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liuzhou

Dinner 2019

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37 minutes ago, mgaretz said:

Tr-tip steaks, cooked SV then seared, served with mashed cauliflower with chives and peas in butter.  Accompanied by a glass of 2015 Lodi Zin.

 

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I'll pretend they're mashed potatoes.

 

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Roasts are red,

Violets are blue,

Authentic  recipe,

Without Red Dye #2.

 

Made Chinese Char Siu. Used beet juice for the  red color.

 

dcarch

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2 hours ago, dcarch said:

Roasts are red,

Violets are blue,

Authentic  recipe,

Without Red Dye #2.

 

Made Chinese Char Siu. Used beet juice for the  red color.

 

dcarch

1183852169_Roastedporkviolets2.thumb.jpg.811b081b819af14759eee8cebf3f09b8.jpg1304045842_Roastedporkviolets.thumb.JPG.de886c1bdc80c4b2eb5bdf14cf920400.JPG

 

Looks great!  What cut of pork did you use?

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9 hours ago, JoNorvelleWalker said:

I’ll pretend they're mashed potatoes.

 

And you wouldn’t have to pretend too hard if you had your eyes closed and I didn’t tell you it was cauliflower. 

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Several of my friends went to a picnic on Sunday.  Jenn made 3 lbs of macaroni cheese - I couldn't make it but as it was about 60F here today, made mac and cheese for Johnnybird(gluten free pasta for him)and me.  He wanted a blue cheese bison burger and a small side salad.  I just wanted a small side salad with the mac and cheese.  I am happy.

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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  Do not quote me on this.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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5 hours ago, KennethT said:

Looks great!  What cut of pork did you use?

Thanks!

 

I used pork belly, with fat and skin removed.

 

dcarch

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Stuffed chicken breast over wild garlic spaetzle

 

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Oh my that looks good @Ann_T, happiest of days to Moe.

 

Dinner here last night was a potato and mixed mushroom curry with dal, rice and oven baked okra. It was someone here on eG who pointed me to the okra recipe, maybe @Okanagancook ?

Anyway, we’re eternally grateful for this easy dish that works every time.

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Could have been me...we have had it twice this week!  

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On the mend from a stinking cold, tonight I made a simple fried noodles with pork, shiitake and cordycep militaris mushrooms. The pork was marinated in Shaoxing with garlic, ginger and chilli.

 

A splash of soy sauce was added at the last minute to give some colour and salt - along with green onions.

 

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A few nights ago:  Emiril's coleslaw; BBQ'd ribs; Ted Reder's spicy grilled veggies and grilled disappointing cheese bread from the local farmers market.  

 

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Last night was piri piri chicken; microwaved then mashed yams and that okra dish (okra, onion and in this case cubed eggplant baked at high temp in the CSO)

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@btbyrd – that chicken is a thing of beauty!  I could feel the crackle of the skin!

@chord – what is your chicken breast stuffed with?  It looks lovely.

@Ann_T Happy birthday to Moe!  Hope he is feeling all better now!  That meal is just perfect.  I would happily dive in!

 

Memorial Day dinner:

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SV strip steaks and baked potato.  (Mr. Kim and Jessica had some asparagus, too).  The onion rings were the best I’ve ever made:

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This was an Ina Garten recipe.  I subbed rice flour for AP.  I love lightly coated onions rings and do not care for batter dipped ones at all.  It is getting impossible to find anything but batter dipped in restaurants.  These were incredibly easy and delicious.  There were at least a dozen left when we all finished eating and declared ourselves full.  We sat around and talked for another half hour.  At that point there were 4 left. 😊

 

There were also mushrooms, marinated cucumbers, and Hawaiian Crescent rolls:

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Love of whomp Crescent rolls is a family failing.

 

Dessert was just fruit and SF Cool Whip:

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@Kim Shook. Great looking meal.  I usually do my steaks to 121 then sear with lots of fat to get a good crust.

I LOVE onion rings.  Those look just the way I like them..the onion part is the star not the batter.

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I borrowed a book from the library - Vegetarian Tajine & Couscous by Ghillie Basan.

 

Here’s the chickpea and spinach tajine with turmeric and ginger couscous, flatbreads and a cucumber, dill and onion salad.

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I think I’m going to be breaking my “no new cookbooks” embargo.

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Posted (edited)

Had another poulet rouge in the fridge and decided to cut it up and get grilling. One leg was lost to the tare-making cause, as was the rest of the carcass. This weekend is yakitori time.

 

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Edited by btbyrd (log)
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9 hours ago, Kim Shook said:

@chord – what is your chicken breast stuffed with?  It looks lovely.

 

 

It was stuffed with sautéed mixed greens (kale, spinach and chard), swiss cheese, and toasted walnuts.

 

I had extra stuffing so for tonight I used the leftovers for stuffed mushrooms alongside roasted broccoli and a tomato salad.

 

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Dinner was this plate assembled from the appetizer chapter of Naz Deravian's Bottom of the Pot

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Clockwise from upper left, in the little dish: Adasi (lentil dip) 
Borani-yeh Kadoo (summer squash yogurt dip) 
Maast-o Musir (Persian shallot dip) 
Borani-yeh Laboo (yogurt beet dip) 
Radishes, walnuts, olive oil-drizzled feta and mint are a nod to the Sabzi Khordan (fresh herb platter) 
Warm whole wheat pita from Shaya on the side. 

 

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A "Mixed Grill". I'd like to argue it was a balanced meal but there were 3 Pork products to 1 each of Lamb, Beef & Chicken 🤷‍♀️

 

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@Okanagancook – I feel the exact same way about onion rings.  The batter coated onions always seem steamed inside of the crispy coating.

 

@mgaretz - I adore beanie-weenie!  Were those actual hot dogs, though, or did you tart it up with sausages?  Either way, delicious looking!  No one in my family really cares for it, but I have a kielbasa/great northern bean casserole that everyone loves and scratches my beanie-weenie itch!

 

@CantCookStillTry - as always, I need to be able to "like" and "laugh" with your posts!  That looks amazing.  And since I am just one Brussels sprout over the line to avoid being a true carnivore, my kind of meal! 😁

 

We treated ourselves to an Edward’s Petite country ham when we were at Wegman’s last time.  They are a great deal at either Wegman’s or Publix.  We got this one for $10.99/lb.  It was much more than that at the Edward’s shop in Surry and the website has a 2-3 lb. one for $64.  This one was 2.75 lb. and we quartered it and are freezing 3 of the quarters (we’ve done this before and it freezes very well):

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We love this ham because, while it is definitely a country ham, it requires no soaking and isn’t tongue numbingly salty.  Thick slices fried in butter, Parm noodles, green beans, slaw, and yellow squash:

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And cornbread, of course:

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The cornbread came out a little weird.  I’ve made this recipe recently, but this time it was way too light – you can see in the picture how much it rose.  And it was on the edge of underdone inside, but almost burnt on top ( can’t see that in the picture - I had to put it back in the oven after cutting into it b/c it was very underdone). 

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boiled baby potatoes, roasted asparagus (with hollandaise for John), sautéed flounder with tartar sauce.

 

am working on a 3 bean salad (wax beans, green beans, kidney beans with red onion) for a pork tenderloin for tomorrow.

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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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