Leftover steak sandwich
But while the steak looks tasty and inviting, the fried onions are what are making my mouth water......
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What is/was for dinner?
- Thread starter Gutwrench
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But while the steak looks tasty and inviting, the fried onions are what are making my mouth water......
We're having Thanksgiving dinner! Well, the same thing we'd have on Thanksgiving, scaled back a bit 
Picked up a nice 12 lb young, turkey, also having mashed potatoes (wife's delicious, handmade with Yukon golds), stuffing/dressing, gravy made from the turkey (the young ones are a little stingy on the cookoff ...), steamed snap peas. This will give us a nice couple of days of leftovers, so no worries about dinner prep, and maybe a midnight turkey sandwich
Picked up a nice 12 lb young, turkey, also having mashed potatoes (wife's delicious, handmade with Yukon golds), stuffing/dressing, gravy made from the turkey (the young ones are a little stingy on the cookoff ...), steamed snap peas. This will give us a nice couple of days of leftovers, so no worries about dinner prep, and maybe a midnight turkey sandwich
We're having Thanksgiving dinner! Well, the same thing we'd have on Thanksgiving, scaled back a bit
Picked up a nice 12 lb young, turkey, also having mashed potatoes (wife's delicious, handmade with Yukon golds), stuffing/dressing, gravy made from the turkey (the young ones are a little stingy on the cookoff ...), steamed snap peas. This will give us a nice couple of days of leftovers, so no worries about dinner prep, and maybe a midnight turkey sandwich
I like those midnight turkey sandwiches!
Right? Plenty of mayo, soft bread, a little extra salt and pepper, maybe a nice slice of tomato if it's just right. It's also so nice and comforting, mellow, especially with an ice cold glass of milk
Pulled pork sandwiches with bbq sauce and cole slaw.
They come out GREAT on the Big Green Egg by the way, the pork shoulder was on there since 7am.
They come out GREAT on the Big Green Egg by the way, the pork shoulder was on there since 7am.
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Was looking forward all day to a burrito from a California style Mexican place out here. Oddly they weren't answering their phone at 7:30 so had to scrounge together some steak tacos. Had some blue corn taco shells, fresh tomatoes, and the ingredients for a nice Spanish rice. With the the steak and onions it came out really tasty.
Broke into my liquor cabinet and sampled a few of the mezcals I brought back from Mexico.
Broke into my liquor cabinet and sampled a few of the mezcals I brought back from Mexico.
We did takeout for Cinco de Mayo, supported a local restaurant, they had a brand new online order system, so we paid/tipped right up front, to minimize contact, then at pickup they had a storage area opened up with tables, everything bagged, nicely done up so it was in and out, distant contact (I still wore my mask).
We got it early, so we got like 2 meals worth to eat it twice, hahaha, I haven't been that full in a while. Also made some killer margaritas with Owl's Brew mixer and a very good tequila
We got it early, so we got like 2 meals worth to eat it twice, hahaha, I haven't been that full in a while. Also made some killer margaritas with Owl's Brew mixer and a very good tequila
Fantastic, that's one of the things our American students often say they miss during their semester here, Mexican food. They definitely appreciate the Greek food and those who aren't lactose-intolerant or vegan can appreciate Swiss specialities like fondue or racelette but we are lacking in good authentic Mexican here. There was a decent one I tried the end of 2018 but it's gone now.
No restaurants or hotels are buying Ahi tuna so it is historically cheap. Buddy bought a big chunk for $8 a lb, and then brined it for me. Smoked it over mesquite for 2 hours.
Going to let it rest overnight, but had to take the opportunity to make a dip with it fresh from the smoker.
Going to let it rest overnight, but had to take the opportunity to make a dip with it fresh from the smoker.
Yesterday, I had roasted potatoes with smoked salmon, smoked eel, and prawns; I prepared my own Marie Rose sauce (ketchup, mayonnaise, Yorkshire Relish, lemon juice, pimentón, a little double cream), and my own aioli (a little mayonnaise, the golden yolk from an organic free range egg, four cloves of minced garlic, olive oil).
However, I preserved the water that I had parboiled the potatoes in, yesterday, (that stupid spell check thought I wanted to parole the potatoes...) before they were roasted.
Today, that was used: A chicken stock cube - plus a mug of water - was added to the potato cooking water, along with a sachet of miso soup, a few generous spoons of Thai fish sauce, some soya sauce, a generous squeeze of unami and ginger and chilli.
This was brought to the boil, fettuccine (in the absence of more authentic noodles) was added, as were a mug of frozen peas, another mug of chopped cherry tomatoes, and several sliced and diced French onions.
Delicious. I devoured every last drop - including the sauce.
However, I preserved the water that I had parboiled the potatoes in, yesterday, (that stupid spell check thought I wanted to parole the potatoes...) before they were roasted.
Today, that was used: A chicken stock cube - plus a mug of water - was added to the potato cooking water, along with a sachet of miso soup, a few generous spoons of Thai fish sauce, some soya sauce, a generous squeeze of unami and ginger and chilli.
This was brought to the boil, fettuccine (in the absence of more authentic noodles) was added, as were a mug of frozen peas, another mug of chopped cherry tomatoes, and several sliced and diced French onions.
Delicious. I devoured every last drop - including the sauce.
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lol the spellcheck, "parole the potatoes" does have an amusing ring to it. It's always a dice roll for me whether to let the checker or myself end up communicating something that's not quite what was meant.
Anyway those meals sound great. I just spent awhile caramelizing some Vidalia onions, intending to have them on potato latkes on the weekend. I had to include an extra onion to allow for tasting meanwhile. The weather already draws nearer to cold enough to snow again, which it's supposed to do on and off over the next few days. Take away my spring gardening days and I'll always land in the kitchen...
Potato and onion latkes? Mmmm.
I have been reading such recipes, but has never actually prepared one....
However, am more than fully sympathetic to the concept of an onion "for the pot"; onions, garlic, butter....are all ingredients that - deep down - I cannot conceive of any reason why anyone should (or would) want to treat them with any degree of moderation....
Steak tonight, pizza tomorrow, and a big Sunday gravy sauce on Sunday. We haven't decided about Saturday yet, but those are all my favorites.
For dinner tonight? "Sno-Cones"?... A taste of spring, big maybe. Odd to see 22º and horizontally "falling" snow from the kitchen window this morning, thanks to a stiff NW breeze. Well, I'm not as confused as the day lily foliage probably is (again yet)... never mind all those dandelions that thought to pop open in yesterday's sunshine.
Dinner will be an Iberian fish dish; both Spain and Portugal have versions of this dish.
Spanish rice (arroz), monkfish, chorizo, pancetta, prawns, roasted red pepper, pimentón (smoked, sweet paprika), saffron, a head of garlic, onions, Italian tomatoes, stock, anchovies (dissolved in olive oil) are the ingredients.
Spanish rice (arroz), monkfish, chorizo, pancetta, prawns, roasted red pepper, pimentón (smoked, sweet paprika), saffron, a head of garlic, onions, Italian tomatoes, stock, anchovies (dissolved in olive oil) are the ingredients.
Why do I think Instacart might not be able to fetch all that up for me out of some BJ's warehouse.
Sounds delicious!
I'm going to be working with some nice chicken drumsticks and thighs seared. then sautéed for awhile with green peppers, onions, garlic in the mix, then simmered with tomatoes and potatoes on the back burner for awhile longer. Some thyme and marjoram, salt and black pepper. A winter dish I've apparently not quite lost use for yet, as that season still refuses to drop off its own calendar.
At one time I probably figured I'd be sharing out that chicken as a pan-fried offering, served on paper plates with some potato salad and coleslaw in the backyard... "best laid plans"...
Dinner started with the monkfish - in medallions - being sautéed in olive oil; pimentón (sweet, smoked, Spanish paprika) was sprinkled on the monkfish.
They were removed, and put aside; diced onions (organic, delivered yesterday as part of a large box of fruit and vegetables from the lady who runs the best stall in the farmers' market, currently shut for reasons known to the world) and a head of organic minced garlic were added to the olive oil, and several anchovies were dissolved in the olive oil.
Next, diced pancetta, and diced chorizo, along with more pimentón (both sweet, smoked - dulce - and its hotter cousin, picante) were added to the pan.
Then, a a tin of Italian tomatoes (San Marzano) - already emptied into a bowl, salted and peppered, and chopped - found their way into the pan.
Stock, and saffron next, and the Spanish rice, Bomba arroz. As that wonderful rice absorbed the lovely spicy stock, the contents of a jar of Spanish roasted peppers were placed carefully into the pan; a little later, I returned the monkfish to the pan, and, last of all, the prawns were added.
I had a salad, but my Filipina guests declined the greens, dressed with my own French dressing. Spanish white wine accompanied.
They were removed, and put aside; diced onions (organic, delivered yesterday as part of a large box of fruit and vegetables from the lady who runs the best stall in the farmers' market, currently shut for reasons known to the world) and a head of organic minced garlic were added to the olive oil, and several anchovies were dissolved in the olive oil.
Next, diced pancetta, and diced chorizo, along with more pimentón (both sweet, smoked - dulce - and its hotter cousin, picante) were added to the pan.
Then, a a tin of Italian tomatoes (San Marzano) - already emptied into a bowl, salted and peppered, and chopped - found their way into the pan.
Stock, and saffron next, and the Spanish rice, Bomba arroz. As that wonderful rice absorbed the lovely spicy stock, the contents of a jar of Spanish roasted peppers were placed carefully into the pan; a little later, I returned the monkfish to the pan, and, last of all, the prawns were added.
I had a salad, but my Filipina guests declined the greens, dressed with my own French dressing. Spanish white wine accompanied.
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That sounds real good, is it a stew or a thicker cooked rice type dish.
We just got some yeast, so we might put that to use soon. Sam's Club had these 1 pound bags in stock, but the minimum purchase was 2 of them. I don't expect we'll use 2 pounds of yeast, but it came out to only $9.99 so you can't beat that lol.
Freeze it in vacuum bags after you open it. It'll last longer. We had to order 2 1# yeast packs from Amazon to get any. One for regular breads and one for sweet breads. Pretty good deal, overall.
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Making asparagus, risotto and miso marinated steelhead trout tonight. This recipe is a good one, and so darned easy! I've been subbing trout for salmon with it and it works perfectly!
Miso-Ginger Marinated Grilled Salmon
Get Miso-Ginger Marinated Grilled Salmon Recipe from Food Network
GF requested a old favorite.
PF Chang style hoisin lettuce wraps with extra water chestnuts.
PF Chang style hoisin lettuce wraps with extra water chestnuts.
Miso marinated steelhead trout? Sounds amazing, and what a brilliant idea. I've marinated tuna, and salmon in soya sauce.
How long do you marinate it for?
