What's for dinner

[Paul Pless]

cooking burgers with the works and fries

[CWSmith]

Two nights ago my wife made rice and beans (and corn, tomato and cheese). We've had leftovers twice and now it's gone. It's simple, delicious, and it gets better every night (because she keeps adding cheese).

[Joe (SoCal)]

cooking burgers with the works and fries

Stuff them and use a little soy sauce

[David G]

Eating tamales I bought last night from a street vendor.

[Captain Intrepid]

Stuff them and use a little soy sauce

A little soy sauce, fish sauce and worcestershire sauce. The holy trinity of umami.

[Joe (SoCal)]

Snowed in with enough milk & eggs . Thinking about Banana Pancakes with caramelized pecans and good Nespresso coffee

[Norman Bernstein]

Probably will do my loaded potato soup today.... perfect for snow.

[CWSmith]

Snowed in with enough milk & eggs . Thinking about Banana Pancakes with caramelized pecans and good Nespresso coffee

What's the deal with that coffee? It looks like a simple K-cup machine.

[Joe (SoCal)]

What's the deal with that coffee? It looks like a simple K-cup machine.

Comparing the fine Nespresso ARPEGGIO I'm enjoying INTENSE AND CREAMY: A dark roast of pure South and Central American Arabicas,Arpeggio has a strong character and intense body, enhanced by cocoa notes.



To a K-cup is like comparing a 1958 LAFITE ROTHSCHILD to a Bud Lite

[Paul Pless]

a bit of an experiment tonight (for me at least)
I make quiche pretty often, usually fairly traditional ones
tonight though is a creole inspired (flavor wise) shrimp quiche
not to go too far out on a limb i did add bacon, its smells awesome, fix'n to come out of the oven. . .

[S.V. Airlie]

Experimenting is good, tell me tomorrow Paul!

[CWSmith]

Every time I open this thread I start wanting oysters.

[Joe (SoCal)]

Eggplant Rollatini

[Paul Pless]

Every time I open this thread I start wanting oysters.

prettiest oyster i ever did see. . .

[Joe (SoCal)]

Paul have I ever told you about my first date oyster test

[Paul Pless]

Paul have I ever told you about my first date oyster test

go for it

[Joe (SoCal)]

go for it

If she eats raw oysters .........gulp Thats about as close as I can get without getting banned,

Needless to say I always ordered the oyster raw bar

[Joe (SoCal)]

Eggplant Rollatini

[Katherine]

a bit of an experiment tonight (for me at least)
I make quiche pretty often, usually fairly traditional ones
tonight though is a creole inspired (flavor wise) shrimp quiche
not to go too far out on a limb i did add bacon, its smells awesome, fix'n to come out of the oven. . .

It was REALLY yummy!

[Katherine]

Paul have I ever told you about my first date oyster test

I love Paul's oyster stew, but have a problem eating raw oysters.

[Joe (SoCal)]

I love Paul's oyster stew, but have a problem eating raw oysters.

Sorry Paul

[CWSmith]

If she eats raw oysters .........gulp Thats about as close as I can get without getting banned,

Needless to say I always ordered the oyster raw bar

I guess you don't want to try that same test with shrimp. It might send the wrong message.

[Katherine]

Sorry Paul

Paul has nothing to complain about.

[S.V. Airlie]

I love Paul's oyster stew, but have a problem eating raw oysters.

I like 'em anyway! I don't like oyster shots though!

[Memphis Mike]

TMI

[Chip-skiff]

Italian sausage, chopped onion and bell pepper sauteed with Romesco sauce (garlic, bread, almonds, roasted red peppers, and smoked paprika) with diced black olives and fresh parsley added at the end, served over penne in a nest of arugula/roquette. Too busy cooking for a photo. With Bogle Old Vine zinfandel (one of our modestly priced favourites).

Romesco is a Catalan sauce most often eaten with fish, but it's good with other things. Keeps well in the freezer.

http://www.epicurious.com/recipes/fo...o-sauce-232504

[S.V. Airlie]

TMI

Here ya go Mike!

[Memphis Mike]

The only time I was ever able to eat them is when I was drunk. Since I'm walkin the straight and narrow again, they're off limits.

[delecta]

You had me until the almonds and I would change your choice of olives other then that rock it.

[S.V. Airlie]

The only time I was ever able to eat them is when I was drunk. Since I'm walkin the straight and narrow again, they're off limits.

I can understand that! Hey when I was surveying osprey and flying with a guy from the F&W Service helping me out, I spent a lot of time taking notes. Was beginning to get airsick! The pilot looked at me and offered a peanut butter cookie, I almost lost it. Can't even look at one now but, like peanut butter.

[Joe (SoCal)]

Skirt Steak & Camarones tonight with Renee at Noches De Colombia
the chimichurri and green chili sauce is excellent.

[CWSmith]

The Mrs. made an excellent stew! Fortunately, there is enough for several more nights.

[The Bigfella]

My friend Auke was returning my GPS today, so we decided to do it over dinner at the Korean BBQ, just down the road.

It's a bit different to the adjacent Thai one that I went to last week. There's no water trough on the hotplate. Same basic deal though... all you can eat, but a bit dearer at 169 baht (vs 159 next door). That's $2.

I kicked off with the freshwater prawns, whilst Auke went funghi and meat



Bit of pig fat on there too, to grease the plate.

Some beef, bacon, pork, pineapple and so on... onions, marinated pork ribs, calamari, greens, etc, etc. Diet be buggered.



Now, what was Joe saying about uni students? No beer goggles here. Nope.



Oh yeah... forgot to get the GPS. Have to do it all again tomorrow.

[Joe (SoCal)]

What's for dinner fresh herb encrusted chicken thighs in pan juice with sautéed spinach

[Norman Bernstein]

Bolognaise!

We start by sweating a miripoix (carrots, celery, onions)... I use Vidalia onions, which are large, sweet onions; they used to be hard to find and seasonal, but in the past few years, they've become common and easy to get, and very cheap: $1/lb yesterday.



After the veggies are soft, but not browned, I transfer them to a bowl, and brown the meat. A traditional bolognaise calls for pancetta, to give it a bit of a smoky flavor. Unfortunately, I can't get pancetta at my local supermarkets (I'd have to drive to my daughter's town, where there's a market that has it). I've tried substituting bacon, but have settled, instead, on using some ground sweet sausage meat. I brown a half pound of it, and then brown 2 lbs of a mix of ground veal, pork, and beef, which fortunately is easy to come by, already packaged. There was a sale on it yesterday; buy one, get one free, and each one had a $3 off coupon, so 2 lbs cost me all of $3.



After the meat is browned, I return the miripoix to the same pot, and add a generous splash of good red wine (pinot noir is what was available yesterday), a small can of tomato paste, some rosemary and thyme, and some additional chicken stock, and let it simmer for an hour or so, on a very low heat. A traditional bolognaise tends to separate, which does not affect the flavor, but I prefer to thicken mine with a cornstarch slurry, so it clings to the pasta better.



The result is a thick, flavorful sauce which we serve over pasta (gluten-free, which is made from corn and rice, and is actually quite good... you'd never know it wasn't made from wheat, there's no clue in the flavor).

The recipe makes enough for two generous dinner servings, plus enough left over to create 5 or 6 disposable plastic containers, each good for a generous lunch or a modest dinner. This way, I only cook like this perhaps 2-3 times per week... the rest of the week, we just go to the freezer, pop a package into the microwave for 7 minutes, and have a great meal.