Dinner 2025

[liuzhou]

Last night, I decided on Roujiamo but in a moment of pure laziness chose not to make them myself, as I do 99.99% of the time.

 

Instead I ordered them from a newish restaurant about a kilometre from my home. They arrived promptly and were still hot. Unlike the cumin beef ones I make, these were pork.

 

Number 1

 

 

Interior

 

Terrible. Although, there was a generous amount of meat it was totally unseasoned and had zero cumin flavour despite it being listed on the menu description. It sat heavily in my stomach. An hour later, I decided to eat the second one which was slightly different.

 

Number 2

 

 

Interior

 

This one had some green chilli pepper - the mildest possible. Bell pepper close. Otherwise, indistinguishable from the first. I didn't even finish it.

 

Who are they trying to appeal too? Certainly not me or anyone else who has eaten them in Xi'an.

 

Laziness sucks.

 

 

[KennethT]

12 hours ago, C. sapidus said:

Prik king shrimp with green beans, jasmine rice, and sliced cucumbers. I used a prepared red curry paste, blended with fresh lemongrass, galangal, garlic, and long red chile. Seared and removed the shrimp and green beans. Fried the curry paste, and seasoned with palm sugar and fish sauce. Other ingredients included crushed peanuts, lime zest (sub for lime leaves), slivered long red chiles, cilantro, and Asian basil.

 

Was there any ginger?  It's the highlight ingredient in pad prik khing!  Since you added galangal, maybe it's pad prik kha....

[YvetteMT]

Halibut,  asparagus, rice and unpictured brazi bites.

[C. sapidus]

3 hours ago, KennethT said:

Was there any ginger?  It's the highlight ingredient in pad prik khing!  Since you added galangal, maybe it's pad prik kha....

 

Heh. No ginger in the recipe [Spicy Prik King Shrimp (Gkoong Pad Prik King)], from 'Dancing Shrimp' by Kasma Loha-Unchit. Recipe notes state that prik king means "chilli ginger", but also states that dried red chillies and galangal are the key ingredients.

 

Yes, confusing. I have written in a note to add ginger, which I have done in the past.

 

Edit: A quick check of David Thompson's 'Thai Food' shows a recipe for stir-fried wild pork with beans and green peppercorns (pat prik kink muu bpaa) that also uses galangal but no ginger (although it does have shredded grachai, but not in the paste). Hmm.

 

 

Edited Wednesday at 03:36 PM by C. sapidus
Checked another source (log)

[Ann_T]

Lazy day yesterday and hadn't really planned anything for dinner and didn't feel like going out.

So, I pulled a 16oz Sterling Silver New York Strip steak from the freezer.

Cooked on the grill and cut in half to share. 

 

Served with just a salad that I had been actually planning to make for two days.

From an Italian cookbook, this salad had parmesan breaded mushrooms, served with a variety of baby greens.

The steak was delicious and Moe really loved the salad.

[KennethT]

6 hours ago, C. sapidus said:

 

Heh. No ginger in the recipe [Spicy Prik King Shrimp (Gkoong Pad Prik King)], from 'Dancing Shrimp' by Kasma Loha-Unchit. Recipe notes state that prik king means "chilli ginger", but also states that dried red chillies and galangal are the key ingredients.

 

Yes, confusing. I have written in a note to add ginger, which I have done in the past.

 

Edit: A quick check of David Thompson's 'Thai Food' shows a recipe for stir-fried wild pork with beans and green peppercorns (pat prik kink muu bpaa) that also uses galangal but no ginger (although it does have shredded grachai, but not in the paste). Hmm.

 

 

hmmmm indeed!!!  interesting...  TBH, my knowledge of Thai food is not very much anymore, but I do still remember some of the language which is why I called it out...

[TdeV]

6 hours ago, Ann_T said:

Lazy day yesterday and hadn't really planned anything for dinner and didn't feel like going out.

So, I pulled a 16oz Sterling Silver New York Strip steak from the freezer.

Cooked on the grill and cut in half to share. 

 

Served with just a salad that I had been actually planning to make for two days.

From an Italian cookbook, this salad had parmesan breaded mushrooms, served with a variety of baby greens.

The steak was delicious and Moe really loved the salad.

 

Oh, yum, Ann. That dinner looks fabulous!

 

I didn't locate the parmesan breaded mushrooms on tibeaultstable.com. Could you list the ingredients, please.

 

[YvetteMT]

Sweet potato, mushrooms, and elk steaks. 

[Steve Irby]

A few photos of recent dinners. Last night was a trip to the freezer for a bacon wrapped turkey tenderloin cooked SV finished with a quick dip in hot oil.  Served with mashed potatoes and asparagus.   I  posted the turkey prep details last year under the SV thread.

 

 

Shrimp and pasta. The shrimp were seasoned with a seafood curry spice blend from Spicewalla, oil and lemon juice.  I made a quick sauce with the marinade/pan juices, a little yogurt, water and cornstarch.

 

 

I visited my sister in March in the Washington DC area and was treated to a wonderful meal at Joon.   Lots of  new food flavors to me including Tahdig rice.  My first attempt at a Persian based menu-Tahdig, cauliflower curry, roast carrots and roasted chicken thighs.

 

 

 

Chicken thighs with preserved lemon and a green mystery spice blend from Turkey served with grilled eggplant and steamed broccoli.  I previously posted a dish with a mystery red blend that I was gifted.  The green spice blend was somewhat similar to the Spicewalla seafood curry blend.    I don't think I've had a spice blend to date that that I did not enjoy!  

 

[TdeV]

@Steve Irby, your post is most interesting (and delicious-looking). I went back over your posts on sous vide + poultry, including using chicken thighs and drumsticks to mimic chicken wings.

 

You say "A little height reduction surgery.  For the deboned leg I remove the bone.  For the bone in leg I removed a bone section and cartilage\bone from the joint"

 

I'm wondering how you removed the bone and cartilage. What tool(s) do you use?

 

Thank you for the pictures. 

 

If anyone wants to see the process of the turkey tenderloin:

https://forums.egullet.org/p2407293

https://forums.egullet.org/p2408686

https://forums.egullet.org/p2100204

https://forums.egullet.org/p1960918

 

[liuzhou]

I'm being making this dish for about 50 years but it has slowly evolved and become slightly Sinicized in the process.

 

Chicken with black olives, black garlic, regular garlic, chopped coriander leaf and white wine. With rice. 

 

 

 

[C. sapidus]

East-West Buffalo wings: Marinade and sauce was garlic, ginger, and scallion whites sauteed in lots of butter, then simmered with Sriracha, black pepper, and lime juice. Marinade was boiled to kill the nasties and tossed with half of the wings (Mrs. C prefers dry, I prefer sauced).

 

Gorgonzola sauce for the wings (barely visible in back): Gorgonzola forced through a fine mesh and mixed with minced onion, black pepper, sour cream, and mayo.

 

Peas makhani: Sizzle cumin and black mustard seeds, add the peas, and then simmer with coconut milk, tomato paste, lemon juice, minced jalapeno, and cilantro. High flavor to effort ratio.

 

[weinoo]

 

One of my favorite pans (Staub) to use for making pasta sauce, and then tossing the pasta in the sauce.

 

 

 

Setaro Maccheroncini Rigati in a Marcella mushroom sauce.  Cremini mushrooms, onions, garlic, anchovies, white wine, tomatoes.  

[Steve Irby]

20 hours ago, TdeV said:

@Steve Irby, your post is most interesting (and delicious-looking). I went back over your posts on sous vide + poultry, including using chicken thighs and drumsticks to mimic chicken wings.

 

You say "A little height reduction surgery.  For the deboned leg I remove the bone.  For the bone in leg I removed a bone section and cartilage\bone from the joint"

 

I'm wondering how you removed the bone and cartilage. What tool(s) do you use?

 

Thank you for the pictures. 

 

If anyone wants to see the process of the turkey tenderloin:

https://forums.egullet.org/p2407293

https://forums.egullet.org/p2408686

https://forums.egullet.org/p2100204

https://forums.egullet.org/p1960918

 

Thanks for the nice comments.  I have used a Rigid oscillating multi tool for several kitchen projects.  I'll give it a quick wrap in saran wrap to keep it clean.  It works great on frozen meat and bones.  I often use it to section out beef ribs soups.  

 

 

[TdeV]

@Steve Irby Thank you!

 

Some more questions:

--Which blade(s) do you use for chicken drumsticks and legs?

--How do you insure that you don't get ground up chicken bone in your dish?

 

 

[Ann_T]

On 4/9/2025 at 3:50 PM, TdeV said:

Oh, yum, Ann. That dinner looks fabulous!

 

I didn't locate the parmesan breaded mushrooms on tibeaultstable.com. Could you list the ingredients, please.

@TdeV, sorry, I meant to type the recipe out yesterday but forgot.

 

Here is the recipe for the mushrooms.  I used large Cremini mushrooms. The mushrooms would be good just on their own. 

 

The salad with the recipe was pretty basic. Mixed greens and a dressing of just olive oil and lemon.

 

I used mixed baby greens, and the dressing was olive oil, red wine vinegar, squeeze of lemon,   some dried basil,

a tiny bit of Dijon mustard, garlic and salt and pepper. 

 

PARMESAN- CRUSTED PORTOBELLOS
=============================
SOURCE: PASTA ET CETERA a la di Stasio

2 large PORTOBELLO MUSHROOMS, OR
4 large CREMINI MUSHROOMS
1/4 cup ALL PURPOSE FLOUR
SALT AND PEPPER
2 large EGGS
1/2 cup GRATED PARMESAN CHEESE
1/2 cup DRIED BREAD CRUMBS
OLIVE OIL

Preheat oven to 350°F.

Using a sharp knife take a thin slice off the top of the mushrooms
so that they sit flat.

Beat eggs with a small amount of water. Season with salt.
In a small bowl mix parmesan cheese into bread crumbs.
Place flour in another small bowl.

Dredge mushrooms in flour, then into egg and then into the
parmesan/bread crumbs.

Repeat dipping mushrooms into the egg and again into the
parmesan/bread crumbs.

Heat a oven proof skillet, ( I used cast iron ) add some olive oil
and  brown mushrooms on both sides.

Place pan in oven and bake for 15 or so minutes.

Slice and add to salad.

 

 

[rotuts]

@weinoo

 

is that Mushroom Sauce Rx in M.H.'s book(s) ?

 

Im having a little trouble locating it .

 

help appreciated.

 

 

[weinoo]

3 hours ago, rotuts said:

@weinoo

 

is that Mushroom Sauce Rx in M.H.'s book(s) ?

Im having a little trouble locating it .

help appreciated.

 

Sure - it's from one of her earlier books, Marcella's Italian Kitchen (eG-friendly Amazon.com link)...

 

 

And is as follows:

 

 

My copy, an original hardcover, is practically falling apart due to heavy use over its life of  40 years.

[C. sapidus]

46 minutes ago, weinoo said:

 

Sure - it's from one of her earlier books, Marcella's Italian Kitchen (eG-friendly Amazon.com link)...

. . .

 

My copy, an original hardcover, is practically falling apart due to heavy use over its life of  40 years.

 

My copy is also falling apart, despite somewhat less heavy use. Might just be a poor binding.

 

My notes by that recipe state, "Excellent! Family loves!"

[C. sapidus]

Lamb vindaloo: Brown-fry onions, add pulverized garlic, and then mix in a paste of grainy mustard, vinegar, cumin, turmeric, and cayenne. Brown stewing lamb, add coconut milk and water, then braise for an hour or so.

 

Stir-fried cabbage with fennel seeds: We make this frequently, it is a favorite. Microwave cilantro rice to go with.

 

Vindaloo was also really good mixed with the gorgonzola dip we made for wings last night (not pictured). I can't imagine that vindaloo with creamy gorgonzola sauce has been served too many times in human history.

 

[Steve Irby]

8 hours ago, TdeV said:

@Steve Irby Thank you!

 

Some more questions:

--Which blade(s) do you use for chicken drumsticks and legs?

--How do you insure that you don't get ground up chicken bone in your dish?

 

 

I use a bi-metal blade listed for use with wood, plastic and soft metal.  Any bone meal can be removed with a knife or damp cloth as you would if the meat was sliced with a meat saw.   

[Honkman]

Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi