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What are you eating for dinner tonight?

flw
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From last Friday night: steak au poivre with pommes frites.

Seasoned and ready to go in the pan:
20210917_190838.jpg


Seared in butter and olive oil:
20210917_191342.jpg


Added back to the pan with heavy cream, cognac, and green peppercorns:
20210917_193122.jpg


Finished on the plate:
20210917_193438.jpg


I should have paired it with a good red wine, but I had a Vesper martini instead.
 
Alpha
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A busy day but a lazy evening 😀

91C6AB8F-995B-475D-B246-2F48F981CD27_1_201_a.jpeg
 
Watch my Whisky
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Gurnard with a random salsa verde from whatever the fridge offered. Aubergine with anchovy and oregano.


85B67AD1-1BC3-4001-B40F-1F4F1A108846.jpeg
 
LesXL
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flw flw
From last Friday night: steak au poivre with pommes frites.

Seasoned and ready to go in the pan:
20210917_190838.jpg


Seared in butter and olive oil:
20210917_191342.jpg


Added back to the pan with heavy cream, cognac, and green peppercorns:
20210917_193122.jpg


Finished on the plate:
20210917_193438.jpg


I should have paired it with a good red wine, but I had a Vesper martini instead.
Looks very Belgian and delicious 😀
 
flw
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Pork chops in a lemon caper sauce with rice and broccoli.
20210921_201315.jpg 20210921_202006.jpg
 
Watch my Whisky
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Lamb blobs with sumac yogurt and brussel sprouts. Small tomato salad to bring some more acidity. There’s a Glendronach 12 poorly paired nearby.

84C84679-8453-4A28-BBBA-7D5B4E110A2C.jpeg
 
Archer
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We are lucky to have some good Mexican food suppliers around us, due to the local Mexican Mennonite population. So we get freshly made corn tortillas, chips, freshly made tamales, etc. Few nights ago we had tacos made with some of those fresh tortillas - heating them up in a pan:



For the filling we used some ground beef, plus a whole lot of chopped mushrooms to fill it out and cut back on the beef. Then habanero salsa, fresh jalapenos, onions, lettuce cheese and some sour cream...



Last night we made an Ethiopian chick pea stew, so onions, chick peas, tomatoes, chili, fresh parsley, along with Berbere, which is a spice blend that we made using all kinds of warm spices (ginger, cinnamon, cayenne, paprika, cardamom, coriander, etc.) all simmered and thickened with some ground red lentils. It was excellent!

 
Omegafanman
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So dinner last night was 'healthy steak' as my wife called it... which it seems just means less steak and more vegetables (I was tricked). A nice red helped. Dessert was wild picked Blackberries and poached pears which tasted better than it looked. I have tried the Blackberry picking at night... but it was a fruitless excercise :0)
 
Dinner 01 - Copy.jpg Blackberries - Copy.jpg
flw
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Watch my Whisky Watch my Whisky
Tritip (over) grilled over binchotan with steamed asparagus and potato with anchovy mayo.

C147CAAD-2A52-4C29-8A2D-D6E3A45D79C2.jpeg
That's a beautiful plate. Nicely done sir.
 
Omegafanman
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Been out and about / covered some miles despite the UK self inflicted fuel 'crisis'. Saturday was Pollo A La Crema and Cheescake dinner with a relaxing view. Sunday was just an English pub Roast Beef light lunch....all went down very well after some long drives.
.
 
Dinner 01 - Copy.jpg Cheesecake - Copy.jpg Dinner window - Copy.jpg Dinner 02s - Copy.jpg
Watch my Whisky
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Poulet basquaise. I use sherry and cream rather than wine and bouillon so probably it isn’t authentic, but I’m a sucker for sherry.

586DA1F1-69DE-48F2-B207-6C510EDE338B.jpeg
 
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