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Dinner 2021


liuzhou
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To start: Salt and pepper prawns. Salt, Sichuan peppercorns and kashmiri chilli flakes. Prawns I bought live, but they didn't make it through the night in the fridge. Stir fried with the spices - shell and heads on.

 

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To continue: Chinese liver and onions. Pig's liver flash fried in bacon fat with white onion, bacon, garlic, ginger, Shaoxing wine and soy sauce. Bizarrely, served with buttery mashed potato. Con fusion food.

 

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Sorry. Terrible image. Having lighting problems.

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

 

The Kitchen Scale Manifesto

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Last night my niece came home from college for the weekend, so I made a dinner of some of her favorites to counteract all of the instant ramen she has been eating in her dorm room.  Miso salmon on rice with roasted kale, delicata squash and radishes that were brushed with a little miso, maple syrup, and butter.  She was happy.

 

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And they said it wouldn't last....

 

Decided to celebrate our 50th wedding anniversary at home. 
 
I remade the recipe we liked best this year.....Grilled Moroccan Chicken with Pecan Couscous (both with green olives and prunes).  
 
Mi esposo tackled a new (to us) dessert, Bête Noir.  Wow!   He added a chipotle glazed cherry on top (es Mexico!). 
 
Both accompanied by Mexican sparkling wine, Freixenet which is bottled in nearby state of Queretaro.  
 

50th.jpg

betenoir.jpg

freixenet.jpg

Edited by gulfporter (log)
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On 10/18/2021 at 4:06 PM, Paul Bacino said:

Didnt make this..but boy was it killer.

Omaha gets some pretty decent seafood  @Hiro's88

 

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That looks gorgeous. I've always been intrigued with the great seafood one can find in the middle of the country. Shaw's Crab House in downtown Chicago is one of my faves.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, gulfporter said:

And they said it wouldn't last....

 

Decided to celebrate our 50th wedding anniversary at home. 
 
I remade the recipe we liked best this year.....Grilled Moroccan Chicken with Pecan Couscous (both with green olives and prunes).  
 
Mi esposo tackled a new (to us) dessert, Bête Noir.  Wow!   He added a chipotle glazed cherry on top (es Mexico!). 
 
Both accompanied by Mexican sparkling wine, Freixenet which is bottled in nearby state of Queretaro.  
 

50th.jpg

betenoir.jpg

freixenet.jpg

Congrats. Nice effort by your guy. And Freixenet is under rated as a fun celebration wine in my book.

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3 hours ago, gulfporter said:

And they said it wouldn't last....

 

Decided to celebrate our 50th wedding anniversary at home. 
 
I remade the recipe we liked best this year.....Grilled Moroccan Chicken with Pecan Couscous (both with green olives and prunes).  
 
Mi esposo tackled a new (to us) dessert, Bête Noir.  Wow!   He added a chipotle glazed cherry on top (es Mexico!). 
 
Both accompanied by Mexican sparkling wine, Freixenet which is bottled in nearby state of Queretaro.  

Congratulations.

Lovely dinner and I love your dishes. 

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Burger with mozzarella, arugula, and homemade aioli with black garlic. Side of steamed rapini with butter, nutritional yeast, and umeboshi vinegar.

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Pizza tonight.
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Dough was made Thursday night and left in the fridge until this afternoon.
Matt took it out around 2:30 so it would be ready to use when I got home from work.
It always needs about three hours to warm up and finish rising.
I need a new grill and I really don't care much for the Ooni so this pizza was baked in the oven
using the Forkish method combination of 550°F oven and finished under the broiler.
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Moe and I shared an Italian sausage and mushroom pizza.
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Sometimes you make something that even you impress yourself with.  Last night was such an occasion…


foraged some boletes 

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first ever attempt at pork belly

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Picked lobster

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served with a orange/lime/Serrano gastrique 

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Playing skills suck, taste made up for it! 

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1 hour ago, TicTac said:

Sometimes you make something that even you impress yourself with.  Last night was such an occasion…


foraged some boletes 

3EF1A9AF-1A52-4291-BA5D-4E25D15D966A.thumb.jpeg.9d0a0a1a8cf0bd3095404facbe79bbf7.jpeg

 

first ever attempt at pork belly

F6580795-9130-44C1-94B6-993BBBDC0612.thumb.jpeg.8f257e17dc511ee2a000b2eef4a8a04a.jpeg


Picked lobster

27BFFF94-4B31-460D-8713-05359C4A32D0.thumb.jpeg.46f9b37df995422582a5d49417516b71.jpeg

 

served with a orange/lime/Serrano gastrique 

62827544-8A0A-4216-BC8D-7425828B18C0.thumb.jpeg.45485186f18e81e98d143dbf4a734ece.jpeg

Playing skills suck, taste made up for it! 

I think your playing skills are just fine; plating well I prefer taste over styling. Quite a special meal!

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1 hour ago, TicTac said:

taste made up for it! 

I too prefer taste over presentation. Sometimes when I see a fantastically arranged plate, I can just imagine all those fingers dancing through the food to get it that way.

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27 minutes ago, Tropicalsenior said:

I too prefer taste over presentation. Sometimes when I see a fantastically arranged plate, I can just imagine all those fingers dancing through the food to get it that way.

That would be tweezer play

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Filo pie filled with split peas, feta, rosemary, browned onion, confit garlic, some oregano and pepper.

Eggplants with mushrooms, tomato, bechamel, thyme, nutmeg.

Tzaziki.

Also made a smaller pie and more eggplants, that were baked later same week.

 

 

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~ Shai N.

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One of the last glorious autumn days of this year. Temperatures are single digit, but the sun is still powerful and in the bright sunshine one hardly needs a jacket. We went with my parents to the center of Weinheim and enjoyed the scenery, before they left for Lower Saxony.


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At night only leftovers. Canelons are Catalan filled pasta rolls, stuffed with whatever you have left from the big roast on Sundays. We didn’t had that, but roasted pork belly, sous vide chicken breast, Mett & onions from two breakfasts, a veal rib and half a Leberwurst all went into the meatgrinder and together with a thick bechamel made for very tasty filling.

 

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So, comfort food at its best that - while impossible to make look good in a photograph - certainly hit the spot for all three of us …

Edited by Duvel (log)
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