What did you have for dinner?

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Joined Jun 7, 2021
I wanted that meat to be exceptionally tender, and it was. The only meatb I've gotten more tender is through velveting with oil; This was not a true Pancit, but heavily modified to suit the grandkids.

Seeeeya; Chief Longwind of the North.
 
4,757
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Joined Aug 21, 2004
okinomiyaki
Oh man, haven't made that in years, thanks for bringing that back into my memory banks butzy. Timing is perfect as I just bought some eggs and cabbage. Tomorrow night's dinner is already planned, but okinomiyaki is going to be happening sometime this week for sure! :~)
 
2,407
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Joined Jan 8, 2010
Oh man, haven't made that in years, thanks for bringing that back into my memory banks butzy. Timing is perfect as I just bought some eggs and cabbage. Tomorrow night's dinner is already planned, but okinomiyaki is going to be happening sometime this week for sure! :~)
I should turn this into a riddle ;)
I ate okinomiyaki for the first time in Japan.
I was 22 at the time and this was before the Berlin wall came down.
Actually, it came down while I was in Japan, on my birthday. But I only found out 1-2 months later as there were no English news channels or papers where I was.
So.....
How old am I :)
Winner will get a free virtual okinomiyaki
 
4,757
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Joined Aug 21, 2004
Had some leftover piccadillo from a previous dinner and that started the ball rolling on tonight’s dinner.

Piccadillo with rosemary pepper jack polenta, over easy eggs, Spanish paprika olives, capers, and a dollop of roasted garlic hummus

dinner07-21-21.jpg
 
3,243
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Joined Jul 13, 2012
Oh crap!!! I just realized I'll never enjoy Cassoulet again now that I'm allergic to legumes (beans). That's a major bummer -
 
4,671
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Joined Nov 5, 2007
Miso cod and spicy garlic edamame.


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It takes longer to eat the edamame than it does to cook it! But it is time well spent.

mjb.
 
3,243
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Joined Jul 13, 2012
Sunday I minced up the leftover ribeye and made tomato sauce with it - really tasty.
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Hot yesterday so a nice cool shrimp cocktail with a fresh corn and pepper sautee with garlic and shallot. I made a fumet with the shells, parsley, garlic, a little onion, white wine, water and added some hondashi. I arranged the shrimp in a pan and strained the hot dashi over and let them poach. Made a little sauce and it was very refreshing.
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115
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Joined Jun 7, 2021
Last night was meatloaf made from half elk, half beef. It had such a mild gamey flavor that I enjoy. Simple catsup on top as it baked. With it, we had freshly steamed green beans, with a bit of crunch left in the, and fresh strawberries for desert. A very tasty supper, all prepared by my Dil. She's such a gem.

Seeeeya; Chief Longwind of the North
 
4,757
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Joined Aug 21, 2004
Whole Grain Spaghetti

tossed with a sauce made with green tea, apples, and cucumber

and topped with pancetta, corn, apple, cucumber, green onion, sunflower seed, and fresh mozzarella

dinner07-28-21.jpg
 
2,407
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Joined Jan 8, 2010
Noodle soup...
Home grown tomatoes, turmeric, galagal, mstard spinach, chili.
Bought onions, garlic, coconut milk noodles and fish sauce
IMG_20210723_183450.jpg
 
115
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Joined Jun 7, 2021
Sunday I minced up the leftover ribeye and made tomato sauce with it - really tasty.
AM-JKLXLsnmpJvcycns1FeoQf9iUIqjRGwndt5YYIHl3TrO9bQyir8sBhaK0KmP1mhY9g4-uzxhBO9pAwut-iw-9ENfw_54AfZX_aw6QN7kBDGcuYbTg2Dup3ByFctX1MrwWnY255ZHqnWfCDGSFZd0NbCjk=w787-h1048-no


Hot yesterday so a nice cool shrimp cocktail with a fresh corn and pepper sautee with garlic and shallot. I made a fumet with the shells, parsley, garlic, a little onion, white wine, water and added some hondashi. I arranged the shrimp in a pan and strained the hot dashi over and let them poach. Made a little sauce and it was very refreshing.
AM-JKLWphqyyRRXmrtXbzNlH1Ou1oTtXieaobxxqXaFiUtXxsDut8LCqt_3YVX_DIscrG0Q_2RVxLW88ZgekYooTS9G_JSeCB_nqQyzW8Zpy9EEBoGEK3sBCqNxsMWPdthvj6gJsioXVGlnJGZPtIP12L8MC=w787-h1048-no
That looks phenomenal. You can make me dinner anytime.

Seeeeya; Chief Longwind of the North
 
4,671
1,240
Joined Nov 5, 2007
Pink jazz tomato fresh out of the garden. House made mozz from Caputos, maybe the best Italian deli in Utah. Fresh basil, sea salt, black pepper, olive oil, balsamic glaze. And a bit of chilled eyetallyun white wine.

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Okay, salad course is done. Is the lasagna done yet? Or is scampi the next course?

mjb.
 
3,243
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Joined Jul 13, 2012
I made 1-1/2lbs. of pesto today it's been a stellar year for basil. To celebrated with spinach and cheese ravioli with pesto of course and freshly grated sheep's milk Pecorino.

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Before the pesto I made dark chocolate soy free brownies and macerated some strawberries. Before dinner I made fresh whipped cream with honey and vanilla. It was a smashing dessert.

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