Dinner 2024

Dejah · May 8

On 5/6/2024 at 11:09 AM, KennethT said:

The water on top of the table is actually necessary - the heat from the wok is so hot that it would warp and damage the stainless steel table, not to mention burn anyone near it. So a small stream of water constantly flows into the "bucket" and overflows onto the table to keep the table cool.

Exactly how my wok table is set up at my restaurant.

Dejah · May 8

Some comfort food during the last couple of days of rain and grey skies.

Chicken & Ginger cooked on top of the rice on stove top. Add a Chinese sausage for extra flavour. Hubby always wants FuYu with chicken!

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Seared pork tenderloin, then rubbed with whole grain Dijon mustard and finished in the oven. Pan gravy, baked sweet taters and steamed broccoli.

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Third day of rain, and then we will have sunny skies and +20C! Pan fried Spicy Turkey Sausages, steamed carrots, and Pappardelle Alfredo.
One of the gas stations built and operated by our Indigenous people got a truck load of tomatoes on the vine from a major grow-op about an hour from our city. The state-of-the-art facility was built last year and only grows tomatoes. These were given out to the public, free, as "Giving back to the community" for support of the business. The tomato was lovely, and smelled like a tomato!
The facility is 30 acres all under glass, and will produce 10 million lbs of tomato on the vine every year. They will transport the produce to western provinces and southern states along our border.
https://www.google.com/search?client=firefox-b-d&q=vermillion+greenhouse+dauphin#fpstate=ive&ip=1&vld=cid:cf3ec4f1,vid:PgPJz27vriM,st:0

haresfur · May 8

Carnitas made in my La Chamba clay pot. I prefer chunks to shredded. Confess to rendering more fat than I usually do. Confess that it tasted pretty good. Served with yellow corn tortillas (Mission, not the good ones), brown rice, sour cream, greens, some volunteer roma tomatoes, and garnished with finger lime spheres from a tree I'm getting going. Sour with a nice pop when you bite in.

weinoo · May 8

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night:

The rice had already been started. Shrimp and scallops, sautéed in butter and olive oil, pan sauce. Stir-fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Edited May 8 by weinoo (log)

gulfporter · May 8

Seared tuna soft tacos with wasabi mayo, pickled red onions, avocado, cilantro.

NadyaDuke · May 8

In spring a middle-aged man's thoughts lightly turn to thoughts of smoking meat. Or at least the one I live with does, ever since we used our vacation money to buy a pellet smoker in 2020. The other night we made something I think we've been making once a year since we got the smoke: red wine braised smoked chuck roast. Smoke the chuck roast about 4 hours (to 165F) then add it to a braise that has tomatoes, carrots, celery, red wine and other good things and pop it in the oven for a few more hours. The first night we had my SIL over and she made a great salad. The second night we were on our own with green beans and that's when I remembered to take a picture. Our nearest farmer's market opens this weekend and I'm looking forward to getting inspired. At the grocery store today I snapped up some local baby turnips - I love those on their own, with dip, or in salads.

Captain · May 8

Chicken Enchilada with salsa verde

haresfur · May 9

1 hour ago, Captain said:

Chicken Enchilada with salsa verde

Looks great. How are you making your verde?

Honkman · May 9

Taiwanese variation of Zha Jiang Mian with ground pork, fresh Shanghai noodles, edamame, napa cabbage, bean sprouts, cucumbers, cilantro, fried shallots, garlic, tienmianjiang, light soy sauce, corn starch and black rice vinegar

Dante · May 9

Lomito

Neely · May 9

11 hours ago, Captain said:

Chicken Enchilada with salsa verde

This meal looks so delicious @Captainand is so far removed from my take out/ take away version shown below.

Well what happened you ask.? I had some limes given to me so I made guacamole…. fine, tasted good.

So I thought, quite frankly I’m not confident making my own Enchiladas so I’ll order in with some spicy chicken wings from a Mexican restaurant.

I made a little pico de gallo to go with the guacamole and those two were the best things to eat on the plate. I didn’t like the enchilada at all . It had grilled chicken filling and a tomatiillo sauce with corn. It was gloopy and not good. I could only eat a third and I hate wasting food.
The chicken wing was OK.

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gulfporter · May 9

Grilled blackened salmon with grilled asparagus and a cherry-chipotle dipping sauce. The reason my salmon is in chunks is because I grill one fillet and share it with mi esposo. He likes his very translucent, me not as much. So after it rests, I cut off the thinner ends as they are more cooked.

Steve Irby · May 9

Tonight's supper was leftover grilled salmon repurposed into salmon cakes with celeriac remoulade. Served with a pizza slice from Flourish

And yesterday we had Chinese broccoli, chickpeas and preserved lemon over pasta. Topped with Fulvi pecorino Romano and Aleppo peppers

C. sapidus · May 9

Mrs. C baked halibut in the air fryer with a coating of panko, dill, lime zest, melted butter, and mayo. Yum.

I stir-fried baby bok choy with smashed garlic and facing-heaven chiles. Simple and satisfying.

Neely · May 10

Diner was steak ,scalloped potatoes, beans and a few roasted Brussel sprouts put in the oven while potatoes were cooking.

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Maison Rustique · May 10

No photos, but a word of caution. I was re-heating some eggplant parm in the toaster oven at 350. I had it on the little baking pan with a piece of parchment. Thankfully I had just walked up to check on it when the paper went up in flames. I yanked it out and tossed it into the sink where I was able to get it out before a true disaster struck. Thankfully I had another piece of eggplant left to reheat (on foil, not parchment!!) but more thankfully, I happened to be right there when it happened. Had I not seen it when I did, I'd likely be looking at a partially burned house right now.

NO PARCHMENT PAPER IN THE TOASTER OVEN!!!

Honkman · May 10

Shrimp Linguine - First you make shrimp broth with the shrimp shells, anchovies, shallots, garlic, bay leaf white wine and chicken broth. Then you use it to finish the dish with the linguine, shrimp, cherry tomatoes, garlic, red pepper flakes and parsley

Captain · May 10

On 5/9/2024 at 10:20 AM, haresfur said:

Looks great. How are you making your verde?

Thanks. I can't get tomateo's so I now use this... https://byronbaychilli.com/product/green-jalapeno-chilli-sauce-with-coriander/# mixed with a white sauce or just this alone. I coat the tortilla both sides roll etc and add cream over the top and bake.

C. sapidus · May 10

After a late taco lunch we preferred a light dinner. Raita with salted cucumbers, sliced tomato, and a head of spinach sauteed with ginger and garlic. Chile powder, black pepper, and garam masala for spices.

haresfur · May 11

1 hour ago, Captain said:

Thanks. I can't get tomateo's so I now use this... https://byronbaychilli.com/product/green-jalapeno-chilli-sauce-with-coriander/# mixed with a white sauce or just this alone. I coat the tortilla both sides roll etc and add cream over the top and bake.

Thanks. They make good hot sauce but I don't think I've tried that one.

NadyaDuke · May 11

The last two nights we had chicken tinga bowls which I forgot to photograph. They looked like a bowl of rice with chicken cooked with peppers, onions, chipotles and enchilada sauce, guacamole, and salsa.

Tonight I made a take on Serious Eats’ Peruvian grilled chicken. I used boneless skinless thighs instead of a whole chicken and “grilled” it in cast iron because we didn’t feel like lighting up the grill. With it I made the asparagus and white bean salad @Smithy posted about and I agree, it’s a keeper. Thanks, @Smithy!

After a week or more of comfort food as my husband nursed his cold, we’re welcoming back the spice!

Edited May 11 by NadyaDuke (log)

Ann_T · May 11

Usually when I make pizza I plan a few days ahead so that the dough has a long cold fermentation, usually at least two days or more.

But I decided this morning that I wanted pizza for dinner.

So before leaving for work I made the dough and left it out all day on the counter for a room temperature fermentation.

I made just a 500g batch with 35g of sourdough discard and 1.5g or yeast. Stretch and fold method.

By the time I got home from work the dough was right at the top of the container. Perfect timing.

Divided it in half and made two small pizzas from one half. Each weighing 224g and the other half went into the the fridge for Matt to make a pizza with tomorrow.

Baked both pizzas in the OONI.

First in was a Margherita pizza and

the second one a mushroom and chorizo pizza.

My favourite part of the pizza is always the rim and this same day dough did not disappoint.

Edited May 11 by Ann_T (log)

CantCookStillTry · May 11

At the insistence of my child, I tried the viral Tiktok Big Mac Taco tonight for the boys.

Hate me freely, I hate myself 😅.

Smash it out.

Top it up.

Serve.

I didn't not like it 🤷‍♀️.

I know you don't expect culinary classics from me... but if this is a step too far, I understand. 🤣

Maison Rustique · May 11

2 hours ago, CantCookStillTry said:

At the insistence of my child, I tried the viral Tiktok Big Mac Taco tonight for the boys.

Hate me freely, I hate myself 😅.

Smash it out.

Top it up.

Serve.

I didn't not like it 🤷‍♀️.

I know you don't expect culinary classics from me... but if this is a step too far, I understand. 🤣

Oh, it could have been really horrible. When you first said Big Mac taco, I was thinking you buy Big Macs and crumble them up into taco shells. That would have much too far! What you did doesn't look bad at all.

KennethT · May 11

11 hours ago, NadyaDuke said:

The last two nights we had chicken tinga bowls which I forgot to photograph. They looked like a bowl of rice with chicken cooked with peppers, onions, chipotles and enchilada sauce, guacamole, and salsa.

Tonight I made a take on Serious Eats’ Peruvian grilled chicken. I used boneless skinless thighs instead of a whole chicken and “grilled” it in cast iron because we didn’t feel like lighting up the grill. With it I made the asparagus and white bean salad @Smithy posted about and I agree, it’s a keeper. Thanks, @Smithy!

After a week or more of comfort food as my husband nursed his cold, we’re welcoming back the spice!

I love spicy when I have a cold - helps drain the sinuses!

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