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Thread: What's for dinner

  1. #3396
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    Default Re: What's for dinner

    Whats for dinner last night?

    Seasoned Steak Kabobs & Sweet Corn on the cob

    IMG_7177.jpg

    IMG_7179.jpg

    iPhone 12 Pro Max back triple camera 5.1m
    Shot in near darkness without a flash
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  2. #3397
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    Default Re: What's for dinner

    Just finished it- porcini risotto, as per Carlucci's recipe.
    And tasty too. Sorry it did not last long enough for a photo!

  3. #3398
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    Grilled chicken ( marinated in lemon, garlic and herbs) over a salad of mixed greens, 🥕 carrots, radishes and 🍅 tomato. A leftover nog of cheddar cheese 🧀 was shredded for the cause. Drizzle of balsamic vinegar; a few twists of fresh ground black pepper

    Clear, cold still water to wash it down.



    Kevin


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

  4. #3399
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    Default Re: What's for dinner

    Sorry for the small photo... having trouble with my mailserver (support request pending).




    My special meatloaf, along with a baked parmesan polenta.

    As a kid, I hated meatloaf.... specifically because my mother smothered it with ketchup. My meatloaf is very different; made from a blend of ground veal, pork, and beef, with finely diced onions and bell pepper, and chopped parsley, and seasoned breadcrumbs (gluten free, of course) to bind it.

    Naturally, it needs a gravy... but there are relatively few options, if the gravy has to be gluten free. Therefore, I developed my own. 2 cups of water, a generous two tablespoons of 'Better Than Boullion" beef base, several tablespoons of hoisin sauce, and a generous several splashes of soy sauce (LaChoy, because it's gluten-free). It's brought to a boil, and thickened with a cornstarch/water slurry. It has a nice Asian-influenced flavor.

    I am also a big fan of polenta... it's a good item to do because all you really need is cornmeal in your pantry, plus a half-stick of butter, and some parmesan. Into three cups of boiling salted water, stir in 1 cup of cornmeal... and stir continuously with a whisk... don't stop! Drop in the butter as you stir, and remove from the heat... stir in a generous helping of parmesan and stir until fully melted. It can be eaten, soft, just like that, but I like to pour it into an 8" x 8" pan and stick it in a 375 degree oven until the top is nicely browned.
    "Reason and facts are sacrificed to opinion and myth. Demonstrable falsehoods are circulated and recycled as fact. Narrow minded opinion refuses to be subjected to thought and analysis. Too many now subject events to a prefabricated set of interpretations, usually provided by a biased media source. The myth is more comfortable than the often difficult search for truth."







  5. #3400
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    Default Re: What's for dinner

    Norm that "gluten free" gravy sounds amazing I'm gonna have to try it

    Oh and .....

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  6. #3401
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    Default Re: What's for dinner

    I shoulda taken a picture, but I dove in with my fork before camera. Following an afternoon Manhattan on the deck, she served up baked halibut in a wine/butter/parsley sauce with a roasted red pepper orzo. We polished off a bottle of King Estates Pinot Gris in the process. I’m a lucky man.

  7. #3402
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    Default Re: What's for dinner

    Sprouts is having a sale on USDA Prime NY Strips, Lobster, huge scallops and King crab.

    Debating about doing scallops in a Fennel, Pernod sauce with orzo and veggies, or Steak and Lobster.

    Advice before I head out shopping.

    I leaning towards the Scallops & maybe a shared steak

    The combination of anise and orange flavors in this elegant appetizer is amazing


    YIELD serves 6 (with 4 to 6 scallops per person)


    INGREDIENTS



    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 lb large scallops (4-6 pp)
    • 1 fennel bulb, sliced thin and cut crosswise in half (strips)
    • 1 large clove garlic, finely minced
    • juice of two navel oranges
    • zest of one orange
    • 1/4 cup Pernod liquor
    • 1 tablespoon tarragon wine vinegar
    • 1/4 cup 35% cream
    • salt and freshly ground pepper



    PREPARATION

    Preheat oven to 275 degrees. In medium-sized sauté skillet, over medium heat, sauté fennel in 1 teaspoon of the butter until golden. Set aside in warm oven. Add 1 teaspoon butter and olive oil and sauté the scallops until golden, turning to cook both sides. Remove scallops when they begin to turn opaque - do not overcook. Place them in a bowl and keep warm with the fennel in the oven. Sauce: In the sauté pan, sauté garlic in 1 teaspoon butter until soft. Add juice of oranges, Pernod, and vinegar and bring to a boil. Cook until sauce starts to thicken. Stir in orange zest. Whisk in the cream in a slow stream until incorporated. Remove scallops from oven and add the liquid from the scallops to the sauce. Continue to boil for another 2-3 minutes until sauce reaches a thick syrupy consistency. Season with salt and pepper. Arrange fennel and scallops on individual warmed plates and pour sauce over each. Serve immediately.
    Last edited by Joe (SoCal); 05-29-2021 at 09:17 PM.
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  8. #3403
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    Default Re: What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post

    Advice before I head out shopping.
    do both
    Simpler is better, except when complicated looks really cool.

  9. #3404
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    Default Re: What's for dinner

    Quote Originally Posted by Paul Pless View Post
    do both
    Great minds think alike
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  10. #3405
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    Default Re: What's for dinner









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  11. #3406
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    Burger with a grilled romaine salad and a nice Bordeaux.

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  12. #3407
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    Default Re: What's for dinner

    Pkrone, you have excellent taste in grapes, that 2016 chateau viramiere saint-emilion grand cru is yet another excellent choice
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  13. #3408
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    Mario Batali's Bolognese sauce over butternut squash. Low carb and super tasty.

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  14. #3409
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    Default Re: What's for dinner

    Pkrone - Wine choice ?
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  15. #3410
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    Default Re: What's for dinner

    I missed last weeks pics. Joe, that is one happy meal.

    I bbq two cut up chickens that were marinated in some kind of garlic milk marinade. Salad and spagetti squash.

  16. #3411
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    Default Re: What's for dinner

    Quote Originally Posted by LeeG View Post
    I missed last weeks pics. Joe, that is one happy meal.

    I bbq two cut up chickens that were marinated in some kind of garlic milk marinade. Salad and spagetti squash.
    Which happy meal were you referring to. Because I posted more than a few to keep this thread alive
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  17. #3412
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    Quote Originally Posted by Joe (SoCal) View Post
    Pkrone - Wine choice ?
    That was a nice valpolicella.

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  18. #3413
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    Paella night. The princess (my daughter) doesn't like seafood. So chicken and sausage paella it is. The socorrat is still forming...

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  19. #3414
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    It was epic....

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  20. #3415
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    Default Re: What's for dinner

    Pkrone Love the mise en place and the Tshirt.
    Oh and the Paella on the grill looks amazing, would you mind posting the recipe ?
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  21. #3416
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    Default Re: What's for dinner

    It was a long day in the hot sun, so I made it simple. Half a dozen 1/3# patties of 80/20 ground chuck. Served with pickles and a few other accessories on a whole grain grill-toasted buttered bagel. Quick, and oh so satisfying. A lager from Full Sail Brewing to wash it down.
    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. #3417
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    Quote Originally Posted by Joe (SoCal) View Post
    Pkrone Love the mise en place and the Tshirt.
    Oh and the Paella on the grill looks amazing, would you mind posting the recipe ?
    Let's see how this turns out. If not good, I can pm it to you. We add a few links of Italian sausage sliced up too and cook it with the chicken.

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  23. #3418
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    Default Re: What's for dinner

    That works Thanks
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  24. #3419
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    Default Re: What's for dinner

    Whats for dinner ?

    Summer BBQ

    Ribs, Dogs, Burgers, Sweet Corn, salad and beer



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  25. #3420
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    Default Re: What's for dinner

    Quote Originally Posted by Joe (SoCal) View Post
    Which happy meal were you referring to. Because I posted more than a few to keep this thread alive
    The last one, scallops and steak. We just harvested garlic and migod the bulbs are big. My super compost works!

  26. #3421
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    Default Re: What's for dinner

    slumming it

    grocery store sushi and microwaved sake
    Simpler is better, except when complicated looks really cool.

  27. #3422
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    Default Re: What's for dinner

    A good way to brighten up ground beef.

    Smoked meatballs stuffed with cheese

    P1010571.jpg

  28. #3423
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    Default Re: What's for dinner

    Quote Originally Posted by Paul Pless View Post
    slumming it

    grocery store sushi and microwaved sake


    Hamburgers & Hotdogs on the cast iron served with Pacifico in a can for the white trash win
    Last edited by Joe (SoCal); 06-09-2021 at 10:26 PM.
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  29. #3424
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    Default Re: What's for dinner

    Simpler is better, except when complicated looks really cool.

  30. #3425
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    Default Re: What's for dinner



    coq au vin

    INGREDIENTS

    • 2 tablespoons olive oil
    • 4 ounces (120g) diced bacon
    • 8 chicken pieces (4 drumsticks and 4 thighs), skin on, bone in
    • 2 teaspoons salt (plus more to season)
    • 1/2-1 teaspoon freshly ground black pepper (plus more to season)
    • 1 onion, diced
    • 8 oz (250g) carrots cut into 1-inch pieces
    • 4 cloves garlic, minced
    • 1/4 cup brandy (OPTIONAL)
    • 350 ml good quality red wine (Burgundy, Pinot Noir, Shiraz)
    • 1 1/4 cups low sodium chicken stock or broth
    • 5 sprigs thyme
    • 3 tablespoons unsalted butter at room temperature, divided
    • 1 1/2 tablespoons all-purpose flour
    • 8 ounces (250g) frozen small whole onions (pearl onions)
    • 8 ounces (250g) cremini (brown) mushrooms thickly sliced
    • 2 tablespoons fresh chopped parsley, to garnish (optional)

    INSTRUCTIONS

    • Preheat the oven to 350°F | 175°C.
    • Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
    • Pat chicken pieces dry with paper towel and season with salt and pepper.
    • Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
    • Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
    • Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
    • While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
    • Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.

      Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and serve immediately over mashed potatoes.
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  31. #3426
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    Default Re: What's for dinner

    Quote Originally Posted by cathouse willy View Post
    A good way to brighten up ground beef.

    Smoked meatballs stuffed with cheese

    P1010571.jpg
    Thanks. I've just picked up a couple # of ground chuck with meatballs in mind. This looks like a very interesting and delicious way to play with my meatballs.
    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)

  32. #3427
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    Default Re: What's for dinner

    days later coq au vin still so good

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  33. #3428
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    Default Re: What's for dinner

    Leftovers again, eh, Joe?
    Hope for the best, but plan for the worst.

  34. #3429
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    Default Re: What's for dinner

    Quote Originally Posted by mmd View Post
    Leftovers again, eh, Joe?
    Its a two day only leftover, it actually gets better the second day but it's only a 4 serving amount.
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  35. #3430
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    Default Re: What's for dinner

    Simpler is better, except when complicated looks really cool.

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