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JoNorvelleWalker

Dinner 2020

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TGIF. I had pulled some pork chops out of the freezer yesterday, they came in a meat pack we bought - huge, not great, possibly forequater chops that I have no inspiration for. 

So I said Beep It. The boys had Nachos. 

I had the greatest, snuggliest meal on earth. 

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I'll deal with the plate sized chops tomorrow... maybe. 

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For some reason I thought that muffin-sized Okonomiyaki would be a good idea. They do turn out more fluffy and crisper on the edges, but are ultimately not worth the extra effort (especially for cleaning the muffin sheet). Next time a regular size one will do ...


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Pasta with a pesto of ricotta, hazelnuts and mixed herbs (garlic, rosemary, sage, thyme - those are briefly fried in olive oil, chives, parsley, tarragon, basil, mint) lemon zest and a some juice.

 

 

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~ Shai N.

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Porch drinks, lobster and scallop rolls, and assorted desserts from the bakery

 

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I want to be @liamsaunt for a bit--wanna trade bodies?  Kansas is super fun lol.  Seriously, your rolls look so good.  I had to go to dreaded Walmart today and I actually looked in the frozen seafood section for scallops...I know, I know...but I'm craving them badly.  There were none to be had.

 

@mgaretz good luck with your oral surgery.  Trust me, I know what you're going through.  

 

Shrimp Alfredo a couple nights ago.  I'm getting lazy again.  I should have made the pasta from scratch.

 

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Ronnie went fishing at the lake again yesterday and caught some lovely catfish (left) and white bass (right)

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Can't pass up fresh fish for dinner'

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I vac packed the rest of the catfish and took it over to my cleaning angel/friend (socially distanced across her yard of course).  In return she had this beautiful bouquet of flowers from her garden for me :)

 

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@Shelby Like most of us I would want to be able say "Ronnie went fishing>>>fresh fish"  You have your own bounty!  Regarding scallops Trader Joes and probably others have pretty decent ones that were not inundated with liquids.  And pasta dried is probably (as always I could be so wrong)' the most common Italian use.  I'd be standing in line for your food :)

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Posted (edited)

Cleaning out the fridge before the weekend shopping: Mapo Dofu & fried rice ...

 

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Edited by Duvel (log)
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7 hours ago, Duvel said:

For some reason I thought that muffin-sized Okonomiyaki would be a good idea.

 

Say it ain't so, Duvel! That muffin tin prep looks fantastic.
Your recipe for Okonomiyaki please?

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10 minutes ago, TdeV said:

 

Say it ain't so, Duvel! That muffin tin prep looks fantastic.
Your recipe for Okonomiyaki please?

For me part of the experience is the different textures from edge to center so I can see how muffin tin (plus pain in the arse cleaning) did not delight

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Posted (edited)

In light of taco Bell removing the Seven Layer Burrito (the only thing of theirs that I ever ordered)from their menu,I've decided to make my own. Accompanied with steamed broccoli and corn with a dusting of nutritional yeast.

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Edited by Dante (log)
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8 minutes ago, TdeV said:

 

Say it ain't so, Duvel! That muffin tin prep looks fantastic.
Your recipe for Okonomiyaki please?


~250 g very finely shredded cabbage
95 g AP flour

5 g potato starch

120 mL dashi (usually Ajinomoto instant, a bit on the diluted side)

1 egg
large pinch of salt (balance with dashi and bacon, if using), pinch of sugar (optional)

 

Combine liquids, add solids to make a smooth batter. Add cabbage and let stand for about 10 min. Heat a pan with oil, pile the mixture into the hot pan, then flatten to 2.5 cm high disc. Add whatever protein you like on top (squid, shrimp, bacon ...). Once browned on the bottom, flip pancake over and brown as well.

Remove, add Okonomiyaki sauce, kewpie mayonnaise, aonori powder and katsuobushi.

 

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55 minutes ago, heidih said:

@Shelby Like most of us I would want to be able say "Ronnie went fishing>>>fresh fish"  You have your own bounty!  Regarding scallops Trader Joes and probably others have pretty decent ones that were not inundated with liquids.  And pasta dried is probably (as always I could be so wrong)' the most common Italian use.  I'd be standing in line for your food :)

You're too kind!  Thank you!

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I picked up some corned beef on a whim and cooked it today.  It shrank a LOT.  We had it with roasted cabbage and carrots and an apple pie with meringue top crust.  The recipe said it was an Irish style pie.

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Posted (edited)

Hailing from my shrimp and lobster sauce thread....

the rendition, attempting to live up to its namesake: 

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While Canada is still working on evolving it’s wine production prowess; ice wine being the first real success - we also produce some fantastic whites...this is one of the better Reisling’s I have had in a while...FE1ECE2A-997E-40DD-9F1F-C9676C1162D3.thumb.jpeg.f09e289b9412a52850c03a78915e8696.jpeg

 


Edited by TicTac (log)
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Steamed salmon, shallot and cherry tomato beurre blanc over fried polenta

 

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Beets with orange EVOO and apricot balsamic    Quite delicious but the plate was more artistic mid-plate

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Teriyaki chicken skewers....with basmati and oyster sauce chard

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eGullet member #80.

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Tonight I grilled steaks (in the rain!) and Mrs Meshugana made a purée of cauliflower and broccoli with garlic, and a red chard side with baby bella and onion.

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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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Last night:

 

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Sockeye salmon.  Spice Trekers' Gaspesian Salmon Rub.

 

 

Tonight:

 

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Kenji smashburger and stuff.

 

 

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Egg Foo Young-Ish. 

I really couldn't find any inspo for those dino pork chops. So I minced one up, sans fat, and made an Asian inspired omelette with bean sprouts, oyster sauce, soy etc. Didn't have any spring onions to hand and I didn't sauce it. Still got eaten. That's a win. 

2 Massive chops to go. 

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Posted (edited)
When I was a kid, I use to love baked ziti. We would order it usually from a place called Dusal’s in my hometown. Or actually, I would get a chicken or veal parm and the free side was always baked ziti.
Never reading the menu, it was my go to order. “I’ll get the chicken parm and a side of beg ziti”.
One day I was out to dinner with an old friend, Andrew Horlick and he noticed me order my “beg ziti”. “Do you call it beg ziti”. I say yes, begged ziti, what do you call it. He replied “baked, it’s baked ziti”.
Only years later would I also learn the right correct way to say mozzarella. This is when an Italian man in Florence sang it back to me whole overly articulating the word. It was so shocking and beautiful, a light turned on for sure
Here’s my vegan begged ziti with roasted red peppers, eggplant, roasted tomatoes, basil, cashew ricotta and a very little vegan mutzahrell
 
In terms of recipes. I don’t really use any. I took some tomatoes, salted and olive oil and spiked with cloves. Roasted cut side down at 300 for an hour along side an onion treated the same way. I had also cut eggplants into pieces and covered it salt for a couple of hours And drained then cooked with garlic and oil. I also had roasted red peppers that had been sitting in garlic and a little balsamic. Cut all of that into manageable pieces. Mixed with the pasta. Added cashew ricotta, a pesto, Calabrian Chile’s, lots of fresh basil, then sort of fake mozzarella, little tomato sauce baked for like 30 minutes covered and then broil the last little bit.
 
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Edited by BKEats (log)
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Posted (edited)
Picked up five pounds of BC Spot Prawns yesterday down at the dock in Cowichan Bay.
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Four lbs are in the freezer and one became last night's dinner.
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A favourite Spanish tapa. Garlic prawns. With homemade baguette for sopping up all the sauce.

Edited by Ann_T (log)
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