Andy M.
Certified Pretend Chef
Grandson has another baseball game tonight so dinner will be leftovers of stuffed flank steak.
...and you?
...and you?
Dinner Tuesday the 12th of May, 2015
- Thread starter Andy M.
- Start date
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If you have answers, please help by responding to the unanswered posts.
Cooking Goddess
Chef Extraordinaire
Good luck to your grandson's team, Andy.
Some boneless chix breasts, with various seasonings. I got a few new spice blends from Spice House. We'll grill three breasts, one each with the new Baharat and Jamaican Jerk seasonings, the third with my old favorite, TJ's South African Smoke.
Sides are steamed broccoli and the last of the Lundberg Wild Blend rice. Had to add some brown rice and wild rice to expand the volume. Thinking of adding in some Halo tangerine sections and a sprinkling of toasted almonds to the rice.
Some boneless chix breasts, with various seasonings. I got a few new spice blends from Spice House. We'll grill three breasts, one each with the new Baharat and Jamaican Jerk seasonings, the third with my old favorite, TJ's South African Smoke.
Sides are steamed broccoli and the last of the Lundberg Wild Blend rice. Had to add some brown rice and wild rice to expand the volume. Thinking of adding in some Halo tangerine sections and a sprinkling of toasted almonds to the rice.
GotGarlic
Chef Extraordinaire
I perused a few online Hawaiian marinade recipes (must have been influenced by K'girl's pix!) and now I have some chicken legs marinating in pineapple juice, soy sauce, sesame oil, brown sugar, minced fresh ginger and garlic and a shake of cayenne pepper. We will grill those, along with some fresh pineapple slices and will serve them with rice pilaf. I'll probably throw some stuff into the rice: sautéed onions and garlic and I think I have some dried cherries or dates in the cabinet. I'll top the rice with cucumber slices marinated in rice vinegar and sugar for a tangy element.
jabbur
Master Chef
Got some brussel sprouts that need cooked so we'll have those roasted with some parmesan talapia and maybe some salads.
Aunt Bea
Master Chef
A cheeseburger and a side of leftover steamed broccoli.
bethzaring
Master Chef
chicken salad with avocado on ww bread.. a quick dinner before working outside
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Karen is making chilaquiles with chicken. The pablanos and chicken were previously roasted.
Kayelle
Chef Extraordinaire
On his way home through the next little town, SousChef is getting a take out dinner for us from our favorite Greek restaurant. Opa!
GotGarlic
Chef Extraordinaire
Opa! Love Greek food!
CWS4322
Chef Extraordinaire
Fasting tonight. Tomorrow it's rabbit, salmon, chicken thighs, and a pasta dish with fiddleheads (4 entres and 4 sides) for the photographer. Someone has to taste test them.
Rocklobster
Master Chef
I have some Yellow fin Tuna. Just got home from work so, I'll get back with some pics when I figure out what I am going to do with it
Whiskadoodle
Executive Chef
I was within "stub your toe" distance of a favorite Greek restaurant today, so I had them make up a to-go box of gyros. That is all. I can, and did make my own tzatziki when I got home and they garnished the gyros with 5 yellow colored cauliflorets and 2 pitas <not ordered. Pretty swell. It's enough for about 3 meals. I made a small Greek salad to go with. Opa!
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Kayelle
Chef Extraordinaire
OPA!! Glad to hear there are other Greek food lovers! We were married in Greece and the food is dear to our hearts. You guys might want to take a look at this Greek inspired recipe I put together 5 yrs ago. It's really good and I've done it many times.
http://www.discusscooking.com/forums/f51/greek-meatballs-in-asparagus-lemon-sauce-68709.html
Rocklobster
Master Chef
I have some Yellow fin Tuna. Just got home from work so, I'll get back with some pics when I figure out what I am going to do with it
Rolled it in sesame seeds and fried it in peanut oil. Small salad of avocado, red pepper, green onions, peanuts in an Asian style vinaigrette...
Kaneohegirlinaz
Wannabe TV Chef
So many mahalos GG! I hope that I have inspired others to try 'Hawaiian influenced' foods as well.
But, ummm, @Andy M today is Tuesday...
Our supper will be el fresco yet again on the lanai, Aloha Shoyu Chicken Supper. I hope that you will try this one...
This is one of my photos that I have on file, as it is only 2 o'clock here in Hawaii.
We are going over to the KCC Farmer's Market later to pick up some more fresh local produce.
The best stuff I've tasted in a while, puts all of that stuff in the supermarket to shame!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Thanks for catching it, Kgirl, just fixed the day. Happy you're getting reaquainted with all your old comfort foods!
Beautiful food porn tonight, Rock and Kgirl BTW.
Beautiful food porn tonight, Rock and Kgirl BTW.
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Kayelle
Chef Extraordinaire
Rock, that looks amazing and perfectly cooked! How did you get the sesame seeds to stick??
Rocklobster
Master Chef
With the sesame seeds in a bowl, I put one piece at a time in , flipped it and then, placed a piece of wax paper on top and pressed it down with the flat of my hand and and rubbed it in a bit. Put it aside and let it sit for a few minutes.
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Kayelle
Chef Extraordinaire
OK, that makes sense and thanks. I thought that maybe you used a bit of honey on the fish. I wonder how that would work, although it looks like your method did the trick.
Rocklobster
Master Chef
It did work. You have to handle the fish gently when putting it in the pan. Once it fries, it adheres and creates a crustOK, that makes sense and thanks. I thought that maybe you used a bit of honey on the fish. I wonder how that would work, although it looks like your method did the trick.
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