It was a standard dish, or staple, on menus in vegetarian restaurants even as far back as thirty years ago.
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What is/was for dinner?
- Thread starter Gutwrench
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It was a standard dish, or staple, on menus in vegetarian restaurants even as far back as thirty years ago.
This past Monday (03/09) was National Meatball Day, so wanting to stay compliant with national food consumption requirements, we had meatballs 
We've been stuff peppers with all sorts of things outside of meatballs too, doing variants like a cheese steak (using delicious Boar's Head prime rib), it's great and reduces the carbs a decent amount. Our peppers of choice - way better than Bell (sweet) peppers which are a little "thick" and produce a lot of water - have either nice big poblanos (that add a little zip), or a version of the Marconi Rosso red, sweet pepper (our grocery has this nice bagged organic brand, they're super tasty with hummus, pimento cheese, you-name-it).
Anyway, homemade meatballs and sauce, stuffed into poblanos, baked, a good shredded parm - hahaha, pardon the mid-consumption photo
We've been stuff peppers with all sorts of things outside of meatballs too, doing variants like a cheese steak (using delicious Boar's Head prime rib), it's great and reduces the carbs a decent amount. Our peppers of choice - way better than Bell (sweet) peppers which are a little "thick" and produce a lot of water - have either nice big poblanos (that add a little zip), or a version of the Marconi Rosso red, sweet pepper (our grocery has this nice bagged organic brand, they're super tasty with hummus, pimento cheese, you-name-it).
Anyway, homemade meatballs and sauce, stuffed into poblanos, baked, a good shredded parm - hahaha, pardon the mid-consumption photo
Preparing a chowder: This is started with a soffritto - finely diced onion, celery and carrot (in a roughly 2:1:1 ratio, respectively) - sautéed in a mix of olive oil and butter, in which I have already dissolved several (around six) finely chopped anchovies, and to which eight fat cloves of garlic (roughly chopped) shall be added also.
Next, I shall add some cherry tomatoes, and diced potatoes, sauté them,- and perhaps a few add further flavourings, saffron, generous quantities of two types of pimentón (smoked, sweet Spanish paprika, "dulce", and its hot cousin, "picante"), and a little chilli, and lime leaves.
Then, stock shall be poured in, and the dish shall simmer until the potatoes are done.
When the potatoes are almost ready, the fish - a mix of roughly chopped firm white fish, red fish (salmon) and smoked fish (haddock) - shall then be added.
As shall some double cream, when the fish is cooked. And chopped fresh parsley.
Next, I shall add some cherry tomatoes, and diced potatoes, sauté them,- and perhaps a few add further flavourings, saffron, generous quantities of two types of pimentón (smoked, sweet Spanish paprika, "dulce", and its hot cousin, "picante"), and a little chilli, and lime leaves.
Then, stock shall be poured in, and the dish shall simmer until the potatoes are done.
When the potatoes are almost ready, the fish - a mix of roughly chopped firm white fish, red fish (salmon) and smoked fish (haddock) - shall then be added.
As shall some double cream, when the fish is cooked. And chopped fresh parsley.
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Made pan seared salmon with medium grain rice, miso soup and Japanese pickles and kimchi.
Holy smokes, with the cream, wow, that sounds fantastic.
We have a local restaurant, that serves both New England style chowder (so, white/cream based) and Mincorcan (red/tomato based, slightly spicy, Minorcans settled heavily into this area). Then for the most amazing option, they do a "New Minorcan", that's a serving of New England and service of Minocran, same bowl - usually they put the red in first, then ladle in the white (NE) into the middle (though sometimes side-by-side, sometimes the red first) - just amazing, it's creamy, smooth, rich, but also a lighter tomato, spicy, and loads of conch (in this area, it's generally conch vs. clam ...)
Well, the fish has just now gone in, and when it is done (in around five ten minutes), I shall add the cream.
I love good fish soups.
Actually, I prepare British/Irish style chowders (the New England style derived from the British Isles); Scandinavia fish soups (taught by a Swedish friend - tomatoes, fennel and tumeric all feature); fish gulyas (or goulash, a dish you can find as well as meat goulash). These are soups you will find in Hungary, Austria, Croatia, western Ukraine) - for these, you need Hungarian paprika - in surprisingly copious amounts.
And, I am also more than partial to those hot and sour fish soups you find in Asian cuisine, and prepare them - for those, chilli, garlic, ginger, lime leaves, lemongrass, sugar, fish sauce all contribute to the flavour.
Sounds delicious! Coincindentally, we are having left over home made clam chowder today for dinner! Well, chowder is in the name.
Recipe in the Unofficial Recipe Thread.
Delicious spicy fish chowder for dinner, (again) this evening. (Recipe above).
Some long-lasting veggies will get their showcasing this evening, teriyaki stir of thinly sliced ordinary cabbage and thin medallions of carrot, accompanied by roughly chopped sauteed onions and minced garlic, some half-inch cuts off a pot of overwintering chives thrown in for a little extra color, to be served w/ diced tofu that spends some time marinating in the teriyaki before landing in the pan for a warming while the veggies absorb the flavors.
And for dessert, a medley of sliced strawberries and raspberries in double cream. With a dusting of organic brown sugar.
Making a meatloaf tonight. Will also be having mashed potatoes and gravy to go with it. This is the recipe, from an old Campbell's cookbook, I'm using a different condensed cream of mushroom (as the Campbell's all have flour in them).
Intriguing, I've never had meatloaf w/ cream of mushroom in it, usually something tomato based. I'll have to give that a shot sometime.
It is really quite good! The normal soup is Campbell's Golden Mushroom, (which is tomato and beef based), but cream of mushroom works just as well. The key, though is to ignore the "ground beef" portion of the recipes and use meatloaf mix, (either your own or a butchers). That is a mix of ground beef, ground pork and ground veal. There really is nothing better.
Thanks, I'm going to try that sometime later in the year when things (one can hope) get back to normal. There's a great custom butcher about 30 miles up the road, I like to shop there or order ahead when my "flexitarian" ways switch towards some beef, pork or lamb once in awhile.
Corned Beef and Cabbage, potatoes etc.... Pickled the brisket for two weeks and oven braised @ around 300 for 3hrs.
Nice. We did a slow cooker with a ~4lb corned beef, some yukon gold tiny potatoes, a fresh head of cabbage, secret herbs
, dumped a Lagunitas Little Somethin-Somethin into it about the 5 hours mark, it cooked from 8a till 6p The base/broth was so rich, and delicious, we ate it in bowls, put a big chunk of soda bread (homemade, see other thread ...) in the bowl, to suck up the broth, the corned beef literally just melts in your mouth, cabbage and potatoes super tender and filled with flavor.Did a liquor refresh, 6 x 1.75s vodka, a couple Sailor Jerry's, mixing the latter with Carolans irish cream, wow, so good
Might blend some Edi's slow churn mint chocolate chip + Carolans + Jerry's + MAGIC later mmmm, sounds amazing.
hahaha, the drinks. Wow, too good I bet. I gotta get a bigger liquor cabinet.
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There is a bunch of white things in the photo, Its probably not that interesting.
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Atop the meat.
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Likewise. I just got back from the shops. Not a vodka drinker but a splash in some seltzer is a nice, refreshing drink.
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Oh, that's the deliciously pickled layer of brisket fat. It basically melts in your mouth and tastes great so I always leave a layer on when I trim up the brisket before the corning process.
Looks absolutely delicious. Mouth-watering and juicy and tasty.
What did you use in your pickling brine?
Pickled for two weeks? I'm impressed.
Mustard seed, coriander, cloves, allspice, bay leaves, dill seed, ginger, star anise, black pepper, juniper berries, mace and cayenne.
Oh and of course salt, sugar, pink cure and water.
Next time I will make a bigger cut and smoke half of it for sandwiches, Pastrami.
? - It is fun for me when I have the time.
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