What did you have for dinner? - Page 4

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!!

I whish i could be there for sure.

 

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.

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

Pan fried Flounder with brown rice Pilaf and tartar sauce.

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.

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. 

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.

Last Night   Goat Cheese Croquettes over field greens

 On Couscous with a salad.

Petalsandcoco, that tagine looks fantastic.

 

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

I have never heard of it -:)

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.

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 A couple of dishes:

 

Gulf shrimps with ramps on black garlic risotto

 

Deep fried pork loin with puffed wild rice

 

dcarch

 

 

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

Looks tasty, man...
 

 

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

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

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.

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

 

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

 

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.

Following in the footsteps of unseasonal dinners like blanquette de veau in late May, I'm making spare ribs and sauerkraut in the 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

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.

 

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.

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

Now that sounds good Chefhow !

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.

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

 

Dave

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