I rather like it as a sushi offering, although I prefer masago (flying fish roe) or uni (urchin roe).
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What is/was for dinner?
- Thread starter Gutwrench
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Studying recipes for Spanish beef stew (with pimentón, Spanish sweet, smoked paprika), or Hungarian beef gulyas (goulash), prepared with Hungarian paprika.
One or other shall be prepared tomorrow.
One or other shall be prepared tomorrow.
Tried the wok out with some steak, and chicken fajitas.
The steak unfortunately overcooked in under 60 seconds on there, still good but past the med rare I was shooting for. Luckily the chicken/peppers/onions/mushrooms came out absolutely perfect.
A version of Hungarian goulash (gulyas) will be prepared for dinner, the sort that takes hours and hours of cooking.
Fortunately, I expect that there will be enough prepared for a couple of days, as this is the sort of dish that improves a day or so later.
Fortunately, I expect that there will be enough prepared for a couple of days, as this is the sort of dish that improves a day or so later.
A take on Hungarian gulyas, (goulash).
First, I sautéed the beef, and sautéed some diced pancetta, (separately) and chopped and peeled (Iberico) chorizo (not authentic, agreed, but will add a porky spiciness to the dish) in olive oil, and removed them when browned.
Next, chopped vegetables - carrots, onions and long, sweet, red peppers - roughly chopped - were sautéed in olive oil, to which butter was added, and to which a small dish of minced garlic (a large head) was eventually added. Sea salt, freshly ground black pepper, and a little organic sugar were also added at this stage.
They were left soften and sauté, whereupon I added almost a dessertspoon of caraway seeds, and three dessertspoons of sweet Hungarian paprika, plus one dessertspoon of Hungarian hot paprika.
Sherry vinegar was then added, (a few dessertspoons), a tin of Italian tomatoes (seasoned with salt and pepper), a few dessertspoons of tomato puree, and a jug of beef stock.
At that point, the various meats were returned to the copper dish, and now, it will be let simmer for around four hours or so.
First, I sautéed the beef, and sautéed some diced pancetta, (separately) and chopped and peeled (Iberico) chorizo (not authentic, agreed, but will add a porky spiciness to the dish) in olive oil, and removed them when browned.
Next, chopped vegetables - carrots, onions and long, sweet, red peppers - roughly chopped - were sautéed in olive oil, to which butter was added, and to which a small dish of minced garlic (a large head) was eventually added. Sea salt, freshly ground black pepper, and a little organic sugar were also added at this stage.
They were left soften and sauté, whereupon I added almost a dessertspoon of caraway seeds, and three dessertspoons of sweet Hungarian paprika, plus one dessertspoon of Hungarian hot paprika.
Sherry vinegar was then added, (a few dessertspoons), a tin of Italian tomatoes (seasoned with salt and pepper), a few dessertspoons of tomato puree, and a jug of beef stock.
At that point, the various meats were returned to the copper dish, and now, it will be let simmer for around four hours or so.
And this s the end of meal that will taste even better on the second day.
Bok choy in ginger/garlic with sweet chili pork meatballs
Went to a dinner party tonight. We made bananas foster for desert with the ice cream bananas from our yard. Topped with haagen dazs vanilla.
Homemade?
We did our traditional (for us) NYE/NY dinner, a ham (with some magic DIY glaze), pasta salad, the wife's *amazing* homemade mac and cheese, collard greens, black eyed peas, all "from scratch" (though bought fresh from a store), then today with those as left overs plus some beer cooked kielbasa and kraut
So in the US, we have some foods that are eaten on New Year for good luck, and they're regional, so like the kielbasa and kraut is from the PA area, black eyed peas are from the south - we're not superstitious, but it couldn't __hurt__, especially when they're also delicious
Made stock from all the veggie scraps and a chicken carcass over NYE
Cooked black eyed pead from dry in it yesterday.
Today tossed together a hearty soup with kale, veggies, sausage, and the black eyed peas, and the dank stock.
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Tasty
Cooked black eyed pead from dry in it yesterday.
Today tossed together a hearty soup with kale, veggies, sausage, and the black eyed peas, and the dank stock.
Tasty
![82067370_1009789259379909_6222466202317357056_n.jpg]()
Bok choy in ginger/garlic with sweet chili pork meatballs
That looks absolutely amazing.
Beautiful.
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Tried the wok out with some steak, and chicken fajitas.
Looks good!
Duck wings are one of my very favorite dishes to chew on with beer while watching sports.
After roasting, I toss them in a very hot outdoor wok along with hand fulls of rough cut garlic, spears of green onion, and jalapeños. ?
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Went to a dinner party tonight. We made bananas foster for desert with the ice cream bananas from our yard. Topped with haagen dazs vanilla.
I had never heard of bananas foster until I read (and drooled over) this post.
Hence, Mr Google to the rescue; I must say that that looks absolutely delicious.
Ah: "Handfuls of (rough cut) garlic" is exactly the sort of measurement that meets with my full and enthusiastic approval.
So, after roasting, they meet a very hot wok with vast quantities of garlic, spears of green onion (yes!), and jalapeños? This is an angle I hadn't considered when roasting chicken wings.
When cooking, a head of garlic, rather than a few, mere, cloves, tends to be my unit of garlic accounting.
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Fresh off the boat Ahi sashimi, with "poke" dipping sauce, and a tall dark and stormy cocktail.
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