What's for Dinner?

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

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  1. Jan 19, 2020 #7461

    GreenEnvy22

    GreenEnvy22

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    I made sushi, and some crab rangoons (had some shells left over from the empanadas last weekend).
    Dessert was Brazilian pineapple.

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  2. Jan 19, 2020 #7462

    sour_grapes

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    I like how you roll! Typical Canadian winter fare, I might add, right?
     
  3. Jan 19, 2020 #7463

    GreenEnvy22

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    Typical in our place anyway :) 15 years ago I wouldn't touch seafood with a 10 foot pole. Now we go out for sushi all the tube. The kids are sushi monsters, including the 1 year old. But it's pricey with 5 of us, so we make it at home sometimes instead.
    My wife is a German speaking South American, hence lots of Latin and German food too.
     
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  4. Jan 19, 2020 #7464

    sour_grapes

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    Had a dear friend over for her birthday dinner, and the guest of honor requested baby back ribs. Who am I to argue!?!

    Cooked in oven until fall-off-the-bone, the broiled a bit. Paired with braised fennel (onions, chix stock, mint, fennel seeds, almonds); scalloped potatoes (cream, ricotta, parm, and pecorino cheeses, onions, garlic, thyme); Brussels sprouts (charred, then oven-braised with chix stock and seasoned with balsamic vinegar); a salad of mixed greens, and ho-made vinaigrette.


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  5. Jan 19, 2020 #7465

    sour_grapes

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    Oh, heck, how about Sunday brunch: No big thang, lots of leftovers. A roasted artichoke half (EVOO, lemon); that scrumptious mushroom risotto from the other night; a French mushroom omelette (stuffed with 'shrooms and soy sauce) slathered with a creamy blue cheese sauce (cream, gorgonzola, ricotta, garlic).

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  6. Jan 20, 2020 #7466

    Aeludor

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    Did a top sirloin roast for dinner last night with carrots, mashed potatoes and one of the best gravies I've ever made. With a drink in memory of my dad.
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  7. Jan 23, 2020 #7467

    cmason1957

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    My wife decided to cook supper tonight. Sure had these wonderful Ribeyes on sale for $7 for three, which is a streak at over an inch thick. Pan grilled, then in the stove for a bit. The Cab Sauv cut through the fattiness of the Ribeyes very nicely. IMG_20200122_174559.jpeg IMG_20200122_174943.jpeg
     
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  8. Jan 23, 2020 #7468

    Boatboy24

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    Dang!!
     
  9. Jan 25, 2020 #7469

    sour_grapes

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    I had decided to make a shrimp-scampi-like dish, viz., broiled shrimp with garlic, shallots, lots of butter and EVOO, served over angel hair pasta. However, my local grocery store had a special on lobster tail, $2/half tail. So we augmented the intended dish with a half a tail apiece, broiled with butter and garlic. The meal was rounded out by steamed broccoli florets and slices of broccoli stalk sauteed in butter and simmered in stock, and then all of this was washed over by a garlic/EVOO/butter concoction. Finally, we had green beans served with the cheesy cream sauce depicted in post #7466 above, but not appearing in the photo below!

    This was all washed down with a forgettable K-J Pinot Gris.

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  10. Jan 25, 2020 #7470

    Boatboy24

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    Surf and surf. I like it!
     
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  11. Jan 25, 2020 #7471

    sour_grapes

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    Wish I had thought of that line! :br
     
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  12. Jan 26, 2020 #7472

    Boatboy24

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    Forgive me, for I have sinned. I making pulled pork in the Instant Pot.
     
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  13. Jan 27, 2020 #7473

    Chuck E

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    My little sister was stuck in Chicago when her flight was cancelled. We put her up for the night. When she got home to Seattle, she sent us a "Thank you" gift from Pikes Place. Clams, mussels, shrimp and cod filets in Cioppino. With sourdough and a Navarro 2017 Pinot Blanc.

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  14. Jan 27, 2020 #7474

    cmason1957

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    So how did it turn out?? We have made several things in our Instant Pot and been generally happy with them. Green Salsa Chicken is one of our favorites.
     
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  15. Jan 27, 2020 #7475

    geek

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    Looks good!!
     
  16. Jan 27, 2020 #7476

    GreginND

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    Oh my, these Banh Mi sandwiches were good.

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  17. Jan 27, 2020 #7477

    Boatboy24

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    Let her know if she's ever in need of a place near Dulles Airport, our door is open. :p
     
  18. Jan 27, 2020 #7478

    Boatboy24

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    Decent, but too much liquid. That can be remedied. My other problem with it was that a lot of the rub ended up in that liquid. When doing PP on the smoker, I'll sometimes mix in some rub when pulling it. I should have done that with this batch. Regardless, going from a 7lb pork butt to shredded and eating in under 2 hours is pretty nice. Tacos and quesadillas with some of the leftovers tonight.
     
  19. Jan 27, 2020 #7479

    Boatboy24

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    I love Banh Mi. What did you use for 'meat'?
     
  20. Jan 28, 2020 #7480

    cmason1957

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    Yes, the excess liquid is something we haven't fully mastered with our instant pot. It's great, if you want to make a gravy to go with whatever you cook.
     
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