Dinner 2024

[Senior Sea Kayaker]

I'll catch up on the dinners when I've got a bit more time. It's been pretty hot and humid so my main meal has tended to be breakfast.

A few recent: sausage, pierogis with mushrooms and a salad.

Shrimp, sugar snap peas, cremini and oyster mushrooms, green onion, garlic, ginger, Thai chilis, fish sauce, spicy globe basil, cilantro and sesame oil over shrimp roe noodles.

Patty melt with caramelized onions, kosher dill slices and aged cheddar, tomatoes, coleslaw and gazpacho.

 

 

Edited July 16 by Senior Sea Kayaker (log)

[dcarch]

 

Death Valley, 132F air temperature a few days ago. How hot is 132F?

 

I sous vide'd salmon at 132F. Too well done for me.

Veggies from my garden.

 

dcarch

 

 

 

 

 

Edited July 16 by dcarch (log)

[Smithy]

1 hour ago, dcarch said:

 

Death Valley, 132F air temperature a few days ago. How hot is 132F?

 

I sous vide'd salmon at 132F. Too well done for me.

Veggies from my garden.

 

dcarch

 

 

 

 

 

 

That's a very apt temperature comparison, dcarch. Your dinner looks delicious! Very artistic, as usual. 🙂

 

[Captain]

3 hours ago, dcarch said:

How hot is 132F?

55.56° Celsius  

😉

[Captain]

Chili and rice for a very cold night.

[Neely]

Sausage, mash and gravy… good old English fare. Have I mentioned my husband is English!!

 

[Honkman]

Cheddar Soufflé with Prosciutto and Arugula from Melissa Clark’s “Dinner in One” - You more or less mix eggs, grated cheddar, baby arugula, sun-dried tomatoes, prosciutto, scallions, garlic, nutmeg and tabasco and bake it for 45 minutes in the oven

[liuzhou]

Pork tenderloin slices marinated in Shaoxing with garlic, ginger, chilli and fermented black beans. Stir fried with shiitake and black skin chicken fir mushrooms, a native mushroom to these parts - 黑皮鸡枞菌 (hēi pí jī cōng jūn), Oudemansiella raphanipes. A splash of soy sauce and chopped coriander leaf and garlic chives to finish. Served with rice, of course.

 

 

 

Edited July 17 by liuzhou (log)

[Ann_T]

Burgers and roasted potato cubes on the grill last night.

Too hot to cook fries in the house.

[Norm Matthews]

This recipe is from La Methode by Jaques Pepin.  Charlie tells me that our backyard neighbor did something like this at one of her parties but she split the brie, put raspberry jam on top of one half and put it back together before encrusting it. This brioche used a LOT of melted butter, four eggs, another yolk,  and a little milk and sugar and that was the only liquid used. The rest was just flour and yeast. The rest of our meal was take out from a chicken restaurant. (Canes) The brie was inside the brioche with the decoration. The other one was left over dough

Edited July 17 by Norm Matthews (log)

[C. sapidus]

Dry-fried mixed mushrooms with white onion, chipotle, garlic, cumin, white pepper, and cilantro

 

Mrs. C said "Tastes great, looks like worms."

 

 

[Senior Sea Kayaker]

Fish sandwich of pan fried haddock on multigrain with mixed lettuces and a quick mayo, sriracha, cilantro and green onion tops 'sauce' with a few kosher baby dills. Would have been better with some tomato slices but I was out.

 

[TicTac]

Busy summer driving around to baseball tournaments, not as much time to cook - but a few random meals of late:

 

 

fish monger had some super fresh porgy - shallow fried - amazing.

 

 

garden salad - cukes and a few tomatoes; pickled ginger, black vinegar, lime.

 

 

my “Chinese master stock” going on about 10 years now.  This time chicken legs, with a fresh batch of aromatics.

[Captain]

Carrying on like a Pork chop.. With friends.

[YvetteMT]

Shrimp, broccoli and peas in lemon ricotta sauce.

[Senior Sea Kayaker]

Too hot and humid to cook yesterday and hot food was the last thing I wanted so gravlax, Boursin, cucumber and tomato with naan.

Today should be more pleasant as we're seeing the humidity drop.

 

[TicTac]

42 minutes ago, Senior Sea Kayaker said:

Too hot and humid to cook yesterday and hot food was the last thing I wanted so gravlax, Boursin, cucumber and tomato with naan.

Today should be more pleasant as we're seeing the humidity drop.

 

 

Relief is on it's way.  Here in S. ON we have had much nicer temps yesterday and today in the low to mid 20's.

 

Gorgeous and perfect for my liking.

 

How long did you cure the salmon for? Weighted down?

[Senior Sea Kayaker]

5 minutes ago, TicTac said:

Relief is on it's way.  Here in S. ON we have had much nicer temps yesterday and today in the low to mid 20's.

 

Gorgeous and perfect for my liking.

 

How long did you cure the salmon for? Weighted down?

 

Agree on the weather.

I cure my salmon for 4 to 5 days and do weigh it down. I judge the end time by the amount of liquid given off and the firmness of the salmon.

 

 

[TicTac]

32 minutes ago, Senior Sea Kayaker said:

 

Agree on the weather.

I cure my salmon for 4 to 5 days and do weigh it down. I judge the end time by the amount of liquid given off and the firmness of the salmon.

 

 

Interesting.  Fairly long cure.  I only ask because I too love to make gravlax and yours appears a bit more opaque in color than I am used to, was just curious about your method.  Assuming lots of Salt and Sugar in the cure?

[Senior Sea Kayaker]

4 minutes ago, TicTac said:

Interesting.  Fairly long cure.  I only ask because I too love to make gravlax and yours appears a bit more opaque in color than I am used to, was just curious about your method.  Assuming lots of Salt and Sugar in the cure?

 

The long cure is because I start with a side of salmon, trim it, cut into two equal length pieces, apply the cure to portions and 'sandwich' the cure and weigh it down. The skin is left on and the salmon is turned over appr. every 12 hours.

The cure is salt, brown sugar, fresh dill, black pepper and smashed mustard and coriander seeds.

 

[Honkman]

Corn Salad with Shrimp from “Colu Cooks”- shrimps, poblanos, green peppers, scallions, fresh corn and zucchini are all sautéed at different times and then mixed with feta and basil

[haresfur]

Second try of meatloaf with sauerbraten gravy. Added less onion and more panko to the loaf than the recipe calls for. I made the gravy from a recipe for crockpot sauerbraten using less red wine vinegar than called for and gradually added the crushed ginger nut bikkies until the consistency was right.

 

Served with feta, cucumber and tomato salad and baked potato. Was really good but needs braised red cabbage.

 

[Captain]

Chicken soup for chilly weather and the last of the loaf baked earlier in the week.

[Norm Matthews]

Charlie suggested supper tonight: Steak and shrimp kabobs.  There was also mashed potatoes and gravy but they were store bought in a bag and a bottle.  I did add some cream and butter to them though. 

Edited July 20 by Norm Matthews (log)

[YvetteMT]

Quintessential summer meal- corn and BLOT (o=onion)