Dinner 2025

[gulfporter]

Grilled bangers, mash and (unmushy) peas.  I like to remove skin and flatten banger into patties.  Made a red wine and bacon gravy.  Solid comfort food for mi esposo who returned from a solo trip to US first time since his femur fracture and surgery. 

 

We were told at his age (73) it would be a year to full recovery, and that he might never fully recover.  He's pretty much at 100% now, 8 months post ORIF surgery (internal metal brace secured to femur with screws and wires).  

 

 

[Neely]

Had dinner at one of my son’s home. They cooked salmon, mashed potato and 3 greens - broccolini, beans and peas. The salmon was lightly marinated in honey and soy with a few chilli flakes and red peppers. It was very good.

 

[Shel_B]

Shoyu Chicken over Ginger-Garlic Rice with Bok Choy

 

This turned out to be very flavorful and the closest yet to what I want out of this dish. I used low-sodium San-J Tamari and the result was nicer that previous results with various soy sauces. Next time, I'll use a slightly higher salt content.

 

The Thai Hom Mali Jasmine rice was cooked in a store-bought chicken broth with homemade ginger-garlic paste added. My concern was that the rice would be too intense when the sauce was added, but luck prevailed. A good guess was made of the amount needed.

 

I was going to make the sauce with chicken stock, but at the last moment decided water would be the choice at a 1:1 ratio with the tamari. Light brown sugar was added, although the intent was to use dark brown. None was available to me, so light brown it was. I definitely want to try dark brown, and maybe even turbinado.

 

Brown rice vinegar was added, although I went back and forth between it and a really nice, traditionally aged, balsamic. TJ's has one that's a good couple of steps above your standard supermarket fare.

 

I'd like to try adding some dark soy sauce to the sauce mix with the intention of making the sauce darker. Gotta play with that.

 

Once the sauce was mixed, I added the chicken and let it marinate overnight in the fridge. When the chicken was done cooking, after about 40-minutes, I let it rest in the sauce for another 30 - 40 minutes before removing it to the broiler to crisp up the skin. It got five minutes under the heat, and another minute or maybe two might have been nice.

 

The sauce was strained, cooked down a bit, and thickened with cornstarch.

'Twas an enjoyable dinner ...

 

This is the fourth or fifth time I've made this dish, and it's a work in progress.  The internet recipes are all pretty close to one another, but there are many adjustments and tweaks that can be made. It's been fun trying to improve the dish and make it more my own. 

 

Edited 56 minutes ago by Shel_B (log)