Dinner 2025

[Neely]

Dinner was a faux moussaka meaning there was lamb, eggplant and a touch of cinnamon in the stew but without the refinements to make it a real moussaka. 
 

[Honkman]

Rice Noodle and Vegetables Bowl with Pork - slightly warm rice noodles are topped with diced pork cutlets (marinated in a mixture of soy sauce, honey and toasted sesame oil and quickly pan-fried), carrots and celeriac (quickly marinated with rice vinegar, salt and sugar), shredded iceberg lettuce, scallions and mint. Finished with a vinaigrette made from fish sauce, lime juice and zest, chili crunch and ginger

[C. sapidus]

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

 

[Ddanno]

9 minutes ago, C. sapidus said:

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

 

 

https://m.youtube.com/watch?v=2-bbYH_akHg&pp=ygUQY2hvd2RhaCBzaW1wc29ucw%3D%3D

[Dante]

Kumpir (toppings of avocado, shredded carrot, quick pickled purple cabbage, and green olives), side of steamed edamame with nutritional yeast, butter, and paprika.

[weinoo]

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means.

 

 

Such as my Japanese gin donabe.  This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh).  I happen to like the sockeye moreso than the king; it's just more to my taste.  But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

[MaryIsobel]

2 hours ago, weinoo said:

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means.

 

 

Such as my Japanese gin donabe.  This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh).  I happen to like the sockeye moreso than the king; it's just more to my taste.  But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

Fresh sockeye has spoiled me for any other type of salmon.

[KennethT]

3 hours ago, weinoo said:

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means.

 

 

Such as my Japanese gin donabe.  This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh).  I happen to like the sockeye moreso than the king; it's just more to my taste.  But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

Personally, I'm not a huge fan of either of those salmon - at least when I used to get them from Wild Alaska...  I found them too lean.  I LOVE the akaroa king salmon from New Zealand - it's almost buttery and so tender.  I actually get it regularly for sashimi at the Wegmans near me.  Best salmon sashimi ever.

 

What do you use to make the smoke in your donabe?  Have you ever seen coconut husk charcoal available near us?

[gulfporter]

Fettucine with charred grape tomatoes, bacon, shallot and arugula.  Topped with parm on the plates. 

 

 

[weinoo]

2 hours ago, KennethT said:

Personally, I'm not a huge fan of either of those salmon - at least when I used to get them from Wild Alaska...  I found them too lean.  I LOVE the akaroa king salmon from New Zealand - it's almost buttery and so tender.  I actually get it regularly for sashimi at the Wegmans near me.  Best salmon sashimi ever.

 

What do you use to make the smoke in your donabe?  Have you ever seen coconut husk charcoal available near us?

 

At home for cooking, I never buy any farmed fish - though I may partake of some - when at a sushi bar, for instance (or if I shop at Russ & Daughters for varieties of smoked salmon).  As I mentioned, both salmon varieties I cooked were delivered fresh, as opposed to how we get them from Wild Alaska or Great Alaska Seafood.

 

For this smoke, I used Japanese (Sakura) cherry blossom wood chips.

[Norm Matthews]

The Korean grocery store has beef and pork already cut up and ready to  take home and marinate but they also have beef short ribs not only cut up but in a marinade ready to take home and grill.  We had not tired them before today and they were good.  The little BBQ was going to be too small and converting the smoker is a chore. the clean-up is too. I got a cheap charcoal grill at Walmart yesterday and set it up for today. In a couple of weeks, Charlie is having a couple over for some of my smoked meat and wants to include some Korean food, so I knew that I'd need a separate grill then, because I can't use my smoker for smoking and grilling at the same time.