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 Monday at 12:13 AM 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 Monday at 12:40 AM 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/

 

[Norm Matthews]

Charlie asked me to make some Puerto Rican chicken and rice. He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He occasionally asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.

I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .

[C. sapidus]

Carnitas: pork butt simmered with white onion, garlic, pickled jalapeno, Mexican oregano, and water to cover. When the liquid simmers away, bake in a shallow pan with orange juice, orange zest, and Pepsi.

 

Served with white corn tortillas and tomatillo salsa with diced avocado (forgot to add cilantro - whoops).

 

 

[Maison Rustique]

I made some sweet potatoes for Christmas dinner today. As long as I had the oven on, I took some of the starting-to-wrinkle baby tomatoes I had and put them in to roast along with a small potato to bake. So I had a baked potato with roasted tomatoes. Very tasty!

[Honkman]

Sausage with Cannellini Beans and Kale - Fresh Italian pork sausages get cooked to build some fond. Deglazed with onions, garlic, red wine, tomato paste and smoked paprika and afterwards you cook lacinato kale, cannellini beans and the sausages with the fond and water. Finished with olive oil and sherry vinegar

 

[liuzhou]

3 hours ago, Honkman said:

lacinato kale

 

I was just about to ask what that is, but found it's what I know as cavolo nero and which I have used many times in minestrone soups.

 

Good choice. I'll try that.

 

 

[liuzhou]

Pork, flower shiitake, Zhangshugang Chilli (樟树港辣椒 - zhāng shù gǎng là jiāo), red chilli, garlic, ginger, soy sauce, Shaoxing wine, Chinese chives, coriander leaf.

 

 

 

[weinoo]

Another:

 

 

Rack of lamb, coated with mustard, olive oil, herbs, salt and pepper.

 

 

Served with green beans with shallots and twice baked russet potatoes.

[Dejah]

Wishing all your wonderful foodies a Merry And Bountiful Christmas as you celebrate with family and friends.
A few meals as we prepare for tomorrow!
Air-fryer Chicken                                  

 

Ground Lamb Stuffed Buttercup Squash
                                                               

 

Smoked Turkey                                     

 

Cantonese Chow Mein                         

 

1 2 3 4 5 Ribs                                        

Siu Choy to go with the ribs                

 

And the Char Siu I made                                    

 

Char Siu into Baos! My granddaughter from Newfoundland loves these so much! I made 3 dozen.
                                                                          
      
Baos accompanied by Gai Lan & Udon Noodles for a vegetarian granddaughter and a few shrimp and Char Siu for the rest of us.

                                                                        

 

                                                                        
                                                             

[Tropicalsenior]

8 hours ago, Dejah said:

1 2 3 4 5 Ribs 

I just checked the recipe and it looks pretty darn good. Do you think that the 25 minutes of simmering is enough to make them tender enough?

[Tropicalsenior]

We had our Christmas Tourtiere tonight and I think my practice paid off. I made it entirely with lard so it didn't get as golden as usual but it's the flakiest that I've ever made. I looked at about 25 recipes and adapted one to my taste. Since I can't use onion or garlic I need to up the other seasonings.

If I do say so myself, it was delicious.

I served it with asparagus with hollandaise.

[DesertTinker]

32 minutes ago, Tropicalsenior said:

We had our Christmas Tourtiere tonight and I think my practice paid off. I made it entirely with lard so it didn't get as golden as usual but it's the flakiest that I've ever made. I looked at about 25 recipes and adapted one to my taste. Since I can't use onion or garlic I need to up the other seasonings.

That is a lovely thing! So, so far from your dreaded ex-MIL crust.