Dinner 2022

[Dante]

Chicken Noodle Soup

[Dante]

Beef, leek, and peanut stir fry over noodles

[Dejah]

Had a craving for strong flavours. Binged out on a bag of Hawkins Cheezies, but that didn't work!

 

 

                                                                             

 

 

 

 

 

 

 

Beef and Bell Peppers curry stir-fry helped:     

 

Then tonight, Pork Ribs with Meen See sauce (fermented yellow soy beans) and plums in brine. Had the last feed of Romano beans from my little patch among the flowers!

 

                                                                             

[Honkman]

Not very photogenic brown blob but very tasty Japanese beef curry - cooked cubed beef chuck in a pressure cooker in a mixture of caramelized onions, garlic, ginger, garam masala, carrots, apple, bay leaf and beef broth for 25 minutes. Released pressure, added sweet potato and shiitake mushrooms and cooked another 5 minutes under high pressure. Released pressure again and simmered some mustard greens in the mixture. During the simmering you make a quick roux from flour, garam masala, ketchup, soy sauce, Worcestershire sauce and some beef broth and added it to the curry to thicken. Served over rice.

[liamsaunt]

On 9/17/2022 at 9:33 AM, kayb said:

Would you share your recipe for pappadum?

 

 

I did not make them from scratch.  I bought them already made and fried them before dinner.  The brand I used was Lijjat.  Lijjat Indian Papad

 

[Okanagancook]

I use those pappadums too.  I have a gas range so I just hold the pappadum with thin tongs and flip it over back and forth over a medium flame.  They start to change colour as they cook.  Not as oily but it does take awhile to get the hang of it.

 

I have also done them in the microwave but you have to play around with the cook level and time other wise they get unevenly cooked.

Edited September 18, 2022 by Okanagancook (log)

[Kerala]

Had a barbecue last night, had the partners over. I kept it simple, just chicken and lamb with a good load of veg. Unfortunately the coals didn't light and at the last minute I had to dash to the Spar to get an instant lighting bbq coals bag. The actual story is a lot longer and even more tedious. Here is some of the food

 

And the lamb

[Dante]

Roasted carrot "hot dogs", side of corn and baked sweet potato

[liamsaunt]

orecchiette with corn, basil, and bacon cream sauce

 

[Captain]

I don't normal post pics of restaurant food but.. Lobster.!

[JoNorvelleWalker]

46 minutes ago, Captain said:

I don't normal post pics of restaurant food but.. Lobster.!

 

Lovely, but your lobsters look different from our lobsters in the NE US.  (Our fries look better though.)

 

[ChefandBeeVT]

Szechuan Peppercorn Encrusted Heritage Pork Tenderloin with a roasted corn and lime puree, caramelized onion foam, corn and oyster mushroom “succatash”, and popcorn

[liamsaunt]

Vietnamese flavor-inspired chicken and spinach with nuoc cham for dipping, and coconut rice

 

[mgaretz]

Repost of last night's dinner:

 

Pork chop, made in the NFG, served with steamed snap peas in butter.

 

 

[Captain]

20 hours ago, JoNorvelleWalker said:

(Our fries look better though.)

Chips. 😉 But they do call them French fries here in Vanuatu.

[Captain]

Tossed some Sirloin and veg on the BBq for an easy dinner.

Dressed with green pepper sauce.

[liuzhou]

32 minutes ago, Captain said:

Chips. 😉 But they do call them French fries here in Vanuatu.

 

No matter what you call 'em, those are not the most appealing CHIPS I've ever seen. Lobster looks fine.

Edited September 20, 2022 by liuzhou (log)

[Ann_T]

2 hours ago, Captain said:

Tossed some Sirloin and veg on the BBq for an easy dinner.

Dressed with green pepper sauce.

You had me at the green pepper  sauce.

 

 

Bagels and Smoked Salmon.

 

In front of the TV watching the Blue Jay game.

[Margaret Pilgrim]

 

Dried cranberry beans, paccheri, Calabrian sausage, Swiss chard.

[Smithy]

1 hour ago, Margaret Pilgrim said:

 

Dried cranberry beans, paccheri, Calabrian sausage, Swiss chard.

 

Please tell more about the Calabrian sausage. There is a sausage I can buy in Southern California by the name of New York Style Calabrese Sausage. I stock up on it when I'm out there. Despite its brand name ("New York Style") it's made in the Bay Area. It's delightful stuff...coarse grind, with a bit of red pepper heat but not much, and plenty of other flavor besides...and not available in most places I travel. I don't know what makes it "Calabrese". Is that the same as "Calabrian"? What are the characteristics of said sausage? I'd like to try making it if/when I run out and am not near a source.

[Dejah]

Busy day cleaning up the flowerbeds, etc as fall approaches. BBQ strip loin steaks, new taters and corn from local farmer.

 

                                                                      

 

DIY Chicken Fajita and Cavendish spicy tater wedges

 

                                                                      

 

Pan fried panko-crusted pork chops, carrot fries and rice. McCormick's Green Peppercorn gravy on rice is hard to resist!

 

                                                                      

[liamsaunt]

Vegetable ramen soup bowl with bok choy, spinach, zucchini, and a soft-boiled egg.

 

[Anna N]

6 minutes ago, liamsaunt said:

Vegetable ramen soup bowl with bok choy, spinach, zucchini, and a soft-boiled egg.

That looks so very simple and so good. 

[pastameshugana]

13 minutes ago, liamsaunt said:

Vegetable ramen soup bowl with bok choy, spinach, zucchini, and a soft-boiled egg.

 

 

Beautiful egg!

[Margaret Pilgrim]

11 hours ago, Smithy said:

 

.... what makes it "Calabrese". Is that the same as "Calabrian"? What are the characteristics of said sausage?

In general, it will be spicy.   Sometimes with fennel.   These regional designations are probably pretty loosely applied by commercial sausage makers.