What's for Dinner #71 - the Vacation Time! Edition - July 2021

Well I hope there is some redeeming qualities in the fact it was really used for the braising not for direct consumption. The sauce actually came out very good! I can’t knock Chuck ! Lol When the time comes you can BYO my friend.


$2 Buck Chuck story: a good friend, though not a drinker, much less an appreciator of good wine, came by a bottle of $2 Charles Shaw - think it was leftover from a party, and the host sent it home with her. Sooo, next time she was invited to a hosted event, she bestowed it on the host with a flourish and much aplomb. When he said oooh thaaank youuu in an exaggerated tone, she realized something was up. She asked people about his reaction, and was quite mortified to discover what she’d done. CS does have it’s uses, especially for cooking, maybe for sangria or mulled wine in a pinch.


When I was clearing the road of encroaching blackberry bushes I noticed the black raspberry bush was full of ripe berries. I was inspired to make a Bramble. The last time I had one was at Dishoom in Edinburgh. I didn’t have any creme de mure so I made my own. It was red instead of purple but it was quite good. Food was a grilled cheese burger on a telera bun, lettuce, tomato, onion, Tillamook extra sharp white cheddar, ketchup, mayo and mustard, dill pickles, olives and Kettle chips as sides.


We’ve been into a little bit of a cooking stall lately, due to ??? not sure. Garden isn’t producing much yet, but we’re hopeful, so not buying a lot of produce in case…anyway, have managed to pull some tasty meals together, as well as some takeout, and a doctored up take & bake pizza, which is pictured.

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Ribeye steak, Parmesan potatoes, spinach BV and shallot. Leftover steak for lunch! Housemade mac n cheese, broccoli (some from the garden!) Chicken Chow Mein with pan fried noodles, potstickers, doctored up deli pizza (fresh sliced garlic, pepperoncini, mushrooms, olives & green pepper, extra cheese) - really tasty w/leftovers. Phad Thai last night to satisfy a craving, with shrimp, chicken and tofu. For tonight pepper steak sandwiches, will post pic tomorrow. Happy eating and summer everyone!

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Also pork tender marinated in mojo criollo, slaw with blue cheese, and citrus grilled sweet potatoes. Don’t know why, but a glitch in uploading pics, thus out of order descriptions.
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Hmmm, very strange ???


Beautiful @BeefeaterRocks! Love your drink garnish of a fuchsia blossom too. I have the Dishoom cookbook in e-book, but haven’t perused it much. Will have to explore.


Well that’s different then :slightly_smiling_face: I know you have a lot of excellent bottles of wine at home for consumption :slightly_smiling_face:


We just had a visitor of the woodland variety in our front yard - best pic we could get.


Our neighbor had us over for a barbecue tonight. The delicious spread included flank steak, asparagus, mini peppers, and spinach-rice salad.

Aside from the peppers, I did the asparagus and steak. It was so nice to cook on a real grill for a change! (Though the temperature threw me off and it was not as pink as I was aiming for).


Dinner tonight, just gonna call it a cheesesteak sandwich, with quick pickled cucumber, Walla Walla sweet onions and green peppers.



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Chickpeas with chard and roasted tomatoes.

There are so many amazing chickpea, and chickpea and tomato recipes! I was tempted to try so many things, but for tonight, I restrained myself, focused on this recipe for Moroccan Chickpeas With Chard and stuck with Nancy’s chickpeas, tomatoes roasted with garlic in olive oil, and chard. And harissa. And tahini.

The Greek one in Milk Street also included honey and orange, rosemary and oregano. There was one called " Stewy Chickpea “Tagine” with Tomatoes, Cilantro and Golden Raisins" on Food52. No roasted tomatoes, but I also like the sound of " Smokehouse Chickpeas ‘N’ Greens Salad From ‘Salad Samurai’" on Serious Eats.

Before this batch of chickpeas is done I’m trying pomegranate molasses, zaatar or sumac, and/ or tamarind.


Some brie and a plum with :wine_glass:

And then some pastitsio with a Greek salad.


Thank you very much for the lovely message.

Yes, losing a beloved pet, is real hard on the emotions.

Have a wonderful weekend.

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Please never assume …

I only tasted that rose oyster but I did not care for that dressed oyster AS it had NO taste of the sea. I only love wild and raw from the rocks of Brittany.

The chef you are looking for is in Hong Kong; not Raval - Barcelona.

Caesar-ish salad (no cheese, cherry tomatoes), pan-seared Denver steak (new cut to me). Forgot the anchovy croutons I made earlier today until halfway through - better late than never, they were a tasty addition. Croutons have a very favorable effort-to-impact ratio IMO, in addition to using up old bread.


Sauteed peppered Argentinian red shrimp (after a lengthy defrost on multiple layers of paper toweling), with 1 Tbsp of lemon juice and 2 Tbsp of white wine added and reduced to a “sauce” after the shrimp were cooked and removed from the pan.

Basmati rice and asparagus alongside, with a sprinkle of lemon zest and slivered fresh parsley over all.



We enjoyed another outstanding dinner at Drew’s in Keyport, NJ. Details and mouthwatering pictures are in the link below for those that might be interested.


Dinner tonight was breakfast! Homemade Egg McMuffin, hash browns, and yes, French Toast sticks! BF had a yearning for them and I agreed, figuring I would only have a couple. Well, I ate the two pictured and many more! No nutrition in this meal!

Paired quite well with a Maker’s Mark.


French toast sticks. Well that’s a new word . Fantastic

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I love breakfast for dinner. I’m going to have to try a Maker’s Mark for breakfast one of these days as that sounds pretty good too.

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

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2