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Dinner 2023


liuzhou

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 I have never had an interest in making Shepards pie until now.  It was  curiosity that finally got me to try it.  I used beef instead of lamb. Lamb is not easy to find here. The cabbage fritters were good though it may not sound like it.. Charlie made a face when I told him they were like potato pancakes but with cabbage, but he liked them when he tasted them. Both were a hit.

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Edited by Norm Matthews (log)
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Tonight was Grilled Bell Pepper Fried Rice, from the India cookbook I've mentioned a lot.

 

We modified the recipe a little, instead of getting golden onions and leaving them in - I carnalized them and removed them so I'd have a crunchy element. 

 

We won't do this again since I don't like the taste of roasted red pepper with rice and spices.. it was too weird for me, but some may really like this.

 

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@Shelby – Happy Birthday to Ronnie!  I would be very happy with his meal as my birthday supper! 

 

@Kerala – Lamb is probably my favorite meat.  What was in your sticky sauce?

 

@Ann_T – thank you!  I’m feeling much better.  Just some residual tiredness.  Those scallops are amazing.  When I see your scallops and halibut, I’m convinced I could be a pescatarian.  But then I see your roast chicken and beef 😄!

 

I had a little one-bone rib roast in the freezer.  I figured it would be more than enough for the three of us.  After six hours at 133F SV:

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Seared and sliced:

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It was pretty fatty and not the easiest thing to carve but tasted good and there was plenty.  I heated up some of the beef gravy that I made to go with the Shepherd’s Pie that I made the other night:

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There was a salad mix:

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It was pretty good – called a “Steakhouse Salad” with some kind of crunchy things (not croutons – maybe sesame sticks?) and bleu cheese dressing.  The main ingredients were pretty solid – mostly cabbage-type and hard greens. 

 

A few months ago Jessica and I tried a new recipe for macaroni and cheese.  It was rich and gooey and SO good, but it made ridiculously excessive amounts of cheese sauce.  We froze the excess in little batches and I thawed a couple to add to some macaroni:

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It was delicious, but I shouldn’t have baked it.  It would have been better right out of the pan.  Kind of like an upscale Kraft Deluxe.  With the beef and gravy, I know I should have had potatoes, but I wanted to use up some freezer stuff and selfishly, I can eat the mac & cheese, but not the potatoes! 

 

I also tried out a new (to me) frozen vegetable product (vegetables that have been frozen are better for me than cooked from fresh) – roasted cauliflower.  I’m guessing that it is blanched and seasoned before freezing.  You roast it at 450F for 20 minutes.  It was pretty good and not overcooked the way I sometimes do it.  Plate:

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Dessert was just chocolate pudding in a tart shell:

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Dinner tonight was chicken fettucine alfredo with purchased sauce (Rana brand) – I also tossed in the broccoli from my lunch yesterday:

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The sauce was not bad at all.  I also made a salad:

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20 minutes ago, Honkman said:

Duck goulash (duck legs braised in a mixture of red onion, garlic, hot paprika, caraway seeds, tomato paste, tomatoes, duck stock and red wine) served with homemade spaetzle, quickly sautéed kale and a runny duck egg

 

Very appealing dinner. Just wondering on the red onion. I generally use that raw or pickled finding it loses bite when cooked. But that could be habit. Your take?

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4 hours ago, Norm Matthews said:

I have never had an interest in making Shepards pie until now.  It was  curiosity that finally got me to try it.  I used beef instead of lamb.

 

So, you actually made 'cottage pie'.

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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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@Kerala – Lamb is probably my favorite meat.  What was in your sticky sauce?"

 @Kim Shook

The lamb was marinated in hoisin sauce, honey, soy sauce and white wine, basting the meat every 20 minutes. The lamb was roasted sitting atop halved onions. While the lamb rested after roasting, a third of the resulting liquid was reserved as gravy, the other 2/3 was boiled down to a treacle consistency and brushed on the lamb. Adapted from a Gary Rhodes recipe.

Edited by Kerala
Onions (log)
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Spicy chicken hearts with culantro/sawtooth coriander. One of three bowls of rice.  A pair of my new Japanese chopsticks.

 

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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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Pork chop (on the NFG) with fries (also cooked in the NFG, alongside the chop after the flip) and steamed green beans.

 

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Our niece came over for dinner this weekend and she requested "something Asian" so I made Drunken Noodles with shrimp served with steamed Yu Choy Sum.  Forgot to snap a picture.

 

Edited by mgaretz (log)
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Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

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Our son has left the building - went home to Nfld. Miss having him to feed!

Some meals before he left:
Lily Bulb soup

                                                                                             m 1943384811_LilyBulbsoup9905.jpg.be4be650fbcad79f18865cb83dd204f4.jpg   

 

Twin Pork Tenderloins, stuffed with fresh thyme & Parsley, pan seared then roasted

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Pan juices worked up with whole grain Dijon Mustard, thyme, white wine, chicken broth, and roasted grapes

 

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Last feed of lamb chops before he went home to a lambless house;-)

 

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And finally, a couple of items from our old restaurant:       

Mushroom Chop Suey  #12                              139165237_ChopSuey9932.jpg.ebca05e6b79143b475764d0c71383f2f.jpg

Deep fried spareribs: #17

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Then simmered into #13, Sweet & Sour Spareribs. I altered the sauce a bit by adding some Worchestershire sauce, for a bit of bit and depth. We didn't have a number for this version, but we called it Toisan Spareribs when we had it in the buffet.

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Tonight, we had Singapore Rice Noodles for two:

 

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Dejah

www.hillmanweb.com

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Flank Steak Braciola

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The meat was stuffed with egg/ham/cheese/garlic/parsley---i braised the roll but was so tendered,  i couldnt slice it.  basic whole tomato sauce  in Buccatini Pasta

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Its good to have Morels

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@Dejah 

 

I always find your food delightful

 

Your Singapore Rice Noodles

 

look outstanding

 

its one of my very favorite dishes .

 

yours has shrimp . I used to get it always 

 

at a BOS chinatown restaurant , Ho Yen Ting 

 

it has a decent amount of Char Sui in it .

 

****  sigh ****

 

how did you do the noodles and the curry flavor ?

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