Dinner for Oct. 3, 2018

[Kayelle]

Dreary and wet here today, so it's soup weather I guess.


I pulled out a frozen package of Zuppa Toscana for dinner and cheese quesadilla's will be on the side.



What's cookin' good lookin'?

 

[Cheryl J]

I've been inspired by Casey's recent short ribs dinner, so that's what was on the menu today. Almost done cleaning up the kitchen. I took a quick pic, and will post it if it turned out OK. It's been kind of dark and dreary here today as well. Dinner sure was good, though.

 

[Rocklobster]

Long day..just got home at 8 p.m..probably have a grilled cheese and a can of cream of mushroom soup

 

[tenspeed]

I started with roasted Adriatic octopus with fingerling potato, green bean and
cherry tomato salad, black garlic vinaigrette. Mrs. T had a salad of greens, Casatica cheese, vegetable sott'olio. Our main course was braised veal Osso Buco, farmers cheese arancini, olives, rosemary, fennel and citrus. All accompanied by a bottle of Ripassa.

 

[Andy M.]

Wings and tater tots for dinner tonight.

 

[Whiskadoodle]

After doing fall garden work all afternoon, I was a bit tired to make much for dinner.

I made a grilled ham and Jarlsberg sandwich on coarse brown bread with a secret sauce-- spoonful of apricot preserves mixed with a little colman dry mustard and an few shakes of tiger sauce. Pretty good.

 

[Cheryl J]

I've been inspired by Casey's recent short ribs dinner, so that's what was on the menu today.....

Yum. And leftovers for tomorrow.

 

[Kayelle]

That looks beautiful and yummy Cheryl.


Wiska, I really like your secret sauce idea on that ham and cheese sandwich, but what is tiger sauce?

 

[salt and pepper]

Yum. And leftovers for tomorrow.

Pretty pretty

 

[caseydog]

Yum. And leftovers for tomorrow.

Nice!

Carrots seem to be traditional with short ribs, but I don't like carrots, so I never use them -- in pretty much anything.

CD

 

[Cooking Goddess]

So colorful, Cheryl!

tenspeed, that sure sounds like a special occasion dinner to me.


After exploring NW Massachusetts and SW Vermont, the four of us ate at a cute diner in Pittsfield. Everyone had sandwich plates. I had the "Chubby Checker", a (real!) turkey, bacon, Cheddar, and tomato grilled sandwich, along with a small tossed salad.

 

[caseydog]

The Blue Plate Special at Caseydog's Diner tonight was fried pork chops, mashed potatoes, and mushroom gravy.

I used thin cut chops, so I brined them for a few hours before sesoning with S&P, dredging in flour and frying. They were very tender, and moist. They didn't brown much, but there was a crispy crust.

CD

.

 

[Whiskadoodle]

Tiger sauce is a sweet (- kinda medium) hot sauce. in my grocers it's usually located near the Worcestershire sauce or in the Asian section. A teaspoon is usually about right in smaller recipes. I used a few good shakes in 2 spoons of jam.

 

[Cheryl J]

So colorful, Cheryl!

tenspeed, that sure sounds like a special occasion dinner to me.


After exploring NW Massachusetts and SW Vermont, the four of us ate at a cute diner in Pittsfield. Everyone had sandwich plates. I had the "Chubby Checker", a (real!) turkey, bacon, Cheddar, and tomato grilled sandwich, along with a small tossed salad.

View attachment 31708

That's my kind of sandwich, CG. Looks wonderful. Sounds like a fun road trip!

 

[Cooking Goddess]

It was yummy, Cheryl. What was even better, though, was being able to visit with dear friends from back home. [emoji813]

 

[Cheryl J]

It was yummy, Cheryl. What was even better, though, was being able to visit with dear friends from back home. [emoji813]

Amen there, CG.

 

[Cheryl J]

Tiger sauce is a sweet (- kinda medium) hot sauce. in my grocers it's usually located near the Worcestershire sauce or in the Asian section. A teaspoon is usually about right in smaller recipes. I used a few good shakes in 2 spoons of jam.

Thanks, Whiska. I've never seen it, but will look for it and give it a try, based on your sandwich description above. It sounds like something that would last a while in the fridge.

 

[CWS4322]

I marinated chicken breasts in harissa and made a Moroccan inspired chickpea salad. Yes, Dad is out of town, Mom and I are enjoying food outside of his comfort zone.

 

[GotGarlic]

I tried a new dish last night - Caprese Fish, from a German cookbook given to me by one of our former exchange students. It calls for layering zucchini and tomatoes with fish and mozzarella cheese, seasoned with Italian herbs, salt and pepper; I used Havarti instead and I drizzled the pan and the fish with Tuscan-herb-infused evoo, then finished it with basil after baking. The book suggested serving it with potato purée, which was delish.

It wasn't bad, but I won't make it again. I wanted to try something different, but it turns out we both prefer fish with a bit of crust on it. I'll stick to pan-frying and grilling.

 

[GotGarlic]

I started with roasted Adriatic octopus with fingerling potato, green bean and
cherry tomato salad, black garlic vinaigrette. Mrs. T had a salad of greens, Casatica cheese, vegetable sott'olio. Our main course was braised veal Osso Buco, farmers cheese arancini, olives, rosemary, fennel and citrus. All accompanied by a bottle of Ripassa.

Did you make all that? Sounds amazing.