Dinner 2021

[kayb]

Interesting. What is the process that pickles the pork leg? Is it vinegar, water and spices, as if it were vegetables?

[gfweb]

pork marsala, "baby broccoli", mashed potatoes

 

[Raamo]

Tonight, Pasta with Cauliflower, Garlic, and Walnuts:

 

 

One of our favorite recipes out of cooking for 2 from america's test kitchen.

[Margaret Pilgrim]

Shishitos

 

Ravioli nudi, sage butter, guanciale

[CantCookStillTry]

Tonight Kidlet gets Lamb chop with a greeky lemon garlic oregano etc marinade, cheesy mash potato bake and veges. He is growing. And EATING. The other night he followed his burger with an after dinner snack of... my burger. I'm setting up a savings account for his teenage years. 

 

 

[chromedome]

1 hour ago, CantCookStillTry said:

Tonight Kidlet gets Lamb chop with a greeky lemon garlic oregano etc marinade, cheesy mash potato bake and veges. He is growing. And EATING. The other night he followed his burger with an after dinner snack of... my burger. I'm setting up a savings account for his teenage years.

LOL My late wife, in her second marriage (ie, the one before me) found herself fostering a pair of teen boys who grew to monstrous size - the "runt" was 6'8" and his big brother was 7'3" - and ate accordingly. The parents' combined income was fairly comfortable, but even so the groceries required some budgeting.

[gulfporter]

Panko crusted eggplant with fettucine in a ragu with hot Italian sausage.  

 

[Ann_T]

23 hours ago, Shelby said:

Served with just out of the oven warm bread and lots of butter.

 

 

@Shelby, great looking loaves. Lovely crust.

 

Wing and Caesar Salad Night.

 

Moe's favourite salad and one I have been making for him for almost 42 years. Dressing starts with a Coddled egg.

 

I almost always make the dressing in this little wooden salad bowl. Was part of a set that had been a wedding gift, but the other bowls are long gone.

Wings were Lemon, Sea Salt, Black Pepper and garlic.

 

 

 

[liamsaunt]

Vegetable pizza

 

[Shelby]

I had bigger plans than what actually happened yesterday (major internet problems that after I worked for three hours and gave up, magically fixed themselves on their own 🙄). I did, however, find a red towel to be festive in support of Ronnie's Chiefs....I guess that didn't help the outcome at all  .

 

Little smokies and onion dip with Ruffles.  Ribs and potato salad.  And a lot of head shaking at the poor playing of the above mentioned team lol.

 

 

 

 

Edited February 8, 2021 by Shelby (log)

[Objective Foodie]

Yesterday, we had a simple dinner to have enough space for this rhubarb and almond tart. We followed a recipe from P. Conticini .

 

[Kim Shook]

 

@Shelby – your stew looks delicious and I’m so glad you liked it!  Like Ronnie, I am a big fan of lamb and I like it “gamey”.  When lamb shanks used to be sold for about the same amount as bones, my mom would get them and roast them for my dad, @Ted Fairhead, and me.  We felt like Henry VIII, grabbing the shanks and tearing off hunks of greasy, pungent meat.  Those nights Momma just scrambled some eggs and ate in front of the television😄.  Can you explain your bread?  It looks like two loaves in one square pan???

 

@Ann_T – I love that wooden bowl.  Is the notch on the rim and accident or does it serve a purpose?

 

Regarding peeling shrimps/prawns (I honestly don’t think I’ve ever seen anything labeled as “prawns” in either a grocery store or fish shop), I clean and deshell with sharp scissors.  I hold the shrimp in my fist, back side out.  A couple of snips up the back and a pinch of the legs on the other side and the shell is usually pulled off almost completely.  I run my finger up the cut part where the scissors made a very slight divot and collect the “vein”.  I wipe my finger on a paper towel and on to the next.  It’s the fastest way I’ve found. 

 

Getting last night’s mournful feast (😄) pictures and narrative ready later, but I’ll post these meals now. 

 

Dinner on Thursday was corned beef and Swiss with slaw and Russian dressing:

 

Served with Mrs. Fearnow’s (a locally made Brunswick stew):

 

Dinner last night turned out to be a chicken pie with vegetables.  It was a story, but pictures first.  The filling:

 

Before going in the oven:

 

Out of the oven:

 

 

Served with Ukrops’ (once a local grocery store – now a food emporium) spoonbread and corn pudding:

 

The story starts, as so many of my food journeys do, with an eG post.  @Captain posted a picture of his dinner with a piece of chicken pie.  It inspired me.  I figured that there was no way of getting the recipe from him in time to make it for dinner.  So, I Googled “Australian chicken pie” and picked a likely looking one that matched what I had on hand.  I had some moments during the prep where I wondered about the directions.  I thought that it called for too much herbage.  I thought that the roux/liquid ratio was off.  And that the chicken pieces were too large.  The timing was off, too.  So, it turns out that I was right about everything.  The finished dish was overly herby.  The gravy was so thin that I had to add chicken Bisto to it.  The chicken pieces were wrong for my tastes.  The recipe called for 1-inch cubes.  I should have realized that I wouldn’t care for that.  I don’t like cubed chicken – I should have done large shreds.  It tasted good and I will use that method (with some changes) again, but I did so many things differently that I don’t think it counted as an Australian pie anymore!  So, @Captain, I would love to have your recipe, if you would share. 

[scamhi]

had 2 vaccinated friends over for super bowl

prep started Saturday night at 11pm. a pork butt went into my smoker pulled it off at 2:30pm. turned off smoker and let it rest wrapped in foil in there.

started with oven fried hot wings with homemade ranch dressing

then pork homemade cole slaw and pickles with a little sauce.

and some nice wines

[Duvel]

Umeboshi Onigiri (enjoyed with Suntory Toki) ...

 

 

Follow by an Onigiri with freeze-dried Mentaiko.

 

[Shelby]

1 hour ago, Kim Shook said:

Can you explain your bread?  It looks like two loaves in one square pan???

It's the usual bread that make---in the biggest CSO in the world 🤣

[Captain]

21 hours ago, kayb said:

What is the process that pickles the pork leg?

Same as Corned Beef.

[Kim Shook]

Yesterday’s Super Bowl snacks/dinner – Spinach-Artichoke Dip:

 

Those inexplicably popular snacks made of Club crackers sprinkled with brown sugar, wrapped with bacon and slow baked for 2 hours:

At a normal party, these things evaporate.

 

Crudité and 3 dips – Green Goddess, Russian, and bleu cheese:

 

The most half-assed cheese board I’ve ever made/seen:

I set out what looks like a Pinterest parody. How I dared? When I went to put out the bits and pieces of cheese from the cheese drawer the Cheddar was GREEN, the Gouda was like an actual brick, and biggest chunk of bleu was FURRY!

 

Mr. Kim’s favorite beef stick:

 

Buffalo Chicken Dip:

 

Jessica’s deviled eggs:

 

And her BBQ sauce/Grape jelly meatballs:

 

We used her new airfryer to make shrimp:

Served with gentle Bang-Bang sauce.  This was our first try at air frying.  The first batch was overcooked – we decided that 6-7 minutes was right.  And I completely cut through the shrimp so that instead of the jumbos being as thick as my thumb, the two pieces were as thick as my pinky, so the shrimp to coating ratio was off.  The flour/egg/panko coating was just too thick. 

 

It was a ridiculous amount of food for three people and I won’t have to cook for a month😄.   The only thing that we didn’t get to was the Crab Meltaways, some of which we’ll have tonight. 

[BeeZee]

Had some black beans leftover from last nights nachos, so Brazilian black bean stew. It included yams and was supposed to get diced mango stirred in before serving. Didn’t have any, so sub’d chopped orange, which worked. Plenty leftover for lunch tomorrow.

 

 

[Margaret Pilgrim]

Big green salad followed by chicken marsala

[kayb]

I fixed a pot roast Saturday for a friend of Child A's who was coming to visit. A fairly significant cook herself, she brought us homemade caramels, brittles and candied nuts, so that changed the format for Super Bowl munchies. We had hot (leftover) roast beef sandwiches and gifted sweets for dessert/munchies on Sunday. Today, I did beef in gravy over rice grits, with the warmed up potatoes and carrots as well as some left-over lima beans. Tomorrow, the remains of the roast will go into vegetable beef soup.

 

I have broccoli and cauliflower and a petite acorn squash in the Misfits order in the fridge. I have turkey tenderloins, pork chops, and assorted beef in the freezer. Any suggestions for meals Wednesday and beyond?

 

[CantCookStillTry]

13 hours ago, Captain said:

Same as Corned Beef.

Can you send me your process please if willing? We've (he's) used our smoker like 4 times. Really interested in wood used and leg weights and temps etc (just a how to for newbs if you get me). We buy a ton of butcher or processed ham for school sandwiches. Intrigued. 

[liuzhou]

Turmeric chicken legs with white  wine, olives, garlic, ginger, chilli and onions. Shanghai greens. Rice.

 

[shain]

Fennel salad, walnuts, feta, orange zest and juice, olive oil, pepper.

 

Basmati rice cooked in a quick stock, roasted acorn squash, some tart apple, strong blue cheese, toasted pumpkin seeds (when serving the leftovers I used walnuts, both work).

In the past, I made a very similar dish as a rissoto, but while it was tasty, I didn't make it again - it felt like something doesn't work. I got reminded of the dish and concluded that in risotto I'm looking for simplicity - less flavors, less textures - the rice texture and flavor both are easy to overwhelm. So I made it biryani style instead, which worked great. Instead of yogurt, I added some creaminess with some starch thickened stock, butter, and a bit of the blue cheese.

 

White wine.

 

 

[liamsaunt]

Yesterday's fish share delivery brought the dreaded pollock.  I made it into a spicy stir fry with broccoli.  It was OK, but I really do not like pollock.

 

[mgaretz]

Made some char siu, about 3 pounds of it.  Done with a combo of oven and air-fried to finish.

 

Whole:

 

 

Sliced:

 

 

Some became dinner with fried rice with carrots and peas, with steamed bok choy.  The rest was vacuum packed and frozen for future meals.