Dinner, Tuesday May 13

[DaveSoMD]

Originally Posted by JoeV

I have an eggplant that needs to be used this week. I'm inspired by DaveSoMD's veggie stir fry.

I used to make eggplant sandwiches,. I don't remember the cooking times but here it is if you want to experiment .....

Peal the EP and slice about 1/2" thick. Peal and slice a red onion into 1/4" to 1/2" thick slices. Slice a big beef steak tomato into 1/2" slices.

Lay the EP and onion on a foil lined baking tray, brush with EVOO, season with salt and pepper and put under the broiler. Cook until the top is grilled, flip, brush with EVOO, season with salt and pepper and cook the other side.

Put the tomatoes on a foil lined pan and treat the same way but they will cook faser then the EP and onions so put them in when you start the 2nd side of the EP and onions.

Serve on rolls or if you can find it, round sour dough bread. You can butter the rolls / bread and then toast before making the sandwich if you want.

Stack the EP, onion, and tomato on the roll, top with fresh mozerrella or with shreaded Asiago cheese.

[LPBeier]

It is a blustery day here so I have decided on a hearty beef soup and have added biscuits to my baking list as they will go nice with it. We are having our dessert later with friends and I will leave a slice of chocolate tart for the border.

[babetoo]

shrimp scampy, brown rice, steamed aspagus ?sp

new york bread, i baked yesterday or sun. don't remember

peanut butter choco chip cookies, banana muffins or left over pineapple cake for dessert.

feeding my self and abel, the handyman.

babe

[jkath]

Originally Posted by redkitty

British asparagus grilled with some red bell pepper served over romaine hearts with shaved parmesan cheese. It was tasty.

oh, that sounds so tasty!
(as does Uncle Bob's bourbon)

I've got a 4lb beef roast in the slow cooker - added to it: beef stock, 1 jar of sliced pepperoncinis and their juice, italian seasoning, s&p, & much garlic.

When it's dinnertime, I'll shred the beef and serve over french rolls.

I'm also serving artichokes, and some avocados & tomatoes.

For dessert: cut up strawberries, apricots, white peaches and cherries.
(maybe a bit of fresh whipped cream on top)

[Katie E]

I left early this morning to deliver some chairs Buck re-caned, then the rest of my day was occupied by shopping, shopping, shopping. My usual every-two-week vittles/supplies trip. 89 miles and 7 hours later, I'm home. Whew!

We're going to have cheese tortellini with Alfredo sauce and roasted garlic-rosemary N.Y. Times bread I made yesterday. Not sure what else. Neither one of us is very hungry. I'm just flat-out tired.

[Calya]

Steak and mashes potatoes. It is a nice day to barbecue.

[Jeff G.]

Tonight.... Pork loin on the grill. First, dry rubbed with sea salt, pepper, Emiril's original seasoning, dried onion, dried garlic,

After searing on both sides I made a great tasting BBQ sauce starting with
this as a base.
Ravenswood BBQ Sauce

It's a little too bitter for my tastes but it has nice heat and smokey flavors. I put that in a blender, added a jar of roasted red peppers, 2 tblsp yellow mustard, 1 Tbls Balsamic vinegar, 1/4 cup bourbon, 1 tbls sugar and blended until smooth.

I am heavily basting each side as I turn the loin.

It turned out fantastic!! Moist, with a nice flavor from the rub and the sauce. I cooked it to an internal temp of 165 on the grill. After setting for 15 minutes off the grill the temp was ~170.

It was served with a side of mixed steamed seasoned veggies..

[Jeff G.]

Originally Posted by jkath

oh, that sounds so tasty!
(as does Uncle Bob's bourbon)

I've got a 4lb beef roast in the slow cooker - added to it: beef stock, 1 jar of sliced pepperoncinis and their juice, italian seasoning, s&p, & much garlic.

When it's dinnertime, I'll shred the beef and serve over french rolls.

I'm also serving artichokes, and some avocados & tomatoes.

For dessert: cut up strawberries, apricots, white peaches and cherries.
(maybe a bit of fresh whipped cream on top)

I will have to try this one.... sounds great!

[Jeff G.]

Originally Posted by redkitty

British asparagus grilled with some red bell pepper served over romaine hearts with shaved parmesan cheese. It was tasty.

yes.. I love grilled asparagus..

[Jeff G.]

Originally Posted by Uncle Bob

Bourbon...Vodka...Bourbon....Vodka...?? On of them.

A bed of rice....
A fried catfish filet on top...
Crawfish etouffee on top of that.....
Peppermint Pattie for dessert....
Zzzzzzzzzzzzzzz Zzzzzzzzzzz

OK, you're living on the southern side of life. It's been a while since I had really good catfish and an really long time for Crawfish. Both great if done right, both terrible if they aren't....Yes, you will need the peppermint after that.... or just use the bourbon