OT: What's for dinner?

JazzDrumGuy

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Last night, I bbq--ed sliced tri tip with premade rub, grilled zucchini green onions and corn.....pretty darn tasty. We took it down to the beach where there are picnic benches, ate and watched the sunset.

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k_50

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Great stuff, k_50. I love your passion for this. Are you a food-wine pairing guy? That’s my passion.

I’ll try to remember to get some photo logs next time I cook something.
Thanks! I just love good food, and find cooking to be a great way to relax/take my mind off other things. Especially when I have the time to make something that takes longer than the 30-45 minutes I usually have to cook dinner.
The monkfish dish I posted a couple of weeks ago was the product of me and my sister spending a whole day bouncing ideas, going shopping, getting new ideas from what was available, and then cooking (and drinking wine). A great way to spend a day off, if you ask me.
I'm not as into wine pairing as I would like to be, due to budgetary restraints. But I do try to pick out something that's appropriate for what I'm cooking.
 
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TPC

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So, pineapple salsa. I make this regularly and use it on a variety of things, seafood tacos, pan-fried fish, add ginger and scoop it up with fried wontons, etc. etc.

This time it was lobster nachos. Heavy chips, jalapeño/cayenne queso, avocados, fresh jalapeños, crema, big chunks of sautéed lobster, etc.

All planned as a foil for a great Chardonnay I picked up at deLorimier Winery in Alexander Valley a week or so ago. I didn’t want to make the food too spicy, which would overpower the wine. I normally would choose a white Rhone wine with shellfish, and I had a great Rhône blend from Tensley sitting around. So ... What to do? Open both, of course! Both tasted brilliant with the lobster nachos.

(Unfortunately by the time I got around to making the nachos, the wine was flowing and I failed to get a photo log of that. Oh well, maybe next time.)
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LBCD

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I love grilling and couple of beers, who doesn’t?!? This one of my favs. I had this burger first when I lived in London. One night we had a few beers at the pub and hit the 5 star take out on my way home and I was hooked!

80/20 ground beef from my local Stater Bros with cucumber slices, onions, Chalula and thousand island. It will never be as good as the first one but it’s pretty close
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vintagedrummersweden

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Vegetarian stew, based on Oumph brand soy product.
Kind of a Stoganoff meets Burgundy (loads of red wine), topped with some olive oil garlic bread.
And a premiere taste of our homemade Milk Stout to make it complete.
 

crash

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A Vespa ride out to farmer's market led to trying something new. Okinawan Champuru. Turned out great! Fun ride with great scenery too! Off for a scooter group ride tomorrow....
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k_50

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Pasta with asparagus, peas, and pancetta




Parmesan




Prepared, and washed down with this more than decent Argentinian sauvignon blanc

 

drumphils

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^^^^
40 yrs in restaurant kitchens and I ain’t working at home !!! :)
Don’t own a sauce pan, heated some water in a stainless steel bowl a few weeks ago. If not for COVID shelter rules, these ingredients would not have been in my house!!!

Phil
 

k_50

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Horrible pics, great food.
My mum, sister, niece, and I went to my family's favourite restaurant tonight. A place where my sister worked as a server back in the day when they had a Michelin star - the food is still as good, just not as refined when it comes to prep and plating (ie. much less time spent to make essentially the same product). It was my niece's first visit there, and judging by her reaction, it won't be her last.


Cold asparagus soup, warm seared rabbit filet and kidney




John dory, green asparagus, fresh peas, stinging nettle sauce




Chef's surprise: Sea scallop, tiny little langoustine tails, carrots, buckthorn beurre blanc




Duck breast, courgettes, artichoke hearts, cherries, sauce(!)




The cheese was gone, before I could get a picture ;)


Pancake soufflé with poppyseeds, and strawberries Romanoff.




The wine menu




My sister and I always save a sip of each wine, so we can get another taste of each course after the fact. A silly ritual, which drives the foh/wife part of the couple who runs the place crazy, because she likes everything to be in order - and having five almost empty glasses on the table is far from that.

 
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A.TomicMorganic

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Maybe a little short of k 50s post, but it is fathers day, and the wife is making Osso Buco and I have the night off from cooking!
 


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