What's For Dinner #65 - the Brand New New Year's Edition - January 2021

Just sticking my nose in here to thank you for the B sprouts recipe. Made it tonight and we’re hooked. So good.:slightly_smiling_face:

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that pork loin looks incredibly juicy!

Truthful. I over cooked it a little. Was so so . Turning it into julienned stir fry tonight .

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Game hen under a brick, blistered green beans, “roni”.

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So glad it was made by so many people!

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wow, doesn’t look like it from here. i rarely use pork tenderloin anymore because it’s not fatty enough for me.

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Beige dinner tonight: Chicken and fennel marinated in lemon juice, olive oil, minced garlic, dry vermouth, fennel fronds, s&p and a splash of bourbon (just because i had a splash left) for a few hours then roasted at 425 for about 30 mins. and under the broiler until super crispy. This was ala a Kitchn recipe, though it just called for white wine. Turned out really good - I’m with @gcaggiano - anytime I see white wine in a recipe, i sub vermouth. I think that and the bourbon made a big difference. Also, mashed turnip with TPSTOB, mexican crema, s&p, a sploosh of prepared horseradish, minced parsley and smoked paprika. also worth repeating.

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A better version of the New Year’s black eye peas and collards .

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Chaat tonight - I played the “bhelwala” (street vendor who specializes in a few types of snacky food), having ordered all the (many) necessary ingredients before Diwali, when we never got around to it.

We started with bhel - with additions for weirdos who eat unnatural things like peanuts, cucumbers, or tomatoes :rofl: - those are NOT in Bombay bhel.

Then sev puri - crunchy little fried crackers topped with all the stuff (this is my personal favorite).

And I finished with dahi batata puri - pani puri spheres filled with potato, yogurt, and chutneys. This is my dad’s favorite, and was also my grandmother’s, and I am the inheritor of the house title.

We didn’t have space for pani puri today… that’s saved for tomorrow.

Other people had space for pasta later. I am still stuffed from the chaat.

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That looks delicious!

I have a bag of frozen blackeyed peas in the freezer just because I had no idea they existed in that form and I had to investigate!

Hoppin John is going to make an appearance soon… oddly, one of my favorite dishes from the repertoire of my college cafeteria :joy: (they had a few hits… spicy chicken fingers, chicken lo mein, chickwiches…)

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Oh I forgot dessert - little nephew made an “Oreo” Cake - in that it was a dark, not too sweet chocolate cake with simple vanilla buttercream frosting. Gluten free.

I was his sous chef. We almost had disaster strike two separate times, but recovered. And it was delicious!

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Tuesday at Home Cheese and Wine

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Lobster ravioli and roasted Brussels sprouts for dinner tonight.

Lobster tails barely steamed to remove the shells, then par-cooked sous vide in butter, and finished in the sauce to top the ravioli.

Everything was good, but a bit on the salty side tonight.

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If @CurlzNJ sends you a recipe and says it is delicious, trust her. She sent me this recipe for Ethiopian Spiced Chicken and Lentils a while ago but I only got around to making it now. As usual I had to make a couple of substitutions for what I had on hand as I am trying to limit my trips to the grocery store (really any store). I served the chicken and lentils atop sautéed collard greens with garlic and topped it with mashed roasted squash for some added color. I even made my own Berbere spice mix.

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Leftover NYE ribeye turned into tacos, by the BF. Crisped up the meat in a little oil and stirred in some Tapatio. Served with more Tapatio, a little cotija on top, doctored up, canned, refried black beans, his curtido and mexi-rice, a slice of tomato, and crema. Extra charred corn tortillas for the win!

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I’d enjoy learning how to prepare both those dishes.

I get that - I don’t make it often but usually I’ll use it for (I know this will get hate) cha siu since pork neck is too hard to find these days. And I never quite get the results I want from shoulder that I would going out to eat. With a long marinade/brine, it still comes out tender and I can still get the crust.

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Simple but got the job done after a long day.

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what uses are you trying to put the shoulder to? i use it for carnitas, obvs, but just about anything a recipe calls for loin I will sub shoulder and love the results.

or were you speaking of just this particular dish?

Jumped into the first Monday of 2021 with a sweet potato, kale, and chickpea curry. I added a garnish of cilantro and lime juice at the table for extra punch.

This was my own concoction to use vegetables that needed using.

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I wasn’t sorry to see the last of the Winterbor kale go. Winterbor is not my thing and a spicy curry is just the place to hide it.

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