Dinner 26th August
- Thread starter Kylie1969
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Stella_maris
Assistant Cook
I had a piece of salmon with spinach sauce in the fridge that's thawing right now. I'm going to add a leftover bit of Boursin cheese to the sauce. I'm going to make pasta to go with it.
I think I am gonna try Harry's Rendang
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Steve Kroll
Wine Guy
I have a pork butt in the smoker. We're having 20 or so people over for dinner tonight for my wine club meeting. For sides I have homemade BBQ beans, coleslaw, and am just getting ready to put the potato salad together.
justplainbill
Executive Chef
Eggplant Parmigiano. Made 2 quarts of sauce this morning.
DebLynn
Senior Cook
I have a flank steak marinating in fresh garlic, soy, orange juice and chili paste. I will grill it whole then slice it super thin and serve it with a cucumber, red onion and tomato salad with just-picked tomatoes.
justplainbill
Executive Chef
Sounds good enough to prompt me to take the ferry to New London.
Swiss steak served over steamed rice with fresh veggie tray at our house tonight.
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Sounds delicious!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Hankering for chili. I ground up some chunks of ribeye from the freezer, have some San Marzano toms, and the weather's nice, cool and rainy, perfect for chili.
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Whiskadoodle
Executive Chef
I am baking a meatloaf and a bake potato. Simple salad and there is some brocolli that can briefly be re heated.
We were going to have tacos using http://www.discusscooking.com/forums/f49/kayelles-authentic-2-day-carnitas-81053.html#post1173317, but it's 30C (86F) and feels like 35C (95F), so I don't want to turn on the broiler. I think it will have to be some kind of salad (egg? cheese? tuna? combo?).
If it cools off tonight, I might finish that carnitas under the broiler to have for another day.
If it cools off tonight, I might finish that carnitas under the broiler to have for another day.
buckytom
Chef Extraordinaire
really good sounding dinners, everyone.
we're having baled pecan encrusted trout filets, baked spuds with garlic chives/pineapple sage sour cream (herbs from the garden), and steamed string beans.
we're having baled pecan encrusted trout filets, baked spuds with garlic chives/pineapple sage sour cream (herbs from the garden), and steamed string beans.
DebLynn
Senior Cook
justplainbill said:
Thanks! It sure was.
It is DH's birthday so I get a present.....I don't have to cook! 
A couple we have been friends with for many years, and we will be going to a Greek restaurant not too far away. I love Greek and haven't had it in awhile.
The wife and my DH have the same birthday (today) and the husband and I have the same birthday. This is the first time we have actually celebrated together and we are all really looking forward to it.
....and I don't have to cook!
A couple we have been friends with for many years, and we will be going to a Greek restaurant not too far away. I love Greek and haven't had it in awhile.
The wife and my DH have the same birthday (today) and the husband and I have the same birthday. This is the first time we have actually celebrated together and we are all really looking forward to it.
....and I don't have to cook!
Blintzes - half w/ ricotta/cherries/cinnamon/sugar, & the other half w/ ricotta/peaches/cinnamon/sugar; baked in storebought crepes & topped with sour cream & blueberries. Chicken salad on whole wheat toast later, if anyone's still hungry.
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Rocklobster
Master Chef
You will like it. We did.
