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Dinner 2019

liuzhou

By liuzhou
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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

 

Dinner03282019.png

 

 

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.

 

 

  • Like 11
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

HungryChris

HungryChris

Posted
Posted (edited)

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.  

 

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

HC

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Edited by HungryChris (log)
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ElsieD

ElsieD

Posted
Posted
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.  

 

IMG_0121.thumb.JPG.453cd3c09ce40b5bee820b61db873006.JPG

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

HC

IMG_0119.thumb.JPG.4cd3fd789f78cd272797f3b772341d80.JPGIMG_0116.thumb.JPG.ea67c8ddf43d8619595e4fefd04232f9.JPGIMG_0117.thumb.JPG.b0a505acde9c99280dfadfe94a9a3f6b.JPG

 

 

Looks good.  What were the caps stuffed with?

Ann_T

Ann_T

Posted
Posted
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.  

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Made an old Cooking Forum favourite.

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

 

 

  • Like 19

Foodblog: Vancouver Island
Thibeault's Table -  Blog

rotuts

rotuts

Posted
Posted

@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

HungryChris

Posted
Posted
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

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TdeV

TdeV

Posted
Posted (edited)
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 by TdeV
Clarity (log)
sartoric

sartoric

Posted
Posted

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.

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Ann_T

Ann_T

Posted
Posted (edited)
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 by Ann_T (log)
  • Thanks 1

Foodblog: Vancouver Island
Thibeault's Table -  Blog

HungryChris

HungryChris

Posted
Posted

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

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  • Like 13
lindag

lindag

Posted
Posted

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

  • Like 4
ElsieD

ElsieD

Posted
Posted
1 hour ago, lindag said:

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

 

Which recipe do you use?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Pizza03292019.png

 

Two and a half minute mushroom pizza.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

suzilightning

suzilightning

Posted
Posted

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.

 

 

  • Like 8

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

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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 by liuzhou (log)
  • Like 12

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted
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

liuzhou

Posted
  • Topic Starter
Posted
5 minutes ago, KennethT said:

What cut of pork do you typically use?

 

Tenderloin

  • Thanks 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

scamhi

scamhi

Posted
Posted

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

IMG_4335 copy.jpg

  • Like 15
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shain

shain

Posted
Posted

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.

 

 

 

 

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~ Shai N.

sartoric

sartoric

Posted
Posted

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.33256F2A-5451-46D4-944E-9340048A5C57.thumb.jpeg.32ee58adb089a2b072048e642a2522c0.jpegD41C6F52-9E04-4816-BD7F-86EFB6B75FEF.thumb.jpeg.b6e058d7ee5640ad262bfe0816e12d73.jpeg

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