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JoNorvelleWalker

Dinner 2020

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On 6/26/2020 at 12:06 PM, kayb said:

Bourbon sloppy joes? Please tell me more. Sounds marvelous.

 

It's really just a fairly standard Sloppy Joe recipe with bourbon added to the sauce, but that bourbon makes a lovely addition. 

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Tonight our usual three pizza varieties, accompanied by the lovely “Ponyo” of Studio Ghibli ...


“Hawaii” with pineapple and smoked lardons ...

 

3CE28C5F-2B76-43EC-B928-9DB2B6F2D670.thumb.jpeg.127c56f0b2809ecfcf8846be529eb119.jpeg

 

Mushroom & bolognese sauce - this was very, very good ...

 

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4 Cheeses, coppa & basil

 

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5 hours ago, Shelby said:

Made a big bowl of the pickled squash from Deep Run Roots to go with a chef salad

 

I'm going to go look up that squash recipe right now. Must be getting hot in your area right now, looks like lovely hot weather food! Are the squash from your garden? What about the [unpeeled 🙀] tomatoes?  😄

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2 hours ago, FauxPas said:

 

I'm going to go look up that squash recipe right now. Must be getting hot in your area right now, looks like lovely hot weather food! Are the squash from your garden? What about the [unpeeled 🙀] tomatoes?  😄

I highly recommend that recipe.  Very refreshing :) .  Yeah it's hot now.  Low's in the high 70's highs near 100.  Yes, squash from the garden--dunno how much longer though...the damn squash bugs are back and they already killed one squash overnight.  Sigh.  Yes, the unpeeled tomatoes.  A travesty...but they really shouldn't even be called tomatoes as tasteless as they are (store bought).  I guess I put them in for color lol.

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On 6/27/2020 at 10:54 AM, Ann_T said:

Last night's dinner.

 

Penne Natasha.

 

Penne Natasha June 26th, 2020.jpg

Next is something with moose and squirrel ?

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4 hours ago, liamsaunt said:

My family have decamped back to the beach for the next two weeks.  Here is the view

 

view3.thumb.jpg.57c2ed0a18fd9bc7661091c9f38d0146.jpg

 

And here is the kitchen I get to cook in

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Last night we did takeout as we were all tired after the drive and unpacking.  Pizza it was.  Cheese

 

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Pepperoni

 

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Olives, basil, and peppers

 

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Margharita

 

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Mushroom and extra cheese

 

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Mushroom pepper and onion

 

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Desserts from the local bakery

 

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Woof!

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@scamhi – Goat cubes!!  Wow.  I bet I could find those at the Halal stores in my area.  That would be the perfect way to find out if we like goat or not.

 

@mgaretz – I like my egg salad just fine, but yours looks really good.  Will you share your recipe/method. 

 

@liamsaunt – that view, that kitchen, the ability to order pizza that looks like that, and those local desserts.  This landlocked southern girl would assume I’d died and gone to heaven. 

 

I made some dinners for the In Laws on Friday to take over yesterday.  Colleyberry’s Shepherd’s Pie (a recipe I got years ago from @Marlene) - filling:

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My best friend says I’m not going to hell for using frozen VegAll instead of prepping fresh vegetables.  I also made them some extra gravy.  One of the finished ones:

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Unfortunately, no picture of the inside because we decided in the end to take both of the half-size ones to them instead of keeping one ourselves.  When we got there, we discovered that they had only eaten about half of what we took last week.  Sigh.  I don’t know if they’d gotten someone to go get restaurant food for them or ate some of the frozen entrées they’ve got.  They live out in the country and so Mr. Kim asked his stepsisters if they would check midweek from now on so I’d know how much food to prepare and take over. 

Green beans:

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Just canned ones, but with a big dollop of Benton’s bacon grease and a spoonful of brown sugar in it and cooked a long time.

 

Pork tenderloins (browned in a pan and then bake/steamed in the CSO) with BBQ sauce.  I forgot to take a picture until I’d sliced them both:

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Slaw:

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Also baked beans (no picture). 

 

We stopped on the way home at a Greek/Italian place and picked up dinner.    Salads and cheesy garlic bread:

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Mine – Khristo’s Sampler:

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Souvlaki, pastichio, gyro, dolmades, spanakopita, and tiropita.  The revolting horror of the bell peppers was immediately rectified when we got home and, happily, left no taint behind. 

 

Mr. Kim’s – Chef Micheal’s

IMG_2656.jpg.e38c5f00a1682af0a2687c98c9615996.jpg

Baked spaghetti with meat sauce, meatballs, hot Italian sausage, pepperoni, & mushrooms topped with mozzarella cheese. 

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4 minutes ago, Kim Shook said:

The revolting horror of the bell peppers was immediately rectified when we got home

 

So you ate them so you didn't have to look at them? 🤣

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19 minutes ago, TdeV said:

 

So you ate them so you didn't have to look at them? 🤣

Mr. Kim died on that particular hill.  😁  Honestly though, there are tons of things I don't eat.  I was that peculiar child who wouldn't eat cooked carrots, but adored Brussels sprouts and snails.  I wish I was not as particular as I am, but I especially wish, just for convenience sake, that I liked peppers and mushrooms.  It would make life so much easier.  And now that it is required by law that everything has hot peppers in it 🙄I wish I was more tolerant of spicy stuff.  

 

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Too hot for cooking inside this weekend. The forecast warned that would be the case so I slathered the pork in the marinade on Friday in preparation for grilling today... cecina de puerco, cebollitas asadas, guacamole taquero, chile tamulado, crema, limes and lurking in the container in the background, corn tortillas. Taco time! :D

cecina123.jpg

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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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I made larb tonight but it wasn’t the larb I wanted .  I’ve made it maybe 4  times, the first was the best. I can’t remember what recipe I used, going  to go back and read the thread on it.  

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18 minutes ago, Jacksoup said:

I made larb tonight but it wasn’t the larb I wanted .  I’ve made it maybe 4  times, the first was the best. I can’t remember what recipe I used, going  to go back and read the thread on it.  

8D6D6479-1AD0-4011-A577-7E33B1C46D1B.jpeg

Do you have Andy Ricker's Pok Pok book? He has 2 recipes for laap - one is the standard Isaan version and the other is the less common Northern Thai version.

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20200628_192116_HDR.thumb.jpg.f4b6e8d5aa058a93adf85f9bf9c43f94.jpg

 

Duck breast with morels, sauteed radicchio and roasted potato wedges. Probably the last morels of the season and they were on sale!

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2 hours ago, Jacksoup said:

 I’ve made it maybe 4  times, the first was the best. I can’t remember what recipe I used, going  to go back and read the thread on it.  

 

My husband's response to this would be "Didn't you keep lab notes?" which I would answer by throwing a Griswald pan at him.   No, not in 50 years have I kept lab notes and have no intention of starting now.    Invention and experimentation are the spice of life!      

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eGullet member #80.

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Marinated hangar steak from our local butcher (it’s what they’re known for— we serve it for Christmas) on the BGE, squash and zucchini coins on the BGE and fresh corn. We managed to wait until the storms passed. 

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47 minutes ago, Margaret Pilgrim said:

My husband's response to this would be "Didn't you keep lab notes?" which I would answer by throwing a Griswald pan at him.   No, not in 50 years have I kept lab notes and have no intention of starting now.    Invention and experimentation are the spice of life!      

 

She said "larb".

 

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17 minutes ago, JoNorvelleWalker said:

 

She said "larb".

 

Throw the bunsen burner at him.

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6 hours ago, Kim Shook said:

@mgaretz – I like my egg salad just fine, but yours looks really good.  Will you share your recipe/method. 

 

Super simple (at least this one because my wife likes it that way).  4 eggs, sliced normally then cross-wise in one of those wire egg slicers.  2 tbs mayo, pinch of salt and pepper.  Mash together (I use a potato masher).  For me I will add some fine-diced celery, a bit more salt and if I'm feeling adventurous maybe a dash of mustard.

 

I usually just eyeball the mayo, but I started weight watchers a week or so ago and now I'm measuring every damn thing!  So 2 tbs is perfect.  

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Mark

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1 hour ago, Katie Meadow said:

Throw the bunsen burner at him.

and stick his head under the fume hood. Keeping composition notebooks at your desk often fools fools that you are in fact taking notes ;) or have the janitor shine up the black epoxy lab tops with WD40 (won't kill- just noxious)

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Pre-brined pork cutlets with butter, garlic and chive mashed potatoes and some asparagus that was on its last legs, but tasted OK. And don't forget the whole grain Dijon mustard.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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@mgaretz - thank you for the tips.  I will try the celery next time.  I've never done that though I've used celery seed - that's so easy to overdo.  

 

Dinner and a movie with Jessica last night (at home).  She requested a local BBQ/Seafood place.  She had the She Crab Soup:

IMG_2665.jpg.778faf144b70436ddb62eb2a30fefd0d.jpg

Which had an overload of some flavoring – Mr. Kim thought celery seed.  If we had been eating in the restaurant, we’d have sent it back.  Also an extremely overpriced and ordinary lobster roll:

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But the yams were fantastic. 

 

Mr. Kim had the Hog Dog and potato salad:

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Bacon wrapped jumbo hot dog, deep fried with pulled pork, BBQ sauce and slaw.

 

I had the “Wings” – smoked pork shanks that are deep fried and sauced and served with bleu cheese:

IMG_2668.thumb.jpg.c84f4454818a5405312ed5818bd18180.jpg

I always think I’m going to try something else and end up ordering these.  They are so good.  My sides were corn pudding and scalloped potatoes and we shared an order of hush puppies:

IMG_2669.jpg.a6e24299a2c00c7f8da1fed5e6cb1798.jpg

All delicious. 

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22 hours ago, heidih said:

@liamsaunt  I like the kitchen/bar set-up. Are those enoki mushrooms on the pizza? I've always found them cute but very mild.

 

Yes, enoki mushrooms, and I agree that they are very mild.

 

Last night we grilled some swordfish from the local fish market, and made a big salad and some grilled bread with green garlic-parmesan butter

 

swordfish.thumb.jpg.f3bb4c3793c1921ddb0ca07290478115.jpg

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