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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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mgaretz

mgaretz

Posted
Posted

Last night's dinner.  Tri-tip, cooked SV then seared, served with TJ's latkes made in the BSOA on air-fryer mode, and broccolini, steamed with butter.  The broccolini was fresh-picked from the student garden at the high school where my wife teaches.  The students presented her with it as a thank you.

 

tt-lat-broc.jpg.e978a41a95d2b96842e077ee41ba4a10.jpg 

 

 

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Mark

My eG Food Blog

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Dejah

Dejah

Posted
Posted

@Kim Shook: I didn't use any soy sauce or other sauces with the beansprouts. The char siu may have added the bit of sweetness and colour? You could add a bit of oyster sauce if you like stronger flavour.
 

Supper tonight was shrimp sauteed with red onions, green onions, garlic, ginger, fresh green peppercorns, and a spoonful of Toban paste. The shrimp had a bit of cornstarch and oil to "silken" them as they cooked. Eaten with brown and wild rice, and stir-fried bok choy.
1685453683_ShrimpSides0716.thumb.jpg.eae62f525892570575bcc36df29b52f7.jpg

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Dejah

www.hillmanweb.com

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

In my freezer I found a steak -- I think it was a steak -- dated 03/09/2017.  (It was next to another steak, though that steak didn't have a date.)

 

Dinner02172020.png

 

 

Baked potato and Philips grilled asparagus.  Accompanied by Pinot Noir.  Followed with a whiff of WistlePig.

 

 

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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

rotuts

rotuts

Posted
Posted

@robirdstx 

 

Wow !

 

Meat cooked in a Pan !

 

very nostalgic ! good for you !   

 

always good to keep traditions alive .

 

did you light a few candles ?

 

suprise.gif.61f3f317dccd53c3757a1c6a95c9728d.gif

 

 

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
1 hour ago, rotuts said:

@robirdstx 

 

Wow !

 

Meat cooked in a Pan !

 

very nostalgic ! good for you !   

 

always good to keep traditions alive .

 

did you light a few candles ?

 

suprise.gif.61f3f317dccd53c3757a1c6a95c9728d.gif

 

 

The preferred method of pros.

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eGullet member #80.

Paul Bacino

Paul Bacino

Posted
Posted

Nduja Meat Balls ( 1500 g pork/350 g Nduja )--  Parm/Romano/ bread/ egg/ parsley

Sugo/Nduja oil/ Fregola with a olive /celery gremalata

 

49545482326_65bf46b54e_b.jpg

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Its good to have Morels

Captain

Captain

Posted
Posted
On 2/13/2020 at 10:00 AM, heidih said:

Is this a knife and fork situation? Look daugnting.

No, not all. Maybe I just got to close for the pic.  I've been called plenty of things but never a Big Mouth😀

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shain

shain

Posted
Posted
On 2/16/2020 at 8:38 PM, Duvel said:

I found an intermediate solution until I master the transfer better. Now, I build the pizza on a trimmed piece of baking paper, load that directly on the steel and remove it after about 45 seconds,

 

I do the same, but I don't bother removing the parchment (I didn't notice any difference when I did). 

Your pizzas look great, btw :)

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~ Shai N.

TdeV

TdeV

Posted
Posted
7 hours ago, Margaret Pilgrim said:

The preferred method of pros.

 

I read this as the preferred method of pyros.

🙃

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Tri2Cook

Tri2Cook

Posted
Posted

I made some Cajun chaurice sausage a couple weeks ago and stuck it in the freezer while I decided what I wanted to do with it.

chaurice1.jpg

Finally came up with a plan this weekend. Onion, bell pepper, celery, garlic and green onion in the pot...

sauce1.jpg

Added diced tomatoes, crushed tomatoes, thyme, parsley and seasoned with salt, pepper and cayenne to get a Cajun style tomato sauce.

sauce2.jpg

Mixed the chaurice with cooked rice, did some assembly and oven time and...

cabbage1.jpg

Yep, Cajun cabbage rolls. :P :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Oranges

1355831276_photo1-1.thumb.JPG.c16837917b39cf6f3edc197407d00076.JPG

 

Hmmm...meat blobs with noodles, zucchini

1509283206_photo2-1.thumb.JPG.739699b7cd237f8cfd35c83f945d8e68.JPG

 

Original intent was Swedish meatballs but meat mix was quite wet and I gave up proper shape and settled for "splats".

 

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eGullet member #80.

Steve Irby

Steve Irby

Posted
Posted

My take on a great dish from the former Madison's Diner in Pensacola.  Salmon Rockefeller- grilled salmon, fried oysters, hollandaise, spinach and gouda cheese grits. 

 

IMG_20200217_192322826_HDR.thumb.jpg.4fc1d9457049eda04bbb9376e2cf4aa0.jpg

 

And from a few weeks ago smoked ribs cooked on a gas grill using a Smokai smoke generator.

 

1576729268_EFFECTS(1).thumb.jpg.6304745c99719b1a28eeb9823a03f59d.jpg

 

 

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
2 minutes ago, Steve Irby said:

My take on a great dish from the former Madison's Diner in Pensacola.  Salmon Rockefeller- grilled salmon, fried oysters, hollandaise, spinach and gouda cheese grits. 

 

IMG_20200217_192322826_HDR.thumb.jpg.4fc1d9457049eda04bbb9376e2cf4aa0.jpg

 

 

Wow!

eGullet member #80.

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
2 hours ago, Margaret Pilgrim said:

 

Hmmm...meat blobs with noodles, zucchini

1509283206_photo2-1.thumb.JPG.739699b7cd237f8cfd35c83f945d8e68.JPG

 

Original intent was Swedish meatballs but meat mix was quite wet and I gave up proper shape and settled for "splats".

 

 

You need an A4Box!

 

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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

Ann_T

Ann_T

Posted
Posted

Last night's dinner.

 

I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan. A gift from a friend. (Thank you @FauxPas).

198459572_LasagnareadyfortheovenFebruary17th2020.thumb.jpg.70bf8f4234e9fcb1a1aeb5b02a9fcb89.jpg

This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna.

 

1369705229_LasagnaoutoftheovenFebruary17th2020.thumb.jpg.89d312f6262e28b7738b2c0c960f24bb.jpg

Lasagna weighed 6 3/4 lbs not counting the pan.

929634166_LasagnaServedFebruary17th2020.thumb.jpg.b50f1114789479f548968fb4ea10ff30.jpg

Matt doesn't eat meat so I made a four layer cheese lasagna.

1397236246_LasagnaServedFebruary17th20201.thumb.jpg.dd1dfb8a7718b34dfa695f12c28162f2.jpg


Moe and I had ours topped with the pork bolognese sauce.

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Shelby

Shelby

Posted
Posted
17 hours ago, Tri2Cook said:

Cajun cabbage rolls.

Brilliant!

1 hour ago, Ann_T said:

TeamFar lasagna pan

I see I'm going to be searching Amazon in a few minutes to see if they have this.  Your lasagna looks wonderful.

 

It was really warm yesterday (snow coming though YAY :) ) so Ronnie smoked a chicken.

 

thumbnail_IMG_7437.jpg.bd64a78f08c6d02d6c7508aeba1c4238.jpg

thumbnail_IMG_7438.jpg.8ca8d8cbbbc2e5b894d295448481113f.jpg

Potato salad

thumbnail_IMG_7433.jpg.089c61b18f947dcb4dfcfcc8f933153d.jpg

Pesto pasta salad

thumbnail_IMG_7436.jpg.7e2f8c2241ce921827e1ec4eee124d2f.jpg

And baked beans

thumbnail_IMG_7439.jpg.df208600ec5709eff247bee60e974954.jpg

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
1 hour ago, Ann_T said:

 

Matt doesn't eat meat so I made a four layer cheese lasagna.

A future possibility, fpr Matt: mushroom ragu.     Many years ago I invited a work associate and husband to dinner on a Friday night.    Knowing his Friday meat proscription, I made a hearty sauce, substituting a ton of chopped portobello mushrooms for the meat and made an enormous lasagne.    It was, I thought, sublime, cheesy, "meaty" and robust.    Everyone chowed down except the husband who took a fork full and quietly ate all the sides.    The next day I asked my friend about it and she said that he was obdurate in not eating meat on Friday.    Wish I had asked the night before.   

eGullet member #80.

lindag

lindag

Posted
Posted (edited)
On 2/18/2020 at 8:48 AM, Shelby said:

 

I see I'm going to be searching Amazon in a few minutes to see if they have this.  Your lasagna looks wonderful.

 

 

 

I got mine from Amazon.  It's this one.  Make sure you get the 8x10" to fit the CSO.

Edited by Smithy
Adjusted Amazon link to be eG-friendly (log)
rotuts

rotuts

Posted
Posted (edited)

I think @JoNorvelleWalker 

 

pointed these pans out a while go

 

I have the 3.25" deep pan , and the 1.7" pan.

 

they also have a 3" deep pan.    

 

better check ' around '   @Shelby 

 

or your Amazon history !

 

but two would be nice.

 

a nano-watt bulb deep inside me went off and I checked

 

first  .   

 

what a tasty remember from @Ann_T 

 

that there is no excuse , except Sloth , to making Lasagna in the CSO.

Edited by rotuts (log)
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