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Lunch 2023

liuzhou

By liuzhou
in Cooking

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blue_dolphin

blue_dolphin

Posted
Posted
On 4/13/2023 at 11:37 AM, johnnyd said:

Opah doesn't come around very often. Here's a 1/3lb slab simmered in Siaoxing, soy sauce, garnished with thai basil, cilantro and togarashi.

 

 

IMG_20230413_140340514~2.jpg

 

Thanks for the opah mention. I just signed up with a weekly "catch of the day" service here in SoCal and opah is listed as one of the optional "add-ons" for the coming week. I don't think I've ever had it and certainly not cooked it but may give it a try!

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Kerala

Kerala

Posted
Posted

Roast chicken last night so chicken soup for lunch. My mate Nigel is over for the weekend. He's a chef and he just looked at the leek and carrots and they fell apart diced!

IMG_20230415_153122.thumb.jpg.bc1c430d0a50302847c69ffcb3739335.jpg

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johnnyd

johnnyd

Posted
Posted
16 hours ago, blue_dolphin said:

 

Thanks for the opah mention. I just signed up with a weekly "catch of the day" service here in SoCal and opah is listed as one of the optional "add-ons" for the coming week. I don't think I've ever had it and certainly not cooked it but may give it a try!

 

It's definitely curious. The flesh is quite firm, and the skin is hard like fiberglass. I carefully cut it off before poaching in 1/4 cup each of water, shiaoxing, and soy sauce. In retrospect, I'd half the soy next time.

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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BonVivant

BonVivant

Posted
Posted

The wait is over!
Gm4MYxC.jpg

 

Lithuanian-inspired beetroot soup. A simple soup of pureed beetroots and kefir. This soup is always served with boiled potatoes and eggs.
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There's also a green sauce and asparagus peel broth (not shown in this photo). Last week the farm ran an advert in the local paper announcing the availability of their asparagus starting in April (and not mid April like it used to be). So now they start the season earlier in time for Easter.  
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Brought back from beautiful Middle Mosel
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tqzZrWe.jpg

 

----
Whilst waiting for KennethT to make something with his gifted paprika...
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This is what I'm going to make with my paprika. Fish soup (it's a simple enough recipe).
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The recipes calls for various fish parts to make the stock but I just use salmon. The heat and fat release the flavour and intensify the colour of the paprika. In Hungary this fish soup is served with fresh fluffy white bread.
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Almost impossible to find Hungarian wine here, Croatian it has to be.
9t5vQUD.jpg

 

 

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@Flickr

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KennethT

KennethT

Posted
Posted

We haven't been back to an old favorite, Fish Cheeks, for Thai seafood in a long time. Until today.

 

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Limeade and shrimp chips with nam prik pao. The npp was a lot sweeter than I remember it being.

 

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Raw shrimp in lime juice and fish sauce with chilli and mint.

 

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Fried calamari with tamarind/chilli/palm sugar syrup

 

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Fried Pak boong (water spinach aka morning glory)

 

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Grilled mackerel with green mango salad. The mackerel was fantastic but I wished they used a better variety like nam doc mai for the green mango.

 

All in all very tasty, but their prices have certainly gone up a bit since the last time we were there.

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Kerala

Kerala

Posted
Posted (edited)

Seared sea bass with leaves, tomatoes, sparkling water and a ton of sunshine!

IMG_20230418_223703.thumb.jpg.2df5dd2f4cb78aae0838f2053f33932c.jpg

I made a dressing of olive oil, balsamic vinegar and mustard. The whole experience was fabulous, especially after two hours of paperwork and then an hour at the gym and then the pool. Hunger is definitely the best sauce!

Edited by Kerala (log)
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OlyveOyl

OlyveOyl

Posted
Posted

Pork tenderloin tonnato, radish sprouts and lettuce on a Portuguese roll.

Chips on the side were the perfect vehicle for the avocado that I just mashed up a bit with my fork. Freshly squeezed lemonade with mint from the garden was the drink of choice.

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rotuts

rotuts

Posted
Posted

@Kim Shook 

 

Oh yes !  there is fried bologna !

 

Im guessing , based on where one grew up 

 

in various ways.  I discovered fried ( pan ) bologna

 

a bit on the later side ..

 

and then , there is BBQ bologna , on a rotisserie skewer 

 

the whole huge deli bologna 

 

ive had it .   the BBQ stuff 

 

and it just rotated , even on on weber closed w a rotiserrie

 

attachment.

 

really nice stuff.

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gulfporter

gulfporter

Posted
Posted

Ahhhh....fried bologna sandwiches.  The best (and almost only) dish my Dad made for me on Saturdays when my Mom went shopping.  We'd eat them in front of TV, watching Sky King.  The bologna was thin-sliced and he got a great char on it.  Served on white bread with ketchup.  Chips on the side.  

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Ann_T

Ann_T

Posted
Posted
BraisedLambShankswitheggplantApril19th20234.thumb.jpg.d21ae5a926b9937a3cda33efca50802b.jpg
I had two presalted lamb shanks in the fridge that had been intended for Tuesday night dinner. That didn't happen so I cooked them Wednesday for lunch.
I looked for a recipe that also included eggplant and found one.
Braised Eggplant Lamb Stew. A Lebanese recipe served with rice with vermicelli.
Was pleasantly surprised at how good this dish was.
I found the recipe on Cosette's Kitchen. 
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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gulfporter

gulfporter

Posted
Posted

Indian spice-crusted grilled shrimp.  With homemade pickled lime, raita with cukes and cilantro, mango chutney.  Charred some flour tortillas to fake a naan.  

 

 

indian.jpg

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heidih

heidih

Posted
Posted
7 minutes ago, gulfporter said:

Indian spice-crusted grilled shrimp.  With homemade pickled lime, raita with cukes and cilantro, mango chutney.  Charred some flour tortillas to fake a naan.  

 

 

indian.jpg

How do you make your lime pickle?

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gulfporter

gulfporter

Posted
Posted
21 minutes ago, heidih said:

How do you make your lime pickle?

Mine is simple and I don't use oil.

 

I thin slice about 10-12 key limes.  Then I juice a few more.   Our key limes here in MX are very small, btw. 

 

I use every Indian dry spice in my cupboard, lots of prepared garam masala, turmeric, fenugreek (that I soften in water the night before), add cumin, garlic and onion powders.  Lots of cayenne, though I brought back too much piri piri from Portugal and used that most recently.  Lots of salt (I taste mix and when it's too salty, it's about right). 

 

No fresh stuff like garlic cloves or ginger, because once when I made it with those, I got mold after a month in fridge.  

 

Alternate layer of lime slices with spice mix, then fill with lime juice.  I leave on counter a week, making sure to pack down the limes if they get above the liquid (as the lime softens, it won't be a problem).  Then I put in fridge.  I make a small canning jar of it and it lasts us 6 months...it's super hot and my husband uses very little of it.  

 

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heidih

heidih

Posted
Posted
1 hour ago, gulfporter said:

Mine is simple and I don't use oil.

 

I thin slice about 10-12 key limes.  Then I juice a few more.   Our key limes here in MX are very small, btw. 

 

I use every Indian dry spice in my cupboard, lots of prepared garam masala, turmeric, fenugreek (that I soften in water the night before), add cumin, garlic and onion powders.  Lots of cayenne, though I brought back too much piri piri from Portugal and used that most recently.  Lots of salt (I taste mix and when it's too salty, it's about right). 

 

No fresh stuff like garlic cloves or ginger, because once when I made it with those, I got mold after a month in fridge.  

 

Alternate layer of lime slices with spice mix, then fill with lime juice.  I leave on counter a week, making sure to pack down the limes if they get above the liquid (as the lime softens, it won't be a problem).  Then I put in fridge.  I make a small canning jar of it and it lasts us 6 months...it's super hot and my husband uses very little of it.  

 

We call them "Mexican limes" ;)  That sounds simple and flexible - Thanks!

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blue_dolphin

blue_dolphin

Posted
Posted

I got some very nice tuna from the fish delivery that I signed up for and really wanted to make the seared tuna tacos that @gulfporter posted the other day but since it's so fresh, I decided to start with poke. 

Shoyu 'Ahi Poke from Cook Real Hawai'i and Crispy Cucumber Banchan from Everyday Korean on sushi rice

5BCC796A-3213-4775-A6D4-7956BB3D78AC_1_201_a.thumb.jpeg.27eb9a85b98b4dd4a7afcd34eb4fde62.jpeg

Cook Real Hawai'i includes spicy mayo poke, wasabi poke and kimchi poke variations on this recipe and also a Hawaiian -style poke so I may try a few of those. 

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MetsFan5

MetsFan5

Posted
Posted
On 4/13/2023 at 2:37 PM, johnnyd said:

Opah doesn't come around very often. Here's a 1/3lb slab simmered in Siaoxing, soy sauce, garnished with thai basil, cilantro and togarashi.

 

 

IMG_20230413_140340514~2.jpg


 

I can’t stop looking at this picture and drooling! 

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Duvel

Duvel

Posted
Posted (edited)

Spring has finally sprung, and I took an outing with some long-time friends from my research time …

 

Heading out to the Palatinate and hiking through the (still austere looking) vineyards, we finally arrived at a Hütte (lit. “hut”). An inexpensive place for local wines and local food, we were happy enough to get two tables, as the sun was coming out and the place filled with day trip seekers like us …

 

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The terrace …

 

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My first Riesling-Schorle of the year. An unsuspecting guest would assume 50% wine and 50% sparkling water, but in the Palatinate the mixture is usually 85% to 15%. Smallest serving is 0.5L.

 

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Food was basic and nice. Schnitzel with forest mushrooms …


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This one was new to me: Bratkartoffeln, fried with blood sausage, liver sausage and brawn. It was hearty and delicious (and veeeery filling).

 

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Weisser Käse (lit. “white cheese”): quark, mixed with buttermilk and some sparkling water, which makes it very smooth. Served with herbs and boiled potatoes …

 

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Flammkuchen (probably the most popular item with the younger folk).

 

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Wurstsalat, my choice 🤗

 

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Kids had a blast with UNO (while munching Flammkuchen, except little one in the middle, who prefers Wurstsalat).

 

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Edited by Duvel (log)
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