Dinner 2025

[C. sapidus]

Tuna salad sandwich with "super spicy" kimchee, "sweet and spicy" pickles, minced white onion, and mayo, served on toasted and buttered potato bread. Truth in advertising!

 

I was craving vegetables but kimchee was about the only option, and I love tuna salad for an infinitely variable quick meal. Probably more kimchee and pickles than tuna.

 

[Maison Rustique]

Just realized why I love potatoes so much. They are perfect vehicles for my 2 favorite food groups: fat and salt.

 

Supper is a baked potato with butter, onion, sour cream and shredded cheese. Yum!

[Honkman]

Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions

[liuzhou]

Last night. Shepherd's Pie.

 

 

I forgot to take a photograph, so this is one I made earlier - looks exactly the same.

 

 

[rotuts]

youve see Lunch , now dinner :

 

more naan-ish pizza ;

 

 

Benton's bacon , always a treat.

 

I might have added 30 seconds , and more B.B. next time .

 

 

plated.

 

 

lower sodium salami .  still plenty of salami flavor , even when i remember to soak in ice water for 30 minutes.  this is not something 

 

I need to do these days , but in my experience , those days might be coming, so why not work it out now ?  ( I take HCTZ )

 

and a thank you to @Duvel  for pointing out salami  ( vs pepperoni ) .  Salami has interesting flavors . tabasco add heat and tart.

 

 

this one was done in the AF a little longer .  I like the char.  when using naan-ish , the issue is the crust.  a little two long and the crust becomes

 

cracker like.

 

 

finished , on the plate.

 

I love the flavors of the chipotle tabasco.

 

[Dr. Teeth]

Couple of household staples.

 

Kale pesto and a NYT plum torte

[gulfporter]

Pasta with charred grape tomatoes, baby spinach, and crispy shallots, topped with goat cheese.  My "sauce" is 1/2 cup each of white wine and chicken broth, reduced to almost nothing before adding the rest of the ingredients. 

 

 

[Norm Matthews]

I was going to make these chicken thighs with a garllic and lime butter sauce, but I opened the package as I was getting ready to make it, I  discovered that I was given boneless, skinless chicken thighs instead so I had to change plans. Both recipes  are together on my blog. This one needed a crispy skin and we had it with baby bok choy, snow peas and rice.  The other one was sauteed with wine and vegetables.

[C. sapidus]

Stiri-fried chicken with basil (gai kaphrao): Stir-fry smashed garlic, then add ground chicken, sliced onion, sliced Chinese broccoli, and bird chiles. When chicken is nearly done add fish sauce, black soy sauce, and sugar and stir-fry until liquid is gone. Finish with Thai basil and a fried egg. Jasmine rice to go with.

 

Quick table sauce of sliced bird chiles and garlic mixed with fish sauce, rice vinegar, and a little sugar.

 

Edit: Trying to get my spicy food fix while Mrs. C is traveling. 🙂

 

Edited 5 hours ago by C. sapidus (log)

[liuzhou]

I am aware that this is possibly not the prettiest thing you’ve seen on a plate, but what it lacks in artistic presentation it makes up for in the performance. It is bleedin’ delicious.

 

I don’t know what you’d call but the locals call it 川香无骨鸡柳卷饼 (chuān xiāng wú gǔ jī liǔ juǎn bǐng), meaning Sichuan flavour boneless chicken rolls. I call it a wrap.

 

Chicken (I ordered extra) and various vegetables and tofu strips in a spicy Sichuan sauce. Very filling, lazy meal.

 

 

 

 

[Honkman]

Green Fettuccine with Chorizo Verde from Anything’s Pastable by Pashman - interesting and tasty approach of instead buying chorizo verde you kind of deconstruct the flavors and components in the ground pork and sauce. The sauce is made by pureeing a mix of roasted poblanos, roasted jalapeno, roasted garlic, roasted tomatillos, scallions, cilantro, Mexican crema and chicken broth. The meat is done by mixing ground pork, some of the roasted poblanos and jalapenos, lime zest, cumin, coriander, oregano and garlic powder. After searing the meat, you cook it with the sauce, add the fettuccine and some lime juice. Served with some cotija cheese