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Post by Deleted on Jul 3, 2010 17:36:15 GMT
I am wasting away, so I'm going to eat red meat tonight. Problem is, I'm not hungry.
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Post by bazfaz on Jul 3, 2010 20:18:37 GMT
One hundred pages of What's for Dinner has got off to a bad start. K is wasting away. I may have to send him courgettes.
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Post by Jazz on Jul 3, 2010 21:22:53 GMT
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Post by Don Cuevas on Jul 4, 2010 1:22:06 GMT
Pollo asado para llevar.
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Post by hwinpp on Jul 4, 2010 16:04:49 GMT
I'm in Saigon until Wednesday. And as usual when I', here, I had a huge dinner.
First scallops, then the long thin shells, then the white smooth ones, then mudcrab claws, them a chicken drumstick, then a bowl of steamed egg custard, then a makerel tail then some soy braised pork belly. All with two big Tiger beers and now I'm in bed warching Jurassic Park 2 or 3.
;D ;D ;D
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Post by Deleted on Jul 4, 2010 16:26:40 GMT
Bastard!
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Post by bixaorellana on Jul 4, 2010 16:34:19 GMT
Thank goodness he's not the kind of person to smirk and gloat.
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Post by hwinpp on Jul 4, 2010 16:50:29 GMT
Lol! I'll be aking some pics tomorrow
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Post by cristina on Jul 4, 2010 21:15:39 GMT
Not so much dinner as lunch today. I dry roasted fresh corn kernels in a skillet for about 15 minutes. I finished off the corn on high heat for a few more minutes after adding a generous helping of butter, garlic powder, red chili flakes and S&P. Really tasty. Served with a sandwich made from leftover grilled pork tenderloin. Salted watermelon for dessert. And I'll be making orange creamsicle ice cream soon to take a little party this evening.
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Post by lagatta on Jul 4, 2010 23:27:24 GMT
A salad. Dainty Lebanese cucumbers (also known as Persian or Iranian cucumbers) decent vine hothouse tomatoes, finely-chopped flatleaf (Italian) parsley, a finely-chopped red spring onion (though the little onion knob is about billiard-ball size), EVOO and a dash of mild white-wine vinegar. And some of my stash of mild goat cheese with rice crackers.
A spritzer. Cheap white wine cut with Perrier-citron - you can also use any fizzy water, including soda water or seltzer, and a squeeze of real citrus.
I do NOT want any courgettes. I have an aubergine to eat, but will grill that, and don't feel like grilling anything right now. It is nice and warm - 32c at least.
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Post by Deleted on Jul 5, 2010 2:41:34 GMT
We went to a benefit for the Gulf fishermen,shrimpers etc. held out by the lakefront this evening at Chef Susan Spicer's new restaurant out there,Mondo. It was a madhouse,great success,but,not much food left for us as we got there too late due to a mix up. Came home and grilled some hamburgers outside and had with some fresh tomatoes from the garden.
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Post by imec on Jul 5, 2010 3:33:45 GMT
Saturday night - Chicken Cannelloni
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Post by imec on Jul 5, 2010 3:38:55 GMT
Tonight - Sausages, unsliced!!!
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Post by bixaorellana on Jul 5, 2010 4:41:06 GMT
Praise the Lord and pass the bicarb of soda ~~ he's seen the light!
Those look yummy, Imec.
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Post by bazfaz on Jul 5, 2010 7:42:13 GMT
We are out to dinner at friends in the village tonight. She is the woman who was in the French army then owned a restaurant in Bordeaux (though didn't do the cooking). I wonder what our meal will be like.
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Post by Don Cuevas on Jul 5, 2010 7:53:54 GMT
Yesterday we participated in a cooperative Asian-Mexican Fusion Fiesta. Although we had numerous challenges to deal with, it was fabulously successful overall.
I'll explain the concept and give a detailed menu on my blog, but here are just a few highlights, of those I sampled:
Vietnamese Spring Rolls, Shrimp and Fresh Herbs inside, no rice noodle filler! Peanut Sauce (Didi)
Green Mango and Shrimp Salad. This was a magnificent dish of shredded, crisp mango topped with lovely large pink shrimp, slivered chile perón, with a tart lime and fish sauce dressing. (by Camille)
Brochetas de Pollo o de Cerdo al Pastor, con pimientos morrones, cebolletas y piña fresca. (DC)
Lo Mein of wild and dried mushrooms, Mu Hsu style. (DC)
Tepache (pineapple "beer") with sour green orange and fresh ginger. (DC)
Key Lime Pie (Shirley)
And much, much more.
EDIT: I see I neglected to explain the concept. loosely, it was to make Asian dishes using local ingredients where possible, or to make Asian foods but giving them a local twist. For example, the brochetas al pastor marinade contained fresh pineapple juice and pulp, chiles guajillos and de árbol, Hue Meat Spice Powder, and Wan Ja Shan Dark Soy Sauce, among other ingredients.
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Post by Deleted on Jul 5, 2010 10:22:01 GMT
The chicken cannelloni looks really good. One of my favorite Italian foods.
DC,the Mango /Shrimp salad I would be interested in doing. Can you elaborate a little bit more on the chile aspect of it please? And maybe the dressing as well? Please?
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Post by Don Cuevas on Jul 5, 2010 13:13:20 GMT
Casi, I wasn't the one who mde the Mango Shrimp Salad (which is usually made with Green Papaya). The chile, in this case, was the distinctive chile perón, or manzano, which is, I believe a member of the rocoto family of capsicums. "Originally from South America, the Manzano chile is one of the few chiles that are cultivated in Mexico that are not included in the Capsicum annuum species. It is part of the Capsicum pubescens species from the Andes region. Its name of "Manzano", meaning apple, it has others such as Chile Peron, Chile Caballo and Chile Ciruelo. It is very resistant to low temperatures and is commonly grown at high altitudes. The states of Mexico; Queretaro, Chiapas and Guerrero, in their high elevations produce it in a limited form and for local consumption. It grows in a large shrub, sometimes as a creeper and reaches about 3 meters. Its fruit is spherical and measures from 3 to 5 cm. in diameter. It turns yellow-orange when ripe. It is unusual in that it has black seeds. See Rocoto."— www.g6csy.net/chile/var-m.htmlIt's very popular in Michoacán as a condiment for various stews and soups, as well as in salsas.
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Post by bixaorellana on Jul 5, 2010 16:55:03 GMT
I might as well break the news right here and now that the canario (as that chile is called in Oaxaca) will not do anything in Louisiana. I grew it there and got a sullen plant, but no flowers or fruit.
People who want to duplicate a recipe using it could substitute jalapeño, which is also thick-walled and fairly close in hotness.
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Post by bazfaz on Jul 6, 2010 9:16:42 GMT
IKt was an interestingf evening at our friends last night. The food was nothing special. The starter was smoked salmon with smoked diuck breast (a mistake putting those two together). The main course was osso bucco which was tender and flavourful with a tian of courgettes (as if we weren't inundated by courgettes) and risotto (I'll make a generalisation here: avoid rice cooked by French people). I chose gorgonzola from the cheese board. There were two deserts: raspberry tiramisu and apricot tart. Nicole had put a lot of effort into the deserts so she insistyed we had both. A 14 year old Vietnamese girl called Jade was of the party and had brought her violin. She only played one piece but quite well.
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Post by Deleted on Jul 6, 2010 9:48:26 GMT
I will second you about the rice cooked by French people, Baz. They really do prefer to pull those plastic bags of overcooked rice out of the pot and serve it like that.
The other day I bought a boneless roasted Thai duck, vacuum pack frozen, at the Chinese supermarket. Something like 8€. I have defrosted it for tonight, but I am undecided about which route to go. Roast some potatoes and ignore the fact that it made such a long journey to reach my table? Or should I go back to the Chinese supermarket and buy some appropriate vegetables and chilis?
The package (which I plan to photograph) says that the contents are 98% duck.
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Post by gertie on Jul 6, 2010 10:59:09 GMT
Not sure should this go here as it was dinner or in that about what's in season. Had a (mostly) home grown dinner tonight out of the garden. Fresh salad greens, green onions, radish, cilantro, tomatoes, cherry tomatoes, zucchini, yellow crookneck squash, young carrots, red and yellow bell peppers, jalapenos and sweet corn melded with left over grilled chicken breasts and leftover black beans to make a heavenly Mexican salad. Chilled cantaloupe and watermelon with fresh mint all from the garden for dessert.
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Post by joanne28 on Jul 6, 2010 15:08:16 GMT
It's very hot here. I have no idea what dinner will be except I suspect it will be a sandwich (of the pedestrian kind) and ice cream. I don't feel like cooking.
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Post by Deleted on Jul 7, 2010 2:29:42 GMT
Thanks Don C. and Bixa. I hadn't been in this thread to see about the peppers. So sorry that it won't do here,I'm always on the lookout for new peppers to try in the garden.
Tonight I made some panini sandwiches with fresh figs and goat cheese with prosciutto. Goodness they were good.!! I was going to make pizza,using the same ingredients but,changed my mind as I didn't have the energy to do but, will soon, given the abundance of figs this year and all the possibilities. A clafouti is also in order soon for dessert one night.
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Post by lagatta on Jul 7, 2010 2:52:45 GMT
If you have duck fat, you could even call upon those tiny tinned potatoes, turned in such fat. And some green leaves, for good conscience.
I'm just eating salad and berries in this heat.
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Post by bixaorellana on Jul 7, 2010 3:53:48 GMT
Somehow I missed seeing Imec's chicken cannelloni, which looks incredibly appetizing. Is there perchance a recipe you'd like to share?
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Post by cristina on Jul 7, 2010 4:16:10 GMT
The package (which I plan to photograph) says that the contents are 98% duck. Did it indicate what constituted the other 2%?
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Post by imec on Jul 7, 2010 4:16:58 GMT
Well, it was the first time I had done it and just made it up as I went along. Here's how I remember it...
Sauteed about 12 ounces of ground chicken with some green onion and garlic added near the end and then stirred in some fresh thyme, italian parsley, black pepper and about 4 ounces of finely grated cheese (pecorino romano and gruyere) - oh and 1 egg. I then rolled the mixture in fresh lasagna noodles (which were the variety that didn't need precooking) and placed in a baking dish. Covered them with a sauce made by sauteing some garlic then adding and reducing some white wine and tomato puree and then adding some cream and heating just until thickened. Topped it with a little more cheese and then baked for about 30 minutes at 350.
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Post by bixaorellana on Jul 7, 2010 4:54:27 GMT
Gosh, Imec ~~ that makes me want to burst into song! Absolutely lovely teaming and treatment of ingredients. It's been added to the recipe index under Pastas & Pizzas and also under Poultry.
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Post by Don Cuevas on Jul 7, 2010 9:14:58 GMT
I'm making Chili Con Carne today but we may not eat it for a day or so. I'm debating whether to use pureed, soaked dry chiles or just a blend of various chile powders, on of which must be carrying 5 or 6 years by now.
This will be a ground beef chile with tomato and beans, not a Texas style chile.
EDIT: I used 1 kilo of ground beef; 4 different kinds of dried chiles, plus Cirio brand Passata Rustica. Spices. A 1/2 cup of tomato paste. no other thickener needed. Beans, cooked yesterday. It's dark and deeply delicious. It made over 6 pints.
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