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Old 10-20-2012, 01:22 PM   #11
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Originally Posted by Zhizara View Post
My avocado is ripe, so dinner will be gazpacho with shrimp and avocado.

zee, is your gazpacho recipe posted? i'd be interested to know how the avocado and shrimp are incorporated into the gazpacho. one of my very favorite soups ever!
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Old 10-20-2012, 01:48 PM   #12
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Planning on French at my fave chateaux-like restaurant. I usually order the same - half long island roast duck w/ orange sauce (also comes w/ cherry sauce - too sweet for me), baby carrots w/ dill & au gratin potatoes. Dessert tbd - may split crepe suzettes or go for the chocolate mousse.
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Old 10-20-2012, 02:09 PM   #13
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Thinking i will grill some burgers.. probably stuff them with cream cheese and jalapenos...
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Old 10-20-2012, 03:52 PM   #14
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Yesterday I made 2 quarts of really rich beef stock and have used about half of it as part of a huge pot of vegetable beef soup that is simmering nicely right now. It's seasoned well with bay leaves, basil, salt and pepper and a good splosh of red wine.

It'll be a meal for sure because there are potatoes, onions, garlic, sliced fresh mushrooms, tomatoes, carrots, celery, and barley. Later, I'll add frozen corn, peas, green beans, and lima beans.

There are still plenty of the cornmeal yeast rolls from earlier this week to slather with butter or dip into the soup. We'll have iced tea to drink and malted milk cookies for dessert. It's smellin' pretty good around here.
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Old 10-20-2012, 04:50 PM   #15
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That sounds very nice Katie
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Old 10-20-2012, 04:51 PM   #16
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That milk pork recipe sounds awfully Danish.

I doubt you will actually need the immersion blender for the sauce. I make a pork recipe that uses a lot of cream and it curdles, as described, but mixing it well with a wooden spoon, while reducing it, has always made a smooth, thick sauce for me. I just stir and reduce until it is as thick as I want it.
I've made it several times. The house smells yummy while it is cooking and it is hard to stop eating it (I use about 3 sprigs of rosemary from my herb garden). I do use the immersion blender...was wondering about using buttermilk instead of milk...haven't tried it with buttermilk, yet. Supposedly it is a staple in Tuscany (I think that is what she said--I caught the recipe on her show on Canada Foodnetwork about three years ago and it has been one of my go-to recipes for preparing pork ever since...).
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Old 10-20-2012, 05:34 PM   #17
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If Stirling goes to Blue Lotus with friends for Chinese food (I don't go because of the soy), I'll have to figure out something.

If he is having supper at home, it will be slow roasted leg of lamb, sides to be decided.
Stirling isn't going for Chinese, but we aren't having the lamb tonight. That'll have to be tomorrow night. It's my first try at using a slow cooker. I'm making beef stew.
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Old 10-20-2012, 05:46 PM   #18
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Cream cheese and jalapenos, it doesn't get better than that, Q.

I know what I wanted, grilled then pressure cooked country ribs, but I know what I'm having, grilled wings. I think for a change I'll just use a straight SBR sauce on them. Nice and sloppy. I'll grill some potato wedges, too.
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Old 10-20-2012, 06:20 PM   #19
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Cream cheese and jalapenos, it doesn't get better than that, Q.

I know what I wanted, grilled then pressure cooked country ribs, but I know what I'm having, grilled wings. I think for a change I'll just use a straight SBR sauce on them. Nice and sloppy. I'll grill some potato wedges, too.
Yes sir... Our favorite burger lately..
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Old 10-20-2012, 06:26 PM   #20
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I think we are having takeout from Popeye's chicken. DH has DD's kitchen torn apart he is installing new cupboard door and drawers. SIL has gone to pick up takeout. I have never had Popeye's......don't know what to expect :/
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