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Dinner 2022


liuzhou
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12 hours ago, kayb said:

@Kim Shook, unit is supposed to be replaced Thursday. Fortunately, it’s been unseasonably cool, so we’ve limped along with one unit, a portable swamp cooler, and ceiling fans. And salads and takeout.

 

My one and only air conditioner stopped working last night.  Dinner is baguette with tuna bean salad over romaine.

 

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

 

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@Steve Irby Your fried red potatoes looks awesome.  I need to try that.

 

@kayband @JoNorvelleWalkerUGH I hope both of you get your AC fixed very very soon.  

 

@Ann_TI would think I was in heaven if I had some of your escargot.  I haven't had that for YEARS.

 

@Kim ShookEvery bit of Mr. Kim's birthday meals looks incredible.  I want.  Happy Birthday Mr. Kim!!!  Many many more!!

 

Pizza night--jalapeno, black olive, pepperoni

 

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Breakfast--sausage gravy and sausage on the side, because you need more sausage.

 

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Dryer shot craps so I was making a million trips down stairs to make room for a new one and the delivery person.  Soooo...not wanting to waste trips I started bringing up the fall decorations...hence the pumpkin plates

 

Fried walleye, okra, tomatoes, Mac and cheese.  Quite possibly a favorite meal beneath spaghetti

 

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Venison meatloaf ....beans from the garden

 

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Mexican--corn tortillas, pork filling, tomatillo sauce

 

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My once yearly make of Vivian Howard's pork in watermelon sauce  --soooo good.

 

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@Dejah – Thank you!  Here's the recipe for the parfaits and this is what I used for the crumble.  I’ve done a quick version in the past with purchased cookies, but these work best.  The original recipe was from Cooking Light Magazine and called for low fat ice cream.  I used regular. 

 

@Shelby – I totally agree about needing more sausage with sausage gravy!  I also want the meatloaf and the fried fish!

 

I was feeling kind of poorly on Tuesday and needed some gentle comfort food for dinner:

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Creamed chipped beef on toast and chicken and wild rice soup (canned). 

 

Last night:

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Lidl bakery soft pretzel, a couple of dogs, and sauerkraut. 

Edited by Kim Shook (log)
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4 hours ago, Norm Matthews said:

I used a Korean marinade before grilling them.  They cooked much faster than the recipe said they would.  I almost burned them. They got charred a little but they were still good.

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Sugar factor? Taste in the end matters.

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8 hours ago, Kim Shook said:

@Dejah – Thank you!  Here's the recipe for the parfaits and this is what I used for the crumble.  I’ve done a quick version in the past with purchased cookies, but these work best.  The original recipe was from Cooking Light Magazine and called for low fat ice cream.  I used regular. 

 

I was feeling kind of poorly on Tuesday and needed some gentle comfort food for dinner

 

Hope you are feeling better now.

Thanks for the recipe link!

 

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Dejah

www.hillmanweb.com

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No action at the dentist today with my tooth infection. Needed some more antibiotics, a milder one, to clean up the rest of the infection, then extraction on the 30th.

Meanwhile, I can eat!
First prime rib roast in the new oven. Turned out well. Make Yorkies, roasted new taters, sauteed golden zucchini & sugar snap peas. We had a good meal of the lot, then sent the rest down to grandon.
 268127009_PrimeRibroast8435.jpg.f1a7be580b0cb3e69ba6343999be2a83.jpg1560675943_Yorkiesminustwo8436.jpg.72ae9e6f0baeb97dff64448d95a5a62b.jpg

 

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Walking past the meat cooler, my my way for the prescription, I saw these packages. Safeway planned my supper tonight!

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Sauce was a jar of Classico Tomato Basil Pasta sauce. I don't normally buy meatballs, but the price was right! Served over Pappardelle.

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Dejah

www.hillmanweb.com

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9 hours ago, heidih said:

Sugar factor? Taste in the end matters.

I did not use pureed pear and apple and instead used a can of Pear nectar.  They also said to to wipe off the marinade (it was thick) . I might have left too much on and  used a charcoal grill instead of the bottled gas one so it was a lot hotter.  Those all were probably factors.

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9 hours ago, mgaretz said:

Beef with broccolini and asparagus, served over rice.  Sauce came out too thick but was still tasty.

 

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My favorite Hawaiian teriyaki place does their sauce thick  like that. Normally I would think - need ore sauce for the rice, but I really enjoy their take - not overly sweet. Their slaw and macaroni salad also very balanced.  Sure I would have enjoyed your meal.

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Lemon shrimp risotto - made with a broth from shrimp shells and lemon peel. Shrimps added at the end and cooked off heat with the residual heat. Afterwards added lemon juice and zest as well as a little bit of heavy cream, egg yolk and basil. And finished with a few drops of olive oil.

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3 hours ago, Honkman said:

Lemon shrimp risotto - made with a broth from shrimp shells and lemon peel. Shrimps added at the end and cooked off heat with the residual heat. Afterwards added lemon juice and zest as well as a little bit of heavy cream, egg yolk and basil. And finished with a few drops of olive oil.

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Looks and sounds amazing. This picture conveys the 'feel' of risotto in a way that not many do.

 

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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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Many of my former restaurant customers remained friends, and we stay connected via facebook.
Sometimes, they'd request a dish we made in the restaurant. A couple of days ago, I picked up 4.5 kgs of sweet & sour cut pork ribs at Safeway, reduced for quick sale @$28.00. I love this cut as I don't have to chopped into bite size pieces.
So I spent the day making Soo's #17, which later became Soo's #13. I think it was @Anna N who mentioned in another post that I sometimes mention my dishes by number from our menu;-)

The following is the sequence:

Fresh ribs seasoned and will be use mainly for #13 and #17. I also saved a plate full for steamed black bean garlic ribs for later, and made stock for tofu soup sometime.
The ribs were put thru' egg wash, then toss and coated with cracker crumbs. Each rib was squeezed by hand for shaping and to make sure the coating stayed on well. That's the way we did them in the restaurant, and the same process for chicken balls (no batter!)
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The coated ribs were then deep fried = Soo's #17, great for appetizer!
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Always had a hard time keeping the staff out of the freshly deep fried ribs!

To make #13, the ribs were covered with water, vinegar, and sugar. They were simmered for about 30 minutes. I made lots of the "rib juice" and save most in containers in the freezer for other uses.
This juice is what made our Sweet & Sour sauce different from the usual ketsup, sugar, vinegar, and red food colouring. To make the sauce, we'd strain the juice, add ketsup, dashes of soy sauce for colour, adjust the sweet and sour balance, then thicken with cornstarch slurry. In the restaurant, we'd have one container of strained simmered ribs and another of the ready sauce in the heated table. Extra rib juice was kept in a covered pain in the walk-in cooler.

Supper last night was #13, and some Romano beans mixed with leftover spicy veg from a couple meals back.

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Dejah

www.hillmanweb.com

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@Dejah – I’m fine, thank you!  That roast and the Yorkies looked so perfect.  I have wanted some serious BEEF for a couple of weeks now.  A big, thick rib eye or a rare roast – something like that.  And your roast would fit the bill perfectly. 

 

@Honkman – your risotto looks lovely!

 

Last night was almost identical to my last post:

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Added corn and tots and changed variety of cabbage.  😄

 

 

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Shrimp and homemade toulouse sausage over pasta with North African seasoning (or so I imagine!)  The proteins were pan fried then sauced up with diced tomatoes, artichoke hearts, oil cured olives, salt cured capers,  preserved lemons and harissa paste.   A little drizzle of olive oil and sprinkle of Aleppo chili flakes to finish.

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In today’s America’s test kitchen they demonstrated a recipe for Spanish Patatas Panaderas  which looked wonderful. I found an exact recipeHere (Not behind a pay wall).

Thinking this would go well with tonight’s dinner. 

 

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2 hours ago, rotuts said:

@Dejah 

 

wow 

 

very nice 

 

the ribs I see

 

you season yourself , not Safeway ?

 

very nice 

Yes. The ribs are fresh, not seasoned. They looked so good I couldn't walk pass!
This cut is so much easier to work with; just cut between the bones. Some pieces are still bigger than what I normally use, but I wasn't about to haul and heave my cleaver!

 

Dejah

www.hillmanweb.com

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3 hours ago, Dejah said:

@Anna NT

 

Fresh ribs seasoned and will be use mainly for #13 and #17. I also saved a plate full for steamed black bean garlic ribs for later, and made stock for tofu soup sometime.
The ribs were put thru' egg wash, then toss and coated with cracker crumbs. Each rib was squeezed by hand for shaping and to make sure the coating stayed on well. That's the way we did them in the restaurant, and the same process for chicken balls (no batter!)
1223462173_Freshribs8455.jpg.56b02aab9594edf60ab348f25734357a.jpg33880423_Breadingribs8456.jpg.b2995bcec4863bfec96a8c7648522317.jpg

 

The coated ribs were then deep fried = Soo's #17, great for appetizer                                          996796226_Breadeddryrisb8460.jpg.f4f1beae8e7705d18478df169008d28d.jpg

Always had a hard time keeping the staff out of the freshly deep fried ribs

Just awesome!

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