"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 03-19-2013, 04:41 PM   #11
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,379
Taco Tuesday!

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-19-2013, 04:42 PM   #12
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,570
We're having classic Ruben Sandwiches tonight. I'll toast and butter the Russian Rye bread, add some sauerkraut drizzled with Catalina dressing, Swiss cheese and the best thin sliced leftover corned beef from St. Paddy's day dinner. The piled high sandwiches will go in the oven just long enough to melt the cheese. We'll have some potato salad too.

By the way, I made the best corned beef I've ever made on St. Patrick's Day. I had two flat cuts and generously smeared them on both sides with whole seed mustard and then slipped them into a Reynolds Cooking Bag and added 1/4 cup of white wine...nothing else. They were in the 275 degree oven for 5 hours and they were just outrageously good. I'll never ever fix them any other way again. They were tender but sliced beautifully and obviously weren't water logged as with other methods.

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-19-2013, 05:06 PM   #13
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 18,947
I'm craving meatballs but the meat is still frozen and I'm sitting on the porch in the sun with my wine and I don't want to go inside. Maybe DH will go for Chinese lol He's out riding his bike right now.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-19-2013, 05:45 PM   #14
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,995
Haddock with vegetables and Udon noodles in an Asian style sacue with Hoisin, 5 spice powder, chili, soy sauce and a bit of water and corn starch...
Attached Thumbnails
Click image for larger version

Name:	004.jpg
Views:	97
Size:	60.1 KB
ID:	17432  
Rocklobster is offline   Reply With Quote
Old 03-19-2013, 08:02 PM   #15
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,641
I ended up doing butter chicken thighs tonight with a side of green beans. Now I get it why y'all are so crazy about butter chicken. I sort-of followed this recipe (I did have to add some heat...not hot enough for me and I used milk instead of cream):

Homemade butter chicken |

Unfortunately, left my camera on (again). Not sure if the pic I thought I snapped will be there after the batteries charged. But, it was REALLY good.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 03-19-2013, 08:26 PM   #16
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Scalloped potatoes and ham, with spinach.
Barbara L is offline   Reply With Quote
Old 03-19-2013, 08:38 PM   #17
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,379
Originally Posted by Aunt Bea View Post
Rib eye steak and a simple green salad.

I will pan fry it using Selkie's method, shown below.

You can cook a perfect steak indoors, especially if you use a cast iron skillet and an oven.

Preheat oven to 350 F
Get your skillet very hot on the stove.
Lay in the steak, and DON'T touch, peek or poke! Just walk away for exactly 3 minutes.
Turn steak over for another 3 minutes and walk away.
Put skillet in the oven for 3 minutes.
Remove skillet from oven, plate the steak and let it rest for 3 minutes.
You'll serve a perfect medium rare steak.
Glad you reposted this, AB! Will definitely give it a try!
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-19-2013, 09:02 PM   #18
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,466
Send a message via Skype™ to taxlady
Tonight's supper was a recipe from my Danish recipe site: Karryfad med ananas og rosiner med billede Alletiders Kogebog.

That's a casserole of pork tenderloin with potatoes, raisins, pineapple, onions, and curry powder. I mixed up the curry powder from an online recipe. It was quite good, but not spectacular. It was enough effort and dirtied enough mixing bowls, etc. that it won't go on the rotation. But, when the mood strikes for something really different, this fills the bill.

The salad: curly "red lettuce", celery, scallions, cauliflower, and julienned green pepper. The vinaigrette: EVOO, apple cider vinegar, anchovy paste, herbes de provence, and freshly ground black pepper.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-19-2013, 09:08 PM   #19
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,995
It's always nice to try something a bit different. Good for you.
Rocklobster is offline   Reply With Quote
Old 03-20-2013, 12:04 AM   #20
Master Chef
Snip 13's Avatar
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,562
Originally Posted by Kylie1969 View Post
We are new to cous cous, but we really enjoyed it last night

It is nice with dishes that have lots of sauce
Great with curries and my family's favourite, lamb shank with cous cous

"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:04 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.