Dinner 2021

[patti]

1 hour ago, KennethT said:

Everything looks great, but if it's not too much work, could you post your recipe for barbeque shrimp in RecipeGullet?

Done!

[Dejah]

The Polar Vortex has finally snapped! Last night was only -20C. Today, we are heading to -15C!

So may be, we won't need to add the oven heat to warm both the kitchen and us.

Had a chuck roast ready to use along with a large daikon.

Cantonese Instant Pot Braised Beef with Daikon.

Too lean and not enough chewy bits, but it was lovely over Jasmine rice. My favourite part -  the chunks of daikon!

                                                      

[Katie Meadow]

3 hours ago, patti said:

Done!

Maybe apocryphal, but I was told that LA BBQ shrimp originated as a quick one-pan dish on the shrimp boats.

[heidih]

15 minutes ago, Katie Meadow said:

Maybe apocryphal, but I was told that LA BBQ shrimp originated as a quick one-pan dish on the shrimp boats.

But the butter - on a shrimp boat in that climate!.I first saw it mentioned eons ago in Gourmet in an article about tax time indulgence. I get the crusty bread and the flavorful butter but the butter/shrimp ratio kept me away - not out of butter fear but lost crustacean flavor question. Perhaps I need to open myself to a new experience. 

[Katie Meadow]

3 minutes ago, heidih said:

But the butter - on a shrimp boat in that climate!.I first saw it mentioned eons ago in Gourmet in an article about tax time indulgence. I get the crusty bread and the flavorful butter but the butter/shrimp ratio kept me away - not out of butter fear but lost crustacean flavor question. Perhaps I need to open myself to a new experience. 

Well, there must be plenty of ice on a shrimp boat, no? So keeping the butter cold might not be an issue. But I agree about the butter/shrimp ratio. I've made some version of the BBQ shrimp many times but never with a cow's worth of butter like that.

[Duvel]

Butcher had pork neck on offer ... got a nice 2 kg piece to play with.

 

 
Cut it open to make a roulade, filled with a mash of salt, garlic, anchovies and rosemary. Rolled up, rubbed with fish sauce and roasted to a core temperature of 62 oC ...

 

 

Served with roasted potatoes (same pan) and a sauce made from roasted onions (still same pan, pan juices and two tablespoons of Boursin). Yummy !

 

[heidih]

12 minutes ago, Duvel said:

Butcher had pork neck on offer ... got a nice 2 kg piece to play with.

 

 

That is a lovely piece of neck. I only get pork neck bones. Meaty but not a single big piece like what you show.  If you think about the pig's profile the neck and all that rooting around surely leads to a hefty flavorful cut. 

[patti]

1 hour ago, Katie Meadow said:

Maybe apocryphal, but I was told that LA BBQ shrimp originated as a quick one-pan dish on the shrimp boats.

I was pretty sure it started in a New Orleans restaurant, and an article about the restaurant Pascal’s Manale says that it originated there, in 1953. It seems that the original recipe used olive oil, not butter! 
 

BBQ Shrimp & Pascal’s Manale

Edited February 18, 2021 by patti (log)

[rotuts]

@Duvel 

 

so nice

 

im not going to A Nexk

 

of any thing  etc

 

is that 1/2 neck  ?

 

i only ask for 

 

personal edudation

 

next might be round
 

no matter

 

so delicious

 

 as i see it

[patti]

45 minutes ago, heidih said:

But the butter - on a shrimp boat in that climate!.I first saw it mentioned eons ago in Gourmet in an article about tax time indulgence. I get the crusty bread and the flavorful butter but the butter/shrimp ratio kept me away - not out of butter fear but lost crustacean flavor question. Perhaps I need to open myself to a new experience. 

The recipe calls for three sticks of butter, which I found excessive, so I only used 2 1/3 sticks. 😁

[Duvel]

44 minutes ago, rotuts said:

is that 1/2 neck  ?

Yes ... the is essential the muscles strands on one side of the spine.

[rotuts]

@Duvel

 

Wow

 

get some more!

[scamhi]

prosciutto and endive gratin

grilled hanger steak

and a nice Paolo Bea San Valentino

[Paul Bacino]

@scamhi--  Dear you drink some nice stuff!!  Cheers DocB

[scamhi]

3 minutes ago, Paul Bacino said:

@scamhi--  Dear you drink some nice stuff!!  Cheers DocB

hopefully one day we'll drink together Doc.

[mgaretz]

Tri-tip, cooked SV then seared, served with steamed broccolini with butter.

 

 

 

[gfweb]

Flat iron steak, mushrooms, rutabaga gratin. Rutabaga was the last of the Misfit experiment. It was actually pretty darn good. I'd do it again.

 

[Norm Matthews]

I picked out three chicken wing recipes that I thought looked good.  Charlie narrowed it down to two.  We had one about a week ago. It was a Korean style.  Today it was one with a cherry glaze.  We had mac and cheese with it

Edited February 19, 2021 by Norm Matthews (log)

[KennethT]

We had pizza delivered to go with some basil...

[Margaret Pilgrim]

6 hours ago, Duvel said:

Butcher had pork neck on offer ... got a nice 2 kg piece to play with.

 

 
Cut it open to make a roulade, filled with a mash of salt, garlic, anchovies and rosemary. Rolled up, rubbed with fish sauce and roasted to a core temperature of 62 oC ...

 

 

Served with roasted potatoes (same pan) and a sauce made from roasted onions (still same pan, pan juices and two tablespoons of Boursin). Yummy !

 

Opening, seasoning and rolling butcher cuts is a brilliant move.     Lovely.

[heidih]

34 minutes ago, Norm Matthews said:

I picked out three chicken wing recipes that I thought looked good.  Charlie narrowed it down to two.  We had one about a week ago. It was a Korean style.  Today it was one with a cherry glaze.  We had mac and cheese with it

Nice looking. Is the cherry element a preserve? I stumbled on some discounted Cherry Bonne Maman at Kroger - just the right tartness and sneak it into lots of dishes. 

[LenoraCR]

7 hours ago, Dejah said:

Cantonese Instant Pot Braised Beef with Daikon. Also reference wet but you got to have a food preference in your room that plate looks great. Especially with the weather you're having up there sounds like it would be very enjoyable and nourishing hope you enjoyed it

 

[LenoraCR]

12 hours ago, Shelby said:

Jalapeño cheese cornbread

Your cornbread looks wonderful I hope that the jalapenos are going to add good flavor but not too hot I can't take hot food..

[LenoraCR]

2 hours ago, gfweb said:

Flat iron steak, mushrooms, rutabaga gratin looks wonderful unfortunately in Costa Rica I don't think it's available was the last of the Misfit experiment. It was actually pretty darn good. I'd do it again.

 

 

[robirdstx]

 

Instant Pot Chicken, Potato and Mixed Vegetable (from frozen) Curry - served with Garlic Naan (not shown)