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What did you have for dinner? - Page 21

post #601 of 3889

Sure - it was supposed to be pork and pumpkin, but we have an abundance of butternut squash in the garden. 

 

I boned pork chops and did a 1" dice on the meat.  I diced onion, squash, and potatoes and minced a big whack of ginger, six cloves of garlic and cleaned two dried chilies.

 

I turned on the slow cooker and lined the bottom with the pork bones.  Next I dredged the meat in well seasoned flour and seared in bacon fat in two batches then transfered them to the cooker. 

 

I added the veg to the pan and cooked them for a couple minutes then deglazed with a bottle of pumpkin ale.  I added two table spoons of tomato paste and a can of Rotel tomatoes and transfered that to the cooker. 

 

Next I added the two dried chilies, two bay leaves and adjusted the seasoning.  Then just put the lid on and let her cook on high for 4 hours then turned it off and let it coast till serving.

 

I served it in bowls with French bread - yummy.

 

Now - when I reheat the left overs I'll add some chicken stock and collard greens just for a change of pace.

post #602 of 3889

I went with butternut squash tonight also. I looked at various meats to add along and really figured why not just eat a big bowl of butternut squash soup for the fall spirit? With my Sam Adams Octoberfest beer in hand I roasted the squash on the grill. I sauteed half a large sweet onion along with garlic, thyme, and smoked paprika. Combined the saute mix along with the roasted squash and added a little milk and chicken stock and pureed. A big dollop of greek yogurt went in the middle and was garnished with smoked sea salt and garlic chives.

 

 

post #603 of 3889

That looks good - we love grilled vegetables. 

post #604 of 3889

Food looks great everyone.

 

I made a pumpkin soup, and with the rest of the stuff surrounding my soup we made supper.

 

with stock and spices.

 

 cooked it down, added cream

 

 Made supper with the rest of the veggies here.

 

 Filet mignon, blue cheese sauce, roasted potaotes....

 

 with wine we made last year. Petals.

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post #605 of 3889

The steak was cooked to perfection. (in case you wondered).

 

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post #606 of 3889


Beautiful. You could use that for a "cook seasonal!" ad! :)

post #607 of 3889
Killer dish Petals

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 #608 of 3889

wow everyone's dishes look phenomenal I'm salivating right now... and I just ate... hahaha homemade salmon burgers turned out pretty good... added some green onions and cilantro to it because hey why not? and it turned out pretty good 

post #609 of 3889

Hey why not ? I just finished toast and peanut butter with honey right now, my supper, yes, some nights are just like that.

 

Thanks guys for your kind words. Glad you liked them.

 

Petals.

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post #610 of 3889

Portabella Cap Paninis:

Grilled Caps with swiss, sliced plum tomatoes, spinach, banana peppers on ciabatta rolls, with dijon mustard and sun dried tomato tapenade

post #611 of 3889

char siu (roast bbq pork) + salt chicken (boiled chicken with soy sauce) + rice + ong choy in fermented bean curd sauce

post #612 of 3889

Pan grilled beef tenderloin sandwiches on roasted baguettes. With oven roasted green pepper, mayonnaise and a tee spoon of recently made glace de viande. Which, of course, made the difference.

post #613 of 3889

I am a bit late on this one, but what the heck:

 

If this was indeed diaphragm, I don't think pan grilling will work. Around here, in Bavaria, it is a speciality. You simmer it in a pot of beef broth - so you do not leech out the taste - for a couple of hours. Six will do. Mirepoix in the broth won't hurt. Then you serve it, with a ladle of the broth over it, salted and peppered to taste, with a side of horseradish. It still will not be tender, so, at the table, you cut thin slices perpendicular to the fibre, season with horseradish, maybe extra salt and pepper to your taste, and enjoy. Just plain sourdough bread, preferably a dark rye, to go with it.

 

Quote:
Originally Posted by ordo View Post

Wow, 20 lobsters! Nice.

I'm cooking the whole afternoon. I cook and write the story of the "barriletes" (kites) of my childhood. Easy going day.

 
1. Glace de viande on process since yesterday.
2. Chinese 4 hours stew with the meat of the ossibuchi, mandarin orange zests, Dou Pan Jiang, soy sauce, star anise, cinnamon, Szechuan pepper, etc.
3. For lunch a quick pan grilled "entraña", which, if I'm not wrong, is a cut from the diaphragm. 
 

 

 

It came hard as a piece of leather. Old cow for sure, my bad choice. Too thick. I should have known.

post #614 of 3889

So many gorgeous dishes!

 

French Fries – your home-made Gnocchi looks restaurant ready.

 

Eastshores – the beautifully grilled squash makes me think of a piano keyboard.

 

GeneMachine – your beef roulade with a porcini-pancetta stuffing should be on a magazine cover.

 

808JONO202 – Very nice plating, the wine and herb braised chicken

 

Petals – The steak was indeed perfect.

  • - - - - - - - - - - - - - - - - -

 

Pan fried shrimps on home grown tomatoes.

 

And nothing-fancy stir fried garlic fish sauce bean sprouts

 

dcarch

 

 

 

 

 

post #615 of 3889

I really enjoy the plating of the sprouts. 

post #616 of 3889
@ DC : So wonderful to look at. Your tomatoes r from the garden ? My tomatoes looked like mutations this year, yours look terrific. As for that fancy haired guy , I never laughed so much !!!

That would be a fun thread to start....

Petals

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post #617 of 3889

Keeping it VERY simple tonight, it was about 12 Sour Cream and Onion Pringles, 1 snack sized Milky Way, and a couple PBR's. How nutritious! 

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #618 of 3889
Quote:
Originally Posted by dcarch View Post

So many gorgeous dishes!

 

French Fries – your home-made Gnocchi looks restaurant ready.

 

Eastshores – the beautifully grilled squash makes me think of a piano keyboard.

 

GeneMachine – your beef roulade with a porcini-pancetta stuffing should be on a magazine cover.

 

808JONO202 – Very nice plating, the wine and herb braised chicken

 

Petals – The steak was indeed perfect.

  • - - - - - - - - - - - - - - - - -

 

Pan fried shrimps on home grown tomatoes.

 

And nothing-fancy stir fried garlic fish sauce bean sprouts

 

dcarch

 

 

 

 

 

 Who eats like this at home?

I had leftover pot roast, microwaved in and consumed from the tupperwarer container it was stored in. Along with that, I had a handful of fritos, served on a paper towel, and a diet pepsi, straigh from the can! 

post #619 of 3889

Nothing wrong with a well plated dish,  I am sure we have all eaten from some well presented dishes, and  on the same note, from food heated up in tupperware- eat n go.

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post #620 of 3889

Depends on the day - today there's a national holiday here, so I got the time to work on free-range pork belly three ways. Tomorrow, I may pop a tupper box with leftover chili in the nuker. Why not. :D

post #621 of 3889

I will yet have dinner, but I have set my eyes on a lovely pot meal, which is basically chicken and vegetables in a small ceramic pot baked in the oven with some cheese on top. It's easy to cook and delicious. The good thing is that you don't need salt as the cheese and produce along with the meat will stew in their juices. 

post #622 of 3889

Open omelet or something like that, with tomatoes, grana padano cheese (not DOC), grated parmesan and oregano. Touch of EVOO on top. Quick and effective.

 

post #623 of 3889

Brought back absolutely gorgeous heirloom

(don’t know what kind, just the uglier the better right)

tomatoes for DH (I do not care for ‘maters)

in a large dice along with some sweet onions and what are they called...French radishes? 

Stopped at a farmer stand on the back roads coming back from Northern California,

sorry no photos, my sd card is FULL!! 

Grilled some chicken thighs and some zucchini (oh and potatoes) 

that was our simple supper tonight after a very long ride home yesterday.

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 #624 of 3889
Tonight made a sauté of onions, garlic, jalapeño, green olives and red potatoes cooked in evoo with smoked pimenton. Pan seared salmon on top


Edited by Scubadoo97 - 10/8/12 at 9:19am

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 #625 of 3889

Well the pictures have really picked up this thread.  I'll have to get the camera out next time.

 

Simple food tonight.  Made a red sauce with hot Italian sausage and chipotle peppers this morning.  Made lasagna this afternoon with the sauce and some fresh ricotta I made yesterday.  Green salad with romaine, avocados and the last of the tomatoes from the garden (it froze here last night).  Cubed watermelon.  Homemade cinnamon ice cream and apple crisp for desert.  Pretty Midwestern, all in all.

 

Also put up 28 pints of raspberry and poha ( aka cape gooseberry or husk cherry) jam over the weekend, but that's breakfast food.
 

post #626 of 3889

braddah Pohaku, Poha Jam, Oh my gosh!

I haven't had that in the longest time, I can come your house?

I'll bring the Sweet Bread and butta' ....

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 #627 of 3889

Yup, Poha.  I used to grow them myself, until I discovered that a few vendors sold them in the farmer's market, briefly, in the fall.  So I buy a whole bunch when I can find them and make  jam.  You might check local farmer's markets.  People tell me, "Oh, my grandmother used to have those in the garden when I was growing up."  It is an "old" plant and people still grow them, but you might have to look around.  I make a marmalade type jam with them (using lemons) to get enough pectin to get it to set (in addition to adding Sure Jell). 

 

The next step is adding some jam when making homemade ice cream to get Poha ice creambiggrin.gif

post #628 of 3889

Went pseudo healthy and made a Spicy Thai Coconut Quinoa dish tonight.

The dressing is a mix of 1/4 cup of lime juice, 1/4 cup toasted sesame oil, a couple of cloves of garlic, 2 Tbs of lime zest, about 2 cups of cilantro with stems, 3/4 cup of unsalted roasted peanuts, 1/4 cup sriracha and sweet Thai chili paste, palm sugar or brown and blend this together. Adjust to your taste

Basically cooked the quinoa in a mix of seasoned water and coconut milk, mix in a little dressing, browned tofu, blanched carrots and broccoli, scallions, peanuts and I used sliced baby spinach leaves. Meatless Monday

 

 

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 #629 of 3889

First time ever I tried tempura tonight. 

 

Work in progress:

 

First sample:

 

 

 

No more pics - rest got eaten right out of the wok. Went quite nice. Very crispy outside, very moist inside - now I HAVE to go to Japan and have some of the real stuff, from a cook that does nothing else than making tempura for the last 30 years, in the third generation. I can't imagine what that might be like!

post #630 of 3889

Scuba: Nothing wrong with eating healthy, I like your idea, meatless Monday.

GM: That looks terrific, Tempura is light and tasty, I like it over the heavy batters...

 

Petals.

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