Dinner 2024

[Smithy]

8 hours ago, Honkman said:

 

Pasta Cassarole with Linguica and Kale - there are dishes you make for the first time but it hits a sweet spot and everybody at the table mentions that it is feels like comfort food you have made and eaten many times before. This casserole was one of these dishes. The recipe didn’t look that special but somehow it worked really nice together - penne, blanched and seared kale, seared linguica and mornay sauce with gouda and cheddar and topped with a little bit more gouda and panko crumbs.

 

Honkman, that does look good, and it brings up memories. A lifetime ago I lived with a New Bedford man. When we visited his hometown and we could find the ingredients, we'd pick up linguica and kale, and make kale soup. Apparently it was a favorite of the Portuguese fishermen there. We both quite liked it. That was before kale became really hip, really popular, then overexposed and unpopular in some quarters. I can't remember now whether it was the kale or the linguica that couldn't be found where we lived. 

 

I'd try your version of that combination any day!

[Tempest63]

Celebrating the wife’s birthday today, we did nothing special other than walk the dogs and clean and tidy ready for Christmas. We have twelve coming on the day plus us two means I’m cooking for fourteen. But for tonight we had roasted partridge, which we shot a week ago, steamed vegetables and a port and redcurrant sauce. Happy birthday Mrs T63.

[Tropicalsenior]

I made another quiche for dinner tonight and I tried something different. It looks a little strange but I hope it doesn't taste strange. Didn't have any swiss cheese so I used cheddar with Spanish chorizo. I put a bit of taco seasoning in the egg mix and we'll see how it turns out.

Edited 19 hours ago by Tropicalsenior (log)

[Tropicalsenior]

It didn't make a very pretty plate but it did taste good. And I dodged the bullet again. No MIL crust.

Edited 18 hours ago by Tropicalsenior (log)

[Ann_T]

Moe had the oven on for me when I got home from work yesterday so it didn't take long to roast a chicken on high heat.

Roast chicken, dressing, mashed potatoes, green beans and of course gravy.

And tonight we had my favourite hot chicken sandwiches with twice fried fries, and canned peas.  

Earlier today I started the annual batch of Chile Sauce that Moe loves to have with his Christmas Eve Tourtiere.

This is an act of love because first of all I don't even like this type of  chile sauce and secondly I hate canning. 

[gfweb]

44 minutes ago, Ann_T said:

Moe had the oven on for me when I got home from work yesterday so it didn't take long to roast a chicken on high heat.

Roast chicken, dressing, mashed potatoes, green beans and of course gravy.

And tonight we had my favourite hot chicken sandwiches with twice fried fries, and canned peas.  

Earlier today I started the annual batch of Chile Sauce that Moe loves to have with his Christmas Eve Tourtiere.

This is an act of love because first of all I don't even like this type of  chile sauce and secondly I hate canning. 

Moe is a lucky guy

[Honkman]

If you cook for more people than usual Chili is often a good approach - this one was a rather classic way with ground beef, kidney beans, tomatoes and kidney beans pureed to give a good consistency, onions, chili powder, chipotle with adobo, coriander, garlic powder, cumin and oregano. Served over rice and with avocado, cheddar and sour cream

[Tempest63]

I’ve cooked lots of Caribbean food over the years, most frequently curried goat, but also Brown Chicken Stew, Curry Chicken and pepper pot. But up until yesterday I had never cooked Caribbean oxtail. So after a trip to our local market where I bought 2kg of oxtails I tried it. After cooking I spent sometime taking the meat off the bones then left it in the fridge overnight for the fat to rise and harden. I removed this before reheating. 
Served it with leek and garlic mash, steamed veg and a cold pint of Guinness.
One word of warning, the guys from the Caribbean who recommended this told me to pick the larger pieces of oxtail and get the butcher to put it through the bandsaw to chop it into smaller pieces. My butcher didn’t have a bandsaw so went at it “hammer & tongs” with a meat cleaver which resulted in quite a few little pieces of bone in the sauce. 
The flavour though was really quite outstanding.

https://www.africanbites.com/jamaican-oxtail-stew-2/