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Dinner 2025

liuzhou

By liuzhou
in Cooking

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C. sapidus

C. sapidus

Posted
Posted

Stir-fried bay scallops with chiles and fragrant herbs: Sear bay scallops and remove. Stir-fry mashed garlic and chiles, then add slivered ginger (sub for grachai), lime leaves, Thai basil, green peppercorns, fish sauce, sugar, and a sliced Fresno pepper. Mix in scallops to finish cooking and enjoy.

 

Grilled eggplant chile sauce (nahm prik mah-kheua pow): Fired up the Weber and roasted Japanese eggplant, a head of garlic, serrano chiles, and shallots over charcoal until blackened. Cooled, peeled, and turned everything to mush in the Preethi blender. Seasoned with tamarind and fish sauce.

 

One of the most delicious things I have eaten in quite a while.

 

Mrs. C was elsewhere so I chose things that I love and she doesn't. Depending on your spice preference, this meal was either a symphony or an assault of flavors (I lean symphony). 😉 Jasmine rice to go with.

 

SF_scallops_eggplant_202507.thumb.jpg.93d6f026977ef2ae40452dfd826d5b41.jpg

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

KennethT

KennethT

Posted
Posted
5 hours ago, C. sapidus said:

Stir-fried bay scallops with chiles and fragrant herbs: Sear bay scallops and remove. Stir-fry mashed garlic and chiles, then add slivered ginger (sub for grachai), lime leaves, Thai basil, green peppercorns, fish sauce, sugar, and a sliced Fresno pepper. Mix in scallops to finish cooking and enjoy.

 

Grilled eggplant chile sauce (nahm prik mah-kheua pow): Fired up the Weber and roasted Japanese eggplant, a head of garlic, serrano chiles, and shallots over charcoal until blackened. Cooled, peeled, and turned everything to mush in the Preethi blender. Seasoned with tamarind and fish sauce.

 

One of the most delicious things I have eaten in quite a while.

 

Mrs. C was elsewhere so I chose things that I love and she doesn't. Depending on your spice preference, this meal was either a symphony or an assault of flavors (I lean symphony). 😉 Jasmine rice to go with.

 

SF_scallops_eggplant_202507.thumb.jpg.93d6f026977ef2ae40452dfd826d5b41.jpg

 

Do you have access to fresh green peppercorns? I can get them once every couple of years! The Thai combination of fresh green peppercorns, grachai and Thai basil is a fantastic combo.

  • Like 1
Maison Rustique

Maison Rustique

Posted
Posted

I had odds/ends to use up so concocted a very small salad. Chopped potato, tomato, cucumber, celery, onion marinated in dill pickle juice and a splash of vinegar. Then added a bit of EVOO and s/p. Had it with an air-fried chicken breast strip that I was glad to get out of my freezer.

 

No photo description available.

  • Like 10

Deb

Liberty, MO

C. sapidus

C. sapidus

Posted
Posted
7 hours ago, KennethT said:

Do you have access to fresh green peppercorns? I can get them once every couple of years! The Thai combination of fresh green peppercorns, grachai and Thai basil is a fantastic combo.

 

Sadly, no local sources for fresh green peppercorns so I used ones that were jarred in brine. I also have not had any luck finding grachai lately, but at least they had lime leaves.

  • Like 1

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

YvetteMT

YvetteMT

Posted
Posted

A very yellow dinner of chicken, rice, and corn. 

 

20250708_181938.thumb.jpg.998fd0a609480bc4d5095f80b2a14a8b.jpg

 

and one of my favorite summer meals- blts and corn.  (BLOT for me, BLO for the tomato hater. Hellmans/Best Food for me,  Miracle Whip for him). I could eat a variation of this every night from June to September and be happy!

20250709_180725.thumb.jpg.aa9956f643cfe6837ddfd1b91f3cffb6.jpg

 

@Shel_B that's Franz gluten free mountain white bread.  Per partner last night *who is not gluten free or a foodie* "that's good bread, it's got nice chew"

 

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Hunter, fisherwoman, gardener and cook in Montana.

Shel_B

Shel_B

Posted
Posted (edited)
1 hour ago, YvetteMT said:

20250709_180725.thumb.jpg.aa9956f643cfe6837ddfd1b91f3cffb6.jpg

 

@Shel_B that's Franz gluten free mountain white bread.  Per partner last night *who is not gluten free or a foodie* "that's good bread, it's got nice chew"

 

Thanks, @YvetteMT ... I passed the info to my sister.

 

Your "yellow dinner" reminds me of the Green Dinner that I made in the late 1980s for my then wife: broccoli, zucchini, pasta with basil pesto served on a blue, Heath stoneware plate.  Wife and I both looked at the finished product and laughed ... 

Edited by Shel_B
So many reasons ... <sigh> (log)
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 ... Shel


 

liamsaunt

liamsaunt

Posted
Posted

I'm in clean out the fridge mode before vacation.  Last night we had a NY Times recipe for Berbere brown sugar chicken.  

 

Berbere brown sugar chicken

 

I added all of the remaining CSA carrots I had languishing in my fridge to the dish.  All the carrots except one were a deep purple, which ended up changing the color of the dish.  It looks more like a beef stew than a chicken dish.  My nephew thought the brown sugar (which I halved) and the orange juice made it too sweet.  My niece thought the Berbere spice blend (Penzey's) was too spicy!  I cannot win haha.  The rest of us liked it.  Served with spiced rice and some flatbread I made to use up the last of an open container of yogurt.

 

berberechicken.thumb.jpg.50d16b35aded3c6d1cf472117d9ba32f.jpg 

 

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gfweb

gfweb

Posted
Posted

Couple recent dinners.  Patty melt and steak salad with cheddar crisps.

 

20250710_155035.thumb.jpg.221001cfb11364bd90329d8d23817036.jpg20250710_155417.thumb.png.cfd7651edc2535f585bbb53c14fee8a4.png

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KennethT

KennethT

Posted
Posted
8 hours ago, C. sapidus said:

 

Sadly, no local sources for fresh green peppercorns so I used ones that were jarred in brine. I also have not had any luck finding grachai lately, but at least they had lime leaves.

Yeah, I have the brined ones... They're not nearly as good as fresh. I wish I could find them.  Back when I was making a lot of Thai food, I was considering growing a peppercorn plant to have a ready supply! Haha.  Grachai keeps well in the freezer.

  • Thanks 1
C. sapidus

C. sapidus

Posted
Posted

Tuna ceviche with avocado and roasted Poblano chiles, enjoyed with butter lettuce leaves. Marinade was lime juice, serrano chile, garlic, and lots of cilantro, all whizzed up in the Preethi. We had some bulbing onions so I added the chopped up bulbs and garnished with the greens. Sashimi grade ahi tuna from the local fishmonger.

 

We should make ceviche more often, such a perfect summer meal. 😃

 

Ceviche_202507.thumb.jpg.34a3cc5e0bbc3389401eb4f246de6d24.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

Vegetable Stir-Fry with Fried/Poached Egg - eggplant, zucchini, tomatoes, scallions, garlic and herbes de provence are cooked with vegetable broth, tomato paste and balsamic vinegar. Finished with some poached/fried eggs

IMG_2926.thumb.jpeg.5baa9faea8bef0ba740082d6ff65f815.jpeg

  • Like 12
Two Foodies - One Journey
Steve Irby

Steve Irby

Posted
Posted

Corvina with oil cured olives, fresh artichokes', slow roasted tomatoes, capers and feta.  Finished with a nice splash of very aromatic EVOO.  Served with mashed potatoes and green salad.  The conspicuous product placement is because Olive  Oil Lovers has a loyalty program where they award credit for a review of certain products that include a photo or video.  I'll be submitting these photos for my $5.00 credit!

 

IMG_20250710_201507069_HDR.thumb.jpg.f853964d763ebeb744ce709edb8b011d.jpg 

 

We've had company several times this week so I've prepared a variation of this mezze selection as a starter.

 

IMG_20250707_175308621.thumb.jpg.aea2b29bf136feae2be286ec29e0ac7c.jpg

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liamsaunt

liamsaunt

Posted
Posted

More clean out the fridge.  Stir fry with zucchini, summer squash, chicken and shiitake mushrooms.  My CSA dropped 8 pounds of zucchini on my doorstep yesterday.  I put as much as I could fit into this dish and then blanched and froze the rest.  Hopefully I will be able to cook it down into some kind of flavorful puree when we come back.  

 

chickenstirfry.thumb.jpg.eec5a0d61f29aec39f56c83b94982866.jpg

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C. sapidus

C. sapidus

Posted
Posted (edited)

Pan-seared ahi tuna, marinated with tamarind and salt and seared in a cast iron pan. Benefit of hindsight I should have cut the pieces thicker.

 

Had farmer's market green beans so I adapted a Korean recipe for kale: Stir-fry garlic and sliced onion, add parboiled green beans, and finish with doenjang (fermented soybean paste) and honey. Turned out well.

 

Dessert was crumble-topped cherry pie, also from the farm stand, but I failed to snap a pic.

 

Tuna_beans_202507.thumb.jpg.028c78e5b243fac8ff746cf935494dee.jpg

Edited by C. sapidus
Duplication (log)
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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Dr. Teeth

Dr. Teeth

Posted
Posted
1 hour ago, C. sapidus said:

Pan-seared ahi tuna, marinated with tamarind and salt and seared in a cast iron pan. Benefit of hindsight I should have cut the pieces thicker.

 

Had farmer's market green beans so I adapted a Korean recipe for kale: Stir-fry garlic and sliced onion, add parboiled green beans, and finish with doenjang (fermented soybean paste) and honey. Turned out well.

 

We also had crumble-topped cherry pie, also from the farm stand, but I failed to snap a pic.

 

Tuna_beans_202507.thumb.jpg.028c78e5b243fac8ff746cf935494dee.jpg


What ratio of honey to doenjang did you use?

Honkman

Honkman

Posted
Posted

Baked Shrimp and Orzo with Feta and Tomatoes - Browned orzo is cooked in a pan with red bell pepper, red onion, garlic, oregano, saffron, tomato juice and vegetable broth. Once you add diced tomatoes, peas, shrimps and top it with feta you bake it in the oven. Finished with some scallions.IMG_2933.thumb.jpeg.c53f9108c43c556d4150739c87aa69d6.jpeg

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Two Foodies - One Journey
YvetteMT

YvetteMT

Posted
Posted

Sautéed onion and peppers with sausage.  And corn cooked different than usual- partner found a recipe that called for simmering in a mix of milk, honey, butter, and jalapeños.  Only had one jalapeño so I added chili oil. The end result was not worth the effort. 

 

20250712_183025.thumb.jpg.3218afe8342660e5b4d97f8edf6165ac.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

Ddanno

Ddanno

Posted
Posted
9 hours ago, YvetteMT said:

Sautéed onion and peppers with sausage.  And corn cooked different than usual- partner found a recipe that called for simmering in a mix of milk, honey, butter, and jalapeños.  Only had one jalapeño so I added chili oil. The end result was not worth the effort. 

 

20250712_183025.thumb.jpg.3218afe8342660e5b4d97f8edf6165ac.jpg

Not sure I like the idea of chowder-on-the-cob! The Sausage and peppers got my stomach rumbling though 

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Maison Rustique

Maison Rustique

Posted
Posted

My sis & BIL brought me more home-grown tomatoes so I was looking forward to a BLT. I cooked enough bacon for a couple of days since I'm tight on time these days. I pulled out my bread and it was much too stale for a sandwich. I cut it up and fried in bacon grease and butter to make croutons. Only got a photo of the croutons because when I went to cut the tomato, I sliced my finger good. Been a very long time since I've cut myself that badly. Thought I'd never get it to stop bleeding--have about 9 band-aids on it. It is OK this morning I think. I'll unwrap it later and re-do. Anyway, I had my salad but it was just not as delicious with a cut finger.

 

May be an image of tofu

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Deb

Liberty, MO

YvetteMT

YvetteMT

Posted
Posted
5 hours ago, Ddanno said:

Not sure I like the idea of chowder-on-the-cob! The Sausage and peppers got my stomach rumbling though 

Yeah, it even looked icky with the milk protein coagulated on the corn.  Oh well, partner rarely says he wants to try something so I indulge when he does.  Both of us agreed it was no better than steaming it. 

  • Like 1

Hunter, fisherwoman, gardener and cook in Montana.

gulfporter

gulfporter

Posted
Posted
2 hours ago, YvetteMT said:

Yeah, it even looked icky with the milk protein coagulated on the corn.  Oh well, partner rarely says he wants to try something so I indulge when he does.  Both of us agreed it was no better than steaming it. 

 

My lazy sous chef (mi esposo) only microwaves corn on cob.  It comes out perfect every time.  

  • Like 3
gfweb

gfweb

Posted
Posted

Simmering corn in stuff makes no sense to me.

The corn kernel skin is pretty much impermeable to water and therefore anything larger (eg spices).

Might as well boil it in water then season it after.

  • Like 6
gulfporter

gulfporter

Posted
Posted

Blackened salmon with mango salad.  

 

 

 

 

blackened sal.jpg

mangosal.jpg

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