Shutdown Saturday Dinner - 1/20/2018

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tenspeed

Executive Chef
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Apr 4, 2015
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New Hampshire Seacoast
The Gummint may be shut down, but my kitchen is open for business. I'll be on a conference call during a good chunk of dinner prep time, so it's a slow cooker night. Mediterranean chicken thighs, served over brown rice in the Zoji, roasted cauliflower. I browned the chicken and sauteed the onions in the slow cooker, and then switched over to slow cook mode for the duration.

https://www.slenderkitchen.com/recipe/slow-cooker-mediterranean-chicken
 
Ok our menu for tonight, I see chicken and mozzarella ravioli with a slow cooked tomato sauce.
 
We were having pork chops with mushroom & onion gravy, mashed taters and steamed veggies. Both of us are feeling under the weather so I have put some chicken bones in the Instant Pot for broth and then will make chicken soup.
 
Just pulled a pizza (low carb) out of the oven!

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Last year we went several times to Chili's before our beekeepers' association meeting (DH wants to join a different group this year). I'm working on reproducing the steak with sautéed avocado and grape tomatoes DH would get. I don't really know how the veggies were seasoned. I think I'll hit them with some salt and Penzeys Arizona Dreaming and cook them in the cast iron skillet after searing the porterhouse steak in it. Baked potatoes and homemade bread on the side.
 
Our dinner tonight was a great improvement over last night. Long story, but high end northern Italian restaurant that USED to be a favorite. Anyway, first course was a crudo, dry packed scallop recipe with citrus/habanero and Annatto oil drizzles, with a south American potato salad. Recipes courtesy of Chef Norman Van Aken. Second course was seared scallops with more potato salad if wanted, I think both of us ended up eating just our scallops for the most part. We had a bottle of Prosecco to go with.
 

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Missed out of our dinner out last night...

I decided we needed a late lunch today.. Asked SIL where he would like to eat.. He replied, "Downstream Casino"... So a 70 mile drive west took us to lunch and 'entertainment'... ;):cool:

Ross
 
Steak night! Duck fat spuds. Rib eye for GF and tenderloin for fat belly
 

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I've got supper cooking in my slow cooker, too. I'll come back here when it is done. :chef:

CD
 

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I'm shut down too - with a cold.

So I got out some chicken broth and added a rosemary sprig and a few peppercorns.
 
Okay, I'm back. The 3-hour simmer cook is done.

I had some beef short ribs in the freezer I've been wanting to use. What I made is Peposo, which is Italian peasant food from centuries ago. Being peasant food, I figured it was likely to be good -- and it is.

The beef is seasoned with salt, and then rubbed with garlic paste. Then, it is covered in a thick layer of fresh cracked pepper. I used my spice grinder (cheap coffee grinder) to crack the peppercorns.

Then, into the DO, and almost covered with red wine. I used a Cabernet Sauvignon. I tossed in some fresh rosemary and thyme from my garden, and brought the wine up to a low boil, and turned the heat down and let it simmer for about three hours -- or until my thermometer probe would slide through the meat like "butta." Served on penne pasta with pan juices poured over.

It was VERY good. The pepper didn't overpower the meat at all. I will make this again.

CD

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Holy cow...wonderful sounding and looking dinners!

Steve, that pizza looks so mushroomy, olivey, cheesy and fabulous. :yum:

Medtran, I love the looks of your dinner and I especially love those serving plates - I want those! :)

Looks delish, Roch and Casey.

Med....I LOVE scallops. We only get 'wet' scallops here, so when I buy them, I figure it's going to be a day or two before they're 'ready'. :yum: I wrap them in layer upon layer of paper towels, put them in the coldest part of the fridge for a day or two, make sure they're plenty dry, and quick sear those babies in a hot frying pan.
 
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Steak night! Duck fat spuds. Rib eye for GF and tenderloin for fat belly
Rock, I learned about duck fat fries in the culinary school restaurant. They are amazing. Anything in duck fat is!

Well, we did have soup tonight but not the chicken noodle. TB had Tomato soup and I had cream of mushroom. My broth will be put to good use though!
 
Thanks, Steve!

Forgot to add this evening's dinner. :LOL: I had spaghetti, garlic bread, and a small tossed salad.
 
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