Dinner 2021

[liuzhou]

37 minutes ago, KennethT said:

not being able to use it all

 

does not compute!

[Eatmywords]

Bit a surf and turf for m'lady on Valentine's.   

 

Our local med box Italian grocer had some pretty fillets.  Just a little s&p for 20min until room.

 

 

 

3 min sear one side, 2 the other, add butter, garlic, baste, repeat then oven 2min @400.   Brandy cream sc w pepper corns and shallots. 

 

 

W baked shrimp tempura, roasted wedges, arugula w goat cheese stuffed baby peppers.   

 

 

Not picd, for dessert, she made marzipan brownies, warmed w a scoop of vanilla ice cream.  A brownie game changer.  

 

 

[rotuts]

"""  don't gorge themselves ""

 

well, 

 

its said not to be unpleasnt to them

 

as they do not have a gag reflex:

 

Funnel Fed.

[Norm Matthews]

Valentines...valentines.  That seems to ring a bell. I'll have to look it up if I can't recall what it is pretty soon.  We had galbi for dinner.  I double checked the sugar cannister to make sure it wasn't filled with salt this time. 

[curls]

Dinner from a few nights ago, duck breasts. This batch was sous vided and then put in cast iron to render fat and sear.

 

[TicTac]

Some seriously excellent execution going on here!

 

@Shelby - that foie is on point! 

 

@Eatmywords - same with the fillets!

 

@curls - and with the duck breast....!

 

People bringing their 'A' game!

 

 

[Ann_T]

I still had two batches of dough in the fridge since Saturday.

 

Used one of them to bake pizza.

Matt made his own four cheese pizza and 

I made Moe and I a pepperoni and mushroom to share.

 

Baked on the Ooni.

[JoNorvelleWalker]

Last night's dinner was Ankarsrum mashed potatoes.  I was so taken that tonight was Ankarsrum mashed potatoes.  So good.  If I ever see another potato I think I shall be ill.

 

[liuzhou]

Braised duck leg finished with a sprinkling of shichimi togarashi. With duck-fat-fried potatoes and morels. Mango relish on the side.

 

 

Edited February 16, 2021 by liuzhou (log)

[ambra]

@Duvel I finally made the Catalan chicken dish with meatballs and mixed mushrooms! Everyone here loved it and I will definitely make it again! It doesn't photograph well, I'm afraid. I did end up using chicken pieces as opposed to legs. With sautéed cime di rapa. 

 

This would be okonomiyaki that looks more like a frittata, made with cabbage and shrimp and before any sauces or anything else has been added as my son likes his plain.  

 

 

Finally, this is what my MIL would call "Tagliatelle Strapazzate". I think it's s dish she made up, but it's basically just a quick tomato sauce, with prosciutto cotto pieces and fresh chopped mozzarella, and a sprinkling of parmesan over tagliatelle. The mozz gets melty as you mix everything together.

 

 

Finally, the kid wanted a "meat pie" (strictly no vegetables! 🤪) because he saw one on the internet. He did a perfectly fine job. It was tasty. I think it was an Australian recipe.

 

[liamsaunt]

Took a turkey out of deep freeze and made a traditional turkey dinner.  I will admit that I am not a huge turkey fan.  I do like the stuffing and gravy.  The squash was my favorite part.

 

[Kim Shook]

@rotuts – loved seeing your process.  And I think that combination of beef ravioli and the ham bits and stock is great. 

 

@Ann_T – gorgeous lamb shanks.  I haven’t seen those in ages.  I’ll have to check with the actual butcher shop.

 

@gfweb – I agree with @Shelby – your lasagna is much prettier than mine has ever been.  I think your secret is probably that you give it a rest and I’m too piggy to wait, so it’s still nuclear and flows all over the plate.

 

@CantCookStillTry – you are a good mom.  And you roll a mean sushi. 

 

@dcarch – not only a top-flight cook, but a poet! 

 

@Shelby – will you come up here and cook my roast?  Seriously – what method did you use, please?

 

So much perfectly cooked red meat.  I have two small rib roasts in the freezer.  Time to send Mr. Kim on a mission, I think.

 

Valentine’s Dinner was supposed to be lobster bisque and lobster tails.  That’s what my cousins sent us for Christmas, and we’ve had it in the freezer since.  But Jessica came over and we got involved in talking and doing a crossword puzzle.  I’d only thawed 2 lobster tails and one carton of soup, so we couldn’t share.  By the time she left, it was 8:30 and we ended up ordering take out from our local Mexican place.  We shared some cheese nachos:

 

Mr. Kim got enchiladas:

 

I got beef and chicken taquitos:

 

With a piece of Pineapple Upside Down Bundt Cake for dessert:

 

 

Last night we finally got our Valentine’s dinner.  Started with lobster bisque:

Which only Mr. Kim ate, as I thought it was awful.  It was improved slightly by the application of some of this delicious stuff from Bermuda:

But not enough for me to eat.

 

Salad with a simple vinaigrette from Geoffrey Zakarian:

 

Lobster tail and long grain and wild rice mix:

I demolished the shell trying to get the tail meat to sit up nicely on top of it, so I just took them out.  I did them in the CSO.  Delicious.  One of my very favorite foods. 

[Shelby]

13 minutes ago, Kim Shook said:

@rotuts – loved seeing your process.  And I think that combination of beef ravioli and the ham bits and stock is great. 

 

@Ann_T – gorgeous lamb shanks.  I haven’t seen those in ages.  I’ll have to check with the actual butcher shop.

 

@gfweb – I agree with @Shelby – your lasagna is much prettier than mine has ever been.  I think your secret is probably that you give it a rest and I’m too piggy to wait, so it’s still nuclear and flows all over the plate.

 

@CantCookStillTry – you are a good mom.  And you roll a mean sushi. 

 

@dcarch – not only a top-flight cook, but a poet! 

 

@Shelby – will you come up here and cook my roast?  Seriously – what method did you use, please?

 

So much perfectly cooked red meat.  I have two small rib roasts in the freezer.  Time to send Mr. Kim on a mission, I think.

 

Valentine’s Dinner was supposed to be lobster bisque and lobster tails.  That’s what my cousins sent us for Christmas, and we’ve had it in the freezer since.  But Jessica came over and we got involved in talking and doing a crossword puzzle.  I’d only thawed 2 lobster tails and one carton of soup, so we couldn’t share.  By the time she left, it was 8:30 and we ended up ordering take out from our local Mexican place.  We shared some cheese nachos:

 

Mr. Kim got enchiladas:

 

I got beef and chicken taquitos:

 

With a piece of Pineapple Upside Down Bundt Cake for dessert:

 

 

Last night we finally got our Valentine’s dinner.  Started with lobster bisque:

Which only Mr. Kim ate, as I thought it was awful.  It was improved slightly by the application of some of this delicious stuff from Bermuda:

But not enough for me to eat.

 

Salad with a simple vinaigrette from Geoffrey Zakarian:

 

Lobster tail and long grain and wild rice mix:

I demolished the shell trying to get the tail meat to sit up nicely on top of it, so I just took them out.  I did them in the CSO.  Delicious.  One of my very favorite foods. 

We haven't had lobster in forever.  Looks so good.  

 

Prime rib method is from Serious Eats.  I'll probably never do it any other way.  It never fails me.  This is for rare (the outside pieces are more done of course).  If you go to the link it will have the methods for med. rare etc.

 

*Salt and pepper the roast on all sides.  Rest uncovered on pan in fridge for 4 days (I skip this part a lot...especially if my fridge has no room)

 

*Take meat out and let it come to room temp.

 

*Place on rack over pan in oven.  Cook at 220F. for approx. 8 mins per lb. until internal temp is 125F.

 

*Remove from oven and let rest for at least 30 mins.  (this is a nice step--if I'm unsure about timing, this lets me get everything done and then the next step heats it back up)

 

*Set oven to 500F.  Roast for 8-10 mins to brown.

 

***If my roast is small enough (and it usually is because we cut them into servings for two) I do it in the CSO (the jumbo CSO that is  ).  I check it after 45 mins and then pretty often after that because the temp can jump up to the 125F quickly.  I've made a couple notes on how long it took in the CSO:

 3.7 lb. roast took 1 hr. and 15 mins.

4.3 lb. roast took about 2 hours.

[rotuts]

@Shelby 

 

what is a Jumbo

 

CSO ?

 

do you have ' one '

 

and have been Holding Out ?

[Shelby]

17 minutes ago, rotuts said:

@Shelby 

 

what is a Jumbo

 

CSO ?

 

do you have ' one '

 

and have been Holding Out ?

Nah, @Kim Shookteases me because she thinks I can get massive amounts of food in the CSO.  I don't.  It's the same size as everyone else's  

[Captain]

I had the craving for an old favourite.  Something I use to feed the family proudly, maybe once every couple of months.  Discovered a few years ago that All of a sudden... Not such the family favourite I believed it to be.😒

There all gone so.. Yum! Fisherman's Pie with sweet potato added to the mash.

 

[rotuts]

@Captain 

 

Oh WoW !

 

what's in there ?

 

It looks so beyond delicious

 

Im not going to get to sleep

 

at all tonight.

 

did some sweet potatoes go into your

 

White potato mash ?

 

nice 

 

I see some crusty-ness in the topping

 

nice again

 

but it's the creamy-ness of the filling

 

that I sure makes tis dish

 

any Rx would be much appreciated.

 

 

 

 

Edited February 16, 2021 by rotuts (log)

[Shelby]

1 minute ago, rotuts said:

@Captain 

 

Oh WoW !

 

what's in there ?

 

It looks so beyond delicious

 

Im not going to be to sleep

 

at all tonight.

 

did some sweet potatoes go into your

 

White potato mash ?

 

nice 

 

I see some crusty-ness in the topping

 

nice again

 

but it's the creamy-ness of the filling

 

that I sure makes tis dish

 

any Rx would be much appreciated.

 

 

 

 

Ditto!

[kayb]

Memory told me there was spaghetti sauce in the freezer. Memory was correct, as it was on the fact I had chicken breasts in the freezer. So, chicken parmiagana@

 

Child A wanted hers on top of noodles.

 

I wasn't in pasta mode, so I had mine with a sweet potato.

 

Not half bad.

 

Tomorrow, I think, will be beef pot pie. Because I've been in a notion for beef pot pie. With Guinness.

 

Edited February 16, 2021 by kayb (log)

[btbyrd]

Meatballs. Had some tortellini on the side.

 

[Dante]

Pancakes for dinner with a side of seasoned home fries with fried plantain slices mixed in

[Ann_T]

 

I wasn't hungry tonight so I made Moe a platter of smoked salmon served with homemade rye bread.

[JoNorvelleWalker]

26 minutes ago, Ann_T said:

 

I wasn't hungry tonight so I made Moe a platter of smoked salmon served with homemade rye bread.

 

What do you serve when you are hungry?

 

[Dejah]

 

From dishes I made for CNY, I had leftover lotus root, re-hydrated tofu sticks, ginko nuts, re-hydrated dried oysters, so I tossed them all together into some pork neck bone broth and made soup.

It was a meal in itself. We ate this around 5 pm.

 

                                                                          

 

                                                                                

Supper for us is usually around 8. Main course was trimmings from a whole beef tenderloin steamed with ja choy (spicy preserved Sechuan veg), stir-fried soy bean sprouts with shrimp, and Jasmine rice.  The beef dish was the first real Chinese food I ever cooked for my Caucasian husband - 1966. He loved it then and he loves it now.

 

                                                                               

                                                                                  

 

 

I've made Paella often with Arborio rice and have been happy with the results . Then a friend sent me a bag of Bomba rice, and I REALLY liked the difference in texture. It's more expensive but it's so worth it for a special occasion, which really is any meal!

                                                                                

 

                                                                                

 

                                                                                

 

 

 

Edited February 17, 2021 by Dejah (log)

[shain]

Roasted potatoes with green beans, eggs, olives - in a vinaigrette with plenty of Dijon mustard and a little smoked paprika. It's a warm take on the classic French salad.

A casserole of mushrooms, zucchini, spinach, cheese. With mixed herbs, pepper, nutmeg and almonds.

Wine.