Dinner 2025

gulfporter · July 13

Rack of lamb with pearl couscous salad.

YvetteMT · July 14

Walleye, corn, rice and broccoli.

Dante · July 14

Pork tenderloin cooked sous vide, with Gascon Sauce and garlic mashed potatoes

Dante · July 14

Mulligatawny

Dante · July 14

Marinated fried tofu with cucumbers over rice.

Honkman · July 14

Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar

**Shelby** · July 14

@C. sapidus I'm always looking for new ideas that are keto-ish friendly. Your tuna salad stuffed in the poblanos caught my eye! I've done that with regular bell peppers but I think the poblanos will add a bit of a kick. Need to pick some up at the store.

Tried to hurry a pork belly and still get the skin crispy like I like it. Kinda failed lol. The meat was wonderful but the skin was chewy/crunchy --it was ok but not what I was going for. I'll do better with the other half. A bagged Thai chili mango salad and stir fry to go with.

Wings and broccoli salad and squash

Ronnie wanted to thaw out one of the briskets that he cold smoked for 4 hours at 150F and sous vide it. The first time I did one I did it for 24 hours at 155F. It was wonderful. The second time I did one the exact same way but I think it had to have been a different cut because it was dry dry dry. This time I did 36 hours at 135F. GOOD STUFF.

Made sandwiches out of the leftover keto burger buns from the 4th of July and a salad. Oh and yes. A few fries lol.

Big salad night with leftover fried chicken and brisket

Jalapeno cheese sausages with peppers and onions, "potato" salad made with cauliflower --not too bad at all. The usual cut up tomatoes and cubes from the garden and also some collards from the garden.

Last night roast beef roll ups, fries, shishito peppers and veggies.

jedovaty · July 14

I've been on a "reduced animal protein" kick for over a year now, and recently discovered something called "soy curls".. these are a fun alternative to the usual sources and are especially great with heavy-sauced recipes If you haven't tried soy curls before (different from TVP), and you like exploring different cuisines, I think it's worth a purchase from butler foods. They have a texture similar to mushroom-stems with a mild soy flavor that goes away once sauced.

soy curls and broccoli in us-asian junk food inspired sauce (melting pot of all the sauces at once together hahaha)

asian.jpg.90f5a682fb8000a3c6aef75f92366ff9.jpg

soy curls, squash, and cauliflower with carribbean curry-ish sauce

curry.jpg.f4ddac514e9580fc3e0af9ca0cb9196f.jpg

home-grown squash sauced linguini (my bastardized version of noodles alla nerano)

squashsauce.jpg.5c389bbaa791f4fced801aa70c33dcb2.jpg

C. sapidus · July 14

1 hour ago, Shelby said:

@C. sapidus I'm always looking for new ideas that are keto-ish friendly. Your tuna salad stuffed in the poblanos caught my eye! I've done that with regular bell peppers but I think the poblanos will add a bit of a kick.

I hope you enjoy the tuna-stuffed Poblanos! And I have taken inspiration from your array of summer salads - I love a salad when it is hot and muggy, but don’t make them nearly often enough.

Shel_B · July 14

1 hour ago, jedovaty said:

I've been on a "reduced animal protein" kick for over a year now, and recently discovered something called "soy curls"..

I just learned about them two days ago ...

https://www.butlerfoods.com/product-list.html

Edited July 14 by Shel_B (log)

Jaymes · July 14

On 7/4/2025 at 9:56 AM, Shelby said:

Nice to have our garden squash--the stuff from the grocery store just isn't the same.

And I see you're still making squash like I posted so long ago. That recipe came from my grandmother who owned a "meat & 3" restaurant in South Texas back in the 1920s. And that's still how I make it today. It really makes me smile to think you're carrying on the tradition. Thanks!!

**Shelby** · July 14

3 minutes ago, Jaymes said:

And I see you're still making squash like I posted so long ago. That recipe came from my grandmother who owned a "meat & 3" restaurant in South Texas back in the 1920s. And that's still how I make it today. It really makes me smile to think you're carrying on the tradition. Thanks!!

YES! I'm sorry. I always try to put @Jaymes' squash in my description. I make that at LEAST once a week. Need to get more Laughing Cow cheese--that's my favorite to use.

C. sapidus · July 14

Mrs. C had muhammara (roasted red bell pepper and walnut dip) at a restaurant and recreated it at home. Toasted naan to go with. Delicious!

More jambalaya fried rice, this time with shrimp and extra chorizo. There is at least one more meal's worth in the refrigerator . . .

Edited July 14 by C. sapidus
Naan (log)

Honkman · July 15

Kimchi Jjigae from one of the “Curry Guy” books - diced pork belly, tofu, kimchi, kimchi brine, scallions, onions, light soy sauce, toasted sesame oil, gochujang and gochugaru get braised in chicken broth. Served over rice

Maison Rustique · July 15

I finally got to the grocery store and bought a fresh loaf of bread. I made and downed a delicious BLT so fast that I didn't take pix.

liuzhou · July 15

Stuff on sticks

烤羊肉串 (kǎo yáng ròu chuàn) Spicy grilled lamb skewer

烤刀鱼串 (kǎo dāo yú chuàn) Spicy grilled Chinese tapertail anchovy

This is Coilia nasus. Much larger than the anchovies you're probably used to; they grow up to 41cm / 16 inches but this one was 26cm / 10¼ inches. They are native to local waters.

I ate these with some 馕 (náng), naan bread.

Feel stuffed.

Edited July 15 by liuzhou (log)

rotuts · July 15

dinners are on the early side , as its quite warm

I frequently put together a ' Curry ++ ' dinner . only use the Micro.

bottom layer : standard House salad : spinach , Campari T, window green onion , kimchi , sauerkraut , bit of EVOO.

then one of Tj's Fz curries , Micro'd

this one I think is called FieryChicken Vindaloo. its spicy

this goes over the salad , then dried cherries and cranberries , and dry roasted pecans.

I try to remember a scoop of mango chutney .

quite nice .

RWood · July 15

Tomato Pesto Galette with burrata, parm, lemon zest and more basil. Used some of my tomatoes from the “garden” if you can call it that. Served it with a Caesar salad.

Edited July 15 by RWood (log)

weinoo · Wednesday at 12:15 AM

Couple of dinners out this past weekend.

Friday night - the new Ops Pizza, on 2nd Avenue in the East Village (the original is in Bushwick, Brooklyn.) Known for both their pizza and their well-curated natural wine list, it was a place i always wanted to try, but failed to get to the Brooklyn location. Now that it is within walking distance, we went on opening weekend.

I always have to order a classic Margherita - and this one did not disappoint.

And we had a calzone, which was fine, if not terribly exciting. We did start with (no picture) fritto misto, an excellent platter of beautifully fried shrimp, haddock and some veg. Cocktails were good, and the wine by the glass selection was fine. We'll be back for more.

Saturday night was dinner at Foul Witch, which interestingly enough was borne from the loins of Roberta's, another Bushwick stalwart, which also begat the much lauded (and sadly, now closed) Blanca, as well as Heritage Radio Network.

We started by sharing the excellent focaccia, along with a plate (a huge plate, I might add) of the Finocchiona.

Pastas followed, with Significant Eater enjoying the wonderful Chitarra with bottarga and yours truly, the lumache pomodoro, another fine dish.

We were stuffed, but able to share the roasted sea bream...

No room for dessert, but we were comped two glasses of the house amaro, and left happy for the walk home.

And last night, back to local fave Eel Bar, where my only picture was taken early on...

Eggs mayo, white prawns, burger, half chicken and cheesecake were all consumed.

Edited Wednesday at 12:20 AM by weinoo (log)

Maison Rustique · Wednesday at 10:40 AM

I hadn't intended to have pizza this week. But when I went to Sprouts for bread, I spied the brand of frozen pizza I loved that I used to get from my milkman. The dairy hasn't carried it in a very long time and I've not found it elsewhere.

So, they had the brand but only cheese-stuffed crust. I decided to give it a try.

The crust is the same crust I fell in love with. Just has cheese in it. But not so much that it is greasy or gooey. I added a few pepperoni because I have some in the freezer to use up and sprinkled a bit of cheese over.

I'm delighted and hope Sprouts continues to carry it!