Dinner 2019

[JoNorvelleWalker]

Balaclava Special No. 1.  Preceded by ever, ever riper dry aged rib.

 

 

 

After resting, Philips grilled beef was on target at 54 deg C.  Is it luck or is it skill?  And yes, I possess the Kabalistic secret to perfectly reheated Hollandaise.  Begins with "Cuisin" ends with "art".

 

Have you ever been served cold, grainy Hollandaise in an otherwise high end restaurant?  I have.

 

Thin red line, remember the Maine, and all of that.  Carry on.

 

 

[HungryChris]

Baked, stuffed Portobello mushroom caps, fried zucchini chips with a lemon and garlic aioli dip, some very nice Capri tomatoes with olive oil and seasoning and a few hazelnut stuffed olives.  

 

We like to drizzle these stuffed caps with a little Balsamic vinegar.

HC

Edited March 28, 2019 by HungryChris (log)

[ElsieD]

1 hour ago, HungryChris said:

Baked, stuffed Portobello mushroom caps, fried zucchini chips with a lemon and garlic aioli dip, some very nice Capri tomatoes with olive oil and seasoning and a few hazelnut stuffed olives.  

 

We like to drizzle these stuffed caps with a little Balsamic vinegar.

HC

 

 

Looks good.  What were the caps stuffed with?

[Ann_T]

On 3/25/2019 at 8:37 PM, heidih said:

@Ann_T  Every season your halibut just kills me. The last I had was from a friend fishing in Alaska. I refuse to pay the price here for a poissibly questionable product. I coud  source  from my buds at Santa Monica Seafood but that is a logistic and financial stretch. Thank you!

Apologizing in advance @heidih.   Decided to have halibut again last night while it was still on special for opening season.  Price goes up from $18 yesterday to $27 a pound today.  

 

Made an old Cooking Forum favourite.

 

Parmesan Crusted Halibut with roasted potato wedges done in the CSO. 

 

 

[rotuts]

@eugenep

 

you have put a lot of work into the Ballentine.

 

I used to enjoy that sort of thing, its the sort of Knife work that one might enjoy 

 

w spectacular results dans le Plate.

 

as far as I recall , you do some SV ?

 

why not try again , w SV, if you have the appropriate bags ?

 

140 F or 142 F   for 4 - 6 hours , depending on your schedule.

 

ice it down , w lots of ice

 

then you brown off the skin in a decent pan , or a torch not to close to the skin ?

 

you adjust the temp of the ' roll ' and might get a pretty fine result !

[HungryChris]

2 hours ago, ElsieD said:

 

Looks good.  What were the caps stuffed with?

I remove the stem, scrape out the gills and stuff with garlic & herb Alouette cheese, topped with a mixture of seasoned bread crumbs and freshly grated parmesan cheese and bake at 400 (F) for 30 min.

HC

[TdeV]

4 hours ago, Ann_T said:

Parmesan Crusted Halibut

 

Ann, that looks so totally delicious! I can find the three words (Parmesan, Crusted, Halibut) in search, but not the method. Could you please describe this method?

Edited March 28, 2019 by TdeV
Clarity (log)

[sartoric]

Indian again !

Yesterday I made a mushroom curry (details on the curry cook off thread) and served it with leftover dal, leftover potato masala, a fresh raita with cucumber, dill and roasted cumin powder, plus ghee cashew rice and paratha.

 

[Ann_T]

2 hours ago, TdeV said:

 

Ann, that looks so totally delicious! I can find the three words (Parmesan, Crusted, Halibut) in search, but not the method. Could you please describe this method?

 

@TdeV,  you can find the recipe on my blog.  It is there a few times......http://www.thibeaultstable.com/2010/05/parmesan-crusted-halibut.html

 

Edited March 28, 2019 by Ann_T (log)

[HungryChris]

Deb found some nice looking pork chops, on sale,  the other day and made some sauce with the few leftovers. Tonight, I worked some of that sauce into a rigatoni dinner with a bit of bruschetta.

HC

[scubadoo97]

Salmon piccata 

 

 

Edited March 29, 2019 by scubadoo97 (log)

[lindag]

Pizza dough is resting in my Zo breadmachine getting ready for pizza margherita.

[robirdstx]

 

Teriyaki Chicken and Vegetable Stir Fry over Sushi Rice

[ElsieD]

1 hour ago, lindag said:

Pizza dough is resting in my Zo breadmachine getting ready for pizza margherita.

 

Which recipe do you use?

[JoNorvelleWalker]

 

Two and a half minute mushroom pizza.

 

 

[suzilightning]

Dinner?  Breakfast?  Snack - but NOT while eGulleting? ......

 

John was leaving for Poughkeepsie last night at 9....10....finally at 11 pm I said I'm exhausted, I have to go to bed so I said goodnight and went to bed.  At 1214 am his car alarm started going off and brought me out of a full sleep.  Finally fell back to sleep at about 0400 am. 

 

In the meantime I was a bit peckish so...

toasted cheese sandwich of yellow American cheese with crispy turkey bacon and tomato on pumpernickel.  Gooey cheese, crunchy bacon and tomato?  Perfect.

 

 

[Shelby]

Baby bok choy, bang bang shrimp and fried rice

 

[liuzhou]

 

Fried noodles: Fresh hand-pulled noodles; pork strips marinated in Shaoxing and soy sauce with red chilli, garlic and ginger; sliced carrot, daikon and green chilli.

 

Edited March 29, 2019 by liuzhou (log)

[KennethT]

32 minutes ago, liuzhou said:

Fried noodles: Fresh hand-pulled noodles;, pork strips marinated in Shaoxing and soy sauce with red chilli, garlic and ginger; sliced carrot, daikon and green chilli.

 

 

What cut of pork do you typically use?

[liuzhou]

5 minutes ago, KennethT said:

What cut of pork do you typically use?

 

Tenderloin

[scamhi]

Sauteed shrimp with garlic, butter, a bit of white wine and parsley and blanched green beans with a mustard vinaigrette

[Okanagancook]

 

The cocktail, the mis and the dish.  It's spring here!

  

Edited March 29, 2019 by Okanagancook
add the cocktail (log)

[mgaretz]

A couple of recent dinners:

 

Home-made shake n bake style chicken breast, air-fried with the BSOA, with lentil soup.

 

 

Tri-tip steak, cooked SV then seared, served with corn.

 

[shain]

Butter roasted carrots with nigella, black sesame, cardamom, cumin, fennel seeds. Feta.

Peas in cream, onion and methi.

Cabbage and black lentils with browned onion, chili, plenty of hingh, coriander seeds and leaves.

Basmati rice with toasted cumin and spinach.

Salty yogurt, mango chutney.

 

 

 

 

[sartoric]

My favourite pasta, broccoli anchovy with lots of garlic, a pinch of chilli, a splash of white wine and parmigiana regiano. Served with a mixed leave salad, simply dressed the Italian MIL way...salt, pepper, oil, red wine vinegar in that order, tossed.