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Show Us Your Dinner! (Home Cooking ONLY please!)

Discussion in 'Cooking & Spirits' started by sKiZo, Jan 8, 2016.

  1. Cadillac Kid

    Cadillac Kid AK Subscriber Subscriber

    Messages:
    6,374
    Snowy Night Minestrone

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  2. Erik Tracy

    Erik Tracy Super Member

    Messages:
    1,114
    Sunday I did up a crockpot of braised beef short ribs
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    Served with oven roasted baby potatoes and brussel sprouts.

    And a modest Bordeaux to wash it down.
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  3. MaxxVolume

    MaxxVolume Super Member

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    3,303
  4. MaxxVolume

    MaxxVolume Super Member

    Messages:
    3,303
    Sunday dinner: Beef Fajitas, with all the fixin`s....Spanish rice, refritos, etc.
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    .....
     

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  5. pustelniakr

    pustelniakr Silver Miner at Large Subscriber

    Messages:
    6,182
    Location:
    Tucson, AZ
    Fresh Grouper

    I had a taste for something different than we normally have around here, so I went to see Uri, our local fish monger. He did not have any fresh trout like I wanted, but he did happen to have a fresh delivery of grouper, so I pounced on it.

    First, my beloved put together a nice salad, all fresh from her garden (except the purple carrots), served with fresh ranch dressing: Bib Lettuce, Baby Black Tuscan Kale, Baby Red Russian Winter Kale, Spinach, Baby Beet Greens, Baby Swiss Chard, Sugar Snap Peas, Radishes, Purple Carrots, and Nasturtium blooms.

    I sauteed the grouper in butter, fresh-squeezed lime, salt, and fresh cracked red and green peppers. This was served with fresh green beans with blanched and slivered almonds, and orzo pasta, browned in butter with diced sweet orange pepper, fresh-squeezed lime, salt, parsley from the garden and a hint of nutmeg.

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    Enjoy,
    Rich P
     
  6. gogofast

    gogofast AK Subscriber Subscriber

    Messages:
    7,825
    Location:
    Seattle
    Looks delicious and healthy!

    I love Nasturtiums. Something about those climbing leaves hanging down and the bright flowers. I've tried many times to have a area with thriving Nasturtiums, but not much success yet. Not the easiest plants to grow.
     
  7. easycraig

    easycraig Super Member

    Messages:
    1,455
    Tonight's first pie! Sausage pepperoni and basil IMG_8911.JPG IMG_8910.JPG
     
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  8. easycraig

    easycraig Super Member

    Messages:
    1,455
    Round two and three IMG_8912.JPG
     
  9. elcoholic

    elcoholic Just Nevermind Subscriber

    Messages:
    12,846
    Location:
    Fountain Valley, CA
    Not dinner, breakfast
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  10. jimfet

    jimfet AK Subscriber Subscriber

    Messages:
    14,612
    Location:
    N.C.
    Nothing like pan toasted bread.
     
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  11. elcoholic

    elcoholic Just Nevermind Subscriber

    Messages:
    12,846
    Location:
    Fountain Valley, CA
    French toast actually. Even better.
     
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  12. sKiZo

    sKiZo Hates received: 8641 Subscriber

    Oui !
     
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  13. Erik Tracy

    Erik Tracy Super Member

    Messages:
    1,114
    Gorgeous day - had to bbq.

    St. Louis ribs.

    Post oak for smoke with a sweet but heat rub.
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    Tender, juicy, smokey - on the mark for family rating of 9.0!
     
  14. Cadillac Kid

    Cadillac Kid AK Subscriber Subscriber

    Messages:
    6,374
    I sourced the ingredients from the local Mexican grocery. That counts for something. It's not like I went to Chipolte and took a instagram. I am calling the Tamale dinner, MINE!

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  15. Cadillac Kid

    Cadillac Kid AK Subscriber Subscriber

    Messages:
    6,374
    I sourced the ingredients from the local Mexican grocery. That counts for something. It's not like I went to Chipolte and took an instagram. I am calling the Tamale dinner, MINE!

    IMG_2577.JPG
     
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  16. gogofast

    gogofast AK Subscriber Subscriber

    Messages:
    7,825
    Location:
    Seattle
    Yum....talames are like mashed potatoes - the more butter/lard goes in the better it becomes.
     
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  17. MaxxVolume

    MaxxVolume Super Member

    Messages:
    3,303
    Chicken Scampi (I like it with about 40 cloves of garlic ! :) )
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  18. Cadillac Kid

    Cadillac Kid AK Subscriber Subscriber

    Messages:
    6,374
    Almost Midnight and I just pulled a pot of Boeuf Bourguignon out of the oven for tomorrows dinner. Smells wonderful. I will cook it for a couple more hours , then serve with fresh local bakery bread.

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  19. jimfet

    jimfet AK Subscriber Subscriber

    Messages:
    14,612
    Location:
    N.C.
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    The reason I wanted to show my dinner today was to give kudos to this Shun Edo serrated paring knife. It's the best thing I have ever used to devein shrimp. I have 2 other paring knives, but this one gets used 80% of the time. Never thought I would like a serrated knife other than a bread knife. I have had this a few years now.

    Now for lunch. Fresh off of the boat from Shallote NC, some shrimp. I had to remove the heads, shell and devein them. Then two NY strip steaks, I marinated over night. Mine was a perfect med rare. GF's was well. Plus fries. Had to do it, it's 72° outside. I'm gonna tell you, there sure is a difference from off the boat and farm raised shrimp.
     
  20. elcoholic

    elcoholic Just Nevermind Subscriber

    Messages:
    12,846
    Location:
    Fountain Valley, CA
    Surf and turf! Nice blade too.
     

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