Dinner 2024

[weinoo]

Nice day at the greenmarket yesterday.

 

 

Peas (fresh shelling), pancetta, Parmigiano, pasta.  Endive salad with an anchovy dressing alongside.

Edited June 13 by weinoo (log)

[C. sapidus]

Yam talay with poached bay scallops, shrimp, and halibut. Salad included lemongrass, shallots, mint, and cilantro over lettuce. Dressing was bird chiles, garlic, fish sauce, lime juice, and sugar. 10 bird chiles in the dressing will make you feel alive, but next time I make it for the family I will sub in a few milder red chiles.

 

 

Salad in progress:

 

[Captain]

Veal schnitzel with sautéed cabbage, steam potato and cauliflower. 

[C. sapidus]

Grilled 5-spice chicken, marinated overnight with freshly-ground 5-spice powder (Sichuan peppercorns, star anise, cinnamon, cloves, and fennel seed), garlic, ginger, soy sauce, sugar, and oil. Freshly-roasted and ground star anise is sprinkled over the chicken before grilling. Soy-lime dipping sauce bird chiles and ginger, ground in the mortar with sugar, to go with.

 

Cucumber salad with rice vinegar and lime juice, sugar, shallots, cilantro, and garden jalapenos

 

[NadyaDuke]

We went  traveling and I’m still catching up around here. We had a lovely two weeks in France. (My easiest culinary takeaway is to use more mustard in my salad dressing.) I’ve been back long enough to hit up our  farmers market but am still spotty about capturing dinners.  A few things:

• I had some store bought peaches (they won’t hit our farmers market until August or so) that all got ripe the same day so I made a peach crisp for two. I bought this cute vintage  Corning Ware casserole on impulse many years ago and I think this is the first time I’ve used it. Hurray for surviving a few purges!
• Looking up something to do with turnips from the farmers market I found the Miso-maple  sugar-snap, turnip and strawberry salad recipe from Tenderheart which conveniently called for snap peas and strawberries, which I’d also brought home. I served that with pasta with sausage, beans and spinach.
   
• Yesterday,  I tried Tyler Florance’s reverse seared grilled chicken. You rub the chicken with spices and olive oil, then cook it in a low oven until it’s almost done, then finish it on the grill. His pitch is this takes the stress out of grilling chicken and making sure it’s cooked without burning it. This turned out really well, the chicken was moist and flavorful. Will definitely use this technique again. That was served olive oil/lemon/mustard/dill potato salad and snap peas, not photographed.

Great trip AND good to be home.

Edited June 14 by NadyaDuke (log)

[YvetteMT]

Lemon pepper rockfish (caught by one of us in AK), broccoli and a lemon sauce.  (White rice added for partners plate)

[C. sapidus]

22 minutes ago, YvetteMT said:

Lemon pepper rockfish (caught by one of us in AK), broccoli and a lemon sauce.  (White rice added for partners plate)

 

 

We had some nice rockfish in AK, and your looks delicious!

[Fiona So]

On 6/9/2024 at 5:15 AM, KennethT said:

How did you get that shape on the mousse?  Also, did you spray it with some kind of cocoa powder to give it that texture?

I used silicon mold. For the velvet surface, I sprayed melted chocolate and cocoa butter with spray gun.

[weinoo]

11 hours ago, NadyaDuke said:

My easiest culinary takeaway is to use more mustard in my salad dressing.)

 

I, too, enjoy a very mustardy vinaigrette...finding nice, strong mustard sometimes becomes the problem, and once it's opened, it loses potency over time.

 

 

Wild gulf shrimp. Anson Mills' grits.

[Maison Rustique]

1 hour ago, weinoo said:

 

I, too, enjoy a very mustardy vinaigrette...finding nice, strong mustard sometimes becomes the problem, and once it's opened, it loses potency over time.

 

 

 Yes, it does seem to lose potency. Can you freeze mustard to extend that potency? Or would that lessen it even more?

[YvetteMT]

12 hours ago, C. sapidus said:

 

We had some nice rockfish in AK, and your looks delicious!

 

Thank you! I really like rockfish, its quite mild and seems to play very well no matter how its prepared-battered and fried, simple saute pan like last night, fish cakes etc. Not to mention they are quite fun to catch-voracious eaters and seem to always be "on the bite".

[Tropicalsenior]

59 minutes ago, Maison Rustique said:

Can you freeze mustard

I'm glad you asked that question because it sent me to my friend Google and I found out that yes, you can freeze mustard for up to a year and they even recommend freezing it in ice cube trays. Most replies say that it isn't necessary to freeze commercial preparations of mustard because they have a long shelf life but I make a version of Gourmet Mustard that has eggs in it and invariably I wind up pitching some of it because I'm not sure about the shelf life of this. 

[YvetteMT]

(Going to sound like a broken record soon) elk steak, sweet potato, last year's corn with parmesan, cayenne, garlic and honey. 

 

[Raamo]

Tonight a new one from 1000 Indian Recipes page 348:  Dried-Cooked Red Lentils with Cumin Seeds (and beets)

 

 

The beets give it this fantastic color.  There's a lot of flavor from a bunch of spices and a little heat from some dried red chili peppers.

Edited June 15 by Raamo
Dried (log)

[C. sapidus]

The boys are visiting so we hosted an open house for the neighbors. Probably had about 20 people show up.

 

We set up stations for guests to assemble either banh mi or BBQ sliders. Meat options included BBQ pulled pork or chopped capon.

 

The BBQ slider station included potato rolls, Memphis BBQ sauce, and mustardy coleslaw.

 

Banh mi station included baguettes, daikon and carrot pickle, liver pate, mayonnaise, Maggi sauce, and sliced jalapenos and cucumbers.

 

I made my favorite flan, with vanilla, almond extract, Amaretto, and dark caramel. Most of the neighbors brought desserts so the flan turned out to be unnecessary (although it did disappear).

 

Some neighbors had never met each other so it was nice to facilitate introductions.

 

Apologies, I was in host mode so this is the only picture

 

 

[Honkman]

Stuffed Eggplant - Filling made from ground lamb, diced eggplant pulp, onions, garlic, diced tomatoes, parmesan and parsley. Topped with some sour cream, parmesan and panko crumbs

[rotuts]

@YvetteMT

 

interesting flavor combinations w the corn.  

 

Ive sometimes added a pinch of sugar to corn

 

now Im going to try a bit of honey.

 

like the idea of parmesan too.

 

thanks for the ideas.

[liuzhou]

Pork tenderloin cubed and marinated in olive oil, lemon juice, crushed coriander seeds, garlic, chilli and salt. Stir fried with button mushrooms . I served it (to myself) with some wholewheat pita bread that I bought. They were terrible. Dry and tasteless and didn't form pockets. They weren't pita at all, just stale flat bread. Lesson learnt.

 

Didn't stop dinner being enjoyable, though.

 

 

 

 

 

Edited June 15 by liuzhou (log)

[KennethT]

10 hours ago, C. sapidus said:

The boys are visiting so we hosted an open house for the neighbors. Probably had about 20 people show up.

 

We set up stations for guests to assemble either banh mi or BBQ sliders. Meat options included BBQ pulled pork or chopped capon.

 

The BBQ slider station included potato rolls, Memphis BBQ sauce, and mustardy coleslaw.

 

Banh mi station included baguettes, daikon and carrot pickle, liver pate, mayonnaise, Maggi sauce, and sliced jalapenos and cucumbers.

 

I made my favorite flan, with vanilla, almond extract, Amaretto, and dark caramel. Most of the neighbors brought desserts so the flan turned out to be unnecessary (although it did disappear).

 

Some neighbors had never met each other so it was nice to facilitate introductions.

 

Apologies, I was in host mode so this is the only picture

 

 

You've got some lucky neighbors!

[YvetteMT]

2 hours ago, rotuts said:

@YvetteMT

 

interesting flavor combinations w the corn.  

 

Ive sometimes added a pinch of sugar to corn

 

now Im going to try a bit of honey.

 

like the idea of parmesan too.

 

thanks for the ideas.

Welcome.

This is corn that was frozen on the cob and despite being amazing when fresh, it thawed out watery and lacking great corn flavor.  I had made a crockpot version for Thanksgiving one year that had parm and jalapeños. No jalapeños on hand so cayenne (just a bit), not enough honey to say"oh that's honey" just enough to add some sweetness.

[Shelby]

It's hot.  There are a lot of salads happening around here.  But we have AC and the washing machine has decided to work (fingers crossed it keeps going).  We're getting up at dawn to get outside stuff done before it gets too hot.  The good thing is I can have a nap in the afternoon

 

@C. sapidusI'm glad you guys are getting a good visit with your boys!  And that seafood salad up there looks incredible.

 

Salad with eggplant lasagna

 

 

 

Big salad night with a shrimp salad

 

 

 

Ronnie smoked some ribs.  I made a green bean salad along with cheesy cauliflower

 

 

 

 

The first tomatoes and cucumbers from the garden.  I could just eat this all day and be happy.  For now lol.

 

 

Along with creamed peas and new potatoes --taters from the garden.

 

 

and wings

 

 

My mom and step dad gave us some trout so I seasoned them and stuffed with lemon and Ronnie smoked them.  Really good.

 

 

 

 

Another big salad

 

 

With a cherry cream cheese danish type thing for dessert.  I had some fresh cherries that I didn't want to go bad so I pitted them and made this

 

 

 

[Senior Sea Kayaker]

@Shelby My vote goes to those trout.

@C. sapidus You're the type of neighbor everyone should have.

 

[mgaretz]

Simple burgers on the grill but with fresh picked Brentwood corn from the farm behind my house (the shot is from my fence).  They have harvested already but a lot of corn is left on the stalks so they let us pick it.

 

 

[liamsaunt]

Wednesday, big salad with spicy chicken

 

 

Thursday we had veggie burgers (no picture).  Last night was seared scallops with burst tomato sauce on spaghetti

 

[gulfporter]

I am NOB (north of the border) where sheet pan dinners are a delight in my Viking range with convection.  

 

Moroccan chicken thighs with carrots, sweet potatoes and onions.  The only "issue" was figuring out which orange pieces were carrot, and which were sweet potato 🙂