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Dinner 2023


liuzhou

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45 minutes ago, liuzhou said:

Tonight, I decided on trying a local Thai restaurant and went for their classic Pad Thai (ดไทย). Bizarrely, the Chinese for Pad Thai is 炒金邊粉 (chǎo jīn biān fěn), which literally means ‘Fried Phnom Penh Noodles’. They name it after the capital of a totally different country? Then the restaurant lists the main ingredients as rice noodles ✔ and then veers off to yet another country, Vietnam with phở . Oh well.

 

It was good, but I’m not convinced it was Pad Thai, a dish I’ve eaten many times in Thailand, but never in Cambodia or Vietnam!

 

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For a second, I thought they had put a bunch of the dreaded c0rn on top, until I realized they were peanuts!!!

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IMG_0512.jpeg.6c2978d4e3e37cad079fdee1c352229f.jpeg

 

Penne with mushrooms marinara.  Roasted heirloom carrots with cumin, parsley, lemon.

 

One of our favorite taco places (in Manhattan) is Los Tacos #1, where the taco is simple, yet elevated by their tortillas, which are made fresh for every order.  Their sister restaurant is Los Mariscos, where they also have a full liquor license and make some damn good margaritas, along with various seafood tacos and other seafood concoctions.

 

We went to Los Mariscos last night, before a show at the nearby City Winery.

 

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These are fish tacos; the frying is expert and the tacos are great.  There was also a shrimp taco.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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7 hours ago, JoNorvelleWalker said:

 

I may have misspoken.  It is Craig Claiborne who called for a garnish of a crawfish [sic] and fried eggs.  I had few cookbooks fifty years ago.

 

I don't think you misspoke,   someone on a facebook group share this link to another version of a Marengo recipe.  This one has an egg and shrimp.

And it is tomato based.    Not at all similar to the one from   https://www.youtube.com/watch?si=ez0-483h0rra1uTe&fbclid=IwAR2ALS_JVdQgAUrDL-WVb1k1kwa5lCkEkBokQKFeP9Bv3vRVAiiWRXe4Hlo&v=yf6VL1YEEUE&feature=youtu.be&themeRefresh=1

 

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Finally recovered from Thanksgiving gathering weekend! Don't seem to bounce back the same as a few years back.

Had lots of help but sometimes, "orchestrating" is tiring too, other than when it's time for clean up. The kids did that with help from Bosch😆
Obviously, I was too busy to take pictures, and the others just don't seem to know I need specifics. 😅
A few from the weekend with our kids & spouses, and grands,(minus one son & his family of 3 who live in Nfld:
The family - a mix of Chinese, Scottish, English, and German (nieces' Dad was of German descent)One is a pathologist in N. Carolina, and the other a paralegal from Toronto.
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Early in the day, the girls put together the charcutier board for snacking while I put together the rest of the dinner. 11-year-old Granddaughter wanted to host Xmas dinner, so she and I made the stuffing. She got to scoop while I did the gravy.
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I cooked the Maple Glazed ham and scalloped potatoes first thing in the morning. Perogies were done in the air fryer.   

 

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Dessert was Pumpkin Pie and a decadent Chocolate Coffee cake made by the nieces.

 

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Before my daughter and s-i-l left on Monday, we made baos. The nieces wanted to learn how to put the baos together, with packaged flour and the filling I made with my Char Siu. They need more practice in pleating but they tasted good anyway! The memory and laughter is the best of all!
Had them for brunch with Sui Mai, Potstickers, Har gow, the latter 2 from the store. No pictures other than the baos.

 

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For supper, we had stir-fries: Beef tenderloin in curry . Onions cooked separately as one niece has IBS and onions are a trigger. Stir-fried mixed veg and jasmine rice for sides. I had a lot of cooked carrots to use up as I had forgotten to add them to our TG dinner! No one complained.😆 I put the bowl into the extra fridge overnight. Next morning, I went to get something, and the bowl fell out! Half went onto the floor. Our granddog Butterbean LOVES carrots, so that was his treat.

 

 

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Took the nieces for their flight home (armed with a doz baos) next day and I slept for a few hours! Supper that night was cake and ice-cream redux!

 

 

 

                                                                                                                     

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Dejah

www.hillmanweb.com

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I sent much of the turkey and ham home with the son and daughter. What was left, I made into Turkey pot pie  with leftover pastry. Sent half over to the neighbor as he didn't get home for TG. Next day, steamed chicken wings with Shitaki mushrooms, lap cheung,  and oyster sauce.

 

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Caved and bought a package of Beef Short Rib -  outrageous price but so good for stew! Took 2 big chucks with veg to my brother and s-i-l as he always talks about how our Dad would make the best stew with short ribs.

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Got Lamb Saddle at Superstore with 30% off. Rubbed with whole grain Dijon mustard and fresh rosemary. Roasted @400F for 90 minutes - a bit too long but still tender and juicy. Eaten with Multigrain, veg, and mint sauce. Still enough for a lunch and the bone will be used for Scotch Broth at a later date.

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Feeling stuffed, so turned to my Weight Watchers "Cook Up Comfort" cookbook and started tracking the points again. Need to take off a few pounds before Christmas!

Skillet Moussaka in Minutes with leftover Multigrain and veg. Miss the Bechamel, but it was good.

 

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Dejah

www.hillmanweb.com

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Pork meatballs, prunes and mandarin oranges over rice.  The sauce was adapted from NYT “ Slow braised Pork with Prunes” which I had made a week or so ago and we loved the sauce, so a repeat of the sauce was in order.

We also had apple pie gelato.

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Stir-fried Fun See (mung bean noodles) with Chinese Moo Gwa, Napa cabbage, Chinese sausage, bell pepper, green onion, and sauteed shrimp with ginger and garlic. Had Jasmine rice as well, but I didn't need any with the noodles and veg.

                                                                                                  

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Dejah

www.hillmanweb.com

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It's been a busy couple of days and it looks like the next 2 to 3 are going to be the same so on Sunday I made a batch of chili and a batch of clam and scallop chowder for quick reheated dinners. I'll be tired of them by the end of the week.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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Chickenpersillade.Twicebaked10-16-23.jpeg.3a359356867a95019000b2ff8067a623.jpeg

 

Twice-baked potatoes (one of the more annoying things to make, as it involves first baking the potatoes, removing all the baked stuff (don't burn yourself!) from the skins without fucking the skins up, then mashing the insides with in this case (perfect use for the Foley fork!) butter, sour cream, Parmigiano, herbs and spices, restuffing the skins, and baking them again), which were delicious.  And chicken thigh persillade.  I was so annoyed by how annoying the potatoes were to make, that I failed to even clean up the plate before serving.  Oh - steamed broccoli and carrots, tossed with olive oil, lemon juice, Silk chili, salt and pepper - on the side.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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@weinoo 

 

I agree w you mostly on the PITA of the TBPs

 

bake them , cut them , and then let them cool to warm  helps

 

but the reward woofing down the result is well worth it , espy working with a warm potato

 

instead of a hot one

 

and the options for the filling are almost endless

Edited by rotuts (log)
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Charlie asked me to make a recipe I hadn't made in a long time and in looking for it, I found one that looked a lot better. It is for Pepperoni pizza rolls. I made it and he loved it but I forgot to add Italian seasoning and garlic powder. He loved it so  I made it again with the ingredients I forgot to add a few days ago.  He and a guest who had the other ones both agreed it was better this way.  I also saw a pasta recipe in todays news paper that looked good and made it too.  We will have the rest of the pizza rolls as snacks for the next few days.  The recipes for the pizza rolls and Bucatini all'Amatriciana are at my blog listed at the bottom of the page

 

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Appetizers for dinner. S-I-L is in town.

 

Smoked trout deviled eggs

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Shrimp and grits

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Lamb chops with pepper jelly glaze and  near-Roubouchon potatoes

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Edited by gfweb (log)
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Broccoli, edamame and salmon filet bake with “fishy”* bechamel sauce …

 

IMG_1160.thumb.jpeg.31069a9aae4cc4d77a8193f9962bb3b0.jpeg

 

—-

* thanks to infusing the milk with the unusable parts of yesterday’s smoked mackerel and a sachet of dried bonito flakes …

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1 hour ago, Duvel said:

Broccoli, edamame and salmon filet bake with “fishy”* bechamel sauce …

 

IMG_1160.thumb.jpeg.31069a9aae4cc4d77a8193f9962bb3b0.jpeg

 

—-

* thanks to infusing the milk with the unusable parts of yesterday’s smoked mackerel and a sachet of dried bonito flakes …

 

salmon with cheese and fishy bechamel

this was good?

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A delivery app 'trip' to Japan, sashimi and sushi platter. (Like all the 'Japanese' resaurants in town, this place is 100% Chinese owned and staffed).

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

The Kitchen Scale Manifesto

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@gfweb 

 

Im betting it was good .

 

it needs a different name and description .

 

it might have had ' not quite a minor complaint '

 

possibly just a subtle eye roll ?

 

I have no doubt it might be improved next time 

 

Pork cracklings ?

 

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Edited by rotuts (log)
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