Andy M.
Certified Pretend Chef
Picked up a really nice piece of swordfish and some asparagus at the market today so that's whats for dinner tonight. The asparagus will be steamed and the fish will be grilled.
Dinner Plans for Thursday the 4th
- Thread starter Andy M.
- Start date
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Silversage
Head Chef
I just dropped a Prime New York strip steak into the pool (sous vide).
Rocklobster
Master Chef
Hotter than H-E-Double hockey sticks here. I closed the deli two hours early because the air conditioning couldn't keep up. I am taking the deep fryer outside in the shade beside the garage and frying up some dusted chicken wings. We have a load of fresh cukes and beans from the garden so I may just eat cold veggies with ranch or blue cheese dip....
Addie
Chef Extraordinaire
Gee RockLobster, our AC has been off all day. We are having two strips of pork ribs done in the slow cooker. With our appetites both way out of kilter, I doubt we will eat anything else except some asparagus.
Gosh I wish I had a Weber Grill for charcoal.
Gosh I wish I had a Weber Grill for charcoal.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Hot as Hades here as well. We have leftover chicken wings, beer cheese corn soup, homegrown cherry tomatoes, and other various and sundry leftovers. If anyone goes hungry here, that is not my problem.
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DG, I had leftover chicken wings too! Along with a Caesar salad. TB had chicken thighs, baked potato, cucumbers, and tomatoes.
Triple digits hot here today, so dinner was something that required next to no heat preparation.
We had grilled pork chops, fried yellow squash, cucumber spears, fresh tomato slices, and iced tea. Plenty enough for a hot day.
Used the griddler for the chops and it only took a few minutes to fry up the squash. Gonna have to find something chillin' for the next few days because the weather report on the evening news was NOT positive in the "cool" department.
We had grilled pork chops, fried yellow squash, cucumber spears, fresh tomato slices, and iced tea. Plenty enough for a hot day.
Used the griddler for the chops and it only took a few minutes to fry up the squash. Gonna have to find something chillin' for the next few days because the weather report on the evening news was NOT positive in the "cool" department.
tenspeed
Executive Chef
Sea breeze kicked in this afternoon, so down to the mid 70's by dinnertime. Brined bone-in pork chops, green bean and potato salad with a dijon mustard dressing.
OP
OP
Andy M.
Certified Pretend Chef
Here's the swordfish in process. Tasted even better than it looks.
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salt and pepper
Executive Chef
Burger. too hot for cooking!
Steve Kroll
Wine Guy
You burger looks good and I agree - it's too damned hot!
I had a late lunch today of steak and salad, so I wasn't hungry for dinner. I might have a glass of vino, though.
Cooking Goddess
Chef Extraordinaire
Nice burger, Joey.
We ate up most of the leftovers. Himself was in the mood for the mashed potatoes with pork and sauerkraut, so I made a small salad for him. I used some leftovers and some fresh items in my dinner salad. I think I got the better end of the meal deal.
We ate up most of the leftovers. Himself was in the mood for the mashed potatoes with pork and sauerkraut, so I made a small salad for him. I used some leftovers and some fresh items in my dinner salad. I think I got the better end of the meal deal.
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Kayelle
Chef Extraordinaire
Now that looks like the perfect Cobb Salad to me CG. I love everything lined up like that.
We had a late lunch at the harbor, so it was just leftovers tonight.
We had a late lunch at the harbor, so it was just leftovers tonight.
Turkey and swiss omelet...
heathermarie
Assistant Cook
Went with chicken last night. Cream cheese, jalapeno stuffed chicken, pasta salad and fried eggplant.
Nice burger, Joey.
We ate up most of the leftovers. Himself was in the mood for the mashed potatoes with pork and sauerkraut, so I made a small salad for him. I used some leftovers and some fresh items in my dinner salad. I think I got the better end of the meal deal.
YUM!!!
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Karen forgot to mention the "Long Squash" we also had. From the google it may have originated in China, landed in Hawaii and spread to the Caribbean. The one we had was grown in Honduras. Sort of reminded me of a zucchini, but dry on the inside like an eggplant. It sure sucked up the olive oil like an eggplant. The eggplant itself was pear shaped with dark purple skin.
roadfix
Chef Extraordinaire
I made 3 burros from a left over whole rib eye steak from the other night.
