What do your meals look like (show me pictures)....

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  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    mjbnj0001 wrote: »
    mjbnj0001 wrote: »

    @Adventurista i had a chance to see this posting this morning. i had dashed it off in somewhat of a hurry. by "par-bake" i implied par-cook on the grill to get the crust to begin developing before putting on the faster-to-cook toppings. there's a bunch of youtube videos on this approach. i use the silpat mat to keep the soft dough from drooping through the grill grates. the mat transmits enough heat to support generating grill marks - granted, less so than a naked grill - but i find the benefits worth it. it also eliminates the need for a pizza peel - i just grab the edge of the mat with my tongs and slide it off the grill onto a sheet pan to hold it while i do the next step. then i slide it back onto the grill with the tongs on the mat's rear edge. no muss, no fuss, lol. i use the mats for stuff like veggies and fish; also with chicken and burgers, but it keeps the expressed liquid with the cooking food, so it becomes much more like a pan-cooked meal with light grillmarks. OTOH, the grill stays pretty clean.

    @Adventurista in yet another probable example web tracking, youtube offered me this grilled pizza video today, I imagine because it was discussed here a couple of days ago. I thought you might like the video; I'm also sure there are bunches of other ones out there.

    1. he doesn't par-bake his crust. I'll have to try out his approach. I think it works because he has lesser amounts of topping and a thinner crust, making the cook times for all components more nearly equal.
    2. he alludes to the "drooping through the grates" problem for which I rely on my grilling silpat mats.
    3. I am surprised at his difficulties grating mozzerella cheese ... AFAIK, it's a pretty well-known hack to toss your block of mozz into the freezer for a wee bit to harden it up for grating
    4. he offers several pizza types. look interesting.
    5. he has a bigger gas grill than I, with 3 heat zones. I use my 2-zone unit to much the same effect. If you're using charcoal briquets, then bank them towards one side of your grill cauldron, so the heat effectively becomes 2-zone and your pizza is getting the indirect heat. I suspect my 2-zone might result in some crust charring unlike his 3-zone, but it would be worth the experiment.
    6. happy grilling!

    https://youtu.be/74nf4YCrlVA


  • acpgee
    acpgee Posts: 8,003 Member
    Adventurista wrote: »
    Yum, yum, yum!!

    @acpgee - do you have a cheese souffle recipe to share? Surprised you whipped them up on a late weeknight. We do eggs & toast in a pinch or something quick & easy like tuna sandwiches. Admire your variety.

    Egg wraps tonight. End of blackened ranch. Time to make more to have on hand.

    [\quote]

    I skip the arugala but use these proportions otherwise. I airfry longer for 20 minutes because I like a fairly dry texture inside the soufflé.

    https://bestrecipes.co/recipes/air-fryer-arugula-cheddar-egg-souffles/?amp
  • acpgee
    acpgee Posts: 8,003 Member
    We usually eat out on Friday as hubby finds it makes the weekend feel longer.
    I had a bunch of starters.
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  • Adventurista
    Adventurista Posts: 2,145 Member
    edited August 17
    Ty, @acpgee & @mjbnj0001 - looking forward to trying the recipes. Ty for the shares!

    Acpgee, Your restaurant choices always look so nice.
  • J72FIT
    J72FIT Posts: 6,009 Member
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  • acpgee
    acpgee Posts: 8,003 Member
    We had guests at dinner on short notice. I made salmon tartare (the small portion is for the 5 year old) and dim sum (frozen and mostly bought ready made). For scooping the tartare I used microwaved poppadom's that are sold for frying at home. I forgot to photograph my dependably quick and easy low fat cherry cheesecake so included a picture from the one I made last time we had dinner guests.
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  • acpgee
    acpgee Posts: 8,003 Member
    Haddock, canelli beans, asparagus, gribiche sauce.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,582 Member
    edited August 18
    Adventurista wrote: »
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    More 20qt electric tabletop cooker outdoors to keep house cool. batch cooked chicken breast over sweet onion, bell peppers, carrots, tomato based remainders of salsa, spaghetti sauce and tomato paste. Liberally spiced and Rice vinegar and dark mollasses for broth flavor development. Will use chicken across the week multiple ways.

    Rustic Chicken Dinner served with sour cream and torn french bread for dipping.
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    @Adventurista - that chicken looks awesome!
    acpgee wrote: »
    Haddock, canelli beans, asparagus, gribiche sauce.
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    @acpgee - I have put haddock in my shopping list! Haven’t seen Haddock in my neck of the woods... will check it out ;)
  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    @SafariGalNYC @acpgee

    you don't often see haddock listed as such outside of new england. it's a cod, usually a tad smaller than "true" cod, but often pretty similar in cooking. often you might see "scrod" and that might be haddock.

  • acpgee
    acpgee Posts: 8,003 Member
    Quick weeknight cooking. I got home relatively early at 19:30. Hubby was meant to put the rice on as I was leaving the office at 19:00 but he forgot. That meant plenty of time to make Vietnamese aubergine salad and warm up beef rendang I pulled out of the freezer last night. It was the last from a huge batch made 2 months ago.
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  • acpgee
    acpgee Posts: 8,003 Member
    Another weeknight that should have been quick, if the hubby had not forgotten to buy steak. He had to run out for it after I started cooking so we ate at 20:30. Cambodian beef lok lak is a great low carb meal. Not sure why this dish is not better known internationally. We did it with Cambodian street corn roasted in the air fryer after dipping in a marinade of coconut milk, fish sauce, sugar and green onions. The stir fry sauce for lok lak is made from non-perishable ingredients (fish sauce, oyster sauce, tomato ketchup or tamarind, sugar) so this could have been quicker if I had a batch of that on hand in the fridge. The khmer dipping sauce for the salad is lime juice, pepper, salt and sugar which is great on other things such as grilled meat.
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  • J72FIT
    J72FIT Posts: 6,009 Member
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  • acpgee
    acpgee Posts: 8,003 Member
    I got home at 19:45 from work. Quick starter of leftover beef rendang warmed up and served in corn tortillas I made on the weekend and froze. I planned to add some pickled watermelon rind to the tacos but forgot. Second course of cheese souffle and green salad. Easy enough to do in little time if hubby grates the cheese and greases the ramekins before I get home.
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  • acpgee
    acpgee Posts: 8,003 Member
    I got home early tonight at 19:15. Another easy weeknight dinner where hubby put on the rice as I left the office. Sous vide pork tenderloin in a Chinese marinade pulled out of the freezer that needed browning for 10 minutes in the air fryer. We air fried some mini corn tossed in leftover Cambodian street corn marinade at the same time. Some stir fried green beans with Chinese olive vegetable with that.
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  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    We had a nice interlude with out-of-town family here, including lots of Jersey Shore and boardwalk eats. That is to say, delicious treats and not at all "on the health plan" LOL.

    So, for a couple of days, I've been doing a decompress with dinner salads of various sorts. For breakfasts and lunches, I've reverted to my usual plan items.

    Here, a mixed veg (typical salad veg plus chilled microwaved frozen veg medley), and for protein augmentation, black beans and hard-boiled eggs. Nothing exotic, just a throw-together.

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  • acpgee
    acpgee Posts: 8,003 Member
    I had an ex colleague over for dinner. We had gai yang (a bit over blackened), green beans stir fried with Chinese olive vegetable, Vietnamese aubergine salad, mini corns using up the last of the Cambodian marinade for corn on the cob, brown rice. Only two of us wanted dessert of creme brulee. I have perfected the technique of cooking these in the microwave at 300 watt. Not a lot less work than the traditional method of au bain marie in the oven, but the microwave doesn't heat up the kitchen in summer.
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  • 1948CWB
    1948CWB Posts: 1,659 Member
    acpgee ~ I really enjoy looking up the dishes you serve! This middle Georgia gal has never heard of most of them and I learn something new each day.
  • acpgee
    acpgee Posts: 8,003 Member
    Tapas. Spanish tortilla, albondigas (=meatballs and tomato sauce pulled out of the freezer), Catalan spinach (I used pumpkin seeds instead of pine nuts because that is what we had in the storecupboard), Turkish watermelon and feta salad, lettuce hearts with garlic.
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  • acpgee
    acpgee Posts: 8,003 Member
    Tacos using up leftover roast chicken from Saturday night. Masa harina tortillas, Catalan spinach, a cooked tomato salsa, guac, aji verde, salad.
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  • acpgee
    acpgee Posts: 8,003 Member
    Got home at 19:45 from the new job with a culture of staying late in the office. Hamburgers and air fryer frozen chips was an easy meal to manage. We cut "buns" from the last of the weekend focaccia.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,582 Member
    Grilled chicken breast with ratatouille Provençal with mixed greens and cucumber.

    Flax flatbread with Quail terrine.

    Ripe juicy papaya for dessert!

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  • acpgee
    acpgee Posts: 8,003 Member
    I got home from challenging new job at 19:30. Managed a dinner of leftover chilli conncarne warmed up from Tuesday night served on jacket potatoes. I prick the potatoes with a fork so they don't explode in the microwave, nuke for 5 minutes and finish 15 minutes in the air fryer to get a dry baked texture. Air fried some olive oil tossed courgette at the same time. We had some sauces leftover in the fridge. Sauteed some Dutch curly endive while things were either warming up or in the air fryer.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,582 Member
    Dinner : 🐟 on the grill.

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