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Dinner 2022

liuzhou

By liuzhou
in Cooking

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lindag

lindag

Posted
Posted
5 hours ago, Dejah said:

Gardening is in full swing now that temperatures are more spring like!  Quick and easy meals are on order:

 

Meat cut from chicken thighs stir-fried with Toban sauce and assortment of veg from the crisper and cans.

                                                                              

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Sous vide pork loin roast. Meat juice in the bag made great gravy with liberal grinds of peppercorns! Leftover pork was great for salad at lunch.

 

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Thai Coconut Curry Lamb in the Ninja Foodie, with re-heated Naan from the freezer

 

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No built-in oven replacement until end of June. Rhubarb was so fresh and abundant right now, so I caved and bought a Ninja Air Fry Oven! It flips up against the backsplash when not in use, to clear work space,  but I have an under-the-counter light fixture, so I have to be very careful with flipping it up. Maybe once I finish playing with this new item!

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The initiation was warming up the naan bread. It worked!

 

My main push to make this purchase was for rhubarb pie! The Air Bake worked!

 

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I also ordered a cookbook for this unit. No pictures, which I miss, but loads of recipes.  Last night, I tried Chicken Thighs with Radish Slaw. Turned out great and did not heat up the kitchen!
I didn't have green cabbage but I had Napa and red radishes. Seasoned with Kosher salt, pepper, olive oil, and red wine vinegar. The slaw was laid onto the pan after the chicken finished cooking, stirred up in the chicken juices, and roasted with the chicken on top. The chicken was seasoned with Smoked Paprika, oregano, garlic granules, and the skin was crispy and delicious! I thought the cooked slaw was strange but it turned out great - just a bit of tang.

      

                                                                                  1727859998_ChickenSlaw7532.jpg.94e20adbd257b26eb58e9fdfdece5153.jpg

 

So far, I am happy with the new purchase. Hubby said I can cancel the built-in oven now. 🤪

                                        

                                                                                  Chicken & Slaw 7533.jpg

Oh gosh, that makes me so hungry....how delicious.

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Norm Matthews

Norm Matthews

Posted
Posted (edited)

I got a new cookbook a few days ago and the recipes all look good. This is the third one I have tried and I plan to do another one tomorrow.  It's called Cool Smoke by Tuffy Stone.  Since I don't watch the show where he is a cast member, I didn't know who he was but the book was recommended by Thermoworks and their emails with video tips and recipes are always good.  This one is pork chops on the grill and served with a mustard sauce.  My sister and I were talking the other day and she told me about a baked sweet onion with a tablespoon each of butter and Worcestershire sauce or soy sauce and placed in a cavity carved out of the top with half a bouillon cube, wrapped in foil, put in a baking dish and baked at 350º for ah hour.  Charlie said it reminded him of French Onion Soup.

20220610_164603-1.jpg

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

heidih

heidih

Posted
Posted
9 minutes ago, Norm Matthews said:

I got a new cookbook a few days ago and the recipes all look good. This is the third one I have tried and I plan to do another one tomorrow.  It's called Cool Smoke by Tuffy Stone.  Since I don't watch the show where he is a cast member, I didn't know who he was but the book was recommended by Thermoworks and their emails with video tips and recipes are always good.  This one is pork chops on the grill and served with a mustard sauce.  My sister and I were talking the other day and she told me about a baked sweet onion with a tablespoon each of butter and Worcestershire sauce or soy sauce and placed in a cavity carved out of the top with half a bouillon cube, wrapped in foil, put in a baking dish and baked at 350º for ah hour.  Charlie said it reminded him of French Onion Soup.

20220610_164603-1.jpg

The onion sounds like a wprthwhile experiment. Not too salty?

Duvel

Duvel

Posted
Posted
12 hours ago, mgaretz said:

Belgian beef stew made with a domestic "lambic style" nectarine beer from Firestone-Walker. 


Nice - exactly my type of comfort food 🤗

  • Like 1
liamsaunt

liamsaunt

Posted
Posted

Cauliflower shawarma.  We decided at dinner that making both rice and flatbread was too much food.  Based at what was left on everyone's plates, next time I will skip the rice.

 

1774894945_cauliflowershawarma.thumb.jpg.88c625280690235ed295e2406518550a.jpg

  • Like 12
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shain

shain

Posted
Posted

Not the most beautiful thing, but tasty. Pasta e fava. Salsa of fire roasted pepper, pecorino, olive oil.

 

PXL_20220605_110356708.thumb.jpg.c4b70a9ec16111c9ea9376dd10379f3c.jpg

  • Like 10
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~ Shai N.

Ann_T

Ann_T

Posted
Posted
863259936_Tex-MexChiliJune10th20221.thumb.jpg.ffd71a5739016c2c37b443ca4669adf3.jpg
 
Put a pot of my favourite chili on to simmer before leaving for work.
When I got home, I just had to make the dough for the flour tortillas, salsa and a pitcher of Sangria.
The beans were a combination of small chili beans and black beans.  Matt put them on to cook in the Breville PC so 
that they would be ready when I got home.
  • Like 15
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

heidih

heidih

Posted
Posted
10 minutes ago, mgaretz said:

Leftover Italian sausage with stewed tomatoes, reduced to almost no liquid, and steamed squash.

 

sausage-tom.jpg.11278300ee5ddaca4fc38aa68a059d90.jpg

 

I like how steaming brings out the delicate sweetness of summer squash

  • Like 1
Duvel

Duvel

Posted
Posted
7 hours ago, liamsaunt said:

Cauliflower shawarma


Ok … I just need to ask: how do you skewer that cauliflower and make thin slices out of it ..?!

Duvel

Duvel

Posted
Posted (edited)

Little one spend the last week with my parents in Northern Germany. They were supposed to bring him back today and stay over the weekend, but unfortunately my mom developed a nasty cold (luckily not that kind), so I drove up today to pick him up. Caveat: my father asked for Chinese food for their weekend at our place, so I had all ingredients already purchased. Sooo … I cooked in the afternoon, bagged everything up and doubled as a delivery service. Some starters prepared to be last minute didn’t make their appearance, but my parents enjoyed and finished everything 🤗


Sichuan beer duck, double cooked pork, (kinda) Yangzhou fried rice, lychee shrimp and loo’ed chicken wings & quail eggs.

 

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Plus a cooks treat after cooking, driving and eating …


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Edited by Duvel (log)
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rotuts

rotuts

Posted
Posted

@Duvel 

 

that's just stunning !

 

what is the veg. in the Beer Duck ?  potato ?

 

guessing BD is the first of the single pics ?

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Duvel

Duvel

Posted
Posted
15 minutes ago, rotuts said:

@Duvel 

 

that's just stunning !

 

what is the veg. in the Beer Duck ?  potato ?

 

guessing BD is the first of the single pics ?


Yes, it’s the first picture.

 

Normally, beer duck would call for cubes of konjac jelly. But I know my parents do not care for the texture, so I added potatoes which fit in nicely …

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Norm Matthews

Norm Matthews

Posted
Posted (edited)

Charlie has been making cherry BBQ sauce for ribs since he lived in Seattle.  These were loin back ribs from my smoker .This new cookbook (Cool Smoke) is the first one I have seen by someone else.  It is pretty much like Charlies but a little more spicy.  

20220611_163353.jpg

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

BeeZee

BeeZee

Posted
Posted

Grandma pie at a local pizza place, rain held off so we could eat outdoors. Basil a bit fossilized, but otherwise tasty.

 

 

09ACF39E-A8F0-4C93-AA52-95E33EC779C5.jpeg

  • Like 14
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"Only dull people are brilliant at breakfast" - Oscar Wilde

Shelby

Shelby

Posted
Posted
On 6/10/2022 at 5:47 PM, Norm Matthews said:

I got a new cookbook a few days ago and the recipes all look good. This is the third one I have tried and I plan to do another one tomorrow.  It's called Cool Smoke by Tuffy Stone.  Since I don't watch the show where he is a cast member, I didn't know who he was but the book was recommended by Thermoworks and their emails with video tips and recipes are always good.  This one is pork chops on the grill and served with a mustard sauce.  My sister and I were talking the other day and she told me about a baked sweet onion with a tablespoon each of butter and Worcestershire sauce or soy sauce and placed in a cavity carved out of the top with half a bouillon cube, wrapped in foil, put in a baking dish and baked at 350º for ah hour.  Charlie said it reminded him of French Onion Soup.

20220610_164603-1.jpg

Ohhhhh!!! I have to make the onions....that is such an amazing idea.   Thank you!

  • Like 1

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
3 hours ago, Duvel said:


Yes, it’s the first picture.

 

Normally, beer duck would call for cubes of konjac jelly. But I know my parents do not care for the texture, so I added potatoes which fit in nicely …

 

Beer duck is one of my favourites. Never been served it with konjac, though.

 

I know it is served that way, but not everywhere.

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted (edited)
10 hours ago, heidih said:

@Duvel And the lychee shrimp. Are you able to get fresh or did canned work?


I used canned. For the sweet & sour profile I find that canned fruits (with a bit of extra sugar) work just fine …

 

That being said, we do get fresh lychees here, seemingly when there is a season somewhere. They pop up for 3-4 weeks and then are gone again.

Edited by Duvel (log)
  • Like 2
KennethT

KennethT

Posted
Posted
10 hours ago, Duvel said:


I used canned. For the sweet & sour profile I find that canned fruits (with a bit of extra sugar) work just fine …

 

That being said, we do get fresh lychees here, seemingly when there is a season somewhere. They pop up for 3-4 weeks and then are gone again.

They're in season now!

  • Like 2
Ann_T

Ann_T

Posted
Posted

@Duvel That is what I call a feast.  Everything looks delicious. 

 

I slow roasted a brisket last week. Seared and then into a low oven (275°F) and roasted overnight.
In the morning, I wrapped it and put it in the fridge until it was cold and then sliced and vacuumed packaged with gravy, in portions big enough for two.
852884948_BrisketdinnerJune11th2022.thumb.jpg.59d938e0c6a6bb0dd78f3a3dd05881c0.jpg
 
Pulled one out yesterday for an easy work night dinner.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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