Last night I made Bacon, Macaroni & Tomatoes. It's all I wanted - pure comfort. That and a good nights sleep.
What did you have for dinner? - Page 19
Gear mentioned in this thread:
Got a new grill today so I wanted to cook a meal on it. I did grilled salmon with a marinade (olive oil, garlic pwd, onion pwd, paprika, thyme, dill, coriander, honey, and garlic infused red wine vinegar). Broccoli steamed in a foil pouch with olive oil and garlic. Finally an herb couscous.
I'm going to do a night cap of grilled jumbo shrimp on skewers in a lime, garlic, and butter sauce. Wish I had some cilantro.
Glorified Boiled Dinner with 3 types of big label brand sausage I had in house, with some veggies, turned into a pretty nice dinner once it was finished, I reduced some of the pot liquor separately, and finished with butter. . .
from the pot:
To the table. . . I was SO pissed, I had some wonderful sourdough that I was going to use, and after 2 days, IT WAS TRASHED, moldy moldy moldy, not even trim and salvageable, it was gone. . . so, had to use silly white bread soldiers, lol
I'll eat that boiled dinner anytime, looks great ( finished with butter- nice ) . We are having very cold weather here and rain again....
Yesterday I was trying to make sushi....its been so long since I have made it, as you can see from the pic , the nori roll is off.....more practice.
Oh my word! First I look at Petals sushi and think I'll make the wife sushi tonight (thanks again Petals, you know what for (sushi)). then I see JONO's sausage boil and think about the andoullie I have and want that...oh man that looks good!
What to do?
Nice job all! (I can't believe some of the pictures everyone posts in this thread, the food looks amazing!)
K-Girl, don't forgot you can go with a variety of savory crepes. Ham/asparagus/parmigiano, Ham/(fresh)Basil/Parmigiano, Mushroom/Bacon/herb, etc...etc.
Yeah, I like crepes that are not as lacey and delicate but substantial.
Entrée crepes would be nice! Great idea, many mahalos (thanks)
petals, what did you use as the filling of your maki sushi?
Thanks for the nice feedback everyone.
I used what was in the fridge; fresh salmon, shredded carrot, spring onion, finely sliced chestnut, red pepper, cucumber. I wanted to put avocado but they were not ripe enough.
The heart is made with Daikon, thinly sliced with a mandolin , radish, and believe it or not , green grape (not sure you can see it). Dipping sauce was my own pantry blend.
Have not made sushi in so long....your article and pics got me in the mood.
Speaking of plate lunch, Lord I would tackle a bear for a Plate Lunch from rainbow drive in. . . kalbi with mac salad and 2 scoops rice. Or, I could go for CoCo Curry House ichiban.
had leftovers tonight, but had my ladyfriend pick up a nice baguette on the way, The leftovers were better as the flavors had really married, and rounded out a bit, she was happy, I was happy.
We went over to some friends last night for grilled bluefish and swordfish. The blues were small 12" without the heads and were like fish candy and the swordfish was remarkable. All were caught off Cape Cod recently. We had herbed, mashed Yukon golds and a really lush salad. Desert was red velvet cake ice cream and cherry sorbet. Some very good Cabernet was enjoyed as well.
Pepperoni, and sausage calzone with roasted garlic, herbed ricotta and a side of low and sloow marinara. An ice cold beer.
Got tomorrow nights dinner prepped, so that is DONE. Won't have to worry about any of that until 4PM manana.
I never had one of those, looks great !
Last night I had this terrible thing called a poutine. I had not eaten one in over a year......how can 3 simple ingredients bring such bliss ?
I WISH WISH WISSSSSH we could get cheese curds down here. GOD!
There is a Bolivian Dish, Pique A lo Macho(Many manly things), that is like a south American Poutine: Fries, with a thin gravy, sliced hot dogs, sliced steak, hard boiled eggs, and tomato. . . so it's not REALLY like a good Poutine, but, anything with fries as a bed for the rest of the dish, I am sold.
Rainbows Hamburger steak, two scoop rice, one scoop mac salad with gravy ALL OVER,
xtra-large fruit punch, YEAH BABE!! (did you see the "'triple d's" featuring them?)
I ONLY wish…
've always wanted to try Poutine
I say Cheese curds at the Trader Joes in Tucson, but was to afraid...
any suggestions on how I should proceed?
Crispy, well salted hand cut fries, Good handful of curds and smother it in home made brown gravy (Think gravy from a Sunday roast) Mmmmmm.....
ChefBillyB brought me several pounds of curds from the Tillamook cheese factory when he visited me last month. I made Poutine a couple times, plus the curds are just good to snack on. They call it "squeaky cheese"
@ Chefbuba: best advice for Kgirl.
I really enjoy a well made poutine when the fries are smothered in sauce, when you dig your fork in and bring it to your lips and have lines of melted cheese curds getting caught on the fork and the bowl/plate, and keep twirling it around as if it was spaghetti . It has to be hot, the cheese has to be soft but not so soft that you don't feel the texture of the curd & slight saltiness.
I know it's a poutine but its just so good.
When I make it : bowl/plate , fries, cheese curds, sauce . The sauce cannot be too thick either.
I love sauce on mostly everything I eat. But that's just me.
Chefbuba, your were treated most kindly by ChefBillyB.
@ ordo : you should be receiving my order any day now By the way, that drummer video you posted in the other thread had me in absolute stitches, I can't remember laughing so much. Laughter can be so therapeutic.
I have spent the entire afternoon crushing the grapes for this years family homemade wine. I will dedicate a thread on this as soon as I have more info and pics compiled.
For supper I had my niece's pasta . I don't know how to upload a pic from an iPad so I will post her dish on Monday, she is a good cook and I am proud of her.
So what was on your plate/ and how was your day while we're at it ?
I made chicken fried steak with cream gravy, garlic smashed Yukon's and fresh corn on the cob ( brought in by one of my customers from his garden)
I was going to take pics, but I forgot......I can tell you it was very good. My mother was born and raised in Texas, one of the few things she taught me to make as a kid!