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Dinner 2021


liuzhou
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Grilled Moroccan Chicken Thighs with Prune/Green Olive/Pecan Couscous.  

 

https://www.andiemitchell.com/grilled-moroccan-chicken-thighs-with-pecan-couscous/

 

I used the above recipe EXCEPT I doubled the marinade/paste so I could convert some of it to a serving sauce.  I also increased the spice level and amount of prunes and olives, both in the marinade/paste and couscous.  I had enough marinade/paste that I reserved half of it for the eventual sauce.  To make the sauce, I diluted the paste with a bit of chicken broth. 

 

 

 

 

moroccan chicken1.jpg

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Is it possible to get fed up from feeding on too many  BLTs?

 

May be possible, but not if you take your BLT ingredients up a notch.

 

1. Best bacon baked uniformly  crispy with minimal fat so you can eat lots without having to worry about your LDL.

2. Garden fresh ripe heirloom tomatoes, dehydrated halfway to concentrate flavor and to avoid watery soggy bread.

3. Garden fresh picked delicate organic lettuces (no iceberg allowed). No washing. Wet limpy lettuces are for making soup ^_^

 

dcarch

 

1064649873_BLT912021.thumb.JPG.133b35781a5ec5e4b39840950bd4247a.JPG

 

1282600763_BLT912021a.thumb.jpg.555da58bad7066a0f0b7c100d1b626e2.jpg

Edited by dcarch (log)
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Some friends bought a CSA share earlier this summer and have been confronted with far too many vegetables that one of them won't eat. "Sure!" I said, "I'll take some of that off your hands!" Then *I* had to work out what to do with a summer squash the size of a bowling pin and a generous bunch of kale, neither of which my DH cares for. Gratin to the rescue! Two ears of corn-on-the-cob not worthy of the name, a bunch of baby potatoes I'd bought for another purpose, onions, garlic, curry powder and dill, and generous quantities of cheese and cream pulled it together. Baked until the potatoes were done, the liquid had been mostly absorbed, and the top was beginning to brown.

 

20210901_230017.jpg

 

The fish with dinner was also a success - the first true success I've had with fish lately - but the gratin was the real winner, both in terms of flavor and for satisfactorily solving a problem. With this treatment, he'd even opt for more summer squash and kale!

 

20210901_200111.jpg

 

 

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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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Cretan-style cuttlefish cooked in red wine. One of the classic dishes in Cretan cuisine, served with seasonal greens just like on the big island.

 

NV8gaYa.jpg

 

The greens look kind of the same but it's chard and spinach, on different plates.

 

bwz8D0E.jpg

 

Wheat and beetroot puree

kONxg2p.jpg

 

Finnish craft beer

nkRKgMI.jpg

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32 minutes ago, BonVivant said:

Cretan-style cuttlefish cooked in red wine. One of the classic dishes in Cretan cuisine, served with seasonal greens just like on the big island.

When I win the lottery my personal chef will receive your pics so I can enjoy the same....😜

 

Freezer and crisper drawer shopping. Classics and easy meals in our rotation when busy and tired. No recipe needed...a bit different each time.

Merguez, snipped with scissors into baby meatballs, braised, then 1/2 cup Rao's, chunk of gorgonzola dolce, olives. Crispy skin salmon, fennel, red onion, hatch chili...

Years past with company this would be separate platings...

 

 

 

 

SAALMON MERGUEZ.png

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The past week we had our first meals out in just over a month, as recuperation from back surgery has kept us home.

 

Stayed in the 'hood, walking distance; Thursday night as we passed Cervo's on our way for a drink elsewhere, on a whim I asked if they could squeeze 3 of us in for dinner; they managed.

 

Started with these...

 

188805548_Cervosshrimpheads09-02-21.thumb.jpeg.38630df6a7cdfd3b4d623abeea777132.jpeg

 

The crispiest, most wonderful fried fresh wild shrimp heads.  Also had Wellfleets, cured yellowfin, soupy rice with scallops, fried romano beans with bottarga, Basque cheesecake, and a couple of things the kitchen sent out as "gifts." (Clams in vinho verde and one other?)

 

image.thumb.png.4c95b95ccf14e03b4d375fff2df77446.png

 

We drank an orange wine from Extremadura, and this

image.thumb.png.41348a56405a9c79ce4221267f1fc54d.png

 

Portuguese Alvarinho rounded it out nicely.

 

The next night found us at Cafe Katja (going on 15 years in the neighborhood) and I wanted this...

 

812826423_CafeKataschnitzel09-03-21.thumb.jpeg.5210a6c6486923bdd87e5b913d5a0cd8.jpeg

 

The wiener schnitzel, with parsleyed potatoes and lingonberries. Quite good. Sig Eater had her favorite burger with gruyere and fried fingerlings.

 

Probably not the greatest wine for the food, but we're fans of all the gruners on the list - had this one...

 

image.png.b638fc91783f0ea0a37acfc75c0b2655.png

 

Then I cooked on Saturday.  

 

Chicken persillade (after seeing Jacques make it) over artichoke saffron rice pilaf...

 

2003777318_Chickenpersilladeoverricepilaf09-04-21.thumb.jpeg.cd106143900a633470b44fc2952b8a47.jpeg

 

IMG_4781.thumb.JPG.063aa4571f674d8b2b6fe0d24a98f885.JPG

 

And drank this Pittnauer - an Austrian orange, which was purchased at a friend's new wine shop called Orange Glou.  Only wine shop in the country selling only orange wines from around the world.

Edited by weinoo (log)
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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?

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1 minute ago, weinoo said:

The past week we had our first meals out in just over a month, as recuperation from back surgery has kept us home.

 

Stayed in the 'hood, walking distance, Thursday night as we passed Cervo's on our way for a drink elsewhere, on a whim I asked if they could squeeze 3 of us in for dinner; they managed.

 

Started with these...

 

188805548_Cervosshrimpheads09-02-21.thumb.jpeg.38630df6a7cdfd3b4d623abeea777132.jpeg

 

The crispiest, most wonderful fried fresh wild shrimp heads.  Also had Wellfleets, cured yellowfin, soupy rice with scallops, fried romano beans with bottarga, Basque cheesecake, and a couple of things the kitchen sent out as "gifts."

 

image.thumb.png.4c95b95ccf14e03b4d375fff2df77446.png

 

An orange wine from Extremadura, and this

image.thumb.png.41348a56405a9c79ce4221267f1fc54d.png

 

Portuguese Alvarinho rounded it all out nicely.

 

The next night found us at Cafe Katja (going on 15 years in the neighborhood) and I wanted this...

812826423_CafeKataschnitzel09-03-21.thumb.jpeg.5210a6c6486923bdd87e5b913d5a0cd8.jpeg

 

The wiener schnitzel, with parsleyed potatoes and lingonberries. Quite good. Sig Eater had her favorite burger with gruyere and fried fingerlings.

 

Probably not the greatest wine for the food, but we're fans of all the gruners on the list - had this one...

 

image.png.b638fc91783f0ea0a37acfc75c0b2655.png

 

Then I cooked on Saturday.  

 

Chicken persillade (after seeing Jacques make it) over artichoke saffron rice pilaf...

 

2003777318_Chickenpersilladeoverricepilaf09-04-21.thumb.jpeg.cd106143900a633470b44fc2952b8a47.jpeg

 

IMG_4781.thumb.JPG.063aa4571f674d8b2b6fe0d24a98f885.JPG

 

And drank this Pittnauer - an Austrian orange, which was purchased at a friend's new wine shop called Orange Glou.  Only wine shop in the country selling only orange wines from around the world.

What type of rice did you use for the pilaf?

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1 minute ago, KennethT said:

What type of rice did you use for the pilaf?

 

The least exciting rice of the 10 varieties I have on hand - Carolina long grain! (the artichoke hearts were frozen).

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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?

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@Shelby – Mr. Kim and I would LOVE your sandwiches. 

 

@CantCookStillTry – So, how much did he manage to eat?  Also, I would really love getting your recipe for the cauliflower and broccoli.  The three cheeses sound wonderful.  My stepsister’s mom made the best cauliflower cheese I’ve ever tasted and I never got the recipe. 

 

@gfweb – gorgeous scallops.  I’ve really been craving them lately.

 

Friday:

IMG_6974.jpg.05849b81f4759f91ee9ae3f0aa2db28e.jpg

Mr. Kim’s BBQ, chicken-pineapple macaroni salad, and my MIL’s friend’s pancit.  Along with some Asian salad mix that Jessica brought:

IMG_6975.jpg.c5241c9f0269f0068332ecc3e121902b.jpg

 

Dinner on Saturday was a piece of Pina Colada cake that my MIL made:

IMG_6981.thumb.jpg.6fbdb74c8da0a8cbd4422bccebc1e81c.jpg

Just delicious. 

 

I’m adjusting to new meds and having a lot of nausea.  When I finally got hungry last night, I ended up with meatless spaghetti sauce and a toasted onion bun:

IMG_6983.jpg.81cb489b26792cc8b8f8ce077dc399cb.jpg

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Non-observed Rosh Hashana dinner for the two of us, no family dinner for various reasons. Grilled swordfish, corn, massaged kale salad, red sweet potato not shown.  I did work apples and honey into the kale salad, so….

 

83C53606-7E69-4767-8603-6E3A788F8CDA.jpeg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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PXL_20210906_233912916.PORTRAIT.thumb.jpg.3fb4144c34942c09ce15e2f748965807.jpg

 

Duck legs cooked in the cazuela on top of potatoes and garlic.  Chanterelles were cooked separately with some butter and shallot (in the wok).  While the duck skin and potatoes were amazing, I was less than impressed with the duck meat.  The legs were cooked at 275 for about 2 hours - at which time they were just cooked.  Legs removed and the oven temp increased to 400 for 10 min to attempt to brown the potatoes a bit (fail) - moved to the broiler for another 5 (a bit better).  Duck legs back in for about 5 minutes to crisp the skin a bit more.  The duck meat was dry and still a little tough.  Next time I'll go back to my SV method.  The glass of burgundy was quite nice - it was hard to believe it was an '05 - it was still so fresh!

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