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

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

  1. K_50

    K_50 New Member

    Messages:
    41
    Location:
    Copenhagen, Denmark
    I've spent the last couple of evenings reading trough this entire thread. Lots of great stuff, guys!

    I'm a big fan of pasta, myself - not a bad thing when you've got a seven-year-old in the house.
    A couple of favourites are amatriciana, and carbonara:

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    Ratatouille is a good way to get the wee one to eat her greens. Another plus is that it tastes great with any kind of meat, and that it reminds me of being on holiday i southern France as a kid.

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    Today we had salmon with potatoes, sautéed kale, and hollandaise

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  2. John James

    John James "Bob's your uncle" (Stolen) Subscriber

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    Looks good!

    Welcome!
     
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  3. sKiZo

    sKiZo Hates received: 8641 Subscriber

    Smoked pork chop on a bed of stuffing, with peppers and onions on the side.

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  4. hi*ball

    hi*ball Records & Coffee Subscriber

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    Location:
    San Rafael, CA
    [​IMG]

    Salmon with home-made teriyaki, kale and rice.
     
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  5. Cadillac Kid

    Cadillac Kid AK Subscriber Subscriber

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    In-N-Out Double Double clone.

    In and Out.JPG
     
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  6. sKiZo

    sKiZo Hates received: 8641 Subscriber

    Be still my beating heart ...

    (thump thump ............... __________________________ <ZAP!> ..... thump thump) <G>
     
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  7. elcoholic

    elcoholic Just Nevermind

    Messages:
    12,597
    Location:
    Fountain Valley, CA
    ... that's what a hamburger is all about
     
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  8. sKiZo

    sKiZo Hates received: 8641 Subscriber

    Remember these? This is how I want to die, gorging on one (or more)! <G>

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    The pretzel buns really make the samwitch!
     
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  9. eljr

    eljr Koyaanisqatsi at 80 Subscriber

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    16,281
    Location:
    Baltimore, MD
    who made the pretzel buns? you or the mrs?
     
  10. sKiZo

    sKiZo Hates received: 8641 Subscriber

    The corner meat market ... ;-}

    Real tasty though. I brown them up a bit with my handy dandy quartz oven. That's a nice thing to have on the counter for bagels and muffins and slamwiches oh my. Killer for quickie ham 'n cheese. I was almost heartbroken when one of the heating tubes broke, but ended up getting a brand new factory sealed unit off that auction site the same day. Not bad considering they stopped making em 30 years ago!

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  11. jami w.

    jami w. just being me thats all

    Messages:
    2,924
    Location:
    New hampshire
    Homemade cod chowdah mmmhmmmm an a few raw quote for snacking
     

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  12. jami w.

    jami w. just being me thats all

    Messages:
    2,924
    Location:
    New hampshire
    2 lbs of cod fish, potatos, onion,
     

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  13. Smallies

    Smallies Well-Known Member

    Messages:
    960
    Location:
    MA
    Toaster ovens are money! and money saving. Place I worked at chowder preparation involved Cuisinarting celery, onion, and bacon then just dump it in.
     
  14. pustelniakr

    pustelniakr Silver Miner at Large Subscriber

    Messages:
    6,024
    Location:
    Tucson, AZ
    Light Japanese Fare Tonight

    I took a couple of liberties with the recipes here, but I had a definite taste for Japanese-style food.

    First, I wanted to make Hot Spring Egg on Asparagus. This calls for a very soft-boiled egg, like you could produce in a well-known Japanese hot spring. However, our eggs are fresh from the backyard chickens, so would not let go of their shells readily, so I settled for light hard-boiled. The fresh asparagus was lightly blanched and dressed with a mixture of extra virgin olive oil, mayonnaise, and sushi vinegar.

    For the soup I liked the idea of Cabbage and Bacon Miso Soup, but, being Jewish, bacon does not cut it. I then used a nice smoked trout instead. In addition to the trout, the soup contains sliced cabbage and kombu/shiitake/katsuobushi dashi and miso.

    Next, we had "Tatsuta-age" Deep Fried Chilean Sea Bass. The recipe called for mackerel, but fine, Japanese mackerel is not available to me, so I went to visit our local fish-monger and came away with some very fresh Chilean Sea Bass belly. First, parboiled bamboo shoots were sliced to bite-size and marinaded in mushroom infused soy sauce, and grated ginger, then coated in corn starch and deep fried. The sea bass was prepared in the same way as the bamboo shoot. The sea bass was dusted with Bhutanese sansyo pepper, and the bamboo shoot was dusted with aonori.

    Finally, we enjoyed some quality Japanese rice, sprinkled with black sesame seeds.

    Dinner.jpg

    Salad.jpg

    soup.jpg

    Dinner Close-Up.jpg

    Enjoy,
    Rich P
     
    Last edited: Feb 24, 2017
  15. hrballenger

    hrballenger Super Member

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    1,029
    Location:
    Bradenton, Florida
    oh my. That looks and sounds wonderful !
     
  16. pustelniakr

    pustelniakr Silver Miner at Large Subscriber

    Messages:
    6,024
    Location:
    Tucson, AZ
    Continuing the Japanese Theme...

    This dish is normally a shared hot pot meal, simmered in a common ceramic cook-pot. When we have guests, we do it that way. When we are alone, we tend toward individual presentations, in small caste-iron skillets, which work very well.

    The simmering sauce consists of kombu/shiitake/katsuobushi dashi, mirin, mushroom-infused soy sauce, sake and Vietnamese palm sugar.

    First, very thin-sliced, well-marbled ribeye is sauteed in beef tallow. Then, the simmering sauce and all of the rest of the simmered ingredients are added: decoratively cut carrot, firm tofu that has been pan fried on each side, fresh scallions that have been cut on the bias, sliced red onions, shirataki (yam noodles), fresh udon noodles, sliced Taiwan napa cabbage, and shiitake mushrooms that had been dried and reconstituted during the production of the dashi.

    On the side we enjoy a small bowl of Japanese short-grain rice.

    Dinner (2-24).jpg

    Enjoy,
    Rich P
     
    Last edited: Feb 25, 2017
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  17. whoaru99

    whoaru99 Epic Member Subscriber

    Messages:
    36,310
    Location:
    LoTL
    A little afternoon snack of Potstickers.

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    I did cheat a little by buying the wrappers, but seasoned, mixed, filled, and lovingly pinched by hand. :)
     
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  18. IPADave

    IPADave AK Subscriber Subscriber

    Messages:
    581
    Location:
    Massachusetts
    They look very tasty! May I ask, what are they filled with?

    -Dave
     
  19. whoaru99

    whoaru99 Epic Member Subscriber

    Messages:
    36,310
    Location:
    LoTL
    Sure, although it's a bit non-traditional (because it's what I had thawed out).

    Filling:
    Ground turkey
    Cabbage
    Scallion (the white part)
    Garlic
    Ginger
    Soy sauce
    Sesame oil

    The dipping sauce:
    Soy sauce
    Rice wine vinegar
    Minced scallion greens

    They were very good. I would serve them to guests.
     
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  20. IPADave

    IPADave AK Subscriber Subscriber

    Messages:
    581
    Location:
    Massachusetts
    Thanks for the info. Sounds delicious. The GF and I also judge the success of our cooks based on whether we would serve it to guests. :beerchug:

    -Dave
     

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