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JoNorvelleWalker

Dinner 2020

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My Easter weekend consisted of (almost) finishing a dry wall in the cellar and building up a huge trampoline, that the Easter bunny brought to my 6yo (seems Easter bunny is on steroids if he can carry that thing alone). So, I was in no mood for preparing a huge Easter dinner (and couldn’t have lifted my arms either). Luckily, family was happy with some quick Japanese comfort food nonetheless ...

 

Yakisoba (red cabbage, carrot, onion, bbq leftovers & shrimps)


C7311286-C1A7-4A23-89E6-AB744A7B9F6B.thumb.jpeg.d07d4c948f8c810a08f6421dad9beb93.jpeg

 

Gyoza (curtesy of Ajinomoto)

 

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Happy Easter everyone 🐣

 

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Posted (edited)

Yakisoba - such a quick and easy, adaptable, kid friendly fall back option. 

And think of the calories you will burn tramping - opens larger food vistas ;)Oh and the Easter Bunny is like Santa who gets all the presents down a chimney! 


Edited by heidih (log)
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6 hours ago, Captain said:

@BKEats I follow This recipe. Also I can't get achiote paste so I make a simulation.  I BBq and don't cover the bird as suggested also marinate for 3 - 4 hours. Not overnight.

 

 

Don't for get the butter and marg.

 

 

I got achiote paste at Bendigo Wholefoods so I know it does exist in Australia. I've mostly used it in carnitas and find a little goes a long way.

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It's almost never bad to feed someone.

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1 hour ago, heidih said:

Yakisoba - such a quick and easy, adaptable, kid friendly fall back option. 

And think of the calories you will burn tramping - opens larger food vistas ;)Oh and the Easter Bunny is like Santa who gets all the presents down a chimney! 

 


I requested that next time bunny delivers something like that he’ll bring it already assembled 😉

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Quite often I catch Roast Enthusiasm, and then I find I'm cured of it all of sudden. Then waste regret seeps in and its Yorkies over a mug of Bisto all over again. 

20200413_184805.thumb.jpg.10a589a00e66a05cc86725889f899dd4.jpg

 

I always make the Yorkie batter the day before the intended Roast when the enthusiasm is there - hence waste regrets. 

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Ours was Eggs Bennie with chard and pan-fried potatoes, just because neither of us was up for much fuss yesterday (I've got deadlines...).

The intended duck will happen at some point over the next few days, instead.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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19 hours ago, Duvel said:


This is the point where the carnivore me fights with the little, persistent responsible me (that usually is so easily suppressed by expensive, imported whiskey from Japan): how do you make a tasty black bean-quinoa-sweet potato patty ?!

 

My sister and I don't eat beef so...anyway I used this recipe: https://cookieandkate.com/sweet-potato-black-bean-veggie-burgers/

 

 did not get a plated picture of dinner yesterday but here are some photos of what I made.  Beef tenderloin for husband, niece and nephew

 

tenderloin.thumb.jpg.03911532c718ba0c3fa106e418bab4af.jpg

 

Chicken for my sister and I.  Lots of leftovers of both meats which will be made in to sandwiches later this week

 

1558941236_chickenbreast.thumb.jpg.d9ea172301ceccad673d338b49b61244.jpg

 

Celeriac-parnsip latkes

 

latkes.thumb.jpg.fdd510c34c046887dd4405412001f1b2.jpg

 

Charred broccoli

 

855056933_roastedbroccoli.thumb.jpg.c9fa2d525edd9315c472d12c9c8e0a8b.jpg

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30 minutes ago, liamsaunt said:

Celeriac-parnsip latkes

 

Your dinner looks outstanding, @liamsaunt !

 

What are the textures of these latkes? The veg are raw, right? Add any spices?

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We grilled a meaty half rack of baby back ribs for Easter.

with roasted brussels and little baked yukon gold potatoes

IMG_1942.JPG

IMG_0112.JPG

IMG_1734.JPG

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Belated Easter dinner: Raclette !

 

Not much to explain ... cooked & cured meats, cheeses, condiments and a “build you own dish” approach. Yum !

 

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Posted (edited)
4 hours ago, TdeV said:

 

Your dinner looks outstanding, @liamsaunt !

 

What are the textures of these latkes? The veg are raw, right? Add any spices?

 

 

Thank you!  Yes, the vegetables are raw.  There was grated onion in them too.  I used this recipe:  celery root- parsnip latkes

 

We enjoyed them, but all agreed that we would have really enjoyed the two vegetables pureed together with some cream.  If I get more parsnips and celery root in my vegetable share, that is how I am going to use them.


Edited by liamsaunt (log)
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Stuffed Shells-  Good Rigoata/3 cheese shredded Italian cheese/nutmeg/white pepper/ parsemalo/ 1 egg

 

49770489991_14de414aa0_b.jpg

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Its good to have Morels

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Braised short rib and pasta

 

010.thumb.jpg.9635533d8fa7dac3a0abf2c7de9b0317.jpg

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Japanese eggplant, chicken thighs, garlic chives.

A10FFBC6-B192-4251-9A2C-12136D6D8781.thumb.jpeg.bb94644f2df8d9ff0066378f8c7f1f65.jpeg

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On 4/10/2020 at 7:31 PM, liuzhou said:

 

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open), I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

 

Well.. I was really craving something like this and ended up doing more of a japanese / central euro mashup since I don't have any wilting greens ready, or clams.  So here's my dinner of a simple soup (suimono?): porcini soaking liquid from the other day (err... mushroom dashi! 🤪), grouper, carrots, crimini mushrooms, leek and celery root (both from the garden).  Flavor the broth was a bit off, I'm out of soy sauce and sake.. mirin, little rice wine vinegar, salt, lots of pepper and my last fresh calabrian chili pepper for the spice, but it did manage to hit the spot. :)

 

fusion soup.jpg

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Posted (edited)

I marinated skirt steak,.. I have a default one, or one that I use often as Alicia requests it. But it's lime juice, fish sauce, soy, brown sugar, garlic, oil, cilantro and I think that's it.  Oh jalapenos.   But, the quar has supplies all over the place.. I have been doing a pretty good job actually.. I haven't thrown anything out, nothing has gone rotten on me and well, my diet has been varied and rather delicious. 

 

Anyway, so I gathered my supplies to get started..  Brown, Fish Sauce, Soy all worked out.. Garlic, we are out. Cilantro, nope, lime, well, there is like a half a lime and some weird lime juice my daughter brought home from college that I am not messing with..   So, i added what lime I could, I added all the other ingredients and then I added Bull Head BBQ Sauce.  It's my secret for good dumpling sauce.. it's that tin can with the red top... The main ingredient is brill fish.. But there is a lot of umami and there is some spice and well, let's do it.. I did it.  

 

I had made a dal the previous night.. It came out so well.. I fried tomatoes and onions with spices and added the lentil that I boiled for 10 minutes before straining and tossing into my onion tomato mixture.. I had gotten some fun spice packets from Kaluystan's about a month ago, so, everything was bright.. 

 

49766586051_81a8e797b6_z.jpg

 

Let me see if i remember.. Mustard, cumin even though the garam had it, garam masala, west indian curry powder, then chopped ginger, garlic and onion. 

 

I had rice leftover that I just crisped in a single layer in a pan for like 15 minutes. 

49771590046_4422afd90b_z.jpg

 

3.5 minutes per side.. that seems to be my default.. 

 

49771054673_2128d50541_z.jpg

 

I think i nailed it:

 

49771589656_7a4f918322_z.jpg

 

That was from the other piece:

 

49771588751_75c69ff9f7_z.jpg

 

I marinaded the meat this morning. Right before dinner, I get a beer and lime delivery...So, i was able to make lime onions and also serve lime with the steak... The addition of the bull head bbq was intense.  Where the thai marinade I am use to is a lot more lime, a lot of garlic, there is  also the spice from the jalapeno.. This was just dark and rich and sugary and that fish umami.. It was so damn good.. And the hit of lime was just perfect..  So yeh, new marinade.   Also, dal and steak, a wonderful combination. 

 

49771913982_f9beee148f_z.jpg


Edited by BKEats (log)
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11 hours ago, scamhi said:

We grilled a meaty half rack of baby back ribs for Easter.

with roasted brussels and little baked yukon gold potatoes

IMG_1942.JPG

IMG_0112.JPG

 

 

The ribs looks like they were cooked very well. 

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46 minutes ago, BKEats said:

I marinated skirt steak,.. I have a default one, or one that I use often as Alicia requests it. But it's lime juice, fish sauce, soy, brown sugar, garlic, oil, cilantro and I think that's it.  Oh jalapenos.   But, the quar has supplies all over the place.. I have been doing a pretty good job actually.. I haven't thrown anything out, nothing has gone rotten on me and well, my diet has been varied and rather delicious. 

 

Anyway, so I gathered my supplies to get started..  Brown, Fish Sauce, Soy all worked out.. Garlic, we are out. Cilantro, nope, lime, well, there is like a half a lime and some weird lime juice my daughter brought home from college that I am not messing with..   So, i added what lime I could, I added all the other ingredients and then I added Bull Head BBQ Sauce.  It's my secret for good dumpling sauce.. it's that tin can with the red top... The main ingredient is brill fish.. But there is a lot of umami and there is some spice and well, let's do it.. I did it.  

 

I had made a dal the previous night.. It came out so well.. I fried tomatoes and onions with spices and added the lentil that I boiled for 10 minutes before straining and tossing into my onion tomato mixture.. I had gotten some fun spice packets from Kaluystan's about a month ago, so, everything was bright.. 

 

49766586051_81a8e797b6_z.jpg

 

Let me see if i remember.. Mustard, cumin even though the garam had it, garam masala, west indian curry powder, then chopped ginger, garlic and onion. 

 

I had rice leftover that I just crisped in a single layer in a pan for like 15 minutes. 

49771590046_4422afd90b_z.jpg

 

3.5 minutes per side.. that seems to be my default.. 

 

49771054673_2128d50541_z.jpg

 

I think i nailed it:

 

49771589656_7a4f918322_z.jpg

 

That was from the other piece:

 

49771588751_75c69ff9f7_z.jpg

 

I marinaded the meat this morning. Right before dinner, I get a beer and lime delivery...So, i was able to make lime onions and also serve lime with the steak... The addition of the bull head bbq was intense.  Where the thai marinade I am use to is a lot more lime, a lot of garlic, there is  also the spice from the jalapeno.. This was just dark and rich and sugary and that fish umami.. It was so damn good.. And the hit of lime was just perfect..  So yeh, new marinade.   Also, dal and steak, a wonderful combination. 

 

49771913982_f9beee148f_z.jpg

 

 

Lime delivery?

 

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I know people. 😀

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1 hour ago, BKEats said:

 

I had rice leftover that I just crisped in a single layer in a pan for like 15 minutes. 

49771590046_4422afd90b_z.jpg

 

3.5 minutes per side.. that seems to be my default.. 

 

Wow all those years of fighting the others for the crisp at bottom of rice pan and I never ever thought of this. Thank you!!!

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Tonight's dinner, Snakebite Sandwich (bacon, shrimp, onion, tomato sauce and cream reduction, fresh basil, lots of herbs and spices) with slow sauteed carrots on the side.

20200413_190814.jpg

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