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JoNorvelleWalker

Dinner 2020

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Posted (edited)

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True potato pizza

w ramps 

 

Edit: Did not realize that this one came out upside down, a new feat for me!  Note: No Crayola markers were harmed in the making of this pizza.

 

Kids proclaimed this to be "in the birthday dinner book" and "top 6" - nice to have a decent Gluten Free 'pizza' alternative!


Edited by TicTac (log)
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Sea scallops (frozen defrosted) just cooked on a sheet pan with some seasonings. Also roasted the not so great “baby” carrots from my recent produce delivery, along with fennel bulb sliced thinly. Tossed them with a little balsamic syrup and agave syrup after cooking. Seasoned rice from a pouch.

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

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2 hours ago, David Ross said:

One of my favorite quick pickles that I make any time of year, Pickled Red Onions.  I was thinking about this recipe the other day when I was looking through some of my recipes.  Easy to make and they are great as a garnish for Mexican dishes, salads and sometimes I'll put them on top of scrambled eggs.

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Ingredients-

1 large red onion, thinly sliced

2 cups water

1 cup apple cider vinegar

1 tbsp. salt

1 tbsp. granulated sugar

 

Instructions-

Cut the ends off the onion.  Use a mandoline style vegetable slicer to slice the onion into thin rings.  We set the slicer to cut thin onion rings no more than 1/8" thick.  Cut the slices of onion in half.

 

In a saucepan, add the water, apple cider vinegar, salt and sugar and bring to boil.  Take the saucepan off the heat and add the sliced red onion.

Let the brine and onions cool to room temperature, then place in a container, cover and refrigerate overnight to pickle.  The onions will turn a bright pink during pickling.

I used to make my pickled red onions similarly to this recipe, though I did not add sugar.

 

Then I met a Mexican chef who taught me the ways of his people!

 

Salt - Lime - sometimes chili.  That's it!

 

Salt the hell out of the onions, let them sweat out the water for 30-60 minutes, quick rinse - put in a jar and add a 2-3 limes worth of Juice.  Sometimes will add a fresh chili in there as well.

 

 

 

 

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7 minutes ago, TicTac said:

I used to make my pickled red onions similarly to this recipe, though I did not add sugar.

 

Then I met a Mexican chef who taught me the ways of his people!

 

Salt - Lime - sometimes chili.  That's it!

 

Salt the hell out of the onions, let them sweat out the water for 30-60 minutes, quick rinse - put in a jar and add a 2-3 limes worth of Juice.  Sometimes will add a fresh chili in there as well.

 

 

 

 

That's basically the Rick Bayless pickled red onion, but I think he blanches them in boiling water for like 10 seconds, drains, then salts and let sit.... then lime juice.  I used to make them whenever I'd make cochinita pibil...

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Always at the leading edge, I gave the Momofuku style bo ssam a go... a decade+ after everybody else. :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.

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More backyard salad with entryway cherry blossoms, Blenheim apricot vinegar dressing

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Rice noodles with pork and scallions

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eGullet member #80.

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Mother's Day Dinner for my Sweetie. Sous vide rare rib eye, Peas and Cocktail Onions with Butter and Dill, Saffron Risotto.

 

 

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Porthos Potwatcher
The Once and Future Cook

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Posted (edited)

Kitchen remodel’s mostly done, so we have the counter space to crank-out pasta: hand-cut fresh tagliatelle with an anchovy, arugula and shallot sauce.

 

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Edited by mumkin Wtf photo unedited? (log)
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Pizza bianca (just fresh mozzarella di buffala), topped with cream cheese, smoked salmon and chives after baking ...

 

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@TicTac

 

I love your pizza , but it was giving me vertigo 

 

so I offer you this version :

 

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Posted (edited)

roasted eggplant cut 2 ways with mint, champagne, chopped salad, chicken shawarma( from NY Times website), israeli feta from trader joes and plated with tahini

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Edited by scamhi (log)
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Miso soup with tofu, wakame, carrot, dried shiitake, kombu and toasted sesame.

Fried rice with eggs, peas, chili, garlic, onion, scallions, sesame oil, light soy sauce.

 

 

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~ Shai N.

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6 hours ago, JoNorvelleWalker said:

Bryani

 

Recipe, please?

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A couple of easy peasy dinners. Last night was crab cakes with a radicchio orange salad from an e-recipe by Lidia Bastianich.  I bought a fresh leafy head of radicchio at the farmers market and combined it with the other ingredients including radishes, oil cured olives and orange supremes.  It was dressed with a simple dijon vinaigrette of lemon juice and orange juice\pulp.

 

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The previous nights dinner was fresh zucchini spirals cooked al dente with red onion, mushrooms and topped with Rao's jarred sauce with homemade luganeca sausage.  The sausage is seasoned with fresh rosemary, garlic, pecorino romano and nutmeg.  Lot's of flavor but not too heavy for a late dinner.

 

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Posted (edited)

Mommy (wife) want mussels, mommy get mussels; classic French; shallots, wh wine, cream, butter, parsley.  King crab and lobster tails steamed in an old bay riff of celery seed, salt, paprika, lemon juice.  Side of sweet corn, mesc salad w strawberries w dijon vngrt and just baked baguette.....no complaints.

 

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Edited by Eatmywords (log)
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That wasn't chicken

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@rotuts – re: the takeaway pizza.  You are right – it was kind of inexplicable.  I could explain away the tasteless meats by thinking that maybe they couldn’t get their regular meats and were “making do”.  But the flat crust and bland sauce can’t be explained away really. 

 

@CantCookStillTry - I thought this might be helpful.

 

@gfweb – I told Mr. Kim that the same friend who gave me the directions for our favorite SV pork loin and flat iron steak had made a wonderful looking dinner of stuffed pork and sprouts and showed him your dinner and he want the recipes, please!  Pork and sprouts & onions (cipollini?), both! 

 

@Duvel – your pizza crust is absolutely perfect!  I adore bubbles.  It looks especially good after that flat, blah pizza we suffered this past week (the leftovers of which are still languishing in the fridge).  And I love the topping.  What a great brunch pizza that would make. 

 

@Steve Irby – lovely crab cake dinner!  We keep hearing that different restaurants have soft shells and when we call them, they are sold out.  So, I’ve been thinking about crab a LOT! 

 

@Eatmywords – I had a lovely Mother’s Day dinner.  I chose the restaurant and the menu.  It was delicious.  I would have traded it out in a minute for the one you made.  My favorite foods in all the world – shellfish, corn, bread! 

 

Mother’s Day dinner from our favorite local American-Chinese place:

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Wonton soup:

 

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Shrimp toast, egg roll, crab Rangoon, orange beef, rice, and lemon chicken.  Moo Shu Pork:

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Rolled up:

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Third time ordering from them in 2 weeks.  We are doing our part to support this place!  When Mr. Kim came out from picking it up, the owner came out with him to wave at Jessica and me and say, “thank you”. 🥰

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I purchased a beautiful black sea bass at the farmers market Saturday.... Yesterday, turned on the grill and decided to cook it... First, marinaded in harissa mxed with olive oil and lemon. 

 

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Purchased some dips and spreads from local Syrian Grocery Store and Bakery close to me.  Spicy hummus, muhammara, babaghanoush, pickled beats, eggplant salad,  gigantes beans, tabouli, tahanni and I made a mint and tomato salad. I also added some tahini to the fish and stuffed it with garlic and mint:  In addition to have the fish propped up with two sliced lemons underneath

 

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Grilled the fish in a hot fire with woods chips for smoke:

 

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Cooked perfectly, so delicious

 

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Served with lettuce wraps:

 

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Nothing but bones... we sat outside and had a great time:

 

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Crispy chicken topped with wild mushrooms, parsnip and carrot oven fries (the carrot in the front is not burnt--it is a deep purple carrot), and Caesar salad

 

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@BKEats, I believe that bass was glaring at you.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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