Dinner 2022

[Dante]

Sometimes you just need sloppy joes with fries

[Dante]

pasta alla norcina

[Kim Shook]

@Norm Matthews – thank you!  I think I’ll be making Salisbury Steak soon!

 

@Ann_T – I think that hot sandwiches with gravy, whether turkey, pork or beef, are my favorite meals of all.  I deliberately made extra gravy last time and have it in the fridge.  I think it’s time to bake some good bread and get a rotisserie chicken!

 

@liamsaunt – lucky niece!  Those are the most beautiful, fluffy looking rolls!

 

Friday night I needed some comfort food (extended family issues), so along with a pile of Fritos and some California onion dip, this was dinner:

[Duvel]

Little one requested “dim sum” for today’s Pizza & Movie night. Specifically xiao long bao and spring rolls. I am very certain that while the kid had probably more xiao long bao in his life than most westerners, I am also pretty sure he never had a spring roll. At least not in the faux-chinese egg roll takeaway sense that I was envisioning. But hey …

 

Made some egg rolls from scratch and pimped the “menu” up with steaming some commercial (& frozen) xiao long bao, siu mai and har goe and threw in some panfried gyoza for good measure.


 

 

Served on IKEA plates, because … you know.

 

 

The leftover spring roll wrappers were shredded, fried and dusted with Mission Chinese’s magic dust, as employed on the linked chicken wings.

 

 

Finally, some chocolate ice cream, wrapped in mochi dough.

 

 

All enjoyed while watching Studio Ghibli’s masterpiece Totoro. I can’t decribe how happy I am that the little one enjoys this movie as much as we do. If you haven’t seen it and feel any connection to Japanese culture, please do something for your inner child and watch it. You won’t regret it - I promise 🤗

 

 

 

Edited February 20, 2022 by Duvel (log)

[heidih]

Great "dim sum" array - and yes my son and I have enjoyed Totoro since he was very young. He grew up from birth around a lot of Japanese and Japanese-Americans

[gfweb]

Fried chicken with spiced honey, greens, mashed potatoes

 

[KennethT]

4 hours ago, Duvel said:

Little one requested “dim sum” for today’s Pizza & Movie night. Specifically xiao long bao and spring rolls. I am very certain that while the kid had probably more xiao long bao in his life than most westerners, I am also pretty sure he never had a spring roll. At least not in the faux-chinese egg roll takeaway sense that I was envisioning. But hey …

 

Made some egg rolls from scratch and pimped the “menu” up with steaming some commercial (& frozen) xiao long bao, siu mai and har goe and threw in some panfried gyoza for good measure.


 

 

Served on IKEA plates, because … you know.

 

 

The leftover spring roll wrappers were shredded, fried and dusted with Mission Chinese’s magic dust, as employed on the linked chicken wings.

 

 

Finally, some chocolate ice cream, wrapped in mochi dough.

 

 

All enjoyed while watching Studio Ghibli’s masterpiece Totoro. I can’t decribe how happy I am that the little one enjoys this movie as much as we do. If you haven’t seen it and feel any connection to Japanese culture, please do something for your inner child and watch it. You won’t regret it - I promise 🤗

 

 

 

Is it too late for you to adopt me?

[JoNorvelleWalker]

 

Last night's dinner.  Shoprite had rib steak as the weekly loss leader.

 

Tonight will probably be salad and cold steak.  Side of Rancho Gordo beans.  The steak was particularly delightful as for once I didn't overcook it.  Seven minutes on the Philips grill.

 

[Ann_T]

I love having these Hokkaido Scallops from Walcan Seafood in the freezer to cook for Moe when I'm not hungry.

He loves scallops and I've never been a fan.

 

Tonight's dinner was scallops in a cream sauce with mushrooms and gruyere topped with buttered garlic bread crumbs and finished in the oven.

No recipe. Just winged it.

Moe gave the dish 5 Stars.

[Honkman]

Mbahal - Very interesting and tasty stew from Senegal, Gambia. Small amount of lamb shoulder, okra, eggplant, cherry tomatoes, black-eyed peas, jalapeño and jasmine rice cooked at different stages in a sauce made of beef broth, peanut butter, tomato paste, fish sauce, tamarind paste, All cooked to a consistency not unlike risotto- the combination of peanut butter, fish sauce and tamarind is great and addictive.

[cteavin]

I've been feeling bovine, so I tofu-ed up for the week. 😁 #mealprep

 

I haven't done anything with 'em, yet. (I usually add them to stir frys with a quick sauce.) I sprayed them with oil and baked them at 250C until they were golden brown. They keep forever, but they'll all be gone within a few days. 

 

[liuzhou]

Liver and Onions Chinese-Style with Buttery Champ.

 

 

Edited February 21, 2022 by liuzhou (log)

[weinoo]

 

Cod (fresh) chowder, Manhattan-style.  Bitter greens salad. 

[liamsaunt]

Last niece-requested meal for this visit: pineapple fried rice, sticky soy sesame chicken wings, cream cheese wontons (basically crab rangoons without the crab) and some random broccoli.  

 

[KennethT]

Southern India inspired shrimp with masala potatoes, coriander-mint chutney from Dishoom and tamarind chutney.  Curry leaves and mint from the garden.

 

[Annie_H]

4 hours ago, cteavin said:

I haven't done anything with 'em, yet. (I usually add them to stir frys with a quick sauce.) I sprayed them with oil and baked them at 250C until they were golden brown. They keep forever, but they'll all be gone within a few days.

Do share what you end up making. I did similar a couple weeks ago but did not know about baking. I cast iron seared and added to noodle bowl lunches---ramen eggs, miso soup on the side. I need some new ideas. I'll start by dusting off my wok. 

[heidih]

5 hours ago, cteavin said:

I've been feeling bovine, so I tofu-ed up for the week. 😁 #mealprep

 

I haven't done anything with 'em, yet. (I usually add them to stir frys with a quick sauce.) I sprayed them with oil and baked them at 250C until they were golden brown. They keep forever, but they'll all be gone within a few days. 

 

Those look breaded?  I've taken to a light marinade. Today will be a squeeze of orange, sprinkle of turmeric, splash of fish sauce. Cut in slabs/large dominoes, and broiled to golden one side. I like the texture. I snack on them and add to stir fries. I do like the terxture of tofu cubed in soups where it pumps up and absorbs the broth.

[Annie_H]

4 hours ago, weinoo said:

 

Cod (fresh) chowder, Manhattan-style.  Bitter greens salad. 

That looks so good and simple clean. (after last nights disaster---strike two ButcherBox)

Saturday was familiar. Miso WildMushroom Meatballs. (6oz minced beef). Lots of cast iron seared veg. 

 

 

[shain]

Homemade blue cheese, store bought aged cheddar, wine, chestnuts, fruit, nuts, candied green walnuts, pickles. Also a sourdough rye made by our neighbor, not pictured.

 

 

[Shelby]

@shainYour blue cheese looks amazing.

 

@Ann_TI just roasted some chicken, but now I want turkey.  And scallops.

 

One of Ronnie's faves is broccoli, cheese and rice casserole.  I had some fresh broccoli that needed to be used --and Cheese Whiz!  Don't judge lol.

 

 

Roasted chicken and breaded tomatoes to go with

 

 

 

We smoked some turkey breasts a while back and froze them.  Handy to throw in the SV bath and have big 'ole sandwiches.

 

 

Last night was more SV--a pork tenderloin

 

Salad, potatoes, gravy and some Brussels sprouts on the side

 

 

 

 

 

 

 

 

 

[Paul Bacino]

Porker UP

 

8#  Wild Forks Suckling/  injected with apple / juice cider/ brown sugger/ whats this here sauce and ckn broth/ serrano 

 

 

 

 

 

 

 

Brain

 

 

This was a smaller Req tecq...  and to get to 175 internal..it got dark..it was a bit windy..i had to use a hotter temp to get upper box to 190ish.  actually turned out good in the meat..I made a peach BB sauce and made sliders..cook time 2 PM till 630PM

Edited February 21, 2022 by Paul Bacino (log)

[heidih]

So with the dark skin - was it wasted or just in need of a scrape to be edible? Finak skin texture? How do you enjoy the brain?

[Tropicalsenior]

11 minutes ago, Paul Bacino said:

Wild Forks Suckling

Looks delicious. I've cooked a ton of them in restaurants but never cooked one at home. I always got a sad twinge because growing up on a farm those little piglets were some of my favorite animals.

[Tropicalsenior]

4 minutes ago, heidih said:

dark skin

That's the very best part.

[Paul Bacino]

1 hour ago, heidih said:

So with the dark skin - was it wasted or just in need of a scrape to be edible? Finak skin texture? How do you enjoy the brain?

 

Heidih--  the drk skin was just a bit gummy/  was gonna blow torch it/  but u know after a day of cooking

 

MY intentions was to get a nice golden crispy skin.  I also spritzed it often..maybe could have effected it

 

The brain--i decided to make a pig head ramen soup later this week      I used the stripped bones for a killer stock

Edited February 21, 2022 by Paul Bacino (log)