Seared fresh Ahi tuna off of the dock, in pureed cold ginger scallion sauce.
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What is/was for dinner?
- Thread starter Gutwrench
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Seared fresh Ahi tuna off of the dock, in pureed cold ginger scallion sauce.
Seriously salivating; that looks absolutely delicious.
Dinner this evening was my take (at least, for this evening) of Indonesian rice (some vague version of Nasi Goreng, a forgiving dish in terms of interpretation).
The recipe called for one day old rice, or, "old rice"; I had prepared a batch of basmati rice yesterday in the rice cooker, ready for today.
Finely chopped onions and carrots (organic) were sautéed over a pretty high heat; a half mug of frozen peas waited to join them in due course.
Half a very finely diced chilli pepper (seeds removed, you want heat in this dish, but nothing too explosive), plus a fat thumb of grated (and peeled) ginger also awaited in another small dish. As did a small dish of minced garlic (a full head of garlic, peeled, chopped and minced).
Yet another small dish was home to chopped scallions/French onions.
In a bowl nearby, four small eggs (free range, organic), already whisked, were on stand by.
Once the onions were translucent and carrots were softened, the finely chopped chilli, grated ginger and minced garlic were added, as were half the chopped French onions, stirring briskly.
Then, I added the peas.
A few minutes later, I increased the heat, and added the egg mixture, stirring the lot with a whisk.
When the eggs were scrambled nicely, I added the day old (basmati) rice, breaking it down with a wooden spoon.
Once this was nicely mixed together, I made a small well, and added a generous teaspoon (a silver spoon somewhat larger - third to a half as large again - than a teaspoon, inherited from my grandmother) of sambal oelek, and mixed the rice through it; next to be added was shrimp paste - a generous dessertspoon; this, too, was mixed through; then two dessertspoons of kecap manis (Indonesian sweet soy sauce) were added, and a teaspoon of ordinary soy sauce, the lot stirred through.
This was when I added the rest of the French onions.
Another minute or two on the stove top, stirring (and tasting) and it was ready to serve (and eat), at the table (table cloth, place mats, French napkins, proper trickery and cutlery and glassware). And very tasty, it was, too.
The recipe called for one day old rice, or, "old rice"; I had prepared a batch of basmati rice yesterday in the rice cooker, ready for today.
Finely chopped onions and carrots (organic) were sautéed over a pretty high heat; a half mug of frozen peas waited to join them in due course.
Half a very finely diced chilli pepper (seeds removed, you want heat in this dish, but nothing too explosive), plus a fat thumb of grated (and peeled) ginger also awaited in another small dish. As did a small dish of minced garlic (a full head of garlic, peeled, chopped and minced).
Yet another small dish was home to chopped scallions/French onions.
In a bowl nearby, four small eggs (free range, organic), already whisked, were on stand by.
Once the onions were translucent and carrots were softened, the finely chopped chilli, grated ginger and minced garlic were added, as were half the chopped French onions, stirring briskly.
Then, I added the peas.
A few minutes later, I increased the heat, and added the egg mixture, stirring the lot with a whisk.
When the eggs were scrambled nicely, I added the day old (basmati) rice, breaking it down with a wooden spoon.
Once this was nicely mixed together, I made a small well, and added a generous teaspoon (a silver spoon somewhat larger - third to a half as large again - than a teaspoon, inherited from my grandmother) of sambal oelek, and mixed the rice through it; next to be added was shrimp paste - a generous dessertspoon; this, too, was mixed through; then two dessertspoons of kecap manis (Indonesian sweet soy sauce) were added, and a teaspoon of ordinary soy sauce, the lot stirred through.
This was when I added the rest of the French onions.
Another minute or two on the stove top, stirring (and tasting) and it was ready to serve (and eat), at the table (table cloth, place mats, French napkins, proper trickery and cutlery and glassware). And very tasty, it was, too.
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No-bean chili dogs with shrimp tacos and broccoli cheese rice. Cleaning out the cabinets day.
This sounds quite good.
I have taken a note to aquire the ingredients next time I am at the Indian market.
Spicy Ahi poke bowl
Looks amazing and (I imagine) tasted delicious.
My dinner took the form of seconds from last night's tasty Indonesian rice.
As a chef, (or home cook), I'm pretty good with pasta dishes (if known to double quantities of anchovies, or garlic, recommended in recipes), and make a seriously tasty risotto (a dish where a generous hand with butter is called for), but, I know my limitations, and equally, the limitations of my oven: For pizza, and for calzone, I am more than happy to leave mastery of such matters to the professionals.
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agreed I don't have the wood fired oven that goes up to a thousand degrees to make these kind of pizzas that we got last night.
Dinner this evening was a takeaway (a take out, though, due to Covid, the delivered) from what is probably the best Indian restaurant in the city.
An hour's wait, but a superb meal.
I chose the "vegetarian meal", even though I am not vegetarian, which was a set selection of vegetarian dishes; nevertheless, eve though I am not vegetarian, Indian cuisine is one of those that has an excellent selection or variety of vegetarian dishes that are native to the cuisine; this evening's vegetarian meal included a delicious creamy vegetable korma, a slightly spicy potato dish, an excellent chickpea & spinach dish, pilau rice, a medley of vegetarian starters, (onion bhaji, vegetable pakora and a third), raita and onion naan bread.
Price wise, it was surprisingly reasonable, given the extremely good quality; I daresay that restaurants feel the need to attract and keep custom during these challenging Covid times.
An hour's wait, but a superb meal.
I chose the "vegetarian meal", even though I am not vegetarian, which was a set selection of vegetarian dishes; nevertheless, eve though I am not vegetarian, Indian cuisine is one of those that has an excellent selection or variety of vegetarian dishes that are native to the cuisine; this evening's vegetarian meal included a delicious creamy vegetable korma, a slightly spicy potato dish, an excellent chickpea & spinach dish, pilau rice, a medley of vegetarian starters, (onion bhaji, vegetable pakora and a third), raita and onion naan bread.
Price wise, it was surprisingly reasonable, given the extremely good quality; I daresay that restaurants feel the need to attract and keep custom during these challenging Covid times.
Leftover rotisserie chicken = chicken pot pie.
Leftover rotisserie chicken = chicken pot pie.
Looks absolutely delicious.
GF made some basic Okonomiyaki (japanese savory cabbage, egg, and scallion, pancakes, with bacon).
I am going to take a crack at some of the more elaborate Hiroshima style versions, but tasty none the less..
Apple strudel with Haagen-Dazs vanilla
I am going to take a crack at some of the more elaborate Hiroshima style versions, but tasty none the less..
Apple strudel with Haagen-Dazs vanilla
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GF made some basic Okonomiyaki (japanese savory cabbage, egg, and scallion, pancakes, with bacon).
I am going to take a crack at some of the more elaborate Hiroshima style versions, but tasty none the less..
Apple strudel with Haagen-Dazs vanilla
Sinfully mouth-watering.
Yum.
Spaghetti (or pasta) carbonara.
This evening, I realised that I do, (or did) have all of the ingredients to hand to prepare spaghetti carbonara (organic, free range, eggs, pancetta, parmesan, pecorino, organic double cream (just a little), butter, olive oil, spaghetti, black pepper).
This is a dish that requires insane quantities of parmesan (Parmigiano-Reggiano) cheese, (much the way that a really good risotto requires positively sinful quantities of butter - the sort of quantities that home cooks sometimes quail at using) - and not just a dainty dusting as you are about to serve the dish.
And, also, a generous hand with black pepper, and a generous quantity of pancetta (and not in tiny bites, either), are called for.
I used a little of the pasta cooking liquid, - I had saved around a third of a cup, and about two dessertspoons of double cream, - which were added to the egg & cheese mix after the pasta had become warmly acquainted with the pancetta and its cooking oil (which by the, was a mix of olive oil, butter, and some of the delicious rendered fat from the pancetta).
Anyway, a warming, soothing, and very tasty dinner.
This evening, I realised that I do, (or did) have all of the ingredients to hand to prepare spaghetti carbonara (organic, free range, eggs, pancetta, parmesan, pecorino, organic double cream (just a little), butter, olive oil, spaghetti, black pepper).
This is a dish that requires insane quantities of parmesan (Parmigiano-Reggiano) cheese, (much the way that a really good risotto requires positively sinful quantities of butter - the sort of quantities that home cooks sometimes quail at using) - and not just a dainty dusting as you are about to serve the dish.
And, also, a generous hand with black pepper, and a generous quantity of pancetta (and not in tiny bites, either), are called for.
I used a little of the pasta cooking liquid, - I had saved around a third of a cup, and about two dessertspoons of double cream, - which were added to the egg & cheese mix after the pasta had become warmly acquainted with the pancetta and its cooking oil (which by the, was a mix of olive oil, butter, and some of the delicious rendered fat from the pancetta).
Anyway, a warming, soothing, and very tasty dinner.
Did some pasta myself for dinner tonight. Made a really rustic roasted cherry tomato spaghetti.
Just tossed tomatoes, basil, garlic, salt, pepper, chilli flakes & olive oil together into the oven at 450°F for about 45-50 minutes.
Took out the garlic skins and the wilted basil. Mashed it all together and combined with cooked pasta + chopped fresh basil + parmesano reggiano + pasta water in a warm pan.
Is an interesting technique for the sauce. Sounds good I will have to try that. I bet the roasting really adds some nice notes to the sauce.
I had planned to smoke ribs, but ended up having to run out, and didn't have the hours it usually takes.
I was recommended by a friend to try cooking them in a pressure cooker. It sounded sacrilegious, but came out really good in the end, with the meat falling off of the bone.
I will still stick to smoking them most times, but to have (dry brined) ribs right from the fridge to the plate in one hour is a great weeknight meal.
Looks delicious.
I often roast tomatoes - it intensifies the flavour wonderfully - and roast garlic (skin on, sometimes a whole head of garlic) - and use that as the base for a pasta sauce.
Try it with anchovies, (melted into the oil), plus garlic and chilli; yum.
I concur. Roasting has become my preferred method to cook tomatoes as of late.
Anchovies sound like an interesting addition, I'll have to try that soon!
I would roast the tomatoes (and a full head of garlic), while sautéing (on a low heat) finely diced onions in olive oil; when the onions are getting soft, add in several chopped anchovies (the excellent Spanish or Portuguese ones that come in jars or tins) and allow them to dissolve in the olive oil before you add the roasted tomatoes - they will give the finished dish (sauce) a lovely umami flavour.
Organic, free range, fresh eggs (from the best stall in the weekly farmers' market) were delivered to my door this evening, hence, dinner was obvious: Eggs.
My only debate was whether they would be poached or fried.
So, sautéed eggs (in olive oil), it was. Simple, and delicious.
My only debate was whether they would be poached or fried.
So, sautéed eggs (in olive oil), it was. Simple, and delicious.
Lunch took the form of the last of the (organic) cherry tomatoes, sautéed, seasoned with sea salt and black pepper, and three sautéed eggs (free range, and organic). Simple yet tasty.