Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2022


liuzhou
 Share

Recommended Posts

image.thumb.jpeg.cc34ada2923ee18def6d181b49bedfcd.jpeg

 

Let's call it shrimp piccata; shrimp first partly sautéed in Beurre de Baratte au Piment d'Espelette and olive oil, removed, and pan sauce made with shallots, scallions, garlic, white wine, lemon, capers. Shrimp added back, more butter. Done. Greek salad. Focaccia - purchased.

  • Like 12
  • Delicious 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Posted (edited)

@Annie_H

 

Here are some of the red shrimp uncooked. They were alive when I left the market, but it took me a while to get home and they didn't make the trip. Still damned fresh though. I think you can see they don't look much different from when they are cooked.

 

They are wild caught in the Tonkin Bay just by the border between China and Vietnam.

uncooked.thumb.jpg.99cfc623c83801c6cc53530928811124.jpg

 

Edited by liuzhou (log)
  • Like 8
  • Thanks 1
  • Delicious 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

1 hour ago, liamsaunt said:

Peanut noodles

 

Nice ! How do you make the sauce - is it "just" peanutty, or are there other flavors involved ?

Link to comment
Share on other sites

5 egg frittata with more of a deconstructed lasagna vibe. Using leftover Thursday nights pasta. Hot straight from the oven it is always a cafeteria blob. Packing for a weekend road trip this was an easy one pan clean up. ---and todays lunches.

Screen Shot 2022-05-06 at 9.42.54 AM.png

  • Like 10
Link to comment
Share on other sites

2 hours ago, Duvel said:

 

Nice ! How do you make the sauce - is it "just" peanutty, or are there other flavors involved ?

 

It was a blend of peanut butter (well, in this case, a 50/50 blend of peanut butter and cashew butter because I ran out of peanut butter), sambal oelek, garlic, ginger, low sodium soy sauce, and honey all blended together and then thinned with water to get it to the consistency I wanted.  

  • Like 3
  • Thanks 1
Link to comment
Share on other sites

40 minutes ago, liamsaunt said:

It was a blend of peanut butter (well, in this case, a 50/50 blend of peanut butter and cashew butter because I ran out of peanut butter), sambal oelek, garlic, ginger, low sodium soy sauce, and honey all blended together and then thinned with water to get it to the consistency I wanted.  

I did similar last week using almond butter and a bit of tahini---using what I had on hand. Garlic, lots of ginger, soy. Mixed nuts and seeds but really missed peanuts. Had to keep tasting to get it right. A big tBsp of Korean chili flake helped. Flavor good but made my sauce before taking the package of rice noodles from the pantry. Must have been a shopper substitution. My least liked noodle in pasta or rice. All wrong, but the flavor was there. DH liked it and took it for lunch. Not bad cold.

IMG_2877.jpeg

  • Like 12
Link to comment
Share on other sites

5 hours ago, liuzhou said:

Here are some of the red shrimp uncooked. They were alive when I left the market, but it took me a while to get home and they didn't make the trip. Still damned fresh though. I think you can see they don't look much different from when they are cooked.

Gorgeous shrimp. Would love to attend a shrimp tasting. So many varieties. And one treat from the sea that has not hit the roof in cost. 

We get lots of fresh from the sea scallops, lobster, crab, oysters, mussels, uni, sole, cod, etc.--rarely live shrimp unless from a filthy poopy tank. 

Link to comment
Share on other sites

16 minutes ago, Annie_H said:

Gorgeous shrimp. Would love to attend a shrimp tasting. So many varieties. And one treat from the sea that has not hit the roof in cost. 

We get lots of fresh from the sea scallops, lobster, crab, oysters, mussels, uni, sole, cod, etc.--rarely live shrimp unless from a filthy poopy tank. 

Clearly you have not seen the prices of BC Spot Prawns!

 

I recall years back seeing them for $17/lb (CDN) and in the last couple of years, $25-40/lb!!!

 

 

Link to comment
Share on other sites

On 5/3/2022 at 8:54 AM, Duvel said:

The smoker I use - as I said: entry level - has automatic temperature control, timer, a reload feature for wood chips and feels pretty much like a SV setup.

I lean towards agreeing with that. Not as a literal comparison but as a somewhat comparable passive appliance. I have a few smokers and all have their uses and quirks. I like our electric wood chip for a light smoke and stacked with a mixed grill. Ease of use all winter. (new to us 2020). Nice to have SV and can add multiple proteins for a work week of prepped/cooked options. Passive and boring. I prefer an old school oven braise in enameled cast iron. 

I would not call your choice 'entry level'. Just need to figure out how to get the best outcome for what you have. Oven par-bake with a dry rub for a couple hours low and slow. Multiple stacked shelves can make an impressive mixed grill, even octopus on a cedar plank. Salmon, shrimp and scallops...for a gathering of friends I might first smoke cheese, then a half slab of salmon with lots of lemon slices and fresh dill, then fridge and serve cold. Wood fired, shrimp and scallops, then whole chickens go on and ribs. Low and slow at 225-250. All comes off at different times all afternoon. Lots of sides and salads. A dozen ears of fresh corn on the far right side. 

I like the wood fired dance. Hands on with a wood fired cedar hot tub, barn pot belly stove, bon fire, and tending the smoker is 4 fires simultaneously. But that is a 6acre farm in the mountains. Not practical in a backyard in Brooklyn. Most of my friends have gas or Krieger pellet, or a kettle that pretty much does all. 

 

 

 

Screen Shot 2022-05-04 at 10.03.17 AM.jpeg

  • Like 7
  • Thanks 1
Link to comment
Share on other sites

1 hour ago, mgaretz said:

Cabbage soup made in the IP.  

 

cabbage-soup-ip10.jpg.479c2293588b3c7d2060d3a00f3daaa0.jpg

 

 

I've made your recipe for this soup and it really is wonderful.

  • Like 2
Link to comment
Share on other sites

38 minutes ago, TicTac said:

Clearly you have not seen the prices of BC Spot Prawns!

 

I recall years back seeing them for $17/lb (CDN) and in the last couple of years, $25-40/lb!!!

I've never had spot prawns and would love to try them. Ann-T gets them locally. Hence my interest in a tasting like we have for oysters and clams. Often various crabs like king, blue, east coast, west coast, etc. 

Crab meat is 40-50 a pound now. Dad will easily get a bushel of live crab my next visit from a friend. We have traps from last spring but that is a day long hunt and hope to get a dozen. A bushel at a friendly price I can pick some for next day crab cakes. 

  • Like 1
Link to comment
Share on other sites

Might call this my East Meets West dinner:
Canadianized Breaded Sweet & Sour Spareribs which was on our restaurant menu as #13. The ribs are seasoned, egg wash, breaded with soda cracker meal, deep fried, then simmered in water, vinegar, sugar, and ketsup! Deep fried is #17 or as appetizer. Hard to keep fingers out of that pile!

 

In progress                                                                          1744438870_Deepfryingribs7184.jpg.432d4704705524070fcf2a47a221a617.jpg

 

After simmer and thickened with cornstarch slurry                           1246051577_SSribs7186.jpg.488f2b7e9a8c805abe3c47f060b632d4.jpg

 

Traditional Chinese Stir-fried Fun See (mung bean thread) with Chinese sausage, dried shrimp, and Napa cabbage

 

                                                                                                              1984217274_FunSee7188.jpg.8f5aa837e7e5a56b95464972b84b55e9.jpg

 

                                                                                 

 

                                          

 

                                         
 

  • Like 9
  • Delicious 4

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Prep for Hairy Biker's Spanish Chicken. https://www.hairybikers.com/recipes/view/spanish-style-chicken-bake

Prep takes all of 15 minutes and elements are added to a roasting pan at intervals. Only ingredient not shown is chicken thighs which are still defrosting, but they are just slashed a few times and seasoned. I added an extra pepper as we have a plethora. I also peeled the garlic cloves. Used hot Italian sausage because chorizo is unheard of in the one horse town in which I reside, and I didn't feel like doing the 25 minute drive to where I know I can get it. Hopefully I will remember to post a picture of the end product.

HB_7154.jpg

  • Like 8
  • Delicious 1
Link to comment
Share on other sites

Posted (edited)

We recently has some Spargel related discussions, triggered by @weinoo …

 

Today I am happy to report that the Spargel season here at the Badische Bergstraße is in full swing and - as my parents are (still) here for the weekend and the little one out for a sleepover - we had a proper German Spargel dinner !

 

These booths are set up strategically at major intersections along the Bergstasse to sell the produce of the local growers. This particular booth is just next to our place. Spargel shares a season with strawberries and usually the growers offer both, plus related products.

 

62541D5E-1520-439C-BB67-783466CDAEEE.thumb.jpeg.2c726a70b51b7cf7f1233d5737239fa3.jpeg

 

2 kg of Spargel, harvested this morning.

 

26D35D4E-7C96-447B-BD03-55D061271BCD.thumb.jpeg.545e1d271e6e6f71eb10cd709bbf1754.jpeg

 

Trimmed by my mom, all trimmings went into making the master stock, together with sugar, salt and butter. 

 

03D7140B-415F-4738-BB83-27C7379D97A0.thumb.jpeg.4790ae8e5f3d84c577cf2af98d96e3f0.jpeg

 

 

The yield …

 

B31DFBC6-B5EE-4CF6-B02F-518C5808A31E.thumb.jpeg.cafc5727d0cb3995a9329f07b996f885.jpeg

 

Thrown into the hot master stock, brought to a boil and left to soak for about 10 min …

 

554D3715-26EC-4C2E-8915-620E87AB1F93.thumb.jpeg.cb27b91d5cd0335c74057b2c5b5d105b.jpeg

 

Served family style al fresco with a lovely Mosel Riesling, plenty of Hollandaise, new fingerling potatoes …

 

9F3D6410-07AA-49AA-80A4-087A44F5B8BC.thumb.jpeg.279fe9507882bbb0d0094c99fb218d9e.jpeg


… and of course Iberico ham, lightly smoked Speck, Parma ham, cooked sweet ham from the Odenwald, Bavarian baked shoulder ham and smoked duck breast.

 

708713CC-F995-4357-A3C7-8C8051D083FD.thumb.jpeg.6357e04d7af4d866206198316960c636.jpeg

 

Dessert from the same booth …

 

22CD1402-ECC3-4FDC-981E-ABBE05BCE83A.thumb.jpeg.a76a70fc781904b76e0a65628f080532.jpeg

 

Some Moscatel wine for the ladies and Yamazaki 12 for my dad and me. We enjoyed a relaxed evening 🤗

Edited by Duvel (log)
  • Like 16
  • Thanks 1
  • Delicious 7
Link to comment
Share on other sites

We had dinner a little early because Charlie has a car show now.  I did pork ribs in the smoker.  With it there was black bean and corn dip, beer cheese dip, corn chips. corn bread and corn on the cob. There was also some fresh cut pineapple, potato/egg salad, and BBQ beans.  We will have some store bought brownies later.

20220507_134836.jpg

20220507_135628.jpg

20220507_140320.jpg

  • Like 9
  • Delicious 4
Link to comment
Share on other sites

1 hour ago, Norm Matthews said:

We had dinner a little early because Charlie has a car show now.  I did pork ribs in the smoker.  With it there was black bean and corn dip, beer cheese dip, corn chips. corn bread and corn on the cob. There was also some fresh cut pineapple, potato/egg salad, and BBQ beans.  We will have some store bought brownies later.

20220507_134836.jpg

20220507_135628.jpg

20220507_140320.jpg

You have an amazing amount of energy! Everything looks fabulous and makes me wish I could partake!

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

1 hour ago, Norm Matthews said:

We had dinner a little early because Charlie has a car show now.  I did pork ribs in the smoker.  With it there was black bean and corn dip, beer cheese dip, corn chips. corn bread and corn on the cob. There was also some fresh cut pineapple, potato/egg salad, and BBQ beans.  We will have some store bought brownies later.

20220507_134836.jpg

20220507_135628.jpg

20220507_140320.jpg

Lovng the corn elements, the sides, and I'd enjoy that pineapple as a point of difference to taste strong, salty goodness.

  • Like 3
Link to comment
Share on other sites

On 5/6/2022 at 3:11 PM, Annie_H said:

I've never had spot prawns and would love to try them. Ann-T gets them locally. Hence my interest in a tasting like we have for oysters and clams. Often various crabs like king, blue, east coast, west coast, etc. 

Crab meat is 40-50 a pound now. Dad will easily get a bushel of live crab my next visit from a friend. We have traps from last spring but that is a day long hunt and hope to get a dozen. A bushel at a friendly price I can pick some for next day crab cakes. 

They ship them here to Ontario live, and while I am sure shipping impacts the price (especially these days), I know first hand that spot prawn prices have gone up in BC as well.

 

Everything is more expensive these days, sadly.

 

Never bought crab meat, but that does sound spendy.  Though At $20-30/lb for a live beast, one would only contain what, 1/4 to 1/8 of a lb of meat per?  Plus the labor...makes sense.

Link to comment
Share on other sites

So much good food happening.  Once again I've resolved to get a passport and move in with @Duvel.  @Norm Matthewsmaybe I'll just come visit you and your wonderful looking spread ;) 

 

I had some leftover hollandaise sauce so did that with garden asparagus and spaghetti with Italian sausages

 

thumbnail_IMG_2326.jpg.d60bdedc90834adaba7427f04f973ade.jpg

thumbnail_IMG_2327.jpg.b354bd1220ac8eb96b38e0544417833b.jpg

 

Tacos, stuffed peppers and RG beans for Cinco De Mayo

 

thumbnail_IMG_2328.jpg.d652c69b673ad8fef22e235024544700.jpg\\

 

thumbnail_IMG_2329.jpg.0dd6a2e1e29c2ff61ea27b59837c52f3.jpg

 

 

Caesar salad from a bag mix (it was ok....not as good as homemade dressing) and Canadian bacon and pepperoni pizza

 

thumbnail_IMG_2334.jpg.30e50cfa8782f03cee0463f88267bbc5.jpg

 

thumbnail_IMG_2335.jpg.6f0f8d2c8ed9fae68fe9507827c20cee.jpg

 

And for Derby Day!!!

 

We thawed out a turkey and vac packed all of it except half of the breast.  I did it in the CSO on steam bake  at 350F for about an hour.  Pulled it at 160F internal temp.

 

thumbnail_IMG_2337.jpg.4255812fbd80e71d084b1788bfa853da.jpg

 

SO juicy and good.

 

thumbnail_IMG_2338.jpg.5813f84e157c15a05306f55587e9d60b.jpg

 

So I could make Hot Browns.  Definitely doing this again.  We really liked them.

 

thumbnail_IMG_2339.jpg.5bbb02c27df6695570c3ce5ad6b00c2e.jpg

 

thumbnail_IMG_2340.jpg.d0179316e7ee8b05de9b1d4eb35f225f.jpg

 

thumbnail_IMG_2341.jpg.dfde501fe3f246ea3a4dab7229fd33ea.jpg

 

And the pie that I cannot call Derby Pie because I'm not supposed to lol for dessert.

 

thumbnail_IMG_2336.jpg.4806a65fdc90f2b85e87d711f0621b69.jpg

 

 

 

  • Like 15
  • Thanks 1
  • Delicious 4
Link to comment
Share on other sites

20220508_055828.thumb.jpg.bd42f350eab0a3d3986a2dedcbe6c035.jpgI had a tuna fish sandwich with pepper jack cheese for dinner last night. I had made meatloaf with roasted carrots and potatoes for our dinner but I found out that my next door neighbor passed away in the afternoon. She was a sweet little woman that just turned 96 last week. I sent our dinner to them along with a loaf of bread that I had made in the morning.

20220507_101437.thumb.jpg.22ca70586ecf43c57814624ee08e208c.jpg

I will miss her.

  • Like 11
  • Delicious 2
  • Sad 5
Link to comment
Share on other sites

 Share

×
×
  • Create New...