Dinner 2024

[KennethT]

39 minutes ago, AlaMoi said:

 

 have you tried "velveting" the beef for that salad?  looks scrumptous!

we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef.

strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil.

 

the beef really stands out in a "salad type" dish

 

I'm not @C. sapidus but to me, that dish looks very Vietnamese, in which case, velveting would not be typical.  Typically it would be "grilled" which doesn't always mean like it does here in the west, but could also mean high heat pan fry.

[Kerala]

We're in the Peak District on holiday this week. I don't have my full complement of ingredients, so I'm keeping it simple.

Fish pie. Salmon, haddock, smoked haddock at £10 for 3 from Morrison's. I didn't pick up any flour so it was just double cream in the sauce.

Worked alright!

PS Oh, and prawns!

 

Edited May 26 by Kerala (log)

[liuzhou]

19 minutes ago, KennethT said:

that dish looks very Vietnamese, in which case, velveting would not be typical

 

Indeed, but then velveting is not so common in Chinese cuisine as people seem to think, either. It is a Cantonese technique. In my experience, few people here have even heard of it. Not surprising. After all, only around 4.6% of the population are Cantonese and not all of them are cooks. I'd say it's more American than Chinese. The term 'velveting' is certainly American.

Edited May 26 by liuzhou (log)

[Captain]

Picanha steak with roast potato and broccolini.

 

[C. sapidus]

Palak paneer (with the last of the paneer); carrot, daikon, and cucumber quick-pickle; and the last of Mrs. C's delicious sourdough bread (which did not last the day lol).

 

 

3 hours ago, AlaMoi said:

 

 have you tried "velveting" the beef for that salad?  looks scrumptous!

we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef.

strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil.

 

 

Interesting idea, thanks! I have not tried that with salads, usually with stir-fries. I do like grilled meats on salad.

 

2 hours ago, KennethT said:

I'm not @C. sapidus but to me, that dish looks very Vietnamese, in which case, velveting would not be typical.  Typically it would be "grilled" which doesn't always mean like it does here in the west, but could also mean high heat pan fry.

 

Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

[Norm Matthews]

I smoked pork loin ribs today.

[KennethT]

10 minutes ago, C. sapidus said:

Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

Makes sense - very similar to a bo nu'o'ng

[YvetteMT]

Elk roast sv'd, rustic (skins and not smooth) mashed, and gravy with onion and mushroom

 

[Honkman]

Duck meatloaf with braised Brussels sprouts and mashed potatoes - duck meatloaf was made with ground duck, onions, garlic, basil, sriracha, panko crumbs, eggs and finished after baking with a glaze made from ketchup mixed with ground cumin. The Brussels sprouts were braised in diced tomatoes, onions, tomato paste, dark brown sugar, rosemary and bay leaves. The mashed potatoes were made with butter, cream cheese and heavy cream

[Dante]

Pulled pork on flatbread with deep fried potatoes and peppers.

[Senior Sea Kayaker]

Salmon rubbed with gochujang and fish sauce and grilled, shrimp roe noodles, blistered shishitos, nori and finished with green onion tops and cilantro. Enjoyed with a dry Lake City cider. Not shown are a side of cherry tomatoes and sliced mini cucumbers.

 

 

[liuzhou]

Deboned a couple of chicken legs and diced the meat. Marinated that for 24 hours* in the fridge with garlic, ginger, fermented black beans and Shaoxing wine.

 

Today, stir fried the meat, added some sliced black boletes, then the marinade and a splash of soy sauce. Finished with thinly sliced scallions.

 

Ate with rice.

 

The marination time was meant to be less but an unexpected lunch invitation pushed it back - no loss!

 

 

 

 

 

 

Edited May 28 by liuzhou (log)

[C. sapidus]

Pan-fried halibut with fermented black beans, ginger, and a whole head of garlic. Sauce included dark soy, sugar, rice wine, red Hatch chile powder, and black pepper. Topped with chives from the garden. Not pictured: steamed artichoke, and canned grape leaves stuffed with rice and pomegranate syrup.

 

[haresfur]

Only a before photo since I got frazzled during cooking (What do you mean you didn't buy spring onions??? Help! I can't find the corn flour!!!), but I made Mapo Tofu using Adam Liaw's recipe. The tofu I had was too firm imo, and about everything in the kitchen was stained red, but I would do it again. IGA spring onions I used were huge so I cut them lengthwise as well as crosswise and the result seemed to have a lot more greens than his photo didn't seem too terribly different. I ground the Sichuan pepper in the mortar and pestle and it was pretty course but sufficiently tongue-numbing.

 

[liuzhou]

Roujiamo night!

 

孜然牛肉夹馍 (zī rán niú ròu jiá mó) - Cumin beef roujiamo.

 

The first of more to come. Still cooking.

 

 

 

[rotuts]

@haresfur

 

' Grow ' the green onions in your kitchen window

 

from the bunch(es) you buy

 

you will always have some for at least garnish

[weinoo]

This was a dinner we had the night before we headed out of town for a quick trip…

 

 

Chicken scallopini with a butter and white wine sauce.  Peas and carrots.  Reverse engineered rice-a-roni, not cooked in the rice cooker.

[mgaretz]

Memorial Day cook of Blasphemy Ribs, Blasphemy Cole Slaw and corn on the cob.  Still a bit too early for corn, but it was decent for May.

 

 

[haresfur]

4 hours ago, rotuts said:

@haresfur

 

' Grow ' the green onions in your kitchen window

 

from the bunch(es) you buy

 

you will always have some for at least garnish

 

This would have been a good bunch to start with. They were almost starting to look like leeks

[liamsaunt]

Fried chicken, and an arugula salad with strawberries and spiced pecans

 

[Dejah]

On 5/23/2024 at 6:58 PM, C. sapidus said:

Mrs. C pan-fried sablefish for me, and trout for her

 

 

Stir-fried broccolini and green beans with a sauce of garlic, roasted chile paste, fish sauce, and chicken stock. I had fresh basil leaves ready to go and forgot to add them. Oh well, there is always breakfast . . .

 

THAT is a thing of beauty!

 

 

 

Edited May 28 by Dejah (log)

[Dejah]

Took @Senior Sea Kayaker 's suggestions and made crab stuffed morels. They were very filling and rich, so we just had tartar sauce and a salad with them.

 

                                                           

 

Had some sauteed in butter and mixed in with scrambled eggs for lunch next day. YUM!

 

Busy day digging in the flowerbeds, so a quick supper was needed.
Fish Piccata with pickerel
 

                                                              

[C. sapidus]

Semi-improvised shrimp salad: poached shrimp tossed with cilantro, white onion, lime juice, roasted chile paste, fish sauce, sugar, sliced long red chiles, and sauteed garlic. Topped with mango and fried shallot and served over butter lettuce. Repeating myself but I would happily eat Thai meat salads every warm day this summer.

 

[Ann_T]

We celebrated Moe's 83rd birthday today.

 

Baked a focaccia this morning to use in an appetizer.

We started with focaccia topped with warm goat cheese and roasted red peppers. Served with Unsworth Vineyards  Charme de l'île.

A local sparkling wine.

 

Main course was Sterling Silver beef tenderloin Kabobs.

Done on the grill with onions and green peppers.

Served with rice and fresh asparagus.

 

It is a family tradition that Moe’s Birthday Cake/Dessert is always something with fresh strawberries.

 

This Strawberry Meringue Roll is a favourite.

[Honkman]

Stir-fried chicken breast (tenderized with some baking soda), Swiss chard (stem and leaves), green pepper, Fresno chili and some Chinese wheat noodles in a sauce made from light and dark soy sauce, garlic, ginger, sriracha, sweet-chili sauce, corn starch and chicken broth