Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker

Recommended Posts

Last night, of which I failed to take a photo, was taco soup. Because I wanted somethign with that flavor profile, and it was cold and rainy outside. Cannelini beans made it creamy; chili powder and taco seasoning made it tasty. Two quarts in the freezer, too!

 

  • Like 9

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Oh Man! All those American Thanksgiving meals look fabulous, and delicious. May have to grab some turkey soon!

 

Beef Enchilada - Might be a bit overloaded so they were difficult to take out of the pan. They were good tho'. Had guacamole and rice with one and lots of leftovers the son picked up.

 

                                                                1797200290_BeefEnchilada2664.jpg.310193ba0636c0e0830299983a4aac3d.jpg

 

 

                                                               502559146_DeconstructedEnchilada2667.jpg.28a283b6f420a9247a2a7fac78839c0b.jpg

 

                                                         Cantonese BBQ Duck from a BBQ shop and my freezer with spicy udon noodles and bean sprouts

 

                                                                2028594509_CantoneseDuckShanghaiNoodles2678.jpg.d0a24f7b90bf857c626507429848ba1f.jpg

 

Steamed scallops with ponzu and ginger. The scallops were frozen ones from the Chinese grocery. They were pretty good, especially since we can not get fresh ones here on the prairies.

 

                                                                1568913771_SteamedScallops2686.jpg.cc6d0175e5beb2c2766a71012e3a137d.jpg

 

                                                          Did up some duck fried rice with the leftovers of the previous meal.  Topped with crispy duck skin.

 

                                                               1775016476_DuckFriedRice2683.jpg.7045e2b1d5d33eddd90ed9e8329a07f2.jpg                             

 

                                                                       Added some blanched green beans and more ginger and some green onions

                                                              980307445_Scallopsplated2689.jpg.3db6b96fa400b3f86bcaaca5500ce7c7.jpg

                                                                      

 

  • Like 21
  • Delicious 5

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

@liamsaunt – I love the char that you got on your miso salmon.  Ours didn’t turn out that color (you can see how pale ours was in the picture back on Wednesday, the 25th).  I’m completely sure (having coveted your food and respected your cooking for so long) that yours was NOT overcooked.  Was your salmon broiled or grilled? 

 

@CantCookStillTry – does your husband’s new job mean a move for your family?  Or will he be gone for long stretches?

 

@Ann_T – having been raised in a blended family (US and UK😉), that prime rib and Yorkshire pudding meal is heaven to me. 

 

@Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 

 

Thank you all for the good wishes and the admiration for Mr. Kim.  He is certainly willing and insistent on taking care of me – maybe more than is actually good for me😊!  If he could smoke every meal, we’d be eating incredibly well.  But, he has to work, so he’s trying to do regular cooking.  The story continues below.  I just don’t have a lot to show lately – we are eating a lot of carry out and extremely casual pick up meals and they are just not worth pictures.  I mentioned that Mr. Kim is very willing to make/find/buy me whatever I want to eat.  But he just doesn’t have any cooking instincts.  Last night he made grilled cheese sandwiches and was disgusted when he cut the first one open and most of the cheese wasn’t melted.  I had suggested he use a few different cheeses that we had languishing in the cheese drawer, so the sandwiches were a lot thicker than he was used to.  He didn’t take that into account and cooked the first one over high heat.  We had a little lesson in grilled cheese and the second sandwich turned out much better. 

 

This was my dinner on Friday:

IMG_4112.jpg.9a42a6274f45793184ee50d9c3c9aec0.jpg

A fully tricked-out turkey dinner is one of the few times I truly enjoy and look forward to leftovers. 

  • Like 18
Link to comment
Share on other sites

@Kim Shook-At the time you voiced concerns on my knee issue, I hadn’t realized YOU were under the weather. Apologies for any apparent thoughtlessness on my part. I hope you are on the mend. 
 

@Dejah- I can’t even pinpoint just one of those dishes as delicious! It all looks so good. 🤪

 

Tonight’s dinner. One skillet meal of catfish and asparagus. 
 

2FA81516-4E16-4DAD-89D4-8926CA38C39D.jpeg.0b514361a144000daa5ca10216a63a6b.jpeg

  • Like 18
  • Thanks 2
  • Delicious 1

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

52 minutes ago, robirdstx said:

38E025E6-DD36-4E69-B046-7A897C2514AD.thumb.jpeg.39c0c5b9cc62a3a9f43aae82781a4b76.jpeg

 

Pan Fried Tilapia 

 

97825E77-2C35-41B0-BC36-4124C4337DC9.thumb.jpeg.630d36ffa8050b70707a36f9452f2e57.jpeg

 

and Dirty Rice 

 

667F1785-6B35-4340-A4DD-B576C4AF53AE.thumb.jpeg.7e8dba3ce39e7258df610a802a3cc4b8.jpeg

 

How do you do your dirty rice? Have not had it in a while except when a friend used Zatarains. Ground beef did not do it for me, I remember gizzards, liver?? with more South LA versions?

  • Like 2
Link to comment
Share on other sites

1 minute ago, heidih said:

How do you do your dirty rice? Have not had it in a while except when a friend used Zatarains. Ground beef did not do it for me, I remember gizzards, liver?? with more South LA versions?


Made it based on this recipe - didn’t use jalapeño; added a good sprinkling of Slap Ya Mama seasoning; made the rice in rice cooker

  • Like 3
  • Thanks 1
Link to comment
Share on other sites

4 minutes ago, robirdstx said:


Made it based on this recipe - didn’t use jalapeño; added a good sprinkling of Slap Ya Mama seasoning; made the rice in rice cooker

That Slap Ya Mama is great on anything!

 

  • Like 1

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Spent the day confirming a procedure for hubby at the hospital 3 hours away, booking hotel, and running about the clinic here to get his preliminary blood work etc done, I developed a craving for tater tots! Thank goodness I still have some in the freezer from when the grans come over.
Thawed some tenderloin, seared in a cast iron grill pan, and added some green beans and mushrooms (for him), and supper was enjoyed!

 

                                                                           1312312871_SteakTaterTots2690.jpg.22d19f813f717011961a33104065c9c4.jpg

Edited by Dejah (log)
  • Like 17
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

3 hours ago, Kim Shook said:

 

@Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 

 

So after piping the rillette onto the top of the breast I use plastic wrap to wrap uo the breast, allowing me to control the “dome” of the breast and keep the rillette from flattening out and spilling over the breast. Almost like rolling a roulade. 
 

Then once it is tightely packed in the plastic wrap and there aren’t any air pockets (use a toothpick to puncture the wrap and release the air) I tuck the ends of the wrap under the breast and vacuum seal it. By then the vaccum seal isn’t able to flatten the rillette. 

  • Thanks 1
Link to comment
Share on other sites

Tonight Mrs M made her ‘famous in our house at least’ Korean beef. 
 

Our second daughter, 10 years old, announced she wanted to make dessert, and decided that cream puffs was the recipe. Not that she’s ever made them before. 
 

They turned out remarkably good, filled with Nutella because we didn’t have any cream:

8D36BB5A-D443-4549-B457-7A6553234B24.thumb.jpeg.729b571c2e17e198148df337d910f697.jpeg

 

And of course she left evidence behind:

951A92D7-05B7-43D4-861E-9729EEDA39DE.thumb.jpeg.077a8288d439e98b8a25a6994cb2f9fb.jpeg

Edited by pastameshugana (log)
  • Like 16
  • Haha 11

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My first Novella: The Curse of Forgetting

Link to comment
Share on other sites

955548993_Risottoartichokeandsaffron11-30.thumb.jpeg.ac336331a8dc65ec66e7067407c650fc.jpeg

 

"Baby" artichoke (they're not really babies, just grow on a different, lower part of the plant than the big artichoke) and saffron risotto. Carnaroli based. 

 

The saffron/artichoke/herb combo really gives an interesting color.

  • Like 17

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

14 hours ago, Kim Shook said:

@liamsaunt – I love the char that you got on your miso salmon.  Ours didn’t turn out that color (you can see how pale ours was in the picture back on Wednesday, the 25th).  I’m completely sure (having coveted your food and respected your cooking for so long) that yours was NOT overcooked.  Was your salmon broiled or grilled? 

 

 

You are right, it was not overcooked.  I broiled it for four minutes.

 

Last night, crispy fish sandwiches

 

1353446146_crunchyfish2.thumb.jpg.d95099a4ec953e520ca02ad1ccfd9890.jpg

  • Like 15
  • Delicious 3
Link to comment
Share on other sites

A first try at Lula Kebabs last night.

Mix of beef and lamb, cumin, parsley, garlic chopped onion

israeli salad with feta

saffron jasmine rice

homemade tzaziki

puligny and cornas

and a small scoop of vanilla ice cream with chili crisp

IMG_3136.JPG

IMG_3139.JPG

IMG_3137.JPG

IMG_3142.JPG

IMG_3141.JPG

IMG_3143.jpg

  • Like 16
  • Delicious 2
  • Confused 1
Link to comment
Share on other sites

Grilled portobellos with stuffing from leftover dinner rolls, corn off cob, black beans, onion, red pepper, jalapenos, poblanos, cilantro.  I served them with chipotle mayo.  

 

pbells.jpg

  • Like 15
  • Delicious 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...