Dinner 2022

[rotuts]

I love very pink pork .

 

esp the darker meat that's around the tip ( towards the head )

 

of whole loins

 

this meat is frequently markets as Country Style Ribs.

 

cook this   < 135 F and you are in for a treat.

[Annie_H]

^pink sous vide pork, pink rack of lamb, med-rare-on-the-rare-side beef---burgers, steak. We prefer. 

 

Storm freezer shopping. Tuesday sloppy Tacos, Hump Day Dogs. Found a package of TetonGrassFed. A bit on the salty side but some quick pickles helped. RG beans and rice.

Found two nice packages of BoSaam pulled pork. 

 

Edited February 5, 2022 by Annie_H (log)

[Margaret Pilgrim]

No brainer strip steak and chard

[MaryIsobel]

4 hours ago, gfweb said:

 

I'd say that pork looks just right. About 134F...far from raw!

Thanks. Grew up with pork cooked to death. I'm sure sure my mom is rolling over looking at how I cook pork (and beef) ... in her defense, my dad only liked meat cooked to "well done." No small wonder that I found pork and beef of any kind to be disgusting until I got out on my own.

 

 

 

 

'

[Captain]

Burgers from the BBq.  Looks like I should have made one more..

[dcarch]

One of the many dishes made for Chinese New Year, year of the tiger. Tiger Shrimps, with heads and tails, as per tradition for New Year good luck, also lots of good luck red.

 

Although plating design was nothing special, but after the food was "deconstructed" the dirty dish was interesting 

 

dcarch

 

 

 

[heidih]

34 minutes ago, Captain said:

Burgers from the BBq.  Looks like I should have made one more..

 

What?!?? He didn't help himself to one?...Looks a bit bedraggled - needs a birger.

[heidih]

1 hour ago, dcarch said:

One of the many dishes made for Chinese New Year, year of the tiger. Tiger Shrimps, with heads and tails, as per tradition for New Year good luck, also lots of good luck red.

 

Although plating design was nothing special, but after the food was "deconstructed" the dirty dish was interesting 

 

dcarch

 

 

 

WOA (work of art) - the "after" plate. I'd have enjoyed the shrimp too

Edited February 6, 2022 by heidih (log)

[Margaret Pilgrim]

42 minutes ago, Captain said:

Burgers from the BBq.  Looks like I should have made one more..

Reminds me of trying to eat a burger on the deck at Sam's in Tiburon.    Take a bite, shoo away a sea gull.    Take a bite; another seagull swipes a fry.   

[Norm Matthews]

Last night's dinner was ribeye, green beans with almonds and feta, stuffed baked potatoes and a salad. 

[Kim Shook]

@Shelby – you make some of the best looking French fries! 

 

Jessica found a recipe on Instagram for chicken Karaage and wanted to make it for dinner last night.  I’m so glad that she did because it was so delicious.  Tender and juicy and incredibly crisp. It included a recipe for a miso aioli dipping sauce that was also delicious.  The chicken is marinated in a soy/sake-based marinade and then coated in potato starch.  It’s then double fried. After the first fry:

 

 

Served with the aioli, jasmine rice, and stir-fried vegetables:

This was supposed to serve four people, but we ate it all!  Mr. Kim came back into the kitchen twice from his Zoom poker game to grab more pieces off the rack!

 

Dessert:

 

Biscoff ice cream bar.  Really good.  Nice, thick chocolate coating. 

[Shelby]

15 minutes ago, Norm Matthews said:

Last night's dinner was ribeye, green beans with almonds and feta, stuffed baked potatoes and a salad. 

Norm, this looks amazing.  Is the twice baked potato recipe on your blog?

4 minutes ago, Kim Shook said:

@Shelby – you make some of the best looking French fries! 

 

Jessica found a recipe on Instagram for chicken Karaage and wanted to make it for dinner last night.  I’m so glad that she did because it was so delicious.  Tender and juicy and incredibly crisp. It included a recipe for a miso aioli dipping sauce that was also delicious.  The chicken is marinated in a soy/sake-based marinade and then coated in potato starch.  It’s then double fried. After the first fry:

 

 

Served with the aioli, jasmine rice, and stir-fried vegetables:

This was supposed to serve four people, but we ate it all!  Mr. Kim came back into the kitchen twice from his Zoom poker game to grab more pieces off the rack!

 

Dessert:

 

Biscoff ice cream bar.  Really good.  Nice, thick chocolate coating. 

LOL thanks, Kim--I've been craving fries a lot lately.  I've been craving everything a lot lately lol.  

 

Your meal looks SO good. I'd love the chicken recipe please.

[gfweb]

Duck with date sauce

 

 

Edited February 5, 2022 by gfweb (log)

[Okanagancook]

I have made a Cook’s illustrated twice baked potato recipe and their secret to a nice potato shell was to bake it again after the flesh was taken out.  Not in the oven long…just long enough to crispen it a bit.  They were then stuffed with their filling and baked again to finish.  The skins had a nice texture…not rubbery.  I wonder where that recipe is?

[Anna N]

19 minutes ago, gfweb said:

Duck with date sauce

Beautiful!

[Anna N]

13 minutes ago, Okanagancook said:

I have made a Cook’s illustrated twice baked potato recipe and their secret to a nice potato shell was to bake it again after the flesh was taken out.  Not in the oven long…just long enough to crispen it a bit.  They were then stuffed with their filling and baked again to finish.  The skins had a nice texture…not rubbery.  I wonder where that recipe is?

That is the way I always made potato skins. After removing the  flesh  brush the skins with a little oil and bake until crispy before piling on the toppings. 

[Orbit]

Seared ahi with sautéed squash.

[weinoo]

 

Nice plating.  Penne with meatballs and sauce. (Yes, penne first tossed with sauce, plated and then a schtickle more sauce, and the balls, over the top).

Brussels sprouts with Schaller & Weber double smoked bacon.

[MaryIsobel]

2 hours ago, dcarch said:

One of the many dishes made for Chinese New Year, year of the tiger. Tiger Shrimps, with heads and tails, as per tradition for New Year good luck, also lots of good luck red.

 

Although plating design was nothing special, but after the food was "deconstructed" the dirty dish was interesting 

 

dcarch

 

 

 

You could do a series - they are masterful!

[Shelby]

8 minutes ago, weinoo said:

 

Nice plating.  Penne with meatballs and sauce. (Yes, penne first tossed with sauce, plated and then a schtickle more sauce, and the balls, over the top).

Brussels sprouts with Schaller & Weber double smoked bacon.

Want.  

[Okanagancook]

1 hour ago, gfweb said:

Duck with date sauce

 

 

The duck is stunning.  Do you happen to recall the internal temp?  Did you rest it and for how long?  We are going to have duck breast next week.

The plate of food is almost a 10/10 but there ARE bs’s on there hiding under the meat🤪

[gfweb]

2 minutes ago, Okanagancook said:

The duck is stunning.  Do you happen to recall the internal temp?  Did you rest it and for how long?  We are going to have duck breast next week.

The plate of food is almost a 10/10 but there ARE bs’s on there hiding under the meat🤪

 

LOL. I love the sprout.

 

It was SV at 133F for 3 hours. Seared and rested 10 min before slicing.

[gfweb]

@dcarch that last shot looks like you had Ralph Steadman for dinner

Edited February 6, 2022 by gfweb (log)

[Norm Matthews]

1 hour ago, Shelby said:

Norm, this looks amazing.  Is the twice baked potato recipe on your blog?

LOL thanks, Kim--I've been craving fries a lot lately.  I've been craving everything a lot lately lol.  

 

Your meal looks SO good. I'd love the chicken recipe please.

 

Yes. All the things in that picture are on the blog except the steak.  Not much to say about cooking a steak.

[KennethT]

My wife has been in the mood for chicken with a lime juice based sauce for a while.... so.... bún gà nướng - Vietnamese grilled chicken noodle salad.

 

The chicken was marinated in lemongrass (from the garden), garlic, black pepper, fish sauce, a bit of Golden Mountain sauce (some kind of amino sauce) a bit of honey and some sesame oil.  Since I don't have a real grill, it went closely under the broiler for 5 minutes on each side, alternating, until the chicken was cooked through and skin almost done.  Then I let it cool a bit (internal temp to about 140F) then back under the broiler for about 2minute increments until the skin was done - came out great - chicken was really juicy and the skin was completely rendered - not super crispy though

 

 

With a few different herbs (2 from the garden).  I would have liked to have had some Thai basil as well, but it was super expensive in the store and didn't look very good.

 

 

One bowl:

 

 

Dinner finally served!!!!

 

 

Sauce was lime juice, sugar, fish sauce, black pepper, garlic and some chilli