So What's for Dinner?

[jppostKW]

going to make taco salads!

 

[dataz722]

Just got back from Buffalo Wild Wings. Not too awful when they are 50cent wings. They did get rid of their only good beer though which sucks but made the bill even cheaper.

 

[Yooper]

It was my turn to cook tonight. I made TexMex casserole.

It's easy but tasty!

I browned some ground venison and ground lamb with some onion and garlic. Added canned tomatoes with green chilis, about 1/2 package of taco seasoning, and a small can of tomato sauce. I like it very spicy, so I added some hot sauce. Threw in some sliced black olives and some frozen mixed vegetables.

While that was cooking, I made a small batch of cornbread. I took a greased two quart casserole dish, and poured the cornbread batter in it. I sprinkled the cooked meat mixture on top, and then sprinkled shredded cheddar over that. Baked at 375 for 40 minutes, until the cornbread on the bottom was cooked through, so that a knife came out clean.

Bob loved it, and now I don't have to cook again for at least a week!

 

[Pappers_]

Bob loved it, and now I don't have to cook again for at least a week!

Way to work it, Yoop!

 

[Homercidal]

I like to poach tilapia in some white wine, butter, lemon and shallots, remove tilapia after 8-10 minutes, ladle off some liquid into a sauce pan, turn up the heat, add salt, pepper, a touch more lemon and capers, finish with additional butter and cream, thicken with a bit of corn starch, serve over the top of the fish.

I've never poached fish before, and that recipe sounds good. I'll have to write it down and give it a try! I was going to look for a nice cream sauce to go with the fish anyway.


He he... Fish tacos....

 

[GilaMinumBeer]

Mmmm. Last nite was Stripey Jack, Dubliner, Beef Salami, and about 5 glasses of Apfelwein.

I must have built a tolerance as I am surprised anything works this morning.

 

[Pappers_]

I like to poach tilapia in some white wine, butter, lemon and shallots, remove tilapia after 8-10 minutes, ladle off some liquid into a sauce pan, turn up the heat, add salt, pepper, a touch more lemon and capers, finish with additional butter and cream, thicken with a bit of corn starch, serve over the top of the fish.

Last night, I poached sole fillets (looked like the freshest option at the store) - white wine, olive oil, garlic, lemon, salt/pepper, and basil. Reduced the cooking liquid to a sauce, added cream and arrowroot. Sides were rustic mashed potatoes, asparagus simply prepared with olive oil and sea salt, and a spinach salad with mustard vinaigrette.

 

[Pappers_]

Just a thought, Jim, but I have a little idea to share with you.

First of all, I'm an excellent cook. Excellent. But, I don't enjoy it. So, sometimes I seem like I'm not really that capable as a cook. Is it possible that your wife actually CAN cook pretty well, but realizes it's to her advantage to defer to your awesome man-prowess in the kitchen? Because then she gets the best of both worlds- great meals, and not having to prepare it! Not that she would be so sneaky, but heck- I would! :rockin:

And I did the dishes, Yoop . . . . you may be on to something here

 

[azscoob]

tonights fare is grilled pork chops, finished with a nice habanero-mango sauce. sweet potato wedges with sea salt and white pepper.

the mango sauce is just a few shallots minced and sauteed in a sauce pan with a bit of butter, mince up two seeded habaneros (wear gloves!) and add to the shallots, sweat them for a bit and add a jar of trader joes mango sauce (its like apple sauce). salt and pepper to taste and reduce to about 50%. pour glaze over the grilled pork chops and wonder at how amazing a pork chop can be with a bit of sweet and spicy!!

 

[azscoob]

I have never used arrowroot for thickening, do you like it??

 

[Pappers_]

I have never used arrowroot for thickening, do you like it??

Yes, but I would have preferred corn starch for the fish sauce. Arrowroot is really great for thickening non-cream soups, for example, or asian sauces. For cream soups or sauces, I prefer corn starch.

 

[azscoob]

that is good to know! I think I may pick some up and experiment with it this coming week.

 

[Homercidal]

Wife picked up some Porterhouse steaks yesterday and we grilled potatoes and steaks and she made bacon cheesy green beans. Plus a Guinness Extra Stout. Not bad.

 

[mightynintendo]

Wife picked up some Porterhouse steaks yesterday and we grilled potatoes and steaks and she made bacon cheesy green beans. Plus a Guinness Extra Stout. Not bad.

Haha sounds like a fat person meal!

 

[azscoob]

Last night I grilled up 3 frenched racks of lamb from Costco, cut them onto chops, gave them a rubbing with a clove of garlic, sea salt and fresh rosemary, splashed my Irish red ale on them to keep them happy while grilling. had a romane salad with avacado, pine nuts and red onion, balsamic vinegar and olive oil dressing. a quick meal to share with our cousins who came by for the weekend.

A quick note to others, do NOT put 3 racks on a 500° grill at once, a grease flair up will burn off arm hair, maybe even eyebrows

 

[SpanishCastleAle]

Jagerschnitzel with egg noodles Saturday and Meatloaf with sauteed asparagus and spent grain bread Sunday. Leftovers all week.

 

[Homercidal]

Haha sounds like a fat person meal!

Ha ha!


hey, wait...

 

[dataz722]

Steak fajitas with fresh pico de gallo. I did learn that 3 grocery stores around me don't sell skirt steak.

 

[arturo7]

Smoked tuna and cream cheese.

 

[dataz722]

Bacon Cheddar Meatloaf!

 

[mightynintendo]

Grilled portobello tacos with salsa verde

 

[dataz722]

Did you make the salsa?

 

[mightynintendo]

Yes sir! Tomatillos, pablano pepper, onion, cilantro, garlic, agave nectar and spices all whipped up in the processor.

 

[dataz722]

Nice, I love pablanos. Did you roast them?

That is one thing that I have never made. I might just have to do that sometime soon.

 

[mightynintendo]

i didn't roast them but in retrospect i could have put them on the grill for a few minutes before adding them to the salsa. the cilantro is pretty strong though so i doubt roasting the poblano would have contributed much. i seared the portobellos so i have plenty of carmel goodness. I really should have put a serrano pepper in the salsa and added a little more salt. If i wasn't allergic, this would have been EXCELLENT with shrimp.

 

[blizzard]

Future note - you can add a small amount of baking soda to help neutralize dishes that are too acidic. Just be sure to start with a very small amount (1/4 tspn for a big pot). It's easy to go from too acidic to bland.

 

[Pappers_]

Future note - you can add a small amount of baking soda to help neutralize dishes that are too acidic. Just be sure to start with a very small amount (1/4 tspn for a big pot). It's easy to go from too acidic to bland.

That makes sense, thanks