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JoNorvelleWalker

Dinner 2020

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Back from field work.   All I want is a shower and to put my feet up but first have to take care of the shrimps I had thawed in the fridge the other day - shells off and deveined.  Roasted  them then cooked off pasta to which I added olives, capers, roasted peppers and olive oil along with some of my friend, Joyce's, home grown oregano.   I keep them separate in the fridge - John can combine to reheat and if I want to east the pasta I don't have to deal with the shrimp taste.

We also have a kind of chicken cottage pie(chicken, carrots, peas, onion, gravy) as John is craving mash so I make it and figure out where to use it so he gets the most calories with the littlest gut problems. 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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11 hours ago, BKEats said:

 

what i read was that callaloo is a dish and that there are several different greens that can be used to make this dish.. collard, taro greens, a few others were mentioned.. 

 

Callaloo (or Kallaloo) is a green.  When we go to St. John I buy it from an organic farmer there.  I just cook it like spinach at the rental house.  One of my favorite restaurants there makes it into a delicious soup with crabmeat.  

 

Last night I decided to make lobster rolls.  I had the fish market down the street steam them for me, and then I cracked them outside while wearing gloves and brought the shells right to the outdoor trash because of my nephew's crustacean allergy.  The fish market is doing contactless pickup, which is nice.  Lobsters

 

lobste.thumb.jpg.f7c079b87a75ca1256a8323a9c0de0e7.jpg

 

Unfortunately, the hot dog buns I had brought from home were moldy, and I was not going to go to the grocery to replace them.  Luckily, I had done a contactless bakery run earlier in the day, and had purchased baguettes, so baguette sandwiches it was.  First, we had margaritas on the deck

 

margarita.thumb.jpg.277f27830f38a3458512f4a8bcdc8720.jpg

 

Lobster boat

 

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I do not like lobster, so I had a scallop boat

 

scallop.thumb.jpg.a24cf62ffb197de7cbd5809aaff77b36.jpg

 

Nephew had leftover pizza.

 

Desserts from the bakery

blueberry.thumb.jpg.cfa3284e75cb3d64e7eca9231ce3f9ee.jpg

 

desrts.thumb.jpg.1b5ae665e2cd543aee4d72091f3cebca.jpg

 

And sunset

 

sunset.thumb.jpg.3ca829c221e28ecca61a8f2466ff85ff.jpg

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blueberry.thumb.jpg.cfa3284e75cb3d64e7eca9231ce3f9ee.jpg@liamsaunt  I want these so much

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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3 hours ago, Shelby said:

pretzel bun


Pleeeeaaaase elaborate !!!

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1 hour ago, liamsaunt said:

 

 

lobste.thumb.jpg.f7c079b87a75ca1256a8323a9c0de0e7.jpg

 

 

 

margarita.thumb.jpg.277f27830f38a3458512f4a8bcdc8720.jpg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Gorgeous.   Lobster should never get farther from the ocean than this.

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eGullet member #80.

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Very simple and seasonal dinner. Asparagus and eggs come from the villages nearby. Potatoes and North Sea shrimp came a few hours away. The Cantillon, a sour beer, I got in Brussels years ago.

Gsk3tA4.jpg

 

Hominy and asparagus gratin

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The smaller bits went into the gratin.

ytUj2M0.jpg

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Veggie dinner last night. 

 

veggies.thumb.jpg.295a1cbcf0245c9ffd8e0896321eb0ea.jpg

 

Squash and cucumber from the farmers' market. Corn from the grocery (bad choice; it had been picked too long). Tomatoes from a stand set up in a parking lot in town; not local, but decent.

 

Blackberry cobbler for dessert, not pictured. Berries from the farmers' market, too. 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Sunday pizza night (plus “The little prince”):


Salami & Bolognese 

 

3BA43435-9798-4B60-BA20-53BBA8C2660C.thumb.jpeg.d056ae6fed1a054d8e6fe4e8f2549e94.jpeg

 

Artichokes, anchovies & fresh tomato 

 

80E39D3E-065C-4007-984D-F23DF5B45DFB.thumb.jpeg.13006c11b7b5de4edfc0693f1e6e14b2.jpeg

 

Fresh pineapple & smoked lardons (aka “Hawaii”)

 

A37687D3-4621-408A-B936-954F3E304A8F.thumb.jpeg.0a34ee455f6c32a47d74b66fda24bb84.jpeg

 

 

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We had pork chops and eggplant with tomato and poblano dressing.  It would have looked better if I had read the directions better.  They were talking about straining the tomato meat through a strainer to remove the skin and meat. I skinned it and pulled out the seeds with my fingers then pureed them. Later it said to coarse chop the tomatoes.  It also had roasted poblano in the dressing. I used small Japanese eggplant instead of the normal kind. The regular kind an identifiable tomatoes would have improved the look, IMO.   I used some BBQ seasoning for poultry instead or the parsley in the pork recipe.  The berries are what I know as ground cherries but the package called them Cape Gooseberries.  Wikipedia said they are know by both names and more.

20200531_162826.jpg

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36 minutes ago, Duvel said:

Sunday pizza night (plus “The little prince”):


Salami & Bolognese 

 

3BA43435-9798-4B60-BA20-53BBA8C2660C.thumb.jpeg.d056ae6fed1a054d8e6fe4e8f2549e94.jpeg

 

Artichokes, anchovies & fresh tomato 

 

80E39D3E-065C-4007-984D-F23DF5B45DFB.thumb.jpeg.13006c11b7b5de4edfc0693f1e6e14b2.jpeg

 

Fresh pineapple & smoked lardons (aka “Hawaii”)

 

A37687D3-4621-408A-B936-954F3E304A8F.thumb.jpeg.0a34ee455f6c32a47d74b66fda24bb84.jpeg

 

 

I love that you  make such a variety.  Looks SO  good.  With just two of us, I don't do that.....I would love artichokes , but Ronnie does not.  I've done half and half, but I make such small ones that it's just not the best way to go.  Pizza night for us too--Italian sausage and pepperoni I think.

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Lamb Barbecoa.

Absolutely delicious and will be doing this again.

IMG_20200531_110328.thumb.jpg.68149d79f7229b859e1c7de7754e9a04.jpg

 

4 hours later.

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IMG_20200531_160557.thumb.jpg.a517995e9ce4b3daac552240c9c8e31e.jpg

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Posted (edited)

Fried chicken thigh sandwich with Momofuku ranch.

(More ranch was added a moment later)

 

017.thumb.jpg.f08203add8b3c193330bfe775e720573.jpg


Edited by gfweb (log)
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Littleneck clams that were harvested in front of the house (not by us, the harbor we are staying on is a commercial aquaculture site and taking any clams or oysters is prohibited).  I steamed them open in clam broth and white wine, and sautéed a bunch of green garlic in butter separately.  I added that to the broth after I strained it for sand.  Delicious with crusty bread and a lovely arugula salad using arugula and mint dressing that I brought out from my CSA boxes at home.

 

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@weinoo – I was so surprised when you mentioned “Mediterranean Light”.  That was one of my first “ethnic” cookbooks.  And I still use her recipes for hummus and tzatziki.  I can’t put my hand on it right now, but I know it is here somewhere. 

 

@robirdstx – I’ve probably said this before, but you get the best looking coating on your fried things.  So even and crisp looking. 

 

@Shelby – everything looked delicious in your last post.  But two things especially caught my eye – the crawfish alfredo and the mac and cheese.  I need a big, giant bowl of that mac and cheese, a spoon, and a “Thin Man” marathon on TCM. 

 

@liamsaunt – lobster or scallops?  What a choice!  Just gorgeous!

 

@Duvel – your pizzas are spectacular! 

 

@gfweb - I am stealing the idea of using the Momofuko dressing on a fried chicken sandwich.  Perfect pairing.

 

Dinner last night was a favorite – breakfast!  Fruit:

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Including some chocolate covered strawberries that someone sent us, a fragrant, but sadly dry peach, and wonderful grapes from Aldi. 

 

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Some sausage rolls from the freezer (Christmas morning breakfast leftover), ham (another Christmas leftover), and fried eggs on hash brown patties. 

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Posted (edited)
On 5/29/2020 at 8:24 PM, BKEats said:

Egg cream

 

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Sweetie, granted I'm a shiksa from California but even I know that it ain't an egg cream with Hershey's syrup.    Oatmilk, well, that's another stretch, but without Fox's U-Bet, it just ain't an egg cream.    Maybe you call it frothy Hershey oatmilk?  

 


Edited by Margaret Pilgrim (log)
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Hi guys! 
 

@liamsaunt how lucky! Lovely. And I missed @BonVivant crevettes and don’t want to start thinking of good white asparagus!  I need to catch up on this thread (and many others!).

 

 If anybody remembers, some time ago, I was on the quest of my perfect recipe for pizza in teglia alla romana. I am making some progresses. I loved tonight pizza 

 

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Dinner was faux stuffed porkchops served with mashed potatoes and a green salad.  The chops were actually laminated with homemade sausage placed between two chops, dusted with transglutaminase, vacuum bagged  and cooked sous vide. 

 

IMG_20200531_185754358.thumb.jpg.459737e4962cb7a06496c5c12252f273.jpg 

 

IMG_20200529_193907072.thumb.jpg.32b883628a57db5d9c3fce52fb1c3ffd.jpg

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8 minutes ago, Steve Irby said:

Dinner was faux stuffed porkchops served with mashed potatoes and a green salad.  The chops were actually laminated with homemade sausage placed between two chops, dusted with transglutaminase, vacuum bagged  and cooked sous vide. 

 

IMG_20200531_185754358.thumb.jpg.459737e4962cb7a06496c5c12252f273.jpg 

 

IMG_20200529_193907072.thumb.jpg.32b883628a57db5d9c3fce52fb1c3ffd.jpg

Nice idea!

What time and temp?

How was the sausage texture?

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1 minute ago, gfweb said:

Nice idea!

What time and temp?

 

I thought you were going to ask, "What time is dinner?"

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Posted (edited)

Moving on to Vietnam.... Goi Xaoi Ga - mango salad with roasted chicken thighs and some sawtooth coriander and rau ram from my garden as well as green onion and Thai basil. Thighs were done in the CSO

20200531_193706_HDR.thumb.jpg.103cea90db55674c13f82977d1796e8b.jpg


Edited by KennethT (log)
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1 hour ago, Margaret Pilgrim said:

 

Sweetie, granted I'm a shiksa from California but even I know that it ain't an egg cream with Hershey's syrup.    Oatmilk, well, that's another stretch, but without Fox's U-Bet, it just ain't an egg cream.    Maybe you call it frothy Hershey oatmilk?  

 

 

 

When you are right, you are right!   I humbly stand corrected! 

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53 minutes ago, gfweb said:

Nice idea!

What time and temp?

How was the sausage texture?

Thanks.  I cooked them three hours @ 140F plus another 45 minutes as the water bath came up to temp.  The meat went from the fridge at 38F into a cold water bath and it took awhile for the Anova to bring the five double chops to temp.  The sausage texture was great.  It was definitely fully cooked and I think I will drop the temp to 135 on the next batch.

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