Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2021


liuzhou
 Share

Recommended Posts

Hot wings, shishitos, asparagus

 

thumbnail_IMG_0815.jpg.f4f31d4d9852f6ddd1cd0c03f4b98fd2.jpg

 

thumbnail_IMG_0816.jpg.c16fc7cebb0a848c7d19c2304f237917.jpg

 

Garden is making lots of the above.

 

Ronnie has been after to me to make chicken gizzards.  Fried and then pressure cooked for an hour.  The usual suspects on the side.

 

thumbnail_IMG_0817.jpg.bea8ce3fc723a2921474a7dc7e6edb93.jpg

 

thumbnail_IMG_0818.jpg.39af13c0337a7e712c45654f057a317f.jpgthumbnail_IMG_0818.jpg.39af13c0337a7e712c45654f057a317f.jpg

 

After another very rough bout at the dentist yesterday I needed something slightly soft to eat.  French dip sandwiches fit the bill.

 

Onions I had in the freezer from Vivian Howard's latest book so that made it very easy which is good because I needed lots of wine last night lol.

 

thumbnail_IMG_0819.jpg.457da8622edaaf96b9a03e3b8c462925.jpg

 

thumbnail_IMG_0820.jpg.884f6b78275b5c10a52a62ec9a3deb4d.jpg

 

thumbnail_IMG_0821.jpg.43e012c87f84837a78e7033e49581e24.jpg

  • Like 14
  • Delicious 4
Link to comment
Share on other sites

I guess you can't really tell from the picture, but this is Gnocchi alla Sorrentina (basically gnocchi in tomato sauce with melty mozzarella on top). There is too much mozzarella because I had 200 grams so I guess you can't see the gnocchi through the cheese! 😜

IMG_2593.jpg.4f4bb84544b47be256f8c9529bb8d133.jpg

 

We made some wonton soup, fried wontons and spring rolls as a rainy day project. 

IMG_2539.jpg.525aef069d08cc722e3844e298817d59.jpg

IMG_2530.jpg.edf5ba102e4c169102f38c95e1354b14.jpg

 

This might not be a dish for everyone, but my family loves it. It's a pantry dinner for when you have not done the shopping called Acciugata. It is garlic, oil, hot pepper and melted anchovies basically made the same way you'd make pasta with garlic and oil. You need to take the pasta out early and finish cooking in the flavored oil adding pasta water as needed.  

IMG_1888.jpg.107fe33b28defa953f74386037f78dff.jpg

 

And some Vignarola without the pork products. 

 

IMG_2553.jpg.15ce92830ff94a3a4f0fb17f1dba7a29.jpg

  • Like 14
  • Delicious 3
Link to comment
Share on other sites

30 minutes ago, liuzhou said:

Seafood blowout.

 

mmexport1620214485712.thumb.jpg.2bc7706f11a23b5cd5f5681e0cfce4d1.jpg

 

mmexport1620214500025.thumb.jpg.696f53f2da2bbe9f6ffaf7bcbc40c3c2.jpg

 

Wow... looks great.  What is at the bottom of the first pic?  Are they mantis shrimp?  We had them once in Hong Kong and were very disappointed - hard to peel and not much meat for all the work - but they also might not have been prepared very well....  Also, that's a very interesting example of seafood in the middle... I guess floating on top of the water counts? haha...

Link to comment
Share on other sites

1 minute ago, KennethT said:

What is at the bottom of the first pic?  Are they mantis shrimp?

 

Certainly something similar if not mantis. I'm not sure; I didn't order them. I do tend to find some larger prawns rather low in flavour. These were OK, though.

 

4 minutes ago, KennethT said:

Also, that's a very interesting example of seafood in the middle... I guess floating on top of the water counts? haha...

 

Well, it was mostly seafood.

 

  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

3 hours ago, weinoo said:

1182986397_Threemushroompasta05-04.thumb.jpeg.d3a34af87b50ea83650585e6ec86cad5.jpeg

 

Three-mushroom (button, dried porcini, and fresh shitake) penne, with chives and parmesan.

 

I never saw straight cut penne (also it seems thinner). I think I like the esthetics of your penne much more than the regular one.

  • Like 2

~ Shai N.

Link to comment
Share on other sites

 

1 hour ago, liuzhou said:

Seafood blowout.

 

What an amazing feast!  

 

 

Last night, coconut curry fish (cusk from my fish share in this case) with rice and naan.  I tried a new naan recipe and it was much fluffier than my usual one from America's Test Kitchen so I am going to make this kind from now on.

 

458516631_coconutcurrycusk.thumb.jpg.a3c3bd81aa48b61592df50fd8b652bab.jpg

  • Like 11
  • Delicious 2
Link to comment
Share on other sites

1 minute ago, liamsaunt said:

 I tried a new naan recipe

It sounds just like what I have been looking for. Would you be willing to share a recipe, please?

  • Like 1
Link to comment
Share on other sites

Posted (edited)
2 hours ago, liuzhou said:

Seafood blowout.

 

mmexport1620214485712.thumb.jpg.2bc7706f11a23b5cd5f5681e0cfce4d1.jpg

 

mmexport1620214500025.thumb.jpg.696f53f2da2bbe9f6ffaf7bcbc40c3c2.jpg

 

OMG those mantis shrimp like guys are screaming out to me - well it all is. What a feast.

Edited by heidih (log)
  • Like 1
Link to comment
Share on other sites

@Shelby I want gizzards now and yours look wonderful. Soo that old rabbit did not completely obliterate your asparagus. Stalk thickness looks ideal.

  • Like 2
Link to comment
Share on other sites

1 hour ago, shain said:

I never saw straight cut penne (also it seems thinner). I think I like the esthetics of your penne much more than the regular one.

 

Oh shit - I lied (by mistake)!

 

It's...

 

image.thumb.png.6d356f75c729ea84ed0665af08e9a1a8.png

 

Ziti! Their penne is the shape you describe; I pulled down the bag without looking before I threw it into the boiling water!!

 

image.thumb.png.6b73544a09ee169fa221e02ff8767410.png

 

 

  • Like 4

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?

Link to comment
Share on other sites

8 minutes ago, weinoo said:

Ziti

 

Ain't ziti usually smaller? We don't have it in Israel for some reason. I guess I'll stick with my beloved rigatoni :P

  • Like 1

~ Shai N.

Link to comment
Share on other sites

4 minutes ago, shain said:

 

Ain't ziti usually smaller? We don't have it in Israel for some reason. I guess I'll stick with my beloved rigatoni :P

They're not necessarily smaller, but they're definitely smooth.  And Faella's penne is ridged.

  • Like 1

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?

Link to comment
Share on other sites

@weinoo – love the plate with the trio of salads!  I’ve decided to make shrimp salad for a mother’s day tea on Sunday and I have to say your picture cemented that idea!

 

@Shelby – with your dental issues, I think I’d prescribe batch after batch of your lovely deviled eggs!  They should go down a treat!  And that swoony pie!

 

@alwaysdrawing – I very much like the look of your pasta and wish my first (and only, so far) try had been as successful.  I’ve determined that I’m going to try to find a pasta class when it is safe and get someone who truly knows what they are doing to help me figure it all out.

 

@David Ross – I think your beef braise looks scrumptious and bravo for going ahead and giving into your cravings “out of season”.  I decided some time ago that life is too short to live by food rules.  I now wantonly break my spaghetti in half, put cheese on seafood if I like, and crank up the AC and slow cook short ribs in July! 😁

 

Sunday night I made filets de hockey puck😡.  I got some nice filets and did them sous vide.  Haven’t yet figured out what was wrong, but they came out of the water underdone.  I popped them in the CSO to bring to temp, got distracted and seriously overcooked them.  Hence filet de hockey puck and Rice a Roni:

IMG_5767.jpg.d708859a1cee970dedca2c196b8b62a9.jpg 

It was basically inedible.  We piled on the béarnaise and ate it anyway:

IMG_5768.jpg.2ed7007ba2d52bed4c58679b9e5c6767.jpg

 

Luckily, I’d also made corn and wedge salads:

IMG_5765.jpg.600308f1c20d128604980d82383e864c.jpg

 

IMG_5764.thumb.jpg.65444fb1859b20363c5c23b2b5c2cfd6.jpg

 

Night before last I did a sheet pan dinner that I’ve done before.  It is normally done with Italian sausage – this time I tried bratwurst.  We liked it even more.  Served with butter beans, Rice a Roni, slaw, and whomp cornmeal rolls:

IMG_5775.jpg.6313b6bd26750ad2a4c2d3a2164bbe2b.jpg

 

IMG_5776.jpg.57cbede3bc31ab2a1469bb0cebaddc4f.jpg

 

Last night:

IMG_5778.jpg.e47c2bcf78be3762df617802d39706cc.jpg

Aldi’s “famous” red bag chicken breast sandwiches, chips, and broccoli salad.  Aldi fans are wild about these frozen boneless chicken breast cutlets and put them right up there with Chick Fil A and Popeyes.  Not quite.  They are fine for no-work things that you can just chuck in the oven for 40 minutes.  But they do not measure up to CFA and don’t even approach Popeyes. 

  • Like 13
  • Delicious 1
Link to comment
Share on other sites

1 minute ago, heidih said:

@Kim Shook Hhmmm never encountered cornmeal whompum rolls.  How corny are they. Pillsbury?

Yup - Pillsbury.  They are called Cornbread Swirls.  They are pretty corny.  They have a texture more like a yeast roll, with a little cornmeal crunch and a nice corn flavor.  

  • Like 3
Link to comment
Share on other sites

Chicken gyros (thigh, marinated & SV, then sliced & seared), zaziki and greek salad - with strangely all olives removed by the others on the table and the feta cheese served separately, as the little one prefers buffalo mozzarella (which he got, separately 😉)...

 

C97CA345-58A7-4AC5-9C65-B2A798542182.thumb.jpeg.af53fc582452051cac39c212b1452e18.jpeg

  • Like 13
Link to comment
Share on other sites

Posted (edited)
8 hours ago, Tropicalsenior said:

It sounds just like what I have been looking for. Would you be willing to share a recipe, please?

 

I basically used this recipe: https://rasamalaysia.com/naan/ 

 

My active dry yeast was dead so I skipped the yeast activation in warm water step and just mixed the same amount of instant yeast and sugar with the flour and then kneaded everything in the stand mixer for ten minutes before letting it rise.  The dough did need a light dusting of flour to roll out smoothly.  The naan took about 90 seconds to 2 minutes/side to cook.

Edited by liamsaunt (log)
  • Thanks 2
Link to comment
Share on other sites

Posted (edited)

My husband calls this Hamburger Helper, even though I didn’t use Hamburger Helper. I prefer to call it by the more elevated, “Ground Beef & Potato Skillet.” 😁

 

The corn is a take-off on Mexican Street Corn. Not authentic, I guess, but good. Frozen corn, mayo, sour cream, lime juice, cumin, cayenne, and it was supposed to be cotijo cheese. I subbed with queso fresco.


EB28EF66-5D27-4104-BD9A-DBA98267F76E.jpeg.02f5ad81b2c50ae835a14b0e57eaae7d.jpeg

 

 

 

Edited by patti (log)
  • Like 11

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

 
1283359093_PrawnSaladMay5th20212.thumb.jpg.e7a55206fce22a6f15325504c73b8985.jpg
I made Moe a Spot Prawn Salad for dinner.
Cucumbers, radishes and arugula were tossed with a dressing made with rice wine vinegar with a little Thai sweet chili sauce.
Mayonnaise was seasoned with garlic and toasted sesame oil.
Plated the cucumber, radish and arugula and then tossed the prawns with the same dressing, plated, garnished with toasted sesame and black sesame seeds.
 
Garlic mayonnaise on the side.
  • Like 14
  • Delicious 3
Link to comment
Share on other sites

 Share

×
×
  • Create New...