Dinner 2024

[mgaretz]

Sirloin, cooked SV then seared, with broccoli in butter.

 

 

[johnnyd]

Wife is in Boston? NY Strip with Chimichurri is in Portland.

 

 

[CantCookStillTry]

Desperately needed comfort food. But I had no energy / effort left in me after a tough week. 

The boys had to put up with Yorkies and a mug of Bisto 😅. 

 

 

Edited April 21 by CantCookStillTry (log)

[liuzhou]

辣子鸡 (là zi jī)

 

Chicken cubes marinated in Shaoxing and soy sauce with some salt. Deep fried then drained. then refried with 50g dried facing heaven chillis (halved and de-seeded, a tablespoon of red Sichuan peppers (whole) and chopped scallions.

 

 

Sichuan / Chongqing perfection.

 

 

Served with steamed asparagus and rice.

 

 

[Ann_T]

21 hours ago, dans said:

I have been craving halibut for a couple of weeks now. My "local" fishmonger didn't have any. I finally found some at Whole Foods and cooked it up. It was great!  I was at Trader Joe today and was hoping they might have some frozen packages but I struck out. I guess I'll have to order some from Rogers Fish Co.

Thankfully, Halibut just came back into season here on the west coast of Canada so it will be available fresh now through to late October or early November. 

[mgaretz]

Shrimp with pasta and peas in butter.

 

 

[rotuts]

@mgaretz

 

those shrimp look delicious.

 

are you able to buy fresh quality shrimp ?

 

or do you buy frozen raw , or frozen cooked ?

 

Im frequently disappointed w Fz raw and Fz cooked.

 

 

[Senior Sea Kayaker]

Shrimp roe noodles pan fried with chili crisp oil with blistered shishitos and some of last summer's long beans, shrimp and (just because of where I live) a piece of haddock.

Enjoyed with a local dry apple cider which was the perfect matching.

 

[liamsaunt]

My husband gave me an Ooni Karu 16 for Christmas, and this weekend it was finally warm and sunny enough for my nephew to build it for me.  We tried two flavors, simple pepperoni and wild mushroom with mushroom pesto and arugula.  I am definitely at the start of a learning curve, but I am sure the results will improve with time.  I'll attempt again next Saturday. Here are some quick phone snaps of my first effort.

 

 

 

[haresfur]

Wanted comfort food and made meatloaf with sauerbraten gravy* and spaetzle.

 

* gravy is used loosely because I didn't have pan dripping from cooking the roast so used beef stock and because I way over thickened it.

 

The meatloaf recipe said to grate the onions for a moister result. I used a mini food processor attachment for my stick blender and they were right. Probably overblended. Oh and panko instead of bread crumbs, which is good because I never have bread crumbs around

 

The spaetzle were more successful than my previous attempts but I ended up with paste stuck to many utensils and countertops.

 

Turns out the reason I thought this sauerbraten and meatloaf would be a good combination. My partner pointed out that a restaurant we used to go to decades ago served it.

 

[Norm Matthews]

Ribs again.  Charlie asked me to make some more since the last batch was gone so quickly.  He said If I made two slabs and grill some hamburgers, that I wouldn't need to cook for a while. I am getting ready to do the hamburgers in a little bit.  I made my favorite kind of coleslaw and didn't realize I had never made it when Charlie was around.  He made fun of it until he tasted it. Now he thinks I should make it all the time. When I was little someone at church often brought this kind to potlucks and I always liked it better. 

[Shelby]

1 hour ago, Norm Matthews said:

Ribs again.  Charlie asked me to make some more since the last batch was gone so quickly.  He said If I made two slabs and grill some hamburgers, that I wouldn't need to cook for a while. I am getting ready to do the hamburgers in a little bit.  I made my favorite kind of coleslaw and didn't realize I had never made it when Charlie was around.  He made fun of it until he tasted it. Now he thinks I should make it all the time. When I was little someone at church often brought this kind to potlucks and I always liked it better. 

Thanks for post your slaw recipe on your site.  I'm gonna give it a try--looks really good.

[C. sapidus]

Shrimp and spinach pesto, braised endive with kielbasa

 

Edited April 22 by C. sapidus
. . . and spinach (log)

[YvetteMT]

Bear pasta.

Hot Italian sausage made 50/50 black bear/pork shoulder, mushrooms, Rummo gf pasta, Brazi Bites, parm.

[Dejah]

It was a busy weekend! Did an hour Drums Alive for Seniors demo / training to a couple of Fitness Instructors at our Y. Then in the afternoon,I helped our instructor guiding an elder gentleman recovering from a stroke on walking and light exercise at our aquacize class. He is hard of hearing, so I was pretty hoarse by the end of the day!

So, supper was quick: Rice Omelet (cooked rice folded into beaten eggs) with a cheese sauce.   

 

                                                                                      
                

 

Had 2 very active and constantly hungry granddaughters here yesterday. I got smarter and prepared a grazing board for them instead of lots of sweet. They were into that within 10 minutes in the door. Polished off pretty much all of it a couple of hours before supper


                                                                              

 

 

Gave them supper early, Med-rare prime rib (per request), corn on the cob, and perogies. We ate when our son came up after work.

 

                                                                            

 

What was left after we ate!

                                                                          

 

Had  cousin Ken and his wife Leslie visit us for lunch. They sold their rural property after a major health scare a couple of months ago. They are moving to London, Ontario end of the month, to be closer to their families. Leslie was my joong making partner. I will miss her!

I made Fish Maw, Crab, and chicken soup.  

 

                                                                           

 

I had used chicken drumsticks to make the broth. Took out 6, and cooked them in the air fryer. These worked well with the Yaki Udon noodles I cooked. As well, I stir-fried shrim with tomato sauce, Ken's favourite. Forgot to take pictures, so this is what was left for supper for two tonight!

                                                                            

 

Dessert was big navel oranges!
They left mid-afternoon as they are staying at a cabin up by Gimli, on Lake Winnipeg, a 4 hour drive from here. Gimli is where I get our pickerel from!

 

 

 

 

 

[Steve Irby]

Pommes Anna is kind of my go to comfort food and tonight it was topped with a little ode to Spain.  Not that I've been to Spain but I have aspirations!   Seared cobia with pecans, green olives, onion, garlic and a lot of butter and lemon juice.  My Ozempic was caught flat footed.

 

[mgaretz]

10 hours ago, rotuts said:

@mgaretz

 

those shrimp look delicious.

 

are you able to buy fresh quality shrimp ?

 

or do you buy frozen raw , or frozen cooked ?

 

Im frequently disappointed w Fz raw and Fz cooked.

 

 

Frozen raw from Costco. 

[blue_dolphin]

Mussels cooked with kimchi, onion, gochujang and beer and finished with a drizzle of gochujang garlic butter. From Julia Turshen's Small Victories. 

[Honkman]

Variation on Moroccan Loubia - Used some Ayocote Blanco beans from Rancho Gordo and braised it in the oven with two lamb shanks (which get shredded at the end), onion, red pepper, tomato paste, garlic, cumin, ground ginger, sirarakhong chili, parsley, white wine and chicken broth. Served with a salad made with iceberg lettuce, red and orange pepper, olives and onions with a vinaigrette made with olive oil, white wine vinegar, diced olives, garlic and thyme

 

[Dante]

Egg curry over couscous

[TicTac]

Did a short tasting menu for my birthday celebrations for some family and friends - my grandmother taught me a great lesson on her birthdays of giving to others vs expecting things - so this is a small way I give love back and channel her spirit. 
 

king salmon belly seared with lemon and garden sorrel - tuna with smoked soy sauce, baby chives and tobiko.  
 

crispy smoked sweetbreads with lemon juice - simple but amazing! 
 

8 week dry aged local ribeye with truffle mash and a mushroom sauce (only element of the night I wasn’t thrilled with was the sauce, not punchy enough for my tastes; but I’m my toughest critic)

 

dairy

 

cloud cake and cookie cake - only thing I didn’t create 

 

a worthy bottle was killed  

 

Edited April 23 by TicTac (log)

[weinoo]

10 hours ago, Steve Irby said:

Not that I've been to Spain but I have aspirations!   

 

I think you'd love it!

[weinoo]

A couple of days ago, I received an email from The Rice Factory, letting me know that they had restocked many of their rices with a shipment of the 2023 rice harvest; so I jumped.

 

And last night, along with my new favorite item from Trader Joe's, I rice cookered a couple of cups of this:

Akita Akitakomachi Japan Organic -無農薬 秋田 あきたこまち- 2023 Crop

It's so good.

 

 

Japanese scallops, with a lemon/butter/white wine sauce, over Akitakomachi organic white rice.

[NadyaDuke]

I took a cooking class years ago and learned how to do a three station breaded chicken cutlet but I still don’t do it enough to be confident. Last night I gave it a whirl and it turned out well, but we both agreed that it was under seasoned. I’d winged the seasoning so that’s an easy fix.  Served with orzo with pesto and cherry tomatoes, and TJ’s frozen haricots verts which is my single favorite Trader Joe’s item. They cook up well, even in the microwave, taste good and are never stringy or woody.

As I was cooking I wondered, ”Is this chicken schnitzel? What makes something a schnitzel?”

 

 

 

[NadyaDuke]

On 4/21/2024 at 6:51 AM, liuzhou said:

辣子鸡 (là zi jī)

 

Chicken cubes marinated in Shaoxing and soy sauce with some salt. Deep fried then drained. then refried with 50g dried facing heaven chillis (halved and de-seeded, a tablespoon of red Sichuan peppers (whole) and chopped scallions.

 

 

Sichuan / Chongqing perfection.

 

 

Served with steamed asparagus and rice.

 

 

@liuzhou That looks delicious! I have an ignorant American question. Do you eat all the chile peppers? It would seem like a waste not too, but also that’s a lot of chile peppers, and they’re dried. I’ve had dishes like this in restaurants and always wonder!