Dinner 2021

[scamhi]

tonight's dinner. Sauteéd shrimp, fresh steamed corn, local tomato, 1/2 avocado, 1/4" vidalia onion. 3/4 jalapeño chopped, small bit of cilantro chopped. olive oil , lime juice and a splash of sherry vinegar, salt.

[Katie Meadow]

Back in Atlanta for a couple of weeks. Dinner, thanks to the amazing DeKalb Farmers Market was Black grouper--a first for me. Really delicious just oven roasted with some cajun spices, lemon and lots of butter. To go with a rather old school casserole of farro with corn, summer squash, tomatoes and fresh basil; pedestrian and like something from a hippie pot luck, only better, because farro. Perfect for my daughter who is a milk machine with twin babies and needs rib-sticking things she can eat in a bowl while nursing at the same time. It's like a circus trick!

[Norm Matthews]

I know this time of the year isn't suited to a lot of baking but I had just copied these recipes to try in the future and knew that if the future wasn't today, I'd probably never get around to trying them.  They were Giada's Chicken Vesuvio, copy cat Olive Garden bread sticks and a Devil's Food Cake.  I added pasta the the chicken because Charlie is not a fan of any potato that isn't fried.

 

Edited August 17, 2021 by Norm Matthews (log)

[MetsFan5]

17 hours ago, liamsaunt said:

Rice noodles with cabbage, cucumbers, assorted peppers, mint, cilantro, and Thai basil in a nuoc cham dressing with grilled chicken

Do you need a sister wife? 😂

[MetsFan5]

6 hours ago, scamhi said:

tonight's dinner. Sauteéd shrimp, fresh steamed corn, local tomato, 1/2 avocado, 1/4" vidalia onion. 3/4 jalapeño chopped, small bit of cilantro chopped. olive oil , lime juice and a splash of sherry vinegar, salt.

I would pay a lot of money for a dinner like that. 

[Dante]

Grape tomatoes, red onion, and tapenade over pennae

[liuzhou]

26 minutes ago, Dante said:

Grape tomatoes, red onion, and tapenade over pennae

 

 

Pennae?

[Duvel]

1 hour ago, liuzhou said:

 

Pennae?

Pennä - swedish pasta from IKEA …

[liuzhou]

Braised chicken legs with garlic, ginger, turmeric, green Sichuan peppercorns, red and green chillies, Shaoxing wine and soy sauce. Served with orzo, a side of stirfried asparagus with garlic and my favourite mango relish. That green chilli was really hot - that type of chilli (I know the Chinese name, but not what it might equate to elsewhere) is usually relatively mild, but one in 50 will blow your toupée off. I got the syrup* killer!

 

*London rhyming slang.

 

 

 

Edited August 17, 2021 by liuzhou (log)

[Shelby]

Hot wings with Mac and cheese, tomatoes and okra last night

 

 

[liamsaunt]

Crunchy haddock with curried mango dipping sauce, plantains, seasoned rice and a slaw made with cabbage, cilantro, coconut and golden raisins in a lime dressing.  

 

[Margaret Pilgrim]

15 hours ago, scamhi said:

tonight's dinner. Sauteéd shrimp, fresh steamed corn, local tomato, 1/2 avocado, 1/4" vidalia onion. 3/4 jalapeño chopped, small bit of cilantro chopped. olive oil , lime juice and a splash of sherry vinegar, salt.

We have every ingredient on hand!    Will copy tonight.    Many thanks!

[Tropicalsenior]

1 hour ago, liuzhou said:

green Sichuan peppercorns

Could you elaborate a bit on the difference between green and red Szechuan peppercorns? Have you done a topic on Chinese herbs and spices? Thank you.

[Ann_T]

Last night's dinner. 

I think lamb shanks are my #1 favourite meal.

[Duvel]

1 hour ago, Ann_T said:

Last night's dinner. 

I think lamb shanks are my #1 favourite meal.

If you hand me a plate like that, mine too 🥰 !!!

[David Ross]

Well, I admit I am incurable in my search of trying to replicate a dish or sauce from a restaurant.  My batting average isn't good, and I often hold onto the idea for years making little tweaks to the recipe.  And so it goes with Mint Chutney I had with a lamb entree at a restaurant in Sacramento probly 7 or 8 years ago.  I just couldn't get it right, but then was finally led to the ingredient I should have remembered, tamarind.  I've never used it in my Indian cooking, and limited in some Mexican and Thai dishes, but it made all the difference in this grilled tri-tip.

 

1 cup fresh cilantro leaves

2 cups fresh mint leaves

1 small yellow onion, cut in chunks

2 cloves garlic, roughly chopped

1 tablespoon tamarind paste

½ teaspoon each salt and black pepper

2 tablespoon water

2 tablespoon olive oil

 

Add the cilantro, mint, onions, garlic and tamarind paste to a blender and pulse to make a thick chutney. Add the water and process again. Spoon the chutney into a bowl and stir in enough olive oil to make it looser. Season with salt and pepper. Keep the chutney in the fridge while you grill the steaks.

[Kim Shook]

I envy folks who like melon.  I love the fragrance of it and always thought that it would be something I would “grow” into.  Unfortunately, I never did.  All melons (except for watermelon, which I adore) taste rotten to me – as if they have started to spoil. 

 

@Shelby– that is a perfect looking BLT!  And good Lord – that fig crostata🤪! 

 

@shain – gorgeous cheese bread.  I would hog all the non-pepper sections😁!

 

@Margaret Pilgrim – so sorry about your blah dinner.  Happens to me a LOT.  Not often for you, I think. 

 

@Ann_T – I agree with you about lamb shanks.  Wish they were more available here.  I remember that my mom would get them for next to nothing and roast them.  They were so flavorful.  Better than any beef I’d ever had.  I’ve loved lamb since. 

 

Breakfast for dinner:

 

Leftover blueberry pancakes (with @David Ross' yummy mascarpone butter) and some good strawberries that Jessica brought.

 

As I mentioned in the breakfast and lunch topics, Saturday was Mr. Kim’s BD and, trying to avoid crowds of possibly unvaxxed folk, we chose to mostly drive around the Northern Neck of Virginia (around the Rappahannock river – famous for oysters – about which, more anon).  We ate dinner at Halterman’s in Manquin.  Jessica got snow crab legs, baked potato, hushpuppies and maybe the best spoonbread we’d ever eaten:

 

Jessica and I are really anti-foil wrapped potatoes (judge-y women run in our family😉), but everything was so good, we just went with it.  But WHY do restaurants do this?  You always end up with gummy insides and wet, limp skin.  Sigh.  The spoonbread:

 

I got the fried seafood platter – something I grew up eating on the Eastern shore and have been craving for literally years.  Very few restaurants do this anymore and even fewer do it this well:

Rappahannock oysters, shrimp, scallops, fish, crab cake, and hushpuppies.  Every single thing was really well prepared and sweet and fresh tasting.  Crab cake:

Not lump, but good tasting, filler-free sweet crab. 

 

Mr. Kim got steamed shrimp, deviled eggs, and a sweet potato:

 

 

 

We were too full for birthday cake, so we took a gorgeous piece of Lemon-Berry Cake home:

 

Last night:

Yeast rolls, yellow pepper strips, egg noodles, green beans, kraut, Aldi Pork Schnitzel (sorry, @Duvel) w/ a shortcut sauce I made in about 3 minutes in the pan when the cutlets came out. 

Edited August 17, 2021 by Kim Shook (log)

[rotuts]

@Kim Shook 

 

Congratulations , Mr. Kim !

 

' But WHY do restaurants do this? '

 

they foil ' keeps ' the potatoes from drying out

 

and  be kept warm .  add to the delicious

 

gumminess .  

 

your baked potato was bakes hours ahead and kept warm

 

in that foil

 

go for the Home Fries. 

[heidih]

1 hour ago, Kim Shook said:

I envy folks who like melon.  I love the fragrance of it and always thought that it would be something I would “grow” into.  Unfortunately, I never did.  All melons (except for watermelon, which I adore) taste rotten to me – as if they have started to spoil. 

 

@Shelby– that is a perfect looking BLT!  And good Lord – that fig crostata🤪! 

 

@shain – gorgeous cheese bread.  I would hog all the non-pepper sections😁!

 

@Margaret Pilgrim – so sorry about your blah dinner.  Happens to me a LOT.  Not often for you, I think. 

 

@Ann_T – I agree with you about lamb shanks.  Wish they were more available here.  I remember that my mom would get them for next to nothing and roast them.  They were so flavorful.  Better than any beef I’d ever had.  I’ve loved lamb since. 

 

Breakfast for dinner:

 

Leftover blueberry pancakes (with @David Ross' yummy mascarpone butter) and some good strawberries that Jessica brought.

 

As I mentioned in the breakfast and lunch topics, Saturday was Mr. Kim’s BD and, trying to avoid crowds of possibly unvaxxed folk, we chose to mostly drive around the Northern Neck of Virginia (around the Rappahannock river – famous for oysters – about which, more anon).  We ate dinner at Halterman’s in Manquin.  Jessica got snow crab legs, baked potato, hushpuppies and maybe the best spoonbread we’d ever eaten:

 

Jessica and I are really anti-foil wrapped potatoes (judge-y women run in our family😉), but everything was so good, we just went with it.  But WHY do restaurants do this?  You always end up with gummy insides and wet, limp skin.  Sigh.  The spoonbread:

 

I got the fried seafood platter – something I grew up eating on the Eastern shore and have been craving for literally years.  Very few restaurants do this anymore and even fewer do it this well:

Rappahannock oysters, shrimp, scallops, fish, crab cake, and hushpuppies.  Every single thing was really well prepared and sweet and fresh tasting.  Crab cake:

Not lump, but good tasting, filler-free sweet crab. 

 

Mr. Kim got steamed shrimp, deviled eggs, and a sweet potato:

 

 

 

We were too full for birthday cake, so we took a gorgeous piece of Lemon-Berry Cake home:

 

Last night:

Yeast rolls, yellow pepper strips, egg noodles, green beans, kraut, Aldi Pork Schnitzel (sorry, @Duvel) w/ a shortcut sauce I made in about 3 minutes in the pan when the cutlets came out. 

Wow delicious comfort food

[Paul Bacino]

Broccolini/Fregula and Beef shank soup

 

[Raamo]

Tonight, Gumbo!

 

Chicken sausage instead of Pork, and just Filé Powder - we don't care for Okra.

 

 

Took most of the afternoon to make, dark dark rue in an oven is a good trick.

 

I only made 1/2 a recipe, I'll do a full one next time.

Edited August 18, 2021 by Raamo
Filé (log)

[Margaret Pilgrim]

Cucumbers and mushrooms, ranch.

 

And scamhi, I spooned your salad over orzo.  It wasn't your plate but it was delicious.    Many thanks for the inspiration.

[Ann_T]

@scamhi, I still have spot prawns in the freezer.  I think Moe would love your dish.

 

@Kim Shook, what a great way to celebrate Mr. Kim's birthday.   A seafood feast. That blueberry cake looks so moist. 

3 hours ago, Paul Bacino said:

Broccolini/Fregula and Beef shank soup

 

Oh My, that soup looks so good.   

 

Couldn't bake our pizza on the Ooni or the grill because we were having a new roof installed today.

So baked ours in the oven using the Forkish oven method.

Happy with the crust using same day dough.

[robirdstx]

 

Pan Seared Tilapia smothered with Crawfish Etouffee, Dirty Rice and Steamed Broccoli

 

[liamsaunt]

Miso salmon on a mix of udon noodles and squash zoodles that I made from a large summer squash that came in my CSA box, with the last of the huge cabbage my Mom stuck in my fridge while I was on vacation (this was meal #3 using that cabbage), mushrooms, baby bok choy, spinach, cilantro/ginger/garlic/lime, and fresno chiles.