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What did you have for dinner? - Page 16

post #451 of 4264
Got home late last night after a trip and did a clean out the fringe dinner. Had a couple of sock eye salmon fillets 6c212fe8-25d5-6323.jpgand gulf shrimp in the freezer. Made a lime butter sauce from a bunch of limes that where getting yellow in the fridge. Veg of mini colored peppers and celery and a lone basil leaf.

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 #452 of 4264
Scuba, that looks terrific. The colors are vibrant, done with lime butter , it must have tasted terrific.
You definitely have a gift for making food look and taste delicious. I always look forward to your dishes.

Petals.

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)
 
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post #453 of 4264
Thanks Petals. Coming from you is a real complement. Your food is always amazing

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 #454 of 4264

With all the talk about Coq au Vin ( a dish I make several times) I thought I would make it. Here it is...

 Petals.

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)
 
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post #455 of 4264

beautiful

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 #456 of 4264

Thank you , I really enjoyed making this.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #457 of 4264

Nice coq au vin!

Humble tuna pie tonight. Canned tuna, veggies and the leftover of a caldeirada, which did the difference.

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #458 of 4264

Tonight a timeless simple classic: grilled porterhouse steaks, sauteed potatoes, green salad. Looking forward to it. licklips.gif

post #459 of 4264

FF: nothing beats a good steak. Today I did poached salmon with a lime sauce, this is a sample plate....being served later on. Ordo, I can't remember the laste time I had tuna pie, soul food. Petals.

 

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #460 of 4264

Petals,

 

Your food combining and perfectly paired dishes are always so beautiful.

 

Have nice evening.

Marge.

post #461 of 4264

Scubadoo 97,

 

Truly lovely brilliant and colorful dish.

 

Thanks for posting.

Marge.

post #462 of 4264

kgirl...

$10.99?  don't sell yourself short.... remind mister k that you are not a cheap date.....up your price girl!!!  wink.gif

joey

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 #463 of 4264

Petals, how did you make those reddish colored flower shapes under your coq au vin?  are those onions?  and then you pipped the 'taters right? and the corn under the fish, how'd you do that? very appetizing looking plates, but I can't think of one of your creations that I don't want to gobble up! 

 

Joey, girl!  you flatter me!


Edited by kaneohegirlinaz - 8/29/12 at 4:16pm

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 #464 of 4264
Kgirl, glad you like it. The mashed potatoes are piped with my 21" ateco piping bag using tip 1m.
The flowers underneath are flowered beets using my flower cutter.

For the corn, I sliced off a side of cooked corn and then cut the rows of corn which I squared off the potato mixture with.

I try to do a sample plating dish before the actual plating. It does not always work. Lol I usually know a week before how many clients are coming on any given day.

Petals.

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #465 of 4264

Petals, I knew it, beets, I was going to say that

Tonight is Chicken Katsu (cutlettes) YUMMY!

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 #466 of 4264

Chicken and Sausage Hash with a poached egg.

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.
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post #467 of 4264

tomato soup, followed by pasta with zucchini-scallion-'cream' sauce and pine nuts.

post #468 of 4264
It's 11:15 , late supper, I am pulling a Seinfeld ...."cereal" . Let me make it more exciting .....fruit loops.

Petals:D

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #469 of 4264

fruit loops, that's howard walowitz's NASA nickname (TV program here in US - The Big Bang Theory - do you get that there Petals?)

lqtm...

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 #470 of 4264

oh yeah, let's get us some soul food mmmmmm...all this fancy pants food is beyond wonderful but don't we all love to just get 'down and dirty' with some collard greens and ribs,real fried chicken, butter up to your elbows corn on the cob and sweet potato pie? @ petals, you could even make a plate of 'down and dirty' look high brow...that would be fun, no?  wow, you just keep getting better chef....the cobbler has no shoes..i know it heart and verse....well, the upside is there is only one dish to wash!! wink.gif

joey


Edited by durangojo - 8/30/12 at 2:41am

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

Reply
post #471 of 4264
Following Durangojo here, how bout a little homemade Jambalaya for some soul food? Did it based on the Emeril Lagasse recipe with my own stuff here and there turned out pretty good. My friend who was over is the grandson of a cajun, he turned looked at me after his first bite and said "not bad" which is pretty much the highest praise you can get from him so I was rather pleased
post #472 of 4264

What an incredible thread, I have put on pounds reading it.

 

We had a simple risotto made with our own fish stock to which I add fresh peas from our garden, sorry that was it apart from some Shropshire blue cheese for afters.

post #473 of 4264
Quote:
Originally Posted by durangojo View Post

oh yeah, let's get us some soul food mmmmmm...all this fancy pants food is beyond wonderful but don't we all love to just get 'down and dirty' with some collard greens and ribs,real fried chicken, butter up to your elbows corn on the cob and sweet potato pie? @ petals, you could even make a plate of 'down and dirty' look high brow...that would be fun, no?  wow, you just keep getting better chef....the cobbler has no shoes..i know it heart and verse....well, the upside is there is only one dish to wash!! wink.gif

joey


Haha Joey.. that reminded me of a bluegrass concert that Ricky Skaggs and Kentucky Thunder put on in Daytona. He was talking about some of the extra weight he had put on, and reminiscing of the fried chicken his grandmother would cook. He said good fried chicken is "finger lickin'" good but his nanas fried chicken was "elbow drippin'" good! biggrin.gif

post #474 of 4264

DH and I have been trying to make our 'big meal of the day' at lunch time

Today we needed to run some errands and found ourselves in the snooty part of Tucson.

I found what we thought was a restaurant that we had gone to before, but it was really the sister place.

Holly Cow!!

That was fantastic!

Michael could not finish his plate...Do You Believe that???

we had a starter plate of Antipasti (prosciutto, assorted olives, grilled asparagus, zucchini & red peppers, steamed spinach, very fresh herbed Goat Cheese and grilled Italian bread, EVOO&SUPER DELICIUOS balsamic vinegar, sorry I didn't get a photo, I forgot that I had the IPad in my bag) I could have stopped there, BUT NO!!!

Michael had Penne with Sausage   

 

 

I ordered Stuffed Mushrooms (edit)

 

 

 

 


Edited by kaneohegirlinaz - 8/31/12 at 4:45pm

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 #475 of 4264

Not feeling at the top of my game. Yesterday night... chicken soup. With chili, scallions, fish sauce and lime juice for a Vietnamese twist. 

post #476 of 4264

I had a can of caramelized onion soup so I strained the liquid and cooked rice in it.  Then did a stir fry with beef, onion, garlic peppers, etc.  It was really good.

post #477 of 4264

Humble or not I would woof that down in a heart beat, is it a type of empanada ?

Quote:
Originally Posted by ordo View Post

Nice coq au vin!

Humble tuna pie tonight. Canned tuna, veggies and the leftover of a caldeirada, which did the difference.

 

post #478 of 4264
Quote:
Originally Posted by Kippers View Post

Humble or not I would woof that down in a heart beat, is it a type of empanada ?

 

It's in fact called EMPANADA GALLEGA (from Galice, Spain), in this case, filled with fish. More or less like this recipe:

 

http://nami-nami.blogspot.com.ar/2009/11/empanada-gallega-de-atun.html

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #479 of 4264

Ordo,

 

Empanada Gallega ( savoury pie filled with tuna, bell pepper, onions, olives amongst other ingedients and variations in Galicia, Spain ) is a fabulous Tapa ( meze or snack ).

 

In Galicia, it is usually baked in the oven in a large rectangle and the pastry is egg washed to provide a lovely crispiness.

 

Thanks for posting your savoury pie and the recipe link.

 

Kind regards.

Marge. 

post #480 of 4264

Thanks Ordo, have you ever tried a Cornish Pasty?

http://www.cornishpastyassociation.co.uk/pasties.html

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