What did you have for dinner?

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A very generous friend of ours came back from Manhattan Monday with pastrami from Katz's on Houston St. We thought he was bringing sliced, vac'd pastrami, but no. Instead he gave three of us a whole point cut!!! Mine weighed 4.6 pounds and the instruction said to "boil for three hours, or until tender". We had the kids over for "Deli Night" and the 7 of us made a serious dent in it - :lol: I think I went into a pastrami coma.

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I had to get "the big pot" out of the cellar -
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My house smells like Cioppino at the moment and it's heavenly - squid for the long, slow cook then scallops, fish mix and little necks.
Ok - an hour on the squid then the clams and when they opened in want the scallops and fish - OH MY!!! Talk about tasty - served with toasted pita points and a bacon/parsley topping.
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FOr some reason thought it was time for a classic French omelet. It has been a while since I last did one, I was not expecting perfection. Anf of course, I didn't get it.

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But I think it might be worth it to practice once a week. It looks a bit ragged, but boy oh boy! I should have taken a shot of the interior. This was so light, airy, creamy and delicious! Just delightful, great taste and texture, and the shape wasn't that far off.

Served with lightly fried cherry tomatoes and a caesar salad with crispy proscuitto and a good amount of grated parm. There's also a bit of parm and gruyere in the omelet. And the green onion was pulled out of the backyard about half an hour earlier.

All in all a nice meal.

mjb.
 
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Decided to make beef stroganoff this evening. I have never really looked at a recipe because I figured it's so simple but apparently in addition to sour cream there is dijon mustard in the sauce. I added a bit tonight and it was very tasty.

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Had some fresh asparagus stalks left from last nights dinner and that got the wheels spinning on tonight’s dinner. Made a sauce from butternut squash simmered in chicken stock and seasoned with garam masala, until very tender and then pureed in blender. Peeled and diced asparagus stalks and parsnips. Diced applewood smoked bacon. Finely minced red onions and garlic. Sauteed onion/garlic, added bacon and continued sauteing. Added parsnips and continued sauteing. Added asparagus stalks, sauteed briefly and then lidded and turned off heat while pasta finished cooking. Pasta was spaghetti made with red lentil flour. Tossed everything together and topped with toasted sunflower and pumpkin seeds, parsley, and Romano cheese.

Presentation would have been better if I had tossed pasta with sauce and then topped with bacon, asparagus, parsnip mixture and then seed garnish mix…but I was in eat mode, not looks mode. dinnerr4,27,21.jpg
 
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I had made kabobs to take to my nieces cookout the other night. I had sirloin leftover so I made some tonight along with russet potato. sirloin chunks dry marinated in salt, pepper, roasted garlic powder and smoked paprika. So in order - meat, red onion, red pepper, pineapple, tomato, repeat. The potato gets nuked 2/3 of the way through then scored, seasoned and finished in butter in a pan with a pot on top. Talk about the crunch factor - creamy on the inside and crunchy on the outside.

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I want the recipe

Thanks! Here's the gist of what I did..

  • 2.5 lbs of beef round roast that I cut into 3/4 inch cubes (I bought what was on sale)
  • 1 medium white onion diced
  • 2 small packages of button mushrooms sliced
  • 1 tbsp of garlic powder
  • 4 sprigs of thyme
  • 4 cups of beef stock
  • about 2 tbsp of dijon mustard
  • 1.5 tsp soy sauce
  • about 1.5 cups of sour cream
  • "Wondera" flour to thicken
  • S&P season throughout and finally to taste
Sear off the beef over high heat in two batches and removed to a plate to rest. Adding a little oil as needed saute the onion and mushroom which should produce enough liquid to deglace the pan for about 8-10 minutes until softened. Add in the beef stock. Now cover and simmer until the beef is tender. This will depend on the cut you are using but for me this cooked around 3.5 hours. Begin sprinkling in the wondera flour stirring briskly over a strong simmer until the sauce has thickened enough to coat the back of a spoon / to your desired consistency. Add in the splash of soy, taste and season, etc. Remove from heat and stir in the dijon and sour cream until combined.
 
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I am still working on the goal of meal prepping and freezing dinners. These plant fiber based trays work pretty well but I am having a hard time pairing the bag sizes to the tray sizes and when things aren't right it can be a real PITA. Heading towards summer I figured I need to start adding some options that aren't stews or heavy pastas so today I did mojo grilled chicken tenderloins with cilantro lime rice, black beans and cotija, and a corn pepper onion medley. I had to use scissors to cut down these trays because apparently the bags I bought are maybe 1/4 of an inch smaller than the sample bags I used before. Anyway I made it work but I definitely need to find a better tray.

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I made a long sauce today for Cinco De Mayo tomorrow. I wanted something quick and easy and remembered I had some 3 cheese tortellini in the ice box. A "quickie" Brodo was perfect. 2cups of basic chicken stock, 1 bullion cube, a little mirepoix, some parsley, thyme, pepper and roasted garlic powder completed the profile. Simmered for about an hour then removed the beg and poured over the tortellini and topped with grated sheep's milk Pecorino Romano and fresh parsley. Very satisfying for a not so nice day (weather wise).

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Simple dinner tonight - roast chicken thighs with Jasmine rice with bullion, onion, red pepper, parsley, and turmeric. It's a great combo -

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3,201
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Joined Jul 13, 2012
It was freakin' HOT yesterday and I wanted something cool. I poached some shrimp in white wine with garlic, parsley, peperoncino, salt, pepper and a little smoked paprika. Simmered to cook off the alcohol then gently poached the shrimp on both sides then removed to the icebox to chill. I simmered the liquid to reduce and micro waved two ears of corn for 4 minutes. I squeezed them out of the husk and when cool enough to handle cut off the kernels and milked the cobs with the back of a knife. I diced some roast red pepper and set aside. When the liquid had reduced I added butter, the corn and milk, a shot of heavy cream and mashed. When it had thickened I added the red peppers and removed from the heat and adjusted for seasoning. I let if cool a bit then plated. A quick cocktail sauce was in order as well.

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Hot and MUGGY again today so I thought a nice cool pasta salad was in order. I cooked some cheese filled tortellini then rinsed and oiled then chilled. Salad was - roasted red pepper, artichoke hearts, mozzarella balls wrapped in prosciutto, marinated campari tomatoes and shaved sweet onion, kalamata olives and a grating of sheep's milk pecorino. The marinade for the tomatoes was evoo and balsamic so that also became the dressing. Sliced baguette pan toasted in butter, evoo and garlic served as crostini. It was pretty freaking good and we couldn't finish either of our bowls so lunch is made.

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