Sunday Supper, 6/23/19

[Kayelle]

What was on your plate for supper?


I did Chili Relleno casserole (with some Spam Chorizo) and Mexican rice on the side. Can you tell we love cilantro?

 

[msmofet]

DD ordered Chinese. I had a little of each - roast pork lo mein, roast pork fried rice. One fried wonton with peanut sesame sauce, Half an egg roll and half order of Edamame.

 

[taxlady]

I had some sautéed rainbow chard and fried kolbasa slices. It's from a Canadian company called Schneiders and it's already cooked. I really wish I could find a good way to use this sausage. It wasn't bad fried, but I'm sure there are better ways to serve it.

 

[Andy M.]

I did a sous vide mini pork loin roast that I finished in a hot CI skillet along with broiled zucchini and tossed salads.

 

[Cooking Goddess]

Nibbles...all evening long.

 

[luckytrim]

Teriyaki Chicken Drummies (Air Fryer) & Rice, Yellow Squash...

 

[bbqcoder]

Can you tell we love cilantro?

Same here. I can't imagine not liking cilantro.

You might like to try this dish: Lomo Saltado.
https://www.geniuskitchen.com/recipe/lomo-saltado-peruvian-stir-fry-305652

I use the above recipe as an inspiration. The changes I make are: use fresh tomatoes inside of canned, dice the jalapeno peppers,
use oven fries instead of potatoes, extra cilantro and skip the rice. To serve, I place a handful of fries on the plate and then ladle the meat/pepper/gravy on top of the fries.

 

[Cooking Goddess]

...I can't imagine not liking cilantro...

That's because it doesn't taste like soap to you. [emoji6] I can't eat it without thinking of Ivory bar soap. [emoji38]

 

[Kayelle]

That's because it doesn't taste like soap to you. [emoji6] I can't eat it without thinking of Ivory bar soap. [emoji38]

Seems to be explained by the genes...https://www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
I wonder if my genes explains my hatred of brussel sprouts?

 

[Cooking Goddess]

Sounds like a good reason to me, Kayelle. Run with it! Figuratively speaking.

 

[powerplantop]

Same here. I can't imagine not liking cilantro.

You might like to try this dish: Lomo Saltado.
https://www.geniuskitchen.com/recipe/lomo-saltado-peruvian-stir-fry-305652

I use the above recipe as an inspiration. The changes I make are: use fresh tomatoes inside of canned, dice the jalapeno peppers,
use oven fries instead of potatoes, extra cilantro and skip the rice. To serve, I place a handful of fries on the plate and then ladle the meat/pepper/gravy on top of the fries.

Lomo Saltado should definitely be made with fresh tomatoes. When I was working in that part of the world I never saw caned being used but I am sure some home cooks do.

It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.

 

[bbqcoder]

It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.

Interesting. I had the meal for the first time at a Peruvian restaurant in Somerville and I don't recall them serving rice. Just fries. So that's why I skip the rice. The only issue is that the potatoes/fries do get a bit soggy if you don't eat it quickly. I think rice would do a better job in capturing the gravy and staying intact.

 

[GotGarlic]

Lomo Saltado should definitely be made with fresh tomatoes. When I was working in that part of the world I never saw caned being used but I am sure some home cooks do.

It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.

Interesting. I had the meal for the first time at a Peruvian restaurant in Somerville and I don't recall them serving rice. Just fries. So that's why I skip the rice. The only issue is that the potatoes/fries do get a bit soggy if you don't eat it quickly. I think rice would do a better job in capturing the gravy and staying intact.

I haven't tried making this yet, although I did enjoy it at a Peruvian restaurant once. My go-to site for unusual recipes is Serious Eats. I like how they go into the history of the dish and options for various ways to cook each element, to find the best way to do it. Hth.

https://www.seriouseats.com/2019/03/how-to-make-peruvian-lomo-saltado.html