285 Foodies

Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Mike GadgetGeek Stock on October 25, 2009, 05:08:27 PM

Title: What's for dinner?
Post by: Mike GadgetGeek Stock on October 25, 2009, 05:08:27 PM
Tonight is a "take" on the lamb sliders we made yesterday in Gainesville, Ga. I am making burgers not sliders and am jacking around the recipe to both fit what I have in the pantry and what I like.

We will have the burgers on buns with a Tzatziki sauce (with both fresh mint and dill), and a nice side vegetable yet to be decided?

The burgers are made and are resting, the Tzatziki sauce it done and tightly covered in the fridge. Time to have a beer and wait for the time to light the grill.  

BTW>   I wanted to be the first one to get off topic....    ;D

So, I'm telling you that "The Big O" Oktoberfest Lager " beer from Pennichuck Brewery in Milford, NH is a damn good beer.

I rate it in the high 9's on my informal taste rating scale.  I have bought a couple of the Big Bottles.  The price tag is way on up there, but it is truly a premium beer, I am only imagine what this would be like on tap?

The 350ml bottle is in the $5.00 range but really worth the taste.
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Title: Re: What's for dinner?
Post by: geonuc on October 27, 2009, 05:33:47 AM
Last night I realized I had some leftover chicken I needed to do something with. So I whipped up chicken fried rice with a jasmine/parboiled rice combo (cold), scallions, garlic, ginger, edamame, some Indian peas whose name I forget and a small habanero. Cooked in a wok with olive and sesame oils. Turned out pretty tasty.  ;D
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 29, 2009, 02:46:58 PM
I had some chix thighs marinating, and some broccoli cut up, and was waiting on dinner time, figuring out how to charge up a pot of rice.

I did not use the interesting BBQ Sauce that I scored at Eggtoberfest, there are so many new items out there.

This is Big 'un's Carnivore Sweet Carnivore sauce, I didn't get the Chipotle.
Here is the link to the BBQ sauce..    It really is good.

http://www.carnivorebbq.com/Home_Page.php (http://www.carnivorebbq.com/Home_Page.php)

The Broccoli was pretty standard, the Rice had a semi-Korean flavor, I re-hydrated some Super H. Mart squid slivers in the rice water.  
We used a different rice this time moving away from you Tamaki Gold rice that I/we love, I think this one is Kokua Gold....?

<after the fact>...  I didn't use the BBQ sauce. The chicken looked so good I didn't want to fiddle with it.

Here is a pic of the plate.  I know, it is "unsauced" but we like it that way, and with a bit of Tamari sauce on the broccoli it was delicious. You can see the bits of squid sticking up out of the rice.

(http://aroundhere.net/Mike2/pics/Chix10_28_0922.jpg)

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Title: Re: What's for dinner?
Post by: geonuc on November 01, 2009, 04:10:03 AM
I make lasagne a lot - must be the Garfield in me. Last night was veggie with a great load of mushrooms, including white, shitake and straw. The straw mushrooms were canned but not like the ones you get at Kroger. These came from Buford Highway Farmers Market were rounder and firmer.

(http://farm3.static.flickr.com/2559/4063055717_6bf19a6472_m.jpg)

No picture of the finished lasagna, but it looked a lot like the last version:

(http://farm3.static.flickr.com/2744/4063074471_4fb0970ffb_m.jpg)
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on November 01, 2009, 11:00:40 AM
Last night was the coven's potluck dinner in celebration of Samhain.

One of our members brought a fantastic chicken and sausage gumbo. It was so yummy, I ate two bowls.
Title: Re: What's for dinner?
Post by: geonuc on November 05, 2009, 02:33:41 PM
Last night was the coven's potluck dinner in celebration of Samhain.

One of our members brought a fantastic chicken and sausage gumbo. It was so yummy, I ate two bowls.
Did you make anything special for Samhain?
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on November 05, 2009, 09:02:54 PM

Did you make anything special for Samhain?

Unfortunately no, although I did bring a nice cheese plate from Whole Foods.

Time's been on the short side lately, so nothing homemade this time.

BTW, the coven folks still miss ya....
Title: Re: What's for dinner?
Post by: geonuc on November 06, 2009, 05:16:16 AM
BTW, the coven folks still miss ya....
I ran into a few of them at PPD a couple of weeks ago.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 07, 2009, 02:03:12 PM

We went the easy route last night with a wonderful salad, some cooked-then-fried potatoes, and a thick, rare, NY Strip steak..

The salad was really good with that Asiago cheese - Trugole (from the Asiago region), and pear, with my own Italian dressing

The steak was done just right and the potatoes were crispy, and soft in the middle.  so good..

Here are two pictures.  ( you gotta know by now we almost always eat the salad first and then cook the steak ).

(http://aroundhere.net/Mike2/285Fpics/salad4U22.jpg)

(http://aroundhere.net/Mike2/285Fpics/steaknspud22.jpg)

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 09, 2009, 03:40:14 PM


Good, rich, semi-sweet Lamb cooked into Tajine.

It was delightful, and soft, and had the fruit and almond taste.  I did not add the sultana raisins, as I added dried apricots and fresh pear.  It is spicy but not hot, and warm tasting.

Here are a couple pics of the process and the finished dish.

Cooking it down in the enameled cast iron Dutch oven.

(http://aroundhere.net/Mike2/285Fpics/tajinelamb1_22.jpg)

Out of a box Cous Cous.   it is very good.   (not authentic though)

(http://aroundhere.net/Mike2/285Fpics/Couscous23.jpg)

The finished plate.  What a good use of an extra, very lean chunk of lamb.

(http://aroundhere.net/Mike2/285Fpics/tajinelamb22.jpg)

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Title: Re: What's for dinner?
Post by: AndyBoy on November 10, 2009, 08:04:17 AM
Great looking lamb, I never cooked in a tajine nor do I own one.

We had turnip greens and great northern beans last night. And I whipped up a broccoli casserole that was pretty good, just enough for 2. Reheated some of the bread I made and that was dinner, not too bad for a week night.
Title: Re: What's for dinner?
Post by: Foodgeek on November 10, 2009, 06:25:31 PM
Actually, this was lunch last Thursday, planned for when The Scientist's brothers, sisters, mother and aunt were arriving in town for our wedding day at the courthouse:

Crisped sweetbreads with spiced carrot puree.
Matzoh ball soup with chicken, carrots and celery.
Sandwich tray with Patak corned beef, smoked liverwurst and Hungarian salami and all the accoutrements.
Homemade ice creams for dessert - Bailey's/chocolate and ginger/honey - with pocky sticks for garnish.

All The Scientist's favorites in one very special lunch, since it wasn't just the day we got married. It was also his birthday.

Everything was very good, and we made enough that we still are eating leftovers. There is no such thing as too much Patak corned beef.  ;)
Title: Re: What's for dinner?
Post by: AndyBoy on November 11, 2009, 07:56:38 AM
Your meal sounds incredible FG.

I made this soup last night and it was very good. Started with leftover turnip green stock, chicken stock and a bouquet of star anise, all spice, cinnamon and coriander seed. Finished it with leftover shredded chicken that was smoked, carrots, celery and udon noodles. Good food for a dark, rainy night.
Title: Re: What's for dinner?
Post by: geonuc on November 15, 2009, 05:01:48 PM
Last night was basil rolls. For the prof, I sauteed some shrimp in garlic and butter. Mine had chicken boiled in stock and then shredded. Mutual ingredients were carrots, Korean radish, scallions, zucchini, udon noodles coated with toasted sesame oil, spinach, ginger, mint and basil. Dipping sauce was made of fish sauce, soy sauce, Sriracha, sweet rice wine and finely ground peanuts.

Tonight is French onion soup with sourdough and gruyere.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 15, 2009, 06:05:19 PM

Shrimp and Grits:

There are so many recipes for this dish..  it is hard for me to nail one that I think is the BEST..  

What we tried again last night (by request) was Shrimp and Boursin Grits, with a salad.

We love Shrimp and Grits, and we really like how so many recipes around these simple ingredients have evolved.  Our Shrimp and grits were way simple, using Quick Cooking (Jim Dandy), (not instant) grits and Boursin Cheese.  I'll post the recipe for anyone interested, but it is like way too easy.   CP built this wondrous salad, and when we had eaten it I put the skewered shrimp on the Big Green Egg for 3 1/2 minutes a side, pulled them off and finished up the grits.  I possibly should have had some kind of a red-eye-gravy sauce to put on the shrimp, but they were smokey and barely done, and on top of those rich grits were like manna from Heaven.

Here is a pic of the finished dish, and a link to the process.

(http://aroundhere.net/Mike2/285Fpics/shrimpNgrits222.jpg)

Click on this  for some BGE Shrimp and Boursin Grits  (http://www.flickr.com/photos/49637895@N00/sets/72157622686834939/) pictures

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Title: Re: What's for dinner?
Post by: TrickyD on November 15, 2009, 06:47:07 PM
Kinda off topic, but what's your egg setup?  (I saw your flickr pics).  Is there a reason you keep the 1/2 stone in there when your not using it?  I need some new eggsessories, and I've kinda shied away from the 1/2 stone.  Do you cook anything but pizza / bread on it?

Shrimp and grits looks really tasty btw.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 16, 2009, 03:06:07 PM
Kinda off topic, but what's your egg setup?  (I saw your flickr pics).  Is there a reason you keep the 1/2 stone in there when your not using it?  I need some new eggsessories, and I've kinda shied away from the 1/2 stone.  Do you cook anything but pizza / bread on it?

Shrimp and grits looks really tasty btw.  

I really like the half stone and the rack that goes on top of it for finishing food items over indirect heat once I have a sear on them or grill marks.  It was on the grill when I did the shrimp (and it was upside down), so the heat would clean the yuck off from the stone from my last BGE use.  When I use skewers (metal or wooden), I try to keep one end of them away from the indirect heat so I can turn the skewers more easily, this time they were resting up on the half-round.

Here is a better picture of the half-round stone with the rack on it, I use it about half the time that I'm grilling anything unless I have a plate-setter (for indirect cooking), on the grill.  I have never cooked directly on the half-round stone, but if I ever make half-round pizzas I might give it a try?     ;)

Here is that better picture of the stone and rack in use.

http://www.flickr.com/photos/49637895@N00/3701536701/in/set-72157603021266501/ (http://www.flickr.com/photos/49637895@N00/3701536701/in/set-72157603021266501/)

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Title: Re: What's for dinner?
Post by: AndyBoy on November 20, 2009, 07:38:06 AM
Haven't made a lasagna in quite a while so last night I put on together that was very good. Lots of mozzarella, parmagian and ricotta, I didn't say it was low fat. I added anchovies to my tomato sauce which gave it quite a kick. A nice salad and baguette with garlic butter on the side and that was dinner.
Title: Re: What's for dinner?
Post by: Minerva on November 20, 2009, 08:00:06 AM
That photograph is inspiratiional. There's also been a long delay since my last homemade lasagna, which I'm thinking should be remedied. Do you add anything special other than anchovies to your sauce? I make a puttanesca with the fishies and black olives but maybe that would be too weird for lasagna.
Title: Re: What's for dinner?
Post by: AndyBoy on November 20, 2009, 08:57:54 AM
My tomato sauce has been a work in progress for years but lately I think simpler is better. Just EVOO, sliced garlic cloves, canned tomatoes and fresh thyme and basil. My wife bought me a can of salted anchovies so I wanted to finish up some we have opened in oil, so that is why I used them last night. They added a nice complexity to the sauce, I used 3 anchovies, 1 or 2 would probably been enough.
Title: Re: What's for dinner?
Post by: Minerva on November 20, 2009, 10:28:30 AM
In our household, three would also be the magic number. Is there a brand of tomatoes you favor over another? I have used them all, and I really do like the San Marzano, but I always choke at the price tag.
Title: Re: What's for dinner?
Post by: geonuc on November 20, 2009, 11:38:43 AM
Is there a brand of tomatoes you favor over another? I have used them all, and I really do like the San Marzano, but I always choke at the price tag.
I really like Muir Glen fire-roasted tomatoes, crushed.
Title: Re: What's for dinner?
Post by: AndyBoy on November 20, 2009, 01:12:57 PM
San Marzano and Muir Glen are good products but last night I only had Progresso which aren't too bad either. My very favorite are Bionaturae, an organic tomato from Tuscany. They are delicious but I don't see them very often. Whole Foods on W. Paces carries them.
Title: Re: What's for dinner?
Post by: geonuc on November 20, 2009, 04:45:40 PM
I've tried the Bionaturae and it is good. Whole Foods Midtown carries it as well, I think*. But I like the fire-roasted tomatoes better.

*Edit: I'm sure they do now - I checked my pantry and I have two cans of Bionaturae, most probably bought at WF.
Title: Re: What's for dinner?
Post by: Jmolinari on November 20, 2009, 08:22:23 PM
Pomi' are, to me, the best, non-San Marzano grocery maters. Ingredients: Tomatoes.

If you belong to costco they have La Nina brand San Marzano maters which are outstanding for like $3 for a gigantic can. They aren't the certified San Marzano, but they are really really good.
Title: Re: What's for dinner?
Post by: geonuc on November 21, 2009, 04:48:40 AM
It's kind of funny. Despite how much canned foods are reviled in foodie circles (not by me, but I'm not a foodie), canned tomatoes seem to be a notable exception. Not only are there tons of great options, but in a lot of recipes, canned is the better choice over fresh.
Title: Re: What's for dinner?
Post by: Foodgeek on November 21, 2009, 07:37:20 AM
One reason I like canned tomatoes, I'll admit, is because they're salty.  You have to add a considerable amount of salt to fresh tomatoes to get them to taste as salty as canned tomatoes.

Another reason I like them is because they're pickle-y. The heating process that puts them in the can slightly cooks them and the acid pickles them at that moment, so they really are a different ingredient than fresh tomatoes.

I do like San Marzano and Pomi, but lots of other brands are perfectly suitable, in my opinion. For tomato sauces, most other brands will do just fine for my recipes, because the flavor of my sauces comes from the other ingredients, like garlic and herbs.

I'd guess the reason why this is a notable exception is because tomatoes don't freeze well, and yet they really aren't nearly as good out of season, so since not using tomatoes at all for a majority of the year is a bad option, canning is a necessity. I guess it would look nicer for foodies if they were still canned in jars.

Why is it called canning when it's really put in a jar?
Title: Re: What's for dinner?
Post by: geonuc on November 21, 2009, 08:56:33 AM
Because 'jarring' sounds really, ummm, jarring?  :D
Title: Re: What's for dinner?
Post by: geonuc on November 22, 2009, 05:04:20 AM
As with the previous weekend, last night was spring rolls, or basil rolls as some call them. Fish and tofu pan fried in sesame oil. I have pictures this time.

(http://farm3.static.flickr.com/2744/4123770561_c8e4c97eca.jpg)
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on November 22, 2009, 11:40:10 AM
A friend of mine got me hooked on Muir Glen fire roasted tomatoes. I use them in many dishes.

The Pomi tomatoes are good too.

Tonight is corned beef with potatoes and cabbage. Nice meal for this dreary weather.
Title: Re: What's for dinner?
Post by: FlyinBrian on November 22, 2009, 06:41:00 PM
I broke out my late, great, Sicilian grandma's magic pot to make a simple tomato sauce and rotini tonight.  I used Progresso crushed tomatoes because that's what we had.  I also will use Pomi and Cento on occasion.  I usually grab the crushed or whole and crush them myself.  I prefer a thicker,chunkier sauce.  I didn't cook the sauce too long so it still had a good bite to it.

-B
Title: Re: What's for dinner?
Post by: geonuc on November 23, 2009, 03:45:12 AM
I usually grab the crushed or whole and crush them myself. 
I admit that the reason I prefer whole canned tomatoes is that I like to crush them myself with my fingers.  ;D
Title: Re: What's for dinner?
Post by: AndyBoy on November 25, 2009, 08:09:06 AM
We had a nice meal last night. I marinated boneless, skinless chicken thighs in soy, fish sauce, hot and sweet chili sauces, lime and garlic and grilled them on the Egg. We had basmati rice and steamed broccolini as sides. Good simple meal.
Title: Re: What's for dinner?
Post by: geonuc on November 29, 2009, 06:04:54 AM
It was a Thailand kind of night:

First, Thai beef from the cookbook "Totally Hot!", one of my oldest. Bison flank steak from Whole Paycheck, serrano and jalapeno chiles, shitake mushrooms (not in the cookbook recipe) and several other ingredients. I marinated the steak in red wine and dark soy and intended to do so for only a few hours, but I found myself unwilling to cook that night. So the beef got marinated well over 24 hours. I was worried, but it turned out great. I think bison might not be as tender as cow, so maybe the extra marinating helps.

(http://farm3.static.flickr.com/2558/4143589030_82507e903d.jpg)

Second, pad thai, from Mai Pham's "The Best of Vietnamese and Thai Cooking". I followed this recipe pretty closely. She makes it with pre-blanched broccoli.

(http://farm3.static.flickr.com/2200/4143591642_0cb657822a.jpg)

(http://farm3.static.flickr.com/2679/4143591174_1ef7d38bc4.jpg)

(http://farm3.static.flickr.com/2658/4142834591_9195725842.jpg)
Title: Re: What's for dinner?
Post by: AndyBoy on November 29, 2009, 10:22:12 AM
Nice looking meal Geonuc. I cooked chicken breast a couple of evenings ago. Seared them quickly in a hot pan and then poached them in Thanksgiving gravy. They were seriously good with sides of beans and serlihon. Serlihon is fast becoming one of my favorite veggies.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 29, 2009, 12:00:26 PM
It was a Thailand kind of night:          <<  Huge edit >>   

Nice going Geo.   Though is seems like a lot of food for one night, I'd like to have been at the table sampling some of it.

The Airline Flu has me down a bit, from our trip back from FLA., I'll be cooking up a storm in the next few days..

Your post and pics also look good Andy.

FlyinBrian, you are going to have to whip some of those age old recipes on us one evening, I am hankering for some good Italian.

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Title: Re: What's for dinner?
Post by: geonuc on November 29, 2009, 12:21:29 PM
Nice looking meal Geonuc. I cooked chicken breast a couple of evenings ago. Seared them quickly in a hot pan and then poached them in Thanksgiving gravy. They were seriously good with sides of beans and serlihon. Serlihon is fast becoming one of my favorite veggies.
Thanks - yours too. I have not heard of serlihon. An asian green perhaps?

Nice going Geo.   Though is seems like a lot of food for one night, I'd like to have been at the table sampling some of it.

The Airline Flu has me down a bit, from our trip back from FLA., I'll be cooking up a storm in the next few days..
Thanks also, GG. The pad thai was a single serving and the thai beef makes for good lunches.

Hope you feel better soon.
Title: Re: What's for dinner?
Post by: AndyBoy on November 29, 2009, 12:27:42 PM
Sherilon is available at most Asian markets. YDFM has it and it is cheap, like .99 a pound. I first had it at Frank Ma's. By the way I got an email that YDFM is having cooking classes on Saturdays, need to check that out.
Title: Re: What's for dinner?
Post by: Jmolinari on November 29, 2009, 12:47:28 PM
sherlihon is basically a chinese mustard green. It's tastylicious. I've seen it at every asian market.
Title: Re: What's for dinner?
Post by: HaagenDazs on November 30, 2009, 10:22:58 AM
{Happy to find the new(ish) board...}

How exactly do you cook sherlihon?  I too was introduced to it through one of the Frank Ma dinners, but I've never bought it myself to cook at home.  It seems more delicate than my Americanized view of greens like collard or turnip, but that's just a guess.
Title: Re: What's for dinner?
Post by: Jmolinari on November 30, 2009, 10:36:19 AM
i just stir fry it on its own, or in other dishes. Just like using bok choy, yu choy or any other chinese green. It's not as pungent as american mustard greens.
Title: Re: What's for dinner?
Post by: AndyBoy on November 30, 2009, 01:33:54 PM
It is softer than turnip greens and of course collards. I just chop it up, use a little olive oil and a crushed garlic clove or two and cook it covered with just a little bit of water. It cooks in 15-20 minutes
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on November 30, 2009, 07:13:34 PM
Roasted a whole chicken after slicking it down with olive oil and spices. Almost looked too pretty to eat when removed from the oven.

Threw together a simple mixed green salad and some Naan style garlic bread. Yummy!
Title: Re: What's for dinner?
Post by: Jmolinari on November 30, 2009, 07:20:31 PM
There used to be a time when i had a chance to make dinner. That was before my daughter.....:)
Title: Re: What's for dinner?
Post by: LizR on November 30, 2009, 07:44:29 PM
LOL, Jason. Funny how much having a little one impacts one's eating habits. Our daughter just turned three last week and we are finally, finally, able to begin eating things like pho or brunch on the weekends with her (without stressing the entire time!). Our lesiurely times cooking fancy food together are still on hiatus, but I can see the light at the end of the tunnel. Hang in there. It just keeps kepping better and better.

Oh, and we had spaghetti and meatballs with a ceasar salad and garlic bread tonight. Old school Italian American with some help from Trader Joe's sauce. The meat for the meatballs was ground beef from Patak (no pork or veal) and it was suprisingly delicious.
Title: Re: What's for dinner?
Post by: AndyBoy on December 01, 2009, 09:27:02 AM
We had spaghetti and meatballs last night also Liz. Mine were made from ground turkey and the tomato sauce from scratch. Good night for such a meal.
Title: Re: What's for dinner?
Post by: AndyBoy on December 03, 2009, 08:33:12 AM
I made a nice supper last night and it all came together pretty quickly. Publix had these turkey breast they called "tenderloins" I think. I poached one in gravy after searing. We had steamed brocollini and I made creamed corn which was really good.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 04, 2009, 10:36:53 AM
Title: Re: What's for dinner?
Post by: AndyBoy on December 09, 2009, 08:51:40 AM
Last night seemed like a good night for chili. I made a big batch with ground turkey and we had cornbread and a salad on the side.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 10, 2009, 11:53:45 AM
I'm catching up from the last couple of days..

This first one was way more delicious than the finished, puddled plate ended up looking.  Yes I could have spent some more time reducing the sauce in the braise but I was pretending I was doing a quick-fire..    ;)

It was way to cold outside so I bailed and pulled out two old pan/friends.  One a "waterless" stainless steel Dutch Oven that I purchased in the late 60's, and the venerable grill pan that makes due as I ignore my outdoor grills and smokers.

I found some really meaty, good looking lamb shoulder chops for a good price and presalted them for an hour before wiping them off and tossing them on the grill pan.  About 2 minutes per side was all they needed to get some grill marks that disappeared during the braise, but made me fell good.  Then I carefully put together some pantry items to make a slightly acid braise and covered the lid (I turned the fire way down--- remember, waterless cookware    ;)  ). While they cooked I steamed and mashed some sweet potato as a base for this braise, knowing that I had sufficient vegetables in the braising liquid (and then added later) to fill the vegetable requirement here at home.

Here are three pictures of the dinner including two of the process..


(http://aroundhere.net/Mike2/285Fpics/Lambshoulderinside22.jpg)

(http://aroundhere.net/Mike2/285Fpics/Lambbraise21.jpg)

(http://aroundhere.net/Mike2/285Fpics/Lambbraise22.jpg)
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Title: Re: What's for dinner?
Post by: Barnum on December 10, 2009, 12:01:14 PM
GG, that certainly looks very tasty... nice warm and hearty meal on a cold day!
Title: Re: What's for dinner?
Post by: Minerva on December 10, 2009, 12:04:48 PM
Round bone lamb chops are among my faves but unless I marinate them for a good long while they always seem to come out a tad tough. Your method sounds like a lifesaver. What was in the acid braise you used?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 10, 2009, 12:11:04 PM

Ahhhh the chase after the perfect meatloaf/meatball recipe and end result.

This last one came damn close to the best.  Though we here like a variety of types, and I do make a killer lemon-zest flavored meatloaf, I do think that this recipe could be a baseline for any flavor a person would like to toss at it.   Yes it is constructed like the one from Cooks Illustrated, yes, it was a bit too moist this time, but I have learned some valuable lessons along the way.  

This is the same recipe that has been bandied about several websites and is available along with a video and good instructional pictures on the Cooks Illustrated website.  I may post my changed recipe (almost no changes actually), on the recipe section here.  I may have to change up the directions to get past copywrite issues...?

The panade (mixture of a fairly small amount of bread and some liquid) is the answer to making this a wonderful recipe as well as the addition of gelatin.  It was really strange for me to have measuring cups and spoons out and taking great care to do this thing according to script so I could amend or change it later.   Here are a couple pictures of the process and the finished plates.   Btw..  it also make a wonderful sandwich, the day after.

<added later>..   I would change the glaze from the one used in CI.. It was too vinegary for our taste. The smell of the 1/4 cup of cider vinegar in the glaze as I slightly boiled the glaze and then as it was going on (in three or four steps) was too much.  I might use orange juice rather than the vinegar?
<end of added later>


(http://aroundhere.net/Mike2/285Fpics/loafprep22.jpg)

(http://aroundhere.net/Mike2/285Fpics/loafYglazecut22.jpg)

(http://aroundhere.net/Mike2/285Fpics/goodbigplateof loaf22.jpg)

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Title: Re: What's for dinner?
Post by: Jmolinari on December 10, 2009, 12:18:35 PM

This is the same recipe that has been bandied about several websites and is available along with a video and good instructional pictures on the Cooks Illustrated website.  I may post my changed recipe (almost no changes actually), on the recipe section here.  I may have to change up the directions to get past copywrite issues...?


A list of ingredients cannot be copyrighted. You can't post the method verbatim, but you could post the ingredients list and then write your own method.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 10, 2009, 12:23:53 PM

This is the same recipe that has been bandied about several websites and is available along with a video and good instructional pictures on the Cooks Illustrated website.  I may post my changed recipe (almost no changes actually), on the recipe section here.  I may have to change up the directions to get past copywrite issues...?


A list of ingredients cannot be copyrighted. You can't post the method verbatim, but you could post the ingredients list and then write your own method.

Thanks Jason.

.
Title: Re: What's for dinner?
Post by: Barnum on December 10, 2009, 12:25:14 PM
GG, have you tried a meatloaf on the BGE yet?  I know you've seen pictures of some that I've done that include a nice smoke ring.  As a meatloaf connoisseur I'm not sure there's a better way to cook 'em.

that does lead me to realize there isn't a BGE thread here yet?  or have I missed it?  I would have thought that would have been one of the first ones!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 10, 2009, 12:33:17 PM
GG, have you tried a meatloaf on the BGE yet?  I know you've seen pictures of some that I've done that include a nice smoke ring.  As a meatloaf connoisseur I'm not sure there's a better way to cook 'em.

You are so right there.  I wimped out on this one...   I'll be better.... 8)

That does lead me to realize there isn't a BGE thread here yet?  or have I missed it?  I would have thought that would have been one of the first ones!  

This one was GOING TO BE on the Big Green Egg, but it was raining cats and dogs and I was/am just getting over a bad cold, so I opted for an indoor, follow-the-recipe effort.   Next time though..    STAND BY!  

Loundry, wasn't it going to be done outside?  Stand up for me here....?

I have not uncovered my BGE since I got back from Fla. on Nov. 27th.. It is coming, it is coming..    8)
The Mickey Mouse flu really had me down.  
.
Title: Re: What's for dinner?
Post by: Loundry on December 10, 2009, 12:41:06 PM
GG, have you tried a meatloaf on the BGE yet?  I know you've seen pictures of some that I've done that include a nice smoke ring.  As a meatloaf connoisseur I'm not sure there's a better way to cook 'em.

that does lead me to realize there isn't a BGE thread here yet?  or have I missed it?  I would have thought that would have been one of the first ones! 

This one was GOING TO BE on the Big Green Egg, but it was raining cats and dogs and I was/am just getting over a bad cold, so I opted for an indoor, follow-the-recipe effort.   Next time though..    STAND BY!   

Loundry, wasn't it going to be done outside?  Stand up for me here....?

Yes, sir!  Charcoal-fired ovens FTW!  Start it low and slow, remove, then crank it up to get the caramelized glaze.  Mmm...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 15, 2009, 11:50:34 AM


Terrific dinner last night. Sortofa Beef roast like grandma used to make (CP said), but with Thai Chiles, and a good rich tomato sauce to pool in a reservoir on/in the mashed potatoes.  Wonderful full tilt salad to start it off and a bit of Christmas planning.

What a country...

no pictures.

.
Title: Re: What's for dinner?
Post by: AndyBoy on December 19, 2009, 08:17:52 AM
I worked through lunch yesterday and then we went out to get a Christmas tree but the weather was so crappy we just gave up and came home. My body was craving somthing good and nourishing so I threw together an Indian inspired meal of lentils, chickpeas and basmati rice. Very nice flavors and so good on a cold damp night. I don't cook lentils often but they are so good, I plan on making a soup from the leftovers.
Title: Re: What's for dinner?
Post by: Jmolinari on December 19, 2009, 08:47:32 AM
that sounds excellent Andy! how did oyu cook the lentils?
Title: Re: What's for dinner?
Post by: AndyBoy on December 19, 2009, 10:38:03 AM
Jason I cooked the lentils in salted water and tumeric until they were just done but not mushy. I then used a little butter, didn't have ghee, in a saute pan to cook a little chopped garlic, red pepper and ground cumin. Added the lentils and let everything come together with some chopped green onions added toward the end. I made soup this morning with the leftovers giving them a little buzz and we had it for breakfast. Love soup for breakfast for some reason.
Title: Re: What's for dinner?
Post by: AndyBoy on December 20, 2009, 08:07:15 AM
We had a pretty decadent meal last night but it was wonderful. Steamed lobster, chips with Australian pink salt and avacado and tomato salad. We cut through all that richness with a nice bottle of champagne. I need to go for a long run now.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 20, 2009, 08:15:15 AM
We had a pretty decadent meal last night but it was wonderful. Steamed lobster, chips with Australian pink salt and avacado and tomato salad. We cut through all that richness with a nice bottle of champagne. I need to go for a long run now.

Dern, that really looks good, it has been too long since we did lobsters here at the house.  The chips and salad look good too.

.
Title: Re: What's for dinner?
Post by: Roxro on December 20, 2009, 10:15:30 AM
I'm going to try Emerill's "7 Onion" soup recipe and hope it as delicious as the one at Salt in Roswell.   
Title: Re: What's for dinner?
Post by: Loundry on December 20, 2009, 03:44:16 PM
This was from a few nights ago.  I remembered to take a picture.

- Pintos in the slow-cooker
- piccadillo - in this case, Home-ground short rib, sauteed with some cumin, garlic, and minced onion
- Home-made tortillas

Mmm... whole-hog homemade home cooking :)


Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 20, 2009, 09:52:55 PM


Our annual Christmas dinner is over, the food is put away, the folks have all gone home, I am very happy to have a large extended family to come and have this day with us.  I stress about it too much, I get on CP's last nerve, I push my high expectations onto others and I never, ever feel like the house and the decorations, nor the food set up is what it ought to be.  But it seems like it went off without a hitch, (well our elevator wouldn't work so uncle Howard had to use our old ramps to get into the house with his scooter), and I set the cranberry sauce outside to cool and found it after everyone had left.. But most things, including the smoked pork went over pretty well.  Thank goodness there are some pretty good cooks in the family that each brought one or more covered dishes of their special-dish to round out our huge buffet of food.

I would like to list the dishes but I am sure I would forget one or two?  I certainly didn't taste each and every one of them as there were 16 side's and 8 desserts.  Our cheese tray worked well and interestingly the goat cheese and the port wine cheese were hit the hardest.  I would have guessed the Brie, or one of the other ones would have been eaten away first, but they were not?

I took some pictures, but they are family pictures of kids being kids and adults being kids and gifts being passed around, so they are not good fodder for here on the board.  I will probably do a Flickr Set of them later in the week though.

Time to hit the hay, thank the Lord that we have again brought the folks we love together and broken bread.  We also raised a praise for the folks that couldn't be with us for one reason or another, or that went on to that "better place".  On to a good New Year and bigger and better things.
.
Title: Re: What's for dinner?
Post by: AndyBoy on December 22, 2009, 08:33:41 AM
I got lucky last night and made a very nice dish. Broccoli casserole with eggs, cheese and milk and I added some leftover basmati rice and lentils which seemed to melt into the cheesy sauce. It was a very successful and satisfying one dish meal.
Title: Re: What's for dinner?
Post by: Jmolinari on December 24, 2009, 07:42:25 PM
Caldo verde (Portuguese potato and kale soup). Tasty!
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 10:08:01 AM
Bambi burger.

Two ground deer meat patties with sauteed shitake mushrooms and green onions plus Mexican cheese in the middle. Tossed a generous amount of cajun spices (Dis 'N Dat brand) into the saute. German mustard and romaine lettuce.

Best burger I've had in a long time, although the bun was nothing special.

(http://farm5.static.flickr.com/4035/4217275154_b5bc6555fe.jpg)

(http://farm3.static.flickr.com/2721/4217275500_19a1b9f790.jpg)
Title: Re: What's for dinner?
Post by: Foodgeek on December 27, 2009, 10:12:48 AM
Scientist and I had seared duck breasts last night, probably a little too rare for his taste but I made him eat it anyway. On the side we had duck fat potatoes with duck cracklin mixed in and some brussels sprouts sauteed in duck fat with more duck cracklin.

It was a very ducky meal.
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 10:17:10 AM
Avenue A Chicken, recipe from Vertamae Grosvenor's Vertamae Cooks Again cookbook.

Quick, easy and super tasty. I'll make this again.

chicken thighs
onion
celery
chopped green olives
red bell pepper
garlic
roasted red pepper from a jar (recipe calls for pimientos)
canned tomatoes
paprika

(http://farm5.static.flickr.com/4041/4193799832_7a264bc909.jpg)
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 10:22:05 AM
Bean & cheese enchiladas.

Tortillas hot off the presses at BHFM. Fresh tomatillos cooked down.

(http://farm3.static.flickr.com/2584/4181304626_7aee5f626a.jpg)
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 10:24:40 AM
Bambi balls.

Ground deer meatballs, with Italian parsley, diced shallots, an egg, bread crumbs and ton of Sichuan pepper.

(http://farm5.static.flickr.com/4002/4215042993_bb6a628858.jpg)
Title: Re: What's for dinner?
Post by: AndyBoy on December 27, 2009, 11:28:06 AM
Nice looking food Geonuc, did you kill a deer or something?

I seared a couple of nice wild caught Salmon filets on Christmas eve. A friend gave me a jar of preserved lemons for Christmas and I used them in the pan with a couple of cloves of garlic.
Title: Re: What's for dinner?
Post by: AndyBoy on December 27, 2009, 11:32:46 AM
Should have combined this into 1 post but I didn't. Last night we had a Poulet Rouge chicken roasted. Those chickens are so flavorful. I used a recipe from Tyler Florence's cookbook that was based on Julia Child's way of roasting chickens. It called for a butter and parsley rub before cooking but as you can see the parsley got almost burned. Don't think I will use parsley next time until the chicken is almost done.
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 12:06:07 PM
Nice looking food Geonuc, did you kill a deer or something?

Thanks. Not me - my boss did the dirty deed.

That's a tasty looking chicken, Andy.
Title: Re: What's for dinner?
Post by: geonuc on December 27, 2009, 05:18:41 PM
Lemon sole, potatoes and snow peas with mushrooms, green onion, garlic and ginger. Tres bien.

(http://farm5.static.flickr.com/4053/4220478724_8bdf466166.jpg)
Title: Re: What's for dinner?
Post by: Loundry on December 27, 2009, 11:09:38 PM
Good Eats red beans and rice.

http://www.foodnetwork.com/recipes/alton-brown/red-beans-and-rice-recipe/index.html

The strange part of this recipe was the pickled pork.  I followed the recipe for that dutifully, freezing about 3 pounds of it (the other pound of the pork shoulder went to other uses).

I had no bay nor green bell chile, but otherwise I followed the recipe for the red beans and rice as well.  Flavorwise, B+.  Valuewise, A+.
Title: Re: What's for dinner?
Post by: Jmolinari on December 28, 2009, 07:27:37 AM
I made the GE RB&R, i liked it a lot, especially the pickled pork!
Title: Re: What's for dinner?
Post by: Loundry on December 28, 2009, 07:41:25 AM
I made the GE RB&R, i liked it a lot, especially the pickled pork!


Yes, the pickled pork was a very pleasant surprise!  I was skeptical and slightly grossed-out when he showed the recipe for pickled pork on the episode.  I was like, "Pickled meat?  Ewww!"  I don't know where that reaction came from, considering I've never had pickled meat.  However, it tasted fantastic and gave the beans a really rich and wonderful aroma that was undoubtedly due to the pickled pork.
Title: Re: What's for dinner?
Post by: AndyBoy on December 28, 2009, 08:10:24 AM
We had beans for dinner last night also. Ours had no meat or stock and I buzzed some of it into a nice warming soup with a caesar salad. We had some toasted bread but the bread sucked, it was a Publix "wheat" loaf and I don't see how they manage to bake bread that soft.
Title: Re: What's for dinner?
Post by: Minerva on December 28, 2009, 08:12:52 AM
Made a big pot of beef paprikash last night with both sweet and hot Hungarian paprika. Simmered it very gently for several hours and letting the flavors meld today for tonight's dinner. It's great cold weather food.
Title: Re: What's for dinner?
Post by: Loundry on December 28, 2009, 08:22:00 AM
We had some toasted bread but the bread sucked, it was a Publix "wheat" loaf and I don't see how they manage to bake bread that soft.

My guess is that it's something to do with this:

http://cookingupastory.com/bread-what-are-those-ingredients-on-the-labels

If not that, then I'll throw my hat in with "black magic".

Perhaps it is like this: When cooks add chemicals to food in industrial kitchens, we call it "food additives".  When cooks add chemicals to food in restaurant kitchens, we call it "molecular gastronomy".
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 28, 2009, 08:35:46 AM
We had some toasted bread but the bread sucked, it was a Publix "wheat" loaf and I don't see how they manage to bake bread that soft.

My guess is that it's something to do with this:

http://cookingupastory.com/bread-what-are-those-ingredients-on-the-labels

If not that, then I'll throw my hat in with "black magic".

Perhaps it is like this: When cooks add chemicals to food in industrial kitchens, we call it "food additives".  When cooks add chemicals to food in restaurant kitchens, we call it "molecular gastronomy".

Good info, thanks...  I probably won't be adding some of those things to my bread, but hey, I might...  Then I might change my name to breadgeek, or bredgeek?   8)

.
Title: Re: What's for dinner?
Post by: AndyBoy on December 29, 2009, 08:08:16 AM
After our less than spectacular lunch experience yesterday and my wife not eating anything, I tried to make some real comfort food last night for her. I used the Christmas leftover turkey breast and made it into a pot pie with White Lily buttermilk biscuits on top, egg washed and salted. This was a pretty successful meal and she seemed to enjoy it.
Title: Re: What's for dinner?
Post by: Jmolinari on December 29, 2009, 07:48:00 PM
Zuni cafe' style roast chicken, served with sauteed turnip greens (in the chicken fat. yum) Pan sauce was also tasty.
Everything cooked in 1 pan. Gotta love that.
Title: Re: What's for dinner?
Post by: AndyBoy on December 31, 2009, 08:46:57 AM
I used Foodgeek's recipe she posted a few days ago for Vindaloo and made it with chicken last night. I have never ordered Vindaloo in an Indian restaurant so I don't know what it is supposed to taste like but this was very good, not overpowering with the heat but it did have a punch. I used all the chili's called for in the recipe, split open, except the dried ones because I over looked them until the dish was almost done. The soup we started with was Indian Pepper Water and it is from a recipe in a cookbook I have, along with the potato dish we had as a side. Soup had a very good flavor, it calls for curry leaves, but after trecking to 3 markets yesterday, I couldn't find them and made it without them. Anybody know where curry leaves are available? BHFM didn't have them or Ranch 99 or the Indian food store in Chamblee.

I was thinking yesterday as I pulled into the third market, AndyBoy you are turning hardcore.
Title: Re: What's for dinner?
Post by: Foodgeek on December 31, 2009, 08:55:03 AM
Wow. That looks really tasty, AndyBoy. The potatoes and soup, too. Mmmmm.

Edited to add: I have seen curry leaves in a market at one point, but I'll have to try and remember where.
Title: Re: What's for dinner?
Post by: Jmolinari on December 31, 2009, 08:55:24 AM
looks yummy andy!
Title: Re: What's for dinner?
Post by: Minerva on December 31, 2009, 08:58:15 AM
I have seen curry leaves in a market at one point, but I'll have to try and remember where.

Was it Harry's? I seem to recall getting some there.
Title: Re: What's for dinner?
Post by: AndyBoy on December 31, 2009, 09:13:57 AM
Thanks guys, I will try Dekalb next time I need curry leaves. BHFM had them in the past but didn't see any yesterday and when I asked a clerk about them he took me to the curley leafed lettuce so there was a little language problem.
Title: Re: What's for dinner?
Post by: LizR on December 31, 2009, 09:32:27 AM
YDFM usually has curry leaves.

Everyone's food looks great!
Title: Re: What's for dinner?
Post by: geonuc on December 31, 2009, 10:07:18 AM
Zuni cafe' style roast chicken, served with sauteed turnip greens (in the chicken fat. yum) Pan sauce was also tasty.
Everything cooked in 1 pan. Gotta love that.
Looks good. What is Zuni cafe style?
Title: Re: What's for dinner?
Post by: Jmolinari on December 31, 2009, 10:09:09 AM
Geo: google it. The chicken is presalted for a day or 2, then roasted hot and fast. It's awesome.
Title: Re: What's for dinner?
Post by: LizR on December 31, 2009, 10:14:36 AM
I second the Zuni method for roast chicken. Actually, her take on dry salting is useful on pretty much every kind of meat.

Jason - have you ever made it with the bread salad? Very yummy. In fact, we had this dish at Zuni last summer and thought that our version was better, mainly because we get it to the table right away.
Title: Re: What's for dinner?
Post by: Jmolinari on December 31, 2009, 10:41:34 AM
Liz, i haven't tried the bread salad...i'll do it next time.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 01, 2010, 08:05:33 PM
No pictures, but a really nice winter meal tonight.

Started off with a charcuterie plate with meats from Pine Street Market (their Copa is unbelievable) accompained by two cheeses:  Sweet Grass gouda and Cypress Grove Truffle Tremor.  Served this with Raincoast Crisps crackers with raisins, pecans, and rosemary, and two fruit spreads - pear and spicy peach.  Man, did this disappear fast!   :)

Dinner started with a salad of escarole, mixed greens, fennel and celery, lightly dressed with an apple cider vinaigrette.  Great use of winter veggies, and the sweetness of the dressing nicely offset the bitter greens.

Finally, pan roasted duck breasts with pomegranate-chile sauce accompanied by simply roasted brocolinni.  Really good, though the duck sadly got past the medium rare I was shooting for.  Just a terrific meal.
Title: Re: What's for dinner?
Post by: AndyBoy on January 02, 2010, 08:26:36 AM
No pictures, but a really nice winter meal tonight.

Started off with a charcuterie plate with meats from Pine Street Market (their Copa is unbelievable) accompained by two cheeses:  Sweet Grass gouda and Cypress Grove Truffle Tremor.  Served this with Raincoast Crisps crackers with raisins, pecans, and rosemary, and two fruit spreads - pear and spicy peach.  Man, did this disappear fast!   :)

Dinner started with a salad of escarole, mixed greens, fennel and celery, lightly dressed with an apple cider vinaigrette.  Great use of winter veggies, and the sweetness of the dressing nicely offset the bitter greens.

Finally, pan roasted duck breasts with pomegranate-chile sauce accompanied by simply roasted brocolinni.  Really good, though the duck sadly got past the medium rare I was shooting for.  Just a terrific meal.

That sounds fantastic and you made me want grilled duck breasts tonight. I got lazy yesterday and didn't cook the collards and blackeyed peas but we will have those tonight as sides.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 02, 2010, 08:31:05 AM
Glad to inspire!   ;)

Incidentally, where do folks get their duck breasts?  Can you get 'em fresh anywhere other than buying and breaking down a whole duck?  All I could find were frozen Bell and Evans at Whole Foods.
Title: Re: What's for dinner?
Post by: Foodgeek on January 02, 2010, 09:39:19 AM
Fried calamari rings with Sriracha mayo for dipping and Tarago River goat cheddar mac and cheese with duck cracklings as the side. Pretty tasty.
Title: Re: What's for dinner?
Post by: Barnum on January 02, 2010, 11:04:23 AM

Bark'y pulled pork tacos w/ black bean salad and drizzled with a touch of Jason's Carolina bbq sauce.

(http://lh5.ggpht.com/_bDslkypbNJo/Sz97_pvLA9I/AAAAAAAAB3c/c1cPI_dNPHc/s800/bbqtacos.JPG)
Title: Re: What's for dinner?
Post by: LizR on January 02, 2010, 12:10:34 PM
Glad to inspire!   ;)

Incidentally, where do folks get their duck breasts?  Can you get 'em fresh anywhere other than buying and breaking down a whole duck?  All I could find were frozen Bell and Evans at Whole Foods.

Your Dekalb Farmer's Market has them fresh almost all of the time.
Title: Re: What's for dinner?
Post by: geonuc on January 02, 2010, 05:10:51 PM

Bark'y pulled pork tacos w/ black bean salad and drizzled with a touch of Jason's Carolina bbq sauce.
Nice.

I'm planning fish tacos tomorrow.
Title: Re: What's for dinner?
Post by: geonuc on January 04, 2010, 04:00:55 PM
I'm planning fish tacos tomorrow.
Fish tacos.

I suffer from "I want everything" syndrome, so the tacos tend to get overloaded with stuff to the point where you can't see or taste the fish.

But they were good. Panko crusted flounder from BHFM, pickled beets, red & chinese cabbage, green onions, korean radish, parsley, tomato, tomatillo sauce, pico de gallo and cruelty-free tartar sauce from Whole Paycheck. On tortillas from BHFM.

And some white cheese.

(http://farm3.static.flickr.com/2726/4245278235_6e06c299a1.jpg)
Title: Re: What's for dinner?
Post by: Foodgeek on January 04, 2010, 04:04:25 PM
White cheese?

We had some ceviche while we watched TV last night, served with toasted slices of baguette. The only seafood in it was squid rings, but it was still pretty good.
Title: Re: What's for dinner?
Post by: geonuc on January 04, 2010, 04:06:44 PM
White cheese?
Yeah.

Wanna make somethin' of it?
Title: Re: What's for dinner?
Post by: HaagenDazs on January 04, 2010, 04:17:01 PM
Yeah.

Wanna make somethin' of it?

Hey man, settle down.  FG is just trying to inquire as to what "white cheese" means, as there are obviously countless varieties.  If you're joking, then sorry for my reply.
Title: Re: What's for dinner?
Post by: geonuc on January 04, 2010, 04:21:09 PM
I was indeed joking. I've known FG for a good while now, so she knows me and my sense of humor.

But others don't know that, so I should have used an emoticon. Sorry.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 04, 2010, 04:24:15 PM
Fair enough. 

Reading other recent posts like "I don't care what it's made of." and the comment of
"I really wish you wouldn't put things like 'avoid' in the thread title." I just figured you were on a tear.
Title: Re: What's for dinner?
Post by: AndyBoy on January 04, 2010, 04:32:07 PM
You guys with the tacos are killing me. They look awesome, you ever think of getting a taco stand?  ;D
Title: Re: What's for dinner?
Post by: geonuc on January 04, 2010, 04:56:21 PM
You guys with the tacos are killing me. They look awesome, you ever think of getting a taco stand?  ;D
Barnum's tacos would be worthy of a taco-truck, I'd say. Mine were too much effort, to be honest. Maybe if I cut down on the ingredients ...  :P
Title: Re: What's for dinner?
Post by: MoT on January 04, 2010, 06:19:21 PM
Grilled burgers outside and served open-face on Kaisers with toppings of homemade chili, shredded cheddar, raw onion, and dijon mustard!
Title: Re: What's for dinner?
Post by: HaagenDazs on January 04, 2010, 06:20:34 PM
Doing a spaghetti squash frittata with some caramelized onions and Grana Padano.  Side salad and maybe a slice of bread.  Sounds like good leftovers for lunch tomorrow too.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 04, 2010, 06:22:54 PM
Grilled burgers outside and served open-face on Kaisers with toppings of homemade chili, shredded cheddar, raw onion, and dijon mustard!

Trying to get some grilling in before the cold weather hits?  ;)
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on January 04, 2010, 06:24:22 PM
Made a three bean soup with some of the leftover New Year's ham. It's delicious.
Title: Re: What's for dinner?
Post by: MoT on January 04, 2010, 06:25:39 PM
Tennesseeans cook out all year.  ;D
Title: Re: What's for dinner?
Post by: Jmolinari on January 04, 2010, 07:10:35 PM
I dont understand spaghetti squash. Every time i've had it, it's been entirely tasteless...and i imagine nutritionless really!
Title: Re: What's for dinner?
Post by: KoPP on January 04, 2010, 07:16:20 PM
I've always thought that if you want noodles, why go with squash? Flavor is important in all aspects - I don't believe in 'cereal filler' anymore.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 04, 2010, 07:21:30 PM


Mmmmm After our 8 days in Ohio, I wanted something warm and comforting.  I made stew...

Glorious Beef stew.. with so many things thrown in....

I will have pictures and text later..

It is 5 minutes away from being done.. I started at 3:30....  and now it is 8:21pm

the timer is ringing, not it is time to eat..

.
Title: Re: What's for dinner?
Post by: KoPP on January 04, 2010, 07:23:07 PM
Hmmm, if I can lay my hands on some good lardo, I think I'll do a take on a 'baconburger'.
Title: Re: What's for dinner?
Post by: Beerbitch on January 04, 2010, 07:31:41 PM
I dont understand spaghetti squash. Every time i've had it, it's been entirely tasteless...and i imagine nutritionless really!


A few years ago, had the spaghetti squash salad at Shorty's and been making it at home ever since.

Microwave and prepare squash, chill it
Toss with olive oil, lemon, salt and pepper to taste
Top with shaved parm, shredded basil and/or arugula and pine nuts

And, yes, not much nutritional value other than fiber but almost zero calories so a good foil for other things
Title: Re: What's for dinner?
Post by: AndyBoy on January 05, 2010, 08:01:54 AM
We had leftover collards and blackeyed peas and my wife had 3 seared scallops and I had a ground turkey burger. Not bad for a quickie meal on a cold night.
Title: Re: What's for dinner?
Post by: mikeamor on January 05, 2010, 08:11:47 AM
Holiday leftovers are fun.
Last night was a slice of prime rib on home made sourdough rolls from New Year's eve with brie and dijon from the Christmas Day spread, accompanied by black eyed peas and collards from New Year's day.
Starting to see the back of the fridge again...
Title: Re: What's for dinner?
Post by: AndyBoy on January 05, 2010, 08:32:31 AM
Yea, we are making progress, but we still have a quart of boulibase. I got to figure out something to do with it.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 05, 2010, 05:38:08 PM


Mmmmm After our 8 days in Ohio, I wanted something warm and comforting.  I made stew...

Glorious Beef stew.. with so many things thrown in....

(http://aroundhere.net/Mike2/285Fpics/01041-smallstew22.jpg)

Click on this Beef Stew in Green Dutch Oven (http://www.flickr.com/photos/49637895@N00/sets/72157623023473965/) pictures
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Title: Re: What's for dinner?
Post by: GabrielsDad on January 05, 2010, 06:34:45 PM
Given the frigid weather, it seems like every night is soup night.  Tonight was a thai-flavored shrimp soup with shitakes and napa cabbage.  Riffed a recipe I found on Epicurious, which was simple, fast and tasty.  Need to start taking pictures again...
Title: Re: What's for dinner?
Post by: HaagenDazs on January 05, 2010, 07:23:53 PM
About to put the finishing touches on farro piccolo from Anson Mills, along with some kale and roasted rutabaga and sweet potatoes.  Finish it off with a little of the same Grana Padano from last night.

http://www.ansonmills.com/farro.htm
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 09, 2010, 06:34:12 PM

We eat late..    burgers about ready to go on the Weber Go-Anywhere rectangle, Charcoal grill

My absolute favorite grill in the world.     One of GadgetGeek's Picks..  

White Oak Pastures ground beef with a bunch of good spices, some of Dizzy Pig's Red Eye Express, some chopped onion, one minced chipotle, and some ground pepper.

Here is the pic of them on the little grill.

(http://aroundhere.net/Mike2/285Fpics/burger1_11_22.jpg)
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Title: Re: What's for dinner?
Post by: AndyBoy on January 10, 2010, 08:11:14 AM
We had the last of our duck breasts last night pan sauteed and leftover collards that were so tender. But the best part was the shredded potatoes I cooked in duck fat in my largest skillet so they could be feathered out into a single layer. They were chrisp and delicious.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 10, 2010, 10:51:21 AM
Catching up, here is that very good Tuna coated with Dizzy Pig's Rub and seared, with white rice & a vegetable scramble cooked in a bit of chicken stock.

It was way good, and gave me a good start on Dizzy Pig's Tsunami Spin rub..  it is really flavorful with a bunch of good tastes.

(http://aroundhere.net/Mike2/285Fpics/DPTsunamiSpinTuna22.jpg)


Click on this for Tuna dinner (http://www.flickr.com/photos/49637895@N00/sets/72157603021266501/) pictures

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 10, 2010, 01:56:03 PM
We had the last of our duck breasts last night pan sauteed and leftover collards that were so tender. But the best part was the shredded potatoes I cooked in duck fat in my largest skillet so they could be feathered out into a single layer. They were crisp and delicious.

Now why won't they make those at Waffle House?  Andy, those look delicious.

.
Title: Re: What's for dinner?
Post by: Larkemon on January 10, 2010, 03:04:02 PM
Wife was under the weather so made some Vietnamese congee (Chao Ga) for dinner last night.  There's something about how the ginger and rice just soothes the stomach.  Now I have Bo Kho made with short ribs stewing away in the dutch oven.  It's smelling good in the house!
Title: Re: What's for dinner?
Post by: bettylouski on January 10, 2010, 03:10:19 PM
I had my very last yellow tomato of the 2008 growing season - the latest ever.  I had picked a bunch of them green around Thanksgiving when expecting a freeze, and this one finally ripened.  PDG for the time of year. . .
Title: Re: What's for dinner?
Post by: Jmolinari on January 10, 2010, 03:36:52 PM
Why do we have 2 dinner threads? I'm getting confused!
Title: Re: What's for dinner?
Post by: AndyBoy on January 10, 2010, 05:01:45 PM
We had the last of our duck breasts last night pan sauteed and leftover collards that were so tender. But the best part was the shredded potatoes I cooked in duck fat in my largest skillet so they could be feathered out into a single layer. They were crisp and delicious.

Now why won't they make those at Waffle House?  Andy, those look delicious.

.

Maybe 'cause they don't have any duck fat?
Title: Re: What's for dinner?
Post by: Administrator on January 11, 2010, 02:34:02 PM


Chicken soup came up in the rotation for Sunday..  I made cornbread to go with this very vegetablly (is that a word?), chicken soup. 

The soup is/was deep and delicious, the chicken was just cooked enough and the fairly thick-with-vegetables broth tasted just fine during this cold snap. 

Here are two pics of the dishes.   The buttermilk was way, way thick, so I had to use some regular milk to thin it down to the consistency that I like (I like it to almost pour).  I browned some frozen corn in a dry pan and added it to this batch too, I like that slightly browned corn flavor


(http://aroundhere.net/Mike2/285Fpics/kernbred22.jpg)


(http://aroundhere.net/Mike2/285Fpics/CCChjixsoup22.jpg)



Title: Re: What's for dinner?
Post by: AndyBoy on January 14, 2010, 08:41:29 AM
Last night I started a batch of chicken wings and we were out of Frank's hot sauce so I whipped up an Asian version that was really good. Started with rice wine vinegar and added Thai hot chili sauce, sweet chile sauce, tomato paste, hoisin sauce, sweet soy sauce and cilantro. I also put in some whole Szechuan peppercorns but decided after tasting that I didn't like the crunch so I strained them out and added ground ones instead. Great flavors that complimented the chicken and I got that metallic numbing that Szechuan peppercorns play on your tongue although my wife said she didn't. Maybe because I ate lots more than she did.
Title: Re: What's for dinner?
Post by: Jmolinari on January 14, 2010, 08:52:02 AM
Andy, the annoying crunch of the szechuan peppercorns comes from a tiny black seed that is sometimes stuck between the "petals" of the peppercorn. these are tasteless and gritty. I weed them out when i cook with the peppercorns. It's a pain in the ass.
Title: Re: What's for dinner?
Post by: AndyBoy on January 14, 2010, 09:24:33 AM
I found the crunch annoying Jason but when we ate at Tasty China they used them whole if I remember correctly and it didn't bother me then. I wonder if you can buy them without the outer coatings?
Title: Re: What's for dinner?
Post by: Jmolinari on January 14, 2010, 09:36:45 AM
The outer coating is the good part, the black sphere inside is the crunchy gritty part. I've read that the higher grade stuff has fewer of the black seeds.....
Title: Re: What's for dinner?
Post by: HaagenDazs on January 14, 2010, 06:58:36 PM
Cooking from my semi-recent Anson Mills order, I'm cooking Sea Island Red Pea gravy and serving over Carolina Gold Rice.  Should be ready soon!  Sea Island Red Peas are like a brown/red black eyed pea but about half the size.  Kinda cute.  :D
Title: Re: What's for dinner?
Post by: LizR on January 14, 2010, 07:52:57 PM
Dry brined, pan-fried individual lamb rib chops, swiss chard sauteed with a little onion, shirataki "noodles" in cream sauce.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 14, 2010, 09:18:37 PM
Dry brined, pan-fried individual lamb rib chops, swiss chard sauteed with a little onion, shirataki "noodles" in cream sauce.

Dern, you got us tonight, we had some spun chicken with some home-cooked egg noodles and a vegetable medley.


No pictures were made during the preparation nor service of this meal.

.
Title: Re: What's for dinner?
Post by: Loundry on January 15, 2010, 01:13:39 PM

Shrimp and Grits:


Oh yum!  That looks awesome gg.  I love shrimp and grits.  It's the perfect marriage of flavor and function.  The grits insulate the shrimp.  I always embed the shrimp into the grits to facilitate this.
Title: Re: What's for dinner?
Post by: AndyBoy on January 16, 2010, 07:49:11 AM
We were in Whole Foods yesterday and they had some good looking wild cod. I made a tempura batter and cooked them in flavored oil last night. My wife made a delicious salad and it was a very good dinner for a Friday night.
Title: Re: What's for dinner?
Post by: Jmolinari on January 16, 2010, 08:03:46 AM
That looks good Andy, and i like the idea of flavoring the oil. Could you taste it in the batter?
Title: Re: What's for dinner?
Post by: AndyBoy on January 16, 2010, 08:09:46 AM
Just slightly, the thyme was most pronounced. I also put some garlic cloves after I took the photo and there was a hint of that also. I think with a mild fish like cod, less is more.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 16, 2010, 06:44:07 PM
Tonight was going to be a Thai pasta stir fry, but with the crappy weather, it felt more like a soup night.  Changed plans mid stream and went with a tom yum gai based on a few recipes I came across on line.  Pretty darn good, though since I'm a California Jew, not too "authentic."   ;)

Mediocre quality image taken with my iPhone

Title: Re: What's for dinner?
Post by: LizR on January 16, 2010, 07:33:09 PM
Moussaka with lamb and beef and a big salad.
Title: Re: What's for dinner?
Post by: Beerbitch on January 16, 2010, 09:05:11 PM
Moussaka with lamb and beef and a big salad.


Ditto....how odd.   I guess it's that kind of night.
Title: Re: What's for dinner?
Post by: AndyBoy on January 18, 2010, 01:28:05 PM
Last night I did Foodgeek's Vindaloo recipe she posted a while back again but this time I used Thai chilis instead of Serranos. I also added about a half cup of tomatoes. For some reason the vinegar was more pronounced this time but it was very good. I think it will be better as leftovers when the flavors mellow and blend more. Our house smells like curry, but in a good way.
Title: Re: What's for dinner?
Post by: MoT on January 18, 2010, 02:58:19 PM
Got a batch of beef stew on the stove in my enameled pot. Hopefully it turns out this time.I do not make it often but I do tend to screw it up.  :-[ The veggies don't go in until another hour.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 18, 2010, 03:28:51 PM
Tonight we're grilling a simple steak with some sweet potatoes and a salad.  If you've been itching to pull the cover off, now is the time as the temps will be hovering around 60 today and tomorrow.   8)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 18, 2010, 05:44:59 PM
Tonight we're grilling a simple steak with some sweet potatoes and a salad.  If you've been itching to pull the cover off, now is the time as the temps will be hovering around 60 today and tomorrow.   8)

We are doing the same meal but without the sweet in the potato...

Dizzy Pig Red Eye Express Rub on Steak, here I come...

I'm doing steaks (as usual) on the small Weber Go-Anywhere... It is on the screen porch (all tile) and does not need covered.  It does need a good pressure washing one of these fine days.

.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 18, 2010, 07:09:36 PM
For us, it was Pork Meatball Banh Mi.  Ground pork mixed with fish sauce, herbs, and other flavorings.  Roasted the meatballs in the oven, then served on toasted bread (the Publix Cuban bread makes great sandwiches) with quick-pickled carrot and diakon.  A bit of sriracha mayo, cilantro sprigs and some thinly sliced serrano peppers.  Served with a simple lime, soy and ginger coleslaw, this made for a really satisfying dinner.

Got the banh mi recipe from epicoruios.com, with a few alterations of my own.  This one's a keeper.
Title: Re: What's for dinner?
Post by: Jmolinari on January 18, 2010, 07:24:13 PM
I made a pasta sauce with some sauteed mushrooms, added to a mornay sauce (besciamel+cheese). Felt way richer than it was (did that by design). Quite tasty...
Bahn mi sounds gooooooood
Title: Re: What's for dinner?
Post by: Larkemon on January 18, 2010, 07:33:24 PM
Cheap and quick dinner tonight... Instant noodles (Shin Ramyun Gourmet Spicy... the best in my opinion) topped with stir fried top sirloin strips.  Finished with a squeeze of lime and cilantro.
Title: Re: What's for dinner?
Post by: Jmolinari on January 23, 2010, 05:48:58 AM
rib eye steak tacos. Served with options: avocado, jalapeno, cilantro, lime, grilled onions, and a cilantro lime mexican crema. Don't mind the bite:)
Title: Re: What's for dinner?
Post by: Barnum on January 23, 2010, 06:31:10 AM
rib eye steak tacos. Served with options: avocado, jalapeno, cilantro, lime, grilled onions, and a cilantro lime mexican crema. Don't mind the bite:)


Jason, don't take this wrong, but you appear to have a really big mouth....
Title: Re: What's for dinner?
Post by: Jmolinari on January 23, 2010, 07:01:02 AM
hahah. That may be the case, or it may be b/c that isn't a dinner plate, it's a side plate, and the tortilla was a 6" or so tortilla
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 24, 2010, 03:39:28 PM


It will be a while before dinner, but..  I am smoking some chicken thighs on the Weber Go-Anywhere.  I almost never use it as a smoker because it is small, but I'm doing 4 chick thighs, and it is fine..   I started to smoke it with citrus wood, but grabbed the Hickory sawdust first.   With it really wet and close outside, it smells so good with that whips of Hickory hanging close to the ground and in the screen-porch...

Title: Re: What's for dinner?
Post by: Sycamore on January 24, 2010, 08:20:44 PM
Seafood gumbo with shrimp, grouper, andouille sausage, dungeness crab and Virginia oysters
Oh my it is over the top good!
Title: Re: What's for dinner?
Post by: Foodgeek on January 24, 2010, 08:55:56 PM
For dinner tonight I decided to try a Mark Bittman recipe - more like a technique - for whole roasted chicken. The recipe only calls for a 3-4 pound chicken, 2 tablespoons butter and salt and pepper to taste, so pretty simple and it's all about the technique.

The technique involves heating the oven to 450 degrees, then placing a cast iron skillet in the oven to heat until somewhat smokey. I rubbed the chicken with butter, salt and pepper and a bit of paprika, which is a variant on the recipe in the book (The Best Recipes in The World). You place the chicken in the hot skillet and let it roast, unattended, for 30-40 minutes. I had to let mine cook a bit more than that, since it was a larger chicken. I waited until the juices inside the cavity were no longer red, but had a sort of mahogany hue. I hate overcooked chicken, but I am leery of making my husband sick from my tendency towards "raw is better." The chicken turned out to be excellent, with crisp skin and juicy meat, even on the breast. I think the crust of the skin on the breast actually kept moisture in better than my sliced lemon and rosemary under the skin technique.

On the side we had Delice de Borgogne mashed potatoes, mushrooms and onions sauteed with snow pea shoots and a bit of homemade cucumber and onion pickles. It was all very good, if I do say so myself.
Title: Re: What's for dinner?
Post by: Minerva on January 25, 2010, 12:02:01 PM
It was a birthday weekend at our house and SO and I tag-teamed in the kitchen both nights. Used to cook together all the time but it's gone by the wayside recently.

Saturday: pork schnitzel and homemade spaetzle, browned in butter with mushrooms, garlic and fresh thyme and finished with a little cream. (credit Tyler Florence)

Sunday: two racks of lamb cut into chops. He made a marinade with at least 12 ingredients but the only ones I remember are garlic, orange juice and zest, low-sodium tamari, ginger and scallions. I made a glaze of chopped cilantro, mint, flat leaf parsley, garlic, orange zest, honey, and peanut oil simmered until thickened. Grilled the chops on a cast iron grill pan. A simple risotto as a side.

Both meals were great and we only had a couple of moments of mutual sniping.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 25, 2010, 09:53:45 PM


I had the pleasure of cooking with my niece Cassie today, we made lasagna.  My LO meat sauce and a bunch of cheeses and some cut-to-length noodles, with a good flavored side-and-inside sauce and we were set.

It is such a hoot to cook with 5yr old Cassie, she is full of questions, and has watched hours of FoodTV, so she REALLY knows her way around    Wink.  Today we first went through a big box of oils and concentrates I needed to pare.   It was fun opening the bottles of the different flavors with/for her and letting her get a good whiff of the essential oils and concentrates.

She did noodle placement flawlessly, when we at last got to build the lasagna, she knew the order of addition by the second layer. She gets her share tomorrow night when the noodles have fully absorbed the good juices and flavors from my home-made-sauces and the other layers we added. One day I will buy an 8" X 8" X 4" deep pan and eliminate the goo on the pan sides.

She wants to do meatballs next.

.
Title: Re: What's for dinner?
Post by: AndyBoy on January 26, 2010, 03:33:16 PM
Sounds like you are having fun and doing something she will remember for the rest of her life. Good show.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 26, 2010, 05:03:51 PM
Sounds like you are having fun and doing something she will remember for the rest of her life. Good show.

Thanks, and you are right.  One day Andy, I'd like you to meet her, she is a total hoot...

I did hate that the camera was not operable..  there were several times when the shots would have been priceless...

Her Dad (Balrog1174) was just here to pick up their share of the lasagna, and some of my DEEP sauce.  I will have to hear how she likes it later...?

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 26, 2010, 05:18:31 PM


If you take all of the stuff out of the macaroni and cheese blue box and put them each in separate containers and change the kind of noodles and add a bit of WONDERFUL cheese, and some diced jalapenos, and two chunks of poached chicken breast is it still cooking?

This is as close to a bail out as I get.

.
Title: Re: What's for dinner?
Post by: MoT on January 26, 2010, 07:27:14 PM
What's wrong the the little macaroni noodles in the blue box?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 26, 2010, 10:48:24 PM
What's wrong the the little macaroni noodles in the blue box?

I wanted ears.

.
Title: Re: What's for dinner?
Post by: Stew on January 28, 2010, 11:38:24 AM
Haggis sunday Burns supper

No sheep guts to be had -- made due with large diam casing, beef heart & liver, mutton, ground oatmeal

not bad!

(http://dl.dropbox.com/u/12814/photo.jpg)

(http://dl.dropbox.com/u/12814/photo%283%29.jpg)

Title: Re: What's for dinner?
Post by: LizR on January 28, 2010, 04:13:12 PM
Stew - that sounds pretty involved! Hope you enjoyed it.

Tonight: Zuni-style roasted chicken, sauteed zucchini with dill and tomato sauce, creamy shiritaki "fettuchini", green salad.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 29, 2010, 03:44:29 PM


I don't do these very often but it's potatoes Anna tonight, with some grilled country-style (brined) ribs, and some skillet squash..

I did take some pics with the little camera, I have not looked at them yet..

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 29, 2010, 06:32:24 PM


Pulling ribs.. 


Come to Cooks Warehouse tomorrow from noon till 2..  we will be there with the BGE crew and an new cookbook.

.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 29, 2010, 11:42:44 PM
Which one?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 30, 2010, 05:45:34 AM
Which one?

Ansley Mall

.
Title: Re: What's for dinner?
Post by: AndyBoy on January 31, 2010, 08:14:53 AM
We made sloppy joe's last night inspired by Tyler Florence and this incredible "slaw" made with butternut squash, goat cheese, rice vinegar, maple syrup, parsley, dried cranberries and toasted walnuts. Incredible flavors and definately will keep that one handly for future use.
Title: Re: What's for dinner?
Post by: The_Scientist on January 31, 2010, 12:33:41 PM
A couple of meals to mention this week, yet more testimony to FG's mad skillz in the kitchen.

On Wednesday we were fishing around for ways to use up leftovers, and came across some cooked and frozen sweetbreads from a couple of months back.  FG was inspired to make po' boys with Sriracha mayonnnaise.  Maybe the best and most indulgent po' (ri'?) boys ever, Iron Chef stuff, served alongside home fries with pea shoots and chicken skin cracklins.

 (http://www.4freeimagehost.com/resized/PUSH091992a92e06.jpg) (http://www.4freeimagehost.com/show.php?i=PUSH091992a92e06.jpg)

Yesterday we quite deliberately set out to make okonomiyaki.  Finding the ingredients turned out to be a chore as we hit Super H in Duluth and Chamblee as well as BHFM, and even then we missed a couple of things (should have made a list). We used the Cooking With Dog recipe for the most part, although we used premade mix rather than starting from scratch with flour, dashi, eggs and seech.  I don't have a problem with that.  Baby napa cabbage instead of a gigantic regular head that would surely rot in the fridge before we thought of something else to do with it, frozen octopus, dried baby shrimps, pork belly slices, tenkasu, pickled ginger (done herself since we didn't buy any on the shopping trip) green onion, and some bean sprouts rounded out the batter.  As it cooked on the stovetop FG added takoyaki sauce (same as the stuff they use for this dish, she assures me), bonito flakes, more green onion and crumbled nori.  Flipping this beast was a bit of a challenge, but she got 'er done.  As it finished she added an egg and steamed it for just a minute on top of the pancake.  Finished it with a squirt of mayonnaise thinned out with water.  The photo came after eating commensed, so it's not so pretty.  Flavor was wonderful though, better I thought than the one at Shoya Izakaya which had too much sauce for my liking.

Yet another smashing success ;D.

 (http://www.4freeimagehost.com/resized/PUSHf2a6425ab4ad.jpg) (http://www.4freeimagehost.com/show.php?i=PUSHf2a6425ab4ad.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 31, 2010, 05:03:44 PM

Cornbread is done, Black Eye Peas are cooked, Squash is cooked, the base for the chicken and sauce is done and tasty..  Now all I need is some chicken, and I'll have dinner ready.   ;D     ::)

I used some of that Roasted Peanut oil in the cornbread batter, this house smell so peanuty and wonderful.

.
Title: Re: What's for dinner?
Post by: AndyBoy on February 02, 2010, 07:58:49 AM
Last night was fried chicken wing drum sticks or whatever they are called. Soaked in buttermilk, breaded and fried. Served with leftover sides warmed up, this is probably my favorite part of the chicken.
Title: Re: What's for dinner?
Post by: HaagenDazs on February 04, 2010, 04:47:46 PM
It is softer than turnip greens and of course collards. I just chop it up, use a little olive oil and a crushed garlic clove or two and cook it covered with just a little bit of water. It cooks in 15-20 minutes

i just stir fry it on its own, or in other dishes. Just like using bok choy, yu choy or any other chinese green. It's not as pungent as american mustard greens.

The above is in reference to sherlihon.  I finally grabbed some at Buford Hwy and I was curious about the stems.  They seem quite tender unlike collard or even chard so my guess is that you just chop them up along with everything else but I wanted to make sure before I started prepping.  Any help?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 04, 2010, 05:44:58 PM

Dinner last night was wonderful for my bride's birthday,  this is not brag, it is fact.

I fixed a couple New York Strips with garlic (real-crushed), some freshly ground black pepper, and some salt.  I only gave them about an hour with that mixture on them in the fridge.

Baked potato with "both", and a terrific same/same salad that we both love, with a bit of lime juice squeezed on the red onion strips, and a nice toss with some store-bought Blue Cheese dressing.

Possibly some of my best steaks in a couple years.  these were Angus and well marbled from Great Western Meats in Loganville.  I grilled them on the small Weber, (my choice for two steaks), about 4 minutes a side, set them on the other end of the grill with no charcoal underneath them for another 4 minutes and then foiled them on a warmed plate for 8 minutes...  Let me tell you those thick bad-boys were just right..   go ahead, ask CP....?

Yes you have to "be there" for these steaks to turn out right, because it takes some on and off cover work to keep each side from scorching too much, but damn, I have paid my dues on these grills and it is worth the few minutes of close attention to make them turn out this/that good.  

I would love to teach a class on that small Weber Grill.. it handles a bunch of what 2 folks fixing dinner on a grill need.  Sure there are the other grills and smokers at hand, but this is so good with the charcoal 2 inches from the meat, and the ability to NOT have it flame up with the cover going on and off.  You always have a cool end to that rectangular grill to move things away from the hot coals and let them cook for a bit with the cover on, to bring the meat to it's perfection.  I like it...

.
Title: Re: What's for dinner?
Post by: GabrielsDad on February 04, 2010, 06:18:44 PM
Mmmmm.... steak.  On the Weber....  I'd take that class!

Tonight was fish soup with bread.  Everything from scratch, including fish stock, rouille (a CRAZY delicious spread of roasted red peppers, garlic, bread crumbs, and a few other ingredients), though not the bread.  Really, REALLY good, the wife was asking for seconds and she is not a fish-head.  I was very pleased with how this one turned out.  Though I do need to start taking photos with something other than the iPhone.   ;)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 04, 2010, 06:24:30 PM
Mmmmm.... steak.  On the Weber....  I'd take that class!

Tonight was fish soup with bread.  Everything from scratch, including fish stock, rouille (a CRAZY delicious spread of roasted red peppers, garlic, bread crumbs, and a few other ingredients), though not the bread.  Really, REALLY good, the wife was asking for seconds and she is not a fish-head.  I was very pleased with how this one turned out.  Though I do need to start taking photos with something other than the iPhone.   ;) 


It looks crazy-good from here.  It has been a while since I settled down and made a good deep fish stock for a dish.  It is a wonderment to me how much flavor you can pump into water with a bit of effort...  Good Yob....

.
Title: Re: What's for dinner?
Post by: GabrielsDad on February 04, 2010, 07:09:23 PM
Thanks.  It's so rewarding to take water, a few ingredients, and get an amazingly complex stock. 
Title: Re: What's for dinner?
Post by: uOTPia Dweller on February 04, 2010, 07:42:40 PM



I would love to teach a class on that small Weber Grill..


Where would you teach it?

At     (http://www.lifeatcollege.com/Cart/images/Weber_State_Logo.jpg)

I'd guess
Title: Re: What's for dinner?
Post by: AndyBoy on February 05, 2010, 07:40:55 AM
It is softer than turnip greens and of course collards. I just chop it up, use a little olive oil and a crushed garlic clove or two and cook it covered with just a little bit of water. It cooks in 15-20 minutes

i just stir fry it on its own, or in other dishes. Just like using bok choy, yu choy or any other chinese green. It's not as pungent as american mustard greens.

The above is in reference to sherlihon.  I finally grabbed some at Buford Hwy and I was curious about the stems.  They seem quite tender unlike collard or even chard so my guess is that you just chop them up along with everything else but I wanted to make sure before I started prepping.  Any help?

I usually cut off the bottom inch or two of the stems, they cook to a tender texture. Occasionally there is a slight bitterness that may come from the stems, don't really know, but I don't mind the taste at all. I will be curious to know how you like them.
Title: Re: What's for dinner?
Post by: HaagenDazs on February 05, 2010, 08:28:40 AM
Thanks Andy -

I didn't get a quick response last night but I did just as you said, conveniently enough.  I found that cutting off the bottoms also released all of the stems and leaves from the connection at the bottom there and helped wash away all the sand.  We were quite pleased with them.  The flavor was mildly bitter but like you mentioned but nothing drastically different.  I had too much volume that was too wet (the lazy cook that I am, didn't dry them) to really stir fry but I did braise them in a bit of sauteed garlic, ginger and soy.  The remaining water on the leaves provided plenty of additional moisture.  So much so that I spooned some off and had to re-season.  I served it over rice and just topped it with some shaved flat iron from the freezer.  Easy dinner!
Title: Re: What's for dinner?
Post by: Otto on February 05, 2010, 05:05:58 PM
Title: Re: What's for dinner?
Post by: Melomom on February 05, 2010, 05:22:30 PM
That pizza looks yummy. I am making pizza tonight.  Topping is homemade meatballs, this time I baked them instead of frying them, they are just as good and much less mess. 
Title: Re: What's for dinner?
Post by: Otto on February 06, 2010, 01:07:22 AM
That pizza looks yummy. I am making pizza tonight.  Topping is homemade meatballs, this time I baked them instead of frying them, they are just as good and much less mess. 

Please post photo! 
Title: Re: What's for dinner?
Post by: biskuit on February 06, 2010, 07:03:24 PM
Working through some duck confit I made with duck ordered for an Ad Hoc at Home meal, a few nights ago did some duck confit salad with pistachio and dried cherry, then tonight did a "modified" cassoulet that turned out amazingly good (I cheated I will admit, it took all of 45 minutes to make, based on a Bittman recipe). Great stuff.

(http://farm5.static.flickr.com/4060/4330780821_572f4b0025.jpg)

(http://farm5.static.flickr.com/4071/4335499453_b0a038b1a5.jpg)
Title: Re: What's for dinner?
Post by: Barnum on February 07, 2010, 05:35:14 PM

Side if bright red Coho salmon, sprinkled with dizzy pig pineapple head rub (they threw in a sample with my last purchase).  about 40 minutes on a cedar plank on the BGE at 200 degrees or so and it came out a moist and with great flavor not at all overpowered by the rub.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 08, 2010, 03:27:43 PM


Catching up..  finally able to move pictures off from the point and shoot camera card. 

Here is a really good dinner a few nights ago of Grilled/Skewered shrimp with a Habanero Mango sauce, with fried rice (and unseen) Bok Choy..

http://www.flickr.com/photos/49637895@N00/4341156933/?edited=1 (http://www.flickr.com/photos/49637895@N00/4341156933/?edited=1)
.
Title: Re: What's for dinner?
Post by: mikeamor on February 09, 2010, 11:01:13 AM
Last night was clean out the pantry night and we had a Mexican canned food buffet extravaganza!

Refried Beans:
Diced pork jowl rendered in the pot for fat and crunchies. 
Added in a can of diced green chiles, two drained cans of pinto beans, 1/4 cup water, salt, pepper. 
Mashed it all up and let it stew.

Spanish Rice:

Chopped fresh onion and garlic thrown in a pot with a can of diced tomatoes, a can of beef broth, a can of diced green chiles, a can of El Pato sauce, 1/2 cup water, 3T olive oil, salt, pepper. 
Brought to slow boil, added 2C Basmati rice and simmered for 20 minutes.

Pork and Chiles:

Soaked 4 ancho and 2 dried chipotle peppers in a can of hot chicken broth.
Cubed and then browned 3lb pork butt in the pressure cooker.
Removed pork and then sautéed some onion and garlic in the rendered fat.
De-glazed with chicken broth infused with ancho and chipotle.
Put pork back in, added another can of chicken broth, a can of tomatillos (drained, papery skins removed) a can of diced green chiles, cilantro, salt, pepper.
Sealed it up and let that puppy pressure cook for 30 minutes.

Laid out with:
Flour tortillas (partner will NOT eat corn tortillas)
Soft corn tortillas (only way to go, especially with pork)
Crispy flat corn tortillas (those beans make great tostadas!)
Cheese, lettuce, sour cream and (almost) fresh guacamole left over from Superbowl Sunday.
Title: Re: What's for dinner?
Post by: lkc on February 10, 2010, 04:09:04 PM
Tonight,
Asian noodle salad with carrots, english cucs, radish, and snow peas.  Made it this afternoon with rice noodles- overcooked them so tonight I will use angel hair (too cold to go to the store).  The dressing is traditional- pnut butter, soy, rice wine vinegr, fresh ginger, sugar. lime zest and juice, red pepper.

grilled chicken breast.  I will be using a version of the dressing as a marinade.
Title: Re: What's for dinner?
Post by: Jmolinari on February 10, 2010, 05:51:57 PM
Tonight it's tacos al pastor using prepared meat from Supermercado Jalisco (that place is awesome! they have like 5 different kinds of prepared meats for tacos!, super cheap!, but no jowl).
Title: Re: What's for dinner?
Post by: Foodgeek on February 10, 2010, 06:54:54 PM
Sunday night it was crock pot carnitas with corn tortillas, homemade guacamole and salsa and other fixin's. Superbowl food, and we had chips with salsa as well. Strawberry shortcake for dessert.

Monday was more tacos, still very good.

Tuesday I took the braising liquid from the carnitas, added leftover smoked duck from Saturday's gathering plus a little chicken, pork, some vegetables and topped it with mashed potatoes for one of the strangest "Shepherd's Pie"s I've ever tasted. It was actually pretty good. The Scientist had 2 large helpings.

Not sure about tonight, but I sure do have enough leftovers not to have to go out and eat. Well, unless I feel like it.  ;)
Title: Re: What's for dinner?
Post by: Jmolinari on February 10, 2010, 06:59:40 PM
FG: isn't carnitas pork cooked in lard? How can there be braising liquid? I wanna make some carnitas, so an advice appreciated
Title: Re: What's for dinner?
Post by: Foodgeek on February 10, 2010, 07:17:43 PM
FG: isn't carnitas pork cooked in lard? How can there be braising liquid? I wanna make some carnitas, so an advice appreciated


Hi Jason,

Actually, I've done a good bit of searching for recipes for carnitas and the results range all across the board. Some say to brown first, others just put it in the crock pot and there are just so many variations. Really, it depends on what you personally like.

What I do is similar to these recipes: www.cdkitchen.com/recipes/cat/718/ I braise the meat with spices - usually some jalapeno, salt, pepper, maybe cumin - and I add a little cider vinegar and let the crock pot break down the shoulder until it's really tender. The crisp part comes after. I don't add lard because the meat renders so much fat that I find it unnecessary. The braising also breaks down the cartilage so that can become edible as well.

After it's all stewed, but still in recognizable chunks, I pull the pork out of the liquid, discard the bone and save the tangy braising water. I add a little of that back in a roasting pan and then coat with whatever feels right to me. A little sriracha, hoisin, salt, cayenne, okonomiyaki sauce . . . Something with a little sugar helps the fat to crisp it up in the oven. I toast the whole pan so that it's got crunchy bits on the outside, but it's still soft and moist inside the chunks of meat.

That's my take on carnitas, and I don't claim it to be authentic. It is a very tasty filling for everything from tacos and enchiladas to sandwiches and tamales. I've been a little puzzled as to what to do with the liquid, though, since it's flavorful pork stock, but just a little spicy and tangy. I used it with spaetzle one time and it was surprisingly good. If you chill it first the stock gets all gelatinous and you can just peel the lard off the top.

I'm sure any take you have on them will be as good as mine. A pork shoulder makes plenty of meat for almost a week's worth of meals.
Title: Re: What's for dinner?
Post by: Jmolinari on February 10, 2010, 07:23:52 PM
sounds good! Thanks! I think there was a huge thread on egullet on carnitas, maybe i'll sort through that too.
Title: Re: What's for dinner?
Post by: lkc on February 10, 2010, 08:19:47 PM
For pork, I usually buy a butt or shoulder and season it with this:

1 bunch of cilantro or culantro
several cloves of garlic
green pepper
onion or green onion
lime zest and juice
hot pepper of choice, i use jalepeno or serrano
salt and black pepper
put it all in a blender and you have a paste

rub the pork with it and let it sit overnight or put in the freezer for a later date.  I also use this paste when I'm making beans and rice, grilling fish, and chicken.

For the carnita style pork, this rub will create a nice gravy when you put it in a crock pot.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 10, 2010, 10:23:48 PM
For pork, I usually buy a butt or shoulder and season it with this:

1 bunch of cilantro or culantro
several cloves of garlic
green pepper
onion or green onion
lime zest and juice
hot pepper of choice, i use jalepeno or serrano
salt and black pepper
put it all in a blender and you have a paste

rub the pork with it and let it sit overnight or put in the freezer for a later date.  I also use this paste when I'm making beans and rice, grilling fish, and chicken.

For the carnita style pork, this rub will create a nice gravy when you put it in a crock pot. 



GG>-   Why do they (in Mexico and our Southwest) cook the carnitas in a copper caldron/pot?   I really don't know the answer

.

Title: Re: What's for dinner?
Post by: lkc on February 11, 2010, 09:09:49 PM
for GG's question
Per mexgrocer.com traditional carnitas are simmered in hot oil for a while to tenderize the meat. The cooper probally keeps the oil hot and even, so the pork doesn't fry.
Title: Re: What's for dinner?
Post by: HaagenDazs on February 12, 2010, 08:33:02 AM
For pork, I usually buy a butt or shoulder and season it with this:

"Butt" and shoulder = same thing.
Title: Re: What's for dinner?
Post by: GabrielsDad on February 12, 2010, 06:25:27 PM
Tonight, we ventured towards Vietnam for what was essentially a bun.  Marinated, grilled pork loin, a quick pickle of carrot, black raddish and jicama, and some cuke and bok choy for added veg.  Dressing of lime juice, sambal, fish sauce, sugar, cilantro, and mint.  Really good, and paired spectacularly with a $10 Canadian Pinot Blanc that I will be buying more of shortly. 

Title: Re: What's for dinner?
Post by: Otto on February 12, 2010, 07:53:45 PM
GabrialsDad, that bun looks so tasty.

I decided to make my first pizza tonight, following my friend's recipe.  It didn't taste as good as hers, but it was still good. 
Goat and Romano cheese, lots of garlic, peppers, and basil, plus some other stuff.  It was also my first crust.  Overall I'm satisfied and look forward to refining the ingredients.
Title: Re: What's for dinner?
Post by: Northside Food on February 12, 2010, 08:20:54 PM
Our dinner plans this evening were canceled due to snow, so we had instant ramen noodles tonight. But I fancied it up a bit by making tempura sweet potatoes and Momofuku fried chicken alongside.The fried chicken is actually for tomorrow's Chinese New Year Snack fest, but since its a new recipe for us, we wanted to try a test piece. 
Title: Re: What's for dinner?
Post by: HaagenDazs on February 12, 2010, 08:25:06 PM
We had a Ossabaw pork shoulder from Nature's Harmony Farm braised in hard cider.  I served it over rice with just a bit of olive oil and lemon dressed arugula on top for some peppery bite and freshness.  Great, intense pork flavor.
Title: Re: What's for dinner?
Post by: Barnum on February 14, 2010, 05:33:22 PM

Salmon Tacos:  Salmon smoked on the BGE with Dizzy Pig Raging River Rub, a smear of freshly made chipotle mayo, and dressed with a crunchy "salad" of shredded cabbage, mango, and lime juice.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 14, 2010, 06:44:08 PM


Not on yet...  and it's 7:45..pm...



BGE grilled (on skewers) large shrimp, fresh-never-been-frozen, Gulf shrimp..  there were 14 shrimp in this pound..

I am using Dizzy Pig's Pineapple Head rub after a short brining on the shrimp.

Chinese Green Beans..  (boiled not deep-fried), and some good flavorful rice...

This is a good Chinese New Year/Valentine's Day, end-of-weekend meal.. for us..

I'm going out to light the Egg...

.
Title: Re: What's for dinner?
Post by: Chocoholic on February 15, 2010, 09:39:53 AM
Cooked for my sweetie last night at home.  I had everything perfectly timed to be ready after the munchkins went to bed.  Veal scallopini over pasta, roasted asparagus topped with shaved parmesan, roasted fennel and pancetta salad (a Giada recipe), and chocolate fondue for dessert.  No pictures, as they would have ruined the candlelight mood, but one of my more successful special occasion home cooked dinners.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 16, 2010, 03:11:48 PM


Chicken on the BGE..   Broccoli some kind of way, and some baked Sweet potatoes...

I am making my second effort of a Vgood sauce for the chicken from Cooking Light..  it is a Mango/Habanero sauce..

I'll post my adjusted recipe in due time...

.
Title: Re: What's for dinner?
Post by: LizR on February 16, 2010, 03:57:40 PM
Tandoori chicken thighs, curried cauliflower, salad.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 16, 2010, 05:14:06 PM
Tandoori chicken thighs, curried cauliflower, salad.

quickly tell me about your Cauli... ?


Mine is still in the bag...

.
Title: Re: What's for dinner?
Post by: LizR on February 16, 2010, 05:48:24 PM
Probably too late for you GG, but it is not really curried. I always think of it as curry, but it is just cumin, lemon zest, minced garlic, salt, and dill mixed with butter and spread on a whole head of cauli. Put in a covered casserole and bake at 350 for about 1 hour, until very soft. It is a New Basics recipe.

FIL makes this, which I love:

http://www.epicurious.com/recipes/food/views/Roasted-Curried-Cauliflower-230653
 
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 16, 2010, 05:59:37 PM
Probably too late for you GG, but it is not really curried. I always think of it as curry, but it is just cumin, lemon zest, minced garlic, salt, and dill mixed with butter and spread on a whole head of cauli. Put in a covered casserole and bake at 350 for about 1 hour, until very soft. It is a New Basics recipe.

FIL makes this, which I love:

http://www.epicurious.com/recipes/food/views/Roasted-Curried-Cauliflower-230653
 

Thanks, I'm pretty much underway..   I'll post what I did.. 

BGE just got lit...   Spatchcocked chix, with that "special" sauce.   that now curried broccoli and some interesting sweet taters..


.


.
Title: Re: What's for dinner?
Post by: LizR on February 18, 2010, 06:37:05 PM
I believe I just overcooked a ham. Didn't realize that that was a real possibility but it is about 168 degrees and looks pretty dried out even though it was covered.
Title: Re: What's for dinner?
Post by: MoT on February 19, 2010, 10:54:29 AM
I believe I just overcooked a ham. Didn't realize that that was a real possibility but it is about 168 degrees and looks pretty dried out even though it was covered.

I did that around New Years. Even followed directions cooking it by the lb. etc. As it dried out a little bit in the fridge, it was easier to stick a slice in a sandwich eating/cutting towards the center. Thought about making ham salad but spouse wasn't interested. Turned out to be pretty wasteful as I didn't bother to cut all that lean/dry ham off the bone either and (sheesh in the trash it finally went.). : /
Title: Re: What's for dinner?
Post by: LizR on February 19, 2010, 01:07:57 PM
Yeah, I timed it by the package directions too. Next time I'll pull it out and check it earlier; my nose was tellng me it was done about a half hour before the lb/timing guidelines, but I was feeling lazy.

It is still fine to eat (for a cheap Smithfield ham).
Title: Re: What's for dinner?
Post by: SonyaBC on February 21, 2010, 01:15:07 PM
Spanakopita!
(http://i259.photobucket.com/albums/hh315/bonsaistella/SpanakopitaRecipe.jpg)

http://www.examiner.com/examiner/x-38884-Atlanta-Specialty-Grocery-Examiner~y2010m2d21-Spanakopita-recipe (http://www.examiner.com/examiner/x-38884-Atlanta-Specialty-Grocery-Examiner~y2010m2d21-Spanakopita-recipe)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 21, 2010, 06:53:48 PM


Rack of local, young, lamb with an herb semi-crust, Butternut Squash raviolis with sage butter, and some roasted asparagus...

<<<<  I have a question, is there some points off if at home you don't "French" the lamb bones?  >>>>

.


Title: Re: What's for dinner?
Post by: rwcohen on February 21, 2010, 06:57:08 PM


Rack of local, young, lamb with an herb semi-crust, Butternut Squash raviolis with sage butter, and some roasted asparagus...

<<<<  I have a question, is there some points off if at home you don't "French" the lamb bones? >>>

Rack of lamb foul, 2 style points loss.......
Title: Re: What's for dinner?
Post by: Loundry on February 21, 2010, 10:22:22 PM
Spanakopita!
(http://i259.photobucket.com/albums/hh315/bonsaistella/SpanakopitaRecipe.jpg)

http://www.examiner.com/examiner/x-38884-Atlanta-Specialty-Grocery-Examiner~y2010m2d21-Spanakopita-recipe (http://www.examiner.com/examiner/x-38884-Atlanta-Specialty-Grocery-Examiner~y2010m2d21-Spanakopita-recipe)

That looks gorgeous!
Title: Re: What's for dinner?
Post by: AndyBoy on February 22, 2010, 07:26:19 AM
We went down to Beaufort, SC for the weekend and it was absolutely beautiful there. Perfect weather. We brought back a couple pounds of fresh shrimp and I made a lasagna dish last night. Started with preserved lemons, garlic, capers sauteed in butter and olive oil then finished the dish with cilantro and jalapeno. Very good if I do say so but it is hard to go wrong with shrimp that fresh.
Title: Re: What's for dinner?
Post by: Minerva on February 22, 2010, 08:25:55 AM
Oh my freakin' goodness.
I want that right now.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 22, 2010, 05:58:08 PM


I'm making a short-chicken-pipian...  for a filler for our roll-ups (I hate to call them burritos), tonight.

With the much-stepped-on recipe I am including some Charro Beans out of a can.   I mess with these a bit to my taste and reduce the liquid so that they can be served without as much "slop" as they are out of a can.

It is a graceful use of our leftovers (grilled chicken, and vegetables out of our crisper drawer)...   I will add some "acquired" goat cheese to these roll-ups.   

Yes this is a simple, weekday meal, not too fancy but our/my intentions are good. 

there will be some spinach leaves in these roll-ups as well as some dry-fried fresh corn and other things..  these should be tasty and worthy, but possibly not picturesque.. ?

I hate it without my big camera.. I will post some semi-awful pictures of the rack-of-lamb dinner.

.

.


.
Title: Re: What's for dinner?
Post by: SonyaBC on February 22, 2010, 08:15:27 PM
I had some bella cucina pestos laying around and decided to make pizza with them.
The dough is from the Bread Baker's Apprentice (best pizza dough ever) I keep extra dough in the freezer all the time.
(http://i259.photobucket.com/albums/hh315/bonsaistella/BellaCucinaPizza1.jpg)
Title: Re: What's for dinner?
Post by: AndyBoy on February 23, 2010, 07:23:32 AM
Good looking pizza.

We finished up the last of our shrimp last night. Did a tempura with french fries and a slaw I made from a bag of Publix shredded broccoli. I honestly think I could eat shrimp in some form everyday and not ever get tired of it.
Title: Re: What's for dinner?
Post by: KoPP on February 23, 2010, 10:06:33 AM
Good looking pizza.

We finished up the last of our shrimp last night. Did a tempura with french fries and a slaw I made from a bag of Publix shredded broccoli. I honestly think I could eat shrimp in some form everyday and not ever get tired of it.

Hard to beat fresh shrimp - who did you buy them from down there?
Title: Re: What's for dinner?
Post by: AndyBoy on February 24, 2010, 07:41:28 AM
We got them at Dockside fish market before we headed back. Wish we could have eaten at the restaurant but next time for sure.
Title: Re: What's for dinner?
Post by: KoPP on February 24, 2010, 09:53:36 AM
We got them at Dockside fish market before we headed back. Wish we could have eaten at the restaurant but next time for sure.

Gay Fish Co. (there was a big run on their t-shirts for some reason) out near the bridge to Fripp has great shrimp. The cheapest bang for the buck is just off the south side of the Chechessee River bridge - the place is called Low Bottom, and they usually have good deals on heads-on and headless. We've seen their price go up recently, so if you have the time to comparison shop, it can be worth it...

Gay Fish Co Inc
1948 Sea Island Parkway, St Helena Island, SC 29920-4811
(843) 838-2763?

Low Bottom Sea Food
50 Mudbar Road, Okatie, SC 29909-3925
(843) 987-3474
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 24, 2010, 11:28:45 PM

We do stew...

Good chance to get the big Dutch Oven out and sear up some beef before a long braise to tenderize it.  I thought about using the pressure cooker but I had the time...

Bunches of stuff went into it..    Huge vegetable content.    Off the stove in 15 minutes..   

....
Title: Re: What's for dinner?
Post by: AndyBoy on February 25, 2010, 09:11:04 AM
Made a lasagna last night, my usual tomato sauce but I added a little cream this time. It was a nice touch and gave it a more richness, as if it needed it. Great meal on a cold night.
Title: Re: What's for dinner?
Post by: MoT on February 25, 2010, 10:11:40 AM
Funny, I ended up making lasagna too, first time in many months! I have refrained from making it because I usually eat too much. Tasted good but think I used to many herbs this time around. The meat sauce/cheese/noodle mixture ratio turned out well though.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 25, 2010, 01:29:32 PM


Our stew was really good..  about a half hour before it was finished I put a large strip of orange peel down into the stew, it brought out some terrific flavors from the veggies and the beef broth.  I am so glad there is leftovers...

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 27, 2010, 02:21:35 PM

A monster batch of fennel/meat spaghetti sauce was created here last night.  This certainly had enough protein, but also had a TON of saute'd vegetables and my own rich (but not too tomato tasting), sauce.    It is not a thin sortof sauce and perfect for a big pan of lasagna later on this week.  CP made a VeryGood Salad with some sliced Strawberries and some goat cheese for us to eat before I dropped the pasta.  I did take a couple cups of the sauce, thinned it out a bit and finished the pasta in that sauce before serving it.

.
Title: Re: What's for dinner?
Post by: bettylouski on February 27, 2010, 04:35:50 PM
Short Ribs a la America's Test Kitchen:  http://www.americastestkitchentv.com/recipe.asp?recipeids=5339&iSeason=10

I made this for the first time about a month ago, and DH requested a repeat.  Rich, beefy flavor from the Costco boneless short ribs.  I normally prefer to cook something like this on the bone, but the bones aren't missed as the Cooks Illustrated tests proved.
Title: Re: What's for dinner?
Post by: Foodgeek on February 27, 2010, 06:16:08 PM
Katsudon, a la Cooking With Dog. I think it will be pretty good. I'm also going to make Chawanmushi some time this week, so it's kind of Japanese Week at the FG and TS household.

I am sort of craving Indian right now, too, but that's probably because I'm just hungry.
Title: Re: What's for dinner?
Post by: Sycamore on February 27, 2010, 09:41:16 PM
King crab and little neck cioppino with lemon garlic linguine
 ;D
Title: Re: What's for dinner?
Post by: SonyaBC on February 28, 2010, 12:46:59 PM
I'm roasting some butternut squash I found in the freezer with eggplant, zucchini, yellow squash, and sweet onion right now with a light sprinkling of sage for lasagna later in the week.  I'm thinking of mixing in some pumpkin puree I also found in the freezer with ricotta that I have an abundance of right now and layering that with the bechamel.
I'll post pics when I make it officially on Tuesday or thursday. I'm doing the roasting ahead of time b/c I already had the oven heated and sometimes I'm lazy like that.
Title: Re: What's for dinner?
Post by: LizR on February 28, 2010, 05:00:05 PM
App of fried chicken livers (trying to chip away at the five pounds that are frozen). I am thinking of tossing them in balsamic before the flour.

Then we'll split a seared duck breast that has been marinating with orange peel and rosemary, and serve it over a bed of tender, lightly dressed salad greens.
Title: Re: What's for dinner?
Post by: Foodgeek on February 28, 2010, 07:53:08 PM
Finished off the beer cheese soup I made a couple of days ago with some homemade croutons on top. We had a big lunch, so this was enough, though we might finish off the rest of the homemade ice cream in the freezer before bed.
Title: Re: What's for dinner?
Post by: bettylouski on March 01, 2010, 08:29:50 AM
Yesterday I made Linton Hopkins' receipt for Shrimp and Smoked Oyster Chowder, from the March issue of Food and Wine.  The canned smoked oysters are to replace bacon, making it a "lighter" dish.  I skipped the buttermilk at the end, which made it more like a gumbo.  Very tasty recipe.

http://www.foodandwine.com/recipes/shrimp-and-smoked-oyster-chowder
Title: Re: What's for dinner?
Post by: HaagenDazs on March 01, 2010, 10:34:17 AM
Yesterday I made Linton Hopkins' receipt for Shrimp and Smoked Oyster Chowder, from the March issue of Food and Wine.  The canned smoked oysters are to replace bacon, making it a "lighter" dish.  I skipped the buttermilk at the end, which made it more like a gumbo.  Very tasty recipe.

http://www.foodandwine.com/recipes/shrimp-and-smoked-oyster-chowder


Thanks for the link, I'm gonna try it this week sometime.  I needed a way to add in some smoked oysters to a dish.  The wife isn't so hot on canned seafood (other than tuna).  I'll call it a smokey shrimp chowder and only mention the oyster part later. :D
Title: Re: What's for dinner?
Post by: AndyBoy on March 02, 2010, 08:09:40 AM
Decided to make chili last night so I started by making chili powder from scratch. Used a version by Alton Brown that was really good, don't think I will ever go back to the store bought stuff. I also used a Guinness extra stout and a little cocoa powder to smooth out the edges. It was some of the best chili I have ever made, just the right amount of heat and spice. We had fresh corn tortillas and a salad on the side.
Title: Re: What's for dinner?
Post by: HaagenDazs on March 02, 2010, 08:45:33 AM
I ended up making the Smokey Shrimp Chowder last night.  It turned out well but there were a couple of substitutions I made: I omitted the green pepper and just added some green onion on top just for some fresh green crunch.  There was no fennel at Harry's (go figure) so I added in a splash/tablespoon of Pernod in its place.  And instead of buying some grouper or cod as the recipe calls for, I had some frozen flounder in the freezer and used that.  The buttermilk added at the end separated which I wasn't expecting.  I added it well off the heat but maybe the soup liquid was still too hot.  Either way it was good. 
Title: Re: What's for dinner?
Post by: Jmolinari on March 02, 2010, 10:35:04 AM
I made some shrimp tacos last night using HUGE wild gulf shrimp father in law gave us. Just tossed them with cumin, chili powder, garlic and oil, then pan sauteed them. Served in flour tortillas with red jalapeno, cilantro, onion and cumin-lime-cilantro mexican crema. REALLY awesome.
Title: Re: What's for dinner?
Post by: Jmolinari on March 02, 2010, 07:00:35 PM
Curry laksa tonight with shrimp and sher li hon. Great stuff. Perfect for a cold night, and super easy to make using the premade laksa paste from Asian Home Gourmet (http://www.asianhomegourmet.com.sg/slccn.html). I should try other brands, but this one is very good. Always have a couple in my pantry. Add some shrimp or chicken, some random greens, and some noodles...bam. Dinner.
Title: Re: What's for dinner?
Post by: Minerva on March 03, 2010, 07:09:48 AM
Got off early yesterday and decided snow rated comfort food.

Haven't made a meat loaf in years but a chef's recipe in last week's AJC food section proved to be a sterling version. Garlic (lots), red onion, red bell pepper and parsley, Worcestershire sauce, thyme, oregano, s&p, rolled oats and eggs. Loaf was painted with BBQ sauce 15 minutes before done. Too easy? Maybe, but totally delicious.

Also made a big pot of ragu for pasta later this week. The usual Italian ingredients with some chorizo tossed in for an extra kick.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 04, 2010, 03:19:12 PM

A monster batch of fennel/meat spaghetti sauce was created here last night.  This certainly had enough protein, but also had a TON of saute'd vegetables and my own rich (but not too tomato tasting), sauce.    It is not a thin sortof sauce and perfect for a big pan of lasagna later on this week.      

Tonight is the night..   I am using an old, old casserole to do the lasagna, it was NeeNaws Nana-puddin go-to pan, I'm sure she is looking down on us wishing she could have a nice big square of this lasagna.  << this is a ceramic casserole, not a pan >>

Except for the pan liner (parchment paper),  catching fire in the oven everything is on course.    :D
Title: Re: What's for dinner?
Post by: LizR on March 04, 2010, 07:09:32 PM
Yum GG, I love lasagna!

We are having marinated grilled sirloin steak (on sale at Publix), roasted curried cauliflower, and green salad with our standard vinagerette. Cauli smells good.
Title: Re: What's for dinner?
Post by: KoPP on March 04, 2010, 07:19:32 PM

A monster batch of fennel/meat spaghetti sauce was created here last night.  This certainly had enough protein, but also had a TON of saute'd vegetables and my own rich (but not too tomato tasting), sauce.    It is not a thin sortof sauce and perfect for a big pan of lasagna later on this week.      

Tonight is the night..   I am using an old, old casserole to do the lasagna, it was NeeNaws Nana-puddin go-to pan, I'm sure she is looking down on us wishing she could have a nice big square of this lasagna.  << this is a ceramic casserole, not a pan >>

Except for the pan liner (parchment paper),  catching fire in the oven everything is on course.    :D


I really want to make a lasagna - been ages since I've done a decent one.
Title: Re: What's for dinner?
Post by: Jmolinari on March 04, 2010, 07:37:19 PM
Rib eye, french fries and spinach salad. Hmmm...tasty.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 04, 2010, 09:40:40 PM

A monster batch of fennel/meat spaghetti sauce was created here last night.  This certainly had enough protein, but also had a TON of saute'd vegetables and my own rich (but not too tomato tasting), sauce.    It is not a thin sortof sauce and perfect for a big pan of lasagna later on this week.      

Tonight is the night..   I am using an old, old casserole to do the lasagna, it was NeeNaws Nana-puddin go-to pan, I'm sure she is looking down on us wishing she could have a nice big square of this lasagna.  << this is a ceramic casserole, not a pan >>

Except for the pan liner (parchment paper),  catching fire in the oven everything is on course.    :D


I really want to make a lasagna - been ages since I've done a decent one.

CP says I am jaded.. ?     Our lasagna was good, filling, good use of our leftover sauce (intentionally made for this effort), and HUGE.  We each ate a nice chunk of it, it came out of the pan well, looked good, held together well enough and was a good dinner.  It just didn't blow me away...   I don't know what else I coulda/shoulda done to make me happy, but I know I will end up giving much of this one away? 

.
Title: Re: What's for dinner?
Post by: Jmolinari on March 05, 2010, 07:42:24 AM
Maybe it's missing pork:) ?
Title: Re: What's for dinner?
Post by: AndyBoy on March 05, 2010, 08:20:27 AM
GG you are too hard on yourself.   :-*

I get a weekly email newsletter from Saveur that is informative and has some great recipes. Yesterday was one for Korean fried chicken wings. So I stopped by BHFM for some wings, gojujang paste and sesame oil and gave them a shot last night. These were way out there and so good. They had all the flavor profiles, hot, sweet, sour and salt. Really good. For some reason the directions called for double frying which I did and they developed a very crunchy crust, not sure why that happened from a double frying but it did. Only downside was the size of the wings, I prefer smaller wings and these were huge.
Title: Re: What's for dinner?
Post by: Jmolinari on March 05, 2010, 08:52:28 AM
man, those look awesome!
Title: Re: What's for dinner?
Post by: MoT on March 05, 2010, 01:27:41 PM
This week, made chili, twice (1st time I used cinnamon so it went in the disposal  :-X). Last night made chicken parmesan (gave it a little more taste by sticking the filets in lemon juice first).

Tonight, BBQ pizza, in honor of tonight's Food Network show: "The Best Things I Ever Ate", featuring Pete and Sam's famous Memphis bbq pizza. Will use a pre-made cheese pizza (probably Bellas), try some smoked bbq meat from Costco, that comes without sauce, and Rendezvous or Corky's sauce to drizzle on top. Yum.

Title: Re: What's for dinner?
Post by: The_Scientist on March 07, 2010, 11:24:40 AM
Takoyaki for dinner last night. Man, this was messy.

More takoyaki pictures Here. (http://www.flickr.com/photos/48176443@N07/4413595279/)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 07, 2010, 02:29:00 PM
Takoyaki for dinner last night. Man, this was messy.

More takoyaki pictures Here. (http://www.flickr.com/photos/48176443@N07/4413595279/)

Are there any tricks to finally getting them to flip?  I have only seen them as street food and only on film.  But I do have the right pan.. LOL

.
Title: Re: What's for dinner?
Post by: Foodgeek on March 07, 2010, 02:46:04 PM
Takoyaki for dinner last night. Man, this was messy.

More takoyaki pictures Here. (http://www.flickr.com/photos/48176443@N07/4413595279/)

Are there any tricks to finally getting them to flip?  I have only seen them as street food and only on film.  But I do have the right pan.. LOL.

The trick is having a whole lot of patience, because it is a giant pain in the butt. This was easily one of the most difficult things I've made, probably ever. I'd say the best tips I have are a) keep the heat pretty high, even if you're tempted to turn it down so that you don't burn them and b) it's OK to drizzle a little extra oil around the edges of the balls to get a little more lubrication. This is really a skill that requires a lot of practice and I was shocked that any of them turned out.

Mise en place is pretty important, because you really don't want to go digging around for things after you've started cooking. Seriously I'll do it again, because I'm just that masochistic, but I may wait a little while.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 07, 2010, 02:51:09 PM
Takoyaki for dinner last night. Man, this was messy.

More takoyaki pictures Here. (http://www.flickr.com/photos/48176443@N07/4413595279/)

Are there any tricks to finally getting them to flip?  I have only seen them as street food and only on film.  But I do have the right pan.. LOL.

The trick is having a whole lot of patience, because it is a giant pain in the butt. This was easily one of the most difficult things I've made, probably ever. I'd say the best tips I have are a) keep the heat pretty high, even if you're tempted to turn it down so that you don't burn them and b) it's OK to drizzle a little extra oil around the edges of the balls to get a little more lubrication. This is really a skill that requires a lot of practice and I was shocked that any of them turned out.

Mise en place is pretty important, because you really don't want to go digging around for things after you've started cooking. Seriously I'll do it again, because I'm just that masochistic, but I may wait a little while.

I'll have to look on UTube to see if there are any short vids of the process in the making?   I'd like to do them..

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 10, 2010, 05:24:47 PM

My night off..    it is always interesting to wait and see what CP brings us home for dinner...      8)

Please Lord let it not be food that I would eat but be embarrassed about .     ;)
(and) do not let her bring any PBR home, no matter what kind of mood I'm in....               :D


Drinking a Loose Cannon will make me a more acceptable person, no matter what CP brings home...

.
Title: Re: What's for dinner?
Post by: CodePoet on March 10, 2010, 06:16:13 PM
Wow... just because it is my night to decide on dinner and the grill won't be used...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 12, 2010, 06:06:20 PM


Tuna, tuna, tuna...   I have to use up this tuna before it gets freezer burn...

so I'm doing two steaks for each of us tonight.. the same delicious but same way...  with some rice and veg..

I also am poaching in water, some tuna to be used for tuna salad this coming week..   I have added a half a bunch of dill and some vinegar..   I usually don't add salt but I feel like I should?

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 12, 2010, 07:30:28 PM


Tuna, tuna, tuna...   I have to use up this tuna before it gets freezer burn...

So I'm doing two steaks for each of us tonight.. the same delicious but same way...  with some rice and veg.. 

I didn't do them the same way...  I mixed some Sumac and some Pineapple Head Dizzy pig rub together and after coating the nice big chunks of albacore tuna in some roasted light sesame oil, I dusted them on both sides, generously.    I have a cast iron pan on the stove.. it's been on there 30 minutes on a medium fire..   I'll sear those buggers, and serve them with this stepped on rice and vegetable.


Title: Re: What's for dinner?
Post by: AndyBoy on March 13, 2010, 11:19:21 AM
We had rutabagas, broccolini and chicken wings roasted in the oven. The rutabagas were good and the first time we have had them this year.
Title: Re: What's for dinner?
Post by: HaagenDazs on March 15, 2010, 09:08:30 AM
I did a rutabaga gratin last night that turned out great.  We paired it with some pan roasted Berkshire pork chops from a hog I helped butcher myself, some Artisan 5 mins bread, and a simple salad with pea shoots from BHFM.  A good hefty dinner after a day helping my friend clean out his basement.
Title: Re: What's for dinner?
Post by: LizR on March 15, 2010, 09:52:40 AM
Everything sounds great!

We also had rutabagas last night as part of our corned beef boiled dinner. A gratin sounds like a great idea. Did you just do a crumb or cheese topping, or did you include a creamy element?
Title: Re: What's for dinner?
Post by: HaagenDazs on March 15, 2010, 10:01:28 AM
Everything sounds great!

We also had rutabagas last night as part of our corned beef boiled dinner. A gratin sounds like a great idea. Did you just do a crumb or cheese topping, or did you include a creamy element?

Both!  I sliced the rutabaga in half-rounds and stacked them up in a stainless omelet pan greased with some lard.  The rutabaga was so big that I actually ended up making 2 pans.  Salt, pepper, dried thyme, grating of nutmeg, and poured in some half & half.  Covered at 350 for about 45 minutes, uncovered for another 30 minutes or so until the top is fairly brown.  I took it out at that point and grated some Grana Padano over the top and then back in the oven for another 10 minutes to finish.
Title: Re: What's for dinner?
Post by: MoT on March 15, 2010, 10:22:30 AM
So LizR, you boiled your corned beef? I was going to do a recipe on the Food Network site in the crockpot that has an ale in it. Lay the beef on celery/onion/carrots, and think I will do the potatoes separately along with cabbage for spouse. Personally I think corned beef is kind of difficult to get right.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 16, 2010, 10:58:28 PM


Grilled Fresh Amberjack with a orange sauce, a bit of semi-LO rice pilaf, and some very tasty broccoli for us tonight. 

Good dinner, good night to grill out and cookin with my honey.

.
Title: Re: What's for dinner?
Post by: LizR on March 17, 2010, 10:02:18 AM
So LizR, you boiled your corned beef? I was going to do a recipe on the Food Network site in the crockpot that has an ale in it. Lay the beef on celery/onion/carrots, and think I will do the potatoes separately along with cabbage for spouse. Personally I think corned beef is kind of difficult to get right.

I did boil it, and I boiled it all day from 10:30 to almost 5. Well, make that "simmered or barely simmered" it all day. I also added a hearty handful of extra pickling spice. It still was not as tender as I would have liked but I think that was just this particular brand - I did three pieces. Growing up, my mom always had the extended family over for St. Patrick's and that is the way she cooked it. Sometimes it gets very tender, sometimes not as much. Cooking it any other way, it tastes way too salty for me.

How did yours turn out?
Title: Re: What's for dinner?
Post by: MoT on March 17, 2010, 10:05:56 AM
Well, I put it in the crockpot at 5am this morning. It's on low for 8-9 hours. Set it on veggies, poured Guinness on it and topped with water. Put the pickling spices in, probably could have used more...also salted/garlic powder the fat top. We shall see. Will probably be a stringy mess as usual. Thanks LizR.
Title: Re: What's for dinner?
Post by: Minerva on March 17, 2010, 10:19:31 AM
Two thoughts on corned beef. One, use white wine and water half and half (or 2/3 wine, 1/3 water) as simmering liquid. Helps to tenderize it. I also add slugs of worcestershire and a little Tabasco to the pot. Picked that up from Justin Wilson, who many moons ago had a Cajun cooking show.

Second, while I still cook corned beef in a pot, lately I'm having success baking it in the oven, wrapped in layers of foil, like a regular brisket. You can actually slice it for sandwiches later and it holds together.
Title: Re: What's for dinner?
Post by: bettylouski on March 17, 2010, 10:25:49 AM
And another method I've used several times quite successfully - from this very basic 1965 James Beard recipe in House and Garden:  http://www.epicurious.com/recipes/food/views/Corned-Beef-and-Cabbage-20038  Many, many comments, and the one below summarizes and combines the method.  Simmer first in oven with spices, then put foil wrapped corned beef under bricks in oven (in my case, usually done the next day).


Fabulous! So I was crazy and read ALL of the reviews, if you want to save time, here is my recap of what I did! Bought an extra corned beef, now had 6 lbs. Almost covered w/water, brought to a boil, skimmed off scum, then added 2 bottles of Guiness stout and the two packages of pickling spice, brought back to a simmer and then put in 300 degree oven for 5 hours, covered. Removed corned beef, but on a baking sheet, had my husband find two bricks, wrapped them in foil, put them on top of beef and put it back into the oven (it really did compress it and make it easier to slice). Meanwhile added the onions and carrots to the pot of broth, 15 min. later added fingerling & purple peruvian potatoes (had them on hand) and 15 minutes later added the cabbage. Once I had added the cabbage, removed the corned beef from oven, took off bricks, mixed 1 part grainy mustard to 1 part brown sugar, spread that on top of corned beef, back into oven until cabbage was done...slice, serve, enjoy. Tried the Irish soda bread...not my thing I guess. For a grand finale I made the corned beef hash w/fried eggs from this site this morning, wow! That was great too!

Read More http://www.epicurious.com/recipes/food/reviews/Corned-Beef-and-Cabbage-20038?pg=3#ixzz0iRoIvy9Y
Title: Re: What's for dinner?
Post by: MoT on March 17, 2010, 10:43:49 AM
Guess it wouldn't hurt to add some Worc. and hot sauce to it. Maybe head to nearby Kroger for more pickling spices. Just had to ramp the crockpot to high....it just isn't moving along. I've got more Guinness too.
Title: Re: What's for dinner?
Post by: MoT on March 17, 2010, 05:17:05 PM
Oh goodness. I finally cooked something I don't think I could cook as well, again. I blame it on the fat-top on the corned beef brisket. Got it from Publix and the fat on top was pretty thick by luck as couldn't see in package, about 1/3 of an inch. So I think that fat kept the brisket together, keeping it from getting stringy.

Pulled it out of the crock at 10 hours, put in foil. Added cabbage to the crock...it came out half crispy/soft. And have a happy Irishman tonight. The new Martha Stewart knives helped get the cut thin, even without the electric knife.
Title: Re: What's for dinner?
Post by: AndyBoy on March 18, 2010, 07:59:03 AM
Last night was General Tso's chicken with sides of Israeli couscous and asparagus. I think my wife thought I had crossed some imaginary culinary bounds because we didn't have rice. Recipe was from Fuchsia Dunlop's Hunan cookbook, need to explore more of that one, she has some great looking recipes in it.
Title: Re: What's for dinner?
Post by: Jmolinari on March 18, 2010, 08:06:49 AM
ricotta and spinach gnocchi with butter/sage sauce. Very tasty!
Iphone picture...sorry!
Title: Re: What's for dinner?
Post by: HaagenDazs on March 18, 2010, 08:18:08 AM
Very nice.  Reminds me of the ravioli nudi at Sotto Sotto.
Title: Re: What's for dinner?
Post by: Jmolinari on March 18, 2010, 08:30:43 AM
yeah, probably the same thing, they're also called gnudi or malfatti.
Title: Re: What's for dinner?
Post by: LizR on March 18, 2010, 11:33:47 PM
Oh goodness. I finally cooked something I don't think I could cook as well, again. I blame it on the fat-top on the corned beef brisket. Got it from Publix and the fat on top was pretty thick by luck as couldn't see in package, about 1/3 of an inch. So I think that fat kept the brisket together, keeping it from getting stringy.

Pulled it out of the crock at 10 hours, put in foil. Added cabbage to the crock...it came out half crispy/soft. And have a happy Irishman tonight. The new Martha Stewart knives helped get the cut thin, even without the electric knife.

Sounds like you were happy, which is great. I'm curious about how salty it was without the boiling. What did you think?
Title: Re: What's for dinner?
Post by: MoT on March 19, 2010, 09:43:46 AM
Not salty at all. Couldn't fnd pickling spices, so added some dried stuff like bay, whole allspice, pepporcorns, mustard seed etc, which you could really taste in the meat.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 19, 2010, 04:55:19 PM
Not salty at all. Couldn't fnd pickling spices, so added some dried stuff like bay, whole allspice, pepporcorns, mustard seed etc, which you could really taste in the meat. 

I had hoped the corned beef (bagged with the spice bag in there) had dropped in price today, but NOOOOOOOOOOOOOOOOO..   Same pricing as before St. Patty's day....  I'll wait it out...   ;)

.

Title: Re: What's for dinner?
Post by: MoT on March 19, 2010, 06:21:32 PM
Where? I think Publix carries them year round. You don't see them reduce their meat too often if ever date-wise. Kroger...different story. They had a bunch...you may want to look there. This week they had their pork loins, about 5 lb-ers for 1.99 for the whole thing. (This was the little Vinings West Kroger)
Title: Re: What's for dinner?
Post by: Jmolinari on March 19, 2010, 08:15:26 PM
Hainanese chicken rice made with Poulet Rouge.
The chicken really is outstanding, but it's almost a waste because the delicious sauce that i made for the chicken rice overpowers the delicious chicken. I'll probably stick the the "intermediate" premium chickens of Springer Mountain  for this dish.
The rice, first sauteed with garlic in chicken fat and then cooked in the chicken broth is so tasty.

I love this dish.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 20, 2010, 04:25:42 PM

Catching up..   two dinners, bad pictures...    delicious food..

Here are some pics of the chops I smoke/cooked, and the steak and dark-fried potatoes we had over the last two night...

I got out my Kings Kooker to do the spuds outdoors, I had to exercise it a bit so it stays in good shape...


Click on this  for dinner pics from two nights. (http://www.flickr.com/photos/49637895@N00/sets/72157623523130163/)

(http://aroundhere.net/Mike2/285Fpics/KingsKookerspuds22.jpg)

.
Title: Re: What's for dinner?
Post by: Barnum on March 21, 2010, 05:15:14 PM

BGE Meatloaf (beef/lamb mixture).  Always been a meatloaf fan, but add 90 minutes or so of smoke and it's really hard to beat.  Put it on the egg as it was slowly heating up to give it as much smoke as possible, leveled it off at 300 degrees.  Currently at 120 degrees internal.... will pull it off at 160. 
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 21, 2010, 06:04:28 PM

BGE Meatloaf (beef/lamb mixture).  Always been a meatloaf fan, but add 90 minutes or so of smoke and it's really hard to beat.  Put it on the egg as it was slowly heating up to give it as much smoke as possible, leveled it off at 300 degrees.  Currently at 120 degrees internal.... will pull it off at 160.    


I have a lot to say about smoke/wood/etc. that I have learned in the last 20 months...    I do now know what the method those pro's are using when they smoke their ribs and pork butts, and it is unusually different than the way I have always done it.

I'll give a few minutes to this topic this week and see if it makes sense to anyone but me...?    ;D

The "method" flies in the face of what I have been doing for 35-40 years...    but daymn, does it make good tasting food... It HAS to work on meatloaf?

Do you do a free form meatloaf or make it in a pan?   I like mine free-form on a pizza tin (or something) so that the whole outside gets both the smoke and the crust (if that's your aim)...? 
.
Title: Re: What's for dinner?
Post by: Barnum on March 21, 2010, 06:28:16 PM

BGE Meatloaf (beef/lamb mixture).  Always been a meatloaf fan, but add 90 minutes or so of smoke and it's really hard to beat.  Put it on the egg as it was slowly heating up to give it as much smoke as possible, leveled it off at 300 degrees.  Currently at 120 degrees internal.... will pull it off at 160.    


I have a lot to say about smoke/wood/etc. that I have learned in the last 20 months...    I do now know what the method those pro's are using when they smoke their ribs and pork butts, and it is unusually different than the way I have always done it.

I'll give a few minutes to this topic this week and see if it makes sense to anyone but me...?    ;D

The "method" flies in the face of what I have been doing for 35-40 years...    but daymn, does it make good tasting food... It HAS to work on meatloaf?

Do you do a free form meatloaf or make it in a pan?   I like mine free-form on a pizza tin (or something) so that the whole outside gets both the smoke and the crust (if that's your aim)...? 


free form on foil:

(http://lh3.ggpht.com/_bDslkypbNJo/S6aq1htOMZI/AAAAAAAAB78/3Z_oG4mwZH8/s800/meatloaf_bbq.JPG)
Title: Re: What's for dinner?
Post by: Loundry on March 21, 2010, 07:39:20 PM
Skirt steak.  I cooked it on the Primo.  I marinated about 2.5 lbs of skirt steak in lime juice, garlic, and a little soy sauce for about two hours.  Afterwards, I patted it dry and ordered it from thickest to thinnest.

I then filled up the Primo only halfway with charcoal and got it roaring to 600 degrees F.  I cooked the steaks two at a time to make most efficient use of direct heat, if not charcoal fuel.  The thinnest ones were a bit underdone, but that can be rectified in the microwave later.

I sliced them diagonally against the grain with my sharpest knife (which is, at this point, my new boning knife) into super-thin slices.  The meat went into tacos with some roasted anaheim chiles, sour creme, and pico de gallo.  Also pictured: beans.

This is my favorite grocery store steak.  It is super beefy at $6.49 / lb.  Grocery store strip and ribeye cannot compete in flavor, but steak like this has to be eaten differently.  In our house, it goes into tacos or steak sandwiches.  And it's fantastic.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 21, 2010, 08:21:50 PM

BGE Meatloaf (beef/lamb mixture).  Always been a meatloaf fan, but add 90 minutes or so of smoke and it's really hard to beat.  Put it on the egg as it was slowly heating up to give it as much smoke as possible, leveled it off at 300 degrees.  Currently at 120 degrees internal.... will pull it off at 160.    


I have a lot to say about smoke/wood/etc. that I have learned in the last 20 months...    I do now know what the method those pro's are using when they smoke their ribs and pork butts, and it is unusually different than the way I have always done it.

I'll give a few minutes to this topic this week and see if it makes sense to anyone but me...?    ;D

The "method" flies in the face of what I have been doing for 35-40 years...    but daymn, does it make good tasting food... It HAS to work on meatloaf?

Do you do a free form meatloaf or make it in a pan?   I like mine free-form on a pizza tin (or something) so that the whole outside gets both the smoke and the crust (if that's your aim)...? 

free form on foil:

(http://lh3.ggpht.com/_bDslkypbNJo/S6aq1htOMZI/AAAAAAAAB78/3Z_oG4mwZH8/s800/meatloaf_bbq.JPG)

That's what I'm talkin about ...      

I have an old, venerable pizza tin that I use for meatloaf on the grill.
Sometimes I put the meatloaf on a rack on the tin and other times not......I have some neat screens that keep the meatloaf on top of the rack, but let the fat and juices run through.   Depending on temperature, you can get an all-around crust and still have a tender meatloaf...
.
Title: Re: What's for dinner?
Post by: AndyBoy on March 23, 2010, 02:00:06 PM
That is a good looking meat loaf. It is funny because I made one last night but in the oven and with ground turkey. Not too bad and we had mashed potatoes and rapini on the side.
Title: Re: What's for dinner?
Post by: Larkemon on March 25, 2010, 03:01:27 PM
Made some Shrimp sauteed in Vietnamese Sweet and Sour sauce (Tom Sot Ca Chua).  Sauce is basically cherry tomatoes, red onions and 1/4 cup nuoc cham.  I used the same sauce to steam some mussels a couple weeks ago.  It was fantastic.  Decided to use some shrimp today instead.  Gonna have it with some steamed rice as soon as my wife wakes up :)
Title: Re: What's for dinner?
Post by: Jmolinari on March 25, 2010, 05:25:16 PM
That looks good larkemon. Any more details on the sauce? What is the liquid base?

I made dan dan noodles last night from Land of Plenty. They were AWESOME
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 25, 2010, 05:54:03 PM


I have the George Foreman out..    Sammich time...

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Title: Re: What's for dinner?
Post by: Larkemon on March 25, 2010, 05:54:53 PM
That looks good larkemon. Any more details on the sauce? What is the liquid base?

I made dan dan noodles last night from Land of Plenty. They were AWESOME

Thanks J.  It's a very versatile sauce my mom taught me years ago.  Rough measurements are 1/2 - 1 pint of cherry tomatoes, 1/2 sliced or diced red onion, 1/4 cup nuoc cham and lastly fish sauce to taste.  I guess the liquid base is really the Nuoc Cham (fish sauce, water, sugar, lime, garlic, thai chili's in various proportions).  Everyone seems to have their own recipe for Nuoc Cham that they like so it's a pretty flexible recipe.  I've found that the nuoc cham recipes that lean on the sweet side work best for this application.  I saute the onions until translucent.  Drop in cherry tomatoes that I halved.  I pour the nuoc cham over the tomatoes/onion mixture.  It takes about 10 minutes or so, but as the tomatoes release their juices, your left with a very rich, sweet, sour & spicy sauce.  I add pure fish sauce to the broth if I need any additional salt.  

Today I added a handful of raw shrimp.  A couple weeks ago, I tossed a couple pounds of mussels to eat with some french bread.  My mom would pan fry some pompano steak cut or whatever fish they had and poured the sauce right on top.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 25, 2010, 05:58:39 PM
That looks good larkemon. Any more details on the sauce? What is the liquid base?

I made dan dan noodles last night from Land of Plenty. They were AWESOME

Thanks J.  It's a very versatile sauce my mom taught me years ago.  Rough measurements are 1/2 - 1 pint of cherry tomatoes, 1/2 sliced or diced red onion, 1/4 cup nuoc cham and lastly fish sauce to taste.  I guess the liquid base is really the Nuoc Cham (fish sauce, water, sugar, lime, garlic, thai chili's in various proportions).  Everyone seems to have their own recipe for Nuoc Cham that they like so it's a pretty flexible recipe.  I've found that the nuoc cham recipes that lean on the sweet side work best for this application.  I saute the onions until translucent.  Drop in cherry tomatoes that I halved.  I pour the nuoc cham over the tomatoes/onion mixture.  It takes about 10 minutes or so, but as the tomatoes release their juices, your left with a very rich, sweet, sour & spicy sauce.  I add pure fish sauce to the broth if I need any additional salt.  

Today I added a handful of raw shrimp.  A couple weeks ago, I tossed a couple pounds of mussels to eat with some french bread.  My mom would pan fry some pompano steak cut or whatever fish they had and poured the sauce right on top.


GG>- Over in the recipe section..  I'll post my nuoc cham recipe if you'll post yours? 

you first...

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Title: Re: What's for dinner?
Post by: Jmolinari on March 25, 2010, 06:38:20 PM
That sounds awesome. I'm definitely going to use it. What about simmering the fish directly in it? One less pan to clean:)
Title: Re: What's for dinner?
Post by: Jmolinari on March 25, 2010, 07:22:29 PM
Vietnamese grilled pork chop, and fried egg....because everything is better with a fried egg. This is a pretty hideous looking plate, but it was so good!
Title: Re: What's for dinner?
Post by: Larkemon on March 25, 2010, 07:39:34 PM
That sounds awesome. I'm definitely going to use it. What about simmering the fish directly in it? One less pan to clean:)


Well, it isn't simmering, but I initially learned to pan fry the fish and remove to a plate.   Use the remaining oil in pan to make the sauce.  When its just about done, return the fish.  I haven't tried simmering fish directly in it but I suppose as long as you use a really firm fish it shouldn't be a problem.  Otherwise you might end up with a stew ;)
Title: Re: What's for dinner?
Post by: AndyBoy on March 26, 2010, 09:47:04 AM
That sounds good Larkemon. Our doggie was a little under the weather with an upset tummy so we boiled a whole chicken and made rice for him last night. We also had some for supper and I wound up with 3 quarts of beautiful, clear chicken stock.
Title: Re: What's for dinner?
Post by: AndyBoy on March 28, 2010, 04:23:50 PM
I barbequed some chicken wings on the Egg last night. Used alder for smoke because I think hickory smoke is too strong for chicken. Doctored up some commercial BBQ sauce with fish sauce and added it the last 20 minutes or so. Not too bad but they could have used another 20-30 minutes to really make them knock out but we were hungry so went ahead and pulled them off.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 28, 2010, 06:23:17 PM
I am making chicken broth as I type.. and there will be a nice curd of chicken fat on top for me to use in the rice one day this week..

I have three Chicken frames in my kettle, I will de-foam it in a while and then add the frozen bags of vegetables that I have gathered over the last few weeks...  You know, ginger knobs, onion skins, ends of garlic, celery bottom, carrot ends, fennel bottom, etc.  to it for a while, and then strain it roughly and cool it quickly so it can go in one of the garage fridges.    Tomorrow I'll fine tune it, today I am just preserving it into a rich chicken stock.  I may add vegetables again tomorrow depending on how rich this one is.. I may not reduce it quite as much as I ordinarily do.  

I honestly thought about doing this in the pressure cooker.  But I have the time, considering we will not be using it tonight.  

I don't salt it at all at this stage as I am using carcasses of birds that I have either brined or hand dusted with something?????  

Of course this stock can never be repeated, but it is a good use of our inedibles (not a word?), and of course, way delicious.

We decided to use up leftovers from the party rather than cook this evening...     So sandwiches again for us...

(late add), I think one of the carcasses is duck... ...   most of the skin is gone, but the long frame looks like a quacker...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 01, 2010, 12:05:33 PM


Last nights dinner was pretty standard fare but for the interesting glaze on the shrimp and the repurposed sauce on the broccoli.  The pasta was just really good (though white), and had a drizzle of good olive oil plus salt and pepper.

Here are some pics of the finished plate...    some of the pictures looked better without the sauce on the broccoli..

(http://aroundhere.net/Mike2/285Fpics/Dinner3312010_22.jpg)

Click on this for more Shrimps and Pasta (http://www.flickr.com/photos/49637895@N00/sets/72157603021266501/) pictures
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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 02, 2010, 04:16:14 PM

Coming up tonight..

Beer brined chix thighs.  I winged the beer brine..   how difficult could it be?
some fairly heavily gingered spinach (two whole bags for just two of us)
Sweet potatoes with toasted Walnuts and a butter/syrup toss.   I am baking the sweet potatoes ahead of time, and then stripping the skin off from them, chopping them and tossing in the extras...

Title: Re: What's for dinner?
Post by: Barnum on April 03, 2010, 03:26:47 PM


Last nights dinner was pretty standard fare but for the interesting glaze on the shrimp and the repurposed sauce on the broccoli.  The pasta was just really good (though white), and had a drizzle of good olive oil plus salt and pepper.

Here are some pics of the finished plate...    some of the pictures looked better without the sauce on the broccoli..

(http://aroundhere.net/Mike2/285Fpics/Dinner3312010_22.jpg)

Click on this for more Shrimps and Pasta (http://www.flickr.com/photos/49637895@N00/sets/72157603021266501/) pictures
.



that looks great Mike, is that the new camera?ss
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 03, 2010, 04:25:29 PM


Last nights dinner was pretty standard fare but for the interesting glaze on the shrimp

that looks great Mike, is that the new camera?ss

Yes, I am coming to terms with it..   the view and the picture difference with the fixed focus lens is the most dramatic.  With 3,872 x 2,592 pixels taking a picture vs. the 3,008 x 2,000 of the D70S there is an appreciable difference in how far back you have to stand to get the picture that you want.  So now my wide angle/close up/zoom lens gets more use.

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 03, 2010, 06:48:21 PM


Almost a replay..   this night with pork from the Loin..   two correct sized chops beer/brine/sage marinated for a couple hours.

Some South Florida Corn on the Cob, stripped, de-siked and buttered to go on the BGE with the pork (  I wrap the husk up around the corn when it is done soaking in brine ), and hit it with a bit of my favorite dry-rub.  Sometimes I tie the ends with string, other times I just hope it all stays together..   I do like cheese on this but we have plenty of protein with our pork, and will side-step the cheese this time.

With it we will have tonight some cut up zucchini, with a bit of red pepper, and and yellow onion..    done indoors.

I am fixin to light the grill...

Let's see how this all turns out...?
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Title: Re: What's for dinner?
Post by: AndyBoy on April 04, 2010, 07:37:53 AM
Just dropped a leg of lamb on the Egg for todays lunch/dinner. Liberally rubbed down with rosemary, garlic, olive oil and grainy mustard. I bought a bag of charcoal from Trader Joe's that I thought was the natural stuff but turned out to be briquettes that is the most smokey stuff I have ever used. I will definately throw this crap away but I had to use it this morning. And last night I made this Boston cream pie to take up. Now I know why I don't bake more often, pain in the rear. Hopefully the taste will make up for all the effort.
Title: Re: What's for dinner?
Post by: Foodgeek on April 04, 2010, 05:05:58 PM
Traditional Easter dinner of Cooking With Dog's Tai Chazuke.  ;D I've been on a bender of cooking Japanese lately, so since last night we had Katsu Don to give us the pork part of the celebration of Easter, today's dinner was sesame marinated sashimi grade flounder (I couldn't find sea bream) with rice and a choice of green tea or dashi broth. I liked it with the dashi broth than with the tea, but we actually both preferred the marinated fish on top of the rice without any broth at all.

I wish I'd thought to make a batch of green tea ice cream for dessert. Too late now, so I might have to just make strawberry shortcake.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 05, 2010, 06:08:38 PM
Something sometime comes up that you just cannot keep to your schedule. We went and visited family rather than coop up and fix our well planned meal.  So semi-early yesterday we figured we would NOT be fixing the Easter meal we had planned for weeks..  So all of the prep went into Tupperware and the roast stayed in its marinade.  

It is happening tonight.

I have not said that we added or included CP's family recipe for deviled eggs..   I love eggs, I like them deviled, but cannot remember a time when I  made them?     So we teamed up on these, I cooked and cooled them (according to Alton Browns method) and then CP made the egg-yolk filling.   they are residing in our 'frigerator right now waiting to be sampled..   I may eat one or two, but with the rest of the meal being Lamb and garlic mashed potatoes I will not be eating more that that, though I kindof like 'em.

so Happy Easter...  

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 05, 2010, 06:13:58 PM
Just dropped a leg of lamb on the Egg for todays lunch/dinner. Liberally rubbed down with rosemary, garlic, olive oil and grainy mustard. I bought a bag of charcoal from Trader Joe's that I thought was the natural stuff but turned out to be briquettes that is the most smokey stuff I have ever used. I will definately throw this crap away but I had to use it this morning. And last night I made this Boston cream pie to take up. Now I know why I don't bake more often, pain in the rear. Hopefully the taste will make up for all the effort. 


OMG, and that is a pie?   I love it...   It is hours before our small lamb roast comes off the Egg, but the spuds are doing fine, the pearl onions and peas are on pace and CP has the deviled eggs under control..

I did see LizR, her gentle Mother and her cute child (with a purple mouth), at DFM today as well as Marcia from Cooks Pantry in Loganville, and two other chefs or sous chefs that want to remain nameless.

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 05, 2010, 06:53:43 PM


Almost a replay..   this night with pork from the Loin..   two correct sized chops beer/brine/sage marinated for a couple hours.

Some South Florida Corn on the Cob, stripped, de-siked and buttered to go on the BGE with the pork (  I wrap the husk up around the corn when it is done soaking in brine ), and hit it with a bit of my favorite dry-rub.  Sometimes I tie the ends with string, other times I just hope it all stays together..   I do like cheese on this but we have plenty of protein with our pork, and will side-step the cheese this time.

With it we will have tonight some cut up zucchini, with a bit of red pepper, and and yellow onion..    done indoors.

I am fixin to light the grill...

Let's see how this all turns out...?   


It turned out great...

Good flavor on the Loin, good corn (I wish I had some Mexican cheese to sprinkle on it), and really good Vidalia Onion.. 

I may do those onions more often that way? 

Here is a link . I'll pretty up the link later..

http://www.flickr.com/photos/49637895@N00/sets/72157623644599219/ (http://www.flickr.com/photos/49637895@N00/sets/72157623644599219/)

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Title: Re: What's for dinner?
Post by: LizR on April 05, 2010, 11:19:44 PM
Yum, now I have to make some deviled eggs. Love them and a good use for leftover Easter eggs! Where'd you find the corn? We had a hankering today but since it is out of season YDFM didn't seem to have any, unless I missed it?

Nice to see you too GG!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 07, 2010, 05:31:26 PM


still just catching up...   Here is the finished plate.  (I may add a couple pics of the process later?)

I did not take one pic of the terrific pearl onions and peas...   Sorry Grandma...    :-(


(http://aroundhere.net/Mike2/285Fpics/EasterLambPlate22.jpg)

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 08, 2010, 03:17:52 PM


More Easter Lamb pics..


http://www.flickr.com/photos/49637895@N00/sets/72157623806105496/ (http://www.flickr.com/photos/49637895@N00/sets/72157623806105496/)

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 08, 2010, 07:27:29 PM

Some huge scallops seared indoors
a beautiful bunch of large but young asparagus from the curbside market done in a CnFM recipe, on the Big Green Egg.
Quinoa Salad with an interesting ad-lib dressing.

Waiting for the grill to get hot to do the asparagus, the rest takes just minutes after a good wife assisted prep.

I had to stop the process and make some Ghee to do the scallops.    I am barely going to season these 12 per pound scallops and mostly AFTER I take them off from the cast-iron skillet sear............

I hate to eat this late, but our life almost requires it.    Especially if I am going to have CP help me with the prep...  

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 09, 2010, 03:21:29 PM


Dinner last night..

Scallops were a winner, I could have done a table seasoning on them when I served them, but they looked and tasted just about perfect

Quinoa Salad, I'll post this simple salad..  You could change it dramatically and it would still be good.

I do love this asparagus recipe from doing it on the Chefandthefatman show..  we have done it many times at home..  Not the only way to do asparagus but one of the very good ways.

(http://aroundhere.net/Mike2/285Fpics/U12scallops22.jpg)


Click on this for more Scallops & Asparagus with Quinoa salad (http://www.flickr.com/photos/49637895@N00/sets/72157623692285327/) pictures

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2010, 04:22:55 PM


Too cool...      two weeks ago a guy showed up 0.4 of a mile from our house, up on the corner with a small truck and several LARGE coolers with shrimp "Fresh off of the Boat"...   I stopped then but he was almost out.  I really wanted to just see what he was selling and had dinner already planned.   He is back today (this morning) with what he claims are fresh shrimp.  Actually he has a receipt for 40 pounds of shrimp dated Friday 4/9/2010.  I expected head-on but what he had was head off, shell on shrimp, about 16 per pound.  I just peeled a pound of them for skewers later this evening, and I'd bet they were slightly frozen at some point because the shrimp wouldn't pull out of the tail without breaking off..   I ate one raw to see if they had been modified with salt solution but tasted none of the iron taste, nor any off-putting flavors.

I am going to gently dust these with something and grill them on the BGE later..   These cuites along with a salad (with some blue cheese dressing) will be our dinner...

CP just said we had some of that Quinoa salad left over that may stand in for a starch?

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Title: Re: What's for dinner?
Post by: LizR on April 10, 2010, 10:08:06 PM
Dinner was slow cooked (braised) boston butt roast with a rub, saurkraut, steamed broccoli with butter and green salad. Pork was falling-apart tender after cooking all day at 225 in a covered Le Crueset with a little water. I crisped it up at the end in a 450 degree oven for 10 min to get a bit of crust.
Title: Re: What's for dinner?
Post by: AndyBoy on April 11, 2010, 09:35:31 AM
Great looking scallop dinner GG.

I grilled some Coho salmon marinated in soy, maple syrup, ginger, garlic and a little sesame oil. Then did a stir fry with asparagus, brocollini and udon noodles and various flavorings. We then flaked the salmon on top. It was spot on delicious. My wife did the photography.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 11, 2010, 12:39:05 PM

I have a 14lb turkey almost thawed...   I'm thinking about spatchcocking it and doing it on the BGE, that should shorten up the cooking time considerably.


I have never done a spatchcocked turkey yet...

<<<added later>>>   I am letting it defrost one more day...  Then the fun begins...


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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 11, 2010, 07:10:36 PM

What fun, we did a "make up" meal where the Turkey was in the weekly menu...    I hope I remember the stuff I put in the marinade and then in the glaze.. ?

Pork turned out pretty neat
Samo-samo, garlic mashed potatoes..    look..  How many recipes do you EVER see me repeat... ?   They are that good.
Grilled (BGE) Country Style, butterflied, pork chunks.  almost certainly from the Boston Butt.  
Neato glaze that really never worked, though it went on the chunks while it was HOT and then seized.
The vegetables were a good clean-out of veggies that needed to be replaced in the fridge.   Zuch, Red Pepper, Shallot, Corn on the Cob (taken off from the cob), several herbs and spices and a bit of water. 

I'll try to write it down soon, or it will be gone.... ?   Or not?

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Title: Re: What's for dinner?
Post by: AndyBoy on April 12, 2010, 02:42:32 PM
Grilled a Poulet Rouge chicken last night. I was going to barbeque it but decided that was a waste of the flavor of these birds so I used a butter and herb baste with with thyme and sage.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 12, 2010, 03:00:44 PM
Grilled a Poulet Rouge chicken last night. I was going to barbeque it but decided that was a waste of the flavor of these birds so I used a butter and herb baste with with thyme and sage. 

GG>- Good call on the not overdoing a good tasting bird like that...

My Turkey is still hard as a brick..   It won't get Grilled tonight..  dammmmit...

I just dumped it into the sink for an hour or two with the sink full of water...  then it's going into a "Big Bag" and moved to the garage fridge for another day... 

So it's scrounge around for dinner tonight... 

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Title: Re: What's for dinner?
Post by: totm on April 14, 2010, 07:41:28 AM
Braised Turkey thighs - leek, shitake, jalepeno, garlic, schwarzbier, unpasturized cider vinegar
Snow pea tips - carmelized onion, liquid gold
Red leaf lettuce salad - shallot vinagarette
Baked potato - because mid-western girls like their taters.
Title: Re: What's for dinner?
Post by: HaagenDazs on April 14, 2010, 08:09:55 AM
http://www.nytimes.com/2010/04/14/dining/14mini.html?ref=dining

I made Bittman's tagine/Moroccan stew last night.  Chicken thighs, dried apricots, chick peas, tomatoes, spices, and thickened with bulgur (though I just used rice).  It was pretty good but did lack a bit of depth.  Some simple additions like tomato paste that don't affect the time of preparation (the article title is "An Expedited Tagine") would be prudent.  I also ended up adding some honey and apple cider vinegar to amp up the flavors a bit too.  I would make it again with some additions of my own.
Title: Re: What's for dinner?
Post by: LizR on April 15, 2010, 07:14:19 PM
Grilled sirloin steak (on sale for $3.99 at Publix), shirataki with a light cream sauce, green salad with vinegarette. Gnarled Vine Zin to drink.

Oh, and maybe this should be under the "food confessions" thread, but the meat is marinated in Kraft Italian dressing, full-fat version. Taste of my youth and a great way to flavor cheap meat. I keep a bottle in the fridge just for this purpose - would not use it as salad dressing anymore.
Title: Re: What's for dinner?
Post by: LizR on April 16, 2010, 05:58:58 PM
Sauteed chicken breasts with tarragon butter, romano green beans with pesto, steamed broccoli, mixed salad with vinegarette.
Title: Re: What's for dinner?
Post by: Sycamore on April 16, 2010, 09:12:36 PM
Shield's prime dry aged porterhouse 1 1/2"
Pepper and granulated garlic dry rub for 1 1/2 hour
The cherry wood smoke worked great with the syrah/cab blend (Brodacious)

Grilled asparagus and baked potato with truffle butter.

Oh my! Thanks for the blessings as a reward for a tough week.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 19, 2010, 05:15:50 PM


Publix had those small lobster tails on sale, so I bought a couple..  If CP will make a nice salad, we can have some crusty bread, a bit of ginger/hoisin dipping sauce and some of those (now thawed) tails.

If you were doing it..   would you grill 'em or steam 'em?

I am leaning toward steaming, as when I lived in Newport, RI and got lobsters twice a week, I almost always steamed them.  But I didn't have a grill back then, much less a Big Green Egg...

One hour until cooking time..   

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 19, 2010, 05:59:39 PM


Okay, hearing no suggestions, I dug out my large sandlewood steamer.   I know it is older than most of you on this board but it is a delight.  With that big steamer sitting in one of my large Calphalon pans waiting for some lobster tails.  I will probably put some lettuce leaves down on the steamer bottom, but the GOOD thing in the kitchen is the smell of that sandlewood being revived.  Heck, I think you could steam smoked mullet in these and they would taste wonderful.. ?

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Title: Re: What's for dinner?
Post by: Loundry on April 20, 2010, 06:20:31 AM
http://www.nytimes.com/2010/04/14/dining/14mini.html?ref=dining

I made Bittman's tagine/Moroccan stew last night.  Chicken thighs, dried apricots, chick peas, tomatoes, spices, and thickened with bulgur (though I just used rice).  It was pretty good but did lack a bit of depth.  Some simple additions like tomato paste that don't affect the time of preparation (the article title is "An Expedited Tagine") would be prudent.  I also ended up adding some honey and apple cider vinegar to amp up the flavors a bit too.  I would make it again with some additions of my own.

At the risk of sounding obvious, did you add some harissa?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 20, 2010, 10:55:25 AM

Click on this for more Lobster and Salad  (http://www.flickr.com/photos/49637895@N00/sets/72157623896759426/) pictures

Too dern Yum...  The lobster dinner for CP and I turned out GREAT...   Good Lobster, (steamed), two dipping sauces, (not pictured), and a delicious salad made by my salad Queen. 

I let my mind wander back to 1966, Newport, RI, and my apartment up on the hill. The paperboy would bringi chicken-lobsters for a dollar each during the week, this dinner was good in so many ways.

(http://aroundhere.net/Mike2/285Fpics/smalltails22.jpg)

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Title: Re: What's for dinner?
Post by: HaagenDazs on April 20, 2010, 11:28:20 AM
At the risk of sounding obvious, did you add some harissa?

No I didn't, and that would have been a good idea.  I did add some red chili flakes...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 20, 2010, 01:19:35 PM


Venison spaghetti sauce..   with a bunch of veggies...    coming right up...

It is good to know some hunters..

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 20, 2010, 04:59:41 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 23, 2010, 03:28:34 PM


How many ways..   Is there to cook a chicken thigh?


Since they (thighs) are in our regular rotation I/we get a lot of practice cooking this fairly low cost protein for dinners throughout the year.  I have not had them on skewers for a while, but I think I'll just yogurt soak 'em for a while and then grill them indirect at a fairly high temp for about 25 minutes and then rest them for about 10 minutes.  Without looking, without a thermometer they will be just right.    I'm not jazzing them up tonight, I want it simple..  White rice, chix, and asparagus tops.  I might make a simple ginger/soy drizzle for the rice?

.

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Title: Re: What's for dinner?
Post by: AndyBoy on April 23, 2010, 04:12:41 PM
We eat boneless, skinless chicken thighs sometimes. I like to cut each one into three pieces and marinate them in an Asian style sauce of soy, sweet soy, sambal, chinese white wine or saki and lemon juice or rice vinegar. Then grill them on skewers or not. They cook up pretty quickly.

2 nights ago I grilled salmon burgers that were good with the same ingredients plus the addition of chopped garlic, ginger, cilantro and an egg white with just a little panko. Very good.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 23, 2010, 05:32:36 PM
We eat boneless, skinless chicken thighs sometimes. I like to cut each one into three pieces and marinate them in an Asian style sauce of soy, sweet soy, sambal, chinese white wine or saki and lemon juice or rice vinegar. Then grill them on skewers or not. They cook up pretty quickly.

2 nights ago I grilled salmon burgers that were good with the same ingredients plus the addition of chopped garlic, ginger, cilantro and an egg white with just a little panko. Very good.

These are progressing slowly.  I am turning them on the indirect side of the BGE every 7 minutes.  They will take a few turns before I plunge a thermometer in and check ( I almost don't have to do this ? )...

The Asparagus has a marinade on it and will be ready in 20 + minutes to grill..   I might leave the chix a bit longer on the indirect to finish cooking but this is a good SAFE hold point. 

The rice is cooking, CP opted for Brown rice. 

.
Title: Re: What's for dinner?
Post by: HaagenDazs on April 24, 2010, 10:19:56 AM
Last night we did grilled mahi mahi before the rain set in for the weekend.  For the starch I made a lemon grass scented rice.  The veggies: I sauteed diced sweet potato, onion, ginger, and habanero and turmeric & coriander.  I threw in a couple of diced tomatoes right at the end.  I left the fish fairly plain and only added salt, pepper, olive oil.  I probably should have dusted it with some of the coriander or something.  A sprinkling of mint and parsley over everything and it was pretty nice.  Back to oven & stove cooking for the weekend.
Title: Re: What's for dinner?
Post by: AndyBoy on April 25, 2010, 06:19:58 PM
We had a large lunch at Ming's yesterday so we ate lightly last night. I pan sauteed Mahi Mahi filets and finished with a little wine and capers for a sauce. We had a nice salad with it. Fish was pretty good, got it at BHFM.
Title: Re: What's for dinner?
Post by: Foodgeek on April 25, 2010, 06:44:35 PM

How many ways..   Is there to cook a chicken thigh?


We had some a few nights ago with a Thai green curry sauce from a recipe I got at BHFM last week. Way too many ingredients in the curry paste, but it makes enough to last through the end of this decade so most of it's in my freezer. The chicken was delicious over some rice.

I made Chinese roast pork this past week and last night I served some in cabbage cups with a spicy peanut sauce on the side for dipping. It was sort of a "fusion" dish, I suppose, but it was really good. Corn on the cob as a side, simply boiled and rubbed with butter and salt. First ear of corn for the year, and it was so worth waiting for.
Title: Re: What's for dinner?
Post by: Jmolinari on April 26, 2010, 08:29:15 AM
Wasn't dinner. It was this morning's breakfast...but i can confirm that Tasty China twice cooked pork szechuan style goes VERY well with poached eggs. Sort of like a Szechuan bacon and eggs. So good.
Title: Re: What's for dinner?
Post by: Sycamore on April 26, 2010, 08:05:58 PM
Grouper cheek curry over rice with sliced tomatoes, cukes, red pepper, vidalia onions and red wine vinegrette.

BHFM gropuper cheeks were only $6.49 per lb and were wonderful
Title: Re: What's for dinner?
Post by: Foodgeek on April 26, 2010, 11:27:08 PM
More Chinese roast pork sauteed with a little fat and braising liquid, along with baby bok choy. And, in a total non-sequitur, leftover cheesy mashed potatoes on the side. I fretted over the combination, but was too stressed from my workday to do anything about it.

Strangely, it worked. Scientist remarked, "You wouldn't think it, but soy sauce and sesame oil are a good complement to potatoes." I had thought that I'd only succeeded in providing a meat, a vegetable and a starch, with a variety of colors on the plate, but I have to agree that it was pretty yummy, even when you put everything on one forkful. The braising liquid was just a very light gravy, and, thankfully, the 5-spice flavors didn't get in the way of everything else. Perhaps I just seasoned the pork a little lighter than I should have, or maybe cheese and potatoes just go with everything.

Tomorrow will be Chicken Tikka Masala again, and I suggested that we should start making larger batches of it, to freeze in 2-portion containers, so that I can have homemade frozen dinners on the nights that it takes so long to get back home because of traffic. We got a really nice brand of basmati rice at BHFM this last trip, and it's very easy to make, and quite delicious. Scientist said, "It tastes like India." I hadn't known that he'd eaten India before, because I thought it was still there, dangling off of the rest of Asia, but I took his word for it.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 27, 2010, 01:57:29 PM
Catching up...

Here is Friday's Chix thigh, brown rice, and asparagus dinner.   It was a winner.    Very good yogurt marinated chicken thigh, done indirect (never over the coals) for about 40 minutes.

(http://aroundhere.net/Mike2/285Fpics/ThighYBriceYsparagus22.jpg)

Sunday's relaxed LO dinner below.   But oh so very good.

My pulled pork, a twice baked potato with those terrific mushrooms (http://285foodies.com/forum/index.php?topic=1317.msg7755#msg7755) on top and a bit of coleslaw on the side.

(http://aroundhere.net/Mike2/285Fpics/PulledPork_stuffed baked potato with mushrooms and slaw22.jpg)

.
Title: Re: What's for dinner?
Post by: Jmolinari on April 29, 2010, 07:27:58 PM
Just a quick pasta with clams and chiles. Fast, easy and tasty.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 30, 2010, 06:21:53 PM
More catching up..   here are the shrimp roll-ups we did on Tuesday.  They were really good with some cilantro cream and everything but cheese.

recipe here:

http://285foodies.com/forum/index.php?topic=1314.msg7870#msg7870 (http://285foodies.com/forum/index.php?topic=1314.msg7870#msg7870)

Title: Re: What's for dinner?
Post by: Larkemon on April 30, 2010, 10:40:53 PM
I got a bit lazy and bought a pre-marinaded tri-tip from Trader Joe's.  Grilled over direct heat for 10 minutes and finished indirect to a medium rare.  It was much better than I expected and definitely a repeat for me.  I'm not sure if the extra time sitting in the marinade boosted the flavor or what not, but the meat was spicy and tender (but not in a mushy way).  I ate some slices plain, but then made a sandwich with some banh mi baguettes and pepper jack cheese.  Great inexpensive dinner and the best part is that I have plenty left over for lunch sandwiches next week!
Title: Re: What's for dinner?
Post by: AndyBoy on May 02, 2010, 08:37:50 AM
Good looking food all around. I barbequed a chicken last night. Sweet Baby Ray's sauce jacked up with chili flakes and fish sauce. It was good and messy, needed lots of napkins.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 02, 2010, 10:36:05 AM
Good looking food all around. I barbequed a chicken last night. Sweet Baby Ray's sauce jacked up with chili flakes and fish sauce. It was good and messy, needed lots of napkins. 

Daymn.  By the looks of it you could have turned that chicken in at the BBQ competition ?  Nice glaze/sauce.

I do NOT know if a fish sauce addition to a BBQ sauce would have won the judges though, these judges were after a sweeter, more butter tasting product.  CP and I did a bit of taste testing as we walked around (it is nice getting to know some of the regular competitors now), and there were some really good-tasting things being produced.  We sortof stuck with the non-pros seeing what they were turning in.  And we ate some very good samples and a couple other that were not so terrific. 
.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 02, 2010, 04:33:02 PM


Since I have the griddle out on the stove...   Do tonight's burgers on the griddle or crank up a grill?


Fresh (from Northern, Fla.) Corn on the cob, and some other things that CP will bring home from the store.. maybe some tomato/cuke/red onion salad ?   The guy that has the Farm stand near me had some very nice South Georgia tomatoes,  they are not the prettiest tomatoes but they are really tasty..

.
Title: Re: What's for dinner?
Post by: HaagenDazs on May 02, 2010, 05:36:22 PM
Looks like you've still got a bit of time before the rain hits so I'd vote for the grill, if you're still taking suggestions.  ;D
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 02, 2010, 06:06:48 PM
Looks like you've still got a bit of time before the rain hits so I'd vote for the grill, if you're still taking suggestions.  ;D

That is 3 votes for the grill..  I'm cranking up the Go-Anywhere grill for burger-time...

thanks...

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 03, 2010, 10:14:49 AM
Looks like you've still got a bit of time before the rain hits so I'd vote for the grill, if you're still taking suggestions.  ;D

We made good burgers last night.  weighed 6oz. raw, with some Sriracha, finely diced onion, a bit of Worcestershire Sauce, Black pepper and a bit of salt.  I softened this ground chuck up with a 1/3 cup of soft breadcrumbs to the entire 24oz. of meat.

They sat in the fridge for a bit and then I slid them on the small Weber for about 3+ minutes a side before sliding them to the other end of the grill (no coals underneath them), putting on a slice of some good cheddar.  About 2 minutes of "oven" time was just right.  They were way good. The buns were toasted, the cheddar was melted and those burgers along with a CP built simple salad of cuke, red-onion, and tomato, along with the corn on the cob it was a very decent Sunday dinner.  

(http://aroundhere.net/Mike2/285Fpics/Goodburgers22.jpg)

.
Title: Re: What's for dinner?
Post by: Jmolinari on May 03, 2010, 03:33:03 PM
Good looking burgers GG2. Now i want some...will have to make some this week.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 03, 2010, 04:08:39 PM

I know.. put the damn griddle away...   LOL..

tonight is going to be some venison tenderloin that I thawed and need to use.  We will be adding it to a salad as a garnish..   this (if you remember). is from a very young deer and absolutely butter tender if cooked just right.  I will griddle these small slices for a very short time and serve them on top of the salad.

I could Thai-it-up, but I think I'll just use the newly available produce from S. Georgia and add the venison slices to a good salad.

.
Title: Re: What's for dinner?
Post by: Jmolinari on May 03, 2010, 06:20:33 PM
I think i like burgers griddled more than grilled. The outer crust is better, but it makes a disaster area of the stove
Title: Re: What's for dinner?
Post by: LizR on May 07, 2010, 03:09:38 PM
King crab legs and then a green salad. Can't beat the crab prices at Super H!
Title: Re: What's for dinner?
Post by: AndyBoy on May 08, 2010, 07:18:28 AM
I was at Super H yesterday. Got some duck breasts and grilled them last night with a salad and soba noodles on the side. Duck was a little tough for some reason.
Title: Re: What's for dinner?
Post by: Foodgeek on May 09, 2010, 05:19:10 PM
Korean barbecue galbi at home tonight to celebrate the first Mother's Day when I haven't had to work in a restaurant in, oh, I don't know how many years. It's been a pretty good food day all around, actually, with pancakes for breakfast, chicken salad on croissant for lunch and the Korean dinner yet to come, and I never left the house. We bought a little table-top grill setup yesterday at BHFM so that we can cook the meat while we enjoy some ban chan and maybe a little beer or wine.

I'm thinking this could be a great way to enjoy Sunday dinner every week, if it turns out as well as I think it will.
Title: Re: What's for dinner?
Post by: jimmy on May 10, 2010, 01:44:52 PM
(http://farm5.static.flickr.com/4012/4596095626_00f5e2e293_o.jpg)

Made this for lunch today. Bought Caw Caw (on rec of Molinari) pork chops, jowl, among other items. Cured the jowl for 2 days then smoked it along with the chops on Sunday. Sliced the jowl thin, fried it, then stacked the chops and the caw caw chorizo on momofuku english muffins (awesome) - http://momofukufor2.com/2010/04/english-muffins-with-bay-leaf-butter/ . Also used the garlic aioli recipe by David Lebovitz's.

This was a fun weekend cooking project, my first time curing anything, excited to try more.
Title: Re: What's for dinner?
Post by: Jmolinari on May 10, 2010, 01:52:24 PM
Jimmy, given the thickness of the jowl 2 days probably didn't allow quite long enough for a full cure. How was it though? It looks tasty.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 11, 2010, 04:12:52 PM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.

But, I will cook them on indirect on the Big Green Egg and fry up some fresh cabbage Y onion.  That along with a nice half pound of baked potato should get us past our evening hunger.

I may take pictures of these two mismatched chops, it is sad indeed.

.
Title: Re: What's for dinner?
Post by: totm on May 11, 2010, 04:32:00 PM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.
Title: Re: What's for dinner?
Post by: LizR on May 11, 2010, 05:28:10 PM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.

We do that too. Much cheaper than buying individual pork chops. Kroger often has the whole loins on sale for $1.99 a pound.
Title: Re: What's for dinner?
Post by: HaagenDazs on May 11, 2010, 05:28:23 PM
I'm guessing that there were some nice large stickers over that smaller chop, huh?

Tonight we're doing some bratwurst from Nature's Harmony Farm.  They have been experimenting with a new processor and they are starting to offer some different "cuts" through their meat CSA which we are a part of.  Pairing it with some sauteed broccoli, onions and tomatoes.  The broccoli thing is kind of a mix-up of stuff we have around the house.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 11, 2010, 11:38:28 PM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.

Well that would work for us too but for the taste..   My cardiologist likes pork loin much better than I do, it is a nice section of fairly non-marbled pork that divides easily, and vacuum seals quite well but does NOT have the taste of a good center-cut pork chop.

Tonight that is what I wanted..   CP and I shared the thick one, and I pulled the thinner one off of the grill early and put it aside for another meal.   Good stuff, with two kinds of rub, and a gentle pre-salting before grilling.

.
Title: Re: What's for dinner?
Post by: AndyBoy on May 12, 2010, 08:13:21 AM
I was going to crank up the Egg and grill chicken drumettes last night but got busy and decided to just do a pan fry in EVOO. We have these nice Vidalia onions and they were so good. Most of the asparagus was a home grown from a friend. Really splendid stuff, nothing like springtime veggies, so good.
Title: Re: What's for dinner?
Post by: jimmy on May 12, 2010, 10:12:37 AM
Jason - Yeah short cure, though I did smoke it too. Thick pieces weren't very good (I see what you mean by crunchy fat) but when I sliced it thin and fried it, it was very tasty. The cure made it too salty though. Do you clean it off after the cure?

This was just a tiny portion of the jowl I had, the rest is still curing in the fridge. I put it in on Saturday (8th), and I don't get back to ATL until May 19. Is that going to be too long?

Also - sorry to everyone for the super large photo. that was the first photo I've ever posted on this site.

-Jimmy
Title: Re: What's for dinner?
Post by: Jmolinari on May 12, 2010, 10:21:41 AM
Jimmy, curing 9 days is fine, no problem. I put the piece you gave me up yesteday, and i'll let it cure for at least 20-30 days. I want ot be sure the cure gets all the way through.
After i cure it i'll normally give it a quick rinse, and then recoat with a spice mixture without salt, and then dry cure. Sometimes i just give it a rinse and then dry cure.

How much salt did you use as a % of weight of the piece? It probably tasted salty b/c you didnt' allow enough time for the salt to equilibrate throughout the hunk.
Title: Re: What's for dinner?
Post by: totm on May 13, 2010, 07:49:35 AM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.

Well that would work for us too but for the taste..   My cardiologist likes pork loin much better than I do, it is a nice section of fairly non-marbled pork that divides easily, and vacuum seals quite well but does NOT have the taste of a good center-cut pork chop.
.
So you are saying that fat isn't the only thing that contributes to flavor in meat?

My heart prefers the pork loin, my tongue prefers the more flavorful cuts (country style ribs, pork steak).
Title: Re: What's for dinner?
Post by: Jmolinari on May 13, 2010, 07:56:04 AM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.

Well that would work for us too but for the taste..   My cardiologist likes pork loin much better than I do, it is a nice section of fairly non-marbled pork that divides easily, and vacuum seals quite well but does NOT have the taste of a good center-cut pork chop.
.
So you are saying that fat isn't the only thing that contributes to flavor in meat?

My heart prefers the pork loin, my tongue prefers the more flavorful cuts (country style ribs, pork steak).

There are MANY factors that contribute to meat flavor. Read the WSJ article i posted a few days ago on grass fed beef. It discusses the fat/flavor connection
Title: Re: What's for dinner?
Post by: KoPP on May 13, 2010, 08:06:17 AM


I hate it when you buy two pork chops and when you get them home you find they are not anywhere close to being the same thickness...   And I have to thank our local Publix for this error again.
What seems to work for us, if you don't mind boneless chops, is to buy a cryo-pack pork loin and slice them yourself.  If you want really thick ones you can do that as well as really thin ones.

Well that would work for us too but for the taste..   My cardiologist likes pork loin much better than I do, it is a nice section of fairly non-marbled pork that divides easily, and vacuum seals quite well but does NOT have the taste of a good center-cut pork chop.
.
So you are saying that fat isn't the only thing that contributes to flavor in meat?

My heart prefers the pork loin, my tongue prefers the more flavorful cuts (country style ribs, pork steak).
Pork loin roll with embedded prunes is right tasty, and pork chops with fennel is addictive. I like the pig.
Title: Re: What's for dinner?
Post by: jimmy on May 13, 2010, 10:37:49 AM
Jason - Re the salt, I used the table you have on your old guincale post, adjusted for the weight of my cut of jowl.

I put up a picture of the cured/smoked jowl here: http://eatitatlanta.aminus3.com/image/2010-05-13.html

Thanks for all the help!
Title: Re: What's for dinner?
Post by: jimmy on May 13, 2010, 10:38:47 AM
Oh and Jason, check out the difference between a caw caw chop and a Kroger chop - http://www.flickr.com/photos/88255040@N00/4603341285/
Title: Re: What's for dinner?
Post by: Jmolinari on May 13, 2010, 12:26:36 PM
Nice pics. I like the side by side chops
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 13, 2010, 03:14:05 PM
Title: Re: What's for dinner?
Post by: Barnum on May 13, 2010, 03:24:56 PM

Mike,

Interesting BGE gizmo... I assume you didn't have the plate setter in place and were using that half-circle for indirect heat?  Ceramic? Not sure I've run across that... is that BGE branded?

It certainly is nice to have both direct and indirect options, something I don't have now.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 13, 2010, 03:29:46 PM

Mike,

Interesting BGE gizmo... I assume you didn't have the plate setter in place and were using that half-circle for indirect heat?  Ceramic? Not sure I've run across that... is that BGE branded?

It certainly is nice to have both direct and indirect options, something I don't have now.

Egg-xactly .   Branded item, it has a drip pan that I just quit wanting to clean.  No plate setter, just that half-moon on one side or the other.

http://www.biggreenegg.com/setters.html (http://www.biggreenegg.com/setters.html)

<<< See half moon raised grids >>>

http://www.biggreenegg.com/racks.html (http://www.biggreenegg.com/racks.html)

I know just the place you can get that item.   8)   We will be there on Saturday from Noon until 2ish...

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 13, 2010, 07:12:40 PM

What is expected, I guess?    An eclectic connection of cultures that somehow produce a good dinner meal

Basa from Super H. Mart,  Baby Bok Choy from the same place.   I have fiddled with both of 'em for a couple hours, now it's time to crank 'em up and see what the preparation produces?

LO Rice with some added scraps of peppers and onions from last night.

This should really be good..  

I am dusting the Basa with a combo of Jamaican and regular fish (Old Bay) dustings, with nothing to stick it to the fish.. I wanted simple for these particular Basa filets.  

The King (Oyster) mushrooms are cooked ahead of the Bok Choy, so that I can throw it all together at the last moment..

No sauce, no glaze, no confusion..   Good, fresh fish cooked with the bare minimum of coating, and the Bok Choy as the winner in this mostly vegetable dinner ..      3 cloves of garlic and a full Tbl. of grated Ginger in the Bok Choy.    No salt added things..

The LO Brown rice will be fine, cooked off in a Chef's pan with the pre-scorched onion and multi-colored pepper base.
.
Title: Re: What's for dinner?
Post by: HaagenDazs on May 13, 2010, 07:25:04 PM
Farmers market dinner tonight: Scrambled farm fresh eggs with smoked trout, pink lady peas and salted tomatoes, and a little bit of herbed goat cheese when you want to mix it in with a bite or 2.
Title: Re: What's for dinner?
Post by: Jmolinari on May 13, 2010, 07:41:32 PM
tomatoes? In May?
Title: Re: What's for dinner?
Post by: HaagenDazs on May 13, 2010, 08:50:39 PM
That was my question to the farmer.  They were started early in a greenhouse and transferred outdoors later. The farm is somewhere south of Augusta. They were actually quite tasty - not big, deep flavor of late summer Georgia tomatoes but clearly much better than anything else you could hope to buy this time of year.  Dark red all the way through and the herbed goat cheese was a nice pairing.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 14, 2010, 01:58:21 PM


I'm going to buy ribs right now for our Sunday dinner.   I plan to carry out the instructions I have been saving over the last several months and put them into action.. I am anxious..

.
Title: Re: What's for dinner?
Post by: Barnum on May 14, 2010, 01:59:42 PM


I'm going to buy ribs right now for our Sunday dinner.   I plan to carry out the instructions I have been saving over the last several months and put them into action.. I am anxious..

.

7-ish?   :)
Title: Re: What's for dinner?
Post by: Minerva on May 14, 2010, 02:04:08 PM


I'm going to buy ribs right now for our Sunday dinner.   I plan to carry out the instructions I have been saving over the last several months and put them into action.. I am anxious..

.


Instructions? From the competition teams?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 14, 2010, 04:43:38 PM


I'm going to buy ribs right now for our Sunday dinner.   I plan to carry out the instructions I have been saving over the last several months and put them into action.. I am anxious..

.


Instructions? From the competition teams? 

Yes, since they know I am in no way going to enter the competition, I have had good instruction from several of the folks that are winners. 

They don't mind me being a pretty-good home cook, they just don't want me working on their $$$$ ..    ;)

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 14, 2010, 05:07:25 PM


What is expected, I guess?    An eclectic connection of cultures that somehow produce a good dinner meal

Basa from Super H. Mart,  Baby Bok Choy from the same place.   I have fiddled with both of 'em for a couple hours, now it's time to crank 'em up and see what the preparation produces?

LO Rice with some added scraps of peppers and onions from last night.

This should really be good..  

I am dusting the Basa with a combo of Jamaican and regular fish (Old Bay) dustings, with nothing to stick it to the fish.. I wanted simple for these particular Basa filets.  

The King (Oyster) mushrooms are cooked ahead of the Bok Choy, so that I can throw it all together at the last moment..

No sauce, no glaze, no confusion..   Good, fresh fish cooked with the bare minimum of coating, and the Bok Choy as the winner in this mostly vegetable dinner ..      3 cloves of garlic and a full Tbl. of grated Ginger in the Bok Choy.    No salt added things..

The LO Brown rice will be fine, cooked off in a Chef's pan with the pre-scorched onion and multi-colored pepper base.

It was pretty decent for a ad-lib dinner.   Here is a pic of the finished dish. Nice large grain corn meal on the fish, and the King mushrooms were just right.  I could have added some oyster flavored sauce to that dish, but it was good out of the pan.
The rice, if you read back this thread, was from another night and filled the bill.

(http://aroundhere.net/Mike2/285Fpics/fishYBokChoyYbrownrice22.jpg)
.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 14, 2010, 05:12:05 PM


I'm going to buy ribs right now for our Sunday dinner.   I plan to carry out the instructions I have been saving over the last several months and put them into action.. I am anxious..

.


Instructions? From the competition teams? 

Yes, since they know I am in no way going to enter the competition, I have had good instruction from several of the folks that are winners. 

They don't mind me being a pretty-good home cook, they just don't want me working on their $$$$ ..    ;) 

I intend to write this method up and take many pictures..   Like I said I am still learning about how they do it in competition and I only hope my ribs on Sunday pays homage to those fine spare-ribs that I have been tasting from the competition trail..

There are a couple of things that are still unknown to me, but I am working on a generalization of some glazes and methods that would not compromise a team in contention and yet give me/us a working method and script to follow to produce this fine product as well as you WILL EVER EAT IN A RESTAURANT..     Including Shanes..   LOL

.

.
Title: Re: What's for dinner?
Post by: AndyBoy on May 15, 2010, 07:34:25 AM
I was in the mood for some red meat last night. Fresh Market had these beautiful lamb chops that I slathered in a paste of mustard, garlic, rosemary, urfa and olive oil. They were cooked about 15 minutes on my Egg and forgive me but they were just about perfect. My wife steamed an artichoke that we had with a dip she made that was great and I grilled corn in the husk. Nice way to end the work week.
Title: Re: What's for dinner?
Post by: mikeamor on May 18, 2010, 07:01:52 AM
Cooked Monday for an easy week.

- Mixed up a simple 4 ingredient French bread dough to make a sandwich loaf, some sub rolls and ciabatta rolls.
- Pressure cooked a huge hen and got about 3lb of delicious meat, 3 qt of rich stock and 8 oz of schmaltz.
- Braised some pork butt for about 5 hours in orange juice, vinegar, achiote, garlic and a thinly sliced onion.
- Cooked down some diced hog jowl and then added the pinto beans that had been soaking overnight and water.  When they were about done, added some onion, Anaheim and Serrano chilies, salt, pepper.  Simmered some more, lightly mashed a few and cooked down to thicken a bit.
- Basmati rice was browned lightly in chicken fat and then sweet red pepper, jalapeno pepper, onion and diced carrot added and sauteed with the rice a bit before adding chicken stock to cook.
- Pickled some thinly sliced Vidalia onion and jalapenos in a mix of white and apple cider vinegar for a condiment.
- Whipped up a fresh batch of mayo for sandwiches.

Dinner Monday was  Puerco Pibil in soft corn tacos with the pickled onion and jalapeno.  Seasoned beans and rice on the side.

The rest is trouble-free lunches and dinners for the week.


Title: Re: What's for dinner?
Post by: HaagenDazs on May 18, 2010, 08:27:38 AM
mikeamor - you really should get your act together and try to cook more at home.  ;)  ;D

We did cube steak parmigiana last night.  Speaking of, if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.
Title: Re: What's for dinner?
Post by: mikeamor on May 18, 2010, 11:55:55 AM
... if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.

Favorite from childhood, still in use today.
This is a great 1 pan light dish.

1 - Season the steaks with salt and pepper then sear them in olive oil in a fry pan for which you also have a lid.
2 - Toss in 16 oz fresh or canned diced tomatoes, garlic and oregano.
3 - Add 16 oz fresh or canned Italian green beans.
4 - Mix everything together well, making sure the steaks are covered.
5 - Cover and simmer for 1 hour, until steaks are tender.

* Seasoning can swing toward classic Italian or more toward a lighter Mediterranean flavor depending on the types and amount of seasoning you use.
* A squeeze of lemon juice at the end of cooking is also good.
* The tougher Italian green beans hold up well simmering with the meat and take on a nice flavor from the other ingredients.
* 1" Cubed potatoes are also good in this dish.  Just add to pan so they are finished at the end of the hour but are not over cooked.




Title: Re: What's for dinner?
Post by: HaagenDazs on May 18, 2010, 12:12:54 PM
Cool thanks!  That will be a nice change.  Its not something I'm used to cooking but we've started a meat CSA through Nature's Harmony and we certainly don't get pounds and pounds of the stuff, (we didn't get any last month, and they do a great job of giving a wide range of meats) but I'm certain we'll be getting some in the future at some point.  A little variation will be nice.
Title: Re: What's for dinner?
Post by: Larkemon on May 18, 2010, 05:01:52 PM
Pretty good dinner tonight.  Made some ribs for myself, hot dogs for the little ones and a couple portabello mushroom caps for my wife.  Caps came out pretty darn good.  Topped with feta, vidalia onion cheese, cheddar cheese and a splash of balsamic vinegar.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 18, 2010, 05:06:56 PM
Pretty good dinner tonight.  Made some ribs for myself, hot dogs for the little ones and a couple portabello mushroom caps for my wife.  Caps came out pretty darn good.  Topped with feta, vidalia onion cheese, cheddar cheese and a splash of balsamic vinegar.

Darn good looking dinner.   I am going to fend for myself this evening, with a fridge full of leftovers it is not a penalty...

.
Title: Re: What's for dinner?
Post by: totm on May 19, 2010, 09:28:04 AM
if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.
Personally I prefer for them to have a little crust from a dredge in flour or bread crumbs.  V prefers to do a pan fry/simmer/braise with onions and mushrooms.  Used to top them with cheese but no more.  We usually make sandwiches from cube steak.
Title: Re: What's for dinner?
Post by: KoPP on May 19, 2010, 10:02:15 AM
if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.
Personally I prefer for them to have a little crust from a dredge in flour or bread crumbs.  V prefers to do a pan fry/simmer/braise with onions and mushrooms.  Used to top them with cheese but no more.  We usually make sandwiches from cube steak.
Mom used to do the breading and fry with onions. She'd also make a pepper gravy to put on them as well.
Title: Re: What's for dinner?
Post by: LizR on May 19, 2010, 12:14:05 PM
Cool thanks!  That will be a nice change.  Its not something I'm used to cooking but we've started a meat CSA through Nature's Harmony and we certainly don't get pounds and pounds of the stuff, (we didn't get any last month, and they do a great job of giving a wide range of meats) but I'm certain we'll be getting some in the future at some point.  A little variation will be nice.

Glad you enjoyed them, but it strikes me as a little odd for them to include cube steaks in a CSA pack. Maybe it's just me.
Title: Re: What's for dinner?
Post by: Jmolinari on May 19, 2010, 12:25:27 PM
Alton brown did a whole good eats on cube steak
Title: Re: What's for dinner?
Post by: Lorenzo on May 19, 2010, 12:33:13 PM
We did cube steak parmigiana last night.  Speaking of, if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.

Just to make sure I've got the right thing in mind, cube steak is the meat that's been run through a tenderizer machine, right?
If so, I use it in carne asada tortas.  Pan-fry with onions, then place on torta roll with a slather of refried beans, avocado, lettuce, tomato and mayo.
Title: Re: What's for dinner?
Post by: Jmolinari on May 19, 2010, 12:36:31 PM
We did cube steak parmigiana last night.  Speaking of, if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.

Just to make sure I've got the right thing in mind, cube steak is the meat that's been run through a tenderizer machine, right?
If so, I use it in carne asada tortas.  Pan-fry with onions, then place on torta roll with a slather of refried beans, avocado, lettuce, tomato and mayo.

that sounds yummy!!
Title: Re: What's for dinner?
Post by: KoPP on May 19, 2010, 01:45:07 PM
We did cube steak parmigiana last night.  Speaking of, if anyone has any tried and true recipes for cube steak, please pass them along.  I can't think of anything aside from a pan fry and sauce of some sort.

Just to make sure I've got the right thing in mind, cube steak is the meat that's been run through a tenderizer machine, right?
If so, I use it in carne asada tortas.  Pan-fry with onions, then place on torta roll with a slather of refried beans, avocado, lettuce, tomato and mayo.
It's a slice of chuck, sirloin, or round that's been through the pounder. Sometimes it's called minute steak, and when prepped by battering and frying it's called chicken-fried steak. It was a cheap cut when I was growing up (in an area where steak was dirt cheap), so we ate it often. I like it...
Title: Re: What's for dinner?
Post by: HaagenDazs on May 19, 2010, 01:54:50 PM
Title: Re: What's for dinner?
Post by: AndyBoy on May 20, 2010, 08:19:26 AM
We had a tofu, soba noodle and boc choy soup last night. I steeped ginger slices and crushed garlic in chicken stock and water and made up a soy concoction that was added with the soba and tofu and finished with radish and cilantro. Very nice quick meal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 20, 2010, 12:08:53 PM
We had a tofu, soba noodle and boc choy soup last night. I steeped ginger slices and crushed garlic in chicken stock and water and made up a soy concoction that was added with the soba and tofu and finished with radish and cilantro. Very nice quick meal.

I wish I could live up to my promise-to-self to fix and eat a meatless meal at least once a week/month.  I'll do it occasionally when I go out for lunch or even dinner but I am just the worst at fixing Tofu or any meatless dinner meal at home..   Good for you Andy.

.
Title: Re: What's for dinner?
Post by: AndyBoy on May 20, 2010, 01:08:54 PM
My wife does not really enjoy meat. She eats chicken, fish and shellfish so I try to make meatless meals sometimes. I would say we don't eat meat at least 5-7 times a week. With all the summer veggies coming into play right now I don't miss it much. 
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 20, 2010, 03:17:57 PM

Our calendar is full.    So I bought too much stuff....

I guess the very pretty New York Strip steak I bought tonight will still be good on Sunday.

Shrimp tonight with Rapini and some new potatoes done some-way?

any suggestions besides mashed ?

.
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on May 20, 2010, 05:46:40 PM
Chop the potatoes up and cook with some onion and peppers. Yummy!
Title: Re: What's for dinner?
Post by: jimmy on May 21, 2010, 07:16:05 AM
this isn't exactly a new way to do potatoes but looks good.

http://norecipes.com/2010/04/25/duck-fat-smashed-potatoes-recipe/

I really like this guy's blog.
Title: Re: What's for dinner?
Post by: AndyBoy on May 21, 2010, 10:37:31 AM
this isn't exactly a new way to do potatoes but looks good.

http://norecipes.com/2010/04/25/duck-fat-smashed-potatoes-recipe/

I really like this guy's blog.

Those potatoes look good and I have duck fat, soooo maybe this weekend.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 21, 2010, 11:36:20 AM
this isn't exactly a new way to do potatoes but looks good.

http://norecipes.com/2010/04/25/duck-fat-smashed-potatoes-recipe/   


Thanks I'll try it.  I don't have a duck fat dispensary near me, but I'll get the chance to run down to DFM one day and pick some up.

I bet that toasted peanut oil from Bell Plantation might be good using that method too?

http://store.bellplantation.com/Roasted_Peanut_Oil_s/2.htm (http://store.bellplantation.com/Roasted_Peanut_Oil_s/2.htm)

.
Title: Re: What's for dinner?
Post by: LizR on May 21, 2010, 03:23:51 PM
I have a couple of pounds of wild Alaskan cod. Any deas? I'd like to avoid breadcrumbs. Thx!
Title: Re: What's for dinner?
Post by: KoPP on May 22, 2010, 08:17:16 AM
I have a couple of pounds of wild Alaskan cod. Any deas? I'd like to avoid breadcrumbs. Thx!
I love fish and chips with cod - when should I come over? :)
Title: Re: What's for dinner?
Post by: AndyBoy on May 23, 2010, 10:49:29 AM
I smoked some spare ribs last night and made smashed potatoes finished in duck fat. I went one better and boiled the potatoes in salty chicken stock. Potatoes were delicious, that is a great way to cook them.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 23, 2010, 11:07:05 AM
I smoked some spare ribs last night and made smashed potatoes finished in duck fat. I went one better and boiled the potatoes in salty chicken stock. Potatoes were delicious, that is a great way to cook them. 


Lookin good Andy..

We WILL try those smashed potatoes soon.

.
Title: Re: What's for dinner?
Post by: jimmy on May 23, 2010, 02:46:37 PM
dinner last night:

- dandelion greens, butter lettuce, sweet onion salad with homemade ranch. Used this recipe - http://simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/

- caw caw tenderloin - seared in oil, then added butter/smashed garlic, thyme, and spooned sauce over tenderloin. finished in oven at 350 for 20 minutes. Cooked it just a few minutes longer than I should have. Slightly pink in the center of the loin. Deglazed the cast iron skillet, added butter and finely chopped garlic/mint/cilantro/parsley and cooked until brown. Served over polenta with the brown butter herb sauce.
(http://s3.amazonaws.com/twitpic/photos/large/104460116.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1274644778&Signature=Htxn2IaUNftgLahaJoaY2uWdURk%3D)
(http://s3.amazonaws.com/twitpic/photos/large/104460123.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1274644775&Signature=IdOCtOeqz2xL%2FF3BM%2FTHXyAfid4%3D)

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 25, 2010, 05:15:39 PM

Click on this for more BGE cooked steak and the rest  (http://www.flickr.com/photos/49637895@N00/sets/72157624012229733/) pictures

I did it..  I tried those smashed potatoes with the roasted peanut oil and they were Vgood..   I had aged the steak a bit for this dinner, and I fixed a throwdown dish of squash and herbs to go along.  A very good dinner, not too late, steak just right, and potatoes to die for.   

(btw.. DFM didn't have duck fat again today at 1:30pm)..

Here is a quick finished plate of dinner and a bit of process from Flickr.

(http://aroundhere.net/Mike2/285Fpics/steaknspudnsquashohmy22.jpg)
.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 25, 2010, 05:16:36 PM
I have a couple of pounds of wild Alaskan cod. Any deas? I'd like to avoid breadcrumbs. Thx!

What did you do with the cod ?

.

Title: Re: What's for dinner?
Post by: Jmolinari on May 25, 2010, 07:22:01 PM
I made fresh pesto from my pesto TREES i have growing in my earthbox...great stuff. Plus a salad of mizuna and lollo rossa from some stand at the marietta market.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 27, 2010, 11:23:12 AM
Click on this for more Stuffed squid on rice  (http://www.flickr.com/photos/49637895@N00/sets/72157624023827469/) pictures

Stuffed small squid last night, I was at DFM Tuesday ----  yada, yada, yada...

We do squid infrequently. so we just never figure out how much stuffing fills how many squid bodies as they are EVERY  size when you buy them.  We will have a fine dinner but 1/3 of these squid are vacuumed and frozen.

The stuffing was ad lib after reading about 5 recipes..   Some of this, some of that...  :-)

The sauce started out as Mario Batali Pasta Sauce, Arrabiata, but I wouldn't leave well enough alone and jacked it up with a few things after I tasted the sauce hot in the pan.  I didn't add any more heat and found the sauce spicy enough on it's own in terms of heat.

I sortofkinda follow Alton Brown's recipe, but took some real leaps of faith making this dish, and delayed putting it together by a half hour due to adding more ingredients (chopped bulbing fennel, etc.) into the stuffing mix.

The dinner ended up being very good even with the short-cuts (sauce) I took.  I didn't use any cheese or egg but relied on the shrimp and small amount of bread crumbs to bind the filling,  I don't think you could have sliced these like I have before using a Thai Pork filling, but they were very tasty.  Along with a nice-size salad the stuffed squid served on rice was a delicious meal.

(http://aroundhere.net/Mike2/285Fpics/platedsquidonrice22.jpg)



Title: Re: What's for dinner?
Post by: Jmolinari on May 27, 2010, 11:29:36 AM
That looks awesomely tasty GG!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 27, 2010, 11:39:04 AM
That looks awesomely tasty GG! 

I know I can make a terrific sauce, but I was surprised by my bride home a bit early, so I grabbed the jarred sauce and started doing additions. 

They were good Jason, I (like "Are you smarter than a 5th grader"), called a couple folks, and thought about calling you for your regional nuances on stuffed Calamari, but I heard what I wanted from FlyinBrian and went to cooking.

Does your family/you, stick tooth picks into the bodies to make holes for the air/etc. to escape?  Several of the recipes were sure to add that step...

.
Title: Re: What's for dinner?
Post by: Jmolinari on May 27, 2010, 11:49:25 AM
That looks awesomely tasty GG! 

I know I can make a terrific sauce, but I was surprised by my bride home a bit early, so I grabbed the jarred sauce and started doing additions. 

They were good Jason, I (like "Are you smarter than a 5th grader"), called a couple folks, and thought about calling you for your regional nuances on stuffed Calamari, but I heard what I wanted from FlyinBrian and went to cooking.

Does your family/you, stick tooth picks into the bodies to make holes for the air/etc. to escape?  Several of the recipes were sure to add that step...

.

I've never made them:)
Title: Re: What's for dinner?
Post by: Jmolinari on May 27, 2010, 07:29:47 PM
Pasta alla carbonara with homemade pancetta , obviously:)
Title: Re: What's for dinner?
Post by: Lorenzo on May 28, 2010, 07:39:40 AM
Looks good, Jason.  We made some the other night, with mediocre pancetta from the grocery store ("obviously"?), but we did top each plate with an awesome fresh egg that a chicken-raising friend gave us, so maybe that made up for the pancetta.
Title: Re: What's for dinner?
Post by: Jmolinari on May 28, 2010, 09:12:04 AM
Thanks Lorenzo, i've never done it that way. I'll have to try that. Topping with an egg yolk.

Good bacon works pretty well in it too, instead of mediocre pancetta
Title: Re: What's for dinner?
Post by: jimmy on May 28, 2010, 09:46:56 AM
nice work Jason...can't wait to be able to use guincale...gonna start aging in the fridge today...

I just clean it off and set it on a wire rack in my fridge, right?
Title: Re: What's for dinner?
Post by: Jmolinari on May 28, 2010, 09:54:57 AM
Jimmy, yah, just rinse it, dry it with paper towels and put it on a rack in the fridge.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 28, 2010, 04:16:09 PM


Some days it is just a burger day...

and today is the day.. we had options in the fridge, but chose to do some burgers with a bunch of add-ons mixed with the meat.


1.2lb ground chuck (just ground at Publix)..
garlic chives (really chopped fine)
Montreal Steak seasoning ( a good BIG Tbl + )
lime zest (from one lime)
3 Tbls fine chopped onion  (raw)
1/4 cup or less of bread crumbs
2 Thai Chiiles chopped with the onions and garlic chives. (raw)

The total weight of the mix was 22 oz. so I made 3 nice size burgers to grill later.

They will go on the grill (maybe the BGE) later..   

We are also having steamed broccoli and good buns with farm-fresh-local tomatoes.  I will toast the buns.

I just love good burgers...

.
Title: Re: What's for dinner?
Post by: KoPP on May 29, 2010, 11:49:09 AM
Spanish mackerel and blues, but I'm cleaning 'em, not cooking 'em. I'm beat...
Title: Re: What's for dinner?
Post by: AndyBoy on May 30, 2010, 07:29:55 AM
We went over to BHFM yesterday and bought a bunch of stuff. We restocked on tamari, rice vinegar and other staples as well as fresh fish and vegetables. I marinated these Grouper cheeks in a soy based sauce and quickly sauteed them. We had soba and sherlihon as sides.
Title: Re: What's for dinner?
Post by: mikeamor on May 30, 2010, 08:28:48 AM
Picked up some lamb loin chops at COSTCO yesterday.
Made a simple marinade of fresh garlic, salt, pepper, dry mint, oregano and olive oil.
Grilled to med-rare.  Delicious.  The chops were very fresh and tender.
The eye part of the chop was melt-in-your-mouth tender like a prime fillet.
$21 for about 2.75 lbs or 10 chops.

Paired with roasted organic beets drizzled with balsamic and topped with home made herbed cheese (first one cracked, surprisingly good!) and home made rice-a-roni.

Dessert was home made blueberry gelato.  Not so good.  Decided not to strain out the skins and seeds which allowed ice crystals to form in the mixture resulting in a grainy texture.

Title: Re: What's for dinner?
Post by: Sycamore on May 30, 2010, 04:43:11 PM
Beautiful grouper cheeks. I pick up some everytime I am at BHFM.
So many ways to use the cheeks.  Last time curried cheeks.
Title: Re: What's for dinner?
Post by: Jmolinari on May 30, 2010, 09:04:37 PM
At bro's house for the weekend in CT....

Dinner last night - lobster rolls and sweet corn. Awesome
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAMYaQXWtxI/AAAAAAAABhI/2j8eiht6Ro4/s800/IMG_7474.jpg)

Tonight- Dry aged Lobel's rib eye and porterhouse. Awesome
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAMYahhpr-I/AAAAAAAABhM/xF0aBGNVkds/s800/IMG_7773.jpg)

Gigantic.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TAMYaqIvMfI/AAAAAAAABhQ/g39AXKBjIMI/s800/IMG_7885.jpg)
Title: Re: What's for dinner?
Post by: CodePoet on May 30, 2010, 10:57:49 PM
That looks really good. I told Mike that your steaks on the BGE looked wonderful. He cheered from the couch that "Molinari got an egg!" I had to add the @ BIL house!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 30, 2010, 11:22:38 PM
Beautiful grouper cheeks. I pick up some everytime I am at BHFM.
So many ways to use the cheeks.  Last time curried cheeks.

are the cheeks scaled ?  ( hate to not know about what they sell ? )

.
Title: Re: What's for dinner?
Post by: AndyBoy on May 31, 2010, 07:58:25 AM
The cheeks were scaled. I hadn't noticed them before but they were very good. They are in the glass case with the packaged fish filets and trays of raw shellfish. I am thinking about going over there today and get a rack of ribs to barbeque this afternoon.
Title: Re: What's for dinner?
Post by: Jmolinari on May 31, 2010, 08:25:00 AM
That looks really good. I told Mike that your steaks on the BGE looked wonderful. He cheered from the couch that "Molinari got an egg!" I had to add the @ BIL house!

heh, yeah. not BIL but, brother. Thanks though. The BGE did a great job
Title: Re: What's for dinner?
Post by: totm on June 01, 2010, 08:52:54 AM
Those grouper cheeks make great fish tacos.  Wonder if they are really tilapia cheeks? :P
Title: Re: What's for dinner?
Post by: AndyBoy on June 02, 2010, 04:41:06 PM
We had a couple of neighbors over Monday and this was the spread. Lamb ribs, they were the weakest course, grilled headon shrimp and my wife made the vegetables and dip. We also had a second dip for the shrimp.
Title: Re: What's for dinner?
Post by: AndyBoy on June 02, 2010, 05:13:08 PM
This isn't for dinner but I just got through making a batch of benne wafers. I bought a Silpat nonstick matt and that sure made a difference. No sticking at all and faster cooling down also. Didn't lose a single benne and they are delicious.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 02, 2010, 05:16:22 PM
This isn't for dinner but I just got through making a batch of benne wafers. I bought a Silpat nonstick matt and that sure made a difference. No sticking at all and faster cooling down also. Didn't lose a single benne and they are delicious.


Did you grind some of the sesame seed yourself ?  An old recipe I have has you crush a cup of the seeds then add them to the mix.

I love those wafers and also love to hear another use of the great silpat mats.  


.
Title: Re: What's for dinner?
Post by: AndyBoy on June 02, 2010, 05:34:07 PM
I didn't grind any of the seeds, just toasted them until they were nice and tanned.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 02, 2010, 06:52:26 PM
I didn't grind any of the seeds, just toasted them until they were nice and tanned.

Reading a bunch of recipes there is no mention of it.. but I distinctly remember that part of that old, old, recipe..

mayhaps I'll find it.. ?

.

Title: Re: What's for dinner?
Post by: Sycamore on June 03, 2010, 08:15:54 PM
I believe that they were truly Grouper cheeks.
I have handled Grouper for 45 years.
They were too large to be Tilapia
Title: Re: What's for dinner?
Post by: LizR on June 03, 2010, 10:21:46 PM
At bro's house for the weekend in CT....

Dinner last night - lobster rolls and sweet corn. Awesome
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAMYaQXWtxI/AAAAAAAABhI/2j8eiht6Ro4/s800/IMG_7474.jpg)

Tonight- Dry aged Lobel's rib eye and porterhouse. Awesome
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAMYahhpr-I/AAAAAAAABhM/xF0aBGNVkds/s800/IMG_7773.jpg)

Gigantic.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TAMYaqIvMfI/AAAAAAAABhQ/g39AXKBjIMI/s800/IMG_7885.jpg)

DH bought us two dry aged Lobel's Piedmontese rib eyes for my birthday on the 1st. WOW.
Title: Re: What's for dinner?
Post by: jimmy on June 04, 2010, 08:35:22 AM
Lobel's is fantastic, but holy cow it's expensive...
Title: Re: What's for dinner?
Post by: HaagenDazs on June 04, 2010, 11:31:25 AM
Yeah, it's pricey but I think Molinari was actually in NYC at the time so shipping cost wasn't a factor (just a guess).  Not to knock Lobel's, they are great steaks to have I'm sure, but I wouldn't mail order beef like that when you can get pretty darn good dry aged steaks at Harry's.
Title: Re: What's for dinner?
Post by: Jmolinari on June 04, 2010, 11:56:32 AM
Yeah, it's pricey but I think Molinari was actually in NYC at the time so shipping cost wasn't a factor (just a guess).  Not to knock Lobel's, they are great steaks to have I'm sure, but I wouldn't mail order beef like that when you can get pretty darn good dry aged steaks at Harry's.

Yup i was in NYC/CT for the weekend...plus i didn't buy them, brother did:)
They were awesome.
Title: Re: What's for dinner?
Post by: LizR on June 04, 2010, 03:53:59 PM
Yeah, it's pricey but I think Molinari was actually in NYC at the time so shipping cost wasn't a factor (just a guess).  Not to knock Lobel's, they are great steaks to have I'm sure, but I wouldn't mail order beef like that when you can get pretty darn good dry aged steaks at Harry's.

I know they are outrageously expensive but for these particluar Piedmontese steaks, I think it is worth it. About the same price as going out to a high-end steak house but super, super delicious beef. IMHO nothing in Atlanta comes close to this cut. Definitely a splurge though.
Title: Re: What's for dinner?
Post by: Daniel on June 04, 2010, 05:36:09 PM
one of my favorite summer dinners, Rick Bayless' Camarones a la Vinagreta.  going to serve this with fresh tortillas from BHFM, and sliced cucumbers, tomatoes and avocados.

 Yield: about 3 cups, enough for 12 tacos, serving 4 as a light main course, difficultyeasy
time, Preparation time is about 1 3/4 hours, most of which is devoted to the shrimp quietly marinating. The shrimp and vegetables can be prepared early in the day: Refrigerate separately, well covered. Dress the salad up to 1 hour before serving.
The refreshing simplicity of this soft taco filling, based on a recipe given to me by a Yucatecan taqueria cook, makes it a perfect complement to some of the richer fillings. Also, it's a delicious first course, hors d'oeuvre or picnic offering. With warm tortillas or good bread and a creamy potato salad, it makes a very good summer supper.

  RECIPE INGREDIENTS

For the shrimp:
1 lime, halved
1/2 teaspoon black peppercorns, very coarsely ground
1/4 teaspoon allspice berries, very coarsely ground
3 bay leaves
12 ounces good-quality shrimp, left in their shells

For completing the dish:
1/2 small red onion, cut into 1/4-inch dice
1 ripe, medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tablespoons finely chopped fresh coriander (cilantro)
2 1/2 tablespoons freshly squeezed lime juice
5 tablespoons vegetable oil, preferably half olive oil and half vegetable oil
1/2 teaspoon salt
2 or 3 leaves romaine or leaf lettuce, for garnish
Sprigs of coriander (cilantro) or radish roses, for garnish

  RECIPE METHOD

1. The shrimp. Squeeze the two lime halves into a medium-size saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.

Raise the heat to high, add the shrimp, re-cover and let the liquid return to a full boil. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover tightly, set aside for 15 minutes, then rinse the shrimp under cold water to stop the cooking.

Peel the shrimp, then devein them by running a knife down the back to expose the dark intestinal track and scraping it out. If the shrimp are medium or larger, cut them into 1/2-inch bits, place in a bowl.

2. Other preliminaries. Add the red onion, tomato, radish and coriander to the shrimp. In a small bowl or a Jar with a tight-fitting lid, combine the lime juice, oil and salt.

3. Combining and serving. Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover, and refrigerate or set aside at room temperature.

Line a shallow serving bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnished with sprigs of coriander or radish roses.


Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 04, 2010, 06:34:12 PM


Leg O lamb resting in the fridge for Sunday..   way too many possibilities..  ?

You can bet the Big Green Egg is going to fit into this somehow..    8)

I have a couple things for sides (asparagus, eggplant), and I'm going to do those smashed potatoes again with peanut oil..
I looked at the duck fat they had at DFM and turned 'em down..   If I am going to fool with it give me some pounds..


.
Title: Re: What's for dinner?
Post by: Jmolinari on June 04, 2010, 08:09:27 PM
This is the picture i'm going to pull out if my daughter ever decided to become "vegetarian".
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAmjZ9ti9EI/AAAAAAAABho/fDYwQOkhtZk/s800/steak.jpg)
Title: Re: What's for dinner?
Post by: HaagenDazs on June 05, 2010, 08:23:34 AM
This is the picture i'm going to pull out if my daughter ever decided to become "vegetarian".
(http://lh3.ggpht.com/_Qe4KleSN3Go/TAmjZ9ti9EI/AAAAAAAABho/fDYwQOkhtZk/s800/steak.jpg)

Hell yeah.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 05, 2010, 05:30:39 PM
Tonight is grilled brats with kraut, roasted mini potatoes from BHFM and a simple garden salad.
Title: Re: What's for dinner?
Post by: KoPP on June 05, 2010, 05:51:42 PM
I made Korean tacos - bbq beef, tortillas made this AM at BuHyFM, and Japanese pickled seaweed. Was going to put some Quesa blanco on 'em, but forgot to buy it...damn.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 05, 2010, 05:58:20 PM
I made Korean tacos - bbq beef, tortillas made this AM at BuHyFM, and Japanese pickled seaweed. Was going to put some Quesa blanco on 'em, but forgot to buy it...damn.

What exactly is the Japanese pickled seaweed?  Is it that seaweed salad stuff or something different? 
Title: Re: What's for dinner?
Post by: Jmolinari on June 05, 2010, 06:33:00 PM
We made shrimp tacos with huge gulf white shrimp the inlaws gave us. So good
Title: Re: What's for dinner?
Post by: LizR on June 05, 2010, 06:36:40 PM
We just had a shrimp cocktail app of huge shrimp purchased in Pensacola. Whether they were gulf shrimp or not, I think that they are the best shrimp I've ever had. Ever. Thank goodness that there are six more left in the fridge.
Title: Re: What's for dinner?
Post by: KoPP on June 05, 2010, 07:46:15 PM
I made Korean tacos - bbq beef, tortillas made this AM at BuHyFM, and Japanese pickled seaweed. Was going to put some Quesa blanco on 'em, but forgot to buy it...damn.

What exactly is the Japanese pickled seaweed?  Is it that seaweed salad stuff or something different? 
It's basically the seaweed salad (like this http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg (http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg)), but the strips are pretty uniform and thin.

I take the tortillas and put them on an electric burner on the stove for about 15 sec a side on med - gives 'em a nice...char.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 05, 2010, 08:31:31 PM
It's basically the seaweed salad (like this http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg (http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg)), but the strips are pretty uniform and thin.

I take the tortillas and put them on an electric burner on the stove for about 15 sec a side on med - gives 'em a nice...char.

Cool.  Good idea.  I'll have to steal that.  I will be sure my stock of those tooth pick flosser thingys is full as the seaweed salad is the perfect thickness to get jammed into my teeth! 

Kinda gross... sorry.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 05, 2010, 08:33:18 PM
We just had a shrimp cocktail app of huge shrimp purchased in Pensacola. Whether they were gulf shrimp or not, I think that they are the best shrimp I've ever had. Ever. Thank goodness that there are six more left in the fridge.

I do hope you mean 6 pounds...  8)
Title: Re: What's for dinner?
Post by: Jmolinari on June 06, 2010, 08:14:34 AM
It's basically the seaweed salad (like this http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg (http://www.dineouthere.com/images/ebi-ten-japanese-05.jpg)), but the strips are pretty uniform and thin.

I take the tortillas and put them on an electric burner on the stove for about 15 sec a side on med - gives 'em a nice...char.

Cool.  Good idea.  I'll have to steal that.  I will be sure my stock of those tooth pick flosser thingys is full as the seaweed salad is the perfect thickness to get jammed into my teeth! 

Kinda gross... sorry.

YES! what's up with that? Seaweed salad is the worst for getting betwee nteeth!
Title: Re: What's for dinner?
Post by: Foodgeek on June 06, 2010, 10:39:30 AM
We had company last night for dinner, so I made Scientist's favorite, Chicken Tikka Masala. It was a hit, and I was very pleased that my dinner guests did not fall into the "cilantro tastes like soap" camp, so they were able to enjoy that particular garnish to round out the flavors. I served it over the basmati rice that we're getting to like so well lately, and we had flatbreads from Jerusalem Bakery on the side.

To drink we shared some Unibroue 16, Gouden Carolus Belgian Ale, some Pinot Evil and a bottle of cabernet. Dessert was something special and surprising: Cumin ice cream topped with rum cherries and toasted pine nuts. A very grown up taste to be sure.

This was a very fun evening. Looking forward to more dinners like this.
Title: Re: What's for dinner?
Post by: Loundry on June 06, 2010, 05:49:51 PM


How many ways..   Is there to cook a chicken thigh?



Zillions.  Yet my favorite way is this:

Brine thighs for 30 minutes in 2q water, 1/2c kosher salt, and 1/4c sugar, and grill indirect at 350 until the thighs hit 170.  Simple, perfect.
Title: Re: What's for dinner?
Post by: jimmy on June 07, 2010, 10:30:35 AM
my favorite thigh recipe comes from "the man"...Pepin.

http://www.seriouseats.com/recipes/2009/08/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe.html

I find it interesting how you start with a cold pan so that the thigh cooks through without ending up with a burnt exterior.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 07, 2010, 05:33:14 PM


I got a nice bag of freshly picked, freshly shelled Lady Peas today from the guy out on the East Side of Loganville..


I know how I mostly always fix 'em, but does anyone have a favorite recipe out there for fixing up these fairly delicate, perishable, delicious peas/beans.. ?

.
Title: Re: What's for dinner?
Post by: LizR on June 08, 2010, 06:20:36 PM
my favorite thigh recipe comes from "the man"...Pepin.

http://www.seriouseats.com/recipes/2009/08/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe.html

I find it interesting how you start with a cold pan so that the thigh cooks through without ending up with a burnt exterior.

Trying this tonight along with some bok choy stif fried in GG's peanut oil with ginger and a salad. Everything is prepped and just waiting for the restof the family to arrive home. Will report back.
Title: Re: What's for dinner?
Post by: LizR on June 08, 2010, 10:28:15 PM
Wow EIA, that was a great recipe and definitely something I'd repeat. Much like a Marcella recipe, the whole is more than the sum of the parts. I generally love Jacques "the man" but this really blew me away for what I was expecting. We cooked more than four thighs so we had to tinker with opening the cover and turning the heat back up bc they were steaming a bit but the resulting super cripsy skin, moist chicken, and delicious complex tasting mushroom bed were delicious. The skin even stayed crispy 20 min after dinner, which I have never encountered, even with the Judy Rodgers method of roasting chicken.

Thanks.
Title: Re: What's for dinner?
Post by: Jmolinari on June 09, 2010, 08:15:03 AM
will definitely try it...tahnks for the link EIA
Title: Re: What's for dinner?
Post by: jimmy on June 09, 2010, 08:27:57 AM
Glad it worked out, it's so easy, but very good.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 09, 2010, 01:06:39 PM


I was talking to one of the BBQ competitors and they talked about smoking Chicken thighs hot & fast, with plenty of smoke..

I took a bunch of pictures but my autofocus was not working or something and my own focus did not get the job done in the semi-dark...

Here is a picture or two of the Hickory smoked thighs from last night.  I concocted a dry rub incorporating several of the jarred rubs I have and liked the results a lot..  I think CP wrote down what I was adding to the rub and the amounts ?

The thighs were way good, really tender but not overcooked at all, and dern if there was a time I'd eat the skin I'd eat the skin from these.   I did take a small taste but the rest of it got tossed.   With the thighs we had some good gingered carrots, and some pasta with the pesto I made late last week.   It was a good, inexpensive, weekday meal here at the house.

just off the grill

(http://aroundhere.net/Mike2/285Fpics/smokechix22.jpg)

and on the plate

(http://aroundhere.net/Mike2/285Fpics/smokechixplate22.jpg)

.
Title: Re: What's for dinner?
Post by: LizR on June 09, 2010, 04:46:49 PM
Looks delicious GG!

In terms of the Jacques recipe - I found reading this version of the recipe to be a bit more to my liking (maybe a bit less onion, depending on the size of the onion).

And it is taken from More Fast Food My Way, not Fast Food My Way - just FYI in case you were looking through FFMY thinking you were crazy (like I was).

Modified to add that what I served along side was yu choy, not bok choy. It turned out to be a great side. I think you need something kind of simple and refresing to counter the richness of the chicken and the mushrooms.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 09, 2010, 06:01:32 PM

Leftovers..   and I love leftovers..

the rib-parts from the St. Louis style butchering I did a week or so ago. (steaming the rib-parts over some fairly good beer and then saucing them in a pan before serving them)
The newest of the smashed potatoes in Roasted Peanut oil. (reheated and crisped up)
A CP driven salad with some interesting Bleu Cheese choices.. (we will make the choices right before dinner).  I am not in charge of these amazing salads that CP (Deanne) produces. I might offer guidance if I am asked, other than that I just stay out of the way.

Damn, I do like me some leftovers...

.
Title: Re: What's for dinner?
Post by: AndyBoy on June 10, 2010, 06:35:47 AM
We had a nice meal last night. Leftover chicken breast that I warmed up and sliced thinly covered in a gravy I made, creamed corn and rappini greens that I hammered until they were nice and tender.
Title: Re: What's for dinner?
Post by: Jmolinari on June 10, 2010, 07:18:29 AM
Hainanese chicken rice with Smeraldo green beans with oyster sauce from Marietta mkt. This has to be one of my favorite dishes...
(http://lh4.ggpht.com/_Qe4KleSN3Go/TBDXvZbCYNI/AAAAAAAABiY/dKrfZ39R4to/s400/chik.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 10, 2010, 04:49:46 PM
Hainanese chicken rice with Smeraldo green beans with oyster sauce from Marietta mkt. This has to be one of my favorite dishes...


I had to look up those green beans..   Good looking plate JM...

.
Title: Re: What's for dinner?
Post by: Jmolinari on June 10, 2010, 06:13:18 PM
Thanks GG. I had never seen them. Apparently it's some heirloom Italian variety...and not badly priced at $3/lb.
Title: Re: What's for dinner?
Post by: Jmolinari on June 10, 2010, 07:18:06 PM
home made pesto with Smeraldo beans. Very tasty. Try it! It's traditional in Genova to serve pesto pasta with beans and even some potatoes boiled with the pasta
(http://lh5.ggpht.com/_Qe4KleSN3Go/TBGAoXIujCI/AAAAAAAABkE/Y_JLbRcU_fk/s400/pesto.jpg)
Title: Re: What's for dinner?
Post by: LizR on June 13, 2010, 08:05:15 AM
Made this last night with steamed broccoli, salad, and rice for the starch eaters. Good recipe.

http://www.tastebook.com/recipes/456793-roast-pork-tenderloin-with-mustard-tarragon-sauce
Title: Re: What's for dinner?
Post by: Jmolinari on June 13, 2010, 06:54:26 PM
Pizza sunday:

Margherita with fresh cherry toms
(http://lh3.ggpht.com/_Qe4KleSN3Go/TBVu6h7zgWI/AAAAAAAABkc/rcQKv-x7YiQ/s800/IMG_8226.jpg)


White pizza with ricotta, home grown pattypan squash, home cured pancetta - amazing
(http://lh3.ggpht.com/_Qe4KleSN3Go/TBVu7MbRUoI/AAAAAAAABkg/lUO-k_5rBDg/s800/IMG_8227.jpg)


Dessert pizza - Georgia June Gold peaches, ricotta, Scottish heather honey - Very good. Next time i'll add lemon zest to the ricotta for more flavor, and finish it with an aged balsamic.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TBVu7Pb_hbI/AAAAAAAABkk/wSPksEu3lAw/s800/IMG_8230.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 13, 2010, 07:20:39 PM
Pizza sunday:

Margherita with fresh cherry toms


is this with an altered Weber or an altered oven ?

Damn good looking pies Jason...   no fooling..

.
Title: Re: What's for dinner?
Post by: Jmolinari on June 13, 2010, 07:45:20 PM
Thanks GG.
It my little black egg....altered weber sitting on a turkey burner
Title: Re: What's for dinner?
Post by: LizR on June 13, 2010, 08:12:56 PM
Wow Jason! Looks terrific.

That is a lot of pizza for two adults and one small child. Let us know if you need some help in the future!! ;0)
Title: Re: What's for dinner?
Post by: Jmolinari on June 13, 2010, 08:14:37 PM
Liz, heh, mother in law was here too. We also had a plain margherita...but 4 were too many...we had about 1/4 left over of one of them.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 13, 2010, 09:00:09 PM
True Coq au Vin for us tonight.  We used an old rooster from the farm.  Incredible flavor and texture even after a long stove top braise.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 13, 2010, 09:08:30 PM
Thanks GG.
It my little black egg....altered weber sitting on a turkey burner



Have you shown us pictures on this board?  I'd love to see it..   Is there a video of it somewhere ? 

.
Title: Re: What's for dinner?
Post by: Jmolinari on June 13, 2010, 09:14:15 PM
On this board? No.
Some pics here. http://picasaweb.google.com/jasonemolinari/LBE#

I have a LONG email i've sent a lot of people on how to build one. If you want i can post it in its own thread.
Title: Re: What's for dinner?
Post by: AndyBoy on June 14, 2010, 09:40:15 AM
Awesome looking pies Jason, just beautiful.

We had halibut filets last night with fresh corn on the cob and a salad.
Title: Re: What's for dinner?
Post by: LizR on June 14, 2010, 07:40:34 PM
Made a pork vindaloo recipe tonight. It called for using mustard oil to fry the onions, garlic and spices in, but I don't have any so I just tossed some mustard seeds in instead.

Anyone have any experience using mustard oil? Does it actually taste mustardy?
Title: Re: What's for dinner?
Post by: Jmolinari on June 14, 2010, 08:29:39 PM
Mustard oil is used in Italian Mostarda. It's has a wasabi effect on sinuses
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 14, 2010, 10:40:01 PM


I proved that a guy with a cold could still make a pretty decent dinner.  Good lamb, noodles, salad (bride made)..

I like to drink water but this much is silly..

.
Title: Re: What's for dinner?
Post by: Foodgeek on June 14, 2010, 11:38:34 PM
Made a pork vindaloo recipe tonight. It called for using mustard oil to fry the onions, garlic and spices in, but I don't have any so I just tossed some mustard seeds in instead.

Anyone have any experience using mustard oil? Does it actually taste mustardy?

The vindaloo recipe that I posted here calls for mustard oil, but it allows for using vegetable oil with mustard seeds tossed in as an alternative. I did buy the mustard oil, and it seems to amplify the tingling, nose-burning spice of the other spices in the recipe. I'm not too tempted to taste the mustard oil by itself, but when it's cooking, it smells delicious.

I'll give you some of mine if you'd like to try it.
Title: Re: What's for dinner?
Post by: Melomom on June 15, 2010, 06:06:32 AM
I have just been reading Julie Sahni's Classic Indian Vegetarian and Grains Cooking.  When a recipe calls for mustard oil she usually directs you to heat it to almost smoking point first, take it off the heat, then proceed with the recipe.  Maybe that tempers its spiciness/hotness some?  As a substitute she suggests vegetable oil with mustard powder.

FG, where did you buy the mustard oil?  I see I will need to make a trip to an Indian grocery, can't wait to try some of the recipes in the book.
Title: Re: What's for dinner?
Post by: Jmolinari on June 15, 2010, 06:16:15 AM
actually, i'm thinking of "essence of mustard" which may or may not be mustard oil...but in Italy its sold in pharmacies by the drop.
Title: Re: What's for dinner?
Post by: Foodgeek on June 15, 2010, 10:49:06 AM
I bought the mustard oil at Bismillah in Marietta, but closer to your area of town I'd try Cherian's or Taj Mahal Imports. Be prepared to receive nods of approval at the checkout. The bottle is marked "for external use only," because it's believed to be carcinogenic or something and the FDA doesn't want you to eat it, so most regular Americans are scared off by that. If Indian people see you buying it, then they will know that you are not a wuss.

All of the recipes that I've seen with mustard oil call for bringing it up to smoking, but at that point you have to be very careful proceeding with the recipe, because you can easily burn the spices if it's that hot. Smoking the oil does release some compounds that give a harsher burn, so you want to be careful standing close to the smoking oil, but my Indian friend tells me that more modern mustard oils aren't as strong as they used to be, so if you don't smoke the oil it will still be OK.

I don't think I've ever heard of essence of mustard. I think I'll look for it on Wiki.
Title: Re: What's for dinner?
Post by: LizR on June 15, 2010, 11:07:48 AM
Thanks for all the info. This recipe also called for heating it before proceeding.

But I did find this: http://het.sagepub.com/cgi/content/abstract/22/2/51

Usually I am not concerned about stuff like this, particularly since I would not be consuming much of it very often,  but I try to take care of my liver as best I can. Maybe I am a wussy American about this...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 15, 2010, 02:48:56 PM

Does it ever get too hot to cook out on the grill?

Slice the skin on, thighs down along both sides of the bone from the bone side, not clear through, but to let the marinade get to more of the flesh.

Tonight's chicken thighs will be a mango marinated (mango nectar reduced by 1/2, ginger juice, soy sauce, hot sauce (Krystal)(Tabasco), salt and pepper).  I'll make a 1 1/2 cups of this marinade and when it is reduced, mixed  and cooled I'll break about a 3/4 cup out and add some mango preserves to it and a sprinkle in some of one of the Dizzy pig rubs for my glaze.  

Marinate the chicken no more than 1 1/2 hours due to the ginger juice and mango nectar..

Japanese eggplant, fresh beets from the farmers market for the vegetable, some grilled pineapple chunks.  I've got to try the new Dizzy Pig Rub for fruits and vegetables.

Some Quinoa/Amaranth cooked in my rice cooker as a starch.  I'll brown some onions, toast the quinoa and the amaranth in a hot pan then add them to the rice cooker with some chicken stock and let them plump up...


.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 15, 2010, 05:32:39 PM

Does it ever get too hot to cook out on the grill?

Slice the skin on, thighs down along both sides of the bone from the bone side, not clear through, but to let the marinade get to more of the flesh.

Tonight's chicken thighs will be a mango marinated (mango nectar reduced by 1/2, ginger juice, soy sauce, hot sauce (Krystal)(Tabasco), salt and pepper).  I'll make a 1 1/2 cups of this marinade and when it is reduced, mixed  and cooled I'll break about a 3/4 cup out and add some mango preserves to it and a sprinkle in some of one of the Dizzy pig rubs for my glaze.  

Marinate the chicken no more than 1 1/2 hours due to the ginger juice and mango nectar..

Japanese eggplant, fresh beets from the farmers market for the vegetable, some grilled pineapple chunks.  I've got to try the new Dizzy Pig Rub for fruits and vegetables.

Some Quinoa/Amaranth cooked in my rice cooker as a starch.  I'll brown some onions, toast the quinoa and the amaranth in a hot pan then add them to the rice cooker with some chicken stock and let them plump up, then toss them in the rice cooker with a 1/4 of well browned onions and a bit more of ginger. (I want ginger to be the theme [unspoken], of this dinner.

All three timers are on.. 

The Quinoa, the beets, and the BGE getting ready for an hour indirect with these marinated thighs.   


Title: Re: What's for dinner?
Post by: jpellett251 on June 16, 2010, 12:43:16 AM
Some Quinoa/Amaranth cooked in my rice cooker as a starch.  I'll brown some onions, toast the quinoa and the amaranth in a hot pan then add them to the rice cooker with some chicken stock and let them plump up...
I started cooking a lot more quinoa when I decided to cook it like I was cooking a risotto, minus all the stirring and slowly adding liquid.

Speaking of which, does it really matter in a risotto if you slowly add the liquid?  I understand why constant stirring is important but I don't understand why you can't just add all the liquid at once.  I always feel like I'm going on a snipe hunt as I'm slowly ladeling in the stock.
Title: Re: What's for dinner?
Post by: Jmolinari on June 16, 2010, 06:55:34 AM
actually, constant stirring risotto is wrong (actually there are 2 schools of thought...i go by the no-stir). By constantly stirring you break the rice cuticle releasing the starch, which causes sticking unless you stir. You should add water gradually and only stir gently on water additions.
Then when it's ready, you stir vigorously, almost whipping it to break the cuticle and release the starch, let it sit for a few minutes and serve.
Title: Re: What's for dinner?
Post by: AndyBoy on June 16, 2010, 08:14:53 AM
We had an all veggie dinner last night. Fried orka, greens and steamed potatoes with chow chow. Great meal and super fast, I could have eaten way more of the okra.
Title: Re: What's for dinner?
Post by: HaagenDazs on June 16, 2010, 08:16:08 AM
actually, constant stirring risotto is wrong (actually there are 2 schools of thought...i go by the no-stir). By constantly stirring you break the rice cuticle releasing the starch, which causes sticking unless you stir. You should add water gradually and only stir gently on water additions.
Then when it's ready, you stir vigorously, almost whipping it to break the cuticle and release the starch, let it sit for a few minutes and serve.


That's good to know, and certainly a little less labor intensive. 
Title: Re: What's for dinner?
Post by: LizR on June 17, 2010, 07:27:22 PM
Ended up having a big nicoise-y salad to use up stuff in the fridge including romaine, green beans, tomato, feta, cucumber chunks, a bit of avocado, red bell pepper, hard boiled eggs, and some lamb sausages from YDFM, all dressed with a vinaigrette. It was really good and those sausages may make me re-think my general categorization of YDFM sausage as always inferior to Patak's. Can't believe that we never tried them before but I suppose I always imagined that they would be gamey and grizzly. I think that they would be a great short-cut for making a Greek pita pocket.
Title: Re: What's for dinner?
Post by: Northside Food on June 21, 2010, 09:15:03 PM
That's pretty similar to what we had last night. We ate romaine lettuce, topped with chopped egg, tomatoes, cucumbers, carrots and tuna. The tuna was dressed with olive oil, lemon juice, basil, parsley and oregano from my yard. Even my "I ain't eatin' no bowl of LEAVES for dinner" husband liked it.

I'm on a salad kick, so tonight was arugula and romaine dressed with lyonaise dressing, with more tomato and cucumber.  Both of these have been alongside homemade rosemary foccacia.
Title: Re: What's for dinner?
Post by: Larkemon on June 22, 2010, 07:00:28 AM
We had a nice father's day dinner with some friends a couple nights ago.  Our friend's hosted and grilled a thick steak.  We brought the appetizers, so I made mussels in nuoc cham and tomato sauce (Mussels Sot Ca Chua).  Steak was good, but this was the winner for the night.  Love the sweet, spicy, salty and tart combination.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 23, 2010, 01:48:18 PM


Pulled pork sammiches LO from the Pell City competition.  I would make cornbread to go with it but it is too hot outside and way to hot inside to light up the stove..

.
Title: Re: What's for dinner?
Post by: Jmolinari on June 23, 2010, 02:45:44 PM
larke, the mussels look awesome!
Title: Re: What's for dinner?
Post by: Larkemon on June 23, 2010, 04:40:01 PM
Thanks.  At 2.99/lb (Harry's) it's such an inexpensive dish to make! 
Title: Re: What's for dinner?
Post by: Jmolinari on June 23, 2010, 08:00:54 PM
thta is pretty cheap..i forget how much they are at Costco...
Title: Re: What's for dinner?
Post by: Jmolinari on June 26, 2010, 11:36:36 AM
Not dinner...breakfast
Burns best farm eggs benedict with Canadian bacon replaced by Patak bacon.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TCYsxeyxpjI/AAAAAAAABlg/tVTWPHL0agY/s800/IMG_8401.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 26, 2010, 03:40:31 PM
Not dinner...breakfast
Burns best farm eggs benedict with Canadian bacon replaced by Patak bacon.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TCYsxeyxpjI/AAAAAAAABlg/tVTWPHL0agY/s800/IMG_8401.jpg)

Winner, winner Eggs Benedict not dinner...breakfast..

Possibly my favorite breakfast and yet I almost never cook it at home.. 

Good looking stuff Jason..

.

Title: Re: What's for dinner?
Post by: Jmolinari on June 26, 2010, 03:45:37 PM
Thanks. IT was actually the 1st time i made hollandaise...i made it in the blender, Julia Child style...it was super easy, and now i have enough hollandaise for my asparaguy
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 26, 2010, 06:24:24 PM


We are having a Vietnamese Shrimp salad for dinner.. with added long beans. 

At BGE today I cooked 6 dishes (actually 6 kinds of burgers for our 4th of July show (this show will air next week)..

So I have done my duty out in the heat and working 2 or 3 Big Green Eggs working on these very different burger styles..

So tonight I'm going easy..  I am going to light the Weber Go-Anywhere and grill some skewered shrimp (bought from that wonderful "Great Wall" farmers market on Pleasant Hill road..    tossed a dressing together, blanched some long beans (from Snellville Farmers Market - picked last evening), with the standard sort-of stuff in a Vietnamese salad.  I'll grill the shrimp in a bit (you know we eat late), and toss this salad together .   Perhaps CP will shoot some pics as I wade through this VERY simple dish. 

Title: Re: What's for dinner?
Post by: HaagenDazs on June 26, 2010, 09:22:24 PM
We did a smoke roasted meatloaf on the grill tonight - kiss my ass if you think we're ramping up the oven in this heat.  :D  We had a tomato salad with oil and sherry vinegar and some bread from Old World Artisan Bread from the Roswell market this morning.  The guy makes some great bread, that's for sure... can't even remember if that's the actual name, but it's something like that. 

Title: Re: What's for dinner?
Post by: Jmolinari on June 26, 2010, 09:30:01 PM
For daughter's 1st birthday party i made burgers for everyone. I did a 50/50 grind of short rib and brisket meat. Very flavorful with just the right amount of fat. Not super tender b/c of the pieces used....the small "pellets" had some chew to them.  Good stuff.
Title: Re: What's for dinner?
Post by: AndyBoy on June 27, 2010, 10:34:04 AM


At BGE today I cooked 6 dishes (actually 6 kinds of burgers for our 4th of July show (this show will air next week)..



Sorry I missed you, we were over there late afternoon getting the parts I need to fix my Egg. I got it all put together yesterday and am all set to boggie tonight. Maybe some pizza will be in the works.

For all you that don't know what I am talking about, I opened my Egg a few weeks ago cooking pizza and the top fell and broke into about 8 pieces. Had to replace it and the daisy wheel and thermometer all of which were crushed. So all you Eggers out there had better check the tightness of your bolts. The folks at Big Green Egg were very helpful and gave me a bottom fire box at no charge because mine had cracked but was still usable. Oh the joys of cooking.
Title: Re: What's for dinner?
Post by: The_Scientist on June 27, 2010, 11:43:59 AM
FG decided to confit another duck.  See the tutorial elsewhere on the board if you want to see it done.  In the meantime she seared the breasts and served them for dinner with corn and zucchini succotash and a sweet chile-blackberry compote on the side.  Inspiration was the fresh produce we picked up at BHFM (5 ears of corn for $1) and blackberries at Publix primarily bought for ice cream.  What can I say except that she's a culinary genius?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 27, 2010, 04:23:50 PM


(http://aroundhere.net/Mike2/285Fpics/thaisalad22.jpg)

Dinner last night..   Delicious Thai-ish salad with long beans, good grilled shrimp.  

I did learn that rice sticks (noodles) do dry out after a few months in our pantry and were not as malleable as I would have liked them to be even with an additional 2 minutes of a hot water soak.  They were not so stiff that it ruined the salad, but I would not have been pleased with them had I ordered them at a restaurant and they came out that al dente.

Here is a pic of the finished salad in our same 'ole, same 'ole favorite salad bowls...

Click on this for more Thai Shrimp Salad (http://www.flickr.com/photos/49637895@N00/sets/72157624244106909/) pictures


.
Title: Re: What's for dinner?
Post by: AndyBoy on June 28, 2010, 08:50:48 AM
Good looking shrimp!

This isn't the best pizza I ever made but it was still pretty good. I used the dough recipe for my Il Fornaio cookbook and it made a nice, easily stretched dough that was very tasty.
Title: Re: What's for dinner?
Post by: Jmolinari on June 28, 2010, 08:55:49 AM


(http://aroundhere.net/Mike2/285Fpics/thaisalad22.jpg)

Dinner last night..   Delicious Thai-ish salad with long beans, good grilled shrimp. 

I did learn that rice sticks (noodles) do dry out after a few months in our pantry and were not as malleable as I would have liked them to be even with an additional 2 minutes of a hot water soak.  They were not so stiff that it ruined the salad, but I would not have been pleased with them had I ordered them at a restaurant and they came out that al dente.

Here is a pic of the finished salad in our same 'ole, same 'ole favorite salad bowls...

Click on this for more Thai Shrimp Salad (http://www.flickr.com/photos/49637895@N00/sets/72157624244106909/) pictures


.

Looks awesome. I have rice sticks in my pantry for months...but i always boil them like pasta, not soak them like some people do...so maybe that's why i don't notice the dryness?
I bought some long beans from the farmer's mkt this weekend, they looked very nice and fresh.


Nice pizza andy!
Title: Re: What's for dinner?
Post by: Loundry on June 28, 2010, 09:35:34 PM
Homemade flour tortillas, home-ground chuck picadillo with Gatt spice mix, home-roasted poblano chiles, fermented poblano salsa, pan-fried corn, red chile fresh homemade "sriracha".  This may be my best burrito ever.  The iPhone didn't quite catch the vibrancy of all the colors.

Title: Re: What's for dinner?
Post by: Corky on June 29, 2010, 03:45:52 PM
How about some butter beans cooked with country ham and hoe cakes? Watermelon and peach salad?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 29, 2010, 04:37:45 PM

I was going to ask for advice on how "else" to cook scallops.   But the more I thought about it, the less I wanted them any other way than barely scorched and served with some fresh-from-the-farmers-market Basil made into pesto..

maybe some small pan of sauteed carrot or something on the side...?

Are there any novel ways to cook scallops besides the tried-and-true ways ?


.
Title: Re: What's for dinner?
Post by: bettylouski on June 29, 2010, 05:40:34 PM


I was going to ask for advice on how "else" to cook scallops.   But the more I thought about it, the less I wanted them any other way than barely scorched and served with some fresh-from-the-farmers-market Basil made into pesto..

maybe some sore of sauteed carrot or something on the side...?

Are there any novel ways to cook scallops besides the tried-and-true ways ?


.

Wrap them in a thin strip of proscuitto or bacon before you barely scorch them. . .


that got my attention .. prosciutto wrapped scallops the next time...  I'll tell you more about these scallops.. later...

.

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 29, 2010, 07:34:37 PM






I was going to ask for advice on how "else" to cook scallops.   But the more I thought about it, the less I wanted them any other way than barely scorched and served with some fresh-from-the-farmers-market Basil made into pesto..

maybe some sore of sauteed carrot or something on the side...?

Are there any novel ways to cook scallops besides the tried-and-true ways ?


Wrap them in a thin strip of proscuitto or bacon before you barely scorch them. . .


that got my attention .. prosciutto wrapped scallops the next time...  I'll tell you more about these scallops.. later... [/quote]

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 30, 2010, 09:06:50 AM

I had to toss the $12.00 worth of scallops.  They were in my little cooler, with several bags of blue ice, and they got hot.  I didn't know it because I didn't unbag them,  but they didn't make the long trip home in the back of the Tahoe on Monday, then we put that dinner off until Tuesday's meal..    I hate tossing food, but the substitute chicken smelled right and was delicious.  

The hawk will love 'em...

.
Title: Re: What's for dinner?
Post by: Jmolinari on June 30, 2010, 07:39:51 PM
Followed Larkemon's recipe for sot ca chua, and used tilapia fillets. Very tasty and so easy. Didn't ahve cherry toms, so used home grown Bush Goliaths. Will definitely be making it again. Sserved with stir fried long beans from farmers mkt.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TCvjhOZ5mMI/AAAAAAAABl8/qeCjq-0xLes/s400/IMG_8734.jpg)
Title: Re: What's for dinner?
Post by: Larkemon on June 30, 2010, 08:36:26 PM
That looks very tasty J.  It's such a versatile sauce.  We've made it with Salmon filets with a lot of success too.  For a bit more bite, I sometimes drop in a whole thai chili.  
Title: Re: What's for lunch?
Post by: geonuc on July 03, 2010, 12:23:00 PM
A rare Saturday off for me. Chili dog for lunch: grass-fed Weinerz beef frank from Whole Paycheck, homemade black bean chili, Seaside cheddar (whatever that is) also from WP, on a whole wheat bun. I may have another.

(http://farm5.static.flickr.com/4142/4757498067_4884ff5d46.jpg)
Title: Re: What's for dinner?
Post by: Beerbitch on July 03, 2010, 04:27:20 PM
Those dogs are delicious. 
I really like the ones that are 3/4 White Oak grass fed beef and 1/4 Thompson pork.


Title: Re: What's for dinner?
Post by: mikeamor on July 03, 2010, 07:17:17 PM
Many years ago, there was a Chinese restaurant I frequented which had an amazing rendition of chicken salad. 
I have finally come as close to the texture and flavor profile as I think I ever will.  ;D
This is a favorite for hot summer evenings.

My Tao Tao Chicken Salad

Ingredients:
16 oz hen, cooked and pressed
1 egg, beaten
4 tbsp Cornstarch
1.5 oz Sai Fun (Bean Threads)
2 tbsp Hot Chinese mustard powder
2 tbsp dark sesame oil
2 tbsp soy sauce
2 tbsp water
2 tbsp Mirin
1/2 cup torn cilantro leaves
1 bunch green onions, shredded
2 tbsp toasted sesame seeds
2 tbsp chopped, roasted almonds
2 tbsp chopped, roasted cashews
1 small head lettuce, finely shredded

Howto:

Boil or pressure cook hen.

Allow to cool for handling, then remove meat from from bones, reserving 16 oz for salad.
Place remaining meat in airtight container and refrigerate for other uses.

Arrange reserved meat into a 10 inch square on a piece of plastic wrap on a cutting board, leaving no gaps.
Place another piece of plastic wrap over meat.
Place another cutting board on top of plastic wrap.
Place enough weight on cutting board to press the meat.  This can take at least 50lbs.
Alternatively, you can use "C" clamps to press the boards together.
Allow meat to remain in press until it is flat, holds together and is about 1/4 inch thick.
This can take up to an hour depending on the pressure used and fat/moisture content of the meat.

Remove top board and plastic and brush the pressed meat with beaten egg and then dust with 2 tbsp cornstarch.
Turn meat and again brush with beaten egg and dust with cornstarch.
Replace top plastic wrap and cutting board and press again for 5-10 minutes.
Remove the top board and plastic wrap.
You should have a firm, cohesive "brick" of pressed meat.

Cut the brick into 4 pieces, being careful not to break it up.
Deep fry each piece of pressed meat in peanut oil until golden brown and crispy.
Drain on rack and allow to cool.

When cooled, cut into 1/4 x 1/2 inch strips and place in a large mixing bowl.
Meat will begin to fall apart a bit at this point but that is OK.

Heat peanut oil for deep frying to 365. Fry Sai Fun in a small batch at a time, 1 to 2 seconds, or until puffed.

Drain on paper towels.

Mix mustard with water to make paste.
Blend in Mirin and soy sauce then blend in sesame oil.
Add to bowl with meat and gently toss.

Add cilantro, green onions, sesame seeds, rice sticks, nuts and lettuce to meat. Toss thoroughly.

Serve immediately.

Notes:
Chicken or duck may be used in place of hen.
The dressing for this salad comes from the dressing applied to the chicken and it is the dressing that is critical to the success of the salad.  Other ingredients such as nuts, green onions, Sai Fun and cilantro can be varied slightly to taste.
Title: Re: What's for lunch?
Post by: Barnum on July 04, 2010, 07:49:13 AM
A rare Saturday off for me. Chili dog for lunch: grass-fed Weinerz beef frank from Whole Paycheck, homemade black bean chili, Seaside cheddar (whatever that is) also from WP, on a whole wheat bun. I may have another.

(http://farm5.static.flickr.com/4142/4757498067_4884ff5d46.jpg)

Dang of that isn't pretty!  How did you cook that dog?  Almost looks like a ripper...
Title: Re: What's for lunch?
Post by: geonuc on July 04, 2010, 05:07:12 PM
Dang of that isn't pretty!  How did you cook that dog?  Almost looks like a ripper...

I applied an intense but localized field of non-ionizing, high frequency electro-magnetic radiation, which served to excite some of the molecules in the hot dog, particularly dipole molecules such as water and fat.

Works pretty well, I've found. Although I understand others prefer to grill their dogs.  ;D
Title: Re: What's for lunch?
Post by: Mike GadgetGeek Stock on July 04, 2010, 05:11:02 PM
Dang of that isn't pretty!  How did you cook that dog?  Almost looks like a ripper...

I applied an intense but localized field of non-ionizing, high frequency electro-magnetic radiation, which served to excite some of the molecules in the hot dog, particularly dipole molecules such as water and fat.

Works pretty well, I've found. Although I understand others prefer to grill their dogs.  ;D

I like to explode them sometimes..   but don't quote me on that..    ::)

Hey on Independence day you can do any-dern thing you want with 'em..     but Sous Vide..

.
Title: Re: What's for lunch?
Post by: Barnum on July 04, 2010, 05:14:10 PM
Dang of that isn't pretty!  How did you cook that dog?  Almost looks like a ripper...

I applied an intense but localized field of non-ionizing, high frequency electro-magnetic radiation, which served to excite some of the molecules in the hot dog, particularly dipole molecules such as water and fat.

Works pretty well, I've found. Although I understand others prefer to grill their dogs.  ;D

fair enough, pretty much anything is okay as long as you don't microwave them!
Title: Re: What's for lunch?
Post by: The_Scientist on July 05, 2010, 06:11:57 AM
Dang of that isn't pretty!  How did you cook that dog?  Almost looks like a ripper...

I applied an intense but localized field of non-ionizing, high frequency electro-magnetic radiation, which served to excite some of the molecules in the hot dog, particularly dipole molecules such as water and fat.

Works pretty well, I've found. Although I understand others prefer to grill their dogs.  ;D

Hate to have to correct you, but fat molecules don't really qualify as dipole.  They would have to be dissociated chemically into fatty acids and made into a salt.  Water is mainly what gets increased translational energy in a magnetic field.
Title: Re: What's for dinner?
Post by: geonuc on July 05, 2010, 06:18:55 AM
 :)
Title: Re: What's for lunch?
Post by: geonuc on July 05, 2010, 12:13:38 PM
I could get used to this not working thing.  ;D

Bologna sandwich for lunch: Alex's pork bologna from BHFM, lettuce, sliced tomato from the earth box on the deck, sliced Mt Olive spicy dill and a generous amount of wasabi mayo. All in a half baguette from Whole Paycheck.

(http://farm5.static.flickr.com/4123/4764657870_0070dba4f0_m.jpg)

Title: Re: What's for dinner?
Post by: Jmolinari on July 05, 2010, 08:53:49 PM
Geo, how do you like the eearthbox?
Title: Re: What's for dinner?
Post by: geonuc on July 06, 2010, 02:53:30 AM
Geo, how do you like the eearthbox?

It works pretty well. I keep running it dry, though. This weekend I installed a large funnel to collect some rainwater. If it rains.
Title: Re: What's for dinner?
Post by: Jmolinari on July 06, 2010, 05:35:13 AM
i use a garden timer and some drip irrigation tubing...let it run twice a day for 20 minutes with 2 gallon/hr drippers on the end.
Title: Re: What's for dinner?
Post by: HaagenDazs on July 06, 2010, 08:40:30 AM
Not to poke too hard... but...?

i use a garden timer and some drip irrigation tubing...let it run twice a day for 20 minutes with 2 gallon/hr drippers on the end.


i don't water at all. The earthbox supplies what is needed on demand from the plant.
Yes, they perk up in the evneing...but they do look sad.

Ate my first cherry tomato last night from the plant. So good.


Tomatoes are crazy water consumers.

In my opinion: yes and no.  Tomatoes certainly need water but when you have a container of any size and you put it out in the summer sun and heat, you get lots of evaporation real fast.  Compare the watering needs of tomatoes planted in the ground and there is no question that container gardening requires more water. 

Also remember that soil temperature is important in container gardening.  If the soil temperature reaches 80 degrees (or is it 85? Walter Reeves has an article on it somewhere) then the tomato plant stops growing and setting fruit.  On a hot, sunny summer day you can imagine that the soil in those containers gets rather hot and 80+ degrees is not hard to achieve. 

The earthboxes have covers, so evaporation is minimized/eliminated.

Title: Re: What's for dinner?
Post by: Jmolinari on July 06, 2010, 09:19:51 AM
what i meant previously, and probably should have explained, is that i don't directly water the plants, ever. I add water to a tube, which fills a reservoir on the bottom of the container. I put the drip emitters in this tube, to fill the reservoir.

From there, the soil wicks the water up as needed by the plants. If you understood that i never water after planting, sorry, that's my mistake.

Title: Re: What's for dinner?
Post by: HaagenDazs on July 06, 2010, 09:28:29 AM
Got it.  I was just thinking about the container gardens in particular on my way into work this morning as the temperature ramps up to the upper 90's this week. 
Title: Re: What's for dinner?
Post by: Loundry on July 07, 2010, 04:54:41 AM
Burritos:

- homemade flour tortillas
- home-ground beef picadillo with Spice Mix
- roasted poblano chiles
- pan-fried corn off the cob
- salsa pipian with fermented poblano
- fermented red jalapeno "sriracha"
- pintos churros
- Mexican crema (I should make this)
- Salvadorian crumbly cheese (like cotija) (I should learn how to make this)

The burritos were not photo-worthy.

Awesome.  A+.  Best burrito ever.  "There is no restaurant in the Southeast where you can find a burrito like this", praised Steve.  I think he's right.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 07, 2010, 05:03:29 AM
Burritos:

- homemade flour tortillas
- home-ground beef picadillo with Spice Mix
- roasted poblano chiles
- pan-fried corn off the cob
- salsa pipian with fermented poblano
- fermented red jalapeno "sriracha"
- pintos churros
- Mexican crema (I should make this)
- Salvadorian crumbly cheese (like cotija) (I should learn how to make this)

The burritos were not photo-worthy.

Awesome.  A+.  Best burrito ever.  "There is no restaurant in the Southeast where you can find a burrito like this", praised Steve.  I think he's right. 

Sounds good to me for breakfast or dinner..

.
Title: Re: What's for dinner?
Post by: AndyBoy on July 08, 2010, 08:43:55 AM
I have been off all week and had some time yesterday to do a little shopping at BHFM. Picked up some beautiful heads on #12 shrimp that I had planned on grilling in the shells but it was so hot yesterday that I decided to do them inside. Did an Asian inspired dish with garlic, ginger, soy, lime, cilantro and tomato marinate that was served over basmati rice with boc choy on the side. Really nice dish with great, clean flavors.
Title: Re: What's for dinner?
Post by: Jmolinari on July 08, 2010, 08:53:26 AM
Tasty shrimp. Hope you used the head and shells for a stock!
Title: Re: What's for dinner?
Post by: AndyBoy on July 08, 2010, 09:08:31 AM
Tasty shrimp. Hope you used the head and shells for a stock!


Yep Jason, they are in the freezer waiting to be made into a nice stock.
Title: Re: What's for dinner?
Post by: Jmolinari on July 08, 2010, 09:19:14 AM
Tasty shrimp. Hope you used the head and shells for a stock!


Yep Jason, they are in the freezer waiting to be made into a nice stock.

Awesome. Last time i had shrimp stock i used it to make laksa.
This brand is very good: http://www.asianhomegourmet.com/our-range/singaporean/singaporean-laksa.php

Add the shrimp stock instead of the water or chicken stock. So good...now i want some!
Title: Re: What's for dinner?
Post by: AndyBoy on July 09, 2010, 07:23:05 AM
Last night I made a crab with fermented black beans dish over soba noodles. Had planned to use Dungeness crab but the market didn't have them, maybe they are not in season, so I used snow crab instead. It is nice having time to plan a nice dinner, working is way overrated.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 09, 2010, 05:26:27 PM


I have recently been doing something a bit different with my chicken thighs (get your minds out of the gutter  :-) ).....

I lay them skin side down and with a Vsharp knife slice down along each side of the bone to near the skin.  Then when I apply rub or marinade to them, there is an increased amount of surface area exposed.   This has worked wonders for my recent "high temp/indirect" method of cooking chix thighs..

I am doing it again tonight (having canceled our dinner plans),  I will apply some salt first and let them sit for a half hour then brush the salt off (as much as I can) and apply one of the wonderful rubs that I have been collecting, bottled/jarred rubs..

This dinner will be served with a HUGE sweet potato cooked indirect also and some local cukes and tomatoes with a bit of Gorgonzola.
.
Title: Re: What's for dinner?
Post by: Jmolinari on July 10, 2010, 07:35:43 PM
Last night's dinner. Pasta with nduja and fresh cherry tomatoes. AWesomeness
(http://lh3.ggpht.com/_Qe4KleSN3Go/TDkRpabU1II/AAAAAAAABmg/2RVS_cUJQD8/s800/IMG_9030.jpg)
Title: Re: What's for dinner?
Post by: Larkemon on July 10, 2010, 08:10:52 PM
J,
That looks delicious.  Did you just saute the cherry tomatoes with the nduja until a sauce formed and tossed in the pasta?
Title: Re: What's for dinner?
Post by: Jmolinari on July 10, 2010, 09:52:39 PM
Thanks Larke. I first sauteed some onions, added a blob of nduja and let it melt a little, then some cherry toms, and let it cook for 5-10 minutes while the pasta boiled.
Finished with parmigiano.
Where did you find nduja here? I'm nearing the end of my smuggled piece. It's on my "to make" list....
Title: Re: What's for dinner?
Post by: Larkemon on July 10, 2010, 11:06:13 PM
:) I had to google nduja so I may not be your best resource.  Your prep sounds simple and very tasty.  Might have to try it... with a nduja substitute obviously :)
Title: Re: What's for dinner?
Post by: Jmolinari on July 11, 2010, 08:46:17 AM
You can just leave the nduja out, add some chopped garlic to the onion saute, and call it a day. It's a great sauce. Smoosh the toms a little with a fork once they've cooked for a couple minutes.
Title: Re: What's for dinner?
Post by: Foodgeek on July 12, 2010, 06:11:27 AM
A new favorite in our household: Cream of Green Stuff Soup. Also known as, "Using up the vegetables in the drawer before they rot."

It's surprisingly tasty.
Title: Re: What's for dinner?
Post by: Northside Food on July 13, 2010, 06:19:47 PM
Homemade pizza with broccoli, goat cheese and prosciutto ham.  A side salad of tomatoes, cukes, and grated cheese, dressed with balsamic vinegar and olive oil. There are no left overs.
Title: Re: What's for dinner?
Post by: mikeamor on July 16, 2010, 09:51:46 AM
Finally scored some sockeye at Costco (Alpharetta).
Was a great price and really fresh!
Did a simple pan sear with salt, pepper and a hint of tarragon.
Planned to crisp the skin and serve with, but screwed up and had the skin separate from the flesh.  >:(
Still came out moist and delicious.
Served with a warm couscous, cabbage, carrot and ginger mix.
Also had some pita points from home made pitas and a spicy srimayo sauce using sriracha and home made mayo on the side.
Sauce was really good on the salmon but completely unnecessary as fish was so moist and flavourful.
Quick, easy and delicious!
Title: Re: What's for dinner?
Post by: geonuc on July 17, 2010, 05:33:05 AM
Last night was a meat & potatoes kind of dinner. I don't normally cook steak and I don't have a grill (don't want one). But I bought a hunk of 'dry-aged' NY steak from Whole Paycheck on a whim and 'grilled' it on this oventop accessory I got at the last food show. Seasoned with salt & pepper and accompanied with small onions, corn and potatoes. The steak was fabulous. What is dry-aging?

(http://farm5.static.flickr.com/4117/4801587902_a357c03c99.jpg)

Title: Re: What's for dinner?
Post by: Jmolinari on July 17, 2010, 07:24:49 AM
dry aging is exactly what it sounds like. It's leaving the primal piece of meat open to a controlled atmosphere to allow dehydration (flavor concentration) and enzymatic action breaking down the protein structure (tender) and "fermenting" the meat (flavor).
Title: Re: What's for dinner?
Post by: geonuc on July 17, 2010, 05:18:10 PM
dry aging is exactly what it sounds like. It's leaving the primal piece of meat open to a controlled atmosphere to allow dehydration (flavor concentration) and enzymatic action breaking down the protein structure (tender) and "fermenting" the meat (flavor).


Sounds expensive. Which would explain the price ...
Title: Re: What's for dinner?
Post by: outtolunchatty on July 17, 2010, 06:54:55 PM
Dragged daughter to whole paycheck for her healthy food shopping....while there, scored a beautiful 2.5 pound piece of king salmon...fresh fish and moist....plank cooked it on the grill, after a smalll topping of dijon mustard and brown sugar..fantastic....i love king salmon, (now in its short season), and (IMHO) its worth the $20 a pound price, but it is a splurge to spend that much to make a dinner at home,,,,(but it really is great)
Title: Re: What's for dinner?
Post by: Barnum on July 18, 2010, 03:21:28 PM

Took out a loan and picked up a great 2.5 pound side of sockeye salmon at whole foods.

It just went onto the BGE

(http://lh5.ggpht.com/_bDslkypbNJo/TENhxj3v3TI/AAAAAAAACHI/HqyyuM-nRhk/s800/Sockeye_Salmon.JPG)
Title: Re: What's for dinner?
Post by: Jmolinari on July 18, 2010, 03:26:53 PM
Costco has sockeye for $9/lb
Title: Re: What's for dinner?
Post by: Barnum on July 18, 2010, 03:31:58 PM
This was a little more expensive than that, but certainly is a pretty piece of fish, a reasonable amount, and accessible (not close to a costco.. Nor would I typically go near one on the weekend...)
Title: Re: What's for dinner?
Post by: totm on July 19, 2010, 11:23:56 AM
K-Roger has sockeye for $9/lb as well but it is previously frozen and looks like CRAP (even at the refurbished disco Kroger). Only advantage is you can buy portion sized pieces versus the side of fish.  Looks like I'll be eating leftover Sockeye for a while.  And I can't personally justify $20/lb of any fish yet.
Title: Re: What's for dinner?
Post by: AndyBoy on July 20, 2010, 01:15:37 PM
I sliced a couple of chicken breasts in half and soaked them in buttermilk before breading and frying. We had kale and baked potato on the side with a little gravy. Nice meal for a weeknight.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 20, 2010, 02:28:41 PM

Took out a loan and picked up a great 2.5 pound side of sockeye salmon at whole foods.

It just went onto the BGE         


I got some too for dinner tonight.   I want to grill it barely, but may pan sear it and give it a glaze ? 

I do like to sear it skin side down and not cover it , gently let it cook to slightly undercooked and serve it.. I can do it on the grill but sometimes I lose a chunk of it down the grate, and I'm against feeding the BGE any $9.00/lb fish..

Brown rice and baby peas with pearl onions with it..    It is still darn near too hot outside to cook...

.
Title: Re: What's for dinner?
Post by: HaagenDazs on July 20, 2010, 02:36:48 PM
I got some too for dinner tonight.   I want to grill it barely, but may pan sear it and give it a glaze ?  

I do like to sear it skin side down and not cover it , gently let it cook to slightly undercooked and serve it.. I can do it on the grill but sometimes I lose a chunk of it down the grate, and I'm against feeding the BGE any $9.00/lb fish..

Brown rice and baby peas with pearl onions with it..    It is still darn near too hot outside to cook...

.

I don't mind cooking outside in the summer heat and humidity - what I do mind is having to take a shower and change clothes as a result of it.
Title: Re: What's for dinner?
Post by: totm on July 20, 2010, 03:00:20 PM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.
Title: Re: What's for dinner?
Post by: HaagenDazs on July 20, 2010, 03:12:08 PM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Agreed.  Done in no time on most grills.  The lack of fat combined with it often being quite thin you really have to watch it and count the seconds.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 20, 2010, 06:01:16 PM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Agreed.  Done in no time on most grills.  The lack of fat combined with it often being quite thin you really have to watch it and count the seconds. 


I hope I don't duplicate this ..   I am going to pan-sear the salmon..   the base is cooking now.. that along with good brown rice and a change in vegetable to half-runner beans from the Snellville Farmers Market this past Saturday will make our dinner

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Title: Re: What's for dinner?
Post by: totm on July 21, 2010, 07:35:15 AM
good brown rice
Now that IS an oxymoron!
Title: Re: What's for dinner?
Post by: totm on July 21, 2010, 07:36:54 AM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Agreed.  Done in no time on most grills.  The lack of fat combined with it often being quite thin you really have to watch it and count the seconds.
Somehow I thought pacific salmon was VERY high in omega-3 fats.
Title: Re: What's for dinner?
Post by: AndyBoy on July 21, 2010, 07:58:42 AM
We had fish tacos from sole that I got at Publix. The fish was not good quality and a little mushy when I cooked it, generally disappointing. I made a mayo with chipotle chile power, lime juice and urfa peppers and it was a good mask for the fish.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 21, 2010, 06:10:46 PM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Agreed.  Done in no time on most grills.  The lack of fat combined with it often being quite thin you really have to watch it and count the seconds.
Somehow I thought pacific salmon was VERY high in omega-3 fats.

This one was high in Glaze..

Very, very good.. Less than a pound fed us both with no LO's, really good half runner beans cooked with some set-aside bacon chunks, and some oh-so-good, long grain brown rice cooked with garlic and Bijol.

(http://aroundhere.net/Mike2/285Fpics/tunaglazed22.jpg)

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Title: Re: What's for dinner?
Post by: HaagenDazs on July 21, 2010, 08:01:38 PM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Agreed.  Done in no time on most grills.  The lack of fat combined with it often being quite thin you really have to watch it and count the seconds.
Somehow I thought pacific salmon was VERY high in omega-3 fats.

You have to remember you don't exactly cook with a bottle of omega-3 oil... so to be more specific they are omega-3 fatty acids, not "fats."  Someone correct me if I'm wrong, but I believe omega-3 (and omega-6, etc.) are simply a part of the fat, kind of like an ingredient that makes up the fat itself.  Some fats are higher in omega fatty acids than others and thus are better for heart health.  Wild salmon is not fat free of course, but the fat that it does have is higher in the omega-3 fatty acids compared to its farm raised cousins, even though farm raised salmon is higher in fat (not fatty acids).  

A visit to any standard grocery store carrying both farmed and wild salmon will clearly show the difference in fat content.  Take a trip (like within the next few days) to Publix - they are having a sale on wild salmon and it is in the case with farmed salmon, nearly side by side.  I can assure you that the wild salmon is much, much, much lower in fat than its farm raised counterpart.  As a result it cooks faster, dries out faster, and has a much more narrow window of being cooked to the correct (not overdone) temperature.
Title: Re: What's for dinner?
Post by: AndyBoy on July 22, 2010, 09:10:20 AM
I had an eggplant that needed cooking so last night I peeled and cut it into 3/4" dice, sauteed in olive oil for about 10 minutes with chopped garlic added the last couple of minutes. Browned 1/2 pound of ground turkey and finished with a little white wine. Combined all with some chopped tomatoes, thyme, rosemary, yogurt and grated mozzarella and baked 30 minutes then finished with more mozzarella on top. It was really good, so much so that I didn't take any pictures, just straight to the table.
Title: Re: What's for dinner?
Post by: HaagenDazs on July 22, 2010, 09:17:34 AM
I had an eggplant that needed cooking so last night so I cut it into 3/4" dice, sauteed in olive oil for about 10 minutes with chopped garlic added the last couple of minutes. Browned 1/2 pound of ground turkey and finished with a little white wine. Combined all with some chopped tomatoes, thyme, rosemary, yogurt and grated mozzarella and baked 30 minutes then finished with more mozzarella on top. It was really good, so much so that I didn't take any pictures, just straight to the table.

Sounds very good... and very Greek.  I've got a couple smallish ones in the fridge that need using, perhaps I'll do something similar.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 22, 2010, 04:13:54 PM


My butcher (at Publix) set aside an especially large lamb shank for me...  I am braising it tonight with some off the wall things including eggplant, onion, and garlic..   I may or not toss in the turnips?

The meat itself is really nice and browned off well..   I know it sounds like a cold weather dish, but I wanted lamb and this all came together without too much push..  I have some small eggplants (baby) that I will toss in at the last 45 minute timer, and perhaps add some lemon zest, and chiles..    This one is from the hip...

.
Title: Re: What's for dinner?
Post by: Northside Food on July 22, 2010, 07:46:13 PM
Tuna noodle casserole tonight. I make mine with a creamy bechemel sauce and I add a cup of frozen, mixed veggies to the mix before I bake it. We had that and bowls of seedless watermelon for dessert.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 22, 2010, 07:57:59 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 22, 2010, 08:17:56 PM
Tuna noodle casserole tonight. I make mine with a creamy bechemel sauce and I add a cup of frozen, mixed veggies to the mix before I bake it. We had that and bowls of seedless watermelon for dessert.

Damn does that sound good.. You are keeping with the Summer pattern..   I am slipping into stews etc.   ?


.
Title: Re: What's for dinner?
Post by: outtolunchatty on July 23, 2010, 04:44:35 AM
I like to plank cook salmon on the grill, as it smokes the fish and protects it from burning and falling into the grates..I believe that King Salmon (my fave) has the highest percentage of fat, followed by coho, followed by sockeye, which is of course more difficult to cook directly on the grates as it is usually pretty thin.., to me , the farm raised stuff just has a off tasting "taste"which i do not prefer....btw, a couple of days after the fish, (delicious), i bought some split chicken breasts on sale and grilled them...WHAT IS GOING ON??.....tho I made the chix exactly as I have for the last 30 years, it was simply awful. This stuff had no taste and had the texture of plastic. (some, but not all, were the size of large turkey breasts). I would have said that I have lost it, or my tastebuds have finally quit,  or I somehow screwed it up, but the next night we went to an Italian resto where the chicken, covered by a wonderful garlicky red sauce, was about the same (i.e tasteless)......I suppose this means that chicken from the supermarket that is NOT organic is becoming inedible........
Title: Re: What's for dinner?
Post by: Northside Food on July 24, 2010, 08:10:13 PM
We had cold, leftover roast chicken tonight, along with Mark Bitman's grilled corn with chili lime mayo and a salad of chopped peaches, tomatoes and basil dressed with olive oil and lime juice.
Title: Re: What's for dinner?
Post by: Jmolinari on July 25, 2010, 06:48:12 PM
Vietnamese lemongrass pork, noodles, lettuce, quick pickled cukes

(http://lh4.ggpht.com/_Qe4KleSN3Go/TEzNAKm7YOI/AAAAAAAABo0/lAkhjJpIEMw/s800/IMG_9348.jpg)
Title: Re: What's for dinner?
Post by: Beerbitch on July 26, 2010, 07:10:50 AM
Wild salmon is such a tricky fish to cook.  Some I can manage to leave a little undone before I pull it off the grill and some I get cooked through which is too long.

Salmon steaks are the easiest to grill on direct heat.  For filets, I think a plank is best.

Even better for Summer -- poach them in some white wine/water and serve with a nice green sauce.
Title: Re: What's for dinner?
Post by: LizR on July 26, 2010, 08:29:20 AM
Vietnamese lemongrass pork, noodles, lettuce, quick pickled cukes


We had a similar dinner that DH made of Vietnamese-inspired spicy lemongrass beef cubes with red and yellow peppers served over shirataki noodles, eggplant with ginger, green onions and garlic, zucchini, and cukes pickled in vinegar and fish sauce with thai red bird peppers.
Title: Re: What's for dinner?
Post by: Larkemon on July 26, 2010, 05:19:55 PM
Marinated some sliced sirloin with Shaohsing rice wine, oyster sauce, garlic and sugar last night.  This evening, I decided to do a stir fry with sugar snap peas, onions shitake mushrooms, button mushrooms and egg noodles.  Minced thai chili's on top just before eating.  This is so good.  Probably the best noodle stir fry I've made.  I only started using shaohsing rice wine a couple weeks ago.  I love the flavor it gives the beef and the sauce I made for the stir fry.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 26, 2010, 05:45:30 PM


At DFM they were breaking down a side of beef on the back table and tossing the nice large chunks of well marbled meat into a bin.. I asked if they were selling that as "stew beef" and the guy said ..   "do you want some"?   I said yes about 2 pounds please.  he put it in a bag and charged me $2.99/lb for it..   I walked away quickly..   these are really nice size chunks of good beef that have been stewing for almost 2 hours with chiles, and a S-load of veggies including turnips, and three different kinds of chiles, and a nice, super-ripe peach.   I have LO mashed potatoes, to drop this on top of when the storm quits and we can count on lights..


I know it sounds like a cold weather dish, but the house smells right, and I'm looking forward to the sweet/hot stew that will be our Monday dinner..

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 26, 2010, 06:37:31 PM


Last night I found some really decent, good size shrimp, here are the pictures..  The shrimp cooked quickly in the big cast iron pan and I didn't have to go outside in the heat to make dinner.  Good yellow (Bijol) rice, and a HUGE, not pictured, salad. 



Some Dizzy Pig dust on the shrimp and into a barely oiled pan for a quick 3 minute sear.



(http://aroundhere.net/Mike2/285Fpics/Toohottocookout22.jpg)


Love those bowls.  as old as some of my cast iron pans.  Delicious dinner..

(http://aroundhere.net/Mike2/285Fpics/ShYel22.jpg)



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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 28, 2010, 05:43:21 PM
(http://aroundhere.net/Mike2/285Fpics/PanBasa22.jpg)

I bought Basa at Super H. Mart yesterday.  I watched the guy filet a live Basa out of one of the lower tanks for us for dinner.  I am guessing at the weight of the fish but I'd say maybe 3-4 lbs.. What I brought home was just over a pound of skinless, boneless terrific fish that I so wanted to shallow fry ( even though it was hot outside and inside), and serve it with some fresh broccoli and some mushroomed brown rice.

It all worked out pretty well..   I dredged the fish in some Old Bay seasoned flour, then into some whipped egg, then into some Dizzy Pig seasoned Panko.  I put just a teense of oil in the pan but I wanted it to brown up the sides a bit.  The pan was way hot, I used one of my relic Cast Iron pans (the large one) so that both filets would fit and have some room. I browned the fish on both sides in 1 1/2 minutes per side, and then removed the fish, blotted out the oil in the pan and put the fish back uncovered, on the stovetop for 4 minutes to continue cooking.   I will say that I did cut one filet part way through the process and realized that the firm texture of the Basa required a bit more time on the heat.

The broccoli was a simple steam and dress affair, with some interesting sour cream poppy seed dressing we tossed together.  It was as good as it needed to be.  I guess it could have used some lemon or something to carry it over the top. <not pictured>

The brown rice..  I know it is tough to get brown rice into the "good" category, but I had some ancient dried Chinese mushrooms stored in a jar since way-back-when that I rehydrated with some hot water, removed the mushrooms, removed their stems and chopped the mushroom parts fairly fine.  I carefully strained the hydrating water through a small screen and added that water to the amount I put into the rice cooker for the rice.  The rice was wonderfully musty and Asian, but not salty enough for either of us.

The completed dish was a good Tuesday dinner, with a fairly low cost quotient, and a high nutrition count, with just a bit of the Basa left over for a sandwich or a small lunch.

I do love making fish simply, and unsauced, I like the flavor of the Basa and will do this very thing again, perhaps adding some squeezable limes or lemons to the dish for the fish.  and salting the water a bit for the rice..

(http://aroundhere.net/Mike2/285Fpics/restingbasa22.jpg)

(http://aroundhere.net/Mike2/285Fpics/shroomrice22.jpg)

.
Title: Re: What's for dinner?
Post by: Northside Food on July 28, 2010, 05:49:15 PM
That fish looks amazing!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 28, 2010, 05:54:53 PM
That fish looks amazing! 

Though I did eat lunch, I ate one of the filets in a heartbeat..  I wanted to go back for the other hunk, but knew it would be appreciated for a lunch.  CP and I are quite the team in the kitchen if we both have our race-face on... 

.
Title: Re: What's for dinner?
Post by: geonuc on July 28, 2010, 06:44:09 PM
I'm having a blackened grouper sandwich in Crystal River Florida hoping for a manatee to show itself.   
Title: Re: What's for dinner?
Post by: Minerva on July 29, 2010, 05:35:38 AM
(http://aroundhere.net/Mike2/285Fpics/PanBasa22.jpg)

  I watched the guy filet a live Basa out of one of the lower tanks for us for dinner.

The fish was filleted while it was still alive?
Title: Re: What's for dinner?
Post by: Larkemon on July 29, 2010, 09:00:08 AM
I'm having a blackened grouper sandwich in Crystal River Florida hoping for a manatee to show itself.   

One of the things I miss about Florida!  Blackened Grouper Sandwich at the beach is a great way to end a day!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 29, 2010, 07:37:32 PM

I sortof took off on a recipe from Emeril with Dinosaur Kale and good tomatoes..   No I didn't follow the recipe but that is no surprise.

It is in it's last few minutes of cooking, serving it on noodles, with some LO chix thighs off of the grill to add some protein..

I took some fuzzy pictures, and may add them later.. this is a super good looking dish, with beans, Kale, chicken, and pasta.. Hey, what else could we want ?

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 31, 2010, 02:14:31 PM


I sortof took off on a recipe from Emeril with Dinosaur Kale and good tomatoes..   No I didn't follow the recipe but that is no surprise.

It is in it's last few minutes of cooking, serving it on noodles, with some LO chix thigs off of the grill to add some protein..

I took some fuzzy pictures, and may add them later.. this is a super good looking dish, with beans, Kale, chicken, and pasta.. Hey, what else could we want ? 

Here are the pictures of the prep and this dish, I would do it again..   I added bacon and yes, that pasta seems like it is undressed but CP and I agreed that a pat of butter on it was all that it needed..   ( I could have grated some Manchego Cheese on it perhaps ) ?


(http://aroundhere.net/Mike2/285Fpics/dinokale22a.jpg)


(http://aroundhere.net/Mike2/285Fpics/dinokale22c.jpg)

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Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 01, 2010, 01:34:00 PM
Title: Re: What's for dinner?
Post by: The_Scientist on August 01, 2010, 04:34:16 PM
And if you could figure out how to catch the squeal, you'd try to cook that as well.
Title: Re: What's for dinner?
Post by: LizR on August 01, 2010, 06:30:03 PM
Ma po tofu over cauliflower "rice".  Sounds a bit gross but it worked.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 02, 2010, 05:33:34 PM
Click on this for more Rib tips and sides (http://www.flickr.com/photos/49637895@N00/sets/72157624515350579/) pictures

The rib tips turned out really good.     I used a mixture of rubs and gave the meat an hour of rub-marinade time, then I tossed them on the Big Green Egg on a VERY humid day.    They took about the same time as the ribs but I did pull off the thin and small chunks at 3 hours.   The Snellville Farmers Market provided some good Okra (Okry) and tomatoes and for the second week some shelled field peas, (I don't know the name of this one ? )..  I used some really good bacon in the field peas and some of the drippings in the stewed tomatoes and Okry.    We sauced these rib extra's at the table with a variety of sauces including Carnivore Robust and my aunt Linda's secret sauce.

Here are a couple pics of the process and the sides.  No pictures of us up to our elbows eating rib chunks..   LOL

(http://aroundhere.net/Mike2/285Fpics/ribtips22.jpg)

Title: Re: What's for dinner?
Post by: LizR on August 02, 2010, 08:06:27 PM
Looks yummy GG - those sure look like black-eyed peas to me, no?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 03, 2010, 04:37:00 AM
Looks yummy GG - those sure look like black-eyed peas to me, no?

I think the guy said purple-eye peas, honest..   I'll just call them delicious.   ;)

.
Title: Re: What's for dinner?
Post by: LizR on August 03, 2010, 06:41:10 PM
Interesting.

After surviving a suprisingly unpleasant dental cleaning, I stopped by the Riverdale Super H and picked up a lot of veggies and some king crab as a treat for dinner. That place is never very busy - maybe things pick up on the weekends? Otherwise I don't see how they manage all that produce. Ming's looked especially dead, but to be fair, I was there around 2.
Title: Re: What's for dinner?
Post by: Foodgeek on August 04, 2010, 06:19:14 AM
Last night was Sockeye salmon - purchased at Kroger (shudder) - served with a mix of mushrooms and cauliflower, precluded by a wedge salad with homemade blue cheese dressing. Not bad, but there are no leftovers, so now I have to think of something else to make tonight. Dang.
Title: Re: What's for dinner?
Post by: totm on August 04, 2010, 07:46:37 AM
Last night was Sockeye salmon - purchased at Kroger (shudder) .
In addition to getting the large filets at Costco we have also bought Sockeye at K-Roger.  If it is a good looking piece then you can't beat the price which is about $3/lb less.  Plus you can get a 1/2-3/4 lb piece for two people.
Title: Re: What's for dinner?
Post by: jimmy on August 04, 2010, 10:15:07 AM
Last night my Mom and I (visiting her while working in SC for the day) cooked the same lobster crepe dish from TFL that Biskuit did when I assisted him at his house. Fantastic.

We also did the tomato "tartar" with whipped beans, frisee, chive oil. Finally, ended the meal with another repetition of the goat cheese/roasted beets/beet reduction dish.

All of this was cooked in one day, not too stressful.

I can't get over how great the lobster crepe dish is.

http://twitpic.com/2bjttf

http://twitpic.com/2bjtt0

http://twitpic.com/2bf8qv
Title: Re: What's for dinner?
Post by: Jmolinari on August 04, 2010, 10:26:14 AM
nice!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 04, 2010, 10:54:16 AM
nice!


I'll add "Outstanding"..  You guys put us 'ole country boy, toss-the-food-on-the-plate guys to shame..

Nice looking and good pictures too Jimmy..
.
Title: Re: What's for dinner?
Post by: Foodgeek on August 04, 2010, 11:33:30 AM
Is that Humboldt Fog on the beet dish?
Title: Re: What's for dinner?
Post by: jimmy on August 04, 2010, 02:54:27 PM
Quote
Is that Humboldt Fog on the beet dish?

Yep, good eye.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 04, 2010, 04:19:48 PM
Quote
Is that Humboldt Fog on the beet dish?

Yep, good eye.   

She's a cheese geek too..

.
Title: Re: What's for dinner?
Post by: AndyBoy on August 04, 2010, 04:20:52 PM
Very nice dishes, beautiful food.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 04, 2010, 04:31:53 PM


Steaks tonight.. on the Big Green Egg..   I am going to dose them with some crushed garlic and then put some kind of rub on them when I light the Egg..

A salad and baked potato will be along for the ride.  This will be a rather late dinner so who knows if I'll be shooting pictures.. ?

.
Title: Re: What's for dinner?
Post by: LizR on August 05, 2010, 06:02:49 PM
Sauteed salmon finished in the oven and served with shitake and king oyster mushrooms in a soy-lemon nage. Sauteed zucchini ribbons cooked in olive oil, and homemade napa kim chee.

Now I can add "nage" to my list of terms I am sick of!!  ;)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 05, 2010, 07:21:42 PM

We are wheedling down some LO's with some fresh "Amazing Blazing potato salad" as the feature, and some of my pork stragglers as the protein.  I think we will have a peach and forgo a salad or too much of a vegetable?

CP won't let me cook for her for the time I'll be away?  She said in the past, that going tuna fishing wasn't her style, that spending 4 days on a boat with a bunch of men that smelled like sardines wasn't her idea of a vacation..  So I'll go it alone..    8)

I wanted to cook some spaghetti sauce, some chicken thighs, some shrimp, some anything she wanted, but.   she said she will be fine?    I know she is spoiled, but not letting me put some things in the larder for her for next week is annoying..   But I'll do it..

She can now go to Arby's and have a clear conscience..   ;)

.
Title: Re: What's for dinner?
Post by: Jmolinari on August 05, 2010, 09:19:38 PM
Dinner a few nights ago was spaghetti with colatura and cherry toms. Colatura is a sort of italian fish sauce. AWESOME on pasta with oil, garlic and parsley.
(http://lh3.ggpht.com/_Qe4KleSN3Go/TFtw1ZraIBI/AAAAAAAABrU/0OcyMEJpej0/s800/IMG_9368.jpg)
Title: Re: What's for dinner?
Post by: mikeamor on August 07, 2010, 11:44:48 AM
I wanted to cook some spaghetti sauce, some chicken thighs, some shrimp, some anything she wanted, but.   she said she will be fine?    I know she is spoiled, but not letting me put some things in the larder for her for next week is annoying..   But I'll do it..

She can now go to Arby's and have a clear conscience..   ;)

Too funny.
That is EXACTLY where my other half makes a bee line for when I am not around cooking!
It's a no guilt trip for him because I'm not being drug there and it's not being eaten in lieu of home cooked foods.
Title: Re: What's for dinner?
Post by: Loundry on August 08, 2010, 07:44:36 PM
Chiles en Nogada.

The colors of the Mexican flag are red, green, and tan, because life's too short to peel walnuts.
Title: Re: What's for dinner?
Post by: AndyBoy on August 10, 2010, 07:57:06 AM
I experimented again with the pancake mix I got at Super H last night with a much better result. Added scallion kim chee and cilantro and made one large pancake which we cut into pieces. Very nice. We had some frozen vegetable pot stickers and a salad for a nice summer time meal. Almost forgot to mention but that sauce at the top of my photo is like crack, super addictive, it also came from Super H and is awesome stuff.
Title: Re: What's for dinner?
Post by: Jmolinari on August 11, 2010, 08:42:04 PM
Andy, what sauce is it?

Pasta with crab and tomatoes. Very tasty!

(http://lh3.ggpht.com/_Qe4KleSN3Go/TGNRLabyOWI/AAAAAAAABtw/lS_0v4TVnZM/s800/pasta.jpg)
Title: Re: What's for dinner?
Post by: AndyBoy on August 12, 2010, 07:31:55 AM
Jason the label said "Korean Soy SC.

The ingredients are listed as green onion, garlic, hot pepper powder, sesame seed oil, sugar, sesame seed powder.

Pretty straight forward ingredients but I think it also contains soy sauce as a base ingredient which they didn't list. GOOD STUFF!

The lady that was cooking at the demo station said it was also good to marinate meat in and I can see that working really well also.
Title: Re: What's for dinner?
Post by: Jmolinari on August 12, 2010, 07:54:03 AM
Andy, that sounds good...do you think you could post a pic of the jar it came in? It'll make it easier to track down in the 4000 bottles of sauces at BHFM:)
Title: Re: What's for dinner?
Post by: AndyBoy on August 12, 2010, 08:57:24 AM
Jason it was in the kimchee section over in the corner of the store and in half and pint plastic containers with the other relish and sauces they make themselves. It does not have a commercial label just the in house label. It came from Super H not BHFM.
Title: Re: What's for dinner?
Post by: Jmolinari on August 12, 2010, 09:25:19 AM
ah..i thought it was a commercial sauce...didn't realize they made it themselves.
thanks
Title: Re: What's for dinner?
Post by: LizR on August 13, 2010, 02:44:09 PM
Made the feta-stuffed peppers from the cover of Saveur last night. Super easy, super delicious; I highly recommend the recipe. I would serve these to company as an app.

If I can find an easy way to post a pic I will. No time to experiment right now.
Title: Re: What's for dinner?
Post by: Barnum on August 13, 2010, 02:48:30 PM
if you hit the "additional options...." link in the lower left, you can attach a photo.  That is easier than those of us who upload to flickr or picasa then link to them...
Title: Re: What's for dinner?
Post by: LizR on August 13, 2010, 06:44:46 PM
Here it is (thanks Jason and Barnum):
Title: Re: What's for dinner?
Post by: AndyBoy on August 14, 2010, 08:13:18 AM
Liz what kind of peppers did you use? Yours look so good and I would love to try the recipe. They looked beautiful on the cover of Saveur.
Title: Re: What's for dinner?
Post by: LizR on August 14, 2010, 08:50:01 AM
Thanks AndyBoy. The peppers were labled Anaheim at BHFM.  If you like feta, you'll like this recipe.

FWIW - I used less filling than they called for and also moved them away from the broiler and let them sit in the hot oven for a few minutes to finish cooking the filling.
Title: Re: What's for dinner?
Post by: LizR on August 15, 2010, 09:18:49 AM
Breakfast was what was probably the last blt of the summer.
Title: Re: What's for dinner?
Post by: AndyBoy on August 15, 2010, 07:07:02 PM
Just took these bad boys off after 3 1/2 hours with lots of hickory for the first 30 minutes or so. I used a rub I made up with smoked paprika and urfa peppers so this should be interesting. Gave half of the rack to my neighbor so she is a happy camper right now I hope.
Title: Re: What's for dinner?
Post by: LizR on August 17, 2010, 11:29:03 AM
my favorite thigh recipe comes from "the man"...Pepin.

http://www.seriouseats.com/recipes/2009/08/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe.html

I find it interesting how you start with a cold pan so that the thigh cooks through without ending up with a burnt exterior.

Trying this tonight along with some bok choy stif fried in GG's peanut oil with ginger and a salad. Everything is prepped and just waiting for the restof the family to arrive home. Will report back.

I made this again last night with somewhat disappointing results.

Eatit - do you open the cover near the end? Mine was too steamy to crisp until I did that. Also, I used chicken thighs from BHFM and there is just a ton of waste with them. Everytime I cook them I vow not to buy them again bc of the way they are cut. And then I go and buy them again cause they look ok in the package. No more!
Title: Re: What's for dinner?
Post by: jimmy on August 17, 2010, 12:48:38 PM
trying to recall exactly...

I believe I do, but not for very long. May sound like a dumb question, but you do have them skin side down, right?
Title: Re: What's for dinner?
Post by: LizR on August 17, 2010, 12:55:29 PM
Yeah, I do. They eventually crisped up but they took a long, long time. I still think part of it is the not-so-great chicken - maybe it was more watery than normal. I'd like to make it with the poulet rouge sometime.

Do you use a non-stick skillet? I did yesterday but I don't think I did before.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 17, 2010, 12:56:49 PM

I am using a recipe from Cooks Illustrated tonight, with some modifications, (no surprise there).  It is a recipe with a cucumber, melon salsa/relish (I'm not in front of the book right now) that really looks delicious.  I am using thighs and I am doing them indirect on the Big Green Egg.  It is so good to be back in front of my own kitchen and gadgets....

.
Title: Re: What's for dinner?
Post by: LizR on August 17, 2010, 07:42:15 PM
Seems it was a salsa kind of evening. We had Jacque's Chicken on Mashed Cauliflower with Red Hot Salsa from FFMW. It was good but I am really swearing off BHFM chicken. Boneless, skinless breasts were tough after minimal cooking. Too bad bc I love pretty much everything else about BHFM.
Title: Re: What's for dinner?
Post by: HaagenDazs on August 17, 2010, 09:01:30 PM
Have you been buying the generic stuff or Murray's chicken? Just curious, it might make a difference.  I think the last poultry I bought there was duck.
Title: Re: What's for dinner?
Post by: AndyBoy on August 18, 2010, 07:25:04 AM
I fired up the Egg last night and did a couple of chicken breast from Publix. Mine was with barbeque sauce and my wife wanted just plain. Very good with corn on the cob and a nice salad.
Title: Re: What's for dinner?
Post by: LizR on August 18, 2010, 12:13:02 PM
Have you been buying the generic stuff or Murray's chicken? Just curious, it might make a difference.  I think the last poultry I bought there was duck.

Where is the Murray's chicken at BHFM?
Title: Re: What's for dinner?
Post by: jimmy on August 18, 2010, 12:50:24 PM
Yeah, I do. They eventually crisped up but they took a long, long time. I still think part of it is the not-so-great chicken - maybe it was more watery than normal. I'd like to make it with the poulet rouge sometime.

Do you use a non-stick skillet? I did yesterday but I don't think I did before.

Yes - i use non-stick. Maybe I just got lucky?
Title: Re: What's for dinner?
Post by: Foodgeek on August 18, 2010, 01:36:44 PM
Seems it was a salsa kind of evening. We had Jacque's Chicken on Mashed Cauliflower with Red Hot Salsa from FFMW. It was good but I am really swearing off BHFM chicken. Boneless, skinless breasts were tough after minimal cooking. Too bad bc I love pretty much everything else about BHFM.

I'm sorry to hear that. I haven't had a problem with the chicken from there, and I buy it almost every week.

Last night I made Coquilles St. Jacques with some frozen bay scallops I bought there. It turned out very well. I might need to add that to my repertoire, whenever I become the sort of person who has a repertoire.  ;)
Title: Re: What's for dinner?
Post by: Jmolinari on August 18, 2010, 01:46:45 PM
Last night I made Coquilles St. Jacques with some frozen bay scallops I bought there.

You made scallops with some scallops? :)
Title: Re: What's for dinner?
Post by: Foodgeek on August 18, 2010, 02:05:20 PM
Last night I made Coquilles St. Jacques with some frozen bay scallops I bought there.

You made scallops with some scallops? :)


Heh. Yes, and then we had pie a la mode with ice cream on it.  ;)

It was a really good scallop dish, though. Nice cream sauce with wine and mushrooms. Yum.
Title: Re: What's for dinner?
Post by: Lorenzo on August 18, 2010, 02:12:51 PM
Is it incorrect in American usage to refer to a sauteed scallop dish as Coquilles St. Jacques?  I realize the French don't make a distinction--scallops are Coquilles St. Jacques--but I thought we use the term here to mean a specific type of preparation.
Title: Re: What's for dinner?
Post by: Jmolinari on August 18, 2010, 02:29:46 PM
I'd never heard of that preparation, which is why i was amused at its name. That's all.
Title: Re: What's for dinner?
Post by: Lorenzo on August 18, 2010, 03:43:21 PM
I could be wrong.  I've just always thought that when someone speaks of making or eating "Coquilles St. Jacques" here, they are referring to more than just the scallop ingredient--something about the preparation, as in maybe a French style preparation.  I can't imagine anyone in the U.S. referring to, for example, stir-fried scallops in black bean sauce as Coquilles St. Jacques unless the person is maybe a native French speaker.
Title: Re: What's for dinner?
Post by: HaagenDazs on August 18, 2010, 03:45:43 PM
http://www.foodnetwork.com/recipes/emeril-lagasse/coquilles-st-jacques-recipe/index.html

http://www.epicurious.com/recipes/food/views/Coquilles-St-Jacques-109410

etc...
Title: Re: What's for dinner?
Post by: Foodgeek on August 18, 2010, 03:51:30 PM
I actually had to look it up before I made it. I was trying to think of something to make for dinner without having to go to the store, and I'd bought a $4 tray of small scallops at BHFM last Saturday, so I asked The Scientist what I should make. When he suggest Coquilles St. Jacques, I was familiar with the term, but couldn't quite recall what the specific dish entailed, so I asked him if he knew. He said he didn't, but he just knew it was scallops (of course.)

Most of the recipes seem overly complicated, so I kept looking for one that had a shorter ingredient list until I found one that suited, and it worked perfectly fine. Another thing that I found puzzling was that most of the recipes call for pre-cooking the scallops, even though the recipes call for the smaller bay scallops which overcook very easily. I didn't cook the scallops at all before I put them in the sauce and finished them in the oven and it turned out to be just right.

I'll try to post my improvised recipe later on.
Title: Re: What's for dinner?
Post by: Jmolinari on August 18, 2010, 04:02:44 PM
i'm just an ignoramus...
although coquille saint Jaques avec haricot noir et sauce des huitre  is mighty tasty:)
Title: Re: What's for dinner?
Post by: uOTPia Dweller on August 18, 2010, 04:04:51 PM
Title: Re: What's for dinner?
Post by: Jmolinari on August 20, 2010, 06:34:02 AM
Last night i prepared 2 pork chops from 2 different farmers (Caw Caw Creek (south carolina) and Burn's Best (here)). I've been wanting to do a blind tasting of these 2 farms since i KNOW Caw Caw is awesome, but Burn's best also pasture raise their pork and are more local (easier to get). They were different thicknesses and i wanted to be sure they were prepared identically, so i sous vided them. Cooked to 140 deg. They were then servced with grilled corn and a salad, but who cares about that.

The tasting was double blind, as the wife didn't know which she was feeding me, and i didn't know which was being fed.
Both of us chose the Caw Caw chop, not necessarily for more flavor, but it was quite a bit juicier. don't know why, as they were cooked to the same temperature. BOTH were delicious, rich porky and super good....but the Caw Caw one was just juicier.

Wife suggested next time puting in there a supermarket chop in the tasting, which is a great idea...good thing i have 1 chop of each left in the freezer, that's going to be exciting and scary...what if we both choose the supermarket chop!:) I will report back with the results of htat when we do it in the future.
Title: Re: What's for dinner?
Post by: jimmy on August 20, 2010, 08:56:06 AM
Nice work Jason!

I've done the caw caw vs Publix test...it's wasn't even close!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 20, 2010, 11:17:40 AM
Last night i prepared 2 pork chops from 2 different farmers (Caw Caw Creek (south carolina) and Burn's Best (here)). I've been wanting to do a blind tasting of these 2 farms since i KNOW Caw Caw is awesome, but Burn's best also pasture raise their pork and are more local (easier to get). They were different thicknesses and i wanted to be sure they were prepared identically, so i sous vided them. Cooked to 140 deg. They were then servced with grilled corn and a salad, but who cares about that.

The tasting was double blind, as the wife didn't know which she was feeding me, and i didn't know which was being fed.
Both of us chose the Caw Caw chop, not necessarily for more flavor, but it was quite a bit juicier. don't know why, as they were cooked to the same temperature. BOTH were delicious, rich porky and super good....but the Caw Caw one was just juicier.

Wife suggested next time puting in there a supermarket chop in the tasting, which is a great idea...good thing i have 1 chop of each left in the freezer, that's going to be exciting and scary...what if we both choose the supermarket chop!:) I will report back with the results of htat when we do it in the future. 

I would love to see the test on unfrozen (nbf), pork, sometimes cell breakdown during freezing changes everything about how meat tastes and how juicy it ends up.   The unfrozen parts of that Tamworth pig we shared were amazing, the frozen parts just shy of amazing. 

.

.
Title: Re: What's for dinner?
Post by: Jmolinari on August 20, 2010, 11:22:33 AM
Last night i prepared 2 pork chops from 2 different farmers (Caw Caw Creek (south carolina) and Burn's Best (here)). I've been wanting to do a blind tasting of these 2 farms since i KNOW Caw Caw is awesome, but Burn's best also pasture raise their pork and are more local (easier to get). They were different thicknesses and i wanted to be sure they were prepared identically, so i sous vided them. Cooked to 140 deg. They were then servced with grilled corn and a salad, but who cares about that.

The tasting was double blind, as the wife didn't know which she was feeding me, and i didn't know which was being fed.
Both of us chose the Caw Caw chop, not necessarily for more flavor, but it was quite a bit juicier. don't know why, as they were cooked to the same temperature. BOTH were delicious, rich porky and super good....but the Caw Caw one was just juicier.

Wife suggested next time puting in there a supermarket chop in the tasting, which is a great idea...good thing i have 1 chop of each left in the freezer, that's going to be exciting and scary...what if we both choose the supermarket chop!:) I will report back with the results of htat when we do it in the future. 

I would love to see the test on unfrozen (nbf), pork, sometimes cell breakdown during freezing changes everything about how meat tastes and how juicy it ends up.   The unfrozen parts of that Tamworth pig we shared were amazing, the frozen parts just shy of amazing. 

.

.

Getting it unfrozen is going ot be hard/impossible. Both suppliers have it available frozen. I guess if you go by there on slaughter day you could get it, but what are teh chances that the slaughter is taking place on the same day at both places...
Title: Re: What's for dinner?
Post by: HaagenDazs on August 20, 2010, 07:14:08 PM
Getting it unfrozen is going ot be hard/impossible. Both suppliers have it available frozen. I guess if you go by there on slaughter day you could get it, but what are teh chances that the slaughter is taking place on the same day at both places...

Not to rain on anyone's parade but I would say it is entirely impossible.  I don't know those farmers in particular, but they cannot do the slaughtering on the farm, it must be sent to a USDA processing facility.  As a result, you would have to coordinate knowing when and where the pig was going to slaughter, arranging the pick up of your product at the slaughtering facility with the permission of the owner of the facility and the owner of the pigs, pay the farmer for the product, and then going to pick it up.  Highly unlikely. 
Title: Re: What's for dinner?
Post by: Jmolinari on August 20, 2010, 07:38:56 PM
Getting it unfrozen is going ot be hard/impossible. Both suppliers have it available frozen. I guess if you go by there on slaughter day you could get it, but what are teh chances that the slaughter is taking place on the same day at both places...

Not to rain on anyone's parade but I would say it is entirely impossible.  I don't know those farmers in particular, but they cannot do the slaughtering on the farm, it must be sent to a USDA processing facility.  As a result, you would have to coordinate knowing when and where the pig was going to slaughter, arranging the pick up of your product at the slaughtering facility with the permission of the owner of the facility and the owner of the pigs, pay the farmer for the product, and then going to pick it up.  Highly unlikely. 

Yah...times 2 in different states:)
Title: Re: What's for dinner?
Post by: LizR on August 20, 2010, 08:06:04 PM
I pressure cooked a cut-up and browned rack of baby back ribs that I got on sale at Kroger (just the regular, boring, not great, cryovaced ones) with some onion, garlic, fresh sage, white wine, water and S&P. Turned out very tasty tho a bit salty bc those packaged ribs are injected with some sort of saline solution for sure. I am not at all a huge baby back fan, and I usually prefer regular ribs, but this was just the right size for our little family. DD ate four small ribs so that is always fun as a parent.
Title: Re: What's for dinner?
Post by: AndyBoy on August 21, 2010, 07:41:23 AM
Finally got around to making those peppers that graced the cover of Saveur magazine recently. I used Korean long peppers from Super H because that is what they had. Pretty much followed the recipe except I used fresh oregano instead of dried and cilantro instead of parsley because my parsley is gone. Excellent dish but a little bit tedious to prepare. We enjoyed them very much last night with dinner and my fingers are tingling with chili heat this morning from removing the seeds and stems. I normally would have worn gloves but I thought the peppers wouldn't have very much heat.
Title: Re: What's for dinner?
Post by: Girly on August 21, 2010, 04:58:05 PM
A friend bought some fresh shrimp they caught in JAX last night. I'll be making a very simple shrimp and grits (stone ground locally but they are in a Mason jar now and I don't know the mill off the top of my head) with a green salad using a friend's lettuce out of the garden with garden vegs. Grilling some fresh peaches. After retiring from a cooking career I'd rather eat what someone else made, but when I can use fresh ingredients, I'm all over it :)

About 20 people expected. I should probably get busy........
Title: Re: What's for dinner?
Post by: LizR on August 21, 2010, 08:29:50 PM
Excellent dish but a little bit tedious to prepare.

AB - glad you enjoyed it but was wondering what part was tedious? Maybe it depends some on the peppers bc the "anaheims" from BHFM had very little interior to remove so I thought it was pretty easy, overall.
Title: Re: What's for dinner?
Post by: Foodgeek on August 22, 2010, 07:06:33 AM
Frisee aux lardons as an appetizer, then steak au poivre over a bed of mashed cauliflower as the main. It was a very nice meal, even though the frisee was just a bit more mature than I expected, so I microwaved it for about 15 seconds after the salad was dressed to just barely wilt the greens.

It was very satisfying and I think Scientist enjoyed it quite a bit.
Title: Re: What's for dinner?
Post by: AndyBoy on August 22, 2010, 08:49:49 AM
Excellent dish but a little bit tedious to prepare.

AB - glad you enjoyed it but was wondering what part was tedious? Maybe it depends some on the peppers bc the "anaheims" from BHFM had very little interior to remove so I thought it was pretty easy, overall.

Liz my peppers had a little more going on inside with a lot of seeds and membrane that was tough to remove but I did like the flavor very much. Made a dish last night with one of the peppers that was very good. Will post later.
Title: Re: What's for dinner?
Post by: AndyBoy on August 22, 2010, 08:58:52 AM
This was last nights dinner. Soba noodles with firm tofu, Korean long peppers and the last of that "crack" sauce I got at Super H. There was also a little leftover kale in there. Very good and quick meal that we both enjoyed very much.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 22, 2010, 09:04:54 AM
This was last nights dinner. Soba noodles with firm tofu, Korean long peppers and the last of that "crack" sauce I got at Super H. There was also a little leftover kale in there. Very good and quick meal that we both enjoyed very much.

Show us a picture of the "crack" sauce so we can try it "just once"  ?

.
Title: Re: What's for dinner?
Post by: AndyBoy on August 22, 2010, 11:24:52 AM
I used it all up but am going back for more.
Title: Re: What's for dinner?
Post by: Girly on August 22, 2010, 12:15:29 PM
The boys are roasting a pig. I stay away. It makes them feel like manly men. The girls and I are going to make sides but just boring southern things: deviled eggs, cole slaw, potato salad, slow cooked baked beans, home fries and some more fresh veggies cooked in various ways. Our power has been out since 5AM - always a reminder that a whole house generator is the best appliance you can have in the woods.

Also made some homemade sangria we'll be sipping on throughout the day. I love weekends and friends. I finally got the email I've been waiting on for 2 days so I'm even going offline!
Title: Re: What's for dinner?
Post by: Jmolinari on August 22, 2010, 01:00:25 PM
Girly, pictures!
Title: Re: What's for dinner?
Post by: uOTPia Dweller on August 22, 2010, 03:44:00 PM
The boys are roasting a pig.

I was once told I was you...or you were me. Or both.

Today I wish it were twue.

(http://www.smiliegenerator.de/s37/smilies-40061.png)
Title: Re: What's for dinner?
Post by: Larkemon on August 22, 2010, 04:51:16 PM
Curry Chicken with Sweet Potatoes served with French Baguette for mopping up the delicious curry soup!

Title: Re: What's for dinner?
Post by: geonuc on August 22, 2010, 05:00:36 PM
Some nice looking food posted recently.  :)
Title: Re: What's for dinner?
Post by: Jmolinari on August 22, 2010, 05:36:40 PM
Larke: recipe :)?
Title: Re: What's for dinner?
Post by: Larkemon on August 22, 2010, 09:39:07 PM
Larke: recipe :)?


Sure thing.  I just posted it over in the recipe section.  It's fairly easy.  Have you had Vietnamese Ca Ri Ga before?  Hope you enjoy!

http://285foodies.com/forum/index.php?topic=1833.0
Title: Re: What's for dinner?
Post by: Jmolinari on August 22, 2010, 09:56:06 PM
i was going to ask if this was Ca Ri ga, thanks!
what brand of curry powder do you like?
Title: Re: What's for dinner?
Post by: Larkemon on August 22, 2010, 10:39:42 PM
i was going to ask if this was Ca Ri ga, thanks!
what brand of curry powder do you like?

I don't make curry too often, so I don't know if I'm the best judge.  That said, I enjoy D&D Gold Product Curry Powder.  Only other use of curry for me is with Bo Kho.
Title: Re: What's for dinner?
Post by: Girly on August 23, 2010, 12:20:59 AM
The boys are roasting a pig.

I was once told I was you...or you were me. Or both.

Today I wish it were twue.

(http://www.smiliegenerator.de/s37/smilies-40061.png)

I was no fewer than 5 people in less than a paragraph :)

Sorry folks, no pictures. It was great. We have friends with small farm and they raise organic/free range/whatever pigs and cows and only share with friends. 'Tis niiiiice. They also bring some venison items for me to put in the freezer. Not much left now but I do have some nice sausage!

It was a very tiring weekend. I love doing it here but we try to rotate as often as we can. It will take me a couple of days to recover. Worsened by having food here I can continue to nibble on for a couple of days :)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 23, 2010, 03:06:06 PM


Click on this for more Meatloaf on the BGE  (http://www.flickr.com/photos/49637895@N00/sets/72157624667358241/) pictures

Good Bloody Mary freeform meatloaf on the Big Green Egg last night... 

We had Chefandthefatman garlic mashed potatoes, and country style turnip greens as sides..   All were deemed edible and delicious.

Here is a link to the pics..  I'll post one pic as a tease...


(http://aroundhere.net/Mike2/285Fpics/BloodyMaryMeatloaf22.jpg)
Title: Re: What's for dinner?
Post by: geonuc on August 23, 2010, 04:40:56 PM
Last night I was digging through my drawer of seasoning/soup/sauce packets I'd acquired from trips to BHFM and other places in hopes of finding something to do with chicken breasts. I found this:

(http://farm5.static.flickr.com/4115/4921558802_791ea72f9b_m.jpg) (http://www.flickr.com/photos/49925617@N00/4921558802/)
Thai basil seasoning (http://www.flickr.com/photos/49925617@N00/4921558802/) by geonuc (http://www.flickr.com/people/49925617@N00/), on Flickr

Marinated a couple of breasts in rice wine and fish sauce for an hour or so, then mixed in this seasoning packet. Closed the breasts up semi-air tight in foil and baked until done. Yummy. And hot.  ;D
Title: Re: What's for dinner?
Post by: Jmolinari on August 24, 2010, 06:14:13 PM
Duck buns. Duck from HK BBQ, steamed chinese buns, quick pickled cukes, hoisin. Yum-meee
(http://lh5.ggpht.com/_Qe4KleSN3Go/THRR_IsobeI/AAAAAAAABwE/o1R5FpDWCcg/s800/IMG_9785.jpg)
Title: Re: What's for dinner?
Post by: LizR on August 24, 2010, 06:22:34 PM
Just pulled this chicken off the gas grill. Anyone who grew in in Western New York knows that this is what chicken bbq is! The technical name is Cornell Chicken but my family always calls it Fireman's Chicken. Kind of a fun backstory involving a Cornell food scientist supposedly developing it so that chicken producers could sell smaller chickens. It is simple but not really subtle. Something magical happens with the vinegar marinade that helps the skin render really nicely.

http://www.amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 25, 2010, 05:17:42 PM

Not too standard...  


I am tossing some chix thighs dusted with Dizzy's Pineapple Head on the Big Green Egg, indirect, for about 40 minutes... If I can get the temperature to calm down in the Egg... ?

Some fresh baby peas, and some LO field peas with a bit of deep fried shallots (from a jar),

A nice portion of LO good garlic potato salad.

This is what you have to do when there is an uncertain time for dinner..   and right now it is uncertain...

Good Loose Cannon and "Lil sumpin sumpin"..  

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 25, 2010, 05:59:19 PM


The BGE will not be moderated..    !!!!!!

So I am pulling these thighs at minus 30 minutes, knowing they will have to be reheated on the stove for a few minutes..

.
Title: Re: What's for dinner?
Post by: Jmolinari on August 25, 2010, 07:37:43 PM
No pics GG? When you say will not be moderated, do you mean you couldnt get the temp down? I hate that.

Dinner was pasta with squid sauce.
(http://lh6.ggpht.com/_Qe4KleSN3Go/THW3DugKKsI/AAAAAAAABwM/cpjr3TnzWls/s800/IMG_9787.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 26, 2010, 12:05:57 AM
No pics GG? When you say will not be moderated, do you mean you couldnt get the temp down? I hate that.

Dinner was pasta with squid sauce.


No pics, how many pics of chix thighs can you all look at and be amazed..   the temp did stay high, but I pulled them in 25 minutes and let them finish in a covered pan off of the fire.. they were really good..  and will make good LO's..

.
Title: Re: What's for dinner?
Post by: AndyBoy on August 26, 2010, 08:33:25 AM
We had turkey burgers last night but the night before I got creative with firm tofu and lo mein noodles with Chinese chives and celery. Pretty good attempt at stir fry and a nice healthy meal.
Title: Re: What's for dinner?
Post by: Northside Food on August 27, 2010, 09:03:57 AM
I made couscous salad last night with home made pita and baba ganoush. Very delicious.
Title: Re: What's for dinner?
Post by: totm on August 27, 2010, 09:57:24 AM
This was last nights dinner. Soba noodles with firm tofu, Korean long peppers and the last of that "crack" sauce I got at Super H. There was also a little leftover kale in there. Very good and quick meal that we both enjoyed very much.

Show us a picture of the "crack" sauce so we can try it "just once"  ?

.
"crack" sauce
Title: Re: What's for dinner?
Post by: Jmolinari on August 27, 2010, 10:07:59 AM
that looks really tasty...i want to drink a shot of it.
Title: Re: What's for dinner?
Post by: AndyBoy on August 28, 2010, 12:51:17 PM
This was last nights dinner. Soba noodles with firm tofu, Korean long peppers and the last of that "crack" sauce I got at Super H. There was also a little leftover kale in there. Very good and quick meal that we both enjoyed very much.

Show us a picture of the "crack" sauce so we can try it "just once"  ?

.
"crack" sauce

So what do you think of that sauce? Is it good or what!
Title: Re: What's for dinner?
Post by: LamarT on August 29, 2010, 01:12:19 AM
I look forward to seeing what recipes from my book that Mike will post! Happy to share and even happier to see what he likes the best. Miss you all but I am around from time to time.
Title: Re: What's for dinner?
Post by: Jmolinari on August 29, 2010, 11:54:28 AM
Lunch. Pasta alla gricia.  Home cured Caw Caw Creek guanciale and pecorino. Amazing.
(http://lh5.ggpht.com/_Qe4KleSN3Go/THqQe_rXMpI/AAAAAAAABwo/JO7h9bzbRHM/s400/pasta.jpg)
Title: Re: What's for dinner?
Post by: totm on August 30, 2010, 07:48:57 AM
This was last nights dinner. Soba noodles with firm tofu, Korean long peppers and the last of that "crack" sauce I got at Super H. There was also a little leftover kale in there. Very good and quick meal that we both enjoyed very much.

Show us a picture of the "crack" sauce so we can try it "just once"  ?

.
"crack" sauce

So what do you think of that sauce? Is it good or what!

I haven't figured out what to have it with besides steamed dumplings.  Maybe on top of scrambled eggs.
Title: Re: What's for dinner?
Post by: Jmolinari on August 30, 2010, 08:31:42 PM
Shrimp with lemongrass and chilies...yum yummy.
(http://lh5.ggpht.com/_Qe4KleSN3Go/THxaJdXz_lI/AAAAAAAABxU/RnZeLvyGbQE/s400/photo.JPG)
Title: Re: What's for dinner?
Post by: HaagenDazs on August 30, 2010, 08:55:30 PM
This is ridiculous.  You guys quit cooking and making me jealous.  My wife is now officially 11 weeks pregnant and has "morning" sickness.  Morning in quotations because... well, morning my ass. ;) It lasts all day.  She's not eating much and as a result I've not been cooking nearly as much as I would like or as much as I'm used to.  I do gain some inspiration from your pictures.  Jason, thanks for rubbing it in with your recent pasta and shrimp pics. Ha!  

My burner is ready to burn and my knife is ready to chop so when this sickness wears off (hopefully sooner rather than later) look out! ;D
Title: Re: What's for dinner?
Post by: Jmolinari on August 30, 2010, 08:58:13 PM
Congrats HD! You're in for a fun time (most of the time :) )
Title: Re: What's for dinner?
Post by: HaagenDazs on August 30, 2010, 09:01:10 PM
Thanks JM!  You can take pride in knowing you helped guide my homemade pancetta cure that will become part of my many dishes in the coming weeks/months.
Title: Re: What's for dinner?
Post by: Jmolinari on August 31, 2010, 08:08:25 AM
Thanks JM!  You can take pride in knowing you helped guide my homemade pancetta cure that will become part of my many dishes in the coming weeks/months.

And i expect the little one to be a degenerate pork eater when she grows up, like mine :)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 31, 2010, 05:15:00 PM
Title: Re: What's for dinner?
Post by: totm on September 01, 2010, 08:03:05 AM
I decided I wanted to use up a 1/2 of a roll of sweet turkey italian sausage and a couple of links of spicy turkey italian sausage.  Haven't had pasta and red sauce in a while.  V was begging for lasagna.  The only tomatoes I could find in the pantry were "Ro-tel diced tomatoes with habenero peppers".  That was the spiciest red sauce I've ever had. It didn't help that I chopped up some fresh peppers to saute with the onions and mushrooms.  I couldn't taste a thing but my chili head wife loved it.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 01, 2010, 04:51:11 PM
Title: Re: What's for dinner?
Post by: AndyBoy on September 02, 2010, 08:04:17 AM
We had leftovers for dinner last night. Chicken from Publix, can't take any credit for that but I did make a nice side of sherlihon. Cooked it with ginger, crushed garlic, lemon grass, fish sauce, peppers and tamari. Really solid flavors, a nice heat and delicious.
Title: Re: What's for dinner?
Post by: AndyBoy on September 03, 2010, 08:33:48 AM
Last night I took a pound of ground turkey and jacked it up with cilantro, chili, onion, garlic and ginger and made kabobs on the Egg. They were really spicy, that chili did its job in a good way. A yogurt sauce on the side would have been nice but I still managed to eat 3 of them.
Title: Re: What's for dinner?
Post by: Larkemon on September 06, 2010, 12:58:27 PM
So I've yet to get a good rack of ribs cooked.  I've tried various rubs, techniques, etc without much success in the taste department.  I decided to try something I'm a bit more familiar with.  Last night, I did a wet marinade of fish sauce, scallions, sugar, lots of garlic, oyster sauce, lots of pepper, touch of thick soy sauce and a little coco rico... basically a thit nuong marinade.  Did a quick high heat sear over direct heat and then moved to the indirect side.  I'm tempted to baste it with some nuoc cham since I'm not doing any type of BBQ sauce.  So far, it's smelling far better than any set of ribs I've made.  Hopefully it tastes close to as good as it smells so far!

Updated with an in-progress picture...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 06, 2010, 04:15:54 PM
Title: Re: What's for dinner?
Post by: AndyBoy on September 06, 2010, 04:59:54 PM
Those are some good looking ribs. I say go with what you know.

Yesterday was my birthday and we celebrated at home with "devils on horseback" (dates stuffed with gorgonzola and wrapped in bacon and baked), lobster rolls, corn on the cob and salad. So good. We got the lobster at Super H and my wife followed a simple recipe from somewhere on the web. Just chopped lobster, mayo, celery, cayenne and salt and pepper. The buns were toasted in butter. This is the first time making lobster rolls but not the last.
Title: Re: What's for dinner?
Post by: LizR on September 06, 2010, 05:10:16 PM
Yum everyone! I love lobster.

I have some frozen shrimp from BHFM that I am thinking of cooking up. Not sure what I'll do with them yet. Have shitake, button mushrooms, fresh basil, lemons, green onion. I am thinking shrimp scampi with mushrooms. So, butter, garlic, lemon, white wine, green onion, sliced mushrooms, shrimp, a little worcestershire, parsley, cayenne. I was thinking of going in a coconut milk-direction but it somehow seems too heavy.
Title: Re: What's for dinner?
Post by: Larkemon on September 06, 2010, 05:46:55 PM
So I've yet to get a good rack of ribs cooked.  I've tried various rubs, techniques, etc without much success in the taste department.  I decided to try something I'm a bit more familiar with.  Last night, I did a wet marinade of fish sauce, scallions, sugar, lots of garlic, oyster sauce, lots of pepper, touch of thick soy sauce and a little coco rico... basically a thit nuong marinade.  Did a quick high heat sear over direct heat and then moved to the indirect side.  I'm tempted to baste it with some nuoc cham since I'm not doing any type of BBQ sauce.  So far, it's smelling far better than any set of ribs I've made.  Hopefully it tastes close to as good as it smells so far!

Updated with an in-progress picture...

Well the ribs were very good.  Pulled them after 4.5 hours and they were the perfect tenderness (not falling off the bone, but you could pull everything apart easily).  The marinade had a great flavor, but I made one mistake.  I did the marinade as if I was making thit nuong.  You usually eat that with rice or over vermicelli noodles... even stuffed in a banh mi.  So the ribs ended up a bit on the salty side if eaten by itself.  It's was perfect with rice (luckily I had some left over jasmine rice).  I would definitely make this again, but probably cut the fish sauce in half or add a lot more coco rico to water things down.  All in all, still my best rack so far.
Title: Re: What's for dinner?
Post by: LizR on September 06, 2010, 08:42:39 PM
Ribs look great!

Scampi:

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 06, 2010, 09:35:46 PM
Ribs look great! 

And hey, if they are eatable, and what you like, go for YOUR new method..    I'm good with it for sure..

.
Title: Re: What's for dinner?
Post by: Lorenzo on September 08, 2010, 07:42:05 AM
First attempt at Korean tacos last night, served with the above-mentioned "crack sauce."  We were at Super H in search of the sauce, among other things, and that inspired the tacos.  So we picked up some pre-marinated bulgogi meat and corn tortillas.  Grilled the meat lightly, and served on griddle-warmed tortillas with shredded green cabbage, chopped onion and cilantro, with a drizzle of crack sauce and side of kimchi.  The sauce, which is labeled "Korean soy sauce," was not all I had hoped it would be.  It was predominantly soy sauce, flavored with bits of green onion, ground red pepper, sesame seeds, sesame oil and sugar.  Too salty--like putting soy sauce on a taco.  I forgot what kind of sauce Hankook Taqueria uses, and I was dying to try the crack, er, Korean soy sauce.  Next time I'll try adjusting the sauce.
Title: Re: What's for dinner?
Post by: KoPP on September 08, 2010, 08:24:10 AM
I had some fresh shrimp from the coast - tasty! Also working through my collection of frozen dim sum and tamales. Found a decent tamale that reheats well and isn't bad with some green salsa.
Title: Re: What's for dinner?
Post by: AndyBoy on September 08, 2010, 09:43:25 AM
First attempt at Korean tacos last night, served with the above-mentioned "crack sauce."  We were at Super H in search of the sauce, among other things, and that inspired the tacos.  So we picked up some pre-marinated bulgogi meat and corn tortillas.  Grilled the meat lightly, and served on griddle-warmed tortillas with shredded green cabbage, chopped onion and cilantro, with a drizzle of crack sauce and side of kimchi.  The sauce, which is labeled "Korean soy sauce," was not all I had hoped it would be.  It was predominantly soy sauce, flavored with bits of green onion, ground red pepper, sesame seeds, sesame oil and sugar.  Too salty--like putting soy sauce on a taco.  I forgot what kind of sauce Hankook Taqueria uses, and I was dying to try the crack, er, Korean soy sauce.  Next time I'll try adjusting the sauce.

We got some more "crack" sauce Sunday at Super H. It is salty to be sure but I still love a little of the stuff in certain dishes.
Title: Re: What's for dinner?
Post by: Jmolinari on September 11, 2010, 09:29:47 AM
Porceddu; Sardinian roast suckling pig. Oh boy.
(http://lh3.ggpht.com/_Qe4KleSN3Go/TIuSL3NAY2I/AAAAAAAAByo/orBU-vH4MfE/s800/IMG_0136.jpg)
Title: Re: What's for dinner?
Post by: Lorenzo on September 11, 2010, 09:37:21 AM
You made a whole suckling pig?!  Details, please.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 11, 2010, 10:00:23 AM
Porceddu; Sardinian roast suckling pig. Oh boy. 

Good looking swine...  I like the picture of the whole suckling pig, where did I see it ?

.
Title: Re: What's for dinner?
Post by: Jmolinari on September 11, 2010, 10:26:04 AM
Lorenzo, i'm in sardegna and you can buy a 1/2 or whole suckling pig at any butcher for $8/lb. This was 1/2 and weighed about 6lbs. The pork here is amazing.
Anyhow we just roasted it for about 3.5 hrs at about 250 deg with Myrtle leaves. Amazing. Moist soft meat crackling skin

Gg, we made a whole one couple of years ago on a grill spit. This was even better.

The next day I took the leftover fat and skin, rendered it and roasted potatoes in it. Wow.
Title: Re: What's for dinner?
Post by: AndyBoy on September 11, 2010, 10:49:14 AM
That pig looks amazing, I want some.

We had Korean pancakes the other night with soba noodles and leftover serlihon greens with a drizzle of "crack" sauce. Pretty good eats although the pancakes needed a little more cooking time.
Title: Re: What's for dinner?
Post by: Lorenzo on September 11, 2010, 11:21:52 AM
Enjoy your vacation, JMo.
Title: Re: What's for dinner?
Post by: Larkemon on September 12, 2010, 08:26:02 AM
Well, technically it wasn't for dinner, but the leftovers will be tonight :)  I've had a craving for some Pho and didn't want to drive across town for it.  I found a recipe for slow cooker version as my mom's is just too much work for me :)  The pho came out just okay.... about average restaurant pho, but not really good stuff.  The broth was darker than I like.  I'm guessing it's because you couldn't really skim the whole time and I didn't parboil anything in advance. On the other hand, it took me 5 minutes to put the ingredients in the slow cooker last night and the family had warm bowls of pho this morning for breakfast.  That convenience is pretty darn nice...

Title: Re: What's for dinner?
Post by: AndyBoy on September 12, 2010, 12:40:46 PM
Larkemon I love your idea of breakfast!
Title: Re: What's for dinner?
Post by: Jmolinari on September 12, 2010, 03:37:26 PM
Pho for breakfast = epic win
Title: Re: What's for dinner?
Post by: Larkemon on September 12, 2010, 06:49:07 PM
Larkemon I love your idea of breakfast!

Pho for breakfast = epic win

Actually, I find pho itself to be pretty light.  After all, it's just a aromatic beef broth and rice noodles.  It's when I add on the sliced short rib like in the picture and a couple oxtails that it gets to be a bit gluttonous  ;D.  Just finished dinner and the broth definitely got better during the day.  It had a deeper flavor and a lot of the particles settled to the bottom of the pot so the broth was a cleaner without losing any of the pho characteristics.  I'm definitely gonna do this again with some modifications.  Probably try to parboil the short ribs and oxtails prior to dropping everything in the crock-pot.  Might tackle a bun bo hue version first though!
Title: Re: What's for dinner?
Post by: totm on September 14, 2010, 03:14:43 PM
Cassoulet in Bulgarian Crocks (http://285foodies.com/forum/index.php?topic=1962.0), watercress salad w/shallot red wine vinaigrette, heirloom tomato basil buffalo mozzarella salad.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 14, 2010, 03:54:44 PM


fish, broccoli, rice..

I'll figure something out... 

Title: Re: What's for dinner?
Post by: AndyBoy on September 17, 2010, 07:53:32 AM
Last night I made a killer pizza on the Egg. Very simple, Pomi tomatoes that I drained and added a clove of garlic, a little salt and fresh basil from the herb box then I hit it with the emersion blender. Fresh Mozz was from Costco and I had to open the top of the Egg for about 3-4 minutes because the cheese was browning but the bottom needed more time. Just about perfect pizza,
Title: Re: What's for dinner?
Post by: Jmolinari on September 17, 2010, 08:05:26 AM
That looks awesome!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 17, 2010, 05:44:33 PM


Good stuff...   we have had a couple 'a crazy weeks..   cooking was put on the back burner.  heck, I ate a Subway sandwich last night for dinner if that explains how far we have drifted off from our "center"...

But tonight is different ...  we WILL be having some marinated chix thighs, with some "stringless" pole beans from somewhere in Alabama, and some baked potatoes...    Not fancy, but sure different then the blue cheese overload I had at the AFI event, and the oft missed dinner schedules we have had in CP's first week of work at Coke....

So the grill is lit, the pole/stringless beans are on to cook, the potatoes will hit the Big Green Egg first..   then in about 15 minutes I'll put the marinated chix on, and close the lid for 45 minutes. 

I might take pics, I might not.. but you can rest assured that this home-cooked dinner will be miles better than what I have had in the last week..   

I did marinate the chix in Franks and a bit of my dry rub..   We will see how it tastes coming out of the Egg.. ?   I wish I could eat the chicken skin without all of the angst.   It looks good, but I just can't eat chicken fat.

.
Title: Re: What's for dinner?
Post by: AndyBoy on September 20, 2010, 07:52:13 AM
I am probably going to be kicked off the board for this post but here goes.

We picked up this frozen Indian dinner for 2 at Costco last time. Chicken titka masala with a lentil curry side, spinach samosas and a couple of naan. I made some basmati rice and followed the directions on the box for cooking everything else. The results were remarkably good. I mean if you didn't live near Indian restaurants like we do in Atlanta this would certainly be an option. The chicken was tender and flavorful, the lentil curry passable but the samosas were probably the "weak sister" of the meal. The naan was very good, I don't think I could make a better version. Overall the meal was a little on the soupy side and the spice level was on the low end of medium heat but very fragrant with spices. I read the ingredients label on the box I saved and there is nothing weird or artificial in the ingredients.

All in all I was very surprised how good it was for a frozen entree. The cost was about $12.00 if I remember and yes I would try it again for a meal in a hurry.
Title: Re: What's for dinner?
Post by: Jmolinari on September 20, 2010, 08:15:18 AM
That sounds like a good easy meal, which i like to have in our freezer.
What was the format, as in, how were they packaged? I've never seen frozen indian dinner at costco...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 20, 2010, 09:52:23 AM
I am probably going to be kicked off the board for this post but here goes.

XXXX edit XXXX


You are safe... 8)

.
Title: Re: What's for dinner?
Post by: AndyBoy on September 20, 2010, 11:16:08 AM
That sounds like a good easy meal, which i like to have in our freezer.
What was the format, as in, how were they packaged? I've never seen frozen indian dinner at costco...


They were in one of the frozen food isles at the Perimeter Costo and I have seen them several times when we were there and finally tried it. The brand name is Deep. Don't think there is any version but chicken tikka masala but I will check next time. Each entree came in its own package that was microwaved and the samosas and naan were heated up in a 400 degree oven. Our microwave required a couple of minutes more that called for in the directions. I am barely microwave literate and managed to pull it off.

I modified this post to show you the box.
Title: Re: What's for dinner?
Post by: Jmolinari on September 20, 2010, 12:20:43 PM
Interesting. Thanks for the pic. Taht's helpful.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 20, 2010, 04:49:53 PM
Chix stock in the pressure cooker..  I wish I had started it earlier, but it will be rockin in a bit...

two carcasses, bones from 3 thighs, carrot, celery, onion, garlic (lots), sesame oil (smidge), water, salt, broccoli stems chopped, onion skin (frozen).

Then add some
carrots
celery
mushrooms
dried tomatoes
chopped chicken thigh
pasta of some sort or rice ?
snow peas (fresh)
garlic..
thyme, sage, pepper, (no chiles tonight)

** added as I go:
1 Tbl. chopped seasoned squid ribbons (from Super H.)


what am I leaving out  ?
.
Title: Re: What's for dinner?
Post by: Lorenzo on September 20, 2010, 04:55:42 PM
Sockeye salmon fillet from Costco is on its way home with me.  Preparation suggestions?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 20, 2010, 05:17:03 PM
Sockeye salmon fillet from Costco is on its way home with me.  Preparation suggestions?

I really like it simple Larry, I'd possibly steam it with some dill and serve a simple sauce on the side?  (You know me, I'd almost not have a sauce, but for presentation sake, it would be cuter)...

The other idea would be to brine it for a half-hour with dill and then pan fry it in butter with no coating..   I love salmon, and when you can get it don't fuss with it too much..

I wish Lamar was here to give us some hints..  ?   He is a fish KING.. 

.
Title: Re: What's for dinner?
Post by: LamarT on September 20, 2010, 05:41:33 PM
Hey there, sockeye is of course a great salmon. When you smell the meat it should have a slight watermelon aroma. Really.
Sockeye loves butter sauces in small amounts and to be seared quickly. It is very good poached. Just a few slices of in season watermelon and roasted
nuts and you have flavor city. Sockeye is a rich fish so you do not need to do much to it, now if you cook it past medium then of course
you will have to use a bit more sauce but just don't over cook it. It is such a treasure to enjoy this kind of fish that even a few drops
of fig or pear balsamic with blackberries and roasted fresh peppers. All the wild Alaska salmon are matchless when fresh. If they are
frozen please please please cook from frozen so you do not lose the GOOD juices. Most common mistake with frozen at sea fish
is that people thaw them out. Don't do that.
Good fast smoke in a Big Green Egg or related will do the trick as well. Use pecan wood to bring it home.
Title: Re: What's for dinner?
Post by: Lorenzo on September 20, 2010, 08:44:11 PM
Thanks, Chef.

Due to lack of advance preparation, we ended up broiling the salmon in the oven broiler and eating with butter and lemon.  Though we managed to cook it just right, I think we can do better next time with the preparation.  Very good, that Costco sockeye.  Thanks to those who mentioned it in earlier threads.
Title: Re: What's for dinner?
Post by: Jmolinari on September 20, 2010, 08:45:58 PM
I just like it pan seared so it get the skin really crisp in some oil, then finished in the oven.
Plain. Just salt and pepper. Is it available again at costco? I'll have to stock up. My daughter loves it!
Title: Re: What's for dinner?
Post by: LamarT on September 20, 2010, 11:37:44 PM
My god, Jason, It is amazing to me seeing you write "my daughter loves it!" I can't believe I have known you this long. SO, that being said,
it is so true that seared brings out the best in sockeye. Try an infused oil next time, like grapeseed with rosemary or bay leaves. Almost to smoking point,
just as hot as it will go. I hope to see you soon.
Title: Re: What's for dinner?
Post by: Jmolinari on September 21, 2010, 08:01:25 AM
LT, i know, it's crazy right? Wife and I need to have a date night and make our way over sometime soon.

Will try infusion some goodies in teh oil, that's a great tip, thanks.
Title: Re: What's for dinner?
Post by: bettylouski on September 21, 2010, 08:25:30 AM
Is it available again at costco? I'll have to stock up. My daughter loves it!

Yes, and it was down to $7.99/lb last weekend.
Title: Re: What's for dinner?
Post by: LizR on September 21, 2010, 06:23:44 PM
Doing something kind of weird - sauteing NC shrimp in olive oil with a bit of smoked paprika, then combining that with mushrooms and zucchini that have been sauteed seperately, and some cooked chunks of spicy Mediterranian lamb sausage. Maybe with some white wine or lemon thrown in? I am working off a recipe in my head of mussles with chorizo and white wine and garlic. Served over pasta.
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on September 21, 2010, 10:24:32 PM
My daughter loves it!

Mine too.  :)
Title: Re: What's for dinner?
Post by: Jmolinari on September 22, 2010, 06:24:55 AM
Euni: how does she like it cooked?
Title: Re: What's for dinner?
Post by: AndyBoy on September 22, 2010, 07:33:23 AM
Last night I was feeling like some soul food and made chicken fried chicken. Pounded out 2 chicken breasts and double battered them after a buttermilk soak. They were cooked in grape seed oil. I really like that oil for high heat cooking because it has almost no odor. We had sides of basmati rice and broccolini with a little pan gravy.
Title: Re: What's for dinner?
Post by: Jmolinari on September 23, 2010, 06:27:40 PM
Ma po tofu with asparagus. A little heavy on the meat but awesome.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TJvhhFXhjaI/AAAAAAAABzE/RrrxpG7o3xY/s400/photo.JPG)
Title: Re: What's for dinner?
Post by: LizR on September 23, 2010, 07:03:07 PM
I love making ma po tofu at home but it is never quite the way I want it. I can never resist adding too much meat which may be part of my problem. Which recipe/recipes do you use Jason? I usually end up using the tutorial from eGullet: http://forums.egullet.org/index.php?/topic/77679-pictorial-ma-po-tofu/

Edited to add: and if your daughter loves ma po tofu, I'll be really jealous!
Title: Re: What's for dinner?
Post by: Jmolinari on September 23, 2010, 08:09:59 PM
I use the recipe from land of plenty. It's awesome. You can probably google it. Otherwise let me know and I'll transcribe.
She actually did love it! I made it not super spicy and I could tell she was confused as to why her mouth was hurting but kept wanting more! It was hilarious! At one point she must have gotten a chili or someone because she was NOT happy. Crying and choking. Then when she was done she wanted more. She's a weirdo:)
Title: Re: What's for dinner?
Post by: Larkemon on September 23, 2010, 08:54:26 PM
I made it not super spicy and I could tell she was confused as to why her mouth was hurting but kept wanting more! It was hilarious! At one point she must have gotten a chili or someone because she was NOT happy. Crying and choking. Then when she was done she wanted more. She's a weirdo:)

My son is the same way when we eat pho.  I give the kids bowls of just noodles and broth...no hoison or hot sauce and definitely nothing that is green! :)  He always wanders over to me and wants some of mine though.  Same deal... big bite then mouth agape from the unexpected spice, he starts reaching for sippy cup.  Finally, coming back for more of mine! :)
Title: Re: What's for dinner?
Post by: Jmolinari on September 23, 2010, 09:08:21 PM
I made it not super spicy and I could tell she was confused as to why her mouth was hurting but kept wanting more! It was hilarious! At one point she must have gotten a chili or someone because she was NOT happy. Crying and choking. Then when she was done she wanted more. She's a weirdo:)

My son is the same way when we eat pho.  I give the kids bowls of just noodles and broth...no hoison or hot sauce and definitely nothing that is green! :)  He always wanders over to me and wants some of mine though.  Same deal... big bite then mouth agape from the unexpected spice, he starts reaching for sippy cup.  Finally, coming back for more of mine! :)

hah..it's so funny to see their reaction. And satisfying that she likes it
Title: Re: What's for dinner?
Post by: LizR on September 23, 2010, 09:11:37 PM
Thanks Jason - I'll look for it.

Our DD went through a stage around two when she loved spicy, then hated it for almost a year and a half - I think as a way to differentiate herself from us- and is now coming around a bit. Too funny.

And she is a big pho fan. For us, pho was easily the best kid-friendly time eating out with a kid under four. I will say that she is happy with her un-spicy version for now though.
Title: Re: What's for dinner?
Post by: Jmolinari on September 23, 2010, 09:13:37 PM
yah, who knows, i hear at this age they'll eat anything, and then suddenly become really picky sometimes, so...who knows...maybe in 6 months she'll want to eat nothing by cheese and grapes!

here ya go Liz...found it real quick: http://www.seriouseats.com/recipes/2010/04/mapo-tofu-sichuan-food-recipe.html

hrmm..that's weird..the instructions stop after step 1?!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 24, 2010, 07:22:07 PM


Mussels from Assi market, salad and a good loaf of bread, (also from Assi market)...

I have fiddled with these smallish Rhode Island mussels and they are ready, the salad (wife driven), is ready..  It is our regular time to eat..   Let's get on with it..    8)

.
Title: Re: What's for dinner?
Post by: Marmite Loving Euniculus on September 25, 2010, 01:01:08 AM
Euni: how does she like it cooked?

Raw is her favorite, but she enjoys it grilled as well.
Title: Re: What's for dinner?
Post by: geonuc on September 25, 2010, 05:30:56 AM
I use the recipe from land of plenty. It's awesome.

My favorite cookbook. I'm making this tonight. Maybe.
Title: Re: What's for dinner?
Post by: LizR on September 25, 2010, 12:12:13 PM
yah, who knows, i hear at this age they'll eat anything, and then suddenly become really picky sometimes, so...who knows...maybe in 6 months she'll want to eat nothing by cheese and grapes!

here ya go Liz...found it real quick: http://www.seriouseats.com/recipes/2010/04/mapo-tofu-sichuan-food-recipe.html

hrmm..that's weird..the instructions stop after step 1?!

Thanks Jason. They sure do stop don't they! But, I can either fugure it out or find it elsewhere I am sure. Ingredients look pretty similar to the eGullet, actually. That recipe is good but is just missing some little element that would take it over the top for me.

Euni - my DD prefers "sashimi" salmon as well!
Title: Re: What's for dinner?
Post by: Jmolinari on September 25, 2010, 12:36:08 PM
Are you using "real" chili bean paste? Pixian toban djian is available at the Dinho market in the back in that semi refrigerated case across from the vegetables that's filled with cardboard boxes.
the toban djian is a dark brown paste in a clear seethrough pastic rectangular pouch...i thikn it says "chili broad bean paste" or something to that effect..it's much better then the LKK brand...and that's what the main flavor in the dish is.
Title: Re: What's for dinner?
Post by: LizR on September 25, 2010, 12:41:00 PM
I was using the Lee Kum Kee stuff in a jar. Thanks for the tip - I think that might just be it!!

Modified to add this link form Fuscia: http://www.fuchsiadunlop.com/sichuan-chilli-bean-paste/ which is not too terribly helpful except that it seems that the key ingredient you want is the broad or fava beans, as opposed to soy beans, and the fewer additives the better. I am excited about finding some and tyring it.
Title: Re: What's for dinner?
Post by: Jmolinari on September 25, 2010, 12:46:10 PM
I know a pic is worth 1000 words...so...here is a pic of what you want. Apparently it even said Pixian bean sauce:)  If you find it get a couple, it's cheap, it lasts forever, it's good, and it seems to disappear for months at a time eveyr so often.....
This is the back of the pack. The front is all red chinese writing.

(http://lh5.ggpht.com/_Qe4KleSN3Go/TJ40_N3y_SI/AAAAAAAABzY/_JlWUk1KP-Q/s800/photo.JPG)
Title: Re: What's for dinner?
Post by: LizR on September 25, 2010, 12:51:59 PM
Ha - well maybe I am wrong about the soy vs broad bean distinction. Who knows! But it is clear that I need to try some different paste. Thanks for the pic.
Title: Re: What's for dinner?
Post by: Jmolinari on September 25, 2010, 12:56:03 PM
she recommends the Pixian stuff, and that's what this is....i wonder if they just put "soy beans" on there because they didn't know how to translate whatever the chinese for broad bean is.
Either way it's great. Less spicy than the LKK stuff (which is also quite good), and more depth of flavor.
Title: Re: What's for dinner?
Post by: geonuc on September 25, 2010, 05:51:00 PM
My version of ma po dou fu from Land of Plenty. I used perhaps more cornstarch than recommended, so it's thicker. Also added chard and celery. Lots of sichuan chiles.

(http://farm5.static.flickr.com/4125/5023810683_e776200319.jpg) (http://www.flickr.com/photos/49925617@N00/5023810683/)
ma po dou fu (http://www.flickr.com/photos/49925617@N00/5023810683/) by geonuc (http://www.flickr.com/people/49925617@N00/), on Flickr
Title: Re: What's for dinner?
Post by: AndyBoy on September 26, 2010, 09:20:32 AM
One of my favorite meals when I was a kid was the fried clam sandwich at Howard Johnson's. Back then there were no McDonalds's on every corner and HoJo was a reliable destination for descent road food. Anyway I have been wanting to recreate the memory and yesterday while in BHFM I noticed they had shelled clams from Canada. I got some and soaked them in white wine for about an hour hoping the acidity would help get them tender, I was out of buttermilk. They were breaded in a mixture of 2 parts all purpose flour, 1 part corn meal and 1 part rice flour and cooked until nicely browned. The tarter sauce was a mixture of mayo, dejon mustard, cilantro, capers, cornichons, lemon juice and zest and freshly grated horseradish.

Pretty nice sandwich and we had enough clams for a helping on the side. They were nice and tender and very good flavor. Not a dish I would do often but a nice experiment.
Title: Re: What's for dinner?
Post by: Jmolinari on September 26, 2010, 12:17:43 PM
I love fried clams!!
Title: Re: What's for dinner?
Post by: Lorenzo on September 26, 2010, 02:26:53 PM
I can't recall eating anything else at HoJo's except for fried clams.  I'll bet I was 10 the last time I had them. Yum!
Title: Re: What's for dinner?
Post by: AndyBoy on September 26, 2010, 06:23:28 PM
I can't recall eating anything else at HoJo's except for fried clams.  I'll bet I was 10 the last time I had them. Yum!

Your probably already know this Lorenzo, but Jacques Pepin was hired by Howard Johnson's as Executive Chef to prepare their menus in the early 60's. Now somebody at HJ must have known something about food.
Title: Re: What's for dinner?
Post by: Lorenzo on September 27, 2010, 07:31:30 AM
I did NOT know that, AndyBoy.
Title: Re: What's for dinner?
Post by: AndyBoy on September 27, 2010, 09:54:00 AM
Yesterday I cooked a citified version of Frogmore stew. The stock was made at a slow simmer from shrimp and lobster shells I had saved in the freezer along with carrot, celery, garlic, dill and saffron. The finished dish had really deep flavor and was actually a nice light meal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 28, 2010, 06:28:09 PM


Tonight is the night the much rested Chile Verde came out of the garage fridge and is heating as we speak.  I made some rather mild, (for us), cornbread and may or may not have a short salad with the dinner?

Our initial tasting of the Chile Verde fortified my idea about smoking the pork slightly before adding it to the Chile. Today while it is heating up and the lid is lifted, that gentle smokiness comes up out of that pan and grabs me by the, the, the..   shirt...

I'll give it a true reading in about a half hour when the corn bread is out and slightly cooled and our bowls are full of that delightful stew....

.
Title: Re: What's for dinner?
Post by: LizR on September 28, 2010, 06:35:30 PM
Making Ma po tofu, and baby bok choy and shitake in brown sauce.

I ended up with this chili paste - sorry for the ugly url: http://www.taiwantrade.com.tw/EP/Products.do?Method=showProductDetail&catalogId=14396&company=mingteh&company_id=5424&setLangCode=en&come_soon=0&locale=2

It is not at all like the Pixan ones look, but I have to say that it is mighty tasty!
Title: Re: What's for dinner?
Post by: Corky on September 28, 2010, 07:20:45 PM
The other night I fixed CFS and made more than enough gravy to go with it. Tonight, we decided to fix breakfast for dinner. Livermush, fried eggs, last of the homegrown tomatoes and toast with that good blackberry honey. Nothing like fried eggs with gravy poured all over them. Wish I had some leftover CFS to go with it, but it was so good it all disappeared. Livermush was a good substitute.
Title: Re: What's for dinner?
Post by: Jmolinari on September 28, 2010, 07:26:18 PM
Yesterday We had a Spanish tortilla/frittata with squash blossoms and mushrooms, a salad and cheeses. Nice tasty light dinner.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 29, 2010, 09:28:22 AM


Last night dinner..   Oh so good.  A nice gentle but substantial heat from the chiles, pretty good corn bread, and good company.

Here is a picture of one of the bowls heading for the table.  I would do this recipe again, I like the pork in 1/2" chunks, and I like the other vegetables to not be melted into the chile from cooking.


(http://aroundhere.net/Mike2/285Fpics/Smokedchileverde22.jpg)

.

Title: Re: What's for dinner?
Post by: AndyBoy on September 30, 2010, 10:09:43 AM
Great looking dinner GG.

We had turnip greens, baked sweet potatoes and pinto beans a couple of evenings ago with this cornbread. I love meals like that when the weather finally starts to cool down.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 30, 2010, 11:24:53 AM
Great looking dinner GG.

We had turnip greens, baked sweet potatoes and pinto beans a couple of evenings ago with this cornbread. I love meals like that when the weather finally starts to cool down.

Dern, that cornbread looks way better than mine did,  I did it indoors for a change, I should have done it on the Big Green Egg like usual.. ?

.
Title: Re: What's for dinner?
Post by: AndyBoy on October 01, 2010, 07:08:41 AM
It is funny how nice meals just happen by circumstance. I was at Costco and they had this really beautiful Coho salmon from Alaska so I decided to smoke some for dinner. I used alder chips and smoked the fish at between 190 and 210 for about an hour. We had eggplant cooked stovetop, removed from skins and sauteed with garlic and onion and baked, topped with mozzarella. Salad was just pickled daikon and carrot with a drizzle of olive oil.
Title: Re: What's for dinner?
Post by: Jmolinari on October 03, 2010, 01:31:56 PM
Dinner last weekend was pizza on the LBE. This was one of them...pepperoni and fresh jalapenos...really good.
(http://lh3.ggpht.com/_Qe4KleSN3Go/TKjLmG8aIFI/AAAAAAAAB0Y/4JPeLRYxaNs/s800/IMG_0057.jpg)
Title: Re: What's for dinner?
Post by: geonuc on October 03, 2010, 03:25:45 PM
Pancakes last night, made with this stuff:

(http://farm5.static.flickr.com/4124/5048608394_c9311262c3_m.jpg) (http://www.flickr.com/photos/49925617@N00/5048608394/)Korean pancake mix (http://www.flickr.com/photos/49925617@N00/5048608394/) by geonuc (http://www.flickr.com/people/49925617@N00/), on Flickr

Mixed in a herd of chopped vegetables - scallion, leek, broccoli, garlic, chard. Turned out pretty well.

Title: Re: What's for dinner?
Post by: AndyBoy on October 03, 2010, 03:58:08 PM
Geonuc we got a bag of that same pancake mix and I think it is a great product. Seems to work no matter what you add and makes for a quick meal.
Title: Re: What's for dinner?
Post by: Jmolinari on October 03, 2010, 04:00:36 PM
I'll have to check out that mix. I love when people post pictures of products, it makes it much easier to find.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 03, 2010, 04:55:27 PM
Pancakes last night, made with this stuff:

(http://farm5.static.flickr.com/4124/5048608394_c9311262c3_m.jpg) (http://www.flickr.com/photos/49925617@N00/5048608394/)Korean pancake mix (http://www.flickr.com/photos/49925617@N00/5048608394/) by geonuc (http://www.flickr.com/people/49925617@N00/), on Flickr

Mixed in a herd of chopped vegetables - scallion, leek, broccoli, garlic, chard. Turned out pretty well.  

Whoops....

That's the one I bought..   Mine didn't turn out terrific, but pretty good..   I have only tried it once.   the bag is now vacuum packed and in the freezer...   Another try might be in order?

.
Title: Re: What's for dinner?
Post by: Barnum on October 10, 2010, 01:07:18 PM
Okay, combination of lack of planning, and other things getting in the way, there'll be no cold smoking for my costco steel head trout... but have enough time for the good old fashion way in the egg:

(http://lh5.ggpht.com/_bDslkypbNJo/TLH_bsB1xRI/AAAAAAAACNk/bZ8SeIAzihI/s400/trout.JPG)
Title: Re: What's for dinner?
Post by: AndyBoy on October 12, 2010, 12:32:55 PM
Made an interesting meal a couple of evenings ago and it was even better as leftovers. Had some baby eggplants that I cooked with Indian spices along with potato and tomato. It was a nice blend of flavors.
Title: Re: What's for dinner?
Post by: LizR on October 12, 2010, 06:16:41 PM
Looks good AB - you always seem to eat such healthy things!

Today was a great eating day so far. DH and I took a day off to go long-overdue sofa shopping and so rewarded ourselves with a day of eating delicious things. We started with brunch at the original Dai Loi - pho was as good as always and I still really like their spring rolls. For a late lunch snack, we split a fried flounder sandwich at Star Provisions. While we were there, we picked up a few fingerling potatoes and a dry-aged strip steak to split along with a green salad after DD is asleep (she ate dinner with her grandparents). I am cooking the fingerlings in a bit of chicken fat in a 400 degree oven right now - I couldn't find our frozen duck fat.

While we were at Star we also picked up some fresh sz peppercorns. They smell fantastic! Much more fragrant than the ones we have from YDFM. Will be taking another stab at ma po tofu on Thursday.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 13, 2010, 06:50:56 PM


Fish with a lemongrass reductions, baby Bok Choy with Galangal, a bit of fish sauce, some palm sugar & Oyster flavored sauce. Some of Chef Lamar's recipe for rice.. Dinner is so good here.

I have made this dinner a bit more complex than I had it planned at 3pm.   I have added this and that, and made adjustments to the sauce, the dredge and the rice.  I am willing to let it all happen in the next 30 minutes if i can get my wife wound down from work and ready to plate and manage the completion of the meal.  ?

It is good to have an industrious mate, but sometimes the schedules for our dinner get muddled and re-directed.   I will say I LOVE it, but sometimes it is a challenge ?

.
Title: Re: What's for dinner?
Post by: AndyBoy on October 14, 2010, 09:34:35 AM
I made chili last night with ground turkey. I love chili when the weather starts to change in the fall. Also a nice pan of buttermilk cornbread with a couple of jalapenos added.
Title: Re: What's for dinner?
Post by: LizR on October 15, 2010, 11:05:45 AM
I'm thinking of country-style pork ribs cooked with sage, garlic, maybe a little white wine. After browning them, I'll either do them low and slow in the oven or pressure cook them. Side of red cabbage braised with a little Patak's bacon fat and a tiny bit of agave nectar. Not sure what else; probably just green salad.  

As I re-read that it is kind of crying out for some mashed potates but they are not on my diet right now!  :(
Title: Re: What's for dinner?
Post by: HaagenDazs on October 15, 2010, 05:29:44 PM
Tonight is: some white grits and Sea Island red peas from Anson Mills and I'm topping that with some braised pork shoulder and maybe some of the pork hock that is cooking with the peas if it gets tender enough.
Title: Re: What's for dinner?
Post by: LizR on October 17, 2010, 10:57:25 AM
Last night we made this Thai-style grilled chicken: http://www.shesimmers.com/2010/06/thai-grilled-chicken-gai-yaang-southern.html. I halved the amount of brown sugar and it was very delicious - I recommend it highly. Very easy too.  We served it with green beans, jasmine rice, and a spicy cucumber, lime, cilantro, thai pepper salad.

I love her blog. Lots and lots of things I want to try making, including the intruguing pumpkin bourbon marcapone "cake".
Title: Re: What's for dinner?
Post by: Jmolinari on October 17, 2010, 01:04:18 PM
that looks good Liz. i use a gai yaang recipe from chez pim, which is pretty similar, i think it adds lemongrass too, which is nice.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 17, 2010, 02:15:48 PM

I got home from Eggtoberfest last evening and was only hungry for a big salad.  C.P. constructed one of her large salads with many, many things tossed in, I contributed a chicken thigh each (previously grilled), to the top of the salad and that's what was for dinner.

Two night at Eggtoberfest consisting of a very protein rich, pork rich diet pointed to vegetables, and the portion of chix thigh was just right.  No pictures, but one of the best salads I've had in a while.

.
Title: Re: What's for dinner?
Post by: Jmolinari on October 17, 2010, 03:08:29 PM
Liz, that's a great blog, but it won't let you highlight and cut/paste! How am i supposed to save the recipes!
Title: Re: What's for dinner?
Post by: LizR on October 17, 2010, 07:48:41 PM
Liz, that's a great blog, but it won't let you highlight and cut/paste! How am i supposed to save the recipes!


Yeah, if you figure out something, let me know. I have just been bookmarking some of them (or writing down the names so I can look them up again) but those are not such elegant solutions.
Title: Re: What's for dinner?
Post by: Girly on October 17, 2010, 07:58:02 PM
Quote

Somehow this old hippie likes getting bags of green in 1 cup bags.   8)

.

 :D

For the recipe site, you could take a screen shot. It's a pain but it's better than bookmarking if they decide to take the site down.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 17, 2010, 08:48:09 PM

Tonight is very different, I have been inspired by receiving about 4 cups of Genovese Basil from a friend of my bride.  We are of course boiling water. We went out to a farmers market (nearby, not a weekly thing), and bought some 18-25 shrimp, they were frozen but white shrimp from the Eastern Georgia coast.  I am doing a slurry marinated bunch of asparagus to go with them and I am staging them to cook on the Big Green Egg as we speak.  I made an off-take of Giada's Pesto, with self-toasted walnuts rather than pine nuts, and a bit more garlic and grated Parmesan than the recipe calls for.   I love getting these small leaves of Basil already stemmed and in 1 cup bags.  Somehow this old hippie likes getting bags of green in 1 cup bags.   Cool

more to come on this night's dinner.


Way good..   most of the marinades and slurry's were ad-lib.

.
Title: Re: What's for dinner?
Post by: Daki on October 18, 2010, 06:06:31 AM
Liz, that's a great blog, but it won't let you highlight and cut/paste! How am i supposed to save the recipes!


Yeah, if you figure out something, let me know. I have just been bookmarking some of them (or writing down the names so I can look them up again) but those are not such elegant solutions.

For that site, you can 'View source' or 'page source' depending on the browser you are using and then search for the text in the recipe to get to the right section.  It's not very elegant either, but it's a way to get around the copy prevention if you want to save the text without copying it by hand.   I usually just bookmark sites and use my netbook as my cookbook :), but I'm very glad I've saved off some of my favorite ones (several of the sites have gone away over the years)
Title: Re: What's for dinner?
Post by: AndyBoy on October 18, 2010, 07:31:00 AM
I guess I am in Indian mode lately using lots of spices. Made a vegetable curry Saturday night with potatoes, okra, tomatoes, onion with lots of garlic, ginger, chilis and curry leaves. Grilled chicken legs marinated in yogurt and tandori paste and basmati rice with saffron. We took leftovers up to my M-I-L Sunday and she enjoyed it very much. And we had naan that Publix carries that is pretty good reheated in the oven. No photos, I seemed to have misplaced my camera card.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 18, 2010, 11:42:49 AM
Click on this for more Shrimp, pesto, and Pasta (http://www.flickr.com/photos/49637895@N00/sets/72157625066224687/) pictures


Sunday's dinner was way good thanks to the good fresh pesto, the fresh but slightly overcooked asparagus, and the really good shrimp with my ad-lib glaze

Here is a pic of the finished plate, and a link to the Flickr set above.   Damn it's good to have good help in the kitchen..   ;)

(http://aroundhere.net/Mike2/285Fpics/PlateofshrimpYasparagus22b.jpg)
Title: Re: What's for dinner?
Post by: LizR on October 18, 2010, 04:43:37 PM
Bourdain's skate grenobloise with asparagus, red-leaf salad. Pumpkin bourbon mascarpone cake with whipped cream for dessert. I am no baker - wish me luck with the cake; four-year-old and I are about to mix it up.
Title: Re: What's for dinner?
Post by: HaagenDazs on October 18, 2010, 04:47:22 PM
Wow LizR, sounds nice for a Monday night dinner!  Good luck with the cake, I'm betting it turns out just fine.  And if the 4 year old gets cranky, you have a readily available nap-inducer at hand.  ;) 
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 18, 2010, 06:00:54 PM
Bourdain's skate grenobloise with asparagus, red-leaf salad. Pumpkin bourbon mascarpone cake with whipped cream for dessert. I am no baker - wish me luck with the cake; four-year-old and I are about to mix it up.

Holy shit.. I am doing leftover burgers with an interesting salad and a spoon or two if ice cream around 10PM..

You are doing those fancy Nancy recipes with skate, and pumpkin-bourbon stuff on top of it..   

Okay, you guys win..   I am much more pedestrian than most of you cooks on the board.  Somehow it sortof works, and we are well fed, but I am not stretching my ability during the week and sometimes not on the weekend. 

.
Title: Re: What's for dinner?
Post by: LizR on October 18, 2010, 07:52:06 PM
Actually, the skate recipe is really easy to do, but fast at the end. It is very much like a restaurant preparation and I ended up over-cooking the skate (like I did the last time!!). It is really, really hard to tell when it is done. I need more practice, but it was still tasty. Haven't had the cake yet, but it looks and smells good. It is cooling and awaiting the whipped cream dollop. I'll report back on the cake.

Also - keep in mind that Mondays are my Sundays - I am off on Sunday and Monday - so I did have some time during the little one's nap and videogame time to prep things.
Title: Re: What's for dinner?
Post by: LizR on October 19, 2010, 10:34:13 AM
Cake was good but not something I'd repeat. Then again, I am not a sweets person.
Title: Re: What's for dinner?
Post by: mikeamor on October 21, 2010, 06:53:57 AM
Actually, the skate recipe is really easy to do, but fast at the end. It is very much like a restaurant preparation and I ended up over-cooking the skate (like I did the last time!!). It is really, really hard to tell when it is done.
Skate is a hard one to cook without a lot of practice.  Kudos for trying! 
The last time I cooked it, it got just a little stuck to the pan and that is
all it took for the delicate fillets to end up a broken mess. 
Title: Re: What's for dinner?
Post by: AndyBoy on October 22, 2010, 09:03:50 AM
Since I had to buy a bunch of chilis and curry leaves I decided to tried my hand at another curry last night. This one had potatoes, okra, broccoli, green beans and tomato along with lots of garlic, ginger and spices. Also did some skinless chicken legs tandori style on the Egg. Pretty good meal along with some of the naan from Publix that we recently discovered.
Title: Re: What's for dinner?
Post by: Jmolinari on October 22, 2010, 09:09:23 AM
the curry look goooooood
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 22, 2010, 09:14:18 AM
Since I had to buy a bunch of chilis and curry leaves I decided to tried my hand at another curry last night. This one had potatoes, okra, broccoli, green beans and tomato along with lots of garlic, ginger and spices. Also did some skinless chicken legs tandori style on the Egg. Pretty good meal along with some of the naan from Publix that we recently discovered.

I like plenty of Curry leaf in dishes that I fix too.  That looks way good.

.
Title: Re: What's for dinner?
Post by: Lorenzo on October 23, 2010, 09:34:38 PM
We made oyster po'boys with oysters from YDFM, baguettes from Lee's Bakery, homemade remoulade based on homemade mayo, lettuce and tomato. Breaded the oysters with a cornmeal-panko mixture.
Title: Re: What's for dinner?
Post by: Minerva on October 24, 2010, 10:13:12 AM
We made shrimp and cheese grits with wild Georgia shrimp from Fresh Market.
This Yankee had never attempted the dish before but I had dragged out my old copy of Craig Claiborne's Southern cookbook and was inspired.

Used stoneground grits from a Charleston mill and pancetta instead of the bacon called for in the recipe.

It turned out pretty good, but next time I want to amp up the flavor profile some. Maybe some Worcestershire and more Tabasco?
Title: Re: What's for dinner?
Post by: BierGiek on October 24, 2010, 03:02:46 PM
I'm very excited about the new Madhur Jaffrey cook book I just acquired, so I was determined to cook from it right away!
Tonight's dinner will feature chicken livers with fennel seed and black pepper and cauliflower with ginger, garlic and green chillies, accompanied by simple basmati rice and a piece of naan.
I had the livers in the freezer; they're Darby Farm organic and I had been waiting for an occasion to do something unusual with them. I've never before come across a chicken liver curry recipe, so I had to make it! :)
I'll post pictures if we don't forget to take out the camera in time!

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 27, 2010, 09:58:21 AM


I grilled a recipe rendition of lamb burgers last night and really missed the lamb flavor.  It was not overpowered by anything in the mix or on the burger but rather was such mild ground lamb that it could have been beef chuck.  Maybe the only way to get the flavor I want is to self-grind some chunks of a little older lamb then was used in the vacu-packed pound of ground lamb from Publix ?

The pan-browned, (softened) onions were right, the feta and yogurt sauce was way good and the few things that I mixed with the burgers were intentionally held at the recipe levels so I could see what the person that wrote the recipe knew?

The burgers turned out good, but not as good as I had anticipated...

.
Title: Re: What's for dinner?
Post by: HaagenDazs on October 28, 2010, 08:40:04 AM
I'm tired of these warmer than average temperatures.  As a result, I'm protesting the weather by making a couple warm comforting dishes.

Last night was a cauliflower and potato soup with turmeric, garlic, and a touch of cream.

Because the soup was super easy and fast to make I got a head start on tonight's dinner too.  Tonight is pot roast from a hunk of grass fed chuck with ground coriander, onion, carrot, cranberries and a bottle of Guinness.  I'll probably serve that over grits.

Please cooler weather, come down here to Georgia and stay a while.  It's nearly November...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on October 29, 2010, 05:09:04 PM

I'm tired of the summer dishes too.. I was going to make some "Broken Fish-Trap Soup" but with some time constraints I settled on a vegetable rich beef stew.   I have layered in the vegetables after cooking the 7 bone cut-up roast into bite size chunks and browning them off HARD in the enameled cast iron pot (7 qt) that I use, (the big green one). I did two batches of beef each about a pound.  timer ringing- I'll finish this later..

All was fine....

I usually make stew in two kettles, making sure the stew meat is cooked in some aromatics by itself and then adding the already semi-cooked vegetables to the BIG  pot for the last 45 minutes to an hour of cooking.  This time I went old-school and did it in stages with the meat cooking about 1 1/2 hours before adding the long-cook vegetables and then finishing the dish with the celery, onion, bay leaf, cabbage in the last stage of it's cooking time..   This method is only good if you have HOURS to fiddle with it, or if you are cooking it very slowly on the Big Green Egg.

It is finally together except for the Italian parsley that will go in after I taste the broth in a half hour or so.  I did take a couple pictures of the full kettle of "stuff" and I may include them later.  But this is a fairly standard Beef stew with good beef stock, and fairly good beef chunks (I didn't fiddle with the sinew too much considering it had a long, long, cooking time).. 

I did add some good herbs and a bit of spicy tomato sauce (out of a can), so I'll have to test if later for acid and perhaps add some honey or sugar to offset the acid.  I also did add the juice of a whole orange, so that acid will add to the taste.

Results in about 2 hours..     I will have leftovers to either freeze or we will eat Beef Stew for days on end?
.
Title: Re: What's for dinner?
Post by: Corky on October 29, 2010, 06:42:22 PM
Oh my goodness, does that sound good. I like the idea of a little orange juice for the acid. Thanks for the idea to add another layer of flavor.
Title: Re: What's for dinner?
Post by: The_Scientist on October 31, 2010, 09:15:12 AM
Julia and Jacque's show on PBS Saturday had them making several kinds of braised beef, including beouf bourginone, something I tried once to make with limited success.  It inspired FG and I to have it for dinner last night, so we collected some mushrooms, long green onions, potatoes and chuck roast on the regular Saturday grocery run, and a box o' Pinot Evil.  Following J&J's recipe, FG braised the beef separately from the vegetables, and the potatoes were first mashed and them baked along with eggs and gruyere to give what was almost potato custard.  Results were fab as always.
Title: Re: What's for dinner?
Post by: Jmolinari on October 31, 2010, 09:04:23 PM
Had friends over for Trick or Treating in our neighborhood. So prepared some tasty goodies...Made BBQ, but all Southeast Asian.

Fatty Cue ribs. Very tasty. Not really THAT different from a good bbq rib, but with added sweetness from the palm sugar glaze and savoryness from the fish sauce.
(http://lh3.ggpht.com/_Qe4KleSN3Go/TM4ewVXT4XI/AAAAAAAAB1g/bVJf3hhoZYE/s800/photo.JPG)

Thai BBQ chicken, gai yang. Very good. Served with Thai sticky rice.
(http://lh6.ggpht.com/_Qe4KleSN3Go/TM4e4EYXYGI/AAAAAAAAB10/kLeHXvhKfQo/s800/photo.JPG)
Title: Re: What's for dinner?
Post by: AndyBoy on November 01, 2010, 06:55:00 AM
Man those ribs and chicken look great.

Saveur magazine had an article on collards and about 6 different ways to cook them. So Saturday night I did the Indonesian style with a paste of chilis, garlic, ginger and then cooked in coconut milk and crushed lemon grass. They were really good and we had them again last night and they were even better.
Title: Re: What's for dinner?
Post by: Jmolinari on November 01, 2010, 08:12:20 AM
that sounds like a collard prep i'd like....must try it. Is it in the latest Saveur?
Title: Re: What's for dinner?
Post by: HaagenDazs on November 01, 2010, 08:30:06 AM
AndyBoy - that looks like a heck of a lot of ginger and garlic, is it not too overpowering?
Title: Re: What's for dinner?
Post by: AndyBoy on November 01, 2010, 08:47:18 AM
It was the November issue and I failed to mention that there were also 7 shallots in with the garlic and ginger. All six collard recipes look great.
Title: Re: What's for dinner?
Post by: HaagenDazs on November 01, 2010, 09:15:32 AM
...there were also 7 shallots in with the garlic and ginger.

Oh OK - It looked like you had enough ginger and garlic for a rather huge pot of greens.  ;)
Title: Re: What's for dinner?
Post by: AndyBoy on November 02, 2010, 08:45:22 AM
I fixed eggplant parmigiano last night and it was good. I needed some comfort food after dropping $2500 bucks on a new ac unit that went out on the last hot day of the season. The guy installed it by himself in about 5 hours. I was impressed and tried to give him a hand when I could. Sure wish we cold have spent that money inside where it would be noticed when we put our place up for sale.
Title: Re: What's for dinner?
Post by: HaagenDazs on November 02, 2010, 09:28:56 AM
I fixed eggplant parmigiano last night and it was good. I needed some comfort food after dropping $2500 bucks on a new ac unit that went out on the last hot day of the season. The guy installed it by himself in about 5 hours. I was impressed and tried to give him a hand when I could. Sure wish we cold have spent that money inside where it would be noticed when we put our place up for sale.

I can assure you that a new A/C unit will be noticed by potential buyers.  At least potential buyers who aren't idiots. 

Tonight I'm doing a simple roast chicken with mashed potatoes and some roasted veggies.  I've got some Brussels sprouts I need to use up and I'll probably add some carrots into the mix for some extra color and flavor.
Title: Re: What's for dinner?
Post by: Corky on November 02, 2010, 03:26:51 PM
Made a trip to Blue Ridge yesterday to Mercier's Orchards for some apples (gold rush, cameo, pink lady, no York's though), apple cider, apple dumplings, fried apple pies and a few other things. Tonight we're doing pork loin chops with apples and onions. Pork chops are already marinating/brining in a salt, apple cider, brown sugar, cinnamon sticks and thyme solution. Don't know what kind of vegetable. Maybe a roasted sweet potato with plenty of butter and brown sugar.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 03, 2010, 04:11:09 PM


Clean out the refrigerator and make some soup night...



Good Lord...   What shouldn't go into this bowl of plenty ?

.
Title: Re: What's for dinner?
Post by: Larkemon on November 03, 2010, 05:33:11 PM
Getting ready to make some pho for tomorrow's dinner.  My daughter told me it's not as good as Grandma's but it's getting better :)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 03, 2010, 05:41:15 PM
Getting ready to make some pho for tomorrow's dinner.  My daughter told me it's not as good as Grandma's but it's getting better :)


I possibly have the best recipe for making beef stock?  But you HAVE to want to make a sizable amount.   I worked on beef stock during the times that I was making it for Chile.

This is a super outline, (gosh, I'd have to look at it hard, because I made the recipe for ME),  a day or so before I'm making the "285foodies" version of the beef Chile I make).  (honestly it was NOT the 285foodies version before today, I didn't have a name for it until now?

.
Title: Re: What's for dinner?
Post by: Jmolinari on November 03, 2010, 06:05:34 PM
Getting ready to make some pho for tomorrow's dinner.  My daughter told me it's not as good as Grandma's but it's getting better :)

The one time i made pho, i spent more $ on bones and meat than it would have cost me to buy plain soup from Dai Loi, which is what i do now...oh, and it wasn't as good:)
How do you do it?
Title: Re: What's for dinner?
Post by: Larkemon on November 03, 2010, 06:49:46 PM
Getting ready to make some pho for tomorrow's dinner.  My daughter told me it's not as good as Grandma's but it's getting better :)

The one time i made pho, i spent more $ on bones and meat than it would have cost me to buy plain soup from Dai Loi, which is what i do now...oh, and it wasn't as good:)
How do you do it?


Let me look and see if I have details?   I agree, it is a willingness to take on a two or three day project for me.. Sure I could pressure cook it and make some reasonable stock, but this long simmered stuff I make is BASIC..  Add tastes and flavors if you want to take it Indian, Thai, Viet-Namese, Mexican or whatever.   These, (if I can find them) are the outline that you could add to.


Well I make quite a bit and freeze the broth and meats for leftovers.  On a weeknight, I can have steaming bowls of pho for the family in about 20-30 minutes... less if I remember to take the broth out of the freezer the night before.  It's great after a long day at work.  I think with a big pot that we have, I probably get maybe 15-20 average bowls of pho out of it... varies depending on how much broth everyone wants.  The kids basically split a bowl, so that's a lot of meals.  

Doing some rough math from memory.... I use Oxtail and Beef Short Rib for the broth.  I used beef marrow bones last time too, but don't have any tonight.  Publix runs specials and they end up being as inexpensive as if I went down to buhi.  I picked up Oxtails for 3.99/lb and short ribs were 4.99/lb.  I don't use eye round or brisket or tendon, etc.  The meat from oxtail and short ribs sliced are plenty of protein.  I probably have about $25 worth of meat.  I buy pre-portioned pho spice bags (1.59) instead of spending money on each of the individual spices that would otherwise not be used.  Pho Hoa is the brand I've had the most luck with.  I do add extra cinnamon sticks (already have in pantry), a big nob of ginger (3.99/lb) and a couple other flavoring ingredients.  Large sweet yellow onion is maybe 1.50. Some rock candy/sugar (already have).  A package of fresh pho noodles (1.99 I think) is enough for one meal for the 4 of us.  I regularly stock Sriracha and Hoison.  I always have cilantro, scallions and red onions in the cooler.  My mom uses some "secret" ingredients I shouldn't share ;) but I don't go through that trouble, though maybe I should ;).

Altogether, I think I may spend between $40 on a big pot of pho.  From that pot, we get about 5+ meals.  It ends up being pretty economical when I think about the $25 bucks I dropped on pizza Sunday night (1 night of left overs) or the $7-8 per bowl of pho at a restaurant (no leftovers) or $25 bucks at Mexican (leftovers, but I really don't want to eat them).  Plus, my oxtail and short rib meat is far tastier than any meat you get at a restaurant.  

Now if I could just get my pho to taste as good as Mom's I'd be set!
Title: Re: What's for dinner?
Post by: AndyBoy on November 05, 2010, 07:54:34 AM
I cranked up the Egg last night and made grilled tandoori chicken with asparagus and peppers also grilled. Basmati rice and naan of the side. Cooking outside sure saves a lot of kitchen clean up time.
Title: Re: What's for dinner?
Post by: Foodgeek on November 05, 2010, 07:59:09 AM
Last night I made Sole Meuniere for my husband's "Night Before His Birthday" dinner, and served it with a side of simply poached asparagus - there was plenty of butter on the Sole to go around. It was really tasty, and we each ate close to half a pound of the sole filets.

Tonight's Birthday/Anniversary dinner will be:

Crisp Sweetbreads over Spiced Carrot Puree
Steak au Poivre
Garlic Sauteed Snow Pea Shoots (the lightest part of the meal)
1-year old Wedding Cake (glad to get this out of my freezer)
Honey Masala Chai Ice Cream

And a bottle of sake that we brought home from Japan.

I'm not expecting to have leftovers.  ;)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 09:12:08 AM
I cranked up the Egg last night and made grilled tandoori chicken with asparagus and peppers also grilled. Basmati rice and naan of the side. Cooking outside sure saves a lot of kitchen clean up time.

Lookin good Andy.  

I just watched a show on TV about tandoori chicken, I think the show is "In search of perfection"?  This British chef marinated some chicken breasts and then had them MRI scanned to see how much marinade penetration there was.  It appeared like the brined then marinated chicken breasts showed to most penetration.  He also built a real tandoor pit in his back yard but also built one in a Weber kettle that worked, he said, as well.  Interesting show,.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 09:13:38 AM
Last night I made Sole Meuniere for my husband's "Night Before His Birthday" dinner, and served it with a side of simply poached asparagus - there was plenty of butter on the Sole to go around. It was really tasty, and we each ate close to half a pound of the sole filets.

Tonight's Birthday/Anniversary dinner will be:

Crisp Sweetbreads over Spiced Carrot Puree
Steak au Poivre
Garlic Sauteed Snow Pea Shoots (the lightest part of the meal)
1-year old Wedding Cake (glad to get this out of my freezer)
Honey Masala Chai Ice Cream

And a bottle of sake that we brought home from Japan.

I'm not expecting to have leftovers.  ;) 

That's quite a spread....    Tell Mark Happy Birthday from us...

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 09:15:18 AM
Getting ready to make some pho for tomorrow's dinner.  My daughter told me it's not as good as Grandma's but it's getting better :)

The one time i made pho, i spent more $ on bones and meat than it would have cost me to buy plain soup from Dai Loi, which is what i do now...oh, and it wasn't as good:)
How do you do it? 

Let me look and see if I have details?   I agree, it is a willingness to take on a two or three day project for me.. Sure I could pressure cook it and make some reasonable stock, but this long simmered stuff I make is BASIC..  Add tastes and flavors if you want to take it Indian, Thai, Viet-Namese, Mexican or whatever.   These, (if I can find them) are the outline that you could add to.

.
Title: Re: What's for dinner?
Post by: AndyBoy on November 05, 2010, 09:28:35 AM
I cranked up the Egg last night and made grilled tandoori chicken with asparagus and peppers also grilled. Basmati rice and naan of the side. Cooking outside sure saves a lot of kitchen clean up time.

Lookin good Andy.  

I just watched a show on TV about tandoori chicken, I think the show is "In search of perfection"?  This British chef marinated some chicken breasts and then had them CT scanned to see how much marinade penetration there was.  It appeared like the brined then marinated chicken breasts showed to most penetration.  He also built a real tandoor pit in his back yard but also built one in a Weber kettle that worked, he said, as well.  Interesting show,.

Thanks. What channel is that show on, I would love to see it. I bought a very large jar of tandoori spice from a little Indian grocery so we have been eating a lot of chicken cooked that way. No one is complaining so far.
 :)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 09:54:59 AM
I cranked up the Egg last night and made grilled tandoori chicken with asparagus and peppers also grilled. Basmati rice and naan of the side. Cooking outside sure saves a lot of kitchen clean up time.

Lookin good Andy. 

I just watched a show on TV about tandoori chicken, I think the show is "In search of perfection"?  This British chef marinated some chicken breasts and then had them MRI scanned to see how much marinade penetration there was.  It appeared like the brined then marinated chicken breasts showed to most penetration.  He also built a real tandoor pit in his back yard but also built one in a Weber kettle that worked, he said, as well.  Interesting show,.

Thanks. What channel is that show on, I would love to see it. I bought a very large jar of tandoori spice from a little Indian grocery so we have been eating a lot of chicken cooked that way. No on is complaining so far.
 :)

I found this, I don't know what station is doing the broadcasting here ?

http://v.youku.com/v_show/id_XMjA0MzgwNjA4.html (http://v.youku.com/v_show/id_XMjA0MzgwNjA4.html)

.
Title: Re: What's for dinner?
Post by: AndyBoy on November 05, 2010, 11:09:02 AM
Thanks Mike, what an incredible piece of video. That guy is truly obsessive but in a very good way. I am going to see if I can find the series on the BBC channel.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 11:19:27 AM
Thanks Mike, what an incredible piece of video. That guy is truly obsessive but in a very good way. I am going to see if I can find the series on the BBC channel.  

I think it is on the "Green" channel but they edit the shows down to 1/2 hour?

   btw... did you <Jason too>, see his rig for making Naan in the kitchen?

Heck,  you can watch them on YouTube full length?\

.
Title: Re: What's for dinner?
Post by: AndyBoy on November 05, 2010, 03:14:23 PM
I just watched another one of the videos on roasting a perfect chicken. First he did a tasting of 5-6 chickens and the Bresse from France was the top one. He roasted it slowly for about 4 hours I think and finished in hot nut oil in a frying pan for a couple of minutes. Looked delicious.

The last chicken I roasted was just the opposite. My Egg way overheated to around 600-650 but I put my chicken on anyway and after 15 minutes dampered it down and the temp slowly dropped to about 425. The finished bird was succulent inside and had a perfect skin.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 05, 2010, 03:33:45 PM
Title: Re: What's for dinner?
Post by: mikeamor on November 06, 2010, 08:04:10 PM
Title: Re: What's for dinner?
Post by: Larkemon on November 07, 2010, 03:39:05 PM
Getting ready to grill some skirt steak, shrimp, portabello's and onions for taco dinner tonight.  Getting hungry!
Title: Re: What's for dinner?
Post by: Jmolinari on November 07, 2010, 04:07:12 PM
I love taco dinner!

This is 1 part of dinner tonight...although it could probably be a meal on its own. Pork and beans. Caw Caw Creek trotters and heirloom Zolfini beans.
(http://lh6.ggpht.com/_Qe4KleSN3Go/TNciUhoc6II/AAAAAAAAB2g/8Si4hTOxlUI/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: Jmolinari on November 07, 2010, 07:15:23 PM
Compete dinner: ribeye, pork & beans, duck fat fingerlings, green bean salad.
I'm fully aware of the sucktitude of my plating, but it was delicious
(http://lh6.ggpht.com/_Qe4KleSN3Go/TNdOomG8aNI/AAAAAAAAB28/1qJUDFB0G9E/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: AndyBoy on November 09, 2010, 08:18:35 AM
I grilled some chicken wings last night with an Asian influence of sorts. Garlic, ginger, soy, lime juice and sambal marinate and then grilled until nice and crispy. I like them that way. We had doubled stuffed baked potato with yogurt and buttermilk that gave them a nice "tangy" flavor and sauteed asparagus.
Title: Re: What's for dinner?
Post by: Foodgeek on November 09, 2010, 08:26:03 AM
Those wings look really tasty, Andy!
Title: Re: What's for dinner?
Post by: LizR on November 09, 2010, 09:23:48 PM
Tonight we made the clear broth soup with pork, garlic and spinach from Victor Sodsook's True Thai. We have made it many times and t is really garlicky and delicious, but this time it was even better with the addition of some slivers of homegrown fogo peppers, some shiratake noodles, and some bits of cut up lemon, rind and all, left over from a weekend dish of thai lettuce cups with sausage. And instead of the chicken broth it calls for, we used the last of the stock made from the remnants of the pig roast.
Title: Re: What's for dinner?
Post by: Foodgeek on November 10, 2010, 07:37:39 AM
I had some leftover totopos-style tortilla chips that were getting pretty stale, so I made my husband some chilaquiles for breakfast. Sauteed the chips with some gazpacho that I made with canned tomatoes - I know it's strange to have gazpacho in November, but I had a craving - then topped that with a bit of Barely Buzzed cheese and cracked an egg on top. Under the broiler for a few minutes and he had a toasty, spicy, rich breakfast.

It looked delicious, but I didn't have any, because I'm South Beaching like a fiend.
Title: Re: What's for dinner?
Post by: Lorenzo on November 10, 2010, 09:02:46 AM
totopos-style tortilla chips

Redundant?
Title: Re: What's for dinner?
Post by: Foodgeek on November 10, 2010, 09:16:09 AM
totopos-style tortilla chips

Redundant?

Probably. I should have worded that differently, but not everyone knows what totopos are. I meant to say, "the thick, crunchy, corny style of tortilla chips that are not the thin, restaurant style with which most Americans are more familiar."

Or maybe I should have just said, "totopos" and left it at that. Anyone who doesn't know what they are could just google, I suppose.  ;)
Title: Re: What's for dinner?
Post by: totm on November 10, 2010, 10:30:42 AM
totopos-style tortilla chips

Redundant?

Probably. I should have worded that differently, but not everyone knows what totopos are. I meant to say, "the thick, crunchy, corny style of tortilla chips that are not the thin, restaurant style with which most Americans are more familiar."

Or maybe I should have just said, "totopos" and left it at that. Anyone who doesn't know what they are could just google, I suppose.  ;)
I did Google and what did I stumble upon, a blog with a response from someone with the handle freakishdude!

Are the totopos you have the size of a tortilla (for a taco, not burrito) or the size of corn chips used for dipping salsa/guacamole?  We've been looking for thick chips for a dish well known in E. Lansing, MI.
Title: Re: What's for dinner?
Post by: Foodgeek on November 10, 2010, 11:03:42 AM
They're like regular tortilla chips. The brand is El Milagro, and they've been giving out samples of them at the display at BHFM. They're at the end of the dairy aisle, near the frozen meat case.
Title: Re: What's for dinner?
Post by: Lorenzo on November 10, 2010, 11:45:12 AM
I think I knew what you meant.  Just giving you a hard time.  Incidentally, I've actually been served totopos--"chips" to us Americans--made from flour tortillas rather than corn.  At a place in Mexico that was popular with daytripping gringos from San Diego.  The totopos were thick, oily and quite good at soaking up partially-digested margaritas.
Title: Re: What's for dinner?
Post by: Daniel on November 10, 2010, 12:38:55 PM
They're like regular tortilla chips. The brand is El Milagro, and they've been giving out samples of them at the display at BHFM. They're at the end of the dairy aisle, near the frozen meat case.

these chips are great, i have been buying them exclusively since they started carrying them last year.
Title: Re: What's for dinner?
Post by: AndyBoy on November 11, 2010, 07:39:47 AM
I did another version of collard greens from Savuer last night. Kashmiri with lots of Indian spices and ginger along with yellow lentils and turkey patties. Savuer also had an article on Parker House rolls that I tried with pretty good results. They were light and fluffy, basted on top with melted butter and sprinkled with sea salt.
Title: Re: What's for dinner?
Post by: Jmolinari on November 11, 2010, 08:59:20 AM
wow, those rolls look amazing.
Title: Re: What's for dinner?
Post by: LizR on November 11, 2010, 09:01:46 AM
I did another version of collard greens from Savuer last night. Kashmiri with lots of Indian spices and ginger along with yellow lentils and turkey patties. Savuer also had an article on Parker House rolls that I tried with pretty good results. They were light and fluffy, basted on top with melted butter and sprinkled with sea salt.

Yumm!! I saw that recipe and was planning on making them for Thanksgiving. Good recipe? They sure do look wonderful!
Title: Re: What's for dinner?
Post by: HaagenDazs on November 11, 2010, 09:27:24 AM
I'm interested in the roll recipe also.  Many, MANY comments on the Saveur website about potential incorrect oven temps, cooking time, etc.  Can we get the AndyBoy Colicchio & Sons' Parker House Rolls recipe?  ;)  I'm assuming that's the recipe you used, of course.

http://www.saveur.com/article/recipes/Colicchio-Sons-Parker-House-Rolls
Title: Re: What's for dinner?
Post by: AndyBoy on November 11, 2010, 10:22:07 AM
That is the same recipe that I used. I used a whole package of yeast instead of 1 tsp. as called for but other than that I pretty much followed it. I did use my KithchenAide mixer to mix the ingredients and then about 6 minutes with the dough hook attachment. They seemed to be slow to brown and it was getting late so I upped the oven from 325 to 350 for the last few minutes. I didn't do a very good job of making the rolls a consistent size but they were very good I thought.

Just remembered, I didn't have barley malt syrup so I substituted blackstrap molasses.
Title: Re: What's for dinner?
Post by: HaagenDazs on November 11, 2010, 10:56:45 AM
OK cool.  Thanks for the update.  I don't know if size matters that much when they are all stuffed together like that.  It gives them a more homemade look anyway.
Title: Re: What's for dinner?
Post by: Northside Food on November 11, 2010, 01:25:23 PM
It's perfect weather tonight for caldo verde, which is a nice soup of collards, potatoes and hot italian sausage. It's traditional with chorizo, but I like the italian sausage better. So sue me. =)

And then tomorrow, it's been requested I make minestrone, which is something I need to write up for the blog.
Title: Re: What's for dinner?
Post by: Jmolinari on November 11, 2010, 01:27:15 PM
Are you going to blog about your Caldo Verde? I've been wanting to make it
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 11, 2010, 02:08:19 PM

My last Tamworth pork shoulder is thawing..  on my way to get some side dish ingredients and some potatoes to mash.

I'm roasting it indirect on the Big Green Egg tomorrow night..

<edited>

Tonight I'm doing a whole Green-wise chicken and a salad..   (back off the road food)...

.
Title: Re: What's for dinner?
Post by: Lorenzo on November 11, 2010, 02:22:49 PM
I'll have to try collards, potato and hot Italian sausage because I like the name Caldo Verde.  One of my go-to winter soups is kale, potato and sausage, which I guess must be similar.  I sometimes add caraway seeds.
Title: Re: What's for dinner?
Post by: Northside Food on November 11, 2010, 03:21:18 PM
Yeah, I think it's the same thing. My original recipe said "use Kale or Collards" and collards is what I had.

I did blog about it (http://northsidefood.blogspot.com/2008/09/caldo-verde.html) a few years ago, but I realize I have changed the recipe since then. I use a box of chicken stock now instead of the potlikker. It's really good, one of our favorites. We wait all year to get collards to make it.
Title: Re: What's for dinner?
Post by: LizR on November 11, 2010, 04:24:17 PM
Reheating Basque Sheep Herder's stew that I made a couple of days ago and allowed to sit: http://tinyurl.com/28pdqs7. That link doesn't give them credit but the original recipe is in Aidells' and Kelly's meat cookbook. The vinegar really does something magical to lamb - it is a good recipe.

Only problem is the lamb itself. I bought it last weekend from the Hammond Drive Publix bc it was on sale - $2.99 a pound for lamb neck. It looked great and didn't feel too bony. However, once I unwrapped it I discovered that they had very evily hidden all kinds of crud on the bottom side. I know places do that regularly, but this was just absurd. So we have lamb stew with very little lamb meat in it.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 11, 2010, 04:50:22 PM
Reheating Basque Sheep Herder's stew that I made a couple of days ago and allowed to sit: http://tinyurl.com/28pdqs7. That link doesn't give them credit but the original recipe is in Aidells' and Kelly's meat cookbook. The vinegar really does something magical to lamb - it is a good recipe.

Only problem is the lamb itself. I bought it last weekend from the Hammond Drive Publix bc it was on sale - $2.99 a pound for lamb neck. It looked great and didn't feel too bony. However, once I unwrapped it I discovered that they had very evily hidden all kinds of crud on the bottom side. I know places do that regularly, but this was just absurd. So we have lamb stew with very little lamb meat in it.

Now that does sound good.. If I didn't have to go and regulate my BGE, I'd ask questions about this recipe..   Tell all that you know, for us to follow in your footsteps... ?

Off to the grill..................................

.
Title: Re: What's for dinner?
Post by: LizR on November 11, 2010, 05:43:30 PM
I pretty much follow the recipe except that I use fresh red and green peppers and blister them, steam, remove the skin, dice, and not worry about the pureeing. Oh, and I don't bother letting the meat marinate in the rub - in fact I brown the meat, then add the spices and fry for a few minutes. That way, I can pour off any excess lamb fat before adding the spices.

Marcella also has a good lamb stew-type recipe that includes vinegar. Really simple and really good: http://hazanessentials.blogspot.com/2010/06/lamb-stew-with-vinegar-and-green-beans.html.  Kind of interesting blog as well. I will have to investigate it further.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 12, 2010, 12:40:10 AM

Unless you inject the chicken, or do some "under the skin" technique it is tough to get good flavor in a "regular" chicken, this is a Greenwise and while not at the top of my list, is a larger, more flavorful chicken than the "off the shelf variety". 

I do like to add some flavor to the breast CP likes that part of the birdy. Neither of us eat the skin, so though it was beautiful and chocolate brown when I pulled it off the Big Green Egg, the flavor is with the poultry itself.  

(http://aroundhere.net/Mike2/285Fpics/schmallllchix22.jpg)

.
Title: Re: What's for dinner?
Post by: AndyBoy on November 12, 2010, 07:53:04 AM
Since I have been doing most of the grocery shopping lately I have discovered that for the price of 3 boneless, skinless chicken breasts you can buy a whole cut up chicken. That is what I started with last night, cooked the breasts on the bone and froze the balance for another meal and made chicken stock for our dog with the back and giblets. The breasts went on the Egg at 600 degrees, indirect for 15 minutes and then dropped to the high 400's for the balance of cooking. Also had grilled eggplant with a tomato sauce and cheese when it got flipped and leftover cold asparagus.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 15, 2010, 03:11:53 PM

After the Chefandthefatman show on Saturday I was inspired to make some meatballs..  I wrestled with the CI version or one of Loundry's last iterations and wound up with a compromises but a compromise toward softness that was very good.  I only made enough for the meal on Saturday and one lunch.

I guess I could write down what I added to the ground chuck, but it was wonderful with a shot-from-the-gun pasta sauce and some good organic Perciatelli and we were good to go?

(http://aroundhere.net/Mike2/285Fpics/meataballs22.jpg)

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 15, 2010, 03:22:24 PM
Title: Re: What's for dinner?
Post by: AndyBoy on November 16, 2010, 06:15:46 PM
I'm interested in the roll recipe also.  Many, MANY comments on the Saveur website about potential incorrect oven temps, cooking time, etc.  Can we get the AndyBoy Colicchio & Sons' Parker House Rolls recipe?  ;)  I'm assuming that's the recipe you used, of course.

http://www.saveur.com/article/recipes/Colicchio-Sons-Parker-House-Rolls

I am making up another batch of the Saveur Parker House Rolls tonight. They look even better than the first batch I cooked and are rising much higher. I read the reviews and looks like many folks really had a struggle with that recipe. I think using a whole package of yeast, using a stand mixer to mix and knead and cooking at a little higher temperature solves most of that. Sometimes I think you have to adjust any recipe a little to fit with your exact kitchen hardware and that just takes experience. Tonight's batch is going into a 350 oven at the start also.
Title: Re: What's for dinner?
Post by: AndyBoy on November 18, 2010, 07:56:35 AM
I made an easy meal last night with pappardelle pasta and a sauce from Trader Joe's, but we did have a nice salad on the side finished with a squeeze of lime juice and good olive oil.
Title: Re: What's for dinner?
Post by: AndyBoy on November 23, 2010, 12:32:53 PM
Grilled marinated chicken thighs last night on these new flat bamboo skewers that I tried for the first time. They worked real well keeping everything in place. We also had an Indian version of yellow lentils and potatoes cooked in some of the liquid from the lentils with a little butter.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on November 23, 2010, 01:13:47 PM
Grilled marinated chicken thighs last night on these new flat bamboo skewers that I tried for the first time.

I love those flat skewers..  Are they the ones from World Market?


  Good looking dinner (2 nights worth)...

I made LO pork roast in an interesting sauce/gravy on flat noodles and some of that LO Carrot & Beet Slaw with a completed dressing on it..  It was way good...

.
Title: Re: What's for dinner?
Post by: AndyBoy on November 23, 2010, 03:35:41 PM
Actually I got the skewers from Sur La Table at Perimeter Mall, probably paid too much too.

Just got through making my gravy and 5 pounds of mashed potatoes. Potatoes seemed a bit sticky for some reason and not as creamy as usual. They were Yukon Gold from Colorado and I used half and half and butter. The gravy is killer though.
Title: Re: What's for dinner?
Post by: AndyBoy on December 01, 2010, 08:18:52 AM
I thought a big pot of chili would be good last night with the bitter weather we were having. Used poblano chili along with jalapeno for a little heat and some Great Northern beans we had leftover. With cornbread sticks and a salad it was a very good meal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 01, 2010, 04:27:09 PM


I am cooking one of Publix Apron's dinners tonight..  I am substituting around a bit, but will stick to the recipe so's I can let Publix know if the recipe is good.


Tilapia With Lemon Butter Sauce and Angel Hair Fresca

I am substituting Georgia white shrimp for the Tilapia, and fiddling with the sauce a bit..

.

Title: Re: What's for dinner?
Post by: AndyBoy on December 05, 2010, 07:52:57 AM
My wife wanted shrimp last night so I made a pasta dish with basil, garlic, lemon zest, olive oil, white wine and a little butter. Pretty simple but very good. We had a salad and garlic bread on the side.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 05, 2010, 08:45:19 AM


CP crafted the last of the LO turkey into a wonderful winter soup/stew last evening, that along with a nice chunk of Italian roll was as good as it gets.  It is both good to use up the last of the turkey and good to see it go away.  My bride is really good in the kitchen too....

.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 05, 2010, 08:47:20 AM
I thought a big pot of chili would be good last night with the bitter weather we were having. Used poblano chili along with jalapeno for a little heat and some Great Northern beans we had leftover. With cornbread sticks and a salad it was a very good meal.

Chile sounds good for a first-of-the-week dinner.  I'll have to work on that idea...   Yours looks delicious, 

.
Title: Re: What's for dinner?
Post by: Lorenzo on December 05, 2010, 01:11:41 PM
Just finished cooking a big pot of chili.  I used ground bison, though I don't think the flavor really comes through.  I also used several kinds of dried chiles.  Instead of rice, we plan to eat it with fresh tortillas from BHFM.
Title: Re: What's for dinner?
Post by: jimmy on December 05, 2010, 03:09:27 PM
I made some chili Friday night, based on this recipe from BLT burger: http://www.foodandwine.com/recipes/blt-chili-cocktails-2009

Very solid.

I used sardinian and italian sausage from star provisions. Probably a waste of good sausage, but it worked well. The only problem is that it's tough to crumble the sausage to an even texture. I'm considering running something that can grind an even texture. I have an old hand crank meat grinder that I might use, removing the grind plate and just leaving the blade in there.

May sound weird, but I'm considering buying some high quality hot dogs (from Pine St) and grinding them through the grinder plate, to create a "ground pork", and I wonder if the previously emulsified and spiced pork will create a super soft and interesting texture in the chili.

It could end up being disgusting though. We'll see.

Title: Re: What's for dinner?
Post by: Minerva on December 06, 2010, 06:08:21 AM
We made a kettle of Portuguese chorizo, kale and potato soup. With sourdough French bread this was a good antidote to the cold night.
Title: Re: What's for dinner?
Post by: KoPP on December 06, 2010, 06:50:15 AM
I made some chili Friday night, based on this recipe from BLT burger: http://www.foodandwine.com/recipes/blt-chili-cocktails-2009

Very solid.

I used sardinian and italian sausage from star provisions. Probably a waste of good sausage, but it worked well. The only problem is that it's tough to crumble the sausage to an even texture. I'm considering running something that can grind an even texture. I have an old hand crank meat grinder that I might use, removing the grind plate and just leaving the blade in there.

May sound weird, but I'm considering buying some high quality hot dogs (from Pine St) and grinding them through the grinder plate, to create a "ground pork", and I wonder if the previously emulsified and spiced pork will create a super soft and interesting texture in the chili.

It could end up being disgusting though. We'll see.



I'm thinking about getting some sweet and some hot Linguica from BuHyFmMkt, breaking that down, and using it in a chili. It has a bit more fat than I'd like, but I love the flavor. Also, some chipotle salsa will give it some bite. Biggest question is beans or no beans. I'm definately going to make it a bit soupy so when I serve it over rice, it gets involved with it. Or at least buys it a drink.
Title: Re: What's for dinner?
Post by: jimmy on December 06, 2010, 08:55:08 AM

I'm thinking about getting some sweet and some hot Linguica from BuHyFmMkt, breaking that down, and using it in a chili. It has a bit more fat than I'd like, but I love the flavor. Also, some chipotle salsa will give it some bite. Biggest question is beans or no beans. I'm definately going to make it a bit soupy so when I serve it over rice, it gets involved with it. Or at least buys it a drink.

Sounds good to me. You can always spoon off some of the fat later.

I personally like beans in mine, though I do agree with non-use of beans in competition.

I bought some marrow beans online, and they have a hint of a meaty-bacon flavor that would work well with chili, though they are a white bean.
Title: Re: What's for dinner?
Post by: Jmolinari on December 06, 2010, 09:17:08 AM

I'm thinking about getting some sweet and some hot Linguica from BuHyFmMkt, breaking that down, and using it in a chili. It has a bit more fat than I'd like, but I love the flavor. Also, some chipotle salsa will give it some bite. Biggest question is beans or no beans. I'm definately going to make it a bit soupy so when I serve it over rice, it gets involved with it. Or at least buys it a drink.

Sounds good to me. You can always spoon off some of the fat later.

I personally like beans in mine, though I do agree with non-use of beans in competition.

I bought some marrow beans online, and they have a hint of a meaty-bacon flavor that would work well with chili, though they are a white bean.

I think any subtlety of the beans would be obliterated by the rest of the flavors. Seems a shame to waste expensive beans, other than for their nice texture.
Title: Re: What's for dinner?
Post by: KoPP on December 06, 2010, 09:32:45 AM

I'm thinking about getting some sweet and some hot Linguica from BuHyFmMkt, breaking that down, and using it in a chili. It has a bit more fat than I'd like, but I love the flavor. Also, some chipotle salsa will give it some bite. Biggest question is beans or no beans. I'm definately going to make it a bit soupy so when I serve it over rice, it gets involved with it. Or at least buys it a drink.

Sounds good to me. You can always spoon off some of the fat later.

I personally like beans in mine, though I do agree with non-use of beans in competition.

I bought some marrow beans online, and they have a hint of a meaty-bacon flavor that would work well with chili, though they are a white bean.

I think any subtlety of the beans would be obliterated by the rest of the flavors. Seems a shame to waste expensive beans, other than for their nice texture.

I agree - I'll use a mix of kidney, Great Northern, and sometimes pinto to give a couple of different textures without breaking the bank.
Title: Re: What's for dinner?
Post by: Daniel on December 06, 2010, 11:28:28 AM
i used a mix of goya red kidney and small white in my last batch of chili, canned.  they added nice texture to the chili.
Title: Re: What's for dinner?
Post by: jimmy on December 07, 2010, 12:59:07 PM

I'm thinking about getting some sweet and some hot Linguica from BuHyFmMkt, breaking that down, and using it in a chili. It has a bit more fat than I'd like, but I love the flavor. Also, some chipotle salsa will give it some bite. Biggest question is beans or no beans. I'm definately going to make it a bit soupy so when I serve it over rice, it gets involved with it. Or at least buys it a drink.

Sounds good to me. You can always spoon off some of the fat later.

I personally like beans in mine, though I do agree with non-use of beans in competition.

I bought some marrow beans online, and they have a hint of a meaty-bacon flavor that would work well with chili, though they are a white bean.

I think any subtlety of the beans would be obliterated by the rest of the flavors. Seems a shame to waste expensive beans, other than for their nice texture.

I agree - I'll use a mix of kidney, Great Northern, and sometimes pinto to give a couple of different textures without breaking the bank.

the amount of beans i will use for 4-6 servings will still only be a few dollars. Other beans are cheaper, but when the difference is $3 and I'm just playing around, who cares?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 07, 2010, 04:48:07 PM

Pot roast in the oven tonight..  I found a good Chuck-eye roast and did a near-Cooks Illustrated recipe..


Pot Roast is so easy and so flexible, should I post the recipe or just leave it to your imagination ?

I am doing mashed rutabaga and sweet potato to go with it.  Along with some minted (frozen) peas...

.
Title: What for brunch
Post by: ginny on December 09, 2010, 10:13:16 AM
I'm making a breakfast casserole. It has cubed bread, scrambled eggs with hot sauce and thyme, cheese, and sausage. Spray pan, add cubed bread, melted butter on top of bread, sausage (crumbed), then scrambled egg mixture (add whatever you desire to eggs) top with cheese. Cook in oven for 30 minutes at 375.
Title: Re: What's for dinner?
Post by: LizR on December 09, 2010, 06:19:57 PM
Old favorite resurrected:

http://www.grouprecipes.com/44359/fish-with-saffron-and-garlic.html from Moosewood Cooks at Home.

I use more butter, garlic, and fennel, I don't soak the saffron, and I used a canned san marzano tomato tonight. I make this with catfish fillets or even catfish nuggets. Really easy and super yummy. If I was eating bread I'd have some crusty baguette to dip in the sauce!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 11, 2010, 01:00:02 PM


Split pea/lentil soup on tap for tomorrow.  I stopped by Honey Baked Ham and scored a medium size ham-bone with enough scraps on it to make the soup interesting, I am combining some green split peas, some yellow lentils/dal, and some of the petite split peas I had in the pantry to build this soup.  I am combining a few old recipes too, I am adding a grated potato to this soup if the dal doesn't make the soup thick?  The rest of the recipe is fairly standard but for the addition of some ground, dried Thai chiles.

The soup and a chunk of crusty bread should ward off the cold temperatures coming tomorrow and leave a nice bowl or two of leftovers..

Does anyone have any split-pea soup tricks they use to bump up an old standard recipe ?

.
Title: Re: What's for dinner?
Post by: MadBob on December 12, 2010, 03:53:15 PM
Looking like Cube Steak fried in the skillet, switched to a pan with a brown gravy made from the pan, sauted mushrooms and onions then baked in the oven with some Jasmine Rice and some fresh right out of the can corn and some Ortega Chiles for a little extra flavor and color.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 12, 2010, 04:27:27 PM


This split pea soup is too simple..  I really wanted to do some cooking, but this is NOT cooking the way I usually do it..

Peas, (3 kinds) are soaking, my delicious combination stock and broth is waiting, the vegetables are all diced or minced.  Waiting for the timer..    I should have done something else to satisfy the need for cooking today.

btw.  I am feeling some better with the rib on the mend, the head cold I picked up has dissipated and I think I'll live.

CP is busy doing Christmas cards, the tree is up but unadorned (the lights look nice on it though), and the house is semi-prepped for this Christmas holiday season.   I have a wonderful wife..

.
Title: Re: What's for dinner?
Post by: AndyBoy on December 12, 2010, 05:49:08 PM

Does anyone have any split-pea soup tricks they use to bump up an old standard recipe ?


One of the things that has become a staple pantry item after using it in a Savuer black eyed pea curry recipe is Indian maghaj flour (chick pea flour). It adds a wonderful nuttiness to the flavor and adds thickness to the broth. I am making soup tonight also, leftover collards, black eye peas, lentils and maybe a potato. Corn bread on the side and we will be in business.
Title: Re: What's for dinner?
Post by: AndyBoy on December 12, 2010, 05:58:46 PM
We helped out a friend by bringing some food for a party she was having. We did little ham biscuits, candied bacon, boiled shrimp and little fried apple pies. I had a bunch of the apple filling leftover so I just took this little cobbler out of the oven made from the filling and leftover dough. Smells really good in my kitchen.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 13, 2010, 06:42:49 AM

Does anyone have any split-pea soup tricks they use to bump up an old standard recipe ?


One of the things that has become a staple pantry item after using it in a Savuer black eyed pea curry recipe is Indian maghaj flour (chick pea flour). It adds a wonderful nuttiness to the flavor and adds thickness to the broth. I am making soup tonight also, leftover collards, black eye peas, lentils and maybe a potato. Corn bread on the side and we will be in business.

I'll try that maghaj flour, thanks for the idea...

The soup turned out very delicious, I didn't grate the potato into it as it was quite thick enough without it.  Since I used a variety of lentils/Dal it was not the traditional color of the split-pea soup of my youth but it was/is quite good with an ample plenty as a leftover meal for later in the week.  actually a very easy soup to make considering.  The Honey Baked Ham bone (for around $3.00), had PLENTY of ham scraps on it.  I first boiled the ham piece, removed and cooled the bone-with-meat, de-fatted the broth, and reduced it to about one cup.  I used up the rest of the turkey, jello-like stock from Thanksgiving as the base of the soup.

It is good to have a whole screen porch as a refrigerator in this weather.   ;)

.

.
Title: Re: What's for dinner?
Post by: AndyBoy on December 13, 2010, 07:48:16 AM
Our soup was very good. It lacked any visual appeal unless you like olive drab but was delicious and good substance for this cold weather. The corn meal was from Smelter's in Copper Hill, Tennessee. First time using this and the batter was a little thin but it cooked up into a very nice white meal cornbread.
Title: Re: What's for dinner?
Post by: bettylouski on December 13, 2010, 08:13:34 AM
Does anyone have any split-pea soup tricks they use to bump up an old standard recipe ?

http://www.epicurious.com/recipes/food/views/Split-Pea-Soup-with-Pumpernickel-Croutons-109021

This has been my standard split pea recipe for a few years.  The addition of the carrots and the frozen peas add some much needed contrast and texture to that otherwise putrid color.
Title: Re: What's for dinner?
Post by: ginny on December 14, 2010, 03:55:54 PM

Shrimp and Grits:

There are so many recipes for this dish..  it is hard for me to nail one that I think is the BEST..  

What we tried again last night (by request) was Shrimp and Boursin Grits, with a salad.

We love Shrimp and Grits, and we really like how so many recipes around these simple ingredients have evolved.  Our Shrimp and grits were way simple, using Quick Cooking (Jim Dandy), (not instant) grits and Boursin Cheese.  I'll post the recipe for anyone interested, but it is like way too easy.   CP built this wondrous salad, and when we had eaten it I put the skewered shrimp on the Big Green Egg for 3 1/2 minutes a side, pulled them off and finished up the grits.  I possibly should have had some kind of a red-eye-gravy sauce to put on the shrimp, but they were smokey and barely done, and on top of those rich grits were like manna from Heaven.


I recently made shrimp and grits. turned out well, we had them for brunch.

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 14, 2010, 05:43:31 PM
Does anyone have any split-pea soup tricks they use to bump up an old standard recipe ?

http://www.epicurious.com/recipes/food/views/Split-Pea-Soup-with-Pumpernickel-Croutons-109021

This has been my standard split pea recipe for a few years.  The addition of the carrots and the frozen peas add some much needed contrast and texture to that otherwise putrid color. 

My recipe was not too far off from that one with an addition or two and one omission.. I didn't have any pumpernickel bread..  :'(

.
Title: Re: What's for dinner?
Post by: totm on December 15, 2010, 12:07:44 PM
H-Mart Doraville had short ribs for $4.49/lb and one package was marked down to $4.29/lb (why are short ribs at BHFM $7.99/lb?  do they not trim the meat from the bones as much?) so I braised them in the Bulgarian crocks.

Serves 3:
6 short ribs - salted a couple hours ahead and peppered right before going in the crock
6 mushrooms
3 radishes - halved
1 medium onion cut into 6 wedges
3 cloves garlic
3 goat weed chilis
1 carrot - cut into 6 thick sticks
3 small wedges of orange
small bunch of radish greens
small bunch of cilantro
leftover pan drippings from Thanksgiving turkey that was in the freezer

Divide ingredients between 3 crocks.  Place in 450 degree oven for 30 minutes.  Reduce heat to 275 for 3 hours.  Serve with salad and garlic bread.

I've got to learn to pack these crocks full because everything reduces down a great deal.  Never had braised radishes but V bought a big bunch at BHFM and was in the mood to experiment.  They taste a bit like turnips.
Title: Re: What's for dinner?
Post by: Larkemon on December 15, 2010, 12:13:18 PM
H-Mart Doraville had short ribs for $4.49/lb and one package was marked down to $4.29/lb (why are short ribs at BHFM $7.99/lb?  do they not trim the meat from the bones as much?)

I bought a couple pounds of short rib from BHFM last Friday to make some pho.  I think they were only around 4.79/lb if I recall correctly... definitely not $7.99/lb.  Maybe they went up in price in the last couple days.
Title: Re: What's for dinner?
Post by: Daniel on December 15, 2010, 12:37:12 PM
H-Mart Doraville had short ribs for $4.49/lb and one package was marked down to $4.29/lb (why are short ribs at BHFM $7.99/lb?  do they not trim the meat from the bones as much?)

I bought a couple pounds of short rib from BHFM last Friday to make some pho.  I think they were only around 4.79/lb if I recall correctly... definitely not $7.99/lb.  Maybe they went up in price in the last couple days.

i think the BHFM carries two different grades of short ribs?
Title: Re: What's for dinner?
Post by: totm on December 15, 2010, 01:09:19 PM
H-Mart Doraville had short ribs for $4.49/lb and one package was marked down to $4.29/lb (why are short ribs at BHFM $7.99/lb?  do they not trim the meat from the bones as much?)

I bought a couple pounds of short rib from BHFM last Friday to make some pho.  I think they were only around 4.79/lb if I recall correctly... definitely not $7.99/lb.  Maybe they went up in price in the last couple days.

i think the BHFM carries two different grades of short ribs?
The ones in the beef case just past the chicarones right at eye level (at least for me) have been $7.99/lb for months.
Title: Re: What's for dinner?
Post by: Foodgeek on December 15, 2010, 02:40:19 PM
I've bought a couple of different varieties of short ribs at BHFM, and they do go up in down in price. What I mostly prefer to buy are labeled "short rib skins," which are thin slabs of well-marbled meat with some bits of connective tissue, but no bone. I use these for making Korean BBQ at home, but I usually wait until they are on special for less than $3 a pound.

I can't say what the last price I saw on short ribs at BHFM was, but I'd never buy them at $7.99/lb. because I'm way too cheap for that. I usually just look around every Saturday when we go shopping, and if certain meats are at the price I like to pay, and they look good, I plan the week's meals accordingly. Lately the chicken breasts are $2.49/lb., but if I can beat that at Kroger this week, then I wait and get them there instead.
Title: Re: What's for dinner?
Post by: The_Scientist on December 21, 2010, 09:01:13 AM
http://www.whatthefuckshouldimakefordinner.com/index.php

If you're ever stuck for ideas on what to cook at home, here's the Website for you.  Warning: may be unsafe for work.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 22, 2010, 07:38:58 PM

Prepping for dinner here on Friday for 2 dozen plus..  

We made 4 pumpkin breads today but left out valuable ingredients..  Actually the bread turned out fairly good without the additional water, raisins, dried cranberry's and orange zest..   but I'm sure it would have been better with it..

I was cooking with my nephew and niece and doing several dishes at once, so when the time came to put all the stuff together for the pumpkin bread a nice bowl of carefully measured ingredients sat idly by as the bread was baking.  

I also got my 3 Boston Butt's rubbed and put in bags for cooking tomorrow, and made a new version of "God's own Beans" that will go along with the BBQ (pulled pork) on Friday's meal..   I also cooked off a 3lb package of Wrights Brand Bacon for both the drippings and the bacon to go in the beans.  

While I was doing that, teaching a knife-skills class to a 6 year old, managing a 14 year old that is fairly good in the kitchen (at least my kitchen), I was prepping dinner for tonight.  

I got Cassie introduced to a real knife today.  She did fairly well cutting up Thyme and Rosemary, and chopping a extra piece of onion for practice.  Sure it scares me, she holding one of my razor, ceramic knives, but she did fine, and as instructed only cut where her fingers were not..

B.J. is getting good in the kitchen.  He did fumble along with me and forget the dern water, orange zest, dried cranberries and raisins, but hey, I forgot them too.   We need a better end-game check list because everything was doing fine until we did the combining the wet with the dry and mixing it all in.   The breads still turned out well enough to give away as gifts for Christmas, but I'm sure they would have been knock-your-socks-off-terrific if all of the stuff had gone into the recipe.

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 23, 2010, 11:34:56 AM


For training purposes only.    ;)

Niece Cassie doing some prep work yesterday..

Sure she has a bit of chocolate on her mouth, but she is a heckuva pan butterer.    ;D

(http://aroundhere.net/Mike2/285Fpics/Panbuttererc22.jpg)

She is standing on a stool. She looks good with that Ceramic, Ming Tsai knife in her hand/hands.  I told her to mince up the Thyme and not to cut where her fingers were.

(http://aroundhere.net/Mike2/285Fpics/Its_about_Thyme22.jpg)


.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 23, 2010, 11:42:55 AM
Title: Re: What's for dinner?
Post by: AndyBoy on December 23, 2010, 06:13:01 PM
Looking good GG.

I did these 2 Steelhead Trout today. One on the left was fat and it is not as pretty but still tastes really good. I used the Alder pellets I ordered and a dry rub of light brown sugar and Kosher salt for about an hour and then rinsed and dried well before smoking for about 1 hour. Temperature stayed at 150 until toward the end and it rose to almost 200. I split up one and gave to neighbors and we are having the other Christmas eve and day.
Title: Re: What's for dinner?
Post by: MadBob on December 24, 2010, 12:53:02 PM
All these picks of fine looking food make my mouth water! Some day I will fix my picture taker/downloader so I can start posting picks... In the mean time, a 16 lb bone in ham marinated 24 hrs in a beer marinade with brown sugar, water, red wine vinegar, celery salt, mustard seeds and fresh cracked black pepper, all brought to a boil then poured over a cross cut across the top hame, tented in foil then put in the fridge overnight. 300dg started this am and basted every 20-25 minutes for around 5 hrs.  Bacon garlic mashed potatoes and cabbage testi... uhh brussell sprouts sauted in butter and a nice helping of cayenne pepper with a little bacon drips for some exyra flavor.
To who shall read these presents Greetings! Merry Christmas to all, and enjoy your  Holiday.
Title: Re: What's for dinner?
Post by: bettylouski on December 24, 2010, 06:21:18 PM
Christmas Dinner for one of the family units tonite:

Cinderella Pumpkin soup
Cider-brined, Peachtree smoked ham from Pine St Market
Super stuffed baked potatoes (Cook's Country)
Braised Kale (Deborah Madison)
French Green Beans
Angel Biscuits
and Vanilla Panna Cotta with Cranberry Compote

The aromas are overwhelming. . .
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 24, 2010, 07:26:20 PM
We got a bit more than 3 1/2 lbs of well pulled pork off from each of those Boston Butts, that averaged 7 1/2lbs raw.

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on December 24, 2010, 08:20:27 PM

Our dinner is now complete, and the house has quieted down.

We had so many good things fixed and brought that I hope I remember them all.  Most of all we had good fellowship with our family on this pre-Christmas afternoon/evening.  CP (Deanne's) grandfather Dan was here and at 86 no one argued if he wanted more desert than regular food, he is a wonderful guy and still getting around quite well.

Aunts, uncles, in-laws, outlaws, nieces, nephews and friends were here.  I really didn't count, but somewhere around 25+ folks walked the buffet line and shared the casseroles and fixin's that came to our home today.  Heck there could have been more people than I counted, several braved the out-of-doors and sat at the big table on the deck, honestly it was fairly nice but cool outside, the sun shined on us all.  CP's aunt Linda wanted to be at the children's table and we obliged her with a larger chair.

I have to go wrap a present or two, and then have a good Christmas toast and off to wait for that red-jacketed stranger to slide down the chimney.

Here is the list of "stuff" ....  

Spicy toasted Pecans ( a takeoff of a recipe from Penzeys catalog )
2 kinds of smoked tuna dip with a variety of breads and crackers

We had my smoky pulled pork BBQ
"God's own Beans" ( a multi-bean recipe from long ago and redone every once in a while)
Two kinds of Cole-slaw
Corn Casserole
Mac and Cheese
Potato Salad
Cheesy Apples ( a family recipe from Deanne's aunt Brenda this time )
Deviled Eggs
A pickle dish

A red Velvet cake
Egg custard pie from Tami (she raises chickens that are still producing eggs)


The delicious cold-smoked tuna made into two different dips

(http://aroundhere.net/Mike2/285Fpics/Smokedtunadips22.jpg)

"God's own Beans"
Old recipe, good results every time, this time B.J. (nephew) put it together for us

(http://aroundhere.net/Mike2/285Fpics/GodsownBeans22.jpg)

 Rehydrating and warming the pulled pork, not a grey piece in the whole lot, good chunks of bark left in the mix.

(http://aroundhere.net/Mike2/285Fpics/BBQinPan22.jpg)


..
Title: Re: What's for dinner?
Post by: MadBob on December 26, 2010, 09:02:18 AM
Don't know about dinner, but breakfast will be Oyster Stew, 1 gallon East Coast Medium Selects, 1 gallon  milk, 1 lb unsalted butter, fresh cracked black pepper all heated till steaming, add cayenne pepper to taste and oyster crackers!  No need for cream or potato, this is a basic staple of life for Christmas, and New Years (and any time the itch hits) in our family for as long as I can remember! All from my Dad's side of the family, since he was a child and beyond. Long live the Foodsaver Machine for year round Oyster Stew.....
Title: Re: What's for dinner?
Post by: AndyBoy on December 28, 2010, 07:47:00 AM
We had a good winter meal last night, chicken fingers, sherlihon and baked sweet potatoes. I was going to make cornbread but forgot about it until it was too late.
Title: Re: What's for dinner?
Post by: Foodgeek on December 28, 2010, 11:13:05 AM
Made turkey soup with thick, homemade noodles for dinner last night, and we each had an ear of corn on the cob with butter on the side. The corn, bought at BHFM on Saturday, was surprisingly sweet and good, and the noodles I made might have been too thick for some people's tastes, but they were just like the ones my granddad made many years ago at the Holidays, when he was still alive (the ones he's made since he's been dead aren't nearly as good.  ;) )

A nice nostalgic meal of leftovers.
Title: Re: What's for dinner?
Post by: LizR on December 28, 2010, 09:15:15 PM
Don't know about dinner, but breakfast will be Oyster Stew, 1 gallon East Coast Medium Selects, 1 gallon  milk, 1 lb unsalted butter, fresh cracked black pepper all heated till steaming, add cayenne pepper to taste and oyster crackers!  No need for cream or potato, this is a basic staple of life for Christmas, and New Years (and any time the itch hits) in our family for as long as I can remember! All from my Dad's side of the family, since he was a child and beyond. Long live the Foodsaver Machine for year round Oyster Stew.....

Yum! But I am curious what you use the Foodsaver for??? The oysters? Are they frozen? Maybe the whole shebang frozen?
Title: Re: What's for dinner?
Post by: MadBob on December 31, 2010, 07:19:23 AM
Don't know about dinner, but breakfast will be Oyster Stew, 1 gallon East Coast Medium Selects, 1 gallon  milk, 1 lb unsalted butter, fresh cracked black pepper all heated till steaming, add cayenne pepper to taste and oyster crackers!  No need for cream or potato, this is a basic staple of life for Christmas, and New Years (and any time the itch hits) in our family for as long as I can remember! All from my Dad's side of the family, since he was a child and beyond. Long live the Foodsaver Machine for year round Oyster Stew.....

Yum! But I am curious what you use the Foodsaver for??? The oysters? Are they frozen? Maybe the whole shebang frozen?

Starting out with 2 gallons of Oyster stew, that which is left after 2 days, I divide up the oysters into bowls by count, then add measured liquid to them, (enough for 2 servings each since there is 2 of us) and then I will add to the Foodsaver bags, date and store in the freezer for further use! Works great for the way I cook, (read large quantities) for the  late days when there is no time for prepping fresh food or for the times we are just to lazy to cook fresh!
Title: Re: What's for dinner?
Post by: MadBob on January 01, 2011, 08:14:20 AM
A wet rubbed room temp New York Strip grilled on the mini Webber (olive oil, chipotle/red pepper flakes, garlic powder, fresh cracked black pepper, a little salt), home fries and some King Crab Claws with an unsalted butter on the side for dipping in for last night. Oh, and Absolute Peach Vodka with Ocean Spray White Cran Peach in a nice tall glass with ice. Or two or ....
Title: Re: What's for dinner?
Post by: Larkemon on January 01, 2011, 08:19:46 AM
My contributions to NYE dinner with our friends and family. My Viet-style mussels and Prime Rib Roast.  I did the rib roast using Serious Eats recipe (http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html) and it came out awesome.  Perfect medium rare to the edge and nice crusty exterior.  Super tender and flavorful.  Sorry no carved meat shots.  Only problem with this recipe is I had no jus.  Anyone have a good and easy jus recipe?

Title: Re: What's for dinner?
Post by: The_Scientist on January 01, 2011, 08:57:22 AM
Rang in the New Year with a hot pot dinner at home: thin sliced ribeye and lamb from BHFM cooked in dashi along with various mushrooms, komoboku fish cakes, cabbage, spinach and watercress.  Washed it down with unfiltered sake, then settled in for Iron Chef Japan reruns and a couple of Marx Brothers movies.  After our midnight kiss there was dessert of brownies with homemade vanilla ice cream and an odd but satisfying Dogzilla Black IPA.

Happy 2011 everyone from FG and TS (the sweethearts of 285 Foodies)!
Title: Re: What's for dinner?
Post by: AndyBoy on January 01, 2011, 12:34:53 PM
We had a slow NYE yesterday. Visited my wife's Mother in Dalton and stopped by Panerra up there for soup and sandwiches for lunch. We paid a short visit to one of our neighbor's who was having a party with mostly people we didn't know. Met a nice young couple, she a jewelry designer and he a forrest ranger doing mainly restoration of wetlands. They were from Portland and very interesting people. We left early and had a Trader Joe's pizza and watched a little TV.

I have 8 pounds of spare ribs on the Egg coasting at 200 degrees with lots of hickory and mesquite smoke. I am having some with collards and black eyed peas later and my wife is having bbq chicken wings. Should be quite a meal. Happy New Year everyone.
Title: Re: What's for dinner?
Post by: Northside Food on January 01, 2011, 02:54:33 PM
Last night we had NYE in. We made pork dumplings, shrimp shu mai, tempura shrimp, stir fried string beans with sesame and a really awesome salad of cucumbers dressed with sesame oil and rice wine vinegar.  My oven has died, so dessert ended up being pastries from Doceur de France instead of the champagne cake I had planned.
Title: Re: What's for dinner?
Post by: bettylouski on January 01, 2011, 07:37:09 PM
Last night was our now standard (3-4 yrs) NYE dinner of lobster bisque and king crab, accompanied by first-ever bottle of Billecart Salmon Rose Brut.  Wow, there is a difference!

Today was the standard southern NY dinner of black-eyed peas, collards and cornbread with that awesome Pine Street Market ham, preceded by apps including smoked salmon, trout, caviar, etc. with more (average) bubbly.

Been eating WAY too much for weeks now, need to take a break.
Title: Re: What's for dinner?
Post by: AndyBoy on January 02, 2011, 08:00:42 AM
Last nights dinner was totally Southern and everything was good. I shared the ribs with a couple of my neighbors, that was a bunch of ribs. Watched a lot of football yesterday and last night. Don't do that too often but we just had a stay at home day and it was nice.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 02, 2011, 08:24:12 AM



We did a multiple tradition meal last night with all of the things (but cornbread, chow-chow, and pepper sauce), that would have been on my grandmother's table and my Southern family's table in or near ATL..

The Kraut and spuds turned out good, the BEP's were tasty but a bit spicy for my grandson, the collards were just right but were only a token bite or two (only one bunch of collards used) and I grilled center cut pork chops outside on my Son's gas Weber.  All of it turned out pretty well.  It was a fitting New Years Day dinner here, with 56 degrees outside during the day.  No pictures, sorry I was wrist deep in food and was working against a time deadline.   

.
Title: Re: What's for dinner?
Post by: Jmolinari on January 02, 2011, 06:35:40 PM
I don't know when the last time i've posted here was! Nothing exciting cooked lately i guess.
Anyhow tonight was pizza.

Brussel sprout and pancetta - clone of Motorino in NYC.
(http://lh4.ggpht.com/_Qe4KleSN3Go/TSEZPVMhJJI/AAAAAAAACGs/2dpCl25i4bM/s500/IMG_1488.jpg)

Margherita with Nduja calabrese
(http://lh5.ggpht.com/_Qe4KleSN3Go/TSEZQPbHnVI/AAAAAAAACGw/twFLF2UgxSg/s500/IMG_1492.jpg)
Title: Re: What's for dinner?
Post by: LizR on January 02, 2011, 09:58:44 PM
My contributions to NYE dinner with our friends and family. My Viet-style mussels and Prime Rib Roast.  I did the rib roast using Serious Eats recipe (http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html) and it came out awesome.  Perfect medium rare to the edge and nice crusty exterior.  Super tender and flavorful.  Sorry no carved meat shots.  Only problem with this recipe is I had no jus.  Anyone have a good and easy jus recipe?



Looks like folks are cooking lots of great food!

We tried making a version of that prime rib recipe in NY over Christmas but had to crank it up at the end bc of time constraints and so we got more grey edges than we wanted. We will try it again.

As for jus for prime rib, we usually cheat and use some Le Gout mix, but seeing as how we were out, I bought a package of McKormic au jus mix and it was perfectly fine for that old school prime rib flavor. No idea how to get that flavor at home from scrach. It is certainly not like any gravy or "natural gravy", as Jacques would say, that we can manage to replicate at home.
Title: Re: What's for dinner?
Post by: AndyBoy on January 05, 2011, 07:36:45 AM
I was in Fresh Market yesterday and they had lobster tails on sale so I decided to splurge a bit. Drizzled them in melted butter and grilled about 8 minutes total with more butter as they cooked. Nice dinner with baked potato and a salad on the side.
Title: Re: What's for dinner?
Post by: Jmolinari on January 05, 2011, 07:40:37 AM
how was the tail? usually the tails only are from warm water lobsters which are not my favorite as they can be tougher and not as tasty....
actually that looks like a cold water lobster

Title: Re: What's for dinner?
Post by: bettylouski on January 05, 2011, 07:42:10 AM
I made my regular pizza dough yesterday, and did one of my standards - carmelized onion, mushroom, tomato & pesto.  And, in a spur of the moment decision to use up some holiday leftovers, I topped the other one with creme fraiche, chives, and boursin, when it emerged from the oven it was sprinkled with caviar and some arugula.  It was way better than I could have imagined, and will have to keep this in mind for the future (that is, whenever I happen to have some extra caviar laying around).  ;)
Title: Re: What's for dinner?
Post by: AndyBoy on January 05, 2011, 08:54:06 AM
how was the tail? usually the tails only are from warm water lobsters which are not my favorite as they can be tougher and not as tasty....
actually that looks like a cold water lobster



I don't know if the lobster tails were warm or cold water. My wife said they were cooked to perfection, moist and not at all tough.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 05, 2011, 09:13:24 AM
Warm water, or more specifically spiny or rock lobster, tails will look lighter in color (even when cooked) and have a striped appearance, often with dots.  To me it almost looks like a hawk's tail.  Cold water or American lobster, what we commonly refer to as Maine lobster, is very dark and is mottled in appearance.  I think they both have their place in cooking but I find more flavor in the American lobster.
Title: Re: What's for dinner?
Post by: Lorenzo on January 05, 2011, 09:36:33 AM
With a baked potato on the side, and maybe some steamer clams to start, I'll take a Maine lobster.  But a spiny lobster tail, grilled over a wood fire, served with tortillas and beans, is pure Baja heaven.  Maybe El Senor Taco  (http://285foodies.com/forum/index.php?topic=2315.0) can add it to his repertoire, as he'd surely know what I'm talking about.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 07, 2011, 01:00:23 PM


Steaks on the grill
Brussels Sprouts (scorched a bit)
Baked White potato with the fixins..

Looking forward to it..

.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 07, 2011, 02:38:07 PM


Steaks on the grill
Brussels Sprouts (scorched a bit)
Baked White potato with the fixins..

Looking forward to it..

.

Get your grill fix before the snow!  ;D
Title: Re: What's for dinner?
Post by: AndyBoy on January 07, 2011, 02:58:31 PM
Made chili last night with ground turkey and a skillet of cornbread. It was good fare on a cold night.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 07, 2011, 03:00:30 PM
Made chili last night with ground turkey and a skillet of cornbread. It was good fare on a cold night.

The snow has never stopped me before..  LOL      I have my small Weber and now my 22 1/2" Weber on the screen porch, but would use the leaf blower and blow the snow off of the BGE if I had a hankering to do some low-and-slow..    8)

.

Title: Re: What's for dinner?
Post by: Lorenzo on January 08, 2011, 07:50:38 AM
Last night I made carnitas using Kenji's SeriousEats (http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html) method. Fresh tortillas from BHFM, a red salsa with anchos and guajillos, a tomatillo-avocado salsa, and grilled cebollitas.

We drank a 2009 Diseno Malbec, which was a discounted bottle we found somewhere, and liked it a lot.  Anyone know Diseno?
Title: Re: What's for dinner?
Post by: MadBob on January 08, 2011, 09:25:02 AM
Just dug out my Bialetti 7.5 qt  jumbo saute pan. Going to make a little Chicken Cacciatore with some Jasmine Rice and Garlic Bread.... Gotta cook before the power goes out from the storm tomorrow!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 08, 2011, 05:23:07 PM


So much going on tonight..    the show at BGE always ramps me up..

I have bread in the oven.
I have a huge hotel pan full of stuff to make beef stock out of waiting for a hot oven.
I have chicken roll-ups for tonight if need be
I also have the ugliest beef stew I have ever made on tap for tonight.  It is delicious but butt-ugly.
I have a Springer Mountain chix in the meat drawer for one day in the close/near future.
I have frozen but delicious pulled pork from the holiday gathering waiting to be defrosted and made into sandwiches.

I have milk, eggs, bread, beer, wine and a small bit of vodka..   Let it snow...

.
Title: Re: What's for dinner?
Post by: KoPP on January 08, 2011, 06:02:54 PM
Watching football and eating Korean BBQ from the freezer - it warms up pretty well. Wish I had some more panchan - ate up most of it last week.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 09, 2011, 09:09:15 AM
Title: Re: What's for dinner?
Post by: KoPP on January 09, 2011, 09:24:58 AM
Dim sum this AM.

I guess you dim sum and you lose some.

boomcha.
Title: Re: What's for dinner?
Post by: The_Scientist on January 09, 2011, 10:03:21 AM
Dim sum this AM.

I guess you dim sum and you lose some.

boomcha.

Well, you got the first three letters right.
Title: Re: What's for dinner?
Post by: Lorenzo on January 09, 2011, 10:26:43 AM
I made us a couple of huge tortas for brunch--pork milanesa.  BHFM's telera rolls are excellent.  I was inspired by a need to use up the rest of the red and green salsas I made for the Friday night's carnitas.
Title: Re: What's for dinner?
Post by: KoPP on January 09, 2011, 10:41:30 AM
Making a raid on the freezer tonight - no power, no microwave/oven. I'll probably defrost the last of the BBQ and put it in the fridge, along with a cooked pizza. I can eat that cold.

Plenty of beer o course.
Title: Re: What's for dinner?
Post by: Jmolinari on January 09, 2011, 12:55:05 PM
the teleras rolls from BHFM ARE excellent!
i think it's the Serious Eats gyros tonight
Title: Re: What's for dinner?
Post by: Roxro on January 09, 2011, 02:53:42 PM
DI(as in Italian)H led the way today in the kitchen with his homemade ravioli stuffed with butternut squash and top with browned butter sauce, toasted pine nuts and parm.  I had forgotten the pure joy of home mad pasta.  YUMMMM.
Title: Re: What's for dinner?
Post by: Jmolinari on January 09, 2011, 03:01:56 PM
yum. love butternut squash ravioli
Title: Re: What's for dinner?
Post by: LizR on January 09, 2011, 07:21:33 PM
Made this the other day. Really tasty chicken bouillabaisse from Jacques. Would be nice for a cold night.

http://www.foodandwine.com/recipes/aspen-2006-chicken-bouillabaisse
Title: Re: What's for dinner?
Post by: Jmolinari on January 09, 2011, 07:40:31 PM
Made this tonight:
http://www.seriouseats.com/2010/06/greek-american-lamb-gyros-homemade-from-scratch-the-food-lab.html

very tasty gyros. I think i prefer tzatsiki (sp?) but the meat is great! Make them now.

picture sucks...hard to take a nice pic of a gyro...for me at least
(http://lh6.ggpht.com/_Qe4KleSN3Go/TSpjaDxjuLI/AAAAAAAACIc/EuhPjo3SPkQ/s400/photo-4.JPG)

Title: Re: What's for dinner?
Post by: biskuit on January 10, 2011, 06:42:03 AM
a random dinner w friends recently saw a few interesting dishes...

I saw some interesting herring in oil at BHFM, put some on toasted baguette with a dijon/mayo/lemon sauce and sprinkled with smoked pimenton dulce, worked really nicely (not such a great photo though):
(http://farm6.static.flickr.com/5130/5332712497_d50c29db15_z.jpg)

A couple of dishes I have made before that I really like - Jose Andres' "Ensaladilla Russa" (Spanish tuna and potato salad, topped with the fish roe of your choice) and some crab fritters/hush puppies (happy to share the recipes on these, both very yummy):
(http://farm6.static.flickr.com/5164/5332712657_b3e7c20bdc_z.jpg)

And then our friend Rowdy brought over some homemade duck bresaola, cooked up some lovely duck breasts in cast iron skillet, and we hacked a drizzling sauce w some turkey stock I had, cherries, and an Italian fruit mostarda. Phenomenally good (Jimmy posted a photo of this somewhere around here too...):
(http://farm6.static.flickr.com/5045/5332712933_c672fc02b5_z.jpg)

Title: Re: What's for dinner?
Post by: Lorenzo on January 10, 2011, 07:16:01 AM
Wow, Biskuit!  The weather seems to bring out the inspiration to cook up a storm.

Jason, have you tried Alton Brown's gyro recipe?  I have not tried either recipe, though I tried making gyro meat from scratch once, thinking I had a good idea how it could be done, but of course it was a failure.  My problem with cooking is that I really dislike following recipes.  It usually takes a solid failure before I grudgingly resort to a recipe.
Title: Re: What's for dinner?
Post by: Jmolinari on January 10, 2011, 08:15:14 AM
Biskuit, that herring looks like hamachi!

lorenzo: nope...used Kenji's as a first try...was very delicious. It was nice and light on the spice (oregano and lamb flavor mostly). Will have to look at AB's to see how his spicing differs. Sounds like the method to follow is Kenji's though (with the presalting).
excited to have it again for lunch today!
Title: Re: What's for dinner?
Post by: Jmolinari on January 10, 2011, 08:38:55 AM
Interesting... AB's recipe is similar to Kenji's...AB uses marjoram and rosemary, Kenji oregano.
Title: Re: What's for dinner?
Post by: bettylouski on January 10, 2011, 08:54:42 AM
(happy to share the recipes on these, both very yummy):
quote]

Please!
Title: Re: What's for dinner?
Post by: biskuit on January 10, 2011, 09:51:34 AM
"Ensaladilla Russa" - from Jose Andres excellent "Made in Spain" cookbook - http://farm6.static.flickr.com/5241/5342672745_69143dd4b6_o.jpg
Key is to use good quality tuna packed in oil, make your own olive oil mayo (incl in recipe), and use plenty of fish roe. I actually prefer using the cheap stuff you get at Ikea - they have black and orange, and you can use both to make it pretty. The salmon roe I used on this latest version is definitely better quality, but I just like something about the sea-saltiness of the cheap roe. Photo of the "Ikea" version:
(http://farm3.static.flickr.com/2517/4067323606_6cb535606f_z.jpg)

The crab hush puppy recipe is at:
http://www.epicurious.com/recipes/food/views/Crab-Hush-Puppies-with-Tartar-Sauce-356057
I use a LOT more crab meat than they call for (the Phillips lumb crab you get at Costco is great for this), and punch up the tartar sauce a bit as well.
Title: Re: What's for dinner?
Post by: bettylouski on January 10, 2011, 09:58:28 AM
Thank you!
Title: Re: What's for dinner?
Post by: LizR on January 12, 2011, 01:04:48 PM
The pork butt roast in our oven is beginning to smell great. Rubbed it with a spice mixture and started it at fairly high heat. Will turn it down for low and slow shortly. It is huge - 8 1/2 lbs- but it was on a "manager's discount" at Kroger for 69 cents and I couldn't resist it. Figured today would be a good day to pull it out of the freezer and have the oven on all day long. Maybe buttered egg noodles, sauerkraut, applesauce, green salad as sides?
Title: Re: What's for dinner?
Post by: Jmolinari on January 12, 2011, 01:16:55 PM
Pasta with cauliflower and Patak bacon. Used too much bacon..overpowered everything! And a messy plate!

(http://lh5.ggpht.com/_Qe4KleSN3Go/TS39bLdLq3I/AAAAAAAACJw/Lp27rhLYYPQ/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: totm on January 12, 2011, 01:59:44 PM
The pork butt roast in our oven is beginning to smell great. Rubbed it with a spice mixture and started it at fairly high heat. Will turn it down for low and slow shortly. It is huge - 8 1/2 lbs- but it was on a "manager's discount" at Kroger for 69 cents and I couldn't resist it.

It amazes me that some people will not touch the mark down meat.  V's very good at scoring mark down meat.

So far for Snowapalooze-2011 we've had split pea soup, braised short ribs w/sherilon & garlic smashed taters, a really rich spicy chicken/turkey soup that I used 2 chicken carcasses and 1/2 a turkey carcass for the stock, and I'm guessing V's making linguini with clams tonight.
Title: Re: What's for dinner?
Post by: Barnum on January 12, 2011, 02:20:15 PM
Used too much bacon..

really... is that possible... you hit your head on something???
Title: Re: What's for dinner?
Post by: Jmolinari on January 12, 2011, 02:22:29 PM
Used too much bacon..

really... is that possible... you hit your head on something???

I'm over bacon. It's totally jumped the shark.
Title: Re: What's for dinner?
Post by: uOTPia Dweller on January 12, 2011, 02:33:07 PM
V's very good at scoring mark down meat.


Title: Re: What's for dinner?
Post by: Girly on January 12, 2011, 02:38:32 PM
We cleaned up the grill in preparation for the power to go out, so we (meaning someone else besides me because I drove to get them) are grilling steaks tonight :)
Title: Re: What's for dinner?
Post by: Barnum on January 12, 2011, 02:40:27 PM
Used too much bacon..

really... is that possible... you hit your head on something???

I'm over bacon. It's totally jumped the shark.


not even close
Title: Re: What's for dinner?
Post by: Jmolinari on January 12, 2011, 02:53:11 PM
Used too much bacon..

really... is that possible... you hit your head on something???

I'm over bacon. It's totally jumped the shark.


not even close

you're right. It jumped a long way back. Can't even see it anymore
Title: Re: What's for dinner?
Post by: Barnum on January 12, 2011, 05:20:08 PM
Pecan Belgian waffles w/ real maple syrup and thick-cut bacon fried extra-crispy.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 12, 2011, 06:38:19 PM
The pork butt roast in our oven is beginning to smell great. Rubbed it with a spice mixture and started it at fairly high heat. Will turn it down for low and slow shortly. It is huge - 8 1/2 lbs- but it was on a "manager's discount" at Kroger for 69 cents and I couldn't resist it.

It amazes me that some people will not touch the mark down meat.  V's very good at scoring mark down meat.

I feel fortunate that I have a guy that will call me if they are wholesale marking some things down at our local market.  I have a vacuum sealer and he knows I'll do it properly even if it's a Leg of Lamb that went off date yesterday.  I have NO PROBLEM buying beef or lamb that has shortly expired.  I am not as good buying chicken with a short or expired date, I have had bad experiences with that.

.
Title: Re: What's for dinner?
Post by: Jmolinari on January 12, 2011, 06:56:25 PM
Carnitas. Cooked the pork sous vide with spices, sour oranges and lard for 48 hrs.. Shredded and broiled for crisp.
Made tomatillio salsa from pork liquid. Followed Serious Eats carnitas...
very excellent!
(http://lh4.ggpht.com/_Qe4KleSN3Go/TS5MANmlxII/AAAAAAAACKQ/bcJHbYqkens/s550/photo.JPG)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 12, 2011, 06:58:41 PM
Carnitas. Cooked the pork sous vide with spices, sour oranges and lard for 48 hrs.. Shredded and broiled for crisp.
Made tomatillio salsa from pork liquid. Followed Serious Eats carnitas...
very excellent! 

Damn that looks way good from here.  let me go and fix our/my dinner.

.
Title: Re: What's for dinner?
Post by: Northside Food on January 12, 2011, 08:07:57 PM
I made curried butternut squash soup tonight. That's always a hit.  Last night was vinegar glazed chicken thighs stir fried with bok choy. The night before was vegetable fried rice. I think tomorrow I will make spaghetti squash with marinara sauce and pork chops.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 12, 2011, 08:32:53 PM


My "taster" Cassie and I put dinner together tonight, her first experience with buttermilk, Dizzy's Tsunami Spin, olives of any kind, Panko, Meyer lemons, red wine and other things.  We also did some coin math quizzes and did a real examination of how hot some of the Banana sauces were.   She put the banana sauce on the table to have with her Tilapia and rice.  I don't think she has ever eaten wilted but not overcooked spinach so we are in for that in a few minutes.  She insisted on Carnivore Robust on the rice and I gave in.  She at all of her 1/4 Tilapia side, she also ate her fairly large (for her age) share of rice and some of her spinach.  She managed to douse the last of her spinach with a dash or two of her favorite Jamaican hot sauce that in my opinion ruined the clean taste of the spinach and ginger, but hey.. She ate it.. Not all of it but a good portion of it.  She has an elevated heat tolerance that I never had until I was 40.
<<<<< I'm getting the bottle to know what she always chooses>>>>

It is wonderful to open up a young mind to these flavors, tastes and experiences.  Her red wine experience (lest you think poorly of me), was a wine glass with 3 Tbl. or water with 1tsp. of Shiraz.  She deemed it a "good grape drink", and we left it at that.  

Her buttermilk experience could have gone either way, but she sucked it down and noticed that it was "tart, and smooth like egg-nog".

She is at level 63 in her game on the DS, and I was sortof glad that it ran out of juice so we could talk about things in the real world rather than how she, the golden haired fighter, could get into level 64.  She is 6.

She is in the Jet Tub right now, with CP doing lifeguard duty.  We like her attitude and enormous learning capacity.  We did lines for her first play tonight, she has 2 pages down, (with 2 to go), and is using good inflection when she says her lines (once she gets going)..

.
Title: Re: What's for dinner?
Post by: Jmolinari on January 13, 2011, 07:53:48 AM
sounds fun GG! It is fun to give them new flavors to try..
I remember drinking wine with water at my Nonna's in Italy...and i survived :) I also remember my mom making a big deal about it, and my dad, nonna and nonno saying it was all good ...:)
Title: Re: What's for dinner?
Post by: AndyBoy on January 13, 2011, 08:35:24 AM
Our community of neighbors has really come together during this weather. We started with brunch at our house on Monday and were at a neighbors for nachos for dinner that night. We had a neighbor over for chile, cornbread and salad Tuesday night and we borrowed shovels to try and get rid of some of this stuff. It is funny how trying conditions bring people together. Last night I did chicken breasts with gravy, steamed broccoli and potatoes. Good hardy food.
Title: Re: What's for dinner?
Post by: LizR on January 13, 2011, 10:18:12 AM
Used too much bacon..

really... is that possible... you hit your head on something???

I'm over bacon. It's totally jumped the shark.


not even close

you're right. It jumped a long way back. Can't even see it anymore


Pork belly is right there too. Short ribs as well, though I love them both almost as much as I love Patak's bacon.
Title: Re: What's for dinner?
Post by: LizR on January 13, 2011, 10:27:42 AM
The pork butt roast in our oven is beginning to smell great. Rubbed it with a spice mixture and started it at fairly high heat. Will turn it down for low and slow shortly. It is huge - 8 1/2 lbs- but it was on a "manager's discount" at Kroger for 69 cents and I couldn't resist it.

It amazes me that some people will not touch the mark down meat.  V's very good at scoring mark down meat.

I feel fortunate that I have a guy that will call me if they are wholesale marking some things down at our local market.  I have a vacuum sealer and he knows I'll do it properly even if it's a Leg of Lamb that went off date yesterday.  I have NO PROBLEM buying beef or lamb that has shortly expired.  I am not as good buying chicken with a short or expired date, I have had bad experiences with that.

.

I agree on the chicken, but I have no problem with the pork, within reason. I always troll the discount section and have found some great deals over the years. Then again, I have seen things I wouldn't want to touch with a ten foot pole. Just have to use common sense, IMO.

Pork turned out great, although it was so large that it was cooking too slowly so we took it out of the oven, pressured cooked it, and then returned it to the broiler to crisp the exterior bits a little.
Title: Re: What's for dinner?
Post by: Larkemon on January 13, 2011, 05:20:53 PM
Pho with Oxtails and Short ribs again tonight.  Probably my 3rd or 4th bowl this week.  Having all this pre-made broth has awesome, but to tell you the truth, I would love to get a juicy burger with some fries right about now.  Jason's carnita's look delicious too!  I could definitely do a carnita taco or torta.  Man I can't wait for all this snow/ice to leave! :)
Title: Re: What's for dinner?
Post by: AndyBoy on January 13, 2011, 05:35:39 PM
I must be crazy. Just dug my Egg out of 6 inches of ice and fired it up for a leg of lamb that just went on at 600 degrees and will damper down to 350-400 shortly I hope. My rosemary was buried under ice but looked nice and fresh, that stuff is tough.
Title: Re: What's for dinner?
Post by: GabrielsDad on January 13, 2011, 06:15:02 PM
Must be lamb night.  We had bought a small boneless leg for a stirfry that not longer sounded appealing, so I through together a middle Easternish spice rub with a bunch of stuff from the pantry.  A quick broil in the oven, served with a variation of tzatiki with oregano (no mint in the house).  Sides were some simple roasted asparagus, and a salad of avocado, cherry tomatoes, and roasted peppers over some greens we had in the fridge.

45 minuter dinner, and it really rocked.
Title: Re: What's for dinner?
Post by: Jmolinari on January 13, 2011, 07:26:07 PM
sounds really tasty GD.
Title: Re: What's for dinner?
Post by: Foodgeek on January 14, 2011, 06:27:39 AM
With what I gathered from the grocery store, plus what was in my freezer - I didn't see any meat I wanted to buy out of the slim pickings at Kroger - I made a decent meal, but probably not exactly what I wanted.

I pounded some pork cutlets, breaded and fried them, then coated with marinara and mozzarella for a faux "veal parmesan," side of penne with marinara and garlic/cheese bread. Warm and satisfying, but I really can't wait to do some real grocery shopping, replenish our wine stock, and get back to cooking whatever I want to cook.

Also looking forward to going to restaurants again, after the thaw today. Still craving Japanese food and pho, and pizza and steak and such . . .
Title: Re: What's for dinner?
Post by: AndyBoy on January 14, 2011, 08:11:03 AM

Also looking forward to going to restaurants again, after the thaw today. Still craving Japanese food and pho, and pizza and steak and such . . .


Man I totally agree with you on that. We are so spoiled but in a good way.

My lamb rocked last night, so good.
Title: Re: What's for dinner?
Post by: MadBob on January 16, 2011, 07:03:41 AM
Chicken livers, flour, cornstarch and panko, lightly fried in bacon fat, with some siracha to enhance the taste buds, and of course some extra crispy tater tots for a light and easy fare. Gotta love those chicken livers.
Title: Re: What's for dinner?
Post by: MadBob on January 16, 2011, 04:06:27 PM
I am in the oven (electric) that fluctuates every time I open with a 19.8 lb Kruse Ham, marinated overnight, basted every 25 - 30 minutes at anywhere from (300dg called for) 250 to 325 depending! Yup, I can cook with a POS elec oven, thank goodness for measureing devices, aluminum foil and Kentucky windage! snicker actual reading consistant with 275 dg, looking at 1630 for removal and a perfectly colored and juicy Ham!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 16, 2011, 06:37:04 PM


Steaks on the grill
Brussels Sprouts (scorched a bit)
Baked White potato with the fixins..

Looking forward to it..

.

Get your grill fix before the snow!  ;D

The snow has never stopped me before..  LOL      I have my small Weber and now my 22 1/2" Weber on the screen porch, but would use the leaf blower and blow the snow off of the BGE if I had a hankering to do some low-and-slow..    8)

<<<<Inserted later>>>>

GG>-  What a prophetic post...

....
.
Title: Re: What's for dinner?
Post by: LizR on January 17, 2011, 04:54:41 PM
Dinner is salmon patties wiith hollandaise, carrots cooked with juniper berries, shelled edamame, rice, and salad.

This is not for dinner, but sounds interesting:

http://www.saveur.com/article/recipes/Saveur-100-2011-Grilled-Scallops-with-Yuzu-Kosho-Vinaigrette?cmpid=enews011711

Never heard of red yuzu koshyu. Sounds like it is spicy. Anyone have any experience with it?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 17, 2011, 07:20:43 PM


two small racks of lamb, some baby Bok Choy, and the CnFM garlic mashed potatoes..   I did take a couple pics..

.
Title: Re: What's for dinner?
Post by: MadBob on January 18, 2011, 06:52:30 PM
Peanut Butter and Banana on Potato bread, Kruse Ham and Xtra sharp Chedder Cheese with Ritz crackers! I am a happy man!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 18, 2011, 06:55:44 PM

Click on this for more  cute little lamb racks (http://www.flickr.com/photos/49637895@N00/sets/72157625856479068/) pictures

Last night was/is the last night I will be cooking indoors for a while.  My Big Green Egg is neglected and when I look at it somehow it is beckoning me to its side.  So unless it is a planned INDOOR dish, I am doing it on the BGE...   That said..  Last nights dinner was fab.  Not bragging of course, because I have had yards and years of practice doing these things.  The lamb was just right, the Bok Choy was all-right (the stems were a bit less tender than I wish they had been but I don't know how to cook just the stem parts, have it look good, and keep the tops fresh and green looking without being all wilted like canned spinach ?).  The CnFM recipe of garlic mashed potatoes rocks, even if you wander a way from the recipe a bit.  They were delicious.  Here is a pictoral representation of what our dinner looked like at various stages.        

(http://aroundhere.net/Mike2/285Fpics/lambrack22.jpg)

.
Title: Re: What's for dinner?
Post by: AndyBoy on January 19, 2011, 07:43:01 AM
This was dinner last week during the snow storm. I walked to Kroger and got a pound of their Key West frozen shrimp along with a bunch of other stuff. This was a pretty simple dish. A quick saute with cilantro, butter, olive oil, garlic and a little sprinkle of white wine and then the warm pasta added and tossed.
Title: Re: What's for dinner?
Post by: Jmolinari on January 19, 2011, 07:51:08 AM
I see tomatoes in there....i want a bowl of that.
Title: Re: What's for dinner?
Post by: Beerbitch on January 19, 2011, 08:03:00 AM
Dinner is salmon patties wiith hollandaise, carrots cooked with juniper berries, shelled edamame, rice, and salad.

This is not for dinner, but sounds interesting:

http://www.saveur.com/article/recipes/Saveur-100-2011-Grilled-Scallops-with-Yuzu-Kosho-Vinaigrette?cmpid=enews011711

Never heard of red yuzu koshyu. Sounds like it is spicy. Anyone have any experience with it?

It's more sour than spicy -- also salty.  I've gotten it at Super H (Riverdale)
Title: Re: What's for dinner?
Post by: LizR on January 19, 2011, 08:31:24 AM
Dinner is salmon patties wiith hollandaise, carrots cooked with juniper berries, shelled edamame, rice, and salad.

This is not for dinner, but sounds interesting:

http://www.saveur.com/article/recipes/Saveur-100-2011-Grilled-Scallops-with-Yuzu-Kosho-Vinaigrette?cmpid=enews011711

Never heard of red yuzu koshyu. Sounds like it is spicy. Anyone have any experience with it?

It's more sour than spicy -- also salty.  I've gotten it at Super H (Riverdale)


I've tasted regular yuzu and seen it in stores but never noticed the red kind.
Title: Re: What's for dinner?
Post by: AndyBoy on January 19, 2011, 09:41:31 AM
I see tomatoes in there....i want a bowl of that.


There were a couple of chopped tomatoes in there.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 21, 2011, 11:55:32 PM
CP encouraged me to bail on my planned dinner and revert to leftovers.  I am glad to go through those leftovers and really enjoyed them the second time, but am looking forward to those Leg-O-Lamb steaks on the grill with the Purple Sweet potato and strange LARGE  asparagus tomorrow.  

Sometimes you find the weirdest stuff at the Asian market and just "have" to take it home and try it out.. Such it is with the asparagus..   I have never seen asparagus stems that were 3/4" in diameter, but I bought 'em.  So now I'm going to figure out a way to peel them and cook them regardless of their original/traditional usage.  They look good to me..

Dinner tonight < no pics >

LO meat sauce, New noodles, new Broccoli/red pepper vegetable plate, LO ice cream.

.....
Title: Re: What's for dinner?
Post by: Lorenzo on January 22, 2011, 03:44:49 PM
Haggis, 'neeps & tatties, cock-a-leekie soup, salmon, whisky cake.  Yes, a Burns Supper (http://en.wikipedia.org/wiki/Burns_supper).  The 25th is the traditional day, but we're doing it tonight.
Title: Re: What's for dinner?
Post by: Beerbitch on January 22, 2011, 04:18:37 PM
Title: Re: What's for dinner?
Post by: MadBob on January 22, 2011, 05:53:47 PM

Click on this for more  cute little lamb racks (http://www.flickr.com/photos/49637895@N00/sets/72157625856479068/) pictures

Last night was/is the last night I will be cooking indoors for a while.  My Big Green Egg is neglected and when I look at it somehow it is beckoning me to its side.  So unless it is a planned INDOOR dish, I am doing it on the BGE...   That said..  Last nights dinner was fab.  Not bragging of course, because I have had yards and years of practice doing these things.  The lamb was just right, the Bok Choy was all-right (the stems were a bit less tender than I wish they had been but I don't know how to cook just the stem parts, have it look good, and keep the tops fresh and green looking without being all wilted like canned spinach ?).  The CnFM recipe of garlic mashed potatoes rocks, even if you wander a way from the recipe a bit.  They were delicious.  Here is a pictoral representation of what our dinner looked like at various stages.        


.


I need to get my camera fixed, that pick just looks yummy, but I will math my Pinto Beans and Ham with green onions and xtra sharp chedder cheese with it! Sorry, no corn bread, gonna have sourdough toast with it, fresh from Your Dekalb Farmers Market.
Title: Re: What's for dinner?
Post by: Jmolinari on January 22, 2011, 09:03:31 PM
where did you get teh haggis Lorenzo? I was debating making one, but i think i'd be the only one eating it.
plus i'm short lungs..which i haven't seen at BHFM
Title: Re: What's for dinner?
Post by: AndyBoy on January 23, 2011, 08:14:52 AM
Last night was fish and chips. Got some fresh grouper from Fresh Market and the fries were doubled fried.
Title: Re: What's for dinner?
Post by: KoPP on January 23, 2011, 10:00:52 AM
where did you get teh haggis Lorenzo? I was debating making one, but i think i'd be the only one eating it.
plus i'm short lungs..which i haven't seen at BHFM
I've seen them here...

http://www.tasteofbritain.com/

It's up in Norcross on S. Peachtree. I get Scottish sausage rolls and steak pies there.
Title: Re: What's for dinner?
Post by: Lorenzo on January 23, 2011, 11:10:54 AM
where did you get teh haggis Lorenzo? I was debating making one, but i think i'd be the only one eating it.
plus i'm short lungs..which i haven't seen at BHFM

This is the second year we've put on a Burns Night, and I stuck with what I did last year: Canned haggis stuffed via the sausage stuffer into a beef bung casing, then boiled.  The casing gives it a natural look--I don't think any of our guests would have known what a sheep stomach looks like anyway--and when the "dagger" is plunged in during the ceremonial presentation of the haggis, it splits open just as I would expect a sheep stomach might.  As you may know, federal regulations prevent the commercial sale of lungs (perhaps stomachs, too), so one either must get creative or make friends with a farmer and get their offal under the table.  The brand of canned haggis I use, Caledonian Kitchen (http://www.caledoniankitchen.com), gets a lot of recommendations from folks who do the Highland festival thing.  Caledonian Kitchen's lamb haggis is made with lamb, beef liver and suet.  I compared two different brands of canned haggis last year, the other being one (forgot the brand) made with lamb, lamb heart, lamb liver and suet, which is arguably slightly more "authentic" if one buys into the authenticity of all-lamb/sheep parts. (Google reveals that there's some debate over what's authentic.)  Caledonian Kitchen's won hands down in the taste test. So why not buy the one that people actually enjoy eating, is my philosophy. One of the guests brought some Grant's (http://www.grantshaggis.com/home.aspx) brand canned haggis that he had acquired on a recent trip to Scotland, as his Scottish acquaintances told him that was the best brand, if one must eat canned haggis.  We didn't taste it, but the ingredients, if I recall, included lamb and lamb "lobes," whatever that refers to (liver, heart?). No lung in the Grant's haggis, either.  I can't imagine the lung would add anything to it, other than a (perhaps false) sense of "authenticity."

Leftover haggis and eggs for breakfast today was excellent.  If one likes corned beef hash, one might like haggis.
Title: Re: What's for dinner?
Post by: KoPP on January 23, 2011, 12:25:14 PM
where did you get teh haggis Lorenzo? I was debating making one, but i think i'd be the only one eating it.
plus i'm short lungs..which i haven't seen at BHFM

This is the second year we've put on a Burns Night, and I stuck with what I did last year: Canned haggis stuffed via the sausage stuffer into a beef bung casing, then boiled.  The casing gives it a natural look--I don't think any of our guests would have known what a sheep stomach looks like anyway--and when the "dagger" is plunged in during the ceremonial presentation of the haggis, it splits open just as I would expect a sheep stomach might.  As you may know, federal regulations prevent the commercial sale of lungs (perhaps stomachs, too), so one either must get creative or make friends with a farmer and get their offal under the table.  The brand of canned haggis I use, Caledonian Kitchen (http://www.caledoniankitchen.com), gets a lot of recommendations from folks who do the Highland festival thing.  Caledonian Kitchen's lamb haggis is made with lamb, beef liver and suet.  I compared two different brands of canned haggis last year, the other being one (forgot the brand) made with lamb, lamb heart, lamb liver and suet, which is arguably slightly more "authentic" if one buys into the authenticity of all-lamb/sheep parts. (Google reveals that there's some debate over what's authentic.)  Caledonian Kitchen's won hands down in the taste test. So why not buy the one that people actually enjoy eating, is my philosophy. One of the guests brought some Grant's (http://www.grantshaggis.com/home.aspx) brand canned haggis that he had acquired on a recent trip to Scotland, as his Scottish acquaintances told him that was the best brand, if one must eat canned haggis.  We didn't taste it, but the ingredients, if I recall, included lamb and lamb "lobes," whatever that refers to (liver, heart?). No lung in the Grant's haggis, either.  I can't imagine the lung would add anything to it, other than a (perhaps false) sense of "authenticity."

Leftover haggis and eggs for breakfast today was excellent.  If one likes corned beef hash, one might like haggis.
Tis a shame, for sure...

http://news.bbc.co.uk/2/hi/americas/8480795.stm

One of the couples at last night's dinner was going to a Burns Night. They seemed not to worry about filling themselves beforehand... ;D
Title: Re: What's for dinner?
Post by: LizR on January 24, 2011, 03:43:36 PM
Anyone have any favorite recipes for bone-in chicken breasts? I usually just roast them at a pretty high temperature with a compound butter under the skin, but I have some extra time today...
Title: Re: What's for dinner?
Post by: Larkemon on January 24, 2011, 03:48:51 PM
Making Spaghetti and Meatballs.  It's my first time making Italian meatballs, but I've been craving them.  Store bought sauce (TJ's), but meatballs from a recipe I found at food.com (http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173).  I figured 741 5 star reviews is pretty good.  Balls are simmering in sauce now.  Also made some vegetarian meatballs (http://www.food.com/recipe/vegetarian-meatballs-11028) for my wife.  That one had 75 5 star reviews.  Of course they are in a separate dutch oven now simmering away.  I think my wife would kick my behind if I mixed up the balls.  Both were easy to make and smell pretty darn good so far.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 24, 2011, 04:24:50 PM
Making Spaghetti and Meatballs.  It's my first time making Italian meatballs, but I've been craving them.  Store bought sauce (TJ's), but meatballs from a recipe I found at food.com (http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173).  I figured 741 5 star reviews is pretty good.  Balls are simmering in sauce now.  Also made some vegetarian meatballs (http://www.food.com/recipe/vegetarian-meatballs-11028) for my wife.  That one had 75 5 star reviews.  Of course they are in a separate dutch oven now simmering away.  I think my wife would kick my behind if I mixed up the balls.  Both were easy to make and smell pretty darn good so far.

Better she kick you in the behind as opposed to the balls because of your mixed up balls.   ;D

Tonight is shrimp curry for us.  I'm a fan of the Curry Simple brand based out of Atlanta for easy meals.  They make a good product and it's super quick; just dump a pack of sauce into whatever you're cooking (in my case shrimp and onions) and heat through.  Serve over rice.  Garnish of peanuts, avocado and cilantro are expected. 

http://www.currysimple.com/
Title: Re: What's for dinner?
Post by: Jmolinari on January 24, 2011, 08:19:51 PM
curry simple is good, but it's quite literally the same as taking a curry paste tub, fry in a splash of oil, and add a can of coconut milk. All shelf/fridge stable stuff like Currysimple, but at 1/10 the cost.
Title: Re: What's for dinner?
Post by: HaagenDazs on January 24, 2011, 08:37:10 PM
curry simple is good, but it's quite literally the same as taking a curry paste tub, fry in a splash of oil, and add a can of coconut milk. All shelf/fridge stable stuff like Currysimple, but at 1/10 the cost.


I've tried that but I've not had consistent luck with curry pastes.  Often the are grainy with bits of lemon grass or some other fibrous plant material that's in there.  For a Saturday dinner I might do something different but I was doing the curry and starting a beef braise for tomorrow night's dinner.
Title: Re: What's for dinner?
Post by: Jmolinari on January 24, 2011, 08:43:26 PM
try Mae Ploy....definitely no chunks or grains...
Title: Re: What's for dinner?
Post by: Larkemon on January 25, 2011, 07:32:49 PM
Last nights spaghetti and meatballs = tonight's Meatball Subs. 
Title: Re: What's for dinner?
Post by: Lorenzo on January 25, 2011, 09:14:08 PM
Last nights spaghetti and meatballs = tonight's Meatball Subs. 

Same here!  Meatball subs tonight with last night's meatballs and some provolone I picked up.  Great minds ....
Title: Re: What's for dinner?
Post by: AndyBoy on January 29, 2011, 08:10:49 AM
I grilled some eggplant last night, gave them a flip and coated with marinara sauce and mozz and cooked until bubbly. We had a caesar salad on the side with coutons I made from a leftover baguette. Not too bad for a Friday night.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on January 30, 2011, 06:23:00 PM


I have some catching up to do..  Maybe tomorrow..

I do have the short ribs (not cut short) salted and waiting until tomorrow to do the braise, I am using LizR's recipe sortof.  At least part of her method and a change in the veggies and timing. 

It is Chix thighs on the BGE tonight, it is so nice out I hated to miss the opportunity. 

Here I go, the grill is ready, we are hongry and it is getting later. 

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 01, 2011, 07:33:09 PM

No catching up pictures yet..    I spent 4 hours online today with the software folks trying to get some issues resolved.   I know this is NOT the right thread, but I am burned out with this strange log-on experience.   

I have the pictures, it is finding the time to do some editing and to offer them for you to see. 

I have "Bailed" on tonight's dinner ..   LO Chix thighs, LO sauce/gravy, New salad, LO cornbread - reheated and served with a bit of the thin gravy I have planned.    Dinner in 20 minutes or so.... 

Tomorrow night will be the long/short ribs...........  I will either go and find baby vegetables or I'll use local to me store bought veggies that will fill the bill........

.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 01, 2011, 07:34:39 PM
I grilled some eggplant last night, gave them a flip and coated with marinara sauce and mozz and cooked until bubbly. We had a caesar salad on the side with coutons I made from a leftover baguette. Not too bad for a Friday night.

Damn nice..   I have to go back to some Italian dishes.   Right now these Indian and old-world beef dishes are capturing my attention.


.

Title: Re: What's for dinner?
Post by: LizR on February 01, 2011, 08:18:28 PM

No catching up pictures yet..    I spent 4 hours online today with the software folks trying to get some issues resolved.   I know this is NOT the right thread, but I am burned out with this strange log-on experience.   

I have the pictures, it is finding the time to do some editing and to offer them for you to see. 

I have "Bailed" on tonight's dinner ..   LO Chix thighs, LO sauce/gravy, New salad, LO cornbread - reheated and served with a bit of the thin gravy I have planned.    Dinner in 20 minutes or so.... 

Tomorrow night will be the long/short ribs...........  I will either go and find baby vegetables or I'll use local to me store bought veggies that will fill the bill........

.

I just use regular veggies and look for smaller carrots and turnips.
Title: Re: What's for dinner?
Post by: AndyBoy on February 02, 2011, 08:35:44 AM
We had a nice dinner last night, mac and cheese, and I did the version my wife likes which starts with a bechamel sauce and takes about 45 minutes longer than my quickie version, leftover turnip greens and battered and fried chicken breasts. I bought this jalapeno flat bread from Fresh Market that was so good on the side.
Title: Re: What's for dinner?
Post by: Larkemon on February 02, 2011, 01:53:43 PM
Planning the menu for tomorrow evening's dinner.  We're having a playgroup over our house to celebrate Tet.  All of my family live in Florida so my kids really miss out on a lot of the cultural celebrations and awareness that I took for granted while growing up.  Last year we decided to try to remedy that by having a playgroup with their friends that was themed around the Lunar New Year.  It turned out to be a great success.  My daughter has been excited for the last couple weeks to celebrate with her friends so I guess our goal of instilling some cultural awareness and pride has worked out :)  Onto the menu...

Braised Pork Belly and Egg (Thit Kho Trung)
Pork Spring Roll (Cha Gio)
Tofu Spring Roll (Cha Gio Chay)
Summer Roll (Goi Cuon: premade and DIY)
Lomein with Beef and Gai Lan
Sticky Rice
Steamed Jasmine Rice
Candied Fruits
Orange Chicken
Mac and Cheese (for the kiddies who aren't into expanding horizons)
Title: Re: What's for dinner?
Post by: Jmolinari on February 02, 2011, 01:56:03 PM
What time is dinner?
Title: Re: What's for dinner?
Post by: Larkemon on February 02, 2011, 03:03:47 PM
What time is dinner?


5:30! :)
Title: Re: What's for dinner?
Post by: Jmolinari on February 02, 2011, 03:13:49 PM
What time is dinner?


5:30! :)

Perfect! My daughter will love it too :)
Title: Re: What's for dinner?
Post by: GabrielsDad on February 02, 2011, 05:01:00 PM
Should we move this thread to Upcoming 285Foodies Events?   ;)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 02, 2011, 05:56:48 PM
Should we move this thread to Upcoming 285Foodies Events?   ;)   


Naaaa, I want as little conformity as possible.  When the conversation is going along good, there is no sense in moving part or all of the thread around. 

I know you were jesting, but that is how I feel about being too specific in what thread it's in.   I am guided about moving things around way more by you folks than my very defined way of looking at posts.  I don't read all of the posts, and often something is out of place for my mind, but in the flow of things it is just where it should be.  Please if you see something that needs moved let me know. 
.

Title: Re: What's for dinner?
Post by: AndyBoy on February 02, 2011, 06:16:38 PM
Larkemon I think it is great you are trying to instill food traditions and celebrations in your kids. My daughter was adopted from Viet Nam and she had her first banh mi last Saturday. I really need to spend some time with her on Bufort Hwy.
 :)


Title: Re: What's for dinner?
Post by: Larkemon on February 02, 2011, 09:48:50 PM
Larkemon I think it is great you are trying to instill food traditions and celebrations in your kids. My daughter was adopted from Viet Nam and she had her first banh mi last Saturday. I really need to spend some time with her on Bufort Hwy.
 :)


Andyboy, that's great.  Didn't realize you had adopted from Viet Nam.  We were waiting to be matched when the Viet Nam closed for adoptions.  Though heart broken we switched to domestic and can't imagine our life without our little boy.  With playgroups, it's really a free for all, but we try to do a brief talk about what is Tet and some of the different traditions.  My wife, who is the ultimate craft mistress, fashioned a dragon out of diaper boxes last year for a dragon parade.  The kids loved it.  I know it's probably grounds banning to post a non-food picture, but had to share a picture of this year's dragon ;)
Title: Re: What's for dinner?
Post by: Jmolinari on February 02, 2011, 09:51:29 PM
HAH that's awesome. Especially the beard.
Title: Re: What's for dinner?
Post by: AndyBoy on February 03, 2011, 06:40:15 AM
Looks like a dragon to me!
Title: Re: What's for dinner?
Post by: totm on February 03, 2011, 11:38:09 AM
Larkemon I think it is great you are trying to instill food traditions and celebrations in your kids.
I commend you as well.  When I found out a handball buddy was of Lebanese decent I asked him if he ever had flatbread, lamb, and garlic sauce.  He said, "only when the old people are around."  Sad to see somebody just lose there cultural heritage.
Title: Re: What's for dinner?
Post by: Larkemon on February 03, 2011, 08:49:33 PM
Larkemon I think it is great you are trying to instill food traditions and celebrations in your kids.
I commend you as well.  When I found out a handball buddy was of Lebanese decent I asked him if he ever had flatbread, lamb, and garlic sauce.  He said, "only when the old people are around."  Sad to see somebody just lose there cultural heritage.

Thanks for the kind words.  All the kids had a real blast tonight and everyone loved the food.  The thing that really surprised me was our backup entre's of Mac and Cheese and chicken fingers barely got touched and everything else was basically clean plates by the end of the evening.  I guess the kids can still surprise you sometimes :) 

In some ways I can sympathize with your Lebanese friend.  It's easy to lose the language and traditions when living in a foreign land.  Though fluent in Vietnamese, my language skills are not very well developed as is and only fade with the lack of everyday use.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 04, 2011, 12:56:54 PM


Well here is some catching up details and pictures from the last few days.  I have the short ribs pictures ready to post.

One night last week I browned some LO pulled pork from our larder and made sandwiches.  I sortof over fried the pork and wished it were more tender but it was very tasty with some of Aunt Linda's Secret Sauce on it (and a smidge of Mayo)..

(http://aroundhere.net/Mike2/285Fpics/pulledporksammie22.jpg)


Our turkey thigh, jalapeno cornbread meal  and roasted parsnips was delicious with some good gravy, very filling and delicious

Flecks of the not-too-hot Jalapeno in the cornbread was really good

(http://aroundhere.net/Mike2/285Fpics/TurkThighCornbred22.jpg)

Roasted Parsnips, very tasty

(http://aroundhere.net/Mike2/285Fpics/RoastedParsnips22.jpg)


Our Publix "Aprons" shrimp and potato meal is next with Broccoli rabe, I wish I had cooked the stems of the rabe a bit more the rest of the dinner was aces.   The potatoes were from a different "Aprons" meal than the shrimp, but honestly good though I switched to red skin potatoes rather than the bag of Yukon Gold mini-potatoes that they were featuring.

(http://aroundhere.net/Mike2/285Fpics/ShrimpYspicyorangeshrimpYspuds22.jpg)

I had to try that sweet Hot Squeeze sauce on something so the evening that the weather was warm I cooked some Chix thighs on the Big Green Egg with a heavy dollop of Hot Squeeze to see what it would do.  I'm guessing that I was glad that I cooked them indirect after I put the Hot Squeeze on them because again I'm guessing but direct heat would have burnt the exterior rather than glazing it the way I wanted.
 Here are a couple of those pics.

Good fire, good indirect method some pretty sweet glaze

(http://aroundhere.net/Mike2/285Fpics/HotSqueezechix22.jpg)

Letting my thighs rest

(http://aroundhere.net/Mike2/285Fpics/HotSqueezeChixB22.jpg)

Dern good with CP's potato salad, and some tasty/spicy baked beans

(http://aroundhere.net/Mike2/285Fpics/HotSqueezeChixdinner22.jpg)

....
Title: Re: What's for dinner?
Post by: AndyBoy on February 05, 2011, 08:21:05 AM
I'd say you have been eating pretty well. Looks delicious.
Title: Re: What's for dinner?
Post by: MadBob on February 05, 2011, 08:23:22 PM
Parmesean Chicken Pot Pie... (from Marie Calender). Land O Lakes Butter and Slap Yo Momma seasoning. Yummo to coin a phrase.
Title: Re: What's for dinner?
Post by: Larkemon on February 06, 2011, 02:11:43 PM
Momofuku-style wings based on recipe from Serious Eats and Steamy Kitchen.

Title: Re: What's for dinner?
Post by: Jmolinari on February 06, 2011, 03:10:49 PM
any good?
Title: Re: What's for dinner?
Post by: Larkemon on February 06, 2011, 03:20:14 PM
I think they very good, though I think I would adjust recipe slightly.  They have a very good garlic, ginger, sesame flavor.  Recipe called for 2 tablespoons of oil in the vinaigrette.  I would half or even quarter that.  Also, maybe 1/2 tablespoon of fish sauce for some salt content.  Other than that, it's a repeat.  One thing that's definitely a repeat is the Serious Eats method of baking powder and salt on the wings the night before.  I could have just tossed them in Parmesan, garlic and butter and been happy with that.
Title: Re: What's for dinner?
Post by: Jmolinari on February 06, 2011, 03:21:15 PM
yah i've been meaning to try that oven bake method. I made Good Eats wings (steam then bake) and they were just ok, and a lot of work!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 08, 2011, 07:55:41 PM


Click on this for more Chicken Soup for my Bride  (http://www.flickr.com/photos/49637895@N00/sets/72157625882155553/) pictures

Food to fix when your wife is puny...

Deanne has been suffering from a cold or allergies or a sinus infection for way too long, I thought I'd clobber it in the head with a rendition of my ad-lib chicken soup with many vegetables and wide noodles.  We both liked it, I used a Central American Chipotle Chile named Rallado, I guess made from red Jalapenos. I ground up some and put it in the soup, that and the various vegetables provided a non-Jewish but certainly delicious version of this time-honored cure all.

Here are a couple pics of it, both in the pot and in the bowl along side a quick and dirty version of home-made bread.

All I can tell you is that she is better, and she sounds better than she has
for weeks.  I shoulda made it sooner.   

(http://aroundhere.net/Mike2/285Fpics/FebChixSoup22.jpg)
Title: Re: What's for dinner?
Post by: Lorenzo on February 08, 2011, 09:00:56 PM
Nice close-up.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 10, 2011, 01:23:37 PM


Click on this for more Leftover Short Rib dinner (http://www.flickr.com/photos/49637895@N00/sets/72157626019736864/) pictures

Here is the final meal of the delicious short ribs.  This time I served a dish of my grandmothers (as well as I could remember) Endive with bacon.  There were a scant few vegetables left over from our first dinner so I added "a green thing" to our diet.  I won't wait several years to make this recipe again.


(http://aroundhere.net/Mike2/285Fpics/shortribLO22.jpg)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 12, 2011, 06:28:38 PM

Damn, I am such a wimp..

I found some delicious looking salmon, some asparagus, and some rice..  I WAS going to do the salmon on the grill but I copped out and am doing it in my toaster oven on broil.   Some Dizzy Pig rub on it now, the asparagus is waiting for me and the rice will be richly flavored with fresh Ginger and onion and other things.  

mehaps some pictures, or not ?

Long day, strange day, gotta settle down and do the good thing.

.
Title: Re: What's for dinner?
Post by: AndyBoy on February 13, 2011, 07:45:52 AM
My wife said she would cook dinner for me and I could have whatever I wanted. Some how we decided that grilled lobster would be nice and since I am the grill master I ended up cooking, but no problem. We went over to Super H in Doraville and picked out 2 nice lobsters and after boiling for 3 minutes they were grilled on the Egg. Really nice meal that we both enjoyed very much.
Title: Re: What's for dinner?
Post by: KoPP on February 13, 2011, 09:47:00 AM
Went to friends for a homecooked bibimbap. Folks brought chirashi (tasty as all get out), apps (stuffed persimmons with pecans were excellent), parmesan wings (where the hell is Parmesia? Still, tasty) and I made a problem in bringing makgeolli instead of soju. I kinda made up for it with the sake, but the food and the friendship was awesome. Our host was missing a hubby for the day (their son was sick, but was doing a lot better before his dad got there), and she did a great job.

We did the rice/veggies clean-up for a finisher, along with Alon goodies, and we broke into the host's supply of soju when the sake ran out (yes, we can put the alc away), and I headed home when the pain alarm was starting to scream (deal with pain when it's small - it takes more meds and is less easily handled if it's in full bellow).

This is our food group - we're headed to Peter's in the next week, but it won't equal last night. ;)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 13, 2011, 01:57:47 PM


Click on this for more Salmon dinner  (http://www.flickr.com/photos/49637895@N00/sets/72157625915885441/) pictures

Dinner on Saturday night. 

Good salmon dusted with some Dizzy Pig Raging River rub, some narrow asparagus with my whole grain mustard and grape jelly sauce, and some very good and very yellow rice with mushrooms and sliced ginger.

BTW. it is a challenge to my timing to go from the Big Green Egg to an indoor toaster oven on broil---  very different.. ;)

Here is a pic of the finished plate..  Very good stuff...

(http://aroundhere.net/Mike2/285Fpics/salmonetc22.jpg)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 13, 2011, 02:37:27 PM
My wife said she would cook dinner for me and I could have whatever I wanted. Some how we decided that grilled lobster would be nice and since I am the grill master I ended up cooking, but no problem. We went over to Super H in Doraville and picked out 2 nice lobsters and after boiling for 3 minutes they were grilled on the Egg. Really nice meal that we both enjoyed very much.

You sure made ME want a big plate of lobster.  Did you boil them for 3 minutes just so there would not be any bad Mo-Jo on your Big Green Egg for ending somethings life ?    8)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 14, 2011, 11:31:03 AM


I fixed a killer ad-lib pot of meat sauce last night to go with our Caesar salad, and some just-right linguine.  No pictures, just satisfaction.  Sauce from scratch with some bulb fennel, garlic and onions.  I did the meat sauce my grandmas way slow cooking the ground chuck in water until it is all separate and wonderful, then browning it before adding the veggies, tomato, paste, fish sauce, and seasonings. 

....
Title: Re: What's for dinner?
Post by: Northside Food on February 14, 2011, 09:25:22 PM
Like many wise folks, we stayed in tonight. I made rib eye steaks under the broiler (would have been better on the grill, but Mr. Northside claims that as his domain and he's working on a presentation for his management class) with roasted broccoli, potatoes au gratin and Smitten Kitchen's vanilla bean pudding with macerated orange slices for dessert.
Title: Re: What's for dinner?
Post by: AndyBoy on February 16, 2011, 06:27:57 AM
Somehow I missed lunch yesterday and so I was hungry last night. Grilled half a lamb rack for me and my wife had the trout I smoked with capers and sour cream. Basmati rice and a nice salad completed our meal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 16, 2011, 11:20:55 AM

Click on this for more smoked pork and potatoes  (http://www.flickr.com/photos/49637895@N00/sets/72157625942668395/) pictures


Because of the nice weather I switched from Leftovers to some Country Ribs from Great Western out in Loganville.  (more on Great Western later)...   I have talked my wife into making another of her rockin salads, and I will poach some teeny yellow potatoes and perhaps glaze them ( I watched TV today and was inspired, with one of the dishes that Julia and Jack were making)..

(http://aroundhere.net/Mike2/285Fpics/CSribs22.jpg)

.
Title: Re: What's for dinner?
Post by: MadBob on February 19, 2011, 05:02:41 PM
Cube Steak with a brown gravy and jasmine rice. Sliced avocado with mayo (Hellmans) salt and pepper and cresent rolls.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on February 20, 2011, 11:08:42 AM
We hosted a small family gathering for the Birthday of CP's sister yesterday and yesterday evening.  Some folks drove in from out of state but it was mostly our local group.  Fortunately I had the very-eager-to-help B.J.C. Supereater as part of the prep team so we drove a make-your-own-salad buffet, a dozen large Chix thighs, and about 8 chix breast halves.  We marinated the thighs in an ad-lib wettish marinade and did a home-made lemon pepper rub for the breasts.  

All Chix were done indirect on the Big Green Egg.  Though we did start the cooking process a bit late, we did manage to not overdo the breasts and cook the thighs with a bit of crisp skin on some.  BIL (Balrog1174) made a killer Marinara sauce at home and brought it here to reheat so we could drop freshly cooked rigatoni pasta into the sauce and serve it.  Honestly some of the best marinara I've had in a while, not too acid but with a full tomato flavor and summer-tomato sweetness.

There were an uncounted bunch of children here aging from 37 years to 23 months.  It was a good time, the birthday cake was good, the singing of Happy Birthday was a discordant but happy experience and all of us were allowed to usher CP's sister Robin into her 30'somethingth year. 

We did raise a glass to CP's mom Darlene for having raised some good children in less than perfect times.  After all, she did the work.

...
Title: Re: What's for dinner?
Post by: AndyBoy on February 20, 2011, 12:22:57 PM
Title: Re: What's for dinner?
Post by: LizR on February 24, 2011, 04:39:53 PM
Hit YDFM today and picked up some gulf shrimp that looked good. Will be making them into a scampi with plenty of garlic, butter, parsley and lemon juice.

The place was hopping at 1:30 on a Thursday.
Title: Re: What's for dinner?
Post by: MadBob on February 26, 2011, 08:12:20 AM
Went to Carniceria 3 Hermanos on Cruise Rd in Lawrenceville for some Chorizo. They have some of the best I have found IMO, and whipped up some Chorizo and eggs for the break in the fast this AM. Add a little Siracha and good tortillas and voila!  This Chorizo also works very well in Meat Loaf (Chorizo/Hot Sausage/Ground Chuck) with the right amount of buttery mashed potatoes for the "gravy" and your vegetable of choice, and add a Negra Modelo, you can't go wrong!
Title: Re: What's for dinner?
Post by: Jmolinari on February 27, 2011, 01:38:23 PM
Shrimp and grits. Shrimp from BHFM, US wild...$7/lb..real steal!

(https://lh6.googleusercontent.com/_Qe4KleSN3Go/TWmhd16ZZyI/AAAAAAAACPc/EPvz0sgy0TA/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: MadBob on February 27, 2011, 03:43:44 PM
Looks to me like a chicken parmasean pot pie. From Marie Calender. dang...
Title: Re: What's for dinner?
Post by: Lorenzo on February 27, 2011, 06:23:57 PM
A couple of trout that were on sale and looked fresh at Super H Mart.  Some fennel slaw on the side.
Title: Re: What's for dinner?
Post by: AndyBoy on March 01, 2011, 08:00:53 AM
We had a veggie dinner last night at my wife's request. Baked sweet potato, squash and rainbow kale that I hammered with a light addition of Indian spices. Cornbread was leftover that I warmed up. Good dinner after the stormy weather.
Title: Re: What's for dinner?
Post by: MadBob on March 06, 2011, 10:55:57 AM
Had to grill up some Baby Backs last night Char Sui style, marinated overnight. Shrimp salad with roasted Asparagus and a mayo/lemon/soy dipping sauce and a great tasting Garlic Bread with rosemary/basil/thyme/garlic powder/garlic salt/parmesan cheese and butter.
Title: Re: What's for dinner?
Post by: bettylouski on March 07, 2011, 07:54:54 PM
Early Mardi Gras dinner with Prudhomme's gumbo recipe for shrimp, okra & andouille that I haven't made in at least 20 years.  Probably the best version ever, thanks to Patak's andouille, great shrimp from Super H, pacific oysters from YDFM.  Made the stock over the weekend, and it shows.   ;)
Title: Re: What's for dinner?
Post by: AndyBoy on March 08, 2011, 10:02:15 AM
Made shrimp kabobs last night with lots of veggies. They were cooked in the oven on a slab of Himalayan pink salt that I have been wanting to try. Actually I didn't notice a lot of salt flavor from cooking this way. Anyone else tried using this technique?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 09, 2011, 03:00:31 PM
Made shrimp kabobs last night with lots of veggies. They were cooked in the oven on a slab of Himalayan pink salt that I have been wanting to try. Actually I didn't notice a lot of salt flavor from cooking this way. Anyone else tried using this technique?

I have heard that the salt slab doesn't impart too much salt flavor but is a sortof fun thing to cook things on, we had a steak cooked on a salt shingle in Ohio that was dern decent.  It sure looks good from here.

....
Title: Re: What's for dinner?
Post by: AndyBoy on March 09, 2011, 03:38:46 PM
Next time I cook on the salt block I am going to try and cook items with more direct contact. The different thickness of ingredients kept some items from touching.

Last night I did a gumbo of sorts. Started with a lobster stock I had in the freezer and without the okra it would have been more of a bouillabaisse. Blue mussels, shrimp and bay scallops. Very good Fat Tuesday meal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 10, 2011, 12:04:43 PM

Last night I did a shark steak on the grill with some Asian side veggies.  I had two kinds of baby Bok Choy (maybe there is a different name for one of them ? ), and a whole drawer full of other things that Super H. had sitting around yesterday.  I just love that place and GW Market.

I stuck a marinade on the shark, I only like to leave it in the juice for about an hour.  I also served it with the skin on, letting us jump over the skin-wall to get to the meat-like shark.  this one steak is 3/8" thick. It was deemed delicious by a mildly scepticable CP and woofed down by me.  The Bok Choy were not picturesque but tasty. I loved what the marinade gave the shark.

Recipe for the marinade mostly:

http://285foodies.com/forum/ingredients-recipes-suppliers-techniques-and-other-non-restaurant-food-chatter/shark-steak-bbq-%28grill%29/msg19810/#msg19810 (http://285foodies.com/forum/ingredients-recipes-suppliers-techniques-and-other-non-restaurant-food-chatter/shark-steak-bbq-%28grill%29/msg19810/#msg19810)


(http://aroundhere.net/Mike2/285Fpics/Marinatedshark22.jpg)


(http://aroundhere.net/Mike2/285Fpics/flippedshark22.jpg)


....
Title: Re: What's for dinner?
Post by: KoPP on March 10, 2011, 12:29:14 PM
Mike, from the skin, it looks like mako. Where'd you get it from?

I love shark - it's a shame that there's still fin harvesting that's throwing away most of the animal.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 10, 2011, 12:39:03 PM
Mike, from the skin, it looks like mako. Where'd you get it from?

I love shark - it's a shame that there's still fin harvesting that's throwing away most of the animal.

It appeared to be a Thresher Shark, with the high tail fin.  They cut that off first and tossed it down the line at Super H. Mart, Then he started knife cutting steaks out of the center of it, the steak I got was a bit toward the tail from the center.  The eyes on the fish were bright, the skin was black above white below and very firm.  I'll buy it again.  

Lamar, what sharks should we avoid ?

....
Title: Re: What's for dinner?
Post by: Lorenzo on March 10, 2011, 12:50:08 PM
I used to buy a lot of thresher shark in the '80s, just because it was plentiful and cheap, but I haven't seen it much lately.  I figured it was overharvested.  No?
Title: Re: What's for dinner?
Post by: MadBob on March 12, 2011, 06:07:19 AM
Richard used to catch Hammerhead Shark pups in Kaneohe Bay HI. off the NOSC Pier when he was young. Had a friend who would go thru the cooler and use stuff like Thousand Island dressing, lemon and whatever else to marinade. After cleaning and leaving the skin on, to the grill they went. I like to think skin on is the way to go while grilling. Have not cooked any since. Must not forget the fresh Opihi for the snack!

http://the.honoluluadvertiser.com/article/2005/Jun/01/ln/ln08p.html

And last night was Smoked Gruyere grilled cheese sandwiches on Oatmeal Bread, no mayo, and lightly buttered with unsalted butter on the outside. Only thing missing was the Cappacola Ham. Had some good marinated olives to go with them.
Title: Re: What's for dinner?
Post by: KoPP on March 13, 2011, 02:10:39 PM
Made a baked potato for breakfast - used some pork from Fox Bross., and a touch of sour creme. Sounds wierd, but tastes great.
Title: Re: What's for dinner?
Post by: Foodgeek on March 16, 2011, 03:37:47 PM
Husband is craving meatballs, so I think I'll be doing two side-by-side for comparison: A variation of Lion Head balls served on a bed of bok choy, and some Swedish balls on egg noodles.

Leftover balls are always good the next day, or so I hear.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 16, 2011, 03:53:06 PM
Husband is craving meatballs, so I think I'll be doing two side-by-side for comparison: A variation of Lion Head balls served on a bed of bok choy, and some Swedish balls on egg noodles.

Leftover balls are always good the next day, or so I hear.

I would do a version of Loundry's meatballs against almost anything, in fact his earlier iterations were amazing. I use a mish-mash of my recipe and Loundry's now when I make them depending on the mood.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 18, 2011, 12:56:45 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 18, 2011, 05:16:44 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 18, 2011, 06:27:26 PM


I have Tindora in the drawer but I keep forgetting it.  I'll have to use it in the next couple-a-days.  I want to do Sashi's recipe of Tidroa fry.  maybe with some lamb or slow-cooked goat...

We are about ready to wind up these three dishes.  they will occur at the same time, with the tuna being last.  The things that can rest are the baby Bok Choy and the Edamame.  I have stuck the HOT spices to this dish and grated fresh grated Turmeric into the Edamame.  I have left the Baby Bok Choy as simple as I always do it with some rough chopped ginger, some salt, some soy, a spray of lime juice, some  things yet to be discovered (but I'll add them here later).

...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 19, 2011, 10:14:59 PM

We did a diner without pictorial representation tonight.

We combined both Shark and Tuna as a protein and did a wide mix of stir-fry additions to end up with a semi-dry-fry dish.  It was very good and would also have been good with 3/2 cup of chicken stock and a bit of thickener, but that's not what we are chasing right now.

Damn good for a LO dinner.. really...

.....
Title: Re: What's for dinner?
Post by: KoPP on March 20, 2011, 08:54:01 AM
LizR and DH invited me over for a corned beef extravaganza. A nice cheese plate led to a surprise - some interesting pickled tidbits. Looked kinda like olives, fairly soft, about as sweet as a maraschino cherry. Turns out to be whole pickled walnuts. Weird.

The group decanted into the dining area where an epic St. Pats meal awaited. Both purchased and DH-cured corned beef was on the platter, cabbage and carrots, pearl onions, soda bread, potatoes, and some horseradish and a curious mustard from west NY (was it Webbers, LizR?) rounded out the meal. I supplied a 2009 Rochioli estate Pinot (pretty good), and we all fell in. Everything was great - I liked Chris's corned beef over the store bought. I am getting toward the stage where I would like a cabbage product with my meal - kimchee, sauerkraut, whatever. That, and pickled veggies.

Sat around a bit with some tokay, and we babbled into the night. I had to head home due to pain, but it was a fun time. Thanks LizR and DH!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 20, 2011, 04:28:46 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 08:51:56 AM

I'm cooking a huge turkey thigh tonight, with one or two of the various vegetables brought back from DFM on Monday.  I think I'll sortof smoke it for a while on the grill and then finish it in a pan with some sort of gravy (no starch/no dairy of course)....

I have some parsnips that look good and would pair well with the turkey, perhaps that's the ticket?

....
Title: Re: What's for dinner?
Post by: LizR on March 23, 2011, 09:55:56 AM

I'm cooking a huge turkey thigh tonight, with one or two of the various vegetables brought back from DFM on Monday.  I think I'll sortof smoke it for a while on the grill and then finish it in a pan with some sort of gravy (no starch/no dairy of course)....

I have some parsnips that look good and would pair well with the turkey, perhaps that's the ticket?

....

I don't think a little starch in the gravy will hurt if you are already eating parsnips...
Title: Re: What's for dinner?
Post by: KoPP on March 23, 2011, 03:43:08 PM
I'm jonesing for a bacon, liverwurst and caramelized onion sammich right about now...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 04:07:35 PM
I'm jonesing for a bacon, liverwurst and caramelized onion sammich right about now...

I would eat a Merry-Go-Round Pony Sandwich right now... talk about Jonesing... no bread.....     ;D

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 04:14:09 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....
Title: Re: What's for dinner?
Post by: AndyBoy on March 23, 2011, 05:22:35 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....

Your dinner sounds good. I have been painting for the last 2 days and am really tired and ready for a good meal. Got a couple of lamb chops at Costco and plan on having them for supper grilled on the Egg. Having some fingerling potatoes on the side and a nice made from scratch caesar salad. If it is picture worthy I will post.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 05:43:00 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....

Your dinner sounds good. I have been painting for the last 2 days and am really tired and ready for a good meal. Got a couple of lamb chops at Costco and plan on having them for supper grilled on the Egg. Having some fingerling potatoes on the side and a nice made from scratch caesar salad. If it is picture worthy I will post.

I would kill for a handfull of fingerling potatoes cooked in duck fat.  Lord please deliver me past this temptation...


.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 05:50:29 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....

I put the peeled parsnips back in the "ready" drawer" and pulled out the turnips..   I am NOW cooking these turnips with some onion and some yellow bell pepper for a bit and then adding about 6oz of canned cannelloni beans.   this diet requires slow-carbs and those beans will do it.

.....
Title: Re: What's for dinner?
Post by: LizR on March 23, 2011, 08:51:25 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....

Your dinner sounds good. I have been painting for the last 2 days and am really tired and ready for a good meal. Got a couple of lamb chops at Costco and plan on having them for supper grilled on the Egg. Having some fingerling potatoes on the side and a nice made from scratch caesar salad. If it is picture worthy I will post.

I would kill for a handfull of fingerling potatoes cooked in duck fat.  Lord please deliver me past this temptation...


.....

Mike - I'd go for a few potatoes then and not suffer. Parsnips are really not that much better than potatoes when cutting back on carbs, and they are not a slow carb. Sorry to be a party pooper but this stuff can be a bit tricky. I won't go on and on with the carb thing in this thread, just thought you ought to know about the 'snips since it sounded as though you were thinking that they were a good option for a lower carb diet.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 23, 2011, 11:20:27 PM


I got out several of the dals that are in our pantry to see if they will fly with tonight's dinner.  I have Toor, Urad, and Channa.  I have finished smoking at a fairly low temp. the turkey thigh.  So now it's fill the pan with some aromatics, either pressure cook the dal and add it later or cook it with some of the aromatics then add the turkey.  The thigh still needs about 45 minutes of cooking time to get really cooked.

The Parsnips are peeled, ready for me to slightly braise them with some onion and then drizzle them with brown butter.

....

Your dinner sounds good. I have been painting for the last 2 days and am really tired and ready for a good meal. Got a couple of lamb chops at Costco and plan on having them for supper grilled on the Egg. Having some fingerling potatoes on the side and a nice made from scratch caesar salad. If it is picture worthy I will post.

I would kill for a handfull of fingerling potatoes cooked in duck fat.  Lord please deliver me past this temptation...


.....

Mike - I'd go for a few potatoes then and not suffer. Parsnips are really not that much better than potatoes when cutting back on carbs, and they are not a slow carb. Sorry to be a party pooper but this stuff can be a bit tricky. I won't go on and on with the carb thing in this thread, just thought you ought to know about the 'snips since it sounded as though you were thinking that they were a good option for a lower carb diet.

I used turnips tonight, they were delicious.  I agree with you Liz, that Parsnips are a starchy veg. but they are ON my good list. and I'm trying to abide.   Dinner tonight was way good though the trinity under the smoked thigh was a tad hot with a slivered half of Habanero in it. 

....
Title: Re: What's for dinner?
Post by: AndyBoy on March 24, 2011, 07:51:26 AM
My lamb chop was just what I needed last night. Two lamb chops weighed in at 1.3 pounds so I thought one would be enough. Fingerling potatoes were drizzled in olive oil, salt and pepper and slowly baked. Caesar salad was right on too.
Title: Re: What's for dinner?
Post by: AndyBoy on March 24, 2011, 05:15:02 PM
I just pulled these from the oven, little blackberry cobblers in ramekins. BHFM had the most beautiful blackberries from Mexico and I grabbed 2 packages. Brings back memories of when I was a kid and we would pick blackberries and my Mom would make the most wonderful cobblers.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 24, 2011, 05:41:35 PM
I just pulled these from the oven, little blackberry cobblers in ramekins. BHFM had the most beautiful blackberries from Mexico and I grabbed 2 packages. Brings back memories of when I was a kid and we would pick blackberries and my Mom would make the most wonderful cobblers.  

Wow, those sure look like winners.  what crust did you use Andy?

btw.. the chop dinner from last night looked pretty good too, loved the fingerlings.

Our dinner from last night was not cute but pretty tasty.

....
Title: Re: What's for dinner?
Post by: AndyBoy on March 24, 2011, 06:21:10 PM
Mike the crust was the White Lily recipe but I added a Tbls. of sugar to it. Coated in an egg wash and sprinkled with sugar. I tossed the berries in 2 Tbls. of sugar and flour. Popped them in at 450 and dropped temp to 350 for 30 minutes. Hope they are good.
Title: Re: What's for dinner?
Post by: Jmolinari on March 24, 2011, 07:50:50 PM
I still cook....... :)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 24, 2011, 08:32:56 PM
I still cook....... :) 

I believe you...

....
Title: Re: What's for dinner?
Post by: LizR on March 24, 2011, 11:18:26 PM
I still cook....... :)

Sure you do...
Title: Re: What's for dinner?
Post by: Jmolinari on March 25, 2011, 06:05:14 AM
I still cook....... :)

Sure you do...


I haven't made anything lately worthy of a picture
Title: Re: What's for dinner?
Post by: AndyBoy on March 25, 2011, 08:18:23 AM
I was craving some Indian food last night so I whipped up a pretty decent plate. Tandoori chicken thighs, vegetable curry, dal, and basmati rice with saffron. The naan was from Publix, just heated it up on the Egg.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on March 25, 2011, 11:20:02 AM
I was craving some Indian food last night so I whipped up a pretty decent plate. Tandoori chicken thighs, vegetable curry, dal, and basmati rice with saffron. The naan was from Publix, just heated it up on the Egg.

I'm glad that you are getting in some good practice and skilz on that Tandoori, so when I get around to wanting to make it you'll have a full dossier of pictures and diagrams for us/me to follow, along with a smashing script for your version of tandoori soak.  Good job, it honestly looks delicious. 

....
Title: Re: What's for dinner?
Post by: AndyBoy on March 25, 2011, 11:47:15 AM
Thanks GG it was pretty good if I do say so. It is fun to finally have time to leisurely shop for and prepare a nice meal for my wife and me. She didn't get home until 8:00 pm and was pretty surprised at what was waiting for her.
Title: Re: What's for dinner?
Post by: MadBob on March 26, 2011, 07:34:33 AM
Grabbed a Salmon Filet, Kosher salt and fresh cracked pepper, buttered the grill grate first then finished in the oven. Thin end a little overcooked though. Baked beans and Garlic bread. Simple yet elegant meal me thinks.
Title: Re: What's for dinner?
Post by: LizR on March 27, 2011, 09:08:48 AM
For no apparent reason DH decided to make tamales for the first time yesterday. He ended up using parchment paper instead of corn husks and the end results were delicious! He also made Bayless' "drunken beans" which was a keeper. That, and some zucchini sauteed with oregano, was dinner.
Title: Re: What's for dinner?
Post by: Minerva on March 27, 2011, 10:02:41 AM
Braciole, meatballs and Sunday gravy. Sopranos, anyone?  ;)
Title: Re: What's for dinner?
Post by: Jmolinari on March 28, 2011, 08:49:20 PM
Chile verde without Hatch chiles, from Serious Eat's Kenji. Very very tasty!
Title: Re: What's for dinner?
Post by: Northside Food on March 29, 2011, 04:45:51 PM
The husband is depressed and stressed out lately, so I'm treating him to his comfort foods when he gets home from class tonight. Thai style fried rice with leftover roast chicken, basil, cabbage, carrot and peas. And I'm trying a new French yogurt cake recipe out. Maybe this will cheer him up!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 02, 2011, 03:54:16 PM

I am so glad that GOOD Parsnips are available in the store, what a terrific flavor to me.  My grandparents grew them in adjacent rows to the carrots and stored them in the root cellar for heaven knows how long. My grandma's parsnip puree was a thing dreams were made of, rich with duck stock, and cream with a bit of dried mustard and thyme, the old gal could be on Top Chef.  LOL

I know they are a bit starchy, but we are making attempts at this change in eating habits thing and I hate to overlook what is fresh and good out of the market. 

Tonight I'm doing a homage to grandma but I'm not doing a puree or using dairy, I'm cooking the ringed parsnips in some of the chicken gelee that I have in the fridge, adding some dried mustard and fresh thyme and dusting it with some white pepper.  The parsnips along with some fresh spinach, a chicken thigh (BGE style) will do us right.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 03, 2011, 10:36:22 PM
Title: Re: What's for dinner?
Post by: Jmolinari on April 08, 2011, 05:26:26 PM
vietnamese caramel shrimp and stir fried yu choy.
Can anyone tell me the difference between tom kho and tom rim?

(https://lh4.googleusercontent.com/_Qe4KleSN3Go/TZzxSM2rrSI/AAAAAAAACho/UcgcwlNLIbQ/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 08, 2011, 07:32:43 PM
vietnamese caramel shrimp and stir fried yu choy.
Can anyone tell me the difference between tom kho and tom rim?

(https://lh4.googleusercontent.com/_Qe4KleSN3Go/TZzxSM2rrSI/AAAAAAAACho/UcgcwlNLIbQ/s500/photo.JPG)

Wow, we are doing Vietnamese shrimp and Bok Choy tonight..   I followed an old family Vietnamese recipe (from my grandma Hu ---   ;) ) to make the sauce.   I could possibly recreate the sauce but it is really delicious with the shrimp shell stock as the base and a good bunch of other things (including some Korean Chile Paste and 4 Thai chilies) tossed in.  Though it is way late, we are about to materialize dinner here.  I hope I can stay up and watch the F1 qualifying from Penang, Malaysia....
Title: Re: What's for dinner?
Post by: Northside Food on April 08, 2011, 09:09:53 PM
I can't figure out how to post a picture from Facebook since they changed their photo display, but it's my husband's birthday today. I steamed orange roughy with scallions and ginger for prosperity, and made veggie lo mein for long life. Birthday cake is happening tomorrow with friends. He asked me for the chocolate beet cake on my blog. I'm going to do it as cupcakes and drizzle them with a little dulce de leche. It should be amazing.
Title: Re: What's for dinner?
Post by: uOTPia Dweller on April 08, 2011, 11:01:24 PM
I can't figure out how to post a picture from Facebook since they changed their photo display, but it's my husband's birthday today.

I have a Mac and it's a bit different, but I think on a PC you should be able to right click and get the actual URL. Happy birthday to your husband.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 08, 2011, 11:22:59 PM


Here is our done indoors, not as sticky (but delicious) shrimp and Bok Choy plated and whoofable.

It was way good,  Lord knows I miss the rice, but I'm losing weight.

(http://aroundhere.net/Mike2/285Fpics/shrimpsBokChoy22.jpg)

...
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 09, 2011, 12:06:02 PM


From a couple nights ago.  We had good asparagus with this meal that refused to be pictured.


Cooking some salmon indoors, I know I liked the salmon, and I know I REALLY like that old, old, old hand hammered cast iron skillet


(http://aroundhere.net/Mike2/285Fpics/Salmoninskillet22.jpg)

....
Title: Re: What's for dinner?
Post by: LizR on April 09, 2011, 12:31:15 PM
My mom picked up some prime, aged, bone-in ribeyes from Shields yesterday. They have been dry-brining since last night, and will be accompanied by the usual suspects - baked potatoes with sour cream, spinach sauteed with garlic, and ceasar salad.

I'll report back on the steaks. They look wonderful.
Title: Re: What's for dinner?
Post by: Larkemon on April 09, 2011, 04:02:59 PM
vietnamese caramel shrimp and stir fried yu choy.
Can anyone tell me the difference between tom kho and tom rim?

(https://lh4.googleusercontent.com/_Qe4KleSN3Go/TZzxSM2rrSI/AAAAAAAACho/UcgcwlNLIbQ/s500/photo.JPG)

Hey J,
Before I responded, I wanted to confirm with my parents.  "kho" and "rim" are pretty much the same thing.  It's essentially braising.  The usage really depends on whether you are from North or South Vietnam.  The northern people use the term "rim" where as southern Vietnamese use the term "kho". Hope that helps.
L
Title: Re: What's for dinner?
Post by: Jmolinari on April 09, 2011, 05:44:46 PM
thanks Larkemon, that's what it seemed like, but it wasn't clear.
Either way, it was delicious!
Title: Re: What's for dinner?
Post by: AndyBoy on April 10, 2011, 07:51:03 AM
What is it with all us cooks fixing the same thing? We had shrimp last night too, was going to marinate and grill them on skewers but ended up just giving them a quick boil in spices and serving with two sauces. One catsup based and one mayo based. This time I added cilantro to both and they were really over the top good. Nice salad on the side and a H&F ciabatta and we were in business.
Title: Re: What's for dinner?
Post by: Jmolinari on April 10, 2011, 08:04:24 AM
hah! hard to pass up at $7/lb for really big wild US shrimp
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 10:32:10 AM
What is it with all us cooks fixing the same thing? We had shrimp last night too, was going to marinate and grill them on skewers but ended up just giving them a quick boil in spices and serving with two sauces. One catsup based and one mayo based. This time I added cilantro to both and they were really over the top good. Nice salad on the side and a H&F ciabatta and we were in business.

My skewers were out on the counter, I WAS going to light up the Egg, but I thought I could throw together an interesting spicy sauce to quickly cook the shrimps in.  I used maple syrup so it wasn't as thick as it could have been with brown sugar or honey but it was SPICY and it was good.  I had been putting off going to buy shrimp for several days- that night just happened to be the night after I was at this local indoor "Farmers Market" in Lilburn. 

I have more to say about that farmers market on some later post.  They don't hold a candle to the Super H./Assi/GW group that is 18 miles away from me but they are close.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 11:07:29 AM

Yesterday I did some braising.  I bought some large (one was a fooler) beef shanks and had some lamb shanks in the fridge.  So about 2pm I thought I'd cook them both differently but somewhat the same.  I browned off the beef shanks first in one of my older cast iron (6-7qt) Dutch ovens, set them aside and started the veggies for the braise including many of the things that were in my veg. drawer.  Some leek, onion, carrot, celery, plenty-O-garlic and herbs.   I sweated the veggies down after browning and removing the beef (poured some fat off), and then set about letting it go long and low on the stove top with some choice herbs, chicken stock and such, (thyme, bay leaf, a chopped 1/2 lemon). At 2 1/2 hours it was still pretty tough, so I gave it another half hour on the stove then cooled it quickly in front of the fan.  All the while I had been silver-skinning the lamb shanks ( I really like to do that chore for some reason ), browned them off in a bit of oil in an All-Clad saute pan then added some of the same things for the braise but changed the herbage to rosemary, oregano, used some vintage red wine (not too much) as well as some home-made chix stock as the braising liquid.  They were cooked well enough in about 1 1/2 hours.


(http://aroundhere.net/Mike2/285Fpics/Baaashanks22.jpg)

We served the lamb with an eggplant vegetable stir fry, along with some delicious (to me) large-diced kohlrabi cooked just to done with some butter. Dinner was great.

The beef must have been from a tough old cow.  After it cooled I tried to break it apart by hand knowing I was going to save it for a dinner later in the week.  It resisted being hand torn, and though I thought that the life had nearly been cooked out of it, it will need 20 minutes in the pressure cooker or another hour on the stove to make it edible.  It was from that local farmers market.  The lamb was not.  I cut the beef off from the bone and put it into a container to cool and deal with later, perhaps this is where ragu comes from, beef that is REALLY tough that needs hours and hours to cook down to a palatable state?

Here are two pictures of the shanks..  One is a true representation of what the shank looked like front and rear, the other was a "fooler"

It was a good price but it was TOUGH.

(http://aroundhere.net/Mike2/285Fpics/BeefShank01_22.jpg)


Here is the fooler.

(http://aroundhere.net/Mike2/285Fpics/BeefFooler22.jpg)


......
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 02:24:19 PM


Sunday nite dinner.  Damn, I stayed up and watched F1 live from Malaysia and am sortof sleepy already but dinner has to come later.

maybe Chix on the Big Green Egg, (since they are fresh and in season) I'll do a parsnip mash (pretend they are potatoes. and also do another vegetable-- unknown at this time.    It is pretty outside, I should go out in the pollen and take some pictures.

....
Title: Re: What's for dinner?
Post by: Jmolinari on April 10, 2011, 02:38:20 PM
pizza on the LBE for us!
dough rising.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 02:43:28 PM

Sunday nite dinner.  Damn, I stayed up and watched F1 live from Malaysia and am sortof sleepy already but dinner has to come later.

maybe Chix on the Big Green Egg, (since they are fresh and in season) I'll do a parsnip mash (pretend they are potatoes. and also do another vegetable-- unknown at this time.  

A nap, a shower, some burgers and a salad are what's in store for us tonight.  I'm out of gas from the 3:30am until 5:45am F1 vigil.

 It is pretty outside, I should go out in the pollen and take some pictures.

I did go outside and take two pictures.

....
Title: Re: What's for dinner?
Post by: Jmolinari on April 10, 2011, 06:56:54 PM
amongst others..
home cured pancetta and onions:
(https://lh4.googleusercontent.com/_Qe4KleSN3Go/TaJDHyfeFRI/AAAAAAAACi4/oNHCzfAT5Kg/s500/IMG_2715.jpg)

capricciosa (anchovies, and capers) + olives
(https://lh3.googleusercontent.com/_Qe4KleSN3Go/TaJDHwkhxaI/AAAAAAAACi8/hpQH182EJcQ/s500/IMG_2716.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 07:08:30 PM


Stand by, I'm lighting charcoal..    ;D

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 10, 2011, 10:43:03 PM


Salad was INCDREDIBLE..   with all of the stuff and more that I miss during the week.


The burgers (Deanne said I am too harsh of a critic) were okay.  Cooked well, tasted okay, but sortof mushy to me. 

I would have like to have ground or chopped some meat for our so infrequent burgers.  They needed MEAT texture, the flavors were there, but they were, well.   mushy...

Dinner they were.

....
Title: Re: What's for dinner?
Post by: MadBob on April 15, 2011, 09:55:42 AM
Adult Children and Grandkids in from SoCal, Richard coming over this afternoon. Let's see what I can coerce him to cook in our electric kitchen. Mebbe fire up the 55 gallon drum grill. Certainly not a BGE, and very drafty but I just finished welding it up, need to initiate it!
Title: Re: What's for dinner?
Post by: Jmolinari on April 15, 2011, 10:00:00 AM
Pasta with baby octopi and tomato sauce....daughter decided that she was going to eat all the baby octi the day before, leaving a delicious tomato sauce infused with their oceanic flavor. Served with squid ink pasta which was on clearance at Super Target as i assume they're going to stop carrying it. I bought all of them!

(https://lh4.googleusercontent.com/_Qe4KleSN3Go/TacEu2fZgrI/AAAAAAAACkA/xIhtWg29mzY/s600/photo.JPG)
Title: Re: What's for dinner?
Post by: AndyBoy on April 16, 2011, 06:57:22 AM
We had an interesting dinner last night after visiting WF on West Paces. Heirloom tomato, mozz and basil salad and steamed artichokes with a nice baguette. Sort of like an urban picnic. Also had a bottle of Sicilian wine that was inexpensive but delicious.
Title: Re: What's for dinner?
Post by: AndyBoy on April 18, 2011, 08:31:36 AM
We had a panini for supper last night. Started out by making ciabatta loaves from scratch and dressing them with olive oil, fresh mozzarella, basil, tomato, prosciutto and lettuce.
Title: Re: What's for dinner?
Post by: HaagenDazs on April 22, 2011, 10:35:22 PM
We had our lamb dinner tonight as it looks like we're having rib roast for Sunday afternoon at my sister's house.  I picked up a small butt/sirloin end of a lamb leg that turned out pretty well grilled, bone in, with some smoked sweet paprika, garlic powder and some s & p, of course.  I also roasted some purple sweet potatoes that I got at The Fresh Market.  Even after cooking, these were a deep, dark, vibrant purple.  Very pretty and quite tasty as well.  A side salad with Point Reyes blue, some raisins and a homemade vinaigrette, and grilled bread it turned out to be a really great Friday dinner. 
Title: Re: What's for dinner?
Post by: MadBob on April 24, 2011, 07:22:58 AM
My survey is in for fried Pork Chops smothered in a Peppered Gravy, Asparagus with a nice mayo/lemon/ soy sauce and the corn.
Title: Re: What's for dinner?
Post by: Minerva on April 24, 2011, 08:54:29 AM
My SO is a big fan of Buddy on Cake Boss, so when Buddy started also doing an Italian cooking show, we were on it.

It wouldn't be Easter for me withour lamb, and today we're doing leg of lamb a la Buddy. Calls for several cloves of garlic (which I usually do anyway), parsely and parmesan cheese in slits all over the boneless, tied lamb, then half an hour in a very hot oven and rest of cooking at lower temp. I've used this method on standing rib with great success so I'm really looking forward to this lamb.
Title: Re: What's for dinner?
Post by: Lorenzo on April 24, 2011, 09:04:23 AM
Grilled boneless lamb, marinated in harissa, garlic, mint, lemon and orange, with grilled peppers, hummus, baba ghanoush and shepherd's salad, plus flatbread from Alosta Bakery for wrapping it all up.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 24, 2011, 02:40:18 PM

Ham, Peas 'n pearl onions, squash, potato salad, deviled eggs.

<<<  Mac-n-Cheese showed up, some cookies, a pie and some sweet tea.  >>>

Wonderful, small, quiet gathering. 


Lamb tomorrow or Tuesday.  

....
Title: Re: What's for dinner?
Post by: Larkemon on April 25, 2011, 08:12:45 AM
Saturday night dinner... oh so good.  Cha Gio, Galbi and tilapia from the grill, plate of vermicelli rice noodles, herb plate (cilantro, mints, lettuce and cucumbers) and banh trang (rice paper).  Also made some soy lime ginger dipping sauce, extra spicy nuoc cham and peanut sauce.  Made DIY spring rolls and lettuce wraps.  Relatively "healthy", inexpensive, fun and most importantly so delicious.
Title: Re: What's for dinner?
Post by: Larkemon on April 25, 2011, 04:15:15 PM
My first attempt making Japchae.  Only thing I was missing was sesame seeds.  Who would have thought that Publix didn't carry them.  I actually started cooking at 3 pm.  I like experimental cooking late afternoon.  I figure if it turns out bad, I have enough time to throw something else together for dinner.  No worries about this one.  My son already had 2 bowls and is finished with his dinner :)

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 25, 2011, 06:49:41 PM
Title: Re: What's for dinner?
Post by: CodePoet on April 26, 2011, 08:03:14 AM
It was a good gravy... coconut flour and all... ;D
Title: Re: What's for dinner?
Post by: AndyBoy on April 27, 2011, 09:01:53 AM
Costco has these Coleman organic whole chickens that are quite good. I cooked one last night on the Egg. It went on indirect heat at 650+ degrees and was dropped down to about 450 until done. The skin was so crisp and the meat very juicy. I basted it in lemon juice, melted butter and herbs after taking it off the grill. We also had broiled tomatoes topped with parma cheese and Panko bread crumbs and a drizzle of olive oil.
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 09:12:08 AM
how does it compare to Publix greenwise or Springer Farms?
Title: Re: What's for dinner?
Post by: AndyBoy on April 27, 2011, 09:25:26 AM
I think they are as good or better. My favorite are the Poulet Rouge that Whole Foods carries, they are the best.
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 09:27:41 AM
I'll give them a try.
I also love the poulet rouge.
Title: Re: What's for dinner?
Post by: Lorenzo on April 27, 2011, 10:39:13 AM
I think they are as good or better. My favorite are the Poulet Rouge that Whole Foods carries, they are the best.

Am I the only one who can't discern a major difference in flavor between an oven-roasted Poulet Rouge and a mass-produced supermarket chicken?  My wife and I experimented with a couple of the high-end birds and also the ones that might be called mid-range "humanely raised" chickens like Springer Farms, but honestly we were unable to say that they were worth the extra cost--at least as far as flavor is concerned.  We like fowl, especially game birds, so it's not like we actually prefer a blander chicken.  As much as we wanted to, we just couldn't really discern much of the supposedly "more chicken-y" flavor of the better birds.  I suppose this is just another case of "if you're happy with the cheaper [insert here: meat/wine/whatever], just keep enjoying what suits you and consider yourself lucky."
Title: Re: What's for dinner?
Post by: HaagenDazs on April 27, 2011, 11:34:46 AM
I think they are as good or better. My favorite are the Poulet Rouge that Whole Foods carries, they are the best.

Am I the only one who can't discern a major difference in flavor between an oven-roasted Poulet Rouge and a mass-produced supermarket chicken?  My wife and I experimented with a couple of the high-end birds and also the ones that might be called mid-range "humanely raised" chickens like Springer Farms, but honestly we were unable to say that they were worth the extra cost--at least as far as flavor is concerned.  We like fowl, especially game birds, so it's not like we actually prefer a blander chicken.  As much as we wanted to, we just couldn't really discern much of the supposedly "more chicken-y" flavor of the better birds.  I suppose this is just another case of "if you're happy with the cheaper [insert here: meat/wine/whatever], just keep enjoying what suits you and consider yourself lucky."


Without getting too far off topic, flavor is only one aspect of a chicken.  Carcass quality, texture, even water content are valid parameters to consider.
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 12:23:54 PM
Lorenzo: i find the poulet rouge has a very different texture. It is much firmer. It stands up better to braising. The skin is also much thinner.
I think the same is true for other "air chilled" chickens. The texture is slightly different to the water chilled ones.

Flavorwise i think i taste a difference, but i grant you that it could entirely be psychological. I've learned that i pretty much call shenanigans on taste tests unless they are completely blind, and better yet, a triangle tasting (identifying correctly the 2 same samples in a 3 sample group).
Title: Re: What's for dinner?
Post by: AndyBoy on April 27, 2011, 01:31:27 PM
I like the Poulet Rouge because they are a bit smaller, free range and therefore leaner. I think I could tell them in a blind tasting but maybe not.
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 01:35:51 PM
I like the Poulet Rouge because they are a bit smaller, free range and therefore leaner. I think I could tell them in a blind tasting but maybe not.

I think i could tell the Poulet Rouge, maybe not the others.
Title: Re: What's for dinner?
Post by: Lorenzo on April 27, 2011, 02:39:09 PM
Maybe chicken deserves its own thread?

I would love to do a triangle test and side-by-side taste test in general, but I'm not about to cook three or more chickens anytime soon.  Maybe I could tell the difference, but what I think I said was that any difference I have been able to discern in my unscientific random cooking just hasn't been significant enough for us to seek out these more expensive birds.  Again, I guess my wife and I should just consider ourselves fortunate to have unrefined palates in this respect.  Sadly, we have pretty good palates when it comes to, say, seafood and wine.
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 02:42:01 PM
Maybe chicken deserves its own thread?

I would love to do a triangle test and side-by-side taste test in general, but I'm not about to cook three or more chickens anytime soon.  Maybe I could tell the difference, but what I think I said was that any difference I have been able to discern in my unscientific random cooking just hasn't been significant enough for us to seek out these more expensive birds.  Again, I guess my wife and I should just consider ourselves fortunate to have unrefined palates in this respect.  Sadly, we have pretty good palates when it comes to, say, seafood and wine.

No need. Just cook 2 chicken breasts from 2 different birds (sous vide would be best to make sure everything is equal). cut into bite size pieces and taste blind. Not that hard. I did it with pork chops from Bray Farms vs. Caw Caw Creek.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 27, 2011, 03:44:40 PM
Title: Re: What's for dinner?
Post by: Jmolinari on April 27, 2011, 03:48:10 PM
OH DAMN!
Title: Re: What's for dinner?
Post by: AndyBoy on April 27, 2011, 04:24:24 PM
That lamb is beautiful and exactly the degree of doneness that I prefer.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on April 27, 2011, 06:33:02 PM
Title: Re: What's for dinner?
Post by: LizR on April 28, 2011, 12:41:15 AM
OH DAMN!


+1. Looks great. That can be a hard cut to get right.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 01, 2011, 10:17:48 AM
My mom picked up some prime, aged, bone-in ribeyes from Shields yesterday. They have been dry-brining since last night, and will be accompanied by the usual suspects - baked potatoes with sour cream, spinach sauteed with garlic, and ceasar salad.

I'll report back on the steaks. They look wonderful.  

I stopped in to Shields on Friday to look around, what is the verdict on his prime, aged meat ?

I looked here on the board at

http://285foodies.com/forum/markets-specialty-shops-purveyors-farmers/where-do-you-get-your-prime-meat/msg1276/#msg1276 (http://285foodies.com/forum/markets-specialty-shops-purveyors-farmers/where-do-you-get-your-prime-meat/msg1276/#msg1276)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 01, 2011, 06:19:00 PM

I worked over a recipe for a marinade out of Cooking Light magazine ( a few changes is all ), and dropped 8 chix thighs into a gallon bag flooded with that marinade about 1 1/2 hours ago.  I also de-stemmed some Kale and brought some Vidalia onions home from the store.  I'll marry those onion slices and Kale for one of our sides.  I did (splurge day), buy a small handful of new-redskin potatoes that will be tossed with some fresh Rosemary and Thyme and S&P to be roasted either on the Egg or in the countertop oven.

I am so looking forward to this chicken.  Can you believe we are just tired of Ham, ham, ham and lamb, lamb, lamb.....

I bought some nice shrimp for Monday night, and am going to defrost a large chunk of last years tuna for later in the week.  We will give away any ham that's left (but not the bone), on Tuesday/Wednesday.  I don't want to even say HAM for a few months.

....
Title: Re: What's for dinner?
Post by: LizR on May 01, 2011, 11:02:44 PM
My mom picked up some prime, aged, bone-in ribeyes from Shields yesterday. They have been dry-brining since last night, and will be accompanied by the usual suspects - baked potatoes with sour cream, spinach sauteed with garlic, and ceasar salad.

I'll report back on the steaks. They look wonderful.  

I stopped in to Shields on Friday to look around, what is the verdict on his prime, aged meat ?

I looked here on the board at

http://285foodies.com/forum/markets-specialty-shops-purveyors-farmers/where-do-you-get-your-prime-meat/msg1276/#msg1276 (http://285foodies.com/forum/markets-specialty-shops-purveyors-farmers/where-do-you-get-your-prime-meat/msg1276/#msg1276)

....

We like it a lot, but if you do get it make sure you specify what you want (thickness, cut from small end of rib eye, etc). And look at the pieces before they wrap them up. They have at least one young guy who has messed up a cut for me once.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 02, 2011, 12:07:03 PM

I worked over a recipe for a marinade out of Cooking Light magazine ( a few changes is all )

Dinner was late but delicious, I'll use the marinade again and will post it here.  We had Kale, and redskin potatoes with the chicken.  Though the Kale cooked away to just a small amount it was delicious with a sprinkle of "Andy Boy" hot sauce on it.  The spuds were good with fresh Rosemary and Thyme and a good dose of Salt and Pepper with a bit of Olive oil to make the herbage hang on.

Here is a pic of the thighs just before I pulled them off of the Big Green Egg.


(http://aroundhere.net/Mike2/285Fpics/Mari_Thighs22.jpg)


.....
Title: Re: What's for dinner?
Post by: biskuit on May 02, 2011, 10:00:20 PM
Coupla good dishes the other night, a brussel sprouts hash based on a Leon's Full Service recipe (w apple, onion, apple cider vinegar, bacon) and a chicken thigh pot pie from a Garden & Gun magazine recipe (w rutabaga, sweet potato, kale, pearl onions). Really enjoyed both, though the pot pie was much more of a fall dish than a spring dish (oh well), and not a traditional pot pie at all.

(http://farm6.static.flickr.com/5106/5681918737_ef7d7182af_z.jpg)

Title: Re: What's for dinner?
Post by: LizR on May 03, 2011, 11:45:29 AM
Looks great!

Thanks for reminding me about Gun & Garden, Biskuit. I'm still in food magazine limbo without Gourmet and meant to try the G&G but had forgotten all about it.
Title: Re: What's for dinner?
Post by: cuechick on May 03, 2011, 03:03:12 PM
(http://farm6.static.flickr.com/5067/5681421509_1d54b819ea.jpg)

I love rice and can pile almost anything on top and call it dinner. Last night (above) I did sharp cheddar, fried onion and egg and left
over guacamole from lunch at Holy Taco. I am thinking tonight about adding some canned chili (Trader Joe's 98% fat free) and plain avocado
and may do raw onion this time...  :D

Just a poached egg on rice is good too!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 03, 2011, 05:44:36 PM

Some things on skewers..

Shrimp with an ad-lib BBQ sortof sauce.

A bagged vegetable combo that I am enhancing..  

I WILL cook the shrimp skewers on the grill no matter what.  The BBQ sauce/slightly horseradish sauce tastes too good not to dollop some on while I'm a-grillin.  

I have bad things to say about Kroger Publix in Snellville and their shrimp.  They are mixing shrimp to get rid of the slow selling crap and I hate it.

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 03, 2011, 07:06:22 PM

Some things on skewers..

Shrimp with an ad-lib BBQ sortof sauce.

A bagged vegetable combo that I am enhancing..  

I WILL cook the shrimp skewers on the grill no matter what.  The BBQ sauce/slightly horseradish sauce tastes too good not to dollop some on while I'm a-grillin.  

I have bad things to say about Kroger Publix in Snellville and their shrimp.  They are mixing shrimp to get rid of the slow selling crap and I hate it.

.....

Damn do I like the smell of shrimp not frozen (perhaps), ready to go onto the grill..   I should live on the coast.

I had to do them on foil 'cause they were long, and I needed to keep them in the cold-box for a while

(http://aroundhere.net/Mike2/285Fpics/Skewered22.jpg)

Done on the Big Green Egg for about 3.725 minutes per side.  Sortofa plain looking dish, and not too tidy, but it was a good dinner and the ad-lib Sauce I made was both SPICY and sweet-n-sour.  I winner, I wish I had written the ingredients to the sauce down.

(http://aroundhere.net/Mike2/285Fpics/Platetogo22.jpg)

......
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 05, 2011, 01:50:39 PM


Debating whether to go out for dinner or cook....

I'd like to cook something, it is cool outside and I could stand for some interesting hand-crafted Mexican or Tex-Mex food.

I hear Moe's has a Cinco de Mayo special    ;D

...
Title: Re: What's for dinner?
Post by: Larkemon on May 05, 2011, 02:04:52 PM
Made a some of beef ribs yesterday.  Tasty but so greasy.  Why does it feel so much more glutinous to eating these giant ribs :)

Title: Re: What's for dinner?
Post by: KoPP on May 05, 2011, 02:49:59 PM
There is no way in hell I'm going near a Mexican food joint tonight. Amature hour.
Title: Re: What's for dinner?
Post by: HaagenDazs on May 05, 2011, 03:46:14 PM
Whatever we're doing tonight it's going to be on the grill.  For me it doesn't get much better than low 60's, sunny, and low pollen.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 05, 2011, 04:47:59 PM
Whatever we're doing tonight it's going to be on the grill.  For me it doesn't get much better than low 60's, sunny, and low pollen.

Flat iron steak marinating, my own Guac underway, some other green vegetable?  I have a notion to fry some cabbage.

We are breaking down and doing a wrap tonight with those oblong Stacy's FlatOut soft wraps from Publix.

No tequila, I will miss it but I'll be a better husb. without it    ;)

....
Title: Re: What's for dinner?
Post by: AndyBoy on May 06, 2011, 09:06:33 AM
We had tacos last night made with ground turkey and pinto beans on the side. Corn tortillas dressed with red onion, cucumber, lettuce, tomato and cilantro. Happy Cinco de Mayo!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 06, 2011, 11:38:57 AM



Good dinner, did some home-made slaw and a not-pictured dish of sugar snap peas.  The Stacy's "naked" pita chips were just right with the guacamole. The Big Green Egg and I pulled an excellent marinated Flat Iron steak together.

It was a good dinner there is plenty of steak for LO's and we toasted Mexico several times.

Cinco de Mayo Flat Iron steak, I like it when a plan comes together.

(http://aroundhere.net/Mike2/285Fpics/CincoFlatiron22.jpg)

Plated, not fancy, but way good with those oval FlatOut wraps

(http://aroundhere.net/Mike2/285Fpics/Cincoplate22.jpg)

.....
Title: Re: What's for dinner?
Post by: LizR on May 06, 2011, 03:29:42 PM
Asian-marinated flat iron on the grill for us tonight. Also making some coleslaw much like yours, GG. Great minds think alike!
Title: Re: What's for dinner?
Post by: LizR on May 08, 2011, 03:25:30 PM
Making this chicken dish for our mother's day celebration with family. Hope it is good! Also serving Marcella's brasied carrots, rice pilaf, sauteed spinach, and a red Boston lettuce salad. Desert is angel food cake with strawberries and whipped cream.

http://www.saveur.com/article/Recipes/Lemon-and-Rosemary-Chicken-Pollo-Arrosto
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 08, 2011, 03:50:49 PM
Mothers day dinner here at Casa Stock Norte.  

We kept adding folk to our dinner and what we originally planned for just Deanne and I was pot roast.  I ramped it up to 2 large 7 blade chuck roasts to brown in a big skillet (like I always do), and then retrieved one of my VERY LARGE kettles from it's storage area to cook the meat in the Big Green Egg.  I didn't realize that the BGE wouldn't accept that big kettle and it's lid, so I fell back to foil.  I deconstructed the dish a bit, cooking the vegetable load various ways to get them cooked.  I plan to add it all back together for a half hour on the BGE before I serve it.

I hope it will be good....

.....
Title: Re: What's for dinner?
Post by: LizR on May 09, 2011, 09:38:25 AM
Making this chicken dish for our mother's day celebration with family. Hope it is good! Also serving Marcella's brasied carrots, rice pilaf, sauteed spinach, and a red Boston lettuce salad. Desert is angel food cake with strawberries and whipped cream.

http://www.saveur.com/article/Recipes/Lemon-and-Rosemary-Chicken-Pollo-Arrosto

Chicken had great flavor but was super tough. In retrospect, it makes perfect sense that the 6 pound "hen" I got from YDFM would not take well to high heat, but I didn't even think of it at the time - I was just focused on feeding six people without bothering with two smaller chickens. Lesson learned. We will make this again but with the 3 1/2 pound bird that is called for.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 18, 2011, 04:35:48 PM

With this slightly cooler weather and a couple of packages of fairly good looking lamb chunks in the case at Publix, I'm stirring a lamb stew thingy together tonight.  I better get moving so's I can get it un-tough enough by dinner time.  I don't know if it is usual, but I am putting rutabaga in this stew with the rest of the stew regulars, including a couple fennel bulbs.  I don't ever remember if I have had rutabaga and fennel in the same dish, have you ?

...
Title: Re: What's for dinner?
Post by: MadBob on May 18, 2011, 06:01:06 PM
Fresh made Pork Chile with Avocado, Rosarito Refries and some xtra sharp chedder cheese, sour cream and all in a flour tortilla.....
Title: Re: What's for dinner?
Post by: Jmolinari on May 18, 2011, 09:25:20 PM
short rib pastrami reuben. Used the recipe/method from Modernist Cuisine.
This stuff is amazing. It's cured 3 days, smoked 4 hours then cooked 72 hrs. Super tender, nicely smoked and really flavorful.

(https://lh5.googleusercontent.com/_Qe4KleSN3Go/TdR-XNPEC7I/AAAAAAAACl4/CJ109OSuFXI/s500/photo.JPG)
(https://lh3.googleusercontent.com/_Qe4KleSN3Go/TdR-rnJU8yI/AAAAAAAACl8/P5kKRQbOd9E/s500/photo.JPG)
Title: Re: What's for dinner?
Post by: LizR on May 18, 2011, 11:56:54 PM
Wow, Jason. Looks great.
Title: Re: What's for dinner?
Post by: AndyBoy on May 19, 2011, 05:46:01 AM
Now that looks serious. Wow!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 19, 2011, 08:17:09 AM
short rib pastrami reuben. Used the recipe/method from Modernist Cuisine.
This stuff is amazing. It's cured 3 days, smoked 4 hours then cooked 72 hrs. Super tender, nicely smoked and really flavorful.

It does look good.  Could you slice it on your slicer to make thinner slices ?  That is IF you wanted thinner slices ?

....
Title: Re: What's for dinner?
Post by: Jmolinari on May 19, 2011, 08:30:23 AM
Mike, i could do thinner slices by hand pretty easily but it's so tender that it falls apart anyhow
putting it on the slicers would work too but make a mess:)
Title: Re: What's for dinner?
Post by: MadBob on May 21, 2011, 07:34:29 AM
short rib pastrami reuben. Used the recipe/method from Modernist Cuisine.
This stuff is amazing. It's cured 3 days, smoked 4 hours then cooked 72 hrs. Super tender, nicely smoked and really flavorful.

(https://lh5.googleusercontent.com/_Qe4KleSN3Go/TdR-XNPEC7I/AAAAAAAACl4/CJ109OSuFXI/s500/photo.JPG)
(https://lh3.googleusercontent.com/_Qe4KleSN3Go/TdR-rnJU8yI/AAAAAAAACl8/P5kKRQbOd9E/s500/photo.JPG)

Could you provide a link to your recipe? Tried to google it, had no luck.Thanks!
Title: Re: What's for dinner?
Post by: LizR on May 21, 2011, 05:40:04 PM
Three courses: chilled artichokes with lemon/mayo dipping sauce, spaghetti with anchovies and fried breadcrumbs, and grilled marinated amberjack. The artichokes are a really nice size, about the size of my fist, and were 79 cents at YDFM today.
Title: Re: What's for dinner?
Post by: Jmolinari on May 21, 2011, 08:55:09 PM
Madbob sure..the last step is cooking the meat sous vide though.
I guess you could brine it and smoke it then steam it instead.

Scaled for 1kg of boneless beef short ribs.

Brine make and cool:
2.25kg water
145g brown sugar
75g salt
15g cure #1

Brine aromatics. Add to cool brine :

3.5g coriander seed
2.5g black peppercorns
2.5g mustard powder
1g toasted cinnamon stick crushed
1g fennel seed
0.5g whole cloves
0.25g red pepper flake
0.2g bay leaf

Put in zip bag with meat and refrigerate for 3 days

Rub (this make smuch more than needed. You need 50g of rub, so scale everything to make less). Grind coarsely together. Rub on patted dry meat.
75g juniper berries
75g sugar
72g black peppercorns
42g toasted coriander seed
10g garlic powder
10g salt
6.5g chili flakes

Smoke for 4 hours at 171 deg. F.

Boil reserved brine and skim foam from surface

Vacuum bag smoked meat with 1kg of brine and cook sous vide at 144 deg. F for 72 hrs.

Remove meat from brine and serve.
Title: Re: What's for dinner?
Post by: MadBob on May 22, 2011, 03:01:30 PM
Thanks.... I will post up later about it!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 22, 2011, 03:25:42 PM


Tonight's plan is a dry brined small pork roast, some Shir Li Hon and a baked potato.  I will do the pork roast on the Big Green Egg and I'll do the Shir Li Hon a conventional way with a few twists-- I want to add some dried (rehydrated) squid to the pan as it's stir frying and maybe a bit of lemon zest, along with the regular ginger, garlic and oyster flavored sauce.


....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 22, 2011, 03:26:40 PM
Thanks.... I will post up later about it!

Does Richard have Sous Vide equipment you could use/borrow ?  Or will you steam it ?

....
Title: Re: What's for dinner?
Post by: LizR on May 22, 2011, 04:56:53 PM
Grilled bunless burgers and purple spring onions, mock potato salad made with cauliflower (which we now prefer to potato salad), cucumber salad.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 22, 2011, 05:42:51 PM
Grilled bunless burgers and purple spring onions, mock potato salad made with cauliflower (which we now prefer to potato salad), cucumber salad. 

We now have a few recipes for substituting Cauli for spuds.  We do give ourselves a day (or two) off of the regime.  You will have to share your mock potato salad with me if you can?  I'll share one out a cookbook that we really like.

...
Title: Re: What's for dinner?
Post by: Jmolinari on May 26, 2011, 02:52:06 PM
Hrm. Forgot to post this...
Pork and beans. rather tasty.

(https://lh3.googleusercontent.com/-BYsFjgnFBSA/TdmvuzLWshI/AAAAAAAACmo/_iBRIM0Hp9A/s550/IMG_3472-2.jpg)
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 26, 2011, 06:15:45 PM

I found some central Florida field peas at the market in Loganville, I have cooked them "initially" with some good Pine St. Market bacon and a bit of minced onion and some of my favorite herbs for about 20 minutes.  I have taste-tested them and they seem to be right for another short saute with butter.  I did buy some central Fla. white corn so we will gently boil a couple of ears of that for dinner with the ALL PRESENT chicken thighs on the Big Green Egg.  I did the Chix a bit differently with just garlic powder and some chile powder and a teensy bit of the juice from Mickles Pickles Ghost peppers.  Publix has their whole Pineapples sale for $2.99 each, I bought a ripe one and cut it up into rounds and will grill it direct on the Big Green Egg while the chix are sitting up and above the direct fire.  If the storms are past, I'm a griller.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 27, 2011, 03:55:43 PM


The field peas were oh-so good and along with Corn on the Cobb and the infamous Chix thighs. 

I'm planning on doing ribs on Monday, maybe just 3 racks, with all of the good sides.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 28, 2011, 03:23:36 PM


Tonight is skewered shrimp (what is new with that) and a wonderful Wife inspired Mexican salad with Jicama, red onion, green onion, and several other things keeping with the SW theme or the Central Mexican theme of this dinner.   I have used off-the-shelf Jerk seasoning to coat the skewered shrimp, I have the salad almost ready with the major things jullieanned or at least cut up. The last to do is the Romaine lettuce and the shrimp sauce (made of shrimp shells, onions, garlic and other good things)..

So here we go, the grill is NOT lit yet but we are READY....

......
Title: Re: What's for dinner?
Post by: MadBob on May 29, 2011, 07:55:42 AM
Thanks.... I will post up later about it!

Does Richard have Sous Vide equipment you could use/borrow ?  Or will you steam it ?

....

I was commenting yesterday about making this and the ingredients being in grams, got a chuckle from Richard. Forgot to ask about the equipment, so when I get after it my guess is I will steam it. Although I do have a Foodsaver machine, the last three boxes of bags I have bought do not seem to seal efficiently. If I freeze them it seems to work, if I seal my coffee beans, the bags seem to "relax" and the beans loosen. I have had conversation with Foodsaver about this and they lean to the bags being "bad" and to return them. I told them I was going to get out my deployment machine by Rival and they seem to bristle at that comment! So, I must conduct an experiment with some dry goods and a pot of boiling water, and some how, I just don't like the idea of "cooking " in a plastic bag....
Title: Re: What's for dinner?
Post by: LamarT on May 30, 2011, 02:12:21 AM
Jason, you continue to be a star home chef, your food has always looked so wonderful. One of my great treats was being
able to serve you and bride a couple of years ago.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 30, 2011, 01:24:52 PM


I wanted to go and get spareribs and do them St Louis style but I looked in the freezer and found all of the chine and tips and tails from the last time I made ribs so since it is just CP and I doing our thang tonight I am using them up.  I have dusted them with Jack's Old South rub and set them aside until about 4pm when I'll pull them out blot them off and re-season them a bit for about a 3-4 hour cook/smoke.  I am only using BGE charcoal and possibly not adding any wood to the fire. 

If I didn't say it before (Andy/Barnum/FlyinBrian/etc) that show on CBS "Ultimate BBQ Showdown" answered so many questions that we have talked about here and in private that it is worth finding and putting on DVD.

I have saved it my hard drive and will attempt to put it on DVD this week, it is truly a lesson in chicken and ribs, from some of the best in the business.  And congratulations to William Bubba Latimer and his wife Shannon from Bubba Q Barbecue for winning that hour long competition hands down.

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 30, 2011, 03:48:50 PM
Here are some shots of that full Big Green Egg with the "scraps" from previous St. Louis butchering.  

I do heed the directions from the BIG GUYS, but I do take my own turn and do it my way...

Here is how the rib parts looked after one hour of good rub addition.

(http://aroundhere.net/Mike2/285Fpics/ribtipes01.jpg)

 Here is how the Big Green Egg looked after one hour of cooking

(http://aroundhere.net/Mike2/285Fpics/ribtipes02.jpg)

 Here is how the Big Green Egg looked after one and a half hour of cooking

(http://aroundhere.net/Mike2/285Fpics/ribtipes03.jpg)


Hopefully more pics to follow.  CP is making an incredible watermelon salad with with Thai basil, red onion, a bit of garlic and other things.   I have put together a competitor to "God's own Beans" with two kinds of beans and a bunch of other flavors in a chef's pan on the stove.  I will add some cilantro to the pot of beans before it gets served.  

More pictures coming if possible.


.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 30, 2011, 06:39:57 PM
Here are some shots of that full Big Green Egg with the "scraps" from previous St. Louis butchering.  

I do heed the directions from the BIG GUYS, but I do take my own turn and do it my way...

Here is how the rib parts looked after one hour of good rub addition..  

More pictures coming if possible.    ....


Mmmmmm   they are lookin good at 3 hours...

.....
Title: Re: What's for dinner?
Post by: Jmolinari on May 31, 2011, 06:17:11 AM
Jason, you continue to be a star home chef, your food has always looked so wonderful. One of my great treats was being
able to serve you and bride a couple of years ago.

thanks LT! I remember that dinner well, and the pictures of the dishes scroll through our screen saver quite often.
Title: Re: What's for dinner?
Post by: Jmolinari on May 31, 2011, 06:18:41 AM
Those ribs and riblets look awesome GG
Haven't had some good ribs in a little while. I think my next batch will be "Modernist Cuisine" method..we'll see how it stacks up to traditional.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 31, 2011, 05:50:09 PM


Figured after the ribs last night we'd have a steak and some nice watermelon salad.  There were pink turnips at the farmers market on Saturday and I bought 3 fairly large ones, the are each pithy...    I'm sure once I blanch 'em and then toss them with some Thyme and butter they will be okay but I wish they were not cellular inside.  Sometimes I get angry at the produce we get at the farmers market, tonight is one of those nights.

......
Title: Re: What's for dinner?
Post by: LizR on May 31, 2011, 05:56:29 PM


Figured after the ribs last night we'd have a steak and some nice watermelon salad.  There were pink turnips at the farmers market on Saturday and I bought 3 fairly large ones, the are each pithy...    I'm sure once I blanch 'em and then toss them with some Thyme and butter they will be okay but I wish they were not cellular inside.  Sometimes I get angry at the produce we get at the farmers market, tonight is one of those nights.

......

I read once that you should never buy a turnip larger than 2-3 inches across. That seems to work for me.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on May 31, 2011, 05:58:09 PM


Figured after the ribs last night we'd have a steak and some nice watermelon salad.  There were pink turnips at the farmers market on Saturday and I bought 3 fairly large ones, the are each pithy...    I'm sure once I blanch 'em and then toss them with some Thyme and butter they will be okay but I wish they were not cellular inside.  Sometimes I get angry at the produce we get at the farmers market, tonight is one of those nights.

......

I read once that you should never buy a turnip larger than 2-3 inches across. That seems to work for me.

These were so cute and huge.. I'll never do it again, I promise...

.....
Title: Re: What's for dinner?
Post by: MadBob on June 01, 2011, 06:46:49 AM
Blended a rub of cracked black pepper, Kosher salt, garlic powder with some dried chopotle pepper flakes and some roasted red pepper olive oil and installed same on some very nice bone out rib eyes, then grilled them up on my big rust colored 55 gallon drum grill that was just recently rehabed. Carved up some fresh veggies with salt pepper tyme and rosemary, a little olive oil and some unsalted butter and parmasean cheese, basted and grilled those up, along with a shrimp salad and french bread some choice Founders Breakfast Stout.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 02, 2011, 05:19:17 PM
Honestly I have been busy.   Here are some catch up pictures of the end of the cooking of those odds and ends from the ribs.  I shot 'em with apple juice through the entire last hour.  a few of the smaller pieces look like they were dried out but were really moist and good when you bit into them.  We have not tasted/tried the two long chine pieces on the bottom of the grill (under the grill extender).  Maybe we will whip those out tonight and answer some dinner prayers.  I'm including the turnips in this post because they were on the camera chip in the same time period.  

Here is one last pic of the ribs bones and two of the PINK turnips.  The pink turnips turned out okay, but like Liz said, buy small to keep them from being pithy.  Those "Gods own Beans" I made/make are really tasty, these had a bit more Thai Chiles than most folks would tolerate but were good for us.  


(http://aroundhere.net/Mike2/285Fpics/dunribs22.jpg)

(http://aroundhere.net/Mike2/285Fpics/PinkturnipA22.jpg)

(http://aroundhere.net/Mike2/285Fpics/PinkturnipB22.jpg)

......
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 05, 2011, 07:05:22 PM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 07, 2011, 04:40:25 PM


I am ignorantly cooking that farm raised salmon for dinner.  I will treat it well and hope it sustains us until breakfast tomorrow.

I/we are putting together a salad to go with it.  I would love a big bowl of rice but it is white..

I am using Dizzy Pigs rub on the salmon, (at least half of it) and grilling it on the Big Green Egg for a few minutes skin side down.

I have looked for some of those new teflon/silicone mats that can be used on the grill but have not found any locally.

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 08, 2011, 11:56:35 AM


I undercooked the salmon last night but it was still very tasty.  The thicker pieces were really undercooked and the thinner chunks were barely undercooked..   Hey, sometimes it happens.  The Big Green Egg had lost all of it's Umphhhh by the time I walked out there with the salmon. 

ps.  We did have some rice but it was brown rice, and very good...

....
Title: Re: What's for dinner?
Post by: KoPP on June 11, 2011, 02:37:56 PM
Broiled some of the Cooper River salmon using the Canadian method with a touch of olive oil, lemon, and herbs from Spice World. Good, but not great.

Tonight is a NY strip with a sea salt/herb rub, and a baked tater. Seat it first, then broil. Can't get out to the grill, sadly.
Title: Re: What's for dinner?
Post by: KoPP on June 11, 2011, 04:57:22 PM
Man oh man that was good. Searing locked in the juice, and I got it off the broiler at med rare. Just a little too salty, but the rub had a lot of salt in it - should have gone easier on it. The potato was spot on, and even had one of the new Magnum ice cream bars for dessert (good but expensive). Good dinner.
Title: Re: What's for dinner?
Post by: Jmolinari on June 11, 2011, 10:52:45 PM
Magnum ice cream bars are TASTY!
Title: Re: What's for dinner?
Post by: MadBob on June 12, 2011, 06:29:00 AM
A nice Filet with carmelized cubed potatoes, asparagus and a crab cakes.
Title: Re: What's for dinner?
Post by: KoPP on June 12, 2011, 08:57:54 AM
Magnum ice cream bars are TASTY!


Hate to say it, but the marketing got me to try it.

If it was named Ramses it might have been otherwise... ;D ;D
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 12, 2011, 10:12:34 AM

I broke out the big outdoor burner and big kettle, got some new oil and thawed a dozen or so crappie filets for dinner last night.  I floured them to dry them off and then plunged them into a beer batter as I added them to the big hot pot..  I only got minor flashback injuries from popping oil, and the fairly thin fish filets cooked VERY quickly.   We served 'em with some Snellville-Farmers-Market fresh zucchini and a bit of wasabi Mayo for the fish. Sorry no finished plate pictures, I was nursing my hand, and trying to eat still-too-hot-fish and hunting for my hot sauce.

(http://aroundhere.net/Mike2/285Fpics/Zuch22.jpg)

(http://aroundhere.net/Mike2/285Fpics/KingsKookerFish22.jpg)



....
Title: Re: What's for dinner?
Post by: Larkemon on June 14, 2011, 09:54:20 PM
Had some pretty good skirt steak tacos tonight.  Super Target had bone in pork chops on sale this week though, so I picked up a package on the cheap.  I marinated in lemongrass, fish sauce, scallions, oyster sauce, sugar and some thick soy sauce.  After having a little taste test of the chops, I wish I had those for dinner instead.  Guess I'll be having pretty good lunch/dinner tomorrow though :)

Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on June 15, 2011, 05:05:59 PM


We are leaning on the leftovers and hangers-on in the fridge right now.  But tonight I did go and buy some protein--- Guess what---- Chicken Thighs... I made a Ginger powder/Garlic powder/Smoked Paprika/other-stuff rub and did that cut-along-the-bone trick they are doing in KCBS competition and the thighs are marinating..  I'm relaxing with a Rye Squared..  I have a nice deep bowl of self-made caponata ready to bring to room temperature or slightly above to go along with it. We are still staying away from the "white" stuff, or I surely would have rice or noodles to sit beside these two items. 

I intend to take pictures, but we are winding down on time right now and photo ops are precious. 

Here is a bottle brush plant in my yard that is doing wonders.



(http://aroundhere.net/Mike2/285Fpics/BBrush001_22.jpg)


(http://aroundhere.net/Mike2/285Fpics/BBrush002_22.jpg)


.....



Title: Re: What's for dinner?
Post by: AndyBoy on June 20, 2011, 05:36:22 PM
We had a couple over whom we have become quite close friends with last night. My wife prepared all the ingredients and then informed me that I was cooking supper about 30 minutes before we ate, I had not even read the recipe. Shrimp and grits with some local grits we got in Lobeco a little crossroads about 20 miles from Beaufort. The dinner was the best S&G I have ever tasted, guess I got lucky. I also made some basil ice cream that was pretty special. No pictures, my camera is somewhere here just not sure where.
Title: Re: What's for dinner?
Post by: KoPP on June 21, 2011, 04:22:23 PM
Trader Joe's sundried tomato meatballs and sweet Italian sausage for dinner tomorrow. Need to throw the tomato sauce into the fridge to season. I stuck a couple of Spice world mixes into it, with some Parm and sweet paprika. Should turn out interesting when I get it cooked down and aged - tastes pretty good right now. I rehydrate on the stove with pasta water before I dress the pasta.
Title: Re: What's for dinner?
Post by: Jmolinari on June 22, 2011, 08:17:43 PM
thai stir fried pork with thai basil, baby bok choy:
(https://lh3.googleusercontent.com/-PxnFc2gDe94/TgKSg_Sl4DI/AAAAAAAACoQ/_J_ePxV5AJc/s500/IMG_3689.jpg)

Homemade basil with smoked pecans:
(https://lh4.googleusercontent.com/-ykN0CxyojhQ/TgKSfnyLy5I/AAAAAAAACoM/AvtKR0-2LGU/s500/IMG_3963.jpg)
Title: Re: What's for dinner?
Post by: AndyBoy on June 24, 2011, 06:58:14 AM
I met this guy at the local farmer's market a couple of times. He is a retired NY photographer and his wife is an Art Director still working up there and commuting down here. They live up in Seabrook which is out in the boondocks but still very beautiful country. They have a dock and our dinner was freshly caught steamed crabs with lots of garlic, olive oil, butter and parsley. The guy can cook and it was a wonderful, earthy meal that we throughly enjoyed. Living down in the Lowcountry ain't half bad!
Title: Re: What's for dinner?
Post by: KoPP on June 24, 2011, 08:58:58 AM
I met this guy at the local farmer's market a couple of times. He is a retired NY photographer and his wife is an Art Director still working up there and commuting down here. They live up in Seabrook which is out in the boondocks but still very beautiful country. They have a dock and our dinner was freshly caught steamed crabs with lots of garlic, olive oil, butter and parsley. The guy can cook and it was a wonderful, earthy meal that we throughly enjoyed. Living down in the Lowcountry ain't half bad!
I don't think that there's anything better than freshly caught and steamed/boiled blue crabs. The meat is so sweet, and it doesn't need a lot as an accompanyment.
Title: Re: What's for dinner?
Post by: KoPP on June 30, 2011, 08:27:29 AM
Scrambled eggs and Patak Hungarian salami. Some sharp Cheddar and some spices, and it was pretty tasty.
Title: Re: What's for dinner?
Post by: Jmolinari on June 30, 2011, 09:35:37 AM
Pork loin sous vide with smoked paprika and cinnamon, quinoa with tomatoes and sauteed malabar spinach.

(https://lh6.googleusercontent.com/-sqfqclI6Q-Q/TgyIhunfvHI/AAAAAAAACo4/OQb90EaaeqA/s640/photo.JPG)

I will say the flavors on the pork were not my favorite.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 02, 2011, 10:24:42 PM


I am prepping 5 racks of spare ribs for our dinner on Monday, they are all cut down from some unusually nice racks from Great Western Meat Co. in Loganville (they are finally carrying spare ribs).

Here is a quick pic of the ribs ready to be bagged and left in the fridge until about 10am on Monday.

(http://aroundhere.net/Mike2/285Fpics/rubbedribs22.jpg)


....
Title: Re: What's for dinner?
Post by: MadBob on July 03, 2011, 08:55:39 AM
You bag those in the Foodsaver?  Prep looks tasty! And where is the Great Western Meat Co at? On the 78?
Title: Re: What's for dinner?
Post by: The_Scientist on July 03, 2011, 10:00:56 AM
After much consideration we sprung for a Weber grill yesterday. I assembled it and lit the fire, then FG grilled us a couple of tenderloin steaks, fresh corn and white asparagus, and served with some sliced heirloom tomatoes. Maybe the best steak dinner she's ever made for me, with beautiful sear and perfect cook on the steak. You can't go too wrong with heirlooms, and I especially love them with steak. White asparagus was new to me, and it was... subtle, really in need of hollandaise to be enjoyed.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 03, 2011, 10:39:42 AM
You bag those in the Foodsaver?  Prep looks tasty! And where is the Great Western Meat Co at? On the 78?

I don't bag those prepped ribs in foodsavers...  I do them in a 2gal. freezer bag for a good dry-rub marinade. 

GWMco. is where 81 meets 78 right in that triangle on the North side of 78.  Good folks, they sometimes post here on the board, there is a thread somewhere about 'em.

....
Title: Re: What's for dinner?
Post by: KoPP on July 03, 2011, 02:34:46 PM
Doing an all-Trader Joes meal tonight. Three-cheese pasta sauce, chicken basil meatballs, sweet Italian sausage, Trader Joes spaghetti, and a decent chianti from their wine rack. Also some Meyer lemon snaps for dessert. Oops, the parm didn't come from there.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 04, 2011, 02:54:26 PM
Pork loin sous vide with smoked paprika and cinnamon, quinoa with tomatoes and sauteed malabar spinach.

I will say the flavors on the pork were not my favorite.

Which of the flavors were to overpowering ? 

....
Title: Re: What's for dinner?
Post by: Jmolinari on July 04, 2011, 09:33:33 PM
the smoked paprika and cinnamon both were quite unpleasant...not sure if it was b/c it was sous vided for 4 hrs, so it had overnight + 4 hours cooking direct contact w/ the spices wihtout chance for venting excess flavor.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 05, 2011, 11:15:18 AM


Finishing up on those ribs:

http://285foodies.com/forum/cooking-at-home-or-with-friends/ribs-cooked-at-home/msg22828/#msg22828 (http://285foodies.com/forum/cooking-at-home-or-with-friends/ribs-cooked-at-home/msg22828/#msg22828)

....
Title: Re: What's for dinner?
Post by: MadBob on July 10, 2011, 08:35:18 AM
Went to the Boulevard Diner for breakfast yesterday. A clean looking establishment. Wife Unit had the Caramel Banana Pancakes, caramel so so, pancakes kinda tough while I had the Eggs Benedict. Eggs cooked just right.  The tabasco sauce didn't help much and the grits were tasty enough. The meal filled the hole....
Title: Re: What's for dinner?
Post by: KoPP on July 12, 2011, 03:46:24 PM
Magnum ice cream bars are TASTY!

Every time I buy these, the cashier says they're the best thing they've had. I wish I could find the almond ones.
Title: Re: What's for dinner?
Post by: LizR on July 12, 2011, 05:35:08 PM
Pan sauteed salmon with a cold sour cream, cucumber, basil (and maybe fresh turmeric?) sauce. Sauteed kale with garlic and a romaine salad with homegrown tomato will be sides. Yay, an actual tomato from the garden!
Title: Re: What's for dinner?
Post by: Jmolinari on July 13, 2011, 06:39:05 AM
I've had some nice tomatoes from the garden. quite a few Black Krim and Cherokee purples.
My death row meal:
(https://lh5.googleusercontent.com/-v6pQU3gXKY0/Th2C7uSVR0I/AAAAAAAACq0/GyRdi2jX1KU/s600/photo.JPG)

Just GOOD tomato, garlic, oil, salt basil. Raw. That's it. My favorite.
Title: Re: What's for dinner?
Post by: AndyBoy on July 18, 2011, 08:28:54 AM
We have basil coming out our ears down here and I have made pesto, basil ice cream and am starting to run out of ideas of how to use the stuff.

We got some beautiful Chanterelles at the Port Royal farmers market Saturday so yesterday I made basil pasta and we had it last night with the mushrooms sauteed with a little onion, garlic and tomato. Really good stuff.
Title: Re: What's for dinner?
Post by: Jmolinari on July 18, 2011, 08:39:06 AM
Keep making pesto and freeze...that's what i do.
Title: Re: What's for dinner?
Post by: FlyinBrian on July 18, 2011, 04:56:30 PM
Marinated flat iron steak, grilled asparagus and jasmine rice. Grilling on the BGE, of course. I'm curious to see how the flat iron will turn out. This is my first time cooking one.
-B
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 18, 2011, 05:16:15 PM
Marinated flat iron steak, grilled asparagus and jasmine rice. Grilling on the BGE, of course. I'm curious to see how the flat iron will turn out. This is my first time cooking one.
-B

Just get the outside done with a quick hot blast, and wrap it in foil for 15 minutes.   Maybe two to four minutes per side depending on thickness.  The resting is the real deal with Flat Iron's..   Slice it thin, don't do it diagonal, and love every bite.  What are you going to put it on, a wrap?  or just serve it naked (you know what I mean) ?

....
Title: Re: What's for dinner?
Post by: FlyinBrian on July 18, 2011, 06:44:39 PM
Marinated flat iron steak, grilled asparagus and jasmine rice. Grilling on the BGE, of course. I'm curious to see how the flat iron will turn out. This is my first time cooking one.
-B

Just get the outside done with a quick hot blast, and wrap it in foil for 15 minutes.   Maybe two to four minutes per side depending on thickness.  The resting is the real deal with Flat Iron's..   Slice it thin, don't do it diagonal, and love every bite.  What are you going to put it on, a wrap?  or just serve it naked (you know what I mean) ?

....

I wish I had posted this earlier.  I over cooked it.  It was alright, but kind of tough.  I will try your method next time.

-B
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 19, 2011, 11:09:31 PM


I did a too huge porterhouse steak for each of us tonight with a wonderful salad and 1/2 each of a HUGE baked potato.  No pictures, just delicious.  I rarely grill a porterhouse, and rarely make one for each of us, but we were hungry when I bought 'em and they turned out great.  There is substantial leftover steak.

.....
Title: Re: What's for dinner?
Post by: KoPP on July 20, 2011, 06:13:53 AM


I did a too huge porterhouse steak for each of us tonight with a wonderful salad and 1/2 each of a HUGE baked potato.  No pictures, just delicious.  I rarely grill a porterhouse, and rarely make one for each of us, but we were hungry when I bought 'em and they turned out great.  There is substantial leftover steak.

.....

I think that's the best thing about a porterhouse. You have 2 different cuts that you can eat off of, and still have leftovers to slice up for tomorrows' breakfast/lunch. Or even breakfast AND lunch.
Title: Re: What's for dinner?
Post by: FlyinBrian on July 23, 2011, 10:57:54 AM
I'm smoking four racks of ribs today.  I picked up two St.Louis cut racks at Kroger.  Our party grew so I grabbed two racks of Spare ribs from Publix.  I trimmed the second set to St. Louis style myself and rubbed them with our homemade dry rub.  Trimming would have been a breeze if I had a descent boning knife.  Time to do some shopping.

-B
Title: Re: What's for dinner?
Post by: Jmolinari on July 23, 2011, 01:55:33 PM
forschner/victorinox boning knife...like $20 from amazon.
Title: Re: What's for dinner?
Post by: LizR on July 24, 2011, 06:47:37 PM
Duck breasts lightly smoked and then pan seared. DH made a reduction from birch syrup, balsamic vinegar, and some strawberry liqueur. Add a salad with blue cheeses dressing and bacon, and some juniper-sauteed carrots and dinner is ready.
Title: Re: What's for dinner?
Post by: Lorenzo on July 24, 2011, 07:45:55 PM
Ha!  Duck, too.  Breasts pan-seared, then served over frisee with sauce made from pan drippings, shallots, mustard and madeira.  Farm-fresh corn and tomatoes on the side.

I love summer.
Title: Re: What's for dinner?
Post by: LizR on July 24, 2011, 08:15:12 PM
Ha!  Duck, too.  Breasts pan-seared, then served over frisee with sauce made from pan drippings, shallots, mustard and madeira.  Farm-fresh corn and tomatoes on the side.

I love summer.

Yum! I love sliced duck breast on a salad. This duck was the best one we have ever done. Confit was delicious, breast was moist and very tender, cracklings awesome. And it was a Maple Leaf Farms duck from Aldi's, so go figure. Way better than the stuff we usually get at YDFM.
Title: Re: What's for dinner?
Post by: waynehoobler on July 25, 2011, 09:13:28 AM
The ajc had a recipe for 'grill dome demonstration chicken', which I made on the Weber kettle. The recipe is easily found if you google it.  Holy cow is it good.  Just a little heat from the cayenne, but not too much.

I cut up, and then brined (for 40 minutes or so) a perdue chicken.  Then I rinsed it and dried the pieces a bit. The recipe calls for 1.5 tsp of salt. I used 2 tsp of kosher salt, I left out the orange zest (don't have any), and instead of 2 ozs heavy cream (didn't have this either), I used 2 ozs kirkland plain greek yogurt thinned with some 2% milk.  Using yogurt is more authentic to Indian type grilling anyway.

It took around 40 minutes on the grill, indirect over a drip pan with coals on the sides. I gave a  couple of really thick breast pieces an extra few minutes on the grill.  The trusty thermopen helps with this part.

It came out a bit on the salty side, but not too overbearing.  Next time I could probably skip the brining.  This recipe is ideal for legs and thighs, but it all comes out tasty.  With the right seasoning/marinade, even a bland perdue bird can come out tasting better than any chicken entree you'd get at a restaurant.

Title: Re: What's for dinner?
Post by: HaagenDazs on July 25, 2011, 10:55:03 AM
The ajc had a recipe for 'grill dome demonstration chicken', which I made on the Weber kettle. The recipe is easily found if you google it.  Holy cow is it good.  Just a little heat from the cayenne, but not too much.

I cut up, and then brined (for 40 minutes or so) a perdue chicken.  Then I rinsed it and dried the pieces a bit. The recipe calls for 1.5 tsp of salt. I used 2 tsp of kosher salt, I left out the orange zest (don't have any), and instead of 2 ozs heavy cream (didn't have this either), I used 2 ozs kirkland plain greek yogurt thinned with some 2% milk.  Using yogurt is more authentic to Indian type grilling anyway.

It took around 40 minutes on the grill, indirect over a drip pan with coals on the sides. I gave a  couple of really thick breast pieces an extra few minutes on the grill.  The trusty thermopen helps with this part.

It came out a bit on the salty side, but not too overbearing.  Next time I could probably skip the brining.  This recipe is ideal for legs and thighs, but it all comes out tasty.  With the right seasoning/marinade, even a bland perdue bird can come out tasting better than any chicken entree you'd get at a restaurant.

Does Perdoosy have water/salt/broth added already? 
Title: Re: What's for dinner?
Post by: waynehoobler on July 25, 2011, 11:09:22 AM
Does Perdoosy have water/salt/broth added already?

Took me a bit to figure out what you're typing about.  Perdue chickens are not pre-brined or injected and like pretty much all raw birds they're 'hormone and antibiotic free'.  It was on sale at Kroger.  I don't notice them being much different from any others, but they are very bland if not seasoned well.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 25, 2011, 06:19:38 PM
Dinner will be late, but it is cooked.  I found some very marbely short ribs at DFM today, put them together with some of the usual components, but added some Calabaza squash, onions, garlic, Thyme and Rosemary, a few nice fat carrots, two potatoes (small) and a nice portion of Beef Base with some water and some vinegar.

It is way done, but eating time comes when it does.

.....
Title: Re: What's for dinner?
Post by: AndyBoy on July 29, 2011, 12:31:26 PM
Grilled veggies last night, all from our garden, okra, squash and eggplant. We had a large lunch so we just split a grilled chicken breast.
Title: Re: What's for dinner?
Post by: FlyinBrian on July 29, 2011, 12:46:27 PM
Sockeye Salmon fillets are $8.99/lb at Kroger.  I believe this is what we're having for dinner tonight.
Title: Re: What's for dinner?
Post by: KoPP on July 29, 2011, 01:49:13 PM
I'm going to try some pasta tonight, cook it about a minute early, then strain and cook it with the sauce for a minute.
Title: Re: What's for dinner?
Post by: KoPP on July 30, 2011, 10:17:25 AM
I'm going to try some pasta tonight, cook it about a minute early, then strain and cook it with the sauce for a minute.

Meh. Need to find a good and somewhat inexpensive pasta source. Frying up the mess for lunch.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on July 31, 2011, 05:46:56 PM


I found some good looking lamb lollypops, made Tzatziki sauce, doing some Greek Potatoes and some small purple eggplant from the Farmers Market in Snellville tonight.  I have been thinking Greek for a couple day, I will put it together tonight.  We are doing this Tsatziki sauce with mint rather than with dill like so many of them are made.

We will have a garlic heavy meal tonight..   8)

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 01, 2011, 09:15:15 AM
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 02, 2011, 06:46:41 PM
Title: Re: What's for dinner?
Post by: FlyinBrian on August 03, 2011, 05:17:32 PM
Pork steak and grilled kale on the Big Green Egg.  I'm washing it down with a Mugshot IPA from Jailhouse Brewing Co.
Title: Re: What's for dinner?
Post by: HaagenDazs on August 04, 2011, 09:07:06 AM
I've grilled plenty of endive and romaine but how does grilled kale turn out?
Title: Re: What's for dinner?
Post by: FlyinBrian on August 04, 2011, 11:23:07 AM
I've grilled plenty of endive and romaine but how does grilled kale turn out?
The first thing I noticed was the smell.  It was very similar to broccoli or Brussels sprouts.  It tasted similar to escarole.  Even after it was grilled in foil for 20mins+ it was still very fibrous.  We added lemon, EVOO, salt and pepper.  It was not bad, but not may favorite green.  My wife opted for kale because it's supposed to be very good for you.  She happens to be fighting an infection.

-B
Title: Re: What's for dinner?
Post by: HaagenDazs on August 04, 2011, 12:39:24 PM
I've grilled plenty of endive and romaine but how does grilled kale turn out?
The first thing I noticed was the smell.  It was very similar to broccoli or Brussels sprouts.  It tasted similar to escarole.  Even after it was grilled in foil for 20mins+ it was still very fibrous.  We added lemon, EVOO, salt and pepper.  It was not bad, but not may favorite green.  My wife opted for kale because it's supposed to be very good for you.  She happens to be fighting an infection.

-B

Oh ok, so it was essentially steamed not grilled over open flame.
Title: Re: What's for dinner?
Post by: AndyBoy on August 09, 2011, 12:56:08 PM
Went crabbing this morning and there was lots of action on a falling tide. Most people say to crab just as the tide hits its lowest and starts rising so who knows. I kept 8 of the largest ones and let a bunch of others go back in the water.
Title: Re: What's for dinner?
Post by: KoPP on August 09, 2011, 01:56:11 PM
If you want to approach it in more industrial terms, I think a resident can work up to 2 crab pots without a license. But you get pretty muddy, and you usually need a boat to set and pull them unless you're on the water (an old jon boat is a good investment if you can get to a free boat ramp without too much trouble), and you can probably reach Trenchert's and back on a tank of gas if you put in over by Gay's Seafood (good whiting fishing if you go in front of Ted Turner's place). But with crab traps you usually pull in a lotta crab (I think it's still 3" or more from horntip to horntip), and that's the best fresh protein in the sea, for my money. Pick over what you're not going to eat that day for crabcakes, crab salad, and crab whatever. So nice and juicy sweet.
Title: Re: What's for dinner?
Post by: AndyBoy on August 09, 2011, 04:31:29 PM
KOPP don't know if they changed the law or what but they told me I needed a SC saltwater license to go crabbing. I caught these at Pigeon Point boat launch. There is a floating dock there by the ramp. I usually don't keep any but males and only 5-6 inch minimum.
Title: Re: What's for dinner?
Post by: KoPP on August 09, 2011, 06:56:19 PM
 I looked on the SC website, and they say you don't need a license if you use 3 or fewer hand traps/drop nets/bait lines. You do need one for regular crab traps though. I guess size limits have grown from when I used to do chicken-necking back in the '80s. You can keep females without eggs, but if you're getting a bunch of 'em, might as well throw the females back.
Title: Re: What's for dinner?
Post by: Foodgeek on August 09, 2011, 07:12:46 PM
London broil (ironic?) on the grill this evening, with sauteed asparagus, shiitake and button mushrooms and some fried potato gratin fritters. Last night was Meatless Monday with pan-fried tofu topped with a sauce of tomato, onion, vinegar, oil and soy, with green beans and mushrooms on the side. Hopefully tonight's will be as delicious as last night.
Title: Re: What's for dinner?
Post by: Larkemon on August 09, 2011, 07:47:24 PM
Finally got around to doing DIY goi cuon tonight.  Despite everyone's indication that my re-use oil is probably safe to use, I went ahead and bought some new oil.  Strangely, the thought of using it made me a bit squeamish.  Fried some homemade (Mom made really) pork spring rolls and shrimp spring rolls.  Also grilled some tilapia and instead of galbi, I grilled some lemongrass marinated pork chops.  Kids always have such fun making their own rolls and eating with their hands.  We've been eating so heavy as of late with pizza, pasta, etc.  The goi cuon was a nice change up... they're light, but so filling and satisfying.  Also, to be able sit down as a family and have everyone including our 2 and 5 year olds eating the same thing was really nice.
Title: Re: What's for dinner?
Post by: Lorenzo on August 09, 2011, 09:06:15 PM
London broil (ironic?) on the grill this evening, . . . .

That's hilarious.
Title: Re: What's for dinner?
Post by: MadBob on August 10, 2011, 05:32:24 PM
London broil (ironic?) on the grill this evening, . . . .

That's hilarious.
Givin the current state of affairs in London, ayup!  I agree!!

And tonight, Kruse Ham (imported from SoCal) and Cheese. Gonna be Krapper Barrel x-tra sharp chedder cause that's what we like!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 18, 2011, 04:28:41 PM
I got the small ones---   I was at YDFM today (missed having lunch/brunch again with a friend) and they had PEI mussels, that had arrived overnight.  There were the large, and there were the smaller.  I chose 3++lbs of the smaller. I am off to the kitchen to make a broth right now deep in Thai flavors with lemongrass, galangal, coconut cream, lime zest and juice and other things.  I'll report back here later about how it all turned out.  I did also get a ciabatta for sopping and we will make a small salad (with many good things in it) for our green thing.

The broth is based on a Wolfgang Puck broth that I picked up from the aquarium.

<<< Late addition >>>  I'll put the recipe for the broth and the dish up here this coming week, I promise.

The salad -- you will have to wing it as I always do.   Good radish, pepper, red onion, scallion, and whatever tossed into a bowl with good lettuce and a good dressing served BEFORE the mussels are trotted out.

...
Title: Re: What's for dinner?
Post by: AndyBoy on August 18, 2011, 05:59:36 PM
Last night I got these eggplants from the garden, the first ones. They seem to tolerate the heat down here pretty well. Decided to make an eggplant casserole with mozz, ricotta and marinara sauce from scratch. It was very good and we are having it again tonight and I bet it will be better this time around.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 19, 2011, 03:43:35 PM
Title: Re: What's for dinner?
Post by: KoPP on August 21, 2011, 04:59:52 PM
Title: Re: What's for dinner?
Post by: LizR on August 21, 2011, 05:12:39 PM
Sounds good KOPP! That is one heaping helping, or some really small meatballs!
Title: Re: What's for dinner?
Post by: Jmolinari on August 21, 2011, 05:16:08 PM
holy crap..is that to feed 19?
:)
Title: Re: What's for dinner?
Post by: KoPP on August 21, 2011, 05:42:03 PM
Sounds good KOPP! That is one heaping helping, or some really small meatballs!

For those intersted in portion control, those are Trader Joe meatballs - about an inch or so across. I always make enough for at least 3 meals, since ragu always gets better over time, and I wind up frying the leftovers for pasta sammiches.

I'm cooking the meat and the sauce together (sautee the garlic and onion in oil, then put the sauce in and let it cook for a while). While it makes the meat less distinctive, it does add a lot to the sauce, and after a day or two, the flavor of the sausage really does spread to the sauce.

Do y'all cook the meat seperate, or cook it with the sauce? A friend always cooks the meat down a ways, then adds the sauce. She pulls the meat out and serves it seperate (which is Italian, from what I've seen), but I keep the meat in.

Watching Bourdain, there's a meat he was served by his guide's Mom (80 if a year, and I'd love to have her as a second mom) that was a pork cut that was wrapped in a number of things, including cheese and pine nuts that looked awesome. Anyone know the cut I'm talking about?

BTW, I'd love to buy a microtome and some disposable blades to slice onion and garlic down to a couple of MM for ragu, but the expense doesn't justify the means.It'd be fun to play with though.
Title: Re: What's for dinner?
Post by: LizR on August 21, 2011, 06:00:51 PM
Sounds good KOPP! That is one heaping helping, or some really small meatballs!

For those intersted in portion control, those are Trader Joe meatballs - about an inch or so across. I always make enough for at least 3 meals, since ragu always gets better over time, and I wind up frying the leftovers for pasta sammiches.


Just couldn't resist teasing you!  :)
Title: Re: What's for dinner?
Post by: Larkemon on August 21, 2011, 06:05:07 PM
Celebrated our son's 3rd birthday yesterday with a big party.  I think we probably had 60+ people in attendance.  I like trying to do something different instead of pizzas, etc.  I decided to go with a little "fusion" taco buffet.  Started with Kenji's carnitas (http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html) and tilapia xot ca chua for the non-meat eaters.  Warmed up flour tortillas and put them in the chaffing pans too.  For a bit of twist, I made Vietnamese Goi instead of regular slaw.  The normal accompaniments of cilantro, diced onions, limes, salsa rojo and salsa verde were also on the table.  Of course I had a pan of Mac and Cheese and hot dogs for the little ones.  I wasn't too sure how everyone would take to the multi-ethnic taco buffet, but it was a real hit.  Left overs today were even better!

On a side note, the set of chaffing pans we bought from Party City 9 years ago continues to pay dividends.  I think they're probably have the biggest ROI of all our party supplies.  In hindsight, I shouldn't have been so hesitant to spend the $30 so many years ago :)
Title: Re: What's for dinner?
Post by: KoPP on August 21, 2011, 07:45:06 PM
Sounds good KOPP! That is one heaping helping, or some really small meatballs!

For those intersted in portion control, those are Trader Joe meatballs - about an inch or so across. I always make enough for at least 3 meals, since ragu always gets better over time, and I wind up frying the leftovers for pasta sammiches.


Just couldn't resist teasing you!  :)

Always making more than I need - leftovers should be a section in Kroger... ;D
Title: Re: What's for dinner?
Post by: LizR on August 21, 2011, 08:42:16 PM
I, personally, love leftovers. Like them for breakfast and almost always take them for lunch. Saves up the $$ for those Miso Izakaya outings!
Title: Re: What's for dinner?
Post by: KoPP on August 22, 2011, 10:36:06 AM
Third and final meal off the pasta. Man, the sauce rocks. The sausages have survived the process better than the meatballs, and the pasta is a bit too dry. Next time I'll make more sauce and set it aside for adding to freshly made pasta.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 23, 2011, 11:16:13 AM

Lamb shanks are on sale at Publix, they are pretty large (ea), but they are not much of a discount.  I bought two and am wrestling with how to do them, I fall into a rut when it comes to some things and I'd like these to be different but still speaking lamby goodness.  I did get some fresh herbage, and will probably do a long braise.  I'd like to do them on the Egg, but haven't added that to the equation yet. 


....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 23, 2011, 05:12:54 PM

Lamb shanks are on sale at Publix, they are pretty large (ea), but they are not much of a discount.  I bought two and am wrestling with how to do them, I fall into a rut when it comes to some things and I'd like these to be different but still speaking lamby goodness.  I did get some fresh herbage, and will probably do a long braise.  I'd like to do them on the Egg, but haven't added that to the equation yet. 
....

Mmmmmmmm  the smell of those fairly large shanks browning off in the Le Creuset was wonderful.  CP helped me build a nice base of things to add to the braise.  I was going to do duck fat browned potatoes, but I think this dish would be better with mashed potatoes.   Maybe fresh peas on the side as a veg.

....


Title: Re: What's for dinner?
Post by: LizR on August 23, 2011, 06:15:19 PM
Leftover poached chicken breasts served with lemon-garlic greek yogurt sauce and harissa, braised kale, sliced tomatoes from the garden.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 23, 2011, 07:08:32 PM

Lamb shanks are on sale at Publix, they are pretty large (ea), but they are not much of a discount.  I bought two and am wrestling with how to do them, I fall into a rut when it comes to some things and I'd like these to be different but still speaking lamby goodness.  I did get some fresh herbage, and will probably do a long braise.  I'd like to do them on the Egg, but haven't added that to the equation yet. 
....

Mmmmmmmm  the smell of those fairly large shanks browning off in the Le Creuset was wonderful.  CP helped me build a nice base of things to add to the braise.  I was going to do duck fat browned potatoes, but I think this dish would be better with mashed potatoes.   Maybe fresh peas on the side as a veg.

....

All done inside (dammit), but good mashed potatoes with a duck-fat base and some fresh peas with the same duck-fat background.  I am about to strain the lamb juices through a Foley food mill and further reduce it if necessary.   We are about a half hour away from service and all of this is coming together well. 

I used a bunch of fresh herbage on these different dishes.  I hope it pays off?

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 25, 2011, 02:26:58 PM

Lamb shanks are on sale at Publix, they are pretty large (ea), but they are not much of a discount.  I bought two and am wrestling with how to do them, I fall into a rut when it comes to some things and I'd like these to be different but still speaking lamby goodness.  I did get some fresh herbage, and will probably do a long braise.  I'd like to do them on the Egg, but haven't added that to the equation yet.  ....

Mmmmmmmm  the smell of those fairly large shanks browning off in the Le Creuset was wonderful.  CP helped me build a nice base of things to add to the braise.  I was going to do duck fat browned potatoes, but I think this dish would be better with mashed potatoes.   Maybe fresh peas on the side as a veg.....

Here is a picture of the lamb shank on the mashed potatoes in case you have forgotten how that looks  ;)

Ours was really good.

(http://aroundhere.net/Mike2/285Fpics/lambshankkk22.jpg)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 28, 2011, 06:10:43 PM


Big Green Egg----Roasted-brined-chicken tonight with some fingerling sweet potatoes cooked, alas, in roasted peanut oil rather than duck fat.  We will be serving them with a BUNCH of good asparagus, not done on the grill (they are too slender), but cooked for a bit and then mixed with our normal, but strange asparagus dressing.  Fresh fruit may go along with this meal, I have no idea what is coming in by CP. (courier), to amplify this home-cooked-meal...

.......
Title: Re: What's for dinner?
Post by: AndyBoy on August 29, 2011, 10:53:51 AM
We had a pizza party on our street last night for a couple that are being transferred to San Diego. The chef is a Navy Captain home for a couple of weeks before returning to Kuwait. He has this large wood fired pizza oven and he was knocking out some great pies. Thought my foodie friends in Atlanta might enjoy seeing these photos.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on August 29, 2011, 11:59:07 AM
We had a pizza party on our street last night for a couple that are being transferred to San Diego. The chef is a Navy Captain home for a couple of weeks before returning to Kuwait. He has this large wood fired pizza oven and he was knocking out some great pies. Thought my foodie friends in Atlanta might enjoy seeing these photos.

Only when I SEE one of those wonderful outdoor ovens do I again start to think about putting one in the back yard.  I just won't look at the picture for a day or two and the feeling will subside.   Looks like good pizzas too.

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 01, 2011, 12:59:03 PM


The brined roasted chicken from the other night, it was very tasty.  Plenty of LO's too..

(http://aroundhere.net/Mike2/285Fpics/chixroasted22.jpg)

(http://aroundhere.net/Mike2/285Fpics/chixYspuds22.jpg)

....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 02, 2011, 07:02:24 PM
Title: Re: What's for dinner?
Post by: Lorenzo on September 02, 2011, 07:08:05 PM
Escabeche of sardines from Rick Stein's Complete Seafood book.  Credit to my wife for doing the cooking tonight.  Sardines from YDFM were definitely better than those from BHFM a few weeks ago.

We raised a glass to KoPP.  I don't think my wife ever read any of his posts, but she was familiar with the screen name from having heard me talk about what he posted.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 03, 2011, 03:13:44 PM


First bag of fresh tuna dinner.  2011

The salad, was great as per usual, tuna was just right perhaps a bit over-seared for my taste but delicious with just the bare essentials on it..  I did use a bit of Dizzy Pig's Tsunami Spin on both sides.  It was a large plate of tuna and I licked the plate.

The salad, a BUNCH of tastes/textures going on in there

(http://aroundhere.net/Mike2/285Fpics/Wifessalad.jpg)

Prepped tuna, slowly defrosted but caught on the 10th of August and on it's way to delicious.

(http://aroundhere.net/Mike2/285Fpics/BFsimpleprep.jpg)

Our full plates of sliced tuna.  delectable. 

(http://aroundhere.net/Mike2/285Fpics/BFseared22.jpg)

.....
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 03, 2011, 06:42:59 PM


Big cooking day for the week (how many of you cook things on the weekend for LO's during the week ? )...

I cooked a HUGE pot of bean soup/stew..  I almost don't know what all I added to it, but it should be good with a variety bean pack soaked for 26 hours and then cooked by themselves for 2 hours.  Then I added a large amount of things (list later). to finish here in a few minutes and put away for this weeks dinners/lunches/snacks. 

I also re-visited a LO Big Green Egg chicken and added some LO pesto, some Thai Chiles and some chicken stock to serve over some also LO mashed potatoes.  I am grilling fresh/new/never-been-cooked eggplant from Snellville's farmers market as the veg. for tonight's dinner.    Two kinds of eggplant, wiped with olive oil and dusted with spices on the Big Green Egg for a few minutes before serving it.   I hear a timer going off in the kitchen so that must mean I go out and pay attention.  I did take some pics of the HUGE bean soup thing, but have not shot any of tonight's dinner. 

...
Title: Re: What's for dinner?
Post by: LizR on September 03, 2011, 07:19:37 PM
A little fillet that I got to combat the fact that I couldn't leave work to go to the beach with the rest of my family this weekend. Eaten with some creamy mushroom shirataki noodles and pretty much the last of the tomaotes for this summer.
Title: Re: What's for dinner?
Post by: LizR on September 03, 2011, 07:55:54 PM
I have to say that the Publix fillet was wonderful. It was $16 a pound , which is very expensive, but the actual piece was around $4. I salted it about two hours before I cooked it in a skillet on the stove and it was great.
Title: Re: What's for dinner?
Post by: LizR on September 04, 2011, 05:59:00 PM
Salmon pan-seared and finished in the oven, served with a modified tzatziki sauce. Steamed broccoli and a mixed salad on the side.
Title: Re: What's for dinner?
Post by: mikeamor on September 04, 2011, 09:50:33 PM
Pan seared chicken breast strips with seared mushroom caps and large dice fresh Roma tomatoes cooked in the pan.  Because of my partner's recent type 2 diabetes diagnosis, instead of pasta, thin cut zucchini "tagliatelle" tossed in for a low carb option.  Finished it with some home made chevre style cheese made with cow's milk for a creamy sauce.
Title: Re: What's for dinner?
Post by: LizR on September 05, 2011, 06:02:15 AM
Pan seared chicken breast strips with seared mushroom caps and large dice fresh Roma tomatoes cooked in the pan.  Because of my partner's recent type 2 diabetes diagnosis, instead of pasta, thin cut zucchini "tagliatelle" tossed in for a low carb option.  Finished it with some home made chevre style cheese made with cow's milk for a creamy sauce.

Try shirataki noodles or, even better, sliced sheets of tofu skin for a pasta sub. I love, love, love the tofu skin.
Title: Re: What's for dinner?
Post by: mikeamor on September 05, 2011, 09:49:43 AM
Pan seared chicken breast strips with seared mushroom caps and large dice fresh Roma tomatoes cooked in the pan.  Because of my partner's recent type 2 diabetes diagnosis, instead of pasta, thin cut zucchini "tagliatelle" tossed in for a low carb option.  Finished it with some home made chevre style cheese made with cow's milk for a creamy sauce.

Try shirataki noodles or, even better, sliced sheets of tofu skin for a pasta sub. I love, love, love the tofu skin.
Cool.  New toys!
Thanks for the guidance Liz!
This'll hopefully help make the abrupt dietary changes more palatable and fun.
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 10, 2011, 06:09:30 PM
Title: Re: What's for dinner?
Post by: Jmolinari on September 12, 2011, 09:15:31 AM
Ramen:

Home made pork/chicken broth
home made alkali noodles
onsen tamago
chashu
menma

(https://lh5.googleusercontent.com/-wZUZaQijJ0k/Tm4Tk8-3CPI/AAAAAAAACsw/s23lPHcrG6U/s550/20110911-IMG_4989.jpg)

Good, but not worth 2 days work honestly!
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 12, 2011, 11:57:40 AM
Ramen:

Home made pork/chicken broth
home made alkali noodles
onsen tamago
chashu
menma

Good, but not worth 2 days work honestly! 

Well it certainly looks good.  It is probably one of those things that should be made in large batches and served rather than attempting to make a small batch and expect to freeze part of it or eat it all in two or three days?

Stuffed cabbages come to mind when I think of a fair amount of work for a dinner, or perhaps even pulled pork.

.....

Title: Re: What's for dinner?
Post by: Jmolinari on September 12, 2011, 11:58:22 AM
yup, i have enough broth for 9 more bowls.
Title: Re: What's for dinner?
Post by: AndyBoy on September 12, 2011, 12:40:45 PM
I had a bunch of shrimp shells in the freezer we saved so today for lunch I made a shrimp bisque. A little too rich but we still ate 2 bowls each. I don't think there is anyway to cook shrimp that is not just delicious.
Title: Re: What's for dinner?
Post by: Daniel on September 12, 2011, 02:40:37 PM
Roasting a coleman farms organic chicken from Costco tonight.  Doing the Ad-Hoc method, but this bird is a bit bigger than Kellers reciepe calls for (4.5lbs where Ad-Hoc calls for 3lb).  Guessing I should bring the temp down 25 to 425 and extend the cook...


EDIT - Not the AdHoc recipe, the Keller's Favorite Simple Recipe

http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348

Title: Re: What's for dinner?
Post by: Jmolinari on September 12, 2011, 04:05:24 PM
Are those coleman farm's chickens good?
Title: Re: What's for dinner?
Post by: Mike GadgetGeek Stock on September 12, 2011, 04:55:12 PM


Pork shoulder chunks done on the Big Green Egg, long beans done some way and a small salad.  Tonight is a no-starch night here.

.....
Title: Re: What's for dinner?
Post by: Daniel on September 12, 2011, 07:11:39 PM
Are those coleman farm's chickens good?

Pretty good.  There are better more expensive birds out there, but for the price this was a good bird.  Plus it spent a couple weeks in my freezer as they come in 2 packs at Costco.  It came out fantastic.  Incredible skin and evenly cooked moist meat dark and white.  It sat uncovered in fridge since about 630 this AM, so it was dry.  It weighed 4.5 lbs, so I ran it at 450 for about 50 mins and then dropped it down to 425 for about 15 more minutes to keep the skin from browning too dark.  Cooked it in my large all-clad, but would have used an iron skillet if I still had one (long story)...  Served with steamed brocolli and a dijon pan-sauce I made from some of the drippings.
Title: Re: What's for dinner?
Post by: Jmolinari on September 14, 2011, 07:52:12 PM
I don't care much for skinless boneless chicken breast, so i made the best out of it, and stuffed it with Nduja before grilling.
Served with broccoli with Modernist cheese sauce and fingerling potatoes.

(https://lh4.googleusercontent.com/-c4x0NA5MbtA/TnFLbFk-kWI/AAAAAAAACs4/0Y0bcZ68rKg/s550/20110914-IMG_5008.jpg)
Title: Re: What's for dinner?
Post by: LizR on September 14, 2011, 08:51:46 PM
Home made Nduja, I presume? I had to Google it.

Hey, and that fingerling potato furthest to the left really does look like a finger, complete with a nail of cheese sauce! It is getting closer to halloween.  ;)
Title: Re: What's for dinner?
Post by: Jmolinari on September 14, 2011, 08:59:11 PM
HAHAHA it really does look like a finger!

I didn't make the nduja, a friend from new jersey made it and sen