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Dinner 2022


liuzhou
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4 minutes ago, KennethT said:

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

 

20220205_191614_HDR.thumb.jpg.4c8e4f858ed4f8f7741f03b434c73b70.jpg

 

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.

 

20220205_191627_HDR.thumb.jpg.e69f6965aef7a8e19a26d62a06aec059.jpg

 

One bowl:

 

20220205_192921_HDR.thumb.jpg.2f3a3b4576ddac2d2b5130d6bf86a94d.jpg

 

Dinner finally served!!!!

 

PXL_20220206_003156748.PORTRAIT.thumb.jpg.f179e9463df1ced580a8a9701806d5b8.jpg

 

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

I am very disheartened that I don't have the ingredients on hand to make this. It's all I want at the moment!

 

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27 minutes ago, KennethT said:

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

 

20220205_191614_HDR.thumb.jpg.4c8e4f858ed4f8f7741f03b434c73b70.jpg

 

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.

 

20220205_191627_HDR.thumb.jpg.e69f6965aef7a8e19a26d62a06aec059.jpg

 

One bowl:

 

20220205_192921_HDR.thumb.jpg.2f3a3b4576ddac2d2b5130d6bf86a94d.jpg

 

Dinner finally served!!!!

 

PXL_20220206_003156748.PORTRAIT.thumb.jpg.f179e9463df1ced580a8a9701806d5b8.jpg

 

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

Another 
WANT

 

side note--have you ever posted about your bowls?  I really like them...and want them :) 

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28 minutes ago, Shelby said:

 

side note--have you ever posted about your bowls?  I really like them...and want them :) 

I love these bowls - I got them online after a recommendation I got here (surprise, surprise) maybe about 6 months ago or so?  I don't remember the name of the store but I'll try to find the post.

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1 hour ago, Shelby said:

 

side note--have you ever posted about your bowls?  I really like them...and want them :) 

Finally!!!!!  My wife found the info... It's a ramen bowl from Miya - seee https://www.miyacompany.com/tabletop-bowls-ramen-bowls I think ours is the 8.25" brushstroke ramen bowl on page 2

Edited by KennethT (log)
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Love these one pot meals (other than  the rice pot)

Chicken & Tofu in Sandpot. I used the fresh Shitaki mushrooms and Romano green beans I  had picked up in Winnipeg last week.

 

                                                                       862601512_ChickenTofuSandpot6414.jpg.dd18b65586107896edc6621533f9ef57.jpg

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Dejah

www.hillmanweb.com

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10 hours ago, KennethT said:

Finally!!!!!  My wife found the info... It's a ramen bowl from Miya - seee https://www.miyacompany.com/tabletop-bowls-ramen-bowls I think ours is the 8.25" brushstroke ramen bowl on page 2

Thank you to you and your wife!  I remember seeing that site now.  I didn't order back then.  I think that is going to change  today :) 

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Mise en place :

 

IMG_0684.jpg.5c13b081b2e057b9c46bf0362ea717dd.jpg

 

Capari tomatoes cut into 8 pieces .  Bean ( very little cheese ) taquitos 

 

Tj's Parmesan-ish , small dice.

 

1 ) if you slice // chop at least three things , the result becomes Home Made.

 

2 ) French always helpful

 

IMG_0689.thumb.jpg.6e98a81f73b2a0a71bfcb96a9fb7191b.jpg

 

bowl soaking to hydrate the taquitos .

 

the bean T's worked well.

 

wish I had some fresh adult spinach , or swiss chard to chop up

 

and add at the last minute .

 

a very nice keeper for me.

Edited by rotuts (log)
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11 hours ago, KennethT said:

Finally!!!!!  My wife found the info... It's a ramen bowl from Miya - seee https://www.miyacompany.com/tabletop-bowls-ramen-bowls I think ours is the 8.25" brushstroke ramen bowl on page 2

Interesting to see this link. I started looking over the holidays and have a file started. A NYC store Korin is on the short list. 

I purchased a couple bowls from Ikea a few years ago to test the size. Straight flared sides, not too deep and at least 8 inches across at the top.  

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1 hour ago, rotuts said:

Mise en place :

 

 

wish I had some fresh adult spinach , or swiss chard to chop up

 

and add at the last minute .

 

I don't feel comfortable unless I have a bag of spinach in the freezer for just such a purpose. Lately fond of the Krpoger cut-leaf (whole leaves - name baffles)  TJ no pesticide good too.

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16 hours 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?

check your PMs.

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Exploding crisper drawer I needed to use a giant spaghetti squash. Poked with a paring knife and microwaved 5 min so I could cut it in half. Rubbed with chili oil and za'atar and roasted a hour cut side down. Then stuffed with chard and meatballs and three cheeses. 

Screen Shot 2022-02-06 at 10.47.54 AM.png

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31 minutes ago, Dante said:

Swedish meatballs over mashed potatoes

20220204_195308.jpg

Reminds me of IKEA. On the few times I went ith a friend we'd have the snack cup of mash potsto, meatbsll, gravy and dollop f lignonberry sauce. So comforting

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20 hours ago, Shelby said:

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.

Of course!  The recipes for the chicken and the sauce are now on my webpage.  

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Thinly sliced and pounded leftover steak with green salad.  Garlic, anchovies, kewpie Mayo, lime juice, black pepper dressing on the steak.

686A3DC4-DF20-4C7B-8661-F0707051D78F.thumb.jpeg.da4202dfcfa5d517105a12261e25eb79.jpeg

A481F40A-A323-465B-91C4-12EF7B42F540.thumb.jpeg.ef4e231a1532cd2cd9d07b91afb38bab.jpeg

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27 minutes ago, chefmd said:

Thinly sliced and pounded leftover steak with green salad.  Garlic, anchovies, kewpie Mayo, lime juice, black pepper dressing on the steak.

686A3DC4-DF20-4C7B-8661-F0707051D78F.thumb.jpeg.da4202dfcfa5d517105a12261e25eb79.jpeg

A481F40A-A323-465B-91C4-12EF7B42F540.thumb.jpeg.ef4e231a1532cd2cd9d07b91afb38bab.jpeg

 

Do I understand correctly that you pounded the steak after it was cooked?  I had never heard of that.

 

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

 

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