Dinner 2019

[gfweb]

On 6/1/2019 at 2:04 AM, JoNorvelleWalker said:

I've never had mahi-mahi.

 

 

Ive seen it called dorado on the east coast. 

[JoNorvelleWalker]

2 hours ago, gfweb said:

 

Ive seen it called dorado on the east coast. 

 

I've seen mahi-mahi -- I've never had it!

 

(Never seen nor had dorado though.)

 

[mgaretz]

Simple burger, cooked SV (rare) then seared, with steamed spinach in butter.  Yeah, I know.  An awful lot of spinach, but Costco sells it in such huge bags!

 

[JoNorvelleWalker]

 

From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana.  For me this was an unknown preparation.  Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat.  Now my favorite sparerib recipe.  Who would have known?

 

*what a pain but it was but worth it.

 

 

Edited June 6, 2019 by JoNorvelleWalker (log)

[Okanagancook]

Was the meat really chewy?

 

[Ann_T]

Took a second container of dough out of the fridge yesterday afternoon and made pizza for dinner.

One for Moe and I.

Our regular Sausage and Mushroom

and Matt's Greek potato pizza.

[ElsieD]

6 hours ago, JoNorvelleWalker said:

 

From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana.  For me this was an unknown preparation.  Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat.  Now my favorite sparerib recipe.  Who would have known?

 

*what a pain but it was but worth it.

 

 

 

 

When I take the silverskin off, I wrap a piece of paper towel around the starting point on the narrow end and it pulls right off.  It was a pain to do it without the towel.

[chileheadmike]

7 hours ago, JoNorvelleWalker said:

 

From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana.  For me this was an unknown preparation.  Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat.  Now my favorite sparerib recipe.  Who would have known?

 

*what a pain but it was but worth it.

 

 

 

I grab it from the small end using a paper towel to hold it. I can usually pull it off in one piece. 

[dcarch]

Garlic scapes are a gourmet early summer treat.  But I have been disappointed buying them from farmers markets. Because the scapes are sold buy weight, so the sellers tend to pick them late and the scapes can get fibery; unless you grow your own.

dcarch

 

Shrimps  on garlic scapes from my garden.

 

 

 

 

 

 

 

 

 

 

Edited June 6, 2019 by dcarch (log)

[JoNorvelleWalker]

6 hours ago, Okanagancook said:

Was the meat really chewy?

 

 

Yes, but in a good way!  Didn't bother my teeth at all.  At worst the ribs were a mess to gnaw.  Laundry while eGulleting.

 

 

[Margaret Pilgrim]

21 minutes ago, dcarch said:

Garlic scapes are a gourmet early summer treat.  But I have been disappointed buying them from farmers markets. Because the scapes are sold buy weight, so the sellers tend to pick them late and the scapes can get fibery; unless you grow your own.

dcarch

 

Shrimps  on garlic scapes from my garden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stunning!

[JoNorvelleWalker]

5 hours ago, ElsieD said:

 

When I take the silverskin off, I wrap a piece of paper towel around the starting point on the narrow end and it pulls right off.  It was a pain to do it without the towel.

 

The ribs I found were presliced.  I still had to remove the sternum and stuff as well as the silverskin from each rib.  Which invites the question, what to do with the sternum and stuff?

 

[chileheadmike]

6 minutes ago, JoNorvelleWalker said:

 

The ribs I found were presliced.  I still had to remove the sternum and stuff as well as the silverskin from each rib.  Which invites the question, what to do with the sternum and stuff?

 

Stock or cook it along with the ribs for a cook's treat. 

[JoNorvelleWalker]

9 minutes ago, chileheadmike said:

Stock or cook it along with the ribs for a cook's treat. 

 

More likely it will end up getting pitched.

 

[scamhi]

pane seared pork chop with peppadew peppers, 1 jalapeno, 2 cloves of garlic, fresh rosemary and chicken stock to deglaze

[Norm Matthews]

A friend who is a professional baker and is from a defunct cooking site and occasional visitor to a small group of people who used to be there, posted a King Arthur recipe called Japanese Milk Bread rolls. I tried it today and chose a chicken in a packet recipe to go with it. The bread was good but I plan to make some small changes next time.  

[Captain]

20 hours ago, gfweb said:

 

Ive seen it called dorado on the east coast. 

Also called Dolphin Fish here in Australia.

Stunning and delicious.

[scubadoo97]

Using up leftovers from yesterday with a different protein.  Mahi with leftover corn relish and toasted bread with orange and anchovies 

 

 

[robirdstx]

 

Pan Seared Duck Breast with Crash Hot Potato and Buttered Green Peas

 

[Margaret Pilgrim]

7 minutes ago, robirdstx said:

 

Pan Seared Duck Breast with Crash Hot Potato and Buttered Green Peas

 

 

Nice looking duck breast.    Love the potato treatment.    And peas, well,  how can you go wrong with fresh peas!   

[Margaret Pilgrim]

Braised celery

 

Totally wrong cheese and chili enchiladas, weird combination of cheeses, red sauce, goat cheese, sour cream.    So unorthodox, but very forgiving.   Delicious, with apologies to Mexican grandmas.

 

[ElsieD]

@Margaret Pilgrim  I only ever eat celery in things like a stew or in a mirepoix.  Can you tell me how you did yours?

[Margaret Pilgrim]

9 minutes ago, ElsieD said:

@Margaret Pilgrim  I only ever eat celery in things like a stew or in a mirepoix.  Can you tell me how you did yours?

Poached in dilute chicken broth until tender-crisp.    Than dress as you please.     Even Caesar.    I was lazy with only EVOO and vinegar.    What sounds good to you?

[Katie Meadow]

Never has celery looked so glamorous. Walk the red carpet @Margaret Pilgrim.

[liuzhou]

I've spent about the last ten days battling a summer cold and having little appetite. I have managed to make something each day, but it's been basic, survival food. Last night I felt there may be an end in sight and was determined to make something worth eating. As most of us do in those situations I hit on a personal comfort food which is tasty but relatively easy to make.

 

I've posted versions* of this more than once, but make no apology.

 

Pork tenderloin cubes marinated in olive oil and lemon juice with garlic and crushed coriander seeds, then fried. Rice. tomato and basil salad (the first of this summer's balcony basil), simply dressed with more olive oil and sea salt.

 

 

 

 

* not iterations, dammit!