Dinner 2025

[rotuts]

a while back , I SV'd some plump CkLegs , from a S&S sale 

 

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/

 

 

 

here they are , pre-SV.  didnt take a pic p-SV.  they look pretty much the same , except for some very flavorful gel in the pacs:

 

 

one drum w some of the meat sliced off   Note the chicken jelly .

 

 

more meat sliced off .  the upper L is for MC .  he goes crazy for it.  Ill scape off the bone later , and add that to MC's portion.  Id give him

 

the bone , which he would enjoy , but it coated w jell , and he would carry the bone around to find the exactly perfect place to enjoy it.

 

A rug usually .

 

My standard Campari // Spinach // pecan // EVOO plate , w Penzey's Pico & Fruta on the Campari's

 

 

TJ's Coastal Chard // demi-glace // a little Wondra  lower pyrex bowl .  in a hot pan goes the wine/demi

 

 

and the chicken.  very briefly   Placed :

 

 

Eating 

 

 

this was very very good .  the SV CkDrum meat was very tender , pick , and moist.  a winner way for me to set up

 

CkDrums.     the wine/demi can be varied each time w other flavors :  Curry powder ?  etc ?  etc ?

 

the base of Campari // spinach is a staple of dinners here.

 

Tonights dinner will be the same , but Ill try my TJ's red table wine .

 

Edited Saturday at 04:36 PM by rotuts (log)

[rotuts]

same sort of dinner as yesterday , but w red wine :

 

Motif

 

 

 

from Tj's , @ about $ 5.00 0r so a bottle.   dry-ish , big mouth feel , no Benzene [ flavors from duPont , not from the grape ] 

 

its my current Tj's table wine.

 

 

delicious .  I might have added a bit more wondra to firm up the sauce , next time.

 

Im very pleased ( a bit surprised too ) that this dark meat chicken is Sooooo tender .  no hint of tendons .

 

a serious keeper.   next time S&S has CkDrums on sale , Ill make more , and might start them in the IDS

 

for an hour or two before SV.

 

 

[Honkman]

Orecchiette Pugliese from an older Gourmet Traveller Magazine - you cook broccoli stems and florets until tender and puree them in the food processor. Using a bolillo roll you make fresh breadcrumbs in the oven, sauté them with garlic, fresno chili and lemon zest until brown and once cooled add grated pecorino. You saute gunaciale, garlic and another fresno chili until slightly browned, add the cooked orecchiette, broccoli puree and some pasta water. Finished with the bread crumbs mixture

[Duvel]

Since lunch was on the light side, a welcome early dinner came in a typical German autumn fashion at Augutinerkeller …

 

Seasonal menu (for @rotuts) …

 

 

We opted for the venison “medailons”, which were too thin, but quite tasty and tender. Served with hazelnut Spätzle, an idea I need to replicate at home.

 

 

Much better was the classic roast duck, which is always on the menu and never disappoints.

 

 

All chased by the Willi Wutz, made from pear schnapps (Williams), pear juice and a ball of pickled pear (hiding in the cloudy goodness).

 

 

No complaints and a pretty good sleep afterwards, too 🤗
 

 

Edited yesterday at 07:14 AM by Duvel (log)

[Maison Rustique]

I recently bought frozen tamales. I want to say the brand is Texas Tamales. They are cryo packed but sold in a cloth bag. Pretty sure I bought them before and liked them. I'm not sure why but this time I could not easily separate the tamales to cook a small amount. I ended up with a mess. At any rate, they tasted fine. I had some vintage Trader Joe's refried beans with them and poured some vintage Trader Joe's enchilada sauce over all.

Tasty but was not pretty and I would never have served it to anyone. Plus I ended up sloshing sauce on my sweater! Dang. Now I need to try to find something else warm that I haven't moved yet.

[KennethT]

 

I haven't posted in this thread for a while... don't worry, we've stil been eating! I was all set to make our beloved Singapore Old Lai Huat style sambal grouper. The fish was completely defrosted when I found that I couldn't find any more sambal in the freezer! A freezer without that sambal is like a freezer without love... Anyway, I started panicking since I had no idea what to do with this fish that's now defrosted, and then I thought about an internet acquaintance of mine who was in Bali for the last few days. I realized that my pantry had everything I needed to make a Balinese style grilled fish (like we had on Jimbaran beach HERE)... so, without further ado...

 

Jimbaran beach style grilled (air fryer) grouper

 

Typical Balinese sambal matah made with home grown lemongrass, lime leaves and chillies.

[weinoo]

 

Baked twice potatoes...these were some of the largest Russets I've ever seen.

 

 

Roast chicken half.

 

 

Making the potato the centerpiece, with sautéed Brussels sprouts, and a bit of the roast chicken.

[Maison Rustique]

@weinoo, Now I'm craving twice-baked pots! Yum!

[gulfporter]

Hot Smoked Salmon Chowder with Gnocchi. 

 

 

[Dejah]

Had our covid and flu shots, and I was feeling pretty achy, so supper was from the freezer: Smoked turkey and sweet tater. Veg from the freezer and  the piccalilli I made:

                                                       

 

Another easy supper, from WW cookbook Spicy Shrimp and Cheesy Grits:

                                                                     

 

After 2 days, I was back to my old self! Trying to lose a few lbs after Thanksgiving and before Xmas - more WW recipes:

 

Vietnamese Pho:                                        

 

WW Bacon Cheese Burger with onions and sweet tater. This is hubby's plate with gravy:

 

                                                             

 

Brandy Beef Stroganoff:

 

                                                            

 

And finally, Oven Baked Crunch Fried Chicken!

                                                            
                                                            

[gfweb]

Sausage and peppers

[Honkman]

Meatloaf with Pork Tenderloin Filling and Mustard Sauce from an essen & trinken recipe - meatloaf is made with a mix of ground pork and beef, bolillo roll soaked in milk, shallots, garlic, egg, mustard and tarragon. When you form the meatloaf you incorporate in the middle some strips of pork tenderloin. The meatloaf is baked in the oven for 45 minutes. The mustard sauce is made with shallots, brown sugar, port wine, vegetable broth, heavy cream, potatoes and bay leaves, pureed and finished with regular mustard and sweet mustard. Served with roasted diced, roasted potatoes, frisée salad and pea shoots.

[Neely]

 

Dinner was noodles, broccoli and Hungarian goulash with sour cream. We have small tubs of sour cream here in Australia, but nothing as delicious as the tubs of sour cream available in US … well at least California where I have done my most grocery shopping when in US. 

I first tasted US sour cream in the 80’s when visiting my girlfriend who had moved there, Woodland Hills, and at her home she produced a tub of sour cream. ” Taste this” she said, I did and my eyes opened wide ”I know” she said. It was so good. 
 

 

[Maison Rustique]

I actually did not eat this last night, but needed to cook the green beans. Will have tonight with some warm bread and butter. Or maybe garlic toast.

 

[pastameshugana]

4 hours ago, Neely said:

Dinner was noodles, broccoli and Hungarian goulash with sour cream. We have small tubs of sour cream here in Australia, but nothing as delicious as the tubs of sour cream available in US … well at least California where I have done my most grocery shopping when in US. 

I first tasted US sour cream in the 80’s when visiting my girlfriend who had moved there, Woodland Hills, and at her home she produced a tub of sour cream. ” Taste this” she said, I did and my eyes opened wide ”I know” she said. It was so good. 

 

This is how I feel about sour cream I've had in Romania (Brasov, in particular), and Russia in general. So much more 'something' than what I was used to eating in the US.