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Dinner 2024


liuzhou

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19 hours ago, Paul Bacino said:

 

 

Easter Weekend!!

 

Morels

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Yellow Foot

 

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Stuffed shells

 

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Foraged morels....? 

 

And as awesome as the food looks - that pan is calling me.

 

Can you share more about it?  Looks wicked!

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A belated Easter dinner.

SV roasted prime rib steak.

 

I had a bone to pick with the butcher. The way he cuts the steaks. The rib bones are not parallel to the face of the meat, which makes it difficult to have a steak with uniform thickness. So I use my reciprocating multitool to slice the bone lengthwise. Not messy and quick.

 

dcarch

roastedprimerib442024.thumb.jpg.8ea8920716f3b79b5265f9ea3d2eb9ca.jpg  

 

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Korean style wings.

I used Kenji's method to oven roast the wings (all flats which is my favorite section), meanwhile mixed gochujang with a bit of honey and some of the rendered wing fat, tossed the wings in the mixture and returned to the oven for about 5 minutes to glaze.

Enjoyed with a mixed lettuce, cucumber salad with blue cheese dressing and a Bulwark dry apple cider.

These wings are a keeper and will make them again.

I retained the flavoured chicken fat for future use.

 

KoreanWingsandSalad.thumb.JPG.944b7e6463fa21d8180ec551b369831d.JPGKoreanWingFat.thumb.JPG.3fa94c1df5708b751d7b610ee41674d9.JPG

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

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On 4/4/2024 at 7:50 AM, Senior Sea Kayaker said:

@liamsaunt

If you like quick pickled daikon and carrot used in Viet cuisine substitute watermelon radish for the daikon

 

 

I have done that before but pickled won't solve the quantity problem I am dealing with right now.  Luckily they last a very long time, so I am sure I will come up with something eventually.  

 

Ricotta gnocchi with burst cherry tomato and spinach sauce

 

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Posted (edited)
42 minutes ago, liamsaunt said:

I have done that before but pickled won't solve the quantity problem I am dealing with right now.

 

 

I mainly use them in soups, cut into sizeable chunks. Daikon and pork rib soup is common around here.

 

I also sometimes sprout them to use the tops as greens.

 

daikonfeb13.thumb.jpg.57f851ed6140f0f19d459b9c2f814b12.jpg

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain

 

The Kitchen Scale Manifesto

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22 minutes ago, lindag said:

@Ann_T

Did your halibut filets come with the skin on?

I got some Wednesday and had a devil of a time removing it before cooking.

 

They almost always have skin on the bottom.  Unless you are making battered fish and chips, you don't need to remove the skin before cooking

 

I start the filets good side up and then it flip it with skin side down and finish in the oven.  If you slide a metal spatula/ flipper between the flesh and the skin it

slides right off.  Or you can just plate it and the meat just comes away from the skin with each forkful.     

 

If I'm making fish and chips I always ask the person behind the fish counter to remove the skin for me. 

Edited by Ann_T (log)
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Didn't know what to have for supper until I saw the Kobacha Squash in the store. Stuffed it with ground beef sauteed with chopped onion, tomato, mushrooms, smoked paprika, cumin, tomato sauce. Topped with shredded cheese and Panko crumbs. Steamed green beans with Burbon Maple Balsamic .

 

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Using up the last lb of pickerel fillets before new shipment comes in on Sunday! Turmeric Coconut Curry FIsh, greens beans, and Basmati rice.

 

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Dejah

www.hillmanweb.com

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These will be part of dinner. Daughter and her fiancé just bought a townhouse and today is moving day. Since my husband and I are past the point of being useul for the actual move, we do what we can. Greek dip for an appy, ordered in pizza for the main and rice krispie squares (the Smitten kitchen recipe with browned butter and sea salt) for dessert. Disposable plates because it's a moving day and no one wants to do dishes,

greek dip - 1.jpeg

rks - 1.jpeg

Edited by MaryIsobel (log)
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@MaryIsobel

 

I do remember making RCS

 

I might have been 8 or so

 

the concoction was very sticky.

 

and hen cut into squares 

 

so good.

 

by the time we got to the last square , days later 

 

not so much.  

 

learned a lot from the experience though.

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3 hours ago, rotuts said:

@MaryIsobel

 

I do remember making RCS

 

I might have been 8 or so

 

the concoction was very sticky.

 

and hen cut into squares 

 

so good.

 

by the time we got to the last square , days later 

 

not so much.  

 

learned a lot from the experience though.

They were a suprisingly big hit - kind of nostalgic I guess. Was probably one of the first things I ever made. 

The browned butter and sea salt is definitely an improvement over the original.

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Tonight's dinner.
We were eating in less than 90 minutes after I got home from work.
In between stages I watched the Blue Jays game with Moe.
Thank goodness for a good timer.
CooperTimer.jpg.18a142c872154979c050d8687d868f20.jpg
This is the second Cooper timer I have owned.
First one the digital screen went on it after about 15 years or more, so Matt bought me a new one a few years ago for my birthday.
Gets used multiple time a day.
GreenPeppercornSteakApril6th2024.thumb.jpg.e6b659424576a0887585c277c15411c2.jpg
Green Peppercorn Steak with Parisienne potatoes, cauliflower and green beans.
GreenPeppercornSteakApril6th20241.thumb.jpg.fc93a0c96a8a49fba2cdbb40082aec7e.jpg
Added a touch of Armagnac to the sauce.
The Parisienne potatoes are cut from Russet potatoes using a melon baller.
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I was asked to bring a side dish for Easter dinner. Taking a cue from @blue_dolphin I made the pumpkin tart with spinach and Gorgonzola. I’m not a fan of really strong blue cheese so I used a milder one and cut back the amount. Big mistake.  I also used butternut squash instead of pumpkin. No one complained.
 

 

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Edited by dans (log)
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IMG_1898.thumb.jpeg.df716a3e6a4e9c429f38ed8c3ade9608.jpeg

 

Potatoes, par baked with onions, shallots, pimentón, saffron and olive oil.

 

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Topped with Long Island Striped Bass (from the freezer), tomatoes, Spanish olives,  ramps, and more olive oil. Back into the oven.

 

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Checked at 15 minutes, they still needed another 5 (these were thick hunks of fish), after which they flaked perfectly and were still super moist.

 

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Mitch Weinstein aka "weinoo"

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