Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch 2024

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

blue_dolphin

blue_dolphin

Posted
Posted

Lobster Green Curry from Shaya was a treat!

256DECF1-C2FD-4BE5-B17F-34855243AF1E_1_201_a.thumb.jpeg.181ba56abc9b67f0c6d7f9949844e704.jpeg

 

I upgraded my fish share this week and got a live spiny lobster caught by this guy:

E39F55C9-2AEE-4631-B897-78B2737FCCE5.thumb.jpeg.052ea9961a2133ef1ea0b5b3af247391.jpeg

 

I par-cooked it as soon as I got home, put the meat in the fridge, shells in the freezer and pulled them out to make the lobster stock this morning:

1531615B-3090-4B42-9D6F-FBE7C9336E9E_1_201_a.thumb.jpeg.70341fa0ebec2432e23ae31b3f314eac.jpeg

I've got a lot of stock leftover so I can make this again with shrimp or crab.

Here's the curry at the end of cooking when I've put the lobster in to finish cooking. 

84D84329-4CBA-4E97-999D-E1C77540EB27_1_201_a.thumb.jpeg.86c2c9299e2b53bc4ba47dde66fbe52e.jpeg

  • Like 6
  • Delicious 7
Link to comment
Share on other sites
MaryIsobel

MaryIsobel

Posted
Posted
3 hours ago, blue_dolphin said:

Lobster Green Curry from Shaya was a treat!

256DECF1-C2FD-4BE5-B17F-34855243AF1E_1_201_a.thumb.jpeg.181ba56abc9b67f0c6d7f9949844e704.jpeg

 

I upgraded my fish share this week and got a live spiny lobster caught by this guy:

E39F55C9-2AEE-4631-B897-78B2737FCCE5.thumb.jpeg.052ea9961a2133ef1ea0b5b3af247391.jpeg

 

I par-cooked it as soon as I got home, put the meat in the fridge, shells in the freezer and pulled them out to make the lobster stock this morning:

1531615B-3090-4B42-9D6F-FBE7C9336E9E_1_201_a.thumb.jpeg.70341fa0ebec2432e23ae31b3f314eac.jpeg

I've got a lot of stock leftover so I can make this again with shrimp or crab.

Here's the curry at the end of cooking when I've put the lobster in to finish cooking. 

84D84329-4CBA-4E97-999D-E1C77540EB27_1_201_a.thumb.jpeg.86c2c9299e2b53bc4ba47dde66fbe52e.jpeg

That all looks fabulous! The curry, the lobster and the lobsterman😉

  • Haha 3
Link to comment
Share on other sites
Shel_B

Shel_B

Posted
Posted
3 hours ago, blue_dolphin said:

Lobster Green Curry from Shaya was a treat!

256DECF1-C2FD-4BE5-B17F-34855243AF1E_1_201_a.thumb.jpeg.181ba56abc9b67f0c6d7f9949844e704.jpeg

 

I upgraded my fish share this week and got a live spiny lobster caught by this guy:

E39F55C9-2AEE-4631-B897-78B2737FCCE5.thumb.jpeg.052ea9961a2133ef1ea0b5b3af247391.jpeg

 

I par-cooked it as soon as I got home, put the meat in the fridge, shells in the freezer and pulled them out to make the lobster stock this morning:

1531615B-3090-4B42-9D6F-FBE7C9336E9E_1_201_a.thumb.jpeg.70341fa0ebec2432e23ae31b3f314eac.jpeg

I've got a lot of stock leftover so I can make this again with shrimp or crab.

Here's the curry at the end of cooking when I've put the lobster in to finish cooking. 

84D84329-4CBA-4E97-999D-E1C77540EB27_1_201_a.thumb.jpeg.86c2c9299e2b53bc4ba47dde66fbe52e.jpeg

Excellent, on all points!

  • Like 1
  • Thanks 1

 ... Shel


 

Link to comment
Share on other sites
Katie Meadow

Katie Meadow

Posted
Posted

Lunch is going to be a party at my house, with favorite nostalgia foods. I'm celebrating being on the right side of the dirt after my bad fall  and in no way ready to leave the house yet. One friend has a birthday tomorrow and we're getting a chocolate cake for her. That same friend makes the absolute best matzoh ball soup on the planet, so she's going all out for poor pathetic me and bringing a pot of it. We'll have bagels and lox too. Another friend isn't much of a cook, but she is a party unto herself and my husband is going to make us Mexican Coffees, her favorite alcoholic drink, to have with the cake. It'll all be downhill from there, with me being cranky, my husband doing the cooking, which means a lot of very basic pasta dishes and grilled cheese sandwiches, hours of PT, podcasts, pot gummies and pizza. Things could be worse, of course.

  • Like 4
  • Haha 1
Link to comment
Share on other sites
gulfporter

gulfporter

Posted
Posted

Soft tacos using leftover grilled Jerk chicken (with cilantro, pickled red onions and a healthy dollop of the Jerk sauce from the marinade).  They look pale as this is before they made it to the grill. 

 

 

jerkq.jpg

  • Like 9
  • Delicious 1
Link to comment
Share on other sites
BonVivant

BonVivant

Posted
Posted (edited)

(3 different meals)

 

Squash cooked in dashi

1oKZKp1p_o.jpg

 

Tofu with seaweed (drenched in soy sauce)

hMRzWKvY_o.jpg

 

Roe that's been marinated in dashi. (From Japanese supermarket in Germany)

IvRZtFDy_o.jpg

 

And the rest: raw Sauerkraut, "king trumpet" mushrooms, natto, seaweed soup.

prqpzzCl_o.jpg

 

Squash/pumpkin used in the dashi braise

Vq6WpIke_o.jpg

 

---

I like these noodles.

cW8pX8ur_o.jpg

 

Soft tofu, whelks in a duck yolk sauce.

WRXpAAE0_o.jpg

 

-----

Pumpernickel with Gruyere

wrv28fk4_o.jpg

 

A different type of pumpernickel with Mett (a pork product)

Keer0XUs_o.jpg

 

GAzWWzTV_o.jpg

 

Edited by BonVivant (log)
  • Like 12
  • Delicious 1

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

Link to comment
Share on other sites
gulfporter

gulfporter

Posted
Posted

It's been in the 80s so we wanted a light lunch.  Grilled salmon and endive tossed in EVOO with S&P. A bit of canned whole cranberries with chipotle as a dipping sauce.  Doesn't get any simpler than that. 

 

I had originally planned to grill the endive but  it was so fresh I went the au natural route.  I hadn't seen in quite awhile down here in MX so it was a real treat....sweet and bitter at same time.

 

 

lightlunch.jpg

  • Like 7
  • Delicious 1
Link to comment
Share on other sites
Neely

Neely

Posted
Posted

It was a cool sort of a day here so I didn’t mind turning the oven on to bake pizza. A quick one time rise as we were hungry. I made half Italian sausage and half ham and pineapple. I hadn’t had a ham and pineapple pizza forever, but they are making a come back down here. I know it would be outrageous for Italians to have this combo but we do what we must. 
 

53E64DD2-1FB5-4D5F-AA0C-3422C6B38E07.jpeg.6c44aeb5db7fec6f0bda0fdb84f5d596.jpeg

 

 

09A897D7-880C-47A7-B084-5024E46655A5.jpeg.697cc645a5c95d4f5c35c6dec1313390.jpeg

 

 

IMG_0962.jpeg.1a2ee94149d0d5767907e72c4baacf0b.jpeg

  • Like 5
  • Delicious 1
Link to comment
Share on other sites
Dejah

Dejah

Posted
Posted

Had leftover rice, so made a favourite from hubby's family's recipes. His Mom never liked rice as a veg, only in rice pudding. dad and hubby loved rice in any form.
Mixed rice in with a couple of eggs, chili flakes and made an omelet. Cheddar cheese sauce ladled over and sprinkled with chili flakes.

 

                                                                                 RiceOmeletCheesesauce3707.jpg.723528c5c19b4a96530fc9da94786176.jpg     

  • Like 8
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites
lindag

lindag

Posted
Posted

I made Calrose rice yesterday for a Mexican style casserole.

This morning I had some of the rice for breakfast with just the addition of Melinda's Peri Peri sauce.  Good.

image.thumb.png.23824aaa571128866a7c58c02248b147.png

  • Like 6
Link to comment
Share on other sites
liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Sichuan style spicy shrimp. Shrimp, garlic, ginger, 辣豆瓣酱 (là dòu bàn jiàng), coriander leaf / cilantro, Sichuan peppercorn oil, lime juice (not traditional). Rice.

 

IMG_20240227_154201.thumb.jpg.4534631d54f9551ac8a4372cd9a19c17.jpg

 

 

  • Like 6
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Link to comment
Share on other sites
OlyveOyl

OlyveOyl

Posted
Posted

Crab rolls and fries.  The balance of the jumbo lump crab was made into a salad and piled into TJ’s French brioche top sliced buns.  Buns were griddled with a little butter to brown the sides, a small layer of shredded lettuce was added, followed by the crab salad mixture. Mc Cain fries and a dipping sauce of mayo/seafood cocktail on the side. Delicious!

IMG_5737.jpeg

  • Like 8
  • Delicious 5
Link to comment
Share on other sites
TicTac

TicTac

Posted
Posted
5 hours ago, OlyveOyl said:

Crab rolls and fries.  The balance of the jumbo lump crab was made into a salad and piled into TJ’s French brioche top sliced buns.  Buns were griddled with a little butter to brown the sides, a small layer of shredded lettuce was added, followed by the crab salad mixture. Mc Cain fries and a dipping sauce of mayo/seafood cocktail on the side. Delicious!

IMG_5737.jpeg

Looks awesome.

 

Just a quick shout-out to @Shelby - these are what we call "Fries that are not lonely!"

 

 

 

 

 

 

😛

 

  • Like 2
  • Haha 6
Link to comment
Share on other sites
C. sapidus

C. sapidus

Posted
Posted

Improvised lunch with fried paneer and parboiled green beans, topped with fermented radish. Sauce was lemongrass, curry leaves, chilies, garlic, ginger, and turmeric, with a splash of fish sauce and coconut milk. Another good batch of paneer - Gopi brand.

 

Paneer_GB_202402.thumb.jpg.1b7f8874cd94f9568450c82f1fe3a1a0.jpg

  • Like 9
  • Delicious 1

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Link to comment
Share on other sites
OlyveOyl

OlyveOyl

Posted
Posted (edited)

Pork loin sandwiches in the style of porchetta.  Sautéed fennel, onion, garlic, fennel seeds , rosemary and a splash of Marsala; alternated with thinly sliced pork loin . Popped in a low oven wrapped in foil for five minutes or so, we had an arugula salad on the side. And for a little treat, chocolate pots de créme for dessert.

IMG_5760.jpeg

IMG_5763.jpeg

Edited by OlyveOyl (log)
  • Like 7
  • Delicious 3
Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted

I got some little 4" red abalone from Cultured Abalone Farm out of Santa Barbara for my fish share this week. I've never prepped or cooked them before and the only time I've ever seen it done, they were really big ones that a friend of a friend dove for back in the day.  I decided to try my hand with two of them, per the recipe I want to use but skipping the sauce, etc. so I could see if I'm on the right track.  Just spooned some preserved lemon aioli on the plate for dipping and tried them out - there's one piece missing already!

F5A48AC1-9E43-4852-BA6B-172054D9EDEB_1_201_a.thumb.jpeg.5c8cb9a02ca5dbc5494ba92d7bbc44ef.jpeg

Why yes, I am on the right track - they are a delicious treat!

This is the recipe I have planned, as shown in this video, which I followed for cleaning and prepping them:

https://vimeo.com/97383298 

https://vimeo.com/97383298

  • Like 7
  • Thanks 2
  • Delicious 2
Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
8 minutes ago, rotuts said:

@blue_dolphin

 

Im pleased to see abalone available.

 

they are exceptionally delicious , simply made.

 

hope you can get some more.

I agree on the simplicity. I think I might just pan fry the rest of them like this rather than doing anything fancier! 
These are farmed, not wild caught and take 3-4 years to reach this 4” size so they are rather expensive but it’s nice they are available. 

  • Like 3
  • Thanks 1
Link to comment
Share on other sites
Neely

Neely

Posted
Posted

The above looks delicious @blue_dolphin. I love mussels, thanks for the link. 
We had lunch out today at a country ‘pub’ ( hotel ). It was a pleasantly warm day and we enjoyed eating outside. Meal was pork belly (sous vide, then grilled, I guess ) rocket salad with apple & walnuts, red cabbage and puréed celeriac. 
 

38FD58AC-0B35-45E9-8299-997F4C060E41.jpeg.9996687bb5f2aee86130d1593f3b36ec.jpeg

  • Like 7
  • Delicious 1
Link to comment
Share on other sites
gulfporter

gulfporter

Posted
Posted

@blue_dolphin  First time we had abalone was in early 80s at a small restaurant in Big Bear Lake CA when on vacation.  It was super tender and tasty.  We re-routed that driving trip so we could go back there just for the abalone.  

 

After that whenever we saw abalone on a menu anywhere, we'd order it.  Usually a huge disappointment, chew factor ranged from rubber bands to shoe leather.  We gave up and have never ordered it again.  Sigh.  

 

It takes a special talent to cook them properly.  Yours look wonderful!

 

Have same issue with octopus; 'pulpo' is on many menus in MX and is always melt in mouth delicious.  But anytime we try it in US, it's a chew fest.  

 

 

  • Like 2
  • Thanks 1
Link to comment
Share on other sites
gulfporter

gulfporter

Posted
Posted

Grilled blackened salmon with bacon, avocado and chipotle on a baguette.  

 

 

salbacavo.jpg

  • Like 6
  • Delicious 2
Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...