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

[elcoholic]

Salad - all greens and peppers from our garden. It’s a very small garden, I’m growing something like 23 different things, and it has been ridiculously productive this year. A huge salad has been nightly dinner probably 5 out 7 days a week all summer. You have to add your own Cyclospora .

We will be sad when winter comes.

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Home grown avacado as well? I ate $100’s worth a week when I was a kid when we had a tree.

 

[peterp1]

Home grown avacado as well? I ate $100’s worth a week when I was a kid when we had a tree.

No. And yes. But mostly no .

My son was actually on an avocado growing kick. He'd take the seeds from store-bought Haas avocados and put them in a glass jar with toothpicks, then transfer them to dirt once they sprouted. The problem is: 1) We live in the Northeast and they won't survive outdoors; 2) Indoors they can't get big enough to bear fruit, 3) It reportedly takes around 10 years to bear fruit when grown from seed even if they could get big enough indoors, 4) Haas avocados need to be grafted from the original tree to retain the taste, when grown from seed they aren't they aren't very good reportedly.

Sadly, none of the above dissuaded him, so he grew lots of plants in pots -- it actually became a serious storage problem. We gave a bunch of them away. Now we have two remaining that grow very well in the pot when placed near a full-length window -- they are probably at 6+ years old at this point, but stay limited in size, presumably limited by the medium-sized pot.

Much more than you wanted, but now you know the rest of the story

The scene of the crime!

 

[onepixel]

A good year I get 500-600 avocados.
Big, smooth and with a small pit.

 

[elcoholic]

Leftover brisket sliders on King’s Hawaiian rolls with bacon and grilled pineapple enhancements.

 

[dfunghi]

I had intended to get pictures after plating…… but we ate it.
Alaska Halibut cooked en papillote but in foil. Easier than trying to origami a parchment pouch.
Thyme from garden, lemon from store, a splash of really good tuscan oil.
Here it is just opened.

 

[MX117.MC7150]

Linguine & meatballs w/grated Parmesan.

 

[chicks]

Portuguese Clams and Sausage

This Portuguese sausage and clams is a classic dish chock full of spicy chouriço sausage and sweet clams in a tomatoey-onion broth. If you have a cataplana, now's the time to bring it out. #portuguese #pork #clams #portuguesefood

leitesculinaria.com

 

[elcoholic]

Portuguese Clams and Sausage

This Portuguese sausage and clams is a classic dish chock full of spicy chouriço sausage and sweet clams in a tomatoey-onion broth. If you have a cataplana, now's the time to bring it out. #portuguese #pork #clams #portuguesefood

leitesculinaria.com

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OMG!

 

[Mr.White]

I had a sandwich epiphany on the way to pick up my wife from work. The raw honey has turmeric, ginger, lemon zest, cinnamon, cayenne & black pepper for a "Wellness Blend". The sandwich was amazingly good! PB & honey spread on both slices of bread. Lightly toasted.

 

[peterp1]

I had a sandwich epiphany on the way to pick up my wife from work. The raw honey has turmeric, ginger, lemon zest, cinnamon, cayenne & black pepper for a "Wellness Blend". The sandwich was amazingly good! PB & honey spread on both slices of bread. Lightly toasted.

You might be pregnant

 

[peterp1]

Our nightly salad harvest from the garden

 

[chicks]

Taco Tuesday! Er… Taco Salad Thursday!

 

[chicks]

Scallion-Oil Fish Recipe • 5★

For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness.

cooking.nytimes.com

Fish Friday

 

[elcoholic]

 

[whoaru99]

Garden fresh tomato pie. Medley of varieties, unfortunately no yellow/orange. Red onion, basil, and a little bacon.

Naked first, then with the cheese and mayo topping mix.

Next stop oven @ 350 for 30 - 40 minutes until the topping starts to get a little color.

 

[BillyTheKid]

Eggplant season.

 

[elcoholic]

Eggplant season.

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Your picture makes me itch for a reason to use my mandolin or should I be complimenting the chef on his excellent knife work?

 

[BillyTheKid]

Just a sharp Henckels chefs knife. Nothing fancy

 

[elcoholic]

Chicken breast lightly grilled and finished scampi style with potatoes on the Weber

 

[chicks]