Dinner 2025

[Duvel]

Two days ago I made some xá xíu for little ones bánh mì. Of course there were leftovers*. 
 

So, today I took a huge chunk of Spiessbraten-roasted pork belly out of the fridge and started to shave off thin slices …

 

 

Kewpie mayonnaise got mixed with the congealed jus**, elevated with a bit of Dijon mustard and spread generously over some toasted chiabatta***

 

A pile of shaved pork belly, some hefty dill pickles and I was all set**** …

 

On a productive note: while all this happened I prepared a truita (a Catalan tortilla de patatas) for my wifes work brunch tomorrow. Her colleagues do like authentic Catalan food 🤪

 

—-

*That’s what I tell my wife. Of course there were not leftovers of the xá xíu, but I bought 2.5 kg of pork belly and used only 600 g of it on Saturday.

 

** You know it must be intense if someone used jus instead of juices. Or the German word, whatever that might be.

 

*** German chiabatta with the consistency of a sourdough rye, but made entirely from wheat and yeast (according to the lady in the bakery, telling me with a facial expression not unlike sourdough rye).
 

**** Full disclosure: there was a Jägermeister involved. Small bottle, though …

[Shelby]

1 hour ago, KennethT said:

Yeah, you can almost not water basil too much....  unless it's not getting much light, but yours looks like it's getting enough.  It could always like more, but you can tell by the "internode length" which is the distance between trusses.  But you're a master gardener so you would know more than I!

No no I really don't!  I really appreciate the information.

[Paul Bacino]

5 hours ago, Shelby said:

That's the cajun way to do it!

Probably should have been Gumbeaux

[Neely]

 

Squid ink linguine with seafood sauce. (again) … so easy to buy a handful of fresh marinara mix of seafood including mussels, salmon, white fish, shrimp, scallops, calamari rings and make a sauce sometimes tomato based and sometimes not with lemon and thyme. The squid ink gives a nice silkiness to the pasta - I’m hooked. 

[Tropicalsenior]

As most of you know, my house is onion and garlic free because my housemate, Carlos, is deathly allergic to them. Well, he's gone to Guanacaste to visit his family for 3 days so it's time to indulge.

Tonight was one of my favorites, garlic spaghetti with shrimp. I even made enough for breakfast tomorrow.

 

Edited 5 hours ago by Tropicalsenior (log)

[Maison Rustique]

I can't recall if I posted last night that I had frozen pot stickers. Lots left and I felt chilly this evening, so made a soup with broth, veggies, spices and some of the pot stickers. Turned out great and warmed me up just right. I'll do it again!

 

[C. sapidus]

Road food on a cold day in Peekskill NY - pork birria tacos with jus, corn and chorizo, and Modelo Especial

 

[MaryIsobel]

32 minutes ago, C. sapidus said:

Road food on a cold day in Peekskill NY - pork birria tacos with jus, corn and chorizo, and Modelo Especial

 

I adore birria tacos or more specifically queso birria (these have melted and crispy cheese on the outside.) Sadly, the only place around here that did a good job of them has closed. Apparently the husband embezzled a lot of money from the business. 

[Honkman]

Portobellos with Truffle-Spinach Filling - not really photogenic but very tasty. Portobellos are quickly pre-seared under the broiler and then filled with a mix of spinach, truffle paste, truffle butter, onion, garlic, toasted breadcrumbs, cream cheese, parmesan and sage and baked in the oven