What Are You Having For Dinner

[Peanut]

Had a big salad and bbq pork. Gonna have some pie later.

 

[Bacpacker]

Chili

 

[Pearl]

We ended up with Eckrich sausage sandwiches and mac instead of salads! Lots of onions!

 

[teeceetx]

My dinner wit some leftovers

1-Salad
2-Pieces of pork and mint jelly
3-Cheesecake banana pieces chocolate powder

And now I sip a very hot Old Grey Black Tea with cardamom and honey

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Always great presentation!!!

 

[Pearl]

I eat my presentation,

 

[joel]

Grilled chickens

 

[hashbrown]

I made something my grandma used to make. She always served it with sliced home grown tomatoes but not having any good tomatoes we had it without. Bacon, bacon gravy and toast.

 

[Pearl]

I made something my grandma used to make. She always served it with sliced home grown tomatoes but not having any good tomatoes we had it without. Bacon, bacon gravy and toast.

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I can picture big slices of tomatoes with that!!

 

[Pearl]

Some kind of pasta and meat sauce, salad on the side!!

 

[d_marsh]

Some kind of pasta and meat sauce, salad on the side!!

Ditto! The girl is making us dinner and it involves rigatoni, ground Italian sausage, pasta sauce, cheese, a banquette and salad.

 

[SoJer]

Last.. Err, Sat night did Coho Salmon 'steaks', w/ Scratch-recipe Garlic + Basil Shells & Green Beans w/ crushed almonds...

'Foil-packet' Cooked, so the Salmon was like buttuh..

Then Sun BkFast was - again- more 'Omelette Practice'... (Man, they are Tricky to nail! with Baby Portabellos, White / Green Onion, Spinach and Feta, w/ Colby / Monterey Jack as Topper...

Zomg..

Ok so "Truly, Last Night" (Sun..) took last of the Portobellos + Green Beans + Spinach, and made Chicken - Rice Noodle / Egg-drop Soup.. Kinda like an 'Italian Raman-esque' deale-o... Came out SO Good..

Oh, and 'Majik Garlic Toast', recipe for-which I'll put up / x-link, later on... Super-simple, but SO Good..

jd

 

[Magpie]

Using up whats in the fridge as I'm going to get fresh veg tomorrow.
So pasta for two of them, leftover veg and chicken for two others. I've made a chorizo and potato pie for supper/snackage, and carrot and coriander soup for lunch tomorrow. Also prepared a sausage casserole for the slow cooker for tomorrow nights dinner, and taken out stewed apple from the freezer for an apple crumble.

 

[Amish Heart]

Made a meditterean type white bean, turkey, spinach soup last night. Enjoyed that. Made some french bread to go with it.

 

[snappy1]

Tonight will be homemade Italian subs with slaw. Tomorrow, too then on to something else.

 

[Pearl]

Hamburger steaks with onion gravy, mashed potatoes, baked beans, biscuits!

 

[DrHenley]

Saturday I tried to go to Texas Roadhouse but there was a 45 minute wait.
Screw that! So I pulled out an Omaha Steaks filet mignon from the freezer and put in the fridge to thaw.
Last night I had coffee rubbed filet mignon, mashed potatoes with mushroom and caramelized Vidalia onion gravy and steamed broccoli.

 

[SoJer]

...coffee rubbed filet mignon...

Oooh, inneresting.. I'm betting the 'Why' are all the 'complex acids' in coffee which would help to 'tenderize it' even more (ie: like the Coca-Cola does in our Pulled-Pork recipe..) and the tannins would give it a somewhat 'smokey' flavor? Fascinating concept, will have to try it sometime.. Got a Recipe you can post / link-up, meantime? Much obliged..

jd

 

[d_marsh]

Tacos El Pastor with grilled pineapple and Juarito's tamarin soda.

 

[Amish Heart]

Husband wants a ground turkey patty and brussel sprouts. Yuck.
Little granddaughter and I will have homemade mac cheese, some french bread I made yesterday, and some fresh green beans.

 

[SoJer]

..and brussel sprouts. Yuck.

Lol, how do ya Prep / Cook 'em? I'll wait for yer reply before I 'assume' I Can help turn that frown upside down..

jd

 

[Amish Heart]

Sometimes he likes them baked/broiled in a bit of olive oil with some seasoning. Tonight he wants them al dente boiled.
Not my favorite.
But I do like green beans.

 

[Ekatarina]

Salad -- meat pie --- some mozzarella pieces --- a bit of ketchup

 

[teeceetx]

Had another sandwich of leftover pork ... wife is not pulling her weight, leaving it all for me.

 

[Bacpacker]

Burgers

 

[joel]

Browned Ground Beef with onions, Garlic & mushrooms.

 

[DrHenley]

Oooh, inneresting.. I'm betting the 'Why' are all the 'complex acids' in coffee which would help to 'tenderize it' even more (ie: like the Coca-Cola does in our Pulled-Pork recipe..) and the tannins would give it a somewhat 'smokey' flavor? Fascinating concept, will have to try it sometime.. Got a Recipe you can post / link-up, meantime? Much obliged..

jd

Here's the story on coffee rub. I was at a swanky restaurant and they had coffee rub duck breast on the menu. I had never heard of such before. Anyhow, later my son was at a swanky steak house and had coffee rub filet. And then I was at another swanky restaurant and had something else that was coffee rubbed.
So I decided to try it, especially on wild duck breasts since I didn't really care for the taste of wild duck breast and I thought it might make them more palatable.
So I looked up a recipe. And then I experimented with it for a long time until I was able to cook wild duck breasts that tasted like filet mignon.
So I started trying it on venison. At first I combined it with bacon, wrapping a layer of bacon around the meat. But then tried it without the bacon because it was a pain wrapping the bacon. It was better without the bacon, it didn't need it. Even the leanest meat was tender and succulent.
I have tried it on cheap beef cuts like round steak, lamb, wild turkey breast etc. and it seems to work on just about any meat.
It neutralizes gamey taste, making lamb and venison steaks taste like filet mignon. It works best on lean meat, the leaner the better.
Here is the most recent recipe for venison (for good beef steak and lamb you can skip the marinade)

Recipe will be sufficient for a half a large backstrap or about two pounds of steak or lamb chops. Steaks and lamb chops need to be cut very thick.

Uses:
1 rounded Tablespoon of dried minced garlic
2 slightly rounded tablespoons of ground coffee (I use decaf, but that's up to you)
2 rounded tablespoons of brown sugar
1 level tablespoon of salt
2 heaping teaspoons of Italian seasoning
2 level teaspoons of ground pepper


1: Split the backstrap into two long strips and remove EVERTHING that is not bright red meat. I can't emphsize this enough.
No fat, no silverskin, NO BROWN MEAT. Cut it off.

2: Marinate the meat for two hours at room temperature in whatever marinade you prefer (I prefer Hoover Sauce*)

3: Add 1 rounded Tablespoon of dried minced garlic to a mixing bowl.

4: Add 2 slightly rounded tablespoons of ground coffee

5: Add 2 rounded tablespoons of brown sugar

6: Add 1 level tablespoon of salt

7: Add 2 heaping teaspoons of Italian seasoning

8: Add 2 level teaspoons of ground pepper

9: Mix rub well with a fork or whisk.

10: Remove meat from marinade, drain, pat dry with paper towel

11: Coat with rub and massage vigorously.

12: Let it sit a few minutes until the rub is moist and then pat (not rub) more rub on the meat until you've used it all up. Try to have an even coat all over.

13: Cook on covered grill, medium fire, turning once, until meat thermometer says "medium rare" or 145 degrees (I use a beef button thermometer)
OR
13: Cook in an oven at 450 degrees using a broiling pan, or in an air fryer at 400 degrees.

14: Take it off the grill (or out of the oven), wrap in two layers of foil, and let it rest for 5 minutes.

 

[SoJer]

Sometimes he likes them baked/broiled in a bit of olive oil with some seasoning. Tonight he wants them al dente boiled.

OMGosh, what is he, the Jolly Green Giant?? Ma'am - that is 'One Tough Lug Nut' ya got there.. Does he ask for 'em with a side of Concrete Block? I jest, I jest.. Ok <cracks knuckles> Ya Gotta try this:

- Start with "smallish" light-green ones - Under 1.5" in dia.. Not the 1.5"+ 'Darkside' ones - those will be Inherently tougher / more bitter.. (kinda like the 'Lamb / Mutton dynamic'

- Peel off 1-2 Outer leaves-layers, cut off the 'butts' (stems - though Some ppl like em, we don't particularly) Wash, Drain any excess Water, & Quarter them; Put in glass or stainless bowl..

- Bathe in a generous amount of Fresh Lemon juice (~1/2 a baseball-size Lemon) and ~2 Tbsp Balsamic Vinegar.. (the acid + vinegar sort of 'chemically blanch' the bitterness out - Note that this is my "theory", not any "Official Brussel Sprouts University" lore, aight? But it Works..

- Meantime that the 'Quarters' are soaking (they don't need to be 'swimming' - just Throuroughly-wet with the LJ + BV..), prep your sauté pan:

- Generous amount of Olive Oil (I prefer EVOO) say ~1/8 cup, finely minced Garlic (1 clove), Coarse Ground Pepper (I like the 'multi-colored Peppercorn' grinders..) Grindered Sea Salt, and ~1x 4" sprig (or jar-equiv.) of dried Rosemary. Adding ~1 tsp of finely chopped Pine Nuts are a Wonderful option (but, acknowledged they are $$$, so are an Option.. see note about Roasted Almond-slivers, later..)

- Brown the Garlic / Spices (but Don't Burn..) over Med-High heat, and, Carefully add the Sprout Quarters, slightly 'drained' (dump em into a small mesh colander to strain the LJ + BV into another bowl - But Save that mixture - you'll add it in (and More) shortly.. This is just to avoid the 'Lots of liquid into Hot Oil' conundrum)

- With Flat-Wooden spatula, 'sear' the Sprouts in the Oil / Spices (the oil should be somewhat 'reduced' by now - you don't want these 'swimming' in oil) and - once the Heat is reduced a bit (by the Sprouts bringing it down) Sprinkle-in more Balsamic Vinegar, generously. You can Also add more Lemon Juice at this point (but don't Overdo it..)

- Sauté till the BV is 'reduced' into a bit of a 'caramelized state' (Covering the pan between stirring / turning over, etc helps quicken this along) and add Olive Oil (a 'Misto' is Invaluable for this, btw..) and more BV, until a Nice, thick 'sauce' has been created. You Can add a bit more LJ if it gets Too gooey / starts to stick, etc, but again, don't Overdo the Lemon..) Toss in slivered Roasted Almonds at this point (again, as an Option) if Pine Nuts proved to Not be 'in the budget'..

- Kill the Heat, Cover, and let 'steam simmer' for a few minutes before serving. Certainly - Taste - at this point, and feel free to add Salt / Pepper, and/or a bit more EVOO (if the 'sauce' got too-gooey / sticky, etc) Sprouts should be "tender" - but not reduced to 'mush', where they Completely 'come apart' / All leaves fall off, etc

- Best enjoyed with a Nice Roasted Lamb Shank (hey - ya've Already Got the EVOO / Salt/Pepper / Rosemary, right? and a nice White Wine for the Win.

..and Lemme know how your 'Conversion' goes.

jd

 

[Amish Heart]

Sounds like I might even eat them that way.
He would say nix the salt, garlic, rosemary. He is still pouting about last night's dinner where I used a small amount of low salt organic vegetable broth in the turkey/spinach mediterrean type soup. He is a strange, precise eater. He calculates everything and logs everything, kinda a hobby for him.
So he ate his 6 al dente brussel sprouts tonight and really liked them. It has to be 6.

 

[SoJer]

Sounds like I might even eat them that way.

Well, You / Granddaughter, et al were 'who the Post was for', M'Lady.. If the Gentleman likes to eat tire retread.. Let the Gentleman enjoy his retread. ..But You should not have to suffer such Veggie Purgatory.

Sprouts are Good for ya.. and Prepped / Cooked like that.. Just plain Good. Tis no Sin, some Season..in' Sorry, I know, that was terrible..

..He is a strange, precise eater. He calculates everything and logs everything, kinda a hobby for him.
...It has to be 6.

Hmm, I see...

..well, May the Fork be With You.

jd

 

[Weedygarden]

I made something my grandma used to make. She always served it with sliced home grown tomatoes but not having any good tomatoes we had it without. Bacon, bacon gravy and toast.

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I have never heard of bacon gravy, but I like the idea of it. We grew up with lots of gravy. I think it was a way of stretching food. We had hamburger gravy, made from the drippings of fried hamburgers. Some people had never heard of hamburger gravy. And evidently there is an art to being able to make gravy from scratch.