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What did you have for dinner? - Page 5

post #121 of 3292

Carrot soup , Chicken with mushroom & white wine  sauce, mashed potatoes, asperagus,  endive salad (work) . Dessert : pineapple bavarian with a chocolate garnish ( made it but  didn't have)

 

Salad for supper, ice tea. ( I know- boring)

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
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Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
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post #122 of 3292

wine.....a bottle...by myself...not such a good day ...hopeful that tomorrow is better...hic...

joey


Edited by durangojo - 5/24/12 at 7:59pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #123 of 3292

Sorry to hear that, hope tomorrow is better.

 

My wife brought home a bag of salad yesterday, I did some butter and garlic poached shrimp to top it, meant to do some fresh croutons - can't believe we are out of bread!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #124 of 3292
Quote:
Originally Posted by durangojo View Post

wine.....a bottle...by myself...not such a good day ...hopeful that tomorrow is better...hic...

joey

 

I hear you - same here! Not hungry, bad mood... so made something simple: had a couscous salad: couscous, cucumber, tomatoes, red onions, lime and olive oil, S&P. Easy quick and pretty good. No wine. :(

 

 

 

Quote:
Originally Posted by teamfat View Post

can't believe we are out of bread!

 

Same here! Out of bread. The cheese just doesn't taste the same with no bread and no wine. 

 

Back to your poached shrimps: did you poach the shrimp in butter with garlic? That sounds delicious - but how much butter do you need to use? Sounds like an incredible amount of butter - but then again it sounds very good. I have poached shrimp in olive oil (with garlic) - never in butter. 

post #125 of 3292
Chocolate Dobash cake after some very nice wine, that made it a GREAT evening!cool.gif
Talk to everyone soon ...

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 #126 of 3292

It was about a pound of shrimp, two crushed cloves of garlic in maybe three tablespoons of butter with a good splash of dry vermouth.  Poaching does imply that they may have been totally immersed in butter, such was not the case.  As I was plating I remembered I still had a bunch of fennel fronds, that would have been a nice addition to the shrimp while cooking.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #127 of 3292

Ah ok yes I pictured them submerged in butter. BTW found a big bottle of dry vermouth in the back of the alcohol shelf, I have to try it next time I need to deglaze a pan!

post #128 of 3292

Store purchased cheese tortollini  with my own heavy meat sauce, Hawian rolls toasted with garlic butter. Small mixed green salad Vadalia dressing.. Tommorrow I wilol do Chinese.

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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post #129 of 3292

i've been on an indian kick lately so tonight chicken korma, saffron rice, potato & pea samosas, and some sort of salad...lemon tarts

tomorrow although not quite 'american' it will be  country style pork ribs slow cooked with ginger, garlic and chilies......brown basmatti rice and red lentils, garlicky roasted cauliflower......we are having friends over, so whatever they bring....thinking about making a gingerbread cake....that's pretty american...i hope that whatever you do, whoever you are with,that you enjoy your time and remember those who died to protect us

joey

oh, bdl, i meant to ask...i'm guessing that you cooked the sauerkraut in the oven for a bit, then added the ribs, then cooked the whole thing some more, right? how long...5 hours? did you sear the ribs before adding them? what else did you add? thanks


Edited by durangojo - 5/27/12 at 10:48am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #130 of 3292

I'm really looking forward to dinner tonight - can hardly wait!  Macaroni Grill, best Italian in town.   It is, isn't it.  I don't know it compares to Olive Garden.

 

Someone gave us a gift card for the place, figured we might as well use it.  Hmmm, maybe I should sneak in a baggie of basil leaves and a rosemary sprig to perk up whatever it is they serve us.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #131 of 3292
Going simple today. I made some "lomitos". Lomitos in my country, name beef tenderloin sandwiches (lomo : tenderloin). These are not thick tournedos, the tenderloin is cut to about 3/4" thickness and quickly grilled side and side at high temp. Red pepper confetti, homemade mustard (easy, easy, much better than a lot of commercial mustards and you can customize it at will), crisp lettuce for crunch and a slice of melted cheddar on top. All in toasted baguettes.
Thanks the 4th Earl of Sandwich!
post #132 of 3292
Quote:
Originally Posted by teamfat View Post

I'm really looking forward to dinner tonight - can hardly wait!  Macaroni Grill, best Italian in town.   It is, isn't it.  I don't know it compares to Olive Garden.

 

Someone gave us a gift card for the place, figured we might as well use it.  Hmmm, maybe I should sneak in a baggie of basil leaves and a rosemary sprig to perk up whatever it is they serve us.

 

mjb.

Macaroni is a bit better than OG......

post #133 of 3292

Picked fresh strawberries yesterday so it was a bizzare mix.  Grilled Chicken and candied Pecan salads with Strawberries and mint.  Home made Strawberry Ice Cream, Strawberry creamcheese pie and Mint tea.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #134 of 3292

Quote:

Originally Posted by chefhow View Post

Grilled Chicken and candied Pecan salads with Strawberries and mint. 

 

Well that certainly sounds adventurous! I'm curious: did it taste good? Would you do it again? 

 

Yesterday I made homemade mashed potatoes with lots of cold butter, with Brussel sprouts braised in chicken stock with bacon and onions.

post #135 of 3292
It was really good. Chicken was marinated in a mildly spicy seasoning and the sweetness of the strawberries, pecans and mint went well with it. I Used hearty lettuces to go with it so there was some heft to the whole dish. I'd have it for dinner tonight if I was sitting in an airport on my way out of town for work.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #136 of 3292
Quote:
Originally Posted by ordo View Post

The fichus were sauté in butter, sugar and anise seeds. 
 

 

 

ordo, I have been chomping at the bit for the past month to ask this question ...

what is fichus?

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 #137 of 3292

Gyros.....I still have garlic breath this morning. LOL

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #138 of 3292
Quote:
Originally Posted by kaneohegirlinaz View Post

 

 

ordo, I have been chomping at the bit for the past month to ask this question ...

what is fichus?

 I'm really sorry. I meant FIG. I guess i invented a fake Latin word!

post #139 of 3292

Red wine risotto with fresh peas and pea shoots. Simple, delicious vegetarian meal. I love meat, but I'm trying to cut down a bit. wink.gif

post #140 of 3292
Quote:
Originally Posted by durangojo View Post

i've been on an indian kick lately

If you've never made Khatte Chole, run don't walk to buy some chick peas! I *always* make 2 lbs dried beans and freeze 2 quarts. The texture does change a little bit but is still super amazing and so easy to just thaw and add as another dish to the Indian supper. I make mine a bit more acidic and spicy than the base recipe.  My family loves this dish!

post #141 of 3292

Rained buckets here. Picked up some Mahi and U10/U20 scallops today. Seared the mahi in fingers then cubed them. Served over a vegetable salad from things in the fridge. Corn, yellow beets and their raw tops, red bell pepper and red radish and some cilantro. Squeezed some lime and tangerine over it and a shot of evoo then tossed with salt and pepper.

 

fishandscalloops.jpg
 

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 #142 of 3292

Great looking Mahi and scallops. Nicely plated.

 

I was testing to see which I like the best; Country Style ribs or St. Louis Style.

 

Still not too sure.

 

dcarch

 

Country Style Ribs on Watermelon Rind

countryribs.jpg

 

coutryribs2.jpg

 

St. Louis Style Ribs on Pineapple & Beets

Spareribspineapple2.jpg

spareribspineapple.jpg

post #143 of 3292
Beautiful dcarch

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 #144 of 3292

cute little corn, man!  did you grow those?

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!

Reply
post #145 of 3292

That's some fancy plates for dinner at home!.....the last thing I want to do at home is get all fancy...

Couple of rib eyes on the bbq for dinner tonight with some sauteed zucchini, mushrooms & onoin, green salad & pasta salad.......

Rhubarb & strawberry crisp for dessert.

IMG_20120601_182141.jpg

post #146 of 3292

Thank you everyone. Food play is fun, and delicious. chef.gif

 

Those are not small corn and long corn. LOL!

 

I took two ears of corn of same diameters, cut them in sections and pin them together with tooth picks. Corn porn. lol.gif

 

dcarch

post #147 of 3292

These pics just make you want to reach into the screen and take a bite !!!!

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #148 of 3292

Oh my... to qualify for this forum i must improve my presentations a lot.

post #149 of 3292
Quote:
Originally Posted by ordo View Post

Oh my... to qualify for this forum i must improve my presentations a lot.


No. Just post more :-) and have fun cooking

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 #150 of 3292

@ chefbuba,

I grilled (gas) boneless New York strips and some veg for our first night back from Hawaii.

Hubby said he didn’t like, that they had no taste. 

I prepped in my usual manner of sea salt, fresh cracker black pepper and some garlic powder. 

As I’m thinking about it now, he said the same about the Rib Eyes that I made a while back the same way,

from the same source, same quality (choice Angus).

 

What am I doing wrong here?

Should look for a different purveyor? A different quality?

Maybe a new way of seasoning?

I don’t want to fuss with charcoal in the desert and start a wildfire…

 

Please, everyone chime in, I love a good steak and I don't want to give up ...

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!

Reply
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