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What did you have for dinner? - Page 176

post #5251 of 6366

Mix of ground beef, sausages, onions, garlic,rice, salt, pepper, time, turmeric, oregano, cayenne, cinnamon, cumin, rapped in blanched cabbage leafs and baked for 1 and 1/2 hours in a dutch oven with tomato sauce and chicken broth.

Great result, very flavorful and moist. A keeper    

post #5252 of 6366

Dinner was leftover turkey, stuffing & gravy but made this blueberry cobbler. Fresh local berries, OJ & zest, sugar & nutmeg. Sweet spoon biscuits on top.

post #5253 of 6366
Good day mate,
I read about your surf and turf. Not an easy dish. I give you my version of it, to help you on your next attempt.
I use a nice porterhouse steak or ribeye or eye filet. Also some nice prawns or lobster tail or anything seafood you fancy. Some garlic, spring onions, white wine, cream, seasoning.
With surf and turf you also need to get the timing right. Here is a simplified version.
1) sauté your prawns or seafood with olive oil. Make sure the pan is hot. Don't cook the seafood right through, in other words a quick but hot sauté process. Remove the seafood from your pan and place it on a plate without keeping the seafood hot.
2) add the garlic and spring onions in to the pan and fry it off, add the white wine and perhaps the juice of a half lemon or lime. Add the cream and seasoning to your sauce and let it simmer for a short while.
3) now you grill your steak cooked to your liking. Once your steak is ready, remove from pan, place it on a plate and cover with alufoil to let the meat rest.
4) in the meantime you add the seafood in to the sauce and let it simmer for a couple of minutes. Remember just to simmer your seafood and not boil. Otherwise you end up with tough prawns or seafood.
5) uncover your steak, plate it and poor the seafood and sauce over the top. Voila!
6) fresh steamed vegetables and rice or potatoes goes well with it. But you may like a salad and chips, this is up to you.
Tip: I only use beef for the steak, but this is just my preference.
Good luck next time and I hope I could assist you.
post #5254 of 6366
I made a traditional green Thai coconut curry with Turkey. Here is a list what I used.
Green curry paste (Mae Ploy) from Thailand. Coconut milk and coconut cream, chilli, ginger, coriander, garlic, onions, carrots, long green beans, bamboo shoots, sweet corn kernels, capsicums, white radish and of course turkey breast diced.
First I fry of the diced Turkey meat. Remove from pan, fry of the garlic, sliced onions, sliced fresh ginger, chilli and the finely diced stems from the coriander. When sautéed off add the green curry paste and fry everything off together. Then add the coconut milk or coconut cream, mix well and let it simmer. After add the vegetables and the meat, let it simmer until the meat is tender and vegetables are cooked. Just before I serve the curry, I add the coriander leaves. Best served with Thai jasmine rice.
Now if you like it really hot, you can make a simple Thai chilli sauce. You need fish sauce, juice of a lime, pinch of salt and sliced red or green chillies. But all ingredients together and serve it as a condiment for everybody to help themselves. The salty taste of the fish sauce will also add a bit more seasoning to your serve.
It was so yummy that I have to cook it again next week for my family.
post #5255 of 6366

I made risotto with seared shrimp and a nice salad with olive bread croutons.


post #5256 of 6366

My buddy got some pics from dinner and put them into some kind of collage. I went out with another friend last night in his airboat and he gigged a huge tilapia (invasive in FL) so we had some fish tacos. I did some reuben sliders on the grill as an appetizer.. we also had plenty of wings.


post #5257 of 6366

Nice Eastshores - I boned out some chicken thighs, seasoned them inside with BBQ rub then rolled and tied them.



It turned stormy this afternoon so I cooked them in a deep, dry skillet till they rendered out and were crisp all over.  While that was going on I made some quinoa in vegetable stock and sauteed some fresh corn, jalapeno, red pepper and garlic in butter.  When the quinoa was rested I added it to the veg mix.  I served the chicken over that - really delicious and great crunch from the skin.



Finished up with some pound cake, macerated strawberries, whipped cream, mint garnish and drizzled with a little home made framboise.  


post #5258 of 6366

Oh man... dat skin tho!

post #5259 of 6366

Personally I would never buy tilapia in the store, but fresh gigged fresh out's de watta is another story.  Nice score  :thumb: 


Yeah rotating those tied thighs was like work, but so worth it.  

post #5260 of 6366

Green coconut Thai curry with Turkey meat. I cooked this dish last night for dinner with my family. I am travelling a lot to Thailand and my lovely girlfriend loves cooking with a passion. I learned how to cook some Thai dishes. I use identical Thai ingrediences.
The secret is in the preparation. Here is a list of ingredients you need for this dish:
Green curry paste (Ma Ploy) is a green curry paste from Thailand
Fish sauce
Onions and garlic
Fresh coriander, fresh ginger and if you like some fresh lemon grass
Coconut milk or coconut cream
Vegetables like carrots, celery, capsicum, white radish, bamboo shoots, broccoli, green beans and any vegetable you may like
Oil, seasoning
Rice, vegetable stock and fresh limes, (Jasmine rice is traditional with this dish)
Meat: you can use chicken, turkey, veal, beef or pork. In Thailand they use most of the time chicken.
As you can see on the photos, you see the finished preparation, followed by the cooking steps and a typical condiment is the Thai chilli sauce. For that sauce you use the fish sauce, juice of lime, sliced chillies and a pinch of salt. This sauce is served as a condiment for those who like extra spice and heat in the curry.
The fish sauce I talk about is a liquid you can buy. It has a light brown color but the sauce is clear and very salty. It is used in Asia to add a touch of extra seasoning to different dishes.
The meat I fry off with a touch of olive oil with a few drops of sesame oil seperate and add once I finished frying off the garlic, onions, and the curry paste in a seperate pot. The coconut milk or coconut cream is added after frying off the onions, garlic and curry paste. Now I add the meat and the vegetables. Simmer for an hour. Finish off with the fresh coriander.
Note: if you use beef or pork, you may cook the meat for a while in the sauce first before you add the vegetables. Depending on the cooking time. Chicken and turkey meat can be cooked together with the vegetables as the cooking time is approximately the same.
The rice can be prepared in the rice cooker, I add vegetable stock instead of water and a touch of salt for better flavour.
I hope you like my post and if you try to cook this dish use for the liquid only the coconut milk or cream. Don't add to much extra fluids as the vegetables will release also liquids. The coconut milk should cover all the ingrediences by 90%. I Cooked this dish for 10 people and I used 1.2 litres of coconut milk.
post #5261 of 6366

Since I had a quick and rare moment of freedom and culinary exercise while at home today, I figured I'd follow @kuan 's advice and pop in and say hello. Certainly been a summer for the record books in the way of life with a teenage child. Sheesh!


Just finished starting dinner for the evening.....Veal Marengo (the more French version). It was originally intended for Sunday supper but one thing led to another and I forgot a couple ingredients. Anyhow, found some nice veal shoulder Saturday at the local k-roger and decided to splurge. Serving it for dinner tonight but the toss-up is between some nice steamed Rice or Gnocchi, in place of noodles. Last time I served it with potatoes but since it's not winter and decided to lighten it up some-what. Try and get a picture of the finished product later. 

post #5262 of 6366

Had a crispy chinese pig roast over the weekend.  No one ate the head, the fools;  jowl is the best part!  I took the jowl and put it into a congee I made with sushi rice.  If it's good enough to win Top Chef...


Here it is, my pork jowel congee with shiitake, scallions, and some crispy skin chip.


post #5263 of 6366
Oh my!
post #5264 of 6366

Oh Hell yes - I used to buy half a roasted pigs head from Kam Man in NYC - it would last me a few days and was wonderful.  


Speaking of pork I scored an end of pork loin today reduced to $1.50.  It didn't have much of a fat cap so . . . I did what any sane person would do - I wrapped it in bacon.






I used a spatula as a prop to roll it over a medium to low flame.  That left me free to prep the rest.  I pulled it to rest at 130 for 15 minutes uncovered and the connective tissue was very soft and the meat very tender.  I made slits in the pork and stuffed with garlic and rosemary before wrapping and tying the bacon on.  Then seasoned that with a thyme and garlic infused salt and pepper.  For sides it was leftover risotto and a salad with a tomato vinaigrette.  Over ripe tomato passed through a strainer with a splash of lemon balsamic, garlic, pepper, anchovy paste, basil and evoo.  It was a really delicious meal - I'm on a roll.

post #5265 of 6366

That looks totally amazing! Even better the dishes one would see on the tube!

post #5266 of 6366

My favorite wings are breaded, deep-fried, then the wings taking a bath in Frank's Red Hot Sauce, traditional hot wings from Buffalo,N.Y. Liverpool is my hometown, home of the Heid's white coney! Love those things!

post #5267 of 6366

Fresh Poblano Corn Chowder

post #5268 of 6366

Meant to post these for the salad challenge. I'll post them here instead. 


Zucchini Pizza w/Salad

Purslane/ Mixed Greens/ Fresh Thyme/ Cherry Tomatos/ Red

Wine Vinaigrette



Pan Seared Black Pepper Crusted Tuna

Donut Peach/ Toasted Sesame Seeds/ Orange Muscat Vinegar


Grilled Shrimp Salad

Roasted Hazelnuts and Pecans/ Champaign Vinegar

Edited by jake t buds - 8/4/15 at 1:42pm
post #5269 of 6366

@Mike9 We wrap the tenderloin with bacon anytime we smoke one for that sexy pork on pork action.. slow smoked bacon is hard to describe.. it's everything bacon should be.


My buddy and I did that today, along with a whole chicken, some baby back ribs, sausages and a side of salmon. We had a large brisket on too but it was not ready for the dinner bell.


post #5270 of 6366

Shank and potato stew.

No tomato paste or wine. Just soy sauce, water, some spices and lemon zest.

At least 3 hours to get the meat tender. Better do it a day in advance.


Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #5271 of 6366

Looks good Ordo - we finished up "Stubby" one of our roosters I butchered last week.  Wow - fresh chicken is so much better than anything you can get in a store.  Big Boy and Greedy are in the freezer.  

post #5272 of 6366

Cottage pie


Edited by Ordo - 8/15/15 at 9:24am
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #5273 of 6366

I portioned a whole pork loin for the freezer the other day and sliced two chops off the back end the light and dark meat type.  I like them for this recipe.  I mixed some mayo, olive oil, touch of vinegar, chopped fresh rosemary, thyme and garlic and mixed it all with a little pepper and ground smoked salt.  I pounded out my chops then slathered with that mixture and coated in bread crumbs and let rest on a rack till room temp.  I enhanced some tomato sauce I made for pizza the other day, set some water to boil and cooked 3oz. of spaghetti while the chops were developing an excellent crust in the olive oil.  I moved them to a warm spot then sauteed garden garlic, evoo, butter, pepperoncino and put the el dente spaghetti into that along with some pasta water, romano and some saw dust to finish.  That was a side the cutlets were served over the tomato.  It was a delicious use of pork and went quite well with a G & T.


post #5274 of 6366

Slummed it tonight...... Mortadella & provolone sandwich with sprouts & some fritos.

post #5275 of 6366

I wish I could get good Mortadella it's a must have for a Muffaletta.  

post #5276 of 6366

I can't get it anywhere around here retail, order it every couple of months at work when I do Italian cold cut subs for a special. $8lb bologna, whooda thunk?

post #5277 of 6366

Mortadella is readily available here in Salt Lake City. A local favorite of mine, The Bayou, makes a good muffaletta.


This talk of fancy bologna brings me a bit of sadness. As some of you may recall my day job is providing non-emergency medical transportation. There was this one fellow I used to pick up at the University hospital and take him up to Bountiful. A decent little drive, gave us time to chat. He was also an avid cook and enjoyed talking about food.  One afternoon we somehow went from high end gourmet to simple comfort food. The net result was that I stopped at a grocery along the way so he could get a package of bologna and a loaf of white bread to make a proper fried bologna sandwich when he got home. Funny!


The sadness, though, comes from the fact that he passed away a few weeks ago, I'll miss him.



Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #5278 of 6366

Kids are on vacation so it was the grownups turn to get together.  I marinated chicken legs and thighs in a mix of cocoanut milk, Greek yogurt, curry, lemon, turmeric, garlic, hot sauce, smoked salt and black pepper for half a day (overnight would have been better).  I baked them for an hour @ 300 then onto a hot grill with some cherry and maple for smoke.  Simply delicious - tender meat with a great crust.  The lower temp kept the moisture in and the hot flash on the grill sealed the deal.  


Edited by Mike9 - 8/18/15 at 10:09am
post #5279 of 6366

String beans, zucchini & onions from the garden with beef, shrimp & oyster sauce.

post #5280 of 6366

Nice to see this thread hasn't completely gone dead. It was interesting to see what people eat.  Thanks to those that continue to contribute. 

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