What's for dinner? | Page 67 | GTAMotorcycle.com

What's for dinner?

kwtoxman

Well-known member
Excellent food pictures all! Here's some more.

I really enjoy kalbi beef, aka Korean BBQ beef short ribs. It has the trifecta of sweet, savory and salty flavors. I keep some in the house pretty much all the time and kalbi beef is a quick cook. Here's a recent meal grilled on the Weber and big picture. Tender and juicy
.


Here were the sides for the meal, toasted garlic bread with fresh cilantro and some boiled then pan-fried brussel sprouts prepared with olive oil, chicken broth, fresh ground salt/pepper and garlic. Very tasty
.


Have a great weekend
 

meme

Well-known member
Site Supporter
Lasagna, salad and garlic bread

What the hell happened to this thread?????haha happy spring kids, have tomato seedling already started for next year's dinner.

T
 

JavaFan

gringo diablo
Site Supporter
didn't cook, but went out for an interesting meal
in TO to see my daughter, went down to Assembly Chef's Hall
in the financial district....a high-end food court
features 17 different food vendors of various sorts
good for when you have a group that can't agree on what they want
also a decent bar on site, I rather enjoyed the place and my giant bowl of gourmet Ramen
 

Joe Bass

*probably eating right now*
Site Supporter
@JavaFan the concept is exploding at the moment. They just opened a similar thing mear Square One.
Planning on making my way over in the near future.

A recent Shark Tank episode had a vendor that operates exclusively in these "food halls".
Although they take a 25% royalty (rent, tmi etc), if you don't sell anything, you don't pay.
And because the landlord foots the bill for the construction, your start up costs are limited to the kitchen space.
This is a win for the business and a win for us foodies!

Sent from my purple G4 using Tapatalk
 

Joe Bass

*probably eating right now*
Site Supporter
@robstar were those wings done in the oven or BBQ?
I've never attempted to make my own wings, but it's on the radar for this year.

Sent from my purple G4 using Tapatalk
 

Rob Star

Well-known member
Site Supporter
@robstar were those wings done in the oven or BBQ?
I've never attempted to make my own wings, but it's on the radar for this year.

Sent from my purple G4 using Tapatalk
I mixed the butter, honey, brown sugar and garlic in a stove top pan, and added the wings, as the sauce caramelized the wings cooked and absorbed all the flavour. Then after about half hour of that ( low heat to not burn the sauce) I put them in a oven pan, and broiled them to char the outside.
 

JavaFan

gringo diablo
Site Supporter
BBQ wings are awesome
top rack, low heat
all you need are dry spices - no sauce
and keep a fire extinguisher handy

after the chicken is off the grill
move away from the house
and turn on high to burn off the chicken oil
 

kwtoxman

Well-known member
These are Tianjin style steam fried Asian pork dumplings
. I picked them up fresh frozen at a local authentic restaurant. Cooked at home from frozen and served with sambal oelek sauce.


Sambal oelek is an excellent hot sauce for all types of cooking and meals.
Sambal Oelek Is the Hot Sauce That Can Do Everything
What Is Sambal Oelek (And How Do I Use It?) - Food Republic
Sambal: Everything You Need to Know


Fresh grilled salmon, chopped cilantro and cream cheese on a toasted kaiser bun for a very tasty sandwich.



Big pictures with lots of details. Cheers
 
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mbroyda

Well-known member
roasted Cauliflower a la Fat-Pasha

make Tahini sauce


boil whole cauliflower head until soft and stuff with halloumi cheese



roast on high until golden brown



top with the tahini sauce you made, roasted pine nuts and fresh pomegranate seeds

 

jc100

Well-known member
roasted Cauliflower a la Fat-Pasha

make Tahini sauce


boil whole cauliflower head until soft and stuff with halloumi cheese



roast on high until golden brown



top with the tahini sauce you made, roasted pine nuts and fresh pomegranate seeds

Is that a Persian dish? Seen lots of dishes with pomegranate from there.
 

kwtoxman

Well-known member
A lot of great meals with pictures being posted. Impressive and excellent!

Lovely beef @mbroyda. Lots of meat love from me. I see you cook your beef more than I do. You're missing out on that goodness of rare beef, lol. Just kidding.

Here's my contribution to the great pics. Mexican chicken mole tortillas! Big pics with lots of detail. It's been too long since I made this meal. And this time I went with a premium full scratch mole recipe, it has lots of great stuff, like four types of MX chiles, tomatillos, tomatoes, dark chocolate, bread/tortilla, peanuts, raisins and a number of seasonings. The flavors and depth are amazing. I paired it with chicken breast and fresh ingredients for chicken mole tortillas. Once you make the mole sauce it's an easy and quick meal. The mole sauce can be batch frozen for later use as well. I used fresh corn and white wheat tortillas. The other toppings in the tortilla changed up from serving to serving and included shredded three cheddar cheese, Newman's Own medium salsa, Mayanik chile habanero rojo hot sauce, chopped fresh roma tomatoes, chopped fresh red/yellow sweet pepper, chopped fresh green onions, diced fresh onion, fresh sweet peas, fresh cilantro and hand grated grana padano cheese. With so many topping options the tortillas be large
. These meals have great eye appeal and are super tasty.


















This last picture shows a generous helping of mole sauce. It actually has the same ingredients as the others but just put down in a different order ;).


Here's a picture of the beautiful chiles I used in the mole sauce, including guajillo peppers pasilla peppers, ancho chiles and chipotle chiles (I forgot to put the chipotle chiles in adobo sauce into the picture).


One of my most favourite meals. Do it. Cheers and enjoy!
 
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mbroyda

Well-known member
@kwtoxman it could be the lighting, but its a 120 degree centre, the cap is closer to 140, I have yet to be able to cook the cap and eye to the same temperature. going to pull the trigger on a Green Egg style charcoal grill, and will experiment with some low and slow cooking to see if I can get better results.

picked up some Wagyu beef today that's going to stay in the freezer for a special occasion

 

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