Dinner 2022

[weinoo]

 

Almost traditional, though doubtful they make ramp pesto in Liguria.  Penne and potatoes with ramp pesto, but left out the string beans for this iteration.

Bought some seafood too (always buy too much at the market, but I'm surely not the only one), which I tend to want to cook toot sweet (or at least the day it's bought).

 

 

Seared scallops simply served with a salad, alongside the pasta. Too busy watching hockey to get all fancy and shit.

[kayb]

I cooked for the first time in forever. (I might also note I have apparently forgotten everything I knew about plating anything attractively.) and then I commenced eating before I remembered to take a pic.

 

 

Grilled pork chop, baked beans,  broccoli and cauliflower salad, potato salad. Strawberries over pound cake, not pictured, for dessert.

[Annie_H]

Spinach gnocchi with butter sautéed celery, fennel, beet greens over roasted tomato marinara 

 

[liuzhou]

Squid with sweet peas, soy sauce, fish sauce, garlic, chilli, oyster sauce. A classic dish round these parts although the fish sauce is not normal. Served with rice and a side of greenery.

 

 

Edited May 16 by liuzhou (log)

[Dejah]

Had another medical trip to Winnipeg, so meals from Cibo Waterfront Safe next to the hotel. I really enjoy the Fried Chicken Club in brioche bun along with Greek salad. Hubby had the double cured pepperoni pizza on garlic crust

 

 

                                                   

 

Shake and Bake BBQ chicken legs in the air fryer

 

                                                                                    

Picked up lovely lamb chops on sale at Safeway: Grilled on stove top

 

                                                                                       

 

The Big Easy came into service as we still don't have an oven (not until end of June!). Wanted roast chicken, and the rain has stopped for the day!

 

                            

No fresh pappardell, but I did finally find dried ones at Superstore. Made Bolognese sauce and had it simmering while I finally got to play out in the dirt!

 

                                                                                     

 

 

[mgaretz]

Tri-tip, cooked SV then seared, served with steamed Brussels sprouts in butter and a glass of 2013 Vines on the Marycrest Paso Robles Red in honor of my retirement from my part-time day job.

 

 

[lindag]

19 minutes ago, mgaretz said:

Tri-tip, cooked SV then seared, served with steamed Brussels sprouts in butter and a glass of 2013 Vines on the Marycrest Paso Robles Red in honor of my retirement from my part-time day job.

 

 

 

Congratulations on the retirement!

[shain]

Pasta with peas and mint pesto, baked ricotta, pecorino romano and sesame.

[Paul Bacino]

Caught 30 in 30

 

 

Im the left guy!!

 

 

The Best

 

[heidih]

2 minutes ago, Paul Bacino said:

Caught 30 in 30

 

 

Im the left guy!!

 

 

The Best

 

Wonderful - and the guy on the left is a lefty   Nice setting too.

[rotuts]

@Paul Bacino 

 

are those 3 "er ?

 

trying to be generous 

 

on I love fishing of what !

 

I can see good time 

 

Some time ago

 

I and a friend 

 

caught 4 or 5 , a bit smaller ?

 

less than 3 ?

 

we filet them

 

and tried Grill them 

 

grill.  most of the  fish 

 

fell through the grates.

 

outstanding time , though

 

pleased yours did not do that 

[JoNorvelleWalker]

 

More curry.  Managed a pappadum this time.

 

[Paul Bacino]

@rotuts --   those babies are 12-14"   

[Norm Matthews]

Dinner tonight was Salisbury Steak and cracked potatoes.

[Norm Matthews]

6 hours ago, mgaretz said:

Tri-tip, cooked SV then seared, served with steamed Brussels sprouts in butter and a glass of 2013 Vines on the Marycrest Paso Robles Red in honor of my retirement from my part-time day job.

 

 

I just read an article from Thermoworks https://blog.thermoworks.com/beef/brisket-style-tri-tip/ that does tri-tip in the smoker for 5 hours and it's supposed to be almost as good as brisket.

[Shelby]

3 hours ago, Paul Bacino said:

@rotuts --   those babies are 12-14"   

DROOLING.  My favorite next to walleye.  We--maybe just Ronnie, but I'm going to try--are going tomorrow.  Hopefully coming home with walleye.  The length limits have changed and we might have a chance to catch a keeper.

[mgaretz]

52 minutes ago, Norm Matthews said:

I just read an article from Thermoworks https://blog.thermoworks.com/beef/brisket-style-tri-tip/ that does tri-tip in the smoker for 5 hours and it's supposed to be almost as good as brisket.

 

Funny as I think tri-tip is always better than brisket!  I like brisket but no way is it worth what they are charging per pound for it these days.

[rotuts]

Ive only had TT a few times

 

its an unusual cut here in NE.

 

it was on sale , and the TT were nicely timed for me.

 

I did a SV @ 130 f   possibly 8 hours, , chill etc,

 

I used it for steak sandwiches .  I did not think to cold smoke it

 

after the SV as Ive done w Corned beef,

 

its exceptionally tasty meat , and 

 

for me , texture , taste , ( SV until tender  each cut )

 

TT does not compare w brisket , co0ked as meat

 

not corned .

 

 

[gfweb]

6 hours ago, Paul Bacino said:

Caught 30 in 30

 

 

Im the left guy!!

 

 

The Best

 

 

Pretty crappie catch

[gfweb]

I favor tritip over brisket, though it is tough to find over on this side of the country.

[heidih]

1 hour ago, mgaretz said:

 

Funny as I think tri-tip is always better than brisket!  I like brisket but no way is it worth what they are charging per pound for it these days.

As a California native Tri-tip is parking lot, street fair  standard for Santa Maria style BBQ.  Though not a beef aficianado I have aways enjoyed it. To me, limited experience wth brisket - I find it more interestong and uncturous? My Weber did a lot of it. 

 

8 minutes ago, gfweb said:

 

Pretty crappie catch

Ha! I remember the first time we were out camping somewhere in California and  the signs warned against "crappie" as they were polluted. Mercury mybe. 

Edited May 17 by heidih (log)

[Honkman]

Stir-fried pork tenderloin with choy sum in plum sauce (plum sauce, rice wine, soy sauce and toasted sesame oil) over rice

[Honkman]

14 hours ago, rotuts said:

interesting idea to add milk for silk-ness

 

ilk that in mind

Actually classical ragu bolognese as it is made in Bologna always contains dairy (most of the time milk, sometimes also cream). 

[Ann_T]

By request.

 

Hot chicken sandwiches. Fries and peas. Lots of gravy.

[Ann_T]

6 minutes ago, Honkman said:

Stir-fried pork tenderloin with choy sum in plum sauce (plum sauce, rice wine, soy sauce and toasted sesame oil) over rice

I would be so happy to have this for dinner.   Looks delicious.