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Dinner - The Polyphonic Food Blog

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I marinated baby back ribs Greek style:  Lemon juice, garlic, oregano, olive oil, salt and pepper.  I pre-cooked them in a 300° oven for about 40 minutes, and then finished them on the grill.  I was going to make a salad when my neighbor called and said that she was “gifted” a crudités platter and a cheese platter left over from a party.  So we had ribs and vegetables and cheese and crackers.  Kind of a weird meal, but we enjoyed it immensely as we were sitting under a tiki hut with a beautiful view of the ocean. 

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Last night, we had

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Fava bean salad with asparagus, jamón serrano and mint
Pesce al forno con le patate ("baked fish with potatoes")
Strawberries macerated with sugar, 25-y/o balsamic vinegar and black pepper

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Last night was the last of the sliced Easter lamb, bacon, and coconut - lime - cilantro rice. There was some leftover salad as well (spring mix, tomato, cucumber, radish, bacon, avocado, and lemon yogurt dressing) and Pugilese bread and butter.

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We had some nice thick pork loin chops with a beautiful (if I do say so myself) pan gravy; spring mix, avocado, tomato, and avocado green goddess dressing; leftover coconut rice plus chickpeas; and grilled bread with whipped ricotta spread.

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We made more grilled chicken this weekend, plus a pot of chili and a batch of chicken korma curry.

Yesterday I made West Lake soup (more or less this recipe, with the addition of chopped shitake mushrooms) for the first time, since I wanted something simple, brothy, and without a lot of alliums, per consideration of the sick folks in my house.  I had been thinking about trying my hand at it ever since we had a disappointing version at a restaurant a few weeks ago (virtually no flavor, not enough egg, meat, or cilantro, too much tofu).  I think it is interesting that the main meat choices are either lean beef or white fish, as they are not usually considered as substitutes!  But it is correct - I've had both iterations at restaurants that tasted great.  I cheated and used ground instead of minced beef and it came out pretty well and was really easy!  It's a nice change of pace to add to the soup repertoire. I also sauteed up some eggplant with black bean sauce (still not using enough basil, argh) and roasted some vegetables to serve with a pot of rice.

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Mushroom and pepperoni pizza (basil; mozzarella, goat cheese, Parmesan)

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On 4/2/2019 at 4:51 PM, reedm said:

I bought the tri-tip from Lothar’s in Purcellville. (First time there—excellent German butcher)

it was three pounds, and I spent a little time trimming one side of it. 

Seasoned with salt only, then cooked at 131 for nearly 7 hours. Patted it dry, applied olive oil, then a little more salt, fresh pepper, and garlic salt. Seared over very high heat on my Big Green Egg for a few minutes. 

Great results. Very tender and cooked evenly through. Highly recommended! 

This was SO GOOD. Thank you! Mine was about 2 lbs. I planned to do about 6 1/2 hours but it ended up being more like 7 1/4 hours at 131F. I seasoned it with kosher salt before it went into the bath, using much more salt than I typically would, figuring that it would penetrate the meat over the long cooking time. When it came out, I coated with evoo, salt, pepper, and garlic powder. I seared in a  cast iron skillet 3 minutes on the first side and 2 on the second, which was seasoned the same way. OMG. This meat was amazing. I served it with the juices and topped with chopped scallions.

The rest of the meal was roasted cauliflower, leftover coconut rice, a Mark Bittman soba noodle and edamame salad, and more grilled bread and whipped ricotta. It was too much food, but it was delicious.

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I made fajitas with the leftover tri-tip last night, with charred red and green bell pepper strips, onions, and roma tomatoes. A cast iron skillet with real high heat was perfect for this. I also blistered some large flour tortillas and we had sour cream and cheddar alongside.

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Burgers on Friday night that we did a mix of venison and beef, I used one of Gordon Ramsey's recipes with chili flakes, Hubby wasn't crazy about it, so I likely won't use it again, although I didn't mind a little punch of flavor, especially with the venison.  The last of the pork chops last night.  Both with sides of simple roasted veggies- broccoli and squash with butter, olive oil, salt, pepper, parsley and chives.

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We made pizzas again over the weekend, this time with homemade dough, which is always noticeably less salty than the store-bought dough.  Other oven use included roasted squash and date-walnut muffins.  I made a batch of vegetable stock and used some to make a fairly light chicken corn chowder, which is both springy and warming, so perfect for our "May grey" weather.

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Meatball soup and shakshuka with swiss chard

The meatballs and the stock for the soup were in the freezer. I added some chopped fresh rosemary and topped with grated Parmesan. The shakshuka recipe was from the Post.

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Roasted Eggplant, White Beans, Tomato Sauce, Tahini, Fresh Herbs, Za'atar,

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Chicken marinated with lemon, parsley and garlic overnight then grilled.  Served with a succotash of green beans, potatoes and corn.

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For some unknown reason I had a craving yesterday for one my childhood favorites*, French bread pizza. I bought a baguette from TJ's and made two different kinds: cremini mushroom and pepperoni with fresh basil, Monterey Jack and Parmesan; and, spinach, fresh basil, Monterey Jack, Parmesan, goat cheese, and rosemary chicken. I had cooked up three chicken breasts earlier for my husband's lunches to go with some roasted vegetables, and I had some lemon rosemary chicken left over. It was great on the pizza, especially with the spinach and goat cheese.

There was also a small salad of Bibb lettuce, cucumber, and hard-boiled egg with avocado green goddess dressing.

 

*As a kid, it would be Stouffer's frozen French bread pizza, but this was much better. (My parents didn't eat pizza. they thought it was a weird food, so I only got the awful school pizza or this, unless I was at someone else's house and they got delivery pizza. I have no idea why my parents were so averse to pizza. They each liked and disliked different things, but they were on the same page on pizza.)

 

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Last night we had a salad platter of deviled eggs, grape tomatoes, and steamed asparagus dressed with vinaigrette. It looked pretty, but I didn't take a photo. The rest of the meal was the last small piece of the tri-tip, very thinly sliced and drizzled with a little Worcestershire, heated in the microwave along with leftover rice with corn, peas, and red onions.

The previous night was the originals of that rice and tacos made out of the fajita leftovers (which included second order tri-tip leftovers) and also tacos made with the last of the carne guisada.

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Photos from last week

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Spicy tomato and shrimp stew
Peas with garlic and pancetta
Ricotta cheese with roasted blueberries

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Last night was chicken marinated with balsamic, honey, soy then grilled, accompanied by green beans cooked with a leftover ham hock and potato wedges on the grill.  Not sure the little boys ate any of it, but out of a big pot, there were very few beans left, and only a handful of potatoes so I think it was a successful Mother's Day dinner.

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Salad of iceberg lettuce, grape tomatoes, radishes, cucumbers, cubed Jarlsberg cheese, hard-boiled egg; Bolthouse Farms Cilantro-Avocado Dressing
Sourdough baguette and butter
Fettuccine with Lemon Herb Yogurt Sauce

The pasta was excellent. My husband raved about it. I will definitely make this again. It looks like some version of Fettuccine Alfredo at a glance but is wonderfully tangy with yogurt, lemon, and salty feta.

I eyeballed the 3 tablespoon amounts for the herbs and had more than I needed. I'll have to find something to do with the rest, other than adding some to the leftover pasta. I didn't think straining the Greek yogurt made a whole lot of sense. It did give off a tiny amount of liquid, but I'll skip that step next time.

It's going to get embarrassing if I have to admit to making any more recipes from "The Kitchen," but all the recipes I've made so far have come out quite well. For anyone unfamiliar with the concept, it's a Food Network take on the multi-host "View"-type cooking show. If you're looking for a place on FN where they're actually showing how dishes get made, this is one of them. (And Rachael Ray is back with more 30 Minute Meals, as well. While she shows preparation start to finish, The Kitchen shows the basic steps but already has a pre-cooked version.)  They have four hosts, with them alternating in pairs taking the lead making a recipe and being the sous chef.

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3 hours ago, Pat said:

Salad of iceberg lettuce, grape tomatoes, radishes, cucumbers, cubed Jarlsberg cheese, hard-boiled egg; Bolthouse Farms Cilantro-Avocado Dressing
Sourdough baguette and butter
Fettuccine with Lemon Herb Yogurt Sauce

The pasta was excellent. My husband raved about it. I will definitely make this again. It looks like some version of Fettuccine Alfredo at a glance but is wonderfully tangy with yogurt, lemon, and salty feta.

This is interesting.  I think Hubby might like this dish, I never get to make more creamy pasta type sauces (except for like carbonara) due to the cream, so I will try this.

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5 hours ago, ktmoomau said:

This is interesting.  I think Hubby might like this dish, I never get to make more creamy pasta type sauces (except for like carbonara) due to the cream, so I will try this.

I hope you enjoy it. The pasta is surprisingly good. I don't know why I use "surprisingly," but  think it's because it looks so much like Alfredo but is totally different.

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36 minutes ago, Pat said:

I hope you enjoy it. The pasta is surprisingly good. I don't know why I use "surprisingly," but  think it's because it looks so much like Alfredo but is totally different.

I'll also try it.

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I needed to make some food in advance for a couple of meals, so we had kind of an abundance tonight. Baked chicken breasts and baked sweet potatoes, plus Spicy Ginger Pork Noodles with Bok Choy [NY Times paywall].  More than half of what I made is left, so it works out. Excellent meal.

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