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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1441 - October 7th, 2021, 1:21 pm
    Post #1441 - October 7th, 2021, 1:21 pm Post #1441 - October 7th, 2021, 1:21 pm
    How about a peach glaze for grilled or oven-roasted chicken thighs?
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1442 - October 7th, 2021, 6:48 pm
    Post #1442 - October 7th, 2021, 6:48 pm Post #1442 - October 7th, 2021, 6:48 pm
    Back, once again, to Chapter 1, Page 1 of the Suburban's Dinner Cookbook. Started with a familiar side dish prep . . .

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    Mise En Place & Yoshikazu Tanaka Blue #1 Gyuto, 210mm
    Zucchini, 4x gelatinous pork stock, minced garlic, salt, black pepper and evoo. A super straightforward prep. I usually do this without the stock but as long as I had some on hand, I plunked a blob in there. It enriched the dish but was totally unnecessary.

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    Sauteed Zucchini
    Cooked it hot and fast to keep it from getting too sweet or too soft.

    And, of course, charcoal-grilled chicken thighs . . .

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    On The Platter On The Kitchen Table
    Unlike with Sunday night's short ribs, I did *not* beat the rain tonight but did manage to get this off the grill with minimal sprinklage hitting it.

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    Plated Up
    With surprise esquites made with ears of late-season corn that Mrs. Suburban found in the back of the fridge (Instant Pot). I think -- and sort of hope, if we're being honest -- that this is truly the end of our corn for the season. :D

    =R=
    Same planet, different world
  • Post #1443 - October 8th, 2021, 6:00 pm
    Post #1443 - October 8th, 2021, 6:00 pm Post #1443 - October 8th, 2021, 6:00 pm
    I found a recipe which sounded really good with a pistachio mole verde, and dumplings of masa and chorizo... and it just didn't work. The recipe didn't make nearly the number of dumplings (chochoyotes) it was supposed to, they fell apart when simmered and stuck to the pan when crisped up, making a recipe for four just enough for two (with less of the garnishes).
    Now, it was very tasty (if a bit salty), but I wish it worked.
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    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1444 - October 10th, 2021, 6:42 pm
    Post #1444 - October 10th, 2021, 6:42 pm Post #1444 - October 10th, 2021, 6:42 pm
    Meat & 2 . . .

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    Mushroom Mise En Place & Yoshikazu Tanaka Blue #1 Gyuto, 210mm
    4x gelatinous pork stock, evoo, red wine, black pepper, salt, shallots, minced garlic, quartered and halved creminis.

    These Costco creminis were at the end of the line. It was use them or lose them time. Quick saute of the shallots in the evoo, then added the mushrooms and garlic. Seasoned them, added the wine and the stock, and simmered it all until the mushrooms gave up all their moisture, then absorbed the pot liquor. Once reduced to where I wanted it, I turned off the heat and chucked in a few cubes of cold, unsalted butter to emulsify.

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    Kale Mise En Place & Yoshikazu Tanaka Blue #1 Gyuto, 210mm
    Evoo, black pepper, apple cider vinegar, granulated sugar, minced garlic, Ukrainian kielbasa, yellow onion, salt and Redbore Curly Kale from Three Sisters Garden.

    I can't believe I'm writing this but this kale is so good, I actually get excited by it. Best kale I can ever remember cooking. It's firm, sweet and slightly bitter. it arrives in perfect condition and it cooks up so nicely -- tender but with some bite, and not mushy at all. This is one of my very faves. Fwiw, the bowl in the pic above only holds about a third of the kale I cooked. Even after cleaning and stemming two pounds, the yield was quite voluminous. Most of it was still in the sink when I snapped this pic. It all fit in the 12-quart stock pot and by the time it was done cooking, it probably could have fit in the 4-quart sauce pan!

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    Grilling
    Trussed, oiled and seasoned hanger steaks. Hadn't had these in a while and they were really nice.

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    On The Platter
    Just beat the rain but did not beat the darkness. I brought this pic back a little bit after the fact.

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    Plated Up
    Charcoal-grilled hanger steak, braised kale with smoked sausage, and simmered mushrooms.

    =R=
    Same planet, different world
  • Post #1445 - October 11th, 2021, 8:58 am
    Post #1445 - October 11th, 2021, 8:58 am Post #1445 - October 11th, 2021, 8:58 am
    I follow a North Indian vegetarian chef on YouTube and he posted a recipe using techniques I had not seen before.

    Aloo Muli Ki Thichwani

    The vegetables and the aromatics are all smashed together, so all their flavors blend in. Plus it has a smaller number and amount of spices than I am used to in Indian food, especially North Indian vegetarian dishes. I added Tofu for extra protein, but otherwise followed the recipe. Turned out fantastic, with all the flavors blended in.
  • Post #1446 - October 11th, 2021, 6:38 pm
    Post #1446 - October 11th, 2021, 6:38 pm Post #1446 - October 11th, 2021, 6:38 pm
    Indianbadger wrote:I follow a North Indian vegetarian chef on YouTube and he posted a recipe using techniques I had not seen before.

    Aloo Muli Ki Thichwani

    The vegetables and the aromatics are all smashed together, so all their flavors blend in. Plus it has a smaller number and amount of spices than I am used to in Indian food, especially North Indian vegetarian dishes. I added Tofu for extra protein, but otherwise followed the recipe. Turned out fantastic, with all the flavors blended in.

    Very nice. That is a super unconventional method and one I'd never seen before. I definitely have to try it out. Thanks, for the link.

    Had to play the hand I was dealt today. Wanted turkey breast on the bone but the Mrs. could only find a full, boneless breast that had been rolled and netted. With no time to brine or marinade, I really wanted to cook it over charcoal & wood to impart some additional flavor, and it was raining but I didn't let that stop me . . .

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    Boneless Turkey Breast
    Removed the netting, unfurled it and slathered it with evoo. From there, seasoned what would end up as the inside, trussed it, splashed on bit more oil and re-seasoned it.

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    Grilling Under The Patio Umbrella
    Cooking indirect with lump charcoal and some oak chunks. At this point, after about 40 minutes, I rotated the roll. I had the probe in, set to alarm when the breast reached 140F.

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    On The Platter
    Pulled it at 142F. It only took about 75 minutes on the grill to get there. After that, I tented it and it rose to 153F before we unroped it and sliced it up. Not dry but it could have been a tad moister. Next time, I'll allow enough time to marinate or brine it and I'll pull it at 135F.

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    Plated Up
    Smoke-Roasted Turkey Breast and Mrs. Suburban's World Famous Tomato-Garlic Green Beans.

    Happy Monday! :)

    =R=
    Same planet, different world
  • Post #1447 - October 11th, 2021, 6:51 pm
    Post #1447 - October 11th, 2021, 6:51 pm Post #1447 - October 11th, 2021, 6:51 pm
    One of this month's cooking mags (probably Milk Street but it could have been Cook's Illustrated) had a porchetta-style turkey breast. Nowhere near the richness, lacking a nice pork belly, but spreading an herb mixture before rolling and tying is a good plan regardless.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1448 - October 12th, 2021, 1:09 pm
    Post #1448 - October 12th, 2021, 1:09 pm Post #1448 - October 12th, 2021, 1:09 pm
    That porchetta-style turkey breast is in the latest Cooks Illustrated magazine (as we all know, that's paywalled, but there's the link for anyone who can access it).

    I usually enjoy reading CI's recipe development articles*, formulaic though they may be, but I know people who don't. Unfortunately, something that doesn't seem to be part of the CI formula (at least not since J. Kenji López-Alt stopped writing for them) is acknowledging that anyone else ever had an idea before them. (The starkest contrast to this is Felicity Cloake's Cook the Perfect column in the Guardian, which does its research by reviewing and comparing the time-tested recipes of a handful of famous chefs before deciding how to synthesize the findings into a single recipe).

    I mention this because I saw in the CI article/recipe comments a reference to "the Julia recipe," which I'm guessing is a reference to this 2020 recipe by Ina Garten, adapated for the New York Times by Julia Moskin. I wanted to think it was a reference to a Julia Child recipe for a stuffed rolled turkey breast, but among the Julia Child turkey recipes I found, that wasn't one of them.

    There's also this Serious Eats (J. Kenji López-Alt) version, from 2013 originally, I think, updated in 2018 and 2019, which CI doesn't acknowledge either; no surprise.

    Here's another one that looks good to me, with a sausage stuffing. And of course there are others.

    Glad I wandered down this little rabbit hole, as I've always found turkey breast boring but have a renewed interest in it after seeing these recipes.

    * And if you do subscribe to CI online and enjoy reading the recipe development articles, here's a good tip for you, if you don't already know it: if you want to have access to a recipe development article in the future, bookmark it separately from the bookmark for the recipe itself, because the recipe development articles are not made readily available online---even to subscribers--after a few years---just the recipes themselves. If you haven't bookmarked the recipe development article separately, the only way to find it later is to browse through the online issues themselves, which subscribers can always do but which is a more tedious search method.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1449 - October 12th, 2021, 6:27 pm
    Post #1449 - October 12th, 2021, 6:27 pm Post #1449 - October 12th, 2021, 6:27 pm
    Leftovers extravaganza* and misoyaki black cod . . .

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    Plated Up
    This is the end of our freezer stock black cod. I'm sad that it's gone but it was the right time. 24-hour marinade (white miso, sake and mirin), followed by a 12-minute broil. Served it with a variety of reheated leftovers from the past few days . . . Korean-style glazed eggplant, pan-roasted brussels sprouts and long-simmered cremini mushrooms.

    Tomorrow, I hope to have more time and more ambition but tonight, I can see the light bulb again in my refrigerator. :D

    =R=

    * Calling the group of leftovers an extravaganza did not make them any more exciting. 8)
    Same planet, different world
  • Post #1450 - October 14th, 2021, 6:48 pm
    Post #1450 - October 14th, 2021, 6:48 pm Post #1450 - October 14th, 2021, 6:48 pm
    Cooking what I presume will be the last okra of the season from Three Sisters Garden. It had been here a while and I needed to get to it before it lapsed . . .

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    Mise En Place & Itsuo Doi Blue #2 Gyuto, 210mm
    Okra, ghee, yogurt, lemon (for juice), minced garlic, grated ginger, diced jalapeno, tomato paste, buttermilk, seasoning plate #1 (garam masala, salt, coriander, turmeric), seasoning plate #2 (asafoetida, cumin seed, caraway), Kashmiri chili powder and yellow onion.

    Start by sweating the okra and onion in some ghee. Once the onion starts to brown and a fond forms in the pan, remove the okra and onions from the pan and set them aside. Next, bloom seasoning plate #2 in some ghee. Once fragrant -- and before it starts to burn -- add the garlic, ginger and jalapeno. From there, add in the rest of the seasonings, and a few tablespoons each of the buttermilk and yogurt. Wait two minutes and squeeze in some lemon. When that's all bubbling nicely, add back the par-cooked okra and onion, and some water if necessary (and, it was because I used tomato paste, instead of tomato puree, which has a higher moisture content). Simmer covered until the okra is tender and the sauce is reduced. In this case, that took about 45 minutes.

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    Plated Up
    Bhindi masala, garnished with parsley and chives. Paired this with some reheated pizza that was leftover from last night. All in all, not a bad combination.

    =R=
    Same planet, different world
  • Post #1451 - Yesterday, 7:22 pm
    Post #1451 - Yesterday, 7:22 pm Post #1451 - Yesterday, 7:22 pm
    I know it's been gradual (as it is every year) but the transition from cooking dinner after work in daylight to cooking in near darkness seemed to happen so fast this year. There are some positives, though. Fall brings some very nice mushrooms along for the ride. Got notice from my forager that she had puffballs for sale and I could not say no . . .

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    Mushroom Mise En Place & Itsuo Doi Blue #2 Gyuto, 210mm
    Oyster mushrooms, evoo, maitake mushrooms, salt, puffball mushrooms, garlic and black pepper. Only the puffballs were from my forager. The maitakes and oysters were from our CSA.

    Wanted to keep the separate preps pretty simple, which is why I left most of the garlic whole. I really just wanted to use a touch, so I held off on mincing most of it until I was ready to add it.

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    Puffball Prep
    Once they're cut in half, the leathery outer skin of the puffballs is easy to peel away. It's edible but not palatable. From there, I cubed the firm inner portion like tofu and cooked it hot and fast in the wok.

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    Stir-Fried Puffballs
    Garnished with chives. They tasted very earthy and floral. Fantastic when piping hot, right out of the wok.

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    Stir-Fried Maitake & Oyster Mushrooms
    Very tasty but no garnish. :(

    And there were skirt steaks . . .

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    Grilling
    Kind of a bummer when I have to deploy the battery-powered LED desk lamp to see the grill :(. But it works better than the headlamp I've used in the past because it stays pointed at the grill even when I turn my head. :wink: And it's only mid-October, so many months of LED-assisted grilling lay ahead.

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    Charcoal-Grilled Skirt Steaks
    Before grilling, these were lightly oiled and rubbed with a Chinese-inspired spice mixture.

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    Plated Up
    With some leftover bhindi masala from last night.

    =R=
    Same planet, different world
  • Post #1452 - Yesterday, 10:20 pm
    Post #1452 - Yesterday, 10:20 pm Post #1452 - Yesterday, 10:20 pm
    That plate looks so damn good
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #1453 - Yesterday, 11:07 pm
    Post #1453 - Yesterday, 11:07 pm Post #1453 - Yesterday, 11:07 pm
    Jazzfood wrote:That plate looks so damn good

    Thanks. It went over pretty well with the family. Even in the dark, the skirts were a no-brainer because I've cooked them so many times in the past. But the puffballs, were relatively new for me. Maybe I've cooked them once before. I ended up with 6. I made one for lunch, cooked two at dinner and threw one away because it looked like worms had enjoyed a lot of it before it ever got to me. I have two left and I'm thinking of what else I might do with them. I wonder if I could make mapo puffball with them in the style of mapo tofu. I may have to try that tomorrow if I have enough time.

    =R=
    Same planet, different world
  • Post #1454 - Today, 6:28 pm
    Post #1454 - Today, 6:28 pm Post #1454 - Today, 6:28 pm
    Stir-fry, with some store-bought charsiu pork from Richwell Market . . .

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    Mise En Place & Myojin Riki Seisakusho SG2 Gyuto, 240mm
    Shallots, mung bean sprouts, green beans, bell pepper, charsiu pork, orange and purple carrots, garlic chives, grated ginger & minced garlic, fioretto, white pepper, 4x gelatinous pork stock, hot soy bean paste, veg oil, soy sauce, dark soy sauce, oyster sauce and Shaoxing cooking wine.

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    Plated Up
    Garnished with scallion greens, chives and homemade G Wiv-recipe chili oil. I really liked the way this one turned out. It was an excellent combination of veggies. They were cooked perfectly, with some tender bite to them but no mushiness or deterioration. The sauce tasted great and there was just enough of it.

    What to include? What size to cut things? When to add them? How much to add? How long to cook them? These are just some of the questions stir-fry makes you answer. And the answers are seldom the same because I almost never use the exact same set of ingredients twice. Maybe after 100 more stir-fries, I'll begin to develop some genuine intuition. For now, when it works out as well as this one did, I feel it's more a matter of good fortune and good ingredients than anything else.

    =R=
    Same planet, different world

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