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Assortment of profoundly disappointing rye bread attempts.  Whole Foods pickled herring, mustard, freshly grated horseradish, fresh dill.  Washed down with little bottles of Duvel.  Highlight of the evening was mai tai and peanuts.  Swedish meatballs did not happen.

 

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We had take out fried chicken for NYE dinner.  New Years Day is usually traditional Southern dinner that includes ham hocks but the two stores that I used to rely on for big, meaty hocks now has pork hocks.  That is what the call them anyway.  They are not cured ham and barely have any pork.  They are mostly bone, fat and skin.  You could say it has a couple bites of pork if you take small bites.  I may find better hocks somewhere else, but this year, I made a ham, sausage and bean soup with collards added in.  Charlie is not a fan of black eyed peas but once when I made a dip with them, he liked it so I did that in order to include all the traditional foods that we usually have. We also had cornbread.

 

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A refreshing dinner after all of that seafood (and bread) last night...rice noodles (vermicelli) with a dressing of fresh lime juice, fish sauce, brown sugar, oil, little coconut milk, a little bit of grated onion and garlic. Mixed with matchstick cut english cuke, orange bell, carrot, fresh basil (didn’t have cilantro), chopped peanuts. Sauteed some cubed chicken breast and mixed in. Very tasty, and have some leftover dressing for tomorrow’s lunch.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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5 minutes ago, chefmd said:

Sesame crusted tuna with roasted eggplant.

 

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I'm wondering how you eat this?  Looks like a dipping sauce.  Do you use a knife and fork, or do you pull the tuna apart with chopsticks?

 

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4 minutes ago, JoNorvelleWalker said:

 

I'm wondering how you eat this?  Looks like a dipping sauce.  Do you use a knife and fork, or do you pull the tuna apart with chopsticks?

 

Knife and fork.  My husband is very civilized.  Me?  I would pull tuna apart with any device available.

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Last night’s dinner - 

Oak Infused Whiskey Sours
and
Peppercorn Crusted Filet Mignon
SV Butter Poached Lobster Tail - 54C/30min. 
Mushroom Risotto made with homemade duck stock, finished with parmesan and a touch of truffle oil
Red wine sauce made with homemade demi-glace

 

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I'm a failure.  Dinner was supposed to have been a favorite dish of mine:  Bugialli's lasagne al forno (Fine Art of Italian Cooking p221ff).  I made the meat sauce.  (I even included the chicken breast this time.)  I made the balsamella.  I made the pasta.  I thought about the cheeses but I could make no more.

 

Had not eaten all day.  Now in the still hours of the early morn I'm sitting down to my mai tai and most well earned Arachis hypogaea.  Dinner may be a can of Progresso clam chowder* or it might not.  As transpires at least a couple times a week I glanced out the glass doors and spied my neighbors scoring their habitual Domino's midnight pizza.  Seems so effortless.  Where did I go wrong?

 

 

*Progresso makes at least four kinds!

 

 

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A BBQ dinner tonight at a place called Pie Alley in Yeppoon. Supposed to be New Orleans style food in a Whiskey & Blues Bar. Set in a literal Alley. 

There was a brilliant live singer but it wasn't Blues. There was not that great a Whiskey selection and I have never been to New Orleans but I didn't see any Gumbo or Jambalaya on the menu ... so not sure if very authentic. BUT the food we did have was Very Very Very good. 

Pretty sure my hub would have prefered to take more loaded "fries" home over me 😂

 

Obligatory kids nugs & chips 

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Pulled pork loaded fries with salsa, Aioli and Jalepeno Jelly. 

 

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Bbq platter of Pork ribs, Popcorn Prawns, Onion rings & SF chicken with slaw and chips. 

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16 hours ago, JoNorvelleWalker said:

 

330 ml.  Person in the shop yesterday said that they were new.

 


Hahaha ... well, I’d say they are the usual size. I once had a 3L limited edition bottle, so - in comparison - they are small (yet usually sufficient for a relaxing evening) ...

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9 hours ago, Robenco15 said:

Last night’s dinner - 

Oak Infused Whiskey Sours
and
Peppercorn Crusted Filet Mignon
SV Butter Poached Lobster Tail - 54C/30min. 
Mushroom Risotto made with homemade duck stock, finished with parmesan and a touch of truffle oil
Red wine sauce made with homemade demi-glace

 

34D5056A-ADC5-4EDC-B2C7-E9728ED0B4D7.jpeg

B6AAF811-8DC3-44A0-9971-6F81532D1943.jpeg


A perfect meal !

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Happy New Year Everyone!  I'm so glad the holidays are once again done with.  I still have my decorations up and I'm enjoying them.  Might leave 'em up a while longer :) 

 

New Year's Eve Eve I needed Chinese food--ok American type Chinese food lol.  I think @liamsaunt made me hungry for it.  Drunken noodles, pork belly and egg rolls

 

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Then New Year's Eve/our 20th wedding anniversary we had some wonderful seafood given to us by my mom and step dad.  Started off with some cheese I've been saving for NYE.  I got it at Whole Foods.  Went in asking if they had Harbison.  They were sold out but the cheese monger suggested this cheese as a very good substitute.  

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It wasn't :(  The texture was lovely

 

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But it tastes like.......nothing......very disappointing especially considering the price of $37.  I served it on this great board that my sister and brother in law gave us for Christmas.  That design on the front is the family brand that is/was used for cattle.

 

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Anyway, we moved on to some oysters

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And then some crab cakes made from some lump crab.  Ronnie said they were the best crab cakes ever.

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Somehow I missed a picture of the seafood bisque that I also made.

Yesterday, we did the usual.....I didn't want to mess up and not have the  the good luck stuff, so RG black eyed peas with a Father's ham hock, greens from our garden, mashed taters and fried chicken

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@Shelby 

 

so sorry the cheese disappointed  

 

its texture looks like it could be a big time winner

 

are those broad rice noodles ?     I can only find the two thinner versions

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1 minute ago, rotuts said:

@Shelby 

 

so sorry the cheese disappointed  

 

its texture looks like it could be a big time winner

 

are those broad rice noodles ?     I can only find the two thinner versions

It was a bummer.  I love the texture.....I saved it.  I think I'll mix it into some macaroni and cheese along with a sharp cheddar.

 

Yes--I love those noodles.  I'll go down here in a bit and get the brand.  I get them at the asian market.

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12 hours ago, Okanagancook said:

Now you are really showing off with that white asparagus!  What’s the sauce?

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$2.59 a bunch at Grocery Outlet, labeled from Peru.    Sweet and tender altho sleeping in my veg crisper since before Christmas.    I usually eschew out of season imported veg and fruits but thought that at this price white asparagus was amusing.    I don't remember ever buying white asparagus before.

 

The sauce is my "go to" for asparagus and fish.     Heat a couple of tablespoons creme fraiche or sour cream in a very small saucepan, like a butter warmer.    Add a tablespoon of pureed preserved Meyer lemon.    Whisk until smooth, then whisk in as much cold butter as it will hold, around half a cube.    Don't let boil.    Keep warm over warm water. 

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eGullet member #80.

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