Dinner 2022

[JoNorvelleWalker]

5 minutes ago, JoNorvelleWalker said:

 

It's been in my saved for later list for a while.  Sort of wishing the price would drop.

 

 

Never mind, I did the deed.

 

[Ann_T]

3 hours ago, Raamo said:

What to do for dinner, well we have potatoes and not much else... sure lets see what the 1000 Indian recipes has.  Never made this before - but darn I'll be making it again.  Simple yet complex.  

 

Rajasthani Potato Curry

I love potatoes in curry.  So I know I would love this. 

 

Saw a mention of Chicken Kiev in Jacques Pepin's new cookbook. Just a basic outline.

I made a compound butter before leaving for work. Shallot, garlic, fresh parsley, a little dried tarragon, dried green peppercorns and butter.

Pulsed in the mini bowl of the Breville All in One. Wrapped in plastic wrap and into the freezer.

 

Rather than pound the boneless chicken breasts out, I just laid the chicken breast flat on a board and using a thin blade knife starting at the big end,

slid it down the centre of the breasts parallel with the board. Made a long pocket, careful to not break through on either side.

 

Slid a stick of the butter compound into the pocket.

I pounded out the tenderloin and wrapped it over the top to enclose before dipping in flour, egg and fresh ground bread crumbs.

Heated a little olive oil and butter and seared one side until golden.

Flipped and placed in a 450°F oven for about 20 minutes.

Served with steam rutabaga, green beans and buttery mashed potatoes.

[liuzhou]

1 hour ago, CookBot said:

 

So it's a type of flounder?

 

 

 

Flounder is a  pretty unhelpful term - it just refers to flatfish belonging to a group of distantly related families,  namely the Pleuronectoidei (families Achiropsettidae, Bothidae, Pleuronectidae, Paralichthyidae, and Samaridae) 

 

Turbot is in the Scophthalmidae family and therefore not a flounder.

 

That said, they share similar qualities and appearance.

[Dejah]

6 hours ago, liuzhou said:

 

 

Turbot

 

Turbot is very common here in southern China - usually steamed with soy sauce. Here is one example I ate (along with other chopstick wielders) in Hunan.

 

 

A fine fish!

Will be steaming the next one!

 

[Dejah]

Grandson had asked to show him how to cook Hor Fun (Rice noodles). Fresh noodles that are tightly vacuum sealed are terrible to work with, especially for a beginner. So I soaked a package of dried ones and we cooked them up along with beef and gai lan. He took the tray home to share with his Dad and family. I took videos so he can remember!

 

                                                                                

 

I have a friend who supplies me with rhubarb from spring to whenever I've gotten enough. She and her husband were regulars at my former restaurant. Val loves #111, Sesame Chicken. Dan loves #108, Curry Chicken. So it was pay back time today!

Strips of chicken breast were coated with a mixture of egg and what we used as batter base for our batter shrimp( flour, cornstarch, and baking powder), then coated with ground up soda crackers (cracker meal). The strips were deep fried then tossed into a sesame oil flavoured sweet, tangy, and spicy sauce.

 

                                                                                         

                                                                                  

 

I'd used up all the gai lan for grandson's hot fun, so I cleaned out the veg bin and made chop suey for our supper.

 

                                                                                 

 

             

                                                                                      

 

Edited October 21, 2022 by Dejah (log)

[weinoo]

 

Chicken thigh pan roasted, with really crisp skin.  On a bed of wilted escarole, wilted in the chicken fat in the pan the chicken roasted in, along with roasted potato.

 

So - trick learned from Jacques - put well-seasoned chicken thigh into a moderately-hot pan, skin side down, no oil or butter. After 4 or 5 minutes, turn heat down, don't turn the chicken over, cover. Check after 20 minutes - thigh will be done, and the skin should be nice and crisp. Remove the chicken, throw some garlic or shallots into the pan and cook the greens (spinach, escarole, etc.)

[Paul Bacino]

@Kim Shook    coating on both was 50%  Cornmeal/ toasted panko  --  soaked in Buttermilk. .dried. .flour AP.. egg wash..  breading---  all this must set at least 1 hr in fridge to set the egg.. canola oil fry

 

cheers and thanks,  but i think a real key was to select the correct tomato,  these were meaty and smaller

[Honkman]

Rigatoni with crumbled sausage, cannellini beans, tomatoes, red wine, garlic and basil.

[mgaretz]

Top sirloin, cooked SV then seared, served with steamed white corn with butter.

 

 

[JoNorvelleWalker]

Jail Food.

 

As I was leaving work this evening there was a commotion in the lobby.  The police department was holding a reception.  Coffee, cookies, and quite good sandwiches.

 

Wine would have been nice, but I stuffed myself, and when each of two friends offered a ride home I packed a plate for dinner.

 

[Honkman]

Potato ragout with curry, white wine, veal stock, heavy cream, orange zest and dill. Served with quickly seared shrimps and scallions as well as braised carrots in marsala wine.

[liamsaunt]

Chicken and red onions marinated in yogurt, garlic, and lemon, served with tzatziki sauce, rice pilaf, salad, and flatbread

 

[CookBot]

On 10/20/2022 at 10:46 PM, Ann_T said:

Slid a stick of the butter compound into the pocket.

I pounded out the tenderloin and wrapped it over the top to enclose before dipping in flour, egg and fresh ground bread crumbs.

Heated a little olive oil and butter and seared one side until golden.

Flipped and placed in a 450°F oven for about 20 minutes.

 

Did that technique allow the butter to remain enclosed in the chicken and spurt out at you when cut into?

 

 

[Ann_T]

5 minutes ago, CookBot said:

Did that technique allow the butter to remain enclosed in the chicken and spurt out at you when cut into?

It did, BUT, because the breasts were not that thick, I was only able to get a small stick of butter down the middle. So it was a slow leak than a spurt. 

I used what chicken  I had in the freezer.  Next time I would buy larger thicker boneless chicken breasts for this purpose. 

[Shelby]

It's still hot over here, but we did have two days of cool--had our first hard freeze so gardens are done.  I had a huge crave for ham and bean soup but couldn't find any ham in the freezers.  Finally unearthed a ham bone with some meat.  SCORE!  Cornbread to go with.

 

 

 

Next night day was a really busy day so I needed something easy.  BLT's to the rescue.....except when he bit into his sandwich, Ronnie's bottom dentures broke  .   Trip to the repair shop/dentist was yesterday.  Hopefully they will be fixed on Monday.  Until then I need to make fairly soft meals for him.  Damn bacon was too crispy lol.

 

 

Venison spaghetti red the next night.

 

 

Had a smidge of lobster left so I made ravioli.  Served over spinach with Alfredo sauce.

 

 

 

Last night was breakfast.

 

 

High fire danger today and tomorrow--winds over 50mph. Burn ban in effect.  My soybeans aren't cut yet...it's supposed to rain tomorrow and Monday--we reallllly need it.  But I also need my soybeans harvested lol.  

Edited October 22, 2022 by Shelby (log)

[CookBot]

7 minutes ago, Shelby said:

....except when he bit into his sandwich, Ronnie's bottom dentures broke  .   Trip to the repair shop/dentist was yesterday.

 

That happened to my mother once right in the middle of Thanksgiving dinner.  She was so mortified, plus had to wait through the whole 4-day holiday before repair was available.  Ugh.

 

[Shelby]

2 minutes ago, CookBot said:

 

That happened to my mother once right in the middle of Thanksgiving dinner.  She was so mortified, plus had to wait through the whole 4-day holiday before repair was available.  Ugh.

 

Oh man.  Yeah, not fun at all.  Of course, he tried to glue them back together himself 🙄.  

[lindag]

14 minutes ago, Shelby said:

It's still hot over here, but we did have two days of cool--had our first hard freeze so gardens are done.  I had a huge crave for ham and bean soup but couldn't find any ham in the freezers.  Finally unearthed a ham bone with some meat.  SCORE!  Cornbread to go with.

 

 

 

Next night day was a really busy day so I needed something easy.  BLT's to the rescue.....except when he bit into his sandwich, Ronnie's bottom dentures broke  .   Trip to the repair shop/dentist was yesterday.  Hopefully they will be fixed on Monday.  Until then I need to make fairly soft meals for him.  Damn bacon was too crispy lol.

 

 

Venison spaghetti red the next night.

 

 

Had a smidge of lobster left so I made ravioli.  Served over spinach with Alfredo sauce.

 

 

 

Last night was breakfast.

 

 

High fire danger today and tomorrow--winds over 50mph. Burn ban in effect.  My soybeans aren't cut yet...it's supposed to rain tomorrow and Monday--we reallllly need it.  But I also need my soybeans harvested lol.  

I want all of that!

[gfweb]

Fried chicken with peppadew garnish

 

 

[lindag]

Tonight I'm making Ina Garten's Wild Cream of Mushroom Soup.

Recipe

[Steve Irby]

I've been knocking it out of the ballpark with the lettuce-tomato heart healthy type stuff and tonight's dinner was more of the same. Panzanella'ish salad with fried shrimp and a tarragon forward remoulade sauce.   The shrimp seasoning was a Louisiana Brand shrimp blend.  The bread was  Forkish overnight white that was toasted then rubbed with garlic and Finlandia butter.  

 

[Ann_T]

 

Italian Style Baked Halibut.

Ready for the oven.

 

This is a dish that I recreated from a restaurant that we use to go to in Buffalo, NY, late 90's early 2000.

We lived in Dunkirk, NY at the time.

 

Cafe Garangelo was a favourite lunch spot. Moe would always order the baked fish.

 

They also served , complimentary, a wonderful garlic bread with Gorgonzola that we both loved so I had to recreated it as well.

[Dejah]

4 hours ago, gfweb said:

Fried chicken with peppadew garnish

 

 

Beautiful looking fried chicken. I can almost hear the crunch!

[Dejah]

I swear ALL the leaves on our street landed on my lawn! Good thing I just rake onto the flower beds for mulch before the snow comes on Sunday.

So, lazy supper:  Had lily bulb and pork neck bone soup first. Followed by Joong from the August wrapping bee! Pulled from the freezer, thawed then boiled for 20 minutes.

Some green beans stir-fried with Fuyu, the only way hubby will eat green beans!

 

                                                                              

[&roid]

I’ve been meaning to try the idea for SV red cabbage from @gfweb’s thread on here for a while. 
 

Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes. They only had whole ducks in the supermarket so I pressure cooked the carcass and made a sauce with the highly reduced stock and some port. 
 

The confit I did following this serious eats recipe, four hours in a 105°C oven. 
 

 

Edited October 23, 2022 by &roid (log)