Dinner 2022

[KennethT]

2 hours ago, scamhi said:

Friday night dinner. Sous Vide and then grilled rack of lamb. smashed tiny potatoes and swiss chard (not shown).

1970 and 1989 Chateau Palmer that my friend and I purchased together at auction and drank together

Palmer is one of our favorite Bordeaux 

[Okanagancook]

1 hour ago, scamhi said:

57C for 2 hours with salt pepper and fresh rosemary and just seared to melt the fat cap and get some color on the meat

That high a temp…I am surprised.  They do look nice and pink.

thank you.

[mgaretz]

Tri-tip, cooked SV then seared, served with steamed snap peas with butter.

 

 

[shain]

My go to panzanella. Tomatoes are salted (juices reserved for the dressing), baked baguette cubes, a garlicky basil sauce with olive oil, vinegar and a touch of mustard.

Baked pasta with mushrooms, provolone and parm, oregano.

Local wheat beer.

 

 

[shain]

Had family over. We did some low effort grilled kebabs and chicken, and some vegan kebab. Served with pickles, tahini, pita breads etc.

More effort into the salads and sides.

Greek pickle style stir fried zucchini salad (with olive oil, vinegar, garlic, onion, chili, sugar, parsey, dill).

Roasted eggplants, tomato and onion salad, with olive oil, garlic, some amba.

Roasted potatoes.

Local beer.

Watermelon and melon with soft Sirene cheese for dessert. 

 

[shain]

Yam som o (pomelo salad) with fried shallots.

Thai flavored chickpea soup, with stir fried zucchini and rice noodles, coconut cream and holy basil. The base is red curry paste with added toasted coriander, garlic, ginger and a little but strong galangal.

 

 

[Annie_H]

On 7/8/2022 at 9:22 AM, weinoo said:

5 lbs. of Minamiuonuma Koshihikari and 5 lbs. of Miyagi Sasanishiki Organic. Both milled the day they were shipped, which was the day before I received them.

If I remember correct, the Minami is sticky and the Miyagi is soft. Good choices. I have an unopened 5lb bag of wild rice and a few pounds of wheat berries that are firm/chewy. Which one is used in your chicken dish? I always have a couple packages of boneless skinless thighs in the freezer. Nice recipe for those. 

Not ordering yet but have a cart started. 

[Annie_H]

Change of plans. Needed a quick thaw. That usually is shrimp, salmon, scallops, and merguez being in skinny lamb casing. Everything else needs an overnight fridge thaw. Crisper drawer is full so salads are easy. Merguez in a pan with a bit of water, 'the water method', lid ajar until evaporation, then finish roasting in the oven to crisp the casing...merguez dog style. 

-I have a whole chicken thawing but still too frozen for smoking. Tomorrow for that. 

Loaded chili crisp potato salad and slaw. 

 

 

Edited July 9, 2022 by Annie_H (log)

[weinoo]

46 minutes ago, Annie_H said:

If I remember correct, the Minami is sticky and the Miyagi is soft. Good choices. I have an unopened 5lb bag of wild rice and a few pounds of wheat berries that are firm/chewy. Which one is used in your chicken dish? I always have a couple packages of boneless skinless thighs in the freezer. Nice recipe for those. 

Not ordering yet but have a cart started. 

I used the Koshihikari for the chicken dish, and the organic one last night for the wild king salmon dish I made.

 

I think more important is the cooking method.  The donabe recipes use a little sake, soy, sesame oil in them, which certainly adds something to the rice.  But I  get great results in the rice cooker just using water, and if I’m making chirashi, that works just fine to cook the rice before turning it into sushi rice.

[scamhi]

2 hours ago, Okanagancook said:

That high a temp…I am surprised.  They do look nice and pink.

thank you.

these were large racks and started refrigerator cold

[Duvel]

Little one wanted sushi tonight - unfortunately that’s rather tricky to come by in this area (decent one, at least). So, I turned his wish into an interactive dinner and we made some maki sushi …

 

 

A mix of protein options (including little ones beloved octopus). 

 

 

After all rolls were done by DW and the little one, I just had to cut and plate …

 

Some combinations didn’t make the initial plate, e.g. faux unagi, cucumber & cream cheese …

 

 

Happy camper !

 

Edited July 10, 2022 by Duvel (log)

[scamhi]

On 7/8/2022 at 11:22 PM, Ann_T said:

Tonight's dinner.

 

Thai Red Curry Chicken over rice.

@Ann_TThis looks so appealing to me perfect for a warm day. What vegetables did you use?

Edited July 10, 2022 by scamhi (log)

[heidih]

@Duvel Faux unagi? Explain please.  I think I asked before but is the octopus something you buy already cooked? Maybe you previously noted it was a frozen product. Here I don't see frozen cooked only beautiful sold cooked in cold case at Japanese  market https://www.nijiya.com/

Edited July 9, 2022 by heidih (log)

[Anna N]

1 hour ago, Duvel said:

Little one wanted sushi tonight - unfortunately that’s rather tricky to come by in this area (decent one, at least). So, I turned his wish into an interactive dinner and we made some maki sushi …

You know what they say…

Buy a lad some sushi and he eats for a meal. Teach him how to make his sushi…. 
Kudos to the both of you!

 

[Steve Irby]

@Duvel very nice photography showing the progression of dinner!  That first photo is great with the juxtaposition of the well used cutting boards, an Apple computer and Charlottes Web.  It reminds me of the meals with my Mom.  Decades later it ain't the meals it's the memories.

[Steve Irby]

Easy peasy supper tonight.  Pencil asparagus nuked for  1.25 minutes then tossed with a butter/lemon juice emulsion,  some leftover pasta and butterflied shrimp that I prepped the day before.   The quick prep was particularly appreciated after struggling for two days with a chocolate apricot torte recipe that I've been eying for about 41 years.  

 

 

[heidih]

32 minutes ago, Steve Irby said:

 The quick prep was particularly appreciated after struggling for two days with a chocolate apricot torte recipe that I've been eying for about 41 years.  

 

Seriously dude - what prep - where originated - and status?

[Ann_T]

22 hours ago, JoNorvelleWalker said:

 

Though I can't see any rice.

 

It is there.  Just under the chicken. 

 

14 hours ago, scamhi said:

Friday night dinner. Sous Vide and then grilled rack of lamb. smashed tiny potatoes and swiss chard (not shown).

1970 and 1989 Chateau Palmer that my friend and I purchased together at auction and drank together

 

 Amazing.  Absolutely Amazing.  Perfection!!!!

Pizza Night!!!!

Made the dough early this morning and left it out on the counter for a long slow fermentation. 10 hours.

Italian Sausage, Mushroom and green olives.

Baked in the Ooni Koda 16.

14 hours ago, scamhi said:

 

 

[Katie Meadow]

@Duvelhere's my suggestion for movie night. Have you seen "My Octopus Teacher?" Wonderful movie, and a little sad at the end (just a head's up.) Don't watch it right after eating octopus for dinner. 

[Duvel]

13 hours ago, heidih said:

@Duvel Faux unagi? Explain please.  I think I asked before but is the octopus something you buy already cooked? Maybe you previously noted it was a frozen product. Here I don't see frozen cooked only beautiful sold cooked in cold case at Japanese  market https://www.nijiya.com/

Nice unagi is difficult to come by here, the frozen stuff in the local Asia shops is not good. In the meantime I was thinking how to get that texture/mouthfeel/flavor combo somewhat right, and what works for me in rolls and even in salads is eggplant. Peeled, thickly sliced (either slices or sticks), then brushed with a bit of fish sauce and liberally salted for 20-30 min and squeezed dry - you want to compress the flesh. Fried in neutral oil, taken out when browned and slightly crispy, then rested for a minute and brushed with Ketjap Manis (or unagi sauce) and sprinkled with a tiny bit of Sansho. After the pieces have come to room temperature and the sauce has seeped in and mingled with the oily flesh they are good to go. The next batch will get a touch of smoke. It is not exactly unagi but if you’ll try it you’ll understand why it works.

 

The octopus comes cooked & frozed. Great product, tender with just the right amount of bite. I buy it in 1.5 kg packs 🤗

Edited July 10, 2022 by Duvel (log)

[Duvel]

1 hour ago, Katie Meadow said:

@Duvelhere's my suggestion for movie night. Have you seen "My Octopus Teacher?" Wonderful movie, and a little sad at the end (just a head's up.) Don't watch it right after eating octopus for dinner. 

Thanks !

 

DW and me watched it and found it interesting, but the little one is a bit sensitive and we decided that the ending would definitely not make it a Sunday night family movie 🙂

[Steve Irby]

3 hours ago, heidih said:

Seriously dude - what prep - where originated - and status?

Not exactly sure of the question but the shrimp were prepped last week in conjunction with another  meal for company. A trip to the seafood market yielded two pounds of headless Royal Reds and two pounds of large, brown headless shrimp.  Twenty four of the brown shrimp were shelled and deveined (leaving tail segment intact) to become grilled shrimp skewers (4x6 shrimp) as an appetizer. Twenty of the cleaned and deveined shrimp were leftover and were vacuumed bagged in my JVR Vac100 and frozen.   

 

The mise en place for dinner started on friday with the wife buying some really nice pencil asparagus at Aldi's which were washed, trimmed and prepped for the microwave.  Shrimp were defrosted and put on standby. Pasta cooked and put on standby. After trip to prehab for wifes knee replacement (scheduled 7/12) dogs ate half of pasta and remainder into fridge. 

 

Saturday dinner service as described above with copious amounts of butter and garlic providing joint lubricant and anti-oxidant protection as per the Ortho's request.  It's been awhile since I baked so we had some overnight white with more butter with the meal.

 

 

The status is happy dogs, happy wife, and happy cook.

[TicTac]

On 7/8/2022 at 6:14 AM, Annie_H said:

Pizza night

 

How this has not been glorified until now....come on people....Potato and stuffed flower pizza......!?!?!?

 

*mic drop*

 

💓

 

Edited July 10, 2022 by TicTac (log)

[kayb]

15 hours ago, Anna N said:

You know what they say…

Buy a lad some sushi and he eats for a meal. Teach him how to make his sushi…. 
Kudos to the both of you!

 

Dinner made me smile. Little one made me smile more.

[gulfporter]

Easy, quick and tasty.  Spicy Italian sausage in a red wine sauce over angel hair with fried peppers and onions, topped with goat cheese and arugula.