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Dinner 2025

liuzhou

By liuzhou
in Cooking

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Ddanno

Ddanno

Posted
Posted
1 hour ago, C. sapidus said:

Stopped at a brewery with a disc golf course AND Caribbean-influenced taco truck near Richmond VA. Talk about full service! 😃

 

Had to try the oxtail tacos with mango habanero salsa. Unctuously delicious.
 

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They look delicious but how on earth do you pick one up?

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Duvel

Duvel

Posted
Posted

After visiting the black Madonna of Rocamadour …

 

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… we were on our way back to the hotel when we passed what looked like a makeshift parking lot with a huge sign saying „woodfire-grilled meats“. Of course we stopped, got a table and ordered.


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They recommended two menus for the three of us, and they were righ about the portion sizest. Wine, wster & bread arrived …

 

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DWs choice: salad with country paté, semidried duck and cured duck ham …

 

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And for me salad with roasted bread and house-made foie gras mi-cuit  - it was fantastic.

 

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Mains were grilled trout with bacon stuffing for DW …

 

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… while little one and me demolished the grilled lamb. So juicy 🤗

 

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Dessers were a lavender infused pannacotta …

 

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And the local specialty: warm nut cake (very moist) with vanilla sauce.

 

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Very full we drove home and enjoyed the sunset from the hotels porch while sipping some whiskey I just happen to have in the car 🤭

 

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Shel_B

Shel_B

Posted
Posted (edited)

TJ's Steamed Pork Shu Mai

With a nod to Sunset Magazine

 

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I grab these dumplings a few times a year, and tonight, as I was prepping to steam them, I remembered a recipe from Sunset Magazine that was published in the 1970s: Pepper‑Steamed Chicken With Roasted Onion Sauce. This evening, I riffed on that recipe and steamed the dumplings with an infusion of green onions, garlic, ginger, soy sauce, black pepper, and red pepper flakes. When cooked, I drizzled just a little of the "sauce" over the dumplings. Ended up with a kitchen filled with pleasant aromas and a very tasty, nicely flavored and nuanced, bowl of dumplings.

 

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Edited by Shel_B
Additional information (log)
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 ... Shel


 

C. sapidus

C. sapidus

Posted
Posted

Another stop for tacos on the road, this time chorizo tacos with a zingy green salsa from a taco truck. Much more manageably filled this time . . .

 

What looks like a Foley bag (medical folks will know) is actually a plastic bag full of passion fruit juice, with a straw tied in for drinking. Disappeared quickly on a warm day.

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

Chickpea Salad with Chicken and Tomatoes - chickpeas are mixed with diced, seared chicken breast and cherry tomatoes. Vinaigrette is made by mixing olive oil, lemon juice, jalapeno, parsley, onions, and cream cheese. 

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Two Foodies - One Journey
rotuts

rotuts

Posted
Posted

IMG_7283.thumb.jpeg.47b132cb4437e8ff33181028f78405a0.jpeg

 

1/2 lbs RocheBro 85 % ground beef ( very fresh , service meat counter )  RB ColeSlaw ( nice nip of horseradish )

 

Tj's Campari , w Penzey's  Salsa & Pico .  forgot the window green onions.

 

Burger was deglazed with  19Crimes Red , 10 years old !

 

https://19crimes.com/collections/wines/products/19-crimes-uprising-red-blend

 

but a different label , of course.   it was $ 5 back then , 6 bottles got lost in the basement.

 

allthough 10 yo is not Petrus , still a table wine , but quite a peasant surprise 

 

smooth , mellow , lots of grape flavor .    the entire bottle disappeared !

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Dr. Teeth

Dr. Teeth

Posted
Posted
On 8/3/2025 at 2:18 PM, liamsaunt said:

Nephew is moving to Chicago for grad school this week, so I have been letting him pick the dinners in the lead up to his departure.

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Norm Matthews

Norm Matthews

Posted
Posted (edited)

Last month Charlie said he wanted to invite people over for his birthday.  We had it last Saturday.  He asked for Korean food mostly but would like it if I cooked something in the smoker too.  I got , some thin sliced shoulder for pork bulgogi, some thin sliced ribeye for beef bulgogi and marinated them for three days. I got a 4 or 5 pound shoulder roast for pulled pork.  I told Charlie that I was going to smoke a shoulder roast because I thought people were getting a little tired of ribs.  He said the only person tired of your ribs is you,  everybody else will want you to make some, so I got a couple slabs or loin back ribs and smoked them as well.  I didn't take very many pictures. I did take a picture of the pork roast and a couple pictures of how I converted the smoker for a large grilling area. I have grill grates that fit the smoker.   They are ridged on one side and smooth on the other side. I've had them since before there were Blackstone grills.  I use them when I need a large flat grilling surface.  They were expensive. I probably could have bought a Blackstone for about what they cost. Anyway, sorry I didn't take many pictures.  We had, besides the meats, two kinds of kimchi, rice, vinegar based coleslaw, BBQ beans, and hamburger buns so people who wanted, could make sandwiches with the pulled pork.  

 

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Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

Paul Bacino

Paul Bacino

Posted
Posted

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Eggplant---with asiago and Provel cheese/  we also added cooked turkey meat.  My own sauce

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Its good to have Morels

MaryIsobel

MaryIsobel

Posted
Posted
1 hour ago, Norm Matthews said:

Last month Charlie said he wanted to invite people over for his birthday.  We had it last Saturday.  He asked for Korean food mostly but would like it if I cooked something in the smoker too.  I got , some thin sliced shoulder for pork bulgogi, some thin sliced ribeye for beef bulgogi and marinated them for three days. I got a 4 or 5 pound shoulder roast for pulled pork.  I told Charlie that I was going to smoke a shoulder roast because I thought people were getting a little tired of ribs.  He said the only person tired of your ribs is you,  everybody else will want you to make some, so I got a couple slabs or loin back ribs and smoked them as well.  I didn't take very many pictures. I did take a picture of the pork roast and a couple pictures of how I converted the smoker for a large grilling area. I have grill grates that fit the smoker.   They are ridged on one side and smooth on the other side. I've had them since before there were Blackstone grills.  I use them when I need a large flat grilling surface.  They were expensive. I probably could have bought a Blackstone for about what they cost. Anyway, sorry I didn't take many pictures.  We had, besides the meats, two kinds of kimchi, rice, vinegar based coleslaw, BBQ beans, and hamburger buns so people who wanted, could make sandwiches with the pulled pork.  

 

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Norm, your hosting skills are unmatched!

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gulfporter

gulfporter

Posted
Posted

First full day back in Ajijic after 5+ weeks in AZ which included surgery that ended well with a good pathology report.  

 

Celebrated our return at a Hole In The Wall place within a 10 minute walk from home where we've enjoyed many MXN meals.

 

I had enmoladas de pollo, chicken (no cheese or other stuff inside, just white meat chicken) stuffed into in-house corn tortillas, smothered in the best molé sauce outside of Oaxaca.  So much chicken in it, I could only eat two, brought the 3rd one home for a future snack.  

 

Mi esposo had an arrachera baguette (marinated skirt steak) that was huge; he couldn't finish all the fries (took them home, too!).  

 

 

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C. sapidus

C. sapidus

Posted
Posted (edited)

Visiting SIL was curious about the sorrel we have growing in a pot, so we made a sorrel overload meal.

 

Arroz verde with sorrel, cilantro, roasted chile Poblano, fried onions and garlic, and chicken stock, finished with cubed/fried plantain. Mrs. C made ground beef with some sort of sorrel sauce. Quite tasty mixed together!  We also had a sliced local tomato, which I missed in the cell phone pic.

 

SIL said she wasn't very hungry but went back for seconds, and is now talking about growing sorrel when she returns home. :laugh:

 

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Edited by C. sapidus
tasty (log)
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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Honkman

Honkman

Posted
Posted

Kofte with Vadouvan Cauliflower and Pomegranate Vinaigrette based on a recipe from essen & trinken - kofte are made with ground beef, onions, garlic, parsley, breadcrumbs, egg, paprika, cinnamon and cumin and pan-seared. Cauliflower is pan-seared and finished with vadouvan. The vinaigrette is a mix of olive oil, white wine vinegar, pomegranate molasses and pomegranate arils. Kofte and cauliflower were served over yoghurt (just with s&p) and topped with the vinaigrette and parsleyIMG_3098.thumb.jpeg.2f068349cfc81dfdc08743cbdd4f2035.jpeg

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Two Foodies - One Journey
Ddanno

Ddanno

Posted
Posted

I learn something almost every day in these threads, I had no idea that vadouvan spicing was a thing.

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Maison Rustique

Maison Rustique

Posted
Posted
4 hours ago, Ddanno said:

I learn something almost every day in these threads, I had no idea that vadouvan spicing was a thing.

Ditto!!

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Deb

Liberty, MO

Shel_B

Shel_B

Posted
Posted
6 hours ago, Ddanno said:

I learn something almost every day in these threads, I had no idea that vadouvan spicing was a thing.

Just curious, what do you mean be it being "a thing?"

  • Confused 1

 ... Shel


 

Ddanno

Ddanno

Posted
Posted (edited)
3 hours ago, Shel_B said:

Just curious, what do you mean be it being "a thing?"

 

Literally: something that exists

Edited by Ddanno (log)
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Duvel

Duvel

Posted
Posted

If you would follow my posts on a map you‘d see we are closing in oun Catalonia. Tonight last dinner in France, specifically in the beautiful town of Carcassonne …

 

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There are two things to be had here: snails & cassoulet. We went to a restaurant aptly called Escargot and had the former, while I purchased ingredients for the latter on the market for further installments …

 

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Ricard, for aperitif …

 

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Snails in herb butter - very good …

 

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Paté and pan-fried foie gras …

 

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Skewered duck with a cherry-vinegar reduction …

 

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Swordfish. This was fantastic 🤗

 

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For dessert: salted caramel pain perdu …

 

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And probably the biggest profiterole I‘ve ever had …

 

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Happy and full we went back, got some dried beans, confit de canard & Toulouse sausage on the market. Next to the carparl we passed a Brazilian restaurant and I admired the sense of marketing genius at work …

 

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