Dinner 2024

[Ann_T]

Last night's dinner.

Top Sirloin roast beef dinner. This is one of Moe's favourites.

On his top five list.

Thankfully this is a quick dinner to make. We were eating

in less than an hour after I got home from work.

[Maison Rustique]

1 hour ago, rotuts said:

@Maison Rustique

 

VacPack is the think.

 

you can still throw it out in a year

 

but it won't have freezer burn !

And I have one--just need to dig it out and use it.

[Dejah]

Shrimp Wonton Soup for supper:

                                                                            

 

Chicken breasts have been on sale quite often. I am stocked up, using my Foodsaver. Parmesan-Panko crusted chicken breast cooked in Ninja toaster oven, along with Cavendish tater wedges. Buttered carrots, Mango Chili dipping sauce and spicy ketshup along for the ride.

                                                                     

[Tempest63]

Tonight was another try on the Paella I cooked recently. This time I used my large Lodge cast iron skillet in place of the Le Creuset Paella pan. This was an attempt to get a better soccorat, unfortunately it didn’t have the desired result.

I also finished off the cooking in the oven, as per the Josẽ Pizarro recipe that I attempted last time; only then I cooked it on the stovetop. 
Whilst it fell short in a couple of desired areas Mrs T63 and myself found it very enjoyable. No doubt another attempt is on the cards.

[Norm Matthews]

Charlie wanted one last cook-out of the year with friends. I smoked two slabs of ribs and a brisket. The first picture is of the brisket after 6 hours @ 250. It took a total of 10 hours to finish. It was very tender and juicy. I cooked the ribs and brisket a day apart and kept them in the refrigerator until serving time, then re-heated them in the oven and kept warm in a large covered pan on a electric griddle.  The day of, I converted the smoker into a grill by taking out all the insides and scraping out all the grease so there wouldn't be a grease fire when the charcoal went in. I lined the bottom with foil to further keep the charcoal apart from any fat, but mostly for easier clean-up.  I had some Grill Grates that fit the smoker. They have a ridged side and a flat side. I used the flat side up (We don't need any stinkin Blackstone) I topped then with grill mats from Walmart so I could change them when I changed from pork bulgogi to beef bulgogi.  That prevented any flavor cross over.  Sides were a Mexican street corn salad, a fruit salad, and a coleslaw made with a tangy vinaigrette.The beef bulgogi and pork bulgogi was kept warm in slow cookers. By the time they were done, people were starting to arrive and I didn't think to take any more pictrures 

 

Edited 15 hours ago by Norm Matthews (log)

[Paul Bacino]

Lamb Prep -- garlic, rosemary, Worchester, brandy, lemon, evoo

 

 

 

finished in wood oven

 

 

 

 

 

other fun things

Shishito and tators

 

 

 

Fig ,gorgonzola, carnalized balsamic shallots, pancetta

 

 

 

 

 

raspberry cream cheese puff daddy

 

 

 

i was toast after that

 

 

[mgaretz]

Wings in the Speedi with steamed cauliflower in butter.

 

 

[FauxPas]

 

We eat quite a bit of salmon. We don't fish but we have friends and neighbours who do and they are very generous. Not the best photo because I took a piece that was a bit broken up. Green beans from my little garden. 

 

 

Yesterday I made my husband enchiladas but then I decided that I wanted something lighter so I had more green beans and tomatoes from the garden with some feta cheese and a simple balsamic vinegar dressing. This turned out to be a LOT more photogenic than enchiladas.   🙂

 

 

 

 

 

[pastameshugana]

8 hours ago, Paul Bacino said:

carnalized balsamic shallots

 

Scandalous!

[Katie Meadow]

Labor day dinner tonight consisted of about all my favorite summer foods. We started with roasted okra, which is a bit crunchy and a perfect finger food with aioli. Really, my favorite way to eat okra. Then very good corn on the cob, simply buttered and salted. And a salad: no idea where the recipe came from, but it's called Peach Tomato and Burrata Caprese. If you like peaches and tomatoes together like I do, then this is a splash home run. Burrata goes in the center of the plate. Around it were sliced Cherokee tomatoes, lightly salted. Then a layer of peach slices. We had some plums, so I added slices of those too. The salad gets a minimal drizzle of lemon and olive oil dressing, a little more salt, a little bit of basil, and finally a sprinkling of toasted pine nuts. This is a fantastic salad when you have really flavorful tomatoes, a ripe peach and a tasty not too soft sweet-tart plum. With burrata. well, kill me now. And then there was tennis. And then Coffee Bean Blast ice cream.