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Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 31  

post #901 of 1539


Beef Barley soup, heavy on the onion,carrots and celery. I had the top cap from a whole brisket that I bought to cook tomorrow night, trimmed it well, browned it well then thru the rest in with some water and chopped tomatoes. Came out tasting really good and I had pretty much forgot I had it simmering on the stove until I came in from the some planting out in the yard and the house smelled wonderful, was damp and rainy today so it felt great to sit down to a steaming bowl of soup.:D

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post #902 of 1539
Went 'round and 'round and 'round again coming up with a dish to take to the gathering tonight. Kinda get tired of all the same old stuff so I decided to keep in the Irish theme. Although I'm Italian and even though there was a time in this country's history when our peoples were not so friendly........:D I figured what the heck. I ain't sporting any green though but I decided to make a traditional Beef and Guinness stew with Potato Boxties.

Stew is simmering on the stove now and the batter for the boxties is in the fridge. Good flavor so far but I do have to thicken it up a bit. Should hope to be a nice change from the "wings and things" we usually have at these neighborhood things . Still I hope someone does bring wings. They sound pretty good after all.:look:
post #903 of 1539
threw black beans, tomatoes, and a bunch of other stuff in the crock pot for a few hours then threw in some left over shredded pork

post #904 of 1539
Linda's become interested in some arcane areas of Mexican cooking.

A lot of it has to do with finding and going to regional (even tribal) Mexican markets in the greater SoCal area. She's been making pozole as a three day project involving me driving places, translating for her, and trying to find a particular style of nixtamal.

Of course we were going to have corned-beef and cabbage today, but there isn't any corned beef to be found in the entire San Gabriel Valley. It makes no sense because not only are there not that many Irish here, the plurality ethnic groups are Asian and Latin-American so there aren't even that many people who think of the day as an opportunity to celebrate Irishness. That is, not a lot of people puking green beer into the gutters of Monterey Park.

Except, maybe, there's a rumor floating around Alhambra that corned beef tastes like duck.

So, we made the pozole tonight. As they say in Dublin, "que ricos!"

post #905 of 1539
oh dear, a little over two hours north it is $1.99/pound ;)
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #906 of 1539
Oh, it was advertised for $0.99/lb here, they were just out everywhere. Considering they were out, I'm surprised they didn't reduce the price to $0.49/lb.

post #907 of 1539
I just had a religious experience with some lamb meat.
post #908 of 1539
It was strange here too that we were out of corned beef at the local Kroger. I went to get more to make Irish Quesadillas instead of the Beef and Guinness stew. (An Irish Quesadillas is just a Potato Boxty stuffed with reuben fixings)

Anyhow it was on sale for 1.99lb down from 5.49lb. That could explain it. The regular brisket was 5.99lb I have to say that it's rather sickening (not the new meaning) that we have to pay that kinda money for something that just a few short years ago was under 2 bucks a pound. It's also ironic that the reason these meats are so popular (most of us grew up with them) anyhow was that they were the cuts no one would buy and had to be cheap to get rid of them. I can still remeber when meat started to spike back in the 70's that you could get ribs or even brisket for a few cents a pound.
post #909 of 1539
Good evening everyone

Tonites supper was junk food :crazy: , 3 chicken halal hot dogs & french fries from the corner restaurant & a glass of pepsi, felt like eating that

Have a great evening everyone ;)
post #910 of 1539
PB&J for me and a greek yogurt.......it was "girls night" so i was left home a lone....it was either that or a monsterous eggs benedict.....but i was too lazy after my run.
post #911 of 1539


Standard salad with fried shrimp, local store has fresh 10 count shrimp on sale at $4.74 per lb, we had a great dinner with them, they had to be the freshest tasting shrimp I have ever had.:crazy:
post #912 of 1539
Tonite, just a simple chicken noodle soup & crackers, no appetite at all

Good nite everyone
post #913 of 1539
I seasoned a rack of spare ribs with the pork rub I keep around in the pantry (a usual suspects, home made pork rub, plus some fennel and coriander seed), on top of a mayo/ dijon/ worcestershire slather.

The ribs went into the smoker, running at 250, over pecan. After a couple of hours, Linda asked when, if ever, I was going to do the things I'd said I would. (The power of speech isn't always a friend.)

So after two hours at 250, they came out of the smoker, and went into a roasting pan with a little mango nectar on the bottom. The pan was covered tightly with foil, and set in a 250 oven. Set the timer for 4-1/2 hours total to check and baste.

Made some honey-bourbon barbecue sauce.

Baked some skinny-@$$ ruby yams in the toaster oven.

Ignored the timer's buzzer while watching March Madness. Finally got off my rust-dusty to baste at around 4-3/4 hours total. Uh oh. They were way too tender already. Oven was not set at 250F but 275F. I blame George, the dog. Basted, covered, and let them rest.

Ran the oven heat up to over 415F (this time I checked), mixed up some thyme - sage - rosemary biscuits. Made a salad with a few "spring greens" from the Russian market, and a balsamic vinaigrette.

Split the yams, cross-hatched them, then butter, salt and pepper. Blood orange marmalade on the biscuits. Plenty sauce on the ribs.

Everything was good but the meat texture. For some reason people of the female persuasion seem to favor "fall off the bone" tender ribs, and Linda loved them. She insists it's the first time I ever cooked them enough. Mushy says I; worse, I can never claim ignorance again.

post #914 of 1539
Craving lamb today, I asked NRatched to pick up some rib chops (I initially wanted loin chops, but, well, you don't wanna hear my butcher rant). She threw some new red potatoes with some garlic, evoo, and rosemary in the oven. When they were done, I, trimmed, and S&P the chops, quick hot sear in the pan on both sides, and removed them. I had some garlic butter in the fridge left-over from some garlic bread last week, and figured what the heck, if I'm going to use butter for the sauce anyway....so then I deglazed with some cognac and flamed it off, added some garlic-butter. Pretty simply, but good. Perfect mid-rare (more rare for me mid rare for NRatched)

post #915 of 1539
So McMurphy, two lamb chops was your dinner?
post #916 of 1539
watching my figure ;)
post #917 of 1539
Hey Boar d Laze ~~ you can tell your Llinda that pozole can in fact be made with canned hominy, although it smacks of heresy. I've served bona fide menudo to bona fide Mexicans and they rave about the hominy (pozole) in it, wanting to know my secret.

Be that as it may, it's admirable when people attempt to understand a cuisine from the ground up as she is doing. In your area, you all might be able to buy the shrink-wrapped nixtamal that's sold here. There are several different brands, and they are widely used by people who only need enough for the family's dinner.
post #918 of 1539
She was told. I'm not sure how heretical it is, since almost everyone in el norte uses canned. Linda, whose Dad was from Mexico and really should have know better, was hanging with a bunch of online experts who thought they knew everything. They didn't know you were supposed to get rid of the hulls and little points from dried hominy, had been eating super-tough pozole, and raving about it because they didn't know better. They're mostly gabachas from places like Kentucky and Nebraska.

I can't blame her for wanting to talk cooking with someone who isn't me.

Well that's bona fide Mexicans for you.

We're getting it in bags from tortillerias. Even though she wouldn't believe me (what would I know?), she was finally convinced after I translated a few recipes from Spanish; so at last the nixtamal is processed correctly. Tastes a little better than canned, but canned is more tender.

post #919 of 1539
Hi.. my cooking schedule for today is...
Fresh coffee with fruit salad in morning
Naan and Keema in afternoon and
a egg toast and Fresh juice in dinner....:lips::lips:
post #920 of 1539
I was given maple syrup, so again tonite beans and pork with maple syrup, nummers :lips:

And this sunday Im going to the Cabane à Sucre a.k.a. Sugar Shack with friends, cant wait for that one, its been almost 30 years that I didnt go

Have a nice evening everyone

PS Heres an example of @ sugar shack
Tremblant Sugar Shack
post #921 of 1539
Just some penne and sugo from the freezer tonight.
post #922 of 1539
Rigatoni, homemade meat sauce with sausage and pork chops, simmered until the pork chops didn't resemble pork chops any longer
post #923 of 1539


Well, tonight it was a chili pie made with a double homemade pie crust. Inside was a chili with tomato sauce, tomatoes, kidney beans, pinto beans, spinach, ground beef, mushrooms, onions & spices. It was Dee-lish! Served it with plain old veggies & dip (a favorite in my house) and finished it off with homemade cappuccino brownies!
post #924 of 1539
I love shrooms in chile con carne. I know it isn't the traditional way but they're good :D
post #925 of 1539
I use the bagged kind more often than the canned because I can get it more easily. The pressure cooker ensures that I don't suffer the trauma of tough hominy.
I had eggplant tonight for supper -- some small ones from my garden, roasted, peeled, and smushed. They were seasoned with a pulverized mixture of garlic, salt, basil, & lime juice, which I mixed in with the hand mixer. Then I added olive oil, black pepper, & chopped parsley.
With it I had a salad of new white onion, tomato, lettuce, a little cheese, & toasted sesame seeds dressed with a little chipotle mayonnaise & some balsamic vinegar.
The above with hot tortillas constituted a feast. It would have been better yet with more olive oil on the ganoujy thing and with pita bread, but I'm being strict right now.
post #926 of 1539

That mutabel/ganoush thing on tortillas -- sounds great.

Linda made mole coloradito. Took her a couple of days, not counting shopping which was an adventure in itself. We went to every store in LA with a Oaxaqueno connection for herbs and chiles. Coloradito is a mighty big step, doesn't get much more ambitious than that: negro maybe. I've had a few good coloraditos, and have to say Linda's is excellent. If I didn't know it was a first try, I wouldn't believe it.

I'll make some chicken enchiladas tomorrow and use it as the sauce. Can't wait.

post #927 of 1539
Hi... i would like to share my todays menu...
its crispy Dosa in morning...
Rice with dal in lunch and pappad too..
Night goes with chappathi and mushroom gravy....:chef::chef:
post #928 of 1539
112inky that sounds so good. Covers India north to south. Yum.

There are so many kinds of dal. What I grew up with was mostly mansoor dal, Assam style. Had plenty of dosas too. Not many chapatis, though a few. Pappad, almost every day. Mushrooms were a new thing for me when I moved to the USA and are one of my favorite things now.
post #929 of 1539
The 25th is my wife's birthday. I asked her a few days ago what she wanted to do, which restaurant she might enjoy, etc. She said she wanted me to fix her dinner at home, one of her favorite dishes, enchiladas.

When I said that goat liver and crab brain might be an interesting mix, she looked at me in an odd manner. I stuck with an old favorite, chicken.

She was happy.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #930 of 1539
thai curry and coconut chicken over basmati

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