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What did you have for dinner?

post #1 of 4285
Thread Starter 

Unfortunately, I was lazy and made my fiance make dinner, so hamburger helper it was! 

 

Actually, it wasn't that bad.  It filled me up either way :\

post #2 of 4285

Ma Po Tofu made with beef.

post #3 of 4285
Thread Starter 

Tofu and beef?  Sounds interesting.  I've only had enjoyable tofu a few times in a hot and sour soup.  I'm kinda on the fence with it...

post #4 of 4285

Aloha brand Shoyu (Soy Sauce) chicken,

steamed (sticky) white rice,

“quick” cucumber kim chee,

Kong Namul (Mung Bean Sprout Salad)

and mint chocolate chip ice cream for dessert. 

How’s that for a multi-cultural supper?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #5 of 4285
Thread Starter 

Kane sounds very `mixed, yet traditional in all sense of the word!

post #6 of 4285

MrM, this would be a typical dinner in Hawaii. 

We would mix together all different ethnicities, it’s all good.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #7 of 4285


Kane, you forgot the double scoop of macaroni salad!

Quote:
Originally Posted by mrmexico25 View Post

Tofu and beef?  Sounds interesting.  I've only had enjoyable tofu a few times in a hot and sour soup.  I'm kinda on the fence with it...



It's a great dish. Depending on my mood, I like to cut the tofu in 'dominos' and give them a nice sear in the wok before cooking anything else. Fried tofu has a great texture in the finished dish. You can also cube it up, and blanch it for a lil bit to give it a little more bite.

 

If you're interested in making the ma po tofu, I can make a thread or something.

post #8 of 4285

Last night i got home really late, after 9.  We were starving.  I put water on to boil.  Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender.  Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat.  Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt.  added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this).  Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking.  Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.

NOT BAD! 

 


Edited by siduri - 3/8/12 at 6:06am
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 4285
Thread Starter 

Thetincook:

 

That would actually be cool of you to do...I've rarely eaten tofu, let alone cook with it!  I'll try anything once!

post #10 of 4285

just got in from restaurant Riccardo's in the Dollard des Ormeaux, the food was great. Small family owned restaurant.

 

we all shared too many apps but the shrimp limoncello & risotto was terrific.

 

Petals.

 

I'm going back to get the recipe

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #11 of 4285

 

Petals:  The risotto with prawns and lemon liquor sounds lovely. This is very common in Napoli, and the Amalfi Coast, citrus grove country. Sometimes I prepare a shellfish risotto.

 

I too had gone out for dinner, as I was having some work done at the family Condo in Italia. The fish we had eaten was lovely, swordfish with capers, olives, tomato, white wine and basil.  

 

Nice post.

M.C.

post #12 of 4285
Last night entertained a friend. The menu was, app-ceviche of scallops shrimp and amberjack. The mains were 10-12 cnt. head on Gulf shrimp and amberjack fillets and shredded brussel sprouts as a side plus a salad

Tonight seared yellow fin tuna, guacamole and streamed broccoli seasoned with dashi and a wasabi cream sauce

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #13 of 4285

We had my Mother over for dinner tonight and I made Bulgogi (Korean BBQ Beef) for her.

The house still smells delicious.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #14 of 4285

I had my neighbour over for his birthday and a couple other people

We had thai chicken red curry with bamboo shoots, red beef curry and creamy green curry + rice and salads.

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #15 of 4285
Thread Starter 

Tonight I made an Open Faced Turmeric Chicken Sandwich topped with sauteed peppers, shallots, garlic, Serrano peppers, and baby portabellos. Then I melted Havarti cheese over everything and placed it one toasted Ciabatta bread and olive oil.  It was yummy! As usual, here's the pic:

 

photo(1).JPG

 

 

post #16 of 4285
Thread Starter 

I've never used Turmeric before and it gave the chicken a wonderful yellow color and great, new flavor!  I will be trying this dish at my restaurant SOON!

post #17 of 4285

mrM, brah, that looks soooo ONO (delish) !!

could you please share that recipe?

maybe we can try one of your dishes brfore your customers  smile.gif

 

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #18 of 4285

Beef goulash over steaming hot buttered noodles, green salad with frisky dressing on it, warmed sourdough bread.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #19 of 4285
Thread Starter 

haha Kane sounds good!

 

Here it is:  First, I'd like to state that I've been trying to utilize ingredients that I've had in my fridge or pantry without buying new stuff and spending more money.  I didn't look up a recipe for this, and pretty much "shot from the hip" as some Texans would say ;)  It was my first time cooking with Turmeric too...

 

First I sauteed sliced green, red and yellow bell peppers (1 each), shallots (2), garlic, Serrano peppers (2) in butter.  After the veg softens up, add sliced baby portabellos and cook until soft.  Then I seasoned boneless chicken thigh meat with kosher salt, ground black pepper and a light dusting of Turmeric on both sides.  Put butter in saute pan and make sure it's HOT!  I put the chicken in, and sear on both sides until chicken is cooked through.  Then, I cut the Ciabatta in half and toasted it with butter on a skillet until crisp. 

 

Plating:  Place Ciabatta on plate, drizzle with olive oil and lightly cracked pepper.  Then, slice the chicken and add on top of bread.  Then add veggie mixture and Havarti cheese and melt in microwave fore 30 seconds (or oven, or whatever equipment you want lol).  Then garnish with parsley and WHALAH!

 

PS, this dish tastes a lot better with about 3 glasses of Merlot ;)

post #20 of 4285

Pan seared Pork tenderloin with a blueberry demi, roasted fingerlings and baby carrots.  A bottle of Alpine Beer co. Duet to wash it all down.

 

post #21 of 4285

mrM ... everything is better with wine braddah !! 

but I will try this one ... let us know how it goes over in your place too ..

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #22 of 4285
Thread Starter 
Quote:
Originally Posted by tlgcchef View Post

Pan seared Pork tenderloin with a blueberry demi, roasted fingerlings and baby carrots.  A bottle of Alpine Beer co. Duet to wash it all down.

 



Sounds great...blueberry demi?  Interesting parring with pork tenderloin... Can you elaborate on it? 

post #23 of 4285
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

mrM ... everything is better with wine braddah !! 

but I will try this one ... let us know how it goes over in your place too ..



Will do!  Although, I wont run it this weekend because were having a huge crawfish boil for St. Patricks day and I'll do a few other seafood specials to go along with it.  The Turmeric Chicken will probably be served in a couple of weeks :)

post #24 of 4285

@ Luv, what kind of frisky dressing do you make?

 

@ tlgc, I love your avatar dude, and many a time of thought about pork and blueberries, so please do elaborate !! I'd love to make that one !!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #25 of 4285
Quote:by kaneohegirlinaz View Post

@ Luv, what kind of frisky dressing do you make?



I got the recipe while eating in Lima Peru at Pardo's on the ocean where I ate steak and fries plus a wonderful salad.

When I tried to ask the waiter what the dressing was I was eating [they'd brought 3 different ones] for dipping steak/fries/salad in.

Not understanding me, he brought a chef out who spoke a little English.  Between the two of us, we kind of understood each other.

The ingredients were mostly what I wanted to know [because of the flavor of my favorite one they brought out] was incredible and I'd never tasted anything like it.  Ingredients are very odd sounding but this is what the frisky dressing contains and I just make it slowly until I get that taste just right. Note, the chef called it something that of course I couldn't understand, but it sounded like he said something like "frisky". Hence the name.

Mayonnaise, mustard, very hot Peruvian chilies, basil, salt pepper, oil, garlic.  Like I say it takes a effort to get it right.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #26 of 4285

Thai Dirty Rice

 

At work we did a class on game birds so I wound up taking home the gizzards, hearts, and livers from pheasant, quail, squab, poussin, guinea hens, etc

 

I minced and then sauteed them. Threw in collard greens and sauteed a bit more. Then deglazed with a mix of Thai red curry paste, chunky peanut butter. and coconut milk. Covered the pan and turned the heat off. Let it sit for a few minutes, then stirred in cooked brown rice, black beans, mint, and cilantro.

 

Definitely a cupboard and refrigerator extravaganza!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #27 of 4285
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

Thai Dirty Rice

 

At work we did a class on game birds so I wound up taking home the gizzards, hearts, and livers from pheasant, quail, squab, poussin, guinea hens, etc

 

I minced and then sauteed them. Threw in collard greens and sauteed a bit more. Then deglazed with a mix of Thai red curry paste, chunky peanut butter. and coconut milk. Covered the pan and turned the heat off. Let it sit for a few minutes, then stirred in cooked brown rice, black beans, mint, and cilantro.

 

Definitely a cupboard and refrigerator extravaganza!


Cupboard and refrigerator extravaganza is right!  Collards, curry paste, peanut butter (wtf?!), coconut milk, rice, beans, mint and cilantro!  That's alot of stuff! sounds extremely interesting, though I don't have an idea of what it would taste like lol.

 

post #28 of 4285

we were kinda busy playin' with the new IPad, tryin' to figure the dang thing out...

so I just made a quick chicken on the gas grill and some steamed veg and

then it was candy time...  just good ole' snickers, goobers, ya' know...

we had a real BAD sweet tooth goin' on today !

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #29 of 4285

Dinner tonight for my husband was grilled Ono (or what I have seen here as Wahoo), a dipping sauce of Wasabi and Shoyu (soy sauce), a side of steamed white rice, ginger Carrots and a salad of Tomato, Cucumber, Sweet Red Peppers and Radishes.  Me, I’m highly allergic, I had a Tuna Salad sandwich with a side of low fat “Pop” chips.  We washed everything down with a HUGE glass of Iced Tea. 

 

 

Dinner tonight was Ono or Wahoo

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #30 of 4285

Wahoo is a fantastic fish caught off Bermuda and the Big Island where you come from. I believe it to be related to Tuna.

   . Me for dinner Pancakes , sausage with 2 sunnyside eggs. Every once in a while I like this.  easy dinner

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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