Dinner 2025

[C. sapidus]

Fish and farmer's market bounty tonight. Mrs. C did everything except the mushrooms.

 

Sablefish pan-fried in ghee and bacon grease: Very tender. Friends in Alaska said this was their favorite fish. Eggplant, sliced thinly and prepared the same way. We also had a sliced tomato but it escaped the picture.

 

Mushrooms in pasilla chile sauce, topped with chopped shallot and feta cheese. The sauce was a blend of pasilla chiles (roasted and soaked), roasted garlic, a long red chile from the farmer's market, Mexican oregano, cumin, cilantro, chicken stock, and a touch of sugar (which I like with pasilla chile sauces).

 

[KennethT]

Sambal grouper... The grouper was pan fried and then put in the new CSO500 in air fry mode at 350F for 10 minutes. Best. Grouper. Yet.

[MaryIsobel]

2 hours ago, C. sapidus said:

Fish and farmer's market bounty tonight. Mrs. C did everything except the mushrooms.

 

Sablefish pan-fried in ghee and bacon grease: Very tender. Friends in Alaska said this was their favorite fish. Eggplant, sliced thinly and prepared the same way. We also had a sliced tomato but it escaped the picture.

 

Mushrooms in pasilla chile sauce, topped with chopped shallot and feta cheese. The sauce was a blend of pasilla chiles (roasted and soaked), roasted garlic, a long red chile from the farmer's market, Mexican oregano, cumin, cilantro, chicken stock, and a touch of sugar (which I like with pasilla chile sauces).

 

Looks delicious. Sablefish is my next favourite to halibut! I find ling cod to be very similar in taste and texture so I love that too.

[Honkman]

A rare repeat for us - Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - thoughtful combination of Indian and Southern US influences in a very tasty dish

[rotuts]

Air Frier Mortadella & Swiss & Soft Scrambled egg , on TJ's Fz Naan :

 

 

the Naan is right pout of the freezer , mortadella and swiss

 

 

AF'd

 

 

torched

 

 

soft scramble 

 

delicious.

[rotuts]

some things quite new to me :

 

over on the Tj's thread , @JAZ,  @Jacksoup, and @Smithy tried out the Fz chile rellenos .  Ive never had a chile relleno.

 

first off :  Mex-tex did not arrive where I grew up  ( SF peninsula ) until the mid-60's  .  there then was a spectacular Mexican restaurant

 

in Los Altos called Estrellita's   it was super.  why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?.  My mother made

 

stuffed GBP a few times in the '50's , and they were awful .   @C. sapidus uses poblano's in a variety f dishes .

 

and the Tj's fz versions were quite good ,l out of the AF.  I asked at MarketBasket re poblanos , and sure enough , they had them .

 

I got 4 and was going to roast them over the gas burner on the stove.  but i only had those thin plastic bags used for produce.

 

then an advent :  use Corning-ware !  I heated up some water in the CW in the micro , and used that

 

 

 

 

I was going to use these in some sort of corn tortilla stack // melt.

 

I had some CkThighs , that needed a home , and used some Campbells Cr of mushroom soup :  No Added Salt

 

 

in a pot  with no ' i '  for a change

 

 

I haven't used this pan in years .  it's an outstanding pan , from BB&B's early days , on sale , also using a ubiquitous coupon.

 

 

poblanos ( 4 ) diced  

 

 

chicken , saute  then 180 F IDS 1 hour 

 

 

diced

 

 

two cans Cr of mushroom soup ( not diluted , poblanos , chicken and a little freshly grated nutmeg .  If its White , Nutmeg is Nice.

 

brought to a simmer , temp turned down for an hour or so , to let the flavors melt together .  I initially planned on the

 

cheese that melted ,and maybe more mushrooms .   glad I did not add those , as I probably forgot .   Less is sometimes More.

 

 

came out just the say I wanted. the proportions of what i had ( 4 poblano's , 4 ChThighs 2 cans CrMushroom ) were 

 

just right.

 

my usual current  Spinach // Rice  base

 

 

I was going to add a little butter to the rice when done in the FT-RC.  forgot .  as nice as butter w rice is , this was better in the end

 

Less is More x 2 .

 

 

 

creamy chicken and poblano w hints of mushrooms .  I knew the mixture was going to be good.  it was better than good .  I tasted it !

 

 

some fresh Campari and window green onions .

 

5 stars for sure.

 

less is more sometimes.

 

Edited 5 hours ago by rotuts (log)

[YvetteMT]

@Honkman I love raw kohlrabi but have never cooked it.  How do the flavor and texture change when cooked?

 

 As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. 

Last night,- walleye, corn, purple rice.  (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

[Smithy]

3 hours ago, rotuts said:

why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?

 

For the record: the TJ's chile relleno does NOT include Green Bell Pepper. I dislike GBP almost as much as you, and I can attest that the labels are correct.

 

 

 

Also, with due respect to your casserole (which I'm sure is delicious), I'm not convinced that its ingredients are close enough to qualify as a CR subsitute...although i will concede that it's simpler than any of my "less is more" casserole substitutes and no doubt delicious as it is. Here are two of my CR casseroles, which contain the same ingredients but admittedly don't have the crust from frying:

Dec. 2023 and Dec. 2018. Wow, difficult to believe how many years have passed since then! But I think I preferred the Dec. 2018 version.

 

Anyway, if you really want "less is more" I recommend the TJ's version; you can consume them without GBP fear.

[gulfporter]

Last week I grilled grape tomatoes to a fare-thee-well.  

 

Yesterday I grilled thin sliced zucchinis.  Labor of love....about 8 minutes per side to get level of caramelization I wanted. 

 

Dinner was pasta with grilled shrimp and the zucchini.  Simple "sauce" of olive oil, reduced white wine and small amount of chicken broth.  Served with garlic bread and a lot of fresh grated parm.

 

 

[rotuts]

@Smithy

 

wow

 

I tried to mean

 

the TJ's stuff , was green , but very far from a GBP

 

Poplano' s 

 

nice very nice

[C. sapidus]

6 minutes ago, rotuts said:

Poplano' s 

 

nice very nice

 

Agreed! Glad you were able to find some locally

[Duvel]

Sometimes you don’t feel like cooking,  and luckily some decent restaurant is nearby …

 

 

My highlights were the pigs foot with sea cucumber on crispy pig ear …

 

 

Palamos shrimp …

 

 

Duck in two ways …

 

 

And some chocolates to round things off …

 

 

But in reality the whole thing was decent. As were the wine pairing - some 20 well selected wines were sampled.

 

As I told Mr. Roca on his round through the dining room: “No complaints” 🤗