Steve Kroll
Wine Guy
I got several packages of side stripe shrimp with my Alaskan seafood delivery yesterday. Tiny little things! So I had some of those with baby broc for dinner.
Friday Night Dinner - 1/24/2025
- Thread starter Steve Kroll
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blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,433
Broccoli, pepper, onion stir fry (steamed) with a glossy sauce and soy curls (chicken), meal sized salads w/. Apple slices, mandarin oranges.
Andy M.
Certified Pretend Chef
BLTs, chips and a pickle.
Looks delicious. How were they?
I made some more tuna salad. This time I used a small amount of mayo and mixed that with some yogourt and some crème fraiche. That worked well and has less sodium than mayo. I had a tuna salad sandwich on wholewheat toast with lettuce and cucumber.
rodentraiser
Head Chef
I took out some steak I found in the freezer but it was still frozen at 6pm. So I just opted for another tuna melt and a small salad.
pepperhead212
Master Chef
Another one for chili today! I found over a pound of cooked chorizo in my freezer, and I made the tomato sauce with some soaked, dried tomatoes, plus some moritas, and added about 4-5 tb pure ground chili powder, to the usual onion and garlic, I start it with, to which I added the chiles at the end, plus 1½ tsp Mexican oregano, and 1 tsp cumin powder. I cooked it in in the Instant Pot, with the ground up dried tomatoes and moritas, with just 2 c water added, to stop the cooking of the onion and garlic, then rinsed the Vitamix container out with about a quart of chicken stock, and another cup of water. Then I added 2 c chana dal, 3/4 c barley, and added some soy sauce to taste (more salt later), and put the lid on, and set it to Manual 18 minutes , then let it reduce naturally. Then I tasted for seasoning, which turned out fairly good, and I stirred in the thawed chorizo, and a can of drained and rinsed corn, set it to cook again, this time on Manual low pressure for 15 minutes, and let it reduce naturally. Then I served it with some toasted corn tortillas, and some shredded cheese.
Lentil chili, with a couple of tortillas. by pepperhead212, on Flickr
Lentil chili, with a couple of tortillas. by pepperhead212, on Flickr
OP
OP
Steve Kroll
Wine Guy
They were good but a lot of work to peel because of the small size.
I'm usually more of a prawn guy.
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caseydog
Master Chef
Hot dogs.
Sir_Loin_of_Beef
Chef Extraordinaire
Fish & Chips, featuring battered and deep fried Pacific red snapper, steak fries, and cole slaw. Now I am going to have to change my deep fryer oil and some diesel owner is going to get a free gallon of fuel.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,433
@pepperhead212 do you buy moritas or dry and smoke your own jalapenos?
Are your recipes by feel or do you have them written down on cards or a book?
Are your recipes by feel or do you have them written down on cards or a book?
caseydog
Master Chef
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Kathleen
Cupcake
Frozen Pizza. It's been a week.
pepperhead212
Master Chef
I've tried making my own moritas and chipotles and they just aren't the same. I have tried them from fresh, and from dried, and the smoky flavor isn't anywhere near what the dried ones are. And the best way to add a chipotle flavor, in many dishes, is the sauce Salsa Negra from Rick Bayless's Mexican Kitchen, which has 4 oz of moritas, which is better than the one on his blog, which is made with canned chipotles, instead of moritas. I keep a jar of this in the fridge at all times, and it keeps forever, due to the sugar in it. When it gets down to a half inch or so, I make another batch of it. Sort of like that nam prik pao, that I keep on hand at all times.
I didn't mention, when I buy those moritas I get 5 lb bags of them, from www.thechileguy.com - to give you an idea how many of them I use!
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