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Dinner 2022


liuzhou
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6 minutes ago, KennethT said:

nice crust!!! What do you use for batter?


200 g of regular flour

30 g corn meal

30 g chickpea flour

30 g rice flour

 

1 tsp salt

 

1 Tbsp baking powder 

 

330 mL beer (Asahi)

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1 hour ago, Duvel said:

While I was cropping a picture for the Scotland blog, my iPhone broke down. I couldn’t restart it. Nevertheless, the picture I was editing was of us eating fish & chips, so following the things I learned from Advanced Voodoo for Beginners™️, the best way to break a curse is to cook the dish …

 

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Everyone was happy !

Everyone was happy because you were practicing advanced voodoo for beginners...... dare they say a thing against that meal, in fear of a counter curse or you pulling out their sock puppet look-alike and start jabbing needles in every orifice!

 

😆

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A light meal tonight-boiled shrimp and avocado salad.

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The main course last night of a not so light dinner.  The main was a sautéed seafood platter with meuniere sauce from Chef Paul Prudhomme's Louisiana Kitchen Cookbook.  I was going to serve stuffed flounder but the flounder looked a little tired so I bought three puppy drum and filleted at home.  The frames were used for stock.  I was a little sloppy on the last platting due to too much hovering from my help🙄 and I was two oysters short.

 

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39 minutes ago, gfweb said:

 

I wish I could get goose at a sane price.

 

Maybe I should put a contract out on a few with @Shelby's husband

We would love to ...but keep in mind ours are wild....not as fatty and "good" as domestic.  Also... it's tough this season.  I'm sure you've noticed I'm not doing near as many geese or ducks right now.  Soooooo dry..... maybe it will get better soon.

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1 hour ago, Steve Irby said:

A light meal tonight-boiled shrimp and avocado salad.

IMG_20221125_184016955_HDR.thumb.jpg.01313776726bdea6617bc72316e8a32f.jpg

 

The main course last night of a not so light dinner.  The main was a sautéed seafood platter with meuniere sauce from Chef Paul Prudhomme's Louisiana Kitchen Cookbook.  I was going to serve stuffed flounder but the flounder looked a little tired so I bought three puppy drum and filleted at home.  The frames were used for stock.  I was a little sloppy on the last platting due to too much hovering from my help🙄 and I was two oysters short.

 

IMG_20221124_174355618.thumb.jpg.762818ef1bfe0c33187a00a68dd964b9.jpg

 

 

Always jealousy inducing seafood. Guessing "2 oysters short"  AKA "2 sheets to the wind" ;)

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10 hours ago, Shelby said:

We would love to ...but keep in mind ours are wild....not as fatty and "good" as domestic.  Also... it's tough this season.  I'm sure you've noticed I'm not doing near as many geese or ducks right now.  Soooooo dry..... maybe it will get better soon.

@gfweb has to get in line.  I called dibs a long time ago!  I am more than prepared to offer a trade - some doves/teal/goose/duck for some homemade curries?

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2 hours ago, liuzhou said:

Tonight, I made my first dinner in over a month. Kept it simple.

Been waiting for this post for quite some time. So glad you are home and doing your own cooking. Looks very tasty.

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Anna Nielsen aka "Anna N"

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Stir fried zucchini salad with a light dressing based on mayo and dill.

 

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Cauliflower fatteh - roasted cauliflower and soft chickpeas in warm yogurt, crunchy pita chips that slightly soak the sauce, some sumac, cumin, buttery fried onion and almonds.

 

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Pasta with spinach, tomato, mushrooms and dill.

 

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Thai style fried rice with fermented bean chili oil.

 

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Noodles with Thai green curry and eggplants.

 

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Rolled blintzes with dill and cheddar (in the batter, no filling). Served with sour cream and beer.

 

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Crostini with beans, caramelized onion and roasted garlic.

 

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Butter beans with yogurt, dill, tomatoes, olive oil, sumac. Served with pita breads.

 

 

 

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~ Shai N.

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Chicken on Thanksgiving (by request from DW), cooked on the pellet grill, using the Combustion predictive thermometer.   Served with baked potato (cooked alongside chicken) and green beans (boiled to death, also at the request of DW) with bacon bits and crunchy onions.

 

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Mark

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Totally flaked on posting Thanksgiving dinner

Ham cooked in the slow cooker with some maraschino cherry liquid and applewood smoked seasoning, steamed lacinato kale, sweet potatoes with maple/citrus glaze, and (not home-made) dinner rolls. Not shown: berry pie from Piecemeal Pies

IMG_20221124_181627908.jpg

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On 11/25/2022 at 1:41 PM, Duvel said:

fish & chips

 

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If I live to be 500, I'll never understand the British love of mushy peas.  But I suppose they might feel similarly about my beloved braised   celery.

 

 

 

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3 hours ago, CookBot said:

 

If I live to be 500, I'll never understand the British love of mushy peas.  But I suppose they might feel similarly about my beloved braised   celery.

 

 

 


Normally someone points it out, but these are not “authentic” mushy peas: I prepare them from blanched (frozen) fresh peas (not dried marrowfat peas), mashed with a bit of heavy cream or fresh cheese (whatever I have on hand) and mint. They taste light, fresh and herbal, and complement the fried fish quite nicely …

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5 hours ago, CookBot said:

If I live to be 500, I'll never understand the British love of mushy peas.  But I suppose they might feel similarly about my beloved braised   celery.

 

Have you tried Santorini style fava? That's what mushy peas wish they were. 

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~ Shai N.

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I have not made this in quite a white :

 

Tomato-Brie toasties

 

IMG_1946.thumb.jpg.c3f89f2500ffcc0dbe1c556b455fd641.jpg

 

ready for the CSO.  I lightly toast the bread first , add Kalamata OO 

 

a light sprinkling of Penzy's  sandwich sprinkle  ( think garlic bread-ish )

 

then the cut tomatoes and brie

 

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plate

 

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these were surprisingly good , far better than the pics.

 

the good news for me is that Tj's has all the ingredients , most of the time.

 

No fresh local bakery bread on Monday .

 

each layer needs a tiny tweek  but not much.

 

more broiler time to get that brown bubbly top

 

or an added torching . Brie was cabinet aged for a few days,

 

tomatoes brown bag aged 

Edited by rotuts (log)
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3 minutes ago, rotuts said:

@Duvel 

 

was the mackerel sambal a ' prepared ' product ?

 

as mackerel is an oily fish ,

 

Id bet the when the jar is opened 

 

you are immediately reminded not to drop

 

the jar.


Nope, it is homemade. I used smoked mackerel (which is semidried and very popular in Germany) …

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7 hours ago, shain said:

Have you tried Santorini style fava? That's what mushy peas wish they were. 

 

I have not, but one image search and I'm sold.  Since I'm the kind of person who likes her split pea soup so thick that it can be used as a dip, this puree should obviously be on my next meze plate, right next to my beloved muhammara.  Thanks for the tip!

 

I was surprised by a statement from this site, which I haven't yet bothered to research:

 

Despite the name, the Greek Fava is a yellow pea, not to be confused with fava bean. 

 

...which made me wonder if the yellow split peas found in standard American markets could be used.

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No pictures but last night I made pulled pork sandwiches with homemade barbecue sauce. So today with the leftovers...

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I made empanadas/calzones for our lunch and dinner snacking as per our usual Sunday routine.

1 hour ago, rotuts said:

Tomato-Brie toasties

Thanks for the great idea. I haven't made something like this in ages and I had enough dough left over to make a baguette which will be perfect for this. I won't be able to use Brie because most of the time it's unavailable and if I can find it, I would have to take out a loan on the car to buy it. But I'll find a suitable cheese.

Edited by Tropicalsenior (log)
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