Churrasco (Brazilian-grilled) Chicken with Chimichurri potato salad.
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What is/was for dinner?
- Thread starter Gutwrench
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I love Churasco. My favorite are pork sweetbreads. So good with some chimichuri and flatbread and a cold beer.
Last night was one of the few dinners the entire family will eat - Spaghetti and meatballs lol. I take mine with copious amounts of grated pecorino. The day before that was some pork dimsum and cabbage stirfry for the adults.
No idea what dinner will be tonight. I havent gotten that far but Im leaning towards bean and beef baked tacos as all the kiddos will eat that too and they have the added benefit of a built in, kid approved vegetable.
We'll see when I get there lol.
No idea what dinner will be tonight. I havent gotten that far but Im leaning towards bean and beef baked tacos as all the kiddos will eat that too and they have the added benefit of a built in, kid approved vegetable.
We'll see when I get there lol.
Tacos was it. Now I typically make 12 tacos at a time and three boys will destroy that on their own, so I threw together some spanish rice as well (Think rendered streaky bacon bits, sauteed onion, bell pepper, sliced garlic, 1/3 ratio tomato puree and water or stock and caramelized basmati - then follow pilaf method).
Anyhow, filled up on that - wife n I got one taco each while kiddos ate the taco remainder lol with some fruit.
No idea what dinner will be tonight though. With it being US Independence day tomorrow, maybe we'll get some pizza! Everyone likes pizza LOL (oh wait of course except my oldest who will eat it but protests if I dont have a decent side of grilled/roasted/pan fried chicken wings of some type
Anyhow, filled up on that - wife n I got one taco each while kiddos ate the taco remainder lol with some fruit.
No idea what dinner will be tonight though. With it being US Independence day tomorrow, maybe we'll get some pizza! Everyone likes pizza LOL (oh wait of course except my oldest who will eat it but protests if I dont have a decent side of grilled/roasted/pan fried chicken wings of some type
That entire meal sounds delicious, but the Spanish rice sounds especially so.Tacos was it. Now I typically make 12 tacos at a time and three boys will destroy that on their own, so I threw together some spanish rice as well (Think rendered streaky bacon bits, sauteed onion, bell pepper, sliced garlic, 1/3 ratio tomato puree and water or stock and caramelized basmati - then follow pilaf method).
Anyhow, filled up on that - wife n I got one taco each while kiddos ate the taco remainder lol with some fruit.
No idea what dinner will be tonight though. With it being US Independence day tomorrow, maybe we'll get some pizza! Everyone likes pizza LOL (oh wait of course except my oldest who will eat it but protests if I dont have a decent side of grilled/roasted/pan fried chicken wings of some type
I've attended a couple "Low Country Boils" during my TDYs to the Carolinas, but never made it myself as it makes so much. This month's Cooks Illustrated featured a recipe, and after reading it through, realized hell yeah I could easily scale this down. Bought a pkg of smoked Cajun sausage, bag of frozen shrimp, bag of petite potatoes and three ears of corn. Just cooked up one-third of each, and can make the meal again tomorrow and Monday.
For our European friends, this is traditionally a meal served to a large picnic crowd, the food is dumped onto newspaper and everyone digs in with their hands. No picnic table nor newspaper here, so it just went onto a plate. I'm stuffed, will cut back on the shrimp and potatoes a bit next time. Recipe included a mayo-based rémoulade to dip the shrimp and a lemon-garlic butter sauce, which I didn't make but it would've been great to dip the spuds in, will make it tomorrow. Lotsa napkins!
For our European friends, this is traditionally a meal served to a large picnic crowd, the food is dumped onto newspaper and everyone digs in with their hands. No picnic table nor newspaper here, so it just went onto a plate. I'm stuffed, will cut back on the shrimp and potatoes a bit next time. Recipe included a mayo-based rémoulade to dip the shrimp and a lemon-garlic butter sauce, which I didn't make but it would've been great to dip the spuds in, will make it tomorrow. Lotsa napkins!
That looks delicious; I would imagine that a classic (homemade) aioli would also go very well with that dish.
I love a good boil. That look fantastic! My dad is from Maine so I grew up enjoying many a delicious fish boil with and assortment of smoked sausage, clams and mussels, white fish, crab, shrimp potatoes, corn cobs etc. and plenty of clarified butter.
Wow.
Hm.
Sounds delicious.
Very inconvenient, especially in summer.
Can you not use some of the fridge, while reserving the rest of it for ice?
Nope, the whole thing is dead and will remain this way until I can get a back ordered compressor and have it installed.
I’m going to buy another smaller 17 cft for my garage so hopefully by this weekend we should have food refrigeration again lol. I’ll have to walk out to my garage to get to it, but that is miles better than digging around in messy, iced coolers.
An easy to prepare, perennial favourite, and one that is on the table in just under half an hour: Pasta and blue cheese sauce (tonight, I used both Bleu d'Auvergne and Forme d'Ambert, as I had plenty to use up, along with some - several tablespoons of - double cream, and a few ladles of that glorious starchy pasta cooking broth).
That sounds fantastic. It’s pizza Friday so big guess what everyone ate here lol
It is an easy to prepare - from start to finish - dish, and, if you like blue cheese (as I do), it is a lovely way to serve pasta.That sounds fantastic. It’s pizza Friday so big guess what everyone ate here lol
This dish goes very well with a green salad, or served with wilted greens (such as chard or spinach), and, occasionally, as a special treat, can also be served with chopped walnuts on the blue cheese sauce.
My wife loves blues of all sorts. I’m a partial Stilton or Gorgonzola. We are going grocery shopping later today. If I can find a nice bleu, I will make this pasta dish.
The trick is to melt the blue cheese first, on a very low heat, - this will take more than a few minutes - and, then, and only then, to add the cream, and later, a few ladles of the wonderful starchy broth that the pasta was cooked in, before adding the cooked pasta itself to the dish.
If you add the cream first, (and this is the voice - or pen - or keyboard - of hard earned/learned experience speaking and writing) the cheese won't melt evenly, and will remain a little lumpy.
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Chicken Tortilla Soup with Ghost Pepper Cheddar and Saltines.
The mise en place is now ready (almost always the part of a meal, or, one of the parts of meal preparation and planning - unless it is a casserole, or stew, that requires long cooking - that takes the most time).
Thus, several bowls and dishes (of differing sizes) are now set out, each containing a prepped ingredient: There is a tiny bowl of finely minced (with my Italian garlic crusher) garlic, seven fine, fat cloves; another of diced onions, and two other dishes are currently home to a finely diced aubergine (eggplant) and courgette (zucchini); and there is a bowl of seasoned (by me) Italian (San Marzano) tomatoes, finely chopped (also by me).
Stock is also ready to hand.
There will be pasta.
Thus, the completed dish will be something resembling a ratatouille, (and will be cooked for around an hour, after the ingredients have been initially sautéed, on a low simmer) to which pasta will be added, and is loosely based on a recipe I encountered online (Chetna Makan - Aubergine Pasta) which struck me as something that could be both rather tasty and exceedingly seasonal.
Thus, several bowls and dishes (of differing sizes) are now set out, each containing a prepped ingredient: There is a tiny bowl of finely minced (with my Italian garlic crusher) garlic, seven fine, fat cloves; another of diced onions, and two other dishes are currently home to a finely diced aubergine (eggplant) and courgette (zucchini); and there is a bowl of seasoned (by me) Italian (San Marzano) tomatoes, finely chopped (also by me).
Stock is also ready to hand.
There will be pasta.
Thus, the completed dish will be something resembling a ratatouille, (and will be cooked for around an hour, after the ingredients have been initially sautéed, on a low simmer) to which pasta will be added, and is loosely based on a recipe I encountered online (Chetna Makan - Aubergine Pasta) which struck me as something that could be both rather tasty and exceedingly seasonal.
In the states, "Mise en place" has been shortened to "meez". Where's your meez? What's up with your meez? Chef's going to fire you over your meez etc.
LOL.
It's also evolved into a verb of sorts (adverb maybe? I'm no English major lol). My station is all meezed up.
Funny what we do with languages.
LOL.
It's also evolved into a verb of sorts (adverb maybe? I'm no English major lol). My station is all meezed up.
Funny what we do with languages.
Yesterday I put together some chili dawgs. I have started using what is essentially an Indian dahl, but works really well as a lighter, digestion-improving topping for hotdogs. Interestingly 4 out of 5 in my family approve and have grown to prefer this (myself included of course).
Served with some french fries and steamed broccoli for the kids.
Tonight will likely be some grilled chicken sandwiches of some sort. I have some buns that need to be eaten and some chicken patties in the freezer that need to be eaten. Tomorrow I'll likely pivot to Tacos and bean flautas even though that usually is what I would make the boys today as it is "Taco Tuesday".
Then life happens and everything changes, so we'll see how this preliminary menu evolves and if I can stick to it haha.
Served with some french fries and steamed broccoli for the kids.
Tonight will likely be some grilled chicken sandwiches of some sort. I have some buns that need to be eaten and some chicken patties in the freezer that need to be eaten. Tomorrow I'll likely pivot to Tacos and bean flautas even though that usually is what I would make the boys today as it is "Taco Tuesday".
Then life happens and everything changes, so we'll see how this preliminary menu evolves and if I can stick to it haha.
Well, I'm in Europe, (and from Europe), and not the States.
In a large pan, (Le Mauviel, copper), one to which I have a lid, onions have been gently sautéed (in olive oil); they were joined by the minced garlic, and when that lot had softened, the finely chopped aubergine and courgette was added, seasoned, (sea salt and freshly ground black pepper) stirred, and sautéed until soft.
That was when the chopped (and seasoned) San Marzano tomatoes (and the residue of their tin), were added, along with some stock.
This lot will be set to simmer - the lid has been restored to the pan, and now sits on top of it, allowing a little steam to escape - for the best part of an hour, which is when I shall start preparing the pasta, and, if the dish requires any extra liquid, a few ladles of that wonderfully starchy pasta cooking broth shall remedy any such deficiency.
Dinner was delicious, though I say so, myself.
While (freshly) grated Parmesan (Parmigiano Reggiano) and/or Pecorino Romano could, most certainly, be served with this dish, in my opinion, this is not actually necessary.
While (freshly) grated Parmesan (Parmigiano Reggiano) and/or Pecorino Romano could, most certainly, be served with this dish, in my opinion, this is not actually necessary.
So dinner ended up being bean burritos and fruit salad for the boys & I made chicken philly cheesesteak styled chicken burgers & some bacon jalapeño baked beans for the adults.
I wish you well and may your cheezesteak be amazing and of course it is