Dinner 2022

[Dejah]

@ShelbyI LOVE your prime rib. Must use your method next time.

Seem to be taking shortcuts these last couple of meals. I used KFI Butter Chicken sauce before and we really enjoyed it. Picked up a couple more jars while at Costco.

 

                                                                                     
                                                                                            

 

Superstore had AAA Beef tenderloin on sale this week: 12.99 / lb. plus 10,000 points using my PC Financial credit card. Picked one up, trimmed it and got 11x7 oz steaks for the freezer. Had lots from the thin end and trimmings for stir-fry. Have a bag of bell peppers to use up: Black Bean Garlic Beef & Bell Peppers for supper.

 

                                                                                            

 

                                                                                           

[shain]

A matzo casserole (a bit like strata, but firmer and not cheesy). Filled with chard, potatoes, browned onion, feta, turmeric, cinnamon, pepper, cumin.

Crisped and served with tahini sauce, tomato salsa with schug.

 

 

[shain]

Southeastern Asian fried rice. With dried shrimp, chickpeas, egg, onion, cabbage, coriander seeds, cumin, soy sauce, fish sauce, fried shallots.

 

 

 

[liamsaunt]

Yesterday is normally our fish share delivery day, but we got an email in the morning saying that the boats did not go out and they'd be delivering today instead, so I had to come up with something else.  I had a bag of romaine lettuce that I wanted to use, so chicken caesar salad it was.

 

[Annie_H]

Dusted off the SousVide. Pork chops straight from the freezer 140º for 3.5 hours. (SeriousEats). Celeriac, golden beet, watermelon radish slaw. Carrot top, cilantro stem, green olive tapenade. Spicy horseradish mustard. 

 

[heidih]

1 hour ago, Annie_H said:

 Carrot top, cilantro stem, green olive tapenade. 

 

Now that is a smart and tasty sounding use of often discarded greenery. Your carrot tops must have been lively looking. Unless from a Farmers Market the ones I can get are lifeless/tasteless. If I can't small it when I cut it- nope 

[Paul Bacino]

Allmost classify this as a perfect cook!!  Rested steak on counter for 2 hrs/ water bathed 1 hr@135..seared super hot grill/  could have rested a bit longer

 

[Duvel]

13 hours ago, Dejah said:

@DuvelYour little guy loves octopus. I salivate every time I see his plate. Have never cooked any myself other than the dim sum curried baby octopus.
I am tempted to pic up a package of this - on sale at our supermarket this week. It's already cooked. So if I sliced it up and sauteed quickly, would it be like what your son has? Or do you cook it from raw?

That is pretty much what we are using (slightly different brand). Little one prefers a preparation called pop a la gallega (Spanish: pulpo a la gallega or Galician-style octopus), for which you thaw the arms (they are already cooked) and warm them up in salt water until hot. I like to put a bit of kelp into that water as a Galician grandma’s little umami secret. Then slice in thickish (think quarter inch) slices, drizzle with really good olive oil and sprinkle some paprika powder on. Smoked paprika works great as well. Add some flaky sea salt if you need more saltiness. The arms should have a bit of a bite in the white center, while the purple outside is softer and slightly „gooey“. It‘s a taste & textural thing …

Edited April 19, 2022 by Duvel (log)

[Annie_H]

57 minutes ago, heidih said:

Now that is a smart and tasty sounding use of often discarded greenery. Your carrot tops must have been lively looking. Unless from a Farmers Market the ones I can get are lifeless/tasteless. If I can't small it when I cut it- nope

Using carrot tops never appealed to me for the same reason. But the rainbow carrots I'm getting in my veg box are organic and very fresh. I cut the tops from the carrots and store in the fridge in a glass of water like I do cilantro. Squished between my finger they have a fresh greens scent. Background. Not fragrant forward like most herbs. Best in something briny like a coarse tapenade. I've made a few recently. This one I made for Cubano lunch sandwiches with a couple extra pork chops I sliced. I have a big fennel in the fridge but that sounded too aggressive for pork. 

[KennethT]

1 hour ago, Duvel said:

Treally good olive oil and sprinkle some paprika powder on. Smoked paprika works great as well. …

Piment d'Espelette if you've got it!!!

[Kim Shook]

@Ann_T – the bubbles in your pizza crusts always slay me!!  And you know how I feel about the hot chicken sandwiches with gravy❤️.  I honestly think it is one of the best meals in the world. 

 

@Duvel – as I said on the lunch thread, I’m envious of your Paris food.  And the bread and terrine meal is just exactly perfect.  I admit to being perplexed at the thought of having to convince people to venture out to eat in PARIS!

 

@rotuts – your tortellini meal looks and sounds delicious.  But that soup-plate!  Gorgeous!  It truly stole the show from the food!

 

@gfweb – lovely Easter meal.  What all was in the lingonberry sauce?  It is much more attractive than my Cumberland sauce turned out and I think it would taste great with ham.

 

@Shelby – your Easter dinner is gorgeous.  Please explain crab puffs.  I think I need them.    

 

I have a question for anyone.  I’m seeing the white asparagus all over eG.  I’ve never had an occasion to try it, and I’m wondering what it tastes like.  I do not like green asparagus at ALL.  I think I’m drawn to it because it looks like it would taste like hearts of palm, which I DO like.  Which is not at all logical, I realize 😁. 

 

 

 

Our pre-dinner nibbles on Easter were cucumber slices and cherry tomatoes piped with some Boursin and our cocktail was some White Sangria:

 

My MIL, our ONLY guest, decided without telling anyone that she would forgo appetizers (she doesn’t believe in them🙄) and arrived just before I had planned to serve dinner.  So, I ended up serving dinner late.  Sigh. 

 

Mr. Kim smoked one of the Costco Master Carve hams:

 

It was incredibly moist and delicious.  It’s rubbed with a mustard/brown sugar mixture and then spritzed with pineapple juice. I hope they never stop selling this ham.  I made some Cumberland sauce to go with it:

It was good, but weird looking.  The currants plump up during the cooking and it ends up looking like lentils in brown Jello.  Not terribly appetizing. 

 

The sides included Jessica’s sautéed mushrooms, her pineapple casserole and her deviled eggs:

 

 

 

@Shelby’s cucumbers:

 

 

Green beans:

 

 

I did Bourdain’s Gratin Dauphinois from the Les Halles Cookbook.  I’ve done these many times before and for the first time they gave me trouble.  They tasted great and were beautifully tender, but at the bottom of the baking dish there was a lot of what looked like melted butter.  Not sure if it was from the Gruyere or if the heavy cream broke?  If anyone knows what it was likely to be, I’ve love to hear it.  It was gorgeous, though:

 

 

Mr. Kim put together lovely relish dishes.  Pimento cheese and Boursin-stuffed celery:

 

 

Olives, kosher dills, peppadews stuffed with cheese and prosciutto, and some  pickled green tomatoes that Jessica made under my MIL’s supervision:

 

 

Jessica recently went to Mr. Kim’s mom’s and got a lesson in making “The Rolls”.  These are good yeast rolls that she had made forever and even won ribbons for at the Virginia State Fair.  We got to sample them in person for Easter:

 

 

Plates:

 

 

My MIL brought a lemon meringue pie for dessert:

 

 

 

 

Last night we celebrated the end of Lent and of having to forgo restaurants and ate at our favorite local Chinese restaurant.  Hot and Sour soup and an egg roll:

 

 

  

Mr. Kim had the Kung Pao beef:

 

 

And I had the Moo Shu pork (sans mushrooms):

[Dejah]

@Kim ShookYour whole meal looks fantastic, but the Baked Ham and the Gratin Dauphinois had me salivating!
Boursin cheese was on sale this week. I've stocked up on a variety. Having the Apple and Maple now, and it never seems to get further than from package to my mouth!

[heidih]

@Kim Shook Everything looks wonderful. I want to pull an ear off those rolls and smell/taste the yeasty goodness. Glass lover in me smiled broadly at your great retro shaped sangria pitcher.

[gfweb]

@Kim Shook The sauce was chicken demiglace, water, a 1/4 tsp of soy, a 1/4 tsp mustard, two tbsp lingonberry jelly. Total volume about 1/2 cup, thickened with starch.

 

I don't think it would stand up to ham...too mild. Fine for smoked pork though

[chileheadmike]

Rack of lamb done over hardwood charcoal,  pan roasted Yukon gold potatoes and grilled zucchini.  

 

Lamb looks more done in the picture than what it actually was.

 

 

[Raamo]

Sometimes simple is excellent. Angel Hair Pasta + Good Virgin Olive Oil + Red Pepper Flakes pairs with 2015 HdV Chardonnay better then I expected!

 

 

I just love the color of this wine.

[liamsaunt]

This was one of those dinners that did not look like much but tasted really good.  Hake in a pistachio-panko crust with lemon, garlic, and dill, plus some creamy mashed potatoes and spinach.  My husband said it looked like Shake n Bake haha.   I probably should have added some parsley to the coating, but I've been running around like crazy getting my house ready for a triple bathroom renovation that starts Monday, and frankly did not think of until we were sitting down to dinner.

 

[Annie_H]

Mediterranean Pasta Puttanesca

Salmon and Marquez, leeks, celery, a feta bake with olives and cherry tomatoes under there somewhere

 

[Tropicalsenior]

Yesterday was my friend Lenora's birthday and she's been up to stay with me for a few days. So last night I made a few of her favorite things for a light dinner. I also managed to sneak in an entry @Duvel's cook-off. I made a country pâté

A small quiche

And a small cottage cheese and tomato salad

Served with a delicious vintage, non-alcoholic sangria.

I put anchovies in the deviled eggs and they were good but I think I prefer just plain old country style deviled eggs.

Edited April 20, 2022 by Tropicalsenior (log)

[Ann_T]

On 4/19/2022 at 11:12 AM, Kim Shook said:

@Ann_T – the bubbles in your pizza crusts always slay me!!  And you know how I feel about the hot chicken sandwiches with gravy❤️.  I honestly think it is one of the best meals in the world. 

Thanks @Kim Shook, it is definite one of our favourite meals.   

That was quite the Easter feast you put made.  I really like those smaller hams.  Thrifty's here has a similar one to Costco that I sometimes buy.

Tonight's dinner. 

 Another pizza.

Still practicing with the Ooni.  Turning the flame down low after launching the pizza. 

 

Last night's dinner 

 

Greek Lamb Shanks

[Kim Shook]

@Tropicalsenior – what a beautiful, festive, and delicious looking meal.  I’d LOVE it if someone made me such a wonderful birthday dinner!

 

@Ann_T – from one favorite meal of mine to another – lamb shanks are so great and so hard to find here. 

 

Tonight was supposed to start with this very nice-looking salad:

 

But I forgot to serve it.  Sigh.

 

We had kielbasa, asparagus (well, Mr. Kim did – I have some green beans), and leftover Gratin Dauphinois from Easter:

 

I thought that the asparagus looked extremely dry and overdone, but Mr. Kim swore it was fine. 

 

Served with leftover rolls:

[liamsaunt]

Curry nut mahi mahi with pineapple lime cilantro rice and roasted broccolini

 

[mgaretz]

Prime rib hash made with leftover prime rib, potato, onion and spinach:

 

 

[AlaMoi]

one of my bestest uses for left over prime rib is chili - but that spinach bit is to drool for!

[Ann_T]

Moe's dinner.

Seared scallops (Quadra Island Scallops) from Walcan Seafood

Seared in olive oil, cast iron pan and finished with butter, garlic and lemon.

Served with a Caprese Salad.