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Dinner 2021


liuzhou
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42 minutes ago, Captain said:

Turkey breast scaloppini.  We rarely see Turkey so this was something new.

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Shady Brook brand turkey breast cutlets and scaloppini are easy to find in our local Market Basket. About four slices/pound for cutlets and six for scaloppini. They are in vacuum packed trays which we try to have in stock in our protein freezer.

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Posted (edited)

As I mentioned here some time back, I have always struggled with fishcakes, but today, for boring reasons I won't trouble you with, I was unable to get out shopping, so made do with pantry staples.

 

So, this is my latest attempt. Definitely an improvement, if not perfect. Canned tuna with chilli and Vietnamese fish sauce. Spud. No egg. Served with a simple lettuce and tomato salad dressed with olive oil and lime juice. Sriracha dip.

 

They didn't fall apart! Held themselves together! Wow! And tasted much better than they look. Two more were eaten.

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Salmon croquettes. Also surprised they held together. I've been VP of the fall-apart club recently. Meatballs became bolognese. Smashed/crash potatoes became a pan of Diner home fries. 

Loving these shredded salads. Whatever is in the crisper---different dressings. 

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@Annie_H 

 

your SC's look fabulous 

 

Im a huge fan of croquettes .

 

esp  Turkey croquettes

 

after thanksgiving esp.  

 

quality Ham and thick WhiteSauce 

 

etc.

 

love the idea of ShreddedSalad , new to me.

 

Kudos your way.

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On 10/6/2021 at 5:22 AM, liuzhou said:

....Canned tuna with chilli and Vietnamese fish sauce. Spud.


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Never thought of using canned tuna.    Brilliant!     May copy, especially when in need of a larder dinner!   Thanks.

 

By special request, SF Mission District shrimp cocktail.    Very simple and on point.    Shrimp, shrimp water, catsup, Valentina (or similar hot sauce), red onion, cucumber, avocado, cilantro, lime juice to taste.  House chips.   Buen provecho!

 

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Husband saved all juice/sauce which I see morphing into Bloody Mary tomorrow.


!

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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I found three more ears of corn in the fridge, but they were pretty old for corn, so I turned them in to corn and cheddar chowder.  I used the cobs and some parmesan rinds to make the stock for the chowder.  That's it for corn (other than frozen) around here until 2022.  

 

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Cecio e pepe. Made simply - thick pasta water, toasted pepper, pecorino. I did add some sodium citrate as an insurance for the emulsion.

To my second serving I added some chickpeas we had leftover, which I guess make this cecio e ceci e pepe :P

Also lettuce and tomatoes with a mustardy vinaigrette.

And finished off with cold brandy with some homemade cherry syrup mixed in.

 

 

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~ Shai N.

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Hummus. Somewhat in the local style of Jerusalem.

Peppery olive oil, some garlic-lemon sauce, green schug (freshly made with chilies, parsley, garlic, olive oil), toasted slivered almonds, cumin.

Soft and warm pitas, tomatoes, onion in lemon juice, olives and pickles.

And soda water (sparkling drinks work well with hummus - many like soft drinks or beer, but for me it's soda, or rarely beer).

 

 

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~ Shai N.

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I rarely buy ready-made soup.  Seems like no one can make a good commercial soup.  I thought a gumbo frozen in a boil-in bag might be different.  When I put it on the table, Charlie took two bites and knew I didn't make it.  I think I once read where someone said - If you are served a bowl of gumbo and it has rice in it, it isn't gumbo.  Gumbo is served with rice but it isn't supposed to have been cooked with rice. 

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Shrimp with our own onions, garlic, carrot, yellow pepper as well as ginger. Seasoned with Penzey's lemon pepper and ground coriander. Served with the season's first sweet potato, steamed.

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16 hours ago, shain said:

Cecio e pepe. Made simply - thick pasta water, toasted pepper, pecorino. I did add some sodium citrate as an insurance for the emulsion.

To my second serving I added some chickpeas we had leftover, which I guess make this cecio e ceci e pepe :P

Also lettuce and tomatoes with a mustardy vinaigrette.

And finished off with cold brandy with some homemade cherry syrup mixed in.

 

 

PXL_20211005_181353993.jpeg

 

You sauce your pasta well...and properly, in my opinion!

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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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Cast iron frittata. An easy weeknight meal. Every few weeks in our rotation using up various crisper drawer contents. As long as I have eggs and a potato---anything goes.

Mandoline potato crust started on the stovetop heat while I rummaged for fillers. Lid it to steam as I prep/chop. Had some goat cheese to use up. Ham from the freezer...then into the oven for a bit. 

 

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@Kim ShookThanks for thinking of my hubby.😘It's been nearly a year of medial issues (not life-threatening, thank goodness!)
Then on the 5th, he had his umbilical hernia procedure. Liquid diet for a couple of days, then I cooked!

Steamed pickerel with ginger - then green onion, splashed with hot oil, then light soy sauce, Chinese cooking wine, pepper.

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Had leftover rice and mixed veg, so threw them all in and fried them up. Stir-fried green beans with fuyu to add some punch.

 

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Dejah

www.hillmanweb.com

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Dakos, with tomatoes, feta, garlic, capers, olive oil, oregano, olive oil.

Pastisio with a filling made of muhsrroms, walnuts, some egg as binder, some seitan fo protein and chew, tomatoes, carrots, onion, herbs, spices - mostly thyme, oregano and nutmeg. Pasta, eggplants. Topped with bechamel with a good amount of nutmeg as well. I have no picture of it sliced, so added one from the same dish a while ago. I didn't make tzatziki this time.

Ouzo.

 

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~ Shai N.

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