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Dinner 2025

liuzhou

By liuzhou
in Cooking

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TdeV

TdeV

Posted
Posted
On 1/3/2025 at 12:25 PM, gulfporter said:

In Spain: Rabo de Toro; In Mexico: Cola de Res.  

 

Oxtails in red wine with (a ton of) carrots.  Instapot and oh-so-good. 

 

I made for New Year's Dinner but forgot to take a pic.  

 

Leftovers look and taste the same.   Served with a dollop of mashed potatoes. 

 

 

coladeres2.jpg

 

This looks tremendous! And I have oxtails in the freezer. Could you possibly point to your instant pot recipe?

 

Here I have found a recipe for Rabo de Toro by José Andrés which only takes 5 hours. 🙄

Smithy

Smithy

Posted
Posted
17 minutes ago, Captain said:

Split a chicken in half and gave it a good roasting.. YUM!

20250107_190630.thumb.jpg.f339b10bc26aad609cca822518032a5e.jpg

 

Sometimes I think chicken is my favorite protein! A good roast chicken is a wonderful thing. Doesn't last too long around this household. 🙂

Yours looks wonderful.

  • Like 3

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

gulfporter

gulfporter

Posted
Posted
40 minutes ago, TdeV said:

 

This looks tremendous! And I have oxtails in the freezer. Could you possibly point to your instant pot recipe?

 

Here I have found a recipe for Rabo de Toro by José Andrés which only takes 5 hours. 🙄

https://littlesunnykitchen.com/instant-pot-oxtail/

 

I've used this recipe a few times.  My changes are:

I use 8 to 10 carrots, cut in 1 to 2 inch chunks

I use a really large onion, large size chop (not diced)

I use 4-5 garlic cloves, halved

I use 1 cup hearty red wine (whatever I have on hand, usually Tempranillo, Carmenere, Red Zin)

I use 1 1/2 cups beef broth or chicken broth 

I use much more cracked black pepper than called for, to our taste

I set the Instant Pot for 55 minutes; let it depressurize naturally (allow at least 35-40 minutes)

When I open the Instant Pot, I either:

Remove the oxtails and veg then set the Instant Pot on High Sauté until liquid is reduced quite a bit, almost by half.  

Or, drain off the liquid from the Instant Pot into a saucepan and boil it down stovetop to about half.    

 

My one gripe about Instant Pot is the amount of liquid I'm left with, but my pot has Warning!! do not underfill with liquid.  So that's why I end up reducing the liquid afterward. 

  • Like 1
  • Thanks 2
Tropicalsenior

Tropicalsenior

Posted
Posted
19 minutes ago, gulfporter said:

 

I've used this recipe a few times

I'm not Theresa but thank you for this recipe. It looks great.

 

1 hour ago, TdeV said:

Rabo de Toro by José Andrés which only takes 5 hours. 🙄

Much simpler than this one which I imagine could be made in the instant pot.

TdeV

TdeV

Posted
Posted (edited)
26 minutes ago, gulfporter said:

My one gripe about Instant Pot is the amount of liquid I'm left with, but my pot has Warning!! do not underfill with liquid.  So that's why I end up reducing the liquid afterward. 

 

Instant pot specifications say 2 cups liquid in pot minimum.*1 *2

Onion and carrots (and many other veg) count as water. *3

 

*1. I believe @blue_dolphin said that the actual required amount was slightly over 1 cup, but I don't remember exactly.

*2. No idea what are the specifications for your pot's manufacturer; is there somewhere to find out? If you send me a PM of the manufacturer and model of your "Instant Pot" I will attempt to find out for you.

*3. Put the onion and the carrots into big measuring device and fill with water to some measurement. Pour out the water and measure it. The difference between the two water measurements is the value of water in onion and carrots.

 

So you can safely cut down the amount of water you're using!

 

 

Edited by TdeV
Grammar (log)
  • Like 3
Neely

Neely

Posted
Posted

 

My husband has been cooking again… sometimes he has successes and sometimes not ( don’t we all ). There was left over ham in the freezer which he thawed and made a ham and beans pot pie. Let’s just say I would have made a quiche!!!


IMG_3410.jpeg.0c8de9186e4f6968e23890b7b10ce765.jpeg

 

 

 

IMG_3413.jpeg.ab2158d38d8a619aaae7ff9de332c396.jpeg

  • Like 8
  • Haha 3
Smithy

Smithy

Posted
Posted

The New York Times came out with a salad that looked good to me: Leafy Greens with Turmeric Dressing and Spicy Pistachios. It wasn't the pistachios that interested me, but the idea of a turmeric dressing. I looked more closely. The dressing is basically a honey-mustard vinaigrette. Usually those are too sweet for me, but I love turmeric. I decided to take a whack at it...and promptly took liberties, because I couldn't be bothered to dirty up a skillet with toasting nuts and then adding honey to them. My honey is already crystallized. I microwaved enough for the recipe, tossed what was necessary into the dressing, then nuked the rest again with a bunch of chopped pecans.

 

Go ahead, laugh. It's delicious! I just won't try putting my comments on the NYT website. (Incidentally, that link should take you to an unlocked article so you too can follow it or take liberties.) But I do like the dressing, and probably will make it again. In fact, it made a great dipping sauce for the half-sandwich I ate.

 

20250107_192149.jpg

 

The salad's accompaniment was half of a sandwich grilled on my panini press: slices of cheddar, Swiss and muenster cheese (I'm trying to clear the refrigerator) with slices of smoked turkey and salami on my favorite sourdough bread. Mustard and mayo on the inside, butter on the outside. Greens after grilling. I still have the other half left for later.

 

20250107_192019.jpg

  • Like 8
  • Delicious 3

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Honkman

Honkman

Posted
Posted
18 hours ago, Kerala said:

I wonder, is andouille significantly milder? 

This is a cajun-style andouille which quite different from the french-style, e.g pork offal vs pork shoulder etc. It is also much spicier than the french version 

  • Thanks 1
Two Foodies - One Journey
Honkman

Honkman

Posted
Posted

Rainbow Bowl - Bean-“Hummus” (made by pureeing navy beans, toasted pine nuts, onion, garlic, parsley, mint, sour cream and lemon juice), yellow peppers and dried tomatoes with tomato oil and white wine vinegar, avocado and lemon juice, pomegranate seeds, du puy lentils with an oil/lemon vinaigrette, blanched snap peas, oven roasted carrots with an oil/lemon vinaigrette 

IMG_1307.thumb.jpeg.e097464e34f12230e6276729ed12bcc7.jpeg

  • Like 7
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Two Foodies - One Journey
Kerala

Kerala

Posted
Posted

Brother in law made moussaka.

PXL_20250107_200132666.thumb.jpg.9a687a9690563d56050c5c6e9fdb9705.jpg

Sometimes aubergine tastes good, sometimes not so nice.

PXL_20250107_200823876.thumb.jpg.0f734d69dcdb8cc2fe0d46ba3d442e7d.jpg

Everything else was delicious. He went to a lot of trouble with the bechamel and sourcing mutton mince. Good salad too.

  • Like 10
  • Delicious 2
Smithy

Smithy

Posted
Posted
3 hours ago, Kerala said:

Brother in law made moussaka.

PXL_20250107_200132666.thumb.jpg.9a687a9690563d56050c5c6e9fdb9705.jpg

Sometimes aubergine tastes good, sometimes not so nice.

PXL_20250107_200823876.thumb.jpg.0f734d69dcdb8cc2fe0d46ba3d442e7d.jpg

Everything else was delicious. He went to a lot of trouble with the bechamel and sourcing mutton mince. Good salad too.

 

Was the aubergine bitter? Or was there another problem? It looks rather dry in the photo.

 

Mutton is an interesting choice, too. On this side of The Pond it would be very difficult to find. I think I usually make moussaka with ground beef. I've forgotten what they use in Egypt, although their version is quite different anyway.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Kerala

Kerala

Posted
Posted

@Smithy yes, the aubergine was bitter. That's my usual trouble with it. Is there a recommended way to avoid this? Sometimes it tastes fabulous, other times quite off-putting. 

My bil used mutton rather than lamb, which would have been the default choice, even apart from us not eating beef for religious reasons. He thought the mutton would stand up better to being cooked once (at his home) then finished off at ours. 

 

  • Thanks 1
Kerala

Kerala

Posted
Posted

@Smithy I think the dry pieces were from the bottom layer.

He made it for his mum who lives with us, at her request. She remembers it fondly from her hospital days- a bit of flavour in this bland land!

She was very pleased with it, so it was a success in the most important aspect.

  • Like 2
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
2 hours ago, Kerala said:

@Smithy yes, the aubergine was bitter. That's my usual trouble with it. Is there a recommended way to avoid this? Sometimes it tastes fabulous, other times quite off-putting. 

My bil used mutton rather than lamb, which would have been the default choice, even apart from us not eating beef for religious reasons. He thought the mutton would stand up better to being cooked once (at his home) then finished off at ours. 

 

Salting eggplant for 30 minutes before cooking removes bitterness.

(Google precise method.)

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eGullet member #80.

rotuts

rotuts

Posted
Posted

Ive found that both aubergine and eggplant

 

do very well 

 

in the compost heap .

 

just saying.

  • Haha 4
Smithy

Smithy

Posted
Posted
Just now, rotuts said:

Ive found that both aubergine and eggplant

 

do very well 

 

in the compost heap .

 

just saying.

 

'Sokay, rotuts -- leaves more for the rest of us!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Tempest63

Tempest63

Posted
Posted
23 minutes ago, rotuts said:

Ive found that both aubergine and eggplant

 

do very well 

 

in the compost heap .

 

just saying.

I love aubergine, in a moussaka, in a purée or Greek/Turkish dip, but there is nothing better than a well cooked and spiced Brinjal Baji.

Unfortunately good ones seem to be rarer than hens teeth these days.

  • Like 1
Kerala

Kerala

Posted
Posted

For the longest time I loathed aubergines. As @Smithy says, random bitterness, and the texture wasn't anything great either. As my two older girls have gone through various vegetarian phases, I've been exposed to some stunning (not least due to low expectations!) aubergine dishes, and I could never work out why sometimes it's great, and other times awful. I only use them in Thai and Indian curries, and they taste fine there, but not awesome. Now... expectations are high!

  • Like 2
TdeV

TdeV

Posted
Posted
19 hours ago, TdeV said:

Instant pot specifications say 2 cups liquid in pot minimum.*1 *2

Onion and carrots (and many other veg) count as water. *3

 

*1. I believe @blue_dolphin said that the actual required amount was slightly over 1 cup, but I don't remember exactly.

*2. No idea what are the specifications for your pot's manufacturer; is there somewhere to find out? If you send me a PM of the manufacturer and model of your "Instant Pot" I will attempt to find out for you.

*3. Put the onion and the carrots into big measuring device and fill with water to some measurement. Pour out the water and measure it. The difference between the two water measurements is the value of water in onion and carrots.

 

So you can safely cut down the amount of water you're using!

 

19 hours ago, gulfporter said:

@TdeV  This is my pot, I bought it Amazon Mexico.  (eG-friendly Amazon.com link)

 

Your Instant Pot Lux 6 Quart is made by Instant Pot, so it has the same (or newer) technology as other models. According to the manual, a minimum of 1 1/2 cups liquid is required.

 

Because of the volume of water in vegetables, many of them "count" as a liquid.

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