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Dinner 2021


liuzhou
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Chicago-style hot dogs (using Harpoon brewery beer brats and Vermont Cheddar sausages), side of not-home-made tater tots with home-made fry sauce

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Stir fry made with rescue char siu*, bok choy, mushrooms, onion and noodles.

 

* The char siu was made from the meat I "rescued" from some awful Costco St. Louis ribs they sell alongside the rotisserie chicken.  I carved the meat from the bones, rinsed off the rub and marinated in a char siu mix dry rub, then finished in the BSOA air fryer mode.  Made the meat quite edible.

 

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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Margarita.

 

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Charred corn, mozzarella, feta in lieu of cotija, chili, lime zest. Forgot to buy cilantro.

 

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Figs, fresh mozzarella, ricotta, some anise, basil.

 

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~ Shai N.

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12 minutes ago, shain said:

Margarita.

 

PXL_20210731_191715043.thumb.jpg.df3926e56698410aeb0c78eb9e65bc0f.jpg

 

Charred corn, mozzarella, feta in lieu of cotija, chili, lime zest. Forgot to buy cilantro.

 

PXL_20210731_193101656.thumb.jpg.2baa1da39582838cd24f2bf0431c1ad0.jpg 

 

Figs, fresh mozzarella, ricotta, some anise, basil.

 

PXL_20210731_194613354.thumb.jpg.deb45442e3446249fb7a27b89daf9f37.jpg

The elote one is something I'd not considered.  Never done it with lime zest, just juice. Sure it worked on pizza. With the fig one - anise whole seeds or?

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2 minutes ago, heidih said:

The elote one is something I'd not considered.  Never done it with lime zest, just juice. Sure it worked on pizza. With the fig one - anise whole seeds or?

 

Also lime juice.

The fig one uses some crushed anise seeds in with the cheese. And sesame on the crust. Sometimes I use mint instead of basil, or add orange blossom water.

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~ Shai N.

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8 hours ago, liamsaunt said:

Blackened swordfish and warm lobster sliders.

Killer and a favorite. Lobster roll...

Just a simple weeknight miso ginger noodle bowl. Garden veg pile. Pint of bone broth from the freezer. Familiar and comfort. Alway different depending on the crisper veg drawer...4 minute ramen. New to me RG black garbanzos. Italian CeciNeri. Never bloomed or absorbed much water but held firm and creamy. Very nice. 

Approaching the cooler season to have quick choices in the pantry. 

 

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This morning Charlie sent me a video showing someone making Korean street food. It was egg fried rice with shrimp.  I found a recipe that had the same ingredients but for two, not twenty.  He said it was really good but next time I will use the wok with the non-stick surface.

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Burritos filled with carne asada, salsa roja, guacamole, cheddar jack, and home made mayo, smothered with more salsa roja. Side of steamed corn with butter and nutritional yeast.

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Kolokithokeftedes (zucchini fritters) muffins - zucchini, eggs, fets, dill, some spices. Bread crumbs on one side, baked, and pan fried to serve.

A dish inspired by shrimp sakanagi. Over two dinners, the other without shrimp. Ptitim (Israeli couscous), eggplants, feta, shrimps. Ouzo (in one), anise (in the other), oregano, dill, sesame, spices. 

 

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Edited by shain (log)
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~ Shai N.

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Okay so it might just look like a bowl of squashed potatoes... and you would be right... but if you love carbs, comfort and tang, you need to find your way to Nigellas Salt and Vinegar potatoes. 

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These were steamed then air fried - I prefer steam then oven tbh. 🤷‍♀️ Dinner is Dinner (and after the torture of a school disco, kids lucky he had seconds to his sausage on bread 😂). 

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Quick sautéed golden zucchini squash zoodles topped with chicken sautéed in garam masala, ginger and garlic, topped with a mango-cilantro chutney and a yogurt sauce with mint, cilantro, and garlic.

 

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Getting ready for our hunter friend.....I'm out of practice.  Dragging up fall decorations from the basement.  Felt the need to sit down and post here.  Yes.  I'm avoiding work lol.

 

@shainYour zuke fritters are beautiful.  I might need to make those this coming week.

 

Fried fish with okra that's coming out of my ears

 

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Made another fig crostata --or galette....what is the difference...I dunno.

 

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Dove season started on the first.  Not many doves around.  Ronnie and Scout managed to get six.

 

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Roasted in the CSO

 

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I'm loving having shishito peppers in the garden.  I'll probably never be able to grow them again--I'm pepper challenged, but really enjoying them while I can.

 

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Classic SchniPoSa … Schnitzel, Pommes frites and Salad. This time in true Viennese fashion, using veal and frying in clarified butter.
 

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Served with cabbage salad, french fries (oven, commercial product) and - a nod to the nearby Odenwald - Kochkäse and red currant jam.

 

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23 minutes ago, Duvel said:

Classic SchniPoSa … Schnitzel, Pommes frites and Salad. This time in true Viennese fashion, using veal and frying in clarified butter.
 

526092BC-DD78-4486-B2FF-8D1DF10B97E0.thumb.jpeg.593307c9a0471a09df9918f9c45fa6ea.jpeg

 

Served with cabbage salad, french fries (oven, commercial product) and - a nod to the nearby Odenwald - Kochkäse and red currant jam.

 

0994F183-F923-4F32-858E-8A4F3901553A.thumb.jpeg.1cc6f5d8df8b7fb3bdcc7145eb2fdbbb.jpeg

 

 

Wow... that's a great looking schnitzel-fry as I've ever seen!

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2 hours ago, Duvel said:

Classic SchniPoSa … Schnitzel, Pommes frites and Salad. This time in true Viennese fashion, using veal and frying in clarified butter.
 

526092BC-DD78-4486-B2FF-8D1DF10B97E0.thumb.jpeg.593307c9a0471a09df9918f9c45fa6ea.jpeg

 

Served with cabbage salad, french fries (oven, commercial product) and - a nod to the nearby Odenwald - Kochkäse and red currant jam.

 

0994F183-F923-4F32-858E-8A4F3901553A.thumb.jpeg.1cc6f5d8df8b7fb3bdcc7145eb2fdbbb.jpeg

 

 

Thanks. Just showed to sister who did her junior semester abroad in Wien.  She swears moist of the weight she gained there was from the fabulous huge thin crisp Schnitzel. The student fave was in the 5th she thinks but that was so long ago. . hat hung over the pate (well and the pastries) Viennese born stepmother's doe not even come close.

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I thought I'd try this recipe for Philly Cheese Steak sliders.  Turns out they are good but the recipe is kind of fussy and Cheese Steak sandwiches can be messy to eat and these are messy.  The buns stuck to the bottom of the pan and that made them hard to get out.  I don't think I will make them again without some tweaks, like putting non stick foil on the inside.

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4 hours ago, Duvel said:

Classic SchniPoSa … Schnitzel, Pommes frites and Salad. This time in true Viennese fashion, using veal and frying in clarified butter.
 

526092BC-DD78-4486-B2FF-8D1DF10B97E0.thumb.jpeg.593307c9a0471a09df9918f9c45fa6ea.jpeg

 

Served with cabbage salad, french fries (oven, commercial product) and - a nod to the nearby Odenwald - Kochkäse and red currant jam.

 

0994F183-F923-4F32-858E-8A4F3901553A.thumb.jpeg.1cc6f5d8df8b7fb3bdcc7145eb2fdbbb.jpeg

 

 

I have serious schnitzel envy! The one restaurant within a reasonable drive from here (and everything is a drive from here!) that makes real, veal schnitzel and sides is always my first choice for our anniversary dinner. Yours looks every bit as good if not better!

Edited by MaryIsobel (log)
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