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Thread: What's for dinner

  1. #3466
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    Default Re: What's for dinner

    not a traditional august meal in the low desert
    but at the butcher on saturday i saw a roast that was calling my name
    so this morning i'm making the traditional start to bœuf bourguignon
    one of my favourite dishes to both prepare and to eat
    we'll be following closely in julia's footsteps
    Simpler is better, except when complicated looks really cool.

  2. #3467
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    Default Re: What's for dinner

    Quote Originally Posted by Paul Pless View Post
    not a traditional august meal in the low desert
    but at the butcher on saturday i saw a roast that was calling my name
    so this morning i'm making the traditional start to bœuf bourguignon
    one of my favourite dishes to both prepare and to eat
    we'll be following closely in julia's footsteps
    Thanks to Amish Rob I now have this in my collection

    "Heloooooooooooooooo today we are going to make a wooounderfullllll bœuf bourguignon"

    Screen Shot 2021-08-30 at 10.14.19 AM.jpg
    This post is temporary and my disappear at the discretion of the managment

  3. #3468
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    Default Re: What's for dinner


  4. #3469
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    Default Re: What's for dinner

    fried egg atop hot fudge brownie???

    frikking weirdo
    Simpler is better, except when complicated looks really cool.

  5. #3470
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    Default Re: What's for dinner

    Iykyk.

  6. #3471
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    Default Re: What's for dinner

    What’s for dinner. Halibut in a lemon butter, white, wine, shallots, capers, tomato reduction with roasted vegetables.

    Served with an amazingly delicious local 2020
    Viognier










    Last edited by Joe (SoCal); 09-05-2021 at 09:32 PM.
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  7. #3472
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    Default Re: What's for dinner

    Paul I had Beef Stew for lunch yesterday it was delicious

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  8. #3473
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    Default Re: What's for dinner

    Chicken Stew. Same recipe as beef stew, but subbed in chicken. Son1 made it mild and herbaceous to suit my sweetie's palate. The rest of us doctored it up with pepper and bbq sauce.
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  9. #3474
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    New Mexico Green Chile Stew.

    New Mexico food is Native American/Spanish/Anglo fusion cooking.

    Green chile stew is pretty much equal parts by weight pork or lamb, onions, green chiles and potatoes.

    As far as Hatch chiles go (grown on in New Mexico's Hatch Valley), you'll be likely wanting Big Jim or Numex 6-4. If you are a glutton for punishment, think Sandia or Barker's Extra-Hot.

    Untitled by Nicholas Carey, on Flickr

    This is a pretty reliable recipe. But... no tomatoes. Not the New Mexico way.

    And especially... no tomatillos.

    NEW MEXICO GREEN CHILE STEW

    Ingredients:

    3 lbs pork loin, cubed 1/2 inch cubes
    3 medium onions, medium dice
    1 1/2 heads garlic, minced
    6 cups chicken broth (preferably homemade without salt)
    3 3/4 Lbs Hatch green chiles, roasted, peeled, seeded and diced, small dice
    3 large russet potatoes, cubed 1/2 cube
    1 1/2 Tbsp ground cumin
    3/4 Tbsp dried oregano
    1 1/2 Tbsp sea salt (if the chicken broth has salt, use 1 tsp sea salt and adjust to taste)
    1 1/2 large tomato, cubed (optional)
    1/2 cup lard

    Directions:

    First, roast the chiles. Now, 2.5 lbs of Hatch Chiles is roughly 18 chiles so I roast them in 2 batches.

    When sufficiently charred, place the chiles in a paper bag and let them sit for roughly 20 – 30 minutes to cool. *When done, peel and seed them. DO NOT rinse them under running water like so many people do because you wash much of the flavor away. The skin will come off with very little trouble. *Also, DO NOT touch your eyes or any other sensitive skin during or after peeling the chiles. I’ve learned this from experience. This can be a very painful experience. If you wear contacts, take them out BEFORE you peel the chiles. Even if you wash your hands, the oils from the chiles will stay in your skin for several hours afterwards.

    Next, add the lard to a heavy bottom skillet and heat over high heat. When heated, add the cubed pork and brown.
    When done, remove the pork and put in crockpot.
    Add more lard to the skillet and sauté the onions.

    When the onions have softened and attained a nice brown color from the sucs from the pork, roughly 3 – 5 minutes, add the garlic and cook for 2 minutes.

    When done, add the onions and garlic to the crockpot.
    Now, add the finely diced green chiles

    Add the spices, diced tomato and potatoes. Now traditional green chile stew does not have tomatoes. Nonetheless, New Mexicans have been putting tomatoes in their green chile stew for years as it add another dimension to the stew and provides color. If you want a more traditional green chile stew, omit the tomato.

    Add chicken stock

    Stir everything together, put the lid on the crockpot, set on high and cook for 5 – 5/12 hours. Serve and enjoy!

    NOTES: Now, I’m not a real fan of crockpot cooking because I like to play with my food. Nonetheless, this is a perfect dish to cook in a crockpot. Generally, when I make this dish I use a large pot over low heat and add more chicken stock as the water evaporates. It generally takes me 2 quarts of chicken stock following this method but it provides a wonderfully rich sauce with greater depth of flavor. You also do not add the potatoes until toward the end. The drawback to this method is 1) it heats your house up; and 2) you have to constantly stir the pot to keep the stew from sticking to the bottom and burning.*I didn’t have time to do that yesterday so out came the crockpot. It seals the juices in and produces a wonderful stew.

    Source: http://remcooks.com/2012/08/24/new-m...en-chile-stew/
    You would not enjoy Nietzsche, sir. He is fundamentally unsound. — P.G. Wodehouse (Carry On, Jeeves)

  10. #3475
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    Default Re: What's for dinner

    Quote Originally Posted by pkrone View Post
    Christmas enchiladas! Red with beef and green with cheese. Homemade Mexican lager on the side.

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    Your kitty had snuck in and was on the dinner table cleaning itself. It gave me a merry laugh.
    Choose wisely -Treat kindly...

    A secret to a good marriage is to have a quick mind and a slow mouth...



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  11. #3476
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    Default Re: What's for dinner

    My Surf & Turf fajitas made with a generous amounts of XL Argentinan wild caught shrimp and prime cut filet mignon sliced to thin slices, sautéed in butter with orange and green bell pepper and onion, all sliced to about 1/4”. Then rolled inside a warm, soft tortilla with sour cream. Served with an ice cold beer.
    Choose wisely -Treat kindly...

    A secret to a good marriage is to have a quick mind and a slow mouth...



    S/V ORCA 38' Herreshoff Ketch

  12. #3477
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    Lobster roll with avocado garnish just because. Potato salad and melon on the side.



    Kevin


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    There are two kinds of boaters: those who have run aground, and those who lie about it.

  13. #3478
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    Default Re: What's for dinner

    Man I miss a good lobster roll.
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  14. #3479
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    Default What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post
    Man I miss a good lobster roll.


    I can recommend Jordan Lobster Farm, in Island Park, in Nassau, just over the Queens border, for your upcoming East Coast stint.

    Or, City Island Lobster House:as a Bronx boy, you can probably find it.

    Kevin


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    Last edited by Breakaway; 09-06-2021 at 08:31 PM.
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  15. #3480
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    Default Re: What's for dinner

    Tamale Pie. MmmmmmGooooood.
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  16. #3481
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    Default What's for dinner

    We also like catching our own dinner. So, on high water we drift over a sand flat for Fluke ( flounder to some of you). Here is a nice one jigged up by daughter Margaret.



    This, and others, were duly filleted, dredged in cornmeal and Old Bay seasoning, and fried in shortening and butter in a cast iron pan. Yum.



    Now, after the tide ebbed out, our Fluke-holding sandflat becomes high and dry, or at least high and damp. Perfect for digging clams.





    An hours digging produced about 60 bivalves of keeper size.

    These were shucked, then




    (More)


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    Last edited by Breakaway; 09-07-2021 at 11:14 PM.
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  17. #3482
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    Default What's for dinner

    and some, like the above littleneck ( 1 inch) and below topneck( 2 inch, below)



    were eaten raw. On the half shell, as we say. accompanied by lemon and a cocktail sauce made from ketchup, hot pepper sauce and horseradish. Yum, again.



    The larger Cherrystones ( 3-inch ) we used to make baked stuffed clams.

    (More)




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    There are two kinds of boaters: those who have run aground, and those who lie about it.

  18. #3483
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    Default Re: What's for dinner

    Yum Breakaway is tonight’s winner. YUM I miss shucking calms like those.
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  19. #3484
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    This process involves shucking the clams and preserving the juice. Scrape out the meats into a strainer. Press to squeeze out most juice. Save the shells.



    Then chop finely. Mix with chopped red pepper ( we grew our own) minced garlic, breadcrumbs, ground black pepper, chopped parsley ( we grew our own) a little grated Romano cheese.

    In a bowl, add the reserved clam juice to the above mixture until its a firm, but gooey mix. Almost like meatball consistency.

    In trusty cast iron, melt butter, add mixture and swirl around for a few mins to pre cook.
    Remove from stove.



    Using a spoon, fill each half clamshell with mixture. Arrange filled shells on a baking sheet or pan. Bake for 40 mins at 300. LSt five mins turn up to broil to brown and crunchify the tops just a bit. Serve with lemon.



    Yum, again.

    A crispy salad with a vinaigrette complements this meal.

    We hit the local shake shack for dessert.

    Kevin


    Sent from my iPhone using Tapatalk Pro
    There are two kinds of boaters: those who have run aground, and those who lie about it.

  20. #3485
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    Default Re: What's for dinner

    Son1 keeps noodling with a Vietnamese chicken noodle soup. Very good. This batch had Thai basil, mint, cilantro, mung bean sprouts, mung bean noodles, and fresh lime squeezed in at the last.
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  21. #3486
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    Default Re: What's for dinner

    Quote Originally Posted by Fred Z View Post
    What? No kielbasa?
    No... but there was some Jesteś polskim idiotą! added later. <G>
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  22. #3487
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    Default Re: What's for dinner

    lots of potatoes here. and onions, peppers, green beans...

    so, hamburger gravy with onions and peppers, over smashed potatoes. green beans with garlic. and the best corn in the city.

  23. #3488
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    London, UK
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    Default Re: What's for dinner

    Tonight it was gyros and dolmas from a local place. But tomorrow I'm making artichoke spinach soup with parmesan and beef stroganoff with steamed broccoli from recipe book. And buttered brioche rolls..
    Last edited by JonWalter; 09-19-2021 at 11:52 PM.

  24. #3489
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    Illinois
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    Default Re: What's for dinner

    I found this thread kinda shuffling around on page 20 looking all forlorn.

    Anyway, homemade Cuban tamales.

    More Cubans.jpg

    for Paul - Always pork. In my case, pork shoulder and bacon, green and red bell pepper, onion, and garlic. Fresh corn - no hominy, and all the ingredients are combined - it's not a filled tamale.
    Last edited by Fred Z; 10-14-2021 at 11:10 AM.

  25. #3490
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    Default Re: What's for dinner

    what makes a tamale cuban?

    i love tamales, one of the most perfectly evolved foods
    Simpler is better, except when complicated looks really cool.

  26. #3491
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    Default Re: What's for dinner

    rum and cigars after

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