Dinner 2023

[Duvel]

Epilogue:

 

Slightly toasted tummies require:

1. Salt

2. Carbs

3. Umami

4. Something acidic

 

The respective owner of said toasted tummy required something easy to make.

 

Soooo - Linguine Puttanesca …

 

 

Worked like a charm 🤗

[Shelby]

22 minutes ago, Duvel said:

Epilogue:

 

Slightly toasted tummies require:

1. Salt

2. Carbs

3. Umami

4. Something acidic

 

The respective owner of said toasted tummy required something easy to make.

 

Soooo - Linguine Puttanesca …

 

 

Worked like a charm 🤗

I'm a bit (ok...a lot) of a grinch these days but your pictures melted my cold black heart.  Your kid is just the cutest!  Almost makes me want to put on some Christmas music.  Almost.

 

Forgot to add that I've decided on enchiladas tonight.  I'm now regretting that seeing your pasta.

Edited December 3, 2023 by Shelby (log)

[Duvel]

14 minutes ago, Shelby said:

I'm a bit (ok...a lot) of a grinch these days but your pictures melted my cold black heart.  Your kid is just the cutest!  Almost makes me want to put on some Christmas music.  Almost.

It‘ll be a leisurely 20 min drive once you‘ve moved in 🥳

[Shelby]

4 minutes ago, Duvel said:

It‘ll be a leisurely 20 min drive once you‘ve moved in 🥳

I'll remember to pack my skates.  However,  I would need the mulled wine on the ice rink as well as before.

[gfweb]

Pork picata

 

[MaryIsobel]

3 hours ago, Duvel said:

Epilogue:

 

Slightly toasted tummies require:

1. Salt

2. Carbs

3. Umami

4. Something acidic

 

The respective owner of said toasted tummy required something easy to make.

 

Soooo - Linguine Puttanesca …

 

 

Worked like a charm 🤗

LThat lookd fabulous. We love Puttanesca - it's a perfect "easy but seems gourmet" recipe. Our new favourite is pan fried gnocchi Puttanesca.

[C. sapidus]

A friend from Pakistan cooked a tender, flavor-packed beef karahi, accompanied by naan and a cucumber and onion kachumer (salad). The karahi reminded me of a halal version of the pork carnitas I made the other day. No chance of leftovers.

 

I made gingery cauliflower and potato soup, and a seared ginger raita with fresh and sauteed ginger. Mrs. C made a lovely curried carrot and cashew salad. Mulled fruit juices to go with.

 

Lovely evening. Very few leftovers. No pictures, sadly.

[OlyveOyl]

Mashers au gratin with sautéed onion and cubes of mortadella.

“Sides” were oven roasted Brussels sprouts and sausage.

Eggnog ice cream with walnuts.

[TicTac]

 

Rib eye and NY strip w red wine and porcini sauce…crispy taters and eta…slightly over cooked beans.  Nice Chianti in the glass.  No complaints.  

[Honkman]

Penne with ground pork, sautéed napa cabbage, onion, garlic, tomato paste, marjoram.

[btbyrd]

Finished up this ribeye I started a couple weeks ago. Here was the initial sear:

 

 

I cooked it SV for 8 hours at 130F. Then chilled and stored until tonight. Rethermed at 130 for two hours, then pat it dry and let it hang out on a rack until it was time.

 

 

That garlic thyme butter is delicious.

Edited December 4, 2023 by btbyrd (log)

[liuzhou]

I've never come across this before in China. Rather than ordering whole dishes, this restaurant was offering selected half dishes in pairs allowing you to try different items. (Whole versions were also available). So I chose two half dishes.

 

1. 美味鲜虾 (měi wèi xiān xiā), delicious shrimp. Their description, but accurate. Large perfectly cooked shrimp.

 

 

 

 

2. 章鱼脚 (zhāng yú jiǎo), Octopus tentacles. Tender and plentiful.

 

 

 

 

The two sauces were very similar (but not identical), both being heavy on the chilli oil, a good thing in my book.

 

Came with rice. Very enjoyable. I'll order the full dishes in future.

 

 

Edited December 4, 2023 by liuzhou (log)

[Steve Irby]

Supper was leftover leftover's.  I prepared a pho-ish type turkey broth the other day and went a little heavy on the garlic and chili paste.  I toned it down a little last night with the addition of turnips greens and broth.   The turnip greens were a hybrid called Alamo that were really tasty (and tender)

 

[JoNorvelleWalker]

Last night was tacos al pastor from the Anova recipe.  I followed the recipe except that I used 2 guajillo chiles rather than 2 lb guajillo chiles.  I can only hope 2 lb is a misprint when specifying dried peppers.  Also I used apple cider vinegar in place of distilled white vinegar, and I added an uncalled for quarter teaspoon of ground chipotle.

 

I have a trompo pan* so I did not have to fiddle with the bamboo skewers.  I made fresh corn tortillas for the tacos.

 

The result was good.  I am pleased.  I had been planning this for months, probably years since I first saw the Anova recipe.  I may be eating leftovers for weeks.  Whenever I order pork in local Mexican restaurants I cannot chew the meat.  In contrast this pork shoulder was juicy and a joy to masticate with my old teeth.

 

If I live long enough to make tacos al pastor again I will leave out the extraneous ground chipotle, and I will wipe off as much of the marinade as I can when I stack the slices of pork together.  Pork and pineapple is a tasty combination.

 

 

*I confess I actually have two trompo pans.

 

[Paul Bacino]

This was a slice of my finished cabbage bowl

 

 

 

Edited December 4, 2023 by Paul Bacino (log)

[Honkman]

Udon noodles with sautéed mushrooms (button, shiitake, portobello, king oyster), leek, onion, great northern beans, parsley and sauce made from vegetable broth, white miso and cream. Topped with panko crumbs pan fried with smoked paprika

[Dejah]

@Honkman: Looks like we both had udon noodles on the menu tonight:

Beef, Shitaki mushrooms, Napa cabbage, udon noodles with oyster sauce.
 

 

                                                              

 

[liuzhou]

Tonight's dinner. A local speciality, this was sold as 桂林啤酒鱼 (guì lín pí jiǔ yú), Guilin Beer Fish, but is probably better known as 阳朔啤酒鱼(yáng shuò pí jiǔ yú) Yangshuo Beer Fish, Yangshuo being the tourist trap in Guilin Prefecture., which lies to the north and east of Liuzhou

 

Traditional Yangshuo beer fish is made with a freshly caught 1 to 1.5 kg carp from the local river, the River Li, perhaps caught by a cormorant – probably not. The fish is gutted, but not scaled. It is then fried whole in camellia oil until the scales form a hard crust, then the fish is braised with the local Liquan beer, ginger, red and green chilli peppers, garlic, onions, celery, tomatoes, soy, sugar and oyster sauce. Served with rice.

 

 

 

 

[Duvel]

This one‘s for @rotuts: Shepherd’s pie, cleaning-out-the-veggie-crisper edition …

 

 

Comforting & tasty, as always 🤗

[lindag]

@Duvel  Looks really tasty.

Edited December 5, 2023 by lindag (log)

[Shelby]

A couple of meals before our hunter friend arrived:

 

Lamb stew

 

 

Breakfast for dinner.  Hollandaise from a dry packet that I tried for the first time.  Not bad for what it is.

 

 

Last night roast beef paninis, fries and au jus 

 

[lindag]

I had a couple of corned beefs in the big freezer that were taking up valuable space for far too long so I took one out to thaw.

Tomorrow I'm looking forward to a real New England Boiled Dinner.

And my friend suggest items for the leftovers such as Reubens, hash (I like it Red Flannel) as well as ordinary sandwiches.  And Probably other dishes we haven't though of yet.  Casseroles maybe?

[Tropicalsenior]

2 minutes ago, lindag said:

ordinary sandwiches

There's nothing ordinary about a thick corned beef sandwich on rye with Swiss cheese, mustard and maybe, a little bit of horse radish. I haven't been able to have one of those for years. If you make one, please don't post pictures.

[Shelby]

2 hours ago, lindag said:

I had a couple of corned beefs in the big freezer that were taking up valuable space for far too long so I took one out to thaw.

Tomorrow I'm looking forward to a real New England Boiled Dinner.

And my friend suggest items for the leftovers such as Reubens, hash (I like it Red Flannel) as well as ordinary sandwiches.  And Probably other dishes we haven't though of yet.  Casseroles maybe?

I have one I've been eyeing in my freezer, too.  Mainly for the sandwiches.

 

You could do a reuben pizza in the Breville--sauce with Thousand Island, top with onions, Swiss, corned beef and kraut.

[lindag]

I ran across this recipe courtesy of SpendwithPennies.com

Corned Beef Casserole with Cabbage
A zesty cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes.

I think it may be just what I'm looking for.
 

Prep Time20minutes minutes
Cook Time1hour hour
 

▢4 russet potatoes peeled and diced
▢3 carrot chopped
▢6 cups cabbage uncooked
▢3 cups leftover corned beef
Sauce
▢¼ cup butter
▢¼ cup onion diced
▢¼ cup flour
▢¼ teaspoon salt

▢¾ teaspoons pepper
▢1 ½ cup low sodium chicken broth
▢1 ¼ cups milk
▢1 ½ tablespoons dijon mustard
▢¾ teaspoons Worcestershire
▢1 cup swiss cheese
▢1 cup mozzarella cheese
Instructions 
Preheat oven to 375°F.
Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
Remove from heat and stir in the cheeses until melted.
Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
Bake uncovered for 25-30 minutes or until hot and bubbly