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Dinner 2025

liuzhou

By liuzhou
in Cooking

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C. sapidus

C. sapidus

Posted
Posted

Two favorites:

 

Garlic-black bean pan-fried halibut, from 'Dancing Shrimp'. Fry halibut fillets until partly done and remove. Stir-fry a minced head of garlic, ginger, and cilantro stems, add black soy sauce, sugar, Shaoxing rice wine, minced fermented black beans, roasted chile powder, and a little fish sauce to taste. Remove half of the topping, add halibut fillets, cover with the removed topping. Flip after a minute or so, and done.

 

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Served with Mexican green rice, steamed with a blend of roasted Poblano chiles, garlic, white onion, spinach, flat-leaf parsley, cilantro, and chicken stock. This green rice recipe in 'Cocina de la Familia' is my favorite. Also how we used to get extra vegetables into the boys when they were little.

 

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  • Like 7
  • Delicious 5

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Neely

Neely

Posted
Posted

Thai green curry, with rice and spinach. I realise spinach like this is not traditional but we have it as an”eat your green vegetables” side. 
 

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  • Like 8
  • Delicious 1
Smithy

Smithy

Posted
Posted
3 hours ago, Neely said:

Thai green curry, with rice and spinach. I realise spinach like this is not traditional but we have it as an”eat your green vegetables” side. 
 

IMG_5922.jpeg.a8df722f2d1877754b30ad660545ea70.jpeg

 

How do you mean the spinach "isn't traditional"? Is it something about the cooking, or simply the fact that it's cooked as a stand-alone green vegetable?

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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Ann_T

Ann_T

Posted
Posted
Celebrated our 46th wedding anniversary Monday. 
TunaPateAugust25th2025.thumb.jpg.d1ff77eff271005c50b0e53dd281224f.jpg
Started with one of my favourite simple appetizers. Tuna pate served on toasted pita rounds.
 
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Split, brushed with butter and baked until toasted and crisp.
GrilledbutterfliedlegoflambAugust25th20251.thumb.jpg.a42dcb7cbcfb8664d3e7d4254bf09406.jpg
Main course was grilled butterflied leg of lamb. Greek style with all the sides including homemade Tzatziki sauce.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

gulfporter

gulfporter

Posted
Posted

Managed to score a bagged, sanitized salad mix.  Labeled "Thai" the greens were great, but the dressing was way too sweet.  We added siracha and it made a big difference.

 

Bought some arrachera (marinated skirt steak) at a local market and very pleased with both the marinade and its texture and tenderness.  It grilled up fast and stayed juicy.  

 

Made for a nice Thai-Mex steak salad after a few too many pasta meals at home and some heavy meals at restaurants the past few weeks. 

 

  

 

 

arrachera elt.jpg

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Neely

Neely

Posted
Posted
9 hours ago, Smithy said:

 

How do you mean the spinach "isn't traditional"? Is it something about the cooking, or simply the fact that it's cooked as a stand-alone green vegetable?


Yes I mean that I think spinach served as a stand alone green vegetable is not ‘traditional’ with a Thai green curry. 

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  • Thanks 1
MaryIsobel

MaryIsobel

Posted
Posted
5 minutes ago, Neely said:


Yes I mean that I think spinach served as a stand alone green vegetable is not ‘traditional’ with a Thai green curry. 

We have always had spinach as a stand along veg. Steamed and then sauteed with garlic and a bit of butter. I find that the butter cuts whatever that is that coats your teeeth when eating spinac.

  • Like 3
C. sapidus

C. sapidus

Posted
Posted

Thai shrimp salad (plah goong) with lemongrass, shallot, cilantro, mint, and a dressing of roasted chile paste, sliced bird chiles, fish sauce, lime juice, and sugar. Served on leftover Mexican green rice (which was also good with the eggplant).

 

Roasted eggplant brushed with garlic, cumin, and roasted chile powder in olive oil. NYT recipe but I doubled the garlic. Salt would be better sprinkled on rather than mixed in the oil. :rolleyes:

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

YvetteMT

YvetteMT

Posted
Posted

Elk steaks(med rare), charred brussel sprouts (the only way partner will eat them.  I love them raw or cooked, so long as they aren't overdone), and mushrooms. 

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Hunter, fisherwoman, gardener and cook in Montana.

TicTac

TicTac

Posted
Posted
On 8/27/2025 at 12:19 PM, Ann_T said:

 

Thanks TicTac,

I think you have to make it to 70 or 75 to get that letter.

Moe and I have actually been together now for 52 years.  

 

Thanks @rotuts.

I sit corrected.

 

60 (Diamond) years and you get your first, 65 another, 70 another and every year thereafter.

 

To many more!

Shel_B

Shel_B

Posted
Posted
9 hours ago, YvetteMT said:

Elk steaks(med rare), charred brussel sprouts (the only way partner will eat them.  I love them raw or cooked, so long as they aren't overdone), and mushrooms. 

20250827_183529.thumb.jpg.6cf94b5ad448e4ceec835338a5e24114.jpg

 

I'll be in Montana next Thursday. Mind if I stop by?

  • Like 3

 ... Shel


 

YvetteMT

YvetteMT

Posted
Posted
33 minutes ago, Shel_B said:

I'll be in Montana next Thursday. Mind if I stop by?

I'll set an extra plate. 

  • Haha 1

Hunter, fisherwoman, gardener and cook in Montana.

Maison Rustique

Maison Rustique

Posted
Posted

My wonderful sis and BIL came in last night (so we could get an early start packing today), and we went to the best local place here that I've talked about previously. Osteria Bianchi We ordered way too much food. Focaccia there is to die for. Made in-house and served with an olive oil-parmesan dipping sauce. I swear I could just eat that and be happy. We also ordered a mortadella pizza as an appetizer. BIL ordered appetizers meatballs and shrimp panzanella as his meal. Sis & I both ordered spaghetti carbonara. Had a lovely chianti with. They shared a chocolate torte while I tried an after dinner glass of italicus rosolio di bergamotto. It was tasty, but a little sweeter than I'd hoped. I doubt I'd drink it again. Got to chat a bit with owner Kelly Bianchi about her vintage stemware buys on eBay. My drink was served in vintage Moselle which my BIL went ga-ga over.

 

Sorry, once again we took no photos. Got home to the raccuties on the deck entertaining us with their usual antics. Nothing cuter than baby wildlife.

  • Like 4

Deb

Liberty, MO

rotuts

rotuts

Posted
Posted (edited)

Meatloaf

 

I haven't made meatloaf in quite some time.  no idea why not .

 

Mine ( multiple awards , year in , year out ) starts w ground turkey.  in this area 

 

its StonyBrookFarms , 20 oz packs.  I used two.

 

add-ins :  two exlarge eggs , large dollop of TJ's dijon , granulated onion, garlic

 

and this time Spanish smoked paprika .  I lived in Spain and love the stuff.  usually I use Bell's seasoning

 

Panade in the past was finely ground quaker oats.  didnt have any so used TJ's ( hot ) oatmeal mix

 

this technically might not be a panade , as i didnt mix the oatmeal w milk

 

the mixture was quite wet .  topped w generic de-salted bacon ( 3 hrs w multiple rinse seems to work )

 

IMG_7554.thumb.jpeg.22032d79b3639306de389b1446a64877.jpeg

 

sorry , iPone sometimes doent focus well   not the fat // jus in the pan

 

Generic peas , rinsed and soaked a bit ( MB no longer carries generic no added salt , but this turns out well )

 

Micro's

 

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2 cup pyrex measuring cup // one can peas // pyrex top   micro  3 -4 minutes until hot

 

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dinner day one  

 

delicious 

 

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better picture , day two 

 

made mushroom gravy   1 lb brown button mushrooms ,  1/4 to 1/3 bottle of both Tj's coastal Chard  and Motif Cab table wine 

 

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day two  : those are bits of mushrooms on top of the ML , as I didnt thicken the gravy

 

CSO baked russet , generic , Idaho .  micro 5 min ( w fork holes ) then 425 F until very crispy   butter .  window green onions 

 

outstanding 

 

dinner tonight :  quite similar , but two baked potatoes , and a dollop of IDS CkStock in the gravy.

 

https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/11/#comment-2457920

 

delicious .  easy ( in steps ) and many days worth of mighty tasty meals.

 

 

Edited by rotuts (log)
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