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JoNorvelleWalker

Dinner 2020

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I thought this recipe for beer battered chicken might be good with catfish but first tried it as written.  The amount of chicken I got left me with a couple extra thighs, so used another recipe for them They were baked. You can see a piece of one of those under the fried chicken.  I took it out about 5 minutes early and it was almost overcooked by then.  I didn't have any milk for the mac and cheese, but just happened to have the exact amount of cream so used that. Charlie said everything was good and really liked new variation for cheese and mac. The baked chicken thighs were deboned, dry marinated, then baked flat in the toaster oven on non-stick foil. Being flat is probably why they cooked quicker. 

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Edited by Norm Matthews (log)
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Salmon and Patagonian scallop cakes with a corn and pepper medley 
 

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Catfish soup with potato, sweet potato, spinach, onion, garlic, South Indian curry, ginger, lemongrass, lime juice, zest, fish sauce, chile Adobo, and coconut milk. (Inspired by this dinner thread 😀)

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Indian spiced chicken over zoodles sautéed with garam masala, topped with mango-cilantro relish and cilantro-mint raita.  

 

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Finally "flu food" not from a can...

Beets with Green Goddess

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Chicken noodle soup (from rotis chicken) + Da Cecco

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eGullet member #80.

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Pizza02062020.png

 

Tonight's 90 second pizza.  Good, not perfect.  Bottom was over blackened.  Not all the pie made it out of the oven intact.  My neighbors didn't call the fire marshal.  Basil from my dining room.  I've enjoyed far worse.

 

 

 

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A quick salad with romaine, cucumber, tomato and smoked duck. The dressing is Renée’s caesar.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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More attrition food. I nearly always only buy live shrimp, but these were frozen fellows from the supermarket. Damned virus! Anyway, with fried with fresh ramen noodles, green chillies, garlic, shallots, ginger , and wine.

Photographed through clouds of steam.

 

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Chicken cordon bleu with sauteed mustard greens

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Meatloaf with mashed potatoes

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Happy to leave windy, mozzi-infested San Ignacio. Too windy for whale watching and I didn't want to hang around waiting to hear if they'd go the next day or not. Maybe next time. Nature owns me nothing. Hopped on the bus the next moring to Loreto.

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Shell is very thick and heavy. Almejas chocolatas are a typical clam in Baja Sur.

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A quick break somewhere between San Ignacio and Loreto

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And some hoppy beers, finally! Amateurish but I'll take it!

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23 hours ago, scubadoo97 said:

@BonVivant   Still in Baja?

Si. In Bahia Magdelena this moment.

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Edited by BonVivant (log)
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Spinach, wild rice, sweet potato, apple, feta, and seed brittle salad.  Sometimes you need a salad but I would still rather have pasta.

 

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I made two batches of dough yesterday. A 1000g flour batch at 70% hydration and a second 500g batch at 80% hydration. Both went into the fridge yesterday morning and Matt took the small dough out this afternoon for me so the dough would be ready to make pizza with when I got home from work.

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Divided the dough in half and made two smaller pizzas, from one half of the dough, both the same, topped with olives, green peppers and thin sliced onions.

One for Moe and one for our neighbours. I wasn't hungry, otherwise they would have been topped with mushrooms and Italian sausage.

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Used the other half of the dough to make Matt a larger plain cheese pizza which he finished with a crushed chili pepper.

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Rim shot.

The other dough is destined for baguettes in the next day or two.

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Cholent (vegetarian). Mushrooms, lots of caramelized onions, beans, potatoes, eggs, yuba, spices.

 

 

 

 

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~ Shai N.

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Been AWOL for many moons, but hoping to get back for inspiration.
Apart from travelling last spring, I've also dealt with some health issues, the last in November with stress related cardiomyopathy. Was in the hosital for a couple of weeks, followed by angiograms, which, thankfully, showed no blockage or damage to the heart muscle. This was my second episode in 10 years. Now, I am building on energy, with a return to Tai-chi, qi-gong, and aquasize.
Everything is slower other than my quest for food!

A friend gave me a Starfrite grill pan, and I got a Foodie Ninja, so those are my toys of late!
Let me see if I can remember how to upload!

 

All cooked in the Ninja Foodie Air-fryer except for the green beans

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Steak and veg on the Strafrite grill pan on the stove.

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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@Dejah Welcome back - your food is always inspiring. Looking forward to more :)  Hospital food must have been a maddening experience!


Edited by heidih (log)
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Yes, @Dejah - I've missed seeing you around. Welcome back!  Do make sure to post about your adventures with the Ninja Foodi. There's a topic about it here, and of course we need more enablers. :) 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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At a simple place. All 4 different tacos.tHpkZej.jpg

 

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Private hummingbird feeder in the garden in front of my room.

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@Dejah so glad you’re back! Missed You!!

 

I am posting from my phone.  My internet is out. I suspect a new transmitter needs to be installed on my dish. Happened the same way a couple of years ago. Such a pain.  I love living here but I sure wish we could get cable internet.  Last time it took a week to get someone out here. This time they say someone is coming tomorrow. On Saturday??? I’ll believe it when I see it. Anyway thank goodness for phones.

 

had some shrimp left from Super Bowl so I made a shrimp salad to go with venison meatballs

 

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lemon roasted chicken

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Venison chalupas 

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Duck breast and a simple salad. Breast cooked stovetop until the skin was nice and crispy and then finished in a 400°F oven for five minutes. Salad dressed with a simple lemon vinaigrette using the marvellous olive oil that @Kerry Beal brought back from Italy. 


Edited by Anna N Typo (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 hours ago, Shelby said:

 

had some shrimp left from Super Bowl so I made a shrimp salad to go with venison meatballs

 

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It all looks good, but I edited the quote to focus on this salad. What is the dressing? It has a beautiful color!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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