Dinner 2025

[Smithy]

Just now, Honkman said:

 

Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes

 

That sounds like a wonderful flavor combination. I love those particular seasonings.

[Ann_T]

Moe that big steak and egg breakfast yesterday morning and wasn't hungry

for a big dinner. 

 

All he wanted was some toasted sourdough cheddar cheese bread.

 

Toast is just a vessel for butter.

[Smithy]

1 hour ago, Ann_T said:

Toast is just a vessel for butter.

 

Amen! Though that cheese looks excellent too. I can imagine a trifecta there on that toast: butter, cheese AND bacon. 😀 

[MaryIsobel]

On 3/27/2025 at 5:07 AM, Maison Rustique said:

I've been craving biscuits and sausage gravy. For only one person who doesn't eat much, I wasn't sure it would be worth the trouble. I discovered that Jiffy makes biscuit mix--easier than scratch and not nearly as wasteful as buying a box of Bisquick. The box makes 5 biscuits--I used half and made two, so I've got leftovers. The sausage is from a local producer via my milkman.

 

I have never had biscuits with sausage gravy - but that looks so good - I just might give it a try!

[liamsaunt]

Ramen noodle bowls with the leftover cabbage from the prior evening's stir fry, oyster mushrooms, cilantro, and a big spoon of chili crunch to spice it up

 

[RWood]

Homemade focaccia, mortadella, burrata, pesto and arugula. 

[Neely]

@Smithy & @weinoo who mentioned okra last time I cooked it by frying. I said I was intending to buy some more okra to make Gumbo… which I have now done. I placed a more detailed description on the Gumbo: cook up 3 topic that Smithy mentioned on the previous page of Dinner page 25. 
 

 

It turned out good, rich and very flavoursome and my husband loved it.  I stuck to “trinity” of okra, green pepper and celery which many people say is a real gumbo prerequisite and I used shrimp as I like them a lot. I understand there are many ways of making gumbo but the ‘roux’ is essential. 

 

I didn’t find making the roux a problem other than time consuming standing there stirring. The brown roux is something I learnt when young and the family would call it ‘brown stew.’I made my own seafood stock by boiling the heads and shells of the shrimp/prawns which were all Australian. 

There was enough left to put in the freezer for another meal in a couple of weeks. 

[Katie Meadow]

And @Neely one more anti-slime okra treatment is my husband's adaptation of Vivian Howard's Okra Oven Fries.

 

Heat the oven to 400F. Slice the pods in half lengthwise, cutting off the stem end if you like. Toss the okra halves with olive oil, salt, pepper, and any other spice of choice. Howard suggests ground coriander, we like smoked paprika. Place the halves cut side down on a baking sheet.Don't crowd them. Roast for 15 minutes. Turn the halves over and roast another 15 minutes or more to desired crispness. The pieces should be partly browned, partly crispy, partly a little soft. 

 

Really great for cocktail hour with a Bloody Mary. Or with a Porch Swing. Or on a porch swing.

[YvetteMT]

Taco salad with the usual suspects. 

 

 

And rockfish, white rice, and asparagus 

 

[Honkman]

Rigatoni with Beef Ragu with Warm Spices from an ATK recipes - bone-in beef short ribs are braised in a mixture of onions, diced tomatoes, red wine, parsley, cinnamon and cloves before diced and mixed with rigatoni. Finished with parmesan

[Dante]

Johnny Marzetti

[scubadoo97]

Dinner tonight was an 8 oz fillet of local red snapper, a roasted sweet potato and salad, split between the two of us

[liuzhou]

My lazy days go to. Seafood fried rice.
 

 

Edited 10 hours ago by liuzhou (log)

[Shel_B]

Zucchini and Broken Pasta Soup last night:

Diced leek sauteéd in a mixture of Calabrian chili oil and local olive oil along with a finely diced Calabrian pepper and thinly slced garlic. Threw in some bay leaf, oregano, and thyme, then added bite-sized chunks of zucchini and cooked them a bit. Made a broth with home made veggie stock blended with charred cherry tomatoes.

 

While that was cooking, I grabbed the bag containing saved pieces of broken, dried egg noodles (eG-friendly Amazon.com link) and cooked 'em very al dente, drained 'em, and then added to the zucchini soup. Cooked everything to the desired doneness, adjusted seasoning, added minced parsley and a few torn basil leaves, and topped it all with Pecorino Romano.

 

Easy Peasy inexpensive dinner.  Made enough for three more meals.

 

 

Edited 3 hours ago by Shel_B
Additional information (log)

[liamsaunt]

Pureed winter squash and potato soup with some crispy roasted mushrooms added at the end for texture.

 

[Paul Bacino]

 

 

Chefs choice-- seasoned with Penzeys Northwoods Fire ( Killer stuff )

 

ADDED NOTE:

 

+2

The "tail end" or "parson's nose" of a chicken, also known as the pygostyle, is the fatty, triangular part at the rear of the bird where the tail feathers are attached.

Here's a more detailed breakdown:

What it is:

The pygostyle is the bony structure at the base of the tail that supports the tail feathers.

Other names:

It's also sometimes called the "parson's nose," "Pope's nose," or "Sultan's nose".

Culinary use:

Chicken tails are a popular ingredient in some Asian and African cuisines, often used in snacks, dim sum, stews, and soups.

Taste and texture:

The meat from the tail is known for its rich, umami flavor and is often described as juicy and flavorful.

Appearance:

The meat from the tail is a darker shade of pink, indicating the presence of myoglobin.

Fat content:

The tail area is known for its high fat content.

Not a common retail cut:

While it's a delicacy in some cultures, chicken tails are not commonly found in retail settings in the West.

Cloaca:

The cloaca is an orifice used for urinating, defecating and also for mating. Not only is the Cloaca the end of the digestive tract, but it also shifts and folds back to release eggs without allowing the eggs to become contaminated by faecal matter.

[Shelby]

More SV'd steaks--I'm almost out and that won't do.  Salad, mushrooms and some Little Green Dress to go with.

 

 

We have a lot of quail in the freezer that our hunter friend gave us and apparently he has even more to bring so Ronnie thawed out a couple packages to use up.  Decided to splurge and fry it--it turned out really good.