Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 11

tinkerbell5 · #**151** 02-18-2007, 01:34 PM

Ahhh....Nutrisystem for me today.

A nice filet mignon with a garlic merlot butter would be nice though. LOL

cwshields · #**152** 02-18-2007, 02:08 PM

Yesterday we had braised beef short ribs in wine, tomato, and onion sauce, yummy falling off the bone tender. Along with asparagus sauted in garlic, onion, butter and fresh lemon. Nice and fresh with a little crunch to them. Reduced the braising liquid and served over white rice. Had to keep the kids away as they kept wanting to try before it was done, they said the smell was driving them crazy

. No left overs and everyone was too full for desert

panini · #**153** 02-18-2007, 04:01 PM

Early Fat Tuesday gathering
Dirty Seafood Gumbo
Crawfish boil
asst. breads with asst. butters
salad
red and white cabs
Shiner bock, hefenwiesen, and blonde
asst. desserts.
8 gls gumbo
80 lbs crawfish hope there's enough!!!

mredikop · #**154** 02-19-2007, 09:14 AM

Quote:

Originally Posted by panini

Early Fat Tuesday gathering
Dirty Seafood Gumbo
Crawfish boil
asst. breads with asst. butters
salad
red and white cabs
Shiner bock, hefenwiesen, and blonde
asst. desserts.
8 gls gumbo
80 lbs crawfish hope there's enough!!!

I hope there is enough I'm on my way. LOL

Last night I had the worst blinding headache so I made the simplest pasta and sauce imaginable with basil, garlic, tomato sauce and of course pasta. Blah and ho hum, turned out OK but where's the flash?

Tonight I am cooking up something brilliant if it kills me. I thought I might do a Pan-seared Tilapia with Chile Lime Butter and a fresh green salad on the side with a cilantro ranch dressing.

indianwells · #**155** 02-19-2007, 09:17 AM

With the cold,wet and windy weather we've got today it has to be comfort food tonight!Bangers and mash with onion gravy,cabbage and Swede/Carrot puree!Yum.

Ishbel · #**156** 02-19-2007, 09:19 AM

Cock a leekie soup - made with the stock from yesterday's roast chicken. Plenty of leeks, grated carrots etc - but I don't add the traditional prunes... the sweetness is a step too far for me.

panini · #**157** 02-19-2007, 10:43 AM

[QUOTE=mredikop;156696]I hope there is enough I'm on my way. LOL

Mredikop,
Where were you? Scraps left this morning. Couple ears of corn, potato, a bowl of bugs. Nice meal, Gumbo seem to be liked by everyone. Not surprizing though, I used Thresher shark, cod, gulf shrimp,halibut cheeks, scallops,etc.
small meal, maybe 20 kids 25+ adults LOL A visit from a Chef Talk Buddie from out of state was my highlight of the evening.

mredikop · #**158** 02-19-2007, 01:32 PM

Quote:

Originally Posted by panini

Mredikop,
Where were you? Scraps left this morning. Couple ears of corn, potato, a bowl of bugs. Nice meal, Gumbo seem to be liked by everyone. Not surprizing though, I used Thresher shark, cod, gulf shrimp,halibut cheeks, scallops,etc.
small meal, maybe 20 kids 25+ adults LOL A visit from a Chef Talk Buddie from out of state was my highlight of the evening.

Sorry I missed it. I love that stuff. I seem to be somewhat handicapped when I try to cook anything Southern, Cajun, "Soul" or related, even Tex-Mex is hard. My culinary experience is so heavily Mexican/American I just don't get other cuisines as well as I'd like, at least so far. I dabble in the French cuisine but heaps of the more complex dishes come out just fine but don't taste, to me, as good as they should. I can do French well enough to pass classes on it but that's about it I would never win a Beard award or ever be one of the F&W Best New Chefs. LOL

Tonight I am actually going to cook something different. I don't want fish so I am going to make Chicken Breasts with a Cider and Bacon pan sauce.

oldschool1982 · #**159** 02-19-2007, 02:32 PM

Tonight is fresh cooked corned beef, cabbage, carrots and potatoes.
Tomorrow since I just picked up the tomatoes is spaghetti and meatballs marinara. The cajun/creole meal does sound tempting though. Maybe I'll have to change the menu somewhat to reflect this thought. Now I need to malke a trip to the store. Mmmm maybe a nice Ettouffe with some dirty rice. Now all I need is the bugs, Tasso and Andoullie. Thanks Pan.

allie · #**160** 02-20-2007, 02:44 PM

Tonight we are having homemade vegetable soup. I boiled a leftover ham bone in water, then skimmed off the fat and added the meat back to the pot. I save leftover vegetables from meals in a bag in the freezer so threw those in the pot along with some canned tomatoes (fresh are not good now out of season), some frozen okra, and half a head of fresh cabbage roughly chopped. I cooked it for several hours at a low simmer.

No, it's not fancy but it's a filling meal on a cold winter day! Yes, I am a home cook!

Ishbel · #**161** 02-20-2007, 03:52 PM

Just pancakes, spelt flour and rhubarb sauce.... It's Shrove Tuesday here.

Mezzaluna · #**162** 02-20-2007, 06:34 PM

Allie, I was in the mood for soup although we've warmed up here into the upper 40s. I sauteed garlic, leek, celery and carrot, added some thyme and rubbed sage, then some vegetable broth I needed to use up. I then added a small head of cabbage (chopped), a small bunch of chopped parsley and some tomatoes. I let that simmer for a while- it needed more broth so I added beef broth when I added dark kidney beans and some chopped turkey kielbasa. After that simmered for a while I wanted to cool it down for the fridge, so I put the pot in the kitchen sink and added ice water around it. Adding a bag of frozen leaf spinach to the soup pot didn't hurt either! It was cool in about 20 minutes and is now ready for the freezer after I eat a few lunches from it. I'll let it simmer a bit so the spinach gets a chance to settle in, and toss a bit of grated parmesan on top of the heated bowl of soup.

allie · #**163** 02-21-2007, 04:59 PM

Now that soup sounds really good! Unfortunately, no one in my family will eat spinach except me. My son would once beg for canned spinach (yuck) but not anymore. They are so picky at times!

Tonight is leftover night at my house. We have chili, vegetable soup, homemade pizza, breadsticks with leftover pizza sauce, fixing for sandwiches, etc. It's just the kids and me so I figured why waste all that food?

Maine Cook · #**164** 02-22-2007, 07:18 AM

Made the Mother of all Meatloaves last night: Ground veal, ground beef, minced smoked turkey ham, minced garlic, provolone cheese (chopped), Parsley (Minced), 2 beaten eggs, EX/VOO(why give Rachael Raye the satisfaction of using her "New Word") and the loaf was coated all over with bread crumbs. I hid three Peeled(of course) hard boiled eggs in the center. Baked at 350 for 1 hour, served over a bed of buttered and olive oiled egg noodles

. Salad for veggie and for dessert? My home-made, super moist Grandma's Banana Bread!

Maine Cook
[QUOTE: "That'll Do Pig..." from the movie "Babe"]

Suzanne · #**165** 02-22-2007, 10:44 AM

Delicious-and-brown-but-not-crisp home fries with fennel and thyme (see Home Fries thread)
Crisped-up duck confit legs that I put up last August
Green salad with grape tomatoes (on special at the store, and good even though it's not tomato season) with a mustard-thyme vinaigrette.
Syrah to drink