Dinner 2023

[Dejah]

Here ya go, @Senior Sea Kayaker. In your honour, our last meal for March 2023!

Smoked Winnipeg Goldeyes were seasoned with salt and pepper, dabs of butter, then wrapped in foil and into the 450 oven for 15 minutes.

Eaten with perogies, homemade by a friend, canned corn, and field green salad with pumpkin seeds, dried cranberries, pecans apple and grapes.

The fish was wonderful; but oh so many tiny bones!

                                                                                     

 

[Senior Sea Kayaker]

4 hours ago, Dejah said:

Here ya go, @Senior Sea Kayaker. In your honour, our last meal for March 2023!

Smoked Winnipeg Goldeyes were seasoned with salt and pepper, dabs of butter, then wrapped in foil and into the 450 oven for 15 minutes.

Eaten with perogies, homemade by a friend, canned corn, and field green salad with pumpkin seeds, dried cranberries, pecans apple and grapes.

The fish was wonderful; but oh so many tiny bones!

                                                                                     

 

 

I'm honoured. Those bring back memories and I can almost taste them from here.

 

[liuzhou]

I've gone Sino-Italian!

 

Penne with chicken hearts cooked with garlic, chilli, Shaoxing wine and doubanjiang.

 

 

 

[liamsaunt]

Cod with spicy tomato and olive sauce over spaghetti

 

[shain]

Bean and celery salad with peanuts.

 

 

Spaghetti with roasted peppers, ricotta and and walnuts.

 

 

Soba with avocado, shrimps, sesame.

 

Singaporean style fried noodles with chopped shrimps and mussels, lots of pepper, herbs, oyster suace.

 

 

Soup with chickpeas, black eyed peas, lentils, spinach, parsley, mint, turmeric. Pasta, feta cream.

 

[rotuts]

Im hoping this is the proper thread :

 

a friend of mine ( WHPS CEO ) was down in NYC w his wife visiting 

 

daughter #1 who will graduate , in a month or two 

 

from a local trade school , P&S.

 

however  his BIL//Sil invited them to dinner here :

 

 

they had :

 

'''   

Amuse bouche,  tuna tartare, scallop with caviar, lobster, Dover sole in brown butter, halibut, pistachio ice cream thingy with gold and silver leaf, chocolate birthday cake, sorbet thingy.  2 bottles wine,poiligny Montrachet, Santany '''

 

 

 

 

 

 

 

 

 

 

it was also his wife's birthday , thus the chocolate cake , w a candle ( one unit only )

 

the staff did not sing  that birthday song.

 

Im told the bill  was a little north of 2 K.  

 

4 people

 

I did not ask what that P.M burgundy went for.

 

I love the very large plates , w the small sink hole , making  1 Tbs of food a bit more impressive.

 

the meal was said to be spectacular .

 

they dined on the earlier side , and the restaurant was full.

Edited April 1 by rotuts (log)

[scamhi]

dinner last night. Stone crabs and chablis

[rotuts]

@scamhi 

 

wow .  congratulations .  

 

two of my very favorite items.  

 

bet the combo was delicious .

[rotuts]

I feel a bit bad :

 

the dinner @ Le B

 

above

 

was 2 k  for 4 people .

 

Ive made changes .

 

eventually , I hope we all get to the age

 

where we write certain things down.

 

legibly . 

 

Edited April 1 by rotuts (log)

[weinoo]

6 hours ago, rotuts said:

the meal was said to be spectacular .

 

 

Not surprising!  And the pricing seems about right, but we get out for less by having the cocktail first and then a few by the glass wines.

[Duvel]

1.2 kg of Côte de boeuf, salted overnight, conventionally fried in beef tallow and finished in the oven to a medium-rare …

 

 

Plus green bean with tomato, garlic, onion and thyme …

 

 

And pommes duchesse (commercial) …

 

 

No complaints (and actually a happy wife, as I reduced the content of our freezer significantly).

[KennethT]

18 minutes ago, Duvel said:

1.2 kg of Côte de boeuf, salted overnight, conventionally fried in beef tallow and finished in the oven to a medium-rare …

 

 

Plus green bean with tomato, garlic, onion and thyme …

 

 

And pommes duchesse (commercial) …

 

 

No complaints (and actually a happy wife, as I reduced the content of our freezer significantly).

gorgeous!  If it tasted half as good as it looks, it must have been something special. When should we plan our trip to Germany?

[Duvel]

18 minutes ago, KennethT said:

gorgeous!  If it tasted half as good as it looks, it must have been something special. When should we plan our trip to Germany?

You know, a stopover in Germany en route to Southeast Asia might actually help you with the jet lag … 

[rotuts]

@Duvel 

 

that beef looks fabulous

 

and nicely age from the color.

 

in your various markets 

 

what sort of different ' grades ' of beef 

 

are common ?

 

the slab you have

 

does not look like ' Supermarket '

 

 

 

 

Edited April 1 by rotuts (log)

[KennethT]

29 minutes ago, Duvel said:

You know, a stopover in Germany en route to Southeast Asia might actually help you with the jet lag … 

How close are you to Frankfurt?  We typically take the direct flight NY-SIN, but may be persuaded to take it NY-FRA-SIN... then again, maybe a separate trip - I have a customer in Antwerp - I think it might be a nice road trip from there into Germany....

[Duvel]

3 minutes ago, KennethT said:

How close are you to Frankfurt?  We typically take the direct flight NY-SIN, but may be persuaded to take it NY-FRA-SIN... then again, maybe a separate trip - I have a customer in Antwerp - I think it might be a nice road trip from there into Germany....

45 min by car … I’ll pick you up 🤗

[Duvel]

24 minutes ago, rotuts said:

@Duvel 

 

that beef looks fabulous

 

and nicely age from the color.

 

in your various markets 

 

what sort of different ' grades ' of beef 

 

are common ?

 

the slab you have

 

does not look like ' Supermarket '

 

 

 

 

We don’t really have “grades” as in the US. Supermarkets differentiate by breed and origin, but not by a grading system. The particular piece, however, was purchased in Strasbourg, France, and is Charolais breed . It was quite good …

[KennethT]

2 hours ago, Duvel said:

We don’t really have “grades” as in the US. Supermarkets differentiate by breed and origin, but not by a grading system. The particular piece, however, was purchased in Strasbourg, France, and is Charolais breed . It was quite good …

picture Homer Simpson drool.... charolais beef..... uggghhhhh.  We had it in Burgundy.... such great flavor!!!  Some of what I miss from France.... that and lamb from Limousin...

[C. sapidus]

Grilled 5-spice chicken: Marinate the chicken with soy sauce, ginger, garlic, 5-spice powder, turmeric, sugar, and oil. Just before grilling add toasted and ground star anise. I got a little over-enthusiastic with the grill, but I shall blame the 25-50 mph winds. That's my story and I'm sticking to it. 

 

Vietnamese fried rice: This was interesting - no egg. Stir-fried onion and garlic, add the sauce (fish sauce, sugar, and Sriracha), and then the rice. I subbed Sriracha for the ketchup that the recipe called for. No regrets.

 

Soy-lemon dipping sauce, with bird chiles, garlic, and sugar, pounded in a mortar and diluted to taste. Recipe called for lime but lemons seemed most in need of using, so . . .

 

Mrs. C steamed broccoli with garlic, which was tasty.

 

Edited April 2 by C. sapidus (log)

[Ann_T]

At 4:30 this morning I decided to make homemade Ball Park Hot dog buns. At least that is what Moe calls them.

The recipe is called New England Buns, used for hot dogs as well as Lobster rolls, etc...

Moe has always love the buns that are split down the middle on top rather than sliced open on the side.

 

They came out of the oven just before I had to leave for work.

 

So dinner tonight was grilled European wieners and I toasted both sides of the buns on the grill as well.

[TicTac]

Wife’s 40th bday dinner party - 

 

 

6hr black peppercorn gravlax

 

tuna duel 

 

bone marrow fat duck style 

 

grapefruit/lime/bourbon ice 

 

corn/black truffle risotto - smoked duck

 

 

8 week aged rib eye deckle end 

 

 

 

[Norm Matthews]

I grilled some chicken thighs with the teriyaki sauce Charlie got from a restaurant that he says makes chicken teriyaki like all the teriyaki restaurants in Seattle.  We also had  rice and a salad with China Coast dressing that all the teriyaki restaurants  in Seattle used.  He said he always ate the salad because the dressing was so good.

[heidih]

5 minutes ago, Norm Matthews said:

I grilled some chicken thighs with the teriyaki sauce Charlie got from a restaurant that he says makes chicken teriyaki like all the teriyaki restaurants in Seattle.  We also had  rice and a salad with China Coast dressing that all the teriyaki restaurants  in Seattle used.  He said he always ate the salad because the dressing was so good.

 

Maybe you have mentioned this before but I do not recall. Is the China Coast dressing a product or something you mix up?

[Dejah]

Picked up a smallish corned beef at Safeway. Was running late so sous vide for 10 hours @180F. It was the best I've ever made: moist and tender.

Made the mustard sauce posted by @Shelby THANK YOU! We loved it!
Stir-fried cabbage with bacon, steamed carrots, and boiled potatoes.

                                                                                                  

[gulfporter]

Pearl couscous with portobellos, shallots, tomatoes and cilantro.  

Topped with grilled salmon.