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What is/was for dinner?
- Thread starter Gutwrench
- Start date
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We made our own version of gourmet cheeseburgers and a bagged salad. Nothing terribly special about them, but they always taste better than from a fast food restaurant. We toast the buns with butter. Real cheddar cheese - not the kraft packaged slices stuff.
Dinner this evening will be a take on paella:
Two chicken thighs and several chicken drumsticks (organic, free range, skin and bone still attached) were slowly sautéed and browned in a large copper dish.
Then, they were removed and set aside.
Diced onion, diced pepper (green and red), a full head of minced garlic, some chopped and seasoned cherry tomatoes - all organic - were sautéed in the same pan as the chicken had been.
Two fat chopped chorizo sausages were next added to that mix, and sautéed.
Then, the rice (Spanish Bomba rice) was added and sautéed, as were two heaped teaspoonfuls pimentón, (Spanish sweet smoked paprika), a little ground coriander, and a small glass of Spanish white wine and saffron strands that had been sitting in a small glass of heated water.
At that stage I added the stock, and replaced the browned chicken pieces.
A cup - a generous mug, actually - of peas will be added when it is almost ready to serve.
Two chicken thighs and several chicken drumsticks (organic, free range, skin and bone still attached) were slowly sautéed and browned in a large copper dish.
Then, they were removed and set aside.
Diced onion, diced pepper (green and red), a full head of minced garlic, some chopped and seasoned cherry tomatoes - all organic - were sautéed in the same pan as the chicken had been.
Two fat chopped chorizo sausages were next added to that mix, and sautéed.
Then, the rice (Spanish Bomba rice) was added and sautéed, as were two heaped teaspoonfuls pimentón, (Spanish sweet smoked paprika), a little ground coriander, and a small glass of Spanish white wine and saffron strands that had been sitting in a small glass of heated water.
At that stage I added the stock, and replaced the browned chicken pieces.
A cup - a generous mug, actually - of peas will be added when it is almost ready to serve.
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Some mezze penne tonight with a simple Mediterranean-herbed tomato sauce and some romano cheese, a couple pieces of bread run under the broiler. It hit the spot. First time since last spring I've bothered with a tomato sauce for pasta. In the summers I end up putting a little cooked pasta in with a veggie and and tofu stir fry sometimes, rotini or mini penne, just enough to say "it's in there". But tomatoes for me in summer are meant for sandwiches, salads, salsa, gazpacho. Now I know autumn has really settled into my kitchen when the tomatoes can land in a pasta sauce.
I can well imagine.
Chateau moi, dinner shall take the form of an American classic: Skillet (well, massive copper saucepan) fried potatoes with sautéed onion (both potatoes and onions diced into small cubes), bacon (also diced) and eggs (cooked in a well of the rest of the food in the pan) - a one pan delicious dish, and all the better for it.
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Pizza and salad are great and so is @Scepticalscribe 's dish. Exams tomorrow and some urgent issues have me working til late and not sure if I am that hungry but am tired.
Agreed, pizza and salad are great - my father loved pizza, so we used to order it in sometimes, while he was still with us.
The problem with pizza, unlike pasta, is that domestic ovens can never reach the temperatures of the brick ovens used for pizza, and therefore, again, unlike pasta, (where you can prepare stunning dishes at home, my bolognese sauce is seriously good), the pizza you prepare at home will simply never taste as good as one you eat out, or order in.
Anyway, dinner was delicious - I realised this morning that I was hungry, and that poached eggs - my first thought, weren't going to cut it.
That American recipe (thank you, internet, the marvels of modern living, and yes, I do still consult cook books) arose out of a desire a few weeks ago to prepare a soothing, tasty dish that included potatoes, fried onions and fried eggs, but without the necessity of having to use and simultaneously watch, three different, or separate pots or pans.
Hash? That's 15th century European origin, as far as I know. Hash only became really popular well after the late 1800s in the US.
My idea of a filling breakfast is two slices of whole grain bread, toasted and topped with lashings of butter. 3-4 eggs fried in butter with several ounces, say 100-200 grams of cheese, usually young gouda, a cellar aged cheddar, or if I want to pretend to eat healthy, soft goat's cheese.
Pepper, cayenne, and salt to taste. If it's too much, I'll toast up another slice or two of whole grain bread. No butter, though. We have to have our limits, you know.
My idea of a filling breakfast is two slices of whole grain bread, toasted and topped with lashings of butter. 3-4 eggs fried in butter with several ounces, say 100-200 grams of cheese, usually young gouda, a cellar aged cheddar, or if I want to pretend to eat healthy, soft goat's cheese.
Pepper, cayenne, and salt to taste. If it's too much, I'll toast up another slice or two of whole grain bread. No butter, though. We have to have our limits, you know.
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Oy. But not every day, right?
Zenny we hardly knew ye...
I'm not always sure when you're pulling our legs in here, my friendly friend. 
Once or twice a month.Oy. But not every day, right?
Zenny we hardly knew ye...I'm not always sure when you're pulling our legs in here, my friendly friend.
Was craving some Congee tonight in Hong Kong so I decided to give Master Congee a try and ordered his fish Congee. Got to hand it to the Hong Kong people for making Congee. There is one place that makes it with the crab roe which is very good but did not make it there tonight.
The Congee is very good here. If anyone is in HK give it a try. Master Congee is in TST
The Congee is very good here. If anyone is in HK give it a try. Master Congee is in TST
Gosh.
I have learned a new word today: Actually, I had never come across the word (noun) "congee" before, and the blessed resource of the internet supplied me with an answer.
Fascinating.
Dinner this evening was poached eggs (fresh, organic, free range) served with French rye bread.
We ate out tonight. Beef brisket burnt ends (served on a bun with pepper jack cheese, and onion straws) with some of the traditional sides, potato salad and french fries. Baked beans are more the norm, but I just wasn't in the mood for them. Burnt ends are one of the few things I don't put BBQ sauce on, if they are done right they just melt in your mouth.
If you are not familiar with burnt ends I really recommend you give them a try if you ever get the chance.
If you are not familiar with burnt ends I really recommend you give them a try if you ever get the chance.
What are burnt ends? I'm intrigued.
Also, potato salad (which I love, and which my late father adored) plus French fries?
Baked beans can be brilliant, but - to my mind - work best wth anything from the pork family (bacon, ham, sausages..), or, indeed, they also go exceptionally with fried eggs, and potatoes (whosoever prepared, mashed, fried, French fries, boiled, steamed....roasted).
So burnt ends are the tips of a brisket that are cut off after the brisket is smoked, and then smoked for a longer time. The point is that they generally have a higher fat content so the longer cooking time helps to render it out (based on my limited understanding). They get the name burnt end because they normally have a nice char or bark on the outside because they are cooked longer, but they are so tender and delicious inside. I consider them the filet mignon of barbecue. Normally they are served cut into cubes. Each one is a bite size.
Oh I love potato salad, but the fries are for the barbecue sauce. I normally don't put sauce on the burnt ends because they are delicious alone, lots of flavor. But, I have a tendency to use potato chips or french fries as my barbecue sauce delivery system. A good barbecue sauce can be quite delicious in its own right.
"Barbecue sauce delivery system"; what a lovely way of expresses that particular concept.
Thank you for the explanation; that makes total sense (and I've learned something new).
I am in China this week so Chinese food for dinner tonight. This place in Shenzhen is popular, famous and good. Last but not least is not expensive
Fish is great here and so is their goose meat. Located in B1 of Coco Park in Shenzhen
Fish is great here and so is their goose meat. Located in B1 of Coco Park in Shenzhen
I'm a great cook but unfortunately I don't like to cook much, so whatever I make has to be simple and fast. I discovered salmon burgers at Trader Joe's yesterday, so I'm looking forward to frying them up on the stovetop, then adding avocado and lemon juice and perhaps a bit of butter. The taste combination should be excellent, as well as the frisson between food textures. Hope it works out. Happy eating to everyone!
Dinner will be a Spanish beef stew this evening.
Aged (and organic) beef - sold to me by the people who reared, slaughtered and aged the beef themselves, has been browned in a large copper sauté pan and set aside.
Next, diced carrots (two fat carrots), diced celery (two ribs or sticks), and roughly chopped onions (three large onions) - all organic, all purchased in the local farmers' market from the people who grew them - are being sautéed gently.
A minced head of garlic (organic) awaits in its dish, and will be added presently to the sautéed vegetables.
Spices (pimentón, sweet smoked Spanish paprika, and bitter-sweet hot pimentón) and saffron strands (already soaking in a little wawarm water), are ready, to hand, for use when needed.
A tin of Italian tomatoes has been opened and seasoned.
Stock (beef), and Sherry (Spanish) are also near to hand.
Sliced potatoes will be added to the dish in several hours, around 40 minutes before it is due to be served, while peas will be added close to when the dish will be ready.
Aged (and organic) beef - sold to me by the people who reared, slaughtered and aged the beef themselves, has been browned in a large copper sauté pan and set aside.
Next, diced carrots (two fat carrots), diced celery (two ribs or sticks), and roughly chopped onions (three large onions) - all organic, all purchased in the local farmers' market from the people who grew them - are being sautéed gently.
A minced head of garlic (organic) awaits in its dish, and will be added presently to the sautéed vegetables.
Spices (pimentón, sweet smoked Spanish paprika, and bitter-sweet hot pimentón) and saffron strands (already soaking in a little wawarm water), are ready, to hand, for use when needed.
A tin of Italian tomatoes has been opened and seasoned.
Stock (beef), and Sherry (Spanish) are also near to hand.
Sliced potatoes will be added to the dish in several hours, around 40 minutes before it is due to be served, while peas will be added close to when the dish will be ready.
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