Dinner 2023

[RWood]

Craving a burger. Schweid & Sons makes a brisket/Chuck burger that is great. We watch for Kroger to mark then down then stock up the freezer. $3.99/4 patties is much better than $10.99 👍🏻.

Brioche bun, provolone, herb aioli, lettuce and caramelized onions.  

[btbyrd]

Spaghetti pomodoro with olive oil fried Joyce Farms chicken breast stuffed with Genoa salami, pepperoni, and Tillamook provolone. Breadcrumbs made from a local bakery’s rosemary bread.
 

Edited February 24, 2023 by btbyrd (log)

[Senior Sea Kayaker]

Salmon in brown butter, colcannon and a simple salad with a glass of unoaked charrdonay.

 

[gulfporter]

Moroccan Couscous Cakes.  Great use of leftover couscous!

 

 

[kayb]

It was throwback time for me last night. Tuna noodle casserole and steamed broccoli. I had made too much cheese sauce for the potatoes in cheese sauce the other night, so I put the extra in the fridge. Casting about for what to use it in, and I lit on this old standby, which was one of the handful of quick meals I could prepare and feed the fam between the time I got home from work and the time we had to be at whatever ballgame or band or choir concert was on tap for that evening.

 

Canned tuna, noodles (gf fusilli) and cheese sauce. Stir, then into the CSO for 25 minutes. Done. Cheese sauce was just a bechamel with lots of grated cheese stirred in.

 

Edited February 24, 2023 by kayb (log)

[btbyrd]

“Not A Chicken Parm”

 

 

 

[blue_dolphin]

Harissa roasted carrots with white beans & dill from Diana Henry's Simple. This nicely embodies Max Halley's secret of delicious: hot, cold, sweet, sour, crunchy, soft.  Recipe can be found online here. 

The white stuff is a mix of Greek yogurt, buttermilk and olive oil.  Lemon slices get tossed in the same harissa/lemon/garlic/cumin/honey marinade as the carrots and roasted alongside them so they're caramelized and a bit crispy.  And in my case, the lemon I chose from my citrus stash was a lime. Ooops.  Still worked. 

[Norm Matthews]

Yesterday I made a Chocolate Brownie cake and two loaves of sourdough bread for sandwiches.  I didn't take a picture of the bread but it looks just like what I usually make.

[liuzhou]

I was talking to my daughter in London by phone earlier and she reminded me of this dish I used to make quite often, but kind of forgot about.

 

It is based on a recipe by the late lamented Keith Floyd, but has evolved quite a bit over the years. Chicken, black olives and coriander/cilantro. With garlic and chilli. I usually cook it in wine and today only had  Shaoxing wine, so used that along with some chicken stock. Served with rice.

 

 

[Shelby]

I hope everyone in the path of this huge storm is staying warm and safe!  We have just had really cold temps and a smidge of freezing rain.  Tomorrow is supposed to be thunderstorms.  Ah Kansas in February lol.

 

Had mushrooms that needed to be used so mushroom salad

 

 

Pasta with Italian sausages

 

 

Ronnie wanted crappie last night

 

 

Thawed out some oysters to go with

 

 

[Anna N]

17 minutes ago, Shelby said:

Had mushrooms that needed to be used so mushroom salad

Can you say more about this, please?

[Paul Bacino]

On 2/23/2023 at 7:44 PM, btbyrd said:

Spaghetti pomodoro with olive oil fried Joyce Farms chicken breast stuffed with Genoa salami, pepperoni, and Tillamook provolone. Breadcrumbs made from a local bakery’s rosemary bread.
 

I haven't mastered the roll yet   

[Shelby]

8 minutes ago, Anna N said:

Can you say more about this, please?

It's this recipe from Food52

 

If I'm in a rush, I don't roast the mushrooms in the oven, I just do them in a skillet on the stove.  

[Anna N]

9 minutes ago, Shelby said:

It's this recipe from Food52

 

If I'm in a rush, I don't roast the mushrooms in the oven, I just do them in a skillet on the stove.  

Thank you. Thank you. Looks very doable. 

[Shelby]

7 minutes ago, Anna N said:

Thank you. Thank you. Looks very doable. 

It's an easy dish and it's good.  Lasts a few days in the fridge, too.  I'm eating some right now.

[Dejah]

12 hours ago, blue_dolphin said:

Harissa roasted carrots with white beans & dill from Diana Henry's Simple. This nicely embodies Max Halley's secret of delicious: hot, cold, sweet, sour, crunchy, soft.  Recipe can be found online here. 

 

The white stuff is a mix of Greek yogurt, buttermilk and olive oil.  Lemon slices get tossed in the same harissa/lemon/garlic/cumin/honey marinade as the carrots and roasted alongside them so they're caramelized and a bit crispy.  And in my case, the lemon I chose from my citrus stash was a lime. Ooops.  Still worked. 

That looks amazing! Copied and saved the recipe.
 

 

[shain]

Turkish style roasted celeriac and squash with olive oil, orange juice, and dill.

 

 

Fire roasted eggplant with ricotta salata and rosemary.

 

 

Hot and sour soup - tofu, eggs, lily buds, woodear, shitakii, carrot, pepper, sesame oil.

 

 

Pizza with broccoli, cheddar, caramelized onion.

 

 

Plain cheese.

 

 

paneer makhani pizza.

 

 

With leek and mushrooms.

 

[Dejah]

Panko-coated Steelhead Trout, tiny taters, and cheesy broccoli. I use a Superstore app, and after several dry months, I finally "caught" the trout on 50% off. $12.00 got me 4 good sized portions. We shared this plate and froze 2 others.

 

                                                                       

 

Was doing "Meals on Wheels" for a friend's husband and son (who is going thru' a health crisis) while she is away. I roasted a 2-rib prime. Her guys like their beef well done, so I cut off 2/3 for ourselves, and tossed their portion back into the oven 😞
Our son came up to give Dad a massage, and the two granddaughters also came. They hadn't had supper yet, so it was a quick put together! The girls aren't big meat eaters unless it is beef done just so! One loved Yorkies, and the other didn't. So we had beef, Yorkies, and pan friend perogies!

These 2 pictures are all I got. Also had tiny taters, asparagus, and gravy.

 

                                                                                      

 

Yorkshire puddings thru' the looking glass 😉 

 

                                                                    

 

[KennethT]

 

Vietnamese lemongrass chicken, Gà Xào Sả Ớt

[Duvel]

6 hours ago, Shelby said:

Thawed out some oysters to go with

 

Nice ! I wasn’t aware that you can freeze and thaw fresh oysters … any special precautions ?

[Shelby]

30 minutes ago, Duvel said:

Nice ! I wasn’t aware that you can freeze and thaw fresh oysters … any special precautions ?

It's amazing how well it works.  Mine come in a gunny sack and I just toss it in the freezer.  About an hour or so before dinner I fish some out and put them in a bowl.  About 15 mins before I want to shuck them, I rinse them in cold water and then shuck away.  They shuck easier after they are frozen.  They are still briny and delicious.  I've had this bag of oysters for well over a year.

[KennethT]

9 minutes ago, Shelby said:

It's amazing how well it works.  Mine come in a gunny sack and I just toss it in the freezer.  About an hour or so before dinner I fish some out and put them in a bowl.  About 15 mins before I want to shuck them, I rinse them in cold water and then shuck away.  They shuck easier after they are frozen.  They are still briny and delicious.  I've had this bag of oysters for well over a year.

I've always heard about slightly freezing oysters (or keeping them in drained ice) to make shucking easier, but I've wondered about deep freezing for long term storage.  I've seen you make them now for years and have always wondered - how does the texture of the deep frozen/defrosted ones compare with fresh?  Any kind of mushiness (more than a normal oyster would have 😉)?

[Shelby]

1 minute ago, KennethT said:

I've always heard about slightly freezing oysters (or keeping them in drained ice) to make shucking easier, but I've wondered about deep freezing for long term storage.  I've seen you make them now for years and have always wondered - how does the texture of the deep frozen/defrosted ones compare with fresh?  Any kind of mushiness (more than a normal oyster would have 😉)?

I swear they are like they just came out of the ocean.  Not mushy--or "broken down" at all.

[gfweb]

Pork schnitzel, apple braised red cabbage, smashed fingerlings.

 

[MaryIsobel]

1 minute ago, gfweb said:

Pork schnitzel, apple braised red cabbage, smashed fingerlings.

 

Oh yes please! Now I don't want my planned dinner - I want yours!