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Thread Tools | Display Modes |
04-26-2008, 08:34 AM
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#1 | |
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Certified Master Chef
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Dinner Saturday, April 26?
i'm undecided.
__________________
i believe that life would not be complete without bootcut jeans, comfy old tee-shirts, the Golden Girls, and the color pink....laughter doesn't hurt, either... 
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04-26-2008, 08:40 AM
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#2 | |
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Certified Master Chef
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another double today. not sure if i can make it home for the routine, so if i stay in the city, i think i'll have cheap thai.
tom yum gai, and kuai tiau (steamed noodles with shrimp, ground peanuts, bean sprouts, fresh cilantro, pickled veggies, hot peppers and hot sauce) |
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04-26-2008, 09:01 AM
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#3 | |
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Certified Executive Chef
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I took some pork chops out I was thinking about grilling, but I might try out Maverick's pork chop casserole if I can make it to pick up some apples and brown sugar. I'm probably pretty safe picking those up in town instead of a real grocery store.
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Feed Me! |
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04-26-2008, 09:36 AM
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#4 | |
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Certified Master Chef
Site Moderator
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Chicken and wild rice soup with N.Y. Times bread. Last of the cinnamon-frosted zucchini bars for dessert. Looks like I'll have to bake something desserty tomorrow.
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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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04-26-2008, 10:06 AM
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#5 | |
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Certified Executive Chef
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it'll be a seafood salad at M&S.
iced tea water
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it's okay to cry because if you don't, your soul will drown or flood |
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04-26-2008, 10:22 AM
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#6 | |
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Senior Cook
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home made pizza...various toppings. one pepperoni, one buffalo chicken, and one other, but not sure yet.
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No beans unless they are green or jelly... 
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04-26-2008, 11:04 AM
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#7 | |
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Certified Master Chef
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We're going to have roast boneless pork loin with potatoes and fresh asparagus from our garden.
__________________
We get by with a little help from our friends |
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04-26-2008, 11:13 AM
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#8 | |
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Certified Executive Chef
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shhhhh....
The DW is working and started tonights dinner last night....but I've been craving some MEAT!
 Not dinner, but lunch: Beef tenderloin medallions with a demi glace sauce simillar to my Porterhouse sauce, fork mashed fingerlings with butter, cream and parsley. I may sautee up some haricot verts. Oh, a Cali Cabernet. |
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04-26-2008, 12:16 PM
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#9 | |
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Certified Executive Chef
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First course is pork hocks on a spinach bed with honey roasted beets.
Dinner is walnut crusted cod with basmati rice and mango plantain relish. Cream bruleé for dessert. Sazerac is the cocktail and I believe we're having a zin with the two dinner courses.
__________________
How can we sleep while our beds are burning??? |
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04-26-2008, 12:54 PM
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#10 | |
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Senior Cook
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Chicken breasts on sale. I'll marinade them in something - leaning towards yogurt based marinade, then grill them over charcoal and smother with roasted red peppers and mushrooms. Add a Greek-type salad and some artisan bread.
It's enough. |
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