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What did you have for dinner? - Page 173

post #5161 of 6370

After cooking so much recently for events with our Pakistani-American fusion style I needed to get back to my roots.  My dinner consisted of Basmati Rice piled high with smoky Tandoori Meatballs (I don't have a Tandoor Oven unfortunately so it's a custom spice blend I've created that gets the smoky feel quite close) and a rich tomato based sauce with a side of Raita (yogurt sauce).  Unfortunately local cucumbers weren't looking so great so I went with cilantro in the Raita instead.

post #5162 of 6370

Lentil Soup

Kale/ Carrots/ Mushrooms/ Leftover Rice

post #5163 of 6370

Bacon wrapped filet mignon, with fresh green beans ( blanched, then cooked in a pan with garlic + olive oil ) & corn on the cob.

post #5164 of 6370
Pasta with refrigerator sauce, salad and sautéed asparagus.
post #5165 of 6370

Spaghetti with fresh sage from the garden, homemade pancetta, garlic, cherry tomatoes and olive oil.


post #5166 of 6370
Bone in chicken breast
orange juice
brown sugar
basting liquid:
orange juice
rice wine vinegar



post #5167 of 6370
Made some pizza dough and got some great imported buffelo mozz, olive oil, sliced tomato basil, and anchovie. Ahh pizza, with a nice green salad and a bottle of Cakebread cab ive been saving since 97.
post #5168 of 6370
Pizza, me too. One with tomato sauce and mushroom; one with garlic oil, fresh tomato, oven dried tomato, and dried salami. Both had blend of mozzarella, aged provalone and Pecorino Romano.
post #5169 of 6370

The tomatos were perfect, homemade tomato, oregano bread, and smoked inner loin of beef.
post #5170 of 6370
Originally Posted by Lagom View Post

The tomatos were perfect, homemade tomato, oregano bread, and smoked inner loin of beef.

that looks really tasty

post #5171 of 6370

Perilla and cucumber salad with crabmeat and gochujang - and lots of flying fish roe!

post #5172 of 6370

Stir fried green beans & chicken with oyster sauce, steamed brown basmatti.

post #5173 of 6370

Swabian-Hall pork neck BBQed over cherry wood, roast potatoes, roma salad, sage vinaigrette:


post #5174 of 6370
Le pigeon. Super underwhelming.
post #5175 of 6370

Fried piroshki :)


post #5176 of 6370

It was mothers day here in Sweden yesterday, this bottle went well with the carryout pizza and salad. My last bottle of 97, a sad but tasty day.
post #5177 of 6370
We had "Angry Chicken" today - I put a cut up chicken in a marinade of hot sauce, Greek yogurt, onion and garlic powders, smoked salt, black pepper, soy, oyster  and worcestershire sauces over night.  It's raining today so I baked it then finished it under the salamander.  My plate - wings and saddle 


post #5178 of 6370

It has been a while since I kept a chicken whole, and not cut out the backbone for stock. The parson's nose can be quite a tasty treat on a roast chicken.



Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #5179 of 6370

The "saddle" has everything I like - skin, the oysters, a little white meat and the pope's nose.  That and the wings are my favorite parts.  I did save the breast cavity for stock though.  

post #5180 of 6370

Took a couple pounds of razor clams out of the freezer and made chowder, salad & sourdough bread.

post #5181 of 6370

We had tzatziki marinated chicken breast topped with feta and calamata olives, our side was fresh sauteed spinach with butter. I didn't know that marinating the chicken in the tzatziki yogurt dill sauce would make it so tender!


post #5182 of 6370

This is my tandoor.  Inside the tandoor is lamb.  :)  I also made some tandoori rotis.  It was fantastic sitting around the tandoor and eating as the bread and meat fresh as they were coming out of the oven.


post #5183 of 6370

I've always had a affection for the Tandoori ideas of cooking in the ground, cooking on a stick, making fresh-baked yeast-less bread (like country biscuits) on an open fire.

Ya wouldn't know it if you talk to them, but country grill-boys and  Indian tandoori-girls have a lot in common, well except for the  beef thing.  But as long as we stick to pork or chicken or fish or venison, there might be a kindred culinary spirit there.

post #5184 of 6370
Originally Posted by Balanso View Post

Fried piroshki :)



What's inside?  

post #5185 of 6370

I was tired and wanting something easy so Linguini a la Carbonara with my own twist.  Thought I'd better snap this while there was still some left.


post #5186 of 6370


We're in Honolulu once again and eating all the bounty of the 

Sea and Land.  Tonight is Ahi Limu Poke, Tako Onion Poke, 

Smoked Tako, leftover Huli Huli Chicken thighs that I made, 

and steamed rice with furikake and shoyu, oh and from the local farmer's market,

Japanese Cucumbers made in to a quick Kim Chee.




YUM!  This is WAY ONO!!


post #5187 of 6370

Vietnamese-inspired chicken wings on napa cabbage and water chestnuts. Weather is brilliant around here, so the BBQ needs to get some exercise:

post #5188 of 6370

Great looking food everyone. Especially like those Wings, Gene. 


Softshell Crab Sandwich

Watercress/ Thai Dressing/ Tomato/ Ginger Mayo/ Baguette

post #5189 of 6370

Ribs, steamed corn on the cob and potatoes.  This potato recipe came from Kevin Dundon -


Peel, quarter and par boil potatoes - I did 2-1/2 lbs of Yukon Golds as we had the kids over.  Simmer them till they are just tender on the outside then drain and put back in the pot and give it a good shake you want to rough up the outsides.  Put an appropriate sheet pan on a burner and melt some duck fat then coat the potatoes with it and into a 400 degree oven giving them a turn now and then till they are crisp on the outside and creamy on the inside.  They don't have to be brown they will be crisp though and oh so good.  I highly suggest this recipe.

post #5190 of 6370
Chicken Saltimbocca
Hasselback Pesto Potato
Julienne Carrot and Turnip
Fried Caper
Parm Tuille not shown
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