What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

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  1. Jul 28, 2019 #7221

    Kraffty

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    60B8F4AB-B976-40BC-B4EC-656F451F1D6B.jpeg First time cooking halibut in years, mostly because 20.00 a lb seems insane and I genuinely fear not doing a good job with it. Made a mix of Brussels sprouts and Swiss chard along with herbed rice and “ butter” chardoney. Would absolutely serve this to guests.
     
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  2. Jul 28, 2019 #7222

    Boatboy24

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    Looks spectacular, Mike.
     
  3. Jul 28, 2019 #7223

    bstnh1

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    St. Louis ribs on the Weber Smokey Mountain last night.

    wsm ribs 7-19.jpg
     
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  4. Jul 29, 2019 #7224

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    Pastel en hoja, this one made with yuca and chicken inside....good!!
    With some good passion fruit juice....hmmm

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  5. Jul 29, 2019 #7225

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    Dominican plate of the day
     
  6. Jul 31, 2019 #7226

    Bubba1

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    Had a graduation party for my daughter she requested paella IMG_1855.JPG
     
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  7. Jul 31, 2019 #7227

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    Cachapas, hmmmmm

    IMG_0886.JPG
     
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  8. Aug 1, 2019 #7228

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    Domino’s Pizza in DR with passion fruit natural juice plus tamarindo natural juice.

    There’s some chicken wings in there too, they put bbq sauce all over it.

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  9. Aug 1, 2019 #7229

    sour_grapes

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    A beautiful night to grill. I steamed some fresh fennel, then grilled it with some onion and EVOO. I had some leftover corn-off-the-cob with savory spring herbs, butter, and, garlic. I parboiled some fresh garlic scapes, then grilled them with EVOO. But the pièce de résistance was the steak. I found a Woo-Hoo grass-fed, prime, boneless ribeye steak. I dry-brined it, then grilled on a super-hot grill to medium rare. (To be truthful, it came out a touch more well-done than I was shooting for, but still acceptable.) Very scrumptious. All washed down with a 2010 Columbia Crest HHH Merlot, which as all that it was cracked up to be.

    DSCN3388.jpg
     
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  10. Aug 1, 2019 #7230

    ibglowin

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    PM me for recipe.

    [​IMG]
     
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  11. Aug 1, 2019 #7231

    Boatboy24

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    Don't need it. Kids and I made it last night. LOL!
     
  12. Aug 1, 2019 #7232

    Boatboy24

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    Wife and kids had a late pizza lunch and there were leftovers, but not enough for all of us. I'm taking one for the team. In the freezer, I've been keeping a stock of NY strips individually seasoned and vacuum sealed. Threw one in the SV for about 2 hours (got home a little earlier than usual) and will serve that up on a bed of romaine w/ Caesar dressing after searing the bejesus out of it.
     
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  13. Aug 2, 2019 #7233

    ibglowin

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    National Wing Day was Monday. Making up for it today.......

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  14. Aug 2, 2019 #7234

    Bubba1

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    Had to do murder burgers IMG_1857.JPG
     
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  15. Aug 2, 2019 #7235

    Chuck E

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    Would you share your gyro recipe? I always wanted to try this at home.


     
  16. Aug 2, 2019 #7236

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    At work for lunch, pork chop, veggies and fries
     
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  17. Aug 2, 2019 #7237

    ceeaton

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    Here's an Alton Brown (Food Network) I loosely follow. He uses all lamb, but in Greece they usually use pork. Any combination of meat seems to work fine. My latest one was 1/2 ground lamb and 1/2 ground ribeye, turned out delicious in my opinion. Just search on Gyro meat recipe and you'll get a ton of them.

    https://www.epicurious.com/recipes/...-with-tzatziki-sauce-59c80fb4d0cf8d619f81c626
     
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  18. Aug 2, 2019 #7238

    mainshipfred

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    It wasn't until just recently I learned authentic Greek gyros where pork.
     
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  19. Aug 2, 2019 #7239

    ceeaton

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    Bachelor/kid-less night, brought home many options. Went with the linguini and clam sauce. Followed this recipe (https://www.bonappetit.com/recipe/best-linguine-and-clams), didn't use whole clams, added some shrimp, also added some fresh basil and some parm cheese at the end. Turned out really well. Used a WE Sel Viognier started 4/2/15 (bottled 5/17/15) that amazingly enough tastes better than the last trial bottle and has little to no sediment (not sure how I did that with the zero aging before bottling). Really added a nice flavor to the recipe and pairs well as the wine for the meal. May have lost some of it's edge, but is still very Viogniery (if that is a word, if not I just made it up, deal with it).

    8-2-19_linguini-1.jpg

    8-2-19_linguini-2.jpg

    Edit: there is some fresh baby zucchini diced up in there, needed to use one, it was very small so I don't think it really impacted the flavor, just added liquid which was needed when I added the under cooked pasta.
     
  20. Aug 3, 2019 #7240

    Boatboy24

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    Never posted a pic last night.

    IMG_0720.JPG IMG_0721.JPG
     
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