What's for Dinner #48 - the Drippy, Droopy, Doggy Days of Summer - August 2019

wfd
(Eli Paryzer) #489

Mrs. P made beer can chicken with a Cajun dry rub and a side of very spicy roasted Brussels sprouts with kimchi dressing.

13 Likes

(ChristinaM) #490

I think your Cajun rub is my cucumber salad :rofl:

3 Likes

(L) #491

Your potatoes look nice & crispy.

3 Likes

(L) #492

Okay, got it.

Yeah, I’ve heard similar things about people food not being good for dogs. But why not people venison? It’s just meat.

1 Like

(Robin) #493

BLT flatbread. Pizza dough topped with fresh buffalo mozzarella and thin slices of an heirloom tomato. After it was partially baked, cooked bacon was tossed on. Under the broiler for a few mins. Finished with red pepper flakes, basil, and arugula that was dressed with lemon juice and lots of black pepper. And wine.

16 Likes

(L) #494

What brand do you use?

0 Likes

(L) #495

Nice…
What’s TPSTOB?

1 Like

(L) #496

That looks really delicious @paryzer!

1 Like

(saregama) #497

The poor mushrooms I bought last week have been languishing in the fridge… decided to sauté them before they rotted.

The meal came together as I chopped… some bulgur to accompany (I really wanted kisir again because I’m salivating over The Turkish Cookbook, but tomato paste and the mushrooms seemed incongruous) - simply seasoned with aromatics. And an egg for some heft.
.

13 Likes

(L) #498

Eggs for dinner… Us too, kinda’. I cooked the remaining chicken patty from last night. No avocado this time but I added an egg.

Smash and open wide!

13 Likes

(maria ascarrunz) #499

TPSTOB™ - “The Proverbial Shit-Ton of Butter.” :smiley:

3 Likes

(maria ascarrunz) #500

HOLY CRAP that looks amazing!

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(John Hartley) #501

A chicken curry of sorts, although the recipe comes from Nigel Slater rather than a more reliable asian source. Basically chicken with garlic , ginger, onion, red chillis, mustard seeds, cumin, turmeric, coriander (gorund and fresh), tomatoes, garam masala and lime. Probably rice as the carb.

This year I’ve been cooking a lot of recipes from Slater’s Kitchen Diaries series, trying to broadly follow the seasonality of his recipes. This one, however, is dated 28 September (Kitchen Diaries 3) so I’m sort of ahead of myself. But after our recent highest ever recorded temperature in the UK, followed by very high rainfall, it already feels like autumn - wet and cold with the heat clicking on the last couple of mornings. And it’s only mid-August, FFS!

6 Likes

#502

no particular brand. just rice cooking wine and if I run out, I will use sherry if I have them
Often I buy the Qian Hu brand but if I see something else on sale, I would buy it
I have never tasted it , just add a small splash on my stir fry or bigger splash for marinades
I do not look into alcohol or sodium content either since not much is used.
They all come in 25 fl ounce size which last me 3-4 months

1 Like

#503

I’m not familiar with this trend at all. However, we rarely eat out for Korean here in Boston and I generally don’t eat beef except once in a while when I get a craving.

You’ve piqued my interest though; I’m going to look it up.

1 Like

(Eli Paryzer) #504

Thanks @TheCookie! It was. The chicken skin was nice and crispy, and the Brussels sprouts were nice and spicy.

Your chicken patty with the perfectly cooked egg looked awesome as well!

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#505

They were just a wee bit TOO crispy. Yeah, I know, I know - how is that possible? LOL I ended up lowering the temp of the convection oven as I hadn’t started the tenderloin to roast so they didn’t burn, but I think they dried out a bit more than I prefer.

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#506

This is a @mariacarmen trademarked acronym for my constant use of the full words when I make my baked potatoes. WAY easier to type TPSTOB.

3 Likes

(L) #507

Good move. :stuck_out_tongue_closed_eyes: I was just curious because I need to buy more. I’m not married to any one brand and was wondering what other folks use. Thanks.

0 Likes

(L) #508

Thanks @paryzer!

Yah, I’ve been trying to leave them a little runny.

1 Like