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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1261 - June 29th, 2021, 7:02 am
    Post #1261 - June 29th, 2021, 7:02 am Post #1261 - June 29th, 2021, 7:02 am
    bw77 wrote:Pork and Jiu Cai (Chinese chive) Bao:

    Meant to comment when you posted. Wow, banging bao! Really nice.

    ronnie_suburban wrote:Nice. That looks great. If you're up for a deep rabbit hole on fried rice, Alex has an entertaining fried rice series going on right now on his youtube channel.

    Watched a little, saw Steph from CCD right off the kick. Will watch in its entirety later today.

    Far as my fried rice technique goes, I try Not to end up with fried rice that resembles a Borneo rainforest at midnight. Dark, dank, humid (wet). Replete with Proboscis monkeys screeching in the background.

    Fried rice above turned out well. Though, as my chef buddy Frank K might say, the scallion rings looked like hubcaps from a 1968 Fruehauf.

    Going to make your (Ronnie) cross cut ribs this week. Been thinking how good those look.

    Don't know about your house but, at ours, I often make Ellen's plate prettier than mine for a picture. Here is a pic of my portion of chicken fried rice from last night. :)

    click to enlarge
    Image

    Fried rice, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #1262 - June 29th, 2021, 7:53 am
    Post #1262 - June 29th, 2021, 7:53 am Post #1262 - June 29th, 2021, 7:53 am
    I will give another vote to whole foods for short ribs (both different cuts). They'll occasionally go on sale for 6.99/lb and that's an incredible bargain.
  • Post #1263 - June 29th, 2021, 1:00 pm
    Post #1263 - June 29th, 2021, 1:00 pm Post #1263 - June 29th, 2021, 1:00 pm
    G Wiv wrote:Fried rice above turned out well. Though, as my chef buddy Frank K might say, the scallion rings looked like hubcaps from a 1968 Fruehauf.

    LOL - they are a bit on the robust side but the rice looks great!

    G Wiv wrote:Going to make your (Ronnie) cross cut ribs this week. Been thinking how good those look.

    Well, not mine. Originally lifted from the sake compendium of Oishinbo!, a fantastic Japanese manga that is quite possibly the most culinary-obsessed work I've ever read. And such a fun read, too. All the volumes that have been translated into English were fantastic. I learned a ton reading them.

    =R=
    Same planet, different world
  • Post #1264 - June 29th, 2021, 6:55 pm
    Post #1264 - June 29th, 2021, 6:55 pm Post #1264 - June 29th, 2021, 6:55 pm
    Another cross-cultural mish-mosh tonight, re-heated miso-sake short ribs and bhindi masala . . . :shock:

    Image
    Mise En Place
    Nigara SG2 Damascus Gyuto, 210mm
    Shigeki Tanaka 33-Layer SG2 Damascus Habakiri Gyuto, 210mm

    Jalapenos, caraway seed/asafoetida/cumin seed, garlic & ginger, Kashmiri chile powder, tomato paste, buttermilk, ghee, coriander/salt/garam masala/amchur/turmeric, yogurt, onions, scallions, lemon (for juicing) and the main ingredient, okra.

    There was a little bit of an order to this but the main thing was the bloom the caraway, asafoetida and cumin in the ghee before moving on. After that, each time I added a round of ingredients to the rondeau, the kitchen just smelled better and better, as the dish came to life.

    Image
    Plated Up
    Garnished with onion flower and chives. The bhindi came out really well and needed about 90 minutes after everything was in to reach target tenderness. It probably wasn't necessary to add lemon and amchur. I think one or the other would have been enough. It was at the tart end of the acceptable range but still, two-servings tasty. :)

    =R=
    Same planet, different world
  • Post #1265 - June 30th, 2021, 6:39 pm
    Post #1265 - June 30th, 2021, 6:39 pm Post #1265 - June 30th, 2021, 6:39 pm
    Between some early-week cooking and some give-aways, we didn't have much left to get RID of from last week's CSA box but we did have some snap peas I thought would pair up nicely with shrimp. Unfortunately, the jokesters at our CSA farm mixed the snap peas and the shelling peas together. They look virtually identical, so it wasn't until the dish was cooked that we discovered that about a third of the peapods were too fibrous to eat. At least the peas popped out of them easily when we bit into them. A nice meal, nonetheless . . .

    Image
    Mise En Place
    Nigara SG2 Damascus Gyuto, 210mm
    Shigeki Tanaka 33-Layer SG2 Damascus Habakiri Gyuto, 210mm

    Snap peas/shelling peas, grated ginger, minced garlic, ground Sichuan peppercorns, garlic chives, chives, scallion bottoms, ground coriander, rehydrated wood-ear mushrooms, Shaoxing wine, aromatic chicken stock (aka reduced leftover poaching liquid), white pepper, corn starch (later slurried), black bean/garlic sauce, soy sauce, peanut oil, sliced creminis and u26 shrimp.

    I seared the shrimp first, then removed them and added them back near the very end of cooking. The rest was a standard progression, with me doing my best to add ingredients in reverse order of how quickly they'd cook. As I mentioned up top, the peapods tripped me up a bit. The snap peas were sweet and perfectly crunchy. The "volunteer" shelling peas were annoying.

    Image
    Plated Up
    Over jasmine rice. Garnished with chives and onion flower.

    =R=
    Same planet, different world
  • Post #1266 - July 3rd, 2021, 4:05 pm
    Post #1266 - July 3rd, 2021, 4:05 pm Post #1266 - July 3rd, 2021, 4:05 pm
    The makings of what could be part of tonight's dinner but will certainly be part of at least a few upcoming dinners. The weekly slaw, with a couple of different types of cabbages . . .

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    Green Cabbage, Conehead Cabbage & Carrot

    Can't take credit for the neat cuts on the carrot. Those were done with a new julienne peeler that worked great.

    =R=
    Same planet, different world
  • Post #1267 - July 3rd, 2021, 7:36 pm
    Post #1267 - July 3rd, 2021, 7:36 pm Post #1267 - July 3rd, 2021, 7:36 pm
    Holiday lead-up dinner. Ribeyes, weekly slaw and stir-fried long beans . . .

    Image
    Long Bean Mise En Place
    Nigara SG2 Damascus Gyuto, 210mm
    Shigeki Tanaka 33-Layer SG2 Damascus Habakiri Gyuto, 210mm

    Minced garlic, onion, long beans, carrot, white pepper, chili black bean sauce, soy sauce, oyster sauce and peanut oil.

    As long as I had onion and carrot leftover after making the weekly slaw, I figured I could send them off in the long beans.

    Image
    Stir-Fried Long Beans
    Garnished with onion flower.

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    Charcoal-Grilled Ribeyes
    Prime beef from Costco. Probably as good as I've had from there.

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    Plated Up
    Ribeye, long beans and weekly slaw.

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    Medium Rare
    Managed not to mess these up.

    =R=
    Same planet, different world
  • Post #1268 - July 5th, 2021, 6:50 pm
    Post #1268 - July 5th, 2021, 6:50 pm Post #1268 - July 5th, 2021, 6:50 pm
    Duck! :D

    Image
    Mise En Place & Yoshimi SG2 Gyuto, 210mm
    Duck breast, bok choy leaves, minced garlic, red onion, assorted greens stems, Chinese-style spice mix (salt, black pepper, white pepper, Sichuan peppercorn, coriander, cumin, granulated garlic, granulated onion), hoisin sauce, soy bean sauce, soy sauce, peanut oil and assorted greens (shard, bok choy kale).

    Got to my CSA-use-up meal early this week and it felt good to use it all up. Also got RID of some duck breasts that had been in the freezer for a few months.

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    Seared Duck Breast
    Hit these with the spice mix I made and rendered the fat out slowly by starting them in a cold, dry pan, skin-side-down. Once they rendered and colored, I flipped them over and continued cooking them until they reached about 135F internal. I poured that run-off back into the vegetables.

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    Crispy Seared Duck Breast Over Mixed Greens
    Garnished with the never-ending onion flowers.

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    Plated Up
    With some rice cooker'd jasmine rice and a bit of egg that I couldn't resist cooking in some of the rendered duck fat.

    Happy Monday! :)

    =R=
    Same planet, different world
  • Post #1269 - July 7th, 2021, 7:18 pm
    Post #1269 - July 7th, 2021, 7:18 pm Post #1269 - July 7th, 2021, 7:18 pm
    Finishing up the megapack of ribeyes that we got last week from Costco. But first, side-dishery . . .

    Image
    Broccoli Mise En Place & Henckels Four Star Paring Knife, 90mm
    Minced garlic, black pepper sauce, soy sauce, black pepper, veg oil, 4x gelatinous beef stock and broccoli.

    Mrs. Suburban very kindly prepped the broccoli and this is her knife of choice! :shock: At least I keep it sharp for her.

    Image
    Black Pepper Beefy Broccoli Stir Fry
    I'd never tried the LKK black pepper sauce before and I really liked it. It actually tasted like black pepper but it was a bit salty, so I used just a dab and augmented it with a heavy dose of freshly ground black pepper.

    Image
    Charcoal Grilled Ribeyes
    The final two steaks from what was arguably the best beef I'd ever purchased at Costco.

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    Plated Up
    With a blob of the weekly slaw. I was very excited to use these new steak knives, hand-made by Tim Johnson (m390, ironwood handles).

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    Interior Shot
    The "real" camera certainly makes the interior shots look a lot less "porny" than the cellphone camera.

    =R=
    Same planet, different world
  • Post #1270 - July 7th, 2021, 8:57 pm
    Post #1270 - July 7th, 2021, 8:57 pm Post #1270 - July 7th, 2021, 8:57 pm
    ronnie_suburban wrote:With a blob of the weekly slaw. I was very excited to use these new steak knives, hand-made by Tim Johnson (m390, ironwood handles).

    Beautiful knives, cut in good health!
    Hold my beer . . .

    Low & Slow
  • Post #1271 - July 7th, 2021, 10:06 pm
    Post #1271 - July 7th, 2021, 10:06 pm Post #1271 - July 7th, 2021, 10:06 pm
    For the past few weeks, I have been fairly uninspired.

    Yesterday, I pulled out some ground beef and while at the bakery outlet, picked up the large hamburger buns that were on sale.

    I took the ground beef and converted it to a beef laab using toasted ground rice and a number of herbs.

    I toasted the buns. On the bottom, I placed chopped cilantro and scallions. On the top bun, I placed Kewpie mayo and shredded green cabbage. When that was done, I placed the meat on the bun.

    It was a loose meat sandwich with excellent Thai taste.

    The recipe called for two thai chilis. I cut that to one pepper which was a good decision. It was spicy but not overwhelming. The use of the ground, toasted rice really tightened up the meat mixture.
  • Post #1272 - July 8th, 2021, 8:27 am
    Post #1272 - July 8th, 2021, 8:27 am Post #1272 - July 8th, 2021, 8:27 am
    jlawrence01 wrote:For the past few weeks, I have been fairly uninspired.

    Yesterday, I pulled out some ground beef and while at the bakery outlet, picked up the large hamburger buns that were on sale.

    I took the ground beef and converted it to a beef laab using toasted ground rice and a number of herbs.

    I toasted the buns. On the bottom, I placed chopped cilantro and scallions. On the top bun, I placed Kewpie mayo and shredded green cabbage. When that was done, I placed the meat on the bun.

    It was a loose meat sandwich with excellent Thai taste.

    The recipe called for two thai chilis. I cut that to one pepper which was a good decision. It was spicy but not overwhelming. The use of the ground, toasted rice really tightened up the meat mixture.

    Wow, that sounds good!
    -Mary
  • Post #1273 - July 8th, 2021, 6:41 pm
    Post #1273 - July 8th, 2021, 6:41 pm Post #1273 - July 8th, 2021, 6:41 pm
    The GP wrote:
    jlawrence01 wrote:It was a loose meat sandwich with excellent Thai taste.

    Wow, that sounds good!

    Agreed.

    Busy workday, which meant that even though I wanted some time in the kitchen after it concluded, I didn't have a lot of it. So, I compromised by doing a quick prep of some fairly aged calabacitas and pairing them with the end of the leftover July 4th ribs . . .

    Image
    Mise En Place & Yoshimi SG2 Gyuto, 210mm
    Calabacitas, salt, black pepper, garlic and evoo.
    Super simple prep that highlighted the earthiness of the squash and -- using the wok -- took almost no time. Since I was cooking hot, I had to time things just right in order to not scorch the evoo.

    Image
    Stir-Fried Calabacitas
    Garnished with chives and onion flower.

    Image
    Plated Up
    Leftover ribs and stir-fried calabacitas.

    =R=
    Same planet, different world
  • Post #1274 - July 10th, 2021, 1:37 pm
    Post #1274 - July 10th, 2021, 1:37 pm Post #1274 - July 10th, 2021, 1:37 pm
    Does lunch count?

    Just doing my best to get RID of stuff . . .

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    Mise En Place & Takeda Classic Sasanoha, 210mm
    Previously minced garlic, shallots, soy bean paste, open-box coconut milk, aged scallions, open-box silken tofu, fried shallot/garlic oil, open-jar tom yum paste and aged tomato paste.

    Really just a bitch's brew. Since the point of the task was to get RID of stuff, I didn't want to open a new can of curry paste because that would have just resulted in more leftovers. So, I found the jar of tom yum paste in the fridge and decided to use it instead. Not great. I remember really liking it when I originally used it but that was a long time ago, for a specific dish that I can no longer remember. Not pictured here are some fish sauce and the end of some aging dashi I made a while back. As the wokking came to a close, I felt like it was missing something, so I tossed in the fish sauce and the dashi. They definitely helped a bit.

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    Plated Up
    Garnished with chives, onion flower and dried Thai chile. What the dish lacked in sensory satisfaction it more than made up for on the organizational side. Once again, I can see the :idea: light bulb :idea: in my fridge and that's a good thing. :lol:

    =R=
    Same planet, different world
  • Post #1275 - July 11th, 2021, 5:14 pm
    Post #1275 - July 11th, 2021, 5:14 pm Post #1275 - July 11th, 2021, 5:14 pm
    Camping Gourmet:
    Dinner was sort-of Beef Stroganoff: sliced round steak (the only thing we could find in a UP Michigan grocery that was under a pound), button mushrooms, half an onion and a garlic clove instead of shallots, Faye 5% yogurt instead of sour cream (it had gone bad), tomato paste, dash of balsamic (no wine), dried thyme, half a can of broth, over gemelli. Delicious.

    Breakfast was ghetto blintzes: cream cheese, more of the yogurt, sugar and chocolate chips rolled into flour tortillas, griddled in butter. The flour tortillas are not too far off in texture from browned blintzes. Great way to start the morning.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1276 - July 11th, 2021, 5:38 pm
    Post #1276 - July 11th, 2021, 5:38 pm Post #1276 - July 11th, 2021, 5:38 pm
    JoelF wrote:Breakfast was ghetto blintzes: cream cheese, more of the yogurt, sugar and chocolate chips rolled into flour tortillas, griddled in butter. The flour tortillas are not too far off in texture from browned blintzes. Great way to start the morning.

    Sounds oddly delicious.
    Hold my beer . . .

    Low & Slow
  • Post #1277 - July 11th, 2021, 7:14 pm
    Post #1277 - July 11th, 2021, 7:14 pm Post #1277 - July 11th, 2021, 7:14 pm
    Delightful repeat on squash blossoms, since we received another baker's dozen in our CSA box this week . . .

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    Stuffed Tempura-Fried Squash Blossoms
    Garnished with chives and onion flower.

    This time, I knew there'd likely be extra batter, so I had some onions prepared . . .

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    Tempura-Fried Onion Rings
    Garnished with paprika, chives and onion flower.

    Needed a main, too . . .

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    Sunday SausageFest
    "Grilling" sausages, smoked jalapeno-cheddar brats (made at Zier's in Wilmette) and Ukrainian ring kielbasa.

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    Plated Up
    With a blob of the weekly slaw and a duo of mustards.

    =R=
    Same planet, different world
  • Post #1278 - July 12th, 2021, 7:12 pm
    Post #1278 - July 12th, 2021, 7:12 pm Post #1278 - July 12th, 2021, 7:12 pm
    Back at the wok again tonight, trying to nail down a dish I've made a few times now. And the unsurprising lesson I learned once again was: less is more . . .

    Image
    Mise En Place & Yu Kurosaki VG10 Fujin, 210mm
    Sea scallops, minced garlic & grated ginger, scallion tops, scallion bottoms, shiitake mushrooms, toasted sesame oil, corn starch (for slurry), fried shallot/garlic oil, Chinese-inspired spice mix, 4x gelatinous beef stock and snap peas.

    Seasoned the scallops in my spice mix, seared them in the shallot/garlic oil then removed them until the end. Instead of six or seven components for the sauce, I just went with stock, soy sauce and a corn starch slurry. It took great restraint to not add any oyster sauce but I'm glad I stayed strong! The last thing in was the sesame oil, which I drizzled in after I killed the heat.

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    Platter
    The combination of snap peas, mushrooms, scallops and sesame oil is a dead solid lock. Garnished with a few crispy shallots.

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    Plated Up
    I can never resist topping it off with a little drizzle of LGM spicy chili crisp.

    Happy Monday! :D

    =R=
    Same planet, different world
  • Post #1279 - July 14th, 2021, 7:10 pm
    Post #1279 - July 14th, 2021, 7:10 pm Post #1279 - July 14th, 2021, 7:10 pm
    We're in the process of moving my 82-year-old mother which, thanks to comcast, has been an absolute nightmare. Unfortunately, that train wreck has combined with one of my busiest-ever weeks at work to wipe dinner completely off the books last night and seriously cut into my cooking time tonight. So, no CSA use-up tonight but I did manage to get dinner on the table . . .

    Image
    Mise En Place & Konosuke HD Western Petty, 150mm
    Minced garlic, rendered bacon fat, onions, fried shallot/garlic oil, apple cider vinegar and green beans.

    The onions were "reclaimed," leftover from a gyros lunch buffet we had at work yesterday. I just can't let anything go to waste.

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    Green Beans
    Did these in the wok, onions in the bacon fat first, then the green beans and garlic in the allium oil. Mixed the onions back in at the end and drizzled in a little of the vinegar. Garnished with gochugaru.

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    Charcoal Grilled Chicken Thighs
    Used the old standby -- Manale spice -- on these.

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    Plated Up
    Really can't believe how fast I threw this one together but it all worked out okay in the end.

    =R=
    Same planet, different world
  • Post #1280 - July 15th, 2021, 3:15 am
    Post #1280 - July 15th, 2021, 3:15 am Post #1280 - July 15th, 2021, 3:15 am
    Today, I had four consecutive hours of Zoom meetings with three different groups, all of whom sent me the wrong times as Arizona is on MST. not daylight time.

    I decided to clean out my freezers and refrigerator:

    Beef shanks (last of the whole shanks I bought six months ago)
    Freezer-burnt chuck steak
    Carrots, celery, onions
    Potatoes, celery greens
    Cabbage , tomatoes

    Of course, it was beef vegetable soup.

    Fortunately, it rained and was in the 70s much of the afternoon in Arizona.
  • Post #1281 - July 16th, 2021, 7:30 pm
    Post #1281 - July 16th, 2021, 7:30 pm Post #1281 - July 16th, 2021, 7:30 pm
    Quick and easy new-old-favorite for dinner, after a relatively trying week at work (and elsewhere). The first-ever batch of pad ka-prao with our homegrown Thai holy basil . . . :)

    Image
    Mise En Place & Konosuke HD Western Gyuto, 210mm
    Garlic, shallots and Thai birds eye chiles (later mortared into a paste), coarsely ground pork, oyster sauce, Golden Mountain, soy sauce, fish sauce, veg oil, dark sweet soy sauce, green beans and homegrown Thai holy basil.

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    Plated Up
    Garnished with a frizzled egg.

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    Yolk
    Really enjoyed this. Can't say the difference between standard Thai basil and holy (tulsi) was profound but it was definitely noticeable. The tulsi had a licorice note that accentuated some of the other flavors in the dish in different ways than I'm used to (including many restaurant versions). I'm glad I used it and I'm glad I'm growing it but I'm not going to be feeling disappointed when I eventually have to shift back to standard Thai basil when making this dish. For my untrained palate, they both work really well.

    =R=
    Same planet, different world
  • Post #1282 - July 17th, 2021, 1:39 pm
    Post #1282 - July 17th, 2021, 1:39 pm Post #1282 - July 17th, 2021, 1:39 pm
    Still undecided on the exact prep but another weekly slaw takes form . . .

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    Conehead Cabbage, Napa Cabbage & Michael Rader 52100 Gyuto, 240mm

    Like a cool breeze through the cabbage. :D

    =R=
    Same planet, different world
  • Post #1283 - July 17th, 2021, 7:00 pm
    Post #1283 - July 17th, 2021, 7:00 pm Post #1283 - July 17th, 2021, 7:00 pm
    Found an orphaned slab of St. Louis-cut spares in the back of the basement fridge. They'd been there a couple of weeks but they were in a vacuum bag and were so deeply buried, they were actually slightly frosty. So, in perfect condition. Decided to build a meal around them . . .

    Image
    Baby Squash Mise En Place & Michael Rader 52100 Gyuto, 240mm
    Minced garlic, salt, homegrown cinnamon and Thai basil that I'd overpicked yesterday, black pepper, 4x gelatinous beef stock, evoo and baby squash.

    Just a quick sautee, covered for a moment along the way, to coax the squash toward doneness.

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    Sauteed Squash
    Peak of the season on these lovelies.

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    St. Louis-Cut Spares Grilling
    These were slathered with a thin layer of yellow mustard and lightly coated with my homemade bbq rub. I can't remember ever smoking ribs on my kettle (though, I'm sure I've done it) but with only one slab to cook and some huge pieces of very-long-burning lump charcoal in house, I figured this was the perfect opportunity. 4 hours later, with some occasional mopping along the way, they were done and yes, the charcoal was still chugging along.

    Image
    Plated Up
    Spare ribs with sauteed baby squash and a mound of newly minted weekly slaw.

    =R=
    Same planet, different world
  • Post #1284 - July 18th, 2021, 7:00 pm
    Post #1284 - July 18th, 2021, 7:00 pm Post #1284 - July 18th, 2021, 7:00 pm
    Took another swing at Sichuan-style cold chicken, a dish we're thrilled to be able to recreate at home. And the guidance I aggregated via a few youtube channels has set us up nicely for doing so. This version holds its own with all but the very best local restaurant versions . . .

    First up, the poach . . .

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    Poaching Mise En Place & Michael Rader 52100 Gyuto, 240mm
    Chicken thighs & breasts, garlic & ginger (later smashed) Shaoxing cooking wine, leek tops (freezer stock).

    All this goes into a pot of cold water and is brought to a boil for 15 minutes. After that, cover it and let the chicken sit in its bath until you're ready to separate the meat and skin from the bones and other inedible bits. Once the chicken is out, I like to reduce (and strain and de-fat) the poaching liquid down to a highly concentrated stock for use in future dishes.

    Next up, the sauce . . .

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    Sauce Mise En Place & Michael Rader 52100 Gyuto, 240mm
    Minced garlic & ginger, toasted and ground Sichuan peppercorns, gochugaru, salt, toasted sesame oil, soy sauce, mature black vinegar, scallion tops, sesame paste, msg, Hong Yu chile oil and granulated sugar.

    Just a simple mix that turns into this . . .

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    Completed Sauce
    This was a quadruple recipe that included 8 fluid ounces of the chile oil. Assembly would come a bit later.

    Next up, side dishery . . .

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    Mushroom Mise En Place & Michael Rader 52100 Gyuto, 240mm
    Garlic chives, minced garlic, tropea onion slivers, sesame seeds, fried shallot/garlic oil, Shaoxing cooking wine and shiitake mushrooms. Not pictured is salt, which I definitely included!

    Image
    Sauteed Shiitakes
    I wanted to echo some of the flavors in the main course, while leaving it mushroom-forward. That worked out pretty well. The added notes were there but the dish was subtle and matched up nicely with the poached chicken.

    Next, on to the main course assembly . . .

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    Mise En Place
    Poached chicken, roasted peanuts, Chinese celery stalks, cilantro leaves, Chinese celery leaves and sauce.

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    Boned Chicken Pieces & CCK Small Carbon Steel Cleaver
    Needless to say, the meat and skin pulled away quite easily from the bones, leaving some very tender pieces of moist chicken. The CCK worked beautifully here, slicing through the delicate chicken without tearing it up and doubling as a spatula to help move it over to the serving platter.

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    Sichuan-Style Poached Chicken "Salad"
    Ready To Serve.

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    Plated Up
    With Zojirushi'd jasmine rice.

    =R=
    Same planet, different world
  • Post #1285 - July 19th, 2021, 7:01 pm
    Post #1285 - July 19th, 2021, 7:01 pm Post #1285 - July 19th, 2021, 7:01 pm
    More mushrooms, courtesy of my friendly forager . . .

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    Chanterelles
    Sauteeing in some browned butter, with salt and pepper. These were really beautiful.

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    Sauteed Chaterelles
    Garnished with chives.

    And there were also oysters, not quite in the prime condition of the chanterelles, so I made them, too . . .

    Image
    Sauteed Oyster Mushrooms
    Garnished with chives.

    In both cases, I thought the slightly browned butter and the chives really highlighted the earthiness of the mushrooms.

    And there was also beef . . .

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    Charcoal-Grilled Flank Steak
    Looks much better than it was. Really not a good steak. Very chewy, even for a flank. Costco doesn't seem to be the place to buy flanks.

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    Plated Up
    With a spot of the weekly slaw and some of Mrs. Suburban's world famous roasted cauliflower.

    Happy Monday! :)

    =R=
    Same planet, different world
  • Post #1286 - July 19th, 2021, 9:57 pm
    Post #1286 - July 19th, 2021, 9:57 pm Post #1286 - July 19th, 2021, 9:57 pm
    Chanterelles w/sweet butter, shallots and noilly prat are a religious experience for me.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #1287 - July 19th, 2021, 10:01 pm
    Post #1287 - July 19th, 2021, 10:01 pm Post #1287 - July 19th, 2021, 10:01 pm
    Jazzfood wrote:Chanterelles w/sweet butter, shallots and noilly prat are a religious experience for me.

    Sounds great. I have a few left. Maybe tomorrow. Do you flambe the NP?

    =R=
    Same planet, different world
  • Post #1288 - July 21st, 2021, 1:15 pm
    Post #1288 - July 21st, 2021, 1:15 pm Post #1288 - July 21st, 2021, 1:15 pm
    Josephs natural casing hot dogs for dinner, its National Hot Dog Day. Corned beef sand for lunch. Sandwich was all grocery deli product, nothing special, Vienna corned beef, ColbyJack cheese, nicely toasted with a glob of creamy coleslaw (lots of pepper). Not fancy, though tasty.

    click to enlarge
    Image

    Corned beef, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #1289 - July 21st, 2021, 7:19 pm
    Post #1289 - July 21st, 2021, 7:19 pm Post #1289 - July 21st, 2021, 7:19 pm
    G Wiv wrote:Corned beef, count me a Fan!

    Oh, yeah. That sandwich looks fantastic! :)

    For me, after a night off, I needed some wok time and wanted to finish up the items we had left from last week's CSA box . . .

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    Eggplant Mise En Place & Takeda Stainless Clad Nakiri, 170mm
    Japanese eggplant, grated ginger & sliced garlic, granulated sugar, veg oil, corn starch for slurry, mature black vinegar, soy sauce and sesame oil.

    I brushed a little of the veg oil on the cut sides of the eggplant, then broiled it for about 12 minutes until it had softened and slightly browned. After that, I cut it into smaller pieces and stir fried it with the sauce components to create the dish.

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    Stir Fried Black Vinegar Eggplant
    Garnished with garlic chives.

    Next up, the main course . . .

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    Shrimp Mise En Place & Takeda Stainless Clad Nakiri, 170mm
    Red onion, spice blend, u26 shrimp, veg oil, 4x gelatinous beef stock, minced garlic, soy sauce and savoy cabbage.

    Started by seasoning the shrimp, then searing them in the veg oil and removing them from the wok. There were a lot of them, so I did that in two batches. After they came out, in went the onions, garlic and cabbage. Once that cooked down a bit, I added all the sauce components and let them reduce for a moment, then I added back the shrimp, tossed it all together and offloaded it to a platter.

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    Stir Fry Shrimp & Cabbage
    Garnished with chives. It ended up with just the right amount of sauciness.

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    Plated Up
    With leftover/reheated jasmine rice.

    =R=
    Same planet, different world
  • Post #1290 - July 21st, 2021, 8:12 pm
    Post #1290 - July 21st, 2021, 8:12 pm Post #1290 - July 21st, 2021, 8:12 pm
    National Hot Dog Day Josephs finest meats natural casing hot dogs and Maxwell Street Polish from Makowski's Real Sausage Company. Two of the tip top sausage products in Chicagoland.

    click to enlarge
    Image
    Image

    Encased meat, count me a Fan!
    Hold my beer . . .

    Low & Slow

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