Dinner 2025

[Honkman]

Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice

[FauxPas]

Beef short ribs braised in a red wine sauce. 

 

[Shel_B]

Beans 'n' Greens: Sautéed kale and shaved Brussels sprouts with garlic and aleppo pepper flakes with black beans enhanced with cumin, ground chipotle, and ground roasted garlic over white rice.

[YvetteMT]

Halibut cooked atop lentils with sautéed peppers and onions. 

[Honkman]

Pan-Fried Potatoes and Sauerkraut - potatoes get pre-cooked before pan-fried with the kielbasa. In parallel, you cook sauerkraut, bell peppers and scallions before mixing everything. Served with sour cream dip made with sour cream, plenty of mustard and some milk

[Maison Rustique]

 

Salad of lettuce mix, bacon, tomatoes, onion, avocado, blue cheese and the Amish tomato bacon dressing I got recently. With toasted buttered Cristal bread. 

[liuzhou]

Another day; another fried rice.

 

酸菜牛肉炒饭 (suān cài niú ròu chǎo fàn). Beef and Pickled Vegetable (Chinese sauerkraut) fried rice.

 

 

 

 

[MaryIsobel]

17 hours ago, FauxPas said:

Beef short ribs braised in a red wine sauce. 

 

My husband's favourite dinner and one that he always requests for his birthday meal.

[Ann_T]

I knew Moe wouldn't be hungry for a big dinner tonight, not after his big breakfast.

So since I had the baguettes baked this morning I decided to just do basically an appetizer for dinner.

 

Escargot in mushroom caps with baguette slices to sop up all the wonderful garlic butter.

And we enjoyed a lovely Pinot Noir Reserve from Fort Berens Estate Winery, Lillooet, BC.

[gfweb]

On 4/28/2025 at 2:08 PM, Paul Bacino said:

So I decided to track down some oyster steaks,  Here

 

An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area, specifically from inside the hip pocket. It's a rare and prized steak due to its unique shape, which resembles an oyster shell, and its tender, flavorful nature. 

 

Here's a more detailed look at the oyster steak:

• Origin and Name:

  The oyster steak gets its name from its distinctive shape, which resembles an oyster shell. It's also sometimes called a spider steak due to the appearance of the fat striations, which may resemble a spiderweb. 

   
• Location:

  This steak is sourced from the hip area of the cow, specifically from the hip pocket, making it a relatively rare cut. 

   
• Flavor and Texture:

  Oyster steaks are known for their tender and flavorful nature, with a good amount of marbling for a richer taste. 

   
• Versatility:

  Oyster steaks are versatile and can be cooked in various ways, including grilling, pan-frying, or even slow-cooking. 

   
• Other names:

  Depending on the region, oyster steaks may also be referred to as flat iron steak, butcher's cut, or spider steak. 

   

   

  

   

   

  I cooked mine sous vide, thinking it was fibrous  3-4 hrs 130F

  then char grill

   

  

  •  
  •  

     

    

     

     

    

     

     

    The cut was very tender, had nice flavor flavor and texture was.kind of like a skinny filet.

     

    Next time im not sous viding

     

    Best B

 

If this is the same flat iron that we get, its tender enough without SV.  Typically I sear on both sides and rest it and its so thin its done.

[rotuts]

@gfweb

 

its my understanding that  the flat iron is from under the scapula , in the shoulder

 

also call Blade , as in blade roast .  its two muscles that are connected by a serious tendon in between

 

if you remove the tendon , you get two steaks , tendon free .  those might be marketed as the Flat iron steak.

 

https://en.wikipedia.org/wiki/Flat_iron_steak

 

you can see both muscles w the mid tendon in a 7-blade cut :

 

this is the whole blade , cut perpendicular to the tendon :

 

 

if you ever see whole blade roasts for sale , consider them.  its easy to remove the center tendon

 

and have two steaks , or tie the two pieces of meat back together , and roast or SV

 

exceptionally tasty and tender , if you can find it as a roast

 

and hopefully , reasonably priced.  I used to get these from time to time

 

and loved them.

 

I had  never heard of the Spider.  doubt Ill ever see it , except for special order.

Edited Sunday at 03:47 PM by rotuts (log)

[FauxPas]

 

My husband had a bacon and egg craving and luckily I had leftover potatoes to make panfries. 

 

[gfweb]

@rotuts I agree with you, but  the ref provided suggests the spider is AKA flat iron.  That's why I said "if this is the same FIS we get..."

Edited Sunday at 08:32 PM by gfweb (log)

[rotuts]

@gfweb

 

I missed that bit .

 

I thought hip area "

 

""    An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area ''

 

Looks like something quite tasty .

[C. sapidus]

Visiting younger son in Indianapolis, we checked out a new (to him) grocery store and picked up ingredients for tacos. He works long hours so we made plenty for leftovers. Store had house-made chicken chorizo sausages and sirloin steak taco meat. We added onions, garlic, jalapeños, diced zucchini, spinach, cilantro, cumin, and black pepper. Served with a choice of cucumber quick pickle, fresh mango, pico de gallo, feta cheese, minced jalapeños, and minced white onion.

 

Also sautéed mushrooms with garlic and soy sauce (not pictured), one of younger son’s favorites.

 

[Honkman]

Lamb Shank with Beans and Celeriac - originally planned that everybody would get one lamb shank each but we only got very large ones so that we decided to use only two of them and dice them when done which doesn’t look as good as planned but the flavors were spot on. Lamb shanks are braised in the oven with carrots, celeriac, onions, tomato paste, allspice and juniper berries, bay leaves, red wine, madeira and lamb broth. Once done you filter the liquid and cook it done a bit and thicken with some starch. In parallel, you cook navy beans, celeriac, white onions, fresno chili, red bell peppers and bay leaves in some vegetable broth. Small amount is puréed to give the right overall consistency. 

[Paul Bacino]

22 hours ago, gfweb said:

 

If this is the same flat iron that we get, its tender enough without SV.  Typically I sear on both sides and rest it and its so thin its done.

@gfweb--  I noticed the spider like striations at top of steak and though it might be tough.. next time will pass on SV

[dans]

My refrigerator ain't refriging anymore and they can't some until Thursday so I'll be eating my way through some food that is currently thawing in coolers packed with ice.

 

Yesterday I saw a small piece of corned beef and made some baked beans with it. In no particular order the line up for the next few days are:

Sausages, peppers, and onions (with baked beans)

Seafood chowder (need to buy some seafood)

Roast chicken

Baby back ribs (with more backed beans)

 

I'll try and take some pictures if I remember.

 

[liamsaunt]

Saturday tomato hating niece ws out with friends so we had extra spicy pasta with olives and tomatoes

 

 

 

Sunday everyone but me wanted tacos, so I declared myself outvoted and made tacos. You cannot win every time 🙂 

 

[gulfporter]

Turns out we eat the same food no matter where we are.  

 

Back in Tucson.  Cosco salmon (note to self: don't ever go again on a Sunday when they first open!).  

 

Grilled blackened salmon with arugula dressed with olive oil and sea salt.  Cherry chipotle dipping sauce.  I "import" squeeze bottles of chipotle molido as even here in Tucson where I hear more Spanish at Safeway than I do at some stores in Ajijic, chipotles are sold in cans.  I prefer the squeeze variety by Clementes Jacques (it's pure chipotle but ground into a squeezable paste).  Amazon sells it but for $10 USD a small bottle.  I paid $2.45 USD equivalent in MX for twice the size!

 

Though my cost for a decent Cherry Preserve jar is about half the cost in the US.  In MX the standard jam is Fresa (strawberry).  

 

 

[Duvel]

Business trip to the far east of Germany. A bit rural, yet with some lakes and interesting hotels.

 

And while the colleagues went to the (slightly fancy) hotel restaurant, I decided to head out to the local butcher shop, had a fun discussion with his wife (who runs the front) and returned with …

 

 

From the top left: A local cheese (Müritzer), blood sausage with toasted wheat kernels, cured & smoked turkey filet (who would have known - a popular Eastern German treat) and Tellersülze (headcheese with pickled Spreewald cucumbers and sweet & sour overtones). Plus a bread roll with mixed seeds & a nice whisky from room service 🤗

 

No complaints (and I got all my mails done, too …).

[RWood]

Fish tacos for Cinco de Mayo. Crispy cod, cabbage & pickled onions. 

[Margaret Pilgrim]

3 hours ago, Duvel said:

 

 

 

 

 

Would kill for the headcheese.

[Honkman]

Vegetable Cashew Biryani from RecipeTin’s Delicious Tonight - as she writes in the intro that it’s perhaps not a classic preparation but captures the values very well. Made with butternut squash, zucchini, cauliflower, chickpeas, peas, basmati rice, onions, garlic, ginger, sirarakhong chile, turmeric, coriander, garam masala, cinnamon, bay leaves, cardamom, star anise and vegetable broth. Finished with roasted cashews, cilantro, fried onions and ghee. Served with yogurt with mint and lemon juice

[pastameshugana]

6 hours ago, Margaret Pilgrim said:

Would kill for the headcheese.

 

That is usually a pre-requisite...

 

...ba-dum-tish...