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Dinner 2022

liuzhou

By liuzhou
in Cooking

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Duvel

Duvel

Posted
Posted (edited)

German food for the in-laws, rustic edition:

 

Leberkäse, topped with a fried egg, potatoes fried in goose fat and a minimalistic vegetable side. 


18C80706-7521-4E53-B89B-8BE040769FED.thumb.jpeg.4b6f95dc7375532f22017326d1b25d61.jpeg


No complaints !

Edited by Duvel (log)
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  • Delicious 3
MaryIsobel

MaryIsobel

Posted
Posted
  On 11/7/2022 at 5:57 PM, kayb said:


God help us. I will eat raw oysters with the best of them, but a Drago’s chargrilled is a thing of beauty. I have been known to eat a dozen for an entree, another dozen for a main, and split a dozen fo dessert.

Expand  

Haha - same experience. I had been to Drago's before so told my husband we have to get the oysters for an appy. Then there were another dozen and yes, there was a 3rd and that was dinner and it was divine!

  • Like 3
Honkman

Honkman

Posted
Posted

Mexican Pork Tinga Rice and Zucchini with Cream - Pork tinga was made by braising diced pork butt with onion, garlic, chipotle in adobo, oregano and thyme in a mixture of chicken broth and tomato sauce in the oven and for the last 30 minutes you add and cook rice so that it nicely soaks up the flavors. As the side vegetable dish we used a Diana Kennedy recipe where you throw together diced zucchini, tomatoes, peppercorn, cilantro, mint, cinnamon stick, cloves, chili and creme fraiche and simply cook it for 30 minutes.

0A37AE05-F4AD-4482-8DEC-C838914DA662.jpeg

  • Like 15
Two Foodies - One Journey
Norm Matthews

Norm Matthews

Posted
Posted
  On 11/7/2022 at 5:41 PM, Kim Shook said:

@TicTac – that fish sandwich looks fantastic. I’ve been craving fried fish for a couple of weeks.  What is that crispy looking thing just under the top of the bun?  It looks too thin to be another fish filet.

 

@Steve Irby – absolutely gorgeous oyster meal.  Talk to me about pecorino romano cheese on grilled oysters, please!  I am absolutely NOT an anti-cheese on fish person, but the only time I’ve had cheese (parmesan) on oysters it didn’t work at all.  It totally overwhelmed the sweetness of the oysters and added an odd saltiness to them.  Maybe they just used too much? 

 

We had Mr. Kim’s mom over for dinner Friday night.  The table:

1-IMG_1043.thumb.jpg.d9d12d024b5be747c09046765832b6e8.jpg 

I love setting a pretty table, but I’m pretty rusty at this multi-course entertaining business.  I really have a hard time getting into a rhythm.  And, as everyone knows, our kitchen is VERY small, so when Jessica comes in at the last minute to make her contribution and my MIL decides I’m not stirring my stir fry enough, I get a little crazed 🤪! 

 

Pre-dinner nibbles were cheese straws, corn nuts (from nuts.com – , and Smokehouse almonds. 

 

Boston lettuce with blood orange segments, marinated red onions, candied pecans, and a blood orange vinaigrette:

1-IMG_1045.thumb.jpg.750ed6579d9d839d13ad4d2092d1e50a.jpg

 

Monkfish with miso-mustard cream sauce on olive oil dressed watercress, stir fried snow peas and bean sprouts, and Jessica’s miso potatoes:

1-IMG_1047.jpg.e4d17a308338a6f7a602eb7cac5c4a34.jpg

Everything turned out pretty well.  I think that the fish was slightly over cooked.  It seemed to jump up in the last minute.  But it all tasted great.  Jessica’s potatoes were excellent:

1-IMG_1046.jpg.54e1c6f25c0bf3c0b1ad954de58b78ea.jpg

 

Dessert was caramel apple crème brûlée:

1-IMG_1049.jpg.320e22f22a6ac105f0f181c2ac80d6d3.jpg

The top looks burnt, but it wasn’t. 

Expand  

My mom had a set of Desert Rose dishes.  That brings back memories.  I think my sister has them now.

  • Like 1

http://normmatthews.blogspot.com/

Norm Matthews

Norm Matthews

Posted
Posted (edited)

Many years ago a church group I was in was planning Thanksgiving dinner for the congregation.  I was assigned the green bean casserole. I didn't know what that was but when I looked it up, I was offended that they wanted me to do a recipe using canned cream of mushroom soup.  I had a great, from scratch, James Beard recipe for mushroom soup but it was thickened with egg yolks, so I am sure it would curdle if used in an oven-bake recipe.  i held my nose and made it anyway.

 

Now much later when my son asked me to make a dump recipe using canned soup, somehow it didn't bother me. He asked for it again today.  Chicken thighs with mushroom soup, sour cream and dry onion soup mix... Well I say it didn't bother me but it bothers me that it doesn't bother me.

IMG_0316.jpg

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

TicTac

TicTac

Posted
Posted
  On 11/7/2022 at 5:41 PM, Kim Shook said:

@TicTac – that fish sandwich looks fantastic. I’ve been craving fried fish for a couple of weeks.  What is that crispy looking thing just under the top of the bun?  It looks too thin to be another fish filet.

 

Expand  

Thank you Kim.  Good eye.  I whisked one egg and used 1/2 of it as a binder for the fish patty - not wanting to waste anything, I fried the remainder in the pan that I used to toast the bun in and just threw it on top.  Neutral'ish flavour, so it worked.  :)

 

 

  • Thanks 1
pastameshugana

pastameshugana

Posted
Posted
  On 11/7/2022 at 5:57 PM, kayb said:


God help us. I will eat raw oysters with the best of them, but a Drago’s chargrilled is a thing of beauty. I have been known to eat a dozen for an entree, another dozen for a main, and split a dozen fo dessert.

Expand  

 

Years ago my wife and I spent a few days in New Orleans. One night, all we did was go down the list of "best oysters in NOLA" and get a dozen at each place. Drago's was the clear winner. And don't forget to use your bread to soak up all the lovely juices/butter in the tray!

  • Like 3

PastaMeshugana

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weinoo

weinoo

Posted
Posted
  On 11/7/2022 at 5:57 PM, kayb said:


God help us. I will eat raw oysters with the best of them, but a Drago’s chargrilled is a thing of beauty. I have been known to eat a dozen for an entree, another dozen for a main, and split a dozen fo dessert.

Expand  

 

  On 11/7/2022 at 9:38 PM, MaryIsobel said:

Haha - same experience. I had been to Drago's before so told my husband we have to get the oysters for an appy. Then there were another dozen and yes, there was a 3rd and that was dinner and it was divine!

Expand  

 

  On 11/8/2022 at 7:17 AM, pastameshugana said:

 

Years ago my wife and I spent a few days in New Orleans. One night, all we did was go down the list of "best oysters in NOLA" and get a dozen at each place. Drago's was the clear winner. And don't forget to use your bread to soak up all the lovely juices/butter in the tray!

Expand  

 

Just so people understand Drago's...

 

image.thumb.jpeg.b2aa293f79e5571d67108ff1584f3102.jpeg

 

image.thumb.jpeg.9623ec06d0ba59387bf24d980d8d8773.jpeg

 

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Mitch Weinstein aka "weinoo"

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weinoo

weinoo

Posted
Posted (edited)

Took this (EDIT: I DON'T THINK IT WAS) grass-fed NY Strip out of the freezer a couple of days ago...

 

68955862760__3E9ABD79-1607-4D79-8A96-3F427BAB8BCB.thumb.jpeg.38510a9ddf42540aebda65c3545d8fa4.jpeg

 

And as is my wont, cooked it on the stove top...

 

IMG_7619.thumb.jpeg.986964cfd3b2230271e4ff4d5c2d9c22.jpeg

 

While it was resting, with the 2nd half of the truffle purchase, made some truffle mashed potatoes (note the Foley fork!)...

 

IMG_7623.thumb.jpeg.18340d2cd910b4fdafaf03fb9f1df811.jpeg

 

Then "carved" the steak...

 

IMG_7624.thumb.jpeg.1f5b0a498c0fbc2cd9b7e0d09266a61e.jpeg

 

Voila...

 

301312043_IMG_76262.thumb.jpeg.ee413e3787c5bdb08c759feacea94284.jpeg

 

Aforementioned steak with pan sauce, truffle mashed potatoes, green beans with shallots. Prison plating.

Edited by weinoo (log)
  • Like 15
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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?

rotuts

rotuts

Posted
Posted

@weinoo 

 

that steak , and plate of food

 

look delicious.

 

NY Grass  must be fattier than in N.E.

 

wouldn't see that sort of marbling 

 

w GF NE Cow.

  • Like 3
weinoo

weinoo

Posted
Posted
  On 11/8/2022 at 1:41 PM, rotuts said:

@weinoo 

 

that steak , and plate of food

 

look delicious.

 

NY Grass  must be fattier than in N.E.

 

wouldn't see that sort of marbling 

 

w GF NE Cow.

Expand  


Well, now that I think more about it, maybe it was simply local Heritage meat, not grass fed? I don’t remember where I got it!

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?

rotuts

rotuts

Posted
Posted

@weinoo 

 

what is Heritage Meat ?

 

GF lends itself to SV

 

more than Just Pan in my book

 

as its inherent tougher-ness  is neutralized.

 

then the pan sear from almost cold.

  • Like 1
rotuts

rotuts

Posted
Posted

@Norm Matthews 

 

I liked the Ck + Canned soup reminder

 

I used to use cream of mushroom soup + reduced dry red table wine

 

and bake CkBr's and some time thighs 

 

loved it.

 

Ill try it again soon.

 

 

  • Like 4
Shelby

Shelby

Posted
Posted (edited)

You can't see it, but under the sauce is more SV'd chicken stuffed with mozz, spinach and salami.

 

thumbnail_IMG_3361.jpg.f45b9583cc4c59b765533a2811c05d2b.jpg

 

In going through old threads I saw that I used to do poached eggs in the IP.  I forgot how good that works.  

 

thumbnail_IMG_3365.jpg.0b76cbab9c5ada1199aa89b35195e7e2.jpg

 

I can't remember how old I was when I read The Lion, The Witch and The Wardrobe by C.S. Lewis --maybe 7?  Anyway, when I read about the Turkish Delight that the White Witch enticed Edmund with I thought "Sheesh, this stuff must be amazing!"  and I've wanted to try it ever since.  Zingerman's had some so I ordered:

 

thumbnail_IMG_3370.jpg.e6dc87895e869c6fbe4705280a0fd5d1.jpg

 

thumbnail_IMG_3372.jpg.1d3637912d4edcb71cfe5ae22599d510.jpg

 

I liked it.  I thought it would be a bit more...pillowy? for lack of a better word but it's good.  Maybe not good enough to throw my family under the bus like Edmund did though.....

 

Also ordered Zingerman's corned beef.  Potato salad to go with.

 

thumbnail_IMG_3373.jpg.d61431ba620c44245fc863d2baa96b67.jpg

 

thumbnail_IMG_3375.jpg.44ae91da1816a23e617626d7d437a8b8.jpg

 

Next night was cornbread--cheese and green chiles in there and venison spaghetti red.

 

thumbnail_IMG_3381.jpg.26f3bd21657bd71bc4dcb4aaa5b1e4fc.jpg

 

thumbnail_IMG_3382.jpg.da2e3efc8933552a038b392ef068b75f.jpg

 

Yesterday Ronnie wanted Philly cheese steaks so I SV'd a sirloin roast from from frozen at 132F for 6 hours or so.  Sauteed onions and yellow peppers...sliced and diced the meat and added it to the veggies....and covered in Cheez Whiz :)

 

thumbnail_IMG_3389.jpg.0efe0d4778cf1d29857d90c2e8aeafad.jpg

 

thumbnail_IMG_3392.jpg.1bcc75e6620f28079677a50777b9554f.jpg

 

 

Edited by Shelby (log)
  • Like 10
  • Delicious 5

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CookBot

CookBot

Posted
Posted
  On 11/7/2022 at 11:26 PM, Norm Matthews said:

Chicken thighs with mushroom soup, sour cream and dry onion soup mix... Well I say it didn't bother me but it bothers me that it doesn't bother me.

Expand  

 

A classic dinner from my childhood.

  • Like 2
lindag

lindag

Posted
Posted
  On 11/8/2022 at 5:41 PM, CookBot said:

 

A classic dinner from my childhood.

Expand  

When I used to make this years ago I put uncooked rice underneath.  It was good.

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
  On 11/8/2022 at 1:46 PM, weinoo said:


Well, now that I think more about it, maybe it was simply local Heritage meat, not grass fed? I don’t remember where I got it!

Expand  

 

The last grass fed steak I had I couldn't chew, animal kingdom equivalent of kale.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

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lindag

lindag

Posted
Posted
  On 11/7/2022 at 11:26 PM, Norm Matthews said:

Many years ago a church group I was in was planning Thanksgiving dinner for the congregation.  I was assigned the green bean casserole. I didn't know what that was but when I looked it up, I was offended that they wanted me to do a recipe using canned cream of mushroom soup.  I had a great, from scratch, James Beard recipe for mushroom soup but it was thickened with egg yolks, so I am sure it would curdle if used in an oven-bake recipe.  i held my nose and made it anyway.

 

Now much later when my son asked me to make a dump recipe using canned soup, somehow it didn't bother me. He asked for it again today.  Chicken thighs with mushroom soup, sour cream and dry onion soup mix... Well I say it didn't bother me but it bothers me that it doesn't bother me.

IMG_0316.jpg

Expand  

When I used to make this years ago I put uncooked rice underneath.  It was good.

  • Like 1
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