Supper

[small h]

I’ve had this recipe in my “make this, why don’t you” file for quite some time, and I finally pulled the trigger. It’s billed as “spicy bourbon shrimp,” although it is not spicy as written. And following the directions will absolutely result in grievously overcooked shrimp. I made adjustments.

 

Seen here with cream of cauliflower soup, which never fails. And is the perfect end to a “my city just fucking flooded, what the hell” day.

[Sneakeater]

It's amazing how many recipes you see where you just KNOW they're telling you to way overcook the shrimp.

[small h]

And I still fall for it sometimes.

[MitchW]

 

Local greens.  House-braised, marinated *artichoke hearts. Poached **wild gulf shrimp. Last of the farmer's market tomatoes (for now). Olives. Dill. Parsley.  Mustardy lemon vinaigrette.

Penne with meat sauce.

* I'd make these marinated artichoke hearts more frequently...if they weren't such a pain in the ass. 

** For the poached shrimp, make a quick stock (or court bouillon) with the shrimp shells. Strain the liquid, bring the stock back to a boil, drop shrimp in, turn off heat, cover for 3 minutes maybe stirring once. Drain and spread the shrimp out on a cold plate (I prefer this method rather than shocking them in ice water).  These were 16 or so shrimp to the pound; larger ones might take an extra 30 - 60 seconds. I also like to brine the shrimp for about an hour prior to cooking them - wet or dry brine works.

Edited September 30, 2023 by MitchW

[Sneakeater]

Those shrimp are lovely.

[voyager]

Mississippi roast Cottage Pie.    Carrots and peas added to "reserved" roast and its juices.    Tasty dish, but I have the suspicion that Sneak and I have misconstrued the concept of "aged beef".     This is, at least, the end of this last do.

[MitchW]

Meat + 2?

NIce, thick pork chop, pan sautéed (bone for the cook). Pan sauce the usual - white wine, stock, drippings.

Roasted Yukon Gold potato, which are not as good roasted as the classic Russet.

For some reason when I shopped yesterday morning, there was a big display of asparagus from Mexico. So there it is.

[Sneakeater]

2 hours ago, voyager said:

Mississippi roast Cottage Pie.    Carrots and peas added to "reserved" roast and its juices.    Tasty dish, but I have the suspicion that Sneak and I have misconstrued the concept of "aged beef".     This is, at least, the end of this last do.

There are three kinds of aging, right?

1.  Aging before harvest (mutton; that absurdly old-cow beef they serve in Spain)

2. Aging after harvest (what we usually think of as aging)

3. Aging after cooking (letting generally slow-cooked gravied dishes sit in your refrigerator) (in hope that it's only until before the point they start getting worse rather better)

[StephanieL]

Roasted butternut squash cooked with kale, RG Yellow Eye Beans, and sweet Italian sausage.

[Mitchell101]

Chicken Cacciatore with wild mushroom risotto while watching the Jets try to beat The Swifties. 

[mongo]

there are only two kinds of aging: without dignity, and i forget what the other one is.

[Sneakeater]

You don't know the half of it!

[voyager]

Heh! And you think YOU do?  Hang in there.

[small h]

Our chef's take on salade Niçoise.

Yes, those are tater tots. And that's tuna salad. You wanna make something of it? I didn't think so.

[Sneakeater]

Who would make something of tuna salad?

(Except dinner!)

[small h]

I'm feeling combative. It has nothing to do this site or food in general, but there it is.

[Sneakeater]

Better us than Other H.

[small h]

So very true. 

[relbbaddoof]

Chicken Comacho:

A chicken thigh with the skin loosened by hand, salt rubbed under it and on the bottom, left to rest for an hourish then blasted at 480-convection-roast in the Breville for 30 minutes.

This makes a 3-course dinner:

Course 1) Shreds of the cracker-crisp skin.

Course 2) Chopped bits of the thigh meat, especially the still-pink (Foxface alert) flesh near the bone.

Course 3) Quick broth made from said bone while courses 1 and 2 are being eaten -- served room temp.

Yum, yum you all say, but (reading your minds) why the name "Chicken Comacho"?

'Cause it's the favorite supper of our 20yr 5mo cat Comacho who gets it once a week. We've tried offering it more often, but he's tired of it. What can I say? He's an animal.

------

But, what an animal! Heart murmur from birth, thyroid and kidney issues since then, an inoperable cyst on his neck that needs draining and disinfecting every few months, arthritis, ingrown claws that also need regular professional attention, a broken hip sustained on one of his several falls down our central stairwell.

But fueled (we think) by his insatiable interest in everything he marches on (limply -- hey, arthritis):

Paper popping out of laser printer? He's there to investigate. Spot of light reflected off my wife's phone from our upstairs deck into a room? He's there to chase it (as, like, two days ago). Steve arriving on one of his many visits to fix a high-tech boiler that clearly Steve does not understand? Comacho has only to see Steve at the door to limp to the boiler and wait with an air of "OK, Steve, let's get this done."

 

[bloviatrix]

@relbbaddoof - Clearly his 3 course chicken dinner is a big part of his longevity.

[small h]

Not a great gardening year, but I did get some nice beans and carrots (seen here). Sauteed with broccoli, bok choy, silken tofu and probably other stuff I'm forgetting. Plus an egg! Everyone loves egg.

 

According to the interwebs, this is Filipino chop suey. Now I feel sophisticated.

[StephanieL]

Chicken soup with mushrooms and drop herb dumplings.

[Diancecht]

potato and mushroom gratin

braised cabbage with pancetta 

[Wilfrid]

Low carb brandade: cauliflower instead of potatoes. Easy. Now I need to clean the food mixer.

[voyager]

1 hour ago, Wilfrid said:

Low carb brandade: cauliflower instead of potatoes. Easy. Now I need to clean the food mixer.

Get a Bamix immersion (stick) blender.     Rinse under hot water, stand to dry, put away.