Dinner 2022

[Orbit]

Peruvian chicken 

 

 

[heidih]

15 minutes ago, Orbit said:

Peruvian chicken 

 

 

Well Peru is upside down of our North American hemi   The chimichurri? sauce looks good.

[liuzhou]

[KennethT]

Yunnan style elk with 6 herbs

 

 

[JoNorvelleWalker]

55 minutes ago, KennethT said:

Yunnan style elk with 6 herbs

 

 

 

I read that as Yukon.

 

[Ann_T]

Pizza Night!!

This dough was made on Tuesday and was in the fridge until around 11:30 AM today.

Sat on the counter to warm up and continue to rise.

Divided into three balls. One larger and two at just 200g each.

Dough was ready to use by the time I got home from work around 5:30.

Made two mini pizzas, baked in the Ooni.

 

Pepperoni, Olives and green peppers for Moe

 

and Pepperoni and mushroom for me.

Matt used the larger ball to make an Artichoke and Pesto pizza, which he baked at 550°F on a stone in the conventional oven.

He also made the pesto.  Harvest the basil from our herb garden. 

 

This is the same dough that I use in my baguettes. I've tried many different pizza dough recipes and haven't found one I like better than this one.

[liuzhou]

11 hours ago, Kim Shook said:

re: growing up traditional sides to roast chicken.  With an English stepdad and sisters it tended to be Brussels sprouts, roast potatoes, Bisto, and even Yorkies.  In later years, my mom began sneaking in Stove Top because she and I love dressing so much and it was acceptable to the Brits

 

Definitely B. sprouts and roast potatoes. Usually boiled carrots, too. Burdall's gravy (similar to Bisto, but better - no longer made.

[Ann_T]

19 hours ago, Kim Shook said:

 

@Ann_T – as always when you post chicken and gravy, I now have a craving.  What is that to the left of the chicken?  Between it and the mashed potatoes?  It looks like dressing (be still my heart).

@Kim Shook, yes, dressing, baked separately.  Another traditional side. 

[mgaretz]

Tri-tip, cooked SV then seared, served with leftover rice with some soy sauce.

 

 

[Annie_H]

Nice ribs last night. This 'cut' has the boneless flat or whatever that is called. Recently we have had stLouis and lamb ribs. Way too much meat for the two of us with the boneless 'flat', so we will maybe have lettuce wraps and tacos tomorrow night. (tonight is salmon). 

A side of beans and veg. Beet greens and chard and zucchini from the garden. Making a dent in the RG beans. Nice corona, yellow eye, small black beans. Always nice in summer salads, warm or cold. 

My pantry grains are thinning as well but ordered some quinoa and garbanzos. Never have been a fan of quinoa but I do like it in a mixed grain. Especially with toasted nuts and seeds. Used the last of our Palouse wheat berries but that is a Fall grain. Need variety. 

 

Edited July 24, 2022 by Annie_H (log)

[Annie_H]

Friday night was porcini aranchini. Stuffed with mozzarella. 

(had to freezer most of them. I made way too many)

[Annie_H]

On 7/22/2022 at 9:05 PM, Ann_T said:

 

All the traditional sides. Mashed potatoes, gravy, Brussels sprouts, and rutabaga.

I think this will keep Moe going until tonight.

Not unusual in the EastCoast South, Delaware and down, to have a chicken or turkey Sunday brunch year round. Even most NY diners have a good loaded early brunch and not junk. (some suck). Fresh roasted am. Might be from a previously frozen turkey breast but a half or quartered chicken roasted is is common with holiday sides. In my itty bitty hometown an oyster dressing is common. Often cornbread. Always gravy. Sides are what is locally in season. Biscuits and gravy...

Not what we did but my grandmother and aunt went out for Sunday brunch every week for years. 

[Anna N]

1 hour ago, mgaretz said:

Tri-tip, cooked SV then seared, served with leftover rice with some soy sauce.

I can almost taste the beefiness. Loverly!

[MaryIsobel]

1 hour ago, Annie_H said:

Friday night was porcini aranchini. Stuffed with mozzarella. 

(had to freezer most of them. I made way too many)

Aranchini are something I love to eat but have never made. Do you deep fry or shallow fry? Deep frying is not something I ever do. I love the result but not the process. My husband loves to make fish and chips but I insist that he does it outside because I swear the smell of deep frying lingers in our house for days.

Edited July 24, 2022 by MaryIsobel (log)

[blue_dolphin]

27 minutes ago, MaryIsobel said:

Aranchini are something I love to eat but have never made. Do you deep fry or shallow fry? Deep frying is not something I ever do. I love the result but not the process. My husband loves to make fish and chips but I insit that he does it outside because I swear the smell of deep frying lingers in our house for days.

I know you didn’t ask me, but you can bake them instead of frying if you prefer. For the best color, lightly toast the breadcrumbs first. I also spritz them with a bit of olive before baking for flavor but it’s not enough to get them evenly brown. 
Here's a link to a post where I was too lazy to toast the breadcrumbs and the arancini are rather pallid:

 

Here's one where I did pre toast and you can see the look much nicer. 

 

Edited July 24, 2022 by blue_dolphin (log)

[MaryIsobel]

1 minute ago, blue_dolphin said:

I know you didn’t ask me, but you can bake them instead of frying if you prefer. For the best color, lightly toast the breadcrumbs first. I also spritz them with a bit of olive before baking for flavor. 

Thanks Blue Dolphin! I tried to make baked ones once and it was an abyssmal failure, but toasting the breadcrumbs first is a brilliant idea which I shall try. We are looking at temps of 34-36C for the next week so my mindset is on salads and cold meals but once it cools down a bit, I see risotto and aranchini in our future.

[blue_dolphin]

4 minutes ago, MaryIsobel said:

Thanks Blue Dolphin! I tried to make baked ones once and it was an abyssmal failure, but toasting the breadcrumbs first is a brilliant idea which I shall try. We are looking at temps of 34-36C for the next week so my mindset is on salads and cold meals but once it cools down a bit, I see risotto and aranchini in our future.

I edited my post above with links that show the difference toasting the breadcrumbs makes. 

[Annie_H]

I have never deep fried. Lower right pic is a small pat of butter and whisper of avocado oil. Medium heat. My cast irons are well seasoned. A shake. For a few minutes to roll around and brown. Then into the oven to roast on low heat.--while I prep the rest of the meal. My rub/dry brine has a bit of palm sugar, not at all sweet, but roasts like a fry in the oven. 

Obviously Thursday night I made a gorgeous porcini risotto. Always make more than a meal for next day arancini. It firms up overnight like grits/polenta. Moisture evaporation. 

*a good friend a-hole once brought a gallon of shit oil and 20 pounds of potatoes to a party of 75+. We hosted lots of parties in the day having a huge loft. He did not ask ahead. Decided he wanted to make French fries. Total disruption of the kitchen dealio. We had an oyster bar and massive great foods prepped ahead. He made a mess. 🙄 Who brings a fry mess to party?...and does not clean up?

Jerky😂

 

My risotto...thursday. Divert your eyes those that trashed it before---tic-tak and Paul bochino, (sp)

I was not insulted being a NewYorker. Maybe my garnish insists an apology. 😂

 

 

 

 

 

 

[gulfporter]

Shrimp and bacon over polenta.  

[KennethT]

Elk mapo tofu

 

[liuzhou]

14 minutes ago, KennethT said:

Elk mapo tofu

 

 

 

I'm sure Mrs Mapo never saw an elk in her life, but I'm also sure she would approve!

[Margaret Pilgrim]

Chicken with purslane,     A lovely marriage with green tomatillo sauce.

 

Edited July 25, 2022 by Margaret Pilgrim (log)

[heidih]

24 minutes ago, Margaret Pilgrim said:

Chicken with purslane,     A lovely marriage with green tomatillo sauce.

 

2 different tarts? Is it growing wild for you?

[Honkman]

Zucchini “cake” - the filling was a mixture of briefly cooked, shredded zucchini, basmati rice, mint, garlic. Served with a tomato salsa made with sautéed red onions, cashews, curry powder, lime zest and juice.

[Kim Shook]

@Ann_T - If I could find a restaurant nearby that made pizza dough like yours, we’d by buying pizza at least once a week. 

 

@mgaretz – gorgeous meat.  I sure wish we could count on getting a tri-tip when we ask for one here. 

 

@Honkman – I am absolutely NOT a zucchini fan.  But I would absolutely try that zucchini-rice pie and I bet I’d like it, too!  Especially with that gorgeous salsa.  I’d leave out the curry powder and I know I’d love it.

 

We’ve built up a collection of cheesy things in the refrigerator and decided to make them the center of our meal Saturday night.  Cheeses and meats:

Sartori BellaVitano Merlot, Old Amsterdam aged Gouda, Stilton w/ mango, soppressata, and coppa.

 

Cheese fondue (from Lidl) and roasted mini potatoes:

 

Additional dippers:

Bread, ham, and apples. 

 

A couple of different breads (from Lidl):

 

Broccoli salad:

With a little too much of the not-broccoli stuff.  I always have trouble getting the balance exactly right.