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Dinner - The Polyphonic Food Blog

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Yep, squash has been soupified, and we're hoping it will be enough to see us through to the end of my sickness.  I cubed it, tossed with oil, salt, and pepper, and roasted it with chunks of onion until caramelized.  Threw it all into a pot with some dried sage, veg stock, and some sherry; whizzed with the stick blender; and stirred in some cream and lots of salt at the end.  It's thick and rich tastes like the holidays come again. I think the rest of the family is having chicken tenders tonight while I have more soup.  

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Salad of green leaf lettuce, radishes, yellow and orange bell pepper, tomato, avocado, bacon, and marcona almonds; ranch dressing
Pugiliese bread from TJ with butter
Ground turkey, baby spinach, and cremini mushroom skillet
Buttermilk mashed potatoes with scallions

 

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Roasted pork tenderloin, that I marinated/brined in a “Christmas Beer” with salt, garlic, chiles, cumin, brown sugar and olive oil. 

Sweet potato cubes roasted with five spice powder.

 Simple romaine salad. 

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Dinner last night was short ribs I had done sous vide for 72 hours, seared off in a pan with a little red wine, balsamic, Worcestershire.  I made mashed potatoes via the instant pot, and roasted Brussels sprouts in balsamic, maple syrup, salt, pepper and a little lemon juice towards the end.  All made in about an hour because I thought I had a meeting that is actually tonight- hahahhahahha, so not funny, really.  This dish could have really been more perfect had I dedicated a little more time, oh well.

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Last night I made steak sous vide and served it with more of the previous night's salad, a mashed potato casserole, and steamed broccoli. The casserole was leftover buttermilk scallion mashed potatoes, with the addition of some cream and topped with aged cheddar, panko, and some dots of butter before going into the oven to heat through and brown on top.. The steak was a prime NY strip from Costco that I had frozen after breaking up the original pack. I froze it in a vacuum-sealed bag, so the defrosted steak could go right into the water in its bag. I defrosted it in the refrigerator for a day, pulled it out while I heated the water bath and then dropped it in the water, and cooked it at 120F for 3 1/2 hours. Before searing on a grill pan, I seasoned it with black pepper, a small amount of salt, Worcestershire sauce, and a little red wine.

Prime steak from Costco is quite a treat. We split one steak between us, so a pack of 3 or 4 lasts some time. I cooked the first one from the original pack by reverse sear, which is great, but the frozen ones are already in the vac seal bags and ready to go, so sous vide makes more sense.

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1 hour ago, Pat said:

Prime steak from Costco is quite a treat. We split one steak between us, so a pack of 3 or 4 lasts some time. I cooked the first one from the original pack by reverse sear, which is great, but the frozen ones are already in the vac seal bags and ready to go, so sous vide makes more sense.

Their prime steak is good and *cheap* considering its quality - the problem is that you have to buy about six cuts.

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9 minutes ago, DonRocks said:

Their prime steak is good and *cheap* considering its quality - the problem is that you have to buy about six cuts.

Unfortunately Costco's steaks are blade-tenderized.  That makes them a no-go for me.  Not sure why it's even necessary on a prime cut.

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19 hours ago, Bags said:

Unfortunately Costco's steaks are blade-tenderized.  That makes them a no-go for me.  Not sure why it's even necessary on a prime cut.

Apparently they label for this, but I don't recall seeing that labeling on the package.It appears, though, from a search that only the vacuum-sealed whole cuts (e.g., whole tenderloin) are not blade tenderized. It really doesn't make any sense to do this to a prime cut. It also means these steaks should not be eaten rare or anywhere below 165F. :(

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Last night I added some red leaf lettuce to what's left of the salad and made a quick batch of chili (ground chuck; with beans). I made stacks with the leftover cornmeal waffles, topping each waffle with chili, cilantro, cheddar cheese, and a fried egg. Sour cream on the side. 

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4 minutes ago, Pat said:

Last night I added some red leaf lettuce to what's left of the salad and made a quick batch of chili (ground chuck; with beans). I made stacks with the leftover cornmeal waffles, topping each waffle with chili, cilantro, cheddar cheese, and a fried egg. Sour cream on the side. 

Those waffles sound delicious!  I don’t have a waffle iron, but I could do the same thing with cornmeal pancakes. 

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1 hour ago, dcandohio said:

Those waffles sound delicious!  I don’t have a waffle iron, but I could do the same thing with cornmeal pancakes. 

It worked out really well. As long as the pancakes are fairly sturdy, I'd think it should work. The, uh, embarrassing thing about how I came upon this plan is that, having run out of ideas for what to do with the leftover waffles, I googled cornmeal waffles to see what came up as an accompaniment or serving idea, and it brought up a Paula Deen recipe for cornmeal waffles and chili. I wasn't interested in the recipe but I liked the concept. I looked further for other sites with a similar dish and found a blog showing them as stacks.

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Those waffles do sound good and I have a lot of cornmeal!

Last night we used the leftover shredded shortribs and made tacos with slow roasted tomatoes, tomatillo salsa, mozzarella (the only cheese we have left in the fridge) and spinach.  The tortillas were really thick they were homestyle from Shoppers, I was worried that they would be too thick and griddles them to make sure they would be good.  They actually were perfect as the shortribs were very saucy and they needed this type of tortilla to hold up under the amount of liquid.

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I am trying to cook more of what is in my freezer and pantry, and so today I used a lot of pantry and frig ingredients and made Chana    masala.  So, since I had an Indian theme going, I rubbed salmon filets with lime juice and masala spices and broiled them.  I added a little salad, because I wanted something crunchy.  

The Chana masala was especially delicious.  I used the basic recipe/method taught to me by my former neighbor, who was an Indian and a cardiologist.  She used healthier methods and ingredients to cook traditional foods.  And she would probably chastise me, but at the end, I added about 2 tablespoons of butter to compensate for the lack of ghee.  She would’ve added nonfat yogurt!

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Friday:
Kale and lentil soup with chunks of pork tenderloin
Salmon platter 3 ways (broiled sockeye fillets, cold smoked, and roe); cream cheese; tzatziki, rye toast triangles; sliced tomatoes; shaved red onion; capers; lettuce

Last night:
Meat loaf barded with bacon
Egg noodles with butter and dill
Cauliflower cheese gratin

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Salad of red leaf and iceberg lettuces, slivered red onion, cucumber, radishes, and tomato; sesame - shiitake dressing
Mushroom. red onion, and pepperoni sheet pan pizza

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We've taken to roasting our tri-tips instead of grilling them, as it requires far less meat-sitting. There's 100% less thrilling flame flare-ups but a lot more pan juices.  We buy the untrimmed roasts and trim them lightly, which works out great for self-basting while grilling, but is less useful for roasting in a pan, so we've been trimming more carefully. The meat is much more tender but lacks the charred exterior - not a bad trade off, but we will still grill on occasion.  We made the last one a few nights ago with mashed potatoes, sauteed zucchini, and mushroom cream sauce, and are just now finishing it up as sandwiches. 

Two nights ago we made chicken pot pie soup, because I wanted a pot pie but didn't feel like messing with pastry. And then I went and finally tried the no-knead bread recipe that I've been eyeing for years.  That bread recipe is very forgiving and we were happy with the results. I couldn't believe that I made pretty bread!

Last night was pad se ew with chicken, because we were out of beef and had fresh, soft noodles that couldn't wait.  Beef > chicken in this dish but we managed to get a decent bit of wok hei charring on the noodles. 

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Last night was veggie linguine (don't tell Hubby he had no idea) with meat sauce.  

Friday night was heated frozen Phillips crabcakes from Costco (for a frozen, quickie crabcake, these really are not terrible), leftover mashed potatoes and steamed broccoli.  I am waiting for Hubby to get home to decide what tonight is...

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Sweet and sour oven-baked baby back ribs with soy-ginger dipping sauce
Chinese noodles and broccoli with peanut sauce

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I did a great job on dinner last night.

In an old cast iron pan i fried salmon steaks with just salt and evoo; that's it. It was perfect. 5 yr old girl at everybody's skin if they didn't eat it themselves...and her fish. 8 yr old took maybe 3 bites and it's his favorite fish!

For the first time ever, I made mushroom barley risotto and it too was fantastic. In fact, I will plop it into my homemade chicken noodle soup from this weekend (which is now missing both chicken and noodles). Girl at it, boy didn't. 

Fried up some purple Brussel sprouts in some bacon fat. Bacon didn't survive long enough to be sprinkled on top of the finished product. 

I ate everything and multiple servings as did husband. Those kids though. Between them both they finished one plate. Weird; their loss.

 

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Last night was just reheating leftovers as Hubby thought we had a HOA meeting and I was in relaxed mode from spa daying.  Tonight is probably also reheating leftovers before our different meetings.  

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Tried this eggplant with garlic sauce America's Test Kitchen recipe that seemed to be everywhere on the internet this week. I liked that it uses regular eggplants and basil, since I can't reliably get (good/cheap) Asian eggplants or Thai basil (at all), and I love Thai-style eggplant-basil dishes. There is a lot of lime in this dish, which is great, but has to grow on you if, like me, you aren't used to your brown sauces tasting so bright. The more I eat the more I like it. I think it's a keeper for our house.  Did I ever mention that I used to hate eggplant and red peppers? Now they are among my favorite foods. 

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Avocado stuffed with tzatziki; sliced tomato, shredded radicchio
Baked ziti (pork sausage and marinara)

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The past couple nights have been hectic, frenzied what is in the fridge that can be cobbled together nights.  Last night I ate mashed potatoes, steamed broccoli and leftover Tom Yum soup.  And some homemade flan from my co-worker!  I plan to get it together and pick up a grocery order today.

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Lats night was roasted chicken, potatoes, and carrots plus leftover cauliflower cheese gratin.

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