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Dinner 2020


JoNorvelleWalker
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Last night, of which I failed to take a photo, was taco soup. Because I wanted somethign with that flavor profile, and it was cold and rainy outside. Cannelini beans made it creamy; chili powder and taco seasoning made it tasty. Two quarts in the freezer, too!

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Oh Man! All those American Thanksgiving meals look fabulous, and delicious. May have to grab some turkey soon!

 

Beef Enchilada - Might be a bit overloaded so they were difficult to take out of the pan. They were good tho'. Had guacamole and rice with one and lots of leftovers the son picked up.

 

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                                                         Cantonese BBQ Duck from a BBQ shop and my freezer with spicy udon noodles and bean sprouts

 

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Steamed scallops with ponzu and ginger. The scallops were frozen ones from the Chinese grocery. They were pretty good, especially since we can not get fresh ones here on the prairies.

 

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                                                          Did up some duck fried rice with the leftovers of the previous meal.  Topped with crispy duck skin.

 

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                                                                       Added some blanched green beans and more ginger and some green onions

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Dejah

www.hillmanweb.com

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@liamsaunt – I love the char that you got on your miso salmon.  Ours didn’t turn out that color (you can see how pale ours was in the picture back on Wednesday, the 25th).  I’m completely sure (having coveted your food and respected your cooking for so long) that yours was NOT overcooked.  Was your salmon broiled or grilled? 

 

@CantCookStillTry – does your husband’s new job mean a move for your family?  Or will he be gone for long stretches?

 

@Ann_T – having been raised in a blended family (US and UK😉), that prime rib and Yorkshire pudding meal is heaven to me. 

 

@Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 

 

Thank you all for the good wishes and the admiration for Mr. Kim.  He is certainly willing and insistent on taking care of me – maybe more than is actually good for me😊!  If he could smoke every meal, we’d be eating incredibly well.  But, he has to work, so he’s trying to do regular cooking.  The story continues below.  I just don’t have a lot to show lately – we are eating a lot of carry out and extremely casual pick up meals and they are just not worth pictures.  I mentioned that Mr. Kim is very willing to make/find/buy me whatever I want to eat.  But he just doesn’t have any cooking instincts.  Last night he made grilled cheese sandwiches and was disgusted when he cut the first one open and most of the cheese wasn’t melted.  I had suggested he use a few different cheeses that we had languishing in the cheese drawer, so the sandwiches were a lot thicker than he was used to.  He didn’t take that into account and cooked the first one over high heat.  We had a little lesson in grilled cheese and the second sandwich turned out much better. 

 

This was my dinner on Friday:

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A fully tricked-out turkey dinner is one of the few times I truly enjoy and look forward to leftovers. 

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@Kim Shook-At the time you voiced concerns on my knee issue, I hadn’t realized YOU were under the weather. Apologies for any apparent thoughtlessness on my part. I hope you are on the mend. 
 

@Dejah- I can’t even pinpoint just one of those dishes as delicious! It all looks so good. 🤪

 

Tonight’s dinner. One skillet meal of catfish and asparagus. 
 

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Dear Food: I hate myself for loving you.

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52 minutes ago, robirdstx said:

38E025E6-DD36-4E69-B046-7A897C2514AD.thumb.jpeg.39c0c5b9cc62a3a9f43aae82781a4b76.jpeg

 

Pan Fried Tilapia 

 

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and Dirty Rice 

 

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How do you do your dirty rice? Have not had it in a while except when a friend used Zatarains. Ground beef did not do it for me, I remember gizzards, liver?? with more South LA versions?

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1 minute ago, heidih said:

How do you do your dirty rice? Have not had it in a while except when a friend used Zatarains. Ground beef did not do it for me, I remember gizzards, liver?? with more South LA versions?


Made it based on this recipe - didn’t use jalapeño; added a good sprinkling of Slap Ya Mama seasoning; made the rice in rice cooker

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4 minutes ago, robirdstx said:


Made it based on this recipe - didn’t use jalapeño; added a good sprinkling of Slap Ya Mama seasoning; made the rice in rice cooker

That Slap Ya Mama is great on anything!

 

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Dejah

www.hillmanweb.com

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Spent the day confirming a procedure for hubby at the hospital 3 hours away, booking hotel, and running about the clinic here to get his preliminary blood work etc done, I developed a craving for tater tots! Thank goodness I still have some in the freezer from when the grans come over.
Thawed some tenderloin, seared in a cast iron grill pan, and added some green beans and mushrooms (for him), and supper was enjoyed!

 

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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3 hours ago, Kim Shook said:

 

@Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 

 

So after piping the rillette onto the top of the breast I use plastic wrap to wrap uo the breast, allowing me to control the “dome” of the breast and keep the rillette from flattening out and spilling over the breast. Almost like rolling a roulade. 
 

Then once it is tightely packed in the plastic wrap and there aren’t any air pockets (use a toothpick to puncture the wrap and release the air) I tuck the ends of the wrap under the breast and vacuum seal it. By then the vaccum seal isn’t able to flatten the rillette. 

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Tonight Mrs M made her ‘famous in our house at least’ Korean beef. 
 

Our second daughter, 10 years old, announced she wanted to make dessert, and decided that cream puffs was the recipe. Not that she’s ever made them before. 
 

They turned out remarkably good, filled with Nutella because we didn’t have any cream:

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And of course she left evidence behind:

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Edited by pastameshugana (log)
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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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955548993_Risottoartichokeandsaffron11-30.thumb.jpeg.ac336331a8dc65ec66e7067407c650fc.jpeg

 

"Baby" artichoke (they're not really babies, just grow on a different, lower part of the plant than the big artichoke) and saffron risotto. Carnaroli based. 

 

The saffron/artichoke/herb combo really gives an interesting color.

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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?

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14 hours ago, Kim Shook said:

@liamsaunt – I love the char that you got on your miso salmon.  Ours didn’t turn out that color (you can see how pale ours was in the picture back on Wednesday, the 25th).  I’m completely sure (having coveted your food and respected your cooking for so long) that yours was NOT overcooked.  Was your salmon broiled or grilled? 

 

 

You are right, it was not overcooked.  I broiled it for four minutes.

 

Last night, crispy fish sandwiches

 

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A first try at Lula Kebabs last night.

Mix of beef and lamb, cumin, parsley, garlic chopped onion

israeli salad with feta

saffron jasmine rice

homemade tzaziki

puligny and cornas

and a small scoop of vanilla ice cream with chili crisp

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Grilled portobellos with stuffing from leftover dinner rolls, corn off cob, black beans, onion, red pepper, jalapenos, poblanos, cilantro.  I served them with chipotle mayo.  

 

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