Neverending Dinner Thread

[chefmate]

I didn't have green bean casserole either......in fact, after cooking I wasn't hungry so only had a small bowl of mashed potatoes and a little turkey while picking the meat off the turkey

[gabriel]

Nov 27, 2009 4:04:21 GMT @chefmate said:

I didn't have green bean casserole either......in fact, after cooking I wasn't hungry so only had a small bowl of mashed potatoes and a little turkey while picking the meat off the turkey

You know, usually that's the way, isn't it. By the time you finish cooking, you're not really hungry anymore. I don't cook a lot BTW. And at the moment it's salad and cold meat, has been for a few weeks and will be for a few months.

[beth]

Ok, the leftovers were very good last night, but a break from turkey, stuffing, etc., is in order. Spaghetti and garlic bread tonight, then, tomorrow finish the weekend with a casserole made with the last of the turkey, pasta, herbs and spices.

Salads and skinny food 'til Christmas.

[beth]

So! Has everyone gone off dinner again? ;D

That's the only meal our family gets to have together on weekdays, and, then, not every evening but most of the time.

Tonight

Oven fried chicken drumsticks
Cottage fried potatoes
Honey glazed carrots
Spinach, orange and onion tossed salad
Rolls (not for me, though)

It's chilly and raining here, so the hot meal was very good - very easy to prepare, too.

[june]

I had woodpigeon today for the 1st time! It was ok, and I had squid ink spaghetti with my main of sea bass. That was good too!

After being a veggie I am enjoying trying new things yet, I still prefer the veggies.

[sadie1263]

Woodpigeon??? Squid ink spaghetti? Where the hell are you hanging out???

Have never heard of either one of them.....what the heck are they???

[carolyn]

I have been having a taste for tuna lately, dont know why. So I just had a tuna salad for dinner

White tuna in water

[mikemarshall]

Was it nice? I've only ever eaten the tinned variety!

[carolyn]

Oh believe me I had bumble bee tuna hahahaha

when you add onion and real mayo it is delicious

[carolyn]

I have had seared tuna before and it is divine!

Speaking of fish, we have a store that smokes the fish, now that is tasty! I have had smoked salmon, tuna and mackerel. All so good but the mackerel has too many tiny bones

[sadie1263]

I love seared tuna........have never tried to cook it myself. Being so far away from any coastal area I'm always a little concerned about the freshness of uncooked seafood.....and tuna definitely has to be fresh!!!

[DAS (formerly BushAdmirer)]

We have a favorite family recipe using seared fresh tuna. It is delicious and healthful too. This is a dinner salad which is a complete meal.

Here it is:

Salad Nicoisé

This is wonderful to eat and good for you. Also quick and easy to make. Makes a light and healthy dinner salad. Serve with crisp French Bread and a chilled Chardonnay. Keep this recipe in mind when you have the opportunity to buy very fresh Tuna and the freshest vegetables.

To serve 4
1 lb. Fresh Tuna (3/4" thick steak) 4 Roma Tomatoes cut in 4ths or 12 cherry tomatoes cut in half 1/2 lb freshest baby green beans or spring asparagus cut in 1 inch pieces and boiled until barely cooked and still a little crisp in the center. Cool in ice water to stop the cooking
6 small new potatoes boiled until just barely cooked with skins left on (do not overcook)
1/2 cup pitted whole black olives, drained
4 hard boiled eggs (for garnish)

Salad Dressing:
12 Tablespoons Extra Virgin Olive Oil
4 Tablespoons Wine Vinegar (Balsamic is best if you have it)
1 teaspoon dry Mustard
Place in a small jar with tight fitting lid and shake vigorously Brush the Tuna with Olive Oil and grill on a barbecue grill, in a fry pan, or under the broiler until just barely cooked through (pull apart with fork to check doneness- do not overcook- should be pink in the middle). Break into bite size pieces with a fork.

Combine Tuna with other cooked ingredients in a large mixing bowl and toss with salad dressing until well coated. Best if tossed while ingredients are still warm.

Garnish with quartered boiled eggs and arrange salads on large attractive individual plate. Serve with crusty French bread and a chilled Chardonnay.

[sadie1263]

I made a huge batch of paella last night. I put in shrimp, chicken and sausage. I don't make it often, but sometimes I just crave it like crazy!! It was yummy.

[Big Lin]

Apr 11, 2011 20:21:09 GMT sadie1263 said:

I made a huge batch of paella last night. I put in shrimp, chicken and sausage. I don't make it often, but sometimes I just crave it like crazy!! It was yummy.

Oh, I adore paella, Sadie! It's a lot easier to make than people think it is as well which is always a bonus!

[DAS (formerly BushAdmirer)]

The key to great paella is using the right kind of rice. In Europe that would be Valencia rice from the Valencia region of Spain. In America you could look for Goya brand Pearl Rice grown in California (which is the same thing). If you can't find either of them you can substitute a short grain Italian rice like Carnaroli.

Here is my favorite Paella recipe. Simply wonderful.

www.foodnetwork.com/recipes/david-rosengarten/paella-saffron-rice-with-chicken-shrimp-stringbeans-and-snails-recipe/index.html

[sadie1263]

Apr 11, 2011 22:30:47 GMT Big Lin said:

Oh, I adore paella, Sadie! It's a lot easier to make than people think it is as well which is always a bonus!

It really is.........that's another bonus. I think hubby just tolerates it for me......otherwise I would make it more often!!

[sadie1263]

Apr 12, 2011 0:16:16 GMT DAS (formerly BushAdmirer) said:

The key to great paella is using the right kind of rice. In Europe that would be Valencia rice from the Valencia region of Spain. In America you could look for Goya brand Pearl Rice grown in California (which is the same thing). If you can't find either of them you can substitute a short grain Italian rice like Carnaroli.

Here is my favorite Paella recipe. Simply wonderful.

www.foodnetwork.com/recipes/david-rosengarten/paella-saffron-rice-with-chicken-shrimp-stringbeans-and-snails-recipe/index.html

Wow.....I definitely put many of those things in mine......but if I put the snails......I could forget hubby every looking at it again!

He's not a very adventurous eater!

[maggie]

When my son was in France recently he tried frogs legs! I never expected him to be so adventurous. He liked them too!

[alanseago]

I have only once seen frogs legs on a menu, in a little village restaurant in Provence. Nothing spectacular. Snails are tasteless but the butter and garlic sauce is wonderful.
Remember, in the pre-revolution days they had to find a way to eat anything.
Go to Marseilles and order a Bouillabaisse Royale.

[maggie]

So instead of eating cake they ate frogs and snails!

[sadie1263]

My mother has had frog legs....my youngest son has had crocodile......they said it tasted like chicken.....

Which always makes me wonder.......does everything really taste like chicken.....or does chicken really taste like frog legs or crocodile and we have it backwards?

[maggie]

Yes my son also said frogs legs taste like chicken!

[DAS (formerly BushAdmirer)]

Frog legs are actually pretty good. It is a white meat like chicken. Snails with butter and garlic are wonderful. The French really know food.

The Brits, on the other hand, are bad on food. They ingest an especially noxious form of paint remover known as Marmite. They also eat steak and kidney pie (uggghhhh).

[sadie1263]

I'm looking for a really good recipe for sweet potato fries. I have searched the net and they are really varied.......anyone here make them?

[sadie1263]

From the Kentucky Derby......supposedly a favorite

Recipe: Superfecta burger
Joseph “Jo-Jo” Doyle

Ingredients
For the burgers:
24 oz. ground beef
8 oz. ground chorizo sausage
12 oz. BBQ pulled pork, such as Lloyd’s
4 slices pepper jack cheese
8 oz. cabbage slaw (recipe follows)
8 strips bacon
1/2 onion, sliced in strips
1/2 cup flour
1/2 cup buttermilk
2 cups vegetable oil

4 buns
For the cabbage slaw:
1 head cabbage, shaved
1 carrot, julienned
1 1/2 cups mayonnaise
1/3 cup sugar
1/4 cup white vinegar
Kosher salt
White pepper

Preparation
Break up the chorizo sausage into small pieces. Using your hands, blend and knead the chorizo into the ground beef until it is evenly distributed. Split the ground beef mixture into four patties. Heat a grill or grill pan over medium heat and cook burgers until desired doneness.
While the burgers are grilling, cook the bacon in a skillet until desired doneness. Heat BBQ pulled pork according to instructions.
To make the onion strings, heat the oil in skillet on high until hot (approximately 375 degrees). Pour the buttermilk over the onion strips, then dredge the onion slices in flour. Carefully drop in oil and cook until golden. Remove with a slotted spoon and place on a paper towel.
To make the cabbage slaw dressing, combine all ingredients except the oil into a medium-size bowl. Using a mixer, slowly add the oil until blended. Toss dressing with cabbage and carrot until combined.
After burger, bacon and onion strings are done cooking, assemble the burgers. Place the burger patty on top of the bottom half of the bun, then top with pepper jack cheese. Layer two pieces of bacon over the cheese, then place the pulled pork on top of the bacon. Top with two ounces of the coleslaw and a handful of fried onion strings before topping with top half of the bun.
Serving Size
Serves 4.