Dinner 2022

[Dejah]

Catching up here as we've been off and on to the city with medical issues. Hubby was in hospital for 5 days for IV an tibiotics. When he came home, he wanted comfort food and old favourites:
   

Pasta and Creamed Salmon with Everything Bagel seasoning 

 

Steamed Beef & Preserved Vegetables

 

                                                                                                     

 

Beef & Bitter Melon with rice rolls

                                                                                                       

 

Steamed Har gow, Xiao Long Bao (from store) and homemade joongzi

 

                                                                                                      

 

     Once he started feeling better and better appetite:
 

     Steak & Shrimp with sweet tater and Roma Beans              

 

Seared duck breast with Saskatoon berry sauce                    

 

And Shanghai Noodles with a couple of pieces of BBQ Duck

               

                                                                                                     

Edited January 2, 2022 by Dejah (log)

[Dejah]

New Years Day: I pulled the last piece of tenderloin from the freezer and made Wellington for the two of us

                                                              

 

                                                              

 

and last night, oven baked Chicken thighs, Cavendish fries and peas

                                                              

 

                                                                                                                                                                 

 

                                                   

                                                    

[gfweb]

Seared tuna (Wild Fork) with onions and red pepper in a butter-soy reduction

 

[KennethT]

5 minutes ago, gfweb said:

Seared tuna (Wild Fork) with onions and red pepper in a butter-soy reduction

 

How did you like WF's tuna?  I haven't tried that yet.  I really liked their mahi mahi.

[gfweb]

5 minutes ago, KennethT said:

How did you like WF's tuna?  I haven't tried that yet.  I really liked their mahi mahi.

 It was fine.  Color was a bit gray-ish red rather  than glowing burgundy like sushi grade stuff.  Probably the effect of freezing.

Tasted great.

[KennethT]

22 minutes ago, gfweb said:

 It was fine.  Color was a bit gray-ish red rather  than glowing burgundy like sushi grade stuff.  Probably the effect of freezing.

Tasted great.

I hadn't looked into whether it was labeled sushi grade or not.  I guess you cooked it through rather than just seared?

[gfweb]

10 minutes ago, KennethT said:

I hadn't looked into whether it was labeled sushi grade or not.  I guess you cooked it through rather than just seared?

 

pink center

 

[MaryIsobel]

I spent a lot of the day yesterday repurposing holiday food. Big vat of turkey soup, as I still had the thanksgiving carcass in the freezer. Combined with the Christmas one, there was a lot of stock. Chopped a ton of veggies, then split the soup in half; noodles in one half, barley in the other.

Then I made fromage fort from all the leftover bits and bobs of cheese. It's a simple Jacques Pepin recipe; a pound of any cheeses you like, 3 or 4 garlic cloves and 1/2 a cup of white wine. Whirl it all together in the food processor and pack into crocks. I freeze it in 1/2 cup crocks for an easy impromptu appetizer. Serve with crackers or veggies or you can also spread it on toasted baguette slices and stick it under the broiler.

Then I ground up all the leftover crackers to freeze and use to top casseroles or gratins or pasta or...

Then I collapsed with a glass (maybe two) of wine and watched Perfect Storm which is one of my all time favourite movies. We had turkey soup and cheese toast for dinner. Tonight will be spaghetti, using some more veggies and a chopped salad to use the rest of the veggies on hand. Fridge is almost cleaned out.

[Orbit]

IP carnitas 

[Shelby]

9 minutes ago, MaryIsobel said:

I spent a lot of the day yesterday repurposing holiday food. Big vat of turkey soup, as I still had the thanksgiving carcass in the freezer. Combined with the Christmas one, there was a lot of stock. Chopped a ton of veggies, then split the soup in half; noodles in one half, barley in the other.

Then I made fromage fort from all the leftover bits and bobs of cheese. It's a simple Jacques Pepin recipe; a pound of any cheeses you like, 3 or 4 garlic cloves and 1/2 a cup of white wine. Whirl it all together in the food processor and pack into crocks. I freeze it in 1/2 cup crocks for an easy impromptu appetizer. Serve with crackers or veggies or you can also spread it on toasted baguette slices and stick it under the broiler.

Then I ground up all the leftover crackers to freeze and use to top casseroles or gratins or pasta or...

Then I collapsed with a glass (maybe two) of wine and watched Perfect Storm which is one of my all time favourite movies. We had turkey soup and cheese toast for dinner. Tonight will be spaghetti, using some more veggies and a chopped salad to use the rest of the veggies on hand. Fridge is almost cleaned out.

Excellent ideas.  I need to do this soon.  Like tomorrow.  Especially the cheese idea and the crackers.  

[MaryIsobel]

1 minute ago, Shelby said:

Excellent ideas.  I need to do this soon.  Like tomorrow.  Especially the cheese idea and the crackers.  

I really overbought this year. Combination of ending up with a much smaller gathering than originally anticipated and both my husband and I coming down with wretched colds over the holidays which left us with little to no appetite. Can't stand to see things go to waste. 

[Shelby]

9 minutes ago, MaryIsobel said:

I really overbought this year. Combination of ending up with a much smaller gathering than originally anticipated and both my husband and I coming down with wretched colds over the holidays which left us with little to no appetite. Can't stand to see things go to waste. 

My fridge is so packed with stuff.  Beginning of December we were thinking we would have Ronnie's kids and grandkids over so I bought (ordered) some things....with not much in mind, but just to have.  Then we decided against that and somehow I just kept ordering online lol.  We've had some wonderful meals and are still having, but like you, I have bits of different cheeses that need to be dealt with.  And tons of crackers that even before needed to be used.

[Margaret Pilgrim]

By request, (SF Mission district style) prawn cocktail.    Prawns, prawn water, catsup, salsa Valentina, avocado,cucumber, onion, cilantro, LEMON.    House tostados.   

 

 

 

Fue muy bueno!  

Edited January 3, 2022 by Margaret Pilgrim (log)

[Steve Irby]

A little fun with leftovers.  I'll call it deconstructed mince and tatties although I would catch hell if Huiray was still on eGullet.  He was tough on us neophyte eGullters if we took such liberties from the original derivation.   Leftover standing rib roast and potatoes repurposed with crimini & shitake mushrooms  atop roast carrots and a sprinkling of peas.  

 

[MaryIsobel]

53 minutes ago, Steve Irby said:

A little fun with leftovers.  I'll call it deconstructed mince and tatties although I would catch hell if Huiray was still on eGullet.  He was tough on us neophyte eGullters if we took such liberties from the original derivation.   Leftover standing rib roast and potatoes repurposed with crimini & shitake mushrooms  atop roast carrots and a sprinkling of peas.  

 

No matter what you call it, it looks good to me!

 

[heidih]

2 hours ago, Margaret Pilgrim said:

By request, (SF Mission district style) prawn cocktail.    Prawns, prawn water, catsup, salsa Valentina, avocado,cucumber, onion, cilantro, LEMON.    House tostados.   

 

 

 

Fue muy bueno!  

 

Interesting so lemon versus lime. 

[Kerala]

The 17 year olds did this while I made dinner

[Shelby]

I was reading old New Year's thread here the other day and I think it was @Toliver ( )who mentioned that he has corned beef for either NYE or NYD and I thought WOW what a good idea, so I took one out of the freezer for yesterday's dinner.  

 

Mushroom salad

 

 

Twice baked potatoes (ordered online--yes ordered lol.  Ronnie loves twice bakers...I really don't like making them.  I'm weird.)

 

 

Corned beef and cabbage

 

 

edited

 

Yes, It was @Toliver

https://forums.egullet.org/topic/33665-new-years-eve-what-are-you-eating-or-serving/?do=findComment&comment=2001025

Edited January 3, 2022 by Shelby (log)

[weinoo]

I'd ordered and received a bunch of stuff on New Year's Eve day, from Regalis, as they were having a free shipping deal with certain items. So in addition to some caviar and Périgord black truffles, I also scored some black truffle butter and a Jidori chicken (to try it out). 

 

Here's the Jidori chicken, ready to roast, stuffed under the skin with plenty of truffle butter and thin slices of Périgord truffle.  You should have heard (maybe you can guess?) the cursing as I made my attempts at trussing this bird; I'm way out of practice, as I don't really truss chickens any more, but felt it would be a good thing to do with this beast, and we (the bird and I) finally settled on an old Julia method, literally using a trussing needle after failing with no needle (something I used to be pretty good at!)...

 

 

Et voilà!

 

The bird was rested for a good 20 - 30 minutes before carving, and the pan (and its fond, @rotuts!) made for a nice jus, which was served alongside the carved bird...

 

 

Some of the breast carved without the skin for certain diners (yet the skin might've been enjoyed in the kitchen). Served with a nice, simple green salad.

 

Oh - and this...

 

 

Pommes Dauphinoise.

 

Forgot to mention the starter for the dinner above (and for which there's no picture, cuz the chef is a dope)...Oeufs brouillés à la truffe. 

 

Eggs with truffle shavings and peels, cooked to a custard-like consistency in a double-boiler, served with toasts.

Edited January 3, 2022 by weinoo (log)

[scamhi]

charcoal grilled chicken for the new year.

served with broccoli made in the air fryer and a salsa roja.

the 2017 Michel Lafarge Volnay was a delicious bottle

[Kim Shook]

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

 

Mr. Kim chose an assortment of deep-fried frozen junk:

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

 

 

Ham:

 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

 

 

Collards:

 

 

Rancho Gordo yellow eye peas:

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

 

 

Jessica’s devilled eggs:

 

 

Wine and olives:

 

 

The extras included Old Bay roasted shrimp:

 

 

Green beans:

 

Duchess potatoes:

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

 

 

 

Yesterday dinner was leftovers:

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

[Norm Matthews]

20 minutes ago, Kim Shook said:

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

 

Mr. Kim chose an assortment of deep-fried frozen junk:

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

 

 

Ham:

 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

 

 

Collards:

 

 

Rancho Gordo yellow eye peas:

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

 

 

Jessica’s devilled eggs:

 

 

Wine and olives:

 

 

The extras included Old Bay roasted shrimp:

 

 

Green beans:

 

Duchess potatoes:

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

 

 

 

Yesterday dinner was leftovers:

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

Your dinner looks yummy!  We loved the shrimp. 

[Dante]

Strata (bread, tomatoes, mozzarella, onions, mushrooms, black olives) with a side of sauteed peas

[Shelby]

59 minutes ago, Kim Shook said:

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

 

Mr. Kim chose an assortment of deep-fried frozen junk:

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

 

 

Ham:

 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

 

 

Collards:

 

 

Rancho Gordo yellow eye peas:

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

 

 

Jessica’s devilled eggs:

 

 

Wine and olives:

 

 

The extras included Old Bay roasted shrimp:

 

 

Green beans:

 

Duchess potatoes:

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

 

 

 

Yesterday dinner was leftovers:

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

All looks super delicious and cozy.  We haven't made it up until midnight for 22 years.  I am impressed with you guys!

[Margaret Pilgrim]

3 minutes ago, Shelby said:

We haven't made it up until midnight for 22 years.  I am impressed with you guys!

For decades I called my mother at/about midnight every year regardless of where we were.    When she passed, I decided I could finally go to bed when I/we wanted.   

We are always awakened by fireworks in our neighborhood.    But this year, some tyke had one of those "goose horns", was allowed to stay up and honked the new year in for half an hour!