Dinner 2025

[liamsaunt]

I recently picked up a Milk Street cookbook on a 50% off sale: The World in a Skillet.  The other night I made the spicy Korean-style braised cod. The recipe called for 3 tbsp. gochujang in the sauce, and I used two, because I thought it would be too spicy for my niece otherwise.  I omitted the potatoes and/or daikon radish called for in the braise because I was out of both. Instead, I tripled the greens, using a mix of spinach and baby bok choy since that's what I had in the house.  Everyone really liked it, clean plates all around. 

 

 

 

[weinoo]

With apéritifs last night, before dinner...

 

 

Pa amb tomàquet, along with Lomo Iberico and Chorizo Iberico.

[YvetteMT]

I'm with @C. sapidus, making things my partner doesn't enjoy before he gets home from 3+weeks hunting.  

green curry with shrimp.  Tonight's will be the same!

 

 

I asked partner if he has any food requests for when he got home so i could get supplies-BLTs is what he asked for!  

[gulfporter]

Steelhead trout (from Guadalajara Costco).  With white bean, pickled onion and cuke salad in a rice wine vinaigrette.  

 

 

[Maison Rustique]

[Honkman]

Poached Chicken with Puy Lentils from an old Jamie Oliver Magazine - mix of diced poached chicken breast (poached in chicken broth), puy lentils, green beans, grilled artichoke hearts, roasted peppers, parsley, capers, mustard, olive oil and lemon juice

[liamsaunt]

Chicken thighs marinated in zaatar, yogurt, and garlic and grilled, with a big salad, rice pilaf, and flatbread

 

[btbyrd]

Porterhouse with donabe short grain rice.
 

 

[Maison Rustique]

I ordered this from my milkman. I honestly do not like this pizza but it was convenient so I got it and had a couple of small pieces of it last night. Shakespeare's is in Columbia, MO, home of MU. All my MU alumni friends/family love this pizza and I can only attribute it to good times getting drunk there because I find little to like about it--the meats on it are tasty, but the rest not. My sis was crying when I told her I got it. They are coming to help me this weekend--I'll save the leftovers for her. I only got it because I didn't want to go pick up a pizza somewhere and the only other pizza the milkman has is a cracker crust type thing that is even worse than this. 

[liamsaunt]

6 hours ago, Maison Rustique said:

I ordered this from my milkman. I honestly do not like this pizza but it was convenient so I got it and had a couple of small pieces of it last night. Shakespeare's is in Columbia, MO, home of MU. All my MU alumni friends/family love this pizza and I can only attribute it to good times getting drunk there because I find little to like about it--the meats on it are tasty, but the rest not. My sis was crying when I told her I got it. They are coming to help me this weekend--I'll save the leftovers for her. I only got it because I didn't want to go pick up a pizza somewhere and the only other pizza the milkman has is a cracker crust type thing that is even worse than this. 

 

 

It could be a nostalgia thing.  Where I went to college, the most popular pizza place used to make pizzas with crazy toppings, and we all thought they were the greatest thing ever.  My favorite had tortellini on it!  I am sure if I ate it now I would get sick haha

 

Last night, another recipe from Milk Street's The World in a Skillet: sweet and savory skillet steamed eggplant.  Everyone really liked this one too, the eggplant was very creamy and flavorful.

 

[Honkman]

Cacio e Pepe from a CI recipe - interesting approach by building the base through finely mincing the pecorino in the food processor and adding a little bit of hot water to get a cheese “paste”. You use the cheese paste with the hot spaghetti directly from the pot, freshly toasted and ground black pepper and some concentrated pasta water (spaghetti cooked in a small amount of water) to finish the dish. Overall good flavor but the cheese sauce started to form a few small clumps once it cooled down a bit.

[Maison Rustique]

It was so good the other night that I had it again.

[weinoo]

Italian night...

 

 

Negroni to start.

 

 

Amatriciana Estiva, with possibly the last of the summer farmer's market cherry tomatoes. Ensalada mista alongside.

 

  

 

https://www.ettoregermano.com/vino-barbera-dalba-superiore-della-madre?lang=en

 

 

[gulfporter]

More Steelhead Trout, more white bean salad.  I went a tad heavier on the spice rub; I was worried it was too mild for my usual rub when I grilled it a few nights ago, but decided it could handle it.  

 

 

[Anchobrie]

23 minutes ago, gulfporter said:

More Steelhead Trout, more white bean salad.  I went a tad heavier on the spice rub; I was worried it was too mild for my usual rub when I grilled it a few nights ago, but decided it could handle it.  

 

 

I love steelhead trout. In fact I favour it vs atlantic salmon for using in raw preparations

[gulfporter]

@Anchobrie The choices here are Alaskan Salmon or this Steelhead Trout from Baja.  

 

This was 1st time we saw/bought the Steelhead; look forward to buying it again!

 

[Dejah]

The weather is amazing for October: temp today was 30Celcius!

A/C is still on, so I cooked pork side ribs, slathered with hoisin sauce and wrapped in foil, in slow and low oven for 4 hours. Broiled for a few minutes at the end.
Eaten with my Apple Canberry chutney. I

 

                                                       

 

I made a double batch of this chutney. It is perfect for pork, chicken, ham, and toast!

Apple Cranberry Chutney

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

• 1 orange, peeled, tough membrane removed, chopped

• 1/4 cup orange juice

• 1 package (12 ounces) fresh cranberries

• 1 3/4 cups sugar

• 1 large Golden Delicious apple, peeled, cored, chopped

• 1/2 cup golden raisins

• 1/4 cup chopped pecans or walnuts

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

Preparation:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

 

 

 

[Honkman]

Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.