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Dinner 2021


liuzhou
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Dinner was my sister's choice for Mother's Day.  She asked me to bake some fluffy dinner rolls

 

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And make crabcakes with a lemon dill aioli, and a salad made from arugula, cherry tomatoes, radishes, red onion, blanched asparagus and peas, and feta cheese in a lemon vinaigrette

 

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Mother's day meal

a small bone in pork butt 6lbs.

Went into the smoker at 10:30am and removed at 5:30pm reading internal 190 degrees wrapped in butcher paper let rest until 7pm.

With cole slaw, roasted sweet potatoes and some BBQ sauce.

Pierre Peters NV Champagne and a Gonon St Joseph.

for 3 

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Posted (edited)

Happy Mother's Day to all!!

Saw some recipes on Google some time ago, Lamb, clams and ramps. Sounded very interesting. So I made my version for HMD.

Sous vide lamb chops, mussels instead of clams. I happened to have ramps in my garden and I added asparagus also from my garden. Got some fiddlehead fern from  farmers market.

 

So the lamb chops were perfectly done, that I am not proud of. Because timing and temperature were electronically automatic perfect with sous vide. But I am proud that I was able to get the amaryllis to bloom exactly on HMD. It was not easy to get the timing and temperature right for several month.

 

dcarch 

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Edited by dcarch (log)
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32 minutes ago, dcarch said:

Saw some recipes on Google some time ago, Lamb, clams and ramps. Sounded very interesting. So I made my version for HMD.

Just beautiful. 

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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Oyakodon over rice. Steamed edamame with butter, soy sauce, and nutritional yeast on the side

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Tonight was a bastardized version of Osso Buco. Made with lamb shanks instead of veal and I used rutabaga instead of carrots.
Because I love rutabaga with lamb and I HATE carrots.
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Served with a Risotto Milanese. Been a while I since I made a Risotto. Forgot how much I enjoy the process of making a risotto.
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3 hours ago, JoNorvelleWalker said:

A Bean Club shipment on the way calls for desperate measures.

 

 

Indeed -  used a bag of Black caviar lentils to make almost soup.  Served with chicken salad. Need room.

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Mitch Weinstein aka "weinoo"

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Posted (edited)

螺蛳粉 (luó sī fěn) - fresh rice noodles in a snail broth with pickled bamboo shoot, soy milk skin, chili, fresh greens, peanuts and more. This city's signature dish. Bought from a very local hole-in-the-wall restaurant and brought home to eat. Had a busy day and was too tired to cook.

 

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More information

 

and

 

 

 

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

 

The Kitchen Scale Manifesto

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On 5/5/2021 at 8:44 AM, liamsaunt said:

I tried a new naan recipe

Thank you again for this recipe. I made it last night and it was great. I also made their butter chicken and it was one of the best that I have tried. Made it on the stove top instead of in the IP.

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6 hours ago, liamsaunt said:

Seared scallops and roasted sweet potato with ginger, lime and chile butter.  Spinach.

 

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This plate looks crazy delicious ^^

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Made crawfish pie last night, using tail meat leftover from the crawfish boil. Even with store bought pie shells, I get “rustic” looking results. 

 

Before the top crust is applied, while things still look pretty. 
 

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After. 
 

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I also made some crawfish cornbread, but didn’t add enough crawfish, in my opinion. My husband disagreed. 
 

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Tonight, leftover crawfish pie and a simple salad. 
 

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Dear Food: I hate myself for loving you.

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2 hours ago, patti said:

Made crawfish pie last night, using tail meat leftover from the crawfish boil. Even with store bought pie shells, I get “rustic” looking results. 

 

Before the top crust is applied, while things still look pretty. 
 

87323DCA-E39F-48C3-9D87-D322AED74615.jpeg.7d700de123f16c3a0c2be21f5a175c78.jpeg
 

After. 
 

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I also made some crawfish cornbread, but didn’t add enough crawfish, in my opinion. My husband disagreed. 
 

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Tonight, leftover crawfish pie and a simple salad. 
 

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I always wondered what to do with extra crawfish - but doesn't the boil flavor overpower everything you put the leftover tails in?

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11 minutes ago, KennethT said:

I always wondered what to do with extra crawfish - but doesn't the boil flavor overpower everything you put the leftover tails in?


Not to me, but my husband thinks it does in some things. In my opinion, the best etouffee you can make is with leftover boiled crawfish because you can harvest all the fat to flavor your etouffee. Buying packaged tail meat is fine, but you don’t get as much good flavor. 
 

Lots of people embrace carrying the boil flavor into other dishes. After the Boil soup is popular, using the corn, potatoes, and crawfish. After the Boil potato salad, omelets, and so on. 
 

After the last two boils we’ve had, I’ve made crawfish bread, crawfish Monica, crawfish cakes, crawfish stew, crawfish pie, and crawfish cornbread. I conclude that nothing beats boiled crawfish. Nothing. I even love cold leftover boiled crawfish. But of those dishes I made, crawfish stew was my favorite. 

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Dear Food: I hate myself for loving you.

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