Dinner 2024

[C. sapidus]

Couple of dinners from our trip to the Eastern Shore:

 

Fish tacos and a BLT salad at Burnish Beer

 

 

Brisket bowl at Bark BBQ Cafe. The pickles and coleslaw were amazing

 

Edited September 14 by C. sapidus
Bark BBQ (log)

[Honkman]

Portuguese inspired Feijoada de Legumes - vegetarian stew with carrots, sweet potatoes, red onions, garlic, black beans, spinach, cumin, smoked paprika, bay leaves, oregano, jalapeno cooked in vegetable broth. Served with some orange supremes

[Senior Sea Kayaker]

Montreal smoked meat on a pretzel bun with a tomato and cucumber salad, zucchini ribbon pickles and radish and red onion pickles.

 

[Dejah]

9 hours ago, Honkman said:

Portuguese inspired Feijoada de Legumes - vegetarian stew with carrots, sweet potatoes, red onions, garlic, black beans, spinach, cumin, smoked paprika, bay leaves, oregano, jalapeno cooked in vegetable broth. Served with some orange supremes

 

Years ago, when I was still teaching, I had a group of 7 Science Without Borders students from Brazil. They were here for 6 months and were missing home, especially since it was in the middle of a prairie winter. I asked what they missed most food-wise, and they said " Feijaoda"!
Decided to surprise them, and MAN! It was a surprise to ME on what an effort it was to make it! But the students were thrilled, and I still hear from them.
Have never made it again. LOL! But it was delicious, with beans and rice.
                                                


                                               

[Dejah]

Ground beef, tofu, and zucchini stir-fry with Toban sauce. LOTS of rice involved.

                                                                  

 

Tried a new recipe last night with pork ribs. It's from Woks of Life, called 1-2-3-4-5 Ribs, cooked in the wok. They were great, sticky, a little sweet, sour, but so good with the caramelized sugar with black vinegar. Stir-fried veg odd and ends and rice to go with them. I was scraping up the last scraps of sticky sauce from the ribs!

                                                                

 

                                                                

 

[Miss K]

Here is some food I have made lately:

 

Steak, mashed potatoes with my take on a garlic gravy, and corn. 
 

 

Spaghetti and garlic toast. 
 

 

Chicken in a bag, cheesy scalloped potatoes, and green beans. 
 

 

 

Tuna for sandwiches. 
 

 

[Tempest63]

Another quick and easy dinner for a Saturday evening from fridge to plate in under an hour. Bean & pasta stew with meatballs from the BBC website. A bog standard soffrito made from onions, carrots and celery. A tin of tomatoes, a tin of beans, and meatballs made from skinned sausages rolled up into little balls. Easy peasy! Enough for four so a Saturday night meal with two mid week lunches.

https://www.bbcgoodfood.com/recipes/bean-pasta-stew-meatballs

Edited September 15 by Tempest63 (log)

[haresfur]

18 hours ago, Dejah said:

Ground beef, tofu, and zucchini stir-fry with Toban sauce. LOTS of rice involved.

                                                                  

 

Tried a new recipe last night with pork ribs. It's from Woks of Life, called 1-2-3-4-5 Ribs, cooked in the wok. They were great, sticky, a little sweet, sour, but so good with the caramelized sugar with black vinegar. Stir-fried veg odd and ends and rice to go with them. I was scraping up the last scraps of sticky sauce from the ribs!

                                                                

 

                                                                

 

 

Oooh! I just bought some rib strips from my beef dude (actually my beef dude's grandson) with no idea what I was going to do with them. Now that's sorted, thanks.

[KennethT]

Last night, we decided to take advantage of our roof as it seemed like a perfect evening for a picnic.  It was until we were interrupted midway by some kind of yellow jacket, bee or wasp that kept hanging around us.  We were eventually able to lure it away to hang out somewhere further down the roof and away from our table.

 

I made an Indonesian-ish thing since Indonesian food is commonly eaten with hands since we didn't have any disposable cutlery and didn't want to bring up any flat ware.  Spiced bison meat patties with the remainder of my previous sambal ijo and some rice.  The patties were mixed with shallot, garlic, ginger, fresh turmeric, thinly sliced kaffir lime leaf plus some freshly ground coriander seed, mace, nutmeg and clove (and of course MSG, salt and a bit of chicken powder), then "grilled" on a cast iron plate. (In most of Indonesia, Malaysia and Singapore, the term "grilled' more often than not means plancha'd.

 

 

[Tempest63]

This pasta, chicken and broccoli turned out a little disappointing. 
 Broccoli was undercooked. The illustrated instructions did not match the recipe card. The result was edible but could have been better.

I won’t post the recipe or the website it originated from.

[gulfporter]

Mi esposo espied a jar of Za'atar seasoning at a grocery store in our village.  We don't often see something this exotic so we snatched it up despite neither of us being familiar with it.

 

Made a sheet pan dinner of gnocchi, grape tomatoes, garlic, shallots, shrimp topped with goat cheese.  Since we are at our MXN home with our MXN stove without a thermostat, I made it on top of our propane grill.  It worked out well....I added ingredients at various times and got lucky.  The gnocchi (a shelf product that I first boiled to soften) ended up with bits of crunch on them.  

 

The Za'atar was interesting and worked well with the other ingredients.   

 

I based my dish on a recipe that also called for broccolini (in my dreams finding that here) and Feta cheese.  I used goat cheese because goats graze everywhere in Central Mexico, but have yet to see any herds of Fetas.  

 

 

[rotuts]

It's cooler now , so Im back to making my stracciatella style soups w filled pasta .

 

I use various supermarket//TJ's filled pasta .  RANA fresh egg pasta is a favorite

 

I use a boxed chicken stock , no added salt , and a decent wedge of More than Gourmet

 

demi-gells :

 

 

 

I heat up the stock w the demi then turn the pan off , the demi melts in the bottom and stirs right into the stock

 

mise :

 

 

this time the cheese was Fontina , cut onto chunks.  it does not grate well , two eggs 

 

and I now use a lot of spinach , Tj's bagged baby , as long as the spinach has a fresh aroma.  4 day old refrigerator spinach , not a good idea.

 

the pasta goes in , simmers for 4 minutes , then the eggs , ( if I wait a bit at this point , then stir the eggs

 

I get larger chunks of eggs.  then the spinach , and i mix that in and let it sit for a few moments to

 

soften and partially cook the spinach .  the add a dab sf Tj's Miso ( new to me , and tasty in small amounts )

 

and EVOO to get this ;

 

 

the pale blot in the center is the miso

 

I sometimes have this w a very thick CSO'd slice of fresh TJ's gets from a cape Cod bakery .

 

everything readily available , easy to fix up  ( I let all the ingredients get to room temp )

 

and very very tasty .  like the fontina in small chunks , it got very soft , but w a bit of chew remaining 

 

Edited September 15 by rotuts (log)

[Honkman]

On 9/14/2024 at 8:11 AM, Dejah said:

But it was delicious, with beans and rice.

Nice story and efforts by you - looks really good

[Honkman]

Pan-fried fingerling potatoes with green beans, chorizo, baby-spinach, garlic, sage, rosemary, thyme, fresno chili, lemon zest and juice

[Dante]

Creole White Beans, with (not home made) potato bread

[liuzhou]

Chicken and matsutake. Shaoxing wine, garlic, chilli, coriander leaf, Chinese chives. Served with rice and a side of stirfried garland chrysanthemum.

 

 

 

[Paul Bacino]

Greek Ckn Burgers  --  Coarse Ground thighs and breast, greek seasoning, feta, sundried tomatoes, kalamata olives,  lemon zest, dill ..  bound with powdered flax seed

 

 

 

Plancha cook

 

 

 

 

 

 

 

Daves buns--

 

 

[C. sapidus]

Neighbors gave us pork spareribs. We have a Weber bullet. What to do, what to do?

 

Mustardy coleslaw to go with. I haven't smoked ribs since we had the Green Egg so I learned some things:

 

1. Spareribs fit the bullet way better than baby back ribs

2. I think I like spareribs better than baby backs, anyway

3. With pork butts I like to slather the rub on thick. Ribs have a higher surface area to volume ratio, so lighter on the rub works better

 

[Honkman]

Chicken Jalfrezi from one of the books by “The Curry Guy” - chicken breast, red, green and yellow peppers, tomatoes, onion, jalapenos, black mustard seeds and curry leaves are simmered in a pureed sauce made from onion, garlic, ginger, curry powder, paprika, sirarakhong chili, cumin, coriander, tomato passata and chicken broth. Finished with kasoori methi, cilantro and lime juice and served with basmati rice.

[Paul Bacino]

Here is a weird question,  who puts potato salad in their Gumbo?  My  Cajun  ( Louisiana ) friend said it is bomb ? Stirs it in

[liamsaunt]

Lobster rolls. I use cucumber, scallions, and tarragon in mine, never celery.

 

[Norm Matthews]

We had loin back ribs from the smoker. Charlie said i should try my sauce with some liquid smoke in it. Instead I put some sauce in the smoker with the beans for a couple of hours for the smoke taste.  I think it tastes better than liquid smoke. I also added a little smoked paprika. 

Edited September 17 by Norm Matthews (log)

[Honkman]

Creamy Polenta (finished with butter and parmesan) and a “ragu” of sausages and peppers - fresh sausages get first cooked in a little bit of water, then seared to get some dark fond. Add red wine, garlic, oregano and red pepper flakes with red peppers, onion and flour and cook with chicken broth.   Finished with some red wine vinegar and parsley.

[Dejah]

Thai Basil Stir-fried Chicken with Bell Peppers. I have a "Tower Thai Basil" plant with loads of leaves.

 

                                                         

 

I had made Hot 'n' Sour Soup for friends, and had bamboo shoots, Shitaki and Wood Ear mushrooms left. Chicken again then for supper!

 

                                                       

Busy day today! Put together all the ingredients and made 3 doz Joong (Sticky rice in bamboo leaves). We had 2 for supper, then froze the rest to send out to my sister in Burnaby, B.C. My niece is visiting and will take them back with her.

 

                                                                           

 

                                                         

 

It's Mid-Autumn Festival, so we had moon cakes for dessert.
There are 2 varieties on the plate, but we prefer the 5-nut and seeds one. It's not as sweet. The tea is Japanese Toasted Rice green tea.

 

                                                                         

 

  


 

[Tempest63]

Home from work to an empty house. The wife had a long day driving to and from Cambridgeshire to pick up a poorly Rollo, one of our Springer Spaniels.

I started prepping as soon as I got in and on her return I gave her a bottle of beer and served her Crispy Parmesan Crusted Chicken Breast https://www.recipetineats.com/parmesan-crusted-chicken-breast/

For veg I saw a lonely head of cauli and used it up in a Creamy Mashed Cauliflower https://www.recipetineats.com/creamy-mashed-cauliflower/ and some petit poi’s.

 

She isn’t overly mad on breaded chicken so with no breading this ticked another box for her.

 

As an aside, our train service home from London last night was completely shut down for a number of hours so I ended up in a pub with friends and colleagues who were also stranded. I imbibed far too much and cooked this tonight feeling rather fragile. I never used to get hangovers but with age they strike with a vengeance.