Author Topic: What's For Dinner?  (Read 127583 times)

Offline corkybstewart

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Re: What's For Dinner?
« Reply #435 on: December 19, 2011, 04:32:10 AM »
Tonight was fish and chips.  My daughter's ex boyfriend's father gave us a big sack of fish he caught in Alaska this past fall so we thawed a couple of packs.  One was definitely halibut, the other package could be cod but I'm guessing rockfish.  I made the batter with some Belhaven Scottish ale, the wife made fries and it was an excellent meal.  I use my brewstand to fry the fish so the house doesn't stink(and I'm 6 feet from the kegerator).  Anyway, my daughter and her ex(?)boyfriend came over for dinner and we had a good time.  He's a budding all grain homebrewer so we have lots to talk about.
Life is wonderful in sunny White Signal New Mexico

Offline deepsouth

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Re: What's For Dinner?
« Reply #436 on: December 19, 2011, 03:57:53 PM »
i made some homemade crab, shrimp and corn chowder over the weekend.  first time i've made it from scratch.  i'll post the recipe tonight.





























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Offline hamiltont

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Re: What's For Dinner?
« Reply #437 on: December 19, 2011, 04:56:58 PM »
i made some homemade crab, shrimp and corn chowder over the weekend.  first time i've made it from scratch.  i'll post the recipe tonight.

Looks Awesome!!!!
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Offline bluesman

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Re: What's For Dinner?
« Reply #438 on: December 19, 2011, 05:50:52 PM »
i made some homemade crab, shrimp and corn chowder over the weekend.  first time i've made it from scratch.  i'll post the recipe tonight.

Looks Awesome!!!!

+1

Love me some homeade seafood chowder.

Nicely done DS!
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Offline corkybstewart

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Re: What's For Dinner?
« Reply #439 on: December 19, 2011, 06:16:24 PM »
My mom has an excellent blue crab/corn chowder recipe, we've used it out here with king crab meat since the blue crab isn't available.
But we're headed to Mobile for a week, seafood everyday except Christmas.  Lunch Thursday will be oysters on the half shell and shrimp grits.  Dinner will be boiled shrimp and potato salad.  My Mom has cooked that for me every time I've come home ever since I moved out back in 1975.
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Offline punatic

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Re: What's For Dinner?
« Reply #440 on: December 19, 2011, 06:51:58 PM »
Seafood dinner is a Christmas Eve tradition in my family.  It's been that way at least back to when I was knee-high to a grasshopper, probably a lot longer.  Man, I love Christmas Eve!
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Offline euge

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Re: What's For Dinner?
« Reply #441 on: December 19, 2011, 07:18:42 PM »
I make a pretty decent chowder myself but deepsouth that looks fabulous and it's not too complicated. Awaiting the recipe...
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Offline deepsouth

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Re: What's For Dinner?
« Reply #442 on: December 19, 2011, 09:09:56 PM »
5 slices bacon

1 1/2 tablespoon vegetable oil

1 cup chopped onion

1/4 cup chopped green bell pepper

1/2 cup chopped celery

2 teaspoons minced garlic

 

1/3 cup white wine

1 teaspoon conac

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

3 cups fresh corn kernels

4 large potatoes, peeled and diced

1 1/2 quarts chicken stock

1/2 cup butter

1 1/2 tablespoon Creole seasoning

1/2 cup all-purpose flour

3 cups heavy cream

1 cup half-and-half cream

1 pound peeled and deveined small shrimp

1 pound fresh lump crabmeat, shell pieces removed





Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with  black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.

Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
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Offline bo

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Re: What's For Dinner?
« Reply #443 on: December 22, 2011, 06:27:55 PM »
I tried your recipe, deepsouth and it turned out fantastic. I only changed a couple of things. I had to sub scallops for the crab, because I couldn't get any. I also added a couple TB's of flour in the end to thicken it a little more to my liking.

It's definitely going in my collection of great, proven recipes. Thanks.

Offline euge

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Re: What's For Dinner?
« Reply #444 on: December 22, 2011, 06:39:44 PM »
On Monday it was Cadillac Carnitas:

To me this was Carne Asada not Carnitas. This meat was grilled and chopped not braised. Anyway it was quite delicious and couldn't finish it. Gave away that last taco...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline bluesman

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Re: What's For Dinner?
« Reply #445 on: December 22, 2011, 07:06:53 PM »
5 slices bacon

1 1/2 tablespoon vegetable oil

1 cup chopped onion

1/4 cup chopped green bell pepper

1/2 cup chopped celery

2 teaspoons minced garlic

 

1/3 cup white wine

1 teaspoon conac

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

3 cups fresh corn kernels

4 large potatoes, peeled and diced

1 1/2 quarts chicken stock

1/2 cup butter

1 1/2 tablespoon Creole seasoning

1/2 cup all-purpose flour

3 cups heavy cream

1 cup half-and-half cream

1 pound peeled and deveined small shrimp

1 pound fresh lump crabmeat, shell pieces removed





Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with  black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.

Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.


I'll being making a very similiar version of your recipe this weekend for the holiday.  :)
Ron Price

Offline morticaixavier

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Re: What's For Dinner?
« Reply #446 on: December 22, 2011, 08:59:20 PM »
Last night was arugala pesto spaghetti. We get these enourmous bags of arugala from the CSA and I just can't eat that much in a salad so I chuck it in the food proccesor with a few garlic cloves, salt pepper and olive oil and a few handfuls of walnuts (pine nuts work to) process until smooth, mix in a couple handfuls of finely shredded hard cheese (I like dry jack lately but parm or whatever works) boil pasta (I didn't have time to make my own last night so it was out of a box) drain and add pesto generously. garnish with shredded cheese and chopped nuts.
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Offline morticaixavier

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Re: What's For Dinner?
« Reply #447 on: January 02, 2012, 07:24:23 AM »
and tonight I finally got my a$$ in gear, got a flikr account set up and figured out how to upload photos from my phone to it. so here is dinner tonight.

Veggie tacos with homemade tortillas, refried beans, grilled mushrooms and onions, fresh spinach and guac and some roasted garlic and artichoke sour cream.



**EDITED TO MAKE THE PICTURE BIGGER**
« Last Edit: January 02, 2012, 07:29:23 AM by morticaixavier »
"Creativity is the residue of wasted time"
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Offline euge

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Re: What's For Dinner?
« Reply #448 on: January 21, 2012, 06:26:13 PM »
Last night a friend took me to a real Szechuan restaurant. I tried the Dan dan noodles and some excellent pickled vegetables- radish, celery and cabbage primarily. Phenomenal. Spicy.

Then I had the Deep Fried Chicken... About 50% dried red chiles with ginger and scallion and little bits of fried chicken. Extremely hot. Wonderful flavor though! I was sweating down my back and tears running out of my eyes. The good thing was it reached some sort of spiciness threshold and didn't just keep getting hotter and hotter!

While this isn't the exact picture it looked like this:


I was told the the chiles are the "sauce" and they are not meant to be eaten. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline phillamb168

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Re: What's For Dinner?
« Reply #449 on: January 21, 2012, 06:41:08 PM »
Man that looks good euge. I've been craving spicy food for the duration of my wife's second pregnancy. Had a colleague bring me back a jar of his mom's homemade spicy veggies from his trip to Martinique, that's helped me out a bit.

Tonight I'm cooking Ricotta Gnudi with champignons du bois and pan fried black forest ham. Also fried chicken alĂ  Thomas Keller.
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