Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2021


liuzhou

Recommended Posts

 
Walcan Seafood was offering line caught halibut this week. Five pound boxes of fresh halibut fillets, boned and skinned. I couldn't resist.
 
My delivery arrived early this morning so I had time to vacuum pack the fillets and get them in the freezer before leaving for work. I froze 6 portions approximate 10 to 12 ounces each. Perfect size for two. And kept one fillet out for dinner.
643373267_GrilledHalibutovergrilledzucchiniwithKalamataandTomatoSalsaApril9th2021.thumb.jpg.216fd58af903f09158d97848d1a0f1b2.jpg
Easy work night dinner.
Mixed fresh garlic with olive oil and red pepper flakes, salt, pepper and a squeeze of fresh lemon juice and marinated the halibut for 15 minutes.
Grilled the halibut and served it over grilled zucchini with a Kalamata Tomato Salsa, made with garlic, lemon zest, fresh basil, salt, pepper and a little olive oil.
  • Like 16
  • Thanks 1
  • Delicious 3
Link to comment
Share on other sites

5 hours ago, Raamo said:

Today I got my 1st Covid-19 Vaccine, and last week I received a 2009 Stone Edge Farms Cab.  So why not celebrate and try a aged wine.

 

So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.

Link to comment
Share on other sites

19 hours ago, Objective Foodie said:

First morel mushrooms of the season. A classic French Vin Jaune sauce with chicken and crêpes parmentières.

 

 

 

Love me some vin jaune. But - do you have a recipe for those crepes?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

All of you guys with your seafood.  Every bit looks delicious.

 

Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching)

 

thumbnail_IMG_0733.jpg.d0ae568e7edc7edf3d2214288d117a34.jpg

 

thumbnail_IMG_0735.jpg.796ba25d440b0d4b059e4dfb302f40e8.jpg

 

Breakfast last night.  Wonderful eggs from my egg person, potato patties using leftover mashed potatoes and boudin.  Oh and along side in little bowls, the best Mandarin oranges I've ever had.

 

thumbnail_IMG_0738.jpg.bfb8b47e445885ac86d23dfa6d09a953.jpg

 

thumbnail_IMG_0739.jpg.b0fc45410683709f541801475f17b9e5.jpg

 

 

 

  • Like 14
  • Delicious 3
Link to comment
Share on other sites

55 minutes ago, Franci said:

Yesterday we had for dinner silver snappers, not bad at all. Very mild flesh, good texture. Steamed rice and some stir-fried vegetables 

99FE9410-2D68-4428-9B35-AD9E8C53FCA7.jpeg

DCF78100-7066-428F-8E8B-9C6605FE8111.jpeg

 

 

Good looking cheeks!!

 

Your fresh fish selection is pretty amazing :)

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

1 hour ago, Shelby said:

Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching)

@Shelby, are your chicken strips just floured or bread crumbs?  It looks like a nice light breading.    If I didn't already have dinner planned I would be making chicken strips.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

1 minute ago, Ann_T said:

@Shelby, are your chicken strips just floured or bread crumbs?  It looks like a nice light breading.    If I didn't already have dinner planned I would be making chicken strips.

Just seasoned flour.  Soaked in an egg\buttermilk mixture first.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

On 4/6/2021 at 4:48 PM, heidih said:

Not seen the baking soda treatment -  helps with crisping? I simply want your soup - cold here - well considering Los Angeles

Apologies for tardy reply @heidih
The baking POWDER, according to google:
"Baking powder is alkaline. It raises the skin's pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird's natural juices, creating carbon dioxide."
I was skeptical at first, but it works!


 

Edited by Dejah (log)
  • Like 1

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

After several days of heat, ice, sleeping in the recliner, my back is finally allowing me back into the kitchen
W had A & W burgers one night, and Domino Pizzas the next. There was a $5.00 coupon off for 14" feast pizzas, so we ordered in.
I had the Pacific Veggie Feast and hubby had Meatzz Feast. Had plenty for supper plus left over for 2 lunches.
 

                                                                                  1079670098_DominosPacificVeggieFeast3717.jpg.7d123466c5c359450833b9d79d1dd171.jpg             

 

                                                                                 87295692_DominosMeatzzFeast3718.jpg.df32b9e7f9ed29824510034b368c494b.jpg

Egg Foo Young and Chinese sausages with rice for a 3rd easy meal

                                                                                  139676415_eggfooyoung3721.jpg.2cf51e59477ea145f9ccf2f0ceb8e605.jpg

 

 

And finally, felt good enough to BBQ some ribs, with tater wedges and mixed veg

                        

 

                                                                                BBQ Tibs & Chips3724.jpg

Th
inking to pull out the Big Easy for a chicken tonight. Might be the last day for the week as we are expecting a snow storm by Sunday!

 

 

Edited by Dejah (log)
  • Like 13
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

12 hours ago, jmacnaughtan said:

 

So how was it (the wine, not the vaccine)? I've never tried an American wine with any age on it.

 

I often drink aged cabs, this was pretty unique as it had a lot more fruit left after 12 years then I would expect.

This was not 100% cab, but cab with some other Bordeaux grapes mixed in (though by far majority cab) so that could be the reason.

 

Usually I drink 100% aged cabs and the good ones are complex w/o any tannins left.  I've been working on 2007 from my cellar, soon I'll break into the 2008.

I got 2 bottles of this 09 cab, I'm going to save the other one for a year or two and see how that much age changes it further.

 

I have had very well aged French wine at a high end French restaurant in Tokyo and I wouldn't say it's really any different to my palette being old world vs new.  I just thoroughly enjoy aged wine.

  • Like 2
Link to comment
Share on other sites

After visiting my mom for her 70th birthday last week the little one stayed a week at his grandparents. Today (after the obligatory bilateral negative Covid testing) my parents brought him back and will stay for three days. 
For tonight they requested “Nur Abendbrot”, or just the “evening bread”, which is the correct German term for dinner. Bread with cold cuts. Both of them love corned tongue, so I made some ahead this week and prepared some tongue Reuben sandwiches ...

 

Had a wee dram while prepping ...

 

B7D49025-E949-48B8-9597-0E68AEC0CD25.thumb.jpeg.4af099c7967dc1a357b3a4bc2aac967b.jpeg

 

Freshly made rye (with caraway and pickle juice)


7725225E-DA9F-447A-A0D2-20BB66AED245.thumb.jpeg.94098b0daeae49d51ee632f3fa8403aa.jpeg

 

Corned tongue, pressure cooked ...

 

90B854BD-0F10-4F6B-B3AA-3011C4DAEEBC.thumb.jpeg.c0188c11a95e6336f54f02e8e11741e1.jpeg

 

068C22C1-1C74-4AB0-8195-C1B7A5F11021.thumb.jpeg.795b4b8fe691f189c40f88c38b1d6776.jpeg

 

TRS ...

 

7CDFFFB4-8AC7-426A-9B12-7BBCE377D532.thumb.jpeg.675d76ab0721a74595a6523636546177.jpeg

 

Of course my parents brought my hometowns Mett 🤗

 

828F8700-9B31-490D-BFE6-7102C11BCA22.thumb.jpeg.03fca57356d853dfd4c5046ec12c101a.jpeg

 

For dessert some caraway-scented Schnapps for my dad and me ...

 

DAF9E86F-2107-4700-9B7B-BEBD848400DC.thumb.jpeg.e5cdda25ae40db97c94ac509c213aedd.jpeg

 

A good way to start the weekend !

  • Like 18
  • Thanks 1
  • Delicious 5
Link to comment
Share on other sites

3 hours ago, Dejah said:

Apologies for tardy reply @heidih
The baking POWDER, according to google:
"Baking powder is alkaline. It raises the skin's pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird's natural juices, creating carbon dioxide."
I was skeptical at first, but it works!


 

This is the only way I do wings anymore. Very hard to tell that they are not deep fried!

  • Like 4
Link to comment
Share on other sites

Tonight we continue with the 2009 cab.   My wife does not do cooked beef (she will eat a good beef tartar) so she made a carmalized onion,  pepper, and mushroom tart.

 

I continued with my American waygu this time with onions and asparagus. 20210410_175659.thumb.jpg.7df155615d16525d2d1e21d90ec77771.jpg

 

20210410_175708.thumb.jpg.08d3a29f795957c922e08c64c9290882.jpg

  • Like 16
  • Delicious 1
Link to comment
Share on other sites

2 hours ago, heidih said:

Is the white some kind of water kimchi  - moolie ?

The white is kimchi (pickled) but it isn't spicy and it is made with diakon radish.  In the jar, it's in big chunks, and I cut it into slices for serving.

Edited by Norm Matthews (log)
  • Like 2
Link to comment
Share on other sites

I thought I was thawing boneless, skinless chicken thighs. I thought wrong. Seasoned with a shawarma blend and baked. Coconut jasmine rice and salad. 
 

1D349AC5-2157-49F9-B020-B33A204FF7EA.jpeg.c93f6b12472793c412f2d1b20ef02b41.jpeg

  • Like 14

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...