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Dinner 2021


liuzhou
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Thanksgiving at my sister-in-laws in Savannah

I cooked. turkey, cornbread, sausage stuffing, cranberry chutney, pan sautéed brussels and shiitake mushrooms with pancetta and the gravy´

We also had an orzo, spinach dish and mashed sweet potatoes.

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Made a couple of items from the menu when  we had the restaurant: the favourite was Sweet & Sour Chicken Balls - no batter - just coated with cracker crumbs and deep fried.
The sauce was not just sugar, vinegar, and food colouring, but included rib sauce from simmering breaded pork ribs from our Sweet & Sour ribs.

BBQ Pork Fried Rice, Mixed Vegetables, and Chicken Balls

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Dejah

www.hillmanweb.com

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Hard to see under all the stuff but this was a quinoa bowl with broccoli (roasted in the oven with olive oil, cumin, smoked paprika, tumeric), red pepper and chickpeas (sauteed with onions, garlic, ginger and a hint of cinnamon), topped with pickled cauliflower, granny smith apple, coriander, mint and drizzled with a tahini/lemon sauce

 

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11 minutes ago, Honkman said:

Hard to see under all the stuff but this was a quinoa bowl with broccoli (roasted in the oven with olive oil, cumin, smoked paprika, tumeric), red pepper and chickpeas (sauteed with onions, garlic, ginger and a hint of cinnamon), topped with pickled cauliflower, granny smith apple, coriander, mint and drizzled with a tahini/lemon sauce

 

 

Appeals to me Is this a flavor combination you create or does it come from a recipe? I ask because I need to be a bit more bold in my seasoning.

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1 hour ago, heidih said:

I ask because I need to be a bit more bold in my seasoning.

This is from a recipe from Molly Stevens’ book “All about Dinner”. We like to use recipes as it often helps to explore some more unusual flavor combinations, e.g. cinnamon in this dish wouldn’t have been my first choice but was quite subtle in the background but gave a nice earthy backbone together with turmeric

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I guess I'm cooking throwing dinner together again after a week away...

 

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Coho and sockeye salmon (via Wild Alaskan) over stir-fried bok choy, carrots and shitake. Rice.

 

The two salmons were both cooked in the steam girl, low temp/steam for about 11 minutes. Still a little rare and juicy. And I keep forgetting to remember to slice the salmon before cooking it, so it doesn't appear as if it's been ripped apart. 

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Mitch Weinstein aka "weinoo"

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Slow roasted duck leg with braised Belgian endive. I think I have @weinoo to thank for the inspiration. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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3 minutes ago, Anna N said:

low roasted duck leg with braised Belgian endive. I think I have @weinoo to thank for the inspiration. 

 

Nothing like some braised endive to mellow out the sweet fatty duck!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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2 minutes ago, TicTac said:

Not sure why, but when I see this pic (great shot) - I hear:

 

Cheese: "Quickly, everyone to the center, the crust is upon us!"

 

lol...oh boy, I need a drink.

 

 

Maybe you are like me. The person that always orders the extra cheese or has to buy an extra block of cheese to make pizza. Beautiful pizza but the cheese looks lonely.

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@MaryIsobel – I agree about the ravioli – I’m sure that the commercial ones would hold up much better than home made ones, but the ones in the grocery stores are so small.  Do you, by any chance, have a fresh pasta shop near you?  Because I’m betting that their raviolis would be larger. 

 

@Shelby – thank you for thinking of me.  It actually turned out to be a good and not terribly crazy day.  I got to stay in my pajamas until after the dog show, Jessica made a great breakfast with very little assistance, and, as you’ll see below, dinner turned out very well.  And we only ate an hour later than I originally planned😄.  Everything you posted on the 24th looks great, but I really, really, really want that broccoli beef!

 

@Duvel– I love the koala bear bologna. 

 

@Margaret Pilgrim – fig and prosciutto pizza sounds perfect.

 

Everyone’s Thanksgiving meals look fantastic and make me wish I’d made gravy instead of “sauce”.

 

Last Monday I did steaks in an iron skillet instead of SV for the first time in forever:

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Mr. Kim and Jessica prefer them this way, so I guess this is how they’ll be cooked now.  It was a quick dinner, so the sides were minimal – apple slices, winter creamed corn (frozen tube of creamed corn and frozen corn – slowly heated with no water), marinated cucumbers, and crusty rolls:

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The next night – from the sublime to the ridiculous😄:

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Wensleydale cheese with strawberries and Prosecco, crackers, and cheese-laden Kirkland hot dogs. 

 

A little Thanksgiving prep the day before - I boned and rolled a turkey breast.  I was really happy with the results:

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This was my first-ever time doing it and I thought I did a good job.  I also made one batch of my Cinnamon Pecans to top sweet potatoes for dinner the next day:

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Thanksgiving dinner – I did the turkey breast (with a lemon/thyme rub) in the IP and browned under the broiler:

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I was very happy with the results but noted that next time I should be careful to not tuck the skin into the roll – I ended up with some unpleasant flabby skin inside.  I served it with a citrus sauce rather than a gravy.  I thought with the lemon/thyme seasoning on the turkey and the fruit in Jessica’s dressing, it would be more suitable:

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I’ve made it before and liked it, but this time it was very bland – and not just to me.  Don’t know if it was the quality of the limes and oranges or what, but I tossed it after dinner. 

 

The sides were shared between all of us, with Jessica doing a lot and quite well.  Mr. Kim did (well, set out 😄) the relishes:

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My cranberry orange sauce and @Shelby’s cucumbers.  Pickle/olive dish and pimento cheese stuffed celery:

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I confess that I didn’t make the pimento cheese, but I did buy a brand that is made in NC near where I grew up every summer of my childhood. It is not as good as Miz @racheld’s homemade, but it was a good memory. 

 

Jessica’s Challah dressing with dried apricots, golden raisins, and cherries; corn casserole; deviled eggs; mac and cheese:

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The mac and cheese was some of the best stuff we’ve ever had.  It needs a few tweaks – mostly volume as the ingredients make at least twice as much sauce as is needed.  But this was seriously the best mac and cheese I’ve ever had.  Jessica found the recipe on Youtube and had to transcribe it from the video – something that I just will not do.  If I see a recipe and the only description is verbal, I just pass it by.  Life is too short.  But she proved me wrong.  I still won’t transcribe from a video, but I’m glad she did😁.  One of the most awesome things about this recipe is how good the leftovers are.  No curdling or toughness. 

 

I provided the rest of the side dishes and the dessert.  Green beans (southern style) and sweet potatoes with Cinnamon pecans to top them with:

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The sweet potatoes are candied and done in the slow cooker.  It had never occurred to me to do them that way until I saw Ree Drummond do it on TV.  It was nice to free up oven space, and they were delicious. 

 

Plates:

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Dinner last night was a plate of most of the side dishes from Thanksgiving (my favorite part of the meal):

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