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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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shain

shain

Posted
Posted

Pasta al forno with smoked gouda, smoked paprika (two very different types of smoke flavor), caramelized onion, lots of garlic, chili, parsley, a hint of cumin. Baked crisp.

Served with pickles, white cheese, chopped salad with tahini, and beer.

 

 

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  • Like 16

~ Shai N.

liamsaunt

liamsaunt

Posted
Posted
11 hours ago, pastameshugana said:

@liamsaunt your ratatouille and pork chops look absolutely incredible! Is that a compound butter?

 

Yes, it is ramp butter.  I made a few logs of it and froze it when I was getting ramps from my CSA.

 

Last night, crispy fish sandwich with haddock from my fish share

 

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  • Like 20
  • Delicious 1
Kim Shook

Kim Shook

Posted
Posted

@Shelby – How do you do your broccoli beef?  The beef looks so tender and the sauce looks the perfect consistency.

 

@liamsaunt – it is only 10:30am and I want that fish sandwich right now.  I like that you serve it with slaw.  If I ever get around to making it for us, I’ll remember that slaw. 

 

Found some massive pork chops the other day.  Rubbed with Penzey’s Ozark seasoning and sous vide, then seared in an iron skillet in ghee:

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I also did green beans and those Melting Potatoes again, except without the chicken stock.  Mr. Kim suggested doing some caramelized onions to go with the pork chops – that evolved into adding some of the pork juices from the SV bag and some Sam Jones NC BBQ sauce that he’d gotten at a BBQ competition he judged awhile back.  The chops and sauce were wonderful.  Also corn and rolls leftover from our Italian/Greek meal:

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  • Like 13
  • Delicious 2

Kim

Kim's Cookbook

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scamhi

scamhi

Posted
Posted

dinner last night was boneless pork chops (each cut in half for more grilling surface area. Marinated in kalbi sauce.

 And the Thai salad from the NY Times. Persian cucumbers, campari tomatoes, red onion, serrano chili, fresh ginger cut into matchsticks, basil , cilantro and chopped peanuts.  Dressing of fish sauce, sugar, lime juice and lime zest

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  • Like 14
  • Delicious 4
TdeV

TdeV

Posted
Posted
20 hours ago, Kim Shook said:

@TdeV – those beans and potatoes looks SO good!  Do you do them separately and put them together to serve or cook them together.  If together, when do you add the potatoes?

 

Kim, I vaguely remember. Done in the Instant Pot on Ultra, no pressure, probably High. The beans had chopped onions, then 1/2" or so rich stock (with chicken fat) was added and cooked for about an hour. Then the potatoes were added and steam/cooked about half an hour; then the potatoes were flipped over, for another half hour. The total time was somewhere between 2-3.5 hours. When the potatoes were almost done, I lowered the heat.

 

These were new potatoes, so very fresh.

  • Like 1
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heidih

heidih

Posted
Posted

Chicken thigh is such a great tender and flavorful meat. Love it on the Weber

  • Like 1
Dante

Dante

Posted
Posted

Mushroom tacos with sauce of pineapple, chipotle, cumin, smoked paprika, and lime juice. Slow sauteed baby carrots on the side.

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  • Like 11
  • Delicious 1
CantCookStillTry

CantCookStillTry

Posted
Posted

Way back when at the "start" of the pandemic panic we grabbed a couple of bags of mixed frozen veg when we couldn't get our normals. I hate the stuff - I have nothing against frozen veg or stirfry mixes and rely on it heavily but the cheap corn/peas/carrot always seems to me to be the seconds/ thirds. Anyway in the current climate I refuse to throw them out - and the way prices are rising I may have to learn to like them. 

 

"Sausage Casserole & Mash". Not gourmet by any means but tasty enough in its own way and frugal!

 

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  • Like 13
  • Delicious 1
weinoo

weinoo

Posted
Posted

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A couple of nights ago, I did a reverse sear on that rib eye. I might use it this morning for steak and eggs, or fried rice or something. It was good.

 

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I really enjoy the prep for various Asian food I make.  Something anal about it, and I used to be in finance in a previous life, so...there are shallots and garlic, shaved palm sugar, lemongrass and ginger, scallions and chives, lime juice and fish sauce. Not shown - a bunch of herbs, the eggplant and chicken. 

 

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Chicken, eggplant and potato red curry. Jasmine rice.The premade jarred curry paste from Thai Kitchen needs a little boost, in my opinion. Looking forward to trying those little other brand of cans of premade curry paste.

  • Like 16
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Mitch Weinstein aka "weinoo"

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liuzhou

liuzhou

Posted
Posted
54 minutes ago, weinoo said:

Looking forward to trying those little other brand of cans of premade curry paste.

 

I've never found one that didn't need a kick up the backside!

 

I also enjoy Asian prep, which is just as well as I am in Asia!

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

scamhi

scamhi

Posted
Posted

made some dry cannellini beans, yesterday. So dinner was a salad with some of those beans, tuna, red onion (organic), green beans parsley. dressed with sherry vinegar and lots of olive oil.

Albariño in the glass

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  • Like 18
  • Delicious 2
weinoo

weinoo

Posted
Posted
32 minutes ago, scamhi said:

made some dry cannellini beans, yesterday. So dinner was a salad with some of those beans, tuna, red onion (organic), green beans parsley. dressed with sherry vinegar and lots of olive oil.

Albariño in the glass

 

Quite a favorite here.

As are BLTs!

  • Like 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

KennethT

KennethT

Posted
Posted
1 hour ago, weinoo said:

Definitely need that kick - and maybe a schtickle of shrimp paste too.

Right - most purchased curry pastes don't include the shrimp paste (maybe for allergy reasons?) so you definitely need to add about a tsp or so on your own.

heidih

heidih

Posted
Posted
5 hours ago, CantCookStillTry said:

Way back when at the "start" of the pandemic panic we grabbed a couple of bags of mixed frozen veg when we couldn't get our normals. I hate the stuff - I have nothing against frozen veg or stirfry mixes and rely on it heavily but the cheap corn/peas/carrot always seems to me to be the seconds/ thirds. Anyway in the current climate I refuse to throw them out - and the way prices are rising I may have to learn to like them. 

"Sausage Casserole & Mash". Not gourmet by any means but tasty enough in its own way and frugal!

 

 

Despite having a vegetable garden. my mother used to buy those. I think she thought it was "American". I found that margarine (no butter allowed in the house), pepper, and a heavy hand with that cheap powdery parmesan and you had a kinda tasty side.

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
4 hours ago, scamhi said:

made some dry cannellini beans, yesterday. So dinner was a salad with some of those beans, tuna, red onion (organic), green beans parsley. dressed with sherry vinegar and lots of olive oil.

Albariño in the glass

IMG_1970.jpg

IMG_1971.jpg

 

Night before last I finished off a bag of Marcella beans and made similar.  Used Vidalia onion though.

 

  • Like 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Kim Shook

Kim Shook

Posted
Posted

@Ann_T - Every time I see one of your posts, I get a new craving.

 

@CantCookStillTry – The vegetable mix is sold here as “Veg-All” in the US.  Here you can also get it in cans.  I have to say that yours looks like better quality vegetables than the bags I’ve purchased in the past.  It’s not a bad start to a quick soup. 

 

Hot dogs for dinner with fixed up canned baked beans and fruit:

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And corn (it’s August):

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  • Like 12
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Kim

Kim's Cookbook

What Fresh Hell is This?

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