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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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Kim Shook

Kim Shook

Posted
Posted

@BKEats -  All of your meals look wonderful.  I am not normally much for tomato and fish, but the sauce you made with the snow crab looks lovely and light and I think I’d love it.  I’m from Washington DC and grew up going to the Eastern Shore and oddly enough, I’ve never tasted shad roe.  I think I find the idea a little scary and I’m not willing to order a whole serving of it.  I’d taste it if someone else would order it, though.  Especially if it looked like yours!  One question:  your steak and eggs.  What are the eggs?  It looks like soft cooked yolks only?  How is that done?

 

@liamsaunt – your salmon looks delectable.  I love miso with fish and seafood.  I have a scallop dish that uses miso and it changed a fish hater into a scallop lover in one meal.  @nakji shared it with me in 2008! 

 

@gfweb – lovely meal.  I love that perfect stack of potato slices, but the cauliflower is gorgeous and so perfectly charred.  What is your secret?  It doesn’t even LOOK like the cauliflower I buy.  What I find is so tightly packed that I can’t get that even roast. 

 

Tried a new thing in the IP for dinner tonight – cooking from frozen.  Looking a little gnarly right out of the IP:

IMG_1705.jpg.60e552ede523bde4c29965e683ad93d1.jpg

 

Sauce – soy, peach syrup, ginger, garlic, and a cornstarch slurry:

IMG_1707.jpg.82a4353ef0ab593b1ab0597ab45780e5.jpg

 

After a session in the CSO under the broiler with some of the sauce on top:

IMG_1710.jpg.06c132c8a3f06a4d21e6c3dbfb71388e.jpg

Looking a bit better!  Served with long grain and wild rice mix and some surprisingly good corn from Kroger:

IMG_1711.thumb.jpg.73f7e587d444bcf47bac15d08793c0c7.jpg

 

IMG_1708.jpg.1319e52d7a755b58e0bfa0cccfce3577.jpg

 

 Dessert:

IMG_1713.jpg.a9735b0d07e212f970e5a397470dfb28.jpg

 

  • Like 12
  • Delicious 1

Kim

Kim's Cookbook

What Fresh Hell is This?

BKEats

BKEats

Posted
Posted (edited)

So, I was kind of drunk and had the idea and well, it's a wonderful idea.. I called them steggs at the time.. I was in my kitchen with a bunch of friends, in the before time... I had been running a steak special at my restaurant and would take the unsold steaks home at the end of the night and vacuum seal and freeze.  So, i have like 12 dry aged steaks in my freezer... But, I took a few egg yolks, some butter,  put them in a double boiler and just heated them up until it was warm.. I added some thyme, salt and pepper and poured the egg sauce over the eggs.. It was so delicious.   In the future, i would maybe add potato sticks to this dish, assuming I would be drinking again.. 

 

https://imgur.com/gallery/GTVp6GU

Edited by BKEats (log)
  • Haha 4
Ann_T

Ann_T

Posted
Posted

@Kim Shook, it all looks so good.  Is it wrong though to just want the corn?

 

Pizza night.   I had a second batch of dough in the fridge since Tuesday.  Matt took it out of the

fridge around 2:30 PM so that it would be ready to use when I got home from work.

1457067318_MushroomandSausageApril3rd2020.thumb.jpg.4776ab766bd119903682d8c1adc3b0ea.jpg

This was Moe and my pizza.  Mushroom and sausage. 

1006943247_MushroomandSausageApril3rd20201.thumb.jpg.8966c98eb83668072fac6f061ef4f399.jpg

The crust was really thin, the way I like it but with a nice rim. 

  • Like 16

Foodblog: Vancouver Island
Thibeault's Table -  Blog

gfweb

gfweb

Posted
Posted
46 minutes ago, Kim Shook said:

@BKEats -  All of your meals look wonderful.  I am not normally much for tomato and fish, but the sauce you made with the snow crab looks lovely and light and I think I’d love it.  I’m from Washington DC and grew up going to the Eastern Shore and oddly enough, I’ve never tasted shad roe.  I think I find the idea a little scary and I’m not willing to order a whole serving of it.  I’d taste it if someone else would order it, though.  Especially if it looked like yours!  One question:  your steak and eggs.  What are the eggs?  It looks like soft cooked yolks only?  How is that done?

 

@liamsaunt – your salmon looks delectable.  I love miso with fish and seafood.  I have a scallop dish that uses miso and it changed a fish hater into a scallop lover in one meal.  @nakji shared it with me in 2008! 

 

@gfweb – lovely meal.  I love that perfect stack of potato slices, but the cauliflower is gorgeous and so perfectly charred.  What is your secret?  It doesn’t even LOOK like the cauliflower I buy.  What I find is so tightly packed that I can’t get that even roast. 

 

Tried a new thing in the IP for dinner tonight – cooking from frozen.  Looking a little gnarly right out of the IP:

IMG_1705.jpg.60e552ede523bde4c29965e683ad93d1.jpg

 

Sauce – soy, peach syrup, ginger, garlic, and a cornstarch slurry:

IMG_1707.jpg.82a4353ef0ab593b1ab0597ab45780e5.jpg

 

After a session in the CSO under the broiler with some of the sauce on top:

IMG_1710.jpg.06c132c8a3f06a4d21e6c3dbfb71388e.jpg

Looking a bit better!  Served with long grain and wild rice mix and some surprisingly good corn from Kroger:

IMG_1711.thumb.jpg.73f7e587d444bcf47bac15d08793c0c7.jpg

 

IMG_1708.jpg.1319e52d7a755b58e0bfa0cccfce3577.jpg

 

 Dessert:

IMG_1713.jpg.a9735b0d07e212f970e5a397470dfb28.jpg

 

Thanks!

The cauliflower is the yellow variety; it seem s to last longer in the fridge. I cut out the florets  and halve or quarter them and roast  them  cut side down on an oiled pan. 375 F for about 4o minutes, but it seems to vary with every cauliflower, white or yellow

 

  • Thanks 2
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Dinner04042020.png

 

 

Philips grilled red snapper.  Had not intended a photograph, but then I thought of @Duvel and was overcome with charity.

 

 

  • Like 5
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  • Haha 7

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

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

Duvel

Duvel

Posted
Posted
45 minutes ago, JoNorvelleWalker said:

Dinner04042020.png

 

 

Philips grilled red snapper.  Had not intended a photograph, but then I thought of @Duvel and was overcome with charity.

 

 


Credibility score +1 😜

  • Haha 9
CantCookStillTry

CantCookStillTry

Posted
Posted (edited)

Tonight we had Chicken & Courgette Enchiladas... from a box. 

You know, those 'kits' you finally get round to using and are like 'oh yeah, I paid $8 for 8 tortillas and half a jar of salsa in a big ass box'. 

20200404_185928.thumb.jpg.14dc313fe3b12e85ba432e995694fb55.jpg

 

And yes. Obviously I served and snapped a pic and then went back and scooped up ALL of the filling, that fell out, and dumped it on the side of the plate. Voila!

Edited by CantCookStillTry (log)
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BeeZee

BeeZee

Posted
Posted
13 hours ago, shain said:

 

How would you describe canned clams, compared to fresh or frozen? I'd expect them to be quite chewy. For which usages are they an acceptable sub?

I only added them at the very end just to warm them so they didn’t get too chewy. The pieces were quite small, I would not call them chopped, much of it was more of a minced size, in the future I might use them for a seafood soup or they might be OK in a fritter/pancake type of application. No comparison to fresh, and texture wise, probably marginally better than frozen. Keep in mind that brands may differ, these were Snows.

  • Like 1
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"Only dull people are brilliant at breakfast" - Oscar Wilde

shain

shain

Posted
Posted
13 minutes ago, BeeZee said:

I only added them at the very end just to warm them so they didn’t get too chewy. The pieces were quite small, I would not call them chopped, much of it was more of a minced size, in the future I might use them for a seafood soup or they might be OK in a fritter/pancake type of application. No comparison to fresh, and texture wise, probably marginally better than frozen. Keep in mind that brands may differ, these were Snows.

 

Thanks, I actually always assumed frozen are better. I guess I expected them to be overcooked during canning.

~ Shai N.

suzilightning

suzilightning

Posted
Posted

za86DAX.jpgJust how my mom made her shad roe

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

liamsaunt

liamsaunt

Posted
Posted

Friday night pizza night.  Vegetarian since my sister and kids are quarantining with us and they observe Lent.  Cheese

 

986994103_cheesepizza.thumb.jpg.4323b3a385da4aa7ce203fd184e40b70.jpg

 

Pepper, onion, and mushroom

 

193395643_pepperpizza.thumb.jpg.280765af38b7e34c590e4262dd93b847.jpg

  • Like 12
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  • Delicious 2
suzilightning

suzilightning

Posted
Posted (edited)

Another 40 minutes and I am done for the day …. 2 scopes of work done and on break from a meeting.

Just started some potatoes boiling.  I am craving mashed potatoes so half will go to that with some garlic cheese; the other half are going to become the potato salad I grew up with.  Potatoes, minced onion, minced red bell pepper, thawed peas and a mix of Miracle Whip, celery salt and mustard.  

Back to the salt mines😘

...and red cabbage and applesauce.

Edited by suzilightning (log)
  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
6 hours ago, BeeZee said:

I only added them at the very end just to warm them so they didn’t get too chewy. The pieces were quite small, I would not call them chopped, much of it was more of a minced size, in the future I might use them for a seafood soup or they might be OK in a fritter/pancake type of application. No comparison to fresh, and texture wise, probably marginally better than frozen. Keep in mind that brands may differ, these were Snows.

 

I have not tried them yet but I stocked up on three tins of Matiz clams (berberechos) from Spain.

 

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

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

Duvel

Duvel

Posted
Posted (edited)

 

6 minutes ago, JoNorvelleWalker said:

 

I have not tried them yet but I stocked up on three tins of Matiz clams (berberechos) from Spain.

 


In Spain, canned clams (or any canned seafood) is considered a dish of its own right, and - depending on the quality - fetched prices much higher than the fresh product. Berberechos are typically eaten as an aperitif, after being generously seasoned with Salsa Espinaler (or any equivalent). Usually accompanied by a glass of Vermouth ...

Edited by Duvel (log)
  • Like 3
kayb

kayb

Posted
Posted

Chicken in walnut sauce, from the NYT recipe.

 

20200404_175424.thumb.jpg.84a4753d5ead0590f77901bb0f99ea4a.jpg

 

Not the best thing I ever made, but not bad. Should have thinned the sauce more. 

  • Like 13

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

gfweb

gfweb

Posted
Posted

SV flat iron steak, charred broccoli, hash browns with onions.

I had wanted to make latkes, but my latkes suck. Hash browns, I can make.

So I mixed slivered onion with the potato and left out the egg and flour. A goyishe latke.

 

011.thumb.jpg.5bba01d4f73efd70456a5e5f244f8fd4.jpg

 

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gfweb

gfweb

Posted
Posted (edited)
38 minutes ago, mgaretz said:

 

Mix some granulated onion in with the potatoes.

Great idea! There were onions in there, but it could have been much more onion-y

Edited by gfweb (log)
  • Like 1
rotuts

rotuts

Posted
Posted

i've used Penzey's 

 

granulated onion  and granulated toasted onion for years 

 

its not powdered   and i recommend them both

 

btw  they also have  granulated garlic

 

far far better than powered   

 

just keep  them  all tightly sealed

  • Like 4
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