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Dinner 2019


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3 hours ago, ElsieD said:

 

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?

 

Canned salmon was a mainstay in our house, in the form of salmon patties. Salmon, beaten egg, salt, pepper, flour, pan fried over medium heat. We had them at least twice a month.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Tonight we had Martha's Vineyard bay scallop pasta with garlic, lemon, white wine and parsley.  I'm breaking in my new camera and am starting to think I am going to keep my old one for food photos and use the new one for everything else.  I just really like my old camera.  Old camera sits on a tripod all the time.  Maybe if I moved the new one to the tripod I would be happier with the results.  Old camera:

 

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New camera:

 

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It was delicious either way 🙂

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25 minutes ago, Kim Shook said:

I share a salmon weirdness, but I am even odder - I love lox, canned salmon and fresh salmon fillet, but don't like salmon steaks at all.  🙄

You're weirder than I am.😀

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Wafu (Japanese style) pasta with shrimp and asparagus. I was not at all sure that I was going to like this dish as the sauce is a combination of dashi, soy sauce and butter.  But it was so good I would make it again in a heartbeat.  

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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

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44 minutes ago, liamsaunt said:

Tonight we had Martha's Vineyard bay scallop pasta with garlic, lemon, white wine and parsley.  I'm breaking in my new camera and am starting to think I am going to keep my old one for food photos and use the new one for everything else.  I just really like my old camera.  Old camera sits on a tripod all the time.  Maybe if I moved the new one to the tripod I would be happier with the results.  Old camera:

 

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New camera:

 

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It was delicious either way 🙂

 

At first glance, I see a couple of differences between the two shots. First is that the top shot has a slightly tighter crop than the bottom. The second difference is that the top picture has a greater depth of field, almost all of the dish is in focus. In comparison, only the front half of the dish is in focus in the bottom photo. Putting your new camera on the tripod could affect the depth of field as greater depth of field requires a slower shutter speed.

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Dinner with my husband at one of my local favorites!

 

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I had the Crawfish Half ‘n Half with Fried Okra

 

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And my DH had the Blackened Shrimp with Potatoes Floyd

 

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Leftovers to go!

 

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Edited by robirdstx (log)
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Roasted chicken inspired by Salt fat acid heat buttermilk marinated chicken.  I had no buttermilk and used sour cream (every Russian should have sour cream aka сметана in the fridge at ALL times).  Chicken was cooked in CSO bake steam 450 degrees for 40 minutes.

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Dinner last night was a crawfish boil at my B-I-L's in TX.  Just as good as it can be. Bless their tiny little hearts

Afterwards a crawfish stock was made with the carcasses...delicious as is, but will end up in risotto and a few other things.

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5 hours ago, Kim Shook said:

I share a salmon weirdness, but I am even odder - I love lox, canned salmon and fresh salmon fillet, but don't like salmon steaks at all.  🙄

I'm with you there...salmon steaks are fishy and dry to my taste.

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Dejah

www.hillmanweb.com

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Son came out from the big city for a quick visit. Made one of his favourites that he doesn't get at his own table. One of his friends, a vegetarian also came for supper. I invited him as he sharpens my knives!

Steamed Black bean garlic Ribs - Instant Pot

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For the vegetarian, I made Black Bean Garlic Tofu, Mung Bean Noodles with shredded veg, and Shanghai Bak Choy

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For the two of us tonight, we had Panko coated Pickerel (thick fillets!) with Lemon Dill Cream Sauce, roasted cauliflower, carrot fries and steamed asparagus.

 

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Dejah

www.hillmanweb.com

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7 minutes ago, Ann_T said:

 

Pizza night. 

 

Moe and I shared a Pepperoni with green olives

 

and Matt's pizza was vegetarian. 

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Crust was sourdough.

Amazing!

Dejah

www.hillmanweb.com

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9 hours ago, Kim Shook said:

I share a salmon weirdness, but I am even odder - I love lox, canned salmon and fresh salmon fillet, but don't like salmon steaks at all.  🙄

 

My mother is weird. She loathes any form of salmon that doesn't involve a can, preferably supplied by John West, whoever he is.


Thank heaven, that is not a gene I inherited. I'm totally the opposite. Although, salmon is not my favourite fish by any means.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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If you're a vegetarian, you're probably going to want to skip this post.

 

;) 

 

Every year, B and I invite our friends over for a dinner party the night the Oscars are held. This year, I decided to make pernil asado, inspired by a lunch I had at my firm's offices in Silicon Valley. That meal was so delicious that I *had* to learn how to replicate it at home.

 

Pernil asado con mojo
Arroz con gandules
Green salad, house vinaigrette
Sugar-free deep dark chocolate ice cream
Blackberry-lime pie, whipped cream

 

The ice cream was homemade and the pie from Whole Paycheck. (I decided to take a break from baking this weekend.)

 

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The sofrito for the arroz con gandules (for non-Spanish speakers, that's rice with pigeon peas) was decidedly non-traditional.

 

Clockwise from left: minced onion; minced onion and garlic; minced green pepper; minced cilantro; minced celery. Not shown is 1 tablespoon lard melting in a pan.

 

I ultimately decided to omit the cilantro in the sofrito. Essentially you're sweating the vegetables until they've softened, a process that will take about 20-25 minutes. Salt and pepper at the end.

 

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710 ml chicken stock
85 g minced cilantro
120 g sofrito
a pinch of saffron
14 g dried oregano
822 g canned pigeon peas
1 large onion, chopped
120 g pitted green and black olives
85 g bacon, diced
30 g tomato paste
350 g rice

 

You can view the recipe here, and the above ingredient list has changed a bit from the original but the process is the same: https://www.saveur.com/…/Arroz-con-Gandules-Rice-and-Pigeon…

 

Not shown is a Dutch oven with 1 tbsp. (12 g) lard which I substituted for the canola oil in the Saveur recipe.

 

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This is about 12 lbs. (a little over 5.5 kg) pork shoulder with skin and bone. We roasted it at 200 F(93 C) for 11 hours.

 

Recipe is here:  https://afoodobsessionblog.wordpress.com/2014/07/31/pernil-borinquen-a-slow-cooked-puerto-rican-pork-roast/?fbclid=IwAR1bRSsX3VyFd24q0sMdHWPsTRrAkYhCaYbuCn8Xyi5OjnvRFhaC2j_hcSM

 

To go along with this, we made some mojo:

 

28 g dried oregano
28 g ground cumin
60 garlic cloves, chopped
940 ml orange juice
940 ml lime juice
salt, to taste
freshly ground black pepper, to taste

 

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We're definitely making it again. For sure.

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The recipe linked for pork shoulder (picnic) indicates this:

Quote

 

 Preheat your oven to 400 degrees.  When it’s at temperature add the roast, uncovered. and let it cook for at least 1 hour.  Then add 1 cup of 1/2 water and 1/2 vinegar to the pan,2 bay leaves, lower the temperature to 375 and roast for 2 hours.  If the roast starts to blacken at all towards the end of the 2hour time, cover with foil.   The key to this dish, besides the cut of pork and ingredients, is that the meat pulls apart, you should be able to shred it. To test, take 2 forks and see if you can easily pry the meat from the bone.  If you can’t, roast uncovered for additional 20 minutes

 

 

Totally different than cooking your shoulder for 11 hours at low temp, no?

 

Edited by weinoo (log)

Mitch Weinstein aka "weinoo"

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