931857_seafoodpasta.thumb.jpg.dcf3c8532e1582de880d675ab95c6dc4.jpg

 

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

 

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

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1 hour ago, gfweb said:

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

 

677.thumb.jpg.86201ec3d1282ead555848518ef2a018.jpg

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.

 

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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. 

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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.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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20190219_181037.thumb.jpg.c384933b83398d707bfe39f281fe425f.jpg

 

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

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Some Recent Dinners ~

 

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

 

5BA9FAA3-28A1-4D04-A3F8-27174D090D84.thumb.jpeg.2072e41b05d859a98b19367b0e035b6b.jpeg

 

First Night ~ Redfish Tacos with Slaw and Fries

 

A742B1A4-A0E0-4BCB-B2D6-7431FD00939F.thumb.jpeg.40909a11f482bb6b47eb0581140a81b8.jpeg

 

Second Night ~ Sampler Platter (shared) including

 

70CE7A12-CCE6-41AF-8E4F-A25D5BB68C30.thumb.jpeg.bce096504d014ac82f65416cb3534430.jpeg

 

Fried Onion, Jalapeño and Pickles with Chipotle Ranch and

 

F5C3B0B7-301F-4CF0-BB44-2658F2F68C84.thumb.jpeg.c2c8dbd2bc12cd6ce45c4f023551c406.jpeg

 

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

 

Matagorda Bay Birdfest Dinner in Palacios:

 

E3FD6027-4590-4A09-AE0D-6CB00FC74ADF.thumb.jpeg.12b087a7842ae7a263b9f7c4a0c534bd.jpeg

 

Redfish, Ginger Rice and Roasted Vegetables

 

Back Home Again!

 

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Teriyaki Chicken and Vegetables on Sushi Rice


Edited by robirdstx (log)
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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.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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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.

20190219_172944.jpg

20190219_173139.jpg

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1515933520_SmokedSalmonPlatterwithhomemadeRyeFebruary19th2019.thumb.jpg.a4e338799a797faf547f273a34e2a150.jpg

 

Tonight's dinner.

561188850_SmokedSalmonPlatterwithhomemadeRyeFebruary19th20192.thumb.jpg.7ddc1962e5bf955eb433378ff51acdce.jpg


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.

 

1370750085_SmokedSalmonPlatterwithhomemadeRyeFebruary19th20191.thumb.jpg.08840667f73bfa03199c0a98616c21be.jpg

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

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13 minutes ago, Ann_T said:

1515933520_SmokedSalmonPlatterwithhomemadeRyeFebruary19th2019.thumb.jpg.a4e338799a797faf547f273a34e2a150.jpg

 

Tonight's dinner.

561188850_SmokedSalmonPlatterwithhomemadeRyeFebruary19th20192.thumb.jpg.7ddc1962e5bf955eb433378ff51acdce.jpg


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.

 

1370750085_SmokedSalmonPlatterwithhomemadeRyeFebruary19th20191.thumb.jpg.08840667f73bfa03199c0a98616c21be.jpg

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

It's look so good

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http://igodl.com/blog

Make it a great day, put a smile on your face

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Dinner02202019.png

 

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.

 

 

Bread02192019.png

 

Oh, why not -- bread shown.

 

 

 

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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:

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> ^ . . ^ <

 

 

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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.

 

6C566F2C-B867-44C4-AAA7-F090616E9226.thumb.jpeg.79e954853561db79197dbff56fe8a76a.jpeg

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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.

 

 

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@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

😁

 

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