Dinner 2023

[dcarch]

41 minutes ago, lindag said:

Yes, they certainly are.  And around here they are quite difficult to find.

I do have a couple in my freezer that I got about a year ago.

What temperature did you use?  I may have to give that at a try.

 

One large whole tail sectioned to about 1 3/4" thick. Frozen solid for vacuum packing.  

90 hours at 129.5F

5 hours at 141F

5 hours at 145F

Final torching a few minutes to brown

Gravy done separately with juice from bag at 95 hours.

 

dcarch

 

[TicTac]

White asparagus carbonara 

 

[Duvel]

2 hours ago, dcarch said:

90 hours at 129.5F

5 hours at 141F

5 hours at 145F

What‘s the logic behind that gradient ?

[dans]

On 11/20/2023 at 6:19 AM, rotuts said:

 

yuve seen the3 components before  and they are still quite tasty 

 

that the white wine version of the TSP .

 

a third of this plate would have been fine

 

but , being so tasty everything got polished off.

great looking tomatoes. Where did you find them. Good tomatoes are getting pretty hard to find north/west of Boston. 

[rotuts]

@dans  

 

these are Campari's , and they come from Trader Joes.

 

there is a version of Campari  @ MarketBasket  , but over all the ones at TJ's

 

always look a bit better .   I keep them for several days , maybe even a week 

 

and always have two containers waiting to step up.

 

a week or so ago , the Campari's at T's had some orange to them .   I passed

 

the recent purchase  , Monday , was a deeper red.

 

there seem to be at least two versions of Campari  in my area :

 

those that come from Canada  ( MarketBasket ) , and those that come from Mexico 

 

TJ's at my TJ's come from Mexico :

 

 

as commercial tomatoes ( the red tomato )  are brad for color

 

the ones w a hint of orange are not going to be as ripe.

 

TJ's , and Marketbasket have many other versions 

 

Canada  ( greenhouse ?) and Mexico  provenance  

 

Im happy w the Campari's 

 

 

Edited November 21, 2023 by rotuts (log)

[C. sapidus]

Shrimp bisque

 

 

Fairly elaborate - sautee, simmer, strain, rinse and repeat - but one of the more delicious things I have eaten in a while. Recipe, mostly followed, from The Catch: Sea-to-Table Recipes, Stories, & Secrets. Bagged salad to go with.

[Dante]

Italian Wedding Soup

[liuzhou]

开胃皮蛋 (kāi wèi pí dàn), Appetizer Century Egg. This was in a sauce verging on a soup, with incendiary chilli, garlic, Chinese chives, soy sauce and vinegar. A deal breaker perhaps for many people, but just how I like it.

 

 

黄豆酸笋焖鱼仔 (huáng dòu suān sǔn mèn yú zǐ) Yellow Soy Beans, Pickled Bamboo Shoot and Baby Fish (species undetermined). This is a common dish locally, from the ethnic minority Miao and Dong peoples.

 

 

Rice, of course.

 

 

[C. sapidus]

 

Seven seas soup with shrimp, flounder, potato, zucchini, and corn, seasoned with epazote and guajillo chile sauce. We may serve the leftovers at Thanksgiving

 

 

Grilled strip steak and red onions with guajillo chile marinade and sauce. I planned to spread the guajillo sauce over two meals but sometimes life happens.

[Senior Sea Kayaker]

Wonton (pork and garlic chive) soup with shrimp, long beans, peppers, mixed greens and mung bean noodles.

Soup was chicken based with garlic, ginger, Thai chilis, green onions, coriander with a finish of chili oil.

Annapolis Cider Company Dry to accompany.

 

[mgaretz]

Wings in the Speedi with steamed Brussels sprouts in butter.  When I first did wings in the Speedi, I had put the tray in the high position.  Later I discovered the manual said it should be in the low position and I switched to that.  I haven't been very happy with the crispness so I switched back to the high position. Much better!  So 22 minutes at 450F on steam crisp - 1/2 cup water.  Start with wings skin side down, flip at 11 minutes then baste with BBQ sauce for the last two minutes.

 

 

[MaryIsobel]

On 11/21/2023 at 4:24 AM, dcarch said:

 

Research is good, or you can follow the many posts here in this forum, you will find crazy people like me, who recently posted an oxtail dish that was sous vide cooked 100 hours.

People who shared the meal exclaimed, "No way! oxtails can't be this tender and flavorful."

BTY, oxtail is very expensive here in the US, especially If you factor in bones and fat layer, Most expensive cut of beef.

 

dcarch

 

 

 

 

 

 

 

 

 

 

Oxtails, stewing beef, short ribs, cross rib roasts, chicken wings...they all used to be "cheap meat." Certainly not the case here any more!!

[Ann_T]

Last night's dinner.

Grilled burgers with potato chips.

Sticking to the lower sodium diet these chips are 50% less salt and actually taste pretty good.

[MaryIsobel]

This was good, relatively cheap and very easy to put together.

https://downshiftology.com/recipes/greek-sheet-pan-chicken/#wprm-recipe-container-55213

[Dante]

Thompson's Turkey (I'd say that it's supposed to look like that, but, ideally, it should actually be darker)with brioche stuffing, Pommes Aligot (super cheesy/buttery mashed potatoes), pan roasted carrots, and Yorkshire pudding. Kelly made the cranberry sauce.

[BeeZee]

Thanksgiving leftovers, but I had to use a box of Stove Top cornbread stuffing mix because we had no stuffing left from the meal. It was horribly salty, I ate two forkfuls and tossed it. We finished the plain turkey from the roasted crown and I have frozen the leftover roulade (2 more meals) and made soup with the carcass.

 

[heidih]

10 minutes ago, BeeZee said:

Thanksgiving leftovers, but I had to use a box of Stove Top cornbread stuffing mix because we had no stuffing left from the meal. It was horribly salty, I ate two forkfuls and tossed it. We finished the plain turkey from the roasted crown and I have frozen the leftover roulade (2 more meals) and made soup with the carcass.

 

My trick with that salty stuff is to dice some potato, simmer till tender and mix into the StoveTop as it cooks. 

[Dejah]

Belated Happy Thanksgiving to all who celebrated south of the 49th!
I've been such a slacker, not in cooking and eating, or reading about all the fabulous eGullet meals, but in posting. Will select a few that have piled up in the folder:

Eggplant stuffed with Lamb with Moroccan Spices                                                                                                       

                                                                               

 

Pickerel and Bok Choy                                         

 

Stuffed Kobacha Squash                                      

 

Beef & Bitter Melon with Ho Fun                           

 

Moroccan Chicken: I love the green olives!          

 

Lily Bulb Soup, Black Bean Garlic Shrimp, Clean out the veg drawer veg & Udon Noodles

 

           

 

Steak & Beef Kidney Stew instead of pie as I forgot to thaw the puff pastry. We have been enjoying the Paratha from the frozen food section - so simple to just toss onto a nonstick pan!

 

                                                                            

 

[Raamo]

So for t-day I made dark meat turkey confit from MC.  We had left overs.

 

So I cut it nice and fine, we cooked some diced celery in butter, added some reduced turkey stock and finally added the confit and placed in puf pastry cups.

 

Works really well!

 

 

 

Even though doesn't look the best - taste is what counts here!

[Captain]

A lovely Veal schnitzel with creamy garlic mushroom sauce.

[Kim Shook]

@MaryIsobel – I hope you do try the sausage gravy.  It’s like nothing else and very good.  The only thing I’d add to @Shelby’s directions are to let it cook low for a few minutes after it thickens to really let the flavors get together.  I do mine for about 15 minutes (VERY low).  I also add a little scraping of nutmeg at the end.  Side note: I have a niece who lives in Abbotsford.  It looks like you probably pass right through/by there on your way to Bellingham.  I love little connections like that!

 

@Tempest63 – your blended family sounds like mine.  When my father and stepmom retired to Florida, they purposely moved near where my mother and stepdad had already moved because they all were such good friends.  Make it so much easier on the children.   

 

@Shelby – those scalloped potatoes look scrumptious!  I love how brown and crispy you got the top.  That’s EXACTLY how I’d like mine to look.  Also, it looks to me like you did your quesadillas in a panini press.  Is that right?  I never thought to do that, but maybe I’ll get Mr. Kim to dig my press out of the attic and give it a try. 

 

@rotuts – I agree with you about the Campari tomatoes.  They, along with grape tomatoes are really the only kind I’ll buy out of summer time.    

 

As I said in the breakfast and lunch threads, I’ve been MIA lately due to a lot of things, but I hope to improve my attendance 🙂.  With the holidays looming, we’ll see, but I promise to try.  I have been keeping up on coming and looking at the fantastic meals that everyone has been serving.  I’ll show some meals that I’ve served over the last few weeks.  We’ve done a LOT of eating out and take away - both with guests and on our own, so I’ve mostly left those meals out and just showing things that we’ve actually cooked.  Sorry in advance for this being so long.  

 

When our Florida guests were here, I did a ham dinner.  Started with some pickly stuff:

Jessica made Mr. Kim’s grandmother’s tomato pickles, My NC grandma’s Easy Pickles, Jessica’s pickled vegetables, my marinated cucumbers, and some dill pickles.

 

My SIL’s Ham w/ Brown Sugar & Pineapple:

It’s a slow cooker recipe that she does a spiral sliced ham with, but I don’t like those, so I always use those Costco Master Carver hams.  Fantastic.

 

Pineapple/brown sugar sauce from the ham and @Tropicalsenior’s Gourmet Mustard:

 

IP Green beans:

 

Slow Cooker Candied Orange Sweet Potatoes:

 

IP collards:

 

Cornbread:

 

Dessert was just purchased lemon chess tarts:

 

Another dinner with our friends. Salad with Momofuko dressing:

 

Spaghetti with Bolognese:

 

Crusty bread stuffed with garlic butter:

This is a upgrade of what I call “Momma garlic bread”.  My mom used to buy supermarket “Italian” bread, slice it almost all the way through and stuff it with soft butter and garlic powder before wrapping in foil and baking.  It had so much butter that is would literally be dripping with melted butter when unwrapped.  I got a good, rustic loaf and used actual garlic, but it was VERY buttery!

 

Spaghetti leftovers when our friends were gone – salad:

 

Fried yellow squash:

 

Spaghetti with Bolognese:

 

Kielbasa, kraut, sautéed potatoes, and broccoli:

 

 

Salad with ham and provolone:

 

Steamed shrimp (from Costco):

 

Bread and Boursin:

 

A more recent dinner was a shortcut Instagram recipe for chicken and dumplings:

It included a rotisserie chicken, chicken broth/stock (it called for a box, but since I had the bones and scraps from the rotisserie chicken, I just made a quick IP stock), canned chicken gravy, cream of onion soup (it called for cream of mushroom, which I detest), and whomp biscuits. I added Bell’s Seasoning, parsley, and lots of pepper.  It was actually quite good.  Served with limas, slaw, and kraut:

 

One night Jessica made the viral Big Mac tacos and tots:

Not bad – her “Special Sauce” was especially good.

 

I had some thawed ground beef that needed to be cooked and some Spanish Rice Rice-A-Roni and thought of a dish I used to make years ago when we were first married and broke.  A young girl (newly married and broke like us) I worked with gave me a recipe for this:

Basically, you make the Rice-A-Roni and add some cooked ground beef.  I also add some sauteed onions.  I haven’t made it for years and when I tasted it after making it I was really disappointed.  It just didn’t taste the way I remembered.  Not nearly as good.  So, I put it away and thought that we’d get through it, and I’d never make it again.  I tried it the next day and lo and behold, it tasted good – the way I remember.  Apparently, all it needed was to become leftovers!  We did decide that next time I make it, I’ll use crushed tomatoes – we really don’t care for hot chunks of tomato.

 

Spanish Beef & Rice, salad, and a biscuit:

 

A tossed together dinner of the contents of our deli/cheese drawer and salads.  Cheeses:

Starting at 12 o’clock: Port wine & Cheddar, Boursin, Cheddar and Gouda cubes, aged Gouda, St. Agur bleu, and another chunk of Cheddar.

 

Salami, Ham, crackers and bread:

 

Salads:

Mr. Kim’s with pickled beets and tomatoes, mine with hearts of palm, and Jessica’s with just lettuce, endive, and cucumbers (she pickled all of my carrots).

 

Yet another meal starting with some pickly stuff:

 

And breakfast for dinner:

Panettone French toast, ham, bacon, some terrible pineapple (it was tasteless and crunchy), and cottage cheese.

 

Used up the Momofuku dressing with this dinner.  Salad:

  

Tempura shrimp from the freezer, Spanish Rice-A-Roni, and slaw:

Meals are gonna start getting weird now.  We’re trying to eat from the freezer as much as possible to make room for Christmas make aheads.

 

A couple of nights ago Jessica made sliders:

Served with a bunch of leftovers and freezer stuff – baby English cukes, corn salad, pickled vegetables, mashed potatoes, and Brussels sprouts. 

 

The night before Thanksgiving was smoked pork chops, kraut, Hawaiian rolls, succotash, and Poppaw’s green beans (canned whole beans with Kraft Zesty Italian dressing that my great-grandfather used to make):

Mr. Kim grew up eating smoked pork chops, but I’ve never made them (or had them that I remember).  They were good – basically like a ham slice. 

 

Last night was Thanksgiving leftovers.  Without:

 

And with:

 

Today were busy all day – unpacking Xmas decorations, packing up the stuff that is usually out, finding and bringing home the Xmas tree, etc.  Mr. Kim is a budget director for the state, and this is budget season, so he had to get on the computer for meetings after that.  Jessica and I went to lunch and grocery shopping.  I knew I wasn’t up for cooking a big dinner and I hadn’t thawed anything.  So, I decided to try the Lidl refrigerated already cooked rack of baby backs.  They were surprisingly good – meaty, not overcooked, and the sauce was not overly sweet or loaded up with smoke flavoring.  Served with leftover green beans, deviled eggs, fixed up canned baked beans, Brussels sprouts, and leftover mashed potatoes and gravy:

OK - that's it.  I'll try to do better and keep up so you aren't subjected to a billion meals at a time from me!  

 

 

 

[Dejah]

Chicken Fajita,  Spanish Rice, Guac and fixings                  

 

Dessert: Persimmons! I prefer the Fuyu variety and hubby loves the Hachiya variety.

 

                                                                                                               

                                                                                         

[Katie Meadow]

35 minutes ago, Dejah said:

Chicken Fajita,  Spanish Rice, Guac and fixings                  

 

Dessert: Persimmons! I prefer the Fuyu variety and hubby loves the Hachiya variety.

 

                                                                                                               

                                                                                         

Persimmon people take note. Here's a link to David Lebovitz update of James Beard's Persimmon Pudding: https://www.davidlebovitz.com/persimmon-bread/

 

[liuzhou]

Hospital dinner. A bit strange

 

 

Beef, pork, potato (I think), luffah, cabbage, chilli, peanuts, rice.

 

Not bad though.

 

 

[Tempest63]

So today I took a 750g boned out lamb breast.

 

 

Made a stuffing with 50g of dried sourdough breadcrumbs, two rounded teaspoons of dried mixed herbs, a finely chopped onion and two large garlic cloves, zest from a lemon, salt, pepper, nutmeg and and egg to bind

 

 

Rolled it and inexpertly tied it, not too tight as the meat expands as it cooks.

 

 

Put it on a bed of vegetable, fresh thyme and about a quarter cup of bone broth. Covered it with 2 layers of foil then put it into a 180c oven for 90 minutes. Took the foil off basted it with the pan juices and returned it to the oven for another 30 minutes to brown off. 
 

 

 Served with roasties and veg and a gravy made from the pan scrapings, red wine and bone broth.

 

 

This used to be the food of the poor here in the U.K. now any cut of lamb costs a small fortune. But it was very nice. Youngest son was round for dinner as his mother is Xmas shopping in New York and he needed feeding, Took a portion of beef shortrib and two curries back home with him. He won’t starve whilst left home alone.

Edited November 26, 2023 by Tempest63 (log)