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What did you have for dinner? - Page 2

post #31 of 4420

I’m with you chefed, I adore breakfast for supper, my husband not so much. 

My Mother use to make us kids silver dollar pancakes and pork link and we thought that was pretty special... 

We could have all of syrup we wanted! 

The Ono came out “dry and tasteless” so my husband told me. 

I didn’t cook it too far, it a little give to it.  Maybe I should prepare it en papillote next time? 

That’s how I prepare (I’m allergic) his trout fillets on a bed

of julienne veg and a splash of dry Vermouth and herbs/spices too. 

As you said, having lived in Hawaii, (I may have mentioned this before) I never had to cook my own “local style” dishes, something like Ono was too expensive in the markets, so my husband always ordered it out.  

Alot of the fish caught (commercially)in Hawaii goes to Japan!  So if you had a friend (which we did)

who owned a boat and took you out fishing, WAHOO!!!  (or Ahi or....)

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 #32 of 4420

Save the outside leaves of lettuce and cook the fish in that. Years ago thats what we did to retain the moisture in the fish. Lettuce is 90% water and helps keep moist. Paper bags were done also, but today you do not know what the bags are made off?

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 #33 of 4420
Thread Starter 

Tonight was a special night out.  It was my fiancees birthday so I took her to the Lonesome Dove Western Bistro in Downtown Fort Worth.  It's Tim Love's restaurant and it was awesome! 

post #34 of 4420

Tostada's.....Char broiled flap meat, re fried Peruvian beans, greens, shredded cheddar, fire roasted salsa & avocado

post #35 of 4420

grilled country style pork ribs with a tart cherry ginger glaze

zucchini brushed with fig balsamic vinegar and olive oil and grilled

baked beauregard sweet potato with a chipotle honey butter

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 #36 of 4420

I'm always trying to dream up something different and tasty,

seeing as I need to prepare three meals a day everyday for a particular (I won't say picky) eater.

Tonight's main attraction was Broccoli Slaw, I found it on sale yesterday. 

Stir fry came to mind first, a little chicken, I had some dried Shitakes in the cupboard,

the usual stir fry sauce of garlic, ginger, soy, mirin, sesame oil, chicken broth and corn starch. 

Some Chow Mein noodles and LET'S EAT!!

edit: I just looked at the finished product again in the photo and I guess this is really just Chicken Broccoli ala K~girl ...

What's for dinner tonight?It's what's for dinner tonight

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 #37 of 4420
A selection of various Chinese dumplings, stirfried green beans with pork, rice and a Haagen Daz ice cream bar dessert.
post #38 of 4420

Heh, share that Ice Cream!! (no dessert here)

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 #39 of 4420

It's what's for dinner tonight!!

Kalua (premade from a container) style Pork, Cabbage, Sweet Onions (not Maui Onions though), steamed White Rice and Aloha shoyu (Soy Sauce) ALL OVER!!!

 

yum-o-licious, kalua pig, cabbage, sweet onions and steamed white rice with Aloha brand Shoyu (Soy Sauce) ALL OVER!!!  ONO!!

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 #40 of 4420

Cracked Lobster, veal medallions with artichoke Beurre blanc, Greek potatoes and grilled asparagus

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #41 of 4420
Thread Starter 

Kane both of those looks amazing.  I need to start steaming rice more often.  Is yours pretty sticky?

post #42 of 4420

I have my faithful Panasonic 4 Cup Rice Cooker from Kaneohe!

I use a method of measuring out the rice and water we practice in Hawaii

Just pour out as much rice as you think you need;

wash it (in the pot/insert) under cool water until the water is no longer milky in color;

put just a little water as so you can level out the rice. 

Place the tip of your index finger just to touch the top of the rice then add enough water to reach the first knuckle at the end of your finger;

place the insert back into the “machine”;

cover/cook da bugga'(just puch down the button it takes usually 15 minutes)/steam(the button pops back up and leave it for an additional 15 minutes)

and it comes out prefect sticky/not too sticky rice every time. 

The leftovers are going to become “Hawaiian Fried Rice” tomorrow, with Teri Chicken on the grill.  ONO!!

K~girl

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 #43 of 4420

starved - guys finished work at 3:30 pm and got home at 9:30 pm - so it was KD deluxe - enof said

post #44 of 4420

Last night was comfort food: Habichuelas Rojos, Ropa Vieja, Yuca, Mojo and of course, Arroz.  I made boxed Pistachio pudding for dessert, which I don't think I've ever done...heh.

post #45 of 4420

Had a bagel with some fixings .....

 

187.JPG

 

 

Petals
Réalisé avec un soupçon d'amour.

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

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #46 of 4420

 

Interesting Post.

 

 

It is a special day for us so a light yet special dinner at home:  

 

Poisson á La Crème aux Champignons = Baked Plaice with Chanterelle Mushrooms and Cream

 

A lollo rosso serrated curly edged lettuce variety which is green with magenta curly edges

 

A bottle of Sauvignon Blanc

 

Baguette - oven warm

 

Best regards.

Margaux Cintrano.

Margcata.

 

 

post #47 of 4420

Petals - thanks for that luscious looking food porn!  I need to make up some tea cured salmon soon.

 

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 #48 of 4420

Lol.

 

I hollowed out the centers of the bagels and stuffed it with cream cheese and capers. Lots of dill as I enjoy it so much, could only eat half though.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #49 of 4420

Last night was a layered salad, my youngest helped me make.  Simple and fun:

 

2-3 heads Romaine, (smaller ones I do whole, larger get halved), coarse salt, Olive Oil, Black Pepper and a splash of Rice Wine Vinegar and onto a high grill.  Basically want to give some charring but still retain the crispness of the lettuce while heating it through.

Chicken breasts marinated in sour (bitter) orange marinade, grilled, sliced thin on the bias

Thin sliced cucumber

Fresh green onion/scallion, cut into small rings

Grated Carrot

Dressing: 4 cloves garlic, ground cumin, ground black pepper, salt, juice of 1 lemon, small bunch cilantro, small bunch of chives, 1 egg...into blender high speed, and slowly add about 1.25/1.5Extra Virgin Olive Oil

Another small sprinkle of green onion for more contrast

Garnish with crisp pan fried chopped Nettle seasoned with salt and pepper

 

It's great to see the family devour this stuff.  Trick is to have everything prepped, Grill off the chicken and while it is resting grill the lettuce.  Off the grill, chop immediately and then layer in the above order.  The nettles we collected and then into a pretty hot pan with a little bit of Olive Oil.  You just keep cooking them until they get kind of crispy, adding more oil if you see fit and seasoned with a little salt and pepper. When they cool, just snip them with scissors, keeping the leaves intact as much as possible. It's a great one-dish meal, granted not many carbs but still satisfying and pretty quick to prepare.

 

post #50 of 4420

Tonight is easy food for the kids but I am inspired to make a meal for my wife and I:

 

Grilled Ribeye with Bearnaise

Pommes Paillason (but cooked in Tallow that I rendered last night)

Spring medley of wild cress, dandelion green (haven't fixed on how I plan on dressing it....maybe just a drizzle of Laudemio, a squeeze of lemon and some coarse sel gris from geurande )

Chocolate Mousse

 

I need to grab a wine for this, I might have something that will work downstairs (think I have a mid nineties Burgess Cab)...but I am by no means a Sommelier so am open to suggestions!

post #51 of 4420

Very nice dinners, everyone.

 

I made Kabocha soup and poached salmon.

 

dcarch

 

Kabochasoup.jpgKabochasoup2.jpgPoachedsalmon.jpgPoachedsalmon2.jpg

post #52 of 4420

Dcarch,

 

 

You inspire ! Beautiful looking kabocha soup, I enjoy the way you used the vegetable as the vessel. As far as the salmon goes and the way you arranged the dish, just A1.

 

Another thing that caught my eye was your utensils, are those coconut utensils ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #53 of 4420

Last night I tried something completely new to me.  Beef heart.  Figured out quickly how to clean it and then searched for different cooking methods. 

I ended up slicing it thin and searing it.  Served over a salad of arugula, golden beets, peppers, olives and threads of carrot and daikon and dressed with a vinaigrette

 

 

heart3.jpgheart1.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 #54 of 4420

Looks very nice.  Beef heart can be pretty tough and chewy, how did the seared slices turn out?
 

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 #55 of 4420
Med/rare. And they were still a tad chewy but not bad. Next time braised

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 #56 of 4420
Quote:
Originally Posted by mrmexico25 View Post

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 :\


I'm a college student so I had top ramen and soup lol..
post #57 of 4420
Thread Starter 
I like the way this post is going! Pics look great guys! Especially that soup and salmon... Yumm
post #58 of 4420

I had stewed duck last night. It tasts very delicious! Very easy to cook. The most important step is to frying the duck with all the needy sauce before put it into stewpot.

post #59 of 4420
Thread Starter 
Yea, thats ALOT of dill lol
post #60 of 4420

In preparation for going to Hawaii, last night we had

Zippy’s (same place as the Mac Salad) Chili, cheese on top and

Diamond Bakery Soda Crackers on the side

VERY ONO!! 

That will be my next project, to figure out the recipe for that…

 

Zippy's Chili and steamed white rice, cheese on top, and Diamond Bakery Soda Crackers VERY ONO!!

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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