Dinner 2020

[TicTac]

Seems like a weekly occurrence (no complaints here!) - wild ocean trout sushi/sashimi

- broiled hamachi collar / seared ocean trout belly (home made ponzu not pictured)

 

blistered beans and enoki mushrooms from the farmers market 

alongside sushi rice and lots of tobiko 

[heidih]

No do not dare complain.  Beautiful. I am so so carving good fresh fish but not in the cards 

[BeeZee]

Grilled chicken breasts, corn (literally the first weekend my neighborhood Shoprite had fresh local corn), shishitos, yams.

 

[Margaret Pilgrim]

Taking a Labor Day holiday from the kitchen, tonight's plate is truly American.

Mrs. Paul's fish sticks, Hellman's tartar sauce.steamed broccoli with Velveeta sauce, pan fried potatoes with off camera Del Monte catsup.

 

Don't worry, I'll be back at work soon.

[robirdstx]

 

Green Chile Double Cheeseburger with Onion and Mustard on a Toasted Bun with Shoestring Fries (from frozen) and Heinz Ketchup

Edited September 6, 2020 by robirdstx (log)

[KennethT]

We went out for Indian in Curry Hill....

Someone with her mouth full of pappadum

 

Crab cakes - these had good flavor but so couldn't find any crab.

 

Shrimp with chili, spices, curry leaves and tomato, served with coconut rice.

 

Dum biryani with goat. This was better than most I've had in NY but still didn't compare with the version in Siingapore...

[JoNorvelleWalker]

2 hours ago, BeeZee said:

Grilled chicken breasts, corn (literally the first weekend my neighborhood Shoprite had fresh local corn), shishitos, yams.

 

 

Last night here was Shoprite corn.  Pretty good, I must say -- and at 19 cents* an ear, not much to complain.  Even the Shoprite limes were acceptable.

 

Tonight is to be a reprise of angel hair with Italian clams...once I complete my mai tai.

 

 

*Indeed I know @liuzhou will explain corn is less expensive where he lives.

 

[CantCookStillTry]

Beef & Bean Enchilladas for Daddys Day Dinner tonight.

 

Leftovers packed up for his lunch tomorrow. 

[Ann_T]

Had lots of leftover chicken  gravy so Sunday before leaving for work, I made my pastry dough and the filling for a Tourtiere.

Just had to roll out the dough and bake the pie. One of Moe's favourites and I usually only make it for Christmas Eve.

 

Served with chicken gravy and broccoli.

 

Thursday we had Oxtails over polenta. .

and  last night's dinner was grilled Greek baby back ribs with Greek salad and rice.

 

 

 

 

[shain]

Fattah. Warm yogurt, lightly flavored with garlic, cumin, silan, lemon, sumac, olive oil. Some tahini. Hot tender chickpeas, fresh pita and crisp pita chips, tomatoes, chili, nuts, mint.

 

 

[BonVivant]

Looks like meat

 

SV-seared pig's liver. If I want to do something properly I have to do it myself... medium rare, like steaks. (Though I prefer my steaks between med rare and rare.)

 

Seared Turkish figs. Sauce has balsamico, tamari, a bit of honey and chipotle.

[liamsaunt]

Pizza and movie night.  Pepperoni:

 

 

Mushroom

 

 

Movie: Goonies

[Sartain]

Last night was an attempt at Hong Kong style pan-fried noodles. The topping is stir-fried beef with bell peppers and onions in a black bean sauce.  My first try, so the browning can be improved upon, but I managed to get both sides crispy and I think the right amount of sauciness on the topping.

[David Ross]

Most of the time I keep burgers fairly simple, but this lamb burger was a little something more.  It's a lamb burger with Greek flavors, then a bed of cucumber raita and I came up with a feta fondue on top.  I really didn't want to add just a slice of cheddar or American, pepper jack didn't seem quite right, but I love feta with lamb.  Chunks didn't melt right, so I thought about a fondue style of feta drizzled over the top of the burger.  The raita and feta fondue are delicious on their own with crackers, bread or pita.

 

 

For the Burgers-

12 oz. ground lamb

2 cloves garlic, minced

1/4 cup minced red onion

1/2 tsp. each salt and pepper

1 tsp. American Lamb Spice Blend email American Lamb for the spice blend

 

For the Cucumber Raita-

1 small cucumber, peeled, seeded and diced

5 1/2 oz. plain Greek yogurt

2 cloves garlic, minced

1 tbsp. chopped fresh mint

1 tbsp. chopped fresh dill

1 tbsp. fresh lemon juice

1/2 tsp. lemon zest

 

For the Feta Fondue-

1/3 cup Feta cheese with herbs

1/3 cup cream chese

1 tsp. American Lamb Spice Blend

 

For the Burger Buns and Garnish-

2 tbsp. melted butter

1/4 tsp. poppy seeds

1/4 tsp. sesame seeds

shredded iceberg lettuce

sliced tomatoes

2 tbsp. French fried onions

 

Make the Cucumber Raita-

In a bowl, add the diced cucumber, Greek yogurt and dill and blend.  Season with salt and pepper to taste.  You can make the Cucumber Raita ahead of time, keep covered in the fridge.

 

Make the Burgers, Garnish and Serve-

Heat the oven to 350. Brush the top of each Kaiser roll with melted butter and sprinkle with the the poppy seeds. Brush the bottom rolls with the melted butter. Place the rolls on a cookie sheet and toast in the oven for 2-3 minutes.  

 

Combine all of the burger ingredients in a bowl and thoroughly mix to combine. Form the burgers into thick patties. Heat the olive oil in a heavy cast-iron grill pan over medium heat and cook the burgers until done, about 5-6 minutes per side.

 

While the burgers rest, make the Feta Fondue.  Heat a small saucepan over medium heat.  Add the feta and cream cheese and let it melt. Season with the lamb spice blend and season with salt and pepper. If the fondue is too thick, thin with a little milk.

 

To assemble the burgers, add some shredded lettuce on the bottom bun, then a layer of sliced tomatoes. Spoon some chopped Cucumber Raita on the top of the tomatoes. Spoon some warm feta fondue over the top of the burger, sprinkle with crumbled feta, then garnish with fried onions and add the top bun.

 

 

I did these burgers on the stove-top in a cast-iron grill pan, but they are even better on the outdoor grill.  

 

[Shelby]

Squash blossom and chicken quesadillas with stuffed poblanos and beans

 

 

Derby day I rooted through the fridge and found some salsa that needed to be used, some thawed venison and tomatoes on the counter sealed the deal that chili must be made.  Deviled eggs because it's Derby Day tradition.

 

 

[Kim Shook]

1 hour ago, David Ross said:

Most of the time I keep burgers fairly simple, but this lamb burger was a little something more.  It's a lamb burger with Greek flavors, then a bed of cucumber raita and I came up with a feta fondue on top.  I really didn't want to add just a slice of cheddar or American, pepper jack didn't seem quite right, but I love feta with lamb.  Chunks didn't melt right, so I thought about a fondue style of feta drizzled over the top of the burger.  The raita and feta fondue are delicious on their own with crackers, bread or pita.

 

 

For the Burgers-

12 oz. ground lamb

2 cloves garlic, minced

1/4 cup minced red onion

1/2 tsp. each salt and pepper

1 tsp. American Lamb Spice Blend email American Lamb for the spice blend

 

For the Cucumber Raita-

1 small cucumber, peeled, seeded and diced

5 1/2 oz. plain Greek yogurt

2 cloves garlic, minced

1 tbsp. chopped fresh mint

1 tbsp. chopped fresh dill

1 tbsp. fresh lemon juice

1/2 tsp. lemon zest

 

For the Feta Fondue-

1/3 cup Feta cheese with herbs

1/3 cup cream chese

1 tsp. American Lamb Spice Blend

 

For the Burger Buns and Garnish-

2 tbsp. melted butter

1/4 tsp. poppy seeds

1/4 tsp. sesame seeds

shredded iceberg lettuce

sliced tomatoes

2 tbsp. French fried onions

 

Make the Cucumber Raita-

In a bowl, add the diced cucumber, Greek yogurt and dill and blend.  Season with salt and pepper to taste.  You can make the Cucumber Raita ahead of time, keep covered in the fridge.

 

Make the Burgers, Garnish and Serve-

Heat the oven to 350. Brush the top of each Kaiser roll with melted butter and sprinkle with the the poppy seeds. Brush the bottom rolls with the melted butter. Place the rolls on a cookie sheet and toast in the oven for 2-3 minutes.  

 

Combine all of the burger ingredients in a bowl and thoroughly mix to combine. Form the burgers into thick patties. Heat the olive oil in a heavy cast-iron grill pan over medium heat and cook the burgers until done, about 5-6 minutes per side.

 

While the burgers rest, make the Feta Fondue.  Heat a small saucepan over medium heat.  Add the feta and cream cheese and let it melt. Season with the lamb spice blend and season with salt and pepper. If the fondue is too thick, thin with a little milk.

 

To assemble the burgers, add some shredded lettuce on the bottom bun, then a layer of sliced tomatoes. Spoon some chopped Cucumber Raita on the top of the tomatoes. Spoon some warm feta fondue over the top of the burger, sprinkle with crumbled feta, then garnish with fried onions and add the top bun.

 

 

I did these burgers on the stove-top in a cast-iron grill pan, but they are even better on the outdoor grill.  

 

Are you being modest?  This is your award-winning burger, is it not?  I can't wait to try this!  👏👏👏

[JoNorvelleWalker]

36 minutes ago, Kim Shook said:

Are you being modest?  This is your award-winning burger, is it not?  I can't wait to try this!  👏👏👏

 

I can't wait for a video of him trying to eat it.

 

[heidih]

2 hours ago, David Ross said:

Most of the time I keep burgers fairly simple, but this lamb burger was a little something more.  It's a lamb burger with Greek flavors, then a bed of cucumber raita and I came up with a feta fondue on top.  I really didn't want to add just a slice of cheddar or American, pepper jack didn't seem quite right, but I love feta with lamb.  Chunks didn't melt right, so I thought about a fondue style of feta drizzled over the top of the burger.  The raita and feta fondue are delicious on their own with crackers, bread or pita.

 

 

For the Burgers-

12 oz. ground lamb

2 cloves garlic, minced

1/4 cup minced red onion

1/2 tsp. each salt and pepper

1 tsp. American Lamb Spice Blend email American Lamb for the spice blend

 

For the Cucumber Raita-

1 small cucumber, peeled, seeded and diced

5 1/2 oz. plain Greek yogurt

2 cloves garlic, minced

1 tbsp. chopped fresh mint

1 tbsp. chopped fresh dill

1 tbsp. fresh lemon juice

1/2 tsp. lemon zest

 

For the Feta Fondue-

1/3 cup Feta cheese with herbs

1/3 cup cream chese

1 tsp. American Lamb Spice Blend

 

For the Burger Buns and Garnish-

2 tbsp. melted butter

1/4 tsp. poppy seeds

1/4 tsp. sesame seeds

shredded iceberg lettuce

sliced tomatoes

2 tbsp. French fried onions

 

Make the Cucumber Raita-

In a bowl, add the diced cucumber, Greek yogurt and dill and blend.  Season with salt and pepper to taste.  You can make the Cucumber Raita ahead of time, keep covered in the fridge.

 

Make the Burgers, Garnish and Serve-

Heat the oven to 350. Brush the top of each Kaiser roll with melted butter and sprinkle with the the poppy seeds. Brush the bottom rolls with the melted butter. Place the rolls on a cookie sheet and toast in the oven for 2-3 minutes.  

 

Combine all of the burger ingredients in a bowl and thoroughly mix to combine. Form the burgers into thick patties. Heat the olive oil in a heavy cast-iron grill pan over medium heat and cook the burgers until done, about 5-6 minutes per side.

 

While the burgers rest, make the Feta Fondue.  Heat a small saucepan over medium heat.  Add the feta and cream cheese and let it melt. Season with the lamb spice blend and season with salt and pepper. If the fondue is too thick, thin with a little milk.

 

To assemble the burgers, add some shredded lettuce on the bottom bun, then a layer of sliced tomatoes. Spoon some chopped Cucumber Raita on the top of the tomatoes. Spoon some warm feta fondue over the top of the burger, sprinkle with crumbled feta, then garnish with fried onions and add the top bun.

 

 

I did these burgers on the stove-top in a cast-iron grill pan, but they are even better on the outdoor grill.  

 

 Love the feta fondue. The flavors and accompaniments are great. I would prefer this on fresh Arabic bread in  series of small bites. Hard to eat as a burger. But cooking for ourselves gives us the luxury of pleasing ourselves. 

Edited September 6, 2020 by heidih (log)

[Norm Matthews]

I saw a recipe called Creamy Garlic Chicken and it looked good but when I read the recipe just before going to the store, I thought it looked a lot like Chicken Florentine so I looked up some of those recipes and decided to do Giada de Laurentiis' recipe.  

 

I also wanted to try a new coleslaw recipe with tricolor slaw mix, pineapple and bacon. While I was making it, I suddenly had remembered that awful salad at every church social in the 1960s with cabbage, carrots, pineapple and lime jello.  I wondered if the person who made up this recipe was maybe the granddaughter of the person who made up that green jello salad.  I went ahead and made it with a little trepidation.  I figured if it was terrible, I wouldn't tell anyone.  The pineapple was just a slight addition to the taste and the bacon hardly noticeable.  Charlie said it was good.

[heidih]

13 minutes ago, Norm Matthews said:

I saw a recipe called Creamy Garlic Chicken and it looked good but when I read the recipe just before going to the store, I thought it looked a lot like Chicken Florentine so I looked up some of those recipes and decided to do Giada de Laurentiis' recipe.  

 

I also wanted to try a new coleslaw recipe with tricolor slaw mix, pineapple and bacon. While I was making it, I suddenly had remembered that awful salad at every church social in the 1960s with cabbage, carrots, pineapple and lime jello.  I wondered if the person who made up this recipe was maybe the granddaughter of the person who made up that green jello salad.  I went ahead and made it with a little trepidation.  I figured if it was terrible, I wouldn't tell anyone.  The pineapple was just a slight addition to the taste and the bacon hardly noticeable.  Charlie said it was good.

 

Well ya omitted the lime jello so you are golden. Cabbage is such a sturdy player.  Not done bacon as it tends to dominate if you use smoky stuff.  but tart apples, craisins - many things find themselves in the mix. I think I mentioned before the study chewy Chinese noodles boiled in a soy broth. All the kids still remember fondly. These are kids with a well rounded palates. 

[robirdstx]

 

Tortilla Soup

 

[Captain]

Fathers Day BBQ

Cape Grimm Beef Short Ribs smoked with some cherry wood till probing like butter.

 

I had a great day.

[Raamo]

Recipe from Serious Eats

 

 

I cooked these for 35 hours or so at 150f.  Really good, and I'm not really a rib person.

[Kim Shook]

On Friday, I put together some Chicken Spaghetti to take to a fellow church goer and his mom (this is the guy who didn’t wear a mask and exposed us to Covid😠).  Before mixing:

 

After baking:

This makes a LOT and so the plan was that half would go to them with bread and a vegetable to make 2 meals for each of them.  And half would stay with us a become dinner and leftovers.  Unfortunately, my MIL ended up back in the hospital and didn’t come home until yesterday.  So, I wrapped up the other half and Jessica took it out to them.   

 

Mr. Kim made a good salad tonight – with nuts and apples and much more interesting stuff than I usually manage:

Topped with Momofuko Ranch and fried rice noodles.  We had some leftover chicken from the chicken spaghetti, so I went with chicken quesadillas:

(Mr. Kim’s with jalapenos). 

 

Jessica is doing our shopping since we are seriously quarantining again, and she got tons of broccoli.  I did @Marlene's Broccoli Gratin with Streusel.  Before the topping:

 

Out of the oven:

[CantCookStillTry]

Steak, Chips & Salad for Monday Tea. 

Oven Fries - slightly over done, I have an air frier but couldn't be bothered fetching it out. Anchovy butter for the rib steak (lemon, wholegrain, anchovies, capers, garlic & onion). Beetroot, Carrot & Onion with Rabbit food for salad. 

 

I tried the constant flip method for the first time for the steak, flipped every minute for 6 minutes total. I have to say, having been firmly camp don't touch, it wasn't bad. Although I probably wouldn't have burnt the chips if I had left it alone!