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JoNorvelleWalker

Dinner 2020

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Last night was:  fresh peas from the garden; roasted red onion & carrots from the garden and scallops in a wine/butter sauce over homemade pasta.

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Posted (edited)

It is very hot and uncomfortable today, went grocery shopping early in the morning. Hubby is currently grilling so we have everything cooked and will reheat or eat cool later when I get home...boneless chicken breasts (jerk style marinade), yellow squash (sliced into thick planks), Vidalia onion, Yukon gold potato chunks cooked in foil packet with garlic/olive oil.

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Edited by BeeZee Photo (log)
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"Only dull people are brilliant at breakfast" - Oscar Wilde

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13 hours ago, heidih said:

@Franci  Funny how addictive crisp tofu (and eggplant)  can be. You seem to be a great "short order" cook. People made fun of me and said it was poor mothering  but I enjoyed the serving of what people wanted rather than what I decreed. 

 

My husband said he was going to buy for my birthday a black board to hang in the kitchen. Today chez Franci 🤣🤣🤣 I threatened to leave him with no food if he dared. I find that the satisfaction I get from a meal really can make my day much better. I am maybe weird in this but I hope everybody really is enjoying his/her meal at the table, so I really glad you had a similar approach @heidih. Of course, as mom, I will make sure my son diet doesn’t consist only on croissants and bacon just because he really likes it but that’s different 😁 

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1 minute ago, Franci said:

 

My husband said he was going to buy for my birthday a black board to hang in the kitchen. Today chez Franci 🤣🤣🤣 I threatened to leave him with no food if he dared. I find that the satisfaction I get from a meal really can make my day much better. I am maybe weird in this but I hope everybody really is enjoying his/her meal at the table, so I really glad you had a similar approach @heidih. Of course, as mom, I will make sure my son diet doesn’t consist only on croissants and bacon just because he really likes it but that’s different 😁 

 

I will hunt down a picture from the LA Times where the cook for Cirque du Soleil put up the blackboard menu selection for all the different eaters. Give me an hour ;) 

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Tonight easy-peasy Japanesy ...

 

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Flash-fried edamame with soy & butter ...

 

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Braised daikon with miso-meat sauce ...

 

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Cured herring with ponzu ...

 

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Aubergine nanbanzuke ...

 

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Yakitori

 

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Happy faces all over 🤗

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The side stole the show last night...(as good as my pulled pork Hawaiian burgers were).

 

bbq roasted whole potatoes cut into 1/8ths - but the sauce - oh the sauce!  Pan sautéed garlic scapes pounded in the mortar and pestle with olive oil turned into a paste combined with a mixture of apple cider vinegar fresh mayo, chives basil and parsley.  awesome combo.  

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34 minutes ago, mgaretz said:

Made another batch of the no knead molasses bread.  This time I used a higher proportion of whole wheat flour (2 parts AP to 1 part WW).  Came out great.

 

 

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That looks really good. Did you give us a reference before? 

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Country style ribs grilled over olive wood charcoal Tuscan style potato salad,  grilled Shanghai bok Choi. 

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That's the thing about opposum inerds, they's just as tasty the next day.

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Burrito with crumbled seitan and beans cooked with onion, chipotle in adobo, tomatoes, cumin, coriander seeds. Cheeses (cheddar and feta), fresh veggies with lime and garlic (cabbage, tomato, onion), pickled jalapenos.

Spicy corn and black beans salad, with onion, mayo, lime, garlic, chipotle, lime zest.

Sour cream and various hot sauces.

 

 

 

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~ Shai N.

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Fish tacos with local flounder

 

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What a difference going to the fish market today versus every other day.  Town is full.  Parking lots are full.  We went to a winery for curbside pickup and there were hundreds of people milling around.  In town lots there were many people walking around without masks.  My niece has a button on her backpack that says "It's too peopley out there today" and that is how I felt.  We masked up, provisioned fish for tomorrow, and will not be leaving our private space again until the 4th holiday weekend is over.  Every year we do a "spot the license plates on the Outer Cape" contest. We are up to 36 states plus DC and Diplomat, despite not having been to any public beaches or anywhere in Provincetown.  I fear my state's current reputation as the one with the lowest transmission rate in the country is not going to last much longer.

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Sorry to read your report on the increase in people venturing into public, but I really want your taco plate.  

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eGullet member #80.

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6 hours ago, heidih said:

 

That looks really good. Did you give us a reference before? 

 

No, at least I don't think so.  My recipe is:

 

2 cups ap flour

1 cup whole wheat flour

1 heaping teaspoon salt

2 tablespoons sugar

1/4 cup dark molasses

1 tablespoon caramel coloring (optional, but makes it nice and dark)

1/2 tsp yeast, instant or regular

 

I use the procedure in this video:

https://www.youtube.com/watch?v=I0t8ZAhb8lQ

except I don't use warm water and use an overnight rise.

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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New CSA box this week. Getting a bit frustrated with this farm co-op because I would like some other items. They are easily obtained from other farms here, but it means extra trips and more produce than we need! Still, the quality is excellent and I like being able to talk to the farmers when I pick up the produce. 

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First salad.

 

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@Shelby mentioned a Vivian Howard recipe and I started browsing Deep Run Roots and decided I had to try her pork belly and beet recipe. I would never have thought of cumin, mustard powder and coriander on pork belly but it was delicious, as were the beets and beet greens. 

 

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Canada Day. We had steak and baked potato and corn on the cob. Corn was from somewhere, not very great. Steak was very good though. Potato was huge, I only ate a third of it. Should have stuck with local potatoes, though. 

 

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Our fave meal sometimes is Pork Adobo, Filipino style. I love how a simple and inexpensive pork steak becomes so tender and tasty when braised in vinegar and soy sauce, etc. 

 

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NJ has been doing a great job— so far. 
 

Dinner was fresh corn and clams on the BGE in between a hail storm. I could have ate the entire 2 dozen myself. 
 

 

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Posted (edited)

I acquired these cauliflower broccoli guys... It looked like bolted broccoli ... It was good.. I made a spicy sauce for three garlic cloves, one half a jalapeno, a punch of red pepper flakes, some tomato paste that i left in a clump and let brown.. then added some wine and reduce a bit.. 

 

 

 

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I had a little left of the cauliflower in the bag.. I decided to use the whole bag.  The rest of the cauliflower I had precooked in salted boiling water.. these few pieces below i just cooked with the sauce.  It reminded me that serving the same vegetables at different doneness in the same dish adds a depth. 

 

 

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I added the broccoli and married the sauce.. then the paste, a thick .spaghetti.. then almost a whole bunch of chopped mint and some pasta water , a little squeezed lemon and  a little  olive oil..  my pepper grinder is broken so, i smashed some black pepper on top.

 

I was trying to make up for anchovy.  It could have used bread crumbs.  it was over worked and  spicy and it hit the spot.  definitely not a refined plate of noodles but delicious none the less.     a bagel for breakfast, two beers for lunch, a plate of pasta for dinner.  total dad bod diet. 

 

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Edited by BKEats (log)
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@chileheadmike 

 

would you be willing to share your Tuscan P.S. Rx ?

 

I love to hear about PS variations .

 

thanks

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I just kind of threw it together.

 

6 Yukon Gold potatoes boiled and sliced thick

3 hard cooked eggs

Half a yellow onion thinly sliced

1 clove garlic smashed and chopped fine

Sprigs of rosemary and parsley from the garden

1/4 cup olive oil

Juice of half a lemon

 

Cook and slice the eggs and potatoes, season with salt and pepper

Heat the olive oil over low heat and add garlic and onions. I basically steeped this rather than cook it, very low heat until I could smell the garlic. I then added the herbs and lemon juice. Toss it all together.  I served it warm. 

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That's the thing about opposum inerds, they's just as tasty the next day.

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