Dinner 2021

[patti]

@Kim Shook- Thanks! I hope you have a chance to have your shrimp and grits soon.

 

Chicken livers with pomegranate syrup, potatoes, and peas. My husband eats two out of three of these, so he made a hamburger steak for himself. 
 

 

Edited March 26, 2021 by patti (log)

[patti]

9 hours ago, Shelby said:

Venison spaghetti red and salad

 

 

 

 

And after reading about @Kim Shook's lemoncello, I had to make lemon posset with blackberries

 

 

Last night was salmon, pasta and asparagus

 

 

One of Ronnie's daughters brought several containers of strawberries over for us.  Someone came to a place she works and was selling them.  I'm not sure where they are from but they are good.  Was going to make angel food cake, but couldn't find my cake pan so I made shortcakes instead.

Oh my! Strawberry shortcake! And I’ve never heard of lemon posset, but it looks very tempting. 

[JoNorvelleWalker]

3 hours ago, Kim Shook said:

@liamsaunt – once again, you have me craving fish and chips!

 

@patti – shrimp and grits is one of my favorite dishes in the entire world and yours looks fantastic.  I’ve just added it to my menus document!

 

@weinoo – I’ve never had brandade and I need to fix that.  I love anything that is in that creamy fish realm. 

 

@liuzhou – gorgeous chips!!!

 

@Duvel – that burrata is positively alluring.  I just told Mr. Kim that when the tomatoes come in this summer, we are finding burrata and a good baguette and we’ll feast on just THAT for dinner.

 

@mgaretz – I love the dark, glossiness of the sauce on your beef stew.

 

@Shelby – I’ve gotta try that lemon posset!

 

Everyone’s corned beef looks so good!  (Not to mention the lovely Ruebens.)   I’m embarrassed to admit that I’ve never made it.   It's been so long since I've posted in the Dinner thread that I'm taking up a lot of space here.

 

Last Wednesday was just a pickup dinner as I had to start fasting at 7pm for some bloodwork on Thursday:

Locally produced and canned Brunswick stew.  It is surprisingly good – a touch of Worcestershire and BBQ sauce and it is as good as lots of homemade (not mine).

 

Thursday night was from one of our favorite Greek/Italian places:

Chicken Alfredo for me and Chef Michael’s for Mr. Kim (basically all the meats).

 

I’ve been craving cheeseburgers and fries for a few weeks.  I decided to give @Ann_T's CSO “fries” a try on Friday.  After the halfway mark turn - soaked and tossed with a little olive oil and salt before putting in the CSO:

 

Done and served with the burgers:

They were really great and no harder or more complicated than other baked “fries”.  And certainly easier to clean up from than deep fried potatoes.  My burgers were less successful.  While they tasted great, they really fell apart:

I like a really thin, crusty patty.  I press the meat together (I try not to overwork) and don’t season until they are frying in butter (or ghee) in the iron skillet.  Then, it’s just salt and pepper and Worcestershire.  I realize my pan was not hot enough, but I don’t think that is why they tend to fall apart.   This happens a lot when I make burgers.  I’m wondering about just switching over to pre-made patties.   I kinda overdid the buns:

Not burnt, though.  Very buttery and crunchy.  Served with a salad also:

With blackberry/goat cheese vinaigrette.

 

Sunday was quick and easy – prepared veal cutlets from Publix with Rao’s sauce and pasta:

 

Served with a salad and some Momma-style garlic bread:

 

That would be leftover hamburger buns, buttered and sprinkled with garlic granules.  I’m guessing growing up, we had this to accompany spaghetti more often than garlic toast made with crusty bread😉. 

 

Monday’s dinner was a bit disappointing:

Sweet potatoes, shredded sautéed Brussels sprouts, and miso glazed salmon.  The salmon was the disappointment – partly my fault and partly not.  The glaze tasted good (miso, brown sugar, sake – I also marinated a few minutes in soy sauce) but was MUCH too thick.  Instead of a glaze, it was more of a goo.  The part that I think wasn’t my fault is that it was mushy.  I don’t think that it was underdone or overdone.  Not sure what the problem is.  I’ll give Publix another chance, but no more than that.

 

Tuesday night Mr. Kim requested tuna salad sandwiches and tomato-beef consommé for dinner:

I also made some egg salad.

 

 

This soup is an incredibly easy cheat – just V8 and canned consommé with some aromatics.  It simmers for about 20 minutes.  And that’s it.  We all love it.  It makes for a great weeknight meal, but I’ve also served it to company. 

 

Last night Jessica brought dinner from one of her favorite places, Tazza Kitchen:

Spicy sausage with aged provolone, fresh mozz and a black pepper honey drizzle.

 

Prosciutto and arugula with fresh mozz and grana Padano.

 

White pizza with bechamel, Parm, fresh mozz, caramelized onions, and bacon.  All good and not too spicy for me.

 

 

 

 

 

Try Kenji smash burgers.

https://www.seriouseats.com/2020/08/how-to-make-wursthall-smashburger.html

 

 

[Ann_T]

Dinner tonight.

 

Jerk Chicken Wings with twice fried fries.

[Margaret Pilgrim]

Pan grilled peppers and mushrooms

 

Chicken thigh and cabbage in Thai red curry, brown rice.

[mgaretz]

5 hours ago, Kim Shook said:

@mgaretz – I love the dark, glossiness of the sauce on your beef stew.

Thanks. I owe it all to cornstarch and caramel coloring. 

[btbyrd]

9 hours ago, heidih said:

Z noodles  are not my choice but the squash in lovely state and cost had been at market lately. I pre nuke  - save liquid - sauces, broths. Curious have you done the meatballs w/ gelatin> opinion?

 

Z noodles aren't really my choice either, but they do serve to lighten up what could otherwise be a quite heavy meal. Pre-nuking is a great idea; I usually pre-salt, drain, and then barely cook them in a very hot pan. I forgot the pre-salt this time, and they got more-than-barely-cooked while I lollygagged cutting herbs. Oh well. I have not tried the gelatin option on the meatballs, as that apparently interferes with browning and browning is a priority. And in this zoodily case, I'm glad I didn't include the gelled broth, as that would have exacerbated my already soupy situation.

[liamsaunt]

13 hours ago, Kim Shook said:

 

Monday’s dinner was a bit disappointing:

 

Sweet potatoes, shredded sautéed Brussels sprouts, and miso glazed salmon.  The salmon was the disappointment – partly my fault and partly not.  The glaze tasted good (miso, brown sugar, sake – I also marinated a few minutes in soy sauce) but was MUCH too thick.  Instead of a glaze, it was more of a goo.  The part that I think wasn’t my fault is that it was mushy.  I don’t think that it was underdone or overdone.  Not sure what the problem is.  I’ll give Publix another chance, but no more than that.

 

 

 

It works best if you scrape most of the miso marinade off of the fish before broiling.  The flavors will come through without being goopy.

 

Last night, we had a grilled chicken salad over mesculin greens and pea shoots, with pecans, blueberries, pickled onions and boursin cheese in a blueberry vinaigrette, with grilled ciabatta

 

 

Wine pairing

 

 

And despite what the menu board says, we are not having buddha bowls for dinner tonight as husband fiercely objected to my choice at dinner last night haha.  I will think of something else I am sure...

[Duvel]

Schupfnudeln, fried in clarified butter, with onions, bacon and Sauerkraut. Plus a Duvel, because ... 🤗

 

 

[Dejah]

Seeing @Ann_T halibut and knowing that $4.99 / 100 g was the common price, I grabbed some fillets today as they are "on sale" at Sobeys.

 

Pan-seared in butter and olive oil with lemon slices. Made a sauce with more butter, white wine, lemon juice, capers.  Easy supper with store bought Cavendish tater wedges and peas.

 

                                                                                  

 

Might pick up some halibut steaks and make a recipe for "stew" with saffron. Have to have halibut when it's in season. New shipment of Manitoba Lake Winnipeg baby pickerel coming next week. I also ordered some pickerel cheeks. Didn't ask price...

[patti]

Bacon wrapped cheese stuffed chicken, from Costco frozen section. Better than I expected, although I had to bake it longer than the directions said to. Didn’t get dry, and it’s tender. Decent, but not fabulous. Great for a night when I didn’t feel like making much effort. Beet and goat cheese salad with toasted pecans and balsamic vinaigrette. 
 

[Shelby]

Thursday I SV'd a turkey breast that Ronnie smoked for sandwiches

 

 

 

Yesterday I made a big pot of Sunday (Friday) gravy.  Salad and bread and , of course, pasta to go with.

 

[liamsaunt]

Friday is often pizza and a movie night

 

[Kim Shook]

@patti – wow, those chicken livers look so good.  No one around here eats them but me, so I almost never cook them.  But I’d love to have those.  I will check our Costco to see if they have that stuffed chicken breast.  I use frozen Kiev for the same thing you were mentioning – having something easy and tasty with no huge expectations for those nights when you need good, dependable food without a ton of effort!

 

@JoNorvelleWalker – thanks!  That’s actually kinda what I do.  Except I flatten in my hands slightly rather than putting balls of ground beef in.  Also, I wonder if the temperature of the beef matters?  Mine is usually refrigerator temp when I put it in the pan.

 

@mgaretz – Thank you!  I use Gravy Master – would that be the same as your caramel coloring?  And, as far as cornstarch goes – is that a last-minute addition?

 

@liamsaunt – yes, I somehow missed that step🤪.  I’m determined to get it right, so I’ll be trying that again soon!

 

@Shelby – great looking turkey sandwiches.  Mr. Kim was making “time to smoke some butts” noises this morning.  I think I’ll sneak in a turkey breast for him to do at the same time. 

 

Last night was very much the kind of meal I mentioned to @patti just now.  Grocery store prepared foods of a fairly high quality.  Easy, tasty and dependable:

Chicken cutlets, sprouts, Duchess potatoes with some really good cheat gravy.  I made the sprouts and they were especially good – sliced in half and cooked potsticker-fashion – sauté pan with oil and a little water in it.  Cooked from cold over med-high heat with a lid on the pan.  When almost tender, the lid is removed and any leftover water poured off, then they are sauteed until they get that great color. 

 

Served with Ukrops (local business – went from being a beloved grocery store to being a beloved food purveyor and food hall - same suppliers of the potatoes above) strawberry and cream congealed salad and cornmeal rolls:

[Tropicalsenior]

41 minutes ago, Kim Shook said:

strawberry and cream congealed salad and cornmeal rolls:

Those both look so good! Did you make them? And if so, would you share some recipes?

[JoNorvelleWalker]

@Kim Shook for a smash burger effect you have to smash the patty in the pan.  I don't think it matters at all if the meat is cold or at room temperature.  And now you have me wanting one.

 

[scamhi]

red curry (mae ploy), onion, garlic, ground pork, cabbage and cilantro. all cooked in butter.

With a delicious riesling

[heidih]

3 minutes ago, scamhi said:

red curry (mae ploy), onion, garlic, ground pork, cabbage and cilantro. all cooked in butter.

With a delicious riesling

 

You rebel

[Kim Shook]

10 minutes ago, Tropicalsenior said:

Those both look so good! Did you make them? And if so, would you share some recipes?

You've caught me out!  LOL  The congealed salad is from a local store and the rolls are Pillsbury whomp rolls.  They ARE really good, though. 😊

[Duvel]

27 minutes ago, heidih said:

You rebel

I was about to say the same ... certainly a combination ! Kudos to @scamhi (and also: you baaaaad enabler - just looked through my collection and will stock up on Riesling Spätlese on Tuesday).

[Raamo]

Last night my wife got her 2nd covid shot, we stayed downtown and so got to watch Giada Entertains on Food TV this morning.  She made this dish and we our local grocery had fresh sole in stock!

https://www.foodnetwork.com/recipes/giada-de-laurentiis/sole-with-lemon-caper-sauce-5592211

 

 

It's really good - I paired it with a 2017 Le Debut Chardonnay from HDV.

 

I'm quite confident we'll make this again.

[patti]

Shrimp lo mein. Snow peas, carrots, scallions, cabbage. 
 

Edited March 28, 2021 by patti (log)

[robirdstx]

Not very hungry tonight, so a light meal of Pan Fried Pork Potstickers (from the freezer).

 

 

[MaryIsobel]

Husband is getting better at bacon! He went so smoke heavy for a while, I put a moratorium on it. Pretty sure that your house, your clothes, your sheets, your dog are not supposed to smell like a campfire after a smoking session! This batch was good, my only complaint was that it was just a tad sweet. Carbonara and a salad tonight.

[Ann_T]

Beef Tenderloin Kabobs.

Skewered and ready for the grill.

Marinated in fresh garlic, rosemary, salt, pepper and olive oil.