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Dinner 2022


liuzhou
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Home alone …

 

Ma la dumplings and a mysterious beverage with slightly flourescent qualities.

 

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On 5/20/2022 at 8:52 AM, KennethT said:

Vietnamese style grilled cod with mango salad and rice noodles. I marinated the cod in a paste of black pepper/dried chilli powder/lemongrass/cilantro stems/garlic/fish sauce/turmeric, then wrapped in banana leaf and grilled.  Mango salad with herbs was made with the ataulfo mangos - even though they were soft, they still didn't compare to the other mangoes I had earlier in the week - so they needed quite a bit of enhancing.  The dressing was black pepper/garlic/cilantro stems/fish sauce/tamarind water/lime juice/palm sugar/thai chilli/fried shallot.  Herbs were mint and rau ram (laksa) from the garden plus cilantro and garlic chives.

 

This looks so great!  I have some banana leaves in my freezer and am going to try this sometime soon.

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On 5/19/2022 at 2:10 PM, Duvel said:

Inspired by @Norm Matthews post on brisket-style tri tip (and the ensuing discussion) I decided to give it a go …

 

After about 6h in the smoker (last 2.5h wrapped):

 

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With a quick coleslaw, beans and a brezel roll …

 

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It was ok. Family was not impressed. Taste was good, it was reasonably tender, but slightly dry. I attribute this to mainly two issues:

 

1) German beef is not particularly fatty, and meat quality is average. This tri tip was too lean and thus the succulence of the rendered fat was missing.

2) I pulled at 187 F because it was dinner time. Should have gone to 200 F. Well … would have, should have, could have. A weekday is not perfect for experimenting with long cooks. As usual, my old lab wisdom hold true: If you don’t have time to do it right, reserve the time to do it again.

 

To be repeated …

 

 

Looks pretty.

I'd say tri tip needs sous vide as it tends to be tough and dry.  I'll do it at 135 for a day or two.

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7 hours ago, JoNorvelleWalker said:

 

As the recipe calls for.*  Crispy and delicious.

 

 

*blanched, then dried, then roast 425F for 20 minutes.  My new favorite recipe for broccoli rabe.

 

 

 I have grown to love roasted greens, prepared either in a pan or oven.

The border between delicious and charred is razor thin.

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9 hours ago, JoNorvelleWalker said:

Crispy and delicious

I apologize. It was probably sour grapes and guilt by association on my part. I had just finished cremating a pan of croutons and it was my last loaf of homemade bread.

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Carlos had planned to take me out to dinner last night for my birthday but the rain was coming down in buckets so I put together a quick dinner of tonkatsu, Japanese honey butter sweet potatoes, and Asian coleslaw. Not very photogenic but it sure was good

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We've got beautiful sunshine today so we are going to go out for pizza.

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I turned 55, so I took the family out. I chose a reasonably upmarket Indian restaurant in Nottingham, The Maharaja's Retreat. I prefer dive ethnic places as they tend to be more to my taste, but this was for family. IMG-20220521-WA0020.thumb.jpg.7f63f0b8b47f718eed8f8d11434adf90.jpg

A mixed seafood platter and a mixed chicken platter. Prawn, cod and salmon, chicken with different sauces. All really good, cooked to just done.  IMG-20220521-WA0021.thumb.jpg.248d13716f10a996648ad8bb818ffd93.jpg

Peshwari naan, butter chicken, daal, Hyderabad dum chicken biriyani, ladies' fingers, parathas, ginger lamb.

Very good. My only criticism is that it wasn't hot enough. Amazing that they managed to get so much flavour in without the heat. Suited my nuclear family who all like it mild. Would have been top tier for me if it had been generously spiced. I really liked the sea food which was cooked to just done rather than firm to hard as it would have been in Kerala.

There's always a balance when you're running a restaurant in a foreign country, even a French or Italian restaurant in London, between what you know is right and what sells. This was fine, and I suspect the chef is excellent. I'll stick to the dives.

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@Kerala 

 

very very nice !

 

Indian w Table cloths !  there was a restaurant 

 

in that fashion , one town over from me , and it was a treat going there.

 

food superb

 

 

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Sous vide pork ribs with char siu sauce then finished off on the BBQ.

 

          

 

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Hubby has dental work in progress day after the ribs, so softer foods for a couple of meals

 

Chicken Congee with the works for him, and Hot 'n' Sour for me. Made a big pot so he could have some another day.

                                    

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A family favourite from hubby's Nana: Rice omelette with cheddar cheese sauce

 

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Pickerel Fish 'n' Chips with curry gravy

 

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Dejah

www.hillmanweb.com

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We had three meals and a couple lunches from the new-to-us pack of merguez. I had pulled pork and the merguez with some sides on the table so the squirts on the pita, ( homemade I found in the freezer), was not meant to be cute. Broil toasted, flipped, then chili crisp, green hot sauce, saba. I was rushing--we like hot food/hot plates. 

Cucumber, yogurt, red onion pickled, feta---at the table. 

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1 hour ago, Dejah said:

Chicken Congee with the works

Mmmmmm. I have been dreaming of some congee or its equivalent in Japanese or Korean style. Just something comforting. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Posted (edited)

Vegetable korma (eggplant, cauliflower, peas, chickpeas, paneer, raisins, onion, ginger, various spices), besan falafel, spiced rice with vermicelli, homemade Indian amba relish.

 

 

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Edited by shain (log)
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~ Shai N.

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Posted (edited)

Jansson's Temptation, with sauteed chard on the side

 

Um- didn't realize the pic was so terrible (my new phone's camera is...tricky) but I couldn't find a way to delete the post entirely. 

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Edited by Dante (log)
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Veal stuffed sweet potato - Sweet potatoes were baked in the oven for 80 minutes. During that time you prepare the filling with ground veal, onion, garlic, parsley, milk-soaked bread, egg, harissa, pistachios, feta. Once the sweet potatoes are done you half them, scrape them out and mix it with the veal filling, divide the filling in the sweet potato halves and bake for another 20 minutes. Serve with a mix of mashed avocado, cilantro, olive oil and lemon juice.

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Quorn nuggets and baked potato slices with Sichuan Sauce (yes, a homemade version of that Sichuan Sauce)

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2 hours ago, Honkman said:

Veal stuffed sweet potato - Sweet potatoes were baked in the oven for 80 minutes. During that time you prepare the filling with ground veal, onion, garlic, parsley, milk-soaked bread, egg, harissa, pistachios, feta. Once the sweet potatoes are done you half them, scrape them out and mix it with the veal filling, divide the filling in the sweet potato halves and bake for another 20 minutes. Serve with a mix of mashed avocado, cilantro, olive oil and lemon juice.

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Not something I would have thught of but quite interesting.

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^one of my favorite pastas. 

 

Not sure what this is. I guess it is a smoked salmon/proscuitto bacon rice bowl. Not sure how I went through that stuffed crisper drawer so quickly. Needs noodles. Good anyway. I usually make a quick frittata when I've put off shopping but only 2 eggs in the house.

 

 

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Phyllo pastry filled with leeks, toasted walnuts, béchamel, fresh zaatar leaves and nutmeg.

Dakos salad - with carob flour rusks, roasted peppers, Sirene cheese, capers, garlic, oregano, olive oil, vinegar.

 

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~ Shai N.

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Posted (edited)

Pizza & Movie night, featuring some different combinations making use of whatever was in the fridge …

 

“Meatlovers” - four different kinds of cold cuts, some thinly sliced smoked tri tip and crumbled sausage on top …

 

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“Ayyy Matey” - tuna & onions (and some capers and even two atomized anchovies) …

 

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”When did I open this ?” - olives, artichokes, pickled garlic and the rest of the crumbled sausage …

 

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… and “Fünf Freunde und das Tal der Dinosaurier”, a popular installment of German youth (or better kids) culture, based on Enid Blytons Famous Five

Edited by Duvel (log)
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On 5/22/2022 at 2:02 PM, Anna N said:

Mmmmmm. I have been dreaming of some congee or its equivalent in Japanese or Korean style. Just something comforting. 

So many variations! When we have Muslim guests, I make congee with pickerel and lots of ginger.
Sometimes, I make it thinner, but usually, it is fairly thick so the add-ons stay on top.

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Dejah

www.hillmanweb.com

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