or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What did you have for dinner?
New Posts  All Forums:Forum Nav:

What did you have for dinner? - Page 4

post #91 of 4196
Funny, I don't care for tomatoes but my husband goes wild for them and we had just been talking about the differences of the produce here in Hawaii and that he had not thought about it prior to coming home. May e it's the volcanic soil, maybe it' the fact that air pollution is rare, I'm not sure but we have been eating fruits and mostly veg, DELISH!!
WISH YOU WERE 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!

Reply
post #92 of 4196

I whish i could be there for sure.

 

Tonight: tournedos (quick sauté on butter and olive oil, deglaze with Cognac, add wine reduction sauce, napper and thicken) with potatoes dauphinoise.
Importantísimo to tie the tournedos and cut them thick (about 3 inches), to get them rare inside. And warm the plates (autumn here).
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #93 of 4196

Tournedos oscar is one of my favorites.  It has been a few years since I made them, maybe a special Memorial Day treat for the upcoming holiday here in the States.  Or maybe just a quick saute.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #94 of 4196
Last night I was eating solo at home and had a chuck roast in the fridge so put it through the grinder. Medium die and one pass.

Loosely formed a 6 oz burger seasoned with Dizzy Cow Lick rub and cooked it quickly in cast iron using a smashburger technique till just pink. Served on a seeded bun with some homemade grain mustard, red tinged leaf lettuce, slices of tomato and avocado

No sides made it was all about the burger

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #95 of 4196

Pan fried Flounder with brown rice Pilaf and tartar sauce.

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.
Reply
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.
Reply
post #96 of 4196
I was really lazy last night, so I put together a rich and dry tuna salad with veggies, and used it as filling for some quick loompy tortillas.

Tim from ZRCR

Reply

Tim from ZRCR

Reply
post #97 of 4196

My second shot at sushi rolls: bacon & egg, bacon & asparagus. The bacon was homemade, hot-smoked (apple/orange), but "raw," not fried. The egg was Japanese-ish omelet strips, the asparagus pan-seared.

 

Then a little haddock with brown butter & lime, some chinese broccoli with crushed red pepper, green garlic & sweet tarragon vinegar, & some of the leftover sushi rice.

 

Cheap Aussie red & a friend.  Mixed berry/zin/cardamom sorbet after.  All over the map but it worked. 

The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
Reply
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
Reply
post #98 of 4196

Baked mushroom and chicken ravioli with a heavy red wine laced red sauce and a crispy 3 cheese topping.  Quick, easy and the little one loved it.

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.
Reply
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.
Reply
post #99 of 4196

Last Night   Goat Cheese Croquettes over field greens

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...

Reply

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...

Reply
post #100 of 4196

254.JPG On Couscous with a salad.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #101 of 4196

Petalsandcoco, that tagine looks fantastic.

 

Last night I had pulled out some salmon fillets from the freezer. Decided to go a bit Mediterranean in flavors using things I had available in the fridge like preserved lemons, cured olives and parsley.

Made couscous and seasoned it with Zataar, diced preserved lemons and oil cured olives. Also seasoned the salmon with Zataar before searing in a cast iron skillet. Plated with a bit of diced preserved lemons and avocado. Also made a parsley oil which made it's way on the plate

salmoncouscous.jpg

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #102 of 4196

Could you please tell us something more about this 'ZATAAR' ?

I have never heard of it -:)

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #103 of 4196

Thanks everyone. I get inspired by many of your creations.

 

"dcarch, that's a pretty fancy looking plate, do you always serve dinner to your family like that? I'm just a home cook, I try to use my time judiciously"

 

Yes I do. It is a bad habit of mine. I do like to play with of all the dishes I make to see if I can go beyond normal recipes.

------------------------------------------------

 A couple of dishes:

 

Gulf shrimps with ramps on black garlic risotto

 

Deep fried pork loin with puffed wild rice

 

dcarch

rampsshrimps.jpgrampsshrimps2.jpg

 

 

friedporkwildrice.jpg

friedporkwildrice2.jpg

post #104 of 4196

pork vindaloo that i made the day before as it's always better to let it sit a day...garlic naan, baby greens salad with tangerine vinaigrette, ginger cognac(canton) creme brulee...white wine for me, beer for hubby.....

joey

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 #105 of 4196

Looks tasty, man...
 

post #106 of 4196

DSCN0533.JPG
 

Today it was my turn to cook dinner for me and my baby, so I chose something easy, simple, summery and delicious - Spiced pan-fried smoked trout, tzatziki with tarragon and basil, accompanied with white bread croutons and caviar

post #107 of 4196
Quote:
Originally Posted by berndy View Post

Could you please tell us something more about this 'ZATAAR' ?

I have never heard of it -:)

First my spelling error. Should be zaatar or za'atar.
http://en.m.wikipedia.org/wiki/Za'atar

A spice blend of thyme, oregano and marjoram with sumac for a lemony tang. Also contains toasted sesame seeds.

Commonly mixed with olive oil to make a paste and spread on bread

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #108 of 4196

Dinner was a couple chorizo burritos, nothing special.  What was a bit special was Sunday's breakfast.  I usually get up, make coffee, then go hide in my basement office working on the computer.  But Sunday I actually went out on the front porch with my coffee and a recent issue of Food & Wine.  Sat at the end of the porch with the rose bushes, smelled lovely.  And for food I had scrambled eggs, prepared simply with parmesan and black pepper.  Very simple, very tasty, very relaxing slice of my life.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #109 of 4196

Veal Blanquette, made with trim from loins  served with buttered noodles

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...

Reply

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...

Reply
post #110 of 4196
Quote:
Originally Posted by chefedb View Post

Veal Blanquette, made with trim from loins  served with buttered noodles

 

Chefdeb: Is this a trustable recipe for blanquette de veau?

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #111 of 4196

I don't know about ChefEd but it is pretty much spot on ! Would like to know if he agrees. Ordo, your food is terrific .

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #112 of 4196
Following in the footsteps of unseasonal dinners like blanquette de veau in late May, I'm making spare ribs and sauerkraut in the eek.gif indoor oven for dinner tonight. Can short-rib goulash and potato/bread dumplings be far behind? Or is that best left until the weather's oppressively hot.

On a related front... Does anyone else find it amazing that so few people know the basics of cooking prepared sauerkraut?

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #113 of 4196

I do almost same way only on second  simmer I use a drop of chicken stock not all water. And when I saute my mushrooms I hit it with a shot of white wine for a bit more flavor. BDL is right this is a late fall or winter dish but then I did not want to freeze the veal trim as I think it is a sin to freeze veal.

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...

Reply

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...

Reply
post #114 of 4196
Quote:
Originally Posted by boar_d_laze View Post

On a related front... Does anyone else find it amazing that so few people know the basics of cooking prepared sauerkraut?
BDL

 

Some years ago a friend and I were traveling back east from Utah.  We stopped at the Amana colony in Iowa for lunch.  Wow.  The place we went served family style and they put like three different kinds of cold sauerkraut dishes on the table during the salad course, and three hot kraut dishes along with various potato, corn, etc. with the entrees.  That was one tasty meal!  We had to stop at the next rest area for a long afternoon nap.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #115 of 4196

Chicken and Ancho Tamales with a creamy enchilada sauce, beans/rice and crazy corn.

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.
Reply
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.
Reply
post #116 of 4196

Now that sounds good Chefhow !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #117 of 4196

Bought chicken thighs on sale  boned them out stuffed them  with goat cheese and piece of  palma ham rolled breaded and pan fried, with brussel sprouts sauteed in butter ,pepper salt, sugar and chopped bacon. Baked tater.  Season over I am off for summer so now have time to shop and cook and take care of my kittens.

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...

Reply

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...

Reply
post #118 of 4196
Ossobucco stew with aniseed fichus and white rice.
Couple of details: I began the stew on Monday. The ossobucco has been in the fridge a whole day and reheated today. A long cooking. Besides the ossobucco, there's 1 bottle of red wine; two tomato cans; lots of garlic; mirepoix with more carrots than usual; dried pine fungus; 3 cloves; anise seeds; cinnamon.
The fichus were sauté in butter, sugar and anise seeds. You must try this combination. Delicious.
The absurd presentation of the rice was joke of a friend, that insisted in reproducing Madame Pompadour "popular" tit. This kind of things happen when you mix a bunch of guys and their wives are absent.
 

2r7yctg.jpg

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #119 of 4196

Cedar planked Copper River sockeye lightly smoked over apple wood with Corn on the cob.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #120 of 4196
Wienies ("regular" hot dogs, hot links, andouille) and beanies, garlic toast, vanilla malts.

BDL
Edited by boar_d_laze - 5/24/12 at 6:50pm
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What did you have for dinner?