Dinner 2023

[Ann_T]

Since it was Cinco de Mayo yesterday, I made my favourite soup for dinner. Caldo Tlapeno - a Mexican Chicken Rice Soup.

Basically a bowl of rich chicken broth with pieces of chicken breast with rice,

garnished with fresh chopped tomato, onion, avocado, cubes of Monterrey Jack cheese, cilantro and a squeeze of lime juice,

and finished with a canned chipotle pepper.

 

The Chipotle pepper, adds heat and perfumes the soup with this wonderful flavour.

 

Edited May 6, 2023 by Ann_T (log)

[heidih]

41 minutes ago, Ann_T said:

The Chipotle pepper, adds heat and perfumes the soup with this wonderful flavour.

 

I also enjoy the rich note they add. I get the little cans of Chipotle en Adobo and put the unused portion in a ziploc, freeze, and break off chunk as needed. I like it in beans. Adds a smoky depth.

[Ann_T]

36 minutes ago, heidih said:

I also enjoy the rich note they add. I get the little cans of Chipotle en Adobo and put the unused portion in a ziploc, freeze, and break off chunk as needed. I like it in beans. Adds a smoky depth.

I buy the same little cans.  I find them way to hot to bite into, but I love the flavour they add.  I usually put them into a little container in the fridge and Matt uses them up quickly. 

He also likes them in beans.  

[liamsaunt]

Clean out the herb drawer risotto with spring onions, ramps, chives, lemon zest, and peas

 

 

[Raamo]

Tonight: Grandma's Slow-Cooked Green Beans and basic French Bread (outta modernist bread)

 

Beans are on page 37 of The New Mediterranean cookbook. 

 

[KennethT]

Singapore night, brought to you by: dried shrimp, it's the best shrimp in town!  Black pepper shrimp with belacan bok choi.

 

[Ann_T]

Grilled burgers with homemade potato chips for dinner tonight.

[rotuts]

@KennethT

 

im familiar w small dried shrimp 

 

not ones s large    do you rehydrate them ?

 

@Ann_T 

 

fine looking burger  the sort of challenge to eat I enjoy.

[KennethT]

1 hour ago, rotuts said:

@KennethT

 

im familiar w small dried shrimp 

 

not ones s large    do you rehydrate them ?

Yes. They're soaked for about 20 min, drained then chopped and pounded a bit, then fried until crunchy.

[gfweb]

NY Strip, broccoli rabe, cauliflower gratin (with a new brand of grated cheese that melted but retained its shape...I blame the starch it was coated with.  Anybody ever try washing it off?)

 

[TicTac]

2 minutes ago, gfweb said:

NY Strip, broccoli rabe, cauliflower gratin (with a new brand of grated cheese that melted but retained its shape...I blame the starch it was coated with.  Anybody ever try washing it off?)

 

Grated cheese is up there (though still behind) with pre-chopped garlic on the 'if you are too lazy to do it yourself, you get this shitty end product instead' list. 

[Duvel]

Getting finally warm enough to sit on the terrace in the evening aaaaand …

 

BBQ 🤗

 

Pork collar - of course …

 

 

Plus lamb for Mrs. Duvel and a sausage for little one …

 

 

The fixings & garlic-herb bread (to be grilled) …

 

Healthy sides: tomato & mozzarella …

 

 

Couscous with nuts, raisins & herbs

 

 

Some foil-grilled goat feta …

 

 

And a small club steak (remained untouched, for breakfast 😜

 

 

Summer, here we come !

[gfweb]

10 minutes ago, TicTac said:

Grated cheese is up there (though still behind) with pre-chopped garlic on the 'if you are too lazy to do it yourself, you get this shitty end product instead' list. 

 

LOL. 

 

Edited May 7, 2023 by gfweb (log)

[Shelby]

@DuvelThat all looks delicious and your terrace sounds relaxing.

 

@Ann_TI need to drag my air fryer out and make chips--yours look so good.

 

Ronnie caught more walleye--did them dipped in panko this time-- so, that, and some fried mushrooms

 

 

 

First radishes from the garden

 

 

with meatloaf sandwiches--meatloaf, caramelized onions, sharp cheddar, a bit of mayo and mustard and pickles

 

 

 

Venison cheese burger pizza

 

 

Hot wings, asparagus from the garden, and cheesy broccoli and rice done in the IP

 

 

Derby Day dinner here

 

 

[Ann_T]

16 minutes ago, Shelby said:

@Ann_TI need to drag my air fryer out and make chips--yours look so good.

I have an air fryer setting in my oven.  But haven't used it much.  I just deep fry fries/potato chips.

 

17 minutes ago, Shelby said:

Moe loves walleye which is common back east. Not so much here on the west coast.  He would love your dinner. 

[mgaretz]

Tri-tip with mashed cauliflower.

 

 

[Duvel]

12 minutes ago, mgaretz said:

Tri-tip

I think tri-tip SV plus sear is hard to beat in the cost-time/convenience-result triangle 🥳

[Tropicalsenior]

1 minute ago, Duvel said:

I think tri-tip SV plus sear is hard to beat in the cost-time/convenience-result triangle 🥳

It certainly seems to work for @mgaretz. Everything that he does looks mouth-wateringly perfect.

[rotuts]

 

@mgaretz 

 

tri-tip is unusual in my area 

 

but Ive had it a few times , SV

 

delicious.  meaty , beefy .

 

@Duvel 

 

in your area , does a ' 7-bone ' cut of shoulder exist :? :

 

do not know why the best part was cut off

 

the 7 bone you see , upper left.

 

there is a hunk of meat , below the ' blade  '  

 

scapula   that's the 7

 

in the pic :  mid left 

 

 

the issue is that very tough tendon running down the middle 

 

on th ' steak '

 

easy to deal w on the ' roast' version 

 

ie  both those muscles you see above 

 

but whole.

 

have you seen that in your area ?\

 

keep it in mind.

 

 

 

Edited May 7, 2023 by rotuts (log)

[Duvel]

2 hours ago, rotuts said:

 

@Duvel 

 

in your area , does a ' 7-bone ' cut of shoulder exist :? :

 

do not know why the best part was cut off

 

the 7 bone you see , upper left.

 

there is a hunk of meat , below the ' blade  '  

 

scapula   that's the 7

 

in the pic :  mid left 

Not per se, @rotuts. But we have plenty of beef collar cuts, just boneless, so from the look of it that’s what I’d use instead …

[rotuts]

@Duvel 

 

interesting.

 

as I understand your use of collar

 

and the pics of your various pork collar cuts:

 

your collar is a cut of the entire neck muscles

 

and if a full neck

 

the vertebra has been moved.

 

the blade is lower down

 

and under the scapula.

 

having a few extra minutes 

 

some day

 

ask your favorite butcher 

 

about the under scapula ' bundel'

 

Id ask a butcher about a collar , 

 

but Id just get a stare .

 

 

[weinoo]

4 hours ago, rotuts said:

the 7 bone you see , upper left.

 

there is a hunk of meat , below the ' blade  '  

 

scapula   that's the 7

 

in the pic :  mid left 

 

 

 

I think that's what sometimes is called a "chicken steak."

 

Quote

It’s a question we get all the time from customers browsing our meat case at Dickson’s. Chicken steaks are cut from the top-blade, or infraspinatus, that rests on the cow’s scapula–what’s known as the "paddlebone" in meatrooms. Ever had a flatiron steak? It’s the same muscle, but instead of filleting out the line of gristle and producing two long, thin flatiron slabs, chicken steaks are cut as cross sections (see above) with the gristle left in.

The Unconsidered Cut

[gulfporter]

We didn't put a lot of effort into this shrimp and grits.  We're tired from our trip and getting ready to leave again in a week.  Had a big delightful Mexican comida at a seafood place, but wanted to use up some grilled shrimp stowed in the fridge. 

 

 

[Ann_T]

I decided to make puff pastry savory tarts for dinner.

 

I started the quick version of puff pastry this morning and it went into the fridge.

Matt cooked the caramelized onions for me.

All I had to do when I got home from work was, roll out the pastry, top with the caramelized onions, sliced tomato, goat cheese and Kalamata olives and finished with fresh sprigs of thyme and a drizzle of olive oil and bake in a 450°F. And open a bottle of wine.

I hadn't made these in a while. Forgot how good they were.

[Honkman]

Chili with ground beef, red kidney beans, poblanos, baby spinach (was sitting around in the fridge and had to be used), onion, garlic, crushed tomatoes, tomato paste, ancho chili powder, cumin and bittersweet chocolate - the chocolate and chili gave it a flavor reminiscent of mole.