Dinner 2024

[C. sapidus]

58 minutes ago, rotuts said:

@C. sapidus

 

how did you make that ground turkey dish ?

 

Thank you! Sautéed onions, garlic, and the ground turkey, and then simmered with chicken stock, crushed tomato, ground cloves, cumin, Mexican oregano, and a big dollop of the salsa negra I made the other day:

 

Quote

Made enough salsa negra for a few meals. Morita (dried chipotle) and pasilla chiles, fried in oil and soaked in a syrup of brown sugar and molasses. Garlic cloves, fried until golden brown. Whomped in the Preethi with crushed fire-roasted tomatoes, and then simmered for 20 minutes until dark and thick. One of my favorite sauces ever: hot, sweet, smoky and mysterious. Quite different than if made with canned chipotles in adobo.

 

Edited January 26 by C. sapidus
Fix link (log)

[johnnyd]

Slow-roasted five-spice pork belly

 

 

 

 

Served with an Asian slaw

 

Edited January 26 by johnnyd (log)

[Deephaven]

Wagyu zabuton, asparagus, salad, sourdough

[Dante]

Quiche Lorraine with broccoli added

[mgaretz]

Grilled pork chop with baked potato (in the Speedi) with butter.

 

 

 

[OlyveOyl]

Assorted citrus salad, evoo, spritz of lemon, oil cured black olives, parsley, chervil.

Tortellini  en brodo , chicken broth,  diced chicken, chickpeas, spinach, etc.

Blackberry almond cake.

[Captain]

A happy Australia day dinner of roast lamb.

[pastameshugana]

8 hours ago, OlyveOyl said:

 

Looks absolutely amazing. I would love a slice with some zesty-lemony whipped cream.

[OlyveOyl]

@pastameshugana

Thank you so much, very much appreciated ! I  generally serve  a dollop of sour cream or crème fraîche on the side but the lemony whipped cream sounds like a  delicious alternative.  I offered DH either but he opted for ice cream 😁.

Edited January 27 by OlyveOyl (log)

[haresfur]

Porterhouse with mountain pepper sauce, rosemary roasted potatoes, and stir fried, zucchini, capsicum, onion,  carrot.

 

The mountain pepper sauce is a basic black pepper sauce substituting Tasmanian mountain pepper. It ended up overly spicy which surprised me because I had been buying ground mountain pepper from a different company for years and didn't find it at all spicy. So I don't know if it is the different supplier or if it loses its spice rapidly when ground. It did turn the sauce a lovely purple colour. Maybe next time a mixture of black pepper and mountain pepper.

 

[liuzhou]

手撕鸡 🐔 (shǒu sī jī) - hand torn chicken.

 

 

 

Edited January 27 by liuzhou (log)

[Senior Sea Kayaker]

Grilled salmon, lettuce and dill mustard sauce on a toasted croissant. Cucumber and grape tomato salad on the side.

Not shown is the salmon skin removed and grilled to a crispy cook's treat.

 

[Maison Rustique]

I took pix of what went into it, but got busy and failed to take an after photo. A friend gifted the trout. I love the Omnivore salt blends. Broiled the trout and it was outstanding.

 

[KennethT]

6 hours ago, liuzhou said:

手撕鸡 🐔 (shǒu sī jī) - hand torn chicken.

 

 

 

Is this served hot or cold?  Do you have a recipe?

[liuzhou]

42 minutes ago, KennethT said:

Is this served hot or cold?  Do you have a recipe?

 

It's served cold. Epicurious has a recipe very similar to how I've cooked and eaten it in restaurants here. I've also bought it in markets Pre-prepared similarly.

 

https://www.epicurious.com/recipes/food/views/hand-shredded-chicken

 

[rotuts]

Early dinner // late lunch :

 

I looked into offerings @ MarketBasket this AM , for filled pasta.

 

I haven't made this sort of item in a while .  I used to enjoy the filled pasta Chicken w prosciutto 

 

no longer available.  so ...

 

 

those are window to Table green onions , TJ's Capari's  , TJ's parmesan-ish

 

and two no added salt chicken stock Ive had for a while and th0ught Id finally ty them   filled pasta as you see above.

 

I was very surprised w the two units of CkSt :

 

 

when I opened the packs , aroma of roosted CkStock was ver noticeable  taste very good , bland , ie  no salt.

 

the aroma was so good  MC who was on his Auto-Heat , awake and just looking around and enjoying his day

 

came right into the kitchen , w Great Expectations ..  this for me is a keeper.

 

mise :

 

 

that's two beaten eggs , I add at the end off the het w the green onions and tomato

 

result :

 

 

the green blob is refrigerated EVOO  , melting   also from TJ's

 

this was excellent.

 

the TJ's pam-ish had been resting comfortably in the refrigerator for ' a bit ' thus the initial slices which were diced 

 

were ' rind like '  but very tasty .  fortunately I added them to the stock w the tort's  for the five minute cooking.  

 

next time I dice them smaller .

 

I might  add a few more Campari's the next time , and another Window green onion.  that would work.

 

I might also get some fresh swiss chard or mature fresh spinach which would be nice. added w the green onions and tomato off the heat

 

now I have to see twhat the TJ's Tot's offering are ( lots of veg related ones I recall )

 

and see what Aldi has .

 

of course I might get s0ome proscuitto and add that thing diced for that flavor I like 

 

this is so easy to make , it's back on the Menu.

 

very pleased w the no salt stock.  iso Ill be stocking up.

 

I like this size , as if there is a no0-salt ' box '  you know what I mean , then I hsv to use up the whole box.

Edited January 27 by rotuts (log)

[Smithy]

7 minutes ago, rotuts said:

very pleased w the no salt stock.  iso Ill be stocking up.

 

I've never tried the Kitchen Basics brand; my go-to purchased stock has been Swanson's low-sodium broth but I never use it all at once. Thanks for this recommendation. I'll have to try it.

[rotuts]

@Smithy

 

look for the no salt .  they may have other versions.

 

very pleased w it.

 

 

[KennethT]

The kitchen basics is ok, but is definitely not the same as homemade stock.  It does have a nice roasted smell, but the body is lacking - there's very little gelatin.  I've used it, years ago, but now that I make a few gallons of stock at a time in the pressure cooker I don't anymore.  Plus, most of what I use it for nowadays wouldn't really be so good with the roasted chicken flavor.

[rotuts]

@KennethT

 

I agree re home made.

 

for me , the KB is right there

 

and O can work with it.

 

home made is always best . I have some 4 x turkey stock in Fz bricks 

 

Im use some of that up.

 

but right off the self , no added salt 

 

w that regard , its working for me.

Edited January 27 by rotuts (log)

[Anchobrie]

light one for today...

Roasted spuds, fried egg and some escabeche from a "escabeched" teal.

 

[img]https://i.imgur.com/OoEuD5h.jpg[/img]

 

[Norm Matthews]

It was decent enough to cook outside and test a Christmas present from my son today.  The gift was a thermometer that can monitor four things at once and send it all to my phone.  I tested the ambient temperature of the front and back of the smoker interior.  I usually cook ribs by time and appearance.  Its hard to stick a probe in a slab of ribs. The sides were coleslaw, BBQ beans, green beans, Mexican street corn ( I wanted to do corn on the cob  but all they had was packages of five) and store bought potato salad. I had company when I posted the recipes a little while ago.

Edited January 27 by Norm Matthews (log)

[Neely]

Stir fry beef and chilli with little spring rolls to go with it. 
 

[Anchobrie]

On 1/26/2024 at 5:22 PM, Captain said:

A happy Australia day dinner of roast lamb.

In Australia you never Lamb alone. (Are they still making australia lamb day videos?)

[Ann_T]

 

I made my favourite chicken cacciatore for dinner the other night with a side of Cacio e Pepe.

This one is different from the traditional North American tomato based version which I've never cared for.

Thanks again to @JoNorvelleWalker for sharing this recipe.