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A Horse Named Stranger

What's for Dinner part 8.

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16 years ago this week, we adopted two furry hellions that had been rescued from a feral cat colony in The Bronx. To celebrate, Mr. X roasted a chicken (their absolute FAVORITE food) for dinner and they got some of the bounty. The humans of the household also had broccoli and slices of Mr. X's fresh-baked bread with cultured butter. 

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15 hours ago, Xray the Enforcer said:

16 years ago this week, we adopted two furry hellions that had been rescued from a feral cat colony in The Bronx. To celebrate, Mr. X roasted a chicken (their absolute FAVORITE food) for dinner and they got some of the bounty. The humans of the household also had broccoli and slices of Mr. X's fresh-baked bread with cultured butter. 

When we lived in California, we were near a place named El Pollo Loco, which made some of the best chicken I've ever had, along with fresh tortillas, house made salsa, cilantro, etc.  We often picked up an order on the way home from work if we were running late and wanted a quick dinner.  Our beloved fur buddy, Dozer, ADORED this chicken.  All I had to do was enter the door with a bag and wherever he was, he'd come at a run simply at the smell of it.  The insistent meowing went on and on until he was offered his fair share, which of course he got ASAP.  

ETA:  Tonight we had leftover stew, which is always the best.  Especially when you use lots of port wine in the sauce.  Mmmmmmmm . . .

 

Edited by Tears of Lys
Thought of more stuff

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On 10/18/2020 at 11:20 PM, ithanos said:

Decided to cook Sunday lunch to take over for my sister & her family. Made a dry curry from the Australian lamb forequarter chops I had on hand.

I cut the lamb chops, bone in, into bite sized pieces and seasoned them well with salt & pepper. Some parts were quite fatty, which was useful. I took these fatty pieces and rendered them in a shallow pan on high heat. Once I had enough fat lining the pan I used that to sear the remaining lamb pieces in batches, which I then set aside in a wok.

With a little of the fat in the pan I heated a few cloves, peppercorns, petals & seeds from half a star anise, curry powder and cumin - deliberately mild. Then added a whole sliced onion and a few crushed lobes of garlic. Once the onion lost colour I transferred it all into the wok, added a cup of warm water, placed a lid on and on a low to moderate heat simmered & steamed the lamb until the water was gone and the lamb flaky and tender. This took about an hour, and the aromas were exquisite. I drained a ramekin worth of clear curry infused lamb fat which I kept for my own general cooking and flavouring. I separated the tender lamb pieces and remaining gravy & fat into separate containers. Also had a bowl full of sliced cucumber which I had chilled overnight with a little salt and a splash of apple cider vinegar. Finally, a bunch of coriander completed the items to take over to my sister's house.

As it was a fine day I decided to walk the last 5km from the train station to my sister's house. When I arrived her kids had cooked some rice and had some Greek yogurt ready. Lamb curry and gravy was heated (I told my sister she could pick out the cloves, peppercorns and star anise from the gravy) and chopped coriander added in. My brother in law always keeps some fresh chilies on hand for anyone wanting to add heat. I wasn't hungry after the walk so was more than happy to just sit back and watch family enjoying a meal I helped prepare.

^^^^^^Outstanding!!

5 hours ago, Tears of Lys said:

When we lived in California, we were near a place named El Pollo Loco, which made some of the best chicken I've ever had, along with fresh tortillas, house made salsa, cilantro, etc.  We often picked up an order on the way home from work if we were running late and wanted a quick dinner.  Our beloved fur buddy, Dozer, ADORED this chicken.  All I had to do was enter the door with a bag and wherever he was, he'd come at a run simply at the smell of it.  The insistent meowing went on and on until he was offered his fair share, which of course he got ASAP.  

ETA:  Tonight we had leftover stew, which is always the best.  Especially when you use lots of port wine in the sauce.  Mmmmmmmm . . .

 

Pollo Loco was incredibly popular with the people I knew in Vegas as well. I used to love loading up on their sauces.

 

 

 

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7 hours ago, Tears of Lys said:

When we lived in California, we were near a place named El Pollo Loco

 

Oh yeah I remember El Pollo Loco! Yes, I imagine the cats would lose their shit if we ever brought that home.

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I spent a good while slow cooking two skinless chicken breasts with olive oil, butter, belle peppers and onions in the oven, and when it was falling apart cooked it with diced jalapenos and garlic with chunks of onions and belle peppers on the stove. Served with homemade guac, blended cheeses and a bit of left over homemade salsa. Tortilla game needs to get better as I age though...

Between three it lasted maybe ten minutes once I was done? 
 

Edited by Tywin et al.

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We are bringing my nanna out to see my new (been here a month or so but she hasn't seen in because of lockdown etc.) flat tomorrow so making her favourite panackelty. Emphasis that that's her favourite, I personally think it's gross :P

for me and the mothership I'll make sweet potato curry.

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Food associated with your childhood can be the best. Really good corned beef on an onion roll with a bowl of chicken broth soup. Simple, a bit weird, but heaven. Only thing missing were some fat fries. Apricot hamantaschen for dessert.  

Edited by Tywin et al.

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8 hours ago, Tywin et al. said:

Food associated with your childhood can be the best. Really good corned beef on an onion roll with a bowl of chicken broth soup. Simple, a bit weird, but heaven. Only thing missing were some fat fries. Apricot hamantaschen for dessert.  

 

20 hours ago, HelenaExMachina said:

We are bringing my nanna out to see my new (been here a month or so but she hasn't seen in because of lockdown etc.) flat tomorrow so making her favourite panackelty. Emphasis that that's her favourite, I personally think it's gross :P

for me and the mothership I'll make sweet potato curry.

Stop making up words. 

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1 hour ago, BigFatCoward said:

 

Stop making up words. 

Of all the people who would question this I’m surprised its you. My nanna always made it for me growing up (and i hated it then too). It was usually her Monday meal using veg she hadn’t used up on Sunday

https://en.m.wikipedia.org/wiki/Panackelty

Edited by HelenaExMachina

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44 minutes ago, HelenaExMachina said:

Of all the people who would question this I’m surprised its you. My nanna always made it for me growing up (and i hated it then too). It was usually her Monday meal using veg she hadn’t used up on Sunday

https://en.m.wikipedia.org/wiki/Panackelty

Wiki lost me at 'popular in Sunderland'. 

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Made sweetbreads with boiled potatoes and a cream sauce. The sweetbreads turned out well but the sauce was meh. I really don’t eat potatoes anymore and OMG they were delicious!

Also bought a dessert, a Meringata, describes as a traditional Italian dessert. It’s a frozen cream dessert surrounded by a meringue, in a loaf shape. Very good!

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12 hours ago, Fragile Bird said:

Made sweetbreads with boiled potatoes and a cream sauce. The sweetbreads turned out well but the sauce was meh. I really don’t eat potatoes anymore and OMG they were delicious!

Also bought a dessert, a Meringata, describes as a traditional Italian dessert. It’s a frozen cream dessert surrounded by a meringue, in a loaf shape. Very good!

Was this calf or lamb? I don't think I've ever tried sweetbreads. I fried up some lamb liver with a little butter, sliced onion and spinach leaves.  

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gotta say the talk of sweetbreads and liver warm my heart! (not an offal pun)

i love both things, but eat them rarely. 

i did however get to poach 10# of sweetbreads at work yesterday. we are working on a new dish featuring a crispy fried nugget of sweetbread brushed with a gochugaru maple glaze served w sushi rice enriched w chicken fat, a soy marinated poached egg yolk and beet and turnip kimchi i made. should be a fucking beast!

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2 hours ago, ithanos said:

Was this calf or lamb? I don't think I've ever tried sweetbreads. I fried up some lamb liver with a little butter, sliced onion and spinach leaves.  

They were calf sweetbreads, I have never seen lamb sweatbreads anywhere. I'm sure they are available at a high-end butcher somewhere, just not my local cool grocery store. The regular grocery stores never have them, but we have a place in the neighbourhood that was Whole Foods decades before Whole Foods. Actually, I don't think I've ever seen sweetbreads at a Whole Foods either.

I follow the recipe in The Joy of Cooking. The preparation is a bit fussy, you need to par-boil them in acidified water, plunge into cold water, then break them up to remove membranes and veins, then squish them between a couple of plates with some weight on top for a couple of hours to squeeze out moisture. You can get elaborate with breading, but I just add salt and pepper and herbes de Provence to flour and dust them with that. The big secret is cooking them very very fast, a minute or two on one side and then flipping them and cooking for 10 or 15 seconds. Overcooking will make them rubbery.

There used to be a small French restaurant we went to years ago, decades ago, that served them. And cooked them beautifully! After they closed down we found another small French restaurant, run by a Vietnamese guy who first immigrated to Paris, then Canada, but, alas, he closed down after a year or two. He never changed his menu and I think people got bored of the same old same old all the time. 

Now I need to search for a place that makes them, maybe order some take out!

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1 hour ago, MercenaryChef said:

gotta say the talk of sweetbreads and liver warm my heart! (not an offal pun)

i love both things, but eat them rarely. 

i did however get to poach 10# of sweetbreads at work yesterday. we are working on a new dish featuring a crispy fried nugget of sweetbread brushed with a gochugaru maple glaze served w sushi rice enriched w chicken fat, a soy marinated poached egg yolk and beet and turnip kimchi i made. should be a fucking beast!

OMG that sounds awesome!

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On 10/24/2020 at 12:47 PM, BigFatCoward said:

Wiki lost me at 'popular in Sunderland'. 

I can’t even make a rebuttal to this :lol: It speaks volumes that I chose to tell people i was from Durham when I went to uni :P (to be fair, i used to live in that weird in-between counties space so it wasnt a complete lie).

Anyway, nanna loved the panackelty and took the leftovers for the next day, along with a couple of cheese and a couple of fruit scones. The curry was alright but could have been a bit hotter for my taste - i downplayed it a bit because the mothership isnt great with spice.

Not dinner, but yesterday I prepared the fruit for our Christmas cake...

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