Picture Thread: What's For Dinner?

[TimT]

Four ingredients....

Sublime

Cacio e pepe

Pasta
Pecorino Romano
Black pepper
Olive oil


All must be top shelf

Cacio e pepe on a Fiestaware plate that probably has lead in the glaze, its that old..

[Racerbvd]

[Racerbvd]

This will last a few meals.

[Bill Douglas]

I've never cooked macaroni cheese before. I just thought it was something that your (annoying) sister cooked back in the '70s.

I used wholemeal penne pasta, real parmesan regano, etc so I intended success

first the white sauce.



BBQ'ed the bacon and fried the onion, boiled the pasta.



Full attention and assistance from the first kitchen hand and second kitchen hand.



I loaded a whole lotta cheese and ground pepper on it, then baked it.



Ah ha, then served with a few glasses of vino to add to the ambience of it.

[onZedge]

Gotta have baby peas. It is a requirement!

[john70t]

Falafel w/roasted pine hummus on garlic naan, lettuce/tomato/onion, sriracha and light ranch.
Greek salad. Klamatas are hiding.
Greek yogurt+mango nectar to make a lassi.

[Shaun @ Tru6]

Turmeric chicken with olives, garlic & parsley. A nice break from virtually every other cuisine, the greatest attribute of this dish is that it refreshes your palette.

[Shaun @ Tru6]

I roast a lot of chickens and am always doing various stir fries and salads with leftovers. First time doing chicken enchiladas. Made the sauce with 3 different chilis and a little habanero for heat and it turned out amazing. It was almost a soup it was so good and I might try that with Chinese style chicken or pork dumplings. Chicken filling with hatch chilis and chevre similarly great. Picking the chicken breast after dinner and dredging in the schmaltz paid big dividends. Chipotles on top for a little smoky heat.

[javadog]

A variation of red beans and rice, for lunch:

[sammyg2]

Cooked a pork tenderloin for the first time this weekend but it won't be the last time.
The wife and I both really liked the way it turned out.

I marinated it in a zip lock with garlic, lemon zest, onions, Italian seasoning, black peppercorns, EV olive oil, and a splash of balsamic vinegar.

I heated up a cast iron skillet on the BBQ until the olive oil was almost ready to smoke and then threw on the tenderloin. Less than 5 minutes a side got it just over 140 F. Let it stand and went up to 145.
Perfect.

No pics, but no left-overs either.

[Baz]

Originally Posted by Shaun @ Tru6

I roast a lot of chickens and am always doing various stir fries and salads with leftovers. First time doing chicken enchiladas. Made the sauce with 3 different chilis and a little habanero for heat and it turned out amazing. It was almost a soup it was so good and I might try that with Chinese style chicken or pork dumplings. Chicken filling with hatch chilis and chevre similarly great. Picking the chicken breast after dinner and dredging in the schmaltz paid big dividends. Chipotles on top for a little smoky heat.

Very nice, Shaun. I love Mexican cuisine and need to put some effort into making a few dishes myself, instead of continually getting take out. I think next up for me will be something easy like Black Bean and Pineapple quesadillas. With generous dollops of sour cream on top.

[VincentVega]

Originally Posted by sammyg2

Cooked a pork tenderloin for the first time this weekend but it won't be the last time.
The wife and I both really liked the way it turned out.

I marinated it in a zip lock with garlic, lemon zest, onions, Italian seasoning, black peppercorns, EV olive oil, and a splash of balsamic vinegar.

I heated up a cast iron skillet on the BBQ until the olive oil was almost ready to smoke and then threw on the tenderloin. Less than 5 minutes a side got it just over 140 F. Let it stand and went up to 145.
Perfect.

No pics, but no left-overs either.

good eats. I fix 2 just about every sunday. Dry rub then on the grill usually. My lunch for the week. Hard to beat for cheap/good food. Add a quick pan sauce and its even better.

[ckelly78z]

We fixed a really good roasted tomato basil soup, https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376, and had grilled cheese sandwiches using muenster cheese, with garlic powder sprinkled about.

[Shaun @ Tru6]

Originally Posted by Baz

Very nice, Shaun. I love Mexican cuisine and need to put some effort into making a few dishes myself, instead of continually getting take out. I think next up for me will be something easy like Black Bean and Pineapple quesadillas. With generous dollops of sour cream on top.

Looking forward to you pics Baz!

Originally Posted by peteremsley

Lousy tacos last night for me... bird and I celebrating anniversary, and were going to a show. Found out the place we wanted to eat at is closed on Mondays. Bad tacos, bad date planning on my part


Shaun - I had to google schmaltz

Bad taco night was last night for me. $1 tacos which taste surprisingly good with a Don Julio shot and margarita.

Schmaltz is one of the great gifts from the food gods. The very best part of roasting a chicken is using the schmaltz to caramelize some onions which you use for making pissaladière. Perfection. Have to do that soon now.

[Outback Porsche]

[71T Targa]

@2 Lbs of venison steak and one caramelized onion:



5 to 6 hours in the dutch oven and I'll have chili:



To bean or not to bean? If I add them it'll be in the last hour.

[Bill Douglas]

Originally Posted by Outback Porsche

Something about, the marrow still in, cooking. Gives it that extra something. I do my Malay chicken curries marrow in too.

[mthomas58]

35 day dry aged filet sous vide at 131 degrees for two hours.

[onZedge]

Damn Mark - that's making my mouth water and I just had a freakin' awesome lunch (Mrs. OnZedge's experimental recipe for whole shrimp soup with prosciutto tortellini, coarsely minced garlic and crushed tomatoes in a seafood broth. I should've taken a picture!)

[JJ 911SC]

BBQ Steak with; Bean, Brie, Bread and Red Wine.