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Dinner 2019


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@Okanagancook Oh My!!!! Those are the best Yorkshires.  

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Greek chicken with rice and Greek salad for dinner last night.

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And marbled cream cheese brownies for dessert. 

 

Won't be cooking for a while.  Moe's  last home cook meal for probably a week to 10 days.    Having his second popliteal tibial bypass surgery tomorrow in his right leg this time. 

Going to spend the night in Victoria because he has to be at the hospital at 6:30 AM. 

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Thanks.  I use Elaine Lemm's Yorkshire Pud recipe.  I make the batter the night before.  I use a popover pan rather than a muffin tin.  Basically it's equal parts by volume eggs, milk and flour.  Whisked together; rested for at least 30 minutes but the longer the better.  Baked at 450F for 20 minutes.

 

 

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4 hours ago, Ann_T said:

  Moe's  last home cook meal for probably a week to 10 days.    Having his second popliteal tibial bypass surgery tomorrow in his right leg this time. 

Going to spend the night in Victoria because he has to be at the hospital at 6:30 AM. 

best to Moe and will miss your beautiful morning food.....

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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  Do not quote me on this.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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Speedy recovery to Moe, will miss your fabulous food @Ann_T.

Happy travels @Dejah, I hope you get to Georgetown and Ipoh in Malaysia, don’t miss the chicken rice.

 

Dinner last night was falafel pockets with hummus and tabouli. 

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@JoNorvelleWalker – Lovely dinner on Saturday!  Do you make your slaw with Napa?  And those potatoes – Jeez Louise!!!!!

 

@Shelby – Your bread is GORGEOUS!!!!  How do you make such lovely bread?

 

@Ann_T– Hoping things go well with Moe!  I’ve been thinking about you two!

 

Some recent meals – took dinner to some friends last week.  My MIL’s  Mandarin Tossed Salad:

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(I forgot to put the oranges on until halfway through dinner).  Shrimp burgers:

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(one on GF bread).  Frozen sweet potato fries:

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We finally celebrated Jessica’s 35th BD (the actual date was 1/27) at our favorite restaurant in Charlottesville VA - Al Carbon:

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Sides:

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Street corn, pinto beans and plantains. 

 

The incredible chicken:

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Chicken cemita:

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Breaded beef cemita:

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Churros:

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A simple one – salad:

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And kielbasa, fixed up Kraft and green beans and potatoes:

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Mr. Kim ordered some Father’s bacon:

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I had some Armenian sweet bread in the freezer:

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French toast, bacon and fruit:

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We really liked the bacon and thought it was as good as Benton’s.  But the next morning I had some that was leftover and found it a little too smoky and salty. 

 

 

I finally used my Instant Pot for the first time.  I did collards and pintos:

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Also Shake ‘N Bake pork chops and fixed up Kraft.  And cornbread, of course – got the skillet good and hot – look at the sizzle:

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I was thrilled with the flavor of the greens and the beans.  Both needed a little bit more cooking time than the recipes called for, but that is an easy adjustment. 

 

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15 minutes ago, Kim Shook said:

@JoNorvelleWalker – Lovely dinner on Saturday!  Do you make your slaw with Napa?  And those potatoes – Jeez Louise!!!!! 

 

This slaw was Napa.  First time I've used Napa cabbage.  Very good but I must say for slaw regular European cabbage is easier to work with.

 

When I make European coleslaw I call it ken cut cabbage.

 

And thank you, the potatoes are indeed quite something but I already gave potato credit!

 

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The star of this show was the mushrooms in beer butter....I bought vegetarian sausages, err that was a mistake. Served with mozzarella mash, fresh tomato sauce, a smear of hot English mustard and a salad of baby leaves.

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This almost ended up in the “I will never again…” thread because I’m not sure I’m ever making meatloaf again.  For most of my early adult life, I couldn’t make meatloaf to save my life.  It tasted fine, but fell apart – no matter what recipe I used.  Mr. Kim and I used to joke that my meatloaf made great spaghetti sauce.  Then, about ten years ago, it suddenly started working for me.  They held together and served great both hot and cold.  I haven’t made one in a long time and got a craving.  So, I used one of my usual recipes - Barbeque Meat Loaf.  I didn’t put it in a loaf pan – just patted it into shape on a sheet pan and put it in the oven.  When I went in to brush it with sauce 20 minutes later, it had begun to spread out over the pan.  Luckily, I’d put it on top of foil, so I just gathered it up with the foil and fitted it into a loaf pan and finished baking it.  It was obviously much too loose to take out of the pan, so I chilled it completely. 

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When I took it out and sliced it, it was still very crumbly:

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I ended up heating it in the microwave and piling it on toasted buns, topping with the sauce and an onion ring and serving it that way:

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So frustrating.  I have no idea what I’m doing wrong considering this is a recipe I’ve used before.  Sigh.  I also served leftover pintos and collards:

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32 minutes ago, liuzhou said:

Fresh (as in live a few minutes ago), wild prawns with linguine. Quick, simple and delicious.

 I am guessing from looking at your dish that you made a simple sauce perhaps from the oil/butter/fat that you cooked the prawns in?

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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1 minute ago, Anna N said:

 I am guessing from looking at your dish that you made a simple sauce perhaps from the oil/butter/fat that you cooked the prawns in?

 

Prawns to me look raw not cooked.

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13 hours ago, Kim Shook said:

This almost ended up in the “I will never again…” thread because I’m not sure I’m ever making meatloaf again.  For most of my early adult life, I couldn’t make meatloaf to save my life.  It tasted fine, but fell apart – no matter what recipe I used.  Mr. Kim and I used to joke that my meatloaf made great spaghetti sauce.  Then, about ten years ago, it suddenly started working for me.  They held together and served great both hot and cold.  I haven’t made one in a long time and got a craving.  So, I used one of my usual recipes - Barbeque Meat Loaf.  I didn’t put it in a loaf pan – just patted it into shape on a sheet pan and put it in the oven.  When I went in to brush it with sauce 20 minutes later, it had begun to spread out over the pan.  Luckily, I’d put it on top of foil, so I just gathered it up with the foil and fitted it into a loaf pan and finished baking it.  It was obviously much too loose to take out of the pan, so I chilled it completely. 

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Kim,

There's an egg called for in the recipe. Maybe add another egg for binder?

Also, maybe 1 cup of bread crumbs is too much. What if you scaled that back? You would have a less tender meatloaf and perhaps it wouldn't be so inclined to fall apart.

And finally, what is the fat content of your ground beef? Too much fat would make for a "looser" meatloaf.

Good luck!

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Brian: Peter, those are Cheerios.”

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1 hour ago, Anna N said:

 I am guessing from looking at your dish that you made a simple sauce perhaps from the oil/butter/fat that you cooked the prawns in?

 

1 hour ago, scamhi said:

 

Prawns to me look raw not cooked.

 

 

Yes. Olive oil, garlic, shallots and chilli.

 

Prawns were cooked perfectly, thank you.

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...your dancing child with his Chinese suit.

 

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5 hours ago, Paul Bacino said:

So this is hot we finish out chicken and hatch chilie enchilada with Mezzetta      chicago style hot giardiniera  

 

 

I am a fan of their pickly products

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