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Dinner 2020


JoNorvelleWalker
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An attempt to see how many miles I can put in our bowls. So - shrimp, scallops, ikura, and salmon (salted and slow roasted) from Alaska. Rice and shitake from Japan. I think the carrots are local. And the gari is house-made! (but where is the farmer's market purchased ginger from?). Cucumber and tomato salad on the side...probably Canadian. Japanese soy. 

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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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The little one had a field day today. After gladfully assisting lunch prep, he volunteered to take over the frenching of the SV goose legs I made three days ago (12h @ 80oC). 
 

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So, once more ... goose legs. With braised red cabbage (pear, juniper, cinnamon & clove) and a lovely intense sauce based on roast veggies & SV bag juices.

 

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Two kinds of (commercial) dumplings: Brezel dumplings and „half/half“ potato dumplings with roasted rye bread stuffing.

 

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Yum (and behold the frenched bone 😜) !

 

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Little one ate an entire leg. He was more than stuffed and essentially floated, when I put him into the bathtub later ...

 

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I was stuffed as well but added more pear to mitigate the feeling. It worked well 🤗

 

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Edited by Duvel (log)
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You're bringing him up right, @Duvel!

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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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@DuvelThe little one frenching and devouring = champion!

Pulled some beef tenderloin trimmings from the freezer. All that I'd been stockpiling for family gatherings need to be used up now. This package was packed with my FoodSaver - from March! That was a worthwhile purchase.
Just seasoned with Montreal Steak Spice and grilled in cast iron pan. Had the oven on for shortbread, so tossed in a couple of taters, and opened a can of corn.  

 

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I have been using kewpie Deep Roasted Sesame Dressing on my slaw, salads, etc. I love it but hard to find.
                                                                                Kewpie Creamy Deep Roasted Sesame Dressing & Marinade

 

Giant Tiger had great sale on Granny's Fryers, all about 1.6 kg @ $5.00 a chicken! Picked a couple up and broke them down to several meals. Last night was steamed chicken with shitaki mushrooms, oyster sauce and lap cheung.

 

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Blanch and sauteed baby Gai Lan with ginger and garlic + Jasmine rice = more comfort food!

 

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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Yesterday it was pizza, t-bone on the grill and salad. Today the usual fish soup. The kids proclaimed the best so far. I added to it a lobster head I previously froze and a whole rose fish that I took out from the soup, cleaned and put back in, plus key west shrimp and a piece of cod. I normally don’t like black pepper, this is one of the few dishes where I use a lot and more. 

 

 

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Nachos Grande ~ Tortilla Chips, Chopped Brisket with Onions and Serrano Peppers, Spicy Refried Beans, Pickled Jalapeños, Pepper Jack Cheese, Hot Red Salsa, and Shredded Cheese Blend: 

 

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Ready for the Oven. 

 

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After 10 minutes in a 400F Oven. 

 

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Garnished with Green Onion and Sour Cream.

 

 

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Memories of England: Our band performed in many workingmen clubs in the Yorkshire area in 1976, 77, and 79. The clubs all close at 11 pm, which was foreign to us as our gigs in Canada would run until at least 2 am! We were at loose ends, so we followed the other musicians and entertainers to many of the Greek and Indian restaurants that are open all night for a late meal. Moussaka was one dish that remained a favourite after we came home and through the years.  This delicious dish brings back so many wonderful memories.

Eaten as before, chips (air fryer) and peas.

 

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Dejah

www.hillmanweb.com

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Leftover beef, mashed cauliflower, and cucumbers. 
 

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Last night, shrimp and mushrooms over konjac noodles and Brussels sprouts. 
 

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Dear Food: I hate myself for loving you.

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It's been a busy few days.  Got all of the venison ground up and packaged.  Now I need start focusing on Christmas stuff....but I really just want to focus on napping......

 

Easy dinner of brats after a long day of dealing with deer

 

thumbnail_IMG_0239.jpg.f72ecce792b21afd9736c15568f9ac04.jpg

 

Roasted some doves and made potatoes out of some leftover mashed

 

thumbnail_IMG_0240.jpg.019e64b835c731b1f039bbe6387c119e.jpg

 

thumbnail_IMG_0241.jpg.e33dbcb554c324eb2a144a036dd63537.jpg

 

Venison meatballs

 

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And the star of the show this week...Gyros!!!!  Thanks to @curlsfor the recipe and to everyone else that helped me.  We found a pound of regular hamburger in the freezer that someone gifted us so I used that along with a pound of lamb.  Recipe came together very easy.  I made the meat mixture three days ago and stuck it in the fridge over night to chill.  Next day I divided it into two and steam baked it in the CSO.  Then let it cool to room temp and then wrapped it up tight and put it in the fridge again overnight.  Yesterday I vac. packed one and sliced the other and reheated it in the CSO.  O M G we loved this.  Meat was the perfect texture that I was thinking of and the flavor was YUM.  I have another pound of lamb in the freezer so the next batch I'll do with venison.

 

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I froze the hummus from last time--thawed it out and it was perfect.

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I didn't have any cucumbers...or yogurt...I did a google and then just kind of made my own tzatziki sauce....Sour cream, a ton of dill, pinch of salt and pepper and a good dollop of Herbacious from Vivian Howard.  Didn't miss the cucumber a bit.

 

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Faux „dry-aged“ ribeye (SV 2h@53 oC, finished in my gas grill), creamed spinach and Kenji‘s crunchy oven potatoes. Served with two compound butters: one based on roasted onions (as decided and mixed by the little one) and Gorgonzola (mine). 
 

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Yummy !

 

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16 hours ago, robirdstx said:

Nachos Grande ~ Tortilla Chips, Chopped Brisket with Onions and Serrano Peppers, Spicy Refried Beans, Pickled Jalapeños, Pepper Jack Cheese, Hot Red Salsa, and Shredded Cheese Blend: 

 

<cut to the chase for brevity>

 

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Garnished with Green Onion and Sour Cream.

 

 

 

I have serious brisket envy. Everything else I could manage on my own, but we're far from good Texas 'cue now. That looks wonderful.

 

15 hours ago, Dejah said:

Memories of England: Our band performed in many workingmen clubs in the Yorkshire area in 1976, 77, and 79. The clubs all close at 11 pm, which was foreign to us as our gigs in Canada would run until at least 2 am! We were at loose ends, so we followed the other musicians and entertainers to many of the Greek and Indian restaurants that are open all night for a late meal. Moussaka was one dish that remained a favourite after we came home and through the years.  This delicious dish brings back so many wonderful memories.

Eaten as before, chips (air fryer) and peas.

 

                                                                        1170157426_Moussaka2803.jpg.d21995def1e3111bd643dc3543b4e52e.jpg

 

Where in Yorkshire were you? I worked in York for a couple of months in 1980 and I don't recall any Indian or Greek food there. I suppose it's possible I was too enamored of the fish and chips I could get from the street stands anyway.

 

Even more importantly: how did you make that moussaka? I've taken to an Egyptian version, but yours looks so good I'd like to try it.

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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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4 hours ago, Shelby said:

It's been a busy few days.  Got all of the venison ground up and packaged.  Now I need start focusing on Christmas stuff....but I really just want to focus on napping......

 

Easy dinner of brats after a long day of dealing with deer

 

thumbnail_IMG_0239.jpg.f72ecce792b21afd9736c15568f9ac04.jpg

 

Roasted some doves and made potatoes out of some leftover mashed

 

thumbnail_IMG_0240.jpg.019e64b835c731b1f039bbe6387c119e.jpg

 

thumbnail_IMG_0241.jpg.e33dbcb554c324eb2a144a036dd63537.jpg

 

Venison meatballs

 

thumbnail_IMG_0245.jpg.36297ca784bf1ec8a5a63afa505a10bc.jpg

 

And the star of the show this week...Gyros!!!!  Thanks to @curlsfor the recipe and to everyone else that helped me.  We found a pound of regular hamburger in the freezer that someone gifted us so I used that along with a pound of lamb.  Recipe came together very easy.  I made the meat mixture three days ago and stuck it in the fridge over night to chill.  Next day I divided it into two and steam baked it in the CSO.  Then let it cool to room temp and then wrapped it up tight and put it in the fridge again overnight.  Yesterday I vac. packed one and sliced the other and reheated it in the CSO.  O M G we loved this.  Meat was the perfect texture that I was thinking of and the flavor was YUM.  I have another pound of lamb in the freezer so the next batch I'll do with venison.

 

thumbnail_IMG_0246.jpg.618086310480c2d758dcfade220450e1.jpg

 

I froze the hummus from last time--thawed it out and it was perfect.

thumbnail_IMG_0247.jpg.94919173e598902fe8f9105762625150.jpg

 

I didn't have any cucumbers...or yogurt...I did a google and then just kind of made my own tzatziki sauce....Sour cream, a ton of dill, pinch of salt and pepper and a good dollop of Herbacious from Vivian Howard.  Didn't miss the cucumber a bit.

 


 

Found a CIA gyro recipe on line, here

http://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=2497218

is this the recipe?

 

 

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2 minutes ago, Okanagancook said:

Found a CIA gyro recipe on line, here

http://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=2497218

is this the recipe?

 

No, I'll pm you the one I used (curls sent it to me).

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7 minutes ago, heidih said:

All looks great. Can you give  a rough outline of how you do the haddock balls?

 

I don't know the exact amounts... Puree haddock flesh with eggs and some potato starch (which helps hold the shape). You can also add onions, garlic, herbs, spices et to the fish paste. Form balls and boil until they float to surface.

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