What's for dinner tonight?

[Mountain trapper]

I may have ruined the cabin with dinner tonight. I decided to make tacos. Who would of thought a skillet full of hot peppers would create such a toxic cloud, eyes and throat burning. The tacos were great but it's going to take awhile to air this place out.

 

[DrHenley]

Looks good. The 2 most important things is the roux and the freshness of the seafood. Down in south Louisianna we can make it a bit cheaper, but $50 a pot is not that bad. My gumbo usually cost me about $20 a gallon. Thats loaded with fresh shrimp, crab and oysters.

I grew up in Mississippi due north of New Orleans, and we had a lot of Creole and Cajun influence on the cooking. I've always known that "First, you make a roux".

 

[Maverick]

Corned beef and Cabbage

 

[Brent S]

Left over Mexican fajitas. Chicken, beef and shrimp. Good times.

 

[Mountain trapper]

Just made up a batch of Korean BBQ sauce. Got it on the wood stove to reduce down and thicken up some. It wont be ready to use until tomorrow, so tonight I'll have left over chili.

 

[Brent S]

I ate the whole thing! Normally I will save half, but, well, I just don’t have an excuse.... there ain’t much better than a medium rare ribeye.

 

[DrPrepper1]

tacos for dinner tonight... I am feeling lazy..

 

[Brent S]

Walmart rotisserie chicken. I did manage to make some rice and gravy to go with it too.

 

[Proud Prepper]

Walmart rotisserie chicken. I did manage to make some rice and gravy to go with it too.

I do the same thing and add some baby carrots, onion and lil red potatoes in a pan with olive oil and seasoning, then add the chicke and everything in a pan and heat it in the oven. Nice inexspensive meal.

 

[Brent S]

I do the same thing and add some baby carrots, onion and lil red potatoes in a pan with olive oil and seasoning, then add the chicke and everything in a pan and heat it in the oven. Nice inexspensive meal.

I read an article about it actually being cheaper to buy and cook a chicken that these rotisserie ones. They use smaller birds than the uncooked ones you buy, so per pound you’re better off cooking. Just the fact it’s pre cooked and seasoned well usually wins for me lately. I have loads of red potatoes and carrots that I canned from the garden, which are basically pre cooked, that are easy to add quickly too. It just seems there aren’t enough hours in the day lately.

 

[Brent S]

I just pan seared a 7lb seasoned pork butt and put it in the oven for a late lunch/early dinner. I love doing a large meat like this as I will eat off it for most of the week. Normally I would smoke this for thirty mins before cookin it in the oven, but was just being lazy today. I used a little smoke flavoring with the rub I used as a quick fix. So, roasted pork for a couple days, then some pork sandwiches, maybe pulled pork barbecue. Damn, I’m getting hungry already.

 

[lonewolf]

scrambled eggs on toast, we normally have eggs on a Sunday, its sort of an English tradition, sometimes scrambled sometimes boiled.

 

[DrPrepper1]

I guess we have been lazy the whole weekend...my husband just made pancakes for dinner.... I am in

 

[Mountain trapper]

Last night was tacos.

 

[lonewolf]

cheese and bacon quiche with branston baked beans, followed by greek yoghurt and raspberries.

 

[Maverick]

Spaghetti last night

Watching the news this morning, around the metro area (Portland-Vancouver area) they got 2” of snow so the headline is “February Snow Storm” My first laugh of today.

Tonight is beans fried cornbread and deep fried battered zucchini squash

 

[Maverick]

Last night Pork chops mashed potatoes with corn on the cob and green beans ... I screwed up the homemade mushroom gravy. It was nice eating under an oil lamp, we been without power for two days and have about 5 1/2 feet of snow.

Tonight is grilled cheese sandwich and split pea soup

 

[Gazrok]

Had our grown kids over, and their roommate, so his first time seeing the ranch....so that was fun. Since we were gone at the Ren Fest all day, I had some cinnamon rolls ready for when they came over in the am (just the store ones, Pillsbury, but I sprinkle on some cinnamon sugar, and we usually have some bagged buttercream icing left from doing cakes, so used that on top along with the buttercream icing that came with them.

And prepped crock pots with some corned beef and cabbage, (I use half beef broth, and half water), and put in some cut up potatoes, baby carrots, and some onion and carrots. That way, it was ready when we all got home. It's not my favorite meal, but the kids really love it (and one of the few crock meals they do). They all attacked it, so I'm glad I made (what I thought to be) extra.

Of course, strawberry season here in Plant City, FL, so I made sure we had strawberry shortcake for dessert...I like mine plain, but we had the canned whipped cream that they like. I also picked up this white fruit dip that they all went crazy for, so I'll have to look at the name....but all of them really liked it. Publix had this really hearty strawberry bread, so we used this for it, as well as pound cake as an option.

We had some fruit based meads and wines from past local Ren Fests (and the winery down the road), to have with dinner and dessert too, so was a fun night.

 

[lonewolf]

fish cakes and sliced potatoes pieces.

 

[Gazrok]

we been without power for two days and have about 5 1/2 feet of snow

What cooking method are you using during the outage? (and with all that snow out)!

 

[Gazrok]

fish cakes and sliced potatoes pieces.

Actually got my wife hooked on the sliced potatoes. I saute them in a mix of canola oil and olive oil, with butter, some seasoning salt, and a little parsley.

 

[Proud Prepper]

I made some crayfish etouffee with Louisiana crayfish tails (not chinese ones) Over white rice. Made jiffy cornbread and a tomato, avocado, red onion, cucumber salad with olive oil & balsamic vinager.
Wow its good, just finished my first bowl.

 

[DrHenley]

Mongolian venison...that is, Mongolian Beef made with venison. You wouldn't know it was venison.

 

[Mountain trapper]

We picked up a pepperoni and jalapeno pizza on the way home from town last night. Of course it was cold by the time we got to the cabin. But it was so good!

 

[Gazrok]

Mongolian venison...that is, Mongolian Beef made with venison. You wouldn't know it was venison.

Oh, I bet that would be fantastic....

 

[DrHenley]

Yes, that is the word: Fantastic! Or as my wife said "好好吃!" (Hăo Hăo Chī, literally "Good Good Eat")

My wife used to cook stir fried venison when I was in grad school. Venison makes great stir fry because you slice it thin and marinate it in soy sauce which makes it tender and tasty. For some reason we haven't had it in many years, but I keep remembering how good it was.

Well she had to work late yesterday, so I decided to try making it myself, using red peppers and green onions. So she wouldn't have to worry about what to cook for supper when she got home.

You slice it thin - VERY THIN. Almost paper thin. It will draw up and get thicker when you cook it. Semi-frozen is best because it's easier to slice. Put it with some minced garlic in soy sauce and let it marinate a few minutes (5-10 minutes maybe). Because it's thinly sliced it doesn't take long to marinate. Then drain off the soy sauce and knead in some corn starch until it has a slight doughy coating. The corn starch will cause it to have that thick rich sauce, and also makes the meat a LOT more tender.

Heat some oil in a pan really hot. Add sliced green onions and peppers and stir fry them about a half a minute then add the meat and garlic. Stir fry until the meat is cooked, but no longer. I also added some spinach because I really didn't have enough green onions. The spinach only needs to be cooked briefly - before it completely shrivels up.

Serve over rice.

 

[Gazrok]

Venison makes great stir fry because you slice it thin and marinate it in soy sauce which makes it tender and tasty. For some reason we haven't had it in many years, but I keep remembering how good it was.

Yep, that is EXACTLY why I agree it would be so good. That's exactly how I envisioned doing it. Sliced thin, pound the hell out of it, let it sit in that marinade overnight. Damn...now I'm hungry for it.

Instead of corn starch, could also just dust it a bit with flour (not fully coat it). Some sliced bell peppers, sliced onion, green onion, sliced carrots, sliced shitake mushrooms, water chestnuts (I like to soak these in a soy sauce/water mix before cooking) and some mongolian sauce....over some brown rice.

I like adding chicken (prepared the same way as the venison above) and shrimp to such a stir fry too (though instead of the venison, I usually have to use beef....but the venison sounds so good)...you just have to cook them separate, because the shrimp takes less time, and the chicken takes more. So I just do these in a separate skillet then add them to the completed dish for serving.

 

[DrHenley]

LOL, if you pound it when sliced that thin, you'll have mince meat. No need to pound it or marinate that long. It is melt-in-your-mouth tender already. Just make sure you cut thin (less than 1/10" - 1/8" is way too thick) and across the grain, and that there is no connective tissue.

Just to let you know how discriminating my wife is when it comes to Chinese food, she owned a Chinese restaurant at one time and had a Chef who was professionally trained in China. There is not a single Chinese restaurant here that passes muster with her. We have to drive two hours to Atlanta to eat in a Chinese restaurant.

 

[Gazrok]

LOL, if you pound it when sliced that thin, you'll have mince meat. No need to pound it or marinate that long. It is melt-in-your-mouth tender already. Just make sure you cut thin (less than 1/10" - 1/8" is way too thick) and across the grain, and that there is no connective tissue.

Should have specified that, I cut it thin, but not that thin, hehe...so I pound it (more to allow more of it to seep into the meat). I agree you don't have to marinade it that long (not for venison), but for beef, I typically like to, though yeah, it isn't really necessary. I just like to prep the night before, because I get home so late....

So typically, while the wife or I are cooking, the other is prepping the meal for the following night (so like all of the veggies would be cut, etc.)...so it won't take too long to just pull together.

 

[Gazrok]

There is not a single Chinese restaurant here that passes muster with her. We have to drive two hours to Atlanta to eat in a Chinese restaurant.

Yep, that is certainly discriminating, hehe.... I'm typically pickier than my wife when it comes to Chinese places... about the only time I am.