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What did you have for dinner? - Page 212

post #6331 of 6437

Spicy and sour potato shreds (土豆丝) and veggie fried rice. Neither preparation super authentic, but made at least to my taste and laziness XD

post #6332 of 6437

Fresh sword fish was $4.99/lb yesterday and oh my was it good brushed with bacon fat, salt and pepper then onto a smokin' hot griddle pan.  After tackling the poor rusty brush hog I got last year I only wanted what I had for breakfast - sunny side up egg on buttered toast with a side of pork sausage.  Oh and a glass of red wine . . . well it was dinner after all.  :beer:

post #6333 of 6437
Taco Tuesday. Al pastor. Sorry no pics. Was hungry and are too many too fast!
post #6334 of 6437

I had some chicken that needed finishing, so on the braai they went.....

 

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post #6335 of 6437

@foody518 :  spicy and s pour potato shreds sounds interesting.

Can you give me the recipe?

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post #6336 of 6437
post #6337 of 6437

I had chicken Parmesan it was very delicious :) 

post #6338 of 6437
Big sirloin steak cut in 4 nice portions (I did it sous vide to 129F, then seared it on the outside).

Simple gratin of leeks (no Bechamel, just several large handfuls of bread-crumb, garlic, cheese, herb, olive oil crumble).

Acceptable baguette (I didn't bake it).

I was going to do mashed potatoes but forgot because I got involved in something else. rolleyes.gif
post #6339 of 6437
Quote:
Originally Posted by foody518 View Post

Spicy and sour potato shreds (土豆丝) and veggie fried rice. Neither preparation super authentic, but made at least to my taste and laziness XD
Fascinating! I have always read tûdoù (土豆) as "peanut," but I looked it up and it turns out that's a Taiwanese regionalism. Must've picked that up 25 years ago when I lived there!

Anyway, looks delicious.
post #6340 of 6437
Quote:
Originally Posted by ChrisLehrer View Post


Fascinating! I have always read tûdoù (土豆) as "peanut," but I looked it up and it turns out that's a Taiwanese regionalism. Must've picked that up 25 years ago when I lived there!

Anyway, looks delicious.

Wow, I've only ever known 土豆 to be potato and 花生 for peanut. Nice long term memory haha

post #6341 of 6437
I made Shrimp and Grits!
post #6342 of 6437

Sunday was letter "M" day so mussels and shrimp in marinara with mezze penne.  We're going to finish off the leftover tonight.  

post #6343 of 6437

 

 

 

 

Man we have beautiful eggplants coming in so I did a different twist tonight.  I dusted slices with flour then slathered them with pesto then dredged them in bread crumbs and oven fried.  I served slices over red pepper risotto and garnished with roasted peppers from the garden it was a fabulous meal.  

post #6344 of 6437

Tonight was "candy" blue fish from Cape Cod with a pan seared russet and an iceberg lettuce and roasted pepper slaw.  

 

post #6345 of 6437

Speaking of roasted pepper - a few days ago. . . 

 

Water Buffalo Burger

Blue Cheese/ Bacon/ Roasted Red Bell Pepper Mayo
Red Onion/ Tomato/ Toasted Whole Wheat Bun

 

 

Bagged chips, ice cold water, and a stiff Cab. Salted caramel

ice cream and home made double chocolate chip cookies to

finish. It was a good day. 

 

:lips: 

post #6346 of 6437

@jake t buds that looks and sounds great.  I pan grilled a rib eye and made a classic wedge/waldorf salad with home made blue cheese dressing, apple, walnut and iceberg along with a souped up cream corn with grated parm, romano and black pepper.  With a nice cab it was a really tasty meal.

 

post #6347 of 6437
Asian Naranja Arroz con Pollo 

This dish was inspired by Diane Kennedy's Arroz con Pollo. I was looking for an easy way to infuse the classic Asian orange and ginger flavors into the dish without the contravention of deep frying. This dish is not only much easier to prepare, it also cooks in one pot, flavoring the rice and vegetables with orange, ginger and teriyaki. 

 

post #6348 of 6437
Taco Mac and cheese, my 14 year- old cooked tonight.
post #6349 of 6437

Sesame chicken combo with an extra egg roll.  Two coats on the brush hog today plus worked on the attachment hardware.  

post #6350 of 6437
Quote:
Originally Posted by Phil Hall View Post
 
Asian Naranja Arroz con Pollo 

This dish was inspired by Diane Kennedy's Arroz con Pollo. I was looking for an easy way to infuse the classic Asian orange and ginger flavors into the dish without the contravention of deep frying. This dish is not only much easier to prepare, it also cooks in one pot, flavoring the rice and vegetables with orange, ginger and teriyaki. 

 

 

@Koukouvagia .... we will have to arm wrestle for this skin!

Good job Phil.

 

mimi

post #6351 of 6437
Quote:
Originally Posted by flipflopgirl View Post

@Koukouvagia
 .... we will have to arm wrestle for this skin!
Good job Phil.

mimi
I'm too fast you can't catch me.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6352 of 6437
Quote:
Originally Posted by Koukouvagia View Post
 
Quote:
Originally Posted by flipflopgirl View Post

@Koukouvagia
 .... we will have to arm wrestle for this skin!
Good job Phil.

mimi
I'm too fast you can't catch me.


 lol :lol:.

 

m.

post #6353 of 6437

Shepherd's pie

 

Leftover potato-cauliflower mash

Leftover beef stew, chopped

Leftover meatloaf, chopped

Veggies

Leftover gravy from the meatloaf

 

post #6354 of 6437

Rainy today so it just made sense to make spaghetti with evoo, garlic, a touch of tomato and muscles.  Very good with a nice cabernet.

 

post #6355 of 6437
Quote:
Originally Posted by Mike9 View Post
 

Rainy today so it just made sense to make spaghetti with evoo, garlic, a touch of tomato and muscles.  Very good with a nice cabernet.

 

 

 

   Yay mussels!

post #6356 of 6437
Gazebo cheese soup.
post #6357 of 6437

I was in the mood for a Keller style roast chicken.  On this one I removed the wish bone ala Pepin and seasoned the cavity and outside with a mix of salt, pepper, smoked paprika and peperoncino.  I put a cut up carrot, celery, shallot and garlic in the cavity and trussed it tight.  Into a 500 oven on a baker's rack over a baking pan then turned the oven down to 400.  It was a 5lb. chicken so maybe an hour and I cut the truss and sliced along the thigh to open it up.  Back in for another 10 min. or so then turn the oven off.  

 

 

I made a quick stuffing and grilled some eggplant in the grill pan and assembled.  A little drizzle of olive oil and a pinch of pink salt and it was delicious. 

post #6358 of 6437
Felt like something comfy cozy - shrimp & feta fettuccini with diced tomatoes, capers & white wine sauce.

post #6359 of 6437
Koukouvagia is Greek right?
post #6360 of 6437

Brrrrr - a chilly and rainy day so I made some (well for us anyway) comfort food.  Red cabbage from the garden sauteed in bacon drippings with kielbasa, apple, and of course bacon.  I seasoned with dry roasted peanuts, celery salt, black pepper, and a pinch of fennel seeds.  Just a good old Polack dinner from time back way back.  

 

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