Dinner 2019

Ann_T · February 23, 2019

I made a Thai Green Curry with chicken legs for dinner last night.

Didn't photograph well, but I know it was really good because Moe wanted the leftovers for breakfast.

scamhi · February 23, 2019

couple of dinners from this week

Shrimp with green sauce

and a pan seared boneless pork chop with spicy peppers and butternut squash

blue_dolphin · February 23, 2019

Chip & dip pizza

Ottolenghi's Simple has a Pizza Bianca that's topped with a mix of mascarpone, pecorino Romano, anchovy, lemon zest, spring onions and sage beneath thin, roasted, slices of potato.

I made it simpler yet with just a layer of Boursin under the spuds, which are russet instead of the specified new potatoes. The crust was the pizza/pita dough from Shaya. So, yeah, nothing really from that original recipe 🙃

**Smithy** · February 23, 2019

On 2/21/2019 at 9:03 AM, Dejah said:

Had a prime rib in the oven a couple of nights ago. Got a frantic call from d-i-l who had to go to emergency at the hospital. Son was away to a conference. Luckily, I had the oven on @275F and got hubby to turn it off after 3 hours as I was longer than anticipated.
By the time I got home, I was too beat to cook sides, so picked up A & W burgers for our supper. We like the A & W burgers the best of the 3 main fast food places. The latest promo is the '56 Burger to celebrate the 56th year of the company. I got the '56 Mama Burger in lettuce wrap. A couple of weeks ago, I picked up a lettuce wrap burger from "the other big chain". Protein is different but same concept. What a difference! Now you know why we prefer A & W. Are there any of this chain in USA?
A & W '56 Mama Burger Lettuce Wrap


The other chain's Jalapeno Chicken Lettuce Wrap



We finally got to eat the prime rib roast last night. I am in love with the Anova for reheating the roast without overcooking! The roast was medium by the time hubby turned the oven off but left it for another hour before I got home. After 1 hour @135F, it came out the same!

I have a question about the reheating the prime rib, and then I want to go back to A & W since nobody else has responded.

When you reheated the prime rib @135F for an hour,

(a) did you simply reheat individual slices, or the whole thing and then slice?

(b) how tightly did you seal the meat - full vacuum seal, or simply displacement method in a zip-lock style bag?

The roast looks delightful.

Now, back to your A & W question: yes, we still have them in the USA although I think they've lost a lot of market share to other chains. It was our family's preferred burger chain when I was growing up, and I especially remember the burgers and fries we'd get from them on a road trip. Ther sauce in particular was excellent. I had to go online to see whether any still exist, though.

Thanks for showing the difference between their lettuce wraps and "the other chain's" lettuce wrap. That's a deal-maker right there!

Dejah · February 23, 2019

@Smithy:

When you reheated the prime rib @135F for an hour,

(a) did you simply reheat individual slices, or the whole thing and then slice?

(b) how tightly did you seal the meat - full vacuum seal, or simply displacement method in a zip-lock style bag?

I cut a chunk of maybe 3" thick sans ribs , 2/3 of the 2 ribber, resealed it in a new vacuum bag, then back into the sous vide. Sliced it when it came out at the end.
I haven't trust myself to try the displacement method in a ziplock. Have you tried that?
Just pulled the other 1/3 from the freezer. It is now thawed and will be eaten for sandwiches at lunch.

Anna N · February 23, 2019

29 minutes ago, blue_dolphin said:

I made it simpler yet with just a layer of Boursin under the spuds, which are russet instead of the specified new potatoes. The crust was the pizza/pita dough from Shaya. So, yeah, nothing really from that original recipe 🙃

I like your version better and for me it’s doable although I would have to cheat even more and buy the crust! I might even be lazy enough to substitute with kettle chips. No apologies for me — you do what you gotta do! Thanks for sharing. You are always inspiring.

**Shelby** · February 23, 2019

34 minutes ago, blue_dolphin said:

Chip & dip pizza

Ottolenghi's Simple has a Pizza Bianca that's topped with a mix of mascarpone, pecorino Romano, anchovy, lemon zest, spring onions and sage beneath thin, roasted, slices of potato.

I made it simpler yet with just a layer of Boursin under the spuds, which are russet instead of the specified new potatoes. The crust was the pizza/pita dough from Shaya. So, yeah, nothing really from that original recipe 🙃

I need this in my life.

Dejah · February 23, 2019

Forgot to pull protein from the freezer the night before, so I decided to try frozen meat in sous vide.

Bought a whole pork loin a while back and had cut it into thirds. These were in ziplocks, but I took it out, seasoned it with commercial Creole seasoning, then decided to throw in a couple of Thai lime leaves and lemongrass.

Water temp was brought up to 150F, and the roast cooked for 3.5 hours Lovely! The meat is so lean, but it came out tender, moist, with a hint of floral.

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Eaten with bacon wrapped asparagus, oven roasted along with carrot fries and chayote. Hubby always wants apple cause with his roast pork.

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**Shelby** · February 23, 2019

Roast beef sandwiches on pretzel buns and dark chocolate pudding. Had a bit of dutch cocoa powder to use up and those raspberries were calling my name at the grocery store.

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rotuts · February 23, 2019

bet you are glad @Shelby

that those raspberries knew your name

at first glance , I thought you wandered into a High End pastry shop

on your Big City Adventure

I thought those two beauties were a multi-layered ganache filled chocolate cake !

I almost lost it right there ! I didn't see one for me !

menuinprogress · February 23, 2019

A "Thai"-wanese mashup dish - a combination of Khao Kha Moo (Thai pork leg rice) and Gua Bao (Taiwanese pork belly buns). Braised pork leg and pickled gai choi (Chinese mustard greens) on a steamed bun. I guess they could be called "Bao Kha Moo"...

mojomamacooks · February 23, 2019

8 hours ago, scubadoo97 said:

That looks delicious

Thank you! The polenta stack was one of the best things I've ever made. I'm pretty sure I made obscene noises while I was eating it.

scubadoo97 · February 24, 2019

Dinning solo

What to do with 4 large white shrimp while still in the burger mood.

Puréed one shrimp with a little wheat bread that I did a medium grind on in the food processor with a little mayo. Turned it into a paste, then more coarsely chopped up the remaining 3 shrimp and mixed it all together and breaded it in the remaining bread crumb. Fried in butter. Salt to season.

Kim Shook · February 24, 2019

53 minutes ago, scubadoo97 said:

Dinning solo

What to do with 4 large white shrimp while still in the burger mood.

Puréed one shrimp with a little wheat bread that I did a medium grind on in the food processor with a little mayo. Turned it into a paste, then more coarsely chopped up the remaining 3 shrimp and mixed it all together and breaded it in the remaining bread crumb. Fried in butter. Salt to season.

That is pretty much how I make my shrimp burgers. Looks delicious!

chord · February 24, 2019

Ribeye with potatoes and brussel sprouts

Ann_T · February 24, 2019

Moe didn't want much for dinner so I pulled a sourdough baguette out of the freezer

and gave him something to pick at.

btbyrd · February 24, 2019

Cheese plate.

JoNorvelleWalker · February 24, 2019

Never mind. I wasn't very hungry anyhow.

liuzhou · February 24, 2019

38 minutes ago, JoNorvelleWalker said:

Never mind. I wasn't very hungry anyhow.

Yeah, I've had that dinner more often that I care to confess to in such esteemed company. Still, there's always tomorrow.

Edited February 24, 2019 by liuzhou (log)

rotuts · February 24, 2019

over on the Tj's thread there was mention of Tj's Poblano Ravioli

https://forums.egullet.org/topic/155097-trader-joes-products-2017–/?page=18

@Smithy started the ravioli Rolling ,

I hope its OK to use this pic from @Smithy

I finally got to my pack I like ravioli in a broth of sorts :

Mise

Mise II :

I finely dice my Parmeswan-ish these days. that's an egg to add at the end of cooking and a 1/4 Fz ' brick ' of 4X stock , mostly turkey mentioned in the iPot thread

the resultant dish :

the dish itself was outstanding : cook the ravioli in the stock , in this case w the addition of some water as the 4X stock is powerful it had no seasoning added to it.

however , as @Smithy noted in the TJ's thread

the pasta itself is not overwhelmingly tasty in any distinctive way. there is not a lot of filling , and what flavors there are, are muted. the pasta , as pasta was very nice

the stock made this dish, as did the little biites of parmesan-ish you can't see them but you note them as you gobble this down.

so this as stock and flat pasta , with some add-ins , ended up very tasty.

Edited February 24, 2019 by rotuts (log)

suzilightning · February 24, 2019

So.... was going to try out a recipe that was an arctic char en papillote with a sauce of capers, shallot, olive oil, sherry vinegar and capers and asparagus. Only problem was that the local Shoprite was out of char. Bought a piece of salmon and made it for John ( as many times as I have tried salmon including fresh in Washington state I just can't stand the taste - I do like char, though). Made the recipe and served with wild and brown rice that had some scallions mixed in.
I had half a pear and some Ewe's blue cheese.

**ElsieD** · February 24, 2019

17 minutes ago, suzilightning said:

So.... was going to try out a recipe that was an arctic char en papillote with a sauce of capers, shallot, olive oil, sherry vinegar and capers and asparagus. Only problem was that the local Shoprite was out of char. Bought a piece of salmon and made it for John ( as many times as I have tried salmon including fresh in Washington state I just can't stand the taste - I do like char, though). Made the recipe and served with wild and brown rice that had some scallions mixed in.

I had half a pear and some Ewe's blue cheese.

And here I thought I was the only one who doesn't like salmon. Oddly enough, it is only fresh salmon I don't like, although i like it as lox or as smoked salmon. Canned is also fine, but only as a salmon salad sandwich. I have never had arctic char, mainly because it looks like salmon. What does it taste like?

liamsaunt · February 24, 2019

Adults had swordfish udon noodle bowls with mushrooms and edamame

Niece does not like swordfish so she got sesame crusted tuna with avocado and rice

**Shelby** · February 24, 2019

Bought some burrata cheese the other day. Cut up some campari tomatoes and drizzled with balsamic ...not too bad. Would be much better with garden tomatoes. And, it was pizza night. Canadian bacon.

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