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JoNorvelleWalker

Dinner 2020

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10 hours ago, Kim Shook said:

Fantastic, Steve!  Those look like the kind of onion rings I love.  How are they coated?

Just like my mom made them! The sliced onions are soaked in milk and then tossed in a brown paper bag with AP flour.

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Posted (edited)

Started with peppery clam and mustard green soup.

 

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Followed by an old favourite. Coriander / cilantro and olive chicken in white wine.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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@Kim Shook  Ohhhhh your cannelloni looks incredible.  Want want want.  Yeah, I get a stovetop stuffing crave every now and then.  Good stuff.

 

After seeing @Smithy's tacos from the other night, I had to have them too.  My shells were a bit stale but a bit in the oven made that all go away

 

Venison tacos, RG beans and rotel cheese dip

 

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5 hours ago, Nicolai said:

 

 

 Around a dozen of nearby neighbours.

 

The desserts laid on the buffet were even larger!!!

 

That's some quality social distancing measures.

 

Apparently good (food) tastes does not necessarily coincide with high levels of intellect.

 

 

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12 hours ago, Owtahear said:

OK    So we are stuck at home, time to make the best of it.  I am all for supporting the local places, and think it is our moral imperative to do so/   But it is tough to duplicate, and what a great time to do some home cooking.  I can't go to a big time steakhouse.  So I got a couple of 1 1/2" thick, Prime, 50 Day dry aged steaks from Pat Lafrieda's meats delivered to me.    Boom.  Instant big time steakhouse at my house.   I didn't sous vide them, guys you can cook great steaks without sous vide or reverse sear, you people way overthink it sometimes.   Best way to do it, or simplest, and it is the BEST way to cook great burgers.   I got a Lodge cast iron flat skillet.  I heat it to screaming hot on a simple gas grill.  You get all you want with the Maillard reaction, crust, without the flair up.   My pan is really well seasoned (seen a lot of steaks and burgers).  

 

Boom.  50 day aged prime steak from Pat Lafrieda's.    Side baked potato loaded with sour cream and chives, sliced tomatoes, a little mezze of pickled radishes (I love these almost as much as the steak) garlic toast and of course it is Asparagus time.    Joe Phelps Insignia.     I don't know if I have an Armageddon type of feel.   

 

Steaks, just salted ahead of time, topped with garlic butter and thyme and rosemary.   The meat was just so incredibly flavorful and rich that of the 22 Oz steak, I think I could only eat like 5-6 Oz,    Decadent

 

 

 

 

 

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Where's the 'money' shot of the cut open meat??

I used to think the same way as you.....why be bothered with the bath...cook the damn thing as you do.  And I would agree that for a thinner steak a quick sear is all it needs if it is a quality piece of meat.  The other day I had a 1 lb 10 oz bone in rib bisteka very similar looking to the one you have here.  I decided to sous vide it for 2 hours at 121F and then sear it for a crust.  I have done such a thick steak as you did above before.  Comparing the two I have to say I much prefer the meat texture of the sous vide steak...it was a little more tender but lacked that 'raw' beef taste.  Both steaks looked very similar. Just say'n.😁

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Salmon cake with amai sauce, salad and rice.  The salmon recipe came from the Wagamama cookbook, and none of us loved it.  The salmon is mixed with potatoes.  I prefer my fish cakes with just fish and herbs I guess.  Unfortunately the recipe made enough for two meals so I am going to have to come up with a way to jazz up the remaining six cakes.  For now, they are in the freezer.

 

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27 minutes ago, Okanagancook said:

Where's the 'money' shot of the cut open meat??

I used to think the same way as you.....why be bothered with the bath...cook the damn thing as you do.  And I would agree that for a thinner steak a quick sear is all it needs if it is a quality piece of meat.  The other day I had a 1 lb 10 oz bone in rib bisteka very similar looking to the one you have here.  I decided to sous vide it for 2 hours at 121F and then sear it for a crust.  I have done such a thick steak as you did above before.  Comparing the two I have to say I much prefer the meat texture of the sous vide steak...it was a little more tender but lacked that 'raw' beef taste.  Both steaks looked very similar. Just say'n.😁

Yeah had a Homer Simpson "doh" moment by forgetting to shoot a shot when I sliced into it.  It was great, well rested, so that helped.  And in fact, I think I am going to sous vide the leftover today and slice into small slices and dip into a lite soy sauce and wasabi bath.

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1 minute ago, liamsaunt said:

Salmon cake with amai sauce, salad and rice.  The salmon recipe came from the Wagamama cookbook, and none of us loved it.  The salmon is mixed with potatoes.  I prefer my fish cakes with just fish and herbs I guess.  Unfortunately the recipe made enough for two meals so I am going to have to come up with a way to jazz up the remaining six cakes.  For now, they are in the freezer.

 

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That's interesting.  I have a lot of salmon in my pantry and never tried them mixed with potatoes but looks interesting.

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@Owtahear 

 

I thank you for forgetting the $$$ shot.

 

I can only take so much.     

 

that being said , I can certainly imagine it.

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Zoom Passover Sedar.

We had roast chicken with a homemade salsa rioja and sweet potatoes

With a young chambolle.

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@Steve Irby – that is the best way to make onion rings, I think.  I’m not a fan of batter dipped rings and it seems that’s all restaurants have nowadays.  I’m guessing they come that way frozen and to make ones like yours they’d have to do it from scratch and they aren’t willing to do that.

 

@liamsaunt – how about mushing them up, adding some more salmon and horseradish and using it as a chilled spread on crackers?  Or ET bagels. 

 

@scamhi – Happy Passover!  I love that you still managed to have a seder with your loved ones. 

 

I won't offend anyone with pictures of last night's dinner😉.  I had been making/tasting/smelling the cannelloni for 3 days and couldn't face leftovers last night and Mr. Kim didn't get home until 9pm.  So we dug around in the freezer and unearthed a Tombstone pizza.  That and a cut up pear satisfied us.  Leftovers of the cannelloni tonight!  

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Images from our Passover Seder, yesterday.

 

Beetroots, oranges, arugula, vinagrete, pine nuts.

(Vegan) matzo cube soup.

Matzo and chrain.

Casserole of matzo, feta, kashkaval, leek, scallions (a sort of savory matzo brei).

Lima beans with chard, sumac, cumin, pickled lemon. Picture is of leftovers, eaten today with rice and yogurt.

 

 

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~ Shai N.

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Forth day in a row BBQ in the garden...

 

Chicken wings, marinated pork collar, Nürnberger sausages and lamb fillet ...

 

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Homemade herb & garlic butter 

 

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Leftover red cabbage salad for me ...

 

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Salad nicoise for the rest of the family ...

 

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Lye bread roll with herb butter (Aldi) ...

 

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Beer of the day 😉


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I foresee the BBQ streak to continue for a while - yummy !

 

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Posted (edited)

Charlie suggested dinner again. This time he asked for ribs in the smoker. I left the ribs in about an hour longer than I planned to and they were falling off the bone when I cut them.  A while back,  @Ann_T mentioned using rye flour for sourdough starter so I tried it. I put a cup of rye and cup of water in a stoneware jar and let it set about 4 days before it started to bubble.  When it did I fed it again and the next day it was a very active starter; so I made my usual sourdough french bread with it  and it turned out very well.  The potato salad and coleslaw came from a deli.  The butter is Irish Whiskey butter that I forgot to put on the table for St. Patrick's.

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Edited by Norm Matthews (log)
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Pulled pork, cole slaw, potato salad.

 

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Tonight's dinner.  Most of us had a coconut cauliflower curry with Indian flavored braised cabbage and maharajah rice, with flatbread

 

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My nephew won't eat any of that so I made him penne with a wild boar ragu using a package of D'Artagan wild boar sausage I found in the freezer.  The sauce made enough for two meals for him.

 

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I've been cooking two, sometimes three, different meals for dinner every night because of allergies and food dislikes in my group quarantining together.  It's not old yet but I can see it becoming so as this drags on.  We've made it a month together without any food battles so that is good, and it is not like I have anything else to do other than pace around the house....

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38 minutes ago, liamsaunt said:

Tonight's dinner.  Most of us had a coconut cauliflower curry with Indian flavored braised cabbage and maharajah rice, with flatbread

 

curry.thumb.jpg.544993754280514d52656526c4c79b6a.jpg

 

My nephew won't eat any of that so I made him penne with a wild boar ragu using a package of D'Artagan wild boar sausage I found in the freezer.  The sauce made enough for two meals for him.

 

619963311_wildboarragu.thumb.jpg.ea88cf807438343b8dcfa04bbc39e757.jpg

 

I've been cooking two, sometimes three, different meals for dinner every night because of allergies and food dislikes in my group quarantining together.  It's not old yet but I can see it becoming so as this drags on.  We've made it a month together without any food battles so that is good, and it is not like I have anything else to do other than pace around the house....

 

Smart man, your nephew.

 

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Thai fish cakes, coconut rice, vaguely Asian slaw.

 

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Not bad, not great.

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Don't ask. Eat it.

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Tried my hand at Indian-ish tonight. This is sort of South Indian with the mustard seeds and curry leaves. Most S Indian is vegetarian, but I added some boneless chicken thigh. I made it way too soupy... Tasty but too much liquid.

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Chicken in vin jaune with morels, asparagus, couscous

 

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Tomato, blue cheese

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eGullet member #80.

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Posted (edited)

peri peri shrimp.. marinade in wine, lemon, smoked paprika, evoo and peri peri peppers.. Cooked in butter, threw in thyme and small tomatoes, some more wine, lemon.

 

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the bride told me to tone down the heat.

 

I said, it wont be peri peri shrimp then.. We will just have to use a different pepper next time. 

 

Made mussels with tomato sauce and egg pasta:

 

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Edited by BKEats (log)
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Posted (edited)

Self edit 


Edited by BKEats (log)

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Snowed and windy + pandemic lockdown - need comfort food:
Chicken, lap cheung, shitaki mushrooms, ginger cooked with rice in a little cast iron pot

 

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Black bean Garlic Eggplant & Bell Pepper                  

 

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All made for satisfying combo. 

 

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Beef Short Ribs in Instant Pot with veg, red vine, and balsamic vinegar. Served over noodles and veg

 

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Dejah

www.hillmanweb.com

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