Dinner 2022

[Duvel]

German food for the in-laws, rustic edition:

 

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

No complaints !

Edited November 8, 2022 by Duvel (log)

[kayb]

8 minutes ago, liuzhou said:

Cheesy oysters in Guangzhou (Canton) 2016. Deeply unpleasant.

 

 

Way too much cheese!

[liuzhou]

8 minutes ago, kayb said:

Way too much cheese!

 

Any is too much for me, but I know what you mean.

[MaryIsobel]

3 hours ago, 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.

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!

[Honkman]

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.

[Norm Matthews]

5 hours ago, 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:

 

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:

 

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

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:

 

Dessert was caramel apple crème brûlée:

The top looks burnt, but it wasn’t. 

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

[Norm Matthews]

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.

Edited November 7, 2022 by Norm Matthews (log)

[TicTac]

7 hours ago, 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.

 

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. 

 

 

[Honkman]

Asparagus-potato salad with a scallions, olive oil, white vinegar and mustard vinaigrette. Served with an avocado-creme fraiche dip and sausages

[pastameshugana]

13 hours ago, 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.

 

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!

[weinoo]

17 hours ago, 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.

 

13 hours ago, 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!

 

4 hours ago, 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!

 

Just so people understand Drago's...

 

 

 

[weinoo]

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

 

 

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

 

 

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

 

 

Then "carved" the steak...

 

 

Voila...

 

 

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

Edited November 8, 2022 by weinoo (log)

[rotuts]

@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.

[weinoo]

3 minutes ago, 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.

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!

[rotuts]

@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.

[rotuts]

@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.

 

 

[liamsaunt]

Miso salmon with roasted radishes, spinach and rice

 

[Shelby]

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

 

 

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

 

 

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:

 

 

 

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.

 

 

 

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

 

 

 

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

 

 

 

 

Edited November 8, 2022 by Shelby (log)

[CookBot]

18 hours ago, 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.

 

A classic dinner from my childhood.

[CookBot]

On 11/7/2022 at 8:57 AM, weinoo said:

Spaghetti.  Truffles. Parmesan.  

 

 

Say.  No.  More.

 

[lindag]

16 minutes ago, CookBot said:

 

A classic dinner from my childhood.

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

[JoNorvelleWalker]

4 hours ago, 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!

 

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

 

[lindag]

18 hours ago, 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.

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

[Katie Meadow]

14 minutes ago, CookBot said:

 

 

Say.  No.  More.

Yeah, @weinoo, in fact, shut up. or KMN.

 

[CookBot]

 

7 minutes ago, Katie Meadow said:

or KMN.

 

Translation?