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Dinner 2021


liuzhou
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Forgive my abyssmal photography and the mundane serving dishes. It is just my husband and I and it's hot! NYT Grilled Soy-Basted Chicken Thighs With Spicy Cashews, without the spicy cashews because I didn't have cashews and it's too hot to go get some, besides, there are pecans in the salad. I recreated a salad I had out the other night. Beets (done in the IP) spinach, feta and pecans in a maple lemon dressing. Not ususally a fan of potato salad, but I saw this one on a site call Salt and Lavendar. It's tiny creamer potatos, crispy bacon, green onions and celery, dressed in a combination of mayo, grainy mustard, vinegar and smoked paprika. It was quite moreish. The original didn't have celery, but I wanted a little crunch.

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6 minutes ago, MaryIsobel said:

Forgive my abyssmal photography and the mundane serving dishes. It is just my husband and I and it's hot! NYT Grilled Soy-Basted Chicken Thighs With Spicy Cashews, without the spicy cashews because I didn't have cashews and it's too hot to go get some, besides, there are pecans in the salad. I recreated a salad I had out the other night. Beets (done in the IP) spinach, feta and pecans in a maple lemon dressing. Not ususally a fan of potato salad, but I saw this one on a site call Salt and Lavendar. It's tiny creamer potatos, crispy bacon, green onions and celery, dressed in a combination of mayo, grainy mustard, vinegar and smoked paprika. It was quite moreish. The original didn't have celery, but I wanted a little crunch.

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Grilled chicken thighs are a favorite of mine. If you had the cashews how would they have been incorporated - a paste, sprinkled on? Beets, feta and pecans always nice and the potato salad high flavor would work for me as well. 

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White pizza with monterey jack, goat cheese with home-made preserved lemon, pears, sopressata, and arugula

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Juicy Lucy burgers with sour cream/chive/dijon mustard sauce, fried home-made pickles, and brioche buns, with (not home made) tater tots with (home-made)fry sauce.

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Ejjeh frittata. Ejjeh is an omelet rich with herbs. In this take on it I used onion, coriander, parsley, chili, scallions, yogurt, fenugreek, coriander and cumin, tamarind.

Fried egg coated eggplant in spiced tomato sauce.

Frennah breads (a bit like a fluffy pita, but brushed with oil before baking so that it gets a bit crisp). I added sesame to some, which gives a nice taste.

Veggies, pickles, spicy home made zchug, store bought amba, yogurt.

 

 

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~ Shai N.

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Posted (edited)

Slugs, snails are the bane of all lovers of hostas.


I love hostas for my garden. They are beautiful and require no care. I have hundreds of them. Fortunately I don’t have a slug/snail problem.


Snails are a boon and a bane for me. I love snails, the French kind. I wish I could import some live French variety of snails, but there are laws forbidding that. You can only get canned ones here.


I love hostas also because they are delicious. Hosta is a common vegetable in some countries.


So I decided to make a dish with Hosta blossom scapes, some French escargots and some shrimps and dungeness crab legs.


dcarch

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escargo hosta blossom stems 2021 b.jpg

 

escargo hosta blossom stems 2021.jpg

Edited by dcarch (log)
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Phanaeng curry with tofu skin and peas. Coconut cream, peanut paste, makrut lime leaves, lime zest and juice, ginger, herbs and spices.

A quick improvised Thai salad with dressing of fish sauce, lime, sugar, garlic and chili.

 

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~ Shai N.

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8 minutes ago, Tropicalsenior said:

If I should ever have to give up meat, I want to go live with @shain. Your meals are always so beautiful with such interesting flavor combinations.

 

Thanks :P

Credits goes to the Thai people, for having a beautiful and flavorful cuisine that lends itself to being made nearly vegetarian.

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~ Shai N.

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7 minutes ago, JoNorvelleWalker said:

 


Pasta with kimas (Greek meat sauce).  If it wasn’t for @Duvel I would have enjoyed it warm.

 


I think we need to review your pictures exposure time then …

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Fourth of July dinner was an almost embarrassing excess, cooked for just the two of us.

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Saturday morning's farmers' market offered the first fresh corn of the season, which in turn calls for okra and purple hulled peas. And I had some yellow squash that needed to be used. The slab of chicken breast looks naked because I had already eaten the skin, which was wonderfully crisp and tasty from a hour and a half in the smoker. Dessert was watermelon. 

 

Followed by "A Capitol Fourth" on PBS, followed by my annual listening to John Philip Sousa, followed by the Hamilton soundtrack, which I never get all the way through because I fall asleep.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Posted (edited)

Forth of July on the 5th...Scallops (sous vide 135 F, seared in butter) and chorizo/charred corn and potato confit.

 

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Edited by gfweb (log)
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Salmon belly that Whole Foods decided to sell ar a very agreeable price of 6.29 a pound.  I used meat to make ceviche and baked skin to make a crispy chip.

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Burgers two ways.  Roasted mashed sweet potato, roasted corn, cilantro, garlic, scallions

 and chile with spicy kimchi mayo for the non-beef eaters.  

 

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Beef burger and hot dog for the meatatarians

 

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Both burgers on homemade butter toasted brioche buns.

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Seafood | Ckn thigh | Mussels |scallop | tiger shrimp -----  Paella //  I used rizo from Italy/  could have been Arborio or Carnarolli

 

This is before the cover/wrap and into the oven 10 mins to finish rice..  Since service time will be a cluster F@@k  No post pictures

 

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Its good to have Morels

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28 minutes ago, Paul Bacino said:

Lobster Benedict  w/ radish, arugula, mustard flowers

 

I am kicking myself. All those years of mustard everywhere and I've never used the flowers. We are eradicating it as an invasive and it is also scarce now due to drought. Must take advantage when things are abundant like the wild fennel too!

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Just as I was mentally preparing for a sensible salad as part the long planned start of my diet, I received this via WhatsApp …

 

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As the Japanese say: Shoganai, ne ! And I am a team player. Got some marinated chicken breast at the butcher, coated and fried.

 

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No complaints 🥳

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