Dinner 2024

[Shelby]

28 minutes ago, Maison Rustique said:

Homegrown tomato from my sister and local bacon from my friend. I had myself a delicious BLT despite the abundance of Olive Garden carbs in the fridge and all the chicken legs in the freezer. 

 

No question.  You have to eat BLT's with homegrown tomatoes over everything else at all times  

 

This summer doesn't seem to be slowing down.  I can't remember the last time I was able to take a nap.  I miss my naps lol.

 

Roasted chicken quarters.  The rest is all from our garden.  I swear I could eat that corn every day and not get tired of it.

 

 

Homemade key lime pie for dessert

 

 

Venison meatloaf with beans from the garden

 

 

Fried fish--used crushed up pork rinds

 

 

 

Still being overrun with squash.  They may soon invade the other rooms of the house and completely take over.  So zoodles which used up one whole squash 🙄

 

Deli meat sandwiches.  I think I canned that day and needed something easy.

 

 

Zucchini pizza boats

 

 

 

Big salad night

 

 

More roasted chicken

 

 

Last night was Canadian bacon/sausage pizza using the bacon that Ronnie cured and made.  Super good.

 

 

Berries and cream for dessert

 

 

[YvetteMT]

No pics but- went out to dinner before a movie last night.  Ended up(unplanned) at The Union.  https://www.oldsaltco-op.com/pages/theunion

Restaurant/butcher shop that is committed to doing local and partners with local ranches and dairy producers. 

 

Had the charcuterie with cotto salami, a fantastic smokey honey ham, and air dried beef that was a ringer for South African biltong. (Partner said the foccacia was great). The star was the nectarine golden beet salad- brown butter miso yogurt and hazelnuts. Told partner that on my deathbed, I want that salad!

Ogled the butcher case on our way out and I'll definitely be going back for sausages at minimum. 

 

They have a sister Restaurant across the street (in a bar) that does burgers, sausages and beef fat potatoes that I've heard are to die for.

[Senior Sea Kayaker]

@Shelby

Everything looks very good however that fish crusted with pork rinds really interests me.

Technique?

 

[Shelby]

21 minutes ago, Senior Sea Kayaker said:

@Shelby

Everything looks very good however that fish crusted with pork rinds really interests me.

Technique?

 

We're certainly not carb free or anything but I've been looking for small ways to cut back on them.  I ran across someone doing this when I was looking for low carb ideas.  I bought this brand of already crushed up rinds.  Of course, you could whizz them up yourself but I figured it would take many bags to get a decent amount.  Anyway, I put some crushed rinds in a ziplock and seasoned it up with Lawry's salt, black pepper and a few crushed pepper flakes.  I've also used dry Ranch dressing and tossed it in there.  Put the fish in an egg wash and then dip it in the rinds and fry as usual.  It's crunchy and good.  You can taste the pork rinds a bit but that's not off-putting to us.

[YvetteMT]

Partner is on a quick overnight (to pick up a wood cookstove). So for me, curry with shrimp.

[Neely]

@Shelby It has never come into my mind to use crushed packet pork rinds in place of breadcrumbs… what a good idea. Now it’s in my mind I can’t wait to try them for various things… my scotch eggs for example. 
 

Dinner for us was a scotch fillet steak with carrots, green beans, potatoes and boiled unpeeled fresh fava beans. ( broad beans ) Of course I do like the 2nd peeled fava beans, but this way was how I grew up eating them and I quite like the beans like this even if they do have a strangely grey tinge to them. 

 

Edited deleted twice photo

 

Edited July 28 by Neely (log)

[Maison Rustique]

@YvetteMT, I'd love to see photos of that wood stove!!

[Tempest63]

Tonight’s dinner was pork chops cooked in sage butter from the Silver Spoon cookbook

 

 

Served up with steamed broccoli and cauliflower and crushed, roasted garlic new potatoes. 
 

[gulfporter]

Hot Curry chicken thanks to Patak's curry paste.  It's amazingly good and easy to make, just add a sauteed chopped onion, tomato puree, water and a bit of sugar.  It's a bit pricey here (Mexico) but one-half a jar makes 4 generous servings with a whole rotis chicken.  Not sure if this brand is sold in US but will look for it next trip north.  I did not need to ramp up the spice level at all.  

 

Raita made with Persian cukes which are very popular here and cheap, compared to what I pay in US where they must be considered some sort of delicacy given the price.  

 

Also had Lime Pickle (also Patak's) and some mango chutney (made by my local deli) on the side.

 

Would have been even better with some naan to dip in the finished sauce, but we are on low carb kick.  

 

 

[rotuts]

@gulfporter

 

been using Patak pastes for ever and ever.  Back when they were only in Indian markets ( USA )

 

I like them much better than the newer ( USA ) simmer sauces.  they are available in every local market

 

where I live.  ( NorthEast )  I used them  ( many varieties ) as the paste I add to a SV bag for a

 

' curry '   chicken , pork , turkey .  works very well that way , then i freeze the SV'd . rapidly cooled bags.

Edited July 28 by rotuts (log)

[gulfporter]

2 hours ago, rotuts said:

@gulfporter

 

been using Patak pastes for ever and ever.  Back when they were only in Indian markets ( USA )

 

I like them much better than the newer ( USA ) simmer sauces.  they are available in every local market

 

where I live.  ( NorthEast )  I used them  ( many varieties ) as the paste I add to a SV bag for a

 

' curry '   chicken , pork , turkey .  works very well that way , then i freeze the SV'd . rapidly cooked bags.

 

Before moving to Mexico we almost always had access to exceptional Indian restaurants and I never felt a need to cook Indian at home.   I will look for it in stores next trip to Tucson as we live on the outskirts and not near any Indian eateries.  I have made Indian meals from scratch in Mexico in the past but often ingredients are hard to come by and the time and effort put into the prep was lengthy. 

 

The effort-to-taste ratio of the Patak's paste and a local rotisserie chicken is far more pleasurable!

[gulfporter]

On 7/24/2024 at 6:53 AM, Ann_T said:

Got a great deal on chicken this week.

 

Thrifty's, where I buy most of my meats had big roasting chickens on for buy one get one free.

So I bought four.  All weighing over four pounds, between $22 and $24 each.   So it ended up costing 

less than $48 for about $100 worth of chicken.

 

 

I left one whole and broke the remaining chickens down into legs, left one breast whole with the wings attached

and cut the other two whole breasts in half, with wings

 

 

 

 

What currency do you use in Cobble Hill?  

[MaryIsobel]

7 minutes ago, gulfporter said:

 

What currency do you use in Cobble Hill?  

Ann is in Canada so Canadian dollars.

 

[gulfporter]

17 minutes ago, MaryIsobel said:

Ann is in Canada so Canadian dollars.

 

 

So @Ann_T usually pays about $6 CDN per pound for a whole bone-in chicken??

[MaryIsobel]

42 minutes ago, gulfporter said:

 

So @Ann_T usually pays about $6 CDN per pound for a whole bone-in chicken??

That is a fairly decent price around here. (I'm also in Canada, not too far from Ann.) I would say the average price for a decent 2 or 3 pound chicken (which we call fryers) is around 15.00. More per pound for roasters which are bigger, plumper chickens.

[Tropicalsenior]

1 hour ago, MaryIsobel said:

I would say the average price for a decent 2 or 3 pound chicken (which we call fryers) is around 15.00

I paid about $6 for the three pound chicken that I bought here last week. I guess I shouldn't complain too much.

[Ann_T]

2 hours ago, gulfporter said:

 

What currency do you use in Cobble Hill?  

Cobble Hill is in British Columbia Canada, so Canadian currency. 

[YvetteMT]

Elk fajitas tonight with onion, peppers,  summer squash, mushrooms and cilantro rice. 

[Norm Matthews]

 I added a rotisserie to my grill today and did a chicken that I basted with Korean teriyaki sauce.  Everything else was store bought except I planned to do some corn on the cob but completely forgot I had them in the fridge until I saw the corn on @Shelby menu.

[Neely]

Lamb (again ) spring lamb is a good price atm, pumpkin with gravy and a dollop of lingonberry jam… from IKEA 

 

[Honkman]

Lasagna with lentils and mushrooms - You make first a red lentil bolognese - cooking the red lentils for a few minutes and in parallel sauté carrots, celery root, onions and garlic and cook it with diced tomatoes, tomato paste, smoked paprika and harissa. At the end you combine red lentils with the cooked vegetables. In addition, you cook a classic béchamel sauce and add parmesan at the end to it. Assemble lasagne and bake for 25 minutes. In parallel you slice king oyster mushrooms and sauté them with some parsley. You add the sautéed king oyster mushrooms on top of the lasagne with some parmesan and bake for an additional 10 minutes.

[Tempest63]

19 hours ago, gulfporter said:

Hot Curry chicken thanks to Patak's curry paste.  It's amazingly good and easy to make, just add a sauteed chopped onion, tomato puree, water and a bit of sugar.  It's a bit pricey here (Mexico) but one-half a jar makes 4 generous servings with a whole rotis chicken.  Not sure if this brand is sold in US but will look for it next trip north.  I did not need to ramp up the spice level at all.  

 

Raita made with Persian cukes which are very popular here and cheap, compared to what I pay in US where they must be considered some sort of delicacy given the price.  

 

Also had Lime Pickle (also Patak's) and some mango chutney (made by my local deli) on the side.

 

Would have been even better with some naan to dip in the finished sauce, but we are on low carb kick.  

 

 

I learned to cook Indian many years ago but never used any of the pastes or the pre-made masala’s that all the Indian grocers sell.

I know that there is an online community in the UK whose sole purpose is to replicate the taste of the British High Street Indian Restaurant (BIR) and they often use Pataks. I tend to be more partial to their pickles and chutney.

[weinoo]

 

 

Paella - chicken thigh.

[Captain]

Chicken and creamy mushroom masala sauce.  yum.

[mgaretz]

Stir fry with char siu, yu choy, snap peas, mushrooms, onion, celery and carrots.  Picture in the wok.  Served with rice.