What's for Dinner #67 - the It's Been A YEAR Since This All Started! Edition - March 2021

We celebrated our 10th anniversary, with some friends, with a spectacular dinner at Cafe Matisse in Rutherford, NJ.They had a 4 course tasting menu, with 2 choices for each course. We ordered each item and shared. There were also 2 specials for the 1st course that our friends ordered. We shared some excellent wines as well. Our friends gifted us a nice box of Godiva chocolates.











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Happy anniversary!

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Yes, Happy 10th Anniversary!

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Amazing …

Have a lovely evening.

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Congratulations!

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Maybe “never bought a container of fish sauce, it’s not something I keep around” was the intention.

I was cooking at some friends’ house once, and had to do a little shopping to make what I wanted - I left a little bottle of fish sauce in their fridge and they looked at it like it was from Mars. (They already figured I was from Mars. :smile:)

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I made beef shank and daikon in Chu Hou Sauce, which is a home-cooking style recipe, apparently from Hong Kong. I basically followed this recipe. Brisket was called for, but this cut worked very well.

Served over Bibb lettuce and cauli-jasmine rice, with steamed haricots dressed in orange and black vinegar sesame oil, and butter on the side.

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Tonight marked the official 1st inaugural debut of the outdoor kitchen. We have a bourbon bbq London broil from Costco, stuffed salmon, king crab legs, pork belly on the griddle, corn on cob boiling away on second of three burners and sautéed broccoli on the primary grill side burner.

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Since I didn’t know what I wanted to make for dinner, this was an easy default: Skinny Orange Chicken from Gimme Some Oven.

Served on Basmati rice with peas alongside, and chopped cashews and sesame seeds sprinkled on top. (Not sure why I tend to go with peas as the veg…maybe for color?) It’ll give me some easy work lunches as well.

(P S. I cut the cornstarch in half to avoid a gloopy sauce, and increase the ground ginger…because I can.)

Wine.

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Lovely anniversary dinner! Happy happy!

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Chicken soup with matzah balls

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Cuisine of the Quarter voting is open! Spring (Apr-June) Cuisine of the Quarter - VOTING

Now that’s a feast!

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Happy Passover

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Thank you

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OOH, i have some extra daikon i could use up with this recipe… looks fantastic!

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Is it odd that I also tend (very strongly in my case) to choose peas to go with chicken and rice? I think it’s not only colour - it seems to taste “right” - but then of course it would taste “right” to me, because I keep on doing it. :slight_smile:

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Chef John’s Greek Chicken & Potato bowls - Chickie thighs marinated all day in herbs, lemon juice, olive oil, cayenne, garlic, tossed with taters before roasting, then tossed with cukes, feta, tomatoes, shallots (out of red onion), and a Greek vinaigrette, then served over romaine. Really great dish, I’d make it again.

Also prepped red beans and rice for tomorrow night’s dinner, and made a new batch of kimchi - last time I made it was almost a year ago, and we’re just about finished with it now.

Kimchi prep

Kimchi Jarred

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Shrimp scampi over couscous

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Thank you everyone for your anniversary wishes :pray:
We continued our 10th anniversary celebration with another outstanding dinner at Il Nido. We enjoyed crispy whole black bass, veal chop, fusilli with artichoke ragu, and our usually awesome salumi board. We also splurged on our favorite wine; Caymus Cabernet. It’s ridiculously pricy at almost $200, but just tastes like velvet.









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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold