Dinner 2025

[Honkman]

New Orleans Red Beans and Rice from “The Bean Book” by Steve Sando - using his Lila beans, andouille sausage, onions, garlic, celery, green bell peppers, bay leaves, thyme, ancho chili, cayenne pepper, mustard, parsley and scallions. Served over rice - it’s always great to taste how much more flavorful these heirloom beans are compared to “regular” ones and really transform a dish

[Smithy]

Thanks for that recommendation, @Honkman. I have all the ingredients, have never made red beans and rice from scratch, much less using RG beans. I'll have to remedy that!

[blue_dolphin]

I pick up my weekly fish share at a local brewery taproom. This week, I got ahi tuna so I perused their offerings and decided to try this Sticky Note Origami Hazy IPA which promised notes of mango, pineapple and tangerine.  It’s a collab between Topa Topa Brewery here in Ventura county and Monkish brewery down in Torrance.
Then I stopped by Trader Joe’s and picked up this Mango Pineapple Pico de Gallo Salsa.

 

I doctored up the salsa with avocado, cilantro, lime juice, tossed in some cubed ahi tuna, scooped it up with chips and washed it down with the IPA.

 

 

This was going to be a snack but I ate enough to call it dinner.

[Neely]

Chilli mince beef with black beans plus my simple accompaniments. 
 

 

 

Edited Saturday at 09:22 PM by Neely (log)

[gulfporter]

Gnocchi with charred tomatoes and bacon in a white wine reduction.  Topped with parm and basil.  FYI, I no longer boil the shelf gnocchi as directed; I simply add it to skillet making sure there's enough sauce/broth,  put a lid on it and wait a few minutes. 

 

 

[rotuts]

over here 

 

https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

 

I made roasted smoked chicken stock

 

then I made dinner 

 

mise

 

 

 

no added salt Campbells cream of Ck soup.   had not used this is quite a while.  its quite chicken-ey   two scoops of jelled roastred Ck stock

 

Diner peas , drained and ready for the Micro , top R

 

 

Jell from one of the SV bags w the SV'd ChDrums .  used one drum

 

 

 

Chicken added to the creak of mizture .    standard base

 

 

I micro'd for starters  3 Idaho's

 

 

then CSO'd them until very  crispy .  425   40 - 45 minutes  

 

I chop them up while very hot , as they are easier to eat this way , vs cutting throuhg the skins w a knife later on the plate

 

 

plate w peas and potato  ( very hot ) 

 

 

added the micro's chicken mixture

 

 

note the sauce along the rim of the plate .  a House Specialty !

 

 

I knew this would be good .  It was much better than good .  the roasted creamed chicken was outstanding

 

a real keeper for me , and most of the work is done in advance , and each dinner is very easy to assemble.

Edited 15 hours ago by rotuts (log)

[sartoric]

I’ve been absent from this community for several years, a combination of slow internet speeds and low patience levels. But, we’ve moved and I’m back ! 
 

I’m still cooking Indian food. Last nights dinner was vegetarian - cumin rice, sesame beans, potatoes with black pepper and peanuts plus dal with spinach. A blob of South Indian tomato chutney added colour and considerable heat. 
 

[Honkman]

Greek-inspired Lamb Stew with Kritharaki/Orzo - stew was cooked in the oven with cubed leg of lamb, carrots, celery, red onion, oregano, thyme, cinnamon stick, bay leaves, cumin seeds, red wine, diced tomatoes and beef broth. For the last 20 minutes you add orzo and cherry tomatoes and finish with feta.

[pastameshugana]

3 hours ago, sartoric said:

I’ve been absent from this community for several years, a combination of slow internet speeds and low patience levels. But, we’ve moved and I’m back !

 

Welcome back!