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Dinner 2022


liuzhou
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6 hours ago, Steve Irby said:

Not exactly sure of the question but the shrimp were prepped last week in conjunction with another  meal for company.   

 

So sorry for my lack of clarity. Your shrimp fest I am all in. I was referring to the dessert when you said struggling for two days with a chocolate apricot torte recipe that I've been eying for about 41 years.  

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8 hours ago, Steve Irby said:

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.

 

IMG_20220706_112907433.thumb.jpg.cccd743718b8b1d8d235a15dda05c375.jpg

 

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

Gorgeous loaves. 

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11 hours ago, Duvel said:


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 🙂

Totally get that. I wasn't expecting the ending either. When he's older. The down side being that he may never eat octopus again. They are just too smart and too entertaining. And well, too human.

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Pizza & movie night 🤗

 

Salami & mushroom …

 

F6880594-E5B0-438F-8DFA-D8279EB9019C.thumb.jpeg.67ca5aca488f9cd344b9e4b74788f5af.jpeg

 

“Bolognese“ - (Marcella‘s) Ragù Bolognese, sweet ham, salami & champignons. Modelled after pizza #22 from our former neighborhood‘s favorite pizzeria, Da Sebio.

 

0643E995-D73C-4551-B206-FFFBD400AE94.thumb.jpeg.8174ad7bb76bf4b962efff5159befd23.jpeg

 

Capers, olives and anchovies …

 

B0474828-B448-49BA-A4B3-A160198B0792.thumb.jpeg.bdb95bb9f700e1b1ed739b8aaaabca7f.jpeg

 

Tomato & buffalo mozz …

 

1EBA2440-0BBB-4455-A9E9-504E02953C89.thumb.jpeg.609ebc048c00a5773fa0aefc47ba5065.jpeg

 

Enjoyed while watching Guardians of the Galaxy (the boys chose tonight 😝).

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9 minutes ago, Duvel said:

Pizza & movie night 🤗

 

Salami & mushroom …

 

F6880594-E5B0-438F-8DFA-D8279EB9019C.thumb.jpeg.67ca5aca488f9cd344b9e4b74788f5af.jpeg

 

“Bolognese“ - (Marcella‘s) Ragù Bolognese, sweet ham, salami & champignons. Modelled after pizza #22 from our former neighborhood‘s favorite pizzeria, Da Sebio.

 

0643E995-D73C-4551-B206-FFFBD400AE94.thumb.jpeg.8174ad7bb76bf4b962efff5159befd23.jpeg

 

Capers, olives and anchovies …

 

B0474828-B448-49BA-A4B3-A160198B0792.thumb.jpeg.bdb95bb9f700e1b1ed739b8aaaabca7f.jpeg

 

Tomato & buffalo mozz …

 

1EBA2440-0BBB-4455-A9E9-504E02953C89.thumb.jpeg.609ebc048c00a5773fa0aefc47ba5065.jpeg

 

Enjoyed while watching Guardians of the Galaxy (the boys chose tonight 😝).

 

Guardians of the Galaxy would be my choice as well.  Movie here tonight will most likely be Spiderman No Way Home.  No idea what to eat for dinner.

 

 

 

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

 

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2 minutes ago, JoNorvelleWalker said:

 

Guardians of the Galaxy would be my choice as well.  Movie here tonight will most likely be Spiderman No Way Home.  No idea what to eat for dinner.

 

 

 


It is never too late for a pizza 😜

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Buying lamb is a crapshoot here---often too lean and tough as cowhide.  

 

Got lucky today with the most tender rack we've had ever--including in the US when we bbught NZ racks at Costco years ago. 

 

Sundays we eat our comida as midday main meal.  

 

Grilled up nicely, served with corn and black bean salad and a chipotle-cherry dipping sauce.  I used traditional marinade of lemon, rosemary, garlic, Dijon and olive oil, overnight.  

 

 

 

 

rack.jpg

lambplate2.jpg

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13 minutes ago, Duvel said:


It is never too late for a pizza 😜

 

Preheating indoor oven at 288C for an hour with no air conditioning is not a probability.

 

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

 

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9 minutes ago, JoNorvelleWalker said:

 

Preheating indoor oven at 288C for an hour with no air conditioning is not a probability.

 


I think Razza delivers …

 

🥳

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On 7/9/2022 at 10:32 AM, shain said:

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.

 

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PXL_20220709_105146347.thumb.jpeg.dd871bf7e8c54460acd854c1ae64ce75.jpeg

That panzenella looks fabulous. Never made it but will definitely give it a go once I am able to start harvesting tomatoes (likely September at the rate we're going.)

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On 7/9/2022 at 1:08 PM, 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 …

 

73390564-27F0-4B1E-9791-C67109639B0B.thumb.jpeg.a72e1261fff43689bd6a460de03becb7.jpeg

 

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

 

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

 

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

 

1F2BF264-25FE-44DC-91FC-212C54306394.thumb.jpeg.e2a9694d60ac39965fcfbad7135a085d.jpeg

 

Happy camper !

 

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My daughters and I often collaberated on sushi, starting when they were about your son's age. Their teacher told me one day, that when talking about what the students had done on the weekend, my daughter said that we made sushi rolls. Apparently another student scoffed "you don't make sushi, you buy it." My daughters still make it and I'm sure that the other student still buys it!

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Everything on the grill - swordfish, corn, broccoli rabe (cooked in foil packet with oil and garlic, dressed with some oil when serving). Wasn't sure how the broccoli rabe would turn out, but it steamed very nicely with just the water from washing it clinging on the stems/leaves.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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2 hours ago, Norm Matthews said:

Banh Mi sandwiches

Norm, would you please give us the address for your website again. Somehow I lost it and I do so enjoy reading about your cooking Adventures and trying some of your specialties. Thank you!

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The wife likes grilled ham steaks so I got a rolled pickled pork and smoked it for a few hours @107c till an internal of 63c

Great texture, flavour and juicy.

IMG_20220711_103333.thumb.jpg.7e1da7ce334bbc36df5131e450e1a510.jpg

No doubt I will make grilled ham steaks for dinner sometime soon. So I put this in the Dinner thread...?

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33 minutes ago, Tropicalsenior said:

Norm, would you please give us the address for your website again. Somehow I lost it and I do so enjoy reading about your cooking Adventures and trying some of your specialties. Thank you!

 

It is parked at the bottom of all his posts  http://normmatthews.blogspot.com/

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Fish cakes with gribiche sauce, sides of sauteed lacinato kale and (not home made) stuffies.

IMG_2022-07-08-19-42-05-855.jpg

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10 hours ago, Tropicalsenior said:

Norm, would you please give us the address for your website again. Somehow I lost it and I do so enjoy reading about your cooking Adventures and trying some of your specialties. Thank you!

Certainly, be glad to. It's  http://normmatthews.blogspot.com/

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I bought several varieties of packaged marinades a couple of years ago at a Middle Eastern market in Tucson. Last night I decided to try the chermoula:

 

20220711_080505.jpg

 

Since I hadn't been able to decide between chicken and fish earlier in the day, I decided on both: chicken thighs, and a steelhead trout filet I'd bought on sale. I put cherry smoking chips in a small bowl on the grill and began heating it up. I used about half the pouch's contents as chicken marinade, and saved the rest for basting both the chicken and the fish. The trout I cooked on the upper grate; the chicken started on the lower grate and finished on the upper.

 

20220711_080409.jpg

 

Not bad! We both thought the chermoula a bit too salty. The saltiness was tamed where it had cooked and crusted on the meat, but what little uncooked marinade was left over was too salty to be a good dip. We thought another of their marinades had been too salty also, so it may be a characteristic of that brand. I think the moral is that it's better to make our own although the convenience of the package is lovely.

 

The chicken didn't survive the night. The leftover trout is now part of a trout salad: mayo, hard-boiled egg, lemon and pickle juice, and capers. Delicious with cream cheese on toast...but that's today's breakfast, not last night's dinner.

 

20220711_103200.jpg

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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On 7/10/2022 at 8:50 AM, heidih said:

So sorry for my lack of clarity. Your shrimp fest I am all in. I was referring to the dessert when you said struggling for two days with a chocolate apricot torte recipe that I've been eying for about 41 years.  

Whoops!  The recipe was from a small dessert collection published by Consumers Guide.  It was probably a stocking stuffer from my sister and the recipes that I've tried over the years have been very good.  I had a few hiccups with this recipe that I know how to correct (more gelatin for apricot filling, finer grind of nuts for cake) but the chocolate filling has me stumped.  The filling went grainy or seized during the assembly phase and would not flow or spread.  

What I was shooting for

IMG_20220711_194236982_HDR.thumb.jpg.4b18ab2ef96a4653ef9b988ad865bc39.jpg

 

Filling direction

IMG_20220711_194241531.thumb.jpg.7ecef7c7b4ad40cc14ca7f2dcbfbed79.jpg

 

My ugly but tasty dessert!

IMG_20220710_203937961.thumb.jpg.2d11ccd3e79c8312b1f809b48ff47694.jpgIMG_20220710_111324768_HDR.thumb.jpg.5cc7a60d78c7da578279d5edb6fad833.jpg

 

The silver lining - Creme Brulee from the leftover egg yolks.  Silky smooth.

IMG_20220711_190214449.jpg

Edited by Steve Irby (log)
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