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Dinner 2024

liuzhou

By liuzhou
in Cooking

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Neely

Neely

Posted
Posted

A very hot day so dinner was salad with a dressing of lime juice, fish sauce, a little sugar, a little peanut oil and a little water. A very quickly BBQ grilled half chicken breast. Plenty of coriander, Vietnamese mint and vermicelli rice noodles in the salad.

 

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gulfporter

gulfporter

Posted
Posted

Light evening meal.  Grilled andouille sausage over a carrot mash.   And a delightful fig chutney made by a friend from his trees.  

 

 

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weinoo

weinoo

Posted
Posted

Salted and rested a couple of shoulder lamb chops in the fridge for a day.

 

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Pan-fried them. Fond for @rotuts .

 

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Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine.

 

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Basmati rice pilaf, braised artichokes, lamb and lamb pan gravy.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

BeeZee

BeeZee

Posted
Posted

Spaghetti, chicken meatballs, Marcella's tomato sauce (ate the onion, too), sauteed spinach.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

FauxPas

FauxPas

Posted
Posted
3 hours ago, weinoo said:

Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine.

 

Yum, love artichokes. Did you start with fresh ones? Or canned or frozen? 

weinoo

weinoo

Posted
Posted
20 minutes ago, FauxPas said:

 

Yum, love artichokes. Did you start with fresh ones? Or canned or frozen? 

 

These were the frozen product from Peru (maybe) via Trader Joe's. only ingredient is artichoke hearts.

 

While nothing compares with (in my opinion) fresh artichokes, the ease of prep and the final result with this product are fine for a one-hour meal!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Honkman

Honkman

Posted
Posted

Chili with ground beef, black beans, corn, red pepper, chipotle in adobo, scallion, cilantro, diced tomatoes, crushed tomatoes, chili powder, cumin, coriander, oregano - served with rice and sour cream

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Two Foodies - One Journey
gulfporter

gulfporter

Posted
Posted

Fried eggplant with pasta (actually shelf-fresh Udon)/  Trader Joe's red pepper and almond pesto.

 

 

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

Pan fried sole with green onions, sweet potato fries with sriracha, pickled red onions and a green salad.

Glass of Pinot Grigio on the side.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Maison Rustique

Maison Rustique

Posted
Posted

Naan pizza. Not as glamorous as those made by most of you, but they were quick and easy and very tasty. All the toppings to satisfy my salt addiction: salami, bacon, capers, kalamatas, onion, mini sweet peppers, misc. cheeses.

 

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Deb

Liberty, MO

TicTac

TicTac

Posted
Posted
On 2/3/2024 at 10:47 AM, Shelby said:

@dcarchBeautiful popovers and steak

 

@liuzhouI agree, what a feast!

 

 

 

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Last day of duck season Ronnie got a few teal so I roasted those.

 

 

 

 

 

 

 

 

I feel like your fries are sad.

 

They want more friends.

 

Let them have friends!

 

 

 

 

😛

 

  • Haha 5
weinoo

weinoo

Posted
Posted

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Roasted chicken thighs with baby Yukon golds, carrots and a head of garlic to spread on bread.  Salad alongside.

 

I've taken (when it's convenient) to always pre-salting and resting (in the fridge) chicken before roasting, and most steaks/chops before whatever method of cooking they're going to undergo.

 

Also, a 12" nonstick Rondeau is great for roasting (for two people) - and for cleanup.  While @rotuts's fond may not be as prevalent as when using another type of cooking vessel, a pan sauce can still be made, and have I mentioned the cleanup?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Dejah

Dejah

Posted
Posted
On 2/3/2024 at 9:47 AM, Shelby said:

 

Pasta with venison meatballs that I froze a while back.  Need to make more of those.

Fried a couple of chicken quarters

Decided to SV the goose legs.  Seasoned with some Lawry's salt and vac packed with some butter, thyme, sage and rosemary.

SV'd for 24 hrs. at 165F.  Turned out tender.

https://forums.egullet.org/profile/67005-dcarch/

I made the Deviled Duck Hearts recipe again--only it was goose hearts, livers and pressure cooked gizzards

My mom brought wagyu beef patties for us when she visited.  I had never had wagyu before.  We loved it!

Last day of duck season Ronnie got a few teal so I roasted those.

Found some walleye in the freezer.

SV'd lamb chops

 

 

 

@Shelby: You make such a variety of amazing meals, with quite the variety of proteins. Wonderful to have a hubby who hunts and fish. Thank you!

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Dejah

www.hillmanweb.com

Dejah

Dejah

Posted
Posted
On 1/31/2024 at 7:24 AM, KennethT said:

Not just China's secret weapon - it's widely used in Vietnam, Malaysia, Indonesia and Singapore (and my kitchen!)

What brand do you use?
I have used the Knorr, but have only been using Better Than Bouillon.

Dejah

www.hillmanweb.com

Dejah

Dejah

Posted
Posted (edited)

                             SteamedChicken3458.jpg.e318ec43f9cb801a84bbb9f9fc78bd99.jpgChickenBaofilling3462.jpg.fcf9fb4c9bf88b89d048f8ff1a028c84.jpg

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Playing catch up yet again. Picked up chicken breasts and thighs on sale, so I made up a batch of Chicken, Lap Cheung, Shitaki Mushroom filling for baos like the ones my Mom made. Made a dish of steamed same ingredients for supper, along with Yu Choy, and Lily Bulb soup.

As I was channelling my Mom,  I also steamed an egg, flour, sugar cake in the +40 year-old basket she handed down to me. My granddaughters love this cake with a glass of ice cold milk.

 

Our Co-Op had slabs of boneless pork loin on sale for $1.99 / lb.  I picked up 2 that had more fat, cut those sections up, and did up another batch of char siu in the Big Easy. The weather has been terrific for cooking.                           CHarsiu3475.jpg.b22cc999237d5bc4aa7db2769baea614.jpgCharsiufilling392.jpg.331849832c5561cd99128ea23eeb6476.jpg

Vacuum sealed mostof the strips, but did make up another batch of bao filling. Did up 3 doz and sent most out to the kids and friends.

 

Used some odds and ends for Fun See with Shrimp:                       FunSee3499.jpg.e9c0e7d1372fdb225011550f86f79a80.jpg

 

 

 

 

 

 

 

 

Edited by Dejah (log)
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Dejah

www.hillmanweb.com

Dejah

Dejah

Posted
Posted

I have such an issue when I do edits. LOL!

Thought I'd breakup the photos / meals a bit: Congee with the Fixings ( and a couple pieces of char siu ribs from the freezer), and Durian Crepes for dessert

 

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 Grandson has enlisted in the Canadian Armed Forces. He leaves March 1 to some training camp, so I am feeding him all his favourites until then - Lamb chops and Prime rib!

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Our Superstore has fresh clams in. Pulled out other odds and ends for seafood, and we had seafood in coconut milk, lemongrass, and kefir leaves for supper.

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Had 2 pieces of pickerel fillet left from the seafood the night before: Eaten with roasted cauliflower and sweet tater fries

 

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Temperature was up to +4 C yesterday! I had a fresh chicken, rubbed it with a mix of harissa, honey, lemon juice, olive oil, and garlic early in the day. Into the Big Easy for 90 minutes.

 

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                                 Tonight: A & W burgers! 😉

                  

 

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Dejah

www.hillmanweb.com

Neely

Neely

Posted
Posted

Tagliatellini (that’s what the packet says although looks like fettuccini to me)  and 3 large meatballs, sauce and a few fresh tomatoes. Oregano sprig. Small side salad.

 

I made the sauce from a jar of passata, which is unusual for me as I usually use a tin of crushed tomatoes to make my own.  This sauce was too thick and I was going to thin it with some pasta water except my husband drained the pasta so no water was left. Hah! Love a helping hand in the kitchen, seriously, I do. 
 

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KennethT

KennethT

Posted
Posted
8 hours ago, Dejah said:

Thanks! We have many Lee Kum Kee products here, so I will look for it.

You definitely want the "premium" in the green can. The one on the red can is super salty. I have some - I found it unusable.

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