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

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.

                                                                              

                                                                               1130292732_TobanChickenVeg7489.jpg.4235dba9fda280073209e071157ab241.jpg

 

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.

 

                                                                              1075883425_Sousvidepork7491.jpg.046347b93cd4cc32fa2155a30f7bb671.jpg

 

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

 

                                                                             136862686_ThaiCoconutLambCurry7500.jpg.0fc2c19ca4ef581cc78e3fea788e6deb.jpg

 

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!

                                                                             1822957000_NinjasontheGO!7496.jpg.ab9b504a7504ff0398dadae996d2b2e4.jpg
 

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!

 

                                                                               787924163_NinjaRhubarbpie7503.jpg.407ed414e975516740b06c130c343450.jpg

 

                                                                                                    1959997590_NinjaBite7512.jpg.d39ce9c5523fa211f94c23fdf07b5834.jpg

                                                                

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.

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

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)
  • Like 10
  • Delicious 3
Link to comment
Share on other sites

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?

Link to comment
Share on other sites

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
Link to comment
Share on other sites

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 11
  • Delicious 2
Link to comment
Share on other sites

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 9
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

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 14
  • Delicious 4
Link to comment
Share on other sites

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
Link to comment
Share on other sites

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 ..?!

Link to comment
Share on other sites

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.

 

98A8FE00-DBCC-4159-8113-0D7BF0438143.thumb.jpeg.4b643e5984dbb56e231c61a9baff9520.jpeg


56A0EBF2-851B-43BE-8BC0-6256FB91F407.thumb.jpeg.ccd48de5050eea99ea664d383afdca84.jpeg

 

C118E26A-8105-4CD0-849E-04CA335B8A24.thumb.jpeg.ca7609d1a5edde77ef3c2fb43a5fa369.jpeg

 

D768E76F-1A63-4913-AC69-65B14ECC659C.thumb.jpeg.193c1d9cd6f6f5a8269ff9cebc81440d.jpeg

 

E7C89FA9-FDC0-4C59-8939-280B151FD989.thumb.jpeg.b35674b8ab2093863d5dacc52d3bf95a.jpeg

 

1D1A9F2C-9455-4663-A2C4-788B12953472.thumb.jpeg.a406967cb2248d15a16ec07415833424.jpeg

 

Plus a cooks treat after cooking, driving and eating …


FB6C862F-D671-496A-AAA6-B341DB20B55B.thumb.jpeg.ab6361390b54344f9f46994805216f80.jpeg

Edited by Duvel (log)
  • Like 12
  • Delicious 4
Link to comment
Share on other sites

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 …

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

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)
  • Like 8
  • Delicious 3
Link to comment
Share on other sites

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 13
  • Delicious 1

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites

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
Link to comment
Share on other sites

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.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

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
Link to comment
Share on other sites

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
Link to comment
Share on other sites

@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.
  • Like 9
  • Thanks 1
  • Delicious 2
Link to comment
Share on other sites

 Share

×
×
  • Create New...