Dinner 2020

[chefmd]

Supposedly U-10 scallops but 8 were slightly more than a pound.  Not that I am complaining!  The other two will be made into ceviche tomorrow.

[robirdstx]

 

Take Out from our favorite local Asian Restaurant ~ Szechuan-style Crispy Beef, Tempura Vegetables and Hot and Sour Soup. Sake from local liquor store. First real restaurant meal since last March. Felt like a celebration!

[Kim Shook]

2 hours ago, nonblonde007 said:

@Kim Shook How do I make this?  It looks Amazing!

Here you go!

[BKEats]

On 8/14/2020 at 2:21 AM, MetsFan5 said:

@BKEats I have that same bacon in my fridge. 
 

   Is it similar to the actual bacon served at Lugers? I was going to grill it in the BGE but maybe it’s not as thick as the bacon while dining at Lugers. 

 

The bacon is delicious, it's smoky and it's thick but, it's definitely not the bacon they serve there... Your best bet is to buy slab bacon and cut it yourself... I use to buy the schaller and weber slab bacon... Maybe ask for a 2 pound chunk.. Then you can cut  1 inch  slices, or have them do it at the butcher.  But, yeh, the lugers bacon is much closer to an inch or more thick, where this is just thick bacon.  the commercial package is like 2 ounces per piece..  Or an 1/8th of a pound, i would guess you want at least 2.5 to 3 x's that.. 

 

This is lugers restaurat:

 

 

maybe three times or 2.5 times bigger.. .So, I would guess each slice of bacon is like 5 to 6 ounces.. 

 

 

Edited August 15, 2020 by BKEats (log)

[liuzhou]

Coriander and lemon pork with tomato and basil salad. Rice.

 

[weinoo]

1 hour ago, BKEats said:

I use to buy the schaller and weber slab bacon...

 

The Schaller and Weber bacon is really good - I like the double smoked in slabs!

 

 

Makings of a raw tomato, herb, and olive oil "sauce."

 

 

I didn't have the "right" pasta for this sauce; in my mind, it demands a fusilli/gemelli shape, or even spaghetti (which I didn't want to muss with). But I had a bag of these anelli rigati, little ridged rings, so I figured I'd try them. They generally are used for soups or even pasta salads.

 

 

But they worked just fine for dinner last night. With my classic summer sauté (this summer) of corn and yellow squash with scallions and chives.

 

Anelli rigate with raw tomato/herb sauce and parmigiano-reggiano.

[Dante]

Pork tenderloin Stroganoff

[Katie Meadow]

1 hour ago, weinoo said:

didn't have the "right" pasta for this sauce; in my mind, it demands a fusilli/gemelli shape, or even spaghetti (which I didn't want to muss with). But I had a bag of these anelli rigati, little ridged rings, so I figured I'd try them. They generally are used for soups or even pasta salads.

 

They're adorable. What's not to like? Simple raw tomato sauce is my favorite, and getting more play as I get lazier. Olive oil is always good, but have you tried it with butter? Chop tomatoes. Salt and let sit fifteen minutes or half an hour. Apply lots of  butter to hot pasta with a splash of pasta water. Add tomatoes and juices. Good god I love butter. 

[Shelby]

Venison taco salad

 

 

Asian-ish wings and drunken noodles

 

 

[Franci]

For some years I lived on 84th St. had Schaller and Weber around the corner. It was the only place I could find lard at the time...

 

Lazy dinner again. Short ribs, bruschetta and broccoli 😁

Edited August 15, 2020 by Franci (log)

[Margaret Pilgrim]

3 hours ago, Katie Meadow said:

Chop tomatoes. Salt and let sit fifteen minutes or half an hour. Apply lots of  butter to hot pasta with a splash of pasta water. Add tomatoes and juices. Good god I love butter. 

This sounds like dinner tonight.   We just stopped at our Lodi tomato man.   Heading home.

[shain]

4 hours ago, weinoo said:

 

The Schaller and Weber bacon is really good - I like the double smoked in slabs!

 

 

Makings of a raw tomato, herb, and olive oil "sauce."

 

 

I didn't have the "right" pasta for this sauce; in my mind, it demands a fusilli/gemelli shape, or even spaghetti (which I didn't want to muss with). But I had a bag of these anelli rigati, little ridged rings, so I figured I'd try them. They generally are used for soups or even pasta salads.

 

 

But they worked just fine for dinner last night. With my classic summer sauté (this summer) of corn and yellow squash with scallions and chives.

 

Anelli rigate with raw tomato/herb sauce and parmigiano-reggiano.

 

I love the pasta shape, though I can imagine why you'd prefer another.

I also love a good salsa cruda. I often make a dish of linguine in creamy pureed sirene cheese with raw tomatoes, olive oil, basil, mint and garlic.

[TicTac]

Ventured to my local Japanese fish monger...he had some gorgeous King salmon and wild ocean trout.  
 

with my favourite broiled hamachi collar 

 

King salmon tar tar 

 

served on 

[heidih]

3 minutes ago, TicTac said:

Ventured to my local Japanese fish monger...he had some gorgeous King salmon and wild ocean trout.  
 

with my favourite broiled hamachi collar 

 

 

 

Beautiful fish. I am a collar and cheek lover. Jealous but lovely to look at.

[robirdstx]

 

Oven Reheated and Crisped Grocery Store Deli Fried Chicken and Fried Rice

 

 

My Plate!

 

 

Edited August 16, 2020 by robirdstx (log)

[mgaretz]

Chicken marsala without mushrooms, but not on purpose.  I know I bought them, but when I went to pull them from the fridge, they were nowhere to be found.  Not in the trunk either, so I must have left them at the checkout counter.  Made with chicken tenders, floured and pan-fried in a little EVOO.  Served with steamed squash.

 

 

Dessert was blueberry "pie" made in small ramekins without crust (that was on purpose).  Made with fresh blueberries, weight watchers friendly with unsweetened apple sauce as the main thickening agent, and 1 tbs of sugar and cornstarch for all 6 ramekins.  Ended up 1 point per ramekin, and they were quite tasty.

 

 

 

Also a glass of Lodi Zin.

 

Edited August 15, 2020 by mgaretz (log)

[TicTac]

1 hour ago, heidih said:

Beautiful fish. I am a collar and cheek lover. Jealous but lovely to look at.

They were really fresh (just came in this morning).  I too love cheeks.  Halibut are probably my favorite, but only available at a few locations around the city.

[scubadoo97]

Had a couple boneless skinless chicken thighs.  Some brown mushrooms and a bag of cut kale dictated the direction.  

Started the thighs in the Darto pan stove top.  Added sliced mushrooms and kale and popped the pan in the oven to finish.   Pulled at 170f.   A quick tomato, pepper and mango salad was made

 

[heidih]

2 hours ago, mgaretz said:

Chicken marsala without mushrooms, but not on purpose.  I know I bought them, but when I went to pull them from the fridge, they were nowhere to be found.  Not in the trunk either, so I must have left them at the checkout counter.  Made with chicken tenders, floured and pan-fried in a little EVOO.  Served with steamed squash.

 

 

On the squash -  steamed does bring out the subtle sweetness, but have you ever done it thin sliced on a foil lined sheet pan (bit of olive oil) and broiled briefly . My favorite. Can be tossed with a little fresh garlic and torn mint for oomph before serving. Thank you Melissa Clark. And NO clean up.  https://www.glamour.com/story/dinner-tonight-zucchini-can-be

[Margaret Pilgrim]

It's been HOT where we were, and still back in the city.   Lodi tomatoes ->  pasta with raw tomato sauce.

 

[Franci]

Made baos with char siu filling. Salad with rocket and chickpeas for me and smoked salmon. Leftover short ribs for the husband. 

[JoNorvelleWalker]

 

Amazon had tuna on sale.

 

 

[chefmd]

5 hours ago, JoNorvelleWalker said:

 

Amazon had tuna on sale.

 

 

How did you cook the potato?

[shain]

Clafoutis of lightly roasted zucchini and blistered cherry tomatoes with chevre, Parmesan and herbs (thyme, oregano, tarragon, rosemary), garlic, pepper.

Green beans sauteed in butter, lemon zest, a decent amount of garlic, some vinegar, nutmeg, pepper and finished with toasted almonds and walnuts.

Semi-dry rose.

 

Edited August 19, 2020 by shain (log)

[scamhi]

dinner last night.

Grilled steelhead trout with delicata squash agrodolce. The squash is roasted with olive oil and salt and then marinated in a sauce of red wine vinegar, water, chili flake, thinly sliced raw garlic, red onion and olive oil. add the hot squash to the sauce in the platter and top with fresh mint and fresh basil.