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Dinner 2021


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3 hours ago, AlaMoi said:

@Norm Matthews our butcher does his own harvest&smoke in-house.  sometimes a bit spotty as to size, when he's puts out a good batch I buy a couple and freeze them.


this is for tonight:


That sounds nice.  When I first moved back to Kansas City, there were two grocery stores that carried meaty ham hocks but in the last several years, they carry something they call pork hocks.  They might have come from a pig but they were not ham and they were all bone, skin and gristle.  Maybe they have one bite of meat. The guys behind the meat counter pointed to them when I asked if they had ham hocks.  They said what they had were the same thing.  I said if you ordered a ham sandwich and they bring you a pork sandwich, I think you would be able to tell the difference. Lately one of the stores have big meaty ham shanks but these were tough and chewy and had some gristle. They tasted like country ham cured ( instead of "city" hams) which also made them really salty.

Edited by Norm Matthews (log)
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On 10/15/2021 at 8:54 AM, Duvel said:

Imteresting … what makes the mushrooms sticky ?



Honey.  There were two kinds of mushrooms.  I ripped apart and par roasted the king oysters before combining them with sliced baby bellas, then I mixed them with light soy sauce, garlic, ginger, lemongrass, shallots, and a little bit of honey.  Then I sautéed them until they were browned and sticky. Not traditional, but it tasted good.


Last night, we also wanted pasta.  Only my husband and I were home last night, so I made shrimp with garlic butter lemon sauce on linguini.  Nobody else in the house eats shrimp.



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Pasta night here as well. We were looking forward to a nice brothy veg, white bean and porcini meatball soup but the fear of the meatballs disintegrating in the oven braising would have been odd in a soup. Last time that happened I had to quick save dinner by cooking pasta and opening an emergency jar of Rao's. 


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Banageldahi eggplant curry with a paste of sesame, coconut, poppy, peanuts. Also some onion, tamarind, chili, ginger, garlic, coriander seeds, mustard, curry leaves, turmeric, fenugreek and cinnamon.

Cabbage and lentils with browned onion, chili, cashew, garlic, ginger, a decent amount of hing, mustard seeds, cumin, curry leaves, coriander seed, coconut, turmeric, cilantro, lime juice.

Yogurt and home made mango chutney.




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~ Shai N.

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I spend the whole tending the garden and dissembling a pergola, that covered our lower terrace. While I enjoy doing these things I noticed that my body seems not to (anymore ?). By the end of the day I wasn’t able to move, so I left the cleaning up for another day (and hopefully someone else 🤞) …




At night I was neither able nor willing to do much anymore. We had a baguette in the freezer and some pork loin, which I flattened, put a slice of cheese and some ham and folded, breaded and fried.


So, minimalistic cordon bleu sandwich with some iceberg lettuce and kewpie. 



And since then oil was hot, some squid rings (commercial product). Enough for the day 🤗



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Cedar planked salmon on a salad of arugula, roasted delicata squash, watermelon radishes, pistachios, and boursin cheese with an apple-currant-fennel relish and mint dressing.  The salad recipe (minus the salmon) was included with my CSA delivery this week.  We all enjoyed it and it used up a lot of stuff from the CSA.  I am starting to get overwhelmed with radishes from them (I think I have about 40 in the fridge right now).  A big plate of roasted radishes is definitely on the menu for this week.



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Last night's dinner.  Moe's favourites.
I've been making this recipe for Chile Rellenos for almost 50 years.
Roasted the poblano peppers, and stuffed them with cheese, and made the sauce before leaving for work.
Matthew cooked the black beans for me so all I had to do when I got in from work was to
make the egg batter and fry the rellenos and I made a fresh salsa to serve with the beans.
Fried flour tortillas to make little baskets for the beans.
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3 hours ago, gfweb said:


Great crust... but 1 minute a side seems long (to one who has never done it).  How much more did they cook past medium?

The internal temp was 130F after searing. 

Might have been 45 seconds per side—I didn’t use a timer. Worth noting that the steaks didn’t go straight from 120F sous vide to the grill—I dried them and waited about 30 minutes before finishing them. 

I didn’t take a cross section shot, but you can kinda see the interior doneness near the edge here:


Edited by alwaysdrawing (log)
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