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Dinner 2021


liuzhou
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In the middle of heat wave and needing to clean out fridge, we made a version of  straccetti alla romana (normally you mix the arugula through so it wilts against the thin slices of beef (think carpaccio or steakums) and that happened after pic was snapped. We also cook the beef a little differently.  And there’s a dollop of basil mayonnaise I needed to finish.
And my version of insalata russa, which uses some of the tricks mentioned in the potato salad thread, like adding vinegar to hot potatoes. Italians normally put a TON of mayonnaise. But I keep it lighter. 
 

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Edited by ambra (log)
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Hot hot hot here.  Excessive heat warnings etc.  I'm sitting here trying to figure out dinner for tonight.  All I really want is one of @blue_dolphin's popsicles and a big fat margarita on the rocks. 

 

Meanwhile....a few dinners.....

 

Roasted chicken, @Jaymes'squash and some sweet corn from our farmer.  Corn was decent but not as good as ours hopefully will be.

 

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Quesadillas to use up some leftover steak

 

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One of Ronnie's favorites--just a pork butt in the slow cooker with carrots, potatoes and gravy

 

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I had a couple bites, but I mainly had this pasta salad

 

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Catfish and okra

 

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Venison stroganoff, beans from our friends and a cucumber salad

 

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Shrimp pesto over zoodles.

 

Zoodles before roasting:

 

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Zoodles after roasting (20 minutes at 350) in a convection oven, stirred twice.

 

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Shrimp:

 

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Fresh homemade pesto, our basil:

 

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Our onion, cherry tomatoes:

 

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Leftover bella mushrooms in red wine sauce and our onion tops:

 

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Wok heating up:

 

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Finished product:

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Officially back in Tuscany with a celebratory lunch! So there was a summer parmigiana, a plate of cheese and salumi with crostino nero (paté), and another with some kind of ricotta, pici with meat sauce, ravioli filled with braised beef, maltagliati with wild boar sauce and a sprinkling of panforte on top, vegetable soup, beef tartar, and a dessert of pastry cream, ricotta and crumble of brutti ma buoni cookies. Wine speaks for itself. 😅 was too hot for Brunello.
 

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Sheet Pan Eggplant parm..  Homemade Italian bread crumbs/ fresh Mozz/ Red Mancini peppers/  I think Asiago is a must / romano/ spicy Cucina Antica Sauce

 

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Its good to have Morels

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16 hours ago, Captain said:

My Pea floater with potato mash and tomato sauce.

IMG_20210727_191922.thumb.jpg.e55239446e0c32ab6efc8ed7b0bc8bbd.jpg

 

14 hours ago, Okanagancook said:

Pea floater?

 

I'd like to know that answer to that too. A quick online search turns up "Pie floater" as an Aussie dish: meat pie, turned upside down atop something like pea stew or mashed peas. I'd like to know more about it from @Captain's perspective.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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More and more I'm breaking my old traditions of serving certain recipes during specific seasons, until recently.  This is a dish I normally do in the Fall when we turn to thoughts of pumpkin, sage and we use more toasted hazelnuts in my region.  But it is so delicious during summer grilling season.  I tend to forget how delicious grilled meats and seafood are with a vinaigrette.

 

Grilled Pork Chop with Toasted Hazelnut-Pumpkin Vinaigrette-

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For the Vinaigrette-

½ cup pumpkin puree

⅓ cup apple cider vinegar

2 cloves garlic, minced

½ tsp. turmeric

1 tsp. chopped fresh sage

¾ cup olive oil

½ tsp. each salt and black pepper

⅓ cup seeded and diced tomato

⅓ cup toasted hazelnuts

 

 

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@MetsFan5 - I actually like Spaghetti-O’s.  My mom used to make Campbell’s tomato soup with elbow macaroni and I think Spaghetti-O’s are more akin to that than to what it’s trying to be!

 

@Shelby – great looking meals – as always, such wonderful crust on your fish!  What dressing do you use on your cucumber salad? 

 

@David Ross – I’m with you 100% on cooking what you want no matter the weather.  I’ve always been fortunate enough to have AC (lived in a LOT of apartments as a kid), so if I want pot roast, I just crank the AC to 65 and get cooking.  I think it is my rebellious side – “no one is going to tell me what to cook”😄.  Of course, with my IP and CSO,  I can avoid turning on the big oven a lot.  I’ve never understood the mania for summertime outdoor cooking.  Those temperatures keep me hibernating inside. 

 

Last Wednesday:

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(Can you tell I love my new salad bowls?  I've really been posting them a LOT).

 

And some pasta that Jessica made with some already prepared purchased grilled chicken:

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The pasta was a lemony spaghetti with lots of pepper and Parm – very good.  I topped it with the chicken just to add a little protein and it went perfectly.

 

On Thursday, Mr. Kim was busy at dinner time, so Jessica and I ended up at a local Vietnamese restaurant.  We shared an appetizer platter:

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Really fresh and good.  Not at all greasy.  Jessica had seafood pho:

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Such lovely broth. 

 

I had my favorite and usual order:

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Its either called a “Yellow Pancake” or a “Vietnamese Crepe” depending on the restaurant.  Crisp and folded and filled with shrimp, roast pork, and bean sprouts.  Served with pickled carrot and daikon, fish sauce to dip and lettuce leaves to wrap up in:

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I’ve been fighting vertigo for a few days, so dinner on Monday was very simple – salad and Margarita flat bread from Kroger:

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Last night was Carolina dogs, baked beans, and corn.  Hot dog just how I like them – spiral cut, fried in oil/butter, and slathered with BBQ sauce:

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With mustard, chili, and slaw:

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@Kim Shook I love the dish in a typical all courses on the table at once meal with the a la minute crepes by the skilled host. My friend Kym makes a mean crispy greaseless one.  Her nuoc mam is my go to crave. Menus here use term Bánh xèo

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22 hours ago, Okanagancook said:

Pea floater?

My Bad.  I did mean Pie Floater.  Not sure why I was focused on the Pea..🙂

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1 hour ago, heidih said:

@Kim Shook I love the dish in a typical all courses on the table at once meal with the a la minute crepes by the skilled host. My friend Kym makes a mean crispy greaseless one.  Her nuoc mam is my go to crave. Menus here use term Bánh xèo

Yep - that's what I've seen on menus that offer the Vietnamese words on their menus.  I've seen them on TV a couple of times, but not all the Vietnamese places in our area have them.

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5 minutes ago, Captain said:

My Bad.  I did mean Pie Floater.  Not sure why I was focused on the Pea..🙂

According to Wikipedia, pea floater is also correct. The pictures that I saw of a pea floater looked just like yours.

Edited by Tropicalsenior (log)
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Home made aioli and Shady Brook turkey breast cutlets:

 

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Cutlets with aioli spread on them;

 

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Paper bag with gluten free flour and Badia fajita seasoning:

 

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A look into the bag:

 

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Cutlets shaken in the bag:

 

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Avocado oil in large fry pan:

 

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 Come fry with me:

 

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New Zealand spinach (not spinach but from New Zealand) getting steamed:

 

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Plated:

 

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I like soy sauce on New Zealand spinach but house rules: no wheat, no soy, no corn, so it was gluten free Aminos on the green.

 

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Edited by Wait. Wot
I tried and failed to remove extraneous pictures. (log)
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On 7/25/2021 at 5:35 PM, gfweb said:

Pimenton chicken salad, basil potato salad and stuff from the garden

 

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Would you share details on that pimenton chicken salad? I've been on a chicken salad kick this summer.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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33 minutes ago, kayb said:

 

Would you share details on that pimenton chicken salad? I've been on a chicken salad kick this summer.

 

Thigh cooked in CSO, diced, generous shake of sweet pimenton, splash jalapeño vinegar, salt, mayo and diced piquillo peppers. I let it sit for 30 min or so.

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