I only know the chicken recipe...It is an Indian/Anglo Soup ...I learned how to make it from a East Indian Chef In Toronto.
There are many versions of this soup as it was adapted into Indian culture as I'm told .....when Anglos entered India and found there was no soup course! You know in my previous version of my recipe I didn't mention Lentils,tamarind,bruised cardomanpods,clove,cinnaman stick,apple as I didn't have them handy...I just make up my own recipes for soup as I go ....Isn't that the whole idea of soup?
My favourite Lamb Soup is Scotch Broth...(.Lamb & Barley)

gypsy2727,

Ha - yes that is exactly how my soups go too - whatever seems to suit for the day, the ingredients you have, what you feel like on the day - they vary so much, at home at least.  Unless you are having to produce the same product each day in a restaurant/cookery.

That's interesting how mulligatawny developed - chicken would work as well as lamb. Both nice soft meats, with the same sort of base sauce.  Thanks for the info.

Scotch broth is good, but the barley doesn't agree with everyone in our household unfortunatley, so sadly I don't get the chance to make it for the sake of one bowl ful (for me ).  Although it could be made and the remainder frozen in portions, I guess.

Odd, that.  I don't have a commercial exhaust.  I do use a regular, run-of-the-mill residential oven.  I always cook my birds at 500o for the half hour without any issue.  I suppose the only way to find out if your oven will do it is to try it.

Sausage and sweet pepper rigatoni tonight.  It got a nice kick from a dousing of olive oil in which some herbs had been soaking for a while.

Saturday BBQ party..
Had a great time, my Bro-law and Sis had an backyard party celebrating Easter, a birthday, and her daughter's Easter Break Visit, plus the launch of their new backyard island cook center.  I was the one to break-in the new grill, and get a feel for work ability of their island.  About 28 showed for the feast.  My Bro-law and sis had a wonderful Weber Summit stainless grill before, they gave it to their son, I had cooked on that grill several times and it was a fantastic grill to cook on.  Their new stainless built-in grill is not as well designed or as easy to use.  Flare-up were a constant problem, understanding the heat patterns took some getting used to, and clean up will be a bear (I'm really glad it my Bro-law will take care of that).  However all turned out good, I'm sorry there are no pics, I forgot to take my camera.

Appetizers
• ABTs (bacon wrapped Jalapeno stuffed with 50/50 cream cheese/ queso fresca cheese w/ grn onion-chives.
• Smoked Ribs, finished on the grill and sauce
• Cilantro-lemon shrimp skewers
• Chips with a variety of dips and pico de gallo
• veggie platter for those that like to eat healthy

Main Course
• Tri Tip w/ au jus   alternate sauce of au - jus and pico de gallo
• Mushrooms  roasted in garlic - butter - wine
• Tuscan Chicken for those who avoid red meat

Sides
• Baby Red Potato halves roasted  w/ EVOO garlic - bbq seasoning
• Fruit salad
• Tossed Green Salad
• Garlic Bread

Desert : some store bought pies and cake

And you didn't invite me

Sorry, I thought it was understood all CTrs  have open invites to all my Q parties.

yeah but notice he doesn't say where he lives

Work tonight so what would be our Spring Dinner is now our Spring Lunch. We baked up a duck and some asparagus. Both came out beautifully.

Last night was lobster, I need to make a thread about that experience, it was an interesting one.

Sun.  I'm still a bit tired from yesterdays big cook.  Just laid in the recliner all day recuperating, have bad back, and sciatic nerve problems, but it still was fun...

Ok dinner..

• Broiled / roast chicken halves.  I actually had a couple of chickens left over from yest. It raining so can't grill outside.
• Angle Hair Pasta,  Alfredo sauce with bacon, tomato and basil
• Steam Broccoli

Desert - Big Chocolate Easter Egg...  

Today I had a bowl of salted pasta shells. I can't seem to keep anything else down.Last night was spaghetti and meat sauce. I'm really wanting a rich and creamy dessert but I don't think my stomach would allow that. Soon though.

 i'm cooking chicken on a bed of fennel and orange (claypot), roasted potatoes and parsnips. butternut squash with a wee bit of butter, sage and lemon juice. and for pudding, vanilla ice cream topped with roasted bananas with orange juice and cinnamon and again, a wee bit of butter.

Poached salmon, Jersey royals and asparagus (from Spain, unfortunately) - served with a dollop of home-made mayonnaise.

BTW - mulligatawny (the name is often translated  as fire water or pepper water) soup was 'invented' in the days of the British raj, when formal dining HAD to contain a soup course - this was the Anglo-Indian solution!  I've seen it made with chicken or lamb, but most contain a lot of turmeric!

tonight, simply yummy baby back ribs.
ribs were sprinkled with dry rub and left overnight in the fridge.
next morning, brought to room temperature then put in oven 300F 
bones up for one hour.  flipped over, then bbq sauce thinly painted
on meat side. after 30 minutes, another layer then 30 minutes another
layer.  three hours total, then shut off oven and let sit for time until
dinner ... seven/eight hours total.  sooooo ymmuy!

served with frenched green beans with garlic infused EVOO
and slices of crisped sour dough.

Last night thick pork chops, Mexican rice, steamed broccoli, a pico de gallo sauce for the chops, and fresh pico de gallo topped the rice.
I don't usually pound the chops these were about 1.25" thick, I pounded them down to about 1/2" thick (I wanted to cook them quick under the broiler).  Tried a new Mex rice recipe and it was lacking a bit, still tasted ok, but not the flavor I wanted.

Salad and Hebrew National 1/4 pound dog that I dropped in the deep fryer. Yes I was lazy tonight

Adobado pork over rice with sour onions (cebollas curtidas), guacomole, and a romaine/tomato salad.

Burgers. 

I tried another round of experimenting (trying to get an ideal mix to showcase the yummy local beef I have access to).  Maybe it was too much sun, but I figured mire poix makes for a great flavour base in a lot of foods so why not in burgers?  Yech.  I minced 2 parts onion, 1 part carrot, and 1 part celery and mixed it into the ground beef after a brief saute.  Right away it smelled a bit odd (the beef itself smells great, even when raw... I suspect this is because it is sooo fresh)

I cooked em up on the bbq and we sampled.  My dad tried to be polite about it, but there is no doubt that I will never mix carrots and celery into my burgers again.

last night was buffalo style chicken thighs. Tonight is a Thai beef stir fry with extra veggies. Might do strawberry shortcake for dessert.

Patricia,

What a gourmet dinner you had, I love Fennel, sage, parsnip too.  Thanks for sharing.

Quote:
At least post the source... http://allrecipes.com/recipe/moms-zucchini-bread/detail.aspx

I had a pork tenderloin with a chipotle apricot glaze for lunch. A sushi roll from work for dinner.

Beer Can Chicken... A whole chicken, with a can of beer put up its butt. I've made it before and it looks sweet, also the moisture is retained very well and tastes amazing.

http://gourmetforguys.com/?p=11

Really, it's great!!

Gourmet-rob,  I have just looked at Beer can chicken recipe you have quoted,  will look forward to using the recipe, even if I dont use a whole chicken, the rub is just what I have been searching for, especially good when I already have all of the spices and herbs in my cupboard.   BIG THANKS!!

Well, the other night I had a Couchsurfer from Paris stay with me and she taught me how to make beef bourguignon which we then ate accompanied by a beet and lettuce salad with orange vinaigrette and tarte au pomme for dessert.  In fact, I started a new blog to document my meals with the international Couchsurfers who stay with me.  I think it'll be really fun with accompanying photos, videos, as I get up to speed.  Next up is bulgogi with a 21-year old exchange student from Korea and then I hope to be making something with guayaba jelly with a 61-year-old Cuban woman from Florida.  I don't want to abuse this forum, but if it's okay I'd love to post a link to the blog if people want to check it out.  Today's home page is pretty funny:"Why The World Doesn't Need Another Food Blog."  http://www.couchsurfingcook.wordpress.com.  The article about beef bourguignon is under Archives as "Au Revoir Elsa."  Thanks everyone!  Wylie Goodman, Brooklyn, NY

For Mom last weekend I made some chicken breasts by butterflying them, then NOT pounding them out, stuffing them with a little butter & a chiffonade of herbs and a chiffonade of spinach and then trussed them into a rounded loaf shape and pan frying on all sides in olive oil over med-high heat so it looks like a caulfat-crusted looking thing - rest them a good 10 mins and they seem to come out perfect everytime. Then I score it perpendicular three or four times and serve it in a crescent shape over some homemade egg noodles & a fennel/onion/sherry/cream pan sauce & a fennel 'slaw'. Was bester stuff.

I've been doing good this week with doing a lot of cooking. Monday I did rib eyes with roasted asparagus and mushroom and onions in red wine. Tonight I'm doing a Thai style garlic shrimp dish. It's been a rough week and cooking keeps me sane. Lots of cooking.

med-rare tri-tip with  artichokes that I made,  and a  Sheperds salad and Hadari (sp?) mix (slightly drained yogurt, red dice onion and mint) that my wife made, all in all a little too minty for me, but I did enjoy trying it.

Edited by Gunnar - 5/31/10 at 7:17am

Tonight was a good summer weekend dinner.  I marinated a slab of chuck steak in a soy, rice vinegar, garlic and sherry mix.  Soaked a couple of ears of sweet corn, husks and all, in salt water for an hour or so.  Grilled the beef to about medium, grilled the corn until the outer husks were pretty well burnt.  The beef was diced and used to top a green leaf lettuce, blanched broccoli and red bell salad.

 

Very tasty, a nice meal on the Decoration Day weekend here in the States.

 

mjb.

 

Today was nothin' more than foccaccia with oil and vinegar,  and fresh berries for "dessert".

 

Just wondering if you sauteed them for long enough and let them cool first before mixing into beef?  I saute my mirepoix for a long time till its really tender, and add some bacon into it too, then spread it onto a plate to cool completely.  Works for me.  Silly question - you seasoned the mirepoix as well?  Wouuld imagine you would have, it needs it.