What is/was for dinner?

[Scepticalscribe]

When re-reading your post, SS, I noticed the mention of guanciale, and since I didn't know what that is I later ran a quick Google search and discovered that a) it consists of items (especially pork) I don't normally eat and b) it is actually banned in the US, or has been.... Well, so much for that! In any event I prefer enjoying a bowl of Pasta Pomodoro the way it was meant to be appreciated all on its own.

Guanciale (is it banned in the US??? Why???) is cured pig cheek, and I find that I have come to prefer it to pancetta (cured pork belly) which is what I used to use.

These days, I use guanciale for the recipes that call specifically for it (Pasta Carbonara, and Pasta All'Amatriciana are the two main recipes that come to mind where guanciale is recommended, Italians insisting on its use), and, elsewhere, nowadays, I usually substitute it for recipes where I used to use pancetta, as I find it softer, moister, and more flavoursome.

It is delicious tossed through scrambled eggs, for example.

 

[Clix Pix]

Ah, back online after having my lovely dinner of Pasta Pomodoro and a small salad....no dessert needed or wanted, although I have a couple choices available if I'd wanted to indulge. Too full, no desire for dessert tonight. The meal was a delight, just hit the spot!

SS: I only did a quick Google search on Guanciale, just long enough to see what it contains and that it has been banned in the US, but didn't take the time to see just why the banning, although I think it has something to do with the way it is cured? The USDA and its oversight over agriculture and food products can be pretty strict at times. Even so though, and this probably has nothing to do with Guanciale but maybe with some of its ingredients, there is a huge problem with obesity in the US, both in adults and children, and that situation seems to only be worsening.

The bottom line is that no one can really control what someone else chooses to feed their children or to put into their own bodies, especially if there has not been sufficient education regarding appropriate and healthy nutritional intake. It is really a very sad and ever-increasing problem in the US. Somehow junk food is more appealing than healthier choices such as fruits and vegetables and thoughtful decisions about what to put on the table for breakfast, lunch and dinner.

 

[Herdfan]

Since the wife and offspring got me a Blackstone griddle for Christmas so I had to find something to cook on it besides eggs.

So I decided I was going to make fajitas. No matter how many recipes I tried, I have not ever come close to how they taste in a restaurant. But maybe this time.

In my searching for recipes, I found one from a chain called Chuy's. Now I love Chuy's fajitas and wondered if they would be the same. So to see if there were any other versions of the Chuy's fajita recipe out there, I google Chuy's Fajita recipe.

And I may have hit the jackpot. I found a video from a local news station in Tulsa who had a chef from Chuy's in studio to make the fajitas. Had the recipe listed and all the ingredients.

So I now have 2lbs of flat iron steak marinating (not a single store had flank steak) and will be giving these a shot tomorrow night (or maybe Thursday) for dinner.

Will let everyone know.

 

[dannyyankou]

Prime tenderloin roast with ravioli and string beans for Christmas dinner. For dessert, an assortment of Italian cookies, pastries, and sfogliatelle.

 

[Scepticalscribe]

Since the wife and offspring got me a Blackstone griddle for Christmas so I had to find something to cook on it besides eggs.

So I decided I was going to make fajitas. No matter how many recipes I tried, I have not ever come close to how they taste in a restaurant. But maybe this time.

In my searching for recipes, I found one from a chain called Chuy's. Now I love Chuy's fajitas and wondered if they would be the same. So to see if there were any other versions of the Chuy's fajita recipe out there, I google Chuy's Fajita recipe.

And I may have hit the jackpot. I found a video from a local news station in Tulsa who had a chef from Chuy's in studio to make the fajitas. Had the recipe listed and all the ingredients.

So I now have 2lbs of flat iron steak marinating (not a single store had flank steak) and will be giving these a shot tomorrow night (or maybe Thursday) for dinner.

Good luck.

Will let everyone know.

I look forward to reading about it.

 

[Scepticalscribe]

Prime tenderloin roast with ravioli and string beans for Christmas dinner. For dessert, an assortment of Italian cookies, pastries, and sfogliatelle.

What was your recipe - would you care to share it - for the tenderloin roast?

I assume that you used beef tenderloin.

 

[dannyyankou]

What was your recipe - would you care to share it - for the tenderloin roast?

I assume that you used beef tenderloin.

Yes, beef. My parents cooked it lol, so I'm not exactly sure what they used on it. But I know they got a tenderloin that was trimmed, and they seasoned the outside with salt, pepper, herbs, and I think olive oil? And it was served with an onion gravy (no mushrooms because some in the family are picky lol).

 

[Scepticalscribe]

Yes, beef. My parents cooked it lol, so I'm not exactly sure what they used on it. But I know they got a tenderloin that was trimmed, and they seasoned the outside with salt, pepper, herbs, and I think olive oil? And it was served with an onion gravy (no mushrooms because some in the family are picky lol).

So, I assume that you season it first, (yes, olive oil would seem right, it is what I always use, anyway), then briefly sear it on all sides, and next, you proceed to roast it: For how long and at what temperature?

 

[BotchQue]

Guanciale can be ordered from Amazon

 

[Clix Pix]

Interesting! Maybe -- presumably -- the ban has now been lifted in the US? For those who enjoy and appreciate Guanciale I daresay this is good news! Thanks for the current information! Not my kind of food choice so it won't help me but I imagine others in this thread will benefit from the clarification.

 

[Clix Pix]

Forgot to mention in my other post that Christmas dinner was indeed one of my favorite meals, which being preceded by a glass or two of Stella Artois, wound up featuring lovely large shrimp, olives (both gorgeous Kalamata and wonderful green olives (the latter stuffed with garlic), along with that, more than a mere addition of actual chopped garlic, a serving of rice, a couple of chopped tomatoes, some capers to add a little extra pizzazz, a few pieces of lettuce and a couple of basil leaves, all gently dressed with a light lemon/garlic sauce. Delicious!!! Followed by a slice of a friend's wonderfully moist and flavorful pumpkin bread for dessert. A lovely meal....

Tonight's dinner won't be quite that special, back to the more ordinary everyday meals! Haven't yet decided on what the upcoming New Year's holiday dinner will be.....

 

[Scepticalscribe]

Forgot to mention in my other post that Christmas dinner was indeed one of my favorite meals, which being preceded by a glass or two of Stella Artois, wound up featuring lovely large shrimp, olives (both gorgeous Kalamata and wonderful green olives (the latter stuffed with garlic), along with that, more than a mere addition of actual chopped garlic, a serving of rice, a couple of chopped tomatoes, some capers to add a little extra pizzazz, a few pieces of lettuce and a couple of basil leaves, all gently dressed with a light lemon/garlic sauce. Delicious!!! Followed by a slice of a friend's wonderfully moist and flavorful pumpkin bread for dessert. A lovely meal....

Tonight's dinner won't be quite that special, back to the more ordinary everyday meals! Haven't yet decided on what the upcoming New Year's holiday dinner will be.....

Sounds delicious.

 

[splifingate]

I've been wanting to make some 'chili' for a few weeks, now; and (what with all the rain:drizzle), il fallait que je fasse quelque chose pour apaiser le Lapin Blanc

It's a simple affair, I guess.

Pas grand-chose dans les petits Cochons 🤷‍♂️

 

[Scepticalscribe]

I've been wanting to make some 'chili' for a few weeks, now; and (what with all the rain:drizzle), il fallait que je fasse quelque chose pour apaiser le Lapin Blanc

It's a simple affair, I guess.

Pas grand-chose dans les petits Cochons 🤷‍♂️

The first time in my life I had "lapin" was during my first visit to France, when I - a teenager - was the guest of an incredibly cultured, interesting, warm and welcoming French family, a trip that I can only describe as utterly transformative in every way.

I would be most interested to read details of how you prepare such a dish.

 

[Clix Pix]

As a lifelong (right out of the cradle) American when I think of Chili I think of Chili and/or Chili Con Carne, the latter usually made with (usually nice hunks of beef or more commonly, just ground beef) , kidney beans, tomatoes, onions and garlic, chili powder and various other seasonings often with cheddar cheese sprinkled on top as well.... Never have heard of using Rabbit or Pork (much less pig's feet and such?!), but in thinking about it I can see how such substitutes for the usual beef could be very interesting and very flavorful, a really unique and different "take" on what here in the US is pretty much regarded as the "standard" (with minor modifications) recipe which incorporates the usual beef as the meat ingredient....

 

[Ledsteplin]

Christmas leftovers. Ham steak, cornbread dressing, green bean casserole, mac n cheese, corn.

 

[Scepticalscribe]

As a lifelong (right out of the cradle) American when I think of Chili I think of Chili and/or Chili Con Carne, the latter usually made with (usually nice hunks of beef or more commonly, just ground beef) , kidney beans, tomatoes, onions and garlic, chili powder and various other seasonings often with cheddar cheese sprinkled on top as well.... Never have heard of using Rabbit or Pork (much less pig's feet and such?!), but in thinking about it I can see how such substitutes for the usual beef could be very interesting and very flavorful, a really unique and different "take" on what here in the US is pretty much regarded as the "standard" (with minor modifications) recipe which incorporates the usual beef as the meat ingredient....

I have also made a version (of chilli) with shin of beef on the bone which, (when cooked at a low heat for around six or seven hours) makes for a moist, tender, and tasty dish.

Some versions (recipes) I have read recommend a mix of both ground beef and ground pork.

 

[splifingate]

The first time in my life I had "lapin" was during my first visit to France, when I - a teenager - was the guest of an incredibly cultured, interesting, warm and welcoming French family, a trip that I can only describe as utterly transformative in every way.

I would be most interested to read details of how you prepare such a dish.

I've not prepared hasenpfeffer for decades (so-long-ago, now, that I remember it being just a cooked carrot) . . . this *cough* 'dish' was a direct result of "Oh dear! Oh dear! I shall be too late!" to the appointment dictated by my appetite's clock.

There are some benefits drawbacks reserved to living alone <smile>

 

[splifingate]

a mix of both ground beef and ground pork

Aye; and this is what I actually used (with all the other goodies)

Though I was inclined, I have not had great success with the commercially-available 'pea-protein' fausse viande (and, for that matter, translations).

As a lifelong American (also right out of the cradle)--and one who particularly enjoys word-play (and food!)--I often mangle my allusionary lexicon 🤷‍♂️

 

[Herdfan]

I've been wanting to make some 'chili' for a few weeks, now;

I froze the remaining pieces of Prime Rib from Christmas. On a cold rainy day (yes we still get those in the desert), I will be using it to make chili. Without beans!

 

[Scepticalscribe]

I've not prepared hasenpfeffer for decades (so-long-ago, now, that I remember it being just a cooked carrot) . . . this *cough* 'dish' was a direct result of "Oh dear! Oh dear! I shall be too late!" to the appointment dictated by my appetite's clock.

Fair enough.

There are some benefits drawbacks reserved to living alone <smile>

I hear you.

Since my mother's death, I have been in a somewhat similar situation.

 

[Scepticalscribe]

Aye; and this is what I actually used (with all the other goodies)

My sense is that it - a combination of pork and beef - would serve to render the final dish more tasty (and more moist, and tender).

 

[Scepticalscribe]

I froze the remaining pieces of Prime Rib from Christmas. On a cold rainy day (yes we still get those in the desert), I will be using it to make chili. Without beans!

Perhaps you could share the recipe you plan to use.

 

[Clix Pix]

Definitely living alone has its benefits! I decided I really wasn't in the mood to mess around much with food preparation so.... Last night's dinner turned out to be quite simple (what many people would regard as a snack): Pita bread, lemon-dill hummus, Tzatziki, Kalamata olives and as a sweetener at the end: a couple of pieces of See's Candy, a gift from a friend. Delicious!

 

[Scepticalscribe]

Definitely living alone has its benefits!

Very much so.

Not only can you decide - feel free to decide - what it is that you may wish to eat, and how you wish to prepare it.

You also get to decide when you wish to eat, which is every bit as important; some nights, I like to dine late, a preference that was not shared by those with whom I lived; we all each ended up compromising, but, now, if I wish to sit down at 10.00pm (22.00, or 21.00), I am free to do so.

I decided really wasn't in the mood to mess around much with food preparation so.... Last night's dinner turned out to be quite simple (what many people would regard as a snack): Pita bread, lemon-dill hummus, Tzatziki, Kalamata olives and as a sweetener at the end: a couple of pieces of See's Candy, a gift from a friend. Delicious!

Sounds delicious - the lemon dill hummus sounds especially tasty, as does anything with lemons.