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Dinner 2022


liuzhou
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Lamb ribs. Very good. Similar to beef short ribs. And salads--potato, cucumber, black bean. Another batch of stuffed zucchini flowers. 

 

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Posted (edited)

Tonight we had Italian Pork Chops, pan fried mushrooms and some new potatoes.

 

Charlie is redecorating the living room and these are two paintings he created for the wall.  PS The corkscrews thing is something I made around 20 years ago.

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Edited by Norm Matthews (log)
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39 minutes ago, Norm Matthews said:

Tonight we had Italian Pork Chops, pan fried mushrooms and some new potatoes.

 

Charlie is redecorating the living room and these are two paintings he created for the wall.  PS The corkscrews thing is something I made around 20 years ago.

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Like the earth veg together (shroom & potato). The artwork - his father's son? - intriguing. The cork art takes me back. 

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I hope everyone had a great holiday (the US folks and Canada).  All the rest of ya's I hope you had a great weekend :)

 

Sunday Ronnie smoked a chicken.  Hit the spot.

 

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Garden tomatoes!!!

 

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Squash casserole

 

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Creamed peas and new potatoes

 

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Getting tons of squash and digging a LOT of potatoes.  

 

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Fruit salad for dessert

 

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And then for the 4th.  The best brisket I've ever had.  I'm not a huge brisket person....I eat it and I usually like it, but I don't sit around and dream about it lol.  Now, however, I will be dreaming about this.  Ronnie cold smoked it for 4 hours at 150F and then I SV'd it for 24 hours at 155F.  I did the SVing beginning Saturday evening at 7 so it was done Sunday evening at 7.  I then threw it in the fridge.  Reheated it last night for an hour or so at 150F.  O M G.  Tender.  Juicy.  Ronnie said he's never seen me eat so much meat in one sitting ever 😬.

 

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Potato salad (good) and corn (ick) to go with.  Beans and tomatoes too.

 

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Homemade ice cream and cherry pie for dessert

 

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Posted (edited)

continuing my Turkey Shepards Pie series :

 

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w Peas and Carrots .

 

MB does not have Fz P&C's  all the time.

 

the last time I used them , straight Micro 

 

after the P&C's had defrosted in cold water , drained 

 

the peas were a little mealy .  back to an older method :

 

defrost in cold water , drain , add fresh water ,

 

P&C's in a  Pyrex measuring cup , w a Pyrex small prep bowl

 

on top for a cover , micro until boiling , remove w the convienient

 

Pyrex measuring cup handle , drain.

 

those were fine.

 

but what if ....

 

I like canned peas  .  Diner Peas 

 

MB did not has a can of P&C's

 

which should have given me some pause

 

nut Libby's did !

 

tried them .   CarrotMush

 

but w sufficient gravy 

 

think Creamed Peas ( + C's ) 

 

and sub out the Cream for Gravy 

 

nice enough .  but I'll stick to Fz P&C's

 

and do the separate Micro method.

Edited by rotuts (log)
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St Louis pork ribs. Smoked, then oven braised. Rhubarb bbq sauce on the side. Not needed but good for a dip or two. Three salad/slaws.

Extra of everything for a couple days of easy lunches. 

 

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@Duvel – I’d have added a few cucumbers, but that Greek-ish salad with just feta and tomatoes looks good to me!

 

@Shelby – I passed on the tomato praise to Mr. Kim (and he appreciated it), but I may have spoken too soon.  I was just outside and walked by them and there is definitely something going on with them.  One of the plants has some leaves that are browning and withering from the bottom up.  When I Googled those symptoms, it mentioned the most likely thing is blight and leaf spot.  I have to go carefully mentioning it to him because he’s very easily discouraged – especially after last year’s sad output.  He’s planted peppers that are doing nothing.  Ah, well, time for big boy britches.  I really, really want that steamer pot.  Every single thing looks fantastic (I LOVE steamed clams) and the Cheddar Bay biscuits were a great idea.  Yay on the brisket success, too!  Glad you found a way that you really enjoy it.  Mr. Kim considers it a challenge and isn’t completely happy with his efforts so far. 

 

@Norm Matthews – Charlie has a good eye!  Nice balance of patterns and colors.

 

Friday night dinner was the trashiest thing I make – Tamale Pie!  Canned tamales, canned chili, and shredded cheese.  I think I invented it in the early years of our marriage when we were broke, and we still like it.  Tamales:

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Cheese:

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Then a layer of chili and another sprinkling of cheese and bake until molten:

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Served with tortilla chips (saltines are good, too) and fruit salad:

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I had a bag of chicken tenders in the freezer and wanted to do something with them.  So, Saturday night I found a recipe online for Greek chicken marinade.  It was very good – Mr. Kim and Jessica repeatedly told me to save the recipe.  Mr. Kim grilled it after a 24-hour marinade.  It was so good on the tenderloins that I would love to try it on boneless thighs.  Also got some beautiful heirloom tomatoes at the produce stand:

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Dinner was so delayed (I was out helping Jessica pill a cat that she's taking care of) that I didn't peel my tomato.  I could hear the creaking of my grandmother spinning in her grave and her "tut-tuts" at my shiftlessness 😁.

 

Served with couscous, rolls, and a salad:

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Sunday’s dinner was Sloppy Joe sliders, string beans, and yellow squash:

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Served with watermelon and some fantastic corn from the produce stand:

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You know, I fantasize about hosting Sunday afternoon family suppers like my grandmother used to make.  And it never seems to happen.  Instead, we go out to brunch after church and then come home and fall into a stupor.  We don’t come out of that until it’s too late to do anything about dinner other than a quick sandwich or something like that.  Sigh. 

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Posted (edited)

@Shelby your creamed peas and new potatoes are stuck in my mind. I have no new potatoes or new peas but can you describe how you do yours?. Looks like pure ire comfort to me. I grew up on well cooked (as i tasty) creamed peas, spinach, and green beans - separate not mixed. Little wonder we loved vegetables.  Just a white sauce (Einbren in German) - a white roux. 

Edited by heidih (log)
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10 minutes ago, heidih said:

@Shelby your creamed peas and new potatoes are stuck in my mind. I have no new potatoes or new peas but can you describe how you do yours?. Looks like pure ire comfort to me. I grew up on well cooked (as i tasty) creamed peas, spinach, and green beans - separate not mixed. Little wonder we loved vegetables.  Just a white sauce (Einbren in German) - a white roux. 

You just can't beat it--when you're hungry for it.

 

Red potatoes that are bigger work great, too.  Just quarter them.  I don't have new peas, either.  I used regular frozen ones.

 

Depending on how much you want to make, of course, but here's a rough recipe:

 

Quarter potatoes or if small, don't.  Place in pot. Cover with water and bring to boil.  Simmer until you can push a fork in and they are tender.  

 

Drain.

 

In a large skillet with a lid melt:

 

2 TB butter

 

Add:

 

2 TB chopped onion or to taste--I like a little more onion

 

Saute until tender.

 

Add 3 TB of flour.  Salt and pepper to taste.

 

Stir until blended.

 

Add milk or cream--I do like a cup or so of whole milk....probably at least two...and stir until thickened.  Of course you could use cream...but that's a high commodity around here lol.  You can also do 2% milk.  Might need to up the flour or lessen the milk?

 

Make a nice white sauce--gravy.  Add the frozen peas and drained potatoes.  Cover with lid and let sit on low or off until peas are done.  Season with more salt and pepper to taste.

 

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Some pics of a recent conservas dinner I made for my in-laws.

 

Gildas with Ortiz anchovy, Matiz piparras, castelvetrano olives, and Zoe olive oil.

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Another anchovy one: Grilled bread rubbed with garlic, piquillo pepper, young manchego, olive oil, and Blis 9 year barrel aged sherry vinegar. Was dubious about this (broiled) dish with cheese, but it turned out to be awesome. Thanks to Serious Eats for the idea.

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Being almost peak tomato season, I made pan con tomate. This is four pounds of grated tomatoes before I hung them overnight to strain them of their precious tomato water. Bonus: I have a *lot* of gorgeous, crystal clear tomato water to play with now.


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Mise:

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Then we popped some tins and got down. Ramon Pena Gold Line small sardines and very large mussels. And the piece de resistance was the large format tin of yellowtail ventresca (tuna belly) from La Brújula. It's the No. 61 tin. It *easily* had the largest flakes of tuna I've ever seen. The biggest ones were five and a half inches long.

 

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Here are a couple pieces of ventresca on grilled bread with arugula dressed with olive oil, lemon juice, sherry vinegar, and topped with espelette pepper.

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There was much more garnish and condiment on the table, along with plenty of with plenty of Spanish wine. It was a good day.

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Posted (edited)

No wow emoticon so I'm typing the wow. Inspirational!  Two guys caught a 178 pound bluefin tuna just offshore in the bay which is unusual - usually far out so I'm craving tuna but that tinned beautiful stuff- oh my!

Edited by heidih (log)
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Posted (edited)
21 hours ago, Kim Shook said:

...

You know, I fantasize about hosting Sunday afternoon family suppers like my grandmother used to make.  And it never seems to happen.  Instead, we go out to brunch after church and then come home and fall into a stupor.  We don’t come out of that until it’s too late to do anything about dinner other than a quick sandwich or something like that.  Sigh. 

 

Your family supper fantasy in the final paragraph minds me of the dystopian family supper ditty "Y'all Come" by Gillian Welch and David Rawlings from their CD All The Good Times:

 

"They will all come to see you and will never ever leave you...Kinfolk are comin', they're comin' by the dozen, they're bringing everything from soup to kale..."

 

Edited by JoNorvelleWalker (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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This was not my prep..but awesome

 

Mackerel with caviar .  the skin gets just a bit of fire to tighten up..  I just did lemon squeeze

 

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Its good to have Morels

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@Shelby – I bet I know some others who would love your creamed peas and potatoes: @racheld and @caroled.  I’m not a pea eater, so not me.  But – I can’t remember if you ever do string beans and new potatoes?  That’s one of my very favorite vegetable combinations! 

 

@btbyrd – what a gorgeous meal.  I would know how to begin to curate such a lovely spread and I wouldn’t have a single soul to share it with, but how I’d love to be invited to such a meal. 

 

Dinner last night was some IP kale, slaw, potato salad made by our 4th of July hosts and Sloppy Joes:

 

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15 hours ago, Honkman said:

Coconut and black bean soup - made with coconut oil, coconut milk, black beans, chilies, garlic, onion, all spice, thyme and at the end puréed part of it and finished with lime juice, fresh tomatoes and raw onions.

 

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I'm going to have to give this a go. I already know that I will love it!

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4 hours ago, Ann_T said:

Last night's dinner.

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Osso Buco. with polenta. 

Love osso bucco but veal shanks are getting as rare as hen's teeth around here. Must be ordered a week or so in advance if they are even available. I don't see beef shanks much either and I don't care for lamb so it has been a good long while since I've made it. Yours looks fabulous. I'll be travelling to the Island in August, where do you source yours?

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16 minutes ago, TicTac said:

it’s Canner season!  Got these two lively ones for $15.

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roe/tamale fried lobster rice 

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"Canner season"?  I am lobster lover though my favorites are my more local Pacific spiny. Short season, high price. Poaching - big issue

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6 hours ago, MaryIsobel said:

Love osso bucco but veal shanks are getting as rare as hen's teeth around here. Must be ordered a week or so in advance if they are even available. I don't see beef shanks much either and I don't care for lamb so it has been a good long while since I've made it. Yours looks fabulous. I'll be travelling to the Island in August, where do you source yours?

They are difficult to find around here as well.  

The Duncan Butcher carries them frozen.  Last time I saw them, I bought two packages and still had one package in the freezer.

Thankfully I love lamb shanks so am not opposed to using lamb for the same recipe.

 

Tonight's dinner.
One of our favourites.
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Picked up some beautiful Sterling Silver Beef Tenderloin Filets and made Green Peppercorn steaks.
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Roasted potatoes and steamed green beans.
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