What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021

naf · February 13, 2021, 1:27am

Loved your pastrami!!

naf · February 13, 2021, 1:37am

A very lovely celebration! For 4, that was a lot of food! Love especially the baby pig.

What dish was it in wooden bowl (next to the piggy)? I saw some type of abalone, mushrooms… Basin cuisine / Poon choi?

naf · February 13, 2021, 1:39am

It’s also available here, weird… I don’t know they are so international. Yes, they are the better ones.

Lambchop · February 13, 2021, 1:56am

Thanks @naf - going to try making my own, like shrinkrap.

naf · February 13, 2021, 2:18am

A few meals this week.

Saltimbocca Pork with Parma Ham and parsley instead of sage, with roasted panisse.

Duck breast and roasted pumpkin with anise seeds

Swedish meatball with mashed potato

Store bought Banh Gio sticky rice with pork in banana leaves.

Home made poached pear in vanilla orange zest syrup and chocolate almond tart

Osaka style cabbage pancake. First try a week ago, didn’t coated the cabbage evenly with the pancake and egg mix, cabbage was too raw. This one made today was cooked evenly, I added some pancetta and more egg. Sprinkled with bonita flakes and seaweed, and more light handed in the Okonomiyaki sauce, quite good!

TheCookie · February 13, 2021, 2:47am

Ohhh seems interesting… in a good way.

TheCookie · February 13, 2021, 2:48am

TheCookie · February 13, 2021, 2:59am

Fabulous!

I’ve seen your lemon pasta… is that orange?

gcaggiano · February 13, 2021, 3:09am

Funny how that third one sneaks in there…

MsBean · February 13, 2021, 3:33am

Dinner tonight was inspired by David Chang and Lunar New Year. A while back I was listening to one of Chang’s podcasts (does anyone else follow him? I think he is hysterical) and he was discussing how much he likes oxtail but that it has limited appeal. I love oxtail but don’t eat it often. His comments stuck with me. Since tonight’s Lunar New Year ushers in the Year of the Ox it seemed fitting that I make an Asian-inspired oxtail dinner.

Oxtail with Chinese Five Spice Powder, Shallots, and Assorted Mushrooms. Braised for hours until the meat was tender yet still held together and the sauce was sticky in the very best way. Served with Smashed Cucumbers (there’s black vinegar in the dressing @gcaggiano), Beef Sandwich and Spicy Gizzards (purchased at H Mart last week).

BeefeaterRocks · February 13, 2021, 3:36am

Happy Lunar New Year. I am an ox so I celebrated with pork noodle soup, pot stickers and there was oolong tea with a slash of orange liqueur for afters.

mariacarmen · February 13, 2021, 4:14am

my sister’s been listening to the Chang podcast and loving it. I have weirdly not listened to any of my regular podcasts since the lockdown started…

i love oxtail, will have to try something like this soon, as this is my year - ox girl here! your dish looks wonderful… did you have a recipe or did you wing it?

mariacarmen · February 13, 2021, 4:23am

all such beautiful and delicious looking dishes!

TheCookie · February 13, 2021, 4:59am

I’m not allowed to show up to potlucks without my potatoes au gratin and I’ve been thinking how cool the hasselbacks look and I should try them that way… but now I’m not sure, lol. Maybe once.

shrinkrap · February 13, 2021, 5:21am

I have not followed the podcasts, but I want to. I have all of the Lucky Peach mags.

Regarding oxtail; So crazy how much it costs where I am, compared to what it represented when I was growing up. ! I think $6 to $8 a pound, but I’m not sure as I’ve stopped considering it. Anyone willing to share prices?

paryzer · February 13, 2021, 5:32am

Mrs. P made our favorite spicy Andouille sausage pizza and a magnificent silky chocolate sin cake with coffee whipped cream, fresh fruit, and cherry, cranberry, and cabernet conserve. It was inspired by Cafe Sbisa in New Orleans (opened since 1899 but currently temporarily closed). It all went great with a nice French red blend.