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Dinner 2025

liuzhou

By liuzhou
in Cooking

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C. sapidus

C. sapidus

Posted
Posted

Santos Mariscos for more seafood. Started by sharing seafood-stuffed avocado and cream of crab soup. Pina coladas and Negro Modela. 
 

Camarones cucaracha, salmon with apricot sauce, and a seafood skewer with bacon. Camarones had a spicy coating and were eaten shells and all

 

Shared flan for dessert

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

liuzhou

liuzhou

Posted
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Posted (edited)

Spicy chicken with olives. Beef and pickled mustard leaf fried rice.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Maison Rustique

Maison Rustique

Posted
Posted (edited)

My food-sharing friend brought me a bag of Brussels sprouts, beets and blue cheese dressing that all expire in a day or so. So, I rustled up a couple of other things and put together a roasted Brussels sprouts salad of sorts. In retrospect, I wish I'd toasted a few pine nuts to sprinkle over, but I will do that with my leftovers.

 

Can I freeze blue cheese dressing? It is a large jar and expires today!!

 

May be an image of text

 

No photo description available.

Edited by Maison Rustique (log)
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Deb

Liberty, MO

Paul Bacino

Paul Bacino

Posted
Posted (edited)
20 hours ago, TdeV said:

 

The nuts are roasted first, off the salmon -- yes? Anything in the nut coating but ground cashews? 

 

Nuts ( not cooked ) are chopped ( nothing added )--I basted the salmon in egg wash ( binds the nuts  )--Prior to adding nuts i seasoned the salmon with breggs 24 herb spices, Salt and a bit of pepper powder.  I usually let that sit for 2-3 hrs.  I actually put the chopped nuts on a sheet pan( after seasoning )and  press the flesh side in the nuts  ( allow to cure )  .  Since we roasted cauliflower @ 400 F,  I chose to heat a large cast iron skillet,  placed the salmon skin side down,  cooked a bit, placed in lower part of oven.  But u don't get the  top cooked so after while  (  I use a therma pen to check how's it going ) ,  I rearranged the selves and finished in BROIL mode,  I touch the top of fish to determine doneness,  u can tell.  You want it not to be firm to touch or it will over cook

 

The salmon looks like it could have been done sous vide -- yes?  _  no

 

20 hours ago, TdeV said:

Paul, that dish looks totally divine. I'm gonna copy it first chance I get !    Coolio  Doc B

 

Edited by Paul Bacino (log)
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Its good to have Morels

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 hour ago, Maison Rustique said:

Can I freeze blue cheese dressing? It is a large jar and expires today!!

 

 

I can't think why not; but I routinely ignore 'expire dates'. The producers just use them to cover their asses and no food suddenly 'expires' on a specific date. They build in wide margins.

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Paul Bacino

Paul Bacino

Posted
Posted

Pork tenderloin roll!!

 

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\

Sundried tomatoes/roasted garlic/spinach/ cooked shallots/goat cheese---season with slap ur momma  ( first )

 

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cooked to 150 F

 

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The finish!!

 

 

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Its good to have Morels

Shel_B

Shel_B

Posted
Posted

Baked Alaskan salmon over a simple romaine and tomato salad with housemade Dijon vinaigrette:

 

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 ... Shel


 

Smithy

Smithy

Posted
Posted

First time I've cooked in over a week, and first time ever I've cooked in this new trailer. 

 

Smoked salmon in an Alfredo-style pasta, with sweated tomatoes and red bell peppers. I might have added garlic or onion, except that I'm darned if I know where I put them!

 

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The pasta was good enough that I wanted seconds. I had a small second helping along with a green salad, and discovered that my lemon vinaigrette played wonderfully with the salmon pasta. 

 

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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

lindag

lindag

Posted
Posted (edited)

Last night's diner was a throwback to one of my Mom's that I was reminded of just recently.

Slow cooked spare ribs with sauerkraut. Served with mashed potatoes.

Took me back to winters in the U.{ when I was a kid.

 

Edited by lindag (log)
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Dejah

Dejah

Posted
Posted

Sister-in-law sent over steamed taro cubes and riblets in black beans  I loved the taro, but there wasn't quite enough meat for the carnivor hubby.

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So I sauteed some shrimp and gai lan to augment, along with jasmine rice.

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An outlet for Sysco supplier to restaurants advertised Atlantic cooked lobster claws, 10 lbs for $195.00. Thought I'd buy a case and share with family. Tried some reheated gently in browned butter with tarragon, over pappardelle
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Roasted chicken with stuffing, sweet tater and mixed veg

 

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Dejah

www.hillmanweb.com

Smithy

Smithy

Posted
Posted

@Dejah, I think I've seen you mention Sysco before. Do you still have access to them, from restaurant days? Or is this outlet you mentioned open to any nearby would-be customers?

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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

Dejah

Dejah

Posted
Posted
4 hours ago, Smithy said:

@Dejah, I think I've seen you mention Sysco before. Do you still have access to them, from restaurant days? Or is this outlet you mentioned open to any nearby would-be customers?

This is an outlet for products sold by Sysco, and is available to the general public. They post items available on the weekend and items ordered are picked up on Wed and Fridays. It's a tiny storefront (EK Meats)with a warehouse at the back with freezers.

Picked up tenderized boneless pork centre chops at Safeway, 2 for 1 sale this week. Pounded some pieces and made Tonkatsu / Schnitzel / Pork Cutlets. They were lovely. Had a couple of potato dumplings leftover from the stew. Had Napa cabbage, salad, gravy, and apple sauce with the pork.
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Dejah

www.hillmanweb.com

Dante

Dante

Posted
Posted

Meatball sliders with tomato sauce, herbs de provence, garlic powder, and mozzarella on King;s Hawaiian bread rolls, side of (not home made) tater tots.

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gfweb

gfweb

Posted
Posted
On 2/6/2025 at 11:49 PM, Smithy said:

First time I've cooked in over a week, and first time ever I've cooked in this new trailer. 

 

Smoked salmon in an Alfredo-style pasta, with sweated tomatoes and red bell peppers. I might have added garlic or onion, except that I'm darned if I know where I put them!

 

20250206_211519.jpg

 

The pasta was good enough that I wanted seconds. I had a small second helping along with a green salad, and discovered that my lemon vinaigrette played wonderfully with the salmon pasta. 

 

20250206_193642.jpg

 

Looks like a serious burner

  • Like 3
Smithy

Smithy

Posted
Posted
6 minutes ago, gfweb said:

Looks like a serious burner

 

It is a delight. I haven't tried the oven yet, but I think it will be just as formidable.

  • Like 8

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

YvetteMT

YvetteMT

Posted
Posted

cioppino and an unpictured lobster tail.  Partners 50th this week so he's being thoroughly spoiled.

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Hunter, fisherwoman, gardener and cook in Montana.

Dejah

Dejah

Posted
Posted

Bought several Kabocha pumpkins in the fall. I usually stuff with ground beef mix, but tried a Chinese style stuffing last night. Much like Sticky Rice in Lotus Leaf (Leen Yeep Joong / Nor Mai Gai) with a bit of sweetness from the pumpkin. We quite enjoyed it.
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                                                          Kabochastuffing8076.jpg.1e3986ab515f4201112a3d9417df3813.jpg
Eaten with stir-fried sugar snaps, bell pepper, and a quick pickle with mini cukes and tomato.
                                                             Kabochaplated8085.jpg.f9f3d3bb6b72a91ad544506024c9155c.jpg

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Dejah

www.hillmanweb.com

rotuts

rotuts

Posted
Posted

this is the sort of simple salad Im making these days :

 

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Visuals would be improved if I cleaned up the bowl pre pic , but  

 

TJ's spinach , Tj's Campari tomatoes , Tj's sauerkraut , Kimchi , a touch of mayo , and various dried seasoning.

 

and a sprinkling of crushed mini shredded wheat .

 

it goes well w Turkey Ragu

 

IMG_5834.thumb.jpeg.db93e18148e2b9ffcf123bf94ed45016.jpeg

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Raamo

Raamo

Posted
Posted (edited)

Finally got a Lamb Shank and made a curry from Modernist Cuisine.

 

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I striped the meat from the bone so it's not as pretty as the book.

 

The salad it goes with is cucumber and black eye peas (sauteed so they might as well be nuts)

 

Simply amazing!

Edited by Raamo
Not nuts.. just act like nuts (log)
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