Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker
 Share

Recommended Posts

Made a tomahawk steak for my wife’s birthday using a new method. 
 

Reverse sear at 250 in oven for an hour, then high heat sear on charcoal chimney to char. 

42oz steak

069E0424-250C-4030-9AD1-B89F57BB53B5.thumb.jpeg.50c557f856e8b267957fad1ef6b74e45.jpeg
 

seasoned with harissa, salt and pepper. After an hour in oven at 225, internal temp was 110 when I pulled out. 

114BAC35-7A96-482B-B5F6-E6E50E552BAE.thumb.jpeg.4b43527000731e21e96923eac974d3c7.jpeg
 

searing directly on chimney

21EA92C1-2583-461B-8241-6DA9B1317739.thumb.jpeg.88a41b63875cdfa137ddcfdf4ce13b24.jpeg
 

grill marks on first side

13E1C393-0662-4BFB-AF94-9D888E892AEE.thumb.jpeg.385031c926a40a2525883085ac1bacbe.jpeg
 

final product

B2B63AAE-5591-4357-B083-57C62794653A.thumb.jpeg.1a24df76d8e7963764b282e5780f9bc4.jpeg
 

rested for 5-10 mins

CACCEEF5-C85A-4C35-915E-2D8C9371173B.thumb.jpeg.bf847e77cae581e731ad73f81d0c22c9.jpeg


ready to serve!

A936D894-3674-4F21-B3F2-50C95DDD29CD.thumb.jpeg.c216dc6386fba10190991e9a66f1ab90.jpeg

  • Like 12
  • Delicious 3
Link to comment
Share on other sites

44 minutes ago, gfweb said:

I love the no boil pasta.

 I did find that it was necessary to soak them in hot water for a few minutes to be able to trim them to size. Otherwise they just shatter when you try to cut them. Then I throw the trimmings in with the cheese layer and there's no waste. I have tried it both ways, cooking immediately and waiting a while. I still prefer to make it ahead of time.20200601_145218.thumb.jpg.8fe8a5ec45e01c7c68c05592e101aac6.jpg

  • Like 7
  • Delicious 1
Link to comment
Share on other sites

the Test Kitchen did a recent show

 

on stuffed shells :    one of my favorites 

 

its sort of a different shaped lasasgna

 

they got large shells , piped in the filling ( which had some cornstarch in it )

 

made a looser tomato sauce   ( I prefer a meat sauce , just saying )

 

put some of that on the bottom of the baking dish , lined up the shells 

 

open side up.   covered w sauce and then some cheese

 

baked.   easy     shells were not no-boil , and not soaked

 

in this case made filling them easy.

 

and they use a disposable plastic pastry bag to pipe in the

 

filling , and suggested you might use a zip-lock bag if you had that :

 

fill , remover air , cut a corner off , and their you go,

 

the cornstarch mixed into the filling kept the filling from 

 

breaking up and getting watery while baking.

Edited by rotuts (log)
  • Like 3
  • Thanks 2
Link to comment
Share on other sites

@rotuts great idea! I've always loved the big shells but they were real PIA to stuff and keep from breaking. We have been able to get a new pasta down here that is wonderful and they have the great big shells that I have been wanting to try. Now I can. I'm still going to let it sit in the refrigerator for 24 hours before I bake it.

20200525_153620.thumb.jpg.4281ea7b5d3ab038d0332a0a512651ca.jpg

I also like the idea of putting cornstarch in the sauce to thicken it. I'm going to try that today when I make some stromboli because the sauce always seems to turn watery and break through the crust.

 Thank you.

  • Like 1
Link to comment
Share on other sites

Iraqi Kubbeh in butternut stew. The kubbeh is made of semolina dough and filled with carmelized onion, chickpeas, crumbled tofu, baharat, and egg as a binder (the traditional filling would be meat, onion and spice). It is cooked in the stew which is slightly sour and sweet, made of squash (or a more traditional pumpkin), celery, chickpeas, onion, tomato, spices such as bahart, all spice, paprika, turmeric, chili, pepper, cinnamon, herbs, lemon. Some raisins and silan for sweetness.

 

PXL_20201107_124722313.thumb.jpg.7ed45fde4b387c5d87d4e7c16b188fc4.jpg

PXL_20201107_124628485.jpg

Edited by shain (log)
  • Like 9
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

thank ATK.

 

they do have some fine ideas 

 

( that are new to me )

 

from time to time.

 

their business model , is another story completely.

 

and it might have been on Cook's Country

 

their clone.

 

can't recall.

Link to comment
Share on other sites

8 hours ago, MetsFan5 said:

Miss Maisey has a hacking cough. It’s upsetting; she had emergency stomach surgery from over eating leaves in the past (to the tune of 12k) but we watch her like hawks so who knows? She loves baby cucumbers, shelled edamame, zucchini, baby corn and sugar snap peas. 
 

Cal is U of Cal Berkeley, where my husband was in the marching band and graduated with a chem degree. 

 

Poor pup. Such a distressing sound. 

Thought so on Cal but you are on other coast so didn't want to assume. Sis got her MBA there. Any excuse to visit her and sample the great food and enjoy the vistas. I say 'SC meaning University of Southern Cal and right coasters think South Carolina...

  • Like 1
Link to comment
Share on other sites

23 hours ago, Franci said:

 

It looks good! It’s not true Italians never eat pasta with meatballs...In puglia we eat orecchiette, meatballs and braciole. Or baked pasta with tiny meatballs. I wouldn’t have used fusilli but that’s a different story 😁

 

3 hours ago, ambra said:

Very happy to finally hear someone else say this besides me!!! ❤️❤️ I don't like all those lists of "rules" that get published every few months. There are many that are not true.

 

Americans like to exaggerate a bit! Especially when using De Cecco.

 

1170199504_Artichokebarigoule11-4IMG_2788.thumb.jpeg.96be1e4145f8da9aa3a3ee78ad657e9e.jpeg

 

Artichokes (baby) barigoule. Evidently a spring dish, and I'm sure it's spring somewhere.

 

623638681_Duckthighonflageolots11-14beans.thumb.jpeg.fe55692bdc608812a47f72c210fc7c93.jpeg

 

Not a pretty picture, just pretty tasty. Slow roasted duck legs, with herbs de Provence, garlic, etc., over flageolets.

  • Like 11
  • Delicious 1
  • Haha 1

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?

Link to comment
Share on other sites

Braised beef shins in Vietnamese-style "bo kho". I used red kuri squash in place of carrots.

NuykCPz.jpg

 

Another type of squash (don't know the exact name) with kale and mushrooms in cream

FXNroAo.jpg

 

Colourful lentils

Htxbrns.jpg

 

3htaysU.jpg

 

Got 2 "bouquets" of kale from the farmer

Wua955Z.jpg

  • Like 12
  • Delicious 4
Link to comment
Share on other sites

2 hours ago, heidih said:

 

Poor pup. Such a distressing sound. 

Thought so on Cal but you are on other coast so didn't want to assume. Sis got her MBA there. Any excuse to visit her and sample the great food and enjoy the vistas. I say 'SC meaning University of Southern Cal and right coasters think South Carolina...

  Yup my husband is a California guy born and raised. I met him on his second day in Jersey and well... 

 

Tonight we will still enjoy our anniversary dinner. I bought a lot of chaructiere that I am eating alone now, watching the game (it’s better than my NY Giants). I have some great aged Gouda— I love the salty, crunchy pockets and some salami and some great crusty bread. 
 

the potatoes I bought from Wegmans. They are frozen and precooked and seasoned and get crispy outside and super melty in the middle. Highly recommend 

  • Like 6
Link to comment
Share on other sites

5 hours ago, BeeZee said:

thanks @Tropicalseniorand @gfweb, next time I’ll incorporate your tips. I think my sauce was too thick for this application, and last time I made lasagne I think I had used more vegetables in the layers, which likely added needed moisture, also. On the plus side, easy to cut neat squares that held together.


 

I mix 15 oz of ricotta with two eggs and make sure to spread it all over the noodles with great success. 

  • Like 2
Link to comment
Share on other sites

54B87DF0-FEDB-45EB-B770-0A1F2716C784.thumb.jpeg.427933c8faf18726bebf331e7f65b822.jpeg

 

Barbecue “Instant Pot” Chicken Sandwich with Slaw

 

Thank you @JAZ

 

 

“This is one from my latest Instant Pot book, for barbecue chicken sandwiches. It includes slaw, but you can skip that if you want. Chicken thighs are great for the Instant Pot -- much less chance of overcooking than there is for breasts.”

Barbecue Chicken Sandwiches with Slaw

 

Edited by robirdstx (log)
  • Like 10
  • Delicious 1
Link to comment
Share on other sites

6 hours ago, MetsFan5 said:

the potatoes I bought from Wegmans. They are frozen and precooked and seasoned and get crispy outside and super melty in the middle. Highly recommend 

 

Are those the "Roasted Baby Potatoes" with a red label on the bag? They sound really good. I suspect I have walked by them a million times thinking they were just wedge fries, the packaging is really similar.


(Happy healthy thoughts to the doggo!)

  • Thanks 1
Link to comment
Share on other sites

Marinated 2 chicken legs with salt, 5-spice powder overnight and roasted them at 400F. Skin was nice and "rendered", and the meat was juicy.
Eaten with soy bean sprouts stir-fried with bits of leftover char siu. The bean sprouts gave us quite the chew!

 

                                                
                                                        2064600172_SaltyChickenSoyBeanSprouts2593.jpg.225f78a886acfb8f3043f578d9c777b5.jpg
                                            

  • Like 9
  • Delicious 1

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

I’m hobbling around with some knee trouble and cooking is not easy right now. Ordered food delivery tonight. 
 

Chicken shawarma salad. 
 

BE2785AD-DC6F-42A6-8347-14C029BF80CE.jpeg.f7d8623b8a1db0461050b4393592f945.jpeg

 

Hummus

 

11562045-184D-4E34-A6F9-E9C9EEB28A10.jpeg.ade65fa6ce30bbb12a91e1c522719fe8.jpeg

 


Last night I used some taco meat found in the depths of the fridge and made some questionable nachos. All survived. The chips used are Quest, low carb. 
 

A9D332A0-FD3B-4843-B747-99A7010042FB.jpeg.b089c06f16177a2c571aa0b330cde8a5.jpeg

Edited by patti (log)
  • Like 16
  • Sad 1

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

On 11/15/2020 at 8:12 PM, dtremit said:

 

Are those the "Roasted Baby Potatoes" with a red label on the bag? They sound really good. I suspect I have walked by them a million times thinking they were just wedge fries, the packaging is really similar.


(Happy healthy thoughts to the doggo!)


 

Thanks! Yup those are the potatoes. Worth a try! 

Link to comment
Share on other sites

Hubby asked for "just a Lamb Wrap" for dinner. Because he knew I had chopped salad to use up and presumably the 43 degree spring day (the audacity) sapped his appetite. 

I didn't have any lamb cooked though 🤦‍♀️, and I certainly wasn't turning on the oven. 

 

Ready for The BBQ. 

20201117_174832.thumb.jpg.61d3282bab123304d54898b90850840d.jpg

 

After her heat treatment

20201117_200023.thumb.jpg.a89c8b292c0cbd5fb239b656a197f713.jpg

 

Wrap with chopped salad, add beetroot add feta (because lamb) & garlic sauce. 

20201117_202709.thumb.jpg.6fadd7eb78aba732de30bd687225f8e2.jpg

 

Incase you have the same concerns as my son, they are spinach wraps and supposed to be green 😂

  • Like 10
  • Delicious 2
  • Haha 3
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...