What did you have for dinner?

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Joined Jan 7, 2012
Kane both of those looks amazing.  I need to start steaming rice more often.  Is yours pretty sticky?
 
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I have my faithful Panasonic 4 Cup Rice Cooker from Kaneohe!

I use a method of measuring out the rice and water we practice in Hawaii

Just pour out as much rice as you think you need;

wash it (in the pot/insert) under cool water until the water is no longer milky in color;

put just a little water as so you can level out the rice. 

Place the tip of your index finger just to touch the top of the rice then add enough water to reach the first knuckle at the end of your finger;

place the insert back into the “machine”;

cover/cook da bugga'(just puch down the button it takes usually 15 minutes)/steam(the button pops back up and leave it for an additional 15 minutes)

and it comes out prefect sticky/not too sticky rice every time. 

The leftovers are going to become “Hawaiian Fried Rice” tomorrow, with Teri Chicken on the grill.  ONO!!

K~girl
 
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Joined Apr 9, 2012
Last night was comfort food: Habichuelas Rojos, Ropa Vieja, Yuca, Mojo and of course, Arroz.  I made boxed Pistachio pudding for dessert, which I don't think I've ever done...heh.
 

margcata

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Joined Sep 18, 2011
Interesting Post.

It is a special day for us so a light yet special dinner at home:  

Poisson á La Crème aux Champignons = Baked Plaice with Chanterelle Mushrooms and Cream

A lollo rosso serrated curly edged lettuce variety which is green with magenta curly edges

A bottle of Sauvignon Blanc

Baguette - oven warm

Best regards.

Margaux Cintrano.

Margcata.
 
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Petals - thanks for that luscious looking food porn!  I need to make up some tea cured salmon soon.

mjb.
 
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Lol.

I hollowed out the centers of the bagels and stuffed it with cream cheese and capers. Lots of dill as I enjoy it so much, could only eat half though.
 
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Joined Apr 9, 2012
Last night was a layered salad, my youngest helped me make.  Simple and fun:

2-3 heads Romaine, (smaller ones I do whole, larger get halved), coarse salt, Olive Oil, Black Pepper and a splash of Rice Wine Vinegar and onto a high grill.  Basically want to give some charring but still retain the crispness of the lettuce while heating it through.

Chicken breasts marinated in sour (bitter) orange marinade, grilled, sliced thin on the bias

Thin sliced cucumber

Fresh green onion/scallion, cut into small rings

Grated Carrot

Dressing: 4 cloves garlic, ground cumin, ground black pepper, salt, juice of 1 lemon, small bunch cilantro, small bunch of chives, 1 egg...into blender high speed, and slowly add about 1.25/1.5Extra Virgin Olive Oil

Another small sprinkle of green onion for more contrast

Garnish with crisp pan fried chopped Nettle seasoned with salt and pepper

It's great to see the family devour this stuff.  Trick is to have everything prepped, Grill off the chicken and while it is resting grill the lettuce.  Off the grill, chop immediately and then layer in the above order.  The nettles we collected and then into a pretty hot pan with a little bit of Olive Oil.  You just keep cooking them until they get kind of crispy, adding more oil if you see fit and seasoned with a little salt and pepper. When they cool, just snip them with scissors, keeping the leaves intact as much as possible. It's a great one-dish meal, granted not many carbs but still satisfying and pretty quick to prepare.
 
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Joined Apr 9, 2012
Tonight is easy food for the kids but I am inspired to make a meal for my wife and I:

Grilled Ribeye with Bearnaise

Pommes Paillason (but cooked in Tallow that I rendered last night)

Spring medley of wild cress, dandelion green (haven't fixed on how I plan on dressing it....maybe just a drizzle of Laudemio, a squeeze of lemon and some coarse sel gris from geurande )

Chocolate Mousse

I need to grab a wine for this, I might have something that will work downstairs (think I have a mid nineties Burgess Cab)...but I am by no means a Sommelier so am open to suggestions!
 
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Dcarch,

You inspire ! Beautiful looking kabocha soup, I enjoy the way you used the vegetable as the vessel. As far as the salmon goes and the way you arranged the dish, just A1.

Another thing that caught my eye was your utensils, are those coconut utensils ?

Petals.
 
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Joined Nov 7, 2011
Last night I tried something completely new to me.  Beef heart.  Figured out quickly how to clean it and then searched for different cooking methods. 

I ended up slicing it thin and searing it.  Served over a salad of arugula, golden beets, peppers, olives and threads of carrot and daikon and dressed with a vinaigrette

 
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Joined Jan 7, 2012
I like the way this post is going! Pics look great guys! Especially that soup and salmon... Yumm
 

pussy

Banned
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I had stewed duck last night. It tasts very delicious! Very easy to cook. The most important step is to frying the duck with all the needy sauce before put it into stewpot.
 
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Joined Apr 24, 2011
In preparation for going to Hawaii, last night we had

Zippy’s (same place as the Mac Salad) Chili, cheese on top and

Diamond Bakery Soda Crackers on the side

VERY ONO!! 

That will be my next project, to figure out the recipe for that…

 

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