What's for Dinner #107 - the Almost Sum-Sum-Summertime Edition - June 2024

I would love to have even considered it. But my budget didn’t allow it.


The #3 combo from Dave’s Hot Chicken for dinner, had salad two nights in a row so…
Slider and a tender on white bread with fries, dip and pickles.

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Add me to the list of individuals saving up to replace my stove (radiant) with an induction model.

In the meantime, I’ve been cooking on a single burner (plug-in) Induction Hob.

I’ve just had too much trouble controlling the heat on my radiant stove. It cycles on and off, on and off… induction is just so much easier. I just start out in the middle and a few taps up or down and the heat stays exactly where I need it.

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I saved for about 7 years to be able to do so. And sometimes thought to myself about not going for induction, but I am glad I decided everytime to go ahead with it.

So I know exactly what you mean.

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That is exactly what I used to help make a decision on going induction. I could not think that all of the good things claimed, could be true. The hob made me realize that the claims were indeed true.

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Trying out another recipe from the Gunpowder cookbook - Paturi Macch. I adapted it a bit. The write up is in the Cooking From: Gunpowder thread!

This is cod that has been marinated with mustard, chiles, ginger, garlic, and coconut. Delicious!

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Grilled za’atar chicken, big salad, farmers market bicolor corn. First of the season for me; super stoked. Red wine spritzer

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Country-style pork ribs rubbed with my favorite pork rub (recipe below), baked at 350° covered with foil. They were uncovered, flipped over, and Steve’s Original Sauce Maple BBQ sauce was slathered on top (after pouring off the pork juice) and cooked for another 30 minutes, turning once.

Steamed, then roasted, baby red potatoes with Herbs de Provence, and a Caprese salad using some Sugar Bomb grape tomatoes, cut up mozzarella and planter garden basil from my deck.

Wine. Strawberry Shortcake for afters.

Not looking forward to Monday.

https://kristineskitchenblog.com/wprm_print/pork-rub

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that is the same induction unit i purchased earlier this year. it took me a minute to figure out how not to scorch the cooking oil when the unit is first turned on.

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When we tried induction we liked it much more than a regular electric stove but it doesn’t have the same heat as a really good gas stove

Fathers Day dinner of grilled steaks, chops and kebabs with veggies on the side. Homemade peanut brittle for dessert and snacks. And more snacks.

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Scallion roast chicken over Yukon Gold potatoes (gift link here). Leafy garden greens with more of that herbaceously delicious Green Goddess dressing.

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Tonight’s dinner was asparagus and sundried tomato risotto.

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Happy Father’s Day to those human and furry child dads :slightly_smiling_face: I am a dad of furry children :blush: Mrs. P prepared an awesome feast that we enjoyed alfresco on the deck. Mrs. P made an incredible crawfish and Andouille sausage cheesecake. We started off with homemade guacamole and Zapps chips. It was enjoyed with an espresso Martini. We also enjoyed an excellent red blend. For the main course I enjoyed surf and turf with smoked ribs and steamed Dungeness crabs with a side of TJ’s sweet potato fries. Finally I have pictures of my furry children Matisse and Gucci.










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Your furry kids are beautiful!

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Thank you :blush:

Tonight we made Caprese salad with burrata, grilled bone-in pork chops with “Carolina Gold” mustard barbecue sauce, avocado slaw, and corn on the cob.

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I really love bicolor corn

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Me too.
Dinner was seared and roasted pork tenderloin with KC Masterpiece bbq sauce. Little Gem, red cabbage, roasted golden beets, avocado, celery salad with honey mustard dressing. Martini rocks and wine.
I wonder why I haven’t seen Sugar Bomb tomatoes on the west coast, or is it just me in my little coastal village that is without?

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Variation on a well known Northern German dish - Birnen, Bohnen und Speck (pears, beans and bacon). There are many, many variations and this one is from our favorite German cooking magazine “essen & trinken” (eating & drinking).
You sear a larger piece of beef chuck before mixing it with a larger piece of bacon, roasted, halved onions, juniper berries, bay leaves and peppercorns in water and slowly cook it for a 2.5 hours. Beef and bacon get chopped and the broth strained. You then add sequentially over time to the strained broth grated potatoes (too thicken), halved, firm pears, chunks of potatoes, green beans and lastly great northern beans, savory and the previously cooked bacon and beef chuck. Finished with some champagne vinegar and a little bit of sugar.

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