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Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 32  

post #931 of 1539

Hot & sour chicken legs & thighs...

I made this up as I started the marinade earlier. Started as chicken stock w/ hot sauce& fresh lemon juice , then my tongue started "talking"!:crazy: Added some cider vinegar. Marinated for a few hours.
Turned out much better than imagined!:lol::p

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post #932 of 1539
We were undecided about dinner in or out until soccer practice was canceled because of rain so it was a quick shift to Taco night. Made all the stuff for a quick meal next week (ala food saver) but.....

Tomorrow night is traditional Triple-Deck Club sandwiches (toasted) and potato salad. Thinking about sour cream based salad like a twice baked potato salad. Weather is gonna be kinda crappy here tomorrow evening so nothing can be done on the grill. Maybe Sunday

Just for the record and for those that may not know.......:D:look:
A Triple-Deck Club Sandwich is built, from the base up, as follows.

Bread (Bottom)
Sliced Ham
Bacon strips
Leaf lettuce
Tomato slices
Bread (Middle)
Sliced Turkey
American Cheese Slice
Shredded lettuce
Bread (Top)

Frill pick Skewered Olives at 12,3,6 and 9 Cut corners to corners.

For a interesting twist at a breakfast/brunch meal.... add a fried egg to replace the turkey. There are a couple other variations I have done with some success.
post #933 of 1539
OHHHH! Fried egg instead of ham, or with, Sounds great for breakfast!!Sounds great!!!
post #934 of 1539
Tonight, Pasta the way a whore would make it

Yep, that's what it translates to. Puttanesca.Made some fresh pasta (4 xl eggs, 3.5c flour, dash of evoo, should have used some semonila flour, but, didn't have any, natch)Tossed some garlic in a pan, I think about 4 cloves, and some dried chilis....because I had them. I'm sure you can use some pepper flakes. Sauteed for a minute or 2, enough that I didn't burn the garlic, then threw in 2 cans of fire-roasted tomatoes, a cup of half-mooned zucchini. Cookedfew minutes (maybe 5?) then tossed in a half a cup of black olives, and 2tbs of rinsed capers. Cooked the pasta for a few seconds then threw in the pan and tossed. Served with a (cheap 8.99) Multipulciano. Started out with a French 75 Cocktail

post #935 of 1539

post #936 of 1539
I got my new wok today, so I seasoned it and made stir fry with eggs for dinner.

Used frozen bell pepper/onion mix, fresh scallions, some smoked turkey ham finely minced, all that jumped in the wok and when it was ready 3 eggs joined the party. Seasoned with salt and pepper(one can add cumin too).

Salad: cubed fresh tomatoe, chopped half sweet onion, balsamic vinegar, oil, salt.
Yummy :crazy:
post #937 of 1539

Your last picture reminds me of a question I've been meaning to ask for awhile... How do you keep your dishes from sliding off the table?

post #938 of 1539
anti-gravity. A recipe I don't like to share.
post #939 of 1539
To lazy to cook tonite :o, so I just ordered a hamburger steak with lots of onions & sauce from my local restaurants, its as good as having it at my local pub
post #940 of 1539
Ouff, just came back from the sugar shack ( casbane a sucre in french ), I ate for four & I was given 1/4 litre ( 250 ml ) of maple syrup by the owner
post #941 of 1539
Tried Ramsays Sticky Lemon Chicken, it was OK.

post #942 of 1539


lots of smoked pork ribs, that is. I've never liked ribs, found them tough and fatty but I was making some on the smoker for hubby today, was going to have some chicken for me. Well, long story a little shorter, the ribs smelled so good after a few hours I tasted one and ended up eating a load of them, the meat was barely clinging to the bone and the fat had just melted away after all the hours of careful watching.......RIBS are AMAZING...can't believe I have never liked them! The chicken will be tomorrows dinner but for tonight I am in rib heaven, hubby says now he will have some competition for the ribs when I make them........I guess it's a good thing I made 2 racks of them tonight, at least he got some.:lol:
post #943 of 1539
Tonight was Picnic Chicken (as I explained in another post that's cold fried Chicken) , loaded baked potato salad and slaw. Slaw was made with a variation on 1000 isle dressing I have from "Don Roths" Blackhawk. Probably the best 1000 isle I've ever had. Haven't had a meal from there since 1969. What Chicago landmark that place was. Anyhow I added sliced black olives and diced tomatoes are added to the slaw to things out.

Tomorrow is Reuben wraps or maybe Irish Quesadillas (a potato boxty with Reuben ingredients). Trying to clean out the fridge/freezer before next weekend. Headed to KC for a couple days. :D
post #944 of 1539
I made a soup/stew of collard greens, kielbasa, white potatoes, bit of serrano chile, onions sauteed til just a little brown on the edges, garlic, ground ancho chile, kidney beans and butter beans. For me that's more effort than usual since I'm only cooking for myself.
post #945 of 1539

bone in ham

Hubby LOVES honey=bee ham, so I buy the spiral sliced ham from Sams Club and I mix together the glaze(not the one that comes w/ the ham...). The DH Gets out the shop torch:cool: & makes it tasty !!MMMM! W/ homemade cheesy(colby & jalapeno jack)potatoes.
post #946 of 1539
NRatched made a barley and lentil soup with chard from this recipe: http://chezannies.blogspot.com/2009/03/bar...wiss-chard.html and it came out great. Just add some more herbs/spices for a little more flavor.

started out with a sidecar.
post #947 of 1539
We did the Grilled Reuben roll-ups.

Flat bread wrap with corned beef, shredded baby swiss, sauerkraut and 1000 isle rolled in pin-wheel wrap fashion and slow grilled to heat thoroughly. Served it with slaw and tater salad from the weekend.

Not too bad just with I had some caraway in the house. eally needed the flavor to make it better. Unfortunately they don't make those flat bread wraps outta seeded rye in this area.:look:
post #948 of 1539


Last night was roast beef, sauteed green beans, mashed potatoes for hubby and spaetzle for me, with gravy of course. Later I baked 12 ciabatta, and 2 large boules, just took the last of them out of the oven, it was a great day in the kitchen.:chef:
post #949 of 1539
Having a few extra pieces of the flat bread for roll-ups we did Chicken Club roll-ups for dinner last night. Oven baked Chicken tenders, chopped bacon strips, shredded lettuce, diced tomato, Monterey jack cheese and honey mustard all rolled into the package. The DW and DD really loved 'em. I on the other hand was having a "bad medicine day" so I opted for just the tenders on a roll....plain. Sounds really blah but it was tough enough to just stand there and make dinner.

Anyhow, since we're still cleaning out the fridge........ tonight is either Chicken Fajita Quesadillas (old Rio Bravo type) or Philly steak wraps. Either will be served with marinated cucumber salad, pasta salad and fresh cantaloupe.
post #950 of 1539
just a beef stirfy with some soy/brownsugar sauce and a ton of pepper flakes some onions garlic ginger

One day I'll be less boring and a better cook and cook some actually interesting dishes...

one day..haha

I swear bringing in my leftovers for co-workers is the only thing keeping me employed right now.
post #951 of 1539
Yes, please RPM, stop boring us with your boring cooking and boring pictures until you can actually make something decent!! NOT!! ;-)) j/k I find your food extremely varied, creative and all those pictures are always inspiring. Keep up the passion and please keep sharing!
post #952 of 1539
I had a great supper and a great deal of it, too.

Someone gave me a chilacayota (Curcubita ficifolia):

This is a very hard-shelled, large squash with white fibrous flesh and black seeds. Around here it's either candied in syrup or made into a sweetened drink with raw sugar and cinnamon. Since I love winter squash -- an elusive commodity in Oaxaca -- I decided to curry my gift.

It was a beast to cut open and to get the zillions of seeds out, but I managed, then pressure cooked the pieces. After cooking, it was quite easy to get the flesh off the shell.

First I heated some olive oil along with cloves and fenugreek seeds. After removing those, I sauteed a big onion, some hot banana pepper, a couple of very ripe bananas, and some garlic. Threw in some mustard and fennel seeds and some ajwain, then some raisins and the cooked squash. Simmered it all with salt, pepper, curry powder, a dash of garam masala, cinnamon, a little sugar. Towards the end I added a dash of worchestershire sauce, ditto soy sauce & balsamic vinegar, the juice of a tangerine, and some chopped basil.

It was really good and went well with the leftover malanzan' melange (w/zucchini), the leftover spiced pork, and the very simple little romaine & tomato salad.

Anybody want some curried squash? I can only accommodate the first 100 or 200 applicants. :cool:
post #953 of 1539


One pan pasta saute, chunks of chicken breast, chopped fresh tomatoes, garlic, a little white wine and some fresh broccoli crowns all tossed together until chicken was done. Pasta pulled from water and tossed into the pan with the mix to coat with the sauce for another minute, toss a little parm in and onto the plate. Simple and tasty.
post #954 of 1539
This morning ( yes I eat very late( or early etcc ( 10 pm too 2 am )), I just had a great BBQ, nummers for me, @ plain hamburger steak ( 1 kilo ( 2 lbs )) with caramelized onions( lots of them ( made in @ papilootte )) & home made fries ( made in the oven ) & gravy :lips:

PS: Im just so happy the BBQ season is now back here in Montréal, hope all of you great people here, have that great chance
post #955 of 1539
I got my braces tightened and rubber bands on a few days ago so in my agonizing pain, I really don't want to eat. My appetite seems to go away when my pain levels are high and my mouth is so swollen I look like a chipmunk. I've been drinking Carnation Instant Breakfast which is a protein filled drink for my morning nutrition and I'm just now at the point where I can eat macaroni and cheese and ice cream with hot fudge. Oh boy, carbs.
It's a wonderful thing to be spoiled in the way of food.
It's a wonderful thing to be spoiled in the way of food.
post #956 of 1539
Sunday lunch for 8.
Roast beef, Yorkshire pudding, spring cabbage, honeyed carrots, roasted potatoes and parsnips. With a wine reduction gravy.

Those that wanted a pudding had the choice of: Apple crumble with vanilla custard or trifle.
post #957 of 1539
Yesterday I batched-up and froze some beet ravioli filled with goat cheese and ricotta.....and had to test out a few.

yeah, i messed around with 2 different ravioli "tools" I like freehand or the bear-trap ones best.

baked some bread from Artisan breads in 5 minutes a day. It's only the second or third time I used a recipe from there. Italian Semolina = fail, The regular boule with some herbs in there = very win. So far that book is 50/50 hit or miss (most likely due to me being incompetent)

then some left over sausages + some peppers and onions and a bunch of tomato paste.
post #958 of 1539
Tonight, tried to make Lamb Biryani in the pressure cooker = pretty fail. Too wet.
post #959 of 1539
Just a simple pan seared steak(grass fed beef), a romaine salad with green pepper, tomato, cucumber, onion and carrot, and some garlic toast to sop up the steak juices. Sometimes simple is good.
post #960 of 1539
The whole pascal brisket thing was too much for me. I tried inviting friends for tonight, but just didn't give enough notice. Even though I couldn't get anyone to come, I smoked a whole packer we got on sale at Smart & Final. Just pulled it out of the Bar B Chef a few mintues ago; it's resting in (commercial) cling wrap.

I figure it's about 6 to 7 pounds fully trimmed and cooked. This leads to the question, "What do you call a 6-1/2lb brisket?" Answer, "Dinner for two."


PS. (Added on edit) Well it turns out you call a 6-1/2lb brisket, "dinner some other time." We just weren't hungry enough tonight -- late lunch, too much food. Dinner for me was a toasted cheddar/jalapeno bagel with butter and ice water. I think Linda will probably have a hot dog.
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