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What did you eat last night for dinner? - Page 494

post #7396 of 25361
peach ginger tea is quite nice though i'm more of a purist generally. had some cutlet for lunch along with greek yogurt and an apple. keeping it light today i guess I'm wondering which thread will lead me more swiftly to cardiopulmonary disease (among other complications), this or the cigar one.
post #7397 of 25361
I decided to try the sausages from one of the butchers at the st. lawrence market. I bought two of several different varieties to see which i'd like. Tonight I tried the chorizo and tomato and basil sausages. They were both really juicy and delicious.
post #7398 of 25361
Free, poached halibut with herb mustard vinaigrette. A half-miss. The fish was delicious, but the vinaigrette didn't really go that well with it. Now, I didn't get the vinaigrette emulsified enough for a proper sauce, but still, the tastes just seemed to sit there, not combining very well. I still have another piece of halibut for tomorrow, so I'll hunt for a different preparation.

post #7399 of 25361
Rosemary and garlic stuffed tenderloin sandwiches with homemade carrot slaw and caramelized onion mustard.

post #7400 of 25361
That looks like a perfect meal to eat while watching television. What's your recipe for the slaw?
post #7401 of 25361
Quote:
Originally Posted by mm84321 View Post
That looks like a perfect meal to eat while watching television.

How'd you know

Quote:
Originally Posted by mm84321 View Post
What's your recipe for the slaw?

Mix the carrot with a teaspoon of salt and a table spoon of sugar, and let rest for 20 minutes. Rinse and dry, mix with half an apple, 2 teaspoons of lemon juice, 2 teaspoons of oil, and 1/2 teaspoon of red wine vinegar (or whatever vinegar you prefer).
post #7402 of 25361
Quote:
Originally Posted by binge View Post
I still have another piece of halibut for tomorrow, so I'll hunt for a different preparation.

I can't take credit for this but holy crap is it good.

Get some fresh basil and blanch it in boiling salted water. Once it's totally wilted, shock it in ice water. Then put it in a blender with some fish stock if you have it or if not some clam juice, which nearly any store will have. Blend on high. Remove to a small pan and hold warm on low.

Mince equal parts ginger, chives and shallot. Mix and set aside.

Season fish with S&P and cook in a pan with oil. Remove fish to rest, add some butter to the pan and quickly saute the shallot/ginger/chive mix.

To plate, spread a small circle of the sauce, place the fish on that, and spread the aromatic mixture on top.
post #7403 of 25361
Great food day for me. Went to a buddy's house and we grilled. Huge sirloin from a farmer that lives in my old town, then grilled oyster mushrooms that had been marinated in PBR, orange juice, worcestershire, serrano, and ginger, and grilled asparagus. Had a Carmenere from the Chilean producer Errazuriz with that. Dinner tonight is braised chicken legs with asparagus and baby bok choy, with a Chateau Marac bordeaux blanc.
post #7404 of 25361
Miso marinated black cod and chawanmushi. Yum.
post #7405 of 25361
God, I love black cod, after tasting it for the first time in Feb. and a very good restaurant.

Had smoked ribs, home made coleslaw, and wine.
post #7406 of 25361
The texture of a good chawanmushi gets me hard.
post #7407 of 25361
Quote:
Originally Posted by kwilkinson View Post
The texture of a good chawanmushi gets me hard.
Well that's just wonderful to hear.
post #7408 of 25361
Quote:
Originally Posted by iammatt View Post
Well that's just wonderful to hear.

I'm sure you will think about kwilk being hard every time you put a bit in your mouth.
post #7409 of 25361
Quote:
Originally Posted by iammatt View Post
Well that's just wonderful to hear.
I'll snap a pic next time
Quote:
Originally Posted by GQgeek View Post
I'm sure you will think about kwilk being hard every time you put a bit in your mouth.
Most people do.
post #7410 of 25361
K-dub, that avatar is so eff'ing cute.
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