Picture Thread: What's For Dinner?

[GWN7]

Four types of chicken, three types of cheese and asparagus.

Who needs steak.

[TimT]

Had a late lunch with the s/o

Hotpot, lamb, beef, fish,dofu, fried bread, and a bunch of veggies I cant identify... the s/o orders all the sides... I just tell her I want lamb and beef

Stick a fork in me....

[Hugh R]

Been a while, spring/summer BBQ time here.

[TimT]

Fish in a boat..

I love living near places that that make food like this....

BWT the g/f ordered this fish...

She said its from her province Anhui

[cashflyer]

[Bill Douglas]

Sorry, I didn't take a photo. I ate it instead. I did a large roast pork on the BBQ. It's a basic BBQ, no thermostat etc just a lid to keep rain and sand off.

I put a few cloves of chopped up bits of garlic randomly here and there inside it (in stab holes) and a light dusting of salt. Lots of cracked pepper and gave it an hour and a quarter on a low to medium flame with the lid closed. The outside was nice and gnarly without being burnt and the inside was nicely cooked through and moist.

OMG, it was good.

PLUS the house didn't stink of roast meat - bonus.

[tabascobobcat]

Bacon wrapped pork loin
Marinated over night

[Laneco]

First time I've made ceviche. Used both cod and shrimp along with four types of heirloom tomatoes, celery, green onion, red and orange bells, Anaheim chilies, etc. It was AWESOME!!!!

angela

[Shaun @ Tru6]

looks great Angela, dreaming of summer now.

[Rusty Heap]

Ceviche' is an art form in itself.

I don't like to use the mini-salad sized Oregon shrimp meat as it's already precooked.

Use ~16-20 count prawns instead, and peel the shell then cross cut into dime size pieces.

Use a blend of prawns and fish, then I do not use tomatoes or bell peppers (too sweet for my taste), but more a Mexican style with heavy squeeze of fresh lime, cilantro, onion...........almost more a Pico Del Gayo chunky salsa blend of ingredients. Don't let it cook in the lime juice too long, you CAN over-cook it. Maybe 15-20 minutes, 30 minutes max, drain the excess liquid and serve in clean bowl.

Angela you're making a serious Ceviche' craving in mah tummy! THANKS for sharing!

[VincentVega]

No kidding, that looks outstanding

[BRPORSCHE]

Originally Posted by Rusty Heap

December 2010 +rep flashback to the ORIGIONAL poster!


I just bought 2 pounds of Ahi tuna fresh, searing it tomorrow.

I am trying out your tuna recipe tonight Jyl. Hopefully I don't screw this up.

[p911dad]

osso bucco with risotto

[Shaun @ Tru6]

Merguez sandwich. One of the best things I've thrown together in ages. Pan seared sausage, very low heat, covered. Lightly toasted, malted white bread, buttered, then "buttered" again with homemade caesar dressing. Feta, peppadew peppers, chevre, fresh rosemary, light sprinkle of olive oil.

It was fantastic but next time I will: grill the sausage, add a spritz of fresh lemon and up the rosemary. Was afraid it would overpower so put very little on. Flavor bursts were nice, but a little more would have been better.

[TimT]

I made some Tacos based on street food in an area I pass through on occasion, Woodside, Queens, NYC. Roosevelt Ave....

Many food carts.... There are corners that are Little Cuba, Little DR.. etc... There is a Korean Cart, a Bahn Mi cart, and Isaan cart...

Street Tacos....pickled carrot, onion, jalapeno, queso, beef

[jyl]

Split sweet potato, toss in oil and salt, roast. Slice pears, toss in agave syrup, bake. Arrange on a bed of baked chard, with candied walnuts and some goat cheese. Simmer 2 parts balsamic vinegar, 1 part sugar until thickened, drizzle over the dish.

[Shaun @ Tru6]

I have a pork loin. Any ideas? I could try smoking it in my gas grill.

[javadog]

Take it back to the store and exchange it for a bone-in ribeye?

Not a believer in combining the words "smoke" and "gas grill" in the same sentence, unless the phrases "you can't" and "on a" are also included.

It's a lean cut of meat. No fat to speak of. Smoking and grilling will tend to dry it out.

I'd cut it into tournedos/medallions/paillards and saute them; finish them with a sauce, maybe cream and Calvados. Don't wing it, find a recipe on-line or in a book.

JR

[TimT]

I have a pork loin. Any ideas? I could try smoking it in my gas grill.

Butterfly it, stuff it and roast it.

I made this a few weeks ago, stuffed with spinach, cheese and chorizo, with roasted broccoli, pretty tasty..

[TimT]

Forgot the pic