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JoNorvelleWalker

Dinner 2020

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6 hours ago, shain said:

Gado gado.

Peanut-coconut sauce with plenty of tamarind, kaffir lime, lime zests, chili, garlic and a few more spices.

The egg, noodles and crispy tofu are served warm. 

Couldn't find any rice crackers, so toasted popped rice did the job. 

 

 

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looks beautiful 

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Last night was a repeat of Vivek Singh's kadhai ka shikar.

https://forums.egullet.org/topic/160121-dinner-2020/page/111/?tab=comments#comment-2247719

 

So successful a few days ago.  Once the prep is done the dish comes together quickly.  The key phrase here is "once the prep is done."  There are eleven sets of ingredients to be added to the stir fry in the proper order.  I blew it.  I dumped in the strained tomatoes before the ginger, garlic, chillies and before the ground spices.  Good, but not as good.

 

Leftovers probably for tonight.

 

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Grilled sirloin marinated ala @BKEats, burnt onion potato salad

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Defrosted/reheated leftover eggplant parm casserole, since temps are trending higher seemed like a good idea to have it on a cooler day.

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

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5 hours ago, Shelby said:

Chicken quesadillas again with salad and that cilantro lime dressing

 

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Sorry Shelby, I've apparently been asleep at the switch. What is "that lime cilantro dressing"? I like that flavor combination but wasn't happy with my attempt at it.

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Nancy Smith, aka "Smithy"
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Asparagus, Green Goddess

 

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Niman Ranch chop, mini gnocchi with enriched pan deglaze

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eGullet member #80.

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Trying my hand at a Cantonese "fry-roast" jianju chicken. Turned our really well... It called for some bubbly we had laying around!

 

Also some bok choi cooked in the same skillet that made the chicken. The water used to steam the bok choi also deglazed the pan... Yum.

 

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13 minutes ago, KennethT said:

Trying my hand at a Cantonese "fry-roast" jianju chicken. Turned our really well... It called for some bubbly we had laying around!

 

Also some bok choi cooked in the same skillet that made the chicken. The water used to steam the bok choi also deglazed the pan... Yum.

 

IMG_20200523_195503-01.thumb.jpeg.cb92263e79f44b9694ec2065d763d0fe.jpeg

 

00000IMG_00000_BURST20200523200126659_COVER-01.thumb.jpeg.16a4e244226bd212a584378db663ccf1.jpeg

Had to Google "fry-roast" jianju chicken, watched instruction, and will definitely make this.    Thanks much for the nudge.

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12 hours ago, gfweb said:

Grilled sirloin marinated ala @BKEats, burnt onion potato salad

014.thumb.jpg.812cd06f166a01c8a1cda35a951101d6.jpg016.thumb.jpg.e0c7112e7f79b95818fca7d68566dd4c.jpg

 

looks good, i never tried the marinade on anything besides skirt or flank... How long did you let it marinate for, did you enjoy?

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Posted (edited)
21 minutes ago, BKEats said:

 

looks good, i never tried the marinade on anything besides skirt or flank... How long did you let it marinate for, did you enjoy?

This was low grade, bought on sale, sirloin. It marinated for 4 hours...fish sauce, molasses (no brown sugar in the house), lots of soy, lime juice.

 

Very tasty, but I should've gotten it crustier. Hotter fire needed.

 

The potato salad was pretty nice too. I medium dice yellow onions and sautee till nearly black, mix with jalapeno vinegar and mayo and let sit for a few hours


Edited by gfweb (log)
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Posted (edited)

yesterday, we had 12 people over and we had a bit of a feast... 3, 3 lb steaks that I reversed seared... Essentially, cook at 225 until the internal temp hits 90... i was impatient so like 87.. then blast on the grill to print to temp... i took the steaks off at 118.  I also grilled lobsters with a tarragon butter.  It was the first time two 11 year old girls ate lobsters and well, they lost their minds... so, that was fun... one went from not wanting to try to eating 2.. So, sorry to the dad but, happy to introduce it to them. roasted more beets for another beet salad and crispy brussel sprouts with sriracha/honey dressing.. if you have not had them this way, i will find the recipe and i  think everyone should make them.. my wife makes them. 

 

The steaks:

 

No joke:

 

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Bone in, pretty.. 

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Lobsters... there were a bunch.. initially i wanted 3 lbers but, the place we are could only get 2 lbs... oh well, we recovered quickly... i melted butter in a microwave then added cut up tarragon.. I butchered the lobster, split them in half, removed the claws.. poured the butter in the cavity and the tails of the lobsters... then i boiled the claws for 6 minutes... I cracked the claws in three places so people didn't have to do work.. i then poured the butter in the cracks of the claws.. 

 

 

Then I grilled the lobsters cut side down for 4 minutes and 2 minutes on the other side.. i was working with an extremely hot grill it was over 800 degrees.. like, i have no hair on right hand or arm. 

 

First batch goes on the grill.. I usually cut myself when dealing with lobsters.. I usually justify it as, well, that's their revenge... But, this  time was completely seamless and pretty easy with zero mess..  

 

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Finished product platter one:  claws off somewhere

 

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so, upsetting in that, i left the meat shots to someone at the table and well, they didn't really come through... i should explain that they are older, not on instagram and have no idea what egullet is, so, i dont think they understand the importance of the money shot!  Haha, but, yeh, outside of that. i had photos and video of the cake being blown out, of the kids all laying together in one bed watching a movie, a photo of the birthday boy and some fun candid shots but, not one decent shot of the platter of 9 lbs of beef I cooked... Anyway, it was freaking delicious.

 

roasted beet salad with tomatoes, feta and these awesome croutons. i resmoked the beats early in the day... 

 

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and while the grill was on, i made pizza:

 

it was from a 72 hour pizza dough that I mistreated.. the fermentation flavor was there, i just don't think i put in enough yeast: or something prevented it from rising.. but, i made like 4 pizzas

 

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so steak, perfect.. internal temp 117 off the grill 

 

my shot

 

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this is a three pound piece of meat mind you... There is there one an only shot.. 

 

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And then this is someone else's photo:  Anyway, it was on that huge plates, three steaks sliced, salted, bones arranged.. it was freaking beautiful...  Don't worry, i have recovered and the birthday boy was shielded from the offense as to not have tarnished the event 🤣  We we just have to wait until he turns 81 to give it another try.

 

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cheese and pate before,   key lime pie and homemade whipped cream to finish.  Now, i go for run.

 


Edited by BKEats (log)
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12 hours ago, Smithy said:

 

 

Sorry Shelby, I've apparently been asleep at the switch. What is "that lime cilantro dressing"? I like that flavor combination but wasn't happy with my attempt at it.

 

 1/3 cup olive oil

 1/4 cup freshly squeezed lime juice

 4 tablespoons red wine vinegar

 3 tablespoons honey

 1/4 cup chopped fresh cilantro

 1/4 teaspoon salt

 1/4 teaspoon black pepper

 

I don't pre-chop the cilantro.  I throw all of this in the food processor and whiz it up.

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I had a big day yesterday--big city grocery store early in the morning and then hours of working in the garden.  I was really tired by the evening and glad I had taken some pizza dough out to thaw.   The olive bar at the store has long been taken away due to the virus....and to be honest, if it ever comes back I will have some second thoughts about scooping olives out of something that bunches of people have touched.  Anyway, they had individual containers of the olives that we like so I picked one up.

 

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Went well with jalapeño pepperoni pizza and salad

 

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4 minutes ago, Shelby said:

  The olive bar at the store has long been taken away due to the virus....and to be honest, if it ever comes back I will have some second thoughts about scooping olives out of something that bunches of people have touched.  Anyway, they had individual containers of the olives that we like so I picked one up.

I have to be honest...I have always had second, and third, and fourth thoughts about scooping olives or anything else out of anything people have touched. Because too many people are basically disgusting.

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Mitch Weinstein aka "weinoo"

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Pork chop with lamb quarters greens.  Strawberries ice cream with strawberries and balsamic roasted strawberries syrup.

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Just now, weinoo said:

I have to be honest...I have always had second, and third, and fourth thoughts about scooping olives or anything else out of anything people have touched. Because too many people are basically disgusting.

Yeah.  Same.  I think stuff like salad bars and buffets might become extinct.

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Spurred by @BKEats revelation that it was in fact soft shell crab season....I tracked down some live beauties yesterday...

 

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12 hours ago, Margaret Pilgrim said:

Had to Google "fry-roast" jianju chicken, watched instruction, and will definitely make this.    Thanks much for the nudge.

This was my latest (and best, to be honest) attempt to replicate this:

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I don't think the restaurant version actually cooked it in the stone bowl - I think that was just for presentation.

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1 hour ago, TicTac said:

Spurred by @BKEats revelation that it was in fact soft shell crab season....I tracked down some live beauties yesterday...

 

6773EAF6-9723-4B0E-881E-1B7820060FBB.thumb.jpeg.db74c513a8acc94484da59b6b6b4b53a.jpeg

those look great! 

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Posted (edited)

@BKEats – that skirt steak looks so good.  Thanks for the link to the recipe.  I’m printing that out and added that you also used soy and cilantro. 

 

@rotuts – I love doing pinwheels.  I’ve only done them with flank steak, but I know skirt would be great that way. 

 

@liamsaunt – that is my kind of dog.  Love that wrinkled crackly skin! 

 

Started dinner last night with a “little” treat – these giant shrimp:

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!!!!  Old Bay and olive oil and roasted:

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 Our while-I’m-cooking nosh:

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Shrimp, Kroger seafood salad, Cheddar, and pretzel crackers.  We were so full that I postponed dinner for an hour! 

 

I made a mess o’ beans:

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Served with frozen Chicken Kiev and Jasmine rice:

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Edited by Kim Shook (log)
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