Dinner 2021

[mgaretz]

Pizza with a cracker-thin crust, mozzarella, chicken Italian sausage and an abundance of mushrooms.

 

 

[JoNorvelleWalker]

36 minutes ago, mgaretz said:

Pizza with a cracker-thin crust, mozzarella, chicken Italian sausage and an abundance of mushrooms.

 

 

 

Not sure about the idea of a cracker thin crust, but that is beautiful.

 

[robirdstx]

 

Chicken and Vegetable Curry with Naan

[Raamo]

This past weekend I made 9L of chicken stock... to test it we usually make risotto, we also had an ear of sweet corn to eat... So it's a corny risotto

 

 

Very pale, but so good.  

 

 

[David Ross]

I haven't had this macaroni salad in decades, but last month my Sister reminded me of it, Grandma's Macaroni Salad. She's been making it for years from Grandma's recipe.  I forgot how delicious it is.  I really like a good, chilled macaroni salad in summer and it's so versatile in terms of what you can add to the mix.  The only argument I remember in our family was mayonnaise or Miracle Whip.  Half said mayo, half said Miracle Whip.

[heidih]

And you said?

[Kim Shook]

@Ann_T – Happy Anniversary AND Birthday!

 

@robirdstx – After seeing your porcupine meatballs, I put them on my “To Cook” document.  Hope to have them soon!

 

@Shelby – such beautiful tomatoes.  Our last ones were not great.  Hoping for better luck tomorrow. 

 

@David Ross – I love macaroni salad and also haven’t had it in ages!  I put that on my “To Cook” doc, too!

 

On Tuesday, Mr. Kim smoked a tri tip:

It was our first time eating this cut.  I liked it a lot and thought it was surprisingly tender.  Mr. Kim thought it was a bit oversmoked and will smoke it for less time next time.  Jessica thought it tasted like hot dogs or pastrami and didn’t care for it.  I would love to try it sous vide, but I’m not sure that I’ll be allowed to do that 😊.  Served with some lovely farmer’s market corn, marinated cukes, an ET salad kit that Jessica brought, and Sister Schubert rolls:

 

 

 

 

Dessert was a Pepperidge Farm apple turnover with ice cream:

This was a real blast from the past for me.  Since my mother didn’t often bake, this was a fairly frequent dessert.  We all liked fruit pies and puff pastry, so it was always welcome. 

 

We had dinner on Wednesday with a long time (40 years) friend we hadn’t seen since before the pandemic.  He chose a restaurant that we hadn’t been to before.  There is a famous/infamous (to Richmond VA) restauranteur named Ed Vasaio.  His restaurants are famous/infamous for their fantastic food and rude/abrupt service.  I’ve now been to two of his places and can vouch for the food, but have found the service to be friendly and accommodating each time.  I have a funny connection to him, though.  I grew up going to A.V. Ristorante in NW Washington DC.  It is the first Italian restaurant I ever ate at – the first time I ever tasted white pizza or calamari.  The folks who opened AV’s in 1949 were his grandparents.  He grew up in that kitchen.  So, I guess I’m predisposed to love his food.  And it was excellent.  Mr. Kim had a tagliatelle Bolognese:

 

Our friend had a pizza:

 

 

We all had salad:

 

And I had the soft shells:

Under an ungodly and unnecessary amount of basil chiffonade.  Once I scraped most of that off, I was left with the sweetest, cleanest, most delicate and wonderfully cooked soft shells this Eastern shore girl has ever had.  Simply incredible:

 

We STILL have some of Mr. Kim’s mom’s spaghetti sauce.  Not enough for all three of us to have spaghetti and meat sauce, but there was plenty when mixed with pasta, ricotta, and parmesan to make baked spaghetti last Thursday:

 

 

Served with tomatoes, corn, and marinated cucumbers (it’s summer – rule is tomatoes, corn, and cukes with every dinner):

These were not as good as they looked.  They were mealy and had little flavor.  Sadly, we have 2 more of them.

 

 

 

Sunday – this weird looking platter of BBQ came from Mr. Kim’s BBQ judging on Saturday.  They were allowed to bring home the leftovers of their samples, so all the bites are from him only:

It consisted of brisket, ribs, pulled pork, and chicken thighs.  Because it was competition these were from 6 different people and the quality varied widely.  Most of it was pretty good, though.  Assortment of sauces and “go-withs” for the meat and baked potatoes:

 

Potatoes with nice crusty, salty and peppery delicious skin:

 

 

Squash and onions for Mr. Kim:

 

Also, cucumbers and salad - both of which you've seen ad nauseum.  

 

Last night was roasted and Old Bay’d shrimp and fried corn:

 

Pimento cheese & Ritz and salad:

 

 

[rotuts]

@Kim Shook

 

Tri=Tip

 

loves SV

 

its a rare cut here

 

and SV  give TT a very fine start

 

you have to then finish

 

the surface to your liking.

[Kim Shook]

14 minutes ago, rotuts said:

@Kim Shook

 

Tri=Tip

 

loves SV

 

its a rare cut here

 

and SV  give TT a very fine start

 

you have to then finish

 

the surface to your liking.

I'm going to try to talk him into letting me SV the next one.  

[rotuts]

@Kim Shook 

 

Excellent !

 

remember to tell M.K :

 

he will be fully in charge of the ' crust '

 

ie adding smoke after the SV , 

 

etc.

Edited September 1, 2021 by rotuts (log)

[Norm Matthews]

I made a Chicken Paillard with a Mustard Beurre Blanc and a salad. I made the China Coast Teriyaki salad dressing so Charlie would eat it.  He said it was funny that I made it because he was thinking he should start eating more vegetables.  I added egg noodles. 

[heidih]

26 minutes ago, Norm Matthews said:

 I made the China Coast Teriyaki salad dressing so Charlie would eat it.  He said it was funny that I made it because he was thinking he should start eating more vegetables.  

 

I know he is a grown man but hey we often get our kids into vegetables with Ranch Dip

[Dante]

Pigs (bangers) in a blanket with sambal mustard, home-made mayo, nori,sesame seeds, and cilantro. Side of steamed rapini

[Margaret Pilgrim]

Squid spaghetti (garlic, parsley, EVOO, splash of white wine, butter finish).    

[mgaretz]

6 hours ago, Kim Shook said:

m going to try to talk him into letting me SV the next one.  

Tell him I command it. 😉

[MetsFan5]

@Kim Shook I totally remember those turnovers! We’d have them for dessert in the 1980s and early 90s because my mom made two dinners most evenings due to my father’s poultry allergy. Can you tell me more about the roasted corn? 

[weinoo]

13 hours ago, Kim Shook said:

Served with some lovely farmer’s market corn

 

That looks like lovely white corn. I've been getting the same from farms in Jersey and it's fabulous.  Not too sweet, but crisp and juicy and here's the kicker - it tastes like corn!!

[Margaret Pilgrim]

4 hours ago, weinoo said:

 

That looks like lovely white corn. I've been getting the same from farms in Jersey and it's fabulous.  Not too sweet, but crisp and juicy and here's the kicker - it tastes like corn!!

In the past year or so we've noticed that farmers have turned away from the wincingly sweet corn of the decade or so.   Recent corn does again taste like corn.  

[Margaret Pilgrim]

Joe's special again.   I love this plate.   It depends on very brief stir fry of the greens, meat and finally egg.    Am thinking of tinkering with both protein and vegetable.   Like shrimp and zucchini or asparagus.

[mgaretz]

Thick pork chop and grilled zucchini, both cooked on the NFG, served with some leftover fried rice.

 

 

[Dante]

Sous vide Chicken Marbella, sides of sauteed chard and fresh local tomatoes sprinkled with fleur de sel

[weinoo]

Fairly easy dinner to put together when easy to use assorted seafood is on hand. Like this...

 

 

I usually make crab cakes with this type of crab. Easy to use and not a bad product.  One small filet of sockeye from Alaska, low-heat steam cooked (after properly defrosting in cold water) for about 5 minutes.

 

 

Slightly pickled cucumbers, red onion and small heirloom tomatoes.

 

 

Chirashi. Rice was 50% milled Niigata Koshihikari from The Rice Factory (easily the best rice purchased locally). With that salmon, crab, ikura, avocado, pickled radish, pickled ginger, toasted nori, lemon, sesame and chives.

Edited September 2, 2021 by weinoo (log)

[Annie_H]

1 hour ago, weinoo said:

Chirashi. Rice was 50% milled Niigata Koshihikari from The Rice Factory

Nice selection. All the miso varieties!

 

Freezer shopping for Storm Soup. Pint of ham and bean, pint of bone broth. Parm rind. Pack of tortillas from the freezer, soaked in water, seasoned, then slow roasted. Made a batch of pesto pasta, humus, salads prepped....in case we lost power. (did not thankfully). Horrid storm. Added a handful of pasta to the soup.

 

[alwaysdrawing]

Made some bulgogi with rice and sugar snap peas, served with onion chili relish

 

 

 

[rotuts]

@alwaysdrawing 

 

looks delicious

 

what cut of meat did you use ?

 

Skirt Steak ?

 

Yum